Improving Professionalism
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Karen Hoare, National Pork Board, Pork Management Conference, June 14-17, in Clearwater, Florida.
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Improving Professionalism
- 1. Improving Professionalism Certified Swine Manager and Environmental Sustainabilty
- 2. Objectives • Professionalism • Overview of Certified Swine Manager program • Outline of Environmental Sustainability training tool
- 3. Professionalism • Doing the right things for the workforce and the animals workers care for.
- 4. We Care • Produce safe food • Protect and promote animal well-being • Ensure practices to protect public health • Safeguard natural resources in all of our practices • Provide a work environment that is safe and consistent with our other ethical principles • Contribute to a better quality of life in our communities
- 5. Goal 2 – Drive Sustainable Production The National Pork Board will invest in research and producer education programs that enhance the productivity and sustainability of pork production and deliver benefits to producers, consumers and the community. 5
- 6. Defining our 5 Year SMART objective Demonstrating a commitment to improving professionalism (doing the right things for the workforce and the animals workers care for), the National Pork Board will develop and deploy education and training resources that are utilized by 25% of the pork production industry and that serve as the basis of employee training and development programs
- 7. Tools that could meet the definition Education and Development • Train the Trainer • Certified Swine Manager • Professional Swine Manager • Barn Culture Resources • Individual Pig Care • Crisis Management Plan • Production Series / Manager Series • Euthanasia Training • Environmental Education Safety • Safe Pig Handling 1.0 • Safety Benchmarking • Safety Toolkit • Safe Pig Handling 1.1 (2017) • Emergency Action Plan Tools in Red will be used to qualify for definition
- 9. What? • Examination + skill competency verification • CSM – Reproduction • CSM – Wean to Finish
- 10. Knowledge areas • Animal Handling & Welfare • Human Relations • Production Management • Facilty Operations • Swine Health and Biosecurity • Record systems
- 11. Who? • 18 yrs + • PQA Certified • Working in production – Or taken the Professional Swine Manager education program – Or complete USPCE Swine Science Online certificate
- 12. Why? • Benefits for certified Managers: – Professional growth & development – Evidence of skills and knowledge – Independent organization verification – Enhanced job opportunities
- 13. Why? • Benefits for producers/employers: – Employee development opportunity – Grow Managers from within – Less in-house training required – Enhance internal training programs – Demonstrate commitment to do what is right
- 14. Professional Swine Manager • Distance learning • South Central Community College MN • Frank Phillips, TX
- 15. Challenges for PSM • Time commitment • Learning styles not met • Varying experience within the class
- 16. Self Study Guide • Sample testing • Links to reference materials • Same reference material as PSM
- 18. • Targeted at the animal caretaker • Relates to every day tasks • Flexible • Visual
- 19. Topics • Carbon Footprint • Emergency Action Plan • Air Quality & Odor • Feed Management • Manure Management • Mortality Management • Water Management
- 20. What is a carbon footprint? Conclusion How to reduce carbon emissions? Why do pork producers care? How is it measured? What is a carbon footprint?
- 21. Conclusion Other methods of odor control Ventilation Sources of odor & management Air quality & odor control
- 22. Sources of odor • Mortality • Bad feed • Manure build up in pits • Manure in pens • Dust Conclusion Other methods of odor control Ventilation Sources of odor & management Air quality & odor control
- 23. Summary • Professionalism is a priority • Focus on the learning needs of the barn level worker • Grow managers from within
- 24. This message funded by America’s Pork Producers Questions
Editor's Notes
- Every individual throughout the pork supply chain has a role in building and maintaining trust in the industry. From facility owners to animal caretakers to drivers who transport hogs, everyone has the responsibility to do his or her part to demonstrate a commitment to responsible pork production. This begins with a pledge to uphold a core set of ethical principles. These principles make clear the industry’s values in food safety, animal well-being, worker safety, community outreach and protection of both the environment and public health. The We CareSM initiative is a joint effort of the Pork Checkoff, through the National Pork Board, and the National Pork Producers Council, to help demonstrate that producers are accountable to established ethical principles and animal well-being practices.
- Goal 2 is to Drive Sustainable Production [read slide content]
- 115 questions 73% pass rate Exam questions
- Human relations, employee management and farm safety Facility ops includes ventilation controls, feeding and watering systems, environmental and nutrient management Production records includes economics, marketing and troubleshooting
- Usually 2 years to complete. Community college student or working in the industry. Distance learning Online once a week during regular semester Instructor lead
- A carbon footprint is a technical assessment which determines the amount of emissions of certain gases from a process, activity, business or even a person’s lifestyle. The gases involved are often referred to as Greenhouse gases as they are believed to contribute to the greenhouse effect which traps heat in the atmosphere and has the potential to cause climate change.