Youth Pork Quality Assurance PlusTM

A Program for Youth Producers

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Pork Quality Assurance®

• PQA® - Voluntary educational program started in 1989, it helps to:

– Prevent violative drug residues

– Increase food safety awareness

– Increase awareness of proper animal care

• Provides information about on-farm Good Production Practices (GPPs)

Introduction

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Why Pork Quality Assurance?

• Youth PQA PlusTM is composed of two main elements:

– Food Safety Practices that minimize:

– Physical, Chemical, and Biological Hazards

– Animal Well-being Includes proper:

– Housing, management, nutrition, disease prevention and treatment, responsible care, humane handling, humane and timely euthanasia

Introduction

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Why Pork Quality Assurance?

• Youth PQA PlusTM focuses on:

– Avoiding violative drug residues– Increasing food safety

awareness– Correct use of animal health

products

Introduction

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Packer Requirements

• Many packers require PQA PlusTM certification• County fairs, state fairs and other livestock

shows may also require Youth PQA Plus certification

Introduction

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Today, residue levels are lower than ever

• Youth PQA Plus provides a way to help:– Educate producers about drug

residues– Ensure the wholesomeness of pork

and pork products– Promote consumer confidence in

pig well-being

Introduction

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Food Safety• Pork producers’ projects enter the food chain

Producers’ Decisions = Food Safety

Introduction

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Food Safety

Food Supply Continuum

Introduction

Producers: Raise pigs that are free from violative residues

Transportation and Marketing: Proper transport and care for your pigs until they are marketed

Harvesting: At the packing plant, the packer harvests the animals and prepares the carcass for processing

Processing: During processing the carcasses are usually broken into pieces for retail packaging

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Food Safety

Food Supply Continuum

Introduction

Retail/Distribution: Pork enters the food supply chain through retail and distribution companies

Food Service: Pork is also distributed through the food service industry

Consumers: Should store and prepare pork products properly

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Food Safety

Introduction

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Animal Well-being

• Pork producers have a responsibility to:

– Provide appropriate conditions so that pigs are healthy and in good physical condition

– Maintain and promote the pork industry’s tradition of responsible animal care through good animal care practices

Introduction

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HACCP and Food Safety

HazardAnalysis and

CriticalControl

Points

• A system used in meat packing plants to help preventfood safety problems

• Regulated by the USDA - FSIS

Introduction

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HazardsThree Main Hazard Categories: • Chemical

– Chemical residues in tissues including antimicrobials

• Biological– A virus, bacteria, protozoa, mold or parasite that

could cause foodborne illness

• Physical– Broken needles or metal

Introduction

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Good Production Practice #1

“Establish and implement an efficient and effective herd health management plan.”

• Develop a herd health plan with your veterinarian– Regular animal evaluation– Biosecurity– Rodent/pest control– Cleaning and disinfecting

Good Production Practice 1

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GPP #1• Biosecurity

– Keeping disease out of the herd

– Keeping disease from spreading within the herd

• Rodent/pest control– Remove food, habitat,

prevent entrance

• Cleaning/disinfection

Good Production Practice 1

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Good Production Practice #2

“Use a valid veterinarian/client/patient relationship as the basis for medication decision-making.”

Good Production Practice 2

• A VCPR requires that the veterinarian must: Assume the responsibility for making medical

judgments regarding the health of the animal(s) and the need for medical treatment

Have a working knowledge of the animal and/or operation

Be readily available for follow-up and consultation

• A VCPR requires that the owner/caretaker: Follow the instructions of the veterinarian

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GPP #2• Over-the-counter (OTC)

– Can be purchased by you at veterinary clinics, feed or farm supply stores and from animal health salespeople

• Prescription (Rx) – Available only on order of a veterinarian

Good Production Practice 2

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GPP #2

Medication Use• Label use

– Using an animal health product exactly as it is stated on the label

• Extra-label use– When a veterinarian changes

the medication dosage or any other instruction on the medication label

Good Production Practice 2

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GPP #2• Extra-label

– Your veterinarian may order extra-label use by changing:

1.Dosage2.Frequency of administration3.Route of administration4.Duration of treatment5.Condition treated 6.Species or life stage treated

– No one, not even a veterinarian, can prescribe the extra-label use of a medicated feed!

Good Production Practice 2

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Good Production Practice #3“Use Antibiotics Responsibly”

• Principles and Guidelines:– Take steps to decrease the need for antibiotic use

– Determine the advantages and disadvantages of using antibiotics

– Use antibiotics only when they provide measurable benefits

– Obtain professional veterinary inputGood Production Practice 3

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GPP #3Responsible Antibiotic Use• Principles and Guidelines:

– Only use antibiotics following an appropriate clinical diagnosis

– Limit antibiotic treatment to sick or at-risk animals

– Antibiotics that are important in treating antibiotic-resistant infections in human veterinary medicine should only be used in animals after careful review and reasonable justification

Good Production Practice 3

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GPP #3Responsible Antibiotic Use• Principles and Guidelines:

– Mixing together injectable or water medications, including antibiotics, by producers is illegal.

