About Us

About the Pork 360 Quality assurance & traceability programme

South African Pork and Quality Assurance
and Traceability Standards
(Pork 360)

1

Health

The health status of the South African pig industry is of vital importance to the survival of the industry and its role players at large. For this reason, the pig industry has realised the importance of strict biosecurity on farms as a fundamental departure point towards a respectable health status in their industry.

2

Biosecurity

SAPPO and pig veterinarians have put much effort into an educational drive to ensure that all piggeries comply with a number of minimum biosecurity measures. However, the message is clear: producers not adhering to minimum biosecurity will in future probably not be compensated.

Read More

3

Consumers

Modern consumers want products that are: affordable and acceptable, of high quality, healthy, welfare friendly, emotionally acceptable, convenient and safe.

4

Retailers

Retailers are embracing consumerism and corporate social responsibility by offering a wide range of quality assured products that are produced according to standards ranging inter alia from: good agricultural practices (GAP), good manufacturing practices (GMP), to HACCP (Hazard Analysis and Critical Control Points), traceability, organically produced, welfare and environmentally friendly.

5

SAPPO

In conjunction with key players in the pig industry (producers, abattoirs, processors, retailers and pig veterinarians), the South African Pork Producers Organisation (SAPPO) has taken biosecurity and consumerism into consideration and developed quality assurance and traceability standards for the South African Pig Industry. The quality assurance scheme for the pork industry is known as Pork 360.

6

Accreditation

Pork 360 has been internationally accredited through ISC certification. No producer can implement and / or partake in the system without compliance to at least the following:

  • Employ or having an accredited veterinary consultant who, in turn, regularly visits, advises, and evaluates the farm and production processes.
  • Having developed in-house Standard Operating Procedures (SOPs) as specified in the Pork 360 standards.
  • Comply with the Pork 360 standards, verified by an independent auditing process.

Modern consumers want products that are: affordable and acceptable, of high quality, healthy, welfare friendly, emotionally acceptable, convenient and safe

WHY PORK 360?

Pork 360 certification is the guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. Producers participate in the system by choice. Pork 360 is administrated by the national body, South African Pork Producers Organisation (SAPPO). The quality assurance scheme for the pork industry is known as Pork 360 and producers who participate enter into a contract with SAPPO. SAPPO has processes in place to determine the needs and requirements of its customers and stakeholders and to translate these into its offering in terms of product and services.

Pork 360 certification ensures that producers meet the increasing demand for food safety by retailers and consumers. A further result is that producers save in feed and medicine usage as the intensive monitoring of their production systems ensures that wastage is avoided and those opportunities for improvement in their production systems are continuously being identified. On-farm systems, practices and documentation are continuously audited. The system also ensures biosecurity of the highest standards on pig farms, minimising the spreading of diseases.

PORK 360's MISSION

To provide high quality pork and pork products to the marketplace. Pork 360 also gives the assurance that its pig farms and abattoirs are certified against comprehensive standards relating to food safety, environment, welfare and bio-security.

PORK 360 PROGRAMME: THE AUDIT FRAMEWORK

One of the dynamic aspects of the Pork 360 standards is the fact that it is self-regulatory in the sense that dynamic changes and improvements are continuously made to the standards.  The programme consists of minimum standards, which are audited as depicted in the objectives table below.

12 Objectives

Currently there are 12 Objectives
Each Objective has its own standards and compliance criteria

1. Access control

  • Fencing
  • Signage
  • Human access
  • Vehicle access
  • Animal access & animal identification

2. Sanitary and hygeine requirements

  • Houses and pens cleaning procedures
  • Records & products
  • Disposal
  • Post mortem facilities
  • Dead animal disposal

3. Employees

  • Health plan
  • Worker facilities
  • Worker ablution facilitie
  • Worker health

4. Medication & vaccines management

  • Storing
  • Records
  • Reconciliation of issued medications
  • Withdrawal period
  • Injections
  • Needle hygiene
  • Syringe hygiene

5. Pest control

  • Pest(s) plan
  • Records
  • Substances

6. Waste management

  • Risk
  • Environment

7. Feeding and feed quality

  • Feed quality
  • Feed monitoring
  • In-feed medication
  • Water

8. Transport

  • Loading and transport
  • Vehicles
  • Vehicle hygiene

9. Housing

  • Farm plan
  • Building identification, housing & care

10. Maintenance

  • Routine maintenance of all equipment and structures as per routine maintenance schedule
  • Emergency repairs in case of breakdowns

11. Management and care

  • Marketing of pigs & age at marketing
  • Sick pigs
  • Euthanasia
  • Emergency slaughtering

12. Measuring & monitoring

  • Calibration of medication weighing equipment

Organisational Structure

Certified members and producers

Pork producers are organised into provincial structures (provincial pork producers’ organisations), which all have representatives on the national body, the South African Pork Producers’ Organisation (SAPPO). Provincial organisations have independent authority with regard to provincial matters, while SAPPO is responsible for matters of national interest.

