COREPIG

HACCP* based surveillance and management system - development and evaluation

Based on a literature review as well as on results from the epidemiological study in WP2 HACCP plan will be developed. The plans will focus on piglet health and welfare problems, e.g. high pre- or post weaning mortality, or high incidence of parasites or clinical health problems such as weaning diarrhoea. They will identify animal health and welfare hazards, risk factors and suggest a list of critical control points and corrective actions.

In four partner countries (Denmark, Germany, France and Austria) local teams will be set up consisting of researchers as well as organic farmers. The teams will identify critical levels for the suggested control points. They will also develop the on-farm monitoring system for groups of 8 sow herds in each country. This surveillance programme will thus be implemented and used in 32 sow herds through a 10-month period. During this period, information regarding e.g. parasite infestation, piglet mortality, reproduction and medicine usage will be collected.

The surveillance system will be evaluated based on time required for the monitoring, number of alarms/corrections, and interviews with the participating farmers regarding their experiences with the system.

* HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes. Today HACCP is being applied also to industries other than food.