Youth Pork Quality AssurancePlus...2 Pork Quality Assurance ® • PQA ® - Voluntary educational...
Transcript of Youth Pork Quality AssurancePlus...2 Pork Quality Assurance ® • PQA ® - Voluntary educational...
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