pig production in alberta: a guide for small-scale producers...age, a pig will drink up to 20l of...

Pig production in Alberta:

A guide for small-scale producers

Page 2 of 10

Table of Contents

1. Housing (Think about comfort) ............................................................................................................. 3

2. Welfare (Fulfilling the five freedoms) ................................................................................................... 4

3. Water (The forgotten nutrient) ............................................................................................................ 4

4. Feed (Ensuring access and meeting the nutritional needs of all your animals) ................................... 6

5. Biosecurity (Keeping your animals disease-free) .................................................................................. 6

6. Animal Handling and Transportation (The benefits of understanding your pigs) ................................ 7

7. Code of Practice for the Care and Handling of Pigs .............................................................................. 9

8. Traceability (Ensuring pig movements are recorded) ........................................................................... 9

9. Additional training and certification ................................................................................................... 10

Appendix 1: Diseases in the pork industry …………………………..……………….…………………………………………….. 11

Appendix 2: Biosecurity risk assessment ..…………………………..……………….…………………………………………….. 15

Appendix 3: Registration forms …………………………………………..……………….…………………………………………….. 23

Page 3 of 10

Canadian pork is recognized at home and throughout the world for its high quality. Alberta pork

production is a strong pillar of the economy and agriculture in Canada, with operations of varying size.

Some producers may raise only a few grower pigs seasonally, or they may raise thousands of pigs at all

stages of production year-round.

Alberta Pork is a non-profit organization representing all of Alberta’s registered hog producers. We

represent producers’ interests to governments, the media, the general public and other groups involved

in the pork industry.

We currently collect a $1 levy on all market hogs sold and $0.25 on pigs under 50 kilograms that are sold out of Canada. These funds are used for the development, growth and promotion of the Alberta pork industry.

If you have chosen to be part of the hog industry, there are some production topics that must be

considered to maintain the highest standards of meat quality, food safety and animal care. Taken

together, these attributes ensure we continue to produce the highest-quality product.

1. Housing (Think about comfort) Whether you are raising hogs outdoors, indoors or in combination,

housing must provide adequate space, good ventilation and

preferably temperature controls as part of indoor production. You

can find all the space allowances and requirements for animals in

the National Farm Animal Care Council’s Code of Practice for the

Care and Handling of Pigs.

For animals raised outdoors, shelters need to be provided. Shelters

should be weatherproof, providing protection for all weather

conditions, to prevent hypothermia in winter and sunburns and

hyperthermia in summer. Help maintain thermal comfort by providing proper bedding, shelter, heating

devices and shade at all stages of production. Shelters must have enough space to allow the free

movement of pigs and protection from predators.

Shelter design should accommodate pigs using group pens according to age and size, preventing excessive

weight variation within groups. Before introducing new animals to your herd, it is recommended you

isolate individuals for observation in a separate, sheltered quarantine area for several days. If everything

appears well, new animals can be allowed in your main shelter areas. Shelters should also have an area

available for sick or injured animals (hospital pen).

Maintain shelters in a manner that reduces any potential for injury. Chemically treated wood should not

be used in the construction of pens if animals have direct contact with that material. Another important

factor is that all areas of the barn or outdoor housing structure must have adequate drainage to prevent

accumulation of stagnant water and manure. This provides pigs with a dry resting area.

Page 4 of 10

2. Welfare (Fulfilling the five freedoms)

Animal welfare should be considered in terms of the “five freedoms,” whether animals are on farm, in transit, at market or at a place of slaughter. These freedoms are shown in the adjacent graphic. Alberta Pork believes all pigs should have these five essential conditions at a minimum. To achieve these freedoms, your animals need proper housing conditions, adequate handling, access to feed and water and veterinary treatment when required. Veterinary assistance may also require establishing vaccination protocols for your farm the location of your farm and when you have any health issues. Keep a record of all your treatments.

In consultation with your veterinarian, you should consider implementing a program to control parasites in your herd (Toxoplasma and Trichinella). As with all livestock industries, pork production has challenges. Our industry has been fighting the spread of disease by being proactive with biosecurity protocols and educating producers. See Appendix 1 for more information on common and federally reportable diseases. Be sure to check your pigs every day! Positive interaction with humans reduces fear in your animals and provides valuable information to your production, such as health status and changes in behavior, and reduces the chance of injuring pigs when moving them from your farm to market.

