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Fund for Rural America: Targeting Small Poultry Producers for Health and
Management Programs
 Joan Jeffrey, Veterinary Medicine Extension, Veterinary Medicine Teaching
and Research Center (VMTRC), Tulare; George West, California Department
of Food and Agriculture; Ralph Ernst, Avian Sciences Extension, UC Davis;
Christine Bruhn, Center for Consumer Research, UC Davis
Driven by the national concern for food safety, more and more
responsibility has been placed on the grower at the farm level. An
increasing number of small independent or cooperative growers are
attempting to capitalize on the existing and emerging niche markets for
specialty and naturally grown poultry products (pheasant, chukar, quail,
black-skinned chickens, free-range chickens, and others).
Problem: Some small poultry and gamebird producers have expressed an
interest in Quality Assurance programs. These ancillary producers are
largely under-served by our cooperative extension, diagnostic, and
regulatory systems, and most are not capable of initiating Hazard
Analysis of Critical Control Points (HACCP)-based management plans
without further education.
Objectives:
 Establish specifically adapted health and management programs for the small poultry and gamebird producer
Provide small-scale poultry growers with the knowledge, skill and tools necessary to be competitive and profitable
Improve producers' ability to meet regulatory standards for wholesome, safe food production
Develop a program that may serve as a model for other regions of the
United States
Approach:
1) Work with small-flock poultry producers to determine intervention
points within their management systems for improved flock health.
2) Create, deliver, and evaluate new educational materials to instruct
producers in HACCP principles, good management practices, biosecurity
and disease control and prevention.
3) Form essential linkages between small producers and government, UC
Cooperative Extension, and university personnel that will facilitate flock
health, safety of food products and disease monitoring.
4) Assess the effectiveness of HACCP-based training and implementation
in lessening the presence of selected food safety pathogens on small
farms.
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