START CLEAN STAY CLEAN. HACCP- based ON-FARM FOOD SAFETY PROGRAM. FOR SHELL EGG PRODUCTION and SPENT HENS IN CANADA

START CLEAN STAY CLEAN  HACCP- based ON-FARM FOOD SAFETY PROGRAM FOR SHELL EGG PRODUCTION and SPENT HENS IN CANADA Good Management Practices and Sta...
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START CLEAN STAY CLEAN  HACCP- based ON-FARM FOOD SAFETY PROGRAM FOR SHELL EGG PRODUCTION and SPENT HENS IN CANADA

Good Management Practices and Standard Operating Procedures (GMP’s and SOP’s)

Canadian Egg Marketing Agency 1501-112 Kent Street Ottawa, Ontario K1P 5P2

This manual was developed with the assistance of Agriculture and Agri-food Canada

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

Introduction The Start Clean Stay Clean  program is a generic HACCP-based on farm food safety program for shell egg production and spent hens. Biological hazards identified in this document consist of Salmonella, Campylobacter, E. coli and mycotoxins. Material Safety Data Sheets (MSDS) can be found on the following pages for Salmonella, Campylobacter and E.coli. The on-farm Good Management Practice’s (GMP’s) and Standard Operating Procedure’s (SOP’s) focus on risk reduction for Salmonella enteritidis. Salmonella enteritidis is a virulent species that can be trans-ovarian, whereas other Salmonella’s and previous named biological hazards are not. Moreover, the GMP’s and SOP’s that reduce or prevent the risk of Se contamination achieve the same results for other biological contaminants, namely, other Salmonella’s, Campylobacter and E.coli. Mycotoxins are associated with feed and feed ingredients. Mould can be found in litter material and unsanitary egg trays. Chemical hazards have been identified as water treatment chemicals, disinfectants, pharmaceuticals, pesticides and to a lesser extent grease, oil, lubricants. Appropriate GMP’s and SOP’s have been written to address all named hazards. Health Canada Material Safety Data Sheets (MSDS) for Salmonella, Campylobacter and E. coli have been provided in this document for information purposes only. Generic production unit schematics and farm schematics have been provided to indicate to producers what detail is expected in their site specific on-farm food safety program. Shell eggs are generally produced in conventional cage systems although an emergence of alternative systems (Free Run, Free Range, and Organic) is developing. The GMP’s and SOP’s address their respective production systems as they may relate to a particular biological or chemical hazard. The components of the risk reduction plan consist of good management practices, administrative protocols, verification and validation protocols. These are detailed in the "Background Manual - GMP's and SOP's". In addition, a generic risk assessment (rating) is conducted on the farm and a strategy to manage the risk is discussed with the producer. A critical control point (refrigerated storage temperature) is identified in the SCSC  program and is a key to the reduction and prevention of microbiological contamination of the shell egg after gathering. In our need to continuously improve on assessing and managing risks in Canadian shell egg production, we need to address the good management practices required in a HACCP-based format. This food safety management system allows producers to be proactive in developing strategies to prevent, reduce or eliminate known biological and chemical hazards. The good management practices and critical control point discussed in the Start Clean Stay Clean ™ program can be applied to all production units. The following sections identify the risks and good management practices to mitigate the risks in shell egg production units. To achieve this identification the following HACCP principles were applied. 1) Construct a process flow diagram and plant schematic. 2) On-site verification of the process flow diagram and plant schematic. 3) Principle 1 - List hazards associated with each process step. 4) Principle 2 - Apply HACCP decision tree to determine CCP's. 5) Principle 3 - Establish critical limits. 6) Principle 4 - Establish monitoring procedures. 7) Principle 5 - Establish deviation procedures. 8) Principle 6 - Establish verification procedures. 2 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S) 9) Principle 7 - Establish record-keeping/documentation for principles 1-6 The Start Clean Stay Clean is a dynamic program. This manual will be updated as the body of knowledge changes through experience, research, technical advancements and government regulations. The CEMA HACCP Team will annually review this document and in consultation with producer representatives will determine if any changes in the good management practices are warranted. To assure that producers are aware of the Start Clean Stay Clean™ program and any future updates the information in the program is transferred to producers in several formats – • producer letters • producer newsletter • Canadian Egg Producers Web Site • CEMA columns in provincial newsletters • presentations at provincial board meetings • one on one visitations with producers CEMA's field team is ready to work with you to improve your rating

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

PRODUCT DESCRIPTION SHELL EGGS: Cage, Free Run, Free Range, Organic

1. PRODUCT NAME

Shell Eggs

2. IMPORTANT PRODUCT CHARACTERISTICS

Nest run, unwashed and ungraded

3. HOW IS IT TO BE USED

Ready to use

4. PACKAGING

a) b) c) d) d) e)

5. SHELF LIFE

7 days on the farm in approved conditions prior to delivery to grading station or further processing.

6. WHERE IT WILL BE SOLD

a) b) c)

Grading stations Breaking plants Farm Gate - direct to consumer

7. LABELLING INSTRUCTIONS

1)

Grading Stations and Breaking Plants: a) Origin - Farm or producer name b) Barn number c) Date of lay d) Comments (if applicable) re: temperature/humidity

8. SPECIAL DISTRIBUTION CONTROL.

Trays - 2.5 dozen/tray clean fibber Trays - 2.5 dozen/tray clean plastic Cartons - 1 dozen clean fibber Cartons – 1 dozen clean foam Carts - clean Pallets and dividers - clean

Refrigerate at ambient temperature of 10°C - 13°C.

