9

TECHNOLOGY AND LIVELIHOOD EDUCATION

QUARTER 1

MAINTAINING POULTRY ENVIRONMENT (MPE)

..

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

Technology and Livelihood Education – Grade 9
Quarter 1

MODULE 1
Determine Farm Lay Out of Poultry House and
Facilities with Reference to The Housing Plan
Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other
things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Regional Director : Gilbert T. Sadsad

Assistant Regional Director : Jessie L. Amin

Development Team

Writer : Amelita E. Gaban

Editors : Gracia F. Fumera, Jean T. Delos Santos
Reviewers : Mary Ann G. Ortiz, Harlet G. Vargas
Layout Artist : Argen R. Azul

2|P age
 9
TECHNOLOGY AND LIVELIHOOD EDUCATION
QUARTER 1

MODULE 1
Determine Farm Lay Out of Poultry House and Facilities with Reference
to The Housing Plan

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

3|P age
 Welcome to this self-learning module:
Determine Farm Lay Out of Poultry House
and Facilities with Reference to The
Housing Plan. In accomplishing this
learning material, you have to take first the
pre-test, and you are tasked to study the
learning activities and perform the various
practice tasks 1, 2 and 3. After doing so, you
may take the post- test to determine the
knowledge and skills you gained from this
lesson. To enhance your competence, you have also to accomplish your
assignment found in this module. Thank you and Good luck!

After completing the module, you should be able to…

1. Determine farm lay out of poultry house and facilities with reference to
the housing plan

To have a better understanding of the lesson presented in this module,

you should be familiar with the following terms:

Poultry -domesticated fowl collectively, especially those valued for their meat
and eggs, as chickens, turkeys, ducks, geese, and guinea fowl.

Farm Lay out -refers to the compiling of physical structures such as

homesteads, outbuildings, waterways, contours, water supply roads.

Poultry House - used in poultry farming business. It may be just a simple

house, mobile or portable house or fixed houses

4|P age
Direction: Write the types of houses being shown in the pictures.

1. 2.

3. 4.

5. 6.

7. 8.

9. 10.

5|P age
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser_____________________________________________________________

Pre-Test- Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

6._________________________

7._________________________

8._________________________

9._________________________

10._________________________

6|P age
1. Brooder/Chick House- it is used to brood and rear
egg-type chicks from 0 to 8 weeks of age.

2. Grower House- it is used to grow egg-type birds from

9 to 18 weeks of age.

3. Brooder Cum Grower House- here, the birds are

reared from 0 to 8 weeks of age (entire brooding and growing period of egg-
type chicken

4. Layer House- in which birds over 18 weeks of age are

reared, usually up to 72 weeks of age.

5. Broiler House- in which broilers (meat-type birds) are

reared up to 5/6 weeks of age.

7|P age
6. Breeder House- in which both male and female
breeders are maintained at appropriate sex ratio.

7. Environmentally Controlled (EC) House- in which,

entire environment is manipulated in such a way that is optimum for the
birds to growth.

A. Construction Details:

1. Foundation

2. Length

The length of the house can be any extent. The number of birds reared
and availability of the land determines the length of poultry house.

8|P age
3. Floor

4. Walls and Partition

9|P age
5. Doors

6. Roofs

7. Size

Each broiler require one square foot of floor space while a layer requires
two square feet of floor space under deep-litter system of rearing. So
the size of the house depends on the number of birds to be reared.

B. Location, Lay- out and design of Poultry Houses

C. Purpose of Housing

➢ To protect inclement weather, direct sun rays and rain.

➢ To minimize effect of dampness.

➢ To provide safety from their predators.

➢ To apply scientific management practices.

➢ To provide suitable, atmosphere for expression of full genetic

potential.

10 | P a g e
 D. Basic Principles to be Observed for Layout

Lay out should not allow visitors (for office work) and outside
vehicles to come in contact with birds. From this, administrative
block and feed mill unit should be kept away from sheds on farm.

The younger birds should be kept away from disturbances due to

movements of outsiders. For which brooder and grower houses are
preferably located at far end of site, away from administrative block
and mill unit.

The houses of birds should be necessarily placed on the upwind flow

side to avoid cross-infection from adults to younger through air.

E. Ventilation

• Free flowing air in the house

• Reduce the temperature in house in summer

• Ventilation keeps the atmosphere healthy in house

• Ridge ventilators for house

Direction: TRUE OR FALSE. Write T if the statement is True and F if the

statement is false. Write your answer on the answer sheet provided
on the next page.

1. When the broilers move in to the new housing, the chicks are very sensitive.
2. Lay out should allow visitors to come outside vehicles to come outside in
contact with the birds.
3. The younger birds should be kept away from disturbances due to
movements of outsiders.
4. One of the purposes of housing is to provide safety from their predators.

5. Ventilation keeps the atmosphere healthy in house.

11 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 1- Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

12 | P a g e
Direction: Pick at least 10 words from the puzzle box related to poultry chicken
raising by encircling them. Use the answer sheet provided on the next
page.

V e n t i l a t i o n s
f s r r u e h o u s e j
o l o y j n w h o k p k
u d o o r g t w t i p p
n r f o p t u a i q e t
d p a a r h o l o d p a
a t y s w t y l p p t t
t p i o o p o s l h f h
i p u p j l h q p r g i
o k l h l u n d w f g h
n o p a r t i t i o n s

13 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 2- Answer Sheet

V e n t i l a t i o n s
f s r r u e h o u s e j
o l o y j n w h o k p k
u d o o r g t w t i p p
n r f o p t u a i q e t
d p a a r h o l o d p a
a t y s w t y l p p t t
t p i o o p o s l h f h
i p u p j l h q p r g i
o k l h l u n d w f g h
n o p a r t i t i o n s

14 | P a g e
Direction: Match column A with column B. Write the letter of the correct
answer on the answer sheet provided on the next page.