3. Water (The forgotten nutrient) A reliable supply of water and the necessary equipment to treat it should be available at all times. Depending on age, a pig will drink up to 20L of water per day (Table 1). Water must be available for use by all pigs. Manual watering systems are most common in small productions, but automatic watering systems are recommended as a simpler and safer way to provide clean water. Water hauled manually can be contaminated easily and become a potential source of disease and pathogens. Certain types of watering equipment should be cleaned daily, such as portable, durable devices or plastic buckets. Pigs needs to have access to fresh, clean water at all times, night and day. If you use automated watering systems, please keep equipment out of direct sunlight to minimize the risk of algae and bacteria

Page 5 of 10

build-ups, and clean the water lines frequently to remove biofilm. Several water line sanitizer products are available on the market. Prevention of fecal contamination of the water source is a practice that must be include in your daily routines. Table 1: Water Consumption by Swine

Type Weight Range (kg) Water Requirement Range

(L/Day)1

Average Water Use

(L/Day)2

Weaner 7 to 22 1.0 to 3.2 2.0

Feeder pig

23 to 36 3.2 to 4.5 4.5

36 to 70 4.5 to 7.3 4.5

70 to 110 7.3 to 10 9

Boar or gestating sow 13.6 to 17.2 15

Lactating sow3 - 18.1 to 22.7 20

1 A result of the animals’ environment and management. 2 Typical consumption over a year on a daily basis under average agricultural conditions in Ontario. 3 Includes unweaned piglets. Source: Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) fact sheet, 2015.

Water source and availability can make a big difference in the health and productivity of your pigs. Testing your water quality both at the source (e.g. well) and at the barn (e.g. nipples) is recommended at least once a year. Keep in mind the following water quality tips:

1. Water quality is crucial for food safety and for the health and welfare of pigs.

2. Water may contain a variety of microorganisms, including bacteria and viruses.

3. Among bacterial contaminants, Salmonella, Leptospira, and E. coli are the most commonly encountered.

4. Fecal coliforms in the water may indicate an elevated risk of salmonella infection in the herd.

5. Due to potential nitrate toxicity, water with a nitrate level above 300 mg/L may reduce average overall growth and performance.

6. Keep record of all tests.

Page 6 of 10

4. Feed (Ensuring access and meeting the nutritional needs of all your animals) According to the National Farm Animal Care Council’s Code of Practice for the Care and Handling of Pigs, “Pigs must be provided with daily access to feed that maintains their health and meets their physiological requirements.” Regardless of the type of trough used (manual, automatic, hand-crafted, dry or liquid), feeders must be appropriate for the size, age and production phase of the animals. Feeders should:

• Prevent excessive competition and promote equitable access for all animals.

• Protect against weather and pests, such as birds and rodents. This principle also applies to storage areas and on-farm feed mills.

• Be managed to ensure proper access to feed. Prevent fecal contamination of both feeders and waterers Refer to Appendix F of the Code of Practice for more information. It is illegal in Canada to feed meat or meat by-products to pigs without the approval of the Canadian Food Inspection Agency’s (CFIA) Animal Feed Division. Please contact Alberta Pork or the CFIA for more information.

5. Biosecurity (Keeping your animals disease-free) Biosecurity refers to the procedures intended to protect humans and animals against disease or harmful biological agents. It includes the measures taken to prevent diseases on farms and preventing the spread of pathogens if a disease is present. To complete a biosecurity risk assessment, refer to Appendix 2.

Image adapted from: http://www.cidlines.com/en-UK/biosecurity

Page 7 of 10

A sound biosecurity plan for your barn should include:

• Housing and equipment: Recommended to clean, disinfect and dry all pens and all equipment between batches of pigs or at least once a year.

• Fences: These are the first barrier between your farm and the outside. Proper fences keep wildlife and non-authorized people off your farm.

• Bedding: If you are using bedding material, check with your supplier and store this material properly to avoid contamination with feces of other animals. Remove soiled manure and bedding material as necessary to keep the pen clean.

• Animal health: If possible, obtain a health certificate for your new stock, and avoid bringing in animals if they appear unhealthy. Monitor your herd daily and talk to your veterinarian if you see any signs of disease or sudden changes in mortality.

• Transport systems: Vehicles that go from farm to farm should not get too near your barn. Use signs to re-direct them. Incoming and outgoing pig transport vehicles should be washed, disinfected and dried to avoid contamination.

• Incoming products: Consider asking for the quality control programs used by your feed suppliers. Any product used for your operation (vaccines, disinfectants, needles) must come from reliable providers.

