Animal Welfare Training Professional training, education and consultancy for the meat industry worldwide Indonesia

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1 Animal Welfare Training Professional training, education and consultancy for the meat industry worldwide Indonesia England Hungary Montenegro Bosnia Ghana Serbia Brazil Nepal Scotland New Zealand Chile Spain El Salvador Honduras Southern Ireland Taiwan Turkey Canada Guatemala Bulgaria Albania S. Korea Holland Malaysia Malta Nicaragua Australia Mexico Estonia Germany Wales India Costa Rica Africa Portugal N. Ireland Herzgovina Thailand USA Hong Kong Botswana Croatia Paul Whittington 37 years of research, 22 years of international consultancy & training Managing Director - Animal Welfare training Ltd Research / Teaching Fellow - University of Bristol, Department of Clinical Veterinary Science, UK Scientific Officer - Meat Research Institute and Food Research Institute, Bristol FAO Invited Expert on Animal Welfare Training. 22 years - the primary author of all AWT UK, EU and international training courses and training trainer programmes. Currently delivering welfare training for Vets, Academics, Government & Industry across Europe, Asia, Africa, South and Central America. The last food outlook published by the Food and Agriculture Organisation of the United Nations ( FAO ) predicted that global poultry production was expected to grow by 1.6% by the end of which is approximately 40,000,000,000 chickens per year or 76,103 birds / minute or 1,268 / second!

2 4 Welfare & Quality In many parts of the world the killing of animals for meat production rightly or wrongly is a function of human survival. In developed countries people are perceived by others not so fortunate as having the luxury of an opinion on the welfare of animals at slaughter. Nevertheless, everyone surely has a duty of care for good economic reasons if not for moral and ethical ones. 5 Welfare & Quality The bottom line is that meat production is a business from farm to fork with economic imperatives varying widely worldwide. It is reassuring that a viable and sustainable business is enhanced by improved standards of antemortem welfare. Without the strong link between welfare and quality the supporting arguments would rely on far more subjective reasoning. 6 The most important slide of the whole presentation! Animal welfare has absolutely NOTHING to do with animals. Animal Welfare has everything to do with humans, the empathy, relationship and commitment individuals bring to bear when we have a duty of care during production, stunning, slaughter or killing. Substantial knowledge, skill and experience is required to ensure humane treatment of animals at any level of production.

3 Poultry slaughter Theology Physiology and Training Technology Poultry slaughter Theology In non Muslim countries the word Halal is widely misunderstood to mean... slaughter without stunning YOU know this is COMPLETELY wrong!

4 Definition of Halal The word halal literally means permissible and in translation it is usually used as lawful. If something is permissible, it is considered to be acceptable because it does not break any laws or rules Requirements of Halal To make meat halal or permissible, an animal or poultry has to be slaughtered in a ritual way known as Zibah or Zabihah.

5 13 Requirements for Zibah ( UK ) 1. The animal or bird should be alive and healthy at the time of slaughter. 14 Requirements for Zibah ( UK ) 1. The animal or bird should be alive and healthy at the time of slaughter. 2. Animal skin or fur, and bird feathers must be clean prior to slaughter and be free from faeces, mud or other unhygienic substances 15 Requirements for Zibah ( UK ) 1. The animal or bird should be alive and healthy at the time of slaughter. 2. Animal skin or fur, and bird feathers must be clean prior to slaughter and be free from faeces, mud or other unhygienic substances 3. Stunning is not used to kill the animal or the bird

