Business operators are responsible for ensuring the health and welfare of animals in their care. Is there anything wrong with this page? Health certificate for farmed game animals, Food safety for community cooking and food banks, Applying for approval of a meat establishment, Applying for approval of a food establishment, Reopening and adapting your food business during COVID-19, Hazard Analysis and Critical Control Point, Distance selling, mail order and delivery, Applying for a regulated product authorisation, The Welfare of Animals at the Time of Killing (England) Regulations 2015 SI 1782, The Welfare of Animals at the Time of Killing (Wales) Regulations 2014 SSI 951, The Welfare of Animals at the Time of Killing (Northern Ireland) Regulations 2014, when the animals arrive at the slaughterhouse, install CCTV equipment in their slaughterhouse, make the images available to our inspectors, do not have CCTV that complies with the CCTV regulations, do not retain images for 90 days from the date taken, do not make CCTV images available to inspectors to view, copy or seize, food business operators were taking active steps to comply with legal requirements and achieve necessary animal welfare standards, Official Veterinarians and front-line teams were carrying out their roles effectively, with appropriate monitoring and relevant enforcement action being taken in the event of food business operator non-compliance. Contact us here. The FSA’s role focuses on ensuring those businesses are compliant with all specific requirements in hygiene and animal welfare legislation. Our reports show number of welfare non-compliances in England and Wales by species in each area of slaughterhouses including: Management responsibilities cover areas the business operator is responsible for such as keeping up-to-date Standard Operating Procedures. Under Council Regulation 1099/2009 responsibility for animal welfare and food safety in slaughterhouses rests with business operators. Whilst Scottish Government is responsible for animal welfare legislation in Scotland, one of our key functions in FSS approved slaughterhouses is to ensure that animals are protected prior to and during slaughter and killing. Monk business: Cheese, beer and heavenly gingerbread at Averbode abbey, Tielt slaughterhouse closed after graphic video footage released, Ban on ritual slaughter ‘clashes with freedom of religion’, Ban on ritual slaughter cost farmers €1.2 million, says union, VUB visiting professor facing imminent execution in Iran, What’s on: Lights, love and anarcho-baroque art, Chat line for victims of sexual violence rolled out across Belgium, User-friendly database boosts transparency in European arms trade, Le Pristine is best new restaurant of the year, says Gault&Millau. CCTV equipment must provide a complete and clear view of killing and related operations in all areas of the slaughterhouse where live animals are present, such as areas where they are unloaded, kept, handled, stunned and killed, up to the point where the assessment for absence of life is carried out. Differences between groups S and F, at the animal level, were assessed by a two-tailed paired Wilcoxon–Mann–Whitney test. Results of log-linear modelling underlined the effect of the farm of origin on the percentage of pigs with bursitis, manure on the body and ear injuries that were observed at the slaughterhouse. Part 2: analysis of constraints, Lameness and its relationship with health and production measures in broiler chickens. Meat hygiene inspectors support them with these duties. Although these results should be interpreted with care due to the limited sample of farms, the slaughterhouse could be a feasible site of observation of ABMs, which could then be integrated in monitoring of AW on farm. The FSA is responsible for approval of all slaughterhouses in England and Wales, and the delivery of official controls in approved meat establishments (slaughterhouses, cutting plants and game handling establishments) subject to veterinary control within England, Wales and Northern Ireland. Summary. Abstract views reflect the number of visits to the article landing page. Frequency of tail lesions and risk factors for tail biting in heavy pig production from weaning to 170 kg live weight, Tail and ear biting lesions in pigs: an epidemiological study, Validation of carcass lesions as indicators for on-farm health and welfare of pigs, Pig carcass tail lesions: the influence of record keeping through an advisory service and the relationship with farm performance parameters, Relationship between tail lesions and lung health in slaughter pigs, Analysis of factors associated with mortality of heavy slaughter pigs during transport and lairage, Tail lesions in fattening pigs: relationships with postmortem meat inspection and influence of a tail biting management tool, Study on the association between tail lesion score, cold carcass weight, and viscera condemnations in slaughter pigs, The welfare of growing pigs in five different production systems: assessment of feeding and housing, Animal welfare assessment at slaughter in Europe: moving from inputs to outputs, Welfare Quality® assessment protocol for pigs (sows and piglets, growing and finishing pigs),, Navigating the iceberg: reducing the number of parameters within the Welfare Quality, Recent developments in European and international welfare regulations, Assessment of the multi-criteria evaluation system of the Welfare Quality, Contribution of Meat Inspection to the surveillance of poultry health and welfare in the European Union, Validation of a multi-criteria evaluation model for animal welfare, Aggregation of measures to produce an overall assessment of animal welfare.

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