Pig production in Alberta: A guide for small-scale producers...age, a pig will drink up to 20L of...
Transcript of Pig production in Alberta: A guide for small-scale producers...age, a pig will drink up to 20L of...
Pig production in Alberta:
A guide for small-scale producers
Page 2 of 10
Table of Contents
1. Housing (Think about comfort) ............................................................................................................. 3
2. Welfare (Fulfilling the five freedoms) ................................................................................................... 4
3. Water (The forgotten nutrient) ............................................................................................................ 4
4. Feed (Ensuring access and meeting the nutritional needs of all your animals) ................................... 6
5. Biosecurity (Keeping your animals disease-free) .................................................................................. 6
6. Animal Handling and Transportation (The benefits of understanding your pigs) ................................ 7
7. Code of Practice for the Care and Handling of Pigs .............................................................................. 9
8. Traceability (Ensuring pig movements are recorded) ........................................................................... 9
9. Additional training and certification ................................................................................................... 10
Appendix 1: Diseases in the pork industry …………………………..……………….…………………………………………….. 11
Appendix 2: Biosecurity risk assessment ..…………………………..……………….…………………………………………….. 15
Appendix 3: Registration forms …………………………………………..……………….…………………………………………….. 23
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Canadian pork is recognized at home and throughout the world for its high quality. Alberta pork
production is a strong pillar of the economy and agriculture in Canada, with operations of varying size.
Some producers may raise only a few grower pigs seasonally, or they may raise thousands of pigs at all
stages of production year-round.
Alberta Pork is a non-profit organization representing all of Alberta’s registered hog producers. We
represent producers’ interests to governments, the media, the general public and other groups involved
in the pork industry.
We currently collect a $1 levy on all market hogs sold and $0.25 on pigs under 50 kilograms that are sold out of Canada. These funds are used for the development, growth and promotion of the Alberta pork industry.
If you have chosen to be part of the hog industry, there are some production topics that must be
considered to maintain the highest standards of meat quality, food safety and animal care. Taken
together, these attributes ensure we continue to produce the highest-quality product.
1. Housing (Think about comfort) Whether you are raising hogs outdoors, indoors or in combination,
housing must provide adequate space, good ventilation and
preferably temperature controls as part of indoor production. You
can find all the space allowances and requirements for animals in
the National Farm Animal Care Council’s Code of Practice for the
Care and Handling of Pigs.
For animals raised outdoors, shelters need to be provided. Shelters
should be weatherproof, providing protection for all weather
conditions, to prevent hypothermia in winter and sunburns and
hyperthermia in summer. Help maintain thermal comfort by providing proper bedding, shelter, heating
devices and shade at all stages of production. Shelters must have enough space to allow the free
movement of pigs and protection from predators.
Shelter design should accommodate pigs using group pens according to age and size, preventing excessive
weight variation within groups. Before introducing new animals to your herd, it is recommended you
isolate individuals for observation in a separate, sheltered quarantine area for several days. If everything
appears well, new animals can be allowed in your main shelter areas. Shelters should also have an area
available for sick or injured animals (hospital pen).
Maintain shelters in a manner that reduces any potential for injury. Chemically treated wood should not
be used in the construction of pens if animals have direct contact with that material. Another important
factor is that all areas of the barn or outdoor housing structure must have adequate drainage to prevent
accumulation of stagnant water and manure. This provides pigs with a dry resting area.
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2. Welfare (Fulfilling the five freedoms)
Animal welfare should be considered in terms of the “five freedoms,” whether animals are on farm, in transit, at market or at a place of slaughter. These freedoms are shown in the adjacent graphic. Alberta Pork believes all pigs should have these five essential conditions at a minimum. To achieve these freedoms, your animals need proper housing conditions, adequate handling, access to feed and water and veterinary treatment when required. Veterinary assistance may also require establishing vaccination protocols for your farm the location of your farm and when you have any health issues. Keep a record of all your treatments.
In consultation with your veterinarian, you should consider implementing a program to control parasites in your herd (Toxoplasma and Trichinella). As with all livestock industries, pork production has challenges. Our industry has been fighting the spread of disease by being proactive with biosecurity protocols and educating producers. See Appendix 1 for more information on common and federally reportable diseases. Be sure to check your pigs every day! Positive interaction with humans reduces fear in your animals and provides valuable information to your production, such as health status and changes in behavior, and reduces the chance of injuring pigs when moving them from your farm to market.
