®
Quality
Assurance
A Program of America’s
Pork Producers
LEVEL
III
®
PQA Education
To complete the course, you must:
■ Review the PQA Program GPPs with an educator.
■ Complete and sign the enclosed card and have your educator sign it.
■ Have your educator submit your information at
http//pqa.porkboard.org or. . .
■ Mail or fax the card to the National Pork Board.
National Pork Board
PQA Department
P.O. Box 9114
Des Moines, Iowa USA 50306
Ph: 800-456-PORK (7675)
Fax: 515-223-2646
You may copy blank forms from the
Pork Checkoff website:
www.porkboard.org
The National Pork Board will record you as a PQA Producer and will provide you
with a PQA certificate, and a billfold PQA card.
Information provided on the card is kept on record by National Pork Board and is
strictly confidential.
Continuing Education
A checklist is included in the booklet for you to assess your operation’s compliance
with the GPPs. On an annual basis, use the checklist to review, assess, and discuss
with your educator any good production practices that may need attention.
To maintain your PQA education status, complete and submit the enclosed
registration card every three years.
• Please print all information.
• Complete all the blanks – missing information will cause delays.
• Allow 3-4 weeks for processing.
Table of Contents
INTRODUCTION
PRODUCER COMMENTS ABOUT THE PQA PROGRAM
THE PORK INDUSTRY AND PQA
1
2
3
THE CURRENT REGULATORY SYSTEM
3
THE PORK QUALITY ASSURANCE® PROGRAM
4
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
5
FDA AND COMPLIANCE POLICY GUIDE 7125.37
11
PQA’S GOOD PRODUCTION PRACTICES (GPPs)
12
PQA EDUCATORS
13
THE PQA GOOD PRODUCTION PRACTICES (GPPs)
15
GPP #1: IDENTIFY AND TRACK ALL TREATED ANIMALS
17
GPP #2: MAINTAIN MEDICATION AND TREATMENT RECORDS
19
MINIMUM WITHDRAWAL TIMES
GPP #3: PROPERLY STORE, LABEL, AND ACCOUNT FOR ALL
DRUG PRODUCTS AND MEDICATED FEEDS
22
25
PREVENT CONTAMINATION OF DRUGS
27
INVENTORY CONTROL AND STORAGE
27
FEED ADDITIVES
28
GPP #4: USE A VALID VETERINARIAN/CLIENT/PATIENT RELATIONSHIP
AS THE BASIS FOR MEDICATION DECISION-MAKING
29
VALID VETERINARIAN/CLIENT/PATIENT RELATIONSHIP (VCPR)
30
OVER-THE-COUNTER (OTC) DRUGS
32
PRESCRIPTION DRUGS
32
EXTRA-LABEL USE
32
VETERINARY FEED DIRECTIVE
34
ANTIMICROBIAL RESISTANCE AND THE JUDICIOUS USE OF ANTIMICROBIALS
35
I
Table of Contents
GPP #5: EDUCATE ALL EMPLOYEES AND FAMILY MEMBERS ON
PROPER ADMINISTRATION TECHNIQUES
37
ADMINISTRATION OF INJECTABLE DRUGS
39
NEEDLE USAGE
40
DEVELOPING A STANDARD OPERATING PROCEDURE (SOP)
40
TESTING YOUR INJECTION TECHNIQUE
42
ADMINISTRATION OF WATER MEDICATIONS
43
ADMINISTRATION OF FEED MEDICATIONS
44
GPP #6: USE DRUG RESIDUE TESTS WHEN APPROPRIATE
45
GPP #7: ESTABLISH AND IMPLEMENT AN EFFICIENT AND
EFFECTIVE HERD HEALTH MANAGEMENT PLAN
47
BIOSECURITY
48
DISEASE PREVENTION
51
ENVIRONMENTAL STEWARDSHIP
51
HERD HEALTH
52
RECORDS TO MEASURE PROGRESS
52
GPP #8: PROVIDE PROPER SWINE CARE
54
PORK PRODUCER CODE OF PRACTICE
54
SWINE HANDLING
55
HUMAN CONTACT
56
FACILITY CONSIDERATIONS
56
EQUIPMENT
57
LOADING AND TRANSPORT
58
EUTHANASIA
59
II
Table of Contents
GPP #9: FOLLOW APPROPRIATE ON-FARM FEED AND COMMERCIAL
FEED PROCESSOR PROCEDURES
61
GOOD MANUFACTURING PRACTICES
62
BUILDINGS AND GROUNDS
62
EQUIPMENT
62
WORK SPACE AND STORAGE AREAS
63
PRODUCT QUALITY ASSURANCE
63
LABELING
63
RECORDKEEPING
63
ON-FARM FEED PROCESSING
64
PURCHASED FEED
68
GPP #10: COMPLETE THE QUALITY ASSURANCE CHECKLIST EVERY YEAR AND
THE EDUCATION CARD EVERY THREE YEARS
71
APPENDIX
73
EUTHANASIA ACTION PLAN
75
VACCINATION AND MANAGEMENT SCHEDULE
77
FARM MEDICATION PLAN
79
PEN OR INDIVIDUAL PIG TREATMENT RECORDS
81
GILT / SOW / BOAR TREATMENT RECORDS
83
DRUG STORAGE RECORD – INVENTORY CONTROL SHEET
85
MEDICATED FEED MIXING RECORDS
87
BASIC GUIDELINES OF JUDICIOUS THERAPEUTIC USE OF ANTIMICROBIALS IN
PORK PRODUCTION FOR PORK PRODUCERS
88
HACCP EXAMPLE SHEET
95
GLOSSARY
93
QUALITY ASSURANCE CHECKLIST
96
III
NOTES
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IV
Introduction
Perceived safety, wholesomeness, and nutritional value of food products
influence consumer buying decisions. If consumers are not confident that a
product is of the highest quality they have come to expect, they will
not purchase it.
In 1989, pork producers created the PORK QUALITY ASSURANCE®
Program (PQA) to help American pork producers meet today’s consumer
demands for quality and safety. Since that time, PQA materials have been
revised periodically to provide producers timely, accurate information for
producing safe, wholesome pork.
Quality
Assurance
®
This revision builds on previous PQA materials to assist producers in
developing a comprehensive management system to address the health and
welfare of animals and the proper use of animal health products to prevent
violative drug residues. In addition, this revision includes information about
the Federal Government’s rules and regulations for pork producers and
explains how the Pork Checkoff incorporates these and other scientific
principles into the PQA program.
As with previous materials, this manual outlines the ten Good Production
Practices (GPPs) and offers suggestions about implementing each practice.
The GPPs must be completed with a veterinarian, agricultural extension
educator, or agricultural instructor as defined by the National Pork Board.
Finally, this manual contains helpful sample forms and additional sources
of information.
The entire pork industry will benefit from widespread producer commitment
to the PQA program. Implementing PQA on every farm will help the industry
protect or even expand its markets by reducing the risk of incidents that could
erode consumer confidence in the safety, quality, and wholesomeness of pork.
1.
Producer Comments about the
PQA Program
Following are just a few comments from producers who have
completed and use the PQA program.
"The Pork Quality Assurance Program provides producers with the most current
information on the use of medications and feed additives. Information that would affect
the safety of the pork we produce is provided. This certification allows our consumers
to feel confident that the person who raises their food strives to produce the safest
food possible."
Missouri producer
"By participating in regular update meetings to re-certify, I get the latest information
to take back home to my operation. PQA is more than just lip service to our operation;
we have actually seen where it affects our bottom line and implemented changes due to
the education program. PQA makes a positive, pro-active statement to our consumers
and own family members that we care about the food they consume."
Minnesota producer
"We use PQA as an educational tool on our farm. It has helped us lower our cost
of production through a better veterinarian-client working relationship, and it tells the
packer and consumer that we are concerned about food safety and producing a
quality product."
South Dakota producer
"The PQA program is a good update and refresher course for producers to keep the
standard of their operation in tune with other producers. It is also a valuable tool for
assurances in the international market. It gives our trading partners the basics of our
commitment to food safety."
Illinois producer
"The PQA program is excellent training for employees or anyone who works
with pigs."
Iowa producer
2.
Food and Drug
Administration
5600 Fisher Lane
Rockville, MD 20857
800-INFO-FDA
(800-463-6332)
www.fda.gov
Environmental
Protection Agency
1200 Pennsylvania
Ave. NW
Washington, D.C.
20460
202-260-2090
www.epa.gov
USDA Food Safety
and Inspection
Service
Washington, D.C.
20250-3700
www.fsis.usda.gov/
FSIS HACCP
Hotline:
800-233-3935
(Press 2) or
402-221-7438 (Fax)
FSIS Meat and
Poultry Hotline:
800-535-4555
The Pork Industry and PQA
The Current Regulatory System
The current regulatory system to help provide safe, wholesome food to consumers is a combination of rules and enforcement procedures established by
several state and federal government agencies. Producers ultimately are
responsible for providing a residue-safe product. While many animal health
products are available over the counter, it is critical for producers to seek veterinarian involvement in medication decisions.
There are several federal agencies that help ensure the safety and wholesomeness of food products for consumers. They are the Food and Drug
Administration (FDA), the Environmental Protection Agency (EPA), and the
Food Safety and Inspection Service (FSIS).
■ The FDA, which is part of the Department of Health and Human Services,
is responsible for regulating medicated animal feeds and most animal health
products. It approves the product, sets residue tolerance or action levels in
edible tissues, and determines how drugs are to be administered in animals.
■ The EPA sets tolerance levels for pesticides used in pork production. If a
pesticide is applied to pigs or their immediate environment, then it is subject
to regulations set by the EPA.
■ The FSIS, which is part of the U.S. Department of Agriculture, inspects
all pigs at federally inspected packing plants and examines plant sanitation.
It conducts both routine residue monitoring and targeted food safety
surveillance activities.
Routine testing is conducted on randomly selected carcasses to detect
tissue residues that exceed maximum levels allowed.
Targeted testing is directed toward herds with a history of violative
tissue residues or where there is some reason to suspect that there
could be violative tissue residues, such as visible injection sites in the
muscle at marketing.
Drug residues in pork can cause delays in marketing schedules and
disruption of future production flow, which could result in direct financial
loss for producers. Discuss with your educator the current FSIS policies
regarding violative residues.
3.
The Pork Quality Assurance®
Program
Pork producers introduced the PQA Program in 1989 as an
educational program. The program emphasizes 10 management
practices for handling pigs and using animal health products
during production. The ultimate goal of the program is to help
producers ensure that quality pork is delivered to consumers.
The PQA Program is a voluntary program and is intended for all pork
producers regardless of the size of their operation. The benefits of
participating in the program include:
■ Improved management practices.
■ Use of systems and procedures that avoid violative drug residues.
■ Reduced production costs.
■ Increased awareness of food safety concerns.
The 10 Good Production Practices in the PQA program
are based upon:
■ The Hazard Analysis and Critical Control Point (HACCP)
principles.
■ The Food and Drug Administration’s Compliance Policy
Guide (CPG). CPG 7125.37 - “Proper Drug Use and
Residue Avoidance by Non-veterinarians.”
This will be explained in greater detail on page 11
of this manual.
4.
Hazard Analysis and Critical Control
Points (HACCP)
The HACCP system focuses on identifying and preventing
hazards in food and is based on sound scientific principles.
HACCP is designed to be a preventative and systematic approach
to food safety. An important aspect of the HACCP system is that
all individuals involved understand their role and fulfill their
responsibilities. One error can affect the entire system and its
success.
