www.defra.gov.

uk

Code of Practice for the Control

of Salmonella during the
Production, Storage and Transport
of Compound Feeds, Premixtures,
Feed Materials and Feed Additives

ACAF
This non-statutory Code of Practice is issued by the Department for
Environment, Food and Rural Affairs, the Scottish Government Rural
Directorate, the Department of Agriculture and Rural Development
(Northern Ireland) and the Welsh Assembly Government. It has been
drawn up in consultation with the Agricultural Industries Confederation
(AIC), the National Farmers’ Union of England and Wales, the Farmers’
Union of Wales, Ulster Farmers Union, the Seed Crushers’ and Oil
Processors’ Association and the Grain and Feed Trade Association, Food
& Drink Federation, National Farmers’ Union Scotland, British Egg
Industry Council, British Poultry Council, National Pig Association,
Assured Combinable Crops, Genesis QA, Quality Meat Scotland, Food
Standards Agency and Veterinary Laboratories Agency.

All information contained in this brochure was correct at time of going

to press (October 2009).
Department for Environment, Food and Rural Affairs
Nobel House
17 Smith Square
London SW1 P 3JR
Telephone: 020 7238 6000
Website: www.defra.gov.uk
© Crown copyright 2009
Copyright in the typographical arrangement and design rests with the
Crown.
This publication (excluding the logo) may be reproduced free of charge in
any format or medium provided that it is reproduced accurately and not
used in a misleading context. The material must be acknowledged as
Crown copyright with the title and source of the publication specified.
This document is also available on the Defra website.
Published by the Department for Environment, Food and Rural Affairs.
Printed in the UK, October 2009, on material that contains a minimum
of 100% recycled fibre for uncoated paper and 75% recycled fibre for
coated paper.
PB13303 October 2009
 Foreword
Monitoring and Control of Salmonella

FOREWORD

The Advisory Committee on Animal Feedingstuffs was grateful to be

given the opportunity to consider and comment on this Code.
The microbiological safety of animal feeds has implications for both
animal health and consumers of livestock products. Animal feed is
considered to be a significant vector for the entry of Salmonella into the
food chain.

The Code brings together in one document advice that was previously
dispersed in three codes and the guidance it contains has been revised
to reflect best practice and recent legislative developments. The scope of
the Code covers a range of feed products and additives, and it reminds
us that these are an important factor in the production of safe milk,
meat and eggs.

The Committee welcomes the publication of this updated guidance and

hopes that it will be read and followed by all sectors in the feed industry
responsible for production, storage and transport.

Ian Brown
Chairman
Advisory Committee on Animal Feedingstuffs

1
 Contents
Monitoring and Control of Salmonella

Contents Page

Introduction 4

Monitoring and Control of Salmonella – General Requirements 6

1. Purpose of the Code 6
2. Definitions 6
3. Legislation 7
4. Premises 9
5. Equipment 13
6. Cleaning 13
7. Bacteriological monitoring 14
8. Recording 18
9. Personnel 19

Annex I 20
The Storage and Transport of Feed Compounds,
Premixtures, Feed Materials and Additives. 20

Annex II 22
The Production of Feed Materials, Premixtures and Feed Additives 22

Annex III 24
Production of Compound Feedingstuffs and Premixtures 24

3
 Introduction
Monitoring and Control of Salmonella

Salmonella organisms may occur in the environment and each link in the
food chain, from producers to consumers, has a part to play in reducing
the risk of human infection caused by Salmonella. Animal feedingstuffs
are acknowledged to be one possible route by which Salmonella can
enter the food chain.

This detailed Code of Practice provides non-statutory guidelines

applicable to all feed business operators for establishing good
production practices, safeguarding the microbiological quality of feed
materials, premixtures and additives and compound feeds used directly
as, or intended for incorporation into, animal feedingstuffs.

This Code of Practice combines and replaces the following documents;

Defra Code of Practice for the control of Salmonella in the Production of
final feed for livestock in premises producing more than 10,000 tonnes
per annum, Defra Code of Practice for the control of Salmonella in the
Production of final feed for livestock in premises producing less than
10,000 tonnes per annum and the Defra Code of Practice for the control
of Salmonella during the Storage, Handling and Transport of Raw
Materials intended for incorporation into animal feedingstuffs.

However there are 3 Annexes containing information specific to each of

the sectors covered.