A B

1. a. Broiler House

2. b. Environmentally Controlled House

3. c. Breeder House

4. d. Brooder Cum Grower House

5. e. Layer House

15 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 3- Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

16 | P a g e
Direction: Read the questions carefully and select the best answer by writing
only the letter of your choice on the answer sheet provided on the
next page.

1. The following are the types of roofing materials, except one.

a. Aluminum sheet roofing b. Asbestos sheet
b. Thatched Roof c. Sheet Metal
2. It is used to brood and rear egg-type chicks from 0 to 8 weeks of age.

a. Broiler house c. Breeder house

b. Brooder/Chick House d. Layer House

3. In which, entire environment is manipulated in such a way that is

optimum for the birds to growth.

a. Layer House c. Environment controlled House

b. Broiler house d. Brooder/Chick House

4. The following are the types of floor in poultry house, except one.
A. Katcha floor C. Concrete floor
B. Plastic slatted floor D. Dance floor

5. What is the purpose of poultry housing?

a. To protect inclement weather, direct sun rays and rain.

b. To grow faster.

c. To protect the predators.

d. To apply scientific management practices.

17 | P a g e
6. Why is ventilation needed in poultry houses?
a. To become wet c. To allow dust to come in
b. Free flowing air in the house d. To have high temperature
7. Why is it necessary that the house of birds should be placed in upwind
flow side?
a. To move faster going up
b. To fly as high as small birds
c. To lay egg as many as it can
d. To avoid infections from adults

8. It is in which birds over 18 weeks of age are reared, usually up to 72 weeks

of age.
A. Grower house
B. Brooder/ Chick house
C. Layer House
D. Broiler house
9. In constructing the poultry houses the height of the sides from the
foundations should be _______
A. 5- 6 feet c. 8-10 feet
B. 6-10 feet d. 11-15 feet

10. In constructing poultry houses the size of doors is preferably ______

a. 6x2.5 feet
b. 6x 5 feet
c. 6x 3.5 feet
d. 6 x 4.5 feet

18 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Post-test - Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

6._________________________

7._________________________

8._________________________

9._________________________

10.________________________

19 | P a g e
Direction: Conduct a survey on the available poultry houses in your
community. Make a documentation by sketching or taking photos or
videos of such.

20 | P a g e
 9
TECHNOLOGY AND LIVELIHOOD EDUCATION
QUARTER 1

MODULE 2
Prepare Tools, Materials and Equipment According to Maintenance
Requirements and Instructions of Authority

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

21 | P a g e
Technology and Livelihood Education – Grade 9
Quarter 1

MODULE 2
Prepare Tools, Materials and Equipment
According to Maintenance Requirements and
Instructions of Authority

Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other
things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Regional Director : Gilbert T. Sadsad

Assistant Regional Director : Jessie L. Amin

Development Team

Writer : Daire D. Lazaro

Editors : Gracia F. Fumera, Jean T. Delos Santos
Reviewers : Mary Ann G. Ortiz, Harlet G. Vargas
Layout Artist : Argen R. Azul

22 | P a g e
 Welcome to this self- learning module Prepare tools, materials and
equipment according to maintenance requirements and
instructions of authority. In accomplishing this learning material, you
have to take first the pre- test, and you are tasked to study the learning activities.
After doing so, you may take the post- test to determine the knowledge and skills
you gained from this lesson. To enhance your competence, you have also to
accomplish your assignment found in this module. Thank you and Goodluck!

23 | P a g e
 After completing the module, you should be able to…

1. Prepare tools, materials and equipment according to maintenance

requirements and instructions of authority.

To have a better understanding of the lesson presented in this module,

you should be familiar with the following terms:

Auger- is a drilling device used for making holes in wood or in the ground.

Equipment- power tool machine used in animal production.

Humidity- is the concentration of water vapor present in the air. It indicates

the likelihood for precipitation, dew or fog to be present.

Manure- is organic matter that is used as organic fertilizer in agriculture. Most

manure consists of animal feces; other sources include compost and green
manure.

Tools- devices that make the work of man easier and faster.

Troughs- a long, narrow container for animals to eat or drink out of.

24 | P a g e
Direction: Match the pictures from column A with its description from column
B. Write the letter of the correct answer on the answer sheet provided on the
next page.

A. B.
1. Used for loosening and digging out chicken
manure in deep litter and turning it from time
to time.

2. Long handled implement with a row of projecting

teeth at its head used for turning/disturbing the
layers from bottom to top of poultry wastes

3. It is a machine in which proper temperature,

humidity and turning are provided for the first
19 days of incubating chicken egg.

4. It is a lighting device, used to find out the internal

structure of eggs.

Generally hatching eggs are set in the flats

or bug-eye type trays. The capacity of each
5. tray is either 90 or 180 chicken eggs.

25 | P a g e
6. It is also thermostatically controlled heating
system that spread required amount of heat
uniformly above large area, this avoid crowding of
chicks under brooder directly.

7. Hot water will be necessary for operating most

hatchery tray washers and for general clean up.

8. It is an electrical device used to cut a portion of

beak in order to prevent cannibalism among birds.

9. This is used to transfer the eggs from the

breeder farm trays to hatcher trays.
Vacuum egg lifts usually employed in the
hatcheries handling large volume of eggs.

10. It can be used to cool not only the surroundings of

the farm buildings but also the roof of the farm.

26 | P a g e
 Prepare Tools, Materials and Equipment
worrequirements

It is essential for poultry raisers to know the right tools and equipment to
use in different tasks required in poultry production. The proper knowledge in
this area will generate maximum result for poultry farming business.

TOOLS

Spade
Used to collect animal droppings and manure.

Small hand shovel

This shovel is ideal for a multitude of purposes,
from coal to compost as well as chicken house
cleaning.

Spading fork
Used for loosening and digging out chicken
manure in deep litter and turning it from time
to time.

Rake
Long handled implement with a row of projecting
teeth at its head used for turning/disturbing the
layers from bottom to top of poultry wastes
accumulated in the farm.