3. Water (The forgotten nutrient) A reliable supply of water and the necessary equipment to treat it should be available at all times. Depending on age, a pig will drink up to 20L of water per day (Table 1). Water must be available for use by all pigs. Manual watering systems are most common in small productions, but automatic watering systems are recommended as a simpler and safer way to provide clean water. Water hauled manually can be contaminated easily and become a potential source of disease and pathogens. Certain types of watering equipment should be cleaned daily, such as portable, durable devices or plastic buckets. Pigs needs to have access to fresh, clean water at all times, night and day. If you use automated watering systems, please keep equipment out of direct sunlight to minimize the risk of algae and bacteria
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build-ups, and clean the water lines frequently to remove biofilm. Several water line sanitizer products are available on the market. Prevention of fecal contamination of the water source is a practice that must be include in your daily routines. Table 1: Water Consumption by Swine
Type Weight Range (kg) Water Requirement Range
(L/Day)1
Average Water Use
(L/Day)2
Weaner 7 to 22 1.0 to 3.2 2.0
Feeder pig
23 to 36 3.2 to 4.5 4.5
36 to 70 4.5 to 7.3 4.5
70 to 110 7.3 to 10 9
Boar or gestating sow 13.6 to 17.2 15
Lactating sow3 - 18.1 to 22.7 20
1 A result of the animals’ environment and management. 2 Typical consumption over a year on a daily basis under average agricultural conditions in Ontario. 3 Includes unweaned piglets. Source: Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) fact sheet, 2015.
Water source and availability can make a big difference in the health and productivity of your pigs. Testing your water quality both at the source (e.g. well) and at the barn (e.g. nipples) is recommended at least once a year. Keep in mind the following water quality tips:
1. Water quality is crucial for food safety and for the health and welfare of pigs.
2. Water may contain a variety of microorganisms, including bacteria and viruses.
3. Among bacterial contaminants, Salmonella, Leptospira, and E. coli are the most commonly encountered.
4. Fecal coliforms in the water may indicate an elevated risk of salmonella infection in the herd.
5. Due to potential nitrate toxicity, water with a nitrate level above 300 mg/L may reduce average overall growth and performance.
6. Keep record of all tests.
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4. Feed (Ensuring access and meeting the nutritional needs of all your animals) According to the National Farm Animal Care Council’s Code of Practice for the Care and Handling of Pigs, “Pigs must be provided with daily access to feed that maintains their health and meets their physiological requirements.” Regardless of the type of trough used (manual, automatic, hand-crafted, dry or liquid), feeders must be appropriate for the size, age and production phase of the animals. Feeders should:
• Prevent excessive competition and promote equitable access for all animals.
• Protect against weather and pests, such as birds and rodents. This principle also applies to storage areas and on-farm feed mills.
• Be managed to ensure proper access to feed. Prevent fecal contamination of both feeders and waterers Refer to Appendix F of the Code of Practice for more information. It is illegal in Canada to feed meat or meat by-products to pigs without the approval of the Canadian Food Inspection Agency’s (CFIA) Animal Feed Division. Please contact Alberta Pork or the CFIA for more information.
5. Biosecurity (Keeping your animals disease-free) Biosecurity refers to the procedures intended to protect humans and animals against disease or harmful biological agents. It includes the measures taken to prevent diseases on farms and preventing the spread of pathogens if a disease is present. To complete a biosecurity risk assessment, refer to Appendix 2.
Image adapted from: http://www.cidlines.com/en-UK/biosecurity
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A sound biosecurity plan for your barn should include:
• Housing and equipment: Recommended to clean, disinfect and dry all pens and all equipment between batches of pigs or at least once a year.
• Fences: These are the first barrier between your farm and the outside. Proper fences keep wildlife and non-authorized people off your farm.
• Bedding: If you are using bedding material, check with your supplier and store this material properly to avoid contamination with feces of other animals. Remove soiled manure and bedding material as necessary to keep the pen clean.
• Animal health: If possible, obtain a health certificate for your new stock, and avoid bringing in animals if they appear unhealthy. Monitor your herd daily and talk to your veterinarian if you see any signs of disease or sudden changes in mortality.
• Transport systems: Vehicles that go from farm to farm should not get too near your barn. Use signs to re-direct them. Incoming and outgoing pig transport vehicles should be washed, disinfected and dried to avoid contamination.
• Incoming products: Consider asking for the quality control programs used by your feed suppliers. Any product used for your operation (vaccines, disinfectants, needles) must come from reliable providers.