The Code can be used by all businesses engaged in the production,

storage and transport of feed including compound feed, premixtures,
feed materials and feed additives.

The legal basis for the control of Salmonella is laid down in the:
a) Feed Hygiene Regulation EC No183/2005;
b) Zoonoses Directive 2003/99/EC;
c) Control of Salmonella Regulation EC No 2160/2003; and

4
 Introduction
Monitoring and Control of Salmonella

d) National statutory instruments implementing the above, as

amended.1

The Code contains provisions which are additional to those that most
farms must comply with in relation to legislation (e.g. the application of
Hazard Analysis Critical Control Point (HACCP) system – see section 3.2
which provides further details). However, farms (including home mixers)
may wish to follow the requirements of the Code where relevant, as
good practice, or as appropriate to comply with the requirements of
farm assurance schemes.

1 For the latest legislation, refer to the FSA or Defra websites or equivalents for devolved administrations
(Scotland, Northern Ireland and Wales)

5
 Monitoring and Control of Salmonella:
General Requirements

1. Purpose of the Code

To ensure that compound feedingstuffs, premixtures, feed materials and
additives are of a satisfactory bacteriological quality and to minimise the
risk of Salmonella contamination.

2. Definitions2
Additives in this Code means substances, micro-organisms or
preparations, other than feed materials and premixtures, which are
intentionally added to feed or water in order to perform, in particular,
one or more of the following functions:
a) favourably affect the characteristics of feed;
b) favourably affect the characteristics of animal products;
c) favourably affect the colour of ornamental fish and birds;
d) satisfy the nutritional needs of animals;
e) favourably affect the environmental consequences of animal
production;
f) favourably affect animal production, performance or welfare,
particularly by affecting the gastro-intestinal flora or digestibility
of feedingstuffs; and/or
g) have a coccidiostatic or histomonostatic effect.

Compound feedingstuffs in this Code means mixtures of feed materials,

whether or not containing additives, for oral animal feeding in the form of
complete or complementary feedingstuffs (EC Directive 79/373).

Feed (or feedingstuff) in this Code means any substance or product,

including additives, whether processed, partially processed or
unprocessed, intended to be used for oral feeding to animals (Regulation
(EC) No 178/2002).

2 For the latest legislation, refer to the FSA or Defra websites or equivalents for devolved administrations
(Scotland, Northern Ireland and Wales)

6
 Monitoring and Control of Salmonella:
General Requirements

Feed materials in this Code means various products of vegetable or

animal origin, in their natural state, fresh or preserved, and products
derived from the industrial processing thereof, and organic or inorganic
substances, whether or not containing additives, which are intended for
use in oral animal feeding either directly as such, or after processing, in
the preparation of compound feedingstuffs or as carriers of premixtures
(EC Directive 96/25).

Manufacture/Production in this Code means all operations including

receipt of materials, production, packaging, repackaging, labelling,
re-labelling, control, release, storage, and distribution of compound
feedingstuffs, premixtures, additives and feed materials where
appropriate and the related controls.

Premixtures in this Code means mixtures of feed additives or mixtures

of one or more feed additives with feed materials or water used as
carriers, not intended for direct feeding to animals (EC Regulation
1831/2003).

Product in this Code means compound feeds, additives, premixtures

and feed materials where appropriate.

3. Legislation3

3.1 The EC Feed Hygiene Regulation (183/2005)

This Regulation requires feed business operators (other than most farms)
to comply with detailed standards concerning facilities and equipment,
personnel, storage, transport and record-keeping. Feed businesses also
have to apply the principles of HACCP.

Farms, including home mixers, must follow basic hygiene procedures in

relation to the feed they use and apply a risk–based approach to ensure

3 For the latest legislation, refer to the FSA or Defra websites or equivalents for devolved administrations
(Scotland, Northern Ireland and Wales)

7
 Monitoring and Control of Salmonella:
General Requirements

hazards are properly controlled. Only farms that buy-in additives and
premixture products and add them directly to feeds have to observe the
principles of HACCP in a formal way.