The HACCP system requires the producer to develop and record
production information and use a recordkeeping system so that
information may be accessed at a later date.
Definitions:
A control point: Any point, step, or procedure where you can control
biological, physical, or chemical factors.
A critical control point: A point, step, or procedure that you can control
and which prevents, eliminates, or reduces a food safety hazard to an
acceptable level.
Critical limit: A limit that must be met for a certain preventive measure
that is associated with a critical control point. For example, a certain
temperature or time must be achieved to ensure the preventive measure
is actually effective.
Hazard: A biological, chemical, or physical property that may cause food
to be unsafe for consumption.
Preventive measure: Physical, chemical, or other factors that can be used
to control an identified health hazard.
5.
The seven basic principles of the
HACCP system include:
1. Identify hazards.
2. Determine critical control points in the process.
3. Establish critical limits for each critical control point.
4. Establish monitoring procedures.
5. Establish corrective actions (to be used if monitoring shows there
is a deviation from the critical limits).
6. Establish verification activities (to insure that the HACCP plan
and system are working correctly).
7. Establish records and documentation (on critical control
points, deviations, corrective actions, and disposition).
The government requires meat packers to follow the HACCP system in their
plants. In effect, HACCP has shifted the responsibility of safety from the
government to meat packers. Meat packers are now responsible for controlling
microbial contamination in their plants and have asked pork producers to help
control antimicrobial residues, chemical residues, and physical hazards. In
order for this approach to succeed, both the packer and the producer must
understand his/her role and responsibilities under the HACCP system.
Communication between packer and producer is vital!
Packers are not able to hold treated animals until withdrawal is completed
once the pig is at the plant. The producer must be responsible for properly
observing drug withdrawal times to ensure that antimicrobial residues in
swine tissues do not exceed acceptable limits.
Using a scientific approach involves identification, testing, controlled
procedures, and verification. The approach is formal, but it may not be as
difficult as one might think. Chances are you are already using most, if not all
of the elements of a scientific approach in your production practices. Following
is an example of how you can incorporate the seven basic principles of the
HACCP system to prevent physical hazards and violative chemical residues
in pork products.
6.
Seven Principles
of HACCP:
■ Identify hazards
Scenario: You are having a problem with broken needles in pigs on your
farm. What are the steps that you and your family members or employees
can take to eliminate these physical hazards in your pigs? Here are the
seven HACCP principles. Fill in the blanks to offer suggestions on how to
handle this hazard. An example is offered on the next page.
■ Find critical points
in the process
■ Establish critical
limits for each
critical control
point
■ Monitor each critical
control point
1. Identify the hazard
______________________________________________________________________
2. Find critical points in the process
■ Take corrective
action if there is
a problem
______________________________________________________________________
■ Keep records on
each critical control
point
3. Establish critical limits for each critical control point
■ Verify that the
HACCP plan is
working correctly
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
4. Monitor each critical control point
______________________________________________________________________
______________________________________________________________________
5. Take corrective action if there is a problem
______________________________________________________________________
______________________________________________________________________
6. Keep records on each critical control point
______________________________________________________________________
______________________________________________________________________
7. Verify that the HACCP plan is working correctly
______________________________________________________________________
______________________________________________________________________
7.
Scenario: You are having a problem with broken needles in pigs on your
farm. What are the steps that you and your family members or employees
can take to eliminate these physical hazards in your pigs? Here are the
seven HACCP principles. Fill in the blanks to offer suggestions on how to
handle this hazard.
1. Identify the hazard
Broken needleS in pigs
______________________________________________________________________
2. Find critical points in the process
______________________________________________________________________
Needle use, injection technique
______________________________________________________________________
3. Establish critical limits for each critical control point
Never re-use bent needles, use correct needle size,
______________________________________________________________________
and use proper site and technique
______________________________________________________________________
4. Monitor each critical control point
______________________________________________________________________
Identify pigs with broken needles, record number of
pigs with broken needles
______________________________________________________________________
5. Take corrective action if there is a problem
______________________________________________________________________
Account for all needles, provide training for employees
and family members on using correct needle sizes,
______________________________________________________________________
proper injection sites and techniques, and not
straightening bent needles
6. Keep records on each critical control point
Keep records current, complete, and reviewed
______________________________________________________________________
______________________________________________________________________
7.
Verify that the HACCP plan is working correctly
Review farm records and reconcile those with
______________________________________________________________________
packer detection information
______________________________________________________________________
8.
Seven Principles
of HACCP:
■ Identify hazards
■ Find critical points
in the process
■ Establish critical
limits for each
critical control
point
■ Monitor each critical
control point
■ Take corrective
action if there is
a problem
■ Keep records on
each critical control
point
■ Verify that the
HACCP plan is
working correctly
Scenario: You have been notified of a violative drug residue in your pigs.
What are the steps that you and your family members or employees can take
to eliminate this hazard in your pigs? Here are the seven HACCP principles.
Fill in the blanks to offer suggestions on how to handle this hazard. An
example is offered on the next page.
1. Identify the hazard
______________________________________________________________________
2. Find critical points in the process
______________________________________________________________________
______________________________________________________________________
3. Establish critical limits for each critical control point
______________________________________________________________________
______________________________________________________________________
4. Monitor each critical control point
______________________________________________________________________
______________________________________________________________________
5. Take corrective action if there is a problem
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
6. Keep records on each critical control point
______________________________________________________________________
______________________________________________________________________
7. Verify that the HACCP plan is working correctly
______________________________________________________________________
______________________________________________________________________
9.
Scenario: You have been notified of a violative drug residue in your pigs.
What are the steps that you and your family members or employees can take
to eliminate this hazard in your pigs? Here are the seven HACCP principles.
Fill in the blanks to offer suggestions on how to handle this hazard.
1. Identify the hazard
Violative drug residues
______________________________________________________________________
2. Find critical points in the processt
Proper withdrawal times have been met
______________________________________________________________________
______________________________________________________________________
3. Establish critical limits for each critical control point
No violative drug residues
______________________________________________________________________
______________________________________________________________________
4. Monitor each critical control point
Use medication records
______________________________________________________________________
______________________________________________________________________
5. Take corrective action if there is a problem
______________________________________________________________________
Follow current Good Manufacturing Practices (cGMPs)
for medicated feeds, follow label directions, use
_____________________________________________________________________
medication appropriately and judicously , train and
education personnel, and follow veterinarian
recommendations
______________________________________________________________________
6. Keep records on each critical control point
Keep records current, complete, and reviewed
______________________________________________________________________
______________________________________________________________________
7. Verify that the HACCP plan is working correctly
______________________________________________________________________
Review farm records and reconcile those with
packer detection information
______________________________________________________________________
10.
FDA and
Compliance Policy Guide 7125.37
Pork producers have long been required to follow the guidelines set forth
in the Food and Drug Administration’s published Compliance Policy Guide
(CPG) 7125.37: "Proper Drug Use and Residue Avoidance by Non-veterinarians."
The guidelines in the CPG form the basis for the producer responsibilities of
tissue residue avoidance that the government and meat packers expect under
packer HACCP plans. They are required to be observed anytime an animal
health product is used.
The CPG states that, for responsible use of animal health products, the
producer must:
1. Identify and track animals that were administered drugs. Animals can
be tracked by:
a. Individual
b. Pen
c. Group (building or site)
2. Maintain medication and treatment records that identify:
a. The animals treated.
b. The date(s) of treatment.
c. The drug(s) administered.
d. The person who administered each drug.
e. The amount of each drug administered.
f. The withdrawal time prior to slaughter.
3. Properly store, label, and account for all drug products and medicated feeds.
4. Obtain and use only veterinary prescription drugs through a licensed
veterinarian based on a valid veterinarian/client/patient relationship (VCPR).
5. Educate all employees and family members involved in treating, hauling,
and selling animals about:
a. Proper administration techniques.
b. Observance of withdrawal times.
c. Methods used in production to avoid marketing adulterated
products for human food.
Current FDA regulations hold producers responsible for providing
residue-safe products. While many animal health products are
available as over-the-counter, it is critical for producers to seek
involvement of a veterinarian in making medication decisions.
11.
The PQA Good Production
Practices (GPPs)
The guidelines of CPG 7125.37 are incorporated into the PQA program.
GPP #1
Identify and track all treated animals.
GPP #2
Maintain medication and treatment records.
GPP #3
Properly store, label, and account for all drug products
and medicated feeds.
GPP #4
Use a valid veterinarian/client/patient relationship as
the basis for medication decision-making.
GPP #5
Educate all employees and family members on proper
administration techniques.
GPP #6
Use drug residue tests when appropriate.
GPP #7
Establish and implement an efficient and effective
herd health management plan.
GPP #8
Provide proper swine care.
GPP #9
Follow appropriate on-farm feed processing and
commercial feed processor procedures.
GPP #10
Complete the Quality Assurance Checklist every year and
the Education Card every three years.
Completing the PQA educational program with an
educator will use a HACCP-like approach to supply the
best quality animal in the most efficient manner.
12.
PQA Educators
Experts such as veterinarians, agricultural extension personnel, and
agricultural educators may serve as PQA educators. To ensure that you fully
and successfully implement each Good Production Practice, review these
practices with your educator.
Handy Forms
This program provides sample recordkeeping and management forms to
help you keep the necessary records to validate that a system for animal
identification, drug use, and proper withdrawal is in place. They are designed
for easy separation from the booklet and may be copied as necessary for use
on your farm.
13.
NOTES
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14.
Pork Quality Assurance
Level III
®
®
Good
Production
Practices
The PQA program consists of ten Good
Production Practices. You will find explanations
of each practice and suggestions for their
implementation. Several example recordkeeping
forms with the type of information that should
be tracked, a checklist that can be used for a
self-assessment, and additional information
sources about specific practices can be found
in the Appendix.
Upon completion of the PQA program, submit
the enclosed card to the National Pork Board for
registration as a PQA producer. For the fastest
submission have your educator submit your
information at http://pqa.porkboard.org.
For additional blank forms, visit the website
www.porkboard.org.
You must complete and mail or fax your
registration card to the National Pork Board
every three years to maintain your PQA
education status.
15.
16.
Pork Quality Assurance
Level III
®
Good
Production
Practice #1:
Identify and track
all treated animals.
17.
Good Production Practice #1
Identify and Track All Treated Animals
Before treating any animal, you should decide what method of identification is
appropriate for your operation. It is important to use an identification and
tracking system that can reliably identify medicated pigs from the time of drug
administration completely through the proper withdrawal for the medication.
To satisfy requirements of the Food and Drug Administration (FDA) you
should keep written medication records for at least 12 months following
marketing of any medicated livestock.
Tools to identify
pigs:
You can identify medicated animals:
■ Individually
■ By pen
■ By group (building or site)
■ Sow
Many producers will use some form of sow card or building record for
tracking animals. When individual identification of treated pigs in a pen is
impractical, you can withhold the entire pen until the proper withdrawal
period has been completed. Each nursery, grower, and finisher pen should
be uniquely identified.
Consider the system you use in your operation to identify
medicated animals.
■ What is your system for identification and tracking? _______________________
__________________________________________________________________________
■ Do all persons administering medication either by injection, water, or
feed understand and use your appropriate identification practices?
❒ Yes
❒ No
■ How are all treatments recorded? ________________________________________
__________________________________________________________________________
■ Where is the central location for gathering and storing records? _____________
__________________________________________________________________________
■ How do the records follow the pig if the pig is moved to another location?