6 16 Requirements for Zibah ( UK ) 1. The animal or bird should be alive and healthy at the time of slaughter. 2. Animal skin or fur, and bird feathers must be clean prior to slaughter and be free from faeces, mud or other unhygienic substances 3. Stunning is not used to kill the animal or the bird 4. A licensed Muslim slaughterer should slaughter by pronouncing shahada or tasmiya (when the knife is put on the throat of the bird of animal being slaughtered) Bismillah Allahu Akbar ; 17 Requirements for Zibah ( UK ) 1. The animal or bird should be alive and healthy at the time of slaughter. 2. Animal skin or fur, and bird feathers must be clean prior to slaughter and be free from faeces, mud or other unhygienic substances 3. Stunning is not used to kill the animal or the bird 4. A licensed Muslim slaughterer should slaughter by pronouncing shahada or tasmiya (when the knife is put on the throat of the bird of animal being slaughtered) Bismillah Allahu Akbar ; 5. All the flowing blood should be drained out from the carcass by natural convulsion. 18 Requirements for Zibah ( UK ) 1. The animal or bird should be alive and healthy at the time of slaughter. 2. Animal skin or fur, and bird feathers must be clean prior to slaughter and be free from faeces, mud or other unhygienic substances 3. Stunning is not used to kill the animal or the bird 4. A licensed Muslim slaughterer should slaughter by pronouncing shahada or tasmiya (when the knife is put on the throat of the bird of animal being slaughtered) Bismillah Allahu Akbar ; 5. All the flowing blood should be drained out from the carcass by natural convulsion. 6. No dorsal cut is allowed in slaughterhouses approved by Halal Food Authority. Dorsal cut would make poultry proscribe for Muslim consumption.

7 Requirements of Halal A Muslim should perform slaughter Requirements of Halal Zabihah require animals to be alive and healthy at the time of slaughter, since carrion is forbidden and, jugular vein, carotid artery and windpipe have to be severed by a razor sharp knife by a single swipe, to incur as less a pain as possible. Requirements of Halal Zabihah require animals to be alive and healthy at the time of slaughter, since carrion is forbidden and, jugular vein, carotid artery and windpipe have to be severed by a razor sharp knife by a single swipe, to incur as little a pain as possible.

8 22 Is it painful? The debate is largely centred around cultural and religious beliefs with scientific objective and subjective evidence selectively defending both sides of the argument! 23 Should we ONLY look at bleeding?? 24 Animal restraint Welfare & Quality Product Profit? Catching Transport You are here Live animal Unloading Lairage Shackling

9 25 Electrical systems Welfare & Quality Product Profit? Catching Transport You are here Live animal Unloading Lairage Shackling Stunning Why would anyone use an electrical waterbath designed to produce unconsciousness in a way that gives every bird a painful electric shock and does not stun? Answer - To produce tonic immobility so that the bird is less active at the moment of slaughter. The problem is that this is a painful electric shock in a conscious bird!!

10 Is slaughter without stunning painful? In the UK the Farm Animal Welfare Council is in agreement with the prevailing scientific consensus that slaughter without pre-stunning causes pain and distress. On the basis that this is avoidable and in the interests of welfare, FAWC concludes that all animals should be pre-stunned before slaughter. RSPCA UK - "Our conclusions... are that such an injury will result in significant pain and distress... before insensibility supervenes. Is slaughter without stunning painful? Massood Khawaja, president of the Halal Food Authority ( UK ), insisted that it s animals were stunned before slaughter. He said... The Koran says use your brain, think about things and that's what we are doing, it's a question of animal welfare. Requirements of Halal Zabihah require animals to be alive and healthy at the time of slaughter, since carrion is forbidden and, jugular vein, carotid artery and windpipe have to be severed by a razor sharp knife by a single swipe, to incur as less a pain as possible.

11 31 Razor sharp knife The type of knife, size and condition of the blade is an important requirement under the rules governing Halal compliance. 32 Razor sharp knife It takes some skill to sharpen a knife on a wall. Even so, the edge of the blade is likely to be damaged resulting in increased difficulty when cutting. 33 Razor sharp knife Using a specific material to improve the edge of the blade can result in better overall performance and outcomes, especially in higher throughput abattoirs.

12 34 Razor sharp knife To produce a consistently sharp ( clean ) edge, slaughter men will require training. It s not as easy as it looks. Inexperienced slaughter men can actually make the knife blunt not sharp! 35 Razor sharp knife For Schechita ( Jewish slaughter ) special knives are made of high quality steel. Many of them are made in Switzerland and can cost from Razor sharp knife Special stones are flown in from all around the world in order for the correct edge to be achieved.

