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Standard Operating Procedure
Standard Operating Procedure
PRESS SET TO ENTER THE MAIN MENU . THE DISPLAY WILL SHOW PRESSE TO EXIT TEMPERATURE 99.0 F PRESS U TO INCREASE AND PRESS D TO DECREASE AND THIS U AND D PROCESS IS SAME FOR HUMIDITIY AND TURNING OPTIONS.
AFTER SET THE TEMPERATURE PRESS SET FOR HUMIDITY SETTING. PRESSE TO EXIT HUMIDITY (RH) 55% PRESS U TO INCREASE AND PRESS D TO DECREASE
AFTER SET THE HUMIDITY PRESS SET FOR TURNING SETTING. PRESSE TO EXIT TURNING ON PRESS U TO INCREASE AND PRESS D TO DECREASE. PRESS SET TO ADJUST THE TURNING TIMINGS PRESSE TO EXIT ON TIME 30 SEC
PRESS E FOR EXIT . AND THE PROGRAMME SETTINGS SAVED AND AUTOMATICALLY IT WILL REBOOT THR PROCESSOR . NOTE. ALWAYS SWITCH ON INTO AUTO TUTNING SIDE. DUAL HEATERS ARE H1,H2.
Most effective in a moist atmosphere. If fumigation is required while early-incubation (first five days) eggs are present, or eggs of unknown stage of incubation, remove these to another incubator until fumigation is completed. Disinfection may be used for both incubators and eggs as a safer alternative.
Setter Hall
In the setter hall check for cleanliness in the following areas: doors, lighting, floors, ceilings, vents, ducts, air filters, and walls. Select two areas in the hall and monitor microbial contamination using air plates or a mechanical air sampler( FOR BIG HATCHERIES). Check the setters visually for cleanliness in the following areas: floors, walls, ceilings, fans, fan boards, racks thermometers, doors, nozzles, exhaust ports, vents, ducts, tops, and control panels. The machines should be evaluated for microbial contamination in a minimum of five setters in each hall. Enter each one while leaving the machine running and use an air plate or mechanical sampler to monitor microbial contamination of the air in the center of each machine. Make sure all fans and alarms are on when you enter so that the incubator's environment is not disturbed. Check that the turners, humidifier nozzles, and the aerosol sanitizer nozzle are working properly.
Hatcher Halls
In the hatcher halls check for cleanliness in the following areas: doors, lighting, floors, ceilings, vents, ducts, air filters, and walls. Select two areas in the hall and evaluate for microbial contamination with air plates or a mechanical air sampler. The air samples should be taken before transfer is made, selecting a minimum of five hatchers per hall. As a follow-up, check on hatcher sanitation. Test five areas inside a hatcher using swabs. Any of the following areas may be tested: walls, ceilings, doors, fan boards, fan guards, fan blades, nozzles, air intake ducts. To conclude the hatcher inspection, five hatching trays should be examined for cleanliness and dryness. Trays should also be checked for microbial contamination using swabs.
At the Farm
It is advisable that all farm egg rooms have a set of guidelines for cleanliness and standard operation. The egg room environment and breeder house nesting conditions should be inspected on a regular basis and a written record maintained.
Definitions: air cell - an empty space located at the large end of the egg; it is between the inner and outer shell membranes. chalaza - a spiral, rope-like strand that anchors the yolk in the thick egg white. There are two chalazae anchoring each yolk, one on the top and one on the bottom. (The plural of chalaza is chalazae.) germinal disc or blastodisc - a small, circular, white spot (2-3 mm across) on the surface of the yolk; it is where the sperm enters the egg. The nucleus of the egg is in the blastodisc. inner shell membrane - the thin membrane located between the outer shell membrane and the albumin. outer shell membrane - the thin membrane located just inside the shell. shell - the hard, protective coating of the egg. It is semi-permeable; it lets gas exchange occur, but keeps other substances from entering the egg. The shell is made of calcium carbonate. thick albumin - the stringy part of the egg white (albumin) located nearest the yolk. thin albumin - the watery part of the egg white (albumin) located farthest from the yolk. vitelline (yolk) membrane - the membrane that surrounds the yolk. yolk - the yellow, inner part of the egg where the embryo will form. The yolk contains the food that will nourish the embryo as it grows.
AN INFECTED EGG
THESE KIND EGGS ARE INFECTED AND FULLY LOT WITH LOT OF INFECTIONS WITH BAD SMELL .