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SWAP: Just the facts
Get the basics on the Pork Checkoff Swine Welfare Assurance Program SM
compiled by Christy Couch Lee
Chances are, you’ve heard the chatter about the new Pork Checkoff Swine Welfare Assurance ProgramSM (SWAPSM) that was introduced by the National Pork Board (NPB) this summer. But what’s it all about? And what does it mean for you and your operation?
Anna Johnson, director of animal welfare for the Pork Checkoff, says that this voluntary program serves two functions: education and assessment.
She says it will help you objectively assess and track the welfare of your animals over time; identify management, nutrition, and health issues before they become production or welfare problems; and demonstrate to your customers and the consumer that you are concerned about the welfare of your animals.
Don Buhl, a commercial producer from Tyler, Minn., says he plans to participate to promote a positive view of the industry.
“Producers recognize a disconnect between what we do on a daily basis on our farms and what customers and consumers perceive,” he says. “We need to do a better job of educating [the consumer].”
Kellye Pfalzgraff with Tyson Fresh Meats, agrees.
“I don’t think that many producers will have to change the way they do anything,” he says. “SWAP will just prove that you’re doing the right thing.”
What does it take? To participate in the program, you must prepare. Johnson suggests the following:
1. Get in the know. Get a good understanding of the program, either through on-line resources or through an educator-directed program.
Four booklets should give you insight on what you need to know. They are the Pork Checkoff’s “Swine Welfare Assurance Program: A Program of America’s Pork Producers,” “Swine Care Handbook,” “Pork Quality Assurance ProgramTM,” and “On Farm Euthanasia of Swine – Options for the Producer.”
2. Fill them in. Inform your operation’s caretakers and other required individuals of your intentions to participate in the SWAP program.
3. Gather it up. Be prepared for your on-site assessment by gathering your records that include written animal-health treatment records and policies, production records, written euthanasia records and other standard operating procedures.
4. Make the call. Contact a Certified SWAP Educator (CSE) to do an on-site assessment, and then participate in the assessment.
5. It’s official. The CSE will record the assessment with the NPB as a SWAP Assessed Site.
6. Plan ahead. Set up your next assessment with the CSE. To maintain your SWAP assessed-site status, you must repeat the process at least every three years.
What will be evaluated? The nine Care and
Well-being Principles.
1. Herd health and nutrition. Covers six areas of record-keeping, including: the veterinarian-client-patient relationship; medication and treatment records; herd-health program; mortality; nutritional program; and pigs euthanized.
2. Caretaker training. Focuses on the husbandry skills and training of all caretakers. This section evaluates the operation’s training programs in euthanasia, handling, husbandry and producer/employee career development.
3. Animal observations. Verifies that other aspects of the welfare program are successfully being implemented. Includes daily observations, animal assessments, swine behavior and social contact between the animals.
4. Body condition score. Determines the adequacy of the operation’s nutrition program.
5. Euthanasia. Evaluates the timeliness, methods and use of functional equipment for the euthanasia action plan.
6. Handling and movement. Evaluates the proper handling, facility considerations and equipment used to move animals at the operation.
7. Facilities. Ventilation, heating and cooling, physical space, pen maintenance, feeder space, and water and hospital pen availability are assessed.
8. Emergency support. Evaluates the working emergency support system and written action plan for emergencies.
9. Continuing assessment and education. Helps to improve management and welfare skills.
Where does it stand? Johnson says that as of the end of October, CSEs were continuing to be trained, and the first group of producers had completed and registered their assessments.
To locate a CSE in your area, receive copies of the preparation materials or simply learn more, log onto www.porkboard.org or call the Pork Checkoff Service Center at 1-800-456-PORK.