13 37 Razor sharp knife He will constantly inspect the knife for the smallest imperfections on the edge of the blade. Requirements of Halal All the flowing blood (al- An`am 6:145) must be drained out of the carcass, as blood is forbidden This is IMPOSSIBLE! 39 Components of blood Plasma - 60 / 70% Cells & corpuscles - 30 / 40%

14 40 Chicken blood - hematocrit and Packed Cell Volume 0.54 Plasma, white cells etc. Red blood cells Chicken blood - hematocrit and Packed Cell Volume Minerals - Na, K, Ca, Mg, HCO3, Cl, Phosphate Nitrogenous compounds - Proteins 3-6 g/dl Non-protein nitrogen (uric acid, urate) Nutrients - glucose mg/dl (fasting) Lipids - free fatty acids, neutral fats, phospholipids, cholesterol esters Yolk precursors & hormones 42 Plasma proteins Albumins 40% of total plasma protein Transport other substances (hormones) Clotting proteins= fibrinogen, pro-thrombin Globulins - α and β globulins are transporters, γ globulins are antibodies Hormones Lipoproteins, i.e. yolk proteins Glycoproteins Hemoglobin Enzymes

15 43 Clotting Proteins and Clotting Clotting should not occur unless injury occurs Initiated by prothrombin activating factors, ie thromboplastin Factors that cause release of thromboplastin Extrinsic Factors - external trauma damages vessels Intrinsic Factors - damage of blood cells 44 Clotting Time Whole chicken blood clots in minutes Chicken prothrombin time is sec with a 12 sec average. Blood viscosity / surface tension It is IMPOSSIBLE to significantly remove blood from muscle ( meat ) at slaughter. NO method of effective slaughter significantly reduces the amount of blood we ALL eat when consuming meat!

16 Removing flowing blood.. but NOT static blood! Blood may be lost from larger vessels but not from small capillaries in the muscle and extremities of the body. 47 Blood volume removed during bleeding Blood is lost from the major vessels ONLY... NOT from small capillaries in the muscle ( meat ). But... what you can say is that less blood is consumed overall with good bleeding. Requirements of Halal An animal should not be dead prior to slaughter... but what do YOU call dead?

17 Requirements of halal... should not be dead? Do you mean a dead brain? OR Do you mean a dead heart? Or something else? Requirements of halal... should not be dead? On 10th September 1945 Lloyd Olsen went to kill a chicken on the farm for the family to eat that day. After chopping off the head the chicken Mike the headless chicken lived for a further 18 months! So.. with no head, and after 18 months.. if you now slaughtered the bird would the meat be Halal?

18 Poultry slaughter Physiology Requirements of Halal Zabihah require animals to be alive and healthy at the time of slaughter, since carrion is forbidden and, jugular vein, carotid artery and windpipe have to be severed by a razor sharp knife by a single swipe, to incur as less a pain as possible. 54 Chicken - vascular anatomy of the neck Vertebral arteries Spinal cord arteries Carotid arteries Jugular veins Trachea ( wind pipe )

19 Do you need a beating heart for bleeding? Is a beating heart required for bleeding? Answer : NO! Systolic and diastolic pressure Systolic pressure - is the blood pressure when the heart is contracting. It is specifically the maximum arterial pressure during contraction of the left ventricle of the heart... Diastolic pressure - is specifically the minimum arterial pressure during relaxation and dilatation of the ventricles of the heart when the ventricles fill with blood. Systolic and diastolic pressure Diastolic pressure causes the heart to refill and distend to the point where a further contraction is triggered. Without any diastolic pressure the heart cannot passively refill!

20 Blood loss at slaughter Blood loss ( g/kg ) liveweight Normal rhythm Cardiac arrest Time ( seconds ) 59 Effect of bleeding - carcass quality 60 Effect of bleeding - carcass quality Proportion of birds downgraded ( % ) Bad bleed Dead birds Good bleed Live birds Good bleed Red wing tips

21 61 Effect of bleeding - carcass quality 62 Effect of bleeding - carcass quality Proportion of birds downgraded ( % ) Bad bleed Dead birds Good bleed Live birds Good bleed Wing haemorrhage Effect of bleeding - carcass quality