__________________________________________________________________________
__________________________________________________________________________
18.
■ Ear
Card
Notch
■ Paint
■ Tattoo
■ Ear
Tag
Pork Quality Assurance
Level III
®
Good
Production
Practice #2:
Maintain
medication and
treatment
records.
19.
Good Production Practice #2
Maintain Medication and Treatment Records
All food animal producers are required to keep medication and treatment
records according to the FDA Compliance Policy Guide, "Proper Drug Use and
Residue Avoidance by Non-veterinarians" (CPG 7125.37). The Farm
Medication Plan contains information that the FDA would use to evaluate your
safe use of animal health products. This form is provided in the Appendix. It
will help you organize your system and provide a useful tool for discussion
with your educator.
Discuss with your educator the records used if:
You have a routine vaccination protocol.
You use medication to help prevent disease during
times when you know your animals will be subjected
to the stress of mixing or shipping.
You routinely use animal health products in the
breeding herd or other groups
of pigs.
You use a feed additive to enhance
efficiency in the finisher unit.
You have a routine treatment plan.
During your educator’s visit, be
sure to show him/her your
treatment records.
Are the records:
■ Complete?
■ Accurate?
■ Useful?
Are there any suggestions
for improvement?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
20.
Good Production Practice #2
The minimum standards for your medication and
treatment records are listed in the CPG 7125.37.
All Records Should:
■
■
■
■
■
■
■
Identify the animal(s) treated.
Specify the date(s) of treatment.
Name the drug(s) administered.
Include who administered the drug(s).
Give the amount of drug(s)
administered.
Show the withdrawal time prior to
slaughter.
Identify the veterinarian directing
medication use.
Recordkeeping
There are forms for a Farm Medication Plan,
Gilt/Boar Treatment Records, and Pen or
Individual Pig Treatment Records in the
Appendix. Please feel free to copy the forms
and use them, with your veterinarian, to write
your farm’s medication plan and treatment
records. Remember when writing treatment
records, note animal or pen identification
along with the other information.
Maintaining the Gilt/Sow/Boar and Pen or Individual Pig
Treatment charts at the back of this book, or other equivalent
farm specific records, will show that a system for animal identification, drug use, and withdrawal is in place.
A Feed Mixing Records Form is also included for your use. Copy this
form and keep it on a clipboard near your feed mixing area or in your feed
medication room. Filling out this form will not only help you keep the records
needed regarding feed mixing, but it will also help you track medicated
premix use. Keeping written records will help you comply with proper
withdrawal times.
21.
Good Production Practice #2
Minimum Withdrawal Times
As with lists of this nature, it is accurate as best we can complete as of 1/1/02.
This is only a partial list of approved medications that have preslaughter
withdrawal times in swine.
There are other approved medications, some of which have a zero day
withdrawal.
Withdrawal times may change. Consult the label for directions.
For complete information on all animal health products approved for use in
swine (including those with zero day withdrawal to market) visit the Food
and Drug Administration’s (FDA) website at www.fda.gov/cvm.
Drinking Water Application
Preslaughter
Withdrawal
(days)
Drug
Trade Name (example)
Apramycin Sulfate
Chlortetracycline
Chlortetracycline bisulfate
and Sulfamethazine
Chlortetracycline
hydrochloride
Gentamicin sulfate
Levamisole hydrochloride
Apralan Soluble Powder
Aureomycin Soluble Powder
28
1
Aureomycin Sulmet Soluble Powder
15
Fermycin Soluble
Garacin Soluble Powder
Levasole Soluble
Tramisol Soluble
Lincomix Soluble Powder
Lincomycin Soluble
Neomix 325 Soluble Powder
Terramycin Soluble
Terramycin 343
Sulmet Drinking Water Solution
Tetra 324
Polyotic
Denagard
3.5 mg/lb
10.5 mg/lb
Tylan Soluble
5
10
Lincomycin hydrochloride
Neomycin sulfate
Oxytetracycline
Sulfamethazine
Tetracycline hydrochloride
Tiamulin
Tylosin tartrate
22.
3
6
3
13
15
4
7
3
7
2
Oral Application
Preslaughter
Withdrawal
(days)
Drug
Trade Name (example)
Gentamicin sulfate (solution)
Neomycin sulfate
Sulfachlorpyridazine
Spectinomycin
dihydrochloride
Garacin Pig Pump
Biosol Liquid
Vetisulid Powder
14
20
4
Spectam Scour Halt
21
Feed Application
Drug
Trade Name (example)
Apramycin
Carbadox
Hygromycin B
Ivermectin
Levamisole hydrochloride
Lincomycin hydrochloride
Apralan
Mecadox
Hygromix 8
Ivomec premix for Swine
Tramisol Hog Dewormer Mix
Lincomix
(20 g/ton)
(40 g/ton)
(100 g/ton)
(200 g/ton)
Terramycin
10-50 g/ton
10 mg/lb body wt.
Oxytetracycline
Oxytetracycline
plus Neomycin
Pyrantel tartrate
Roxarsone
Sulfamethazine
Sulfathiazole
Tiamulin
Tilmicosin
Neo-Terramycin 20/20
(neomycin level<140 g/ton)
(neomycin level = 140g/ton)
Banminth Premix – 48
3-Nitro 20
Aureomix 500; Aureo SP-250
Tylan 40 Sulfa-G Premix
CSP-250, CSP-500
Aureosol
Denagard
10 g/ton
35 g/ton
200 g/ton
Pulmotil 18
Preslaughter
Withdrawal
(days)
28
42
15
5
3
0
0
6
6
0
5
5
10
1
5
15
7
0
2
7
7
23.
Minimum Withdrawal Times Continued...
Injectable Application
Preslaughter
Withdrawal
(days)
Drug
Trade Name (example)
Erythromycin
Erythro 200
Gallimycin 100
Garacin Piglet Injections
Predef 2x
Ivomec 0.27% or 1.0%
Lincomix Injectable
LA-200
Oxy-Mycin 200
7
2
40
7
18
2
28
Oxy-tet 100
Penicillin G Procaine
BO-SE
Tylan 50 or 200 Injectable
Vitamin ADB12
26
7
14
14
60
Gentamicin sulfate
Isoflupredone acetate
Ivermectin
Lincomycin hydrochloride
Oxytetracycline
Oxytetracycline
hydrochloride
Procaine penicillin
Sodium selenite
Tylosin
Vitamin Injectables
24.
Pork Quality Assurance
Level III
®
Good
Production
Practice #3:
Properly store,
label, and account
for all drug
products and
medicated feeds.
25.
Good Production Practice #3
Properly Store, Label, and Account For All Drug
Products and Medicated Feeds
Always follow the label’s directions for storage and use. The effectiveness of a
stored drug may quickly diminish based on its storage temperature, exposure
to sunlight, and other factors as listed on the medication’s label.
For example, if the label direction of a vaccine says, "Use the entire contents",
do so once it is opened. Discard the unused portion because the drug or
vaccine will rapidly lose its effectiveness.
Check labels and identify those requiring refrigeration. As a general rule,
vaccines and certain antibiotics need to be refrigerated at about 40° - 45° F.
Store in the refrigerator all injectable medications that have been opened.
Read the Label
Drug labels contain the following information:
■ Trade name
■ Active ingredient
■ Indications
■ Dosage and administration or directions for use
■ Precautions
■ Cautions
■ Warnings - withdrawal time to market
■ Lot number
■ Expiration date
Do you read and understand the labels on medications before giving them to
your animals?
❒ Yes
❒ No
Do you have any drugs or vaccines in storage that violate the "Use the entire
contents" rule?
❒ Yes
❒ No
Pay close attention to expiration dates. Are there any outdated drugs in your
storage area?
❒ Yes
❒ No
Are all drugs that require refrigeration kept in a refrigerator?
❒ Yes
❒ No
What is the temperature of your refrigerator? _____________________________
Discuss with your educator the importance of understanding label instructions.
26.
Good Production Practice #3
Prevent Contamination of Drugs
Use medications
with closer
expiration dates
first.
Avoid bacterial or fungal contamination of drugs with a long shelf life by
using clean needles to draw contents from multi-dose bottles. Ask your
educator about the proper procedure for withdrawing medication from
multi-dose bottles.
Inventory Control and Storage
Do not store medication in syringes. Syringes should be thoroughly cleaned
or sterilized after use.
■ If you use soap or disinfectant and some residue remains in the syringe even
after cleaning it, the residue could inactivate a modified live virus (MLV) vaccine.
■ Syringes must be rinsed thoroughly to remove residual soaps or disinfectants.
Keep stored water medication and feed additives dry until use. Store leftover
medications properly. This means they are not accessible by children or people
not authorized to use them and they are separated from each other and
labeled to prevent mistaking one medication for another.
Inventory control
is extremely
important in any
well-run business.
At the back of the
book, you will find a
drug storage record
and inventory
control sheet.
This form is
designed to help
you keep track of
purchases and uses
in your drug
inventory supply.
You will need to
copy the form for
each drug you use.
Do not use oral medications if caked or clumped. Separate and store
medications from farm chemicals.
Most medications require a cool, dark, dry storage place. For example, the
dashboard in your car or truck, or your office window, is not an acceptable
place to store medication.
Describe your storage practices for:
1. Injectable medication______________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
2. Water medication__________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
3. Feed additives_____________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
27.
Good Production Practice #3
Feed Additives
Feed additives are used in swine rations to improve feed efficiency and promote
faster gain or to prevent or treat disease. They are not a substitute for good
management and sanitation practices, a sound preventive health program, a good
nutrition program, or proper environmental conditions.
The FDA requires minimum production standards called current Good
Manufacturing Practices (cGMPs) for all medicated feed manufacturers including
pork producers with on-farm mixing operations.
Observance of cGMPs in your feed mill will help assure that pork produced from
your operation will not have violative drug tissue residues. The cGMPs will be
discussed in more detail in GPP #9, Follow Appropriate On-Farm Feed Processing
and Commercial Feed Processor Procedures.
Licensed veterinarians, feed manufacturers, and producers may order, produce,
or use drugs in medicated feeds ONLY:
■ If the drug is approved by FDA.
■ When the drug is used in the manner for which it was labeled and approved.
■ As provided by a FDA feed mill license, where applicable.
Note: No person (licensed veterinarian, feed manufacturer, or
producer) may use drugs in medicated feeds in an extra-label
manner. Refer to GPP #4 for definition of extra-label.
28.
Pork Quality Assurance
Level III
®
Good
Production
Practice #4:
Use a valid
veterinarian/client/
patient relationship
as the basis
for medication
decision-making.
29.
Good Production Practice #4
Use a Valid Veterinarian/Client/Patient
Relationship as the Basis for Medication
Decision-Making
Valid Veterinarian/Client/Patient Relationship
(VCPR)
FDA regulations make the following statement about a valid
Veterinarian/Client/Patient Relationship (VCPR):
"An appropriate veterinarian/client/patient relationship will exist when:
1. The veterinarian has assumed the responsibility for making medical
judgments regarding the health of the animal(s) and the need for medical
treatment, and the client (owner or other caretaker) has agreed to follow the
instructions of the veterinarian; and when
2. There is sufficient knowledge of the animal(s) by the veterinarian to initiate
at least a general or preliminary diagnosis of the medical condition of the
animal(s). This means that the veterinarian has recently seen and is
personally acquainted with the keeping and care of the animal(s), and/or by
medically appropriate and timely visits to the premises where the animal(s)
are kept; and when
3. The practicing veterinarian is readily available for follow-up in case of
adverse reactions or failure of the regimen of therapy."