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

PRODUCT DESCRIPTION SPENT HENS: Cage, Free Run, Free Range, Organic 1. PRODUCT NAME

Spent Hen

2. IMPORTANT PRODUCT CHARACTERISTICS

Scientific Name: Class: Order: Family: Body Temp: Weight: Age:

3. HOW IS IT TO BE USED

Further processing for human consumption or for other livestock food or for disposal.

4. PACKAGING

Shipping crates for transport to processor

5. SHELF LIFE

Generally1 kept to 72 weeks of age on farm and shipped for processing or disposal.

6. WHERE IT WILL BE SOLD

a) Abattoir / Processor b) Disposal (Rendering, Composting, Landfill)

7. LABELLING INSTRUCTIONS

Complete “Flock Information Reporting Form” or other information forms required by processor or as required by federal or provincial / territorial regulations

8. SPECIAL DISTRIBUTION CONTROL

1. Feed withdrawal time period as determined in consultation with the processor respecting Section 138.2(b) of the Health of Animals Act Transportation Regulation. 2. Water is available to the spent hens until time of loading. 3. Reference “Recommended Code of Practice for the Care and Handling of Pullets, Layers and Spent Fowl (Poultry – Layers) 2003 – Section 7 Handling and Transportation.

Gallus domesticus Aves Galliforme Phasianidae approx. 41.9°C 1.2 – 3.5 kg Generally 72 weeks

Note: 1. Generally laying hens are kept for 12 months from time of placement at age 19 weeks. In some circumstances (good performance) producers will keep a laying flock longer than 12 months. In other circumstances producers will depopulate earlier (e.g. a Se. positive environmental test result).

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

LIST OF PRODUCT INGREDIENTS AND INCOMING MATERIAL SHELL EGGS: Cage, Free Run, Free Range, Organic Production SPENT HENS: Cage, Free Run, Free Range, Organic Production AIR: (biological hazard – Salmonella; chemical hazard – pesticides from spray drift) • Atmospherically sourced WATER • Sources (biological hazards- Salmonella, Campylobacter and E.coli in water and chemical hazards- heavy metals; possible pesticide surface run-off into wells, ponds, streams). • Surface water source • Ground water source • Municipal water source FEED (biological- Salmonella, Campylobacter, E. coli and mycotoxins in feed ingredients and chemical hazards- pharmaceuticals in feed, heavy metals and pesticides). • Commercial Feed • medicated and non-medicated • mash • crumbled • pelleted • On-Farm Feed Mixing • medicated and non-medicated • grains ( corn, wheat, oats, barley) • supplements ( proteins, vitamins ) • Range • In addition to feed provided, layer hens on the range will have access to grass, insects and worms. CHEMICALS (chemical hazard) • Pesticides (herbicides, insecticides, miticides, parasiticides, rodenticides) • Premise disinfectants • Detergents and sanitizers • Water treatment chemicals • Oils and Lubricants • Fuel

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

PHARMACEUTICALS (chemical hazard) • Antibiotics • Vaccines • Dewormers • All products with a D.I.N. (vitamins, electrolytes) PULLETS (biological – Salmonella, Campylobacter and E.coli; and chemical hazards Pharmaceuticals). Also range layer hens may be affected by mycobacterium avium. LITTER MATERIAL(biological and chemical -) • Straw – biological hazard “Salmonella, Campylobacter, E. coli and mould” and chemical hazard “agricultural” chemical residues. • Shavings – biological hazard “Salmonella” and chemical hazard “wood preservatives” • Paper – biological hazard “Salmonella” and chemical hazard “ink from newsprint” • Wood Chips - biological hazard “Salmonella” and chemical hazard “wood preservatives” MISCELLANEOUS (biological hazards - Salmonella) • Tools • Paper products PACKAGING MATERIAL (biological – Salmonella) • From Grading Stations and/or Breaking Plants • plastic trays • fibre trays • pallets / dividers • carts • Farm Gate Sales - fibber trays / fibber cartons / foam cartons • Containers for delivery of layer hen • Containers for spent hens

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

11..00 PPR RE EM MIISSE ESS Building and surroundings are designed, constructed and maintained in a manner to prevent conditions which may result in contamination of shell eggs. The following provide programs to monitor and control the elements in this section, and maintain appropriate records. Elements include building design and construction, product flow, sanitary facilities, water quality, drainage, the outside property and waste disposal. Evaluation of these elements must be conducted by farm personnel on a regular timetable. PROCEDURES Note: The recommended procedures are to serve as a guide for producers. Producers may customize the procedure to better accommodate their process flow. However, the customizing of the procedure cannot change the intent of the Good Management Practice or create another food safety hazard. Discuss any procedural changes with your CEMA Inspector. MONITORING Note: Where a device cannot be used (thermometer, flow meters, etc) observation may be the only alternative. The senses of hearing, seeing, smelling and touching are applied in this case and recorded in the appropriate record. VERIFICATION Note: Where indicated in the following GMP’s an activity that is monitored or recorded by an owner, manager or designate must be verified by another person other than the one executing the activity. This person can be a family member, friend, partner, another staff person, a supplier or service provider. A signature and date of verification is required. Persons verifying records are verifying that the activity has taken place and not the accuracy of the record. The remaining GMP’s will be verified by CEMA staff during the annual Start Clean Stay Clean inspection and rating.

