• A documented policy outlines the site’s objectives with regards to achieving and delivering standards of animal welfare and conforming to the scheme standard and relevant legislation
• Policy signed off by relevant senior management
• Policy communicated to relevant persons e.g. through training, posters, work instructions, staff handbook
• The policy is reviewed annually (demonstrated with a signed and dated review) and kept up-to-date

• A documented management structure identifies those fulfilling role
• A documented procedure details the responsibilities of the AWO
• AWO(s):
  • hold appropriate Certificates of Competence for the species and operations they are responsible for
  • have sufficient authority and competence to provide guidance to personnel that manage poultry on-site
  • have sufficient authority to make decisions to safeguard welfare

• During operational hours competent persons oversee/ undertakes unloading, lairaging and slaughter
• Competent persons may include deputies to the AWO
• Arrangements are in place to ensure sufficient people are present during holidays/ sick leave

• As required by legislation, persons that are responsible for or undertake the following roles, hold a Certificate of Competence relevant to the species:
  • the handling and care of animals before they are restrained
  • the restraint of animals for the purpose of stunning or killing
  • the stunning of animals

the assessment of effective stunning

• the shackling or hoisting of animals
• the bleeding of live animals and monitoring the absence of signs of life
  • Staff have been trained to procedures relevant to their roles. Training may include Certificate of Competence training delivered in house by an official training provider or by external training providers

• Training needs for each role are established
• Employee training needs are reviewed on a risk assessed frequency and where needed training and updates are given e.g. change in process, change in legislation

• Person(s) contactable in the event of a problem/ emergency
• The point of contact is a competent member of staff who can contact an AWO at any time or is an AWO

• Up-to-date copies of industry codes of practice relevant to stunning and killing system held (such as those produced by Defra, trade associations or the Humane Slaughter Association)

• Designed in accordance with legislation and with regard to the livestock species being unloaded
• Design of facilities to minimise risk of slipping, falling or injury (e.g. minimal ramp incline, ramp surfaces are non-slip)
• Where necessary, species-specific bays are operated
• Solid and secure unloading points prevent the escape of livestock

• The area facilitates the movement of livestock and does not present obstructions to livestock

• The lairage provides a safe, hygienic and comfortable environment (i.e. no sharp edges, projections or hazardous electrical installations)
• The design of pens and gates allows inspection of livestock and reduces the risk of livestock becoming injured or escaping

• The loading areas, walkways and pens are appropriately lit, to allow inspection and effective handling
• If livestock are kept overnight, a period of low level lighting or darkness is provided to allow rest

• Dedicated facilities are available in the lairage area to do this
• Pens are thoroughly cleansed and disinfected at least weekly
• No evidence of dried or built up manure, old-bedding or feed

• The lairage is ventilated to minimise high humidity, the build-up of odours and to maintain temperature
• Ventilation may be natural or artificial
• The lairage shelters livestock from adverse weather conditions. If the lairage is not roofed, some protection from inclement weather is provided (e.g. walls, hedges)
• The lairage has systems in place to cool animals to prevent overheating. Pig lairages have a system for misting pigs (or similar)

• Ventilation systems maintained and effective
• Where ventilation is controlled mechanically, alarms and emergency back-up systems are in place to notify failures
• Alarms are tested every seven days

• Where necessary, emergency back-up systems are implemented
• Corrective actions and repairs are recorded

• Includes loading ramps, walkways, pens, stun pens
• Floor surfaces are sound and livestock can walk at ease
• Design of any slats are suitable for the species and do not cause livestock to slip, fall or cause foot injuries
• Any drains that are accessible to livestock (i.e. in areas where they are moved or held) are maintained with sufficient grip and are secure to prevent them being lifted by livestock

• Efforts are made to minimise avoidable, excessive or sudden noises
• Noises may be caused by people, equipment or ventilation systems
• Noises in the lairage environment do not cause livestock distress

• A visual check of the unloading, lairage, handling, restraining and stunning facilities
• If the visual check identifies an issue, this is recorded and corrective action is implemented
  • where there is a risk to animal welfare the issue is addressed immediately, recorded and reported to an AWO
• Where necessary production is halted until the problem is resolved or the affected area is not used

• The waiting or crowd pen has a level floor, solid sides with no sharp edges and allows the flow of livestock directly to the place where they will be stunned/ killed

