Sask Pork is holding PigSAFE | PigCARE (PS|PC) Site Manager Training session on September 14th. The number of participants is limited to 5. Site manager training can be done online or in-person. The objective of the training session is to set producers up for their first PS|PC validation.
To register, please contact Ravneet Kaur at 306-343-3502 or rkaur@saskpork.com.
Reminder: deadlines for PigSAFE | PigCARE (PS|PC) programs
With the implementation deadline extended to January 2024, sites that have not yet joined the PS|PC programs can complete full validations on the CQA program for their 2022 validations. These farms must, however, do a Full PS|PC Validation for their 2023 validation. Sites can join the CPE programs earlier than 2023 by doing a Full CPE validation at the time of their anniversary.
AGENDA
8:00 - 8:15am
Introduction, agenda, objectives
8.15 - 10:15am
Part 1: Herd Health Management + Quiz
Part 2: Needles and Injections + Quiz
Part 3: Medicated Water + Quiz
Part 4: Rations and Medicated Feed + Quiz
Part 5: Medication Withdrawal + Quiz
10:15 - 10:30am Break
10:30 -11:00am
Part 6: Barn Sanitation, Pest Management and Domesticated Animals + Quiz
Part 7: Feed and Water Management + Quiz
11:00am - 12:00pm
Part 8: Housing + Quiz
Part 9: The Pigs’ Environment + Quiz
Part 10: Husbandry Practices + Quiz
Part 11: Detection and Care of Sick and Injured Pigs + Quiz
Part 12: Training and Verification + Quiz
12:00 - 1:00pm - Lunch (provided)
1:00 – 4:00pm
Q & A session; Redo quizzes, if applicable
Next steps – Preparing for your first PS|PC Validation
- Document Checklist
- Organizing Mandatory Records and SOP’s
Note: Prior to contacting your validator, please ensure that all your mandatory Records and Standard Operating Procedures (SOPs) are in place. CPC has prepared a PS|PC Producer Document Checklist that summarizes all the mandatory elements of the PigSAFE | PigCARE Programs. We will be covering these components during the meeting.
For a copy of the checklist or for assistance in getting set up, please contact Ravneet Kaur at 306-343-3502 or rkaur@saskpork.com.