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.1.0 Outside Property and Building Exterior 1.1.1 GMP: Restricted and Unrestricted Zones Defined Systems: Cage, Free Run, Free Range, Organic Contaminant: Biological (Salmonella, Campylobacter and E. coli), Chemical (agricultural spray drift) Status: Must Do SOP: For creation of effective biosecurity zones around the exterior of the production unit. Controls Process Step: # 9, 11, 13, and 17 Frequency: Monthly Individual Responsible: Owner, Manager or designate. Procedure: a) A sign at the layer barn and driveway or approach road. This sign could read: DO NOT ENTER BIOSECURITY IN EFFECT As well, the sign could say what visitors must do, such as “report to the house”. The purpose of such a sign is to keep visitors to a minimum. b) Set up a restricted zone to protect birds and eggs from disease-causing organisms. Zone to include the production unit. The number of visitors permitted into this zone must be restricted and visitors must be willing to respect the precautionary measures suggested. The zone must be defined with signs, a gate, fencing, rope or a combination of these. Areas not signed by a restrictive sign will be considered unrestricted. c) All entrances to buildings in restricted zones must be locked to prevent unauthorized access. NO ENTRY signs must be placed at these entrances and any other point where the restricted zone begins. d) Vehicle tires could bring onto and take contaminants from the farm. Create a parking area away from the layers to prevent the contaminants from reaching the birds. By making the area easily visible, you can keep track of visitors on your farm, thereby controlling their movements. The parking area is away from the direct path of exhaust generated by the production unit. This will help prevent your farm being the source of contaminants spread to another operation. The parking area must also be away from air intakes as currents could carry pathogens from the vehicles into the laying facility. e) Monitored by individual responsible for SOP to determine conformity and effectiveness on a monthly schedule. Monitoring recorded in “Activity Log". f) Corrective actions recorded in "Corrective Action Log" Section 7.18.0 / 7.18.1. NOTE: In addition to the above, producers “should” consider the land area around the production unit and what is planted or built on it. Consider, a) Roadways and approaches to the production unit should be properly graded and maintained to minimize dust. Vehicular traffic flow can be a potential contaminant. Avoid dust drift and ponding of water. b) Location of the production unit in relation to other buildings, especially livestock buildings and more importantly other feather livestock buildings. Prevailing winds can cause cross contamination. c) Woodlots, windbreaks, orchards and clusters or rows of trees or bushes between barns provide nesting areas for wild birds. Bird droppings attract flies. d) Field crops, vegetable crop and fruit crop proximity - the cultural practices associated with their production may cause dust and chemical drift. 9 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S) GMP:

Restricted and Unrestricted Zones Defined / cont'd…

e) The water supply location in relation to the production unit. f) Location and type of manure storage in relation to the production unit and driveways and roadways. Are you travelling along your air intake side of the production unit to access fields or roadways? Manure storage units and driveways on the windward side of buildings should be set back at "reasonable" distances to prevent dust and debris from being taken into buildings. g) Location of feed storage in relation to the air intakes of the production unit and the approaches from the roadway that a feed truck would access. h) All entrances to buildings in restricted zones should be well lit. To recognize these hazards around their production unit, producers should prepare a schematic of their farm as well as a schematic of their production unit. Templates are provided in the Appendices. Checklist: Driveway/Approach: gate or fence or rope or “NO ENTRY” sign Production Unit: “No Entry” signs main entrance all side doors rear doors Separate parking area away from the production unit: away from air intakes and air exhausts of production unit Production unit entrances are locked when producer/staff absent: all doors securable Schematics: farm production unit Records: Activity log corrective action log Section 7.18.1 Monitored by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

November, 1990

Revisions:

July, 1996; May 1998; February 2000; May 2002; May 2003

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.1.2

GMP: Only one kind of poultry maintained on the farm. Systems: Cage, Free Run, Free Range, Organic Contaminant: Biological (Salmonella, Campylobacter and E. coli) Status: Must Do SOP: For prevention and reduction of biological contamination in the production unit from adjacent poultry production units. Controls Process Step: # 13 Frequency: Review annually Individual Responsible: Owner, Manager or designate. Procedure: a) Producers must know that having more than one kind of livestock, and particularly more than one kind of feather enterprise, puts the egg operation at risk for disease. It is strongly recommended that only one kind of poultry production unit is maintained on the farm. To reduce the risk, extra attention must be paid to biosecurity and practices which minimize the spread of organisms from one enterprise to another. As a minimum, separate footwear must be worn and stored in each production unit. b) If another livestock operation and particularly another feather enterprise are located on the same farm the production units must not be adjacent. [Rule of thumb: take height of the taller building from ground to gable; multiply x 10; equals minimum separation distance] If minimum separation distances are not met take into consideration the air exhaust of other building in relation to air intakes of the layer production unit. Each poultry production unit must have its own staff or a change of outerwear is available when accessing the shell egg production unit. ¾ Spraying of disinfectants on shoes or boots can be an alternative to change of boots. Also, foot-baths or disinfectant mats, if properly managed, can be effective. Checklist:

Only one kind of poultry maintained on the farm. yes OR no… if “no” consider production units are not adjacent and each production unit has its own staff or change of outerwear available or disinfecting sprays, mats or baths.