• The equipment or facilities present no sharp edges
• The design or location facilitates movement of stunned animals to the sticking point to ensure the stun to stick time is minimised (and within the timescales prescribed in the relevant Appendix)
• The design allows the stunning process to be monitored
• Where restraining devices or individual stun pens are used:
  • entry to the pen encourages the flow of livestock into the pen
  • the equipment restricts livestock movement (forward, backwards or sideways), minimises livestock struggling and negates the need for animals to be carried or inverted
  • the equipment presents the animals head for effective stunning
• Where group stunning pens are used:
  • entry to the pen encourages the flow of livestock into the pen
  • the size of the group needs to be matched to the size of the pen to give appropriate working space to allow effective and efficient stunning

• Field lairages provide livestock with protection from adverse weather conditions i.e. hedges, trees or man-made walls, banks, provide shade to livestock in hot weather and provide shelter in cold weather
• Field lairages have a perimeter fence that is complete and structurally sound. The fence:
  • prevents direct contact between abattoir livestock and other livestock
  • gives a 3 metre gap between abattoir and other livestock e.g. by double fencing
  • reduces the likelihood of escape
• Fresh, clean drinking water is provided to livestock in water troughs. Troughs are cleaned out as needed to ensure water is of suitable cleanliness
• Hazards are inaccessible to livestock
• Fixed or portable lighting is available to enable livestock to be seen at any time

• Livestock are managed in batches and a control system ensures traceability is maintained for livestock lairaged in a field
• Weeds are managed and the field is given a period of rest from livestock/ rotated as needed to enable grass to recover
• Stocking densities are managed to ensure the field does not become excessively poached

• If livestock cannot be unloaded immediately upon arrival, a risk assessed unloading sequence is decided
• Risk assessment takes into consideration the species, length of journey, climatic conditions and signs of distress
• Where livestock are held on the vehicle, their welfare is continuously monitored

• Record kept in the lairage
• The record is visible in the lairage (e.g. on a board in the lairage/ on the pen)

• All livestock are checked at unloading or shortly after penning by a competent member of staff (which may include site security)
  • in the case of out of hours deliveries, the transporter may sign that livestock were okay at delivery, provided checks are undertaken by the first competent person to arrive on-site

(note this does not override the need for transporters to check livestock upon unloading and report issues)

• The checks made identify if livestock are showing signs of distress, pain or injury

• The checks made identify if livestock are showing signs of distress, pain or injury

• Livestock that are lairaged overnight are checked as a minimum in the evening and then again in the morning (applicable to livestock lairaged over the weekend also)
• The checks made identify if livestock are showing signs of distress, pain or injury

• The issue is reported to the AWO and the unfit animal procedures are implemented immediately
  • the procedure outlines the action/s to be taken (including out-of-hours if applicable) and when they should be taken
  • actions may include segregation (in a different pen or the one it is in), limiting access to it, emergency killing
  • livestock are only moved if movement (or separation) will cause no further pain or distress
• Relevant staff understand the actions to be taken
• A record of identified issues is kept

• A pen is available and ready to use prior to the arrival of the first livestock of the day
• There is a means to identify the pen e.g. signs/ marker boards
• Water is available and bedding (if appropriate) provided to livestock in segregation facilities
• Where possible the pen situation allows the sight and sound of other animals, unless there are significant disease implications

• Livestock requiring emergency killing include those experiencing pain or suffering and those too young to take solid feed
• The procedure identifies:
  • the equipment to be used for emergency slaughter and its location
  • who the welfare issue is reported to (i.e. AWO, official veterinarian)
  • who will slaughter the animal – including out of hours
• Equipment for emergency slaughter is easily accessible. Where the lairage is in close proximity to the stunning and killing points, and stunning equipment can be moved to the affected animal, separate equipment is not necessary

• In situations approved by the AWO and where livestock will be held on-site for short time periods, the minimum space allowances in the relevant Appendix are adhered to
• In all other situations, there is sufficient space in the pens to allow all livestock to lie down simultaneously, rise without difficulty and turn around
• Space allowances are adjusted as a result of humidity, temperature and length of stay

• The guidance is visible (e.g. on a board in the lairage/ on the pen) to relevant personnel (e.g. staff, hauliers and farmers)
• The number may be a range or multiple figures for short, medium and long term (overnight) stays