• Rodent and pest control: o If housing animals in a barn, keep areas around your barn free of debris and keep grass

short. o Dispose of pig carcasses in a way that discourages the presence of flies or scavengers.

Acceptable methods include burial, compost and incineration. o Keep feed ingredients in proper storage areas and clean up any spilled feed. o Use traps and baits, keeping record of bait consumption and dead rodents.

• Protocols for visitors and staff: If possible, limit the access of people to your operation. Visitors and staff should wear clean boots and coveralls. Depending on the size of your barn, staff should use foot baths or change their boots as they move from one area to another within the barn.

The Canadian Food Inspection Agency (CFIA) has National Biosecurity Standards for most

livestock commodities. These guidelines are a good place to start when developing a biosecurity

plan for your farm. Animal Handling and Transportation (The benefits of understanding your

pigs)

6. Animal Handling and Transportation (The benefits of understanding your pigs)

Acceptable equipment to use when handling pigs, including a sorting board, rattle/paddle, nylon flag and a plastic ribbon on a

stick. Source: TQA Handbook version 6.

Page 8 of 10

Adequate animal handling starts with the understanding of pig behavior and the appropriate use of suitable tools. In nature, pigs are prey, and they have a herd mentality to protect themselves. Familiarize yourself with their bubble space and how to properly approach them. Below are some basic tools that you may require.

Rattle paddles: plastic sticks containing noise-making pellets to capture the attention of a pig. They can be used also to tap pigs gently, but contact should not be made with pigs’ heads.

Boards: provide a physical and visual barrier for pigs. You should not use this tool to restrain a pig. Boards should be supported on the ground or barn floor, not by using your legs or knees.

Nylon flags: an effective visual stimulus, particularly with larger pigs.

Source: www.grandin.com

Page 9 of 10

7. Code of Practice for the Care and Handling of Pigs

“The Codes of Practice are nationally developed guidelines for the care and handling of farm animals. They serve as our national understanding of animal care requirements and recommended practices and have been developed for virtually all farm animal species in Canada” Requirements – Outline acceptable and unacceptable practices

and are fundamental obligations relating to the care of animals.

Recommended practices – Encourage adoption of practices for continuous improvement in animal welfare.

Review the Code of Practice online or ask Alberta Pork for a hard copy at no cost.

8. Traceability (Ensuring pig movements are recorded)

Swine Traceability is an important animal health and food safety system that enables precise and rapid

emergency response to protect livestock, producers and consumers. Any person in custody of or in care

and control of swine or deadstock of swine is required to comply with both federal and provincial

legislations when moving swine.

Requirements in Alberta’s regulation meet or exceed those in the federal Health of Animals Act. The

Canadian Pork Council (CPC) therefore advises persons in Alberta to comply with Alberta’s regulation.

Alberta Pork is the delegated authority for administration of the Swine Traceability Regulation on behalf

of Alberta Agriculture and Forestry.

Under the provincial Marketing of Agricultural Products Act, anyone in Alberta who has pigs, regardless

of whether for food production or as a companion, must be registered with Alberta Pork.

Swine manifests are to be submitted to Alberta Pork within 48 hours of receipt. If shipping outside of

Alberta, submit within 48 hours of shipping. Upon submission to Alberta Pork, required information will

be uploaded to the national PigTrace system.

Most swine require identification prior to movement. Herd marks (tattoo numbers) are assigned by

Alberta Pork upon registration. The herd mark is associated with specific premises and your Alberta Pork

producer number. See Table 2 below to understand what kind of identification is required for each type

of pig.

Page 10 of 10

Table 2: Herd mark requirements

Movement type No ID Herd mark tattoo

Herd mark spray paint

Herd mark PigTrace tag

Individual ID PigTrace tag

Deadstock ✓ X X ✓ X

Direct to slaughter X ✓ ✓ X ✓

Farm to farm ✓ X X X ✓

Assembly yard to farm X X X X ✓

Auction mart/other X X X ✓ ✓

Imports X X X X ✓

Exports X ✓ X ✓ ✓

See Appendix 3 for Alberta Pork’s producer and premise registration forms. If you require blank swine

manifests or identification tags, contact Christina Quinn, Traceability Coordinator, Alberta Pork by email

at christina.quinn@albertapork.com or phone 780-440-8461.

9. Additional training and certification

Canadian Quality Assurance (CQA®) program and Animal Care Assessment guide (ACA™):

If you want to increase the scale of your production and get a certification in food safety and good practices, you may be eligible to be part of the Canadian Quality Assurance program (CQA®) and Animal Care Assessment guide (ACA™).

