RSPCA Welfare Standards For Pigs (PDF 5.72MB)
RSPCA Welfare Standards For Pigs (PDF 5.72MB)
RSPCA Welfare Standards For Pigs (PDF 5.72MB)
PIGS
© 2016 RSPCA
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means,
electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.
Introduction (iii)
Environment 6
Buildings 6
Thermal environment and ventilation 7
Lying area/floors 8
Space allowances 9
Farrowing systems 11
Indoor farrowing 12
Environmental enrichment 14
Lighting 15
Outdoor and free-range production 16
Climate change and animal welfare 18
Management 19
Managers 19
Stock-keepers 20
Handling 20
Identification 20
Equipment 21
Inspection 22
Protection from other animals 22
Trial work 22
Sourcing of livestock 23
Preparation for transport 23
Agricultural shows 23
Health 24
Health and welfare planning 24
Casualty animals 27
Biosecurity 28
Medicines 29
Segregation pens 30
Foot and leg health 31
Mutilations 32
Slaughter/killing 44
Management and training 44
Casualty animals 45
Closed Circuit Television (CCTV) 46
Lairage 46
Pre-slaughter handling 48
Slaughter equipment 49
Slaughter/killing methods 50
Stunning 51
Sticking 52
Gas killing 52
Index 81
The ’RSPCA welfare standards for pigs’ are used to provide the only RSPCA-approved scheme for the
rearing, handling, transport and slaughter/killing of pigs. They take account of legislation, government
welfare codes, scientific research, veterinary advice, recommendations of the Farm Animal Welfare
Committee (FAWC) and the practical experience of the farming industry.
The standards are based upon the ‘Five Freedoms’ as defined by FAWC (hence the name ‘Freedom
Food’ – see page iv). Although these ‘freedoms’ define ideal states, they provide a comprehensive
framework for the assessment of animal welfare on-farm, in transit and at the place of slaughter/killing,
as well as representing an important element of farm assurance requirements.
These freedoms will be better provided for if those who have care of livestock
practise/provide:
humane slaughter.
(ii) Boxed sections (indicated by ) give additional information, including: providing the
reasoning behind a standard, expanding on a standard, stating how a standard can/will
be assessed and/or highlighting areas where the standards will be reviewed in the future.
(iii) It is expected that all relevant UK legislation regarding farm animal husbandry and welfare
on-farm, during transport, and at the abattoir, will be fully implemented in addition to the
RSPCA welfare standards.
(iv) Farmers are required by law to have a thorough knowledge of the ‘Defra Code of
Recommendations for the Welfare of Livestock: Pigs’.
The RSPCA’s Farm Animals Department develops the RSPCA welfare standards for farm animals.
These detailed documents are intended to represent ‘best practice’ in the care and welfare of
farm animals.
The RSPCA works to continually develop and improve the welfare standards using a range of
information, including the latest scientific research and practical farming experience. We regularly
consult with other animal welfare and agricultural scientists, veterinary surgeons, and farming industry
representatives. This helps to ensure that the RSPCA welfare standards continue to be at the forefront
of farm animal care and welfare, and are also achievable on commercial farms.
The standards also take account of feedback from RSPCA Farm Livestock Officers, who carry out
monitoring of the Freedom Food scheme, Freedom Food Assessors who audit scheme members,
and the scheme members themselves.
We always value constructive feedback and ideas for improvement from those who are
implementing the RSPCA welfare standards. Comments/feedback can be discussed with:
a) RSPCA Farm Animals Department scientific staff, by contacting them on the below details:
Address: Farm Animals Department
RSPCA
Wilberforce Way
Southwater
Horsham
West Sussex
RH13 9RS
Telephone: 0300 123 0183
Email: [email protected]
b) RSPCA Farm Livestock Officers, who can discuss any issues during farm visits and offer advice,
and can provide feedback to the RSPCA Farm Animals Department scientific staff.
The RSPCA does not approve equipment, but sets standards to ensure any equipment permitted for
use is managed appropriately to safeguard the welfare of animals.
Freedom Food is the RSPCA’s farm assurance and food labelling scheme. Freedom Food assesses
and approves farms, hauliers and abattoirs that meet all of the applicable RSPCA welfare standards.
(Please note that Freedom Food does not approve equipment). Processors and packers must also
apply for scheme membership for traceability and licence fee purposes.
Products from animals reared under the Freedom Food scheme can be labelled with the scheme’s food
label: ‘RSPCA Assured’. Use of the RSPCA Assured name and mark are strictly subject to Freedom
Food membership, traceability, licence fee and artwork approval. Membership of the scheme is subject
to an annual fee and successful assessment, as well as monitoring visits by Farm Livestock Officers
from the RSPCA’s Farm Animals Department.
Freedom Food is a charity in its own right and not for profit. Any surplus income goes back into
improving farm animal welfare.
