Swine imported directly to a slaughtering establishment are not required to have official individual ID, disease testing, or a certificate of veterinary inspection (CVI). However, they must meet federal regulations. A slaughtering establishment means a facility to slaughter animals that is licensed by the Wisconsin Department of Agriculture, Trade and Consumer Protection or that is subject to inspection by USDA.
Federal rules require the following:
- Paperwork (e.g., yarding receipt, sale ticket, waybill, bill of lading, bill of sale) that includes all of the following:
- Location, including street address, from which the animals originated
- Animal identification numbers, when required.
- Except for swine that are kept as a group from birth through slaughter without any mixing with swine from other premises, only one of the following types of identification is required:
- Official identification
- Slaughter identification:
- Official backtags
- Premises identification number (PIN) tags. Note that many slaughter establishments require PIN tags.
- Tattoos consisting of the PIN number or feeder swine number assigned by the state veterinarian of the state of origin.