CQA® is an on-farm program that assists producers in creating flexible, effective food safety procedures that relate to their specific operation. CQA® is based on the seven basic principles of the internationally recognized HACCP (Hazard Prevention Critical Control Point) model. While the Canadian Quality Assurance (CQA®) manual addresses food safety protocols, the ACA™ guide focuses on animal care practices. contact us at Alberta Pork.

Transport Quality Assurance (TQA) program

The Transport Quality Assurance (TQA) program is designed specifically for those who transport, produce and handle pigs. Most of its principles apply to both large and small hog operations. TQA certification requires official training and evaluation, but you can use the program handbook for the most important information. If you want to be certified in TQA, Alberta Pork can provide you with the training. For more information on quality assurance programs, contact Alberta Pork by email at info@albertapork.com or phone 1-877-247-PORK (7675).

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ou sa

mpl

ing

fo

3.13

50

Durin

g a

deliv

ery

of p

igs t

o yo

ur p

rem

ises,

do

the

truc

k an

d tr

aile

r sto

p at

ano

ther

pig

pr

emise

to d

eliv

er p

igs?

Yes

NoN/

A

3.14

50

Durin

g a

deliv

ery

of p

igs t

o yo

ur p

rem

ises,

are

th

ere

othe

r sou

rces

of p

igs o

nboa

rd th

e sa

me

trai

ler t

hat a

re b

eing

or h

ave

been

del

iver

ed to

ot

her p

rem

ises?

Yes

NoN/

A

Tota

l69

0

3 -B

Bios

ecur

ity

Leve

lLe

vel o

f Ris

kO

UTG

OIN

G P

IG T

RAN

SPO

RT

3.15

50

Are

truc

ks a

rriv

ing

to h

aul p

igs a

way

from

you

r pr

emise

s req

uire

d to

be

clea

ned,

disi

nfec

ted

and

drie

d be

fore

arr

ival

?Ye

sNo

N/A

3.16

50

Do y

ou in

spec

t the

cle

anlin

ess o

f the

truc

k an

d tr

aile

r whe

n it

arriv

es to

hau

l pig

s aw

ay?

Yes

NoN/

A

3.17

50

Are

ther

e BB

Q p

igs/

sow

s fro

m o

ther

pre

mise

s al

read

y on

the

trai

ler w

hen

load

ing

to h

aul p

igs

away

from

you

r pre

mise

s?Ye

sNo

N/A

3.18

50

Are

ther

e m

arke

t hog

s fr

om o

ther

pre

mise

s al

read

y on

the

trai

ler w

hen

load

ing

to h

aul p

igs

away

from

you

r pre

mise

s?Ye

sNo

N/A

Tota

l20

0

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

4 -A

Bios

ecur

ity

Leve

lLe

vel o

f Ris

kPE

RSO

NN

EL a

nd V

ISIT

ORS

4.1

50

Do y

ou h

ave

a po

licy

for d

ownt

ime

and

deco

ntam

inat

ion

if st

aff o

r visi

tors

hav

e be

en in

a

coun

try

outs

ide

Cana

da?

Yes

NoN/

A

4.2

30

Are

ther

e pr

otoc

ols a

nd fa

cilit

ies f

or a

ll tr

affic

(fa

mily

, sta

ff, v

isito

rs a

nd se

rvic

e pr

ovid

ers)

to

chan

ge th

eir f

ootw

ear b

efor

e en

terin

g th

e CA

Z?Ye

sNo

N/A

4.3

40

Are

ther

e pr

otoc

ols a

nd fa

cilit

ies (

Dani

sh E

ntry

de

fined

by

CSHB

) to

ensu

re v

isito

rs (i

nclu

ding

tr

ucke

rs) c

hang

e in

to R

AZ sp

ecifi

c cl

othi

ng a

nd

boot

s prio

r to

ente

ring

the

RAZ?

Yes

NoN/

A

4.4

40

Are

ther

e pr

otoc

ols a

nd fa

cilit

ies (

at m

inim

um -

Dani

sh E

ntry

) to

ensu

re st

aff c

hang

e in

to R

AZ

spec

ific

clot

hing

and

boo

ts p

rior t

o en

try/

re-

entr

y to

the

RAZ?

Yes

NoN/

A

4.5

40

Do y

ou tr

ain

staf

f on

prop

er e

ntry

pro

cedu

res

and

exit

prot

ocol

s for

mov

ing

in a

nd o

ut o

f the

RA

Z?Ye

sNo

N/A

4.6

40

Do y

ou a

udit

to e

nsur

e al

l sta

ff &

visi

tors

are

fo

llow

ing

prop

er e

ntry

pro

cedu

res?