22 64 Effect of bleeding - carcass quality Proportion of birds downgraded ( % ) Bad bleed Dead birds Good bleed Live birds Good bleed Red feather tract Red pygostyles Poultry slaughter Neurophysiology 66 Bleeding - time to loss of consciousness Two carotid arteries 15 s One carotid artery 35 s seconds

23 67 Bleeding - time to brain death Cardiac arrest Two carotid arteries One carotid, one jugular Two jugular veins One jugular vein minutes!! COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing ANNEX III OPERATIONAL RULES FOR SLAUGHTERHOUSES (as referred to in Article 15) 3. Bleeding of animals 3.1 Where one person is responsible for the stunning, shackling, hoisting and bleeding of animals, that person shall carry out all those operations consecutively on one animal before carrying out any of them on another animal. 3.2 In case of simple stunning or slaughter in accordance with Article 4(4), the two carotid arteries or the vessels from which they arise shall be systematically severed. Electrical stimulation shall only be performed once the unconsciousness of the animal has been verified. Further dressing or scalding shall only be performed once the absence of signs of life of the animal has been verified. 3.3 Birds shall not be slaughtered by means of automatic neck cutters unless it can be ascertained whether or not the neck cutters have effectively severed both blood vessels. When neck cutters have not been effective the bird shall be slaughtered immediately. 69 Effect of bleeding - testing for brain death This reflex has NOTHING TO DO WITH STUNNING. It is a brain stem reflex which when absent allows you to conclude that the bird is dead ( brain dead )... before entry to scald. UK law DOES NOT require birds to be dead before entry to scald... it requires bleeding to have ended before entry to scald!

24 70 The nictitating membrane reflex This reflex can be checked BEFORE the bird enters the scalding tank. After bleeding NOTHING should occur until the bird is BRAIN DEAD. Poultry slaughter Technology Manual ( commercial ) 72 Halal and the requirement to face Mecca Because Halal standards require the slaughter man to face Mecca the birds are bled from the back thus increasing the probability of missing both carotid arteries thus degrading both welfare and quality.

25 73 Halal and the requirement to face Mecca It makes sense that the chicken should present the ventral aspect of the body to he slaughterman. This allows for easier slaughter with improved outcomes. COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing ANNEX III OPERATIONAL RULES FOR SLAUGHTERHOUSES (as referred to in Article 15) 3. Bleeding of animals 3.1 Where one person is responsible for the stunning, shackling, hoisting and bleeding of animals, that person shall carry out all those operations consecutively on one animal before carrying out any of them on another animal. 3.2 In case of simple stunning or slaughter in accordance with Article 4(4), the two carotid arteries or the vessels from which they arise shall be systematically severed. Electrical stimulation shall only be performed once the unconsciousness of the animal has been verified. Further dressing or scalding shall only be performed once the absence of signs of life of the animal has been verified. 3.3 Birds shall not be slaughtered by means of automatic neck cutters unless it can be ascertained whether or not the neck cutters have effectively severed both blood vessels. When neck cutters have not been effective the bird shall be slaughtered immediately. 75 Effective slaughter - an obstructed view Whilst human health and safety is an important subject in an abattoir systems and procedures must not impede the person from carrying out the task effectively.

26 76 Effective slaughter - an obstructed view It is important that the operative has a clear view not only to carry out the cut but also to allow visual confirmation that bleeding is effective. 77 Effective slaughter - an unobstructed view Slaughtermen should have an unobstructed view of the bird allowing easy capture of the head and reproducible cutting of the neck. Poultry slaughter Technology Manual ( wet market )

27 Manual slaughter - wet markets Techniques have evolved to allow large numbers of birds to be slaughtered manual ( without stunning ). Not all of these techniques produce good welfare or quality outcomes. 80 Manual slaughter - bleeding effectiveness When you observe the process it reveals a VERY INEFFICIENT bleed! The slaughter man is so worried about cutting himself he doesn t apply an effective cut to the bird! 81 Manual slaughter - visual assessment Inspecting the necks of slaughtered poultry at the wet market reveals a VERY small incision. Major blood vessels may have been missed and bleeding efficiency is VERY low.

