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64 Cards in this Set
- Front
- Back
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What is a CoC? |
Certificate of Competence -All slaughtermen and other abattoir personnel handling animals from delivery must have a CoC -CoC is issued by an accredited body -A three month period is allowed for the training of new slaughtermen |
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How long should records be kept? |
One year |
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What are approved stunning methods? |
-Mechanical: penetrative captive bolt, non-penetrative captive bolt, firearm, cervical dislocation -Electrical: head only, head to body, water bath -Gas: CO2 at high concentration (>80%), CO2 in two phases |
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What is the primary objective of captive bolt stunning? |
To induce immediate insensibility by administering a severe blow to the skull. The animals must remain unconscious until it dies by bleeding out |
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What signs would indicate that an animal has not been properly stunned and should be re-stunned? |
If an animal immediately shows paddling or kicking movements on collapse it almost certainly has not been effectively stunned |
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How is an effective stun recognized? |
-The animal is rendered immediately insensible to pain, the animal collapses, exhibits exaggerated tonic activity followed by gradual relaxation and involuntary kicking movements. Once stunned it should be bled without delay |
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What are the physical signs of an effective stun? |
-Animal collapses -No rhythmic breathing -Fixed, glazed expression in the eyes -No corneal reflex -Relaxed jaw -Tongue hanging out |
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What age range are non-penetrative stunners recommended for? |
It is only recommended to be used on cattle aged between 8-30 months |
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What is the source of energy for the penetrative captive-bolt gun? |
Compressed air |
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What is the disadvantage of using a compressed air mechanism? |
It is less mobile and heavier so the animal must be fully restrained |
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What are the two types of head restraints in stunning boxes? |
-Passive head restraints which prevent the animal from lowering its head but don't prevent it from moving side to side. Don't increase the stress of the animal -Active head restraints are of two types, one is the neck yoke system and the other is the head-yoke and chin-lift which holds the head rigid outside the stunning box. These increase stress |
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What operator considerations are there for slaughtermen using a captive bolt gun? |
-The slaughterman should not have to need to bend excessively or to concentrate to keep his balance and the animals should be presented to him in a way which suits his preference ie right or left sided |
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Where should cattle be stunned? |
The point of stunning is in the middle of the forehead at the crossing point between two lines drawn from the eye to the opposite ear. If using a non-penetrative captive bolt the target is 20mm above this point |
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Where should deer be stunned? |
The ideal point is at the crossing point of two imaginary lines drawn from the eyes to the tops of the opposite ears |
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Where should horses be stunned? |
In horses the point is 10mm above the point where the two lines cross and the muzzle of the stunner may need to be tilted upward slightly |
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Where should sheep be stunned? |
-For polled sheep: The muzzle of the stunner should be placed on the highest point of the head, on the midline aiming straight down. -For horned sheep: the muzzle of the stunner should be placed on the midline, behind the ridge between the horns and aimed towards the base of the tongue |
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How should pigs be stunned? |
Pigs are very difficult to stun with a captive bolt due to the target area being very small, and having "dished faces", and having the brain lie quite deep in the skull. It is recommended that, where possible, they are stunned electrically, or destroyed by use of a free bullet humane killer or a shotgun |
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How should sticking be undertaken in cattle, deer and horses? |
Sticking should be done by incision with a sharp knife in the jugular furrow at the base of the neck which the knife aimed at the entrance towards the chest to sever all the major blood vessels. Should be done with two different knives; one to incise the skin and another to sever the vessels |
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How should sticking be undertaken in sheep and goats? |
Either in a similar way to cattle or by a cut made across the neck |
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How should pigs be stuck? |
A knife with a sharp blade not less than 120mm long should be inserted in the midline of the neck at the depression in front of the breast bone. When penetration has been made, the knife handle should be lowered so that the blade is in a near vertical position and pushed upward to sever all the major blood vessels which arise from the heart |
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How should an animal be stuck in a field situation? |
A deep transverse cut across the throat through all the vessels, oesophagus and trachea until the knife touches the spine |