• The following categories of livestock are not mixed:
  • different species
  • pigs of different origin
  • animals of significantly different sizes or ages unless they are from the same farm and have been managed together
  • horned and un-horned cattle, unless they have arrived in the same group
  • sexually mature males and females, unless they have arrived in the same group
• In the following cases, livestock are penned individually:
  • mature, entire bulls and rams, unless raised in compatible groups
  • boars over 6 months
• Livestock that become aggressive/ start bullying one another are separated or penned individually

• Fresh, clean drinking water is provided to livestock in water troughs or appropriate drinkers (e.g. nipple drinkers for pigs)
• Water supply is sufficient to cover times of peak demand
• There is sufficient trough space/ drinkers for the number of livestock
• Troughs/ drinkers are positioned so that all classes of livestock have access to them, whilst minimising the risk of fouling
• Troughs are cleaned out as needed to ensure water is of suitable cleanliness

• Suitable feed for the species stored on-site or easily and quickly available (including out of hours)
• Competent persons are responsible for identifying if feed needs to be provided to ensure welfare needs are met
• Livestock to be lairaged overnight/ more than 12 hours are provided with feed on arrival and every 12 hours
• Bought-in forages (e.g. hay, straw) sourced from merchants with a warranty declaration, or direct from farm with a record of supply details
• Compound feeds (e.g. nuts) are sourced from assured suppliers or manufacturers (UFAS, FEMAS accredited or equivalent)
• Where feed is stored on-site, it is stored in a way to avoid contamination

• Sufficient feed provided
• Feed provided in a suitable manner (e.g. racks or troughs)

• Detailing:
  • supplier name and for bagged, compound feed assurance details
  • date of delivery
  • feed type
  • volume
• Warranty declarations kept
• Records kept for 2 years

• Suitable bedding for the species stored on-site or easily and quickly available (including out of hours)
• The system used enables livestock to stay clean and rest and may include:
  • the provision of bedding materials that are safe, suitable, legal
  • the provision of rubber matting or slats (used without bedding material), provided faeces/ urine may drain from the lying area

• Livestock are handled in a quiet manner, without frightening, excitement, mistreatment or force. Handlers do not:
  • strike or kick livestock
  • apply pressure to sensitive parts of the animal’s body
  • lift or drag livestock by the head, ears, horns, legs, tail or fleece
  • overturn livestock
  • rush livestock at unloading

• Livestock are not moved unnecessarily around the lairage
• Livestock are moved to the point of stunning when they can be killed without delay

• Handling aids are not used in such a way it could cause pain, injury or distress
• Handling aids used by any user on-site include:
  • paddles, rattles, flags – used as an extension of the arm to guide livestock
  • boards (pigs)
  • mechanised gates
  • electric goads – on mature cattle which refuse to move, but have room ahead of them to do so; on mature pigs where a v restrainer stunning system is used (note electric goads are not to be used on pigs in any other system)

• Aids which administer electric shocks are only used as a last resort by trained persons and are avoided where possible. Electric goads are only used:
  • in accordance with legislation and the site’s standard operating procedures for electric goads
  • on the muscles of the hindquarters. The shocks last no longer than 1 second and are adequately spaced

• For livestock to retain their assurance status, they must be pre-stunned and then exsanguinated (bled)
• Stunning is effective in ensuring unconsciousness until death supervenes through exsanguination
• ‘Stunning’ means any intentionally induced process which causes loss of consciousness and sensibility without pain, including any process resulting in instantaneous death

• Held in facilities as required in AW.g and AWg.1

• The site’s procedures outline the different requirements for different species, categories of animals (e.g. calves, mature bulls) and slaughter lines
• The methods outlined in the Appendix are used
• For each method used, specific parameters outlined in the relevant Appendix are adhered to

• The correct cartridge is used for the stunner, size and species of animal
• Animals are stunned , in the correct position
• Manufacturer’s instructions are followed

• The voltage and current (under load) is visible to those operating or monitoring the process
• The equipment incorporates an audible or visible device indicating the length of application to an animal
• Where required by legislation, the system records voltages and currents. Records are kept for at least 1 year