A number of the requirements of the EC Feed Hygiene Regulation

183/2005 are reflected in the guidance set out in this voluntary code for
the control of Salmonella. However, feed business operators must
observe the entirety of the Regulation as it applies to their business
activities. The EC Feed Hygiene Regulation can be found from the
link below:

http://eur-lex.europa.eu/LexUriServ/site/en/oj/2005/l_035/
l_03520050208en00010022.pdf

To help farmers comply with the requirements of the Feed Hygiene

Regulation, Assured Food Standards has produced an industry Code of
Practice for On-Farm Feeding, which can be found by accessing the link
below:

Industry Code of Practice for On Farm Feeding – Red Tractor –

http://www.redtractor.org.uk/site/REDT/Templates/General
Standards.aspx?pageI D=408cc=G B

A copy of EC Regulation 183/2005 can be found at:

http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:320
05R0183:EN:HTML

The Feed (Hygiene and Enforcement) Regulations 2005 provide for

national enforcement (offences and penalties) and other administrative
provisions in relation to EC Regulation 183/2005. There are separate and
parallel Regulations for England, Scotland, Wales and Northern Ireland.

8
 Monitoring and Control of Salmonella:
General Requirements

3.2 Hazard Analysis Critical Control Point (HACCP) systems

a) There should be a comprehensive system designed, documented,
recorded, implemented and controlled, so as to provide assurance that
the product will be consistently of a satisfactory bacteriological quality.
The techniques of HACCP must be applied as required by the Feed
Hygiene Regulation (EC 183/2005). The purpose of the bacteriological
monitoring set out in the Annexes is to provide an indication that
bacteriological quality criteria are being met. Corrective actions are
defined in the event that these criteria are not met.
b) The principles of HACCP are defined in Codex Alimentarius
Commission Code of Practice – General Principles of
Food Hygiene. CAC/RCP 1 1969, Rev. 4 – 2003
(www.codexalimentarius.net).
c) The HACCP risk assessment process must consider the potential
contamination from other materials stored or transported.

4. Premises
4.1 Principle
Buildings should be located, designed, constructed, adapted and
maintained to suit the operations carried out therein.

4.2 Pest control

The product should be produced and stored in facilities which protect
against the entry and harbouring of rodents, birds, insects and domestic,
wild and feral animals and safe control measures should be regularly
applied to exclude them.

a) There must be an effective pest control programme. This must

include:
• a plan of the site including locations of all bait stations;
• details of frequency of checks, with records of findings and
actions;
9
 Monitoring and Control of Salmonella:
General Requirements

• details of any baits/chemicals used including Product Safety

Data Sheets.
b) The business should employ a suitably qualified person on site,
e.g. holding a British Pest Control Association (BPCA) or
equivalent qualification, have a vermin control contract with a
BPCA registered company or follow Home Grown Cereals
Authority (HGCA) guidance as appropriate. Management should
periodically verify the effectiveness of the pest control
programme.
c) The control measures must ensure that poison baits cannot
contaminate the feed. This may include using non-grain baits and
securing bait points to avoid accidental contamination. Where
practical, baits should be outside the actual production and
storage areas unless there is a current pest problem in these areas.
Where shooting is undertaken, non-toxic ammunition must be
used.
d) Waste and scrap materials, old pallets, overgrowth of vegetation
or other materials which can encourage and harbour rodents
must be removed from the proximity of the building. In particular,
feed spills should be promptly removed. Proactive prevention is
more effective than corrective action.
e) Wild birds should be prevented from accessing bulk feed out-
loading areas and prevented from contaminating intake pits and
vehicle parking areas.

4.3 Production and storage of compound feeds on livestock

units
a) Where a production and storage facility for product intended for
onward sale or supply is located on the same premises as a
livestock enterprise, the production and storage area, including
loading and unloading areas must be secure and clearly separate
from the livestock enterprise and must not share a common
enclosed airspace with the livestock.

10
 Monitoring and Control of Salmonella:
General Requirements

b) Vehicle access must be regularly cleaned or otherwise kept free as

far as practicable from any material which has come into contact
with farm animals and from livestock faeces, litter and effluent.
Separate access to the production facility may be necessary.
c) Livestock buildings must not drain onto the production or storage
facilities or onto their access.
d) Buildings previously used to house animals or store their waste
must have been thoroughly cleaned to remove all organic material,
disinfected and dried prior to storing feed. Trailers, loaders, etc.
which have been used for other purposes should be similarly
treated.
e) Special attention should be paid to control of pests and restriction
of the access of pets, feral animals or poultry into feed production
or storage areas.

