Poultry Service Industry Biosecurity Guide
3. Roles and Responsibilities
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The producer is responsible for developing and implementing a proactive farm-level biosecurity plan.
Guidance documents such as the National Avian On-Farm Biosecurity Standard and the General Producer Guide provide recommendations and best practices to proactive management of poultry health through a series of minimum procedure guidelines for biosecurity. These guidelines have been developed to assist producers in developing their premises-specific biosecurity plan.
The service sector is an integral part of the day-to-day operation of any continuum of biosecurity interventions to protect Canada's animal resource base. Communication exchange is the responsibility of both the service provider, and the individual or industry representative who is requesting, or accountable for, the provision of service. The premises-specific biosecurity protocols should be communicated either by the representative or the producer. Service sector personnel are responsible for the following:
- Be aware of and comply with the producer site-specific biosecurity plan; if your company biosecurity standards are higher than those of the site plan, continue to practise the higher level of biosecurity.
- Develop your biosecurity program, provide training to employees, and monitor for understanding and usage. This is particularly important when a producer's biosecurity plan is unavailable or is lacking critical measures.
- Know the producer's protocols – such as leaving garbage and other disposables on-site or requiring removal from the site – which will assist in determining the necessary supplies when exiting the premises.
- Use designated facilities (washroom and/or toilet).
- Be aware that service providers with domestic poultry and/or pet birds are a potential risk to poultry operations. Establish a company policy to minimize the risk of introduction and spread to poultry premises that you service.
Scheduling Service Activities
- Schedule and carry out service calls to poultry premises in a way that minimizes the risk of introducing and spreading disease. Be aware of the health status and potential risk of each poultry premises you visit by communicating with the producer before the visit and before delivering the service. Ask the producer about the current health status, disease and vaccination history, and type of production system, and about any concerns that should be considered in service scheduling.
- Always leave information on the premises about your service activity, providing a record if a disease outbreak were to occur or if other follow-up is required. The location for this information can vary, pending the location of the service. For example, feed delivery personnel who do not have to enter the production area could leave their information in a designated mailbox. For personnel who enter the production area or restricted access zone, many producers provide a log book at the entry site. Communicate with the producer to determine the preferred location for recording your service visit.
- Keep your own records and log book, identifying where you have been and when.
Lead by example. Encourage the uptake and implementation of biosecurity practices within industry by practising sound biosecurity.
It is recognized that some of the roles and responsibilities are dependent upon the producer communicating and on infrastructure availability. Where best practices cannot be employed it is necessary for the producer and service provider to discuss how the risks can be managed.
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