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Chemours Animal Health Solutions provides world leading biosecurity products and solutions developed specifically for disease prevention and control in livestock production facilities.

Hatchery Biosecurity

Hatchery Biosecurity and HACCP

The Need for Biosecurity

The Chemours programmed approach to hatchery biosecurity has been developed over many years’ research and collaboration with leading global poultry breeding and production companies.

The aim of the Chemours hatchery biosecurity programme is first to prevent disease causing organisms from establishing themselves on a hatchery site and, secondly, to prevent the spread of infection within the hatchery.

HACCP Principles in the Hatchery

The Chemours Hatchery Biosecurity Programme is consistent with HACCP (Hazard Analysis, Critical Control Points) principles and provides a strategy for pathogen reduction using independently proven effective products and procedures.

Principle 1 – Hazard Analysis

To identify microbiological hazards, at each step in the process, from receiving through to delivery.

Each section of the programme is a step.

Principle 2 – Critical Control Points (CCP’s)

At CCP’s action can be taken to reduce or eliminate the hazard.  The Chemours Biosecurity Programme gives full details of the action to be taken at each Control Point to eliminate the microbiological hazards (considered to be the most important) and the products to use.

Attention must be paid to personnel hygiene throughout the process, with the use of protective clothing, hand hygiene, disinfectant footdips and showering in and out where possible.

Principle 3 – Critical Limits

The limits to which the hazard must be reduced.  Cleaning and disinfecting in accordance with Chemours’s Biosecurity Programme will ensure that microbiological hazards meet those limits (for example Salmonella - a 99.999% reduction of the number of organisms in the environment).

Principle 4 – Monitoring

Observation and measurement of cleaning and disinfecting to ensure the critical limits are met at each step.  From research four key areas for control of contamination have been identified:

  1. The egg
  2. Surfaces and equipment which can contaminate the egg
  3. Airborne contaminates, including the ventilation system
  4. Moveable equipment and personnel

At each stage in the production of quality chicks, these key areas must be examined.

Principle 5 – Correction

Action that must be taken if the critical limits are not met at each step.  Review the application procedure to ensure that it is in accordance with Chemours guidelines.

Principle 6 – Recording

Records must be kept to show that the biosecurity programme is in place and is being implemented correctly and continuously.  A detailed breakdown is supplied by Chemours for each Critical Control Point within the hatchery.  Records of products used, critical limits, cleaning schedules and any corrective action provide documentation for control and for monitoring.

Principle 7 – Verification

Tests and procedures to ensure the HACCP system is working properly.  These are often performed by an outside person, or independent organisation. 

The Chemours Hatchery Biosecurity Programme, consistent with the HACCP system, provides a strategy for pathogen reduction in the hatchery.