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Poultry, poultry products, eggs and egg products
Food and food services
Broiler production method
- Basic level
Broiler production method
In raising a batch of chickens, the principle” all-in all-out” is applied, meaning that all fledgling chickens are taken to a slaughtering facility together and slaughtered simultaneously, instead of being thinned out as they grow. In between the raising of separate batches of chickens, facilities must be duly emptied, cleaned, dried and disinfected.Verification
Tenderer's declaration of compliance (yes/no).Why and how to use the criteria?
The” all-in all-out” method means that poultry farms operate by moving entire batches of chickens from one part of a facility to another. All the fledgling chickens from a single batch are taken to a slaughtering facility together and slaughtered simultaneously. In between the raising of separate batches of chickens, the facilities must be duly emptied, cleaned, dried and disinfected. This prevents the possible spread of harmful microbes (e.g. campylobacter) between separate batches of chickens, and enables facilities to be duly cleaned and disinfected between batches. In many countries, a method known as “thinning out” is widely used. This involves either moving some birds between separate halls or sending them to slaughter at different times. Moving birds from one place to another while they are being raised increases the risk of spreading disease, causes additional stress and may also increase the risk of people contracting illnesses.Criterion information
Created
22.1.2024
ID
28
Sustainability information
Animal welfare and health
Food safety
Publisher
Motiva
Language versions
FI, SV, EN
Version
1