Angel-Magno-PPT.pptxnanannsnjsjsjsjsjsjd

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FARROWING:
? “Farrowing” refers to the process of a sow
giving birth to piglets.
? It's a crucial stage in swine production as it
directly impacts the success of the entire
herd.
? A successful farrowing period leads to
healthy piglets, high survival rates, and
ultimately, a profitable operation.
? Importance:Help us to develop management
plans to improve the likelihood for live born
piglets.
2

RE-FARROWING PREPARATION
OW PREPARATION:
?Ensure adequate nutrition with
increased energy and protein to
support milk production.
?Provide a comfortable and clean
housing environment with proper
temperature and ventilation.
?Implement a comprehensive
health management program
including vaccinations and parasite
control.

FARROWING CRATE PREPARATION:
?Thoroughly clean and disinfect
the farrowing crate to minimize
disease risk.
?Provide a comfortable and
absorbent bedding material
(straw, wood shavings, etc.).
?Ensure all necessary equipment
is in place (heat lamps, waterers,
feeders).

FARROWING ASSISTANCE:
5
? Observation and Monitoring:
? Recognize signs of labor and imminent farrowing
(restlessness, vocalization, udder swelling).
? Monitor the sow's behavior and health for any
complications
? Assistance During Farrowing:
? Provide a clean and dry environment for the piglets.
? Assist with piglet delivery if necessary (ensure
proper positioning and breathing).
? Ensure all piglets are breathing and healthy.

POST FARROWING CARE:
?Piglet Care:
? Administer iron injections to prevent
anemia (typically within 24 hours of
birth).
? Perform tail docking and teeth
clipping to reduce aggression and
injuries.
? Ensure piglets have access to
colostrum (first milk) for essential
antibodies and nutrients.
?Sow Care:
? Provide postpartum recovery support
with adequate nutrition and rest.
? Monitor for complications like
mastitis inflammation of the udder or

HYGIENE AND BIOSECURITY:
7
?Maintaining a Clean and
Safe Environment
? Hygiene is crucial to prevent
disease transmission and
ensure piglet health.
? Implement strict sanitation
practices for the sow and
piglets, including regular
cleaning and disinfection.
? Maintain biosecurity measures
to prevent the introduction of
pathogens from outside
sources.

ENVIRONMENTAL CONTROL:
8
??Creating the Right Environment
for Success
?Control temperature to ensure the
sow and piglets are comfortable
(ideal temperature range: 65-75°F).
?Maintain proper ventilation to
ensure good air quality and prevent
ammonia buildup.
?Manage lighting and noise levels to
minimize stress and promote piglet
growth.

NUTRITION AND FEEDING:
9
Feeding for Optimal Growth and
Milk Production:
?Provide the lactating sow with a high-
quality diet rich in energy and protein to
support milk production.
?Implement feeding strategies to optimize
milk production and piglet growth.
?Ensure piglets have access to colostrum
and milk for proper nutrition.

HEALTH MANAGEMENT
10
??Preventing and Managing
Health Issues:
?Be aware of common diseases and
health challenges during farrowing
(e.g., mastitis, scours, anemia).
?Implement vaccination and parasite
control programs to prevent disease
outbreaks.
?Establish a system for early detection
and treatment of health issues in both
sows and piglets.

RECORD KEEPING AND MONITORING
11
? ?Tracking Progress and Identifying
Opportunities:
? Maintain accurate records of sow and piglet
health, performance, and management
practices.
? Monitor sow and piglet health and
performance to identify areas for
improvement.
? Use data to make informed decisions and
optimize farrowing management.

CONCLUSION:
12
? Key Takeaways for Successful
Farrowing Management:
? Proper management during farrowing is
essential for a successful swine
operation.By implementing the
strategies discussed, you can increase
piglet survival rates, improve sow health,
and enhance overall herd performance.