Any queries relating to the operation of the Freedom Food scheme (e.g. administration,
assessments etc.) should be directed to the Freedom Food office (0300 123 0014;
[email protected]).
Livestock need to have ready access to fresh water and a diet to maintain full health and
promote a positive state of well-being.
Food
FW 1.2 Producers must have an agreement with their feed compounder that they will supply information about
constituents of compound feeds and feed supplements to the Freedom Food Assessor or RSPCA Farm
Livestock Officer on request.
FW 1.3 Where producers mix their own feed, a specification note or feed plan detailing the constituents of the feed
must be made available to the Freedom Food Assessor or RSPCA Farm Livestock Officer on request.
FW 1.4 No feedstuffs containing mammalian or avian derived protein are permitted, with the exception of:
a) milk and milk products
b) unfertilised eggs.
FW 1.5 Prior to unfertilised eggs being fed to pigs, a risk assessment must:
a) be conducted in order to reduce the risk of disease transmission
b) include details as to the source of the eggs
c) be recorded in the Veterinary Health and Welfare Plan (VHWP).
FW 1.6 As a general rule, no sow must, at any time, have a body condition score less than 2 and they must have
a score of at least 3 by the 70th day of pregnancy.
*
If experiencing problems with poor sow condition, producers should speak to their veterinary
surgeon and/or nutritionist.
FW 1.7 Efforts must be made to avoid sudden changes in the type and quantity of food.
FW 1.10 For ration feeding pigs in a trough, there must be enough feeding space (i.e. 1.1 times shoulder width) for
all pigs to feed simultaneously.
For sows, the use of electronic sow feeders (ESFs) can help to prevent bullying by offering
protection during feeding. Studies also indicate that the use of ESFs can reduce aggression.
However, care should be taken when using the equipment to ensure that procedures are in place
in the event of a breakdown and/or loss of ear tag.
If a floor feeding system is adopted, the risk of bullying is greater and it is essential that feed is
scattered over a wide area, to reduce the potential for bullying.
A feed place is described as the space required by a single pig whilst eating.
FW 1.12 If wet feeding of sows indoors is employed, head and shoulder barriers must be erected between each
feeding place.
Trial work on some circular reward-type feeders and practical experience of their use has
indicated that providing 1 free-standing feeder for a maximum of 60 pigs works well in practice,
and thus this figure is recommended (as a maximum) as guidance for Freedom Food producers
using these types of feeder. However, when the feeder is not free-standing (e.g. if it is split by a
dividing wall), or if meal is fed (as opposed to pellets), then it is recommended that the number
of animals per feeder should be reduced to a maximum of 50.
FW 1.13 Where pigs are not fed on the ground/floor, the feeders must be managed hygienically at all times.
FW 1.14 To prevent the introduction and potential spread of disease, procedures must be in place to prevent the
contamination of stored animal feeds.
Procedures to satisfy FW 1.14 may include the use of lids on feed storage bins and food hoppers.
FW 1.15 No piglets can be weaned from the sow before 28 days of age. The only exceptions are listed below:
a) Under veterinary direction because the health or welfare of the sow or piglets would otherwise be
adversely affected.
b) The weaned piglets are to be moved into specialised housing which is completely emptied, thoroughly
cleaned and disinfected before the introduction of a new group, and which is separated from sow
accommodation. In such cases, piglets may be weaned up to 7 days earlier (minimum of 21 days
of age for any piglet) in order to maintain integrity of the batch management process and facilitate
disease control.
The earlier the weaning age of the piglets, the greater the chance of them suffering from welfare
problems; therefore, a more careful system is required with respect to management and nutrition
of the piglets.
The RSPCA is concerned about the routine use of ‘rescue decks’ in indoor systems, and does
not consider their use acceptable to overcome issues associated with increasing litter sizes.
It is accepted that in an emergency situation in order to protect the welfare of weak or sick piglets,
the use of ‘rescue decks’ or similar equipment may be necessary but this should not be routine.
Water
FW 2.1* All pigs over two weeks of age must have permanent access to a sufficient quantity of fresh drinking water.
A drinking place is defined as the space required by a single pig whilst drinking. Drinking places
should be spaced sufficiently to allow all places to be occupied at once without interference from
pigs at the other drinking places.
Other, larger bowls provide a surface of water that has the potential to be used by more than one
pig at a time. Therefore, they are considered to be equivalent to two drinker places.
FW 2.3 Where water is provided in troughs, the following space allowances must be provided:
Weight of pig (kg) Maximum no. of pigs per m of trough
< 25 100
25 to 40 84
> 40 67
FW 2.4 Where a wet and dry feeder system is used (the water and feed are in the same place), additional drinkers
must be supplied in the pen at a rate of one drinker per 10 pigs.