Monitored by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

July, 1996

Revisions:

May 1998; May, 2002; May 2003

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.1.3 GMP: Pest barriers around the production unit. Systems: Contaminant: Status: SOP:

Cage, Free Run, Free Range, Organic Biological (Salmonella, Campylobacter and E. coli) Must Do For the prevention and reduction of biological contamination in the production unit from pests such as rodents, flies and wild birds. Controls Process Step: # 13, 14 and 17 Frequency: Monthly Individual Responsible: Owner, Manager or designate. Procedure: a) Seal up openings around feed pipes, and the electrical service, or damaged walls to prevent access by rodents, wild birds and insects. Damaged screens must be repaired promptly. Exterior cladding must be installed in such a manner that prevents access by pests. Another effective barrier is a metal rodent guard strip between the foundation and the siding such as is frequently found with new barns. b) Rodents can carry diseases that affect humans and poultry. Clearing long grass, weeds and debris from around the production unit helps to discourage rodent nesting near hens and eggs. Areas within 4.5 metres (15 feet) of the production unit are kept free of debris and uncontrolled vegetation such as long grass, weeds and brush. c) A coarse gravel or asphalt border around the outside foundation will discourage rodents from entering and burrowing under the production unit. Recommendations for such barriers do vary but one recommendation that seems quite practical is to have a coarse gravel barrier more than one foot wide (0.30 m) and slightly deeper than the grade around the building. d) Stagnant water could carry Salmonella and other organisms as well as be the ideal environment for insects and other vectors. Any low areas within 60 metres (200 feet) of the production unit on your property must be levelled or properly drained. e) Monitored by individual responsible for SOP to determine conformity and effectiveness on a monthly schedule. Monitoring recorded in “Activity Log". f) Corrective actions recorded in "Corrective Action Log" Section 7.18.0 / 7.18.1. Checklist: All openings in the production unit are sealed and properly screened. doors windows air intakes feed, water, power supply openings no large cracks in foundation all siding on securely Area within 4.5 metres of the production unit is kept free of -. debris vegetation Any stagnant water on property within 60 metres of the production unit eliminated. yes no Gravel or asphalt splash pad around production unit yes no Note: For "free range" and "organic free range" systems pop holes remain open for long periods of time during the day to allow layers access to and from the range. This presents an opportunity for rodents and other pests an easy access to the laying facility interior. Proper range management and integrated pest management programs play a significant role in reducing, preventing and eliminating biological contamination of the production unit. Refer to section 1.1.4 for range management GMP's and section 5.2.1 for integrated pest management GMP's. Producers with these systems will be in non-compliance with the "door” section of this GMP; however, producers must exhibit what they are doing to reduce or prevent contamination of the production unit by rodents and wild birds.

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S) GMP: Pest barriers around the production unit / cont'd…

Monitored by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

November, 1990

Revisions:

July, 1996; May 1998; February 2000; May, 2002; May 2003

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.1.4

GMP: "Range" managed in accordance with established guidelines. Systems: Free Range, Free Range Organic Contaminant: Biological (Salmonella, Campylobacter and E. coli) and Chemical (insecticides, fungicides or herbicides from drift) Status: Must Do SOP: For the prevention and reduction of biological and chemical contamination of outdoor areas where layers have access. Controls Process Step: # 17 Frequency: Grass cutting - as needed Harrowing - as needed. Fence Inspection - weekly. Range Rotation – minimum annually Ponding / Puddling – after snowmelt and after rainfall Wild bird deterrents – weekly Chemical drift – when agricultural chemicals are being applied in adjacent cropland / orchards / vineyards / woodlots. Individual Responsible: Owner, Manager or designate. Procedure:

NOTE: Biosecurity programs must prevent, reduce or eliminate the contamination of the inside of the laying facility with outside elements. In "free range" enterprises this is naturally impossible. Producers need to accomplish all prerequisites in section 1.1.4 to receive recognition. a) Locate the range to avoid chemical contamination from spray drift of adjacent cropping areas. b) Keep the range grass short using a rotary type mower with power attachments to mulch the grass allowing sunshine to reach the ground. This helps to reduce the problem of diseases and internal parasites. The range must contain a blend of good quality legumes and grasses suitable for climatic and soil conditions. c) Keep the range well drained to avoid ponding and puddling of water to discourage fly populations, wild birds and consequential bacterial growth or algal growth d) Rotate the range at a minimum annually or sooner (dependent on layer population density) to avoid grass removal, build-up of manure, feathers and bacterial, viral and parasitic diseases. e) Harrow the range to mix droppings and grass and soil to assist in rapid breakdown of droppings and allowing the sun to dry the droppings and be a less attractive element for flies. f) Provide some form of shade - trees, sunflowers and provide potable water to reduce heat stress on the range. g) Use stone or gravel around the production unit exposed to the range. This will assist in preventing muddy conditions and mud on the layers. Reference section 1.1.3.c h) Implement predator control program for larger predators (dogs, coyotes, foxes, cats, skunks, weasels, racoons) and birds of prey (owls and hawks) if needed. Keep the range well fenced to prevent predator damage. As an example, ¾ Fencing should be made with standard weight 12-24 mm (½ to 1 in.) wire mesh and measure 1½ - 2 m (5 to 6 ft) in height. ¾ Place the wire 30 -45 cm (12 -18 in) below ground level to keep birds in and predators out. You may build an apron outside the fence by laying 30 - 45 cm (12-18 in) wide wire mesh strip on the ground surface around the entire pen. Attach the apron to the fence and peg the apron down to keep the predators from digging under. 14 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S) GMP:

