Checks and balances help ensure the food supply is safe and the environment is protected at every step in the process, and that pig farms provide a safe work environment. These practices have helped the pork industry earn its strong global reputation for food safety and environmental impact. Federal, state and local entities contribute to the success of our efforts to help protect human health and the health of the environment.
The EPA was established in 1970 to consolidate federal research, monitoring, standard-setting and enforcement activities that work for a cleaner, healthier environment for the American people. EPA regulations require pig farms that meet the definition of Concentrated Animal Feeding Operations (CAFOs) receive a permit from the National Pollution Discharge Elimination System (NPDES) before they apply manure to any land that discharges to U.S. waters. In addition to EPA regulations, many states hold pig farms to a “zero discharge” requirement.
The USDA’s Food Safety and Inspection Service (FSIS) has regulated meat and poultry processing for more than a century. The agency works to enhance public health by protecting consumers from foodborne illness and by ensuring that the nation’s meat, poultry and egg products are safe, wholesome and correctly packaged. It identifies physical, chemical and biological hazards in the production processes that can cause meat products to be unsafe, and it designs and implements steps to reduce these risks.
FSIS recently modernized its inspection process at market hog slaughter establishments with a goal of protecting public health while eliminating outdated rules and allowing for food safety innovations. It has increased requirements around microbial sampling and inspection, while continuing to maintain its inspections of every animal before and after slaughter and its authority to stop or slow slaughter lines if extra inspection is needed.
OSHA was created in 1970 to ensure safe and healthful working conditions by setting and enforcing standards and by providing training, outreach, education and assistance. U.S. pig farms must comply with OSHA labor requirements, and the Department of Labor monitors farm labor conditions. For example, OSHA establishes training requirements for authorized and affected workers where permit-required confined spaces (such as manure pits and grain bins) exist on the farm.
Immediate family members of farm employers are not covered by OSHA rules. Under current OSHA appropriations law, OSHA cannot use appropriated funds to enforce any standard, rule, regulation or order applicable to any person engaged in a farming operation which employs 10 or fewer employees and does not maintain a temporary labor camp.
Resources such as the Employee Care Toolkit and Employee Safety Toolkit can help farm owners comply with current regulations.
The mission of the USDA’s APHIS includes protecting and promoting U.S. agricultural health, regulating genetically engineered organisms, administering the Animal Welfare Act and carrying out wildlife damage management activities. These efforts support the overall mission of USDA, which is to protect and promote food, agriculture, natural resources and related issues.
Under the U.S. Department of Health and Human Services, the FDA is responsible for regulating more than $1 trillion worth of consumer goods. Areas of regulation that impact the pork industry are related to food safety and veterinary products.
The CVM is a branch of the FDA that regulates food, food additives and drugs that are given to animals, including food animals and pets. Its primary focus is to ensure medications that are used for food animals do not affect the human food supply.
NARMS is a U.S. public health surveillance system that tracks antimicrobial resistance in foodborne and other bacteria. NARMS is an interagency partnership among the CDC, FDA and USDA as well as state and local health departments. The FDA conducts monthly retail meat sampling as part of NARMS, the results of which consistently indicate that pork has a very low incidence of foodborne pathogens.
FARAD is a national, USDA-sponsored, cooperative project with a primary mission to prevent or mitigate illegal residues of drugs, pesticides and other chemicals in foods of animal origin.
The AVMA is a go-to resource for veterinary professionals, pet owners and animal lovers who want comprehensive information on pet care, animal health and public health.
The Animal Health Institute is a U.S. trade association that represents manufacturers of animal health care products.
Created in 1946, the CDC is now the nation’s premiere health promotion, prevention and preparedness agency. The mission of the agency is to fight disease, no matter what kind it is or where it comes from, and to support communities and citizens to do the same.
NAIS is a streamlined information system that helps farmers and animal health officials respond quickly and effectively to animal disease events in the United States. The program is a voluntary state-federal-industry partnership.
Our responsible pig farming practices help us deliver on our mission to provide the safest, highest quality pork supply in the world.
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