Chemours Animal Health Solutions biosecurity products and procedures have been developed to maximise the benefits achievable through good cleaning and disinfection biosecurity practices.
The procedures have been developed to be consistent with HACCP (Hazard Analysis Critical Control Points) principles, the seven point systematic approach to food safety adopted by livestock producers around the world.
HACCP strategies identify the areas where pathogens may enter the system, ways to eliminate them and the methods to show that the chain of production is being continuously audited to ensure that every procedure within that chain is effective.
To identify hazards, both microbiological and physical, at each step in the process through to delivery.
At CCP’s action can be taken to reduce or eliminate the hazard. For example, within the fish farm there are control points at which pathogen reduction can take place as part of a biosecurity programme.
||Well boat and work boat disinfection, vehicle disinfection and footdips on piers and cages
||Dive suits and equipment, hand hygiene
||Hand nets, harvesting equipment, vaccination and weighing equipment
||Tables, floors, walls
||Misting or thermal fogging within buildings to control airborne pathogens
||Integrated Pest Management (IPM™) Programme
||Broodstock, hatchery, fresh & sea water production & processing
Establish acceptable limits for each hazard identified. Cleaning and disinfection in accordance with Chemours Animal Health Solutions biosecurity procedures will ensure that microbiological hazards meet those limits. Chemours Animal Health Solutions technical team can advise in more detail in this important area.
Observation and measurement of cleaning and disinfecting to ensure the critical limits are met at each step.
Action must be taken if the critical limits are not met at each step. A review of the application procedure should be made to ensure that it is in accordance with Chemours Animal Health Solutions biosecurity guidelines.
A complete set of records is important and may form part of a quality scheme e.g. the United Kingdom’s BS EN ISO 9002.
Records must be kept to show that biosecurity procedures are in place and are being implemented correctly. Records should be kept of products used, critical limits, cleaning schedules and any corrective action taken
Tests and procedures to ensure that the HACCP system is working properly. The audit is often external and may include verification of dilution rates, application rates and bacteriological tests.