27 | P a g e
 MATERIALS

Water softeners and filters

Water with high total dissolved solids will cause deposits on the humidity
controls, spray nozzles, jets and valve seats.
Therefore, filter systems and water softeners are necessary to reduce the
TDS content of the water used for hatchery operations.

EQUIPMENT

Incubation Equipment

Setter
It is a machine in which proper temperature,
humidity and turning are provided for the
first 19 days of incubating chicken egg.

Hatcher
It is similar to that of setter but turning mechanism is not available and
the trays are designed to hold the newly hatched chicks.
Here the eggs are placed for the last three days of incubation.

Emergency standby electric plants

When there is a failure in the local electrical supply, the incubators must
have a secondary source of electricity.

Therefore, a standby electrical generator located on site, generally within,

or next to the hatchery building is imperative.

28 | P a g e
 The standby electrical generator should have the capacity to support the
all essential services of the hatchery.

Hatchery automation equipment

It is used to further increase efficiency
and reduce physical labor. By connecting
the equipment to a network, you will be
able to monitor and control operations
from any point in the hatchery.

EGG HANDLING EQUIPMENT

Hatching egg trays

Generally hatching eggs are set in the flats
or bug-eye type trays. The capacity of each
tray is either 90 or 180 chicken eggs.

Hatching egg transfer machines

This is used to transfer the eggs from the
breeder farm trays to hatcher trays.
Vacuum egg lifts usually employed in the
hatcheries handling large volume of eggs.

29 | P a g e
EGG CANDLER
It is a lighting device, used to find out the
internal structure of eggs.

BROODER EQUIPMENT

Equipment used to provide warmth and light and to rear the baby chicks
during the first few weeks of life are called brooders.

The brooders consist of some heating source, reflectors to reflect the heat
and light towards the chicks, light and heat adjustment devices such as
stands, thermostats and other accessories, depending on the model.

Different equipment used for brooding are:

Charcoal Stove/Kerosene Stove

These are used in places where electricity is
not available or costly and where power failure
is quite common.

Gas brooder
Natural gas, LPG or methane is connected
to heating element which is hanged 3 to 5
feet above the chick to provide heat.

30 | P a g e
Electrical brooder
It is also thermostatically controlled heating
system that spread required amount of heat
uniformly above large area, this avoid crowding
of chicks under brooder directly.

Infra-red Bulbs
It is a self-reflecting bulb and hence no
need of reflector over the bulbs

FEEDING EQUIPMENT
♦Feeders are equipment used to feed the birds by, placing feed in them.
♦They may be conventional, semi-automatic of various designs and
shapes and made up of either metal or plastic.
♦Different feeding equipment are:

Automatic Feeder
- In case of automatic feeder, the feed is supplied to the entire length of
the poultry house by specially designed feed troughs with auger type or
chain type devices to move the feed from the feed bins to the other end.
- These are operated with electricity and the height of the feeder can be
adjusted depending upon the age of the birds.

31 | P a g e
Linear Feeder
Different sizes of lines feeder with guards are available.
Provision is also made to adjust the height of the feeder.
Linear feeders are usually made of galvanized iron. However, it can as well
be made out of any locally available material like wood, bamboo, etc.
Provisions for stability and adjustment in height at which the feeder stands
have to be made in its design. Birds can stand on either side of the linear
feeder.

Circular Feeder
These are semi-automatic feeders and
can hold 5 to 7 kg feed in its cone at a
time. The feed is slowly delivered to the
bottom by gravity.

WATER EQUIPMENT

Water Heaters
Hot water will be necessary for operating
most hatchery tray washers and for general
clean up. A large capacity boiler is generally
used to provide hot water.

32 | P a g e
WATERING EQUIPMENT
Waterers or drinkers are used to provide water to the birds.
Waterers are available in different sizes, design and shape.

Pan and Jar Type

This type of waterer is circular in nature,
having two compartments i.e. jar for filling
water and pan for delivering water.

Linear waterer/ Channel type waterers

This type of waterers is usually attached with cages for providing
continuous water supply. One end of channel type waterer is designed as
funnel shape to receive water from a tap and the other end has the
provision for draining the excess water.

Water basin made of plastic /wood/GI with grill

Basins of different diameters are available
A separate grill is available to prevent the
entry of birds inside the water.

Bell type automatic waterer

These are made of high impact plastic in a
bell shape usually suspended from separate
pipeline for the purpose. This type of waterers
has control over the water flow and maintains
the required water level always.

33 | P a g e
Nipple Drinker
It can be used both in deep-litter and in
cage system. These drinkers look like a
nipple and water drops comes out when
they are pressed.

Manual drinker
In case of chicks during first week of
brooding, manual drinkers are popularly used.
They are also referred as “fountain drinkers”
because water comes out of the holes like that
in case of a fountain.

VACCINATION EQUIPMENT

Syringe with needle/vaccine droppers

It is used to give vaccine drops through
intra-nasal or intra-ocular.

Automatic vaccinator
It is used to inject different doses of vaccine to
large number of birds in shorter period either
through intra-muscular or subcutaneous route.

34 | P a g e
MISCELLANOUS EQUIPMENT

Beak Trimmer
It is an electrical device used to cut a portion
of beak in order to prevent cannibalism among
birds.

Nest boxes
These are uses to get clean eggs and to avoid
floor eggs in layer or breeder houses.

Weighing balances
Different types of weighing balances are
available to weight birds or feed for record
and marketing purposes.

Perches/Roost
This is a wooden device usually kept at a
height of about 3-5’ from the floor in order
to help the bird to stand over it.
Sprinkler
It can be used to cool not only the surroundings
of the farm buildings but also the roof of the farm.

35 | P a g e
Direction: Label the following pictures below. Write your answer on the answer
sheet provided on the next page.