• The equipment is designed to:
  • measure, display and record gas concentrations and the time of exposure
  • maintain gas concentration
  • allow pigs to be monitored in the stunner and accessed without delay
  • allow atmospheric air to be promptly flushed through the stunner
  • avoid compression of the chest of a pig
  • enable a pig to remain upright during consciousness
  • enable a pig to see other pigs as it is conveyed through the stunner
  • allow pigs to see their surroundings (through lighting)
• Systems are in place, visibly and audibly to alert an operator of drops in gas concentration and equipment failure
• Records are kept for at least one year
• Manufacturer’s instructions are followed

• Signs of an effective stun monitored through till death
• Livestock are re-stunned without delay, where applicable using an alternative appropriate method

• Record details the date, operative and equipment used

• Stun to stick times are as short as possible (but long enough to allow an assessment of stun effectiveness), and as a maximum do not exceed those defined within the site’s documented procedures or the relevant Appendix
• As a minimum the two carotid arteries and the jugular veins (or the vessels from which they arise) are severed

• Dressing procedures include (but are not limited to) scalding or electrical simulation
• The following times elapse before any dressing procedures are undertaken:
  • cattle 30 seconds
  • sheep and goats 20 seconds
  • pigs 90 seconds
• Line speed allows for verification that an animal is showing no signs of life prior to dressing

• Available at the stun and bleed points
• The method is as outlined in the Appendix
• The method is ready for immediate use

• A record of when the back-up device is used, root cause and corrective action taken is kept

• All equipment used (including back-up equipment) is maintained to be effective and parts replaced according to manufacturer’s guidance and as necessary
• Equipment replaced as necessary if faults cannot be rectified, or recurring issues impacting on welfare occur
• Maintenance is undertaken in accordance with maintenance clauses in the Food Safety Module, and includes complete records of all maintenance
• Manufacturer instructions are held/ accessible to the responsible person and followed

• Equipment calibration is undertaken in accordance with manufacturer’s instructions. For electrical equipment this involves calibrating the current and frequency; for gas this involves verifying gas levels and timings and calibrating sensors
• The site’s documented procedure identifies frequencies of verification or calibration and critical limits that are required
• At least annually, equipment is verified/ calibrated by an independent party
• Records of verification/ calibration, including any corrective actions are kept

• Plan details when the contingency plan should be implemented, e.g. when the breakdown is such that all livestock scheduled for slaughter that day, cannot be and action is necessary
• A plan is in place detailing the actions to be taken for dealing with livestock on-site:
  • livestock in the stunning pen/ moving to the stunning pen are removed and re-lairaged
  • livestock already stunned are humanely killed
• A plan is in place detailing the actions to be taken for dealing with livestock due on-site.
  • the situations that might result in lorries being diverted from the site, and where they would go
  • where an off-site lairage/ collection centre/ farm is used, the site is certified to the relevant assurance scheme
  • plan includes the process to be followed to stop the collection of livestock from farm
• The plan is documented and understood by relevant staff

• A serious incident is defined as:
  • where acute distress, injury or pain is caused to an animal (including if an animal arrives in that condition) e.g. where an animal escapes, becomes entrapped, or is killed in the lairage/ on a vehicle
  • a reoccurring welfare issue caused by a supplier or transporter
  • catastrophic or ongoing equipment failure which has an impact on animal welfare

• The root cause of each incident is determined
• Appropriate corrective action is implemented
• Where the incident cause is within the business’s control (e.g. the cause is related to the site or staff) corrective action may include staff retraining, repairs
• Where the cause of the welfare incident is outside of the business’s control, corrective action may include reporting the incident to relevant interested parties, including (but not limited to):
  • the farmer, haulier or market
  • relevant assurance scheme (if a reoccurring incident)
  • Official Veterinarian
  • Local Authority
  • equipment manufacturer

• Record includes:
• description of incident
• who undertook the investigation
• findings, including the root cause
• details of any corrective action

• A risk assessed schedule/ documented plan outlines the areas to be audited and frequency of auditing
  • over a period of a year all relevant procedures and areas are seen
  • the frequency of auditing is based on how regularly the facilities are used and previous audit results
• The person undertaking the audit is suitably qualified, holding the appropriate Certificate of Competence and may be in-house or an external appointment

• A record of internal audits (including who undertook the audit) is kept
• Where the monitoring identifies an issue:
  • it is addressed immediately (i.e. livestock in the sample stunned effectively with back-up equipment immediately and if necessary the slaughter line halted until the problem has been resolved)
  • the root cause is identified
  • corrective action implemented
• A record of the monitoring, result and any corrective action is recorded, held by the AWO and reported to relevant senior management

