The first thing to be done for profitable production in poultry facilities (poultry houses, hatcheries, slaughterhouses, transport vehicles, food and feed stores) is to minimize the emergence and spread of diseases. Poultry disinfection prevents the risk of contamination of living organisms, reduces the use of antibiotics and ensures the sustainability of production. This Guideline provides information for Cleaning and Disinfection working team and other personnel associated with cleaning and disinfection activities in poultry farms. The burden of disease in poultry can be reduced through the implementation of infection prevention strategies.  

The general principles discussed in this document are intended to serve as a basis for making sound decisions regarding cleaning and disinfection. It is important to evaluate each situation and adjust procedures to the risks present in the situation.