The Voluntary Trichinella Herd Certification Program provides a mechanism for ensuring the quality and safety of animal-derived food products from the farm through slaughter. Control of Trichinella infection in U.S. pork has traditionally been accomplished by individual slaughter inspection of carcasses or by post-slaughter processing requirements. This voluntary program certifies pork production sites following production practices that reduce, eliminate, or avoid the risk of animal exposure to Trichinella. The regulations promulgated for this program are currently under review to ensure that they align with the 2014 Farm Bill and continue to support export of swine and swine products.
Voluntary Trichinae Certification Program information in the Code of Federal Regulations (CFR)
The Swine Health Protection Act (SHPA) regulates food waste containing any meat products fed to swine. Compliance with this act ensures that all food waste fed to swine is properly treated to kill disease organisms. Raw meat may transmit numerous infectious or communicable diseases to swine, including exotic animal diseases such as foot-and-mouth disease, African swine fever, and classical swine fever.. In accordance with the SHPA and Federal regulations, food waste containing meat may only be fed to swine if it has been treated to kill disease organisms. The links below contain information on the SHPA, regulations, participating states, cooking standards and licensing procedures.
National Animal Health Monitoring System Reports