28 Alternative manual restraint Manual restraint of the bird in a killing cone may improve bleeding efficiency. However, how s going to buy it, maintain it and use it? In Indonesian wet markets I think this would be abandoned quite quickly! 83 Bleeding - time to brain death One jugular vein minutes!! Poultry slaughter Technology Automatic

29 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing ANNEX III OPERATIONAL RULES FOR SLAUGHTERHOUSES (as referred to in Article 15) 3. Bleeding of animals 3.1 Where one person is responsible for the stunning, shackling, hoisting and bleeding of animals, that person shall carry out all those operations consecutively on one animal before carrying out any of them on another animal. 3.2 In case of simple stunning or slaughter in accordance with Article 4(4), the two carotid arteries or the vessels from which they arise shall be systematically severed. Electrical stimulation shall only be performed once the unconsciousness of the animal has been verified. Further dressing or scalding shall only be performed once the absence of signs of life of the animal has been verified. 3.3 Birds shall not be slaughtered by means of automatic neck cutters unless it can be ascertained whether or not the neck cutters have effectively severed both blood vessels. When neck cutters have not been effective the bird shall be slaughtered immediately. UK - Halal Monitoring Committee Problems discovered in the Halal industry UK - Halal Monitoring Committee - Problems discovered in the Halal industry Slaughtermen at abattoirs not reciting the Tasmiyah which is a condition for the animal to be Halal Taped Tasmiyyah Blessed Blades Non-Muslims slaughtering at various abattoirs, rendering the meat Haram Mechanical Slaughter/usage of rotating mechanical blades which does not serve to conduct a halal slaughter Minimum amount of required vessels not cut resulting in the animal being Haram Stunning animals prior to slaughter Dip tank water temperature over 60 C for de-feathering causing the impurity to reach the flesh, which is Haram Imports and Mixing Contamination issue

30 88 Automatic neck cutting Automated killers are a combination of guide rails and rotating blade/s which apply a cut to the ventral aspect of the birds neck close to the head. Correct setting of this equipment is essential. 89 Automatic neck cutting - guide rails Capturing the neck of every chicken requires all birds to be in the same approximate position. This is where the effect of electrical stunning on physical behaviour is an integral part of automated bleeding. 90 Automatic neck cutting - guide rails and blade position / orientation The physical behaviour / orientation of the bird, the orientation of the guide rails and blade all effect the outcome. Over time the gap between the blade edge and the upper rail has been greatly reduced.

31 91 Automatic neck cutting - guide rails and blade position / orientation Automated killers come in many configurations with some systems proving more effective than others over a range of throughput and bird size. 92 Automatic neck cutting - guide rails and blade position / orientation One critical control point is the orientation of the neck to the blade and the resulting depth of the cut. The worm shaft can control neck orientation as the bird approaches the cutting blade. 93 Automatic neck cutting - blade position / orientation Vertebral arteries Spinal cord arteries Carotid arteries Jugular veins

32 94 Automatic neck cutting - blade position / orientation Vertebral arteries Spinal cord arteries Carotid arteries Jugular veins 95 Assessment of bleeding In every abattoir the profile of the cut will vary as a consequence of the setup and orientation of the bird as it passes through the killer. It is ESSENTIAL that the setup ensures severance of BOTH carotid arteries. 96 Automatic neck cutting - blade position / orientation Vertebral arteries Spinal cord arteries Carotid arteries Jugular veins

33 97 Guide rails and neck orientation The positioning / orientation of the guide rails, the gap between the cutting edge of the knife and the opposite rail are crucial in ensuring that the neck does not rotate away from the blade missing major vessels. 98 Guide rails and neck orientation 99 Bleeding - time to brain death Cardiac arrest Two carotid arteries One carotid, one jugular Two jugular veins One jugular vein minutes!!

