Uep 5 star total quality assurance program
1 / 14

UEP “5-Star” Total Quality Assurance Program - PowerPoint PPT Presentation

  • Updated On :

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

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
Download Presentation

PowerPoint Slideshow about 'UEP “5-Star” Total Quality Assurance Program' - benjamin

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
Uep 5 star total quality assurance program l.jpg

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 l.jpg

  • 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 l.jpg
5 Critical Areas

  • Poultry house cleaning and disinfecting

  • Rodent and Pest Elimination

  • Proper Egg Washing

  • Biosecurity

  • Refrigeration

Cleaning and disinfecting l.jpg
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 l.jpg
Why Clean and Disinfect?

  • Reduces source of bacteria

  • Reduces spread of bacteria

  • Reduces pest infestation

Wet cleaning l.jpg
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 l.jpg
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

Disinfecting l.jpg

  • 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 l.jpg
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 l.jpg
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

Biosecurity l.jpg

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

Refrigeration l.jpg

  • 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

Validation l.jpg

  • 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