Guides 2 min read
A poult's health in its first weeks is directly tied to how clean the hatchery is. The core principles of a hygienic hatchery.
The hatchery is the first place where a flock's health takes shape. An infection picked up here shows itself in the first days on the farm and affects the performance of the whole cycle.
One-way flow
In a well-designed hatchery, everything moves one way from egg receiving to poult dispatch: from clean areas toward dirty ones, never back. People, equipment and air follow the same rule, so dust and fluff from hatching never reach the egg rooms.
Cleaning machines and equipment
After every batch, hatchers and trolleys go through dry cleaning, washing, disinfection and drying. Water lines, humidifiers and fans are part of the plan too; a missed source of moisture is an ideal home for fungi and bacteria.
Air quality
Poult dust and fluff can carry microorganisms. Pressure differences between rooms and filtered ventilation keep dirty air from flowing into clean areas.
You can't manage what you don't measure
Regular microbiological samples from surfaces and air show whether cleaning actually works. Results are recorded and procedures are updated based on the data.
Signs of a quality poult
A quality turkey poult is dry, clean, active and alert. Its navel is fully closed, its legs are straight and bright, and its beak and eyes look healthy. Uniform weights across the batch are another important quality indicator.
In our hatchery, hygiene isn't one stage of production; it is part of every stage.
