Standards
Producer
The main aim with the Pork 360 Farm standard is to ensure good quality pork produced on welfare friendly farms, with good bio-security, environmental Stewardship and minimum antimicrobial usage. To achieve this, there are 12 objectives in the farm standard namely:
1. On farm administration
2. Access control
3. Employee facilities and management
4. Pest control
5. Feed quality and feeding
6. Housing requirements
7. Animal management and care
8. Sanitary and hygiene requirements
9. Medication and vaccine management
10. Waste management
11. Animal transport
12. Maintenance of equipment and the measuring and monitoring on farm
All these objectives ensure a consistent production system and that safe, healthy and traceable pigs are supplied to the abattoir that were produced using good animal welfare practices.
Abattoir
The main aim of the Pork 360 abattoir standard is to have a hygienic, traceable product and that the welfare of the pigs at the abattoir is not compromised. The abattoir standard consists of six main objectives which includes pre-harvesting requirements, Bio-security, sanitation and pest control, pre-slaughter management, carcass identification, classification and grading. Pre-slaughter managements includes aspects like supplier verification (suppliers need to be pork 360 farmers) traceability and transportation and off-loading requirements.
Processor
Some of the aims of the Pork 360 Processor standard are similar to the abattoir standard, namely: hygiene and traceability; additional focus is directed at preservation of products after manufacture. The processing standard has five objectives which include:
* Hygiene management system
* Prerequisite programmes
* HACCP
* Traceability of the product
* Maintenance of the cold chain and protection of meat and meat products against cross contamination.
Each of these objectives aims to ensure that the same consistent quality pork is produced to meet by consumer expectations.
Retailer
The Retail standard is being developed which will include specific guidelines for the sale of pork 360 products. These guidelines will include the following aspects:
* Hygiene management
* Cold chain management
* Product labelling and marketing
* Expire date management
* Product disposal management
* Management of complaints
* Recall management
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