It consists of three main stages: isolation, cleaning and disinfection.
It applies EVERYWHERE, at each stage of the food chain (from primary production, processing, distribution, consumption and management of waste and by-products).
In the context of the Faculty, it relates to:
to limit the risk of introduction (bio-exclusion)
to limit the spread of the pathogen within the same facility, e.g. by isolating excreting animals (bio-compartmentation)
to limit the spread of the disease agent outside the facility (inter-herd transmission) (bio-containment)
to prevent the risk of human contamination;
to prevent any environmental contamination and persistence of the pathogen.