• Rodent and pest control: o If housing animals in a barn, keep areas around your barn free of debris and keep grass
short. o Dispose of pig carcasses in a way that discourages the presence of flies or scavengers.
Acceptable methods include burial, compost and incineration. o Keep feed ingredients in proper storage areas and clean up any spilled feed. o Use traps and baits, keeping record of bait consumption and dead rodents.
• Protocols for visitors and staff: If possible, limit the access of people to your operation. Visitors and staff should wear clean boots and coveralls. Depending on the size of your barn, staff should use foot baths or change their boots as they move from one area to another within the barn.
The Canadian Food Inspection Agency (CFIA) has National Biosecurity Standards for most
livestock commodities. These guidelines are a good place to start when developing a biosecurity
plan for your farm. Animal Handling and Transportation (The benefits of understanding your
pigs)
6. Animal Handling and Transportation (The benefits of understanding your pigs)
Acceptable equipment to use when handling pigs, including a sorting board, rattle/paddle, nylon flag and a plastic ribbon on a
stick. Source: TQA Handbook version 6.
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Adequate animal handling starts with the understanding of pig behavior and the appropriate use of suitable tools. In nature, pigs are prey, and they have a herd mentality to protect themselves. Familiarize yourself with their bubble space and how to properly approach them. Below are some basic tools that you may require.
Rattle paddles: plastic sticks containing noise-making pellets to capture the attention of a pig. They can be used also to tap pigs gently, but contact should not be made with pigs’ heads.
Boards: provide a physical and visual barrier for pigs. You should not use this tool to restrain a pig. Boards should be supported on the ground or barn floor, not by using your legs or knees.
Nylon flags: an effective visual stimulus, particularly with larger pigs.
Source: www.grandin.com
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7. Code of Practice for the Care and Handling of Pigs
“The Codes of Practice are nationally developed guidelines for the care and handling of farm animals. They serve as our national understanding of animal care requirements and recommended practices and have been developed for virtually all farm animal species in Canada” Requirements – Outline acceptable and unacceptable practices
and are fundamental obligations relating to the care of animals.
Recommended practices – Encourage adoption of practices for continuous improvement in animal welfare.
Review the Code of Practice online or ask Alberta Pork for a hard copy at no cost.
8. Traceability (Ensuring pig movements are recorded)
Swine Traceability is an important animal health and food safety system that enables precise and rapid
emergency response to protect livestock, producers and consumers. Any person in custody of or in care
and control of swine or deadstock of swine is required to comply with both federal and provincial
legislations when moving swine.
Requirements in Alberta’s regulation meet or exceed those in the federal Health of Animals Act. The
Canadian Pork Council (CPC) therefore advises persons in Alberta to comply with Alberta’s regulation.
Alberta Pork is the delegated authority for administration of the Swine Traceability Regulation on behalf
of Alberta Agriculture and Forestry.
Under the provincial Marketing of Agricultural Products Act, anyone in Alberta who has pigs, regardless
of whether for food production or as a companion, must be registered with Alberta Pork.
Swine manifests are to be submitted to Alberta Pork within 48 hours of receipt. If shipping outside of
Alberta, submit within 48 hours of shipping. Upon submission to Alberta Pork, required information will
be uploaded to the national PigTrace system.
Most swine require identification prior to movement. Herd marks (tattoo numbers) are assigned by
Alberta Pork upon registration. The herd mark is associated with specific premises and your Alberta Pork
producer number. See Table 2 below to understand what kind of identification is required for each type
of pig.
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Table 2: Herd mark requirements
Movement type No ID Herd mark tattoo
Herd mark spray paint
Herd mark PigTrace tag
Individual ID PigTrace tag
Deadstock ✓ X X ✓ X
Direct to slaughter X ✓ ✓ X ✓
Farm to farm ✓ X X X ✓
Assembly yard to farm X X X X ✓
Auction mart/other X X X ✓ ✓
Imports X X X X ✓
Exports X ✓ X ✓ ✓
See Appendix 3 for Alberta Pork’s producer and premise registration forms. If you require blank swine
manifests or identification tags, contact Christina Quinn, Traceability Coordinator, Alberta Pork by email
at [email protected] or phone 780-440-8461.
9. Additional training and certification
Canadian Quality Assurance (CQA®) program and Animal Care Assessment guide (ACA™):
If you want to increase the scale of your production and get a certification in food safety and good practices, you may be eligible to be part of the Canadian Quality Assurance program (CQA®) and Animal Care Assessment guide (ACA™).