1. _______________________________

2.________________________________

3.________________________________

4. ____________________________________

5. ____________________________________

36 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 1 - Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

37 | P a g e
Direction: Match column A with column B. Write the letter of the correct
answer on the answer sheet provided on the next page.

A. B.

1. Rake a. Used for loosening and digging out chicken

manure in deep litter and turning it from time
to time.

2. Hatching egg b. Long handled implement with a row of projecting

transfer machines teeth at its head used for turning/disturbing the
layers from bottom to top of poultry wastes

3. Egg candler c. It is a machine in which proper temperature,

humidity and turning are provided for the first
19 days of incubating chicken egg.
4. Electrical d. It is a lighting device, used to find out the internal
brooder structure of eggs.
5. Sprinkler e. Generally hatching eggs are set in the flats
or bug-eye type trays. The capacity of each
tray is either 90 or 180 chicken eggs.

6. Water heaters f. It is also thermostatically controlled heating system

that spread required amount of heat uniformly above
large area, this avoid crowding of chicks under brooder
directly.

7. Spading fork g. Hot water will be necessary for operating most

hatchery tray washers and for general clean up.

8. Hatching tray h. It is an electrical device used to cut a portion of beak

in order to prevent cannibalism among birds.
9. Beak Trimmer i. This is used to transfer the eggs from the
breeder farm trays to hatcher trays.
Vacuum egg lifts usually employed in the
hatcheries handling large volume of eggs.
10.. Setter j. It can be used to cool not only the surroundings of the
farm buildings but also the roof of the farm.

38 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 2 - Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

6._________________________

7._________________________

8._________________________

9._________________________

10.________________________

39 | P a g e
Direction: Classify the following items by putting a check (∕) mark under the
appropriate column. Use the answer sheet provided on the next page for your
answer.

Equipment Egg Handling Brooder Feeding

Equipment Equipment Equipment
1. Hatching egg transfer
machines

2. Charcoal
Stove/Kerosene Stove
3. electrical brooder
4. Linear Feeder

5. gas brooder

6. hatching egg trays

7. automatic feeder
8.
Infra-red Bulbs
9. Circular Feeder
10. Egg Candler

40 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 3 - Answer Sheet

Equipment Egg Handling Brooder Feeding

Equipment Equipment Equipment
1. Hatching egg transfer
machines

2. Charcoal
Stove/Kerosene Stove
3. electrical brooder
4. Linear Feeder

5. gas brooder

6. hatching egg trays

7. automatic feeder
8.
Infra-red Bulbs
9. Circular Feeder
10. Egg Candler

Make a list/power point/video presentation of the tools, materials, and

equipment related to poultry chicken raising available at home.

41 | P a g e
 9
TECHNOLOGY AND LIVELIHOOD EDUCATION
QUARTER 1

MODULE 3
Clean and Disinfect Poultry House and
Facilities in Regular Basis

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

42 | P a g e
Technology and Livelihood Education – Grade 9
Quarter 1

MODULE 1
Prepare Tools, Materials, And Equipment
According to Maintenance Requirements and
Instructions of Authority

Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other
things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.
Regional Director : Gilbert T. Sadsad
Assistant Regional Director : Jessie L. Amin

Development Team

Writer : Siony S. Borigas

Editors : Gracia F. Fumera, Jean T. Delos Santos
Reviewers : Mary Ann G. Ortiz, Harlet G. Vargas
Layout Artist : Argen R. Azul

43 | P a g e
 Welcome to this self- learning module.
Clean and disinfect poultry house and
facilities in regular basis. In accomplishing
this learning material, you have to take first
the pre-test, and you are tasked to study the
learning activities and perform the various
practice tasks 1 and 2. After doing so, you may
take the post – test to determine the knowledge
and skills you gained from this lesson. To
enhance your competence, you have also to
accomplish your assignment found in this module. Thank you and Good luck!

44 | P a g e
 After completing the module, you should be able to…

1. Clean and disinfect poultry house and facilities in regular basis

To have a better understanding of the lesson presented in this module,

you should be familiar with the following terms:

Cleaning - is the process of removing unwanted substances, such as dirt,

infectious agents, and other impurities, from an object or environment.

Disinfect-To cleanse so as to destroy or prevent the growth of disease-

carrying microorganisms.

Disinfectant – are chemical agents designed to inactivate or destroy

microorganisms on inert surfaces.

45 | P a g e
Direction: Multiple Choice: Read the questions carefully and choose the
letter of the correct answer. Write your answer on the answer sheet
provided on the next page

1. It is the process of removing unwanted substances, such as dirt,

infectious agents, and other impurities, from an object or environment.
a. disinfecting c. cleaning
b. washing d. rinsing
2. Disinfectant solutions are more effective when applied in __________.
a. cold solution c. hot solution
b. warm solution d. all of the above

3. This is recommended after washing to remove any harmful residues

and to obtain a spotless building.

a. drying c. rinsing

b. cleaning d. disinfecting

4. The following are examples of disinfectant except one.

a. chlorine c. pine-sol

b. quaternary ammonium d. vinegar

5. Which of the following is the correct step in wet cleaning?

a. rinsing, cleaning, washing

b. soaking, washing, rinsing

c. soaking, washing, drying

d. cleaning, rinsing, drying

46 | P a g e
Clean and Disinfect Poultry House and Facilities in Regular Basis

What is Cleaning?

CLEANING is the process of removing unwanted substances, such as dirt,

infectious agents, and other impurities, from an
object or environment. Proper cleaning removes
most germs and is always done before using
disinfectants. This applies to all areas, including
floors, walls, equipment, and personnel.

Decontaminating your poultry house is crucial in

order to prevent Marek’s disease, mycoplasma,
respiratory viruses, [Link], mites, and other poultry health problems. Even more
important is the control of Salmonella Enteritidis (SE), especially in laying hens.

In order to reduce SE and other health risks, a complete dry cleaning, washing
and disinfection of the poultry house after each flock or at minimum once each
year is recommended. Successful cleaning is hard work and requires systematic
completion of several sequential steps. Every step is important.

