Only have owners enter traile ers; have ow wners move pigs to the b back of traileer or gatte for validation personn nel to apply tag or allow w owners to aapply tags under direct supe ervision of vaalidation personnel Provid de and enco ourage the use of boot b bath stationss by all particcipants Equip pment disinfection – o Taaggers and p pliers should d be disinfectted betweenn each use w time for ccleaning o Have multiple e taggers and d pliers available to allow nd disinfection an o Efffective sanittizing solutio ons include SSynergize™, Tek‐Trol®, V Virkon® S, an nd bleach so olutions mixe ed and used according t o label direcction
V Validation pe ersonnel sho ould:
Wear rubber bootts or other footwear thaat can be cleeaned and diisinfected orr dispossable boot covers that are changed between grooups of pigss from differeent premisees Clean and disinfecct hands or w wear disposaable gloves tthat are changed betweeen groups o of pigs from d different pre emises Mainttain vigilance e of biosecurity – if valid dation persoonnel observve sick swinee, take extra precautions to cle ean and disin nfect person nnel and equuipment prio or to processsing the nextt pig Establlish a designated area aw way from alll swine for ddisposable iteems, such ass boot coverrs and glovess, to be colle ected for rem moved
A After the valiidation even nt, it is recom mmended th hat owners::
Isolate e validated p pigs from other swine fo or at least 211 days, care for validated pigs lastt wners Monittor swine daily for signs of sickness; if symptom s appear ow should d consult the eir private veterinary practitioner Clean and disinfecct equipmen nt, clothing, shoes and trrailers dustry to thee best of ourr ability. Why is this important? Protect ourr local pork producers aand pork ind he risk, but reduces thee risk. Be awarre of the facttors and creeate a plan. This cannot eliminate th Fo or additional informatio on visit the N National Porkk Board web bsite at www w.pork.org This informa ation was prrovided to yo ou courtesy o of the Texass Animal Heaalth Commisssion (TAHC) and the Texas Pork Produ ucers Associaation (TPPA)).
www.tah hc.texas.gov 512‐719‐0700
ww ww.texasporrk.org 8800‐501‐76775
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