Let’s examine the three points more closely.
Number One
Who is responsible for making medical judgments on your farm?
If you can’t easily answer, it may be because too many individuals – you,
your feed suppliers, your equipment salesperson, your neighbor, etc.- make the
decisions. The list could be even longer. It is strongly recommended that you
and your veterinarian make medical decisions.
Number Two
The second point emphasizes the word valid. Much of this responsibility is
on your veterinarian. He or she must visit your facilities regularly to have
"sufficient knowledge" of the animals. Visits do not necessarily have to occur
monthly or on a time-based schedule, but should at least occur when
medically appropriate.
30.
Use only
FDA approved
over-thecounter (OTC),
Veterinary Feed
Directive (VFD)
or prescription
(Rx) drugs
with the
advice or on
the order of a
licensed
veterinarian.
How can this be part of a preventive medicine approach to drug use and herd
health? With your veterinarian, discuss the appropriate schedule for visits.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Do you have a written medical plan to explain when to use injectable drugs,
water medications, and feed additives?
❒ Yes
❒ No
Are you following this plan?
❒ Yes
❒ No
If not, why? ___________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Does your plan list withdrawal times?
❒ Yes
❒ No
Number Three
The third point of the VCPR is a commitment by your veterinarian. Is a
veterinarian available for follow-up consultation when necessary?
❒ Yes
❒ No
Do you have a valid Veterinarian/Client/Patient Relationship?
❒ Yes
❒ No
Use only FDA approved over-the-counter (OTC),
Veterinary Feed Directive (VFD) or prescription (Rx)
drugs with the advice or on the order of a
licensed veterinarian.
31.
Good Production Practice #4
Over-the-Counter (OTC) Drugs
When label directions can be written so that the drug can be safely and
correctly used by a non-veterinarian, a drug can be sold OTC for its labeled
uses. When deciding whether a drug can be OTC or prescription only, the
FDA considers these factors:
■ The margin of safety for the animal
■ The effects on the animal of accidental overdose
■ The difficulty of identifying the disease or condition for which the drug
is labeled
■ The safety of the person handling and administering the drug
OTC drugs can be purchased from veterinary clinics, feed stores, and animal
health suppliers. They do not require a prescription. However, any time you
use animal health products, even OTC drugs, you should consult with your
veterinarian.
OTC drug labels will have exact instructions on dosage, administration, withdrawal times, handling, and storage. According to the law, you must exactly
follow these labeled instructions or those of your veterinarian.
Prescription Drugs
Prescription drugs can only be used by or on the order of a licensed veterinarian.
Prescription product labels will contain this statement:
"Caution: Federal law restricts this drug to use by or on the order of a licensed
veterinarian."
Extra-label Use
When labeled drugs are not available to maintain adequate animal care, your
veterinarian has the ability to prescribe extra-label drug use. Extra-label use
means using an animal drug in a manner not in accordance with the approved
drug labeling. Only a veterinarian with a valid VCPR for your operation can
direct extra-label use. There is no extra-label use in medicated animal feeds.
The following are examples of extra-label use:
■
■
■
■
■
Increasing the dosage
Changing the frequency or the route of administration
Changing the duration of treatment
Treating for a disease not listed on the label
Changing the animal species to be treated
32.
You and your veterinarian accept these added responsibilities when drugs
are used in an extra-label manner:
■ Make sure a careful medical diagnosis has been made by your veterinarian.
■ Verify that adequate directions for use have been provided and will be followed.
■ Follow extended drug withdrawal times so that no violative levels of residues
remain in the animal.
■ Maintain identity of all treated animals for the extended withdrawal time.
Do you ever use drugs in an extra-label manner?
Remember,
extra-label
usage is only
allowed under a
valid VCPR.
❒ Yes
❒ No
Do you keep a copy of the extra-label order provided from your veterinarian?
❒ Yes
❒ No
Do you keep written records of these events?
❒ Yes
❒ No
Do you observe the pre-slaughter withdrawal times recommended by your
veterinarian when extra-label drug usage occurs?
❒ Yes
❒ No
There are some drugs that are not to be used even in an extra-label manner in
pork production. They are specifically banned by the FDA.
These compounds are:
chloramphenicol
ipronidazole
diethylstilbestrol
ronidazole
dimetridazole
clenbuterol
oral nitrofurans
fluoroquinolones
streptogramins
glycopeptides
33.
Good Production Practice #4
Veterinary Feed Directive
The Veterinary Feed Directive (VFD) is a category of animal drugs created
by the Animal Drug Availability Act of 1996. Previously, animal drugs were
available either over-the-counter or by prescription from a veterinarian. The
VFD is a category specifically for new antimicrobial drugs that are to be used
in the feed to treat disease.
A producer may not buy VFD products and store them on the farm unless he
or she meets one of the following criteria:
■ Holds a valid feed mill license
■ Is a distributor of VFD feeds (and has complied with all requirements for
distributors)
■ Has a valid VFD issued by a veterinarian
In all cases, VFD feeds are not intended for routine use. They may be fed to
animals only in accordance with a valid VFD issued by a veterinarian with
whom you have a valid veterinarian/client/patient relationship.
To obtain a VFD, contact a veterinarian with whom you have a valid
veterinarian/client/patient relationship to ensure you have an accurate
diagnosis. If appropriate, the veterinarian will write the VFD, keeping a
copy and giving you two copies.
When you buy the product at a VFD retailer or feed supplier, he/she will keep
one copy of the VFD as a record of your purchase.
If the drug is to be mixed on the farm, you can buy the appropriate premix.
Alternatively, a feed processor may be able to supply a complete, ready to use
feed that contains the VFD product.
Keep your copy of the VFD for two years.
The National Pork Board has VFD Fact Sheets and Q&A sheets that will help
explain more about the VFD process. There is also a video in the PQA Video
Series “Mixing Medicated Feed for Pigs” that explains the Good Manufacturing
Practices (GMPs) and the VFD process in more detail.
34.
PORK
QUALITY
ASSURANCE®
is based
upon the fact
that you are
responsible for
the production
and care of
your pigs.
Remember, you
have a vested
interest in
the pork you
produce.
Good Production Practice #4
Antimicrobial Resistance and the Judicious Use
of Antimicrobials
USE
J UDICIOUS
U SE
G UIDELINES
Physicians and their patients and veterinarians and their clients share
responsibility to properly use antimicrobials. Whether you use these products
for therapeutic or production purposes, you and your veterinarian need to
carefully consider if they are really needed for your particular situation. If
they are, then make sure to follow the product’s labeled directions or the
directions of your veterinarian.
TO CONTAIN ANTIBIOTIC RESISTANCE
Why is this so important? Although bacterial resistance to antimicrobials may
be an important consideration during treatment decisions in your operation,
the issue also has further-reaching implications. Some antimicrobials used in
food animals are also used for human therapy. The pork industry has been a
leader in providing the educational efforts that ensure antimicrobial use does
not compromise food safety. Current and future availability of safe and
effective animal health products are important to your ability to maintain
healthy and productive animals, prevent animal suffering and ensure the
consumer a safe and wholesome pork product.
Antibiotics have been used to treat and prevent disease or promote growth
in animals for 50 years. The issue of antibiotic resistance centers on the
theory that antibiotics used in meat production causes the bacteria in the
animal’s intestine to develop resistance to that antibiotic, with the potential for
the resistant bacteria to be transferred to people through food. These bacteria
could then make a person ill, and if treatment is necessary, the treatment may
be compromised because of the bacteria’s resistance to antibiotics.
35.
Antimicrobial Resistance and the Judicious Use of
Antimicrobials Continued...
The American Association of Swine Veterinarians (AASV) has developed
guidelines for the judicious use of antimicrobials when treating disease. In
part, they say:
"When a condition exists that threatens or impairs animal health and well
being, it is essential that an accurate clinical diagnosis be obtained.
Appropriate diagnostic techniques and clinical experience should substantiate
a presumptive diagnosis. Once the decision is reached to use antimicrobials for
therapy, veterinarians strive to optimize therapeutic efficacy, minimize
resistance to antimicrobials, and protect public and animal health.”
The American Association of Swine Veterinarians supports and is committed
to the following objectives as developed by the American Veterinary Medical
Association’s Steering Committee on Judicious Therapeutic Antimicrobial Use:
■ Support development of a scientific knowledge base that provides the
basis for judicious therapeutic antimicrobial use.
■ Support educational efforts that promote judicious therapeutic
antimicrobial use.
■ Preserve therapeutic efficacy of antimicrobials.
■ Ensure current and future availability of veterinary antimicrobials.
How do these guidelines apply to how you use antimicrobials
in your operation?
The National Pork Board has prepared a checklist for Judicious
Use Guidelines (JUGS) – Pork Safety Fact Sheet, Vol. 2, No. 4,
July 2000. It is included in the Appendix in the back of this book
and can be used by you and your veterinarian to review your
operation’s use of antimicrobials.
36.
Pork Quality Assurance
Level III
®
Good
Production
Practice #5:
Educate all
employees and
family members
on proper
administration
techniques.
37.
Good Production Practice #5
Educate All Employees and Family
Members on Proper Administration
Techniques
If your production relies on employees or family members, then you need a
plan that educates everyone about proper drug use. Remember, an education
requirement is part of the FDA’s Compliance Policy Guide and the PQA
Program satisfies this condition.
You need to determine how best to educate family and employees. Include
them in your discussion with your educator or discuss the Good Production
Practices and other production issues during periodic farm meetings.
Document that this educational process has occurred with your family
members and your employees.
3 Ways
to Administer
Medications:
Making sound decisions on drug use depends on understanding the
importance of:
•Injection
1. Following the proper guidelines when using medications and animal health
products in pork production
2. Avoiding an on-farm quarantine that prevents pigs from being sold
3. Carefully following all label directions or your veterinarian’s instructions for use
4. Protecting and expanding our pork markets by emphasizing quality and safety
Briefly explain your plan for including family and/or employees in producing
quality assured pork:
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
38.
•Water
•Feed
Talk with your
veterinarian
regarding
appropriate
selection and
method of
delivery.
When in
question,
ask and follow
the advice of a
veterinarian.
Good Production Practice #5
Administration of Injectable Drugs
Improper injection procedures cost the pork industry thousands of dollars
every year. Failure to inject an antimicrobial or vaccine in the proper site could
reduce the product’s effectiveness. In addition, packers expect that there will
be no physical hazards, such as broken needles, in your pigs.
There are five ways to give injectable medication to pigs:
1. In the muscle (Intramuscular - IM)
■ Use a spot on the neck just behind and below the ear, but in
front of the shoulder.
■ Never inject in the ham or loin. There may be some
bleeding and bruising of the muscle followed by scarring.
This scar can stay in the muscle for the life of the pig and
decrease the value of the meat.
■ Use the proper size and length needle to ensure the
medication is deposited in the muscle, not in other tissues.
2.
■
■
■
■
■
Under the skin (Subcutaneous – SQ)
Inject only into clean, dry areas.
For small pigs use the loose flaps of skin in the flank or elbow.
For larger pigs use proper needle length and technique.
Use the proper length needle and angle to avoid injecting into the muscle.
Slide the needle under the skin away from the site of skin puncture before
depositing the product.