FW 2.4.1 Where a pipe line wet feed system is used, which keeps the trough topped up with water (i.e. ad lib feed),
additional drinkers must be supplied in the pen at a rate of one drinker per 30 pigs.
FW 2.6 Drinkers must have flow rates of sufficient levels to meet the needs of each class of pig.
Where used, nipple drinkers should provide the following flow rates:
Class of pig Flow rate (ml/min)
Newly weaned 300
Up to 20kg 500 to 1000
20kg to 40kg 1000 to 1500
Finishing pigs up to 100kg 1000 to 1500
Sows and gilts – pre-service and in-pig 2000
Sows and gilts – in lactation 2000
Boars 2000
FW 2.7 Provision must be made to ensure an emergency supply of suitable drinking water in case normal supplies
fail, e.g. due to freezing, drought, etc.
a) independently tested
b) tested every 12 months
a) clearly indicate whether the water tested is considered an acceptable source of drinking water
for livestock
*
It is important to stress that water quality may change over time and therefore one should not
rely on past analysis. Although water testing should be conducted routinely under normal
circumstances, any unusual situation such as changes in water smell, clarity, taste, or changes in
animals eating or drinking habits, loss of performance, or health problems should immediately
trigger the need for re-testing.
The environment in which livestock are kept needs to take into account their welfare needs and
be designed to protect them from physical and thermal discomfort, fear and distress, and allow
them to perform their natural behaviour.
E 1.1 Where management systems, designs or layout of facilities not covered in the RSPCA welfare standards
are being employed or considered, these must be referred to, and discussed with, the RSPCA Farm
Animals Department before they can be considered for Freedom Food certification.
E 1.2 Where changes are being made to existing buildings or new equipment installed that has not previously
been assessed, managers must inform Freedom Food at the time the change is being made.
E 1.3 There must be no features of the environment likely to cause injury or distress to the animal.
Injury is defined as damage severe enough for the formation of granular scar tissue and to an
extent significantly greater than would be caused by accidental bumps and scratches.
Buildings
E 2.1 For all accommodation, the key points relating to welfare must be recorded on the farm site plan, and
amended as necessary.
E 2.2 If practical, records relating to E 2.1 must be readily available to all relevant staff for each building.
E 2.4 Except where preservatives with an insecticidal role are used, pigs must not come into contact with toxic
fumes or surfaces, for example from paints, wood preservatives or disinfectants.
Electrical installations have to be tested every 3 years as part of the Periodic Inspection Report,
in order to meet legal requirements relating to electrical safety. However, at least once a year,
the ‘trip switch’ should be tested to ensure it is in correct working order.
E 2.6 Internal surfaces of housing and pens must be made of materials that can be readily cleansed and
disinfected or be easily replaced when necessary.
E 3.1 Efforts must be made to ensure that the thermal environment is not so hot or so cold as to significantly
affect production or cause distress.
For guidance, recommended temperatures for various groups of pigs, at pig height, are:
The appropriate temperature will also depend on other factors such as air quality, relative
humidity and system of production. The behaviour of the pigs should always be used as the
ultimate indicator of whether the temperature is appropriate.
Extra space may be required to allow pigs to lie apart in hot conditions, together with systems
of ventilation or water misting.
E 3.2 Where stock-keepers have access to a copy of the Defra (formerly MAFF) booklet, ‘Heat Stress in Pigs:
Solving the Problem’ (PB 1316, 1993), they must:
a) be familiar with its content
b) adopt its recommendations where appropriate.
E 3.3 Effective ventilation of buildings to avoid high humidity, condensation and draughts must be ensured.
Properly designed ventilation will permit the free circulation of air above pig height and
avoid draughts at pig level. Effective ventilation is necessary, as pigs can be susceptible
to respiratory diseases.
E 3.4 Provisions must be made to ensure that, when pigs are housed, aerial contaminants do not reach a level at
which they are noticeably unpleasant to a human observer.
3
Inhalable dust should not exceed 10mg/m and ammonia levels should not exceed 20ppm.
Lying area/floors
E 4.1 Pigs must be kept on, or have access at all times to, a lying area (see E 5.1):
a) of solid construction (i.e. not perforated)
b) bedded to a sufficient extent to avoid discomfort
c) either sloped to provide drainage or bedded to a sufficient extent to provide a dry lying area.
*
Suitable material includes straw, sawdust and shredded paper, as long as the requirements
of E 4.2 are met. It should not contain any harmful materials, such as metal or metal waste.
Waste plasterboard and/or waste gypsum should not be used as bedding material. The use of
waste plasterboard and waste gypsum as animal bedding without an environmental permit is
an offence. For more information, please contact the UK Environment Agency. Anaerobic
digestion residues (digestates), and compost produced at plants under the Animal By-Product
Regulations are not allowed to be used. Recycled rubber, glossy paper, woodchip from
wood treated with glue or chemical preservative and used poultry litter are also not permitted
to be used, neither is fine sawdust due to the potential for dust to compromise the health of the
pigs and stock-keepers.
