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UK: More recognition for pig professionals

Giving recognition for pig producers' professionalism is about to become easier and membership fees are lower as a result.

There will now be a useful tool to help the pig industry demonstrate its high standards and professionalism to assurance bodies, government and the public.
 
The Pig Industry Professional Register (PIPR) – which keeps a record of all registered events and training members have been to – has been enhanced to give its members direct access to their records online.
 
Richard Longthorp, AgriSkills Chairman, said: “Professionalism is something we have been promoting in the pig industry for some time. It will become increasingly important as we strive to impress customers, society and regulators with our professional credentials and standards.”
 
 PIPR membership simply involves:
·  Registering to open a PIPR member’s account 
·  Members signing their name on the PIPR form provided when they go to events and training courses
Points are then automatically added to each member’s PIPR account so they continue to build up points throughout their pig industry career. It could be described as building up ‘professional capital’.
 
From early summer 2012 they will be able to access and print off a statement of their points balance and how they earned them, to show their credentials to colleagues, current and possible future employers.
 
BPEX skills development manager Tess Howe explains: “The PIPR scheme was developed by BPEX and City & Guilds NPTC, in collaboration with pig producers, as a simple way to give recognition for producers’ commitment to improving their knowledge and skills.”
 
The new membership fee will be £20 per year or £51 for three years, plus a one-off fee of £6 for initial registration.
 
PIPR members can earn points in a range of ways, including going to pig discussion groups, technical conferences and the Pig and Poultry Fair or taking part in training courses and online workshops.
Anybody working in the pig industry can be a member, including vets and allied industry.
 
For more details go to, click here.
 

Editor PigProgress

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