Yes

NoN/

A

4.7

40

Do y

ou h

ave

a po

licy

to p

reve

nt v

isito

rs o

r sta

ff fr

om e

nter

ing

the

RAZ

if th

ey a

re si

ck?

Yes

NoN/

A

4.8

10

Do y

ou h

ave

a de

dica

ted

park

ing

zone

for

vehi

cles

and

visi

tors

arr

ivin

g on

-farm

?Ye

sNo

N/A

4.9

10

Do y

ou h

ave

dedi

cate

d an

d un

idire

ctio

nal

vehi

cle

flow

s on-

farm

? Ye

sNo

N/A

Tota

l30

0

4 -B

Bios

ecur

ity

Leve

lLe

vel o

f Ris

kM

EAT

PRO

DU

CTS

ENTE

RIN

G T

HE

BARN

4.10

40

Do y

ou h

ave

a po

licy

on u

ncoo

ked

or d

ry c

ured

m

eats

ent

erin

g th

e RA

Z?Ye

sNo

N/A

Tota

l4

0

5Bi

osec

urity

Le

vel

Leve

l of R

isk

PEST

S, A

NIM

AL/I

NSE

CTS

VECT

ORS

5.1

30

Plea

se in

dica

te if

any

of t

he fo

llow

ing

farm

an

imal

s are

on

the

prem

ises:

Rum

inan

ts H

orse

s/ D

onke

ys Po

ultr

yOt

her

5.2

30

Is th

e ba

rn d

esig

ned

to li

mit

pest

s and

bird

s en

terin

g th

e RA

Z?Ye

sNo

N/A

5.3

30

Do y

ou h

ave

a ro

dent

and

fly

cont

rol p

rogr

am?

Yes

NoN/

A

5.4

40

Are

farm

/hou

se p

ets a

llow

ed in

and

out

of t

he

RAZ?

Yes

NoN/

A5.

53

0Ar

e th

ere

cats

in th

e RA

Z?Ye

sNo

N/A

5.6

30

Do y

ou h

ave

fenc

ing

to k

eep

larg

e w

ildlif

e (d

eer,

moo

se) o

utsid

e th

e CA

Z?Ye

sNo

N/A

5.7

30

Are

ther

e w

ild o

r fer

al p

igs i

n th

e re

gion

(with

in

10 k

m)?

Yes

NoN/

A

5.8

30

Is th

e RA

Z de

signe

d to

pre

vent

wild

or f

eral

pig

s fr

om e

nter

ing?

Yes

NoN/

ATo

tal

250

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

6Bi

osec

urity

Le

vel

Leve

l of R

isk

FO

MIT

ES (T

ools

, equ

ipm

ent a

nd su

pplie

s),

PHAR

MAC

EUTI

CALS

6.1

30

Are

tool

s, e

quip

men

t and

supp

lies c

lean

ed a

nd

disin

fect

ed p

rior t

o en

try

into

the

RAZ?

Yes

NoN/

A

6.2

30

If co

ntra

ctor

s are

use

d fo

r on-

farm

serv

ices

, do

you

verif

y th

at a

ll eq

uipm

ent b

roug

ht o

n-fa

rm

is cl

ean

and

disin

fect

ed p

rior t

o ar

rival

?Ye

sNo

N/A

6.3

30

Are

med

icat

ion

stor

ed in

a m

anne

r tha

t pr

even

ts c

onta

min

atio

n an

d m

aint

ains

shel

f lif

e?Ye

sNo

N/A

6.4

30

Do y

ou m

ove/

exch

ange

med

icat

ions

, vac

cine

s or

syrin

ges b

etw

een

this

and

othe

r pre

mise

s ho

usin

g pi

gs?

Yes

NoN/

A

6.5

30

Can

barn

clo

thin

g an

d te

xtile

s be

clea

ned

with

out l

eavi

ng th

e RA

Z?Ye

sNo

N/A

6.6

30

Do y

ou b

ring

clot

hing

/tex

tiles

from

out

side

of

the

RAZ

to b

e w

ashe

d in

the

RAZ?