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What is the recommended stun-to-stick interval? |
A maximum stun-to-stick interval of 15sec is recommended but on cattle lines maximum stun-to-stick intervals of 60 seconds for penetrative captive-bolt or 30 seconds for non-penetrative captive-bolts are acceptable due to the time required for hoisting |
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What is pithing? |
Physical damage to the brain through the hole in the head made by the captive bolt. Push the wire or rod through to the brainstem and if possible, to the spinal cord. The object should be manipulated to cause maximal damage to the brain |
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What is the principle of electrical stunning? |
Pass sufficient current through the brain to interrupt normal activity and results in insensibility and inability to feel pain |
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How can current in a circuit by increased? |
To increase the current flowing in a circuit, the voltage must be increased, or the resistance decreased |
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What animal factors will decrease conduction of electricity? |
heavy fleeces, thick skin, fat layers or thick skulls |
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Should changes be made to stunner settings to attempt to rectify meat quality problems? |
No, this may compromise animal welfare |
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What is killing with electricity known as? |
Electrocution |
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What is stunning with electricity known as? |
Electronarcosis |
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What is indicative of an effective electrical stun? |
An exaggerated tonic phase. This is similar to a gran mal epileptic episode and the body exhibits tonic/clonic activity. The first sign of recovery from an effective stun is a return to normal rhythmic breathing |
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How is electrocution for slaughter carried out? |
The animal is killed by stopping the heart from pumping blood around the body. If this happens the brain will be hypoxic and will die. When an animal is electrocuted it becomes rapidly rigid with slight body tremors then gradually relaxes. There should be no further movement. Electrocution is painful so it is essential that animals are stunned before it is carried out. Where death is not induced by cardiac arrest, all stunned animals must be stuck within 15s of stunning |
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Which animal is most likely to begin recovery before bleeding out? |
Pigs. They must be stuck by chest stick within 10 seconds of electronarcosis or they risk recovery of sensibility |
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What determines whether an animal is stunned or killed when using electricity? |
The magnitude of the current |
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What are the two major components which determine the overall resistance? |
1. The tissues of the body 2. The contact between the electrodes and teh skin |
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What must a good slaughterman know? |
-The current required for effective stunning -The output characteristics of the stunner -How to reduce contact resistance -The correct electrode placement and duration of application -The two critical phases of an electric stun (tonic and clonic) -The physical signs of an ineffective stun -The difference between involuntary gasping and rhythmic breathing -Where the back up stunner is and how to use it -The correct sticking procedure |
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What are the three types of electrical stunners used? |
Head only stunners, head to back (stun-kill), head-body (stun-kill). All systems consist of an electrical control box to produce the appropriate supply and a system of electrodes to deliver current to the animal |
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What are the types of head-only stunners? |
Fork and scissor. The fork stunner should only be used in animals held in a restrainer. The electrodes must be kept in constant contact with the animal to prevent interruption to the stunning |
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How is a head to back stun kill carried out? |
An electrical current is passed simultaneously through the brain and through the heart of the animal. The animal must be restrained and the correct positioning of the electrodes is crucial. It can be used for cattle, sheep and pigs although pigs must have a third electrode placed on the chest to deliver a current that will fibrillate the heart. There is an initial cycle which is head only to stun the animal and two other cycles to ensure the animal is killed. |
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How should cattle be positioned to use a head-to-body stun-kill? |
The animal should be restrained with a head yoke, chin lift and rump pusher to position the animal for accurate electrode placement. |
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Where should cattle and calves be stuck and why? |
Near the brachiocephalic trunk because they have additional blood vessel connections to the vertebral artery which may continue to supply blood to the brain if the vessels are not fully severed low and near to the heart |
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What is essential to ensure that CO2 stunning is humane? |
It is essential that animals are exposed to the maximum concentration of CO2 as soon as possible and that the dwell time is sufficient to ensure that animals do not regain consciousness. All operators shackling and bleeding pigs should be capable of checking for, and recognising, signs of effective and ineffective stunning |
