Identification of critical points of thermal environment in broiler production
AG Menezes | IA Nääs | MS Baracho
This paper describes an exploratory study carried out to determine critical control points and possible risks in hatcheries and broiler farms. The study was based in the identification of the potential hazards existing in broiler production, from the hatchery to the broiler farm, identifying critical control points and defining critical limits. The following rooms were analyzed in the hatchery: egg cold storage, pre-heating, incubator, and hatcher rooms. Two broiler houses were studied in two different farms. The following data were collected in the hatchery and broiler houses: temperature (ºC) and relative humidity (%), air velocity (m s-1), ammonia levels, and light intensity (lx). In the broiler house study, a questionnaire using information of the Broiler Production Good Practices (BPGP) manual was applied, and workers were interviewed. Risk analysis matrices were build to determine Critical Control Points (CCP). After data collection, Statistical Process Control (SPC) was applied through the analysis of the Process Capacity Index, using the software program Minitab15®. Environmental temperature and relative humidity were the critical points identified in the hatchery and in both farms. The classes determined as critical control points in the broiler houses were poultry litter, feeding, drinking water, workers' hygiene and health, management and biosecurity, norms and legislation, facilities, and activity planning. It was concluded that CCP analysis, associated with SPC control tools and guidelines of good production practices, may contribute to improve quality control in poultry production.
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