U.S. pork producers recognize our obligation to build and maintain the trust of customers and the public
in our products and our practices.
To promote confidence
in what we do and how we do it, we affirm the following
ethical principles:
Produce Safe Food
• Use management practices consistent with producing
safe food
• Manage the health of the herd to produce safe
food
• Manage technology to produce safe food
Protect and Promote Animal Well-Being
• Provide feed, water and an environment that
promotes the well-being of our animals
• Provide proper care, handling and transportation
for pigs at each stage of life
• Protect pig health and provide appropriate
treatment, including veterinary care when needed
• Use approved practices to euthanize, in a
timely manner, those sick or injured pigs that fail
to respond to care and treatment
Ensure Practices to Protect Public Health
• Use management practices consistent with producing
safe food
• Manage the use of animal health products to
protect public health
• Manage manure and air quality to protect public
health
Safeguard Natural Resource in all of Our Practices
• Manage manure as a valuable resource and use
in a manner that safeguards air and water quality
• Manage air quality from production facilities
to minimize the impact on neighbors and the community
• Manage our operations to protect the quality
of natural resources
Provide a Work Environment that is Safe and Consistent
with Our Other Ethical Principles
• Provide a work environment that promotes the
health and safety of employees
• Educate employees on the Ethical Principles
for U.S. Pork Producers and prepare them to meet their
obligations consistent with these principles
• Provide a work environment where employees
are treated fairly and with respect
Contribute to
a Better Quality of Life in Our Communities
• Recognize that being welcomed and appreciated
by the community is a privilege that must be earned
and maintained
• Acknowledge that our practices affect the
trust our community has in pork production and our
operations
• Operate in a manner that protects the environment
and public health
• Play an active role in helping to build a
strong community
• Acknowledge community concerns and address
them in an honest and sincere manner
A thorough analysis and description of your individual operation and sites, careful planning for each possible emergency scenario, and ongoing maintenance and training before an emergency are all critical steps to effectively handle an emergency situation.
This tool will walk you through the process of building a customized Emergency Action Plan. Complete the information in each field provided to create a customized plan for your operation. When you have completed your Emergency Action Plan, you will have the opportunity to print a hard copy (or copies) and to save an electronic copy of it as well.
Biosecurity Signage
Order your free biosecurity signs by phone 1-800-537-7675 or by email mnpork@mnpork.com When ordering online, include your name, mailing address, quantity, and telephone number, should we have questions.
Dowload, order tby phone 1-800-537-7675 or by email mnpork@mnpork.com. When ordering online, include your name, mailing address, quantity, and telephone number, should we have questions.
The University of Minnesota publication, The “Other Fertilizer” The Economic Value of Swine Finishing Manure, helps pork producers calculate the value of manure as a fertilizer replacement
Manure Pumping Warning Tags
Order your tags by phone 1-800-537-7675 or by email mnpork@mnpork.com When ordering online, include your name, mailing address, quantity, and telephone number, should we have questions. The heavy, cardstock tags have a metal grommet with an elastic string that easily slips onto door handles. Simply write the start date and time, end date and time, and contact information on the tag using a marker or pen. When pumping is in progress, the tags should be visible on all barn entrances as a warning to keep out of the facility.
Pork Checkoff educational materials for owner/operators, niche producers, stockpersons, production managers, human resource and business managers, and youth can be ordered on-line at www.pork.org/Producers/resources/index.html or by calling the Pork Checkoff Service Center at (800) 456-7675, or the Minnesota Pork Board office at (800) 537-7675.
Production and Management Systems
Part of Manager Series CD/DVD
Troubleshooting Guide for Pork Production
Part of Production Series CD/DVD
Pig Husbandry
Farrowing Management
Grower-Finisher Management
Nursery Management
Breeding & Gestation Management
Symbol III Poster
Symbol III Brochure
Hogs Your Way
Human Resource and Business Management
Part of Manager Series CD/DVD
Financial Analysis Tool
Human Resources Management
Part of Production Series CD/DVD
Swine Caretaker
Pork Quality
Swine Nutrition and Pork Quality
Swine Handling for Transporters
Transport Quality Assurance Program Book (English)
Transport Quality Assurance Program Book (Spanish)
System for Assuring Pork Quality
Formulating Farm Specific Swine Diets
Pork Safety
Mixing Medicated Feed for Pigs
Medication Handling and Storage
HACCP Orientation
One is Too Many laminated wall chart
One is Too Many brochure
Salmonella in the Pork Production Chain
Basic Guidelines of Judicious Use of Antimicrobials
How Do Violative Residues Happen in Swine?
