Implementating The HACCP Program On Control Epidemic Disease And Veterinary Drug Residues In Broiler Farm

To improve product safety .the food industries are widely adopting a process control system known as "hazard analysis critical control point, " (HACCP).Application of HACCP principle to animal production had been described. The HACCP is a system of extensive evaluation and control over an entire food production process for the purpose of reducing potential food-related health risks to consumers. Correct implementation of the HACCP principle requires that scientifically documented steps and preventive measures exist that can be effectively applied at known critical control point (CCP). Good manufacturing practice (GMPs) and Sanitation standard operating procedure( SSOP) should be used along with HACCP to improve product safety, product quality, and plant productivity by providing intimate knowledge of the production process, production environment and processing equipment.Good manufacturing practices in the processing plant can reduce cross-contamination, but it's difficult for the processing plant to get rid of these pathogens if they are already there. Therefore, the best opportunity for significant reductions of these pathogens on poultry is prevent them from getting into or on poultry to begin with. Development of good manufacturing practices using HACCP principle will be essential fulfill the difficult task. The key to the success of HACCP is employee training, behavior and attitude. Although HACCP provides insurance thatpoultry is safe, there is no way to completely eliminate all hazards. HACCP is most effective when used with other control systems.This paper will deal with efforts to design a HACCP using broiler farm, and through the program to control pathogens and drug residues. First, Sanitation standard operating procedure (SSOP) must be established. It is the HACCP program's foundation. Then, using the basic principles of HACCP to design a plan. The seven principles of contemporary are Hazard analysis, identify CCP's, establish critical limits, monitoring critical limits, corrective action, record keeping, and HACCP verification. The most important step is to determine the critical control points (CCP's) in the process. Control pathogens and drug residues is a complicated because there are numerous potential sources of risk in an integrated broiler production including feed, rodents wild birds, insects ,0-1 day-old chicks, vaccination, drug, water etc. Analyzed every control points, identified CCPs are 0-1 day-old chicks, water and drug.After implemented HACCP program along with SSOP in five broiler farms of CO. Dajiang (Shanghai), the prevalence of positive samples for was 1.17% (28/2400) and 0.04% (1/2400). While in five compared farms on contemporaneity, the positive samples was 1.25% (30/2400) and 1.67 % (40/2400), respectively. The positive samples for Newcastle disease virus was 6/300(2%) and 3/300(1%) in five tested farm. While in five compared farms on contemporaneity, the positive samples was 9/300(3%) and 8/300(2.67%), respectively. The Neomycin residues content was 0. 133mg/kg and 0. 101mg/kg, overtop ratio was 1 % ( 3/300 ) and 0 (0/300) in five tested farm. While in five compared farms on contemporaneity, the residues content was 0. 140 nig/kg and 0. 134mg/kg, overtop ratio was 1. 3 % ( 4/300 ) and 1 % ( 3/300 ) , respectively.A large number of diseases occur in domestic, farm-raised poultry. Poultry production is aimed at providing more and tastier food for the ever growing human community. Infectious diseases and drug residues during production and processing need to be minimized. The concept of HACCP has already been introduced into food processing and quality assessment. We implement HACCP laid down SSOP for control Epidemic Disease and Veterinary Drug Residues in live poultry, attained good effect. This is a new mode for maintaining the health of poultry, and securing production without health hazards for consumer.