■ This technique should be used only upon veterinary instruction and
guidance as serious injury to the pig can occur.
3. In the abdominal cavity (Intraperitoneal – IP)
■ This technique should be used only upon veterinary instruction and
guidance as serious injury to the pig can occur.
4. In the vein (Intravenous – IV)
■ This technique should be used only upon veterinary instruction and
guidance as serious injury to the pig can occur.
5. In the nasal passages (Intranasal – IN)
■ Withdraw the product from the bottle using a needle. Remove the
needle from the syringe. Use the recommended application tip
for administering the product.
■ Keep the pig’s head tilted upward during and immediately following
administration to help the product reach the deep nasal passages.
39.
Good Production Practice #5
Needle Usage
The following are recommended needle sizes and lengths:
Intramuscular Injection
Baby Pigs
Nursery
Finisher
Breeding Stock
Gauge
18 or 20
16 or 18
16
14, 15, or 16
Length
5/8" or 1/2"
3/4" or 5/8"
1"
1" or 1 1/2"
Gauge
16 or 18
16
14 or 16
Length
1/2"
3/4"
1"
Subcutaneous Injection
Nursery
Finisher
Breeding Stock
Pork check-off funded research on needle strength shows that disposable needles
will seldomly break during initial use. However, the needle shaft will break if it is
bent during an injection, straightened, and used again.
Developing A Standard Operating Procedure (SOP) for Needle Usage
Writing a Standard Operating Procedure (SOP) will help you address this
important part of your operation in a thoughtful, consistent way. It will also
help you educate employees and family about how you would like these issues
to be handled. If needle breakage does occur, also encourage honesty, proper
identification, and reporting.
An SOP for preventing physical hazards needs to include your needle
handling, injection technique, animal identification, and packer notification
procedures specifically developed for your operation. Here are some points
to consider including in your SOP:
I. Prevention
1. Evaluate the strength and detectability characteristics of the needles you are
using. (Information about needles can be seen on the Internet at
www.porkscience.org.)
2. Provide needle use guidelines that address:
■ Ensuring proper animal restraint
■ Selecting the proper site for injection
■ Selecting the proper size and length of needle according to the pig’s age,
the injection site and the characteristics of the product to be injected
■ Changing the needle as appropriate to maintain cleanliness and sharpness.
■ Retrieving dropped needles
■ Changing bent needles – NEVER STRAIGHTEN A BENT NEEDLE,
ALWAYS CAREFULLY REMOVE AND REPLACE IT
■ Considering the appropriate number of needles that would be reasonable
to use for a particular job
40.
A PQA Series
Video explains
the needle
strength and
breaking
research.
"Needle
Strength
Evaluation"
can be ordered
by calling the
National Pork
Board’s PQA
Department at
800-456-PORK
(7675).
I. Prevention, Continued...
Additionally, it is essential that you communicate with your packer. You can
ask about the packer’s payment policies and request fair market value for
at-risk animal(s). You can also talk with your packer about his wishes for a
useable identification scheme for pigs that could be carrying a broken
needle and their policy for notification before or at delivery.
II. Identification of At Risk Animals
Write a standard procedure to help everyone understand what to do if a
needle breaks while giving an injection. Consider:
■ Stopping injections
■ Attempting to remove the needle
■ Temporarily identifying the pig if the needle is not retrieved
■ Permanently identifying the pig(s) according to packer specifications
III. Notification
Follow packer recommendations about notification before or upon delivery
of at-risk animals.
IV. Training
Communicate farm policy and procedures with all employees or persons
responsible for giving injections. An SOP will only be fully effective if
every one is aware of it. Document family and employee education and
training.
Do you have a standard procedure for handling needles and giving injections?
❒ Yes
❒ No
What do you do if a needle happens to break during the injection process?
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
41.
Good Production Practice #5
Testing Your Injection Technique
Do you follow label directions for the quantity of medicine injected at one site
and for site selection? Failure to follow these directions may lead to prolonged
drug levels at the site of injection or failure of therapy.
❒ Yes
❒ No
Before injection, do you properly adjust syringes to deliver the correct dose?
❒ Yes
❒ No
Do you restrain animals properly to avoid bending the needle shaft and to
prevent administration of an inappropriate dose?
❒ Yes
❒ No
Do you use the appropriate recommended needle size to minimize stress,
minimize tissue and skin damage, and reduce leakage at the injection site?
❒ Yes
❒ No
Do you use a sharps container for used needles and knife blades?
❒ Yes
❒ No
Where do you give intramuscular injections?
____________________________________________________________
____________________________________________________________
Where do you give subcutaneous injections?
____________________________________________________________
____________________________________________________________
Proper disposal of used syringes and needles is important to the safety of
yourself and the people around you. Write your syringe and needle disposal
plan in the space below. The disposal plan should follow local or state
regulations for proper needle, sharps, and biological product disposal methods.
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
42.
You may want
to view the
National Pork
Board video
“Injection
Techniques For
Swine” for more
information.
Good Production Practice #5
Administration of Water Medications
Do you have water medicators?
❒ Yes
❒ No
When are they used?
____________________________________________________________
____________________________________________________________
Have you calibrated your medicators according to the manufacturer’s directions?
Make sure the
non-medicated
water supply
is turned back
on after
the treatment
regimen is
finished.
It is very
important that
pigs have
adequate access
to water.
❒ Yes
❒ No
When was the last time the medicators were calibrated?
____________________________________________________________
____________________________________________________________
How often do you clean the medicator?
____________________________________________________________
____________________________________________________________
Where do you store your water medications?
____________________________________________________________
____________________________________________________________
Do you flush your water lines after a medication is used or do you have separate
water lines for medications?
____________________________________________________________
____________________________________________________________
Do you mix water medications fresh daily and monitor consumption?
❒ Yes
❒ No
43.
Good Production Practice #5
Administration of Feed Medications
For proper administration of feed medications, follow the current Good
Manufacturing Practices for feed processing. These practices are presented in
detail in Good Production Practice #9, Follow Appropriate On-Farm Feed
Processing and Commercial Feed Processor Procedures.
Following label directions is one of the best ways to avoid drug residues.
To ensure this good practice, use your judgment as a professional pork
producer to carefully select family members and/or employees to help with
administering feed medications. Be certain that family members and/or
employees understand the directions and translate written instructions if
necessary. Document the educational training.
You are responsible for your pigs and the quality of the pork you produce.
Discuss your program with your veterinarian. You cannot excuse a violative
drug level in your pigs by saying it was all a mistake made by a family
member or employee.
44.
Pork Quality Assurance
Level III
®
Good
Production
Practice #6:
Use drug residue tests
when appropriate.
45.
Good Production Practice #6
Use Drug Residue Tests When Appropriate
Testing for residues before marketing can help to identify unsafe animals and
serve as a preventive measure that saves money, ensures quality, and enhances
the pork industry’s reputation.
Some importing countries test product individually and at multiple times
(distribution, wholesale, and retail). If a violative residue is found, multiple
costly tests at the packing plant of origin must be done before (and if) the plant
is allowed to re-enter the export market. This is why some packing plants will
do additional testing on pork products for export.
If one pig not properly withdrawn from antimicrobials causes a freighter full
of pork loins to be returned and a packer to be shut out of an international
market, the U.S. pork industry pays a price by losing a market opportunity,
which affects market prices.
Consider testing when:
1. Sows are culled for sale directly from the farrowing house
2. Animals receive extra-label treatment as prescribed by your veterinarian
3. Any of your feeder pigs are sold as roasters
4. Exhibiting at stock shows and fairs
5. Other special situations occur
Your best defense is to follow proper withdrawal time. Commercially
available tests have limited detection ranges. Consult with your veterinarian
for information about your specific situation.
46.
Pork Quality Assurance
Level III
®
Good
Production
Practice #7:
Establish and
implement an
efficient and effective
herd health
management plan.
47.
Good Production Practice #7
Establish and Implement an Efficient and Effective
Herd Health Management Plan
Maintaining and improving herd health is one of the key issues in economical
pork production. It is much less expensive and more efficient to prevent
disease than it is to treat it. Because many health problems can be controlled
by good management practices, producers with healthy herds use less drugs.
This in turn lowers costs and reduces the potential for violative drug residues.
The following procedures will help maintain and improve the health of your
herd and assist with controlling and lowering costs:
■ Examine your herd for diseases.
■ Carefully observe the herd with your veterinarian.
■ Perform diagnostic tests of the herd for disease exposure
as advised by your veterinarian.
■ Conduct routine post mortem examinations with the
proper follow-up diagnostic procedures.
■ Conduct slaughter checks as necessary.
■ Periodically review production and financial records.
Biosecurity
Keep your herd safe from the introduction or further spread of diseases (viral,
bacterial, fungal, or parasitic) from the environment (people, equipment, etc.)
and other pigs.
Use the checklist on the following page to help assess your herd
biosecurity procedures.
48.
For more
information,
the “Foreign
Animal Disease
Awareness”
video can be
ordered by
calling the Pork
Checkoff Service
Center at
800-456-PORK
(7675).
BIOSECURITY PROCEDURES
❑ Know what diseases are now present in your herd or within different age groups in your herd.
your herd veterinarian to contact the veterinarian of your potential source of new stock to
❑ Ask
discuss their health monitoring procedures and their current health status.
new stock (breeding stock, feeder pigs, etc.), test, vaccinate and/or medicate (if needed)
❑ Isolate
new stock during the isolation period, and/or use other means to be sure you are not buying any
health problems.
the number of visitors to your facilities and control their contact with your pigs.
❑ Limit
Do you question them about their last contact with other swine and the health level of the last
herd contacted?
each visitor with a complete set of clean coveralls, hairnet and boots or require showers
❑ Supply
with a change of clothes.
visitors from bringing cameras, equipment, or other items into the production areas unless
❑ Prohibit
they have been properly disinfected.
all visitors to completely wash their hands with a disinfectant soap before entering the
❑ Require
swine production unit.
a farm traffic pattern for both people and pigs that prevents exposure of young pigs to older
❑ Use
pigs, sows or their manure.
effective boot cleaning and disinfection stations and/or dedicated coveralls and boots at
❑ Provide
strategic sites of your production facilities.
❑ Take additional precautions to prevent the introduction of a foreign animal disease to your herd.
■ Require international visitors to observe a "pig free time" according to the diseases present in
the countries they are from or have visited and according to the risk of potential human
transmission of these diseases to pigs.
■ Require international visitors or employees who have traveled internationally to shower and
wear farm-supplied clothing.
■ Prohibit international visitors or employees from bringing imported food including meat
products or drink onto your pork production site.
■ Prohibit visitors or employees who have been traveling internationally from bringing
any articles of clothing worn on international pork production sites or equipment from these
sites onto your pork production site.
truckers from entering your facilities or loading chutes. Ensure that they follow proper
❑ Prohibit
biosecurity measures, and that the truck (tractor and trailer) is clean and disinfected when it
arrives at your farm.
❑ Change clothes and shower after visiting other farms, livestock markets, or livestock fairs and shows.
animal movement restrictions to avoid pigs returning to the unit following exposure to other
❑ Provide
animals or their manure.
❑ Provide a designated, protected area for rendering pick up outside the perimeter of the farm.
❑ Prohibit feed delivery and/or other trucks from entering lots or crossing animal traffic flow patterns.
49.
Biosecurity Continued...
