Ministry of Agriculture Veterinary & Livestock Division

1. Ministry of AgricultureVeterinary & Livestock Division GAPs in Pig Production Presented by: Trevor George

2. GAPs in Pig Production Questions • Why do people get into Pig Production? • Business • Hobby • Back up plan • Do I have the necessary inputs. E.g. land?

3. GAPs in Pig Production Breeds • Selection of a particular breed of pig is an important factor to be considered. • Some breeds are: • Large White • Duroc • Dutch Landrace

4. GAPs in Pig Production Housing • Structure • Concrete • Wood • Location Nutrition • It is important that the animals receive proper feed to meet the daily requirements to promote a healthy and productive animal.

5. GAPs in Pig Production Heat Detection & Breeding • Signs of Heat • Gestation • Farrowing • Weaning • Slaughter • Please refer to Diagram provided

6. GAPs in Pig Production Good Management Practices • Importance • Factors to consider Parasitism • Internal parasites • External parasites

7. Meat Hygiene &Abattoir Requirements

8. Meat Hygiene & Abattoir Requirements • The safeguarding of a country’s meat supply depends on the diligent implementation of legislation relating to Abattoir construction, operations and meat inspection; along with control of the following: • Chemical and pharmaceutical usage on the farm. • Promotion of high health standards in livestock and general care during transportation and in meat plant lairages.

9. Meat Hygiene & Abattoir Requirements • Ante-mortem examination – to eliminate unfit animals and to make provisions for special Post-mortem examination. • Post-mortem examination of the carcass immediately after slaughter. • High standard of hygiene at all stages, from the farm to the plant – Meat Market, School Meals Programme Plant, Restaurant kitchen and the Consumers house.

10. Meat Hygiene & Abattoir Requirements Transportation & Marketing • Having produced quality livestock in a clean manner, it is necessary to keep them free of contamination from manure and mud during subsequent movement to the point of slaughter. • The importance of careful handling of food animals before slaughter cannot be over exaggerated for unsuitable conditions of transport lead to injury, lameness, suffocation.

11. Meat Hygiene & Abattoir Requirements Contamination • Increase attention have been directed in recent times to the simple methods of assessing the degree and nature of bacterial contamination that may exist on carcasses, walls, floors, equipment and fittings.

12. Thanks for Attention!