4.4 Building construction and layout

a) The buildings should be soundly constructed of durable materials
and fully enclosed or otherwise proofed against pests/vermin and
weather.
b) The construction and surface finish of floors should be appropriate
for the process carried out. They should be maintained in a clean
and good state of repair. Floors and walls which may come into
contact with product should have surfaces which are readily
cleanable.
c) Walls and ceilings should be clean and maintained in a good state
of repair.
d) Doors should be soundly constructed, close fitting and, where
possible, kept closed other than for personnel entry or for the
inward or outward movement of feed. If it is necessary for
ventilation purposes to open doors then suitable precautions
should be taken to ensure this does not increase the risk of vermin
and wild birds gaining entry.

11
 Monitoring and Control of Salmonella:
General Requirements

e) There should be sufficient clean hard standing at entrances and

exits to minimise the tracking in of mud, effluent and other wet
material by vehicles or personnel.
f) The site should be well drained. Drains should be of adequate size
and should be laid in accordance with the requirements of the
local authority or other authorities having jurisdiction. They
should have adequate trapped gullies and be properly ventilated.
g) Plant layout should avoid creating uncleanable recesses. In order
to avoid dust containing Salmonella from contaminating the
product, the intake to the processing area and any dust extraction
should be physically separated from areas used to store and
despatch the product.
h) The buildings should be effectively lit and ventilated, with air
control facilities appropriate to both the operations undertaken
within them and to the external environment. Steps should be
taken to ensure that air used to cool extrusions or other heat-
treated products is suitable for that purpose and is not a potential
source of contamination.

4.5 Plant and store operations

a) The site, processing areas, laboratories and stores should be
maintained in a clean, tidy condition and be free from
accumulated waste.
b) Waste material should be collected in suitable covered receptacles
for removal to collection points away from the production areas.
It should be disposed of at frequent intervals.
c) Whenever possible, operation areas should not be used as a
general right of way for personnel or materials passing through to
other parts of the premises.
d) The operations carried out in any particular area of the premises
should be such as to minimise the risk of contamination of one
feed, or one product, by another.

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 Monitoring and Control of Salmonella:
General Requirements

4.6 Storage areas

a) A programme should be drawn up to ensure that all storage
facilities are completely emptied and cleaned regularly and
according to the type and condition of product stored.
Where appropriate, storage areas should enable goods to be
stored to allow their maintenance in a clean, dry and orderly
condition. Keeping the products dry is important since Salmonella
needs moisture to multiply.
b) Products which have been rejected, recalled or returned should be
placed in separate and adequately segregated storage to preclude
contamination of other materials and products.
c) Any store which has been used to contain products or other
materials contaminated with Salmonella must be decontaminated
before use for other products.
d) Storage bays/bins/silos/areas should be organised to permit
suitable and effective separation and identification of the various
products.

5. Equipment
a) Any equipment used to process, load, unload or otherwise
handle products or other materials should be suitable for the
purpose for which it is being used and should be maintained in a
clean condition.
b) Any equipment used to handle products or other materials which
could be a source of contamination, or products which are known
to be contaminated, must be thoroughly cleaned, sanitised and,
if necessary, dried before being used to handle other products.
Please see Annex I for guidelines on the use of vehicles.

13
 Monitoring and Control of Salmonella:
General Requirements

6. Cleaning
a) The accumulation of dust, moisture and product remains must be
minimised since they form a breeding ground for bacteria, and
can also attract pests.
b) There must be a planned cleaning programme, based on risk
analysis, including methods, frequency and times of the cleaning
and identifying who should carry out the cleaning. This
programme should pay particular attention to parts of the plant
which have been identified in the HACCP plan as areas where
stale products might accumulate.
c) The chemicals used for cleaning product contact surfaces must be
suitable for this purpose and used in accordance with the
manufacturer’s instructions. Please see the web address below for
the Defra approved list of disinfectants:
http://defraweb/animalh/diseases/control/testing_
disinfectants.htm
d) The residues of cleaning chemicals on product contact surfaces
must be minimised and must not pose a threat to feed or food
safety.
e) Machinery which comes into contact with dry product must be
dried after wet cleaning or must be dry when it is used again for
dry product. Because bacteria need moisture to grow, wet
cleaning is often undesirable and should only be used where
shown to be necessary as part of the HACCP plan and may
include disinfection which must be with effective disinfectants at
suitable concentration where appropriate.
f) Cleaning activities must be recorded.

