Poultry slaughter Flashcards

1
Q

Why are some chicken stunned then shackled and others shackled then stunned?

A
  • Depends on processing system

- If gassed they are stunned then shackled

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2
Q

What processes must be performed by someone with a COC?

A
  • Handling animals before restraining
  • Restraining them for stunning/ killing
  • Stunning animals
  • Checking successful stun
  • Shackling/ hoisting
  • Bleeding live animals
  • Religious slaughter
  • Pithing stunned animal
  • Checking successful pithing
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3
Q

What is the role of an animal welfare officer?

A
  • Must identify animals that require slaughter first
  • Welfare needs
  • Any measures that need to be put in place to improve animal welfare (e.g. temperature control)
  • Keep record of actions taken to improve welfare
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4
Q

Which plants don’t need an AWO?

A

-Smaller ones with less than 1,000 animal units a year

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5
Q

What must you keep in consideration when birds are in lairage or shackling?

A
Lairage: avoid long waiting (DOAs)
- Ventilation
-Temperature
-Humidity 
Shackling
-Are they dead or alive?
-Inversion and shackling of birds can be painful make sure they are correctly set up for the species.
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6
Q

What stunning methods are used on poultry?

A

Electrical and gas

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7
Q

What is important about the duration of unconsciousness?

A

Must be longer than time taken to cut neck and bleed to allow brain death (+ 15 seconds)

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8
Q

What are the basic requirements for electrical stunning?

A
  • Water bath voltage sufficient to ensure that every bird receives minimum current
  • Electrode placed in water bath MUST extend entire length of bath
    Good contact between legs of birds and shackle line
    -Birds heads MUST be immersed completely
  • Water should NOT overflow entrance to the bath
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9
Q

How does electrical stunning work?

A
  • 1 electrode in water bath and 1 on the rail attached to shackles to increase conductivity
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10
Q

What does an effective electrical stun in poultry look like?

A
  • Loss of nicitating reflex
  • No rhythmic breathing
  • Constant rapid body tremors
  • Wings held tightly against body
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11
Q

What are the issues with electric stunning?

A
  • Requires shackling of conscious birds (painful??)
  • Some birds not stunned correctly (too small to reach water)
  • Can get pre stun shocks on wings tips (welfare ??)
  • Voltage issues in the water bath (if very long may not distribute evenly throughout tank)
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12
Q

What are the methods for atmosphere gas stunning?

A
  • Anoxia (no oxygen): 100% Ag or N)
  • Hypercapnic hypoxia (high Co2, low O2)
  • Hyperapnic anoxia (High Co2, no O2)
  • 2 phase (high Co2, high O2 then high Co2 in air)- anaesthetic phase then euthanasia phase
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13
Q

What are the advantages of controlled atmosphere stunning?

A
  • Controlled gas atmosphere
  • No live shackling
  • All birds stunned
  • Improved working conditions at shackling point
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14
Q

What are the disadvantages of gas stunning?

A
  • Initial aversion (unpleasantness/ pain??)
  • Dyspnoea
  • Identification of DOAs/ gassed
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15
Q

How do you distinguish between gassed birds and DOAs?

A

-DOAs= cold to touch, often dirtier, rigor mortis

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16
Q

What is the problem with the neck cutter?

A
  • Set at standard height, shorter/ bigger birds might not be cut in right point
  • Mandatory for abattoirs to have back up e.g. worker cutting those missed
17
Q

What are the official controls in poultry processing?

A
  • PM number 1= inspection of WHOLE carcass (MHI or PIA can do it, OV oversees)
  • PM number 2= inspection of offal (MHI or PIA can do this)
18
Q

What is the issue with how evisceration is performed during poultry processing?

A

-Done mechanically with a metal spoon - cross contamination risk

19
Q

How are poultry chilled, packaged and labelled?

A
  • Washed in potable water
  • Chilled to 4 degrees
  • Maturation= 8-10 hours
20
Q

Who is responsible for hygiene responsibilities when processing poultry?

A
  • FBO

- OV responsible for checking compliance