Pork & Processing
Iowa Pork Industry Center to offer PQA Plus Advisor Training Program
Veterinarians and others in Iowa's pork industry have the opportunity to become Pork Quality Assurance Plus Advisors under the National Pork Board's PQA Plus program.
The certification process requires attendance at a daylong training session and passing an exam at the conclusion of that session. The Iowa Pork Industry Center (IPIC) at Iowa State University (ISU) will hold one such training Dec. 14.
James McKean, IPIC associate director and ISU Extension swine veterinarian, is coordinating the training to be held in Room 2215 Veterinary Medicine on the ISU campus. He said the session will be taught by ISU animal science and veterinary medicine faculty members who are certified PQA Plus® trainers.
“If you’re interested in attending, please let us know by submitting an application as soon as possible," he said. "The application deadline is December 13 with the $75 due from approved applicants by the certification session.”
To be eligible to submit an application, people must meet the following qualifications:
1. Be a veterinarian, extension specialist or ag educator (defined for this program as a person who spends full time in adult education or at least half time in production training) AND
2. Have a D.V.M. or B.S. in animal science or an equivalent combination of education and swine production experience as determined by the PQA Plus trainer reviewing the application AND
3. Have two years of recent documentable swine production experience.
Note: McKean said those who qualify and are interested in the program should download, complete and submit the two-page application form available online at http://www.ipic.iastate.edu/PQAPapp121410.docx. The form also is available by fax by calling Jane Runneals at IPIC at (515) 294-4103.
PQA Plus was developed by the Pork Industry Animal Care Coalition, to be a continuous improvement program. The coalition, made up of pork producers, packers/processors, restaurants and food retailers, dedicated itself to finding a food-industry solution that would give confidence to consumers that U.S. pork is produced in a way that respects animal well-being.
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