7. Bacteriological monitoring
7.1 The aim of the monitoring is to check on the environmental hygiene
of the premises, equipment, vehicles, incoming and outgoing
products and, if necessary, to take corrective action.
14
 Monitoring and Control of Salmonella:
General Requirements

The buildings, environment, plant and equipment (including

vehicles), as well as incoming and outgoing product must be subject
to appropriate monitoring for the presence of Salmonella. Sampling
schedules should take account of:
a) the intended use;
b) inherent bacteriological risks;
c) nature and sources; and
d) past results.

7.2 Sample types

In general, dust samples are more sensitive than swabs or scrapings for
screening purposes, but swabs or scrapings may be more useful when
following up a suspicion of contamination in a plant in order to precisely
identify the location of resident contamination. The list below in
paragraph 7.3 aims to identify critical sites for sampling programmes, but
should not necessarily be regarded as either prescriptive or exhaustive,
and may need to be adapted for individual circumstances.

7.3 Routine monitoring

a) Incoming products
Raw material, feed materials, premixture and additive deliveries – the
frequency should be based on high, medium and low risk –
composite samples are acceptable by product type. Consider
whether the data is already available from the supplier.
b) Buildings
Samples from ledges, walls and floors – either dust or swab samples
– samples from dust units and vacuum cleaners may be included.
c) Plant and equipment
Loading equipment, elevators, conveyors, dust filters, intake and
loading areas in stores – either dust or swab samples.

15
 Monitoring and Control of Salmonella:
General Requirements

Intake, grinding, weighing, hand addition, mixing, pelleting, cooling,

conveying and packing areas in manufacturing plants as appropriate
to process type and risk – either dust, material or swab samples.
d) Storage areas
Storage bay walls and floors – dust or swab samples.
Storage bin tops (inside and outside) and outloading areas – dust or
swab samples.
e) Outgoing products
Manufactured products by product or process type – composite
samples are acceptable – frequency based on high, medium and low
risk.
f) Vehicles
Sheets, internal bodies, rear door or hatch and blower units of bulk
vehicles – dust or swab samples.
Buckets and vehicle bodies of loading shovels – dust or swab
samples.
Any regular findings of Salmonella should be further investigated,
particularly if the same serovar is repeatedly found in cooler areas,
pellet shakers or dust aspiration.

7.4 Process monitoring

The following list indicates where harmonised process-monitoring
samples should be taken in compound feed mills and by producers
of processed ingredients in order to identify most effectively the
regular occurrence of contamination problems with ingredients or
post-processing contamination:
a) dust from ingredient pit augers – usually taken from auger system
below or behind the intake pits.
b) dust from ledges inside tops of ingredient bins, or dust from
ingredient sieves or spillage from ingredient bin augers if bins are
16
 Monitoring and Control of Salmonella:
General Requirements

inaccessible or do not accumulate dust – but dust within bins is a

better sample – especially from grain bins.
c) dust from main air aspiration cyclone system – unless this is not
accessible when the less sensitive option of vacuumed or swept
dust could be used.
d) dust from coolers – taken below coolers or on associated
framework, ledges, etc.
e) dust from pellet shakers (or for meal ration lines take dust from
finished product bins or augers).
f) dust from ledges near to feed discharge points in out-loading
gantries.

7.5 Other feed handling premises

7.5.1 Sampling for storage facilities:
a) dust from grain driers, auger systems, grinders, etc. if present.
b) dust from ingredient pit augers – usually taken from auger system
below or behind the intake pits (or in the case of flat stores
sweepings from the floor).

7.5.2 Additional follow up sampling for home mixers:

a) dust from ingredient bin augers.
b) dust from hammer mills, etc.

7.5.3 Sampling for hauliers:

a) residual dust remaining in lorries after a delivery.

7.6 Sampling frequency and procedures

a) Samples should be taken according to a schedule based on risk
assessment. The schedule should be planned and reviewed on a
regular basis, in the light of results obtained.
b) Samples must only be taken by trained operatives.