Angel-Magno-PPT.pptxnanannsnjsjsjsjsjsjd

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Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption. From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing. Clean Milk Production Practices Source Hygiene and Preparations Check for mastitis with a strip cup or any other method. Isolate sick animals and milk them last (Their milk should not be mixed with good milk). Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth. Always groom and cut the hair around the under. Dispose fore-milk Tie tails of troublesome animals when milking. Milker’s Hygiene Milker should: – Be healthy and clean Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair) Avoid smoking during milking time. Be quick and efficient Milk continuously (no interruptions). Milking Environment The shed can be permanent or movable Where possible provide a cement floor for easy and proper cleaning. Water should drain easily and away from the shed Provide a clean feed trough, water trough and protected store. There should be a good source of water nearby The shed should be located away from bad smells and odours It should be cleaned after every milking Livestock should not have access to the shed during the day Utensils a. Types Use seamless utensils preferably aluminium or stainless steel Use cans, sufurias or metal buckets in milking Provide a good washing place Washing procedure Rinse excess milk with cold and clean water Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent Rinse with cold water and place the utensils to dry on a rack upside down during the day. c. Storage Utensils should be stored at night in a safe and clean place, which is well ventilated. Milking a. Preparation Do not excite the animals Regularize milking intervals b. Method Squeeze the teat and do not pull. All milk should be got from the under i.e. avoid incomplete milking Use a teat dip after milking Milk Handling a. Filtering Use a white filter cloth Filter immediately after milking Disinfect, wash and dry the filter cloth after use b. Storage Store milk in cool and clean place The room used to store milk should without other materials such as chemicals and should also be lockable. c. Marketing or Disposal Milk should be delivered to the market as soon as possible It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.

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1586524447FOOD_SAFETY_AND_HYGIENE_MPH_2013-EHS701_(2).pptPriyankaSharma89719

This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.

Introduction to Quantity Cookery.pptxSandreWaldenSCSC

Quantity food production aims to safely serve meals to large groups of people in a cost effective manner while maintaining nutrition quality. The objectives are to serve food safely by preventing biological, physical and chemical contamination; retain nutrients by proper storage, minimal cooking and cutting techniques; enhance appearance through garnishing; develop flavor through combining ingredients; improve digestibility by preparing foods in ways that require less chewing; and adjust to budget requirements such as using one-dish meals. Food can become contaminated at multiple stages from farm to table so all players in the food chain must employ safety measures.

Food Safety, recent concerns, emerging diseases, gm foods.pptxhennakm2112

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This document discusses the importance of biosecurity in poultry production and outlines best practices for an effective biosecurity program. It emphasizes that biosecurity must be integrated into farm management from the beginning of the production process. The document then details specific biosecurity measures that should be implemented regarding farm location, access control, sanitation, pest control, food/water quality, house access, cleaning and disinfection, and validation of the overall program. Regular training, monitoring and audits are also recommended to ensure strict adherence to biosecurity protocols.

Dr. James A. Roth - Evolution of Biosecurity – Recommendations for the Secure...John Blue

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Clean milk productionraoof pattoo

Clean milk production is important for dairy farmer profitability. It involves collecting milk from healthy cows in a clean environment to minimize contamination. Key steps include proper animal housing and hygiene, milker hygiene, cleaning milking equipment, rapid cooling of milk, and disinfecting cow udders before milking. This reduces bacterial growth and allows for safe human consumption and production of high quality dairy products.

Clean milk productionraoof pattoo

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Q fever is a zoonotic bacterial infection caused by Coxiella burnetii that is distributed worldwide. It mainly affects people exposed to livestock like cattle, sheep and goats. The bacteria is shed in feces, urine and birthing fluids of infected animals. People typically contract Q fever through inhalation of contaminated dust. The incubation period is usually 2-3 weeks. Clinical symptoms include fever, chills, headache and pneumonia-like illness. Treatment involves prolonged doses of doxycycline. Preventive measures center around pasteurizing milk, sanitary livestock housing and vaccination of at-risk workers.