Take these precautions, if you deliver your own pigs to market:
■ Keep separate boots and coveralls in your truck to wear while unloading at the
market, then put them in a plastic bag until washed and disinfected.
■ At the market, don't let pigs run off the trailer and then back on.
■ Thoroughly wash and disinfect your truck before returning to your facilities.
Your facilities and the level of herd biosecurity you maintain can
directly impact your herd’s health and affect the safety of your
product, all the way to the consumer’s table.
■ Maintain an effective rodent control program. Rodents can serve as a source of
infection to your herd for over 45 swine diseases. Cats are not effective at
controlling rodents and they and their feces may even transmit zoonotic and/or
pig diseases to your herd.
■ Proven effective methods of rodent control include:
• Working with your verifier or a rodent control specialist to develop an
effective rodent control program for your farm
• Cleaning up feed spills promptly to prevent attracting rodents and/or
wildlife to the facility
• Replacing lids and covers of feeders. All lids and covers of feeders must
fit tightly
• Plugging holes and gaps in building walls and doors and around pipes
and conduits
• Placing bait stations strategically throughout the facility, using fresh bait
on a rotational basis (using baits with different modes of action)
• Maintaining a 3-foot "sterile zone" of either well-maintained residential
height grass, 1-1.5 inch diameter gravel at a depth of 2-3 inches around
the hog facility, or leveled or slightly graded bare dirt devoid of
vegetation.
• Preventing potential rodent harborage within 100 feet of the pig
buildings, harborage includes all removable debris that is not necessary
in the day-to-day operation of the facility
• Controlling access of birds, wildlife, and pets to your swine, facilities,
and feed stuffs, as with rodents, these animals may also serve as
sources of infections affecting the health of your pigs and the quality as
well as safety of their meat
50.
For further
specific
information
refer to the
National Pork
Board’s
“Rodent
Control for the
Pork Industry"
educational
video, and
the other
rodent control
educational
materials
available from
National Pork
Board.
Good Production Practice #7
Disease Prevention
❑ Use "all in - all out" by air space.
Completely clean and disinfect each room or building between groups of
❑ pigs,
including groups of finishing pigs.
selection is governed by many factors including:
❑ Disinfectant
• Type of surface to be disinfected.
• Temperature and other weather conditions.
• Effectiveness against specific diseases.
• Time required for the disinfectant to inactivate the organisms present.
The efficiency of all disinfectants is impaired by the presence of organic
❑ material.
Thorough cleaning is required prior to the use of any
disinfectant.
Consult with your educator, veterinarian or disinfectant company
❑ technician
to determine what type of disinfectant is best for your operation.
Consult with your veterinarian to develop your herd's vaccination and
❑ parasite
prevention programs. (Use the Vaccination and Management
Schedule provided in this manual.)
Environmental Stewardship
Familiarize yourself with the state regulations that govern your operation
❑ and
conduct a self-assessment to minimize compliance risks. You can view
your state regulations by viewing the state agencies links at
www.porkenvironment.org.
Conduct adequate sampling of both manure and soil to assure field
❑ agronomic
balance is achieved when applying manure as a fertilizer. In
addition, utilize and adhere to the Comprehensive Nutrient Management
Plan (CNMP) for your facility.
Familiarize yourself with the setback distances that are associated with
❑ your
state when planning a new facility and when land applying manure.
Maintain organized records of all activities related to compliance
❑ (i.e.
nutrient analysis, field application).
frequently with your conservation representatives regarding
❑ Consult
"Best Management Practices" for your particular operation.
Manage mortality and solid waste disposal in accordance with state
❑ regulatory
standards.
Develop an Emergency Response Plan and have it updated per the state
❑ agency
requirements.
❑ Avoid any discharge to waters of the state.
51.
Good Production Practice #7
Herd Health
Discuss what actions need to be taken to address your herd’s diseases or
health conditions:
Production Loss
Example:
Death loss in nursery too high.
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
Corrective Action
Necropsy dead pigs; send feed for
analysis.
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
Records to Measure Progress
What records will you need to measure your herd’s progress? Do you have a
method to collect and keep these records?
Production Loss
Example:
Death loss in nursery.
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
52.
Records Needed
Percent mortality: cause of death,
age at death.
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
Pork Quality Assurance
Level III
®
Good
Production
Practice #8:
Provide proper
swine care.
53.
Good Production Practice #8
Provide Proper Swine Care
PORK PRODUCER CODE OF PRACTICE
Producers take pride in providing proper care to the swine on their farms.
They consider management and husbandry practices for good swine care to
include the following:
■ Providing facilities to protect and shelter pigs from weather extremes while
protecting air and water quality in the natural environment
■ Providing well-kept facilities to allow safe, humane, and efficient movement
of pigs
■ Providing personnel with training to properly care for and handle each
stage of production for which they are responsible with no tolerance for
mistreatment of swine in their care
■ Providing access to good quality water and nutritionally balanced diets for
each class of swine
■ Observing pigs to make sure basic needs for food and water are being met
and to detect illness or injury
■ Developing herd health programs with veterinary advice
■ Providing prompt veterinary medical care when required
■ Using humane methods to euthanize sick or injured swine not responding
to care and treatment and disposing of them properly
■ Providing transportation that avoids undue stress caused by overcrowding,
excess time in transit, or improper handling during loading and unloading
54.
Good Production Practice #8
All producers are encouraged to keep themselves updated on advancements
in the industry that can impact the animal’s welfare. Make decisions based on
sound production practices that consider the welfare of the pig and are
founded on good scientific principles.
Look carefully at every animal every day.
The welfare of your pigs directly impacts their health, productivity, and
product quality.
Swine Handling
When the animal’s well-being is properly addressed, studies have shown that
reproductive performance can increase, resulting in 1 to 2 more pigs per sow
per year and improved rate of gain.
Pork Checkoff
videos ‘Swine
Handling
for Pork Producers’,
and ‘Swine
Handling for
Transporters’,
are excellent
resources for
learning more
about handling and
transporting pigs.
In addition, there are other factors on the farm, in transport, and at the
packing plant that affect pork quality. The booklet “A System for Assuring
Pork Quality” is available from the National Pork Board to give you more
detail about how your control of genetics, nutrition, on-farm pig handling,
and handling during transport affects pork quality. It includes specific
recommendations that impact both the animal well-being and meat quality.
Improper handling can affect the carcass, causing:
■ Bruising: Estimates show that bruising alone attributes to over
$48 million dollars a year in trim loss.
■ Pale, Soft, Exudative (PSE) Meat: PSE is caused by factors such as pigs
with stress-susceptible genes, improper handling shortly before slaughter
and poor carcass chilling. Consumers dislike the pale appearance, dry taste,
and shrinkage during cooking.
■ Dark, Firm, Dry (DFD) Meat: DFD occurs when pigs are stressed for
long periods of time and fatigued when they reach slaughter. DFD meat is
not desired nor purchased by customers, and can cost you and our
industry money.
55.
Good Production Practice #8
Provide Proper Swine Care
Human Contact
It is important that everyone who has responsibility for caring for your pigs
is adequately trained and has the necessary animal husbandry skills to work
effectively with your animals.
Following are some helpful tips:
■ When moving, processing, or examining baby pigs, support them under the
belly. Holding baby pigs close to your chest can make them feel more
secure and will minimize struggling.
■ When sorting in the barn, keep in mind that pigs don’t understand the
objective of your work. Remain calm, quiet, patient, and organized. Use
the proper equipment for your safety.
■ Spend time observing the animals every day to get them accustomed to
human contact. This will help get the pigs used to your presence and will
make movement and loading easier on them and on you.
Facility Considerations
There are a variety of production facilities in use in the industry today. The
important point is that the management of the facility, regardless of its type, is
sufficient to address the well-being of the pigs. The Swine Care Handbook from
the National Pork Board provides pork producers with the latest information
available on proper swine care, including recommendations about facility
specifications. Following are just some of the swine care issues it addresses.
Refer to it for more specific information when you talk with your educator.
■ Provide proper diets and adequate feeder space.
■ Check the water flow daily. This nutrient is too often overlooked. Flow
rates and average daily water needs are listed below.
56.
Production Stage
Flow Rate
Weanling
Grower/Finisher
Sow
70 sec/pint
50 sec/pint
35 sec/pint
Category of Pig
Daily Water Needed
1 wk old/3.3 lb
5 -9 wk old/22-57 lb
2.9 oz per lb
1.6 oz per lb
Facility Considerations Continued...
■ Maintain comfortable environments in barns with respect to the age and
weight of housed pigs. Maintain good air quality.
■ Have an area, at each stage of production, designated for sick or injured
pigs and sows. Hospital pens can aid in recovery and provide easier
follow-up treatment.
■ Provide non-slip flooring for pigs and sows in all housing and loading
facilities.
■ Remove sharp and rough edges on loading chutes, which may cause
bruising that results in trim loss.
■ Use ramps that are level with the trailer for loading pigs. If you have to
use an incline, ramps should not exceed 20 degrees (about 48 in. height
increase for each 11 ft. in length).
■ If you are building a concrete step ramp, make the steps less than 2.5 inches
high and at least 10 inches deep.
■ Cleat steps for finisher pigs should not be more than 8 inches apart. Cleat
steps for baby pigs should be 3 inches apart or less.
Equipment
A panel is the most effective tool for moving a pig because it blocks its path
and vision while protecting the person holding the panel. Brooms or paddles
are effective as a smaller version of a panel and are good for moving sows out
of farrowing stalls.
Slappers, buzzers, and prods should be eliminated or significantly curtailed
because they can cause unnecessary stress, pain, and injury. Negative
behaviors by handlers will also create stress and fear in the pigs. All these
factors can have negative effects on meat quality. Rattles, shakers, and similar
tools are quite effective in moving pigs.
When an animal is put in a fearful situation, you risk both your health and the
health of the animal. A large number of human injuries to the back and legs
result from improper equipment and/or handling.
Are sorting panels easily accessible in appropriate areas of your facility?
❒ Yes
❒ No
What equipment is routinely used to move pigs in all sections of your
operation?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
57.
Good Production Practice #8
Loading and Transport
■ You are ultimately responsible for how your animals are handled. If a truck
driver is abusive to your animals, stop the loading and correct the action or
pursue other trucking options.
■ Move three to five finisher pigs at one time. If your alley way is narrower
than 3 feet, reduce the number of pigs you are moving at one time.
■ When moving pigs, make sure objects and people do not block the flow of
the animals.
■ When loading in hot weather, early morning loading can keep the animals
cool and more comfortable. Wet shavings or sand in the bottom of the
truck or trailer and spraying the pigs before or during transport can
also reduce heat stress.
■ In cold weather, bed down the truck or trailer with straw to keep the
animals comfortable. The following chart can help you
make decisions when transporting pigs in inclement weather.
LIVESTOCK WEATHER SAFETY INDEX
DRY
BULB
TEMP
RELATIVE HUMIDITY INTERVALS
10
20
30
40
50
60
70
80
90
100
75
80
85
A L E RT
ALERT
DANGER
DANGER
90
95
100
58.
EMERGENCY
EMERGENCY
Good Production Practice #8
Euthanasia
The National Pork Board has stated that pigs unable to walk or sick pigs that
obviously will not recover should be humanely euthanized on the farm and not
transported to market.
Euthanasia is defined as a humane death occurring without pain or distress. Even
with our best efforts in every swine production system, animals will become ill or
injured in such a way that euthanasia may need to be considered.