Bedding material may also be used as the first/under layer for straw (see E 7.1).
E 4.3 In service pens, the whole floor area must be kept dry or sufficient bedding provided to give an adequate
grip during service.
Space allowances
E 5.1 The minimum space allowances for growing pigs are as follows:
Live weight (kg) Bedded lying area (m2) Total area (m2)
10 0.10 0.15
20 0.15 0.225
30 0.20 0.30
40 0.26 0.40
50 0.31 0.47
60 0.36 0.55
70 0.41 0.61
80 0.45 0.675
90 0.475 0.715
100 0.50 0.75
110 0.53 0.80
*
The RSPCA is reviewing the minimum space requirements in E 5.1.
E 5.1.2 There must be a visual indication in the pen of the area which is mucked out.
Such visual indications may include a clear mark of the pen sides, a physical barrier (e.g. wall,
step etc.) separating this area etc.
E 5.2.0* Where pigs are to be taken to a liveweight of 110kg or more, they must be reared in split-sex groups.
*
The RSPCA has concerns about the welfare implications of raising heavier boars. Split sex groups
may help to ameliorate some of these concerns.
There are benefits to split sex rearing for younger pigs and, as such, the RSPCA will review this
requirement in relation to other ages/weights of pig in the future.
E 5.2.1 Growing/finishing pigs in groups in straw yards must be provided with at least the following space allowances:
A straw yard is a deep litter system that is mucked out less frequently than once a week.
*
At present the ‘RSPCA welfare standards for pigs’ do not contain any specific requirements for
the size of farrowing huts/arcs on outdoor breeding units beyond those specified for dry sows
in E 5.2.2. However, when selecting arcs, producers should be aware of the different size
requirements of gilts and sows (including height requirements), and the importance of ensuring
that the ventilation and insulation provided is appropriate.
The RSPCA is currently reviewing the need for and nature of more guidance on this topic with a
view to including further provisions in the standards in the future.
E 5.4 Service pens must be at least 10.5m2 in area, in order to be large enough to allow courtship and mating.
E 5.5* Pigs must not be closely confined except in the following circumstances, and even then only for the
shortest period of time necessary and never more than four hours:
a) for the duration of any examination, routine test, blood sampling, treatment or operation carried out
for veterinary purposes
b) while they are being fed on any particular occasion
c) for the purpose of marking, washing or weighing
d) while accommodation is being cleaned
e) during the procedure of artificial insemination
f) while they are awaiting loading for transportation.
E 5.6 Pigs must be kept in stable groups with as little mixing as possible, but subdivision is permitted as
pigs grow.
E 5.7 Particular care must be taken to prevent bullying amongst sows and gilts kept in groups.
E 5.8 If pigs have fought to the extent that injury has resulted:
a) a plan must be devised and implemented to change environmental and/or management factors in
order to prevent injury
b) the plan must be written in the Veterinary Health and Welfare Plan (see H 1.1).
Environmental enrichment, reducing stocking density or changing the feeding regime may help
to reduce fighting and consequent injury. Research also indicates that pen shape can affect
aggression, with post mixing aggression being lower in square and rectangular pens than in
circular pens. For pregnant sows, factors related to competition for food are considered to be
of major importance for the level of aggression.
Aggression may also be increased by removal of the heaviest pigs from the group for earlier
slaughter, as the remaining pigs attempt to re-establish their dominance hierarchy. Producers are
encouraged to monitor levels of aggression during such periods and to establish and enact plans
to address any increase in aggression should this be observed and avoid any further problems.
Farrowing systems
E 6.1 The movement of sows into different types of farrowing accommodation on a litter by litter basis must not
be routine, but only occur in exceptional circumstances which must be recorded for each sow in the
Veterinary Health and Welfare Plan (see H 1.1).
The RSPCA is aware of instances where sows are moved into different types of farrowing
accommodation (e.g. loose indoor system/outdoor system to a crate system and vice versa) on
a litter by litter basis. Whilst the piglets from sows in these crate systems are not Freedom Food
approved, the RSPCA is concerned about this practice due to the negative impact on the welfare
of the sow.
It is acknowledged that there may be occasions, such as when converting to a new housing
system using a step-wise approach, when such practices are unavoidable. Producers wishing
to do so are strongly advised to contact the RSPCA Farm Animals Department (farm-
[email protected]) prior to installation of the new housing.
E 6.2 In all farrowing systems, sows must be settled into clean, comfortable farrowing quarters a minimum of
five days prior to their expected farrowing date.
E 6.3 In all farrowing systems clean, suitable bedding and enrichment material, such as dry straw which is well
shaken up, must at all times:
a) be provided in sufficient quantity
b) be evenly distributed, for the sows’ comfort
c) topped up as required, including in order to maintain hygiene
d) allow the expression of natural behaviours such as rooting.