Pork Quality Assurance Plus
Pork Quality Assurance Plus (Spanish)
Swine Health
Part of Production Series CD/DVD
Biosecurity in Pork Production
Swine Disease Recognition & Treatment
PCVAD Porcine Circovirus Associated Diseases
PRRS Compendium, Producer Edition 2003
Security/Biosecurity Packet (English/Spanish)
Use of Rodenticide Baits Poster
Bait & Switch Poster
Take Care Antibiotics Brochure
Take Care Antibiotics Manual
Rodent Control Techniques
Rodent Control for the Pork Industry
Overview of Rodent Control Fact Sheet
Breeding and Genetics
Gilt Selection Guide (Poster set of 3)
Gilt Selection Pocket Guide
Animal Behavior and Well-being
Part of Manager Series CD/DVD
Sow Housing Alternatives Calculator
Part of Production Series CD/DVD
On-Farm Euthanasia of Swine
Effective Handling of Pigs
Swine Handling for Pork Producers (English)
Swine Handling for Pork Producers (Spanish)
Animal Ethics Fact Sheet
Code of Practice Fact Sheet
Swine Stress Fact Sheet
Welfare During Transport Fact Sheet
Sows and Space
Neonatal Management Practices Fact Sheet
Sow Body Condition Scoring Guidelines
On Farm Euthanasia of Swine
Swine Care Handbook
Animal Handling
Environmental Stewardship
Comprehensive Nutrient CD
(Environmental Teaching Curriculum)
Air Management Practices Assessment Tool (web based)
To order materials for writing an Emergency Action Plan, call the Minnesota Pork Board office at (800) 537-7675. An emergency action plan provides pork producers specific information on what steps to take should a livestock facility accident or emergency occur. An emergency action plan is not a regulatory mandate, but it should be considered an important safety tool for pork operations. A well written plan can reduce the severity of an emergency, decrease risk to humans and animals, lower economic loss, and lessen or prevent environmental damage.
An emergency action plan includes:
details on preventing an accidental manure release and/or environmental contamination
detailed maps of the livestock sites and manure application fields
list of emergency telephone numbers and contact names to post by the telephone
an action plan for site clean-up
Fact Sheets
Pork producers can order fact sheets through the Pork Checkoff Service Center at (800) 456-7675 or download the fact sheets at www.pork.org/porkscience. Fact sheets are written to provide pork producers useful and concise information on current industry topics. Fact sheet topics include animal welfare, public health, worker safety, public health, pre-harvest pork safety, post-harvest pork safety, and animal science.
Mailing Labels
County pork association requests for mailing labels should be made at least one week in advance by calling the Minnesota Pork Board office at (800) 537-7675. The Minnesota Pork Board office provides the leadership of county pork producer association with their county membership list and mailing labels. These mailing lists are not made available to anyone but county association leadership.
Niche Pork Marketing
More information on niche pork markets is available by calling the Pork Checkoff Service Center at (800) 456-7675 or at www. nichepork.org. The Pork Checkoff-supported website, www.nichepork.org, connects consumers and other pork buyers who seek specialty pork products with pork producers. Pork producers who market outside the traditional commodity channels can be included on the Pork Checkoff niche marketing database.
No-Trespass/Biosecurity and Manure Storage Signs
Contact the Minnesota Pork Board office at (800) 537-7675 to order free signage. Minnesota pork producers who post their driveway entrances with “Do Not Enter” signs will have legal protection against trespassing. The signs discourage trespassing and remind farm visitors that swine operations have biosecurity practices in place to help prevent disease transmission. The biosecurity signs are white with red and black lettering, are made of polyethylene and measure 18-inches in height by 12-inches in width. The signs have two die-cut holes for mounting and the ink resists sun fading. The Minnesota Pork Board also has 8-inch by 11-inch manure storage area warning decals available at no cost to producers.