"Range" managed in accordance with established guidelines / cont'd…

¾

i)

j)

k) l)

Also a 45 cm (18 in) wide guard board made from 6 mm (¼ in) plywood or heavy sheet metal should be installed inside the pen around the bottom of the perimeter. It will keep the heads of the layers in and predators out. ¾ Another apron design is to place the 30 - 45 cm (12 - 18 in) wide mesh in the ground at a 45° angle to the ground surface. Attach this to the fence and cover with soil. ¾ If coyotes/dogs are jumping over the fence, add one or two high tensile wires (12½ gauge) above the page wire or construct a 90º overhang 15-45 cm (6 - 18 in) wide. Use standard weight ½ - 1 in. poultry mesh for the overhang. If coyotes are digging under the fence, add one electrified high tensile wire 15 cm (6 in) above ground level, outside the fence. ¾ Live traps for the larger predators can also be utilised. Swooping birds may cause panic in poultry and serious injury or death to fleeing birds - as a precaution, plastic ribbon streamers or pieces of metal flashing (use aluminium foil pastry dishes) can be attached to poles to keep birds of prey from attacking the layers. Another technique to repel birds of prey is a "shiny bottle". Coat the inside of a dry, large clear-glass wine bottle with aluminium paint. Allow the paint to dry. Turn the bottle upside down on a 5m (15 ft) pole located next to the range. Be sure the bottle is not obscured by tree branches or other objects. The aluminium paint creates reflections that frighten birds of prey. Use 1 shiny bottle per 93 sq. m (1000 sq. ft) of range. Hens will naturally scratch and forage for vegetation, insects and worms. Ingesting these is natural for the hen; however, the producer must be aware of the potential for parasitic diseases – Internal: worms; single cell parasites causing diseases such as coccidiosis External: lice, mites, ticks, fleas. Person responsible for SOP inspects the range and perimeter fencing and takes corrective action where necessary. Record inspection in “Range Management Record" Section 7.17.0 / 7.17.1. Record and date the inspection. Corrective actions must be recorded in the “corrective action log" Section 7.18.0 / 7.18.1.

Checklist:

situated to prevent chemical contamination grass cover grass short no ponding/puddling of water range rotated range harrowed shade provided stone or gravel adjacent to production unit on range side proper fencing wild bird deterrents inspection / activity recorded in Activity Log corrective actions recorded in Corrective Action Log Section 7.18.0 / 7.18.1

Monitored by - Signature: Owner / Manager / Designate Date:

Where applicable, Verified by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: 15 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

Original: May, 2002 Revisions:

May, 2003

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.2.0 Building Interior 1.2.1 GMP: Restricted and Unrestricted Zones Defined Systems: Contaminant: Status: SOP:

Cage, Free Run, Free Range, Organic Biological (Salmonella, Campylobacter and E. coli) Must Do For creation of effective biosecurity zones in the interior of the production unit. Controls Process Step: # 13 and 16 Frequency: Annually Individual Responsible: Owner, Manager or designate. Procedure: a) Set up of a restricted zone to protect birds and eggs from disease-causing organisms. Ordinarily the restricted zone is set up to include at least the laying facility, the egg collection room and the cooler. If you are a producer-grader, then your grading room could also be set up within the restricted zone. The number of visitors permitted into these zones must be restricted and visitors must be willing to respect the precautionary measures suggested. The unrestricted zone is a free access area in which people may move about without restriction. The zones must be defined with signs, painted lines, walls and /or partial walls. b) Review effectiveness of defined zones annually. Record date of review in "Activity log" and record any corrective actions in "Corrective Action Log" (Section 7.18.0 / 7.18.1). Checklist: Restricted and unrestricted zones are defined. visual markings inside unit (walls or partial wall or painted lines or signs) record of review in Activity Log record of corrective actions taken in Corrective Action Log Section 7.18.0 / 7.18.1

Monitored by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

November, 1990

Revisions:

July, 1996; May, 1998; May, 2002; May, 2003

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GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.2.2