E 6.5 At least 2kg of straw must be provided per sow 48 hours prior to the expected farrowing date in order to
satisfy nest building behaviour.
In order to satisfy nest building behaviour the straw provided needs to be of sufficient length to
enable the sow to pick it up, manipulate it etc.
In some cases giving greater amounts of straw may reduce stillbirths, increase weaning weights
and offer protection for piglets.
The RSPCA will continue to review the requirement regarding appropriate quantities of nesting
material in light of any further research or developments in this area.
E 6.6 Farrowing accommodation must allow sows to turn around easily at all times, without any hindrance from
fixtures and fittings present in the farrowing pen.
E 6.7 Farrowing quarters must be designed to offer some form of protection for piglets from crushing.
*
In indoor loose farrowing systems, support features such as mushroom/ball shaped flexible
plastic installations in the floor, and horizontal or bowed rails, can provide piglets with an
escape zone, thus helping to reduce crushing of the piglets by the sow. Sows prefer solid
sloped or vertical walls rather than farrowing rails to lie down against (see E 6.7).
In outdoor systems, farrowing arcs should be sited on level ground to reduce the risk of
overlying. Fenders should be used to prevent very young piglets from straying.
Indoor farrowing
An indoor farrowing system/pen is defined as one that is on hard standing. This includes
systems with an open area e.g. farrowing arcs on concrete.
E 6.8 In addition to standards E 6.1 - E 6.7 the following standards must be followed for indoor farrowing.
E 6.9 A bedded lying area/nest area that measures at least 2.8m2 must be provided.
The minimum bedded lying area/nest area is measured at floor level and excludes any
separate creep.
E 6.10 The minimum total pen size, including the lying area/nest area, must be at least 5m2.
Any feeding stall provided is in addition to the minimum total pen size stated in E 6.10, i.e. it
2
cannot be counted as part of the 5m minimum pen size.
E 6.11 In systems that do not use farrowing arcs, in addition to the total minimum area in E 6.10, a separate creep
area measuring at least 0.70m2 must be provided in order to accomodate all piglets comfortably during the
nest occupation period.
2
A creep of 1m is sufficient to allow all young piglets up to the age of weaning at 4 weeks of
age to lie down simultaneously and thus keep warm. A larger creep area allows for additional
space inaccessible to the sow if any supplementary milk or creep feed is to be provided.
Farrowing rails are recommended for use in front of the creep. Corner or side creeps are
recommended as opposed to front creeps. For more detailed information on creep design
recommendation please see www.freefarrowing.org/
E 6.12 In addition to the minimum creep size stated in E 6.11, an area measuring at least 0.30m2 must be
available to the piglets but inaccessible to the sow.
For example, the area under sloped walls can be included in the overall calculation of space
available exclusively to piglets.
E 6.13 The flooring in the creep area (where applicable, see E 6.11) and lying area/nest area must be solid.
The solid lying area/nest area may be concrete or solid plastic tiles with evenly distributed
occasional perforations (up to 1%) to help with the drainage. Any solid (without perforations),
undrained floor should have a drainage slope of 2-3% towards the dunging area and additional
bedding supplied at the time of farrowing to absorb birth fluids.
As well as creating hygiene issues, poor drainage can increase the risk of injuries such as slips
and splay legs.
E 6.14 Where non-solid floors are used in other areas of the pen, the maximum width of the openings must
be 11mm.
E 6.15 The use of voluntary feeding stalls is permitted, but equipment that has the potential to confine the sow
for farrowing must not be present.
E 6.16 Where necessary, a temperature suitable for piglets must be maintained by the provision of supplementary
heating (e.g. heat lamps or heat mats).
E 6.17 A drinking system similar to that provided in the dry sow house must be provided in the farrowing
accommodation.
A familiar drinking system can help ensure adequate water intake, especially in gilts. For more
detailed information and advice on design recommendations, including on feeder and drinker
design and placement, please see www.freefarrowing.org/
It is a legal requirement that all pigs over two weeks of age are provided with permanent access
to a sufficient quantity of fresh drinking water (see Standard FW 2.1).
Environmental enrichment
E 7.1 Pigs must, at all times, have access to effective environmental enrichment materials in sufficient quantities
to allow and encourage proper expression of rooting, pawing and chewing behaviours.
*
Suitable materials, which should be free from contaminants, include high quality straw, peat
and silages.
Where straw is provided, long straw is preferable to chopped straw as it is more manipulable.
More information on suitable enrichment materials, including desirable properties, can be found
on the EUWelNet project website: http://euwelnet.hwnn001.topshare.com/
Particular attention should be paid to provision and on-going maintenance at all times of effective
enrichment, particularly those at 40kg in outdoor systems (see E 9.3.2).
