Sanitation Practices and Heat Management

Question 1

The process of safely removing waste and excreta to prevent the spread of disease and improve hygiene

Answer 1

Sanitation

Question 2

Key sanitation practices include:

Answer 2

1. Proper Waste Disposal
2. Sanitation/Disinfection of the environment and Water
3. Proper worker hygiene
4. Biosecurity Measures

Question 3

It refers to how long a disinfectant needs to stay wet on a surface in order to be effective

Answer 3

Wet time

Question 4

High level disinfectants may achieve sterilization if left in contact with surface for many hours?

Answer 4

6-10 hrs

Question 5

Advancement and effectiveness of Modern Disinfectants

Answer 5

1. Ready-to-Use Formulations
2. More Efficient Active Ingredients
3. Safer and Easier to Use
4. Longer Shelf Life and Stability

Question 6

Refers to the period of time after applying a disinfectant where the treated area is left undisturbed to allow the disinfectant to fully kill microorganisms

Answer 6

Downtime

Question 7

Disinfection level of Glutaraldehyde

Answer 7

High

Question 8

Disinfection level of peracetic acid

Answer 8

High to intermediate

Question 9

Disinfection level of bleach

Answer 9

Intermediate to low

Question 10

Disinfection level of alcohol

Answer 10

Intermediate

Question 11

Disinfection level of Iodophor

Answer 11

Low

Question 12

Disinfection level of detergent

Answer 12

Basic cleaning

Question 13

It refers to water with a high concentration of dissolved minerals, primarily calcium and magnesium, which makes it difficult to lather soap and can leave mineral deposits on surfaces

Answer 13

Hard water

Question 14

Give at least 4 characteristics of an ideal disinfectant

Answer 14

1. Highly germicidal (bacteria, viruses, fungi, and protozoa).
2. Nontoxic to man and animal.
3. Effective in the presence of small amounts of organic matters.
4. Noncorroding and non-staining.
5. Does not leave undesirable residues that could be harmful to human and animals during production
6. Soluble in water.
7. Capable of penetrating materials and crevices.
8. Unassociated with pungent odors.
9. Readily available and inexpensive.

Question 15

A viral disease caused by a herpes virus that is shed in the dander of infected birds

Answer 15

Marek’s disease

Question 16

A disease that can cause sudden death, depression, and discoloration of the skin

Answer 16

Fowl cholera

Question 17

A viral disease that can be fatal to birds and has caused the slaughter of thousands of birds in the past

Answer 17

Newcastle disease

Question 18

Type of Sanitation Practice that use sanitary facilities that are not shared with other poultry homes

Answer 18

Basic sanitation

Question 19

Minimize the spread of faecal-oral diseases by safely disposing of excreta

Answer 19

Emergency sanitation

Question 20

Collecting poultry excreta in sealable containers and transferring them to proper disposal facilities

Answer 20

Container-based sanitation

Question 21

Regularly cleaning and sanitizing areas to ensure a consistent sanitation program

Answer 21

Cleaning and disinfecting

Question 22

Type of Sanitation Practice through washing hands regularly to reduce the risk of spreading pathogens between workers and animals

Answer 22

Personal hygiene

Question 23

Which sanitation practices aims to improve sanitation facilities, waste management, and water supply to reduce the risk of waterborne? diseases

Answer 23

Environmental cleaning

Question 24

A condition that occurs when the body is unable to cool itself properly, causing the body temperature to rise.

Answer 24

Heat Stress

Question 25

Give 5 measures to handle stress

Answer 25

1. Provide birds with cool water
2. Keep air within the house moving
3. Reduce internal house temperatures by any means possible
4. Increase nutrient density of diet
5. Reduce house activity to a minimum during heat of the day