– Minimize environmental exposure through proper handling and disposal of all animal health products, including antibiotics

Good Production Practice 3

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Good Production Practice #4“Identify and track all treated animals.”

• Important management tool used to identify and track– Pig performance– Treated pigs– Ownership and movement of pigs– Disease outbreaks

Good Production Practice 4

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Good Production Practice #4

• Two main ways for individual animal identification– Permanent identification

Tattoo Ear notching

– Temporary identification Paint crayon or marking stick markings Ear tags

Good Production Practice 4

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Animal Identification

• Ear notching– Right ear

Litter number

– Left ear Pig number

• Read ear notches beginning with litter number– Ex. 23 – 4

Born in the 23rd litter Was the fourth pig

identified

Good Production Practice 4

Right Ear Left Ear

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Animal Identification

Litter Number Pig NumberRight Ear Left Ear

Good Production Practice 4

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National Animal Identification System (NAIS)

USDA - NAIS• Information system to enhance response to U.S. animal disease

events• State/Federal/Industry cooperative effort• Provides oversight and coordination of species-specific program

standards for identification– The pork industry has developed the Swine ID Plan

Good Production Practice 4

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Premises IdentificationPremises Identification Number (PIN)• Key component of NAIS and Swine ID Plan

–Seven alphanumeric characters that uniquely identify a physical location where livestock may be located.

• During natural or disease disasters, PINs will support:–Faster traceback capability –Faster determination of the extent of the outbreak or event–Faster implementation of disease control measures and response

activities–Better business planning to diminish the effects of an outbreak or

event–Better communications to producers in areas affected by disasters

Good Production Practice 4

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Good Production Practice #5“Maintain medication and treatment records.”

Records should include:1. Date treated2. Animal identification or group or pen identification3. Product used4. Amount given5. Route of administration6. Who administered the drug7. Withdrawal time

Good Production Practice 5

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GPP #5• Withdrawal time

– Amount of time required for medication to be metabolized, broken down or excreted so residue levels are below safe levels set for human consumption

– Set through research andgovernment regulations

– Included in medication records

Good Production Practice 5

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Good Production Practice #6

“Properly store, label and account for all drug products and medicated feeds.”

Good Production Practice 6

• Medication labels– Trade name– Active ingredient(s)– Indications– Withdrawal time– Cautions and warnings– Storage instructions

– Quantity of contents– Manufacturer’s name– Distributor’s name– Expiration date– Lot number– Dosage and directions

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GPP #6

Good Production Practice 6

Inventory Records• Keep track of how much

medication is “in stock” or has been purchased for use on the farm

• Used for accountability

• Compare treatment and usage records

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Good Production Practice #7“Educate all animal caretakers on proper administration techniques, needle-use procedures, observance of withdrawal times and methods to avoid marketing adulterated products for human food.”

Good Production Practice 7

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GPP #7• Typical routes of medication delivery include:

– By injection

– Oral

– Topical

Good Production Practice 7

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GPP #7• Injection

– Good for treating: Individual animals Animals not eating or drinking well

– Risk of: Broken needles Abscesses

Good Production Practice 7

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GPP #7• Oral

– Placed in feed, water, or directly in mouth

– Good for treating groups of animals

• Topical– Sprays, dusts, dips, etc..

Good Production Practice 7

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Injection Methods• Five Methods of Giving Injectable Medications

– In the muscle (Intramuscular - IM)

– Under the skin (Subcutaneous – SQ)

– In the nasal passages (Intranasal – IN)

– In the abdominal cavity (Intraperitoneal – IP)

– In the vein (Intravenous – IV)

GPP #7

Good Production Practice 7

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Injection Methods• Methods of Giving Injectable Medications

1. In the muscle (Intramuscular - IM) In the neck just behind and below the ear, in front of the

shoulder

2. Under the skin (Subcutaneous – SQ) In the loose flaps of skin in the elbow or flank

GPP #7

Good Production Practice 7

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Injection Methods• Methods of Giving Injectable Medications (cont’d)

3. In the nasal passages (Intranasal – IN) Keep the pig’s head tilted upward during, and immediately

after, administration

4. In the abdominal cavity (Intraperitoneal – IP) Only be used when instructed to and guided by a veterinarian

5. In the vein (Intravenous – IV) Only be used when instructed to and guided by a veterinarian

GPP #7

Good Production Practice 7

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Needles• Prevent Broken Needles

– Use a straight needle– NEVER straighten a bent needle

• Care for needles properly– Use clean needles – Use sharp needles– Avoid use of a needle with a burr

Injection MethodsGPP #7

Good Production Practice 7

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Good Production Practice #8

“Follow appropriate on-farm feed processing and commercial feed

processor procedures.”