If euthanasia is necessary, the following must be considered when choosing the best
methods for humane euthanasia:
1. Human safety
2. Pig welfare
3. Practicality/technical skill required
Pigs unable
to walk or sick pigs
that obviously will
not recover should
be humanely
euthanized on
the farm and not
transported to
market.
4. Cost
5. Aesthetics (degree of unpleasantness for the observer)
6. Limitations (size of pig, location, etc.)
The National Pork Board and the American Association of Swine Veterinarians
(AASV) have published a brochure “‘On-farm Euthanasia of Swine: Options for
the Producer” with detailed information about methods of humane euthanasia.
It can be ordered at no charge by contacting the Pork Checkoff at
800-456-PORK. (7675)
Discuss this brochure with your veterinarian and determine the options appropriate
for you to use.
With your veterinarian, complete the Euthanasia Action Plan found in the
Appendix.
59.
NOTES
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_______________________________________________
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_______________________________________________
_______________________________________________
_______________________________________________
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_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
_______________________________________________
60.
Pork Quality Assurance
Level III
®
Good
Production
Practice #9:
Follow appropriate
on-farm feed and
commercial feed
processor procedures.
61.
Good Production Practice #9
Follow Appropriate On-Farm Feed and
Commercial Feed Processor Procedures
The importance of quality feed to a livestock operation cannot be over
emphasized. The goal of feed manufacturing is to produce feed that:
■ Meets specifications for nutritional composition
■ Meets the desired medication level, if appropriate
■ Is free of contaminants
A set of guidelines for processing feed, referred to as current Good
Manufacturing Practices (cGMPs), is designed to prevent feed contamination
and to provide reasonable assurance that the feed is manufactured accurately.
The cGMPs must be followed to ensure safe, wholesome meat products for
human consumption. Talk with your educator about how each of the following
cGMPs that apply to feed mills is addressed in your operation.
Good Manufacturing Practices
1. Buildings and Grounds
■ Maintain good housekeeping. Prevent accumulation of dust that could
contaminate finished feeds.
■ Ensure adequate space exists for equipment, processing, and storage of
medicated feeds.
■ Provide access for preventive maintenance and equipment cleaning.
■ Implement vermin and pest control procedures.
2. Equipment:
■ Check equipment to be sure it can produce medicated feeds of intended
potency, safety, and purity.
■ Pick up spills, plug leaks in equipment, and prevent build-up of feed
ingredients.
■ Regularly check scales and metering devices to ensure they are accurate,
functioning properly, and are suitable for their intended purpose.
■ The equipment must be of suitable size and construction to facilitate
cleaning and adjustments when needed.
62.
3. Work Space and Storage Areas:
■ Design workspaces and storage areas to avoid accidental contamination of
feed with toxic or other non-feed substances.
■ Ensure that feed work areas, equipment, and storage areas for animal drugs
and manufactured feeds are physically separated from other work areas.
Feed work areas should also be separated from equipment used for
pesticides, fertilizers, and toxic substances.
4. Product Quality Assurance
Laboratory Assays:
■ It is advisable to periodically analyze feeds for both their nutritive and
drug content, or to ask your feed supplier for this information.
Equipment Cleanout Procedures:
■ Establish equipment cleanout procedures (physical cleanout, flushing,
sequencing of production, and delivery sequencing) to prevent unsafe
cross-contamination of feeds or carryover of medicated feed products.
5. Labeling
■ Receive, handle, and store medications and their labels in a way that
prevents confusion.
■ Make sure that the correct label is fixed to all medicated feeds you receive.
The label should accompany bulk feed shipments and deliveries, identify
the product and contents, provide directions about use, and state
withdrawal times (for medicated feeds).
6. Recordkeeping
■ Visually inspect received feed ingredients for quality or defects.
Written records that record the delivery date, method, and carrier, and any
observations about color, weight, or other quality measurements will be
very useful if a question of feed quality or contamination is ever raised.
■ Keep written records of medicated feed production. The Medicated Feed
Mixing Records chart at the back of the book includes the minimum
information that must be kept.
■ Retain records for one year after feed is used.
■ Samples of ingredients and finished feeds should be taken and stored for
six months.
63.
Good Production Practice #9
On-Farm Feed Processing
The following questions are designed to help you avoid drug residue problems by
reviewing your on-farm mixing operations.
What type of mixer do you use?
❒ Vertical ❒ Horizontal
Do you know and follow the manufacturer’s guidelines for recommended mixing
time?
❒ Yes
❒ No
What is its measuring capability?
Volumetric _______ Scales _______
How often does your operator’s manual recommend calibrating your volumetric
mill?
__________________________________________________________________________
When was the last time you calibrated your mixer or scales?
__________________________________________________________________________
Do you keep a written record of calibration dates?
❒ Yes
❒ No
Do you recalibrate when you use new sources of feed ingredients?
❒ Yes
❒ No
When was the last time you did a feed analysis to check for mixing accuracy? (Your
feed equipment manufacturer or feed ingredient supplier can help you with the
specific procedure for checking the mixing accuracy of your particular feed mixer.)
__________________________________________________________________________
64.
On-Farm Feed Processing Continued...
What were the results and what were your actions?
__________________________________________________________________________
__________________________________________________________________________
Have you checked for wear on the key mixer parts?
❒ Yes
❒ No
Research has shown the particle size of feed is important in feed efficiency.
Have you analyzed your feed for fineness of grind?
❒ Yes
❒ No
What events trigger the cleaning of the:
Mill?
___________________________________________________________________
Mixer? (This is particularly important if liquid ingredients are used in your feed.)
__________________________________________________________________________
Mill area? ________________________________________________________________
Hauling wagon or delivery truck? ___________________________________________
Bulk bins?
____________________________________________________________
Augers?
____________________________________________________________
Feeders?
____________________________________________________________
Do you have a separate auger system for delivering medicated feeds with a
withdrawal time to finishing animals?
❒ Yes
❒ No
Do you ever mix non-medicated feeds with medicated feeds in bins or feeders?
❒ Yes
❒ No
Medicated feeds can contaminate across pens or between groups of pigs. Research
has shown that when pens are not thoroughly cleaned, pigs can pick up sulfa
residues if moved into pens where other pigs had been fed sulfamethazine.
65.
On-Farm Feed Processing Continued...
Do you clean your pens between batches?
❒ Yes
❒ No
Do you clean your feeders between batches?
❒ Yes
❒ No
Do you know the labeled uses, mixing instructions, and withdrawal times for
all feed medications used?
❒ Yes
❒ No
Exceeding mixer capacity has been shown to severely decrease mixing ability.
What is the designed capacity of your mixer?
__________________________________________________________________________
Mixing feed in a sequence, such as mixing nursery feed followed by lactation,
gestation, grower, and finishing feeds, is one way to help ensure antimicrobials
won’t accidentally contaminate finishing feeds. Have you established a
sequencing pattern?
❒ Yes
❒ No
Flushing the mixer means preparing non-medicated feed to "flush" through
your system, helping to clean out residual medicated feed. It is another way to
protect finishing feeds from cross-contamination and is especially important
with stationary mixers. Since this flushed feed will contain medication, it
should be added to the previously prepared medicated feed or labeled and
stored seperately for future batch of the same medicated feed. Do you flush
your mixer after processing your medicated feeds?
❒ Yes
❒ No
Cleaning out equipment is especially important with portable grinder/mixers.
For example, 20 pounds of feed with 100 grams of sulfamethazine per ton left
in the mixer is enough to contaminate the next ton of finishing feed.
Two pounds of medicated feed left in the distribution system is enough to
contaminate the first 200 pounds of finishing ration.
Where are the clean-out ports on your feed processing equipment?
__________________________________________________________________________
66.
The Pork
Checkoff offers
the video
“Mixing
Medicated Feed
For Pigs” for
more specific
information
about preparing
and delivering
medicated feeds.
On-Farm Feed Processing Continued...
A violative residue in your pigs may cause an investigative visit to your farm
by the FDA. Keeping samples from feed ingredients and mixed batches will
help you find if and where a mistake could have been made.
Do you keep labeled samples of purchased premixes, supplements, and mixed
medicated feeds for 6 months after marketing the livestock to which they
were fed?
❒ Yes
❒ No
Do you store feed additives in a clean, orderly area in original or properly
labeled packages?
❒ Yes
❒ No
Are farm chemicals stored separately?
❒ Yes
❒ No
Are feed additives and ingredients properly labeled?
❒ Yes
❒ No
Are feed bins appropriately identified?
❒ Yes
❒ No
Are feeders numbered for accuracy of delivery?
❒ Yes
❒ No
According to cGMPs, records of medicated feeds must be kept for one year after
feeding. This includes records of medication purchases and on-farm mixing.
Can you document your use of all medications purchased for at least the last
12 months?
❒ Yes
❒ No
Do you keep records of where and when you used purchased feed grade
medications?
❒ Yes
❒ No
The Kansas State University Cooperative Extension Service has developed a
guide for on-farm feed processors, “The Feed Quality Assurance Handbook”.
A series of bulletins collected into one manual, this handbook gives complete
up-to-date information about producing quality feeds on your farm.
67.
Good Production Practice #9
Purchased Feed
The feed industry has developed its own quality assurance program to help
supply you with a quality feed product. If you purchase feed, it is advisable
to ask your feed supplier the following questions:
■ What feed labeling information will be provided with the bag or bulk feed
purchased from your firm?
■ Does your firm routinely use some type of clean-out method for the mixer,
bulk truck, and pellet mill to prevent feed cross-contamination?
■ Are scales and metering devices, used during the manufacture of livestock
feeds, tested for accuracy?
■ Will I receive a scale ticket and feed tag upon feed delivery?
■ Does your firm take and retain, for at least six months, a sample of each
customer’s formula feed that is manufactured?
■ What precautions are taken to assure feeds do not come in contact with
substances such as pesticides, fertilizers, or industrial chemicals?
■ Do employees who are routinely involved in feed manufacturing attend
on-going training programs?
■ Do you have a quality control or quality assurance program for your
facility?
■ Do your cGMPs include pest management practice? If so, what are they?
68.
Purchased Feed Continued...
■ How often do you review your quality control or quality assurance
program?
■ What are your visitor policies?
■ When did you pass your last FDA inspection (if registered) or state
inspection (if non-registered)? If you did not pass, what actions have you
taken to correct this situation?
■ Do you have a policy on biosecurity between delivery sites?
■ Have you analyzed your feed for fineness of grind?
■ Do you ever mix non-medicated feeds with medicated feeds in your
storage bins?
■ Are your feed storage bins appropriately identified?
■ Can you document your use of all medications for at least the
last 12 months?
69.
NOTES
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70.
Pork Quality Assurance
Level III
®
Good
Production
Practice #10:
Complete the
Quality Assurance
Checklist every year
and the education
card every three years.
71.
Good Production Practice #10
Complete the Quality Assurance Checklist Every
Year and the Education Card Every Three Years
An annual review of these Good Production Practices will help you efficiently
manage production and maintain the highest quality product. A checklist is
provided in the Appendix to evaluate your implementation of the Good
Production Practices. The PQA manual is designed to make that review
process easier.
Benefits of an annual review of your pork production practices include:
■ Receiving a periodic, objective, professional assessment of your pork
production practices
■ Examining your production process for possible cost-saving areas
■ Discussing newly available animal health care products with your veterinarian
■ Reviewing and updating your production facility design and repair needs
■ Learning about new technology and developments to improve your
production systems, nutrition program, and swine health
Three years after you complete the PQA program contact National Pork Board
or your educator to receive another copy of this booklet. Use the booklet to
review your production practices with your educator and submit your
education card.
