Guidelines for humane handling, transport and slaughter of

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Guidelines for humane handling, transport and slaughter of livestock 81 permissible: it is a sign of a dying brain. If the tongue is hanging straight down, limp and floppy, the animal is definitely stunned: if it is curled this is a sign of possible sensibility. The heads of poultry that have been stunned with electricity should hang straight down after stunning. Birds that have not been properly stunned will show a strong righting reflex and raise their heads.
Guidelines for humane handling, transport and slaughter of livestock 83 CHAPTER 8 MAINTENANCE OF GOOD ANIMAL WELFARE STANDARDS People who handle or slaughter hundreds of animals become desensitised to suffering and have a tendency to become rough or careless unless their daily work is continuously monitored. Managers must maintain high standards of operational animal welfare. Five major critical control points It is strongly recommended that an HACCP-type system be used to measure and monitor the efficacy and performance of livestock and slaughter operators. HACCP—Hazard Analysis and Critical Control Points—is a system primarily used in meat plants to ensure food safety. By adapting the system to make regular measurements at Critical Control Points (CCPs) in the process, various critical operations, which are carried out by workers handling and slaughtering livestock, can be monitored to ensure that it is done correctly, leading to steady improvements in welfare and operational quality. An objective scoring system for certain operations is described. Evaluations of animal welfare against accepted standards and also between evaluators can be made. Five major critical control points of animal handling and slaughter are briefly outlined here. Suggested control points for monitoring and evaluation are: 1. Stunning efficacy – the percentage of animals rendered insensible at the first attempt. (Insensibility is assessed according to criteria described on page 84/85.)
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