CQA® is an on-farm program that assists producers in creating flexible, effective food safety procedures that relate to their specific operation. CQA® is based on the seven basic principles of the internationally recognized HACCP (Hazard Prevention Critical Control Point) model. While the Canadian Quality Assurance (CQA®) manual addresses food safety protocols, the ACA™ guide focuses on animal care practices. contact us at Alberta Pork.
Transport Quality Assurance (TQA) program
The Transport Quality Assurance (TQA) program is designed specifically for those who transport, produce and handle pigs. Most of its principles apply to both large and small hog operations. TQA certification requires official training and evaluation, but you can use the program handbook for the most important information. If you want to be certified in TQA, Alberta Pork can provide you with the training. For more information on quality assurance programs, contact Alberta Pork by email at [email protected] or phone 1-877-247-PORK (7675).
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3.9
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A
3.10
50
Do y
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clea
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sNo
N/A
3.11
50
Do y
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and
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? Ye
sNo
N/A
3.12
50
If ye
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e di
seas
es a
re y
ou sa
mpl
ing
fo
3.13
50
Durin
g a
deliv
ery
of p
igs t
o yo
ur p
rem
ises,
do
the
truc
k an
d tr
aile
r sto
p at
ano
ther
pig
pr
emise
to d
eliv
er p
igs?
Yes
NoN/
A
3.14
50
Durin
g a
deliv
ery
of p
igs t
o yo
ur p
rem
ises,
are
th
ere
othe
r sou
rces
of p
igs o
nboa
rd th
e sa
me
trai
ler t
hat a
re b
eing
or h
ave
been
del
iver
ed to
ot
her p
rem
ises?
Yes
NoN/
A
Tota
l69
0
3 -B
Bios
ecur
ity
Leve
lLe
vel o
f Ris
kO
UTG
OIN
G P
IG T
RAN
SPO
RT
3.15
50
Are
truc
ks a
rriv
ing
to h
aul p
igs a
way
from
you
r pr
emise
s req
uire
d to
be
clea
ned,
disi
nfec
ted
and
drie
d be
fore
arr
ival
?Ye
sNo
N/A
3.16
50
Do y
ou in
spec
t the
cle
anlin
ess o
f the
truc
k an
d tr
aile
r whe
n it
arriv
es to
hau
l pig
s aw
ay?
Yes
NoN/
A
3.17
50
Are
ther
e BB
Q p
igs/
sow
s fro
m o
ther
pre
mise
s al
read
y on
the
trai
ler w
hen
load
ing
to h
aul p
igs
away
from
you
r pre
mise
s?Ye
sNo
N/A
3.18
50
Are
ther
e m
arke
t hog
s fr
om o
ther
pre
mise
s al
read
y on
the
trai
ler w
hen
load
ing
to h
aul p
igs
away
from
you
r pre
mise
s?Ye
sNo
N/A
Tota
l20
0
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
4 -A
Bios
ecur
ity
Leve
lLe
vel o
f Ris
kPE
RSO
NN
EL a
nd V
ISIT
ORS
4.1
50
Do y
ou h
ave
a po
licy
for d
ownt
ime
and
deco
ntam
inat
ion
if st
aff o
r visi
tors
hav
e be
en in
a
coun
try
outs
ide
Cana
da?
Yes
NoN/
A
4.2
30
Are
ther
e pr
otoc
ols a
nd fa
cilit
ies f
or a
ll tr
affic
(fa
mily
, sta
ff, v
isito
rs a
nd se
rvic
e pr
ovid
ers)
to
chan
ge th
eir f
ootw
ear b
efor
e en
terin
g th
e CA
Z?Ye
sNo
N/A
4.3
40
Are
ther
e pr
otoc
ols a
nd fa
cilit
ies (
Dani
sh E
ntry
de
fined
by
CSHB
) to
ensu
re v
isito
rs (i
nclu
ding
tr
ucke
rs) c
hang
e in
to R
AZ sp
ecifi
c cl
othi
ng a
nd
boot
s prio
r to
ente
ring
the
RAZ?
Yes
NoN/
A
4.4
40
Are
ther
e pr
otoc
ols a
nd fa
cilit
ies (
at m
inim
um -
Dani
sh E
ntry
) to
ensu
re st
aff c
hang
e in
to R
AZ
spec
ific
clot
hing
and
boo
ts p
rior t
o en
try/
re-
entr
y to
the
RAZ?