E 7.2 If any problems associated with insufficient or ineffective environmental enrichment are observed, such as
stereotyped behaviour or abnormal behaviours that injure other pigs (e.g. tail, flank, ear or vulva biting),
additional effective enrichment, or a change of material, must be provided.
Additional enrichment may take the form of additional straw, straw bales, ‘toys’ such as
footballs etc.
The on-going maintenance of effective additional enrichment is very important in order to ensure
it sustains the pigs’ interest.
E 7.4 Each incident of stereotyped behaviour must be recorded, together with the preventative action taken.
E 7.5 If abnormal behaviours develop repeatedly in any particular pen a programme of modification and
enrichment must be:
a) agreed with the veterinary surgeon and the RSPCA Farm Livestock Officer
b) implemented promptly
c) pursued and re-amended until the problem is overcome.
Lighting
E 8.1 In all pig housing, adequate lighting, whether fixed or portable, must be available to enable them to be
thoroughly inspected at any time.
E 8.2 In each period of 24 hours, housed pigs must have access to an area that provides:
a) a period of at least 8 hours continuous light with a minimum intensity of 50 lux, except that this may
be lowered to correspond with the duration of the natural daylight period at the time if this is shorter
b) a period of continuous darkness of at least 6 hours, except that this may be lowered to correspond
with the duration of the natural darkness period at the time if this is shorter.
50 lux is bright enough to allow a person of normal eyesight to read standard newsprint
without difficulty.
Recent research has indicated some benefits to providing pigs with a longer light period, where
artificial light is used, and the switching on/off of artificial light in a stepped or gradual process.
The following definitions describe the different types of outdoor production systems and were
developed for the Code of Practice for the Labelling of Pork and Pork Products:
Outdoor bred – Pigs are born outside, in fields where they are kept until weaning.
Outdoor reared – Pigs are born outside in fields, and stay outside in fields/open air pens for
approximately half their life (defined as at least 30kg).
Free-range – Pigs are born outside, in fields where they remain outside until they are sent
for processing.
For all three, breeding sows are kept outside, in fields on soil with huts/tents/other
accommodation available for protection from weather, for their productive life
For more detailed information on these definitions please refer to the Code of Practice for
the Labelling of Pork and Pork Products: www.porkprovenance.co.uk.
E 9.1 Producers must demonstrate that due regard has been given to the soil and site suitability prior to
occupying a site.
Ways to achieve E 9.1 might include consulting soil scientists, agronomists, experienced pig
veterinarians and/or soil/geological data.
E 9.3.1 In relation to E 9.3, lower stocking densities must be employed if site conditions deem this necessary.
Stocking density should allow pigs sufficient space for exercise, exploration and social
behaviour, and maintenance of satisfactory conditions underfoot.
E 9.3.2 The minimum space allowances for growing pigs in outdoor systems are as follows:
Live weight (kg) Bedded lying area (m2) Total area (m2)
10 0.10 0.5
20 0.15 0.5
30 0.20 0.5
35 0.23 0.5
40 0.26 0.73
50 0.31 1.3
60 0.36 1.5
70 0.41 1.5
75 0.43 1.5
80 0.45 1.67
90 0.475 1.67
95 0.49 1.67
100 0.50 1.72
110 0.53 1.72
E 9.3.3 For producers wishing to label their product as ‘free-range’, growing pigs must be provided with:
a) a minimum total space (i.e. paddock space) of at least 12m2/pig where accommodation is moved to
new paddocks after each batch.
b) a minimum total space (i.e. paddock space) of at least 40m2/pig where accommodation is not moved
to new paddocks after each batch
c) a minimum lying area in shelters as stated in E 5.1.
It is permitted to reduce the total area in E 9.3.3 (but not the lying area) for growing pigs
immediately after weaning for the purpose of enabling the pigs to become accustomed to their
new paddocks.
It is permitted to move finished pigs into huts/tents/barns/other accommodation for sorting for
no longer than 48 hours prior to dispatch to the abattoir. In such cases the space allowances in
E 5.1 will apply.
E 9.3.4 Where the total area in E 9.3.3 is reduced, this must be for no longer than 3 weeks post weaning.
E 9.4 Sites must not be used for farrowing paddocks for more than 2 years.
E 9.4.1 Land used for farrowing paddocks must not be used again for farrowing sows for at least 6 months.
E 9.4.2* The only exception to E 9.4.1 is for single parity herds, which may be kept on the same site for up to two
and a half years.
* A single parity herd is defined as a herd that is established with a single age cohort of gilts (no
more than 5-6 month age spread). Once established there will be no further external gilts entering
th
the herd which is totally depopulated when the initial cohort of breeding sows weans the 6 parity.
E 9.5 For farrowing arcs and tents, kennels and associated enclosed runs for growing pigs, after each
batch/cycle:
a) accommodation must be moved to fresh ground
b) remaining bedding must be burnt or removed from the site.
