POULTRY TRAINING

MANUAL
POULTRY TRAINING
MANUAL
Introduction
Farm design
Farm management
Farm operation management
Manure and litter management
Morbidity and mortality
Heavy metal and food safety
Antibiotics and food safety
 Introduction
Food system and Food value chain
◦ Food system- The objective of food system is to
“ Ensure safe, nutritious food at affordable price and from safe, hygienic place. This includes developing
the capacity of all the actors in the value chain, adopting policies to strengthen policies and involving all
stakeholders in the system”  

◦ Food value chain –

“The food value chain includes all actor and all activities from the production of the inputs  to the ultimate
consumption of the food. Therefore it includes every actor and facilitator involved in the chain.
Strengthening value chain includes developing the capacity of the acotrs, streamline the supply chain and
develop the linkages among the actors”
 Introduction
Food value chain
Input ( DoC producers, feed, medicine producers, Farm design)

Farming procedure and operation management ( farmers)

Facilitators and service providers ( DLO, Veternarians etc)

Wholesalers and paikar

Retailer

Final Consumer
 Introduction
what is food safety and cost of poor hygiene

◦ What is food safety:

◦ Assurance that food will not cause adverse health effects to the consumer when it is prepared and/or eaten
according to its intended use
◦ If food safety is not ensured by the market, the food will pose the food safety threat to the consumers as well as
vendors.
◦ The cost of poor hygiene:
◦ Food poisoning outbreak, can create diseases like vomiting, Diarrhea, stomach ache, Fever, Paralysis, Cancer and
/or even death
◦ Multi drug resistant bacteria
◦ Pest infestations and loss of birds , outbreak of dieses
◦ Fines and legal action taken because of contraventions in hygienic legislation/ The closure of business
◦ Health cost to the society due to heavy metal and chemical hazards
 Introduction
What makes the food unsafe
Biological, chemical (includes allergens) or physical agent in food, or condition of food, with the
potential to cause an adverse health effect. There are Mainly four types of hazards, of these the
chemical and biological hazard is mostly at the farmer’s level

Physical

Chemical Food Hazard Biological

Allergen
 Introduction
What makes the food unsafe ( chemical hazards)

 Pesticides, Antibiotic and other

Veterinary drug residues.
( Mainly through feed and
medicine)
 Naturally Occurring Toxins
Substances (NOTS)
 Heavy metals (mainly through
feed )
 Introduction
What makes the food unsafe (Microbiological hazards)
The organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in
food processing because they cause most food borne illness outbreaks.

The 4 types of biological hazards are-

•Bacteria – Escherichia coli (HUS), Staphylococcus
aureus (Rheumatoid Arthritis), Salmonella (Typhoid
fever), Listeria Monocytogenes, Sulphite Reducing
Clostridia, Clostridium Botulinum, Campylobacter
Spp.
•Viruses – Avian influenza, New Castle Disease,
Infectious bronchitis virus, etc.
•Fungi – Y & M etc.
•Parasites – Round worms, Tape worm
 Farm design
ISOLATION OF POULTRY FARMS

◦ Isolation of poultry farm from other poultry reduces the risk of infection
◦ Cross infection between farms is reduced at least up to 50% if a barrier of 5km is there.
(Practically, isolation is more difficult).  So Poultry shed should be at least 1 Km away from other
poultry farm.
◦ Sufficient distance should be maintained between farms and burial pits to avoid cross infection.
burial pits should be on other side of the farm in the direction of wind.
◦ Farm site should be well connected with roads but not to close to highways. Due to dust and air
pollution from highway transport, birds suffer from respiratory diseases
◦ Distance between 2 different sheds of same type is 30 feet and different type is 100 ft and poultry
house to hatchery is 500 feet.
 Farm design
VENTILATION OF POULTRY FARMS
◦ Ventilation should be provided to prevent
excessive heat, steam condensation, dust and to
remove contaminated air.
◦ The direction of the air flow always from clean
area to unclean or dirty area.
◦ Ventilation openings should be provided with an
insect screen of non-corrosive material
◦ Distance between two shed should be 30 to 100
feet minimum to maintain ventilation in the farm
◦ Two sheds shouldn’t be in the same direction of
wind one after another
 Farm design
Fencing and security
◦ SECURITY FENCING
◦ Fencing of farm is very important in restricting
entry of natural predators like fox and to protect
from theft.

◦ FARM AND SHED management

◦ Concrete floor for proper and easy cleaning.
◦ Plant trees for shade.
◦ Control entry of people
 Farm design
Lighting
◦ Adequate natural or artificial lighting should be
provided throughout the slaughter house/ meat
processing unit.