• A CCTV system with a complete and clear view of all the following areas where there are live animals:
  • unloading
  • the lairage
  • movement of livestock from the lairage to stunning

system

• handling
• restraining
• stunning
• sticking and bleeding
  • CCTV operational and recording at all times when and where there are live animals in the slaughter plant
  • CCTV maintained and in good working order
  • CCTV capable of constant recording so that images can be produced for inspection without stopping the overall operation of the system
  • Documented procedures detail how the footage will be reviewed and used to review practices and behaviours around key welfare activities
  • CCTV footage is kept securely for a minimum of 3 months and is only accessible by nominated staff
  • CCTV system capable of storing, processing and transmitting (for example moving to removable storage devices or showing on a television monitor) images and information of the same quality as the original recording
  • CCTV images are available on request
  • Employees are informed that CCTV is in use and sign to say that they understand it is in use

• Assessment by an AWO or approved trainer
• Methods may include a visual assessment, a review of CCTV footage, measurement of the percentage of animals goaded/ struck, measurement of the number of times the aid was used, etc.
• A record of the assessment (including who undertook the task and who was assessed, etc.), results and any corrective action (e.g. staff retraining) is kept

• Assessment in accordance with a documented schedule:
  • the frequency is based on the number of livestock slaughtered
  • the different personnel involved in the stunning and killing of livestock to ensure all are included
  • undertaken by a person with competency for the task they are assessing
• Methods may include (but are not limited to) recording and reviewing re-stuns; watching and timing of stunning and slaughter; stun assurance monitor (or equivalent), review of CCTV footage

• Vehicles that unload cattle, sheep and goats:
• are cleansed and disinfected on-site
• or farmer/ haulier completes a declaration confirming they will cleanse and disinfect elsewhere. Note: where necessary the site provides a template and keeps completed declarations for a minimum of 3 months, if the Local Authority does not carry out this function

• Declarations to clean offsite are not permitted under this scheme for pig deliveries
• Vehicles used for pigs are spot checked against a risk assessed schedule to assess cleanliness. A sample of lorries are spot checked for visual cleanliness by a person other than the driver, before they leave the site. Records of cleanliness checks kept by the site for a minimum of 12 months

• Available and useable during the times of year the site is operated (i.e. year-round operating sites are able to offer wash facilities during winter and normal freezing conditions)
• Facility available for use at all times or at times pre-communicated to users

• Responsible person contactable during the hours the facility is open
• Bays are left clean and tidy after use
• There are systems in place to investigate issues raised by users

• The location of the facility poses no risk of cross contamination to livestock or impact upon their welfare
• The area is:
  • on hard-standing (concrete, tarmac or similar) and capable of cleansing and disinfection
  • well-drained, with a suitable gradient that allows water to drain out and away from the vehicle (note: a bund between the tailboard and wheels or similar system that delivers the same outcome is acceptable)

• Where multiple wash bays are in use, systems are in place to avoid cross contamination between dirty and clean vehicles by direct water spray e.g. use of bays separated by time, space or physical barriers

• Equipment:
  • is dedicated to the wash facility
  • is useable in normal winter conditions
  • is suitable for the type of vehicles that come onto site (i.e. able to reach the top deck of a multi deck lorry as applicable)
  • is capable of providing sufficient volume or pressure of water to clean the vehicle
  • includes lighting that enables the exterior of the vehicle to be seen (if the facility is used in the dark)

• Water is constantly available, except in extreme weather conditions
• When a site is used in winter months, its water supply is protected/ useable in normal winter frosts

• Disinfectants used are approved by Defra (or equivalent)
• Disinfectants used are relevant to the species, disease risk and movement license requirements
• Disinfectants are diluted in accordance with manufacturer’s instructions and where applicable at General Orders Rates
• Chemical datasheets for disinfectants on-site are easily accessible to relevant staff or users

• Sufficient for the number of vehicles that come onto the site, so that all vehicles can cleanse and disinfect on-site
• Sufficient to cope with peaks in demand

• Dirty water is stored in a non-permeable store and disposed of via a waste contractor, or where appropriate disposed to mains systems
• Bedding materials and manure are stored and disposed of by a waste contractor