Ensuring the complete removal of organic matter after cleaning is a key step in reducing microbial pressure between batches and improving gut health in broilers. Organic residues, if not properly eliminated, serve as a substrate for pathogen development and compromise the effectiveness of disinfection. This good practice consists of implementing both visual and microbiological checks after the cleaning phase to confirm the cleanliness of surfaces. By systematically verifying the absence of organic matter, farmers can significantly reduce disease risk, support the development of a healthy microbiota in chicks, and promote better performance from the start of the batch.