17
 Monitoring and Control of Salmonella:
General Requirements

c) Sampling equipment (including the sample bag) must be clean.

d) No contact must be made between the sample and the skin.
e) The use of inverted plastic sampling bags is recommended.
f) Samples (including composites) must be fully identifiable to allow
full traceability in the case of isolation of Salmonella. Information
on the type of material, country of origin and species for which
the product is intended should be recorded on the submission
form supplied to the testing laboratory.
g) Dry samples should be stored and transported in cool, dark, dry
conditions and should ideally be tested within 8 days of sampling
for best results. Moist swab or scrapings samples should be tested
with minimal delay.
h) Samples where appropriate must be collected, handled and tested
in accordance with approved methods laid down in
The Animal By-Products Regulations 2005 (SI No 2005/2347)4 at
a Defra listed laboratory that is approved under those Regulations
or to ISO 17025 standards. Salmonella isolates must be serotyped
by approved serotyping reference methods in an accredited
laboratory and reported to Defra and, if appropriate, the relevant
devolved administration. Ideally the isolates should be sent
directly to Veterinary Laboratories Agency who will carry out full
serotyping free-of-charge.

8. Records
Suitable records should be maintained, and kept for a minimum period
of two years. Records may be required by enforcement officers and
should be made available on request. The records should show:

4 The Animal By-Products Regulations 2005 requires any person carrying on a business involving the
processing of animal protein to register their business with Defra and take samples of processed
material for testing for the presence of Salmonella, using the approved methods set out in Part II of
Schedule 3 to the Regulations, and at a laboratory authorised by Defra, each day that product is
consigned from the premises. There are separate versions of these Regulations in England, Scotland,
Wales and Northern Ireland.

18
 Monitoring and Control of Salmonella:
General Requirements

a) details of movements of products into and out of the storage

facility;
b) details of all vehicle movements;
c) details of samples taken and dates of sampling and testing;
d) details of all Salmonella test results, including serotypes where
appropriate; and
e) details of actions taken following any Salmonella isolation.

9. Personnel
a) The aim should be to ensure that there are sufficient personnel
with the ability, training and expertise necessary to make sure that
the provisions of the Code are applied. All personnel who may be
involved in the manufacture or handling of products should be
given clear guidance and instruction on their duties. Training
should cover not only specific tasks but good hygiene practice
generally and the importance of personal hygiene.
b) All sampling, cleaning, pest control programmes, etc should
be the clear responsibility of specific named member(s) of staff
or contractor(s).
c) All personnel should wear overalls or other appropriate garments.
These should be regularly and frequently cleaned. All personnel
entering the facility from a livestock enterprise should sanitise
their hands and put on clean overalls and footwear when
entering.
d) Eating and drinking should only be permitted within designated
areas of the facility. Cloakroom and toilet facilities, where
provided, should be kept clean.
e) No person known to be suffering from a communicable enteric
disease should be employed in the manufacture or handling of
products where they are in direct contact with them.

19
 Annex I
Monitoring and Control of Salmonella

The Storage and Transport of Feed Compounds,

Premixtures, Feed Materials and Additives

1. Purpose of Annex 1
To ensure that the bacteriological quality of feeds is maintained during
storage and transport and to minimise the risk of Salmonella
contamination. It is the responsibility of all feed business operators
involved in storage and transport to meet the requirements of this Code.

2. Store operations
a) The stores should be maintained in a clean and tidy condition and
be free from accumulated waste.
b) Waste material should be collected in suitable covered receptacles
for removal to collection points away from the storage areas.
It should be disposed of at frequent intervals.
c) Whenever possible, storage areas should not be used as a general
right of way for personnel or materials passing through to other
parts of the premises.
d) The operations carried out in any particular area of the premises
should be such as to minimise the risk of contamination of one
product by another.

3. Storage areas
a) A programme should be drawn up to ensure that all storage
facilities are completely emptied and cleaned regularly and
according to the type and condition of product stored. Where
appropriate storage areas should enable products to be stored to
allow their maintenance in a clean, dry and orderly condition.
Keeping products dry is important since Salmonella needs
moisture to multiply.

20
 Annex I
Monitoring and Control of Salmonella

b) Products or other materials which have been rejected, recalled or

returned should be placed in separate and adequately segregated
storage to preclude contamination of other materials and
products.
c) Any store which has been used to contain products or other
materials contaminated with Salmonella must be decontaminated
before use for other products.
d) Storage bays/areas should be organised to permit suitable and
effective separation and identification of the various products.

