Swine Working Group

80 %
20 %
Information about Swine Working Group

Published on August 20, 2007

Author: Sharck

Source: authorstream.com

Proposed Program Standards for Swine:  Proposed Program Standards for Swine Pork Industry Identification Working Group (PIIWG) Prepared by Robyn Fleck DVM July 2005 Pork Industry Proposed Plan:  Pork Industry Proposed Plan Base swine identification system on existing program In 1988, USDA published a rule for mandatory identification of swine in interstate commerce Integral for PRV eradication Countless animals traced back during eradication Modify existing program to comply with numbering guidelines in NAIS Data reporting will continue as today Pork producers support premises registration Animal and Group/lot ID:  Animal and Group/lot ID Breeding Stock:  Breeding Stock Primarily single sourced replacements Semen sourced from boar studs Replacements arrive on the premises and remain on the premises until culled Either direct to slaughter or through markets for sorting Many breeding stock operations today do not have growing pigs on site Breeding Stock:  Breeding Stock Currently; first point of commingling is responsible for identification Backtag system (15-20% retention today) Proposed; sows/boars will be identified before they leave the farm The use of back-tags will be phased out Interim, cull sows/boars missing eartags will require back-tags AIN or PIN will be allowed on visible tag PIN of boar stud on semen Technology neutral Tag linking back to Premises ID in sows/boars achieves the trace-back goal Easily recognized (unique color and/or symbol) for employee safety and animal welfare Goal is for surveillance sample/carcass inspection and ID device to be matched Grow/Finish Pigs:  Grow/Finish Pigs Rarely commingled with outside sources Group/lot 'closeouts' drive management decisions Financial institutions depend on these reports Lot tattoos remain visible on the carcass due to scalding process Majority go directly to slaughter off of the farm Group/Lot Identification:  Group/Lot Identification Number assigned by the production system (as defined in 9CFR) to identify the group of animals Recommended GIN format (Group Identification Number)=PIN of receiving premises + date assembled 2 Group designations: Static Group=All in All Out Dynamic Group= Premises based Continuous Flow Only one Dynamic group per lifetime Grow/Finish Swine:  Grow/Finish Swine Receive AIN if commingled outside of a production system Ex. Show pigs, fairs, commingled purchased pigs Receive AIN if moved out of one dynamic group to another dynamic group Grow/Finish Swine:  Grow/Finish Swine Pigs delivered to markets and/or slaughter will be required to have a source (shipping) premises ID on their travel papers Swine will receive slap tattoo with a lot number upon arrival to the market and/or abbatoir Recording of Information :  Recording of Information Date of movement Source premises (PIN) Destination premises (PIN) AIN or G/L identification Date of tag or retag (AIN +PIN) Records to be kept on site for three years Recording of Information:  Recording of Information Recording intrastate movements either as AIN or group/lot identification Markets will record according to Packers and Stockyards requirements (9CFR) Reporting of Information:  Reporting of Information Continue with the current requirements Reporting interstate movements recorded on a CVI or IMR All additional movements are recorded and will be reported as required to address an animal health issue PIIWG Draft Standards:  PIIWG Draft Standards Utilizes an existing program Developed by producers in association with USDA History of effective traceback Supported by producers Costs already built into the system Adds minimal additional costs or burdens on producers Producers recommend transitioning the PIIWG into a swine identification control board modeled after the PRV Control Board Industry and gov’t representation Evaluate future modifications to the program Draft submitted to USDA in July Draft standards can be reviewed on the NAIS website http://animalid.aphis.usda.gov/nais/audiences/swine/content/PIIWG_Report_9_05.pdf

Add a comment

Related presentations

Related pages

SHIC Working Groups | Swine Health Information Center

Swine Health Monitoring and Analysis Group. This group is charged with assessing foreign, transboundary production disease risk using information from a ...
Read more

Swine Working Group - Tripod.com

Swine working Group recommendations to the USDA....I didn't go through the whole thing but this is the first I have ... Swine Movement Reporting Requirements
Read more

Swine diseases Working Group | Caribvet

The Swine Diseases Working Group of CaribVET will meet in Cuba on the 6th September, after the Closure workshop of the OIE Twinning project between CENSA ...
Read more

Feral Swine/Pseudo-rabies Working Group Mtg. 2 Evaluation ...

Feral Swine Evaluation Report /Pseudo-rabies Working Group Meeting 2: January 25-26, 2010 Pamela Bishop Program Evaluation Coordinator National Institute ...
Read more

Wild Hog Working Group October 26, 2015

Wild Hog Working Group . ... Is your state’s hog distribution current on the SCWDS/APHIS National Feral Swine ... Hog Working Group is to further SEAFWA ...
Read more

Influenza - American Association of Swine Veterinarians

The factsheet contains basic information about Influenza A virus in swine and a ... The Swine Exhibitions Zoonotic Influenza Working Group ...
Read more

Working Group - Pandemic (H1N1) 2010 : Trinity College ...

Working Group. In order to monitor the possible risks to the College’s staff and students arising from the current Pandemic (H1N1) 2010, a working group ...
Read more

Feral Swine/Pseudorabies Working Group Mtg. 1 Evaluation ...

Feral Swine/ Evaluation Report Pseudorabies Working Group April 27-29, 2009 Pamela Bishop Program Evaluation Coordinator National Institute for ...
Read more

Swine ID FAQs - Pork Checkoff

Swine ID FAQs. Click here to read ... The Pork Industry Identification Working Group, a species-specific working group representing the swine industry, ...
Read more