 

SAPPO

South African Pork Producers Association
Tel: 012 361 3920
email: info@sapork.com

ECPPO

Eastern Cape Pork Producers
Tel: 012 361 3920
email: info@sapork.com

FFPPA

Free State Pork Producer's Association
Tel: 012 361 3920
email: info@sapork.com

KZNPPO

KwaZulu-Natal Pork Producers Organisation
Tel: 033 342 8592
email: kznppo@futurenet.co.za

PPP

Premier Pork Producers
Tel: 012 361 3920
email: guzette@sapork.com

WCPPA

Western Cape Pork Producers' Association
Tel: 021 860 3800
email: johan@awk.co.za

The Pork 360 Programme takes place under the auspices of the South African pork producer's organisation (SAPPO)

About SAPPO

The South African Pork Producers’ Organisation (SAPPO) is the mouthpiece of commercial pork producers in South Africa. The organisation serves the South African pork producer by participating and co-operating within the organised agricultural fraternity. SAPPO also liaise with various sectoral organisations, role-players within the supply chain of the meat industry, the government and international interest groups on behalf of pork producers. The organisation facilitates, represents and supports all South Africa’s pig farmers in their quest for profitability and sustainability. Read more

SAPPO’s functions are structured in terms of portfolio committees, each specialising and taking responsibility for specific issues. There are portfolio committees for animal health, promotions, emerging farmers, statistics, industry protection, research, communication and information.

The south african pork industry

The South African pork industry, however small, is dynamic, well organised, and compares favourably to the rest of the world in terms of production figures.

The 230 South African pork producers manage 110 000 sows and produce over 200 000 ton of pork annually. Units vary from small farms with 50 sows, to larger units with 2000 sows or more.

As is the case in the rest of the world, the trend in South Africa is for units to increase in size, with smaller units being absorbed into the bigger ones. Many of the bigger producers are involved in major expansion operations.

In total, 2.7 million pigs are slaughtered every year, of which 55% is channelled to fresh meat markets and 45% to the processing sector. The average South African consumes 4.2 kg of pork per annum.

The outbreak of PRRS and CSF (exotic diseases of pigs) in South African herds almost a decade ago made animal health a priority for South African producers as in the rest of the world. Eradication of these diseases cost the government and SAPPO millions of South African Rands.

How to Apply

After negotiations with the government, pork producers participating in SAPPO's compartmentalisation system were allowed to resume exports of pork, clearly demonstrating the benefits of the compartments. The system aims to keep these highly infectious diseases from South African pig herds and is conducted in cooperation with the national animal health authorities. The compartments present a disease-control mechanism and will ensure that in the event of an exotic-disease outbreak in the country the risk of the disease spreading among South African herds is limited. The national veterinary authorities will then also be able to certify the compartments as disease free. This may ensure the continuation of exports.

FARMERS

[ 1 ]

Obtain a copy of the current pork 360 standards by clicking on the following link.

DOWNLOAD

Or contact SAPPO offices, health@sapork.com, 012 361 3920 to be sent a copy

[ 2 ]

Obtain a copy of the application form by clicking on the link below:

HO-05

Or contact SAPPO offices, health@sapork.com, 012 361 3920 to be sent a copy

[ 3 ]

Appoint an internal auditor to guide you through the process of getting your farm compliant. This will include developing management documents (SOP's), registers and training of employees on all relevant aspects. To obtain a list of accredited Pork 360 Internal Auditors please click here. Once the internal auditor is comfortable that the farm is ready for an audit, please contact SAPPO offices and request an Accreditation (External) Audit.

[ 4 ]

SAPPO will appoint an external auditor who will contact you to arrange a suitable date to visit the farm.

[ 5 ]

Costs: internal auditors’ costs are negotiated between the applicant and the auditor. Accreditation audit costs that SAPPO charge will be provided on request.

FARMERS

[ 1 ]

Obtain a copy of the current pork 360 standards by clicking on the following link.

DOWNLOAD

Or contact SAPPO offices, health@sapork.com, 012 361 3920 to be sent a copy

[ 2 ]

Obtain a copy of the application form by clicking on the link below:

HO-05

Or contact SAPPO offices, health@sapork.com, 012 361 3920 to be sent a copy

[ 3 ]

Appoint an internal auditor to guide you through the process of getting your farm compliant. This will include developing management documents (SOP's), registers and training of employees on all relevant aspects. To obtain a list of accredited Pork 360 Internal Auditors please click here. Once the internal auditor is comfortable that the farm is ready for an audit, please contact SAPPO offices and request an Accreditation (External) Audit.

[ 4 ]

SAPPO will appoint an external auditor who will contact you to arrange a suitable date to visit the farm.

[ 5 ]

Costs: internal auditors’ costs are negotiated between the applicant and the auditor. Accreditation audit costs that SAPPO charge will be provided on request.

ABATTOIRS

[ 1 ]

Obtain a copy of the current pork 360 abattoir standards by clicking on the following link.

DOWNLOAD

SAPPO offices,
health@sapork.com,
012 361 3920

[ 2 ]

Obtain a copy of the abattoirs application form by clicking on the link below:

DOWNLOAD

SAPPO offices,
health@sapork.com,
012 361 3920

DE-BONERS AND PROCESSORS

[ 1 ]

Obtain a copy of the current de-boners and processors standards contact the SAPPO offices via the details below

DOWNLOAD

SAPPO offices,
health@sapork.com,
012 361 3920

[ 2 ]

SAMIC is the appointed auditor,
Please contact them directly

Once a producer has indicated that he is interested to have his farm Pork 360 certified, SAPPO will oversee and assist in the following process:

1

 

The producer / farm should apply to SAPPO to receive the appropriate documents.

2

In consultation with his veterinarian, the producer must develop his own Standard Operating Procedure (SOP) document, which includes the Pork 360 standards.

3

The producer must implement the SOPs on the farm and keep records as required.

4

SAPPO will appoint an accredited auditor to audit the farm.

5

Once the farm complies with all requirements, approval will be given and certification issued.

6

A unique certification number will be issued to identify the farm or production unit.

7

Certification will be done every 12 months, but will be subject to a minimum of two additional internal audits during the 12-month period. SAPPO reserves the right to conduct an audit inspection at any time without prior notice to the producer.