[Muhammad Ahmad]

The primary safety standards for feed mills can be broadly divided into two major categories: Occupational Safety (for employees) and Feed Safety/Quality (for the product).

Here are the essential standards and concerns for each category:

I. Occupational Safety Standards (Typically governed by bodies like OSHA in the US)

These standards focus on protecting the health and well-being of the workers:

* Combustible Dust and Explosion Prevention: This is a top priority in grain and feed mills.

* Housekeeping: Implementing a rigorous written housekeeping program to prevent grain dust accumulations (often with a limit like \frac{1}{8} inch on exposed surfaces, especially in priority areas). Grain dust is the fuel for secondary dust explosions.

* Ignition Source Control: Controlling sources like sparks, static electricity, hot work (welding/cutting), and ensuring electrical equipment is suitable for hazardous (dusty) locations.

* Equipment Safety: Requiring conductive belts for bucket elevators, using motion detection devices to shut down elevators if belt speed drops, and implementing preventive maintenance programs for heat-producing equipment (bearings, motors).

* Grain Storage Structure Entry (Confined Space): Entering bins, silos, or tanks is extremely hazardous due to engulfment, suffocation, and hazardous atmospheres.

* Lockout/Tagout (LOTO): De-energizing and locking out all powered equipment (like augers) to prevent the grain from moving.

* Atmosphere Testing: Testing the air for combustible gases, toxic agents, and sufficient oxygen (>19.5\%) before entry and continuous ventilation if needed.

* Rescue Equipment and Procedures: Equipping employees with a body harness and lifeline, and having a trained observer stationed outside who is equipped to provide assistance.

* Machine Guarding: Protecting employees from moving parts.

* Guarding belts, pulleys, shafts, gears, and other moving parts to prevent contact.

* Lockout/Tagout (LOTO): Implementing procedures to ensure that equipment is de-energized and cannot be accidentally started before maintenance or service work is performed.

* Emergency Action Plan: Developing and training employees on procedures for fire, evacuation, and medical emergencies.

II. Feed Safety and Quality Standards (Often based on GMPs, HACCP, and specific regulations)

These standards focus on ensuring the finished feed is safe for animals and does not pose a risk to human food safety.

* Hazard Analysis and Control (e.g., HACCP/Preventive Controls): Implementing a science-based approach to identify, evaluate, and control potential hazards. Hazards are typically categorized as:

* Biological: Salmonella, E. coli, mold, yeast, etc.

* Chemical: Mycotoxins (e.g., Aflatoxin), heavy metals, pesticides, unapproved chemicals, or drug residues.

* Physical: Metal, glass, stones, plastic, wood, or other foreign materials.

* Current Good Manufacturing Practices (CGMPs) / Hygiene:

* Sanitation: Regular cleaning and disinfection of buildings, equipment, and production lines (including flushing to remove old residues).

* Pest Control: Implementing a program to prevent entry and infestation by pests (insects, rodents).

* Personnel Practices: Maintaining adequate personal cleanliness, wearing appropriate protective gear (e.g., hair nets), and following biosecurity protocols.

* Cross-Contamination Prevention: Implementing procedures to prevent the mixing of different feeds, especially medicated or high-risk ingredients, with others.

* Ingredient and Supplier Control:

* Sourcing raw materials only from safe and reliable suppliers.

* Monitoring and testing incoming ingredients for undesirable substances like mycotoxins or unapproved contaminants.

* Traceability and Record Keeping:

* Maintaining detailed records on the source of ingredients, production batches, and distribution to allow for prompt trace-back (to source) and trace-forward (to recipient) in case of a product recall.

* Labeling and Composition:

* Ensuring the feed is correctly labeled with ingredients, intended animal species, and safe use instructions (especially for medicated feed).

