The design and location of a barn contribute greatly to reducing the potential for pathogens to enter the barn, and also the ability to contain pathogens within the barn in the case of a disease outbreak. In addition to the barn’s location, which is often difficult to change after construction has been completed, the interior design should take into account the need for changes in clothing, disinfection and washing stations. It is essential that there be clearly delineated “clean” and “dirty” areas within the barn.
In the case of non-supply managed poultry it is recognized that many of the production units themselves have been adapted for use from other types of livestock/poultry production enterprise. While perhaps not ideal, this reality only serves to increase the importance of being flexible and adapting any biosecurity options that can be addressed. The following suggestions are made with this context in mind.
The interior door of any barn is the last real opportunity to stop the spread of disease to a producer’s flock. Similarly, the exterior door is the last possibility to contain any material, virus or biological agent from being taken away to another location. Therefore, it is essential that there be an area for the farmer and visitors to utilize to minimize the probability of moving a disease agent into or out of the facility.
The following are recommended practices relating to barn layout that enhance biosecurity on non-supply managed poultry operations:
Separate Breeder Operation
Barn Layout And Airborne Pathogens
Special care should be taken to ensure that barn vents do not point towards an adjacent barn’s air intake. If the vents of adjacent barns create a situation where they share a common air space, it is not possible to create a separate restricted access zone for each of those barns. This situation creates the possibility of spreading airborne pathogens between the barns.
“Clean” And “Dirty” Areas
Designated Barn Clothing
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