Good Production Practice 8

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GPP #8• Guidelines for processing medicated feed are

known as current Good Manufacturing Practices (cGMPs). These set standards for:– Building and grounds– Equipment– Work space and storage areas– Product quality assurance– Labeling– Recordkeeping

Good Production Practice 8

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GPP #8• Buildings and grounds

– Clean, adequate space, pest controls in place

• Equipment – Clean, safe, accurate

• Workspace and storage – Designed to prevent contamination,

organized

Good Production Practice 8

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GPP #8• Product Quality Assurance

– Laboratory tests conducted or information available

• Labeling – Medications properly handled and stored, labels

permanently attached to all medicated feed containers

• Recordkeeping – Production records kept for 1 year – Samples of feed and ingredients kept for 6 months

Good Production Practice 8

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Good Production Practice #9

“Develop, implement and document an animal caretaker training program.”

Good Production Practice 9

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GPP #9• Training increases:

– Productivity– Efficiency– Appreciation for project

goals– Knowledge of changing

technology

Good Production Practice 9

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Good Production Practice #10

“Provide proper swine care to improve swine well-being.”

Good Production Practice 10

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Recordkeeping• Veterinarian-Client-Patient Relationship (VCPR)

• Medication and treatment records

• Caretaker training program– Euthanasia– Swine handling– Husbandry

GPP #10

Good Production Practice 10

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Recordkeeping• Youth PQA Plus Certification

• Daily Observation Record

• Euthanasia Plan

GPP #10

Good Production Practice 10

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• Written emergency action plan – Covers various emergencies – fire, weather, power outage, etc.– Telephone numbers for owner, veterinarian, fire and police

• Emergency detection system– Used on many commercial operations– Alarms for power failure, drastic

temperature changes– Facility location may allow for visual detection

• Emergency backup system– Manual or automatic interventions in the event of a mechanical

ventilation failure

GPP #10

Good Production Practice 10

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Recordkeeping• Routine observation

– Helps ensure prompt reaction to any needs

– Keep records of observations

GPP #10

Good Production Practice 10

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Animal Evaluation -Production Performance

• Average Daily Gain– Amount of body weight a pig

gains per day

• Feed Efficiency– Pounds of weight gained per

pound of feed consumed

GPP #10

Good Production Practice 10

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Animal Evaluation - Physical Evaluation• Lameness

– Cannot bear weight on all four legs

• Skin Lesions, Abscesses and Wounds– Signs of injury to an animal

• Disease– Symptoms of disease

GPP #10

Good Production Practice 10

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Body Condition Score

1 2 3 4 5

Animal Evaluation • Body Condition Score (BCS)

– Useful to assess nutrition program

GPP #10

Good Production Practice 10

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• Animal Evaluation - Swine Behavior– Pigs that have experienced unpleasant

human interaction will show fear in the presence of humans

Good Production Practice 10

GPP #10

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• Body Space - A pig must be able to:– Easily lie down fully on its side without having to lay

on another pig, and be able to easily stand back up– Lie down without the head having to rest on a raised

feeder

• Additionally, a sow housed in a stall must be able to:– Lie down fully on its side without the head having to

rest on a raised feeder and the rear quarters coming in contact with the back of the stall at the same time

Good Production Practice 10

GPP #10

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• Euthanasia– Timely euthanasia - animals showing no improvement or

prospect for improvement after two days of intensive care should be euthanized humanely. In addition, severely injured or non-ambulatory pigs with the inability to recover should be euthanized immediately. Any animal immobilized with a body condition score of one should be euthanized immediately.

Minimizes animal pain or distress Functional equipment available Personnel trained in euthanasia should be

available to respond Equipment must be kept in proper repair and must

be functional Maintenance record can help demonstrate the

equipment condition is being addressed

GPP #10

Good Production Practice 10

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• Written euthanasia plan that considers:– Human safety– Pig well-being– Practicality and technical skills– Cost– Aesthetics– Limitations

GPP #10

Good Production Practice 10

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Facilities• A well-maintained facility

can help prevent injuries to your animal

GPP #10

Good Production Practice 10

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Animal Movement• Animal movement can be

stressful to your pigs if not done in a calm, quiet manner– Eliminate visual distractions from

path of movement– Move six pigs or less at a time– A sorting board is the most

effective tool for movement

GPP #10

Good Production Practice 10

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GPP #10Ventilation• Temperature

– Facility temperature should beappropriate for the age of the pigs

– Pig behavior is a good indicatorof the thermal environment

• Air Quality– Air quality can be controlled

through ventilation

Good Production Practice 10

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Willful Acts of Abuse• Willful acts of abuse are unacceptable on any

farm or operation. If you observe willful acts of abuse, you should immediately intervene to stop the situation.

STOP

GPP #10

Good Production Practice 10

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Youth Pork Quality Assurance