Steps in Cleaning

1. Dry Cleaning

It is the process of cleaning with an organic solvent, without using water.

Example, Sweep or blow dust and other loose dirt off ceilings, light fixtures,
walls, cages or nest boxes, fans, air inlets etc. onto the floor.

2. Wet Cleaning

Turn the power off to the building prior to using any water for cleaning.
Wet cleaning is done in three steps: soaking, washing and rinsing. Warm or hot
water will do a better job getting through organic matter than cold water. You
can use a cheap neutral detergent, like dish soap.

47 | P a g e
 Soaking
Soak the heavily soiled areas (perches and roosting areas, floors, etc.)
thoroughly. Use a low pressure sprayer to totally soak all surfaces.
Soak until the accumulated dirt and manure has softened to the point
it is easily removed.

Washing

Wash every surface in the building, especially window sills, ceiling trusses,
wall sills and any surface where dirt and dust may accumulate. The
washing solution can be either a neutral detergent (ph. between 6 and 8)
or an alkaline detergent (ph above 8). Acid detergent involves acid as the
major component which is used in dissolving mineral deposits (Calcium
and Magnesium precipitates) or hard water deposits from equipment
surfaces. Two main groups of acid detergents are: inorganic (HCL, H 2SO4),
and organic (Vinegar, Citric Acid).

Rinsing

A final rinse immediately after washing is recommended to remove any

harmful residues and to obtain a spotless building.

3. Drying
Thoroughly air-dry the building if disinfection cannot immediately follow
rinsing. Open all windows and ventilation openings. Use a blower or fan if
available. Cleaning on a dry, sunny day helps in the drying process.

4. Repairs
Make any repairs to the structure prior to the final disinfection step. Seal any
rodent entry holes at the outside and inside of the building. Apply a small
amount of spray foam insulation into the hole, then pack in fine steel wool and
top with more spray foam.

48 | P a g e
Disinfection

• Disinfection might kill the remaining disease agents

left after cleaning
• Disinfection is the least reliable step of biosecurity,
depends on many factors such as:
• the quality of cleaning the quality of cleaning
• the hardness of water
• quality and suitability of disinfectant quality and suitability of
disinfectant
• correct dilution and application

What are Disinfectants?

Disinfectants are chemicals that slow disease agent’s activity, multiplication and
their growth or kill disease agents.
Disinfecting kills germs on the surface, preventing them from spreading.
This is a crucial step which the small flock owner might normally overlook.
Disinfectants should be applied only after the building and equipment have been
thoroughly cleaned, ideally right after rinsing. Disinfectants can be applied by
sprays, aerosols or fumigation. Don’t be intimidated by the thought of
“fumigating” your hen house: for smallest flock facilities, using a garden type
sprayer is the easiest method, and chances are you already have a suitable
disinfectant around the house.

Common Types of Disinfectants

Disinfectants are divided into several groups based on their chemical structure
Like:

• phenolic compounds (e.g., Pine-sol, One Stroke, Osyl),

• iodine or iodophors, (e.g., Betadine and Weladol),
• chlorine compounds (e.g., Clorox, generic bleach),
• quaternary ammonium compound (e.g., Roccal D Plus) and
• oxidizing compounds (e.g., Virkon S, Oxy-Sept 333).

49 | P a g e
 Follow the manufacturer’s directions for mixing and dilution of these
disinfectants.

When selecting the disinfectant, carefully consider these:

* The type of surface being treated.

* The cleanliness of the surface.
* The type of organisms being treated.
* The durability of the equipment/surface material.
* Time limitations on treatment duration.
* Residual activity requirements

Choosing the Right Disinfectant

The choice of disinfectant will depend on the following:

➢ Cost
➢ Type of disease agent/s to be destroyed
➢ Amount of contamination by organic matters such as: droppings, blood
and manure left in the poultry house
➢ Active ingredient the chemical compound and concentration that its
contained

Disinfectant Classifications

Recommended
Disinfectant Considerations
Use
Type
Poor residual activity, fire hazard,
Small utensils
Alcohols expensive
Corrosive, poor residual activity,
Water systems, foot
ineffective in presence of organic
Halogens baths
material
Non-corrosive, non-irritating, limited
Incubation equipment,
Quaternary residual activity and effectiveness with
feeding systems
ammonias organic matter

50 | P a g e
 Phenols Slightly irritating, good residual activity,
General house use effective with organic matter
- It kills mold

Corrosive, irritating, good residual

Coal tar General house use
activity, effective with organic matter
distillates
Fumigating Highly toxic, slight residual activity,
Aldehydes incubators/eggs sporicidal, fungicidal

Oxidizing
agents
Poor residual activity, corrosive,
Small utensils
ineffective in presence of organic material

Here are several considerations for getting the best results from a
disinfectant:

• Consider the disinfectant’s effectiveness on organisms of greatest

concern. Not all disinfectants are effective against all organisms.
• Clean and disinfect in separate operations.
• Disinfectant solutions are more effective when applied in warm
solutions rather than cold solutions. Hot solutions can reduce
disinfectant efficiency.
• Few disinfectants are effective instantaneously; allow enough contact
time (usually 30 minutes is sufficient).
• Embryos are very sensitive and severely affected by chemical vapors.
Use disinfectants having least effect on embryo development.

• Allow all surfaces to dry thoroughly before reuse. Dryness reduces

reproduction and spread and transport of germs.

51 | P a g e
• Improper use of disinfectants can damage or hinder the function of
equipment. Some disinfectants are corrosive or clog spray nozzles of
water systems.
• Always follow label directions for their safe use. Never sacrifice
personal safety for cost savings or productive efficiency.

52 | P a g e
Direction: Re- arrange the scrambled letters according to its meaning.
Use the answer sheet provided on the next page.

1. G L E A N I C N - the process of removing unwanted

substances.

2. N I T S I N D E C F T A - it should be applied only after the

building and equipment have been
thoroughly cleaned, ideally right
after rinsing.