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The document discusses preharvest food safety and security. It summarizes a meeting of professionals who discussed current preharvest food safety practices, problems caused by pathogens on farms, research needs, and communication priorities. Key topics included the diversity of food production environments; surveillance and risk assessment of foodborne pathogens; incentives for improving safety practices; and the role of trade in affecting practice changes. Research needs focused on detection methods, understanding impacts of illnesses, and microbial ecology/interactions on farms.

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1. MANAGEMENT DURING FARROWING

2. FARROWING: ? “Farrowing” refers to the process of a sow giving birth to piglets. ? It's a crucial stage in swine production as it directly impacts the success of the entire herd. ? A successful farrowing period leads to healthy piglets, high survival rates, and ultimately, a profitable operation. ? Importance:Help us to develop management plans to improve the likelihood for live born piglets. 2

3. RE-FARROWING PREPARATION OW PREPARATION: ?Ensure adequate nutrition with increased energy and protein to support milk production. ?Provide a comfortable and clean housing environment with proper temperature and ventilation. ?Implement a comprehensive health management program including vaccinations and parasite control.

4. FARROWING CRATE PREPARATION: ?Thoroughly clean and disinfect the farrowing crate to minimize disease risk. ?Provide a comfortable and absorbent bedding material (straw, wood shavings, etc.). ?Ensure all necessary equipment is in place (heat lamps, waterers, feeders).

5. FARROWING ASSISTANCE: 5 ? Observation and Monitoring: ? Recognize signs of labor and imminent farrowing (restlessness, vocalization, udder swelling). ? Monitor the sow's behavior and health for any complications ? Assistance During Farrowing: ? Provide a clean and dry environment for the piglets. ? Assist with piglet delivery if necessary (ensure proper positioning and breathing). ? Ensure all piglets are breathing and healthy.

6. POST FARROWING CARE: ?Piglet Care: ? Administer iron injections to prevent anemia (typically within 24 hours of birth). ? Perform tail docking and teeth clipping to reduce aggression and injuries. ? Ensure piglets have access to colostrum (first milk) for essential antibodies and nutrients. ?Sow Care: ? Provide postpartum recovery support with adequate nutrition and rest. ? Monitor for complications like mastitis inflammation of the udder or

7. HYGIENE AND BIOSECURITY: 7 ?Maintaining a Clean and Safe Environment ? Hygiene is crucial to prevent disease transmission and ensure piglet health. ? Implement strict sanitation practices for the sow and piglets, including regular cleaning and disinfection. ? Maintain biosecurity measures to prevent the introduction of pathogens from outside sources.

8. ENVIRONMENTAL CONTROL: 8 ??Creating the Right Environment for Success ?Control temperature to ensure the sow and piglets are comfortable (ideal temperature range: 65-75°F). ?Maintain proper ventilation to ensure good air quality and prevent ammonia buildup. ?Manage lighting and noise levels to minimize stress and promote piglet growth.

9. NUTRITION AND FEEDING: 9 Feeding for Optimal Growth and Milk Production: ?Provide the lactating sow with a high- quality diet rich in energy and protein to support milk production. ?Implement feeding strategies to optimize milk production and piglet growth. ?Ensure piglets have access to colostrum and milk for proper nutrition.

10. HEALTH MANAGEMENT 10 ??Preventing and Managing Health Issues: ?Be aware of common diseases and health challenges during farrowing (e.g., mastitis, scours, anemia). ?Implement vaccination and parasite control programs to prevent disease outbreaks. ?Establish a system for early detection and treatment of health issues in both sows and piglets.

11. RECORD KEEPING AND MONITORING 11 ? ?Tracking Progress and Identifying Opportunities: ? Maintain accurate records of sow and piglet health, performance, and management practices. ? Monitor sow and piglet health and performance to identify areas for improvement. ? Use data to make informed decisions and optimize farrowing management.

12. CONCLUSION: 12 ? Key Takeaways for Successful Farrowing Management: ? Proper management during farrowing is essential for a successful swine operation.By implementing the strategies discussed, you can increase piglet survival rates, improve sow health, and enhance overall herd performance.

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