101007GGIFACPCCPYENGInterimFinalV4.docx

1、101007GGIFACPCCPYENGInterimFinalV4GLOBALG.A.P.Control Points and Compliance CriteriaIntegrated Farm AssurancePOULTRYEnglish VersionInterim Final V4.0_Jan2011THIS IS THE INTERIM FINAL VERSION AND COMMENTS ON TECHNICAL ERRORS MAY BE COMMUNICATED TO PUBLICCOMMENTSGLOBALGAP.ORG UNTIL 31 JANUARY 2011Vali

2、d from: 1 January 2011Obligatory from: 1 January 2012CONTENTSSECTION PY POULTRYPY.1 STOCK SOURCINGPY.2 BREEDING (PARENT) FLOCK (N/A if no Breeding) PY.3 HATCHERY (N/A if no Hatchery) PY.4 FEED AND WATER PY.5 HOUSED POULTRY (N/A if no Housed Poultry) PY.6 OUTDOOR POULTRY (N/A if no Outdoor Poultry) P

3、Y.7 MECHANICAL EQUIPMENT PY.8 POULTRY HEALTH PY.9 HYGIENE AND PEST CONTROL PY.10 HANDLING PY.11 RESIDUE MONITORING PY.12 EMERGENCY PROCEDURES PY.13 INSPECTIONPY.14 WORKERSPY.15 HUMANE SLAUGHTER OF CASUALTY POULTRYPY.16 DISPATCH AND TRANSPORTATION NControl PointCompliance CriteriaLevelPYPOULTRY PY. 1

4、.STOCK SOURCINGPY. 1.1Are all live poultry entering a Production Establishment traceable and sourced solely from other Production Establishments certified against the GLOBALG.A.P Poultry Standard (or benchmarked schemes)? Is there a record kept of arrival date, the name of the haulier, and the produ

5、ction establishment from which they are dispatched?Movement records and certificates of conformity. No N/A. Cross check LB.3.2Major MustPY 1.2Have exceptions to the requirements in PY.1.1 arisen?When exception arise from time to time it will be dealt with on a case-by-case basis by the GLOBALG.A.P C

6、ertification Body in consultation with GLOBALG.A.P or benchmarked scheme. This may include the need to import poultry of special genotype, the need to re-populate, use of Production Establishments with high-health breeding stock from other uncertified Production Establishments, or in any other excep

7、tional case. Major MustPY. 2BREEDING (PARENT) FLOCK (N/A if no Breeding)PY. 2.1Is moulting not induced?Since moulting is a severe interference with the animals it should not be administeredRecom.PY. 2.2Do egg collection workers sanitize their hands prior to handling eggs and between handling floor e

8、ggs and nest eggs?Written work instruction. No N/A.Minor MustPY. 2.3Are all eggs found to be cracked, defective or dirty identified and rejected? Are floor eggs placed in separate trays and labeled?Cracked, defective or dirty eggs must be separated from clean eggs. Defined in Control Point. No N/A.M

9、inor MustPY. 2.4Are eggs collected at set minimum frequencies? Eggs must be collected at the following minimum frequencies: Rollaway systems - once per day. Other systems 3 times per day. Floor eggs 3 times per day. No N/A.Minor MustPY. 2.5Are all eggs selected for hatching placed in clean dry trays

10、 and placed into suitable storage rooms as soon as possible? Storage room temperature must not exceed 23C. Record of storage room temperature must be available.Major MustPY. 2.6Are hatching eggs marked in accordance with local legislation where defined, or with a code that refers back to the breedin

11、g farm?Defined in Control Point. No N/A.Major MustPY. 2.7Is each trolley marked with the breeder farm and the date laid?Defined in Control Point No N/A.Major MustPY. 2.8Are egg collection records complete? Written records include: 1. Quantities recovered; 2. Quantity of floor eggs; 3. Rejected egg c

12、ount. No N/A.Major MustPY. 2.9Are breeding flocks monitored for Salmonella so that they are in accordance with the country of production legal requirements? Are records kept of all Salmonella tests for all hatcheries and carried out by an ISO 17025 accredited laboratory? Are all unhatched eggs recov

13、ered, destroyed and disposed of appropriately if either S. enteritidis or S. typhimurium is positively confirmed in a flock? Is a slaughter program implemented for the case of an affected unit?Egg supplies must cease immediately if either S. enteritidis or S. typhimurium is positively confirmed in a

14、 flock. Records of test results to be shown and any action plan to be implemented, esp.a slaughter program implemented for an affected unit in case of positive results . No N/A.Major MustPY. 2.10Are all outgoing eggs from breeder flocks certified Mycoplasma Gallisepticum free and Mycoplasma Synovia

15、status known?Certificate and declaration of status respectively. No N/A.Minor MustPY 3HATCHERY (N/A if no Hatchery)PY. 3.1GeneralPY. 3.1.1Has a hatchery site plan been drawn up and kept readily available? Hatchery site plan must contain the following information: 1. Location of Keys and access point

