Preparing the farrowing area

1	Ensure there is efficient pig flow to achieve all-in/all-out
2	Move all the animals out of the farrowing area
3	Repair all broken equipment and facilities
		Water Ensure all sows have adequate access to the water supply The picture shows an appallingly placed drinker
		Air Repair any broken vents. Ensure that the farrowing room ventilation system does not create draughts The picture shows a broken vent resulting in draughts Check drip cooling system
		Feed Repair and replace any broken feeders. Check for sharp edges The picture shows a feed trough where the front has corroded away
		Floor Repair and replace any broken areas of the floor The picture shows poor slats which are corroded
4	Review pressure washing protocols. Clean room thoroughly
5	Consider lime washing of crates especially the floor behind the sow. This not only assists the cleaning programme but helps to control splay leg Lime washing achieved using ⅓CaCO3 mixed with ⅔water by volume and painting onto the floor with a brush
6	Thoroughly clean all utensils and place in new disinfectant for at least 30 minutes. Each room should have its own utensils – brush, scrape etc The picture shows a poorly cleaned scrape in dirty disinfectant – this is actually a health risk to a clean farrowing room
7	Check the room is suitable for sows to enter the farrowing room: for example
	Water supplies – 2 litres a minute. Check piglet water supplies		Air system – 18C no draughts. Check all heat mats work as expected			Floor hygiene- no evidence of faeces from the last group.
8	Place sows into the farrowing room at 18C
9							Consider blow-aways
	Day before farrowing. Place creep light on or turn heat mats on. Note the forward creep area			Night before farrowing. Place additional light on behind sow. Raise room temperature to 20C