Disinfection room
A disinfection room should be constructed at the entrance of the poultry house:
-
Choose materials smooth and easy to clean and disinfect for inside surfaces (walls,
ceiling, floor). Floor should slope to a drain.
-
It should be designed following the “dirty and clean area” concept : a physical barrier
should provide a clear separation between both areas:
o Dirty area : should contain a coat rack for clothes used outside the poultry house,
and a wash basin with bactericidal soap for washing hands
o Clean area: should contain a wardrobe with clean clothes (overalls and caps) for
use only in the poultry house and a foot bath containing disinfectant. Clean boots
for exclusive use in the poultry house should be available