Yes
NoN/
A
4.5
40
Do y
ou tr
ain
staf
f on
prop
er e
ntry
pro
cedu
res
and
exit
prot
ocol
s for
mov
ing
in a
nd o
ut o
f the
RA
Z?Ye
sNo
N/A
4.6
40
Do y
ou a
udit
to e
nsur
e al
l sta
ff &
visi
tors
are
fo
llow
ing
prop
er e
ntry
pro
cedu
res?
Yes
NoN/
A
4.7
40
Do y
ou h
ave
a po
licy
to p
reve
nt v
isito
rs o
r sta
ff fr
om e
nter
ing
the
RAZ
if th
ey a
re si
ck?
Yes
NoN/
A
4.8
10
Do y
ou h
ave
a de
dica
ted
park
ing
zone
for
vehi
cles
and
visi
tors
arr
ivin
g on
-farm
?Ye
sNo
N/A
4.9
10
Do y
ou h
ave
dedi
cate
d an
d un
idire
ctio
nal
vehi
cle
flow
s on-
farm
? Ye
sNo
N/A
Tota
l30
0
4 -B
Bios
ecur
ity
Leve
lLe
vel o
f Ris
kM
EAT
PRO
DU
CTS
ENTE
RIN
G T
HE
BARN
4.10
40
Do y
ou h
ave
a po
licy
on u
ncoo
ked
or d
ry c
ured
m
eats
ent
erin
g th
e RA
Z?Ye
sNo
N/A
Tota
l4
0
5Bi
osec
urity
Le
vel
Leve
l of R
isk
PEST
S, A
NIM
AL/I
NSE
CTS
VECT
ORS
5.1
30
Plea
se in
dica
te if
any
of t
he fo
llow
ing
farm
an
imal
s are
on
the
prem
ises:
Rum
inan
ts H
orse
s/ D
onke
ys Po
ultr
yOt
her
5.2
30
Is th
e ba
rn d
esig
ned
to li
mit
pest
s and
bird
s en
terin
g th
e RA
Z?Ye
sNo
N/A
5.3
30
Do y
ou h
ave
a ro
dent
and
fly
cont
rol p
rogr
am?
Yes
NoN/
A
5.4
40
Are
farm
/hou
se p
ets a
llow
ed in
and
out
of t
he
RAZ?
Yes
NoN/
A5.
53
0Ar
e th
ere
cats
in th
e RA
Z?Ye
sNo
N/A
5.6
30
Do y
ou h
ave
fenc
ing
to k
eep
larg
e w
ildlif
e (d
eer,
moo
se) o
utsid
e th
e CA
Z?Ye
sNo
N/A
5.7
30
Are
ther
e w
ild o
r fer
al p
igs i
n th
e re
gion
(with
in
10 k
m)?
Yes
NoN/
A
5.8
30
Is th
e RA
Z de
signe
d to
pre
vent
wild
or f
eral
pig
s fr
om e
nter
ing?
Yes
NoN/
ATo
tal
250
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
6Bi
osec
urity
Le
vel
Leve
l of R
isk
FO
MIT
ES (T
ools
, equ
ipm
ent a
nd su
pplie
s),
PHAR
MAC
EUTI
CALS
6.1
30
Are
tool
s, e
quip
men
t and
supp
lies c
lean
ed a
nd
disin
fect
ed p
rior t
o en
try
into
the
RAZ?
Yes
NoN/
A
6.2
30
If co
ntra
ctor
s are
use
d fo
r on-
farm
serv
ices
, do
you
verif
y th
at a
ll eq
uipm
ent b
roug
ht o
n-fa
rm
is cl
ean
and
disin
fect
ed p
rior t
o ar
rival
?Ye
sNo
N/A
6.3
30
Are
med
icat
ion
stor
ed in
a m
anne
r tha
t pr
even
ts c
onta
min
atio
n an
d m
aint
ains
shel
f lif
e?Ye
sNo
N/A
6.4
30
Do y
ou m
ove/
exch
ange
med
icat
ions
, vac
cine
s or
syrin
ges b
etw
een
this
and
othe
r pre
mise
s ho
usin
g pi
gs?
Yes
NoN/
A
6.5
30
Can
barn
clo
thin
g an
d te
xtile
s be
clea
ned
with
out l
eavi
ng th
e RA
Z?Ye
sNo
N/A
6.6
30
Do y
ou b
ring
clot
hing
/tex
tiles
from
out
side
of
the
RAZ
to b
e w
ashe
d in
the
RAZ?
