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UEP “5-Star” Total Quality Assurance Program United Egg Producers (770) 587-5871 Indiana State Poultry Association (765) 494-8517 Indiana Board of Animal Health (317) 227-0308 Purpose

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uep 5 star total quality assurance program

UEP “5-Star” Total Quality Assurance Program

United Egg Producers (770) 587-5871

Indiana State Poultry Association (765) 494-8517

Indiana Board of Animal Health (317) 227-0308

  • To help ensure the safety of the nation’s egg supply and provide consumers assurance that the egg industry is doing everything possible to produce a safe product
5 critical areas
5 Critical Areas
  • Poultry house cleaning and disinfecting
  • Rodent and Pest Elimination
  • Proper Egg Washing
  • Biosecurity
  • Refrigeration
cleaning and disinfecting
Cleaning and Disinfecting
  • Cleaning - first step for removal of visible soil and dirt
  • Disinfecting - second step for reducing the amount of microorganisms on a properly cleaned area
  • Cleaning removes 90-99% or bacteria and disinfecting destroys up to 99.999% of bacteria
why clean and disinfect
Why Clean and Disinfect?
  • Reduces source of bacteria
  • Reduces spread of bacteria
  • Reduces pest infestation
wet cleaning
Wet Cleaning
  • Remove all eggs, feed, and other debris
  • Wet and soak down all areas
  • Apply a high pressure wash down of all surfaces and equipment
dry cleaning
Dry Cleaning
  • Remove all eggs, feed, and other debris
  • Sweep and blow dry material off egg conveyance equipment
  • Blow down all feed and debris from feed trough and dropping boards
  • Blow down dust and loose debris from all areas
  • Run scraper blades at the lowest setting to remove all manure
  • Remove manure/debris from the pit
  • Only done after proper cleaning
  • Apply to all surfaces as a spray or foam
  • Follow directions for use of disinfectant
  • Fumigation may also be used to disinfect tough-to-reach areas (relative humidity >70%, temperature >70F)
rodent and pest elimination
Rodent and Pest Elimination
  • Rodents and pests can be carriers harmful bacteria
  • The best way to prevent contamination from pests is to keep them out of the production area
  • A good cleaning and sanitation program is the start to reducing pest infestation
  • A professional company (pest control operator) should design an effective pest management program for your establishment (American Institute of Baking, American Sanitation Institute)
proper egg washing
Proper Egg Washing
  • Eggs are washed to remove soil and bacteria from the egg surface
  • To be effective, temperature must be >100F, and pH must be >11.0
  • Wash as soon after laying as possible
  • Use a detergent that can effectively soften and remove soil
  • Change wash water and sanitizers frequently - at least every 2-4 hours
  • Keep good records of pH of wash water, wash water and rinse temperature, and sanitize concentration

A biosecurity program helps to prevent disease transmission. UEP recommends:

  • Day old chicks be purchased from hatcheries participating in NPIP U.S. Sanitation Monitored Program
  • Egg producers should require chick or pullet supplier to have Form 9-3 from NPIP program
  • Animal source feed ingredients should be monitored for Salmonella enteritidis
  • Use of medications, feed additives, and pesticides should be used with instructions stated on the label
  • Eggs should be refrigerated as soon as possible after washing and grading
  • Cooler room temperatures should be below 45F
  • Transportation vehicles should be below 45F
  • Temperature recording devices should in operation and in proper working
  • Have corrective actions in place if temperature is not maintained correctly
  • Monitoring these five “critical” areas is important for reducing food safety risks and for production of a better quality product
  • Use UEP monitoring forms as a guide when creating your own record forms
  • Maintain a file of all monitoring records