Manure Application & Transfer Forms
To order free manure application and transfer forms, and tab sets for organizing manure management plans, contact the Minnesota Pork Board at (800) 537-7675. The information that producers enter on the manure application and transfer forms should meet Minnesota Pollution Control Agency recordkeeping requirements. The forms are designed to provide duplicate copies and are available in pads of 25. To be eligible for a 21-day hydrogen sulfide exemption while agitating and applying manure, the MPCA must have the notification form on file.
Ordering County Hog Show Plaques
County pork producer associations can order their plaques directly from AAA Awards at (651) 714-0766. The Minnesota Pork Board will pay for two plaques that county associations can award at their local live show or carcass contest. AAA Awards will bill the Minnesota Pork Board directly for the two plaques.
Pork Checkoff Service Center
Producers can order educational materials, check hog markets and find their PQA status by calling the Pork Checkoff Service Center. The Pork Checkoff Service Center is available to pork producers Monday through Friday, 7 a.m. to 5 p.m. The toll free number is (800) 456-7675.
Pork Gift Certificates
To order pork gift certificates, call the Minnesota Pork Board office at (800) 537-7678. Pork gift certificates can be purchased in various dollar amounts and are redeemable at grocery stores, restaurants, locker plants, and direct marketers. The gift certificates are treated just like a check and make a great gift.
Swine Care Handbook
The handbooks are available at no cost to pork producers by calling the Minnesota Pork Board at (800) 537-7675. This science and research-based handbook provides pork producers with guidelines for maintaining and improving swine welfare and health. The handbook includes detailed information on: Pork Producers Code of Practice, Husbandry, Systems Management Practices, Environmental Management, Facilities and Equipment, Feeding and Nutrition, Herd Health Management.
Download pdf file or call the Minnesota Pork Board at (800) 537-7675 for program guide. The Take Care – Use Antibiotics Responsibly program guides producers and veterinarians on the responsible use of antibiotics. Prudent antibiotic use can enhance animal health while protecting public health. The Take Care program consists of Responsible Use Principles and Guidelines, to help evaluate the need for antibiotics and then assure its appropriate use.
Transport Quality Assurance(TQA)
For TQA certification training information, call the Pork Checkoff Service Center at (800) 456 -7675 or contact the packer where hogs are delivered. TQA is a quality assurance program designed specifically for transporters of pigs. The TQA session educates truckers on the importance of proper handling, loading and transporting of pigs, with special attention to biosecurity, animal welfare and pork quality. The training provides ways to reduce the stress of pigs, how to load in extreme weather conditions, techniques to handle downers and slows, recognizing pigs’ flight zones and points of balance, proper biosecurity procedures, and equipment and truck cleaning.
Minnesota pork producers who are trained Operation Main Street (OMS) speakers help communicate the positive economic, employment and environmental contributions of Minnesota’s pork industry. OMS presenters typically speak to civic groups such as Chamber of Commerce, Rotary, Kiwanis and Lions clubs.
More information on niche pork markets is available by calling the Pork Checkoff Service Center at (800) 456-7675 or at 
Download pdf file or call the Minnesota Pork Board at (800) 537-7675 for program guide. The Take Care – Use Antibiotics Responsibly program guides producers and veterinarians on the responsible use of antibiotics. Prudent antibiotic use can enhance animal health while protecting public health. The Take Care program consists of Responsible Use Principles and Guidelines, to help evaluate the need for antibiotics and then assure its appropriate use.
For TQA certification training information, call the Pork Checkoff Service Center at (800) 456 -7675 or contact the packer where hogs are delivered. TQA is a quality assurance program designed specifically for transporters of pigs. The TQA session educates truckers on the importance of proper handling, loading and transporting of pigs, with special attention to biosecurity, animal welfare and pork quality. The training provides ways to reduce the stress of pigs, how to load in extreme weather conditions, techniques to handle downers and slows, recognizing pigs’ flight zones and points of balance, proper biosecurity procedures, and equipment and truck cleaning.