Yes

NoN/

A

6.7

10

Do y

ou h

ave

dedi

cate

d eq

uipm

ent/

tool

s to

be

used

in e

ach

barn

or a

ge g

roup

?Ye

sNo

N/A

Tota

l19

0

7Bi

osec

urity

Le

vel

Leve

l of R

isk

FEED

AN

D B

EDD

ING

7.1

30

Do fe

ed su

pplie

rs fo

llow

a Q

ualit

y As

sura

nce

Prog

ram

?Ye

sNo

N/A

7.2

30

Do b

eddi

ng su

pplie

rs fo

llow

a Q

ualit

y As

sura

nce

Prog

ram

?Ye

sNo

N/A

7.3

30

Do fe

ed d

eliv

ery

truc

ks d

rive

into

the

CAZ

to

unlo

ad?

Neve

rSo

me bi

nsAl

l bins

are i

n the

CAZ

7.4

30

If fe

ed d

eliv

erie

s are

in th

e CA

Z, d

o th

ey

park

/driv

e in

a se

para

te zo

ne th

at is

not

no

rmal

ly u

sed

by p

eopl

e th

at m

ove

in a

nd o

ut

of th

e RA

Z?

Yes f

or al

l bins

For s

ome b

insNe

ver

7.5

30

Is a

ll fe

ed st

ored

to p

reve

nt c

onta

min

atio

n fr

om b

iolo

gica

l or f

orei

gn m

ater

ials?

Yes

NoN/

A

7.6

50

Do y

ou fe

ed p

orci

ne p

rote

in p

lasm

a pr

oduc

ts to

yo

ur p

igs?

Yes

NoN/

A7.

75

0Do

you

feed

oth

er a

nim

al b

ypro

duct

s?Ye

sNo

N/A

7.8

40

Are

you

usin

g st

raw

for b

eddi

ng?

Yes

NoN/

A7.

94

0If

yes,

are

you

mov

ing

it fr

om a

noth

er fa

rm

site?

Yes

NoN/

A

7.10

10

Do y

ou h

ave

dedi

cate

d eq

uipm

ent/

tool

s to

be

used

in e

ach

barn

or a

ge g

roup

?Ye

sNo

N/A

Tota

l34

0

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

8Bi

osec

urity

Le

vel

Leve

l of R

isk

SOLI

D/L

IQU

ID M

ANU

RE /

BAR

N W

ASTE

8.1

40

Are

your

pig

s rou

tinel

y ex

pose

d to

man

ure

from

a fl

ush

gutt

er sy

stem

?Ye

sNo

N/A

8.2

40

Is m

anur

e st

ored

in a

way

that

doe

sn't

cont

amin

ate

the

RAZ

and

CAZ?

Yes

NoN/

A

8.3

40

Is b

arn

was

te st

ored

in a

way

that

doe

sn't

attr

act s

cave

nger

s to

the

RAZ

and

CAZ?

Yes

NoN/

A

8.4

40

Whe

n co

ntra

ctor

s or e

mpl

oyee

s are

rem

ovin

g m

anur

e fr

om st

orag

e, d

o th

ey w

ork

in a

se

para

te zo

ne in

the

CAZ

that

is n

ot a

cces

sed

by v

isito

rs a

nd st

aff t

hat m

ove

in a

nd o

ut o

f the

RA

Z?

Yes

NoN/

A

8.5

40

If co

ntra

ctor

s are

rem

ovin

g m

anur

e, is

ther

e a

requ

irem

ent t

hat t

hey

clea

n (w

ash,

disi

nfec

t, &

dr

y) th

eir e

quip

men

t prio

r to

ente

ring

the

CAZ

afte

r bei

ng in

con

tact

with

oth

er p

igs o

r the

ir m

anur

e?

Yes

NoN/

A

8.6

40

Do y

ou h

ave

your

ow

n de

dica

ted

man

ure

hand

ling

equi

pmen

t?Ye

sNo

N/A

Tota

l24

0

9Bi

osec

urity

Le

vel

Leve

l of R

isk

DEA

D S

TOCK

9.1

50

How

do

you

disp

ose

of p

ig m

orta

litie

s? Co

mpo

st/ b

uria

l/ in

cine

ratio

n w

ithin

CA

Z

Com

post

/ bur

ial/

inci

nera

tion

outs

ide

CAZ

Third

Par

ty (

Non-

Staff

) pick

up O

wn

pick

up to

rend

erin

g

9.2

50

Are

all f

arm

mor

talit

ies s

tore

d in

a c

onta

iner

th

at d

oesn

’t al

low

scav

enge

rs to

acc

ess t

he

carc

asse

s and

car

cass

es d

o no

t con

tam

inat

e fe

ed o

r wat

er u

sed

on y

our p

rem

ises?

