Pork CheckOff Certifications

Pork CheckOff Certification Programs

Maintained by the National Pork Board (NPB), education-based certifications are considered critical training and necessary for pig farms to access major markets in pork production. The NPB regularly revises these certifications to increase effectiveness, incorporate new research information, and ensure the program's validity for all participating farms. Whether you are new to pig farming, expanding your market, or learning more about Pork Checkoff, these trainings are a great place to start!

PQA Plus

Pork Quality Assurance (PQA Plus) is an education and certification program offered by Pork Check Off. Designed to help pig farmers and pig caretakers continually improve pork production practices, this program addresses food safety, animal well-being, environmental stewardship, worker safety, public health, and community.

The first component of the PQA Plus is for individuals to become certified through an education program. The second part is for farms to receive PQA Plus site status through an on-farm site assessment with a PQA Plus Advisor.

Individuals must be at least 14 years of age before completing a PQA Plus training.

The PQA Plus certification is available through in-person training with an advisor or online by requesting an advisor to grant you access to the course and exam. 

TQA

Transport Quality Assurance (TQA) is a certification program that trains pig transporters, producers, and handlers how to handle, move, and transport pigs. It includes training on the potential impacts transporting can have on pig well-being and pork quality.

The TQA certification demonstrates that a handler is committed to promoting and protecting pig well-being. 

Modern pig farming involves moving animals frequently throughout the production cycle for routine daily care, treatment of an illness or injury, reproduction, relocation to another production phase and location/site, and for sale or processing.

Proper animal handling results in easier pig movement, reduced stress, decreased transport losses, reduced weight loss, and better meat quality.

Please contact Dr. Elizabeth Hines by email at eah405@psu.edu or by phone at 814-865-3267 if you or a group of individuals are interested in pursuing any of these certificates.