<%@LANGUAGE="JavaScript1.3"%> Swine Production Management - Biosecurity Manual - Pressure Washing
   
Swine Production Management - Biosecurity Manual

Pressure Washing

Preparation:

  1. Remove all the animals from the building
  2. Remove all feed either by placing down the slats or bag and remove from the room, ideally all feed should have been eaten by the previous occupants
  3. Dismantle as many movable objects and remove from the room
  4. Isolate all electrics. Ideally all electrics should be encased in a wooden box within the room. Comply with current Health and Safety Recommendations

Pre-cleaning:

  1. Turn the water supply off that goes into the header tank
  2. Remove end drinker and drain water supply
  3. Remove accumulations of dirt from the header tank
  4. Re-fit the end drinker. Re-fill the header tank with water and add disinfectant.
  5. The dung channels should be drained and emptied. This should include all large fecal accumulations, tanks and gullies
  6. All old or blistered paint work on animal housing, i.e. a crate or stall, should be smoothed down with a wire brush
  7. Remove all cobwebs by brushing and all other material either into the slats or pick them up using a shovel
  8. Repair any broken pieces of equipment/housing
  9. Place a garden sprinkler in the center of the room attached to an external water supply, close doors and soak room for 1 hours. Note any problem with the electrics etc that may arise. If soaking is not possible, move to the next section

Cleaning of all removable objects:

  1. All removed drinkers and feed troughs should be cleaned out thoroughly so that all food and fecal material are removed
  2. All removed items should be soaked with water for 5 minutes
  3. Spray detergent using low pressure washing (300 psi) or the foam gun application at a concentration of 2%
  4. Allow detergent contact time of 30 minutes, do not allow surfaces to dry
  5. Thoroughly wash down with a pressure washer at 500 psi,
  6. All creep light fittings should be thoroughly cleaned. Beware that bulbs may blow if they are hot and water is splashed on them
  7. Disinfect all utensils by soaking in disinfectant for 1 hour if possible, otherwise apply disinfectant using a knapsack sprayer or pressure washer at 300 psi
  8. Allow all utensils time to thoroughly dry

Cleaning the room:

  1. When the room is ready, spray with detergent using a low pressure washer (300 psi) or the foam gun application
  2. Allow detergent contact time of 30 minutes, do not allow surfaces to dry
  3. Pressure wash the house using a pressure washer set at 500 psi with a 45 degree angle jet. Pressure washing is a very labor intensive job and particular effort must be made on all surfaces below pig height. However, surfaces above pig height must also be washed. Using stream washing can reduce the time of the operation.
  4. Prior to entering the room with a pressure washer, ensure that the operator is properly trained and clothed. Wearing waterproofs, goggles and gloves and any additional equipment as required by health and safety. Electrically operated pressure washer's should not be connected in the room to be washed.
  5. Start at the apex of the room and work down the walls to the floor paying particular attention to corners and other areas where dirt accumulates. Caked soiling should be brushed if necessary to aid removal
  6. If the slats can be easily raised, wash the under-surface of the slats to ensure that fecal material does not remain underneath slats within reach of pigs' tongues.
  7. Store pressure washer and equipment cleaned. Ensure that the washer is stored so that it is protected from frost during the winter months

Re-building the room:

  1. Remove end drinker and drain water supply
  2. Re-fit the end drinker. Refill the header tank with water and check that all the drinkers work
  3. Allow the house to dry for 2 hours, then disinfect using disinfectant using a knapsack sprayer or a pressure washer at 300 psi with a 45 degree spray head
  4. Spray into the apex of the roof and work down the walls to the floors
    Open up all the ventilation system and maximize air flow through the building for at least two hours to completely change the air in the building
  5. Allow the room to dry completely, using additional heaters if necessary before pigs are placed in the room
  6. Make sure that there are no residues of disinfectant around before re-housing pigs
  7. Ensure room environment is satisfactory for the pigs before the pigs enter the room
  8. Place a disinfectant foot bath outside the house filled with disinfectant

All-in/all-out needs good pig flow and must have even pig numbers between each batch. All-in/all-out is not only about pigs and floors, but also includes air, feed, water and medicine supplies

 

 

PRODUCTION MANAGEMENT

Biosecurity

Isolation

Farrowing

Breeding

AI

Gestation

Nursery

Finishing

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Transport

Slaughter

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