◦ All lightings should be well distributed.

◦ Where appropriate, the lighting should not alter

colours.

◦ Light bulbs and fixtures suspended over plant

in any stage of production should be protected
to prevent contamination in case of breakage.
 Farm design
Waste disposal system

◦ There should be efficient drainage and disposal of

non-edible offal.

◦ Waste storage area should be constructed in such a

manner as to avoid contamination of food, potable
water supplies, equipment and building.

◦ All effluent lines (including sewer systems) should be

large enough to carry peak loads of highest number of
poultry of that farm
 Farm Management
Water Supplies
Checking water supply is very important aspect of biosecurity because it spread water born diseases in the flock leads to heavy
losses

• A constant and sufficient supply of clean potable

water should be made available in farm
• Adequate water supply and/or storage facilities
shall be provided.
• Water storage tank shall be adequately designed,
made of non-toxic and corrosion resistant
material,
• It should be periodically cleaned and maintained.
• Better to use Filtered cleaned water to avoid
water borne diseases
• .
 Farm Management
Waste disposal system
◦ Why is Management of Manure and
Litter Important for Biosecurity?
◦ Avian Influenza virus and many other
microbes have been shown to survive in
poultry manure and litter for long periods of
time, especially in cold weather
◦ Manure and Litter Management
◦ Immediate litter and manure management
should limit attraction of wild birds, rodents,
and insects
◦ On-site litter and manure storage should be
done in a bio secured place
◦ Alternative use of waste can increase profit
 Farm operation management:
Cleanliness : Farm entry
◦ Know if job duties require entry
◦ Prior to arrival
◦ Clean clothing, footwear
◦ Personal items left outside
◦ Wash hands
◦ Steps may vary for
◦ Site-dedicated personnel
◦ Non-farm personnel
◦ Recent poultry contact
 Farm operation management:
Cleanliness
◦ Hand wash facility shall be provided with clean and filtered water at adequate temperature, fitted
with hand cleansing agents (sanitizer or soap) and suitable hygienic means of drying hands.
◦ Facility shall be provided adjacent to toilets and in the slaughterhouse.
◦ Where paper towels are used, a sufficient number of dispensers and receptacles should be provided
near to each washing facility.
◦ Dustbins to throw used paper towels should be foot-operated.
 
 Farm operation management:
Cleanliness : Effective hand washing 5 steps
1)Wet your hands with clean, running water
(warm or cold); turn off the tap. Apply soap.
2) Lather your hands by rubbing them together
with the soap. Lather the backs of your hands,
between your fingers, and under your nails.
3) Scrub your hands for at least 20 seconds.
4) Rinse your hands well under clean, running
water.
5) Dry your hands using a clean towel or air dry
them.
 Farm operation management:
Why is it Important to Manage Wild Birds, Rodents, and Insects?

Wild birds and insects have been documented to carry Avian Influenza virus.
Wild birds have potential of carrying infectious organisms restrict their entry to
farm.
Rats and rodents are great virus spreaders directly or indirectly and have to be
controlled and eradicated
◦ Do not throw away organic material like dead birds, meat used food, feed etc. around
the shed which attracts crows etc.
◦ No litter should be around the shed and should be transported away from shed.
◦ Control movement of all animals in the farm including dogs. 
 Farm operation management:
Preventing wild bird, rodent and insects
◦Clean
◦Keep the site clean to reduce attraction of wild birds, rodents, and insects
◦Store, secure, and handle feed carefully to prevent contamination
◦Clean feed spills immediately
◦Remove trash regularly
◦Remove standing water and establish drainage
◦Dispose of waste eggs and dead birds
Exclude
◦Prevent wild birds, rodents, and insects from entering your facilities
◦Place netting and check regularly for maintain ace
◦Seal or screen doors, windows, and vents, and close them when not in use
◦Plug holes larger than ¼ inch and seal cracks
 Farm operation management:
Preventing wild bird, rodent and insects
Control
◦ Wild birds: fence perimeter of open water with tight grid or use harassment programs
◦ Rodents: use rodenticides (poison baits) and traps or a contracted rodent control plan
◦ Insects: use chemical (insecticide and glue traps) or biological control methods or a contracted
insect control plan
◦ Surrounding areas should be regularly examined for evidence of infestation.
◦ Continuous programme for the control of insects, rodents or other vermin.
 Farm operation management:
New batch Introduction
◦ Batch interval before introduction of new flock (15 days to 1 month)
◦ Clean and sanitize the shed thoroughly before introducing new batches
◦ Shed
◦ Water drinking and feed system
◦ Other instruments and farm wears ( cloths)
◦ Source from high health to ensure healthy , contaminant free chick
Bio secure entry procedures of chicks through ensuring cleanliness of
◦ Personnel, equipment, containers
◦ While doing the Live bird loading/ unloading procedures sanitize the boxes or leace the boxes
outside the main shed a
 Farm operation management:
Morbidity and mortality management