GMP: Adequate level of air quality maintained. Systems: Cage, Free Run, Free Range, Organic Contaminant: Biological (Salmonella, Campylobacter and E. coli) Chemical (Ammonia gases and agricultural spray drift) Status: Must Do SOP: For maintenance of air quality in the production unit and particularly in the laying facility. Controls Process Step: # 9, 13 and 26 Frequency: Temperature - daily Ammonia - monthly October to March Litter Moisture – GMP 1.5.1 weekly Note: applies to "free run" and “free range" operations only and depending on system within the operation. Individual Responsible: Owner, Manager or designate. Procedure: a) Ventilation influences temperature and moisture as well as the presence of gases, dust, odours and organisms in the air. ¾ Speed, volume and direction of air movement need to be controlled to eliminate drafts and provide adequate air throughout the layer facility. ¾ Proper management and maintenance of the ventilation system ensure a healthy environment surrounding your flock and in which you and your staff can work. ¾ The layer facility should be maintained at a relatively steady temperature. Various strains and ages of chickens differ in their optimum temperature and requirements. ¾ Chickens must be protected against drafts and cold areas. b) For "Free Run" or "Free Range" or "Organic Free Run" and "Organic Free Range" operating systems ¾ "Dryness" may cause dusty litter in the laying facility resulting in respiratory or eye disorders among the layers. A house that is too dry may also cause poor feather growth, itchy skin, scratching and faults such as feather eating, picking or cannibalism. Laying facilities are likely to become too dry in hot weather than during other seasons. ¾ "Dampness" causes wet litter, soiled plumage, breast blisters, and excessive amounts of ammonia liberation from the droppings, and a higher percentage of soiled eggs in laying facilities. Dampness furthers coccidia sporulation, worm egg incubation, growth of bacteria, and may result in disease problems if the condition persists. ¾ Deep litter on the floor will prevent warm, moisture laden air exhaled by the layers from condensing on the floor. Note: Free run operations totally on slats or wire are considered to operate in a high rise system similar to high rise caged operations. ¾ Proper insulation of the ceiling and walls will keep the inner surfaces warmer and will reduce condensation on these surfaces. ¾ Gravity or forced ventilation by use of intake or exhaust fans will remove much of the moisture laden air. ¾ Removal of droppings every day or so, when a pit cleaner is available, will also remove much moisture from the house. c) Monitored by individual responsible for SOP to determine conformity and effectiveness on a daily/ weekly/monthly schedule. Monitoring recorded in "Activity Log". d) Corrective actions recorded in "Corrective Action Log" Section 7.18.0 / 7.18.1.

18 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S) GMP:

Adequate level of air quality maintained / cont'd…

General Note: (A) Gases of concern to poultry producers are a) Ammonia - it is suggested that the maximum norm for poultry is 25 ppm. It is also suggested that humans can detect the smell of ammonia at 7 ppm. When human eyes are affected (watering/burning), ammonia levels are at least 20 ppm. Passive Diffusion tubes are one way of monitoring ammonia levels. b) Hydrogen Sulphide can be deadly to both poultry and humans exposed to concentrations as low as 20 ppm. The suggested maximum exposure limit to hydrogen sulphide is 10 ppm. for poultry and 5 ppm for humans. H2S is only a concern in the laying facility when there is liquid manure storage below the birds. c) Carbon monoxide - suggested maximum exposure limit to carbon monoxide is 50 ppm for poultry and humans. NOTE: Provincial regulations have established maximum exposure limits for poultry and humans. These may be less than what has been established in this program. Reference your provincial guidelines to ensure that you meet the provincial legislated standard. (B) Fresh air is provided and excessive heat and ammonia are eliminated by means of efficient air movement a) Mixing of incoming air with the warmer air in the building must occur above the top level of cages. This will ensure distribution of fresh warm air into each cage. b) Most ventilation systems use temperature as the controlling variable in the operation of the system i.e., as the temperature in the barn increases, the thermostats turn on more fans thus increasing the air flow rate through the barn thus cooling the barn. c) An additional benefit occurs when the increased static pressure resulting from an increased airflow through the barn is used to signal an air inlet to increase its cross- sectional area. This serves to maintain a constant air inlet velocity, which should result in fewer drafts on the layer hens. d) Static pressure monitoring equipment is required. e) Install several minimum-maximum thermometers placed strategically in the facility. Temperature fluctuations greater than 3°C can be stressful, may enhance respiratory problems and certainly affect productivity. Use the thermometers to monitor ventilation control systems. f) Gable end vents could be provided to allow for attic ventilation. (C) Dead birds and combustible waste must not be burned on the air intake side of the production unit in order to avoid airborne contamination by ash and odour. Checklist:

An adequate level of air quality is maintained. Incinerator not located on air intake side of production unit. Record of monitoring barn temperature Sections 7.3.0 / 7.13.1. Record of monitoring ammonia levels Sections 7.3.1 / 7.13.1. Record of monitoring litter moisture Section 1.5.1 / 7.17.0 / 7.17.1. Corrective actions recorded Section 7.18.0 / 7.18.1.

Monitored by - Signature: Owner / Manager / Designate Date:

19 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S) GMP:

Adequate level of air quality maintained / cont'd…

Prepared by: Approved by: Date: Original:

November, 1990

Revisions:

July, 1996; May, 1998; February, 2000; May, 2002; May, 2003

20 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.2.3

GMP: Floor drains have perforated covers. Systems: Cage, Free Run, Free Range, Organic Contaminant: Biological (Salmonella, Campylobacter and E. coli) Status: Must Do SOP: For prevention of nesting areas for pests. Controls Process Step: # 13 Frequency: Monthly Individual Responsible: Owner, Manager or designate. Procedure: a) Floor drains are perfect hiding places for pests. Perforated covers allow drainage to occur and prevent pests from hiding out. The covers also prevent debris from becoming trapped in the drain. b) Producers must also consider flushing drains periodically to ensure drainage especially in the winter months. c) Drains must also be cleaned and disinfected with the laying facility between flocks. d) Producers must also maintain drains free of debris. e) Monitored by individual responsible for SOP to determine conformity and effectiveness on a monthly schedule. Monitoring recorded in “Activity Log". f) Corrective actions recorded in "Corrective Action Log" Section 7.18.0 / 7.18.1. Checklist:

