UEP 5Star Total Quality Assurance Program

1
UEP 5-Star Total Quality Assurance Program

• United Egg Producers [phone]
• Indiana State Poultry Association [phone]
• Indiana Board of Animal Health [phone]

2
Purpose

• To help ensure the safety of the nations 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 gt70,
  temperature gt70F)

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 gt100F, and
  pH must be gt11.0
• 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 ???