Yes

NoN/

A

9.3

50

Are

vehi

cles

use

d to

pic

k up

dea

d st

ock

at y

our

prem

ises d

edic

ated

to y

our f

arm

or p

rodu

ctio

n sy

stem

?Ye

sNo

N/A

9.4

40

If it’

s a th

ird p

arty

pic

kup,

is th

e pi

ckup

loca

tion

with

in th

e CA

Z?Ye

sNo

N/A

Tota

l19

0

10Bi

osec

urity

Le

vel

Leve

l of R

isk

AERO

SOL

CON

TAM

INAT

ION

10.1

50

How

far a

way

is th

e cl

oses

t sw

ine

site?

Less

than

1 km

Betw

een 1

-5 km

More

than

5 km

Tota

l5

0

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

11 -

ABi

osec

urity

Le

vel

Leve

l of R

isk

VET

ERIN

ARY

INPU

T

11.1

40

Does

a li

cens

ed v

eter

inar

ian

reco

mm

end

and

eval

uate

the

swin

e he

alth

risk

of a

ll va

ccin

es

and

med

icat

ions

use

d? Ye

s, fo

r al

l pro

duct

s F

or so

me p

rodu

cts

only

No

vete

rinar

y in

put

Tota

l4

0

11- B

Bi

osec

urity

Le

vel

Leve

l of R

isk

HEA

LTH

MAN

AGEM

ENT

(DIS

EASE

)

11.2

40

Do y

ou p

lace

sick

pig

s in

hosp

ital p

en(s

)? A

lway

s M

ost o

f the

tim

e S

omet

imes

Nev

er

11.3

50

Do y

ou m

ove

sick

or sm

alle

r pig

s int

o an

othe

r ro

om, b

arn

or p

en th

at c

onta

ins y

oung

er

grow

ing

pigs

? A

lway

s M

ost o

f the

tim

e S

omet

imes

Nev

er

11.4

40

Do y

ou h

ave

a m

orta

lity

log?

Yes

NoN/

A

11.5

50

If ye

s, d

o yo

u in

vest

igat

e an

d in

form

you

r ve

terin

aria

n w

hen

mor

talit

y ex

ceed

s ac

cept

able

leve

ls of

pro

duct

ion?

Yes

NoN/

A

11.6

50

Do ro

oms r

un w

ith a

n al

l-in/

all-o

ut in

fa

rrow

ing?

Yes

NoN/

A

11.7

50

Do ro

oms r

un w

ith a

n al

l-in/

all-o

ut in

nur

sery

?Ye

sNo

N/A

11.8

50

Do ro

oms r

un w

ith a

n al

l-in/

all-o

ut in

gro

wer

s?Ye

sNo

N/A

11.9

50

Do b

uild

ings

run

all i

n/al

l out

in fi

nish

ers?

Yes

NoN/

A

11.1

50

Are

room

s or b

uild

ings

was

hed

with

hot

wat

er?

Yes

NoN/

A

11.1

15

0Ar

e ro

oms o

r bui

ldin

gs w

ashe

d w

ith

dete

rgen

t/de

grea

ser?

Yes

NoN/

A

11.1

25

0

Are

room

s or b

uild

ings

disi

nfec

ted

with

di

sinfe

ctan

t app

rove

d by

you

r her

d ve

terin

aria

n?Ye

sNo

N/A

11.1

35

0Ar

e ro

oms o

r bui

ldin

gs d

ried?

Yes

NoN/

A

11.1

41

0Do

you

hav

e de

dica

ted

equi

pmen

t/pr

easu

re

wah

ser t

o be

use

d in

eac

h ba

rn o

r age

gro

up?

Yes

NoN/

A

Tota

l59

0

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Plea

se c

heck

the

choi

ce th

at a

pplie

s the

mos

t to

thes

e pr

emise

s.

Sect

ion

Leve

l of R

isk

Tota

lTo

tal P

oint

s - B

iose

curit

y Le

vels

10.

0039

22A

0.00

Leve

l of R

isk

2B0.

000.

003A

0.00

3B0.

00LO

W

<

120

4A0.

00M

EDIU

M <

=> 1

20-2

604B

0.00

HIG

H

>260

50.

006

0.00

70.

008

0.00

90.