3. S I N R I N G - it is recommended to remove any

harmful residues and to obtain a
spotless building.

4. K O I S A N G - this step could make the

accumulated dirt and manure
become softened to the point it is
easily removed.

5. Y R D - G L E A N I C N - the process of cleaning with an

organic solvent, without using
water.

53 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 1 - Answer Sheet

1. G L E A N I C N - the process of removing unwanted

substances.

2. N I T S I N D E C F T A - it should be applied only after the

building and equipment have been
thoroughly cleaned, ideally right
after rinsing.

3. S I N R I N G - it is recommended to remove any

harmful residues and to obtain a
spotless building.

4. K O I S A N G - this step could make the

accumulated dirt and manure
become softened to the point it is
easily removed.

5. Y R D - G L E A N I C N - the process of cleaning with an

organic solvent, without using
water.

54 | P a g e
\

Direction: TRUE OR FALSE: Read and analyze each statement below.

Write True if the statement is correct; False if the statement is
incorrect. Use the answer sheet provided for your answers on the
next page.

________1. Proper cleaning removes most germs and is always done before
using disinfectants
________2. Sweep or blow dust and other loose dirt off ceilings, light
fixtures, walls, cages or nest boxes, fans, air inlets etc. onto the floor are
example of wet cleaning.

________3. Disinfecting is the process of removing unwanted substances,

such as dirt, infectious agents, and other impurities, from an object or
environment.

________4. Dry cleaning, wet cleaning, rinsing and drying are the
important steps in cleaning.

________5. Disinfectants should be applied only after the building and

equipment have been thoroughly cleaned, ideally right after rinsing

55 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 2 - Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

56 | P a g e
\

Direction: List down the recommended use/s of the following

disinfectants. Use the answer sheet provided on the next page.

Disinfectant Type Recommended Use

1. Alcohols

2. Halogens

3. Quaternary ammonias

4. Phenols

5. Coal tar distillates

57 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 3 - Answer Sheet

Disinfectant Type Recommended Use

1. Alcohol

2. Halogens

3. Quaternary ammonias

4. Phenols

5. Coal tar distillates

58 | P a g e
Direction: Multiple Choice: Read the questions carefully and choose the
letter of the correct answer. Write your answer on the answer sheet
provided on the next page.

1. It is the process of removing unwanted substances, such as dirt,

infectious agents, and other impurities, from an object or environment.
a. disinfecting c. cleaning
b. washing d. rinsing
2. Disinfectant solutions are more effective when applied in __________.
a. cold solution c. hot solution
b. warm solution d. all of the above

3. This is recommended after washing to remove any harmful residues

and to obtain a spotless building.

a. drying c. rinsing

b. cleaning d. disinfecting

4. The following are example of disinfectant except one.

a. chlorine c. pine-sol

b. quaternary ammonium d. vinegar

5. Which of the following is the correct steps in wet cleaning?

a. rinsing, cleaning, washing

b. soaking, washing, rinsing

c. soaking, washing, drying

d. cleaning, rinsing, drying

59 | P a g e
 Apply your knowledge on cleaning and disinfecting poultry house
available in the community and make a documentation of your activity
either by taking pictures or by video clips.

60 | P a g e
Pre- Test/ Post -test

1. c 4. d

2. b 5. b

3. c

Practice 1

1. cleaning 4. soaking

2. disinfectant 5. Dry - cleaning

3. rinsing

Practice 2.

[Link] 4. FALSE

2. FALSE 5. TRUE

3. FALSE

Practice 3.
1. Small utensils
2. Water systems, foot baths
3. Incubation equipment, feeding systems
4. General house use
5. General house use

10 Present video clips and pictures

8 Present video clips only
6 Present pictures only

61 | P a g e
 9
TECHNOLOGY AND LIVELIHOOD EDUCATION
QUARTER 1

MODULE 4
Practice safety measures according to OSHS

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

62 | P a g e
Technology and Livelihood Education – Grade 9
Quarter 1

MODULE 1
Practice Safety Measures According to OSHS

Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other
things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Regional Director : Gilbert T. Sadsad

Assistant Regional Director : Jessie L. Amin

Development Team

Writer : Kimberly F. Geva

Editors : Gracia F. Fumera, Jean T. Delos Santos
Reviewers : Mary Ann G. Ortiz, Harlet G. Vargas
Layout Artist : Argen R. Azul

63 | P a g e
 Welcome to this self-learning module:
Practice safety measures according to
OSHS. In accomplishing this learning
material, you have to take first the pre-
test, and you are tasked to study the
learning activities and perform the
various practice tasks1, 2 and 3. After
doing so, you may take the post- test to
determine the knowledge and skills you
gained from this lesson. To enhance your competence, you have also to
accomplish your assignment found in this module. Thank you and Goodluck!

64 | P a g e
 After completing the module, you should be able to…

1. Practice safety measures according to OSHS

To have a better understanding of the lesson presented in this module,

you should be familiar with the following terms:

Personal protective equipment (PPE) refers to protective clothing, helmets,

goggles, or other garment or equipment designed to protect the wearer's body
from injury.

Safety - the physical or environmental conditions of work which comply with

the prescribed Occupational Health Safety (OHS) standards and which allow
the workers to perform their job without or within acceptable exposure to
hazards.
Occupational safety- the practices related to production and work process
Health-a sound state of the body and mind of the worker that enables him
or her to perform the job normally

Hazard is the potential for harm, or adverse effect on an employee‘s health.

Anything which may cause injury or ill health to anyone at or near a workplace
is a hazard.

Risk is the likelihood that a hazard will cause injury or ill health to anyone
at or near a workplace. The level of risk increases with the severity of the
hazard and the duration and frequency of exposure.

Exposure occurs when a person comes into contact with a hazard.

65 | P a g e
Direction: Read the questions carefully and select the best answer by writing only
the letter of your choice on a separate sheet of paper provided on the next page.

