What's New ? - 2009

28 May 2009

The Farm Animal Welfare Council (FAWC) today publishes its Report on the Welfare of Farmed Animals at Slaughter or Killing – Part Two: White Meat Animals.
This Report considers the welfare of poultry (and other white meat species) in the last few hours of their lives up to the moment of slaughter or killing. It deals with the experiences of poultry during catching and loading on the farm, the journey to the slaughterhouse, the wait in the lairage, unloading from transport containers, stunning and finally slaughter or killing.
The Report also covers other circumstances in which poultry are killed as well as licensing and training of slaughtermen, legislation and its enforcement and equipment design and approval, since these also affect welfare.
The Report sets out six principles for humane slaughter and killing.
i. All personnel involved with slaughter or killing must be trained, competent and caring
ii. Only those animals that are fit should be caught, loaded and transported to the slaughterhouse
iii. Any handling of animals prior to slaughter must be done with consideration for the animal’s welfare
iv. In the slaughterhouse, only equipment that is fit for the purpose must be used
v. Prior to slaughter or killing an animal, either it must be rendered unconscious and insensible to pain instantaneously or unconsciousness must be induced without pain or distress
vi. Animals must not recover consciousness until death ensues.