EXACTLY WHAT YOU NEED TO RUN A SUCCESSFUL PIG FARM This book is the first of its kind to offer an in-depth approach and practical strategy to pig farm record keeping. It is specially designed for pig keepers by Catherine Warren, a 15 years pig, and sheep and cattle owner to record essential activities and information of pigs. In this book, you can record and analyze your observations on feeding, medication, vaccination and supplement record, parasite control, test records, farrowing record,income record, expenses record pig care worker, and other vital information. FEATURES OF THIS LOG BOOK In this logbook, you can record important information of up to 28 pigs 1. Pig Identification Page: Here is where you will record information such as the pig ID, name, registration number, source, date of birth, color, breed, sex, breed purpose, markings, weight, pedigree chart, rearing mode, breeder, owner, date acquired, picture of the pig, and others. 2. Feed Tracking: on this page, you will record your feed combination formula for a set of periods, the brand, quantity and your observation on all growth stages. 3. Medical Treatment Record General Treatment Record: Record date, nature of illness/injury, medication, dosage, veterinarian and more. Vaccination and Supplement Record: Record every vaccine given to the pigs, including date, target disease, drug/supplement, dosage, and observations. Parasite Control Record: Date, Dewormer and Result. Test Record: Track every detail of tests carried out on each pig. 4. Farrowing | Breeding Record : Track up to Five(5) Piglets for Five(5) farrowing generation of each pig .You can record : Number of Piglets, Mate breed, Gestation period/dates and due dates. Record detail of Five 5 Piglets for each farrowing. 5. Expenses Record : Track every material/equipment you purchased on your farm.You can record : Date, Item, Unit, Category and Cost. 6. Income Record : You can record : Date, Item, Unit, Category and profit. 7. Supplier and Veterinary Doctors Record : This is the section where you can record contact information of important businesses, farm suppliers, veterinary doctors, and more. 8. Animal Care Worker: If you are rearing your pig on a large scale, it is crucial to assign a particular farm worker to care for a specific set of pigs; this enhances proper monitoring. In this section, you can record all detail of the animal care worker. 9. General Observation section: You record every other observation that you notice, which could be spectacular to a particular pig. EXTRA FEATURES 7. We have provided at least 16 good pig farm practices, on-farm location, housing, feeding, management, health, etc. 8. Additional 5 Lined Pages: Here, you can record info which are general to all the pigs in the farm or you can record other info related to your Pig farm. Much, Much more This pig record keeping logbook is a must-have for pig farmers who require proper documentation in their pig farm. This logbook is also a perfect gift for friends and family members. Please use the 'Look Inside' button to check all other beautiful features of this log book FROM THE AUTHOR I have been working with pigs and sheeps as far back as 2005. I have also helped people managed and grow their herd. During this years, I have employed several tactics in keeping record of the pigs. What you will find in this logbook is an in-depth approach which caters for most important pig information. I am certain you will find this book useful. - Catherine Warren ADD THIS BOOK TO CART NOW TO START ENJOYING THIS LOG BOOK

Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

DigiCat Publishing presents to you this special edition of "More Adventures on Willow Farm" by Enid Blyton. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

This field manual is intended to help health professionals and public health coordinators working in emergency situations prevent, detect and control the major communicable diseases encountered by affected populations. The manual is the result of collaboration among a number of WHO departments and several external partner agencies in reviewing existing guidelines on communicable disease control and adapting them to emergency situations. The manual deals with the fundamental principles of communicable disease control in emergencies, which are: Rapid assessment to identify the communicable disease threats faced by the emergency-affected population, including those with epidemic potential, and define the health status of the population by conducting a rapid assessment; Prevention to prevent communicable disease by maintaining a healthy physical environment and good general living conditions; Surveillance to set up or strengthen disease surveillance system with an early warning mechanism to ensure the early reporting of cases to monitor disease trends, and to facilitate prompt detection and response to outbreaks; outbreak control to ensure outbreaks are rapidly detected and controlled through adequate preparedness (i.e. stockpiles, standard treatment protocols and staff training) and rapid response (i.e.confirmation, investigation and implementation of control measures); and disease management to diagnose and treat cases promptly with trained staff using effective treatment and standard protocols at all health facilities.