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Is gas killing aversive? |
Recent research has shown that the aversive response seen in pigs for roughly 30 sec is primarily reflex movement and is therefore not a welfare concern |
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Why gas? |
There are many welfare benefits including the animals remain in groups, consistency and effectiveness at high throughputs |
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What is the minimum concentration of CO2? |
85% within 30sec of entering the chamber and pigs are not removed until they are dead or irrecoverably stunned. A dwell time of 2.5min is required |
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What are some methods of assessing efficacy of stun/kill? |
-No rhythmic breathing -Recumbency -No voluntary movements -Pin prick -Ear pinch -Corneal reflex |
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How should gas systems be monitored? |
All staff should be aware of: -Average cycle times -Signs of consciousness and unconsciousness when animals exit the chamber -What they should do in an emergency -The correct gas concentration -Where the gas concentration is measured in the system -Procedures for mixing the gas after extended breaks |
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What diet and animal health factors affect slaughter hygiene? |
-High DM diets produce cleaner animals -Diet changes should be done slowly -Mineral/salt intake should be controlled -Adhering to an animal health plan for the farm reduces infection with pathogens -Appropriate husbandry and therapy to prevent parasites |
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What housing factors on farm affect slaughter hygiene? |
-Good ventilation -Adequate bedding -Appropriate stocking densities -Well designed feeders and drinkers to prevent faecal contamination -If animals are housed for 7-10 d will be cleaner |
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What should be done immediately prior to transport to abattoir? |
-Withdrawal of feed prior to transport to decrease gut fill and reduce overall faecal contamination -Clipping to remove gross contamination if required |
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What critical areas must not be contaminated? |
-Brisket and abdomen -Flank -Ribcage -Posterior aspect of hind legs -Anterior aspect of fore legs -Rectum -Neck |
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How can dirty animals be dealt with? |
FBO has responsibility to only accept clean, dry animals -Retained in lairage on clean bedding till clean/dry -Clipped -Sent home--very rarely -Killed in lairage -Slaughtered with decreased line speed |
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How is blood collected for human consumption? |
By using gravity and a hollow knife called a vampire knife |
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What are signs of a bad bleed/stick? |
Pink/red colour of MM and LN Congestion of offal Regain consciousness |
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How can contamination be transferred from the outside of the animal to the exposed muscle surface by depilation? |
-Via knives -Via arms, hands of slaughterman -By direct contact of contaminated fleece or hair and muscle -Via dust or aerosols created by the action of the fleece/hide pullers -Aerosols from uncontrolled drainage of water onto the floor and the use of high pressure hoses in the slaughterhouses |
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How are pigs dressed? |
usually de-haired not skinned Scald tank (60-65C) followed by scraping and singeing Scalding presents unique hygiene problems eg stick wound becomes routinely contaminated and must be trimmed |
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How should evisceration occur? |
After skinning, without delay eg within 45mins GIT removed so no ingesta, faeces leaks into body To seal ends: -Roding of the oesophagus -Tie a knot -Bunging of the anus in sheep, pigs -Bagging of the anus in cattle |
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How is carcass washing undertaken? |
To wash off bone dust from carcass splitting and loose hairs in pigs and blood Increases risk of cross contamination Must not be used to wash off contamination Low pressure, high volume spray Work from top to bottom |
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What causes stress? |
-Mismatch between evolutionary responses and environment -Physical and psychological components -Acute/chronic (repeated or prolonged) -Pre-natal stress affects developing fetus eg HPA programming |
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What are some behavioural responses to stress? |
-Cessation of on-going behaviour patterns -Vocalisation or lack of vocalisation -Locomotion or freezing -Urination/defecation -Frustration-induced aggression -Avoidance -Reduction in behaviour -Chronic-- stereotypy, anhedonia, cognitive bias, learned helplessness |
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Which physiological response is quick acting and short lived and which response is slower onset but more sustained? |
The SAM axis response is short lived while the HPA response is more sustained and characterised by cortisol/corticosterone |
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How can CORT be measured? |
-Blood -Saliva -Faeces -Urine -Hair -Tank water |
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How can we prevent stress? |
-Avoid stress in the first place -Give animals time to recover in lairage -Calm handling before stunning eg Temple Grandin -Avoid stress prone animals eg halothane positive pigs |
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Acute stress makes.. |
Pale, soft, exudative meat |
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Chronic stress makes... |
Dark, firm, dry meat |
