Hatchery

Introduction

At the hatchery hatching eggs are delivered and incubated and day-old chicks leave the building. The choice of a suitably isolated geographical location facilitates hygiene and disease control. The building needs to be located as far as possible from other buildings with livestock or poultry in particular.

The design of the hatchery must be based on suitable work flow and air circulation principles. The hatchery is preferably constructed in a way that only a one way flow for the movement of eggs and chicks is present. The air flow also should follow this one way direction. The different steps of the hatchery process are described in the next part. Also the hatchery building needs to include physical separation of all work areas.

All hatchery equipment, tables and horizontal surfaces in rooms have to be vacuumed, cleaned, washed, scrubbed, rinsed with clean water and finally disinfected with a disinfectant. Offals should be stored and disposed in a hygienic manner, to avoid cross contamination.

Clean coveralls or overalls, hats and footwear must be provided for all personnel and visitors entering the establishment or the hatchery.


Egg receiving and storage