It deals with administrative procedures related to animal health, including:
- Biosecurity.
- Cleaning and disinfectants.
- Vaccines and medications.
- Feed storage conditions and monitoring and treatment of fungal infections.
- Hatchery operation and safety before and after hatching.
- Protective clothing and equipment in fields and laboratories.
- Disposal of waste and dead animals.

This involves managing the steps involved in introducing eggs to the hatchery, including:
- Selecting and grading eggs according to their safety and standard hatching specifications, such as size, shape, weight, and freedom from dirt and defects.
- Storing eggs and ensuring optimal storage and hatching conditions.
- Managing the hatching machine and monitoring its operation and conditions, such as temperature, humidity, ventilation, turning, etc.
- Handling and transporting chicks from the hatchery to the rearing hall, and properly disposing of waste and dead chicks.

This department is responsible for all matters related to feed and fodder, including:
- The quality of raw materials and their storage conditions.
- The feed manufacturing plant, based on its chemical composition.

It manages everything related to the rearing hall and its requirements, whether for broiler chickens, layer chickens, or breeders, including:
- Feeders and drinking troughs.
- Incubators and heating sources.
- Negative and positive ventilation.
- Breeding methods (floors, cages, batteries, pads).
- Evaporative cooling and other cooling sources.

It manages everything related to:
- Carrot and cutting halls.
- Cold storage and marketing.
- Marketing photos.

1. Failure to adhere to biosecurity at all levels.
2. Providing adulterated and contaminated feed, feed prepared according to an unscientific program, and scattering feed.
3. Overcrowding chicks per square meter, exceeding the maximum number of chicks.
4. Providing the flock with long and fluctuating hours of darkness.
5. Dirt and malfunctions in equipment and tools.
6. Fluctuating temperatures and humidity levels in all aspects of poultry farming.
7. Combining multiple production methods in a single field, such as a broiler and layer rearing room.
8. Negligence in disposing of dead animals and vaccination waste, as these are among the main causes of disease outbreaks.
9. Fluctuating electrical power and hours of light and darkness.
10. Delayed marketing of the flock, and poor product quality and marketing practices.

Corn, wheat, protein concentrate, soybeans, vegetable oil, salt, limestone, supplements.

1- Fiber content.
2- Storage conditions.
3- Processing to serving period.
4- Rancidity.
5- Plant fungi.
6- Accuracy of feed design according to the breed and production nature.

It is a set of steps and methods followed on the farm to prevent the spread of microbes and diseases and provide a healthy environment for poultry.

1- Hatcheries.
2- Dead animal disposal program.
3- Biosecurity in drinking water and feed content.
4- Biosecurity in monitoring the breeding hall in terms of high humidity and gas levels in the hall's climate.
5- Biosecurity for vehicles, workers, stray animals, and rodents.

The most important fungi that infect poultry are:
(mycotoxin, aflatoxin, ochratoxin, zearalenone, T2 toxin, and vomitoxin).

1- Mushroom type.
2- Storage duration and nature.
3- Temperature.
4- Humidity and water.
5- Hydrogen ion concentration.
6- Other factors related to the nature and composition of the feed.

1. Pay attention to cleanliness, disinfection, storage, and climatic conditions, especially temperature and humidity.
2. Add mold inhibitors.
3. Heat treatment of feed to break down some mycotoxins.
4. Place charcoal in the chambers.
5. Use calcium silica or aluminum.
6. Use certain minerals, such as zeolite and bentonite, which act as adsorption agents for fungi and their toxins.
7. Use certain fungal growth-inhibiting acids, such as acetic acid, lactic acid, and others.

It is one of the modern trends in the poultry industry and includes all health issues facing poultry farming, such as the causes of disease, its nature, prevention and treatment.

1- Water: This is affected by several factors divided into three axes:
- Drug-related factors (dose, taste, solubility, interval between doses, other additives).
- Environmental factors (temperature, humidity, light, feed).
- Poultry-related factors (age, absorption, drug excretion, blood concentration, and incidence of infection).
2- Feed: This is affected by the following factors:
- Mixing.
- Amount of feed consumed.
- Presence of mycotoxins (toxins).
- Concentration.
3- Injections: This is considered the best method for delivering the dose, but it is affected by the following:
- Time and effort required.
- Handling and noise.
- Weight of the bird.
- Length of treatment period.
- Availability of injection tools and inexpensive labor.
- Overall, it is cost-effective.
4- Spraying:
- Pesticides.
- Some antibiotics.
5- Paint: To treat:
- External parasites.
- Smallpox.
- Ulcerative inflammation of the cloacal area.
- Predation.
6- Fumigation: To treat:
- Insects in poultry houses.
- Fungi in feed stores.

The most important disinfectants used in the poultry industry are:
1- Chlorine compounds.
2- Formaldehyde.
3- Phenol.
4- Soap detergents.
5- Alkalis.
6- Potassium permanganate.
7- Copper sulfate.
8- Vinegar.
9- Sulfamic acid.
10- Hydrogen peroxide (H2O2).

1- Factors related to the microbe (quantity and type).
2- Factors related to the microbe's surrounding environment:
- Presence of organic matter.
- Temperature.
- Exposure time to the disinfectant.
- pH concentration.
- Quality of the water used.

1- Factors related to the microbe (quantity and type).
2- Factors related to the microbe's surrounding environment:
- Presence of organic matter.
- Temperature.
- Exposure time to the disinfectant.
- pH concentration.
- Quality of the water used.

1- Preparing the hall (washing and cleaning, disinfecting and sterilizing by spraying or fumigation, ensuring the safety of equipment and tools and distributing them scientifically and accurately).
2- Feeding the chicks at one day of age, weighed (g) and vaccinated using a coarse spray.
3- Providing water and sugar.
4- Providing starter feed at 1–21 days of age.
5- Weighing the chicks weekly, along with weighing the feed on the same day, to calculate feed consumption, feed conversion efficiency, and weight gain.
6- Establishing a pre-prepared preventative program according to the breed being raised.
7- Recording and disposing of mortalities.
8- Marketing.

1- Egg Marketing: Either table eggs or hatching eggs.
2- Meat Marketing: This takes several forms:
- Marketing the live animal.
- Marketing the carcass (meat + bone), meaning the remaining portion of the chicken after removing the external parts and internal entrails.
- Cuts: These are the parts of the carcass.
- Marketing edible entrails.
- Marketing inedible entrails and inedible external parts for animal protein production.