<%@LANGUAGE="JavaScript1.3"%> Swine Production Management - Biosecurity Manual - Disposal of dead pigs
   
Swine Production Management - Biosecurity Manual

Disposal of dead pigs

  1. When a dead animal is identified this should be recorded.
  2. The farm manager should decide if a post-mortem examination is required.
  3. The animal should be removed from the house as soon as possible.
  4. The animal should be moved to the perimeter fence dead area.
  5. The dead pig area should be designed as below:


     
  6. Once the dead pigs are removed by the knacker man the dead box should be pressure washed and disinfected.
  7. The dead box should be emptied at least once a week, twice in the summer months.
  8. Cover cuts and abrasions when handling sick or dead pigs.
  9. Always wash your hands after handling sick or dead pigs.
  10. The knacker man's truck must not have any other dead pigs in the lorry prior to arrival. Only reputable knacker men with properly constructed trucks should be utilized.

 

PRODUCTION MANAGEMENT

Biosecurity

Isolation

Farrowing

Breeding

AI

Gestation

Nursery

Finishing

Hospital

Transport

Slaughter

Records

 

A dead box with an on farm lid (raised). The off farm door allows the knackerman access to the dead animals.