Yes
NoN/
A
6.7
10
Do y
ou h
ave
dedi
cate
d eq
uipm
ent/
tool
s to
be
used
in e
ach
barn
or a
ge g
roup
?Ye
sNo
N/A
Tota
l19
0
7Bi
osec
urity
Le
vel
Leve
l of R
isk
FEED
AN
D B
EDD
ING
7.1
30
Do fe
ed su
pplie
rs fo
llow
a Q
ualit
y As
sura
nce
Prog
ram
?Ye
sNo
N/A
7.2
30
Do b
eddi
ng su
pplie
rs fo
llow
a Q
ualit
y As
sura
nce
Prog
ram
?Ye
sNo
N/A
7.3
30
Do fe
ed d
eliv
ery
truc
ks d
rive
into
the
CAZ
to
unlo
ad?
Neve
rSo
me bi
nsAl
l bins
are i
n the
CAZ
7.4
30
If fe
ed d
eliv
erie
s are
in th
e CA
Z, d
o th
ey
park
/driv
e in
a se
para
te zo
ne th
at is
not
no
rmal
ly u
sed
by p
eopl
e th
at m
ove
in a
nd o
ut
of th
e RA
Z?
Yes f
or al
l bins
For s
ome b
insNe
ver
7.5
30
Is a
ll fe
ed st
ored
to p
reve
nt c
onta
min
atio
n fr
om b
iolo
gica
l or f
orei
gn m
ater
ials?
Yes
NoN/
A
7.6
50
Do y
ou fe
ed p
orci
ne p
rote
in p
lasm
a pr
oduc
ts to
yo
ur p
igs?
Yes
NoN/
A7.
75
0Do
you
feed
oth
er a
nim
al b
ypro
duct
s?Ye
sNo
N/A
7.8
40
Are
you
usin
g st
raw
for b
eddi
ng?
Yes
NoN/
A7.
94
0If
yes,
are
you
mov
ing
it fr
om a
noth
er fa
rm
site?
Yes
NoN/
A
7.10
10
Do y
ou h
ave
dedi
cate
d eq
uipm
ent/
tool
s to
be
used
in e
ach
barn
or a
ge g
roup
?Ye
sNo
N/A
Tota
l34
0
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
8Bi
osec
urity
Le
vel
Leve
l of R
isk
SOLI
D/L
IQU
ID M
ANU
RE /
BAR
N W
ASTE
8.1
40
Are
your
pig
s rou
tinel
y ex
pose
d to
man
ure
from
a fl
ush
gutt
er sy
stem
?Ye
sNo
N/A
8.2
40
Is m
anur
e st
ored
in a
way
that
doe
sn't
cont
amin
ate
the
RAZ
and
CAZ?
Yes
NoN/
A
8.3
40
Is b
arn
was
te st
ored
in a
way
that
doe
sn't
attr
act s
cave
nger
s to
the
RAZ
and
CAZ?
Yes
NoN/
A
8.4
40
Whe
n co
ntra
ctor
s or e
mpl
oyee
s are
rem
ovin
g m
anur
e fr
om st
orag
e, d
o th
ey w
ork
in a
se
para
te zo
ne in
the
CAZ
that
is n
ot a
cces
sed
by v
isito
rs a
nd st
aff t
hat m
ove
in a
nd o
ut o
f the
RA
Z?
Yes
NoN/
A
8.5
40
If co
ntra
ctor
s are
rem
ovin
g m
anur
e, is
ther
e a
requ
irem
ent t
hat t
hey
clea
n (w
ash,
disi
nfec
t, &
dr
y) th
eir e
quip
men
t prio
r to
ente
ring
the
CAZ
afte
r bei
ng in
con
tact
with
oth
er p
igs o
r the
ir m
anur
e?
Yes
NoN/
A
8.6
40
Do y
ou h
ave
your
ow
n de
dica
ted
man
ure
hand
ling
equi
pmen
t?Ye
sNo
N/A
Tota
l24
0
9Bi
osec
urity
Le
vel
Leve
l of R
isk
DEA
D S
TOCK
9.1
50
How
do
you
disp
ose
of p
ig m
orta
litie
s? Co
mpo
st/ b
uria
l/ in
cine
ratio
n w
ithin
CA
Z
Com
post
/ bur
ial/
inci
nera
tion
outs
ide
CAZ
Third
Par
ty (
Non-
Staff
) pick
up O
wn
pick
up to
rend
erin
g
9.2
50
Are
all f
arm
mor
talit
ies s
tore
d in
a c
onta
iner
th
at d
oesn
’t al
low
scav
enge
rs to
acc
ess t
he
carc
asse
s and
car
cass
es d
o no
t con
tam
inat
e fe
ed o
r wat
er u
sed
on y
our p
rem
ises?
