Course information

This eLearning course should improve participants’ knowledge on:

• Relevant EU legislation (mainly focusing on Animal Welfare during Slaughter Regulation).
• Scientific basis for pre-slaughter handling, stunning, slaughter and culling of animals (basic animal behaviour, physiology and anatomy).
• Animal keeping and assessment of keeping facilities.
• Main stunning and killing techniques at slaughterhouses in Europe and in the context of culling for disease control purposes.
• Animal welfare measures (mainly from Welfare Quality® Protocols).
• Killing of animals in the context of animal disease epidemics.
• The scientific content is mainly focused on the following animal species: cattle, pigs, small ruminants and broiler chickens.

Features