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UEP “5-Star” Total Quality Assurance Program

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  1. 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

  2. Purpose • 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

  3. 5 Critical Areas • Poultry house cleaning and disinfecting • Rodent and Pest Elimination • Proper Egg Washing • Biosecurity • Refrigeration

  4. 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

  5. Why Clean and Disinfect? • Reduces source of bacteria • Reduces spread of bacteria • Reduces pest infestation

  6. 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

  7. 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

  8. Disinfecting • 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)

  9. 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)

  10. 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

  11. Biosecurity 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

  12. Refrigeration • 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

  13. Validation • 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

  14. Questions ???