Yes
NoN/
A
9.3
50
Are
vehi
cles
use
d to
pic
k up
dea
d st
ock
at y
our
prem
ises d
edic
ated
to y
our f
arm
or p
rodu
ctio
n sy
stem
?Ye
sNo
N/A
9.4
40
If it’
s a th
ird p
arty
pic
kup,
is th
e pi
ckup
loca
tion
with
in th
e CA
Z?Ye
sNo
N/A
Tota
l19
0
10Bi
osec
urity
Le
vel
Leve
l of R
isk
AERO
SOL
CON
TAM
INAT
ION
10.1
50
How
far a
way
is th
e cl
oses
t sw
ine
site?
Less
than
1 km
Betw
een 1
-5 km
More
than
5 km
Tota
l5
0
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
11 -
ABi
osec
urity
Le
vel
Leve
l of R
isk
VET
ERIN
ARY
INPU
T
11.1
40
Does
a li
cens
ed v
eter
inar
ian
reco
mm
end
and
eval
uate
the
swin
e he
alth
risk
of a
ll va
ccin
es
and
med
icat
ions
use
d? Ye
s, fo
r al
l pro
duct
s F
or so
me p
rodu
cts
only
No
vete
rinar
y in
put
Tota
l4
0
11- B
Bi
osec
urity
Le
vel
Leve
l of R
isk
HEA
LTH
MAN
AGEM
ENT
(DIS
EASE
)
11.2
40
Do y
ou p
lace
sick
pig
s in
hosp
ital p
en(s
)? A
lway
s M
ost o
f the
tim
e S
omet
imes
Nev
er
11.3
50
Do y
ou m
ove
sick
or sm
alle
r pig
s int
o an
othe
r ro
om, b
arn
or p
en th
at c
onta
ins y
oung
er
grow
ing
pigs
? A
lway
s M
ost o
f the
tim
e S
omet
imes
Nev
er
11.4
40
Do y
ou h
ave
a m
orta
lity
log?
Yes
NoN/
A
11.5
50
If ye
s, d
o yo
u in
vest
igat
e an
d in
form
you
r ve
terin
aria
n w
hen
mor
talit
y ex
ceed
s ac
cept
able
leve
ls of
pro
duct
ion?
Yes
NoN/
A
11.6
50
Do ro
oms r
un w
ith a
n al
l-in/
all-o
ut in
fa
rrow
ing?
Yes
NoN/
A
11.7
50
Do ro
oms r
un w
ith a
n al
l-in/
all-o
ut in
nur
sery
?Ye
sNo
N/A
11.8
50
Do ro
oms r
un w
ith a
n al
l-in/
all-o
ut in
gro
wer
s?Ye
sNo
N/A
11.9
50
Do b
uild
ings
run
all i
n/al
l out
in fi
nish
ers?
Yes
NoN/
A
11.1
50
Are
room
s or b
uild
ings
was
hed
with
hot
wat
er?
Yes
NoN/
A
11.1
15
0Ar
e ro
oms o
r bui
ldin
gs w
ashe
d w
ith
dete
rgen
t/de
grea
ser?
Yes
NoN/
A
11.1
25
0
Are
room
s or b
uild
ings
disi
nfec
ted
with
di
sinfe
ctan
t app
rove
d by
you
r her
d ve
terin
aria
n?Ye
sNo
N/A
11.1
35
0Ar
e ro
oms o
r bui
ldin
gs d
ried?
Yes
NoN/
A
11.1
41
0Do
you
hav
e de
dica
ted
equi
pmen
t/pr
easu
re
wah
ser t
o be
use
d in
eac
h ba
rn o
r age
gro
up?
Yes
NoN/
A
Tota
l59
0
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Plea
se c
heck
the
choi
ce th
at a
pplie
s the
mos
t to
thes
e pr
emise
s.
Sect
ion
Leve
l of R
isk
Tota
lTo
tal P
oint
s - B
iose
curit
y Le
vels
10.
0039
22A
0.00
Leve
l of R
isk
2B0.
000.
003A
0.00
3B0.
00LO
W
<
120
4A0.
00M
EDIU
M <
=> 1
20-2
604B
0.00
HIG
H
>260
50.
006
0.00
70.
008
0.00
90.
