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Turkeys Standards

HATCHERY EGGS Version 5.1 (modified)

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TH.HC.1 TH.HC.2 TH.HC.3 TH.HC.4 TH.HC.5 TH.HC.6 TH.HC.7 TH.HC.7.2 TH.HC.8 TH.HC.9 TH.HC.10 TH.HC.11 TH.HC.12 TH.HC.13 TH.HC.14 TH.HC.15 TH.HC.16
Glossary

Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

R This icon indicates that a record is required.

AIM: Hatchery eggs are fit for purpose

TH.HC.1

Eggs from flocks infected with Salmonella enteritidis or Salmonella typhimurium must not be admitted to the hatchery

How you will be measured

TH.HC.1.a

Hatchery has ensured that breeding flocks supplying eggs have been tested for Salmonella

TH.HC.2

All incoming eggs must be from breeder flocks certified Mycoplasma gallisepticum free and of known Mycoplasma synoviae and Mycoplasma meleagridis status

How you will be measured

TH.HC.2.a

The setting of eggs from Mycoplasma gallisepticum, Mycoplasma Synoviae or Mycoplasma meleagridis positive flocks should be avoided. If unavoidable, the continued use of eggs from positive flocks must be accompanied by a documented Mycoplasma containment plan that covers the following basic parameters: – Methods of containment of the spread of the Mycoplasma concerned – An intervention plan in the event of health and welfare problems associated with the Mycoplasma (breeder and progeny) – Programmed depletion of the affected flock(s) at the earliest opportunity with due consideration for the availability of hatching eggs A positive test will be considered to be a field strain infection unless laboratory testing on the isolated Mycoplasma shows this is caused by a vaccine strain
R
  • Flock M. gallisepticum, M. synoviae and M. meleagridis testing records
  • Mycoplasma Containment Plan

TH.HC.3

One way product flow must be maintained from egg receipt to poult dispatch

TH.HC.4

Incoming air must be filtered and a positive airflow from eggs to poults must be maintained

How you will be measured

TH.HC.4.a

Filters are cleaned/changed weekly or in accordance with manufacturers instructions

TH.HC.4.b

Records of weekly filter checks are kept

TH.HC.4.c

Exhaust systems will take into account where down and dust may go and who may be affected by it
R

Filter check records

TH.HC.5

Differentiation must be maintained between ‘clean’ and ‘dirty’ areas

How you will be measured

TH.HC.5.a

Staff are aware of these requirements and are provided with dedicated protective clothing and footwear

TH.HC.5.b

Equipment is segregated between ‘clean’ and ‘dirty’ areas

TH.HC.6

All eggs must be fumigated or sanitised prior to setting

How you will be measured

TH.HC.6.a

Fumigation and sanitising parameters are recorded for each batch
R
  • Fumigation/sanitising parameter records
  • Written fumigation Procedure

TH.HC.7

Incubation hatcher and setter equipment must be easy to clean, in good working order and sealed to the floor

TH.HC.7.2

The appropriate incubator or hatchery programme for the machine used must be available for inspection

R

Incubator or hatchery programme

TH.HC.8

The hatchery must have a dedicated egg store and a designated setter room.

TH.HC.9

Eggs must be stored in a temperature and humidity controlled room

R

Daily records of temperatures in incubator and hatcher rooms

TH.HC.10

Hatching eggs must be identifiable

How you will be measured

TH.HC.10.a

The following can be identified for each egg: - farm of origin - date of lay - flock/house ID - age of flock

TH.HC.10.b

Floor eggs and dirty nest eggs are labelled and stored separately

TH.HC.11

The hatchery must retain production records for each consignment of eggs

How you will be measured

TH.HC.11.a

Production records include: - farm of origin - date of lay - date of collection and vehicle identity - setting date - setter number - transfer date - hatchery number - poult and cull numbers (hatchability) - transport records, which include quantity, destination and driver's name - placement details - dead in shell analysis
R

Production records

TH.HC.12

Eggs and poults must be transported in purpose built vehicles

How you will be measured

TH.HC.12.a

Vehicles are fitted with: - a powered ventilation system - a temperature recording system - an in-cab read-out - a load-locking system - a tail-lift (where applicable)

TH.HC.12.b

Vehicles equipped to regulate temperature by actively regulating airflow and ventilation

TH.HC.12.c

Vehicles are easily cleanable

TH.HC.12.d

If carrying poults the driver has means of communication in the event of emergency

TH.HC.12.e

If the load is left unattended it is locked/security tagged

TH.HC.13

A vehicle cleaning and sanitation policy is in place

How you will be measured

TH.HC.13.a

Vehicles are cleaned internally between loads

TH.HC.13.b

Vehicles are cleaned between loads, unless a split delivery is being carried out
R

Vehicle sanitation policy

TH.HC.14

Injured or sick poults must not be transported

How you will be measured

TH.HC.14.a

Injured or sick poults are humanely culled immediately
R

Mortality records

TH.HC.15

The time between hatch and unloading at the farm must not exceed 72 hours

TH.HC.16

Poults must be placed in clean, dry, ventilated containers

How you will be measured

TH.HC.16.a

Containers or trolleys are labelled to ensure traceability

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