In some situations, for example newly mixed groups of dry sows/gilts, it may be necessary to
provide more than one shelter to ensure that no pigs are forced to lie outside (e.g. due to
reluctance to join the main group in one shelter).
E 9.7 During summer conditions, facilities must be provided to minimise the risk of sunburn.
E 9.8 When electric fencing is used, pigs must be introduced to it for a minimum of 48 hours in a purpose-built
training enclosure.
The issues relating to climate change have the potential to significantly affect the welfare of farm
animals. The RSPCA believes that it is now appropriate to react to, think ahead, and consider
what can reasonably be done to mitigate any negative effects that adverse weather conditions
may have/be having on the welfare of farm animals now, and in the future.
A high degree of caring and responsible management and stockmanship is vital to ensure good
animal welfare. Managers and stock-keepers need to be thoroughly trained, skilled and
competent in animal husbandry and welfare, and have a good working knowledge of their
system and the livestock under their care.
M 1.0 All records and other documentation that the ‘RSPCA welfare standards for pigs’ require the producer
to keep and maintain, must be made available to the Freedom Food Assessor and RSPCA Farm
Livestock Officer.
Managers
M 1.1 Personnel with responsibility for the management of approved establishments must be named and recorded.
If managers and/or stock-keepers are in any doubt as to the meaning or intention of a standard
or require clarification on any standard they are strongly advised to contact the RSPCA Farm
Animals Department for advice.
a) develop and implement plans and precautions to cope with emergencies such as fire, flood or
interruption of supplies, and
b) provide an emergency action board sited in a prominent position that is visible to all farm staff and the
emergency services, which must include:
i. the procedures to be followed by those discovering an emergency e.g. fire, flood, power failure
ii. the location of water sources for use by the fire services
iii. a map grid reference, GPS co-ordinates and postcode for the location of the unit.
M 1.5 Should an emergency require the removal of livestock to unregistered premises, Freedom Food Ltd and the
RSPCA Farm Animals Department must be informed immediately.
Stock-keepers
M 2.1 Prior to being given responsibility for the welfare of livestock, stock-keepers must be given appropriate
training for their specific area of responsibility.
M 2.3 Stock-keepers must have knowledge of, be able to demonstrate, and at all times practise:
a) handling animals in a positive and compassionate manner
b) proficiency in procedures that have the potential to cause suffering.
Handling
M 3.1 Pigs must be handled quietly and firmly, with care to avoid unnecessary pain or distress.
M 3.2 Pigs must not be pulled or dragged by the tail, ears, limbs or any other part of the body.
M 3.3* The presence and use of the following to move pigs is prohibited:
a) electric goads
b) sticks.
Identification
M 4.1 Where it is necessary to mark pigs for permanent identification there must not be any method used
other than:
a) ear tagging
b) slap marking
c) tattooing
d) ear notching of piglets, only as an alternative to ear tagging.
M 4.1.1 Operations relating to M 4.1 must be carried out by a trained, competent stock-keeper, using properly
maintained instruments.
M 4.1.2 Only one ear may be notched and there must not be more than one notch made in the ear.
The use of short-term analgesia, such as topical ice sprays, is recommended to reduce acute
pain when carrying out ear notching and/or ear tagging.
M 4.1.3 Slapmarking must only be used to identify pigs with their herdmark.
It is accepted that there may be exceptional circumstances, such as farm trials, where a small
number of animals may be slapmarked with additional information in order to aid identification.
M 4.2 Justification for slapmarking for farm trial purposes or similar must be given to the RSPCA Farm Animals
Department in writing.
Equipment
M 5.1 When equipment is installed which affects animal welfare, stock-keepers must be able to:
a) demonstrate an ability to operate the equipment
b) demonstrate the ability to carry out routine maintenance
c) recognise common signs of malfunction
d) demonstrate knowledge of action to be carried out in event of a failure.
M 5.2 Stock-keepers must inspect the equipment, including the automatic equipment upon which pigs depend,
at least twice daily to check that there is no defect in it.
M 5.4 Where the automatic equipment includes a ventilation system, the system must contain:
a) an alarm which will give adequate warning of the failure of that system to function properly
b) an alarm which will operate even if the principal electricity supply to it has failed
c) additional equipment or means of ventilation (whether automatic or not) which, in the event of such
a failure of the ventilation system, will provide adequate ventilation so as to prevent the livestock
from suffering unnecessary distress as a result of the failure.
Inspection
Welfare problems of sufficient severity that they should have been noticed on previous
inspections and dealt with, shall be taken by the Freedom Food Assessor or RSPCA Farm
Livestock Officer as evidence of negligence of duties by the stock-keeper.
M 7.1 A written Wild Animal Control Plan must be in place (see Appendix 2).
The RSPCA is opposed to the use of poisons that cause animal suffering.
