NEW: The UK’s First Trust in Food Index

Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

This icon indicates that a record is required.

Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Aim:

HATCHERY EGGS

TH.HC.1

Standards

Eggs from flocks infected with Salmonella enteritidis or Salmonella typhimurium must not be admitted to the hatchery.

How you will be measured

TH.HC.1.a

Hatchery has ensured that breeding flocks supplying eggs have been tested for Salmonella.

TH.HC.2

Standards

All incoming eggs must be from breeder flocks certified Mycoplasma gallisepticum free and of known Mycoplasma synoviae status. (Revised)

How you will be measured

TH.HC.2.a

The setting of eggs from Mycoplasma gallisepticum, Mycoplasma Synoviae or Mycoplasma meleagridis positive flocks should be avoided. If unavoidable, the continued use of eggs from positive flocks must be accompanied by a documented Mycoplasma Containment plan that covers the following basic parameters:- Methods of containment of the spread of the Mycoplasma concerned- An intervention plan in the event of health and welfare problems associated with the Mycoplasma (breeder and progeny)- Programmed depletion of the affected flock(s) at the earliest opportunity with due consideration for the availability of hatching eggsA positive test will be considered to be a field strain infection unless laboratory testing on the isolated Mycoplasma shows this is caused by a vaccine strain Eggs from Mycoplasma gallisepticum positive flocks are not setA positive test will be considered to be a field strain infection unless laboratory testing on the isolated Mycoplasma shows this is caused by a vaccine strain.
  • Flock M. gallisepticum, M. synoviae and M. meleagridis testing records
  • Mycoplasma Containment Plan

TH.HC.3

Standards

One way product flow must be maintained from egg receipt to poult dispatch.

TH.HC.4

Standards

Incoming air must be filtered and a positive airflow from eggs to poults must be maintained.

How you will be measured

TH.HC.4.a

Filters are cleaned/changed weekly or in accordance with manufacturers instructions.

TH.HC.4.b

Records of weekly filter checks are kept.

TH.HC.4.c

Exhaust systems will take into account where down and dust may go and who may be affected by it.

Filter check records

TH.HC.5

Standards

Differentiation must be maintained between ‘clean’ and ‘dirty’ areas.

How you will be measured

TH.HC.5.a

Staff are aware of these requirements and are provided with dedicated protective clothing and footwear.

TH.HC.5.b

Equipment is segregated between ‘clean’ and ‘dirty’ areas.

TH.HC.6

Standards

All eggs must be fumigated or sanitised prior to setting.

How you will be measured

TH.HC.6.a

Fumigation and sanitising parameters are recorded for each batch.
  • Fumigation/sanitising parameter records
  • Written fumigation Procedure

TH.HC.7

Standards

Incubation hatcher and setter equipment must be easy to clean, in good working order and sealed to the floor.

TH.HC.7.2

Standards

The appropriate incubator or hatchery programme for the machine used must be available for inspection.

Incubator or Hatchery Programme

TH.HC.8

Standards

The hatchery must have a dedicated egg store and a designated setter room.

TH.HC.9

Standards

Eggs must be stored in a temperature and humidity controlled room.

Daily records of temperatures in incubator and hatcher rooms

TH.HC.10

Standards

Hatching eggs must be identifiable.

How you will be measured

TH.HC.10.a

The following can be identified for each egg:- farm of origin- date of lay- flock/house ID- age of flock

TH.HC.10.b

Floor eggs and dirty nest eggs are labelled and stored separately.

TH.HC.11

Standards

The hatchery must retain production records for each consignment of eggs.

How you will be measured

TH.HC.11.a

Production records include:- farm of origin- date of lay- date of collection and vehicle identity- setting date- setter number- transfer date- hatchery number- poult and cull numbers (hatchability)- transport records, which include quantity, destination and drivers name- placement details- dead in shell analysis

Production Records

TH.HC.12

Standards

Eggs and poults must be transported in purpose built vehicles. (Revised)

How you will be measured

TH.HC.12.a

Vehicles are fitted with:- a powered ventilation system- a cooling system - a temperature recording system - an in-cab read-out- a load-locking system- a tail-lift (where applicable)

TH.HC.12.b

Vehicles equipped to regulate temperature by actively regulating airflow and ventilation.

TH.HC.12.c

Vehicles are easily cleanable.

TH.HC.12.d

If carrying poults the driver has means of communication in the event of emergency.

TH.HC.12.e

If the load is left unattended it is locked/security tagged.

TH.HC.13

Standards

A vehicle cleaning and sanitation policy is in place.

How you will be measured

TH.HC.13.a

Vehicles are cleaned internally between loads.

TH.HC.13.b

Vehicles are cleaned between loads, unless a split delivery is being carried out.

Vehicle sanitation policy

TH.HC.14

Standards

Injured or sick poults must not be transported.

How you will be measured

TH.HC.14.a

Injured or sick poults are humanely culled immediately.

Mortality records

TH.HC.15

Standards

The time between hatch and unloading at the farm must not exceed 72 hours.

TH.HC.16

Standards

Poults must be placed in clean, dry, ventilated containers.

How you will be measured

TH.HC.16.a

Containers or trolleys are labelled to ensure traceability.