#poultry

1. Hatchery Sanitation and
Disinfection

2. Cleaning and Sanitation
 The scrubbing and rinsing the equipment and the
physical plant to remove adhering soil from the surface
and to lower initial level of contamination
 Sanitation is the physical removal of gross soils and
programmed cleaning of equipment ,floor walls ceilings
etc , the net result should be gross reduction of microbial
contamination to a relatively clean condition

3. Objectives
 To minimize as far as practicable the numbers of micro-
organisms, especially pathogens if present.
 • To reduce cross contamination between clean and dirty
areas of the building and between batches of eggs in
incubation and poults.
 • To minimize the build up of bacterial flora in the
environment of the building.

4. GENERAL PRINCIPAL
 The most likely route for microbiological contamination to
enter the hatchery is with the eggs.
 The main contamination risks during egg storage and
incubation are from eggs becoming wet or coming into
direct contact with contaminated material.
 Other possible routes of infection into the hatchery
are personnel, water supply, vermin and air.

5. Hatchery Design and Management
 Good design and management will assist in maintaining
a clean hatchery.
 Ensure that there is good separation between clean
hatchery areas (e.g. egg store and incubation rooms)
from dirty hatchery areas (e.g. hatcher rooms, take-off
and poult handling areas, hatchery waste disposal areas
and hatcher tray washing room).
 Ideally, the hatchery layout will be such that personnel,
eggs and equipment do not have to move from dirty to
clean areas

6. Continued…
 The hatchery ventilation system should be designed
so that the air moves from clean areas of the
hatchery to dirty areas. The air pressure in clean
rooms should be slightly higher than the dirty rooms
so that the likelihood of ingress of micro organisms is
reduced.
 Floors, walls and ceilings should be smooth and
waterproof to allow easy cleaning and light coloured
to show up dirt.
 Cleaning should be done using warm water and
the proper detergent.
 It is important to consider the hardness, the

7. Disinfection
 It is the application of a germicide to kill all remaining
organisms
 Disinfectants are the chemicals used to kill
microorganisms such as bacteria viruses and fungi

8. Considerations
 Compatibility
 Disinfectants and sanitizers vary in their chemical
structure and pH and may neutralize each other when
used together in the same environment
 Temperature
 About all disinfectants work more effectively when
temperature is high
 pH
 Disinfectants can be either alkaline or acidic depending
upon their chemical structure

9. Disinfectants
 Deamy:
 Disinfectant-Cleaner-Sanitizer-Viruside-Fungiside-
Dedorant is specifically formulalated for general
cleaning and gross reduction of microorganisms
through out the entire incubation plant
 MULTI-PHEN:
 It is formulated to be used as a final treatment to kill
a broad spectrum bacteria, fungi and viruses known
to be pathogenic for poultry and to create residual
bacteriostasis for inhibition of microbial regrowth
 OXYCLEAN and OXYCLEAN ML:
 Are blends of detergents and sanitizers specially
used for egg trays and automatic machines

10. Building and equipment sanitation
 Washing and disinfection of equipment are a critical
component of hatchery
 All debris must be removed by sweeping, vacuuming,
or by spraying water.
 A high pressure sprayer can be used, but hand
scrubbing will be required if organic material remains
or if the equipment being cleaned should not be
exposed to a high pressure flow of Water
 A thorough cleaning of the area (setters, hatchers,
floors, chick-go-rounds, vaccinators, etc.)is essential
before a disinfectant can be applied.

12. Floor/Walls/Ceilings sanitizing
 Use high pressure water to clean surface soils from floors
ceiling and walls
 TRI JET FOGGER to mist spray MULTI PHEN or IX-91
over the entire floor, forcing solution behind moldings
and into corners
 Apply MULTI PHEN or IX-91 solution for walls and
ceilings

13. Setters
 Fog a disinfectant after eggs have been set.
 Multi-stage setters should be fogged each time
new eggs are set or transferred.
 When setters are emptied, a thorough cleaning
and disinfection are required. Like for any other
areas, all debris most be removed as part of the
cleaning process.

14. Candling and transfer area
 After every egg transfer:
 Remove all dust and debris and dispose.
. Scrub and wash all wall and floor surfaces with a
detergent.
 . Leave to dry.

15. Hatchers
 The hatcher is the main source of organic
contamination in the hatchery (egg shells, unhatched
eggs, dead chicks/poults, fluff, droppings).
 Conditions in the hatcher (temperature and humidity)
 Strip out the equipment.
 Remove all debris
 Apply water and detergent, Deamy solution or
foaming solution before scrubbing all parts of the
Hatcher (walls, floor, and ceiling).


16. Continued
 Pressure wash.
 Rinse thoroughly.
 Remove excess water and reposition the equipment
 Apply a disinfectant finally MULTI-PHEN or IX91
 Warm up the hatcher to help dry the interior
 Make sure that the outside of the hatchers is also
cleaned.

17. Waterline sanitation
 Dirty water lines may help transmit disease agents.
Therefore, waterline sanitation is
 important.
 It is important to use proper products to clean waterlines and
to follow the manufacturer’s recommendations.
 Chlorine is effective as a sanitizer at 3 to 10 ppm and
iodophors at 12.5 to 25 ppm.

18. Sanitizer Proportioner(1
oz per gallon)
Bulk tank
Chlorine (5%) 5 oz per gal.. of
water
5 oz per 128 gal.
of wat
Iodine (18.5%) 12 oz per gal. of
water
12 oz per gal. of
water
Peroxide (35%) 0.5 – 1.0 oz per
gal. of water
0.5 – 1.0 oz per
128 gal.
of water

19. Item/Area Cleaning and disinfecting
frequency
Egg store After traying eggs
Single stage incubator After each incubation
Multi stage incubator Trolly loading machines-monthly
Fixed rack machine s-clean floor
with brush weekly
Incubator trolleys and trays After every hatch
Hatchers,trollyes,baskets,room After every hatch
Incubation rooms Whole room every month
Transfer room and equipment After every transfer