4. Vehicles
a) All vehicles and containers to be used for carrying dry products,
including those operated by third parties, should be inspected at
the time of loading and found to be clean and dry, in accordance
with written procedures, before being used for the transport of
products.
b) All vehicles and containers to be used for carrying moist and liquid
products, including those operated by third parties, should be
inspected at the time of loading and found to be clean and in an
appropriate condition for the product concerned, in accordance
with written procedures.
c) All vehicles (and containers as above) used for transport of
products should be subjected to a risk based cleaning and
sanitising programme to ensure they are maintained in a clean
state with no build up of waste material. Ideally, separate vehicles
should be designated specifically for products covered by this
Code but it is recognised that resources may not allow this.
Therefore, if vehicles are used for the carriage of other materials,
they must be appropriately cleaned, sanitised and dried before
being used to transport products covered by this Code.

21
 Annex II
Monitoring and Control of Salmonella

The Production of Feed Materials, Premixtures and

Feed Additives

1. Purpose of Annex II
To ensure that feed materials, premixtures and additives supplied for
incorporation into, or direct use as, animal feedingstuffs are of a
satisfactory bacteriological quality and to minimise the risk of Salmonella
contamination.

2. Good manufacturing practice

a) Where appropriate all production processes should be clearly
defined in writing and be capable of achieving the desired results.
Procedures should be subject to regular and critical review to
ensure that they continue to be effective.
b) All necessary facilities should be provided, including:
i) appropriately trained personnel;
ii) individual written procedures, particularly those concerned
with the minimisation of contamination; and
iii) suitable storage and transport as defined in these codes.
c) Adequate records should be maintained to assist the investigation
of any test that is positive for Salmonella.

3. Action to be taken following isolation of Salmonella

The action to be taken following the isolation of Salmonella will depend
on the circumstances of the isolation. The following should be
considered by the manufacturer.

3.1 Incoming materials:

a) Clean and flush intake, routes and storage;
b) Vehicle cleaning (whether own vehicles or third party).

22
 Annex II
Monitoring and Control of Salmonella

3.2 Notification
In all cases the following should be advised of isolations of Salmonella:
a) Defra and, where appropriate, the relevant devolved
administrations. [The Zoonoses Order 1989 requires laboratories
to report all isolations of Salmonella from animal/poultry
feedstuffs and ingredients to Defra];
b) Anyone whom the Operator has a contractual obligation to
inform.

23
 Annex III
Monitoring and Control of Salmonella

Production of Compound Feedingstuffs and

Premixtures

1. Purpose of Annex III

To ensure that compound feedingstuffs are of a satisfactory
bacteriological quality and to minimise the risk of Salmonella
contamination.

2. Good manufacturing practice

a) All manufacturing processes should be clearly defined in writing
and be capable of achieving the desired results. Procedures should
be subject to regular and critical review to ensure that they
continue to be effective.
b) All necessary facilities should be provided, including:
i) appropriately trained personnel;
ii) individual written procedures, particularly those concerned
with the minimisation of contamination; and
iii) suitable storage and transport as defined in this Code.
c) Adequate records should be maintained to assist the investigation
of any positive test for Salmonella.

3. Action to be taken following isolation of Salmonella

The action to be taken following the isolation of Salmonella will depend
on the circumstances of the isolation. The following should be
considered by the manufacturer:

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 Annex III
Monitoring and Control of Salmonella

3.1 Incoming materials:

a) Clean and flush intake, routes and storage;
b) Vehicle cleaning (whether own vehicles or third party);
c) Additional cleaning of plant and equipment; and
d) Review of test frequency and test result on incoming materials.

3.2 Outgoing products:

a) Carry out traceability to identify the source of contamination;
b) Additional cleaning of storage and vehicles (where appropriate);
c) Additional cleaning of plant and equipment; and
d) Review of test frequency and test results on outgoing product.

3.3 Environment:
a) Additional cleaning of plant and equipment;
b) Environmental screening follow up; and
c) Review of environmental test frequency.

3.4 Notification
In all cases the following should be advised of isolations of Salmonella:
a) Defra and where appropriate the relevant devolved
administrations. [The Zoonoses Order 1989 requires laboratories
to report all isolations of Salmonella from animal/poultry
feedstuffs and ingredients to Defra];
b) Anyone whom the Operator has a contractual obligation to
inform.

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Published by the Department for Environment,
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PB13303. October 2009.