For a complete list of educational materials, brochures, and audio-visual
aids, contact the Pork Checkoff Service Center at 800-456-PORK.
72.
Pork Quality Assurance
Level III
®
Appendix
73.
74.
75.
76.
77.
78.
79.
80.
81.
82.
83.
84.
85.
86.
87.
Basic Guidelines of Judicious
Therapeutic Use of Antimicrobials in
Pork Production for Pork Producers
Follow Judicious Use Guidelines (JUGs) to
Contain Antibiotic Resistance
This checklist corresponds with the “Basic Guidelines of Judicious
Therapeutic Use of Antimicrobials in Pork Production for Swine
Practitioners” (Pork Safety Fact Sheet, Vol. 2, No. 4, July 2000). Use it
as you consult with your veterinarian to ensure that your operation is
using JUGs to contain antibiotic resistance and to help maintain the
availability and effectiveness of these products.
Putting all the guidelines into practice in all pork production
operations is essential to maintaining public trust and the timely,
cost-efficient availability of effective products.
❒ Everyone responsible for the care and husbandry of the
operation’s pigs is a current Pork Quality Assurance® Level
III producer.
❒ Preventive strategies, such as appropriate husbandry and
hygiene, routine health monitoring, and immunization are
in place and practiced (reference PQA GPP #7).
❒ With the advice of the operation’s veterinarian, other
therapeutic options are considered prior to using
antimicrobial therapy.
❒ When indicated, supportive care is used to replace or
increase the effectiveness of antimicrobial treatment.
❒ A valid Veterinarian/Client/Patient Relationship (VCPR) is
in place (reference PQA GPP #4).
❒ At some point in the decision-making process, the
operation’s veterinarian is consulted about the use of
antimicrobials, including those available as over-the-counter.
❒ Prescription, Veterinary Feed Directive (VFD), or extra-label
use of antimicrobials is done only under the advice and
direction of the operation’s veterinarian.
88.
The use of antimicrobials is
beneficial both for the health
of the animal and for human
health. There is an increased
awareness about how the
use of antimicrobials affects
bacterial resistance to these
products. Pork producers must
properly handle and administer
antimicrobials if they are to
maintain public trust and the
availability and effectiveness of
these products. The industry’s
Pork Quality Assurance®
Program is an example of the
proactive approach the pork
industry has taken to enable
the production of a safe,
quality product.
❒ Written records of all treatments are kept for at least 12
months following the marketing of the medicated animal
❒ Written records of all treatments are used to evaluate the
success of a treatment regimen and include:
____
Identity of the animal(s) medicated
____
Date(s) of treatment
____
Name of medication administered
____
Who administered the medication
____
Amount of medication administered
____
Withdrawal time prior to slaughter
____
Name of the veterinarian giving directions, if
use is other than what is on the label
❒ Any antimicrobial used in the feed is only used according to
labeled directions.
❒ Written feed mixing records are used to record feed
medication use (reference PQA GPP #2).
❒ A written antimicrobial treatment action plan has been
developed with the advice of the operation’s veterinarian
(reference PQA GPP #2).
❒ The antimicrobial treatment action plan is regularly
reviewed with the operation’s veterinarian to ensure it is up
to date.
❒ When antimicrobials are used, as per the advice of the
operation’s veterinarian, they are used only for as long as
needed to reach the desired clinical outcome.
❒ Antimicrobial treatment is limited to ill or at risk animals.
❒ Feeders and waters are properly adjusted so that when
antimicrobials are delivered by these routes environmental
contamination is minimized.
89.
90.
®
Pork Quality Assurance
Level III
®
Glossary
91.
Glossary
Administration techniques: Refers to proper delivery of medication by
injection, water, or feed.
Antibiotic: A drug used to treat bacterial infections.
Antimicrobial: A drug used to treat a microbial infection.
Biological hazard: These include microbiological or zoonotic agents, such as
bacteria like Salmonella, decomposition, and parasites, such as Trichinae.
Chemical hazard: These include natural toxins, drug residues, such as violative
levels of sulfonamides or antibiotics, pesticides, and unapproved use of direct
or indirect food or color aditives.
Environmental Protection Agency (EPA): The government agency that sets
tolerance levels for pesticides used in pork production.
Extra-label use: Use of an animal drug in a manner that is not in accordance
with the approved drug labeling. This type of use is done legally under the
direction of a veterinarian under a valid VCPR. Exra-label use is not allowed
in medicated feeds.
Feed additive: A substance added to swine rations to improve feed efficiency,
promote growth, and prevent or treat disease.
Food and Drug Administration (FDA): Agency of the U.S. Department of
Health and Human Services. The FDA is responsible for regulation of
medicated animal feeds and most animal health products.
Food Safety and Inspection Service (FSIS): A branch of the U.S. Department
of Agriculture that is responsible for inspecting all pigs and sanitation levels at
the packing plant.
Current Good Management Practices (cGMPs): A set of guidelines for
processing feed designed to prevent feed contamination and provide
reasonable assurance that the feed is manufactured accurately.
Good Production Practices (GPPs): A set of guidelines for the safe, healthy,
efficient, and humane production of pork.
Hazard Analysis and Critical Control Points (HACCP): A system, which
identifies specific hazards and preventive measures for their control to
minimize the risk of producing defective products and services.
Intramuscular (IM): Injection given in the muscle tissue of the pig.
92.
Intranasal (IN): Administration given in the pig’s nasal passages.
Intraperitoneal (IP): Injection given in the pig’s abdominal cavity. This type of
injection should only be used upon veterinary instruction and guidance as
serious injury to the pig can occur.
Intravenous (IV): Injection given in a pig’s vein. This type of injection should
only be used upon veterinary instruction and guidance as serious injury to the
pig can occur.
Label use: Use of a drug as exactly specified on the label.
Off-label use: Use of a drug by a producer in a manner other than what
is stated on the label and without guidance from a veterinarian under the
extra-label policy. This practice is illegal.
Over-the-Counter (OTC): Drugs that can be purchased lawfully without a
Veterinary Feed Directive or prescription.
Physical hazard: These include glass, metal fragments, or needles fragments.
Prescription drugs: Drugs that can be obtained only by the means of a
veterinarian’s prescription.
Subcutaneous (SQ): Injection given under a pig’s skin.
Tissue tolerance level: Maximum amount of drug that may be allowed in the
animal’s tissues at time of slaughter that has been demonstrated to be no-risk to
public health and has been approved by the Food and Drug Administration.
Veterinary/Client/Patient/Relationship (VCPR): A relationship that exists
between a client and a veterinarian where the veterinarian has assumed the
responsibility for making medical judgments regarding the health of the animals, has sufficient knowledge of the animals, and is readily available for
follow-up consultations.
Veterinary Feed Directive (VFD): A new category of animal drugs created
by the Animal Drug Availability Act of 1996. This category is specific for
new/approved antimicrobial drugs used in the feed to treat disease. These
drugs must be ordered by your veterinarian.
Violative drug residues: Drugs remaining in animal tissues after slaughter
that exceeds the levels allowed by the FDA.
Withdrawal time: Length of time between the last day animals were given an
animal health product and their slaughter.
93.
94.
Seven Principles
of HACCP:
■ Identify hazards
■ Find critical points
in the process
■ Establish critical
limits for each
critical control
point
■ Monitor each critical
control point
■ Take corrective
action if there is
a problem
■ Keep records on
each critical control
point
■ Verify that the
HACCP plan is
working correctly
1. Identify the hazard
______________________________________________________________________
2. Find critical points in the process
______________________________________________________________________
______________________________________________________________________
3. Establish critical limits for each critical control point
______________________________________________________________________
______________________________________________________________________
4. Monitor each critical control point
______________________________________________________________________
______________________________________________________________________
5. Take corrective action if there is a problem
______________________________________________________________________
______________________________________________________________________
6. Keep records on each critical control point
______________________________________________________________________
______________________________________________________________________
7. Verify that the HACCP plan is working correctly
______________________________________________________________________
______________________________________________________________________
95.
96.
97.
1. Medications are stored in accordance with labeled instructions.
2. Medications are used prior to the expiration date or are
disposed of properly following the expiration date.
3. Drug inventory purchases and uses are tracked.
4. Feed medications are used only according to labeled
directions.
GPP #3
Properly store, label, and account for all drug products and
medicated feeds.
1. System for recording routine farm medication schedule
is used.
2. There is a system for recording feed medication use.
3. System for recording treatment of individual pigs, pens,
and barns is used.
4. Components of the system treatment records comply with
the points of FDA CPG. 7125.37.
GPP #2
Maintain medication and treatment records.
1. Medicated animals are identified.
2. Identification lasts through the withdrawal period.
GPP #1
Identify and track all treated animals.
Acceptable
Needs
Improvement
Comments
Producer Name _____________________________________________________________________________________
Educator Name _____________________________________________________________________________________
Date Completed _______________________
QUALITY ASSURANCE CHECKLIST
QUALITY ASSURANCE
CHECKLIST Continued...
GPP #4
Use a valid veterinarian/client/patient relationship as the
basis for medication decision-making.
1. A valid VCPR exists in the operation.
2. Only FDA approved drugs are used in the operation.
3. Extra-label drug use is done only under the direction of a
veterinarian and with a valid VCPR.
GPP #5
Educate all employees and family members on proper
administration techniques.
1. All employees and family members responsible for
administering animal health products are trained in
proper administration techniques.
2. A written standard operating procedure for needle use
is used.
3. A written standard operating procedure for the
administration of water medications is used.
GPP #6
Use drug residue tests when appropriate.
1. Feed or pre-market animal drug residue testing is done
when appropriate.
GPP #7
Establish and implement an efficient and effective herd
health management plan.
1. A herd health management plan has been developed and
is used.
2. An appropriate biosecurity program is used.
3. An appropriate rodent control program is used.
Acceptable
Needs
Improvement
Comments
98.
99.
1. At least an annual review of the implementation of the 10
GPPs in the operation is conducted.
2. All employees and family members responsible for the
handling or administration of animal health products
maintain PQA education status.
GPP #10
Complete the Quality Assurance Checklist every year and
the Education Card every three years.
1. Current Good Manufacturing Practices are implemented
in the following areas:
A. Facilities
B. Equipment
C. Product quality assurance
D. Labeling and storage
E. Record-keeping
2. Purchased feed comes from a supplier that has
implemented current Good Manufacturing Practices.
GPP #9
Follow appropriate on-farm feed processing and
commercial feed processor procedures.
1. All employee and family members responsible for the
care of the swine have been trained in following the Pork
Producer Code of Practice.
2. Facilities for each stage of production are adequate and
in good repair.
3. Swine are handled during loading an transporting to
minimize stress.
4. A written standard operating procedure for euthanasia
is used.
GPP #8
Provide proper swine care.
QUALITY ASSURANCE
CHECKLIST Continued...
Acceptable
Needs
Improvement
Comments
NOTES
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100.
PORK QUALITY ASSURANCE® LEVEL III
National Pork Board
PHONE:
FAX:
E-MAIL:
WORLD WIDE WEB:
P.O. Box 9114
Des Moines, IA 50306 USA
515-223-2600
515-223-2646
porkboard@porkboard.org
http://www.porkboard.org/
©1997 National Pork Board
#04279-4/2004