Awareness and Implementation of Hygiene in Poultry Farm Dr. Namrata P Wakhaloo International Consultant-Food Safety

Have you ever suffered from food borne illness?

How do you recognize it? jaundice; diarrhea; vomiting; fever; sore throat with fever;

Guess what is the……. Most common illness in children below 5 years of age in Bangladesh? Major cause of infant mortality in Bangladesh? Disease reports 1.5 billion episodes annually? Single cause for 2.5 million death every year in developing countries SINGLE ANSWER … Diarrhea

What is food safety….?

Food Safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use

What are these things that cause it Bacteria Virus Fungus Harmful chemicals Physical injury due to glass, wood, metal pieces, stones

Who Is Responsible? Are You Responsible ? Who Else Responsible ? Is Government Responsible ? Is consumer Responsible ? Is farmer Responsible ? Is shopkeeper/Owner Responsible ? Is Transporter Responsible ?

Who Shall be Responsible? Each and everyone is responsible

How do we reach that goal

By following basic food hygiene practices

Food Hygiene all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

Implement Where ? PREMISES – Inside and out side PEOPLE – Personal Hygiene and Practices PRODUCT – Handling it from raw material to packaging and selling it to customer

PREMISES

Surrounding Outside

PREMISES Internal - Floors - Walls - Roof -Windows

PREMISES

Drain and Waste Disposal

PREMISES Equipment and utensil

PREMISES Utensil and Hand Washing Facility

PREMISES Water – Source and Storage

VETERINARY PRACTICES

PEOPLE

Health Status – Annual or bi annual check ups – Day to day health status – Wounds and injury – shift to no direct contact with product

PEOPLE Protected Clothes Apron and Cap Design Worn properly Clean Limited to the processing area

PEOPLE Personal Behavior & Effects/jewelry

PEOPLE Personal HABITS/Effects –Clean – Daily Bath –No Chewing & Spitting –No Smoking –No Sniffing –No Coughing –No Scratching –No Nail Biting –No Jewelry ALSO REMEMBER TO WASH HANDS

PEOPLE Hand Washing

PEOPLE When should one wash hands? Before starting work Immediately after going to the toilet After handling raw materials Any time one touches dirty/contaminated material

PEOPLE Training on – Understanding premises hygiene – how to keep surrounding hygienic – Understanding personal hygiene – how to keep self hygienic and use hygienic practices – Understanding product hygiene – how to keep and handle product hygienically

PRODUCT

Raw Material – Where to buy – How to transport – How to store – FIFO

PRODUCT Egg Production and handling

PRODUCT Handling & Transporting to shop

PRODUCT Simple Records Incoming material records In-process records Finished products records IDENTIFICATION and TRACEABILITY

GROUP ACTIVITY

IMPLEMENTATION DOCUMENTS – Standard operating procedures – Pre requisite programmes RECORDS – Incoming material – Health & status record (vacination, deworming, medication) – Milking records (animal wise)

Questions and doubts 39

Training assessment Please give your feedback on the course conduct and content. Thank You … 40