Poultry handling

Introduction

Handling of poultry on the day of slaughter. Photograph: Lotta Berg, SLU (left), Viveca Sandström, SLU (centre and right).

The physiology and characteristic behaviours of the animals have been described in the first part of the course; knowledge which forms a basis for this section, all about handling poultry at the slaughterhouse.The aim and important job of the staff is to move animals efficiently from the transport to stunning with calm, firm handling. To be able to do this, you need a knowledge of the animals and take their circumstances into account. A good technique is also required for lifting and moving them.

Learning targets and estimated time required for the module

The aim of this module is to ensure that after completing this course, you should:

• be aware of important general factors which govern animal behaviour and influence the animals’ perception of the day of slaughter
• be aware of important risks in respect of animal welfare when gathering together and transporting poultry
• be able to describe aspects important to animal welfare when unloading poultry from vehicles and tipping them onto a conveyor belt
• be able to describe principles for animal-friendly driving of geese/turkeys on floors
• be able to describe aspects important to animal welfare during lairage
• be able to describe the correct lifting techniques for fowl/chickens, geese and turkeys
• be able to describe appropriate handling when discovering sick/injured animals at the slaughterhouse
• be aware of the role of the official vet at the slaughterhouse

Time required: It is estimated that you will need about 2 hours to study the content in the module, which is 38 pages long. Your browser’s address bar at the top of the page shows you which page you are on.