Broiler production is based on the all-in all-out system, where all chicks are brought into the house at once and sent to slaughter altogether.

Due to thorough emptying, washing, drying, and disinfection of the barns between flocks, disease pressure is reduced and  biosecurity improved. This method particularly helps to prevent the spread of Campylobacter and Salmonella, which is reflected in the exceptionally low Salmonella levels in the Finnish broiler chain. As flocks are not thinned, stocking density is predetermined and reaches its highest point only at the end of the growing period. This requires high-quality housing conditions and skilled farmers to maintain bird welfare. Good ventilation, temperature control, and litter management are crucial, especially during the final days of production.

The aim is to keep disease pressure low so that antibiotics are not needed. The goal is to keep healthy birds that grow well, and preventive measures are designed to support both animal welfare and the economic efficiency of production. Every flock is inspected at the slaughterhouse, and farms undergo annual official inspections. Contract production ensures uniform practices and enables precise monitoring. Together, these factors form the foundation of Finnish broiler production.