34 100 Guide rails and blade position Vertebral arteries Spinal cord arteries Carotid arteries Jugular veins 101 Bleeding - visual assessment Following initial bleeding visual assessment of the birds can identify birds that have missed the killer or show signs of recovery due to ineffective bleeding. Poultry slaughter Training

35 103 Knowledge, experience, training and equipment With Shechita the Shochet is highly trained in sharpening the knife blade. Infact they spend nearly all their day sharpening knives! 104 Requirements for Zibah Halal Food Authority ( UK ) A licensed Muslim slaughterer should slaughter by pronouncing shahada or tasmiya (when the knife is put on the throat of the bird of animal being slaughtered) Bismillah Allahu Akbar ; COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing EC 1099 requires 2 outcomes Every slaughter / stock operative MUST obtain a Certificate of Competence ( CoC ) to operate.

36 106 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (a) the handling and care of animals before they are restrained; (b) the restraint of animals for the purpose of stunning or killing; (c) the stunning of animals; (d) the assessment of effective stunning; (e) the shackling or hoisting of live animals; (f) the bleeding of live animals; (g) the slaughtering in accordance with Article 4(4)... ( religious slaughter ); 107 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (a) the handling and care of animals before they are restrained; (b) the restraint of animals for the purpose of stunning or killing; (c) the stunning of animals; (d) the assessment of effective stunning; (e) the shackling or hoisting of live animals; (f) the bleeding of live animals; (g) the slaughtering in accordance with Article 4(4)... ( religious slaughter ); 108 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (a) the handling and care of animals before they are restrained; (b) the restraint of animals for the purpose of stunning or killing; (c) the stunning of animals; (d) the assessment of effective stunning; (e) the shackling or hoisting of live animals; (f) the bleeding of live animals; (g) the slaughtering in accordance with Article 4(4)... ( religious slaughter );

37 109 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (a) the handling and care of animals before they are restrained; (b) the restraint of animals for the purpose of stunning or killing; (c) the stunning of animals; (d) the assessment of effective stunning; (e) the shackling or hoisting of live animals; (f) the bleeding of live animals; (g) the slaughtering in accordance with Article 4(4)... ( religious slaughter ); 110 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (a) the handling and care of animals before they are restrained; (b) the restraint of animals for the purpose of stunning or killing; (c) the stunning of animals; (d) the assessment of effective stunning; (e) the shackling or hoisting of live animals; (f) the bleeding of live animals; (g) the slaughtering in accordance with Article 4(4)... ( religious slaughter ); 111 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (a) the handling and care of animals before they are restrained; (b) the restraint of animals for the purpose of stunning or killing; (c) the stunning of animals; (d) the assessment of effective stunning; (e) the shackling or hoisting of live animals; (f) the bleeding of live animals; (g) the slaughtering in accordance with Article 4(4)... ( religious slaughter );

38 112 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (a) the handling and care of animals before they are restrained; (b) the restraint of animals for the purpose of stunning or killing; (c) the stunning of animals; (d) the assessment of effective stunning; (e) the shackling or hoisting of live animals; (f) the bleeding of live animals; (g) the slaughtering in accordance with Article 4(4)... ( religious slaughter ); 113 COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing 2. Where,for the purpose of Article4(4), animals are killed without prior stunning, persons responsible for slaughtering shall carry out systematic checks to ensure that the animals do not present any signs of consciousness or sensibility before being released from restraint and do not present any sign of life before undergoing dressing or scalding. COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing EC 1099 requires 2 outcomes Every slaughter / stock operative MUST obtain a Certificate of Competence ( CoC ) to operate. 2. Every business operator MUST appoint a Welfare Officer

39 11 Certificate of accreditation All AWT courses / programs are certificated either by attendance or assessment. The certification is recognised worldwide by many major retailers, companies, governments and organisations The Animal Welfare Officer in the European Union Overall, the animal welfare officer works, on behalf of the slaughterhouse operator, as the contact point for the competent authorities, provides guidance to the personnel working on a slaughter line and checks that the guidance is put into practice. While his or her role is mainly operational, the animal welfare officer is also the best placed to advise the slaughter- house operator in relation to investments for renovation and new equipment. 117 The Animal Welfare Officer in the European Union This requires expertise. And it requires the development of Standard Operating Procedures (SOPs) for the slaughterhouse for which he or she is responsible. The animal welfare officer must also ensure that these SOPs are effectively complied with, and must maintain an accurate record of actions taken. The animal welfare officer must have sufficient authority and technical competence, including detailed knowledge of the relevant EU rules, to provide guidance to slaughter line personnel

