Animal Welfare at the abattoir and FCI Flashcards
How many red meat slaughterhouses are there in the UK?
England - 151
Scotland - 24
Wales - 20
How many poultry meat slaughterhouses are there in the UK
England - 60
Scotland - 5
Wales - 4
Describe the trend in number of pig abattoirs
Declining since 2000
Describe the UK beef market
UK imports ~35% of beef (250K tonnes)
Exports ~15% (100K tonnes) (90% of this goes to EU)
85% self-sufficient
Describe the UK pork market
Net importer of pig meat
imports ~60% (968K tonnes)
exports to ~25% (most to EU and China)
60% self sufficient
Describe the UK lamb market
imports 1/3 of sheep meat
export around the same amount (mainly to EU)
Summarise the pork production system
Vertically integrated
Mostly indoor (increasing outdoor)
5.5M pigs in UK
Killed at ~24 weeks
Summarise beef production systems in the UK
More traditional
Slaughtering age = 18-24 months
9-10 million
Summarise UK sheep production system
Very traditional
slaughtering age = 6-11 months
~35 million
What are the transport requirement for live animals?
Those transporting and handling animals are trained and competent
Vehicles are approved
Animals are not caused injury or unnecessary suffering
Animals are fit to travel
Rules on journey times, resting, watering and feeding are observed
What animals should never arrive in the abattoir?
Animals that cannot move independently
Animals with severe open wounds or prolapses
Pregnant (>90%) or given birth within 7 days
Newborns with naval not completely healed
If the journey is >100km:
- Pigs <3 weeks
- Lambs <1 week
- Calves <10 days
Animals <7 days old
Medicated animals within withdrawal period
What are the requirements for unloading animals at the abattoir
Animals unloaded ASAP
slaughtered without unnecessary delay
Slaughterhouse must have suitable equipment and facilities to unload safely
Any ramps must be as close to flat as possible and have walls or railings
Non-slip floors with side guards where necessary
No sharp edges or parts sticking out
What are the responsibilities of the Food Business Operator (FBO)
Caring and responsible planning and management
Appropriate environmental design
Consider handling and transport
Use humane slaughter methods
Check paperwork and make food chain information available to OV
What are the benefits of a good abattoir management
Reduction of post-mortem rejections (reduction of bruising)
Improved meat quality
Improved efficiency (animals move through system with little or no encouragement)
Less stress = less defecation = less contamination
What is food chain information (FCI)
valuable source of information for decision making in relation to animal health and welfare and is needed for every animal intended for human consumption
FBO must assess FCI and OV must check before authorising slaughter