Mortality and removal

◦ Seek and remove dead birds from house/barn DAILY.
◦ Dead birds should be collected daily, stored, and disposed of in a manner that does not attract wild
birds, rodents, and other animals and minimizes the potential for cross-contamination from other
facilities or between premises.
◦ Dead birds may be initially stored in a closed, leak-proof collection container within the shed and
mortalities removed from house/barn at the end of the shift
Disposal
◦ For off-site disposal, it should be taken in sealed container
◦ For on-site disposal, already prepared disposal pit or other system should be used
◦ Prevent rodents and other scavengers from accessing the disposal site
 Farm operation management:
Morbidity and mortality management

• Post-mortem examination
refers to the systematic
examination of dressed
carcasses and visceral organs.
It need to be done by
veterinarian.
• All dead bird shall pass
through post mortem
Fig: Avian Influenza: Dark colored hemorrhages between two
ceaca
 Farm operation management:
Morbidity and mortality management

Fig: Newcastle Disease (Ranikhet): Swelling of lower eyelid and conjunctivitis Fig: Fowl Cholera (Pasteurellosis)Cheesy exudate in the Infraorbital Sinus
 Farm operation management:
WATER AND FEED

• Water is a potent disease spreading and vector for bacteria, fungi, and protozoa, thus must
be examined chemically as well as biologically for contamination at least twice a year.
• Feed acts as a vector for micro-organisms
• Storage of excess feed must be avoided.
• Store in feed room above the ground and away from walls.
• Lumps in feeds must be discarded.
• Feed tanks must be swept every month, disinfected twice in month and fumigated at end of
each crop of birds to reduce bacterial count and mold growth. Mould inhibitors can be
used.
• Check feed for toxins such as aflatoxins etc.Heat treatment is helpful as it does not affect
the nutritional quality. 
 Farm operation management:
Cleaning instruments

◦ Feeder

◦ Water bowl

◦ Farm cloths and shoes

◦ Sprayer /Knapsacks
 নিরাপদ খাদ্য (রাসায়নিক দূষক, টক্সিন ও
ক্ষতিকর অবশিষ্টাংশ) প্রবিধানমালা, ২০১৭

তফসিল-১
ভারী-ধাতু বা অন্য কোন ধাতব পদার্থ
 উচ্চ পারমানবিক ওজন-সম্পন্ন ধাতু , যেমন- লেড,
আর্সেনিক, ক্যাডমিয়াম, ক্রোমিয়াম এবং মারকারি
বিষাক্ত ভারী-ধাতু হিসেবে পরিচিত

 এছাড়া অন্যান্য ধাতু সমূহের (যেমন- টিন, নিকেল,

কপার এবং জিংক) মাত্রাতিরিক্ত উপস্থিতিও
খাদ্যদ্রব্য ও খাদ্যোপকরণকে বিষাক্ত করিতে পারে
 ভারী-ধাতু (Heavy metals)
-এরা প্রাকৃ তিক উপায়ে পরিবেশে (মাটি, পানি বা বাতাস)
বিরাজ করে বিভিন্ন মাত্রায়
খাদ্যদ্রব্যেও অবশিষ্টাংশ হিসাবে আসতে পারে নানা উপায়ে-
• শিল্প-কারখানার বর্জ্য থেকে
• পোল্ট্রি ফিড
• মোটর যানের ধোঁয়া
লেড- মাথাব্যথা, অনিদ্রা, পেট ব্যাথা, স্মৃতিভ্রষ্ট, বুদ্ধিমত্তা হ্রাস, ইত্যাদি

মারকারি- ফু সফু সের ক্ষতি, স্নায়ুতন্ত্র ধ্বংস, এমনকি মৃত্যু!

