Select Brand

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

Poultry Production Biosecurity

Hazard Analysis, Critical Control Points (HACCP)

Application of HACCP to Farm Biosecurity

The Chemours Biosecurity programmed approach to poultry farm hygiene has been developed over many years with the collaboration of leading poultry producers around the world.  Chemours biosecurity products have been designed to work effectively under practical farm conditions helping to control the build up of disease challenge and the losses in productivity and profitability that this can bring. 

Chemours’s biosecurity products and procedures have been developed to maximise the benefits achievable through effective biosecurity and to be consistent with HACCP (Hazard Analysis, Critical Control Points) principles, the seven point systematic approach to food safety adopted across the industry.

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 continually and consistently audited.  This is achieved by dissecting every procedure in the production chain.

HACCP Principles on the Broiler Farm

Principle 1 – Hazard Analysis

To identify hazards, both microbiological and physical, at each step in the process, from receiving through to delivery, such as Salmonella, Campylobacter or Gumboro.

Principle 2 – Critical Control Points (CCP’s)

At CCP’s action can be taken to reduce or eliminate the hazard.  Within the broiler farm there are control points at which pathogen reduction can take place as part of a biosecurity programme.
Points 1 to 6 form part of a continuous programme with Terminal Disinfection at the end of each cycle.  The Chemours biosecurity programme provides full details of the action to be taken at each Control Point, with terminal disinfection broken down into a number of stages for effective control.

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.

 Site Security  Transport sanitation, wheel dips and footdips
 Personal Hygiene  Protective clothing, hand hygiene and showering in and out
 Water System  Disinfect the drinking water
 Aerial  Fogging the house to control airborne pathogens
 Litter  Clean litter can be sprayed to reduce infection
 Rodent Control  Integrated Pest Management (IPM) programme
 Broiler House  Terminal Disinfection programme


Principle 3 – Critical Limits

Establish acceptable limits for each hazard identified.  Cleaning and disinfecting in accordance with Chemours’s biosecurity programme will ensure that microbiological hazards meet those limits.  The following table shows suggested critical limits of disease organisms following disinfection.  Total Viable Counts are the total number of microorganisms cultured, and the presence of salmonella specifically.



 Satisfactory    Doubtful     Unsatisfactory

TVC Primary Areas

 0-100  100- 500   500-1000  1000-2500  2500+
TVC Secondary Areas  0-10  10-50  50-100   100-300  300+ 
Salmonella Presence  Negative  -  -  -  Positive


TVC = Total Viable Count per cm2

Primary Areas are those which are have most organic challenge, such as floors and vents. Secondary Areas are those which have less organic challenge, such as walls, posts, feeders and drinkers.

Principle 4 – Monitoring

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

  1. Hard surfaces  -  Concrete floors, aprons and walls
  2. Porous surfaces  -  Earth floors and timber
  3. Equipment  -  Feeders and drinkers
  4. Moveable equipment and personnel.

Principle 5 – Correction

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

Principle 6 – Recording

Records must be kept demonstrating that the biosecurity programme is in place and implemented correctly and continuously.
Records should be kept of products used, critical limits, cleaning schedules and any corrective actions taken. 

Principle 7 – Verification 

Tests and procedures should ensure the HACCP system is working properly.  Often performed by an outside person or organisation, for example third party verification of bacteriology tests, calibration checks and dosing tests.