Sanitary hygiene implementation at Salmonella sp. critical control points in layer farms

Abstract

Abstract Contamination in food products can occur at any stages, from pre-production to producer, post-production to the product being distributed and presented to consumers. This study aims to determine the extent of the application of sanitation hygiene at the critical control points of Salmonella sp. so that the description of the conditions and the relationship between the presence in the chicken egg chain in farms until it is ready to be distributed. This research was conducted on 72 laying hen farms in the same area using a cross-sectional study design. Data collection methods are observations and interviews regarding sanitation hygiene practices that include the application of sanitation hygiene to eggs, feed, cages, and workers. Critical control points of Salmonella sp. the spread, which was observed consisted of poultry cages, egg collection process, egg evaluation, and chicken eggs ready for distribution. The results showed that sanitation hygiene practices in layer farms were mostly implemented in cages (67%) and eggs (56%), while the application of sanitation hygiene was not widely applied in the feed (20%) and workers (28%).