Floor drains have perforated covers. Record flushing, cleaning and disinfecting of drains in "Sanitation Record" Section 7.11.0 / 7.11.2. Activity Log Corrective Action Log Section 7.18.1

Monitored by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

July, 1996

Revisions:

May, 1998; May, 2002; May, 2003

21 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.2.4

GMP: Adequate lighting is provided throughout the production unit Systems: Contaminant: Status: SOP:

Cage, Free Run, Free Range, Organic Biological (Salmonella, Campylobacter and E. coli) Highly Recommended To allow sufficient lighting for inspection areas and/or gathering areas to remove shell egg cracks and leakers. Controls Process Step: # 19 Frequency: Monthly or As Needed Individual Responsible: Owner, Manager or designate. Procedure:

a) In shell egg gathering and inspection areas ¾ Should be a minimum 10 foot-candles. ¾ Should be shatter proof and water proof. b) In the production facility ¾ Incandescent 25 watt bulbs or 5 watt fluorescent, 3 meters/10’ o/c. down the walk aisles are suggested for most laying facilities. Lights should be covered. ¾ A dimmer switch and time clock should control lights. Use full spectrum fluorescent lights rather than cool white. Full spectrum will stimulate hens whereas cool white will not ¾ Should be 0.5 to 3 foot-candles. (1 foot candle = 10.76 lux) (1 standard 60W/120V incandescent bulb=20 lux per 200 square feet of floor space). ¾ Light can greatly affect the behaviour of the layer as well as its production capabilities. This may vary by breed. Discuss lighting programs with your supplier. c) Dust can accumulate on light bulbs reducing their total light output. A light meter would assist in monitoring to determine adequacy of light output. d) Monitored by individual responsible for SOP to determine conformity and effectiveness on a monthly schedule or as needed if bulb needs replacing. Monitoring recorded in “Activity Log". e) Corrective actions recorded in "Corrective Action Log" Section 7.18.0 / 7.18.1. Checklist:

Monitoring lights Monitoring recorded in Activity Log Corrective action log Section 7.18.0 / 7.18.1

Monitored by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

May, 1998 22 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

Revisions:

May, 2002; May 2003

23 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.2.5

GMP: Effective General Design, Construction and Maintenance Systems: Cage, Free Run, Free Range, Organic Contaminant: Biological (Salmonella, Campylobacter and E. coli) and Chemical (Ammonia levels, agricultural chemical drift) Status: Must Do SOP: For prevention of accumulated build up of biological and chemical hazards due to poor construction and design. Controls Process Step: # 9, 12 and13 Frequency: During Major Renovations or New Construction Individual Responsible: Owner, Manager or designate. Procedure:

MUST DO’s: a) b) c) d)

Floors, walls and ceiling must be constructed of material that is durable, smooth and cleanable. Floors must be sufficiently sloped for easy drainage of liquids. Doors must be close fitting. Laying hen living quarters must be separated from shell egg storage and packaging material storage.

HIGHLY RECOMMENDED: Note: Determination of construction and design of the production unit rests solely with the producer who must take into consideration the requirements of the Start Clean Stay Clean HACCP-based On-Farm Food Safety Program to reduce, prevent and where possible eliminate biological, chemical and physical contaminants from the building. Consideration should be made in the following areas: 1. Siting of the production unit in relation to other buildings on the farm to prevent microbiological and chemical cross-contamination. 2. Siting of the production unit in relation to wind direction, to prevent microbiological and chemical cross-contamination from outside sources. 3. Siting of the production unit in relation to surface water flows to prevent flooding and consequential microbiological contamination. 4. Production units are of sound construction and are maintained in good repair. 5. Sources of construction materials used for framing and finishing such as recycled material or new material stored in wild bird infested areas should be avoided to prevent microbiological contamination. 6. Finishing materials on walls and ceilings - durable, smooth, cleanable, able to be sealed to prevent moisture penetration and microbiological contamination. 7. Production units are designed to reduce microbiological cross-contamination between restricted and unrestricted zones. 8. Production units are designed to reduce the build-up of dust and/or cobwebs in unreachable areas allowing microbiological contamination. 9. Production units are designed to prevent entrance and harbouring of pests and entry of environmental contaminants. 10. Consider the installation of a shower facility. 11. Consider the installation of hand washing systems Ref GMP 1.3.1 12. Consider constructing all floor surfaces of cement. This may only be possible for certain types of construction designs.