ক্যাডমিয়াম- কিডনি বিকল, হাড় দূর্বল ও ভঙ্গুর , হৃদরোগ, এবং ক্যানসার

আর্সেনিক- ফু সফু স, ব্লাডার, ত্বক ও কিডনি ক্যানসার, ইত্যাদি

Arsenic keratosis Arsenicosis

Long-term high cadmium exposure may cause skeletal damage, first reported from Japan, where
the itai-itai (ouch-ouch) disease was discovered in the 1950s. The exposure was caused by
cadmium-contaminated water used for irrigation of local rice fields.
How drug
resistant bacteria
develops in
human body from
poultry
How drug
resistant bacteria
develops in
human body from
poultry and other
foods
 FAO Survey Results on Poultry Meat
• Analyzed during November’2016 to February 2017
• 75 Poultry samples from 15 different Retail markets in
Dhaka City
• Tested in ICDDR,B and BCSIR
• Antibiotics, Chromium & microbial contamination

• প্রায় সকল নমূনায় অনুজৈবিক দূষণ

• ১২টি নমূনায় এন্টিবায়োটিক এর উপস্থিতিই সর্বোচ্চ সহনীয়
মাত্রার উপরে
• কিন্তু কোন নমূনাতেই ক্রোমিয়ামের উপস্থিতি সহনীয় মাত্রার
উপরে পাওয়া যায়নি
 Effect of drug resistance
bacteria
• 52 % of the Patients in BSMMU ICU
are antibiotic resistant
• Antibiotic resistance 2010-6.5%
• Antibiotic resistance 2018-14%
• 54.5% of the broiler chickens are
infected with drug resistant bacteria
 Routine tips for safer food
1. ™KEEP CLEAN
Wash your hands before handling food and often during food preparation ™
Wash your hands after going to the toilet ™
Wash and sanitize all surfaces and equipment used for food preparation ™
Protect kitchen areas and food from insects, pests and other animals.

Why?
While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water,
animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting
boards, and the slightest contact can transfer them to food and cause food borne diseases.

TIPS: WHILE WASHING SOPA AND WATER IS IDEAL, MANY PEOPLE HAVE DO NOT ACCESS TO
SOAP OR DETERGENT.COAL ASH IS COMMONLY USE AS A SUBSTITUTE FOR SOAP.
THIS METHOD FOR HAND WASHING IS ACCEPTABLE.
2. SEPARATE RAW AND COOKED
 Separate raw meat, poultry and fish from other foods during handling and
food process.
 Use separate equipment and utensils such as knives for handling raw foods.
 Washed plates used for raw foods and used a clean plate for cooked foods.

Why?
Raw food specially meat, poultry and fishes and their juices can contain
dangerous microorganisms which may be transferred onto other foods
during food preparation and storage.

Tips : EMPHASIZE THAT SEPARATION MUST OCCURE NOT ONLY COOKING,BUT DURING ALL
PHASES OF FOOD PREPARARTION INCLUDING SLAUGHTERING PROCESSESS.
3. COOK THOROUGHLY
 Cook food thoroughly specially meat, poultry, fish.
 Cooking food to a temperature of 70 C, for meat and poultry make sure
the juices are clear, not pink. Ideally use a thermometer.
 Reheat cooked food thoroughly until it is piping hot throughout.

Why?
Proper cooking can kill almost all dangerous microorganism. Studies have shown that cooking food to a
temperature of 700C can help ensure it is safe foe consumption. Foods that require special attention include
minced meat, large joined of meat and whole poultry.

TIPS : IF A THERMOMETR IS NOT AVAILABLE COOK POULTRY UNTIL THEJUICES ARE

CLEAR AND THE INSIDE NO LONGER PINK .(EMPHASIZE ON COLOR)
4. KEEP FOOD AT SAFE TEMPERATURE
 Do not keep cooked food at room temperature more than 2 hours.
 Keep cooked food piping hot (more than 60 C) prior to serving.
 Do not storage food long even in the refrigerator.
 Explore option other than refrigerator to lower temperature
(dig a hole, use cold water etc.)

Why?
Microorganisms can multiply very quickly if food is stored at room temperature. By holding at
Temperature below 5C or above 60Cthe growth of microorganism is slowed down or stopped.
TIPS : IF SAFE STORAGEISNOT POSSIBLE DISCUSS THE POSSIBILTY OF OBTAINING FRESH
FOOD AND USE IT IMMEDIETLY.
5. USE SAFE WATER AND RAW MATERIALS
Use safe water or treat it to make it safe.
 Always wash before eating food specially raw vegetable and fruits.
Avoid damaged or rotten food.

Why?
Raw materials including water and ice, may be contaminated with dangerous microorganism and chemicals .
Toxic chemicals may be formed in damaged and moldy foods. Care in section of raw materials and simple
measures such as washing and peeling may reduce risk.
TIPS : TO DISINFACT WATER
 BRING TO A ROLLING BOIL
Add 3-5 drops of chlorine to 1 liter of water; or
Covering storage water immediately after use.
 THANK YOU
QUESTIONS PLEASE