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Browse by Department: Poultry Science
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Identifying and Responding to Factors That Can Affect Egg Quality and Appearance

By: Ken Anderson, Darrin Karcher, Deanna Jones

This publication is a useful resource that shell egg producers can use to identify egg defects and possible factors contributing to egg quality issues. It also provides corrective measures for each defect so that producers can incorporate these solutions into their production systems.

Designing a Hazard Analysis and Critical Control Point (HACCP) Plan for Shell Eggs

By: Patricia Curtis, Ken Anderson, Marissa Herchler

With the addition of new regulatory requirements and continually emerging pathogens, developing and designing a HACCP plan has become more and more complex. This publication compiles published research data to provide a step-by-step approach to designing and developing HACCP plans.

Explaining the North Carolina Egg Law for Producers With Small Flocks

By: Ken Anderson

This publication is targeted toward small producers who may be contemplating entering into egg sales at some level.

Extrusion Processing: A Versatile Technology for Producing Foods and Feeds

By: Michael Joseph, Rhea Hebert

This factsheet introduces extrusion as a food and feed production process. Topics include the basic history, equipment, and application of extrusion in the production of human and animal foods.

The Role of Preconditioning in Food and Feed Extrusion

By: Michael Joseph

This Q&A factsheets answers several questions about the preconditioning process in food and feed extrusion.

FSMA Preventive Controls for Animal Food (PCAF) Exemption Decision Tree Tool

By: Marissa Herchler, Rhea Hebert

The NC State Feed Milling and Animal Food Safety programs have developed a decision tree tool to help guide facilities through the exemption determination process and the requirements for obtaining a qualified facility exemption through the U.S. Food and Drug Administration (FDA).

Personnel Current Good Manufacturing Practices for Animal Food Safety

By: Marissa Herchler Understanding and Implementing Current Good Manufacturing Practices for Animal Food Producers

The FDA considers Current Good Manufacturing Practices (CGMP) to be “Necessary to prevent animal food from containing filthy, putrid, or decomposed substances, being otherwise unfit for food, or being prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth or whereby it may have been rendered injurious to health.” (Preamble, II: Legal Authority). This factsheet covers the guidelines for meeting the regulatory requirements for personnel CGMP.

Fish Feed Production: Pellet Mill Vs. Extrusion

By: Michael Joseph

Formulated fish feeds are the most cost-effective way to provide a balanced nutrition for aquacultured fishes. This factsheet compares the pellet mill and extrusion methods for fish feed production.

Keeping Garden Chickens in North Carolina

By: Anne Edwards, Donna Carver

A guide for urban residents who want to raise backyard chickens. Includes information about breed selection, feeding, housing, flock health, litter and pest management and coop construction.

Food Safety Modernization Act Current Good Manufacturing Practices for Food for Animals and COVID-19

By: Marissa Herchler, Adam Fahrenholz

How existing facility Standard Operating Procedures (SOPs) on personal hygiene and sanitation can be adapted to mitigate the spread of COVID-19

Abbreviated Guide to Creating a Livestock Food Safety Plan Under the Preventive Controls for Animal Food (PCAF) Rule

By: Adam Fahrenholz, David Fairfield, Marissa Herchler, Dianne Milazzo, Jenny Murphy

This guide outlines steps that a facility producing livestock food could follow when developing its required food safety plan. The guide is accompanied by an example food safety plan that demonstrates the application of steps outlined in this guide and illustrates an acceptable food safety plan structure that contains required and best management practices information.

How Animal Food Facilities Can Prepare for Regulatory Inspections

By: Marissa Herchler, Adam Fahrenholz

Though they can be a source of worry, the fact of the matter is that many animal food facilities often think about preparing for inspections as the inspectors walk through their doors. One of the reasons for this is because the "what if" questions can be large in number, and so facilities get frustrated with trying to come up with a plan. With this in mind, we asked some regulators what advice they have for facilities in order to be proactive and help make the process go more smoothly. This document presents a number of practices that are not required, but might be useful as facilities prepare for, are subjected to, and evaluate the results of inspections.

Poultry Farm Biosecurity Field Manual / Manual de campo para la bioseguridad de granjas avícolas

By: Abel Gernat

This pocket-size bilingual field manual in English and Spanish summarizes recommended practices to prevent disease organisms from entering a poultry farm. Covered topics include limiting visitors, recommended sanitary practices, disinfectants and training for employees. The guide also includes a bilingual dictionary of words and phrases used often on poultry farms.