0010
0.00
11A
0.00
11B
0.00
Date
De
scrip
tion
Farm
Nam
eSi
gnat
ure
Nam
eDa
te
Prop
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Was the account created in?:
□ New □ Update of Information □ De-activation
□ Hobby □ Independent □ Producer Group □ Colony
CP Tracking # of Package:
Date Package was mailed: YYYY/MM/DD
□ Alberta Pork Emanifest
This Producer Registration Status
This Producer Registration is
Producer Registration Form
Primary Contact Signature Date
Fax E-mail
Business Phone Cell Phone Home Phone
Address
*Cell Phone Home Phone
Would you like to receive (check all that apply): □ Industry Communications □ Canadian Hog Journal
Alberta
Municipal District
*Business or Farm Name
*City or Town
_____________________________________
Registrant
Premises Identification
Additional ContactName
Fax
Would you like to receive (check all that apply): □ Industry Communications □ Canadian Hog Journal
*Business Phone
IN OFFICE USE ONLY *Alberta Pork Producer Number Assigned:
City or Town Province Postal Code
□ The Premises Registration will be Provided by:
Registration Agreement
□ I am Registering the Attached Premises
OR
*Address
Municipal District
Primary Contact*Name
*Postal Code*Province
Alberta
Date
I certify the above information to be accurate and complete and hereby submit this information as required by the Alberta Pork Producers'
Plan Regulation. I agree to notify Alberta Pork of changes to any of this information and to supply production information as required by
Alberta Pork under the Regulation. Fields marked with an (*) indicate which pieces of information will be provided to the Swine Movement
Application (SMA) and the PigTrace database in accordance with the Alberta Swine Traceability Regulation and the Health of Animals Act.
About your privacy: Alberta Pork and its agents retain the information contained in this form in accordance with Alberta Pork's Privacy
Policy and the applicable privacy laws.
□ PigTrace Database
□ AB Pork Database (CRM)
Items Mailed to Producers? □ Producer Package □ Tag Order
Tags From:
Tags To:
Number of Tags:
□ Hog Farm □ Mixed Livestock Farm □ Other: _______________________
□ Assembly Yard □ Processor/Abattoir
□ Farrow to Wean (Market within 1 week of weaning)
□ Nursery (6 Kg to 40 Kg or Wean to Grower)
□ Grow to Finish (30Kg to 80+ Kg)
Premises Relationships (indicate all three)
Operator/Producer: □ Self OR:____________________
Hog Inventory Owner: □ Self OR:____________________
Land/Barn Owner: □ Self OR:____________________
Was the account created in?: □ AB Pork Database (CRM) □ PigTrace □ Alberta Pork Emanifest
Date
*Tattoo *Producer Number
Total Boar(s):
*Alberta Pork Tattoos Assigned:
Please List all Tattoo Numbers Used at this Premises and the Associated Producer Number moving forward :
Primary Contact Signature
*Premises Identification Number (issued by AAF):
Total Boar(s):
□ Farrow to Grow (Farrow to 30 Kg)
Total Weaner(s):Total Sow(s):
Premises Registration Form
Capacities:
Total Sow(s): Total Weaner(s): Total Grower(s): Total Finisher(s):
Premises Details
Registrant
*Name
I certify the above information to be accurate and complete and hereby submit this information as required by the Alberta Pork
Producers' Plan Regulation. I agree to notify Alberta Pork of changes to any of this information and to supply production
information as required by Alberta Pork under the Regulation. Fields marked with an (*) indicate which pieces of information will be
provided to the Swine Movement Application (SMA) and the PigTrace database in accordance with the Alberta Swine Traceability
Regulation and the Health of Animals Act.
About your privacy: Alberta Pork and its agents retain the information contained in this form in accordance with Alberta Pork's
Privacy Policy and the applicable privacy laws.
Current Number of animals on site:
□ Farrow to Finish (Farrow to 80+ Kg)
Total Grower(s):
*Premises Name
Production Information
*Tattoo *Producer Number
Registration Agreement
□ Cattle (Beef or Dairy) □ Poultry □ Horses □ Ilamas □ Goats □ Sheep □ Other: ________________________
□ Wean to Finish (6 Kg to 80+ Kg)
Total Finisher(s):
Only Complete if an update to Pre-existing Tattoos
The Premises Facilities are:
□ New □ Update of Information □ De-activation This Premises Registration is:
*Tattoo *Producer Number
*Tattoo *Producer Number
Quarter Section Township Range Meridian
Other Livestock and Poultry Species on Premises:
Municipal District:
IN OFFICE USE ONLY
□ Other: ______________________
Date
Premises Identification
*This Premises is:
Premises Location
Legal Land Description