Lameness is a complex and multifactorial phenomenon that has significant implications, not only for animal health and welfare, but also for overall economic efficiency in the poultry production sector. This condition can significantly affect farm productivity, increasing operation costs and reducing overall product quality. The practice adopted i n this context involves a systematic and scientific approach, including the identification of 50 Critical Control Points in order to monitor and prevent factors that contribute to the manifestation of this problem. Moreover, the Good Practice includes a number of preventative measure, such as monthly swabbing for bacteria and other pathogens, such as staphylococcus, streptococcus, enterobacteriaceae, pseudomonas, total bacterial load and moulds. This main objective of this Good Practice is to improve the bacterial quality of the hatchery, a crucial step in poultry production, in order to ensure high quality eggs and good chick health, thus preventing the occurrence of lameness problems and promoting the general animal welfare.