* Complying with maximum residue limits (MRLs) for chemicals and other substances.The primary safety standards for feed mills can be broadly divided into two major categories: Occupational Safety (for employees) and Feed Safety/Quality (for the product).
Here are the essential standards and concerns for each category:
I. Occupational Safety Standards (Typically governed by bodies like OSHA in the US)
These standards focus on protecting the health and well-being of the workers:
* Combustible Dust and Explosion Prevention: This is a top priority in grain and feed mills.
* Housekeeping: Implementing a rigorous written housekeeping program to prevent grain dust accumulations (often with a limit like \frac{1}{8} inch on exposed surfaces, especially in priority areas). Grain dust is the fuel for secondary dust explosions.
* Ignition Source Control: Controlling sources like sparks, static electricity, hot work (welding/cutting), and ensuring electrical equipment is suitable for hazardous (dusty) locations.
* Equipment Safety: Requiring conductive belts for bucket elevators, using motion detection devices to shut down elevators if belt speed drops, and implementing preventive maintenance programs for heat-producing equipment (bearings, motors).
* Grain Storage Structure Entry (Confined Space): Entering bins, silos, or tanks is extremely hazardous due to engulfment, suffocation, and hazardous atmospheres.
* Lockout/Tagout (LOTO): De-energizing and locking out all powered equipment (like augers) to prevent the grain from moving.
* Atmosphere Testing: Testing the air for combustible gases, toxic agents, and sufficient oxygen (>19.5\%) before entry and continuous ventilation if needed.
* Rescue Equipment and Procedures: Equipping employees with a body harness and lifeline, and having a trained observer stationed outside who is equipped to provide assistance.
* Machine Guarding: Protecting employees from moving parts.
* Guarding belts, pulleys, shafts, gears, and other moving parts to prevent contact.
* Lockout/Tagout (LOTO): Implementing procedures to ensure that equipment is de-energized and cannot be accidentally started before maintenance or service work is performed.
* Emergency Action Plan: Developing and training employees on procedures for fire, evacuation, and medical emergencies.
II. Feed Safety and Quality Standards (Often based on GMPs, HACCP, and specific regulations)
These standards focus on ensuring the finished feed is safe for animals and does not pose a risk to human food safety.
* Hazard Analysis and Control (e.g., HACCP/Preventive Controls): Implementing a science-based approach to identify, evaluate, and control potential hazards. Hazards are typically categorized as:
* Biological: Salmonella, E. coli, mold, yeast, etc.
* Chemical: Mycotoxins (e.g., Aflatoxin), heavy metals, pesticides, unapproved chemicals, or drug residues.
* Physical: Metal, glass, stones, plastic, wood, or other foreign materials.
* Current Good Manufacturing Practices (CGMPs) / Hygiene:
* Sanitation: Regular cleaning and disinfection of buildings, equipment, and production lines (including flushing to remove old residues).
* Pest Control: Implementing a program to prevent entry and infestation by pests (insects, rodents).
* Personnel Practices: Maintaining adequate personal cleanliness, wearing appropriate protective gear (e.g., hair nets), and following biosecurity protocols.
* Cross-Contamination Prevention: Implementing procedures to prevent the mixing of different feeds, especially medicated or high-risk ingredients, with others.
* Ingredient and Supplier Control:
* Sourcing raw materials only from safe and reliable suppliers.
* Monitoring and testing incoming ingredients for undesirable substances like mycotoxins or unapproved contaminants.
* Traceability and Record Keeping:
* Maintaining detailed records on the source of ingredients, production batches, and distribution to allow for prompt trace-back (to source) and trace-forward (to recipient) in case of a product recall.
* Labeling and Composition:
* Ensuring the feed is correctly labeled with ingredients, intended animal species, and safe use instructions (especially for medicated feed).
* Complying with maximum residue limits (MRLs) for chemicals and other substances.

[Ademola Bello]

Flush line after the end use of each medication

[Rotimi]

Sustainable fish farming involves several critical steps to ensure successful aquaculture production while minimizing environmental impact. Here are the key steps:

1. Site SelectionC

hoosing a location that meets environmental requirements, water source, land availability, and proximity to markets is crucial for fish growth, health, and productivity.

2. Seedstock Acquisition

Selecting healthy fish species suitable for the chosen environment and aquaculture method.

3. Water Quality Management

Monitoring and maintaining optimal water conditions, including temperature, pH, dissolved oxygen, and ammonia levels, to ensure fish health and growth.

4. Feeding and Nutrition

Providing sustainable, nutritious feed that meets fish needs without depleting marine resources, and exploring alternative feed sources like plant-based or insect-based options.

5. Disease Management

Implementing preventive measures, regular health checks, and responsible treatment protocols to minimize disease risk and antibiotic use.

6. Harvesting

Carefully planning and executing harvesting to ensure fish welfare and minimize environmental impact.

7. Marketing

Promoting sustainably farmed fish, highlighting eco-friendly practices, and obtaining certifications like ASC or BAP to build consumer trust.

Additionally, sustainable fish farming involves:

– *Integrated Multi-Trophic Aquaculture (IMTA)*: Combining fish, shellfish, and plants to create a balanced ecosystem.

– *Recirculating Aquaculture Systems (RAS)*: Recycling water to reduce consumption and minimize waste.

– *Responsible Waste Management*: Implementing effective waste management plans to protect aquatic environments.

– *Biodiversity Conservation*: Protecting natural habitats and promoting ecosystem balance.

– *Certification and Standards*: Obtaining certifications to ensure adherence to sustainable practices and promote consumer trust.

[Gundu Mimidoo Joy]

<strong data-start=”665″ data-end=”694″>Immune System Suppression<br data-start=”694″ data-end=”697″>Inconsistent temperatures stress chicks, weakening their immune system. This increases the risk of infections like:

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[Gundu Mimidoo Joy]

<strong data-start=”281″ data-end=”312″>Thermoregulatory Immaturity<br data-start=”312″ data-end=”315″>Chicks cannot regulate their body temperature well during the first weeks of life. Sudden drops or spikes in temperature can cause:

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[Gundu Mimidoo Joy]

You are welcome

[Gundu Mimidoo Joy]

Thank you

[Gundu Mimidoo Joy]

Please if anyone have Ideal I wish to learn too. Thank you

[Dr.S.Sridhar]

Infectious Laryngotracheitis Outbreaks on Poultry Farms in Serbia – Encyclopedia MDPI

Infectious-Laryngotracheitis-Outbreaks-on-Poultry-Farms-in-Serbia-Encyclopedia-MDPI.mp4 28 MB MP4 - Click to view

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[Gundu Mimidoo Joy]

[Gundu Mimidoo Joy]

Great

[Gundu Mimidoo Joy]

👏

[Gundu Mimidoo Joy]

Great

Thank you

[USMAN ALI MUKARAM]

Plz clear it

[Bello Bashir]

Extending lay cycles to 100 weeks is viable but requires careful nutritional management to offset costs from poor shell quality and increased Salmonella risk, with the economic benefit depending on the specific farm’s conditions. Cutting-edge strategies go beyond simple calcium and include: a “Hybrid Feed” system with reduced energy and elevated amino acids, optimizing gut health through specific feed structures and additives, managing egg weight through amino acid adjustments, and prioritizing a robust rearing phase to build bone and digestive capacity.