40 118 The Animal Welfare Officer in the European Union The animal welfare officer must also be able to require that any remedial actions necessary are carried out to ensure compliance with EU standards and specific SOPs. Hence, the animal welfare officer must be duly mandated by his/her slaughterhouse operator to exercise the authority necessary for his or her duties. Preferably, he should be directly responsible to the slaughterhouse operator. It is the slaughterhouse operator that appoints the animal welfare officer for each slaughterhouse, to assist in ensuring compliance with relevant EU animal welfare rules. The animal welfare officer reports any matters on animal welfare to his or her slaughterhouse operator, especially if they need a managerial decision. 119 The Animal Welfare Officer in the European Union 5. Checking of stunning The animal welfare officer is responsible for ensuring that the stunning effect is delivered in practice. This means first designing a monitoring procedure, making regular checks, and laying down in an SOP what measures should be taken if checks reveal that it is not being met. The checks have to be carried out on a representative sample of animals at a frequency that takes account of the outcome of previous checks and any factors which may affect the efficiency of the stunning process such as changes regarding the types or the size of animals slaughtered or personnel working patterns. The Animal Welfare Officer in the European Union 7. Ensuring good practice The animal welfare officer must ensure that all operational requirements are properly addressed by the SOPs of the slaughterhouse. In particular, the animal welfare officer must ensure that the welfare conditions of each consignment of animals are systematically assessed, so as to establish priorities in treatment. The Animal Welfare Officer MUST - 1. Determine which animals have specific welfare needs ( notably unweaned animals, lactating dairy animals, females that have given birth during the journey, or animals delivered in containers ), and 2. Decide the corresponding measures to be taken ( immediate slaughter, particularly in the case of animals which are unable to walk, which must be killed where they lie; or, where immediate slaughter is not possible, arrangements for milking, suckling, or provision of water ).

41 Making sure the rules are known and understood The animal welfare officer must ensure that SOPs are known and understood by the relevant personnel depending on their tasks in the slaughterhouse. This requires the development of a communication and education strategy for use inside the slaughterhouse Making sure the rules are known and understood In addition, the EU legislation requires that personnel handling animals hold a certificate of competence regarding their tasks. While the certificate can only be delivered by an official body, the animal welfare officer can contribute to the education of personnel by providing them with explanations and background information necessary for obtaining the certificate Making sure the rules are known and understood The animal welfare officer is also in charge of checking that the personnel have the appropriate knowledge and skills for their tasks and, where necessary intervening to take measures in order to maintain these competencies.

42 124 The Animal Welfare Officer in the European Union 9. Record keeping The animal welfare officer must keep records of actions he or she takes in discharging his or her responsibilities for ensuring that SOPs are in place and are followed. These records will cover actions he or she has taken to improve animal welfare in the slaughterhouse. The record must be kept for at least one year. It must be provided to the competent authority upon request. 125 Future AWOP training in UK & EU Animal Welfare Officer Poultry Welfare Officer COUNCIL REGULATION (EC) No 1099/2009 certificates of competence (a) (b) (c) (d) (e) (f) (g) The handling and care of animals before they are restrained; The restraint of animals for the purpose of stunning or killing; The stunning of The assessment of The shackling or animals; effective stunning; hoisting of live animals; The bleeding of live animals; The slaughtering in accordance with Article 4(4) ( religious slaughter ); Automated bleeding... Halal or Haram?

43 The last food outlook published by the Food and Agriculture Organisation of the United Nations ( FAO ) predicted that global poultry production was expected to grow by 1.6% by the end of which is approximately 40,000,000,000 chickens per year or 76,103 birds / minute or 1,268 / second! The commercial problem Chicken processing - Indonesia ( ) Indonesia s poultry slaughter and processing mostly takes place in backyard facilities. In Jakarta alone, over 2,500 backyard facilities have been identified. Only 24 percent of the country s chickens are slaughtered in abattoirs and only 34 poultry abattoirs hold a veterinary certificate allowing them to sell to modern supermarkets, fast food restaurants and hotels. In 2007, the Jakarta government passed a local regulation banning slaughter within the city, however, to date, it has not been implemented. The current Jakarta governor has said that he supports implementation of the slaughter ban. Should it be finally implemented it will be a game changer as some 1 million chickens are consumed in Greater Jakarta every day and all will have to pass through recognised abattoirs. The commercial problem Between 2011 and 2015 the Indonesian poultry market is expected to grow by 26.7% The Indonesian market is dominated by a few vertically integrated companies which, together represent about 70% of professional poultry production. These include Charoen Pokphand Indonesia, JAPFA, Malindo, Sierad and Wonokoyo