0010

0.00

11A

0.00

11B

0.00

Date

De

scrip

tion

Farm

Nam

eSi

gnat

ure

Nam

eDa

te

Prop

osed

Act

ion

Prod

ucer

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Was the account created in?:

□ New □ Update of Information □ De-activation

□ Hobby □ Independent □ Producer Group □ Colony

CP Tracking # of Package:

Date Package was mailed: YYYY/MM/DD

□ Alberta Pork Emanifest

This Producer Registration Status

This Producer Registration is

Producer Registration Form

Primary Contact Signature Date

Fax E-mail

*E-mail

Business Phone Cell Phone Home Phone

Address

*Cell Phone Home Phone

Would you like to receive (check all that apply): □ Industry Communications □ Canadian Hog Journal

Alberta

Municipal District

*Business or Farm Name

*City or Town

_____________________________________

Registrant

Premises Identification

Additional ContactName

Fax

Would you like to receive (check all that apply): □ Industry Communications □ Canadian Hog Journal

*Business Phone

IN OFFICE USE ONLY *Alberta Pork Producer Number Assigned:

City or Town Province Postal Code

□ The Premises Registration will be Provided by:

Registration Agreement

□ I am Registering the Attached Premises

OR

*Address

Municipal District

Primary Contact*Name

*Postal Code*Province

Alberta

Date

I certify the above information to be accurate and complete and hereby submit this information as required by the Alberta Pork Producers'

Plan Regulation. I agree to notify Alberta Pork of changes to any of this information and to supply production information as required by

Alberta Pork under the Regulation. Fields marked with an (*) indicate which pieces of information will be provided to the Swine Movement

Application (SMA) and the PigTrace database in accordance with the Alberta Swine Traceability Regulation and the Health of Animals Act.

About your privacy: Alberta Pork and its agents retain the information contained in this form in accordance with Alberta Pork's Privacy

Policy and the applicable privacy laws.

□ PigTrace Database

□ AB Pork Database (CRM)

Items Mailed to Producers? □ Producer Package □ Tag Order

Tags From:

Tags To:

Number of Tags:

□ Hog Farm □ Mixed Livestock Farm □ Other: _______________________

□ Assembly Yard □ Processor/Abattoir

□ Farrow to Wean (Market within 1 week of weaning)

□ Nursery (6 Kg to 40 Kg or Wean to Grower)

□ Grow to Finish (30Kg to 80+ Kg)

Premises Relationships (indicate all three)

Operator/Producer: □ Self OR:____________________

Hog Inventory Owner: □ Self OR:____________________

Land/Barn Owner: □ Self OR:____________________

Was the account created in?: □ AB Pork Database (CRM) □ PigTrace □ Alberta Pork Emanifest

Date

*Tattoo *Producer Number

Total Boar(s):

*Alberta Pork Tattoos Assigned:

Please List all Tattoo Numbers Used at this Premises and the Associated Producer Number moving forward :

Primary Contact Signature

*Premises Identification Number (issued by AAF):

Total Boar(s):

□ Farrow to Grow (Farrow to 30 Kg)

Total Weaner(s):Total Sow(s):

Premises Registration Form

Capacities:

Total Sow(s): Total Weaner(s): Total Grower(s): Total Finisher(s):

Premises Details

Registrant

*Name

I certify the above information to be accurate and complete and hereby submit this information as required by the Alberta Pork

Producers' Plan Regulation. I agree to notify Alberta Pork of changes to any of this information and to supply production

information as required by Alberta Pork under the Regulation. Fields marked with an (*) indicate which pieces of information will be

provided to the Swine Movement Application (SMA) and the PigTrace database in accordance with the Alberta Swine Traceability

Regulation and the Health of Animals Act.

About your privacy: Alberta Pork and its agents retain the information contained in this form in accordance with Alberta Pork's

Privacy Policy and the applicable privacy laws.

Current Number of animals on site:

□ Farrow to Finish (Farrow to 80+ Kg)

Total Grower(s):

*Premises Name

Production Information

*Tattoo *Producer Number

Registration Agreement

□ Cattle (Beef or Dairy) □ Poultry □ Horses □ Ilamas □ Goats □ Sheep □ Other: ________________________

□ Wean to Finish (6 Kg to 80+ Kg)

Total Finisher(s):

Only Complete if an update to Pre-existing Tattoos

The Premises Facilities are:

□ New □ Update of Information □ De-activation This Premises Registration is:

*Tattoo *Producer Number

*Tattoo *Producer Number

Quarter Section Township Range Meridian

Other Livestock and Poultry Species on Premises:

Municipal District:

IN OFFICE USE ONLY

□ Other: ______________________

Date

Premises Identification

*This Premises is:

Premises Location

Legal Land Description