1. Which of the following dangers include faulty switches, cords, machinery?

a. Heights b. Electricity c. Water d. Vehicles
2. Hazards include sunburn, heat stroke, dehydration and hypothermia.
a. Animal b. Electricity c. Weather d. Vehicles

3. Which of the following hazards includes injuries inflicted by animals can

include bites, kicks, crushing, ramming, and trampling?
a. Animal b. Electricity c. Weather d. Vehicles
4. Falls from ladders, rooftops, silos and windmills are a major cause of
injury.
a. Heights b. water c. chemicals d. Machineries
5. Hazards from livestock, machinery and guns can affect your hearing.
a. Noise Pollution b. water c. chemicals d. Machineries

66 | P a g e
 PRACTICE SAFETY MEASURES ACCORDING TO OHS

AREAS OF CONCERN FOR FARM SAFETY

Every farm is different, but hazards common to most farms include:

a. Animals – injuries inflicted by

animals can include bites, kicks,
crushing, ramming, trampling, and
transmission of certain infectious
diseases such as giardia,
salmonella, ringworm and
leptospirosis.
b. Chemicals – pesticides and
herbicides can cause injuries such
as burns, respiratory illness or poisoning.
c. Confined spaces – such as silos, water tanks, milk vats and manure pits
may contain unsafe atmospheres, which can cause poisoning or
suffocation.
d. Electricity – dangers include faulty switches, cords, machinery or overhead
power lines.
e. Heights – falls from ladders, rooftops, silos and windmills are a major cause
of injury.
f. Machinery – hazards include tractors without roll-over protection
structures (ROPS), power take-off (PTO) shafts, chainsaws, augers,
motorbikes and machinery with unguarded moving
parts.
g. Noise pollution – noise from livestock, machinery
and guns can affect your hearing.
h. Vehicles – crashes or falls from motorbikes, two-
wheel and quad bikes, tractors.
i. Water – drowning can occur in as little as five
centimeters of water. Dams, lakes, ponds, rivers,
channels, tanks, drums and creeks are all hazards.
Young children are particularly at risk.

67 | P a g e
j. Weather – hazards include sunburn, heat stroke, dehydration and
hypothermia.

Classes of Hazard
Hazards are classified into five different types. They are:
Physical - includes floors, stairs, work platforms, steps, ladders, fire, falling
objects, slippery surfaces, manual handling (lifting, pushing, pulling),
excessively loud and prolonged noise, vibration, heat and cold, radiation,
poor lighting, ventilation, air quality
Mechanical and/or electrical - includes electricity, machinery, equipment,
pressure vessels, dangerous goods, fork lifts, cranes, hoists
Chemical - includes chemical substances such as acids or poisons and
those that could lead to fire or explosion, like pesticides, herbicides,
cleaning agents, dusts and fumes from various processes such as welding
Biological - includes bacteria, viruses, mold, mildew, insects, vermin,
animals
Psychosocial environment - includes workplace stressors arising from a
variety of sources.

68 | P a g e
Farm Emergency Procedures Regarding Safety Working Environment

1. Identify the potential emergencies.

2. Provide emergency facilities appropriate for the sorts of emergencies that
might occur on the farm (e.g. deluge showers, eye washes, firefighting
equipment, first aid kits).

3. Make sure that the correct equipment is

available to contain and handle any
chemical or other dangerous materials
spills that might happen.

4. To help minimize the risk of personal

injury or property damage in the event of
an emergency, people working on and
visiting the farm need to know and understand the emergency procedures and
their responsibilities.

5. Instruct everyone working on the farm in the emergency response

procedures

6. Everyone should know the location of fire alarms, fire extinguishers and first
aid kits; how and where to contact emergency services; and where to safely
assemble in the event of an emergency.

69 | P a g e
 \

Direction: Identify the following types of hazards by writing your answer

on the answer sheet provided on the next page.

1. Includes electricity, machinery, equipment, pressure vessels, dangerous

goods, fork lifts, cranes, hoists

2. Includes floors, stairs, work platforms, steps, ladders, fire, falling

objects, slippery surfaces, manual handling (lifting, pushing, pulling),
excessively loud and prolonged noise, vibration, heat and cold, radiation,
poor lighting, ventilation, air quality

3. Includes bacteria, viruses, mold, mildew, insects, vermin, animals

4. Includes workplace stressors arising from a variety of sources.

5. Includes chemical substances such as acids or poisons and those that

could lead to fire or explosion, like pesticides, herbicides, cleaning agents,
dusts and fumes from various processes such as welding

70 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 1 - Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

71 | P a g e
Direction: Match column A with column B. Write the letter of the correct answer
on the answer sheet provided on the next page.

1. Animals A. include faulty switches, cords, machinery or

overhead power lines.

2. Chemicals B. hazards include tractors without roll-over

protection structures (ROPS), power take-off
(PTO) shafts, chainsaws, augers, motorbikes
and machinery with unguarded moving parts.

3. Confined spaces C. include bites, kicks, crushing, ramming,

trampling, and transmission of certain
infectious diseases such as giardia,
salmonella, ringworm and leptospirosis.
4. Electricity D. noise from livestock, machinery and guns can
affect your hearing.

5. Heights E. crashes or falls from motorbikes, two-wheel

and quad bikes, tractors.

6. Machinery F. Dams, lakes, ponds, rivers, channels, tanks,

drums and creeks are all hazards
7. Noise pollution G. pesticides and herbicides can cause injuries
such as burns, respiratory illness or
poisoning
8. Vehicles H. hazards include sunburn, heat stroke,
dehydration and hypothermia.

9. Water I. falls from ladders, rooftops, silos and

windmills are a major cause of injury.

10. Weather [Link] as silos, water tanks, milk vats and

manure pits may contain unsafe
atmospheres, which can cause poisoning
or suffocation.

