All in – All out No thinning broiler production

The All in – All out No thinning method ensures biosecurity and food safety in Finnish broiler production by synchronising flock delivery and slaughter, eliminating batch mixing. Broiler houses are thoroughly cleaned, dried, and disinfected between cycles. This approach reduces disease pressure, minimises stress and injuries, and supports antibiotic-free production. A national Salmonella control programme enforces batch testing, resulting in prevalence well below the 1% target. The method is key to maintaining high animal welfare and food safety standards.