MSU Extension Swine Influenza

• Pork quality assurance programs show farmers committed to a safe food supply

  Published on June 29, 2012
  Learn who is responsible for making the quality assurance programs possible in Michigan.

• Michigan consumers continue to enjoy many varieties of pork products

  Published on April 18, 2012
  Various breeds and styles of production offer many options of local pork products for Michigan consumers and they can can be confident that the variety of different pork products and retail outlets, whether local, state or national will not change.

• Pork producers need constant evaluation of biosecurity protocols

  Published on October 26, 2011
  Assessment of indirect routes of contamination is a priority for all pork production units.

• Pork producers can utilize tools to evaluate biosecurity practices

  Published on August 23, 2011
  The Production Animal Disease Risk Assessment program is a risk assessment tool that helps producers improve the health status of their swine herds.

• Pork does not have to be well done

  Published on July 5, 2011
  Revised cooking guidelines for meat were released by USDA. What does this mean in the kitchen or at the grill?

• Pork producers and consumers team up to put safe, healthy, wholesome meals on the table

  Published on May 25, 2011
  By following best production practices and food safety guidelines, producers and consumers work together to ensure the products they produce and serve are of the highest quality.

• Youth pork producers provided with an educational opportunity through quality assurance programming

  Published on May 5, 2011
  Youth Pork Quality Assurance programs help youth gain production management skills, learn how to provide proper animal care and set animal well-being standards for the pork industry.

• Pork industry assurance programs

  Published on April 5, 2011
  Certification acquired within pork industry assurance programs provides pork producers and transporters increased market access opportunities and job retention.