72 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 2 - Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

6._________________________

7._________________________

8._________________________

9._________________________

10.________________________

73 | P a g e
Direction: Write TRUE if the statement is correct and FALSE if it is wrong. Write
your answer on the answer sheet provided on the next page.

1. Identify potential emergencies in the farm is a must for a safe workplace.

2. Provide emergency facilities only when necessary to avoid accidents.

3. Make sure that the correct equipment is available to contain and handle any
chemical or other dangerous materials spills that might happen.

4. To help minimize the risk of personal injury or property damage in the event
of an emergency, people as well as animals working on and visiting the farm
need to know and understand the emergency procedures and their
responsibilities.

5. Instruct everyone working on the farm in the emergency response

procedures.

74 | P a g e
Name___________________________________________ Grade/Section___________
Subject _____________________________ Subject Teacher_____________________
Class Adviser______________________________________________________________

Practice Task 3 - Answer Sheet

1._________________________

2._________________________

3._________________________

4._________________________

5._________________________

75 | P a g e
Direction: Read the questions carefully and select the best answer by writing
only
the letter of your choice on a separate sheet of paper.

[Link] of the following dangers includes faulty switches, cords, machinery?

a. Heights b. Electricity c. Water d. Vehicles

[Link] include sunburn, heat stroke, dehydration and hypothermia.

a. Animal b. Electricity c. Weather d. Vehicles

[Link] of the following dangers includes pesticides and herbicides can cause
injuries such as burns, respiratory illness or poisoning?

b. Heights b. Electricity c. Water d. Chemicals

4.. Which of the following hazards includes injuries inflicted by animals can
include bites, kicks, crushing, ramming, and trampling?

a. Animal b. Electricity c. Weather d. Vehicles

5.. Falls from ladders, rooftops, silos and windmills are a major cause of injury.

a. Heights b. water c. chemicals d. Machineries

76 | P a g e
List down the common farm hazards you are frequently in contact with in your backyard
farm. Indicate also the safety measures you applied.

77 | P a g e
Pre-Test Practice Task 1 Practice Task 2 Practice Task 3
1. B 1. Mechanical 1.C [Link]
2. C and/or 2.G [Link]
3. A electrical 3.J [Link]
4. A 2. Physical 4.A [Link]
5.I [Link]
5. A 3. Biological
6.B
4. Psychosocial 7.D
Post Test environment 8.E
1.B 5. Chemical 9.F
2.C 10.H
3.D
4.A
5.A

78 | P a g e
1. [Link]
ch&ved=2ahUKEwjJ966Uv6bqAhWrxYsBHU9ZD14Q2-
cCegQIABAA&oq=images+of+nests+of+chicken&gs_lcp=CgNpbWcQAzoCC
AA6BAgAEB46BggAEAgQHlCjWViOfWCyiQFoAHAAeACAAccCiAHdC5IBC
DAuMTAuMC4xmAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=JZf5
XonRDauLr7wPz7K98AU&bih=913&biw=1280#imgrc=CFhu6-uUOfO11M
2. [Link]
ms&tbm=isch&sa=X&ved=2ahUKEwji8ZPL5aXqAhXlIqYKHbZRCiYQ_AUo
AXoECAwQAw&biw=1280&bih
3. [Link]
Housing_Systems_Mechanization_and_Technology
4. [Link]
manual-2/housing-and-equipment/
5. [Link]
m=isch&ved=2ahUKEwi3pu-yxqbqAhUEbJQKHYEPAPEQ2-
cCegQIABAA&oq=images+of+setter+in+incubations&gs_lcp=CgNpbWcQA
zoCCAA6BggAEAgQHlC3MViDXGDnZmgAcAB4AIABkAKIAZEPkgEGMC4
xNC4xmAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=vJ75XrfYDoT
Y0QSBn4CIDw&bih=913&biw=1280#imgrc=X17FeiIotCQNKM
6. [Link]
[Link]
7. [Link]
m%[Link]

[Link]
=2ahUKEwiPotnA-6bqAhVCdpQKHYJPAfEQ2
9. cCegQIABAA&oq=images+of++sprinkler&gs_lcp=CgNpbWcQAzICCAAyAgg
AMgIIADICCAAyBggAEAgQHjIGCAAQCBAeMgYIABAIEB4yBAgAEBgyBAg
AEBg6BAgAEEM6BggAEAUQHlDj_gNY4KcEYNWuBGgBcAB4AIABpAKIA
agPkgEGMC4xMi4xmAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=
bNb5Xo
10. 8E8Ls0QSCn4WIDw&bih=913&biw=1280#imgrc=gpoD3_WRJuVTMM&i
mgdii=LcQtgjW_7GXYnM

79 | P a g e
11. [Link]
your-poultry-house/
12. [Link]
[Link]
13. [Link]

14. [Link]
ms&tbm=isch&sa=X&ved=2ahUKEwji8ZPL5aXqAhXlIqYKHbZRCiYQ_AUo
AXoECAwQAw&biw=1280&bih
15. [Link]
Housing_Systems_Mechanization_and_Technology
16. [Link]
manual-2/housing-and-equipment/
17. [Link]
m%[Link]
18.
[Link]
=2ahUKEwiPotnA-6bqAhVCdpQKHYJPAfEQ2
[Link]&oq=images+of++sprinkler&gs_lcp=CgNpbWcQAzICCAAyA
ggAMgIIADICCAAyBggAEAgQHjIGCAAQCBAeMgYIABAIEB4yBAgAEBgyB
AgAEBg6BAgAEEM6BggAEAUQHlDj_gNY4KcEYNWuBGgBcAB4AIABpAK
IAagPkgEGMC4xMi4xmAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei
=bNb5Xo
19. 8E8Ls0QSCn4WIDw&bih=913&biw=1280#imgrc=gpoD3_WRJuVTMM&i
mgdii=LcQtgjW_7GXYnM
20. [Link]
21. [Link]
22. [Link]
correct-poultry-feed-storage-2757335W/

80 | P a g e