ANIMAL WELFARE IN SLAUGHTERHOUSES. ONLINE

ANIMAL WELFARE IN SLAUGHTERHOUSES. ONLINE – 250514BAM

Start: 05-14-2025

Final: 05-06-2025

Modality: DISTANCE TRAINING

Schedule: Online training

Location: Online training

Number of hours: 20

Available places: 17

Price: €195.00

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Addressed to:

Aimed at slaughterhouse operators and managers.

Goals:

Ensure that slaughterhouse and animal slaughterhouse personnel receive specific training in animal welfare as required by current regulations and obtain a certificate of competency, which guarantees that those who handle and slaughter animals do so without causing them pain, distress, or avoidable suffering. Obtain a certificate of training in animal welfare. Competence will be achieved by attending a course and passing an exam, and will be accredited by the issuance of a card by the Department of Agriculture, Livestock, and Environment of the Government of Aragon.

Content:

Program:

General module

1. Introduction. General aspects of animal welfare legislation and training of personnel responsible for animal care and handling. Law 11/2003, of March 19, on Animal Protection of the Autonomous Community of Aragon. Society and animal welfare. Situation in the European Union.

2. Animal anatomy and physiology. Animal behavior. Animal welfare and adaptation. Health, stress, illness. Predisposing and determining causes of disease.

3. Practical aspects of animal welfare. Buildings, facilities, and equipment. Animal handling. Responses to animal injuries and diseases. Law 8/2003, of April 24, on Animal Health: health alert plans, mandatory slaughter, identification, registration, and health documentation.

Module of specific activities for slaughterhouses.

1. Handling and care of animals before restraint. Assessment of suitability for transport at the slaughterhouse. Responsibilities. Incidents and actions. Receiving animals. Handling during unloading, transport, and stabling. Prohibited practices.

2. Restraint of animals for stunning or killing. Existing restraint systems and specific systems used in the slaughterhouse. Knowledge of the manufacturer's instructions on the type of restraint equipment if mechanical restraint is used.

3. Stunning of animals. Practical aspects of stunning techniques and knowledge of the manufacturer's instructions for the types of stunning equipment used. Key parameters. Prohibited methods. Auxiliary stunning or killing methods. Basic maintenance and cleaning of stunning or killing equipment.

4. Evaluation of effective stunning. Indicators of unconsciousness and sensitivity. Control points. Monitoring effective stunning. Determining sample size. Risk factors. Reinforced sampling. Auxiliary stunning or killing methods. Review of stunning methods and determination of causes when deficiencies are detected.

5. Suspension from hooks or lifting of live animals. Practical aspects of animal handling and restraint. Prohibited practices.

6. Bleeding of live animals. Monitoring the effectiveness of stunning and the absence of vital signs. Auxiliary stunning or killing methods. Practical aspects of bleeding techniques.

7. Sacrifice for religious rites. Types of religious sacrifice. Management during religious sacrifice. Monitoring and supervision of unconsciousness. Monitoring and supervision of absence of vital signs. Auxiliary stunning or slaughter methods. Proper use and maintenance of bleeding knives.

8. Practical assumptions.