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Pork Science Fact Sheets - Pork Food Safety

By the NPB - The following page lists several Fact Sheets on Pork Food Safety produced for pork producers by the National Pork Board, and as published on their PorkScience.org website.

On-Farm Pork Safety     Toxoplasma     This fact sheet provides detailed information on Toxoplasmosis and discusses control strategies to prevent infection     Antimicrobial Resistance and Antibiotic Use in Animals     This fact sheet looks at antimicrobial resistance, offers means of confronting the issue and provides 11 key points to consider.     Basic Guidelines of Judicious Therapeutic Use of Antimicrobials in Pork Production for Pork Producers     This checklist based on the veterinarian’s basic guidelines for judicious therapeutic use of antimicrobials, helps producers ensure proper use of medications.     Basic Guidelines of Judicious Therapeutic Use of Antimicrobials in Pork Production for Swine Practitioners     Geared toward the swine veterinarian, the fact sheet offers guidelines on proper antimicrobial use.     Trichinae     Provides basic information about Trichinae and the Trichinae Herd Certification program. Post Harvest Pork Safety     Employee Involvement in HACCP is as Easy as Who, What, When, Where, Why and How     This fact sheet outlines how employees should be involved in all stages of a successful HACCP program.     Implementing a Recall Program for Small Processors     A recall is a voluntary procedure by a company to remove adulterated products that may pose health hazards to consumers from the marketplace. This fact sheet discusses when a recall should be issued, how to initiate a recall and what affects a recall will have on a business.     Industry Guidelines to Prevent Contamination from Listeria monocytogenes     This fact sheet provides practical guidelines for preventing contamination of products from Listeria monocytogenes, including information on controlling contamination on product surfaces and preventing the growth of the organism in the plant environment.     Introduction to HACCP for Meat and Poultry Processors     The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science-based process control system for food safety. This fact sheet desribes the history of the system and the steps needed to implement HACCP in a processing facility.     Meat Inspection     This fact sheet reviews the meat inspection process and programs.     Meat Plant Sanitation     From the very beginning a plant must be committed to sanitation, beginning with construction of the facility for ease of sanitation through the development of a properly maintained plant sanitation program. This fact sheet reviews important aspects of sanitation a plant must consider in order to sustain profitability and reputation.     Pork Irradiation Project     This fact sheet reviews the advantages of irradiation technology in improving food safety.     Pork Irradiation Safety     This fact sheet provides an overview of irradiation, including a look at research on the technology and potential benefits.     Pre-Shipment Record Review Options for Small Processors     Because many small operations lack the appropriate personnel to conduct HACCP under traditional means, novel approaches are required to meet certain regulatory requirements. This publication describes clarifications of the Final Rule by USDA that give small processors the flexibility to pursue non-traditional avenues of meeting regulatory requirements     Safety of Cured Pork Products     This document talks about methods of curing and residual nitrite use. It also addresses nitrite’s role in human health.     Trichinae     Provides basic information about Trichinae and the Trichinae Herd Certification program.     What Will HACCP Mean to My Business     This fact sheet discusses the impact of HACCP on processors including responsibilities, standard operating procedures and more.

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