44 The commercial problem The logistics and scale of commercial production required to supply sufficient protein ( broiler meat ) in Indonesia will force companies to consider modern automated systems. Automated systems benefit from effective pre-slaughter stunning that - 1) Allows bleeding of unconscious birds 2) Allows for control of the bird at entry to bleed The commercial problem Poultry production in Indonesia is likely to increase. Increased production may rely on more automation. Automated bleeding of poultry is more effective with preslaughter stunning. Stunning current MUST NOT be set so low it only achieves tonic immobility rather than unconsciousness. Authorities and individuals MUST understand the technology and physiology to achieve stun to stun. The welfare problem Animals to be alive and healthy at the time of slaughter This was VERY sensible two thousand years ago ( public health & safety ).. but in 2015 it results in either - 1. No stunning at all ( welfare concerns? ) 2. Incorrect use of water baths ( tonic immobility ) 3. Old technology ( 50Hz sine wave ) being used across Indonesia potentially resulting in stun to kill... Haram?

45 So what is the answer?... is it about what YOU believe? So what is the answer?... is it about what YOU know? Can we resolve these two issues?

46 Halal - key words permissable If something is permissible, it is considered to be acceptable because it does not break any laws or rules Halal rules - bleeding A Muslim should perform slaughter Animals to be alive and healthy at the time of slaughter Jugular vein, carotid artery and windpipe have to be severed Severance by a razor sharp knife by a single swipe To incur as little a pain as possible Requirements of halal... should not be dead? Do you mean a dead brain? OR Do you mean a dead heart? Or something else?

47 Requirements of halal... should not be dead? You MUST mean a dead brain! 140 Bleeding - time to brain death Cardiac arrest 2 carotids 1:50 2: Bleeding - stun to kill Even with cardiac arrest in the water bath, technically the bird s brain is still alive at the point of slaughter... which is what is required for Halal compliance? Cardiac arrest 1:50 2 carotids 2:00 Stun Bleed

48 A question of interpretation If you require the birds brain to be alive at the point of bleeding then commercially even using stun to kill the process is Halal... because it is NOT DEAD at bleeding! If you require the birds to be capable of FULL recovery if you didn t slaughter it then it is Haram and you must - a) not stun at all, or b) stun to stun... Halal rules - bleeding A Muslim should perform slaughter Animals to be alive and healthy at the time of slaughter Jugular vein, carotid artery and windpipe have to be severed ( BOTH carotid arteries and jugular veins ) Severance by a razor sharp knife by a single swipe To incur as little a pain as possible 144 Halal rules - bleeding A Muslim should perform slaughter. If the person responsible for operation of the automated system is a Muslim, can we concluded that this is permissible under Halal rules?

49 The answer.. maybe! Well trained professional Muslim slaughtermen can assure compliance with Halal requirements whilst satisfying all concerns for welfare during bleeding. Your debate The problem is that requirements for Halal compliance are different all over the world. Other countries interpret requirements in different ways. Conservative scholars would say that automatic systems are Haram. Your debate Massood Khawaja, HFA president ( UK ) said : The Koran says use your brain, think about things and that's what we are doing, it's a question of animal welfare. On that basis, can the CORRECT use of an automated system be considered halal?

50 The BIG question Is it realistic to suggest that in the future Indonesia can afford to commercially process enough chickens using manual bleeding? The subject of animal welfare undergoes constant revision and change. You will NEVER arrive at the end. To be successful in the search for compliance YOU need to be open minded, dynamic and well informed.

51 Professional Education, Training and Consultancy for the Food Industry worldwide.