16、s; 2. Location of first aid kits and fire extinguishers; 3. Water sources for fire fighting purposes?. No N/A.Major MustPY. 3.1.2Are floors ceilings and walls in good condition and hygienically managed?Visual assessment. No N/A.Major MustPY. 3.1.3Is site-dedicated protective clothing supplied for al

17、l workers? Dedicated clothing must be available for all workers. No N/A.Minor MustPY. 3.1.4Are pets or other animals not allowed access to the hatchery?Workers knowledge to be demonstrated on interview and absence of pets. No N/A.Major MustPY. 3.1.5Are auxiliary buildings, toilets, offices, stores a

18、nd break rooms kept clean and tidy?Defined in Control Point. No N/A.Minor MustPY. 3.1.6Are drains in production areas accessible and cleanable?Visual assessment. No N/A.Major MustPY. 3.1.7Has the hatchery appointed responsible persons for the following areas: 1. Health & Safety Officer. 2. Site Firs

19、t Aider. 3. A poultry specialist vet. 4. A Chick Welfare Officer?Record of named workers. No N/A.Minor MustPY. 3.1.8Are all eggs sourced from hatcheriers that are able to demonstrate that all supplying flocks are Salmonella entiridis and S. typhimurium free? Certificate of conformity for the breedin

20、g unit. Eggs from flocks infected with S. enteridis or S. typhimurium must not be admitted into the hatchery. Test results or certificate demonstrating the salmonella free status must be available. No N/A.Major MustPY. 3.1.9Are hatcheries monitored for Salmonella so that they are in accordance with

21、country of production legal requirements? Are records kept of all Salmonella tests for all hatcheries and carried out by an ISO 17025 accredited laboratory? Are all unhatched eggs recovered, destroyed and disposed of appropriately?Egg supplies must cease immediately if either S. enteritidis or S. ty

22、phimurium is positively confirmed in a flock. Records of test results and any action plan must be available and implemented. No N/A.Major MustPY. 3.1.10Are all incoming eggs from breeder flocks certified Mycoplasma Gallisepticum free and status known?Certificate and declaration of status. No N/A.Min

23、or MustPY. 3.1.11Are all incoming eggs from breeder flocks Mycoplasma Synovia status known?Declaration of status.Recom.PY. 3.1.12Are alarms responded to within 15 minutes? Is incubation equipment alarmed for high and low temperatures and mains failure?Written procedure for response to alarm. Where a

24、n alarm is triggered the time, date and response must be recorded. Record of all responses. No N/A.Minor MustPY. 3.1.13Are one-way product flow maintained from egg receipt to chick dispatch?Visual assessment. No N/A.Major MustPY. 3.1.14Is incoming air filtered? Is a positive airflow from eggs to chi

25、cks maintained?Visual assessment. Recom.PY. 3.1.15Is differentiation maintained between “clean” and “dirty” areas? Written procedure and clearly marked areas with dedicated clothing. Workers must be aware of these requirements and be provided with dedicated protective clothing and footwear which mus

26、t be changed when moving from dirty to clean areas. Equipment must be segregated between “clean” and “dirty” areas.No N/A.Major MustPY. 3.1.16Are all eggs fumigated or sanitized prior to setting and records kept? Records of fumigation and sanitisation parameters must be recorded for each batch. No N

27、/A.Minor MustPY. 3.1.17Are incubation hatcher and setter equipment easy to clean, in good working order and sealed to the floor?Defined in Control Point. No N/A.Major MustPY. 3.1.18Do hatcheries have a dedicated egg store and a designated incubation room?Defined in Control Point. No N/A.Major MustPY

28、. 3.1.19Are eggs stored in an environmentally controlled (temperature and humidity) store room?Defined in Control Point. No N/A.Major MustPY. 3.2Chick WelfarePY. 3.2.1Are chicks handled in a compassionate and positive manner and a documented welfare assessment carried out?Written welfare standard re

29、viewed annually. No N/A.Minor MustPY. 3.2.2Are hatchery waste and unviable chicks identified and humanely culled?Workers knowledge demonstrated on interview. No N/A.Minor MustPY. 3.2.3Do automation and conveyors not cause injury to chicks?Visual assessment of equipment. No N/A.Minor MustPY. 3.2.4Are

30、 chicks loaded into clean, dry and sanitized chick boxes?Visual assessment and written protocol that chick boxes are cleaned, dried and sanitized after every delivery. No N/A.Major MustPY. 3.2.5Is space allowance in chick boxes not less than 21 sqcm per chick?Stocking rate calculated per box. No N/A

31、.Minor MustPY. 3.2.6Are chick holding areas temperature controlled and monitored? Are facilities to reduce light available?Record of temperature and light reduction facilities. No N/A.Minor MustPY. 3.3Records and IdentificationPY. 3.3.1Are hatching eggs identifiable at all times? Traceability records must be available including the following information: 1. Farm of origin, 2. Date of lay. Floor eggs must be labeled and stored separately. No N/A.Major MustPY. 3.3.2Do hatcheries retain production records for each consignment of eggs? Prod