24 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

GMP:

Design, Construction and Maintenance / cont’d…

Monitored by - Signature: Owner / Manager / Designate Date:

Where applicable, Verified by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

May, 1998

Revisions:

May, 2002; May 2003

25 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.3.0 Sanitary Facilities 1.3.1

GMP: Availability of Sanitary Facilities Systems: Contaminant: Status: SOP:

Cage, Free Run, Free Range, Organic Biological (Salmonella, Campylobacter and E. coli) Must Do For prevention of shell egg microbiological cross-contamination by handling. Controls Process Step: # 13 specifically but also applies to all steps where staff crosscontamination may occur. Frequency: At gathering of eggs or minimum weekly. Individual Responsible: Owner, Manager or designate. Procedure: a) Hands must be washed before and after collecting eggs as bacteria and other organisms on hands can contaminate the eggs. Contamination can occur when clean eggs are handled after dirty ones. b) Hand washing facilities, soap and dispenser with disposable paper towels must be readily available and used. c) Use of hand sanitizing lotion is an acceptable alternative. d) Monitored by individual responsible for SOP to determine conformity and effectiveness on a weekly schedule. Monitoring recorded in “Activity Log". e) Any corrective actions taken as a result of shell egg handling contamination must be recorded in the "corrective action log" Section 7.18.0 / 7.18.1. f) Reference: GMP 4.1.0 Sanitary outer clothing and a change of boots required before anyone enters the restricted areas of the production unit. GMP 4.2.0 General food hygiene – 10 point clean routine plan GMP 4.3.0 Technical training of employees. Checklist:

Hand washing facility or sanitizing lotion available Activity log Corrective action log Section 7.18.0 / 7.18.1

Monitored by - Signature: Owner / Manager / Designate Date:

Prepared by: Approved by: Date: Original:

November, 1990

Revisions:

July, 1996; May, 1998; May, 2002; May 2003 26 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S)

1.4.0 Water supply 1.4.1

GMP: Supply uncontaminated water to production unit. Systems: Cage, Free Run, Free Range, Organic Contaminant: Biological (Salmonella, Campylobacter and E. coli) and Chemical (Agricultural chemicals and medications) Status: Must Do SOP: For prevention of microbiologically and chemically contaminated water supplied to layers. Controls Process Step: # 3,4,5,6 and 10 Frequency: Treatment (if applicable) – monthly Filtering (if applicable) – follow manufacturers directions. Storage (if applicable) – monthly Medicating (if applicable) – at time of medicating Water System - Testing 1x per year Individual Responsible: Owner, Manager or designate. Procedure:

SOURCE: Determine the water supply location in relation to the production unit. Uncontaminated surface, ground or municipal source. ¾ Surface water – streams, lakes and farm ponds. These sources can be contaminated by runoff and include sediment, manure and agricultural chemicals. Surface water sources must be protected from surface runoff of fields that have had pesticides, fertilizers or manure applied. ƒ Berms and ditches can be used to protect the surface water source. ƒ Grass buffer strips between the pond and cropland. ƒ When applying pesticides to cropland, a buffer strip of 5-10 metres wide can be left around the water source to prevent contamination. ¾ Groundwater – generally safest source of water supply. ¾ However, wells can become contaminated through ƒ Seepage from septic systems. ƒ Barnyards or manure storage areas ƒ Surface runoff directly into an improperly sealed well. ¾ Reduce these risks by ƒ Locating wells upslope from potential sources of contamination ¾ Municipal – is sourced from groundwater or surface water. This water is chemically treated, filtered and stored for distribution. This water meets the provincial regulatory guidelines for acceptable levels of microbiological and chemical contaminants. Although this water is safe, water samples are required to test your in-barn distribution system.

27 Start Clean Stay Clean HACCP-based On-Farm Food Safety Program Canadian Egg Marketing Agency

GOOD MANAGEMENT PRACTICES (GMP'S) and STANDARD OPERATING PROCEDURES (SOP'S) GMP:

Supply uncontaminated water to production unit / cont'd…

TREATMENT (Process Step # 3 if applicable) ¾ ¾ ¾ ¾

¾

¾

¾

Reference GMP’s 3.1.10; 7.5.0; 7.5.1; 7.6.0 Inadequate water treatment will not remove biological contaminants. To determine acceptable limits refer to your Provincial Guidelines for Livestock Drinking Water or if none available follow the Provincial Guidelines for Domestic Drinking Water or if none available follow the Canadian Water Quality Standards. The treatment of water at the point-of-use or point-of-entry is an effective method to remove undesirable contaminants such as ƒ Water hardness ƒ Iron and iron bacteria ƒ Manganese ƒ Coliform bacteria, protozoa, and viruses ƒ Hydrogen sulphide and sulphate reducing bacteria ƒ Chloride, sulphate and nitrate ƒ Turbidity ƒ Gasoline and oil ƒ Methane gas ƒ Taste and odour ƒ Acidity ƒ Pesticides For purposes of this document the focus will be the microbiological quality of water because of its association with waterborne disease. Water free from disease-causing bacteria is essential for livestock consumption. Generally, these microorganisms cannot be found in groundwater unless affected by surface water or seepage from a septic system or barnyard. In this case, normal intestinal bacteria will highly outnumber other pathogens and because the intestinal bacteria are easier to isolate it is easy to identify them in a sample. Their presence in water is an indicator that other pathogens such as salmonella could be present in the water. The treatment of a water supply to destroy bacteria is known as disinfection. Seven possible methods for disinfecting water are available. These include: ƒ Ceramic filters ƒ Ultraviolet irradiation ƒ Iodination ƒ Chlorination ƒ Ozonation ƒ Distillation ƒ Boiling Chlorination is the most popular on-farm water treatment and therefore, this document will focus on this form of disinfection. ¾ Raw water quality to ensure adequate treatment ƒ Raw water containing

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