The RSPCA is concerned about the welfare of all animals that have the capacity to suffer, and
therefore consideration and use of alternatives to baiting as a method of wild animal control is
strongly encouraged.
M 7.2 When developing and implementing Wild Animal Control Plans, physical exclusion methods, and the
removal of elements in the vicinity of livestock that might encourage the presence of wild animals (see
information box below), must be included.
M 7.3 The Wild Animal Control Plan must include provisions that specifically exclude the snaring or gassing
of animals.
Trial work
M 8.2 Trial work that involves procedures with the potential to cause unnecessary pain, discomfort or distress
must not be carried out.
M 8.3 Trial work that involves an invasive procedure must not be carried out.
M 8.4 The taking of blood samples is not permitted except where this is used as a diagnostic tool for the benefit
of the individual pig or for monitoring of the disease status of the pigs on the unit.
M 8.5 If there is any doubt as to whether procedures relating to M 8.3 are ‘invasive’ or have the potential to cause
unnecessary pain, discomfort or distress, the RSPCA Farm Animals Department must be contacted.
Sourcing of livestock
M 9.1 All pigs presented for slaughter must have spent their entire lives on Freedom Food approved farms.
Producers are encouraged, where possible, to send all cull sows and boars to Freedom Food
approved abattoirs using Freedom Food approved hauliers.
M 10.2 Restrict-fed pigs must not be given a meal for at least 4 hours prior to loading onto the vehicle, but fasting
must not exceed 18 hours for any pigs prior to slaughter.
* Agricultural shows
M 11.1* Producers wishing to show pigs must seek permission, annually, from the RSPCA Farm Animals
Department. Requests for permission to show pigs must include details of how welfare will be ensured
whilst at the showground, including:
c) space allowance
d) method of handling
g) shows to be visited.
*
The RSPCA welfare standards for pigs do not permit the use of sticks to move pigs
(see standard M 3.3).
The environment in which livestock are housed needs to be conducive to good health.
H 1.1* All pig units must have a written Veterinary Health and Welfare Plan (VHWP), drawn up and updated
annually in conjunction with the attending veterinary surgeon.
H 1.2 All pig units must receive regular veterinary visits, at least quarterly, resulting in a farm specific report.
*
The quarterly veterinary visits should be conducted as near as is practical to three-monthly
intervals. More complex or specialist units may require more frequent visits.
*
The VHWP (see H 1.1) forms a vitally important part of the RSPCA welfare standards with regard
to maintaining health and welfare of livestock on farm.
See Appendix 4 for an example VHWP. Should your veterinary surgeon require assistance with
the formulation of your VHWP, please talk to an RSPCA Farm Livestock Officer, or contact the
RSPCA Farm Animals Department.
H 1.3 All plans, policies, procedures and records relating to the VHWP for the individual farm in question, as
set out in the standards in the Health and welfare planning section, must be available on farm as a
single document.
The information contained within the VHWP may come from a number of sources, for example
batch sheets, farm diary etc. It is not intended for the VHWP to duplicate such information but
to be a tool to ensure that such information is available in one location, such as a loose-leaf
folder etc.
H 1.5 Standard H 1.4 must be developed in consultation with, and approved by, a veterinary surgeon.
H 1.6 The following health and welfare conditions, where applicable to the unit, must be listed in the VHWP
(see H 1.4 a)):
a) pre-weaning mortality levels
b) post weaning mortality
c) pigs humanely killed as unfit
d) body condition of sows
e) incidence of tail biting on the unit
f) incidence and type of lameness
g) injuries
* h) the main disease problems affecting or likely to affect the farm.
*
It may be beneficial to also include the following in the VHWP:
b) vulva lesions
d) urine scalding
f) flank biting
g) problems at farrowing
It is important that these health and welfare conditions are considered but it is understood that
they will not be applicable to all farms and may be addressed in the quarterly veterinary visit
report instead of directly in the VHWP.
In addition to reviewing the environment, management and veterinary care of pigs when health
and welfare problems arise, consideration should be given as to whether genetics may be a
contributory factor, and hence whether changes in the unit's/company's policy on genetics in
the herd would be beneficial. Producers are encouraged to provide feedback on this issue to
breeding companies.
H 1.7 Documents relating to H 1.4 must be up-to-date and in line with the protocol set out in H 1.4 b).
H 1.8 Stock-keepers responsible for undertaking health and welfare monitoring (refer to H 1.6) must be trained
and competent to implement plans identified as required by the VHWP.
H 1.9 Prevention Plans must have review dates to be agreed with a veterinary surgeon at the time of
development/review.
*
Good hygiene reduces worm burdens and endoparasites, which are not usually a problem on
well-run pig units. All farms should have a routine parasite control programme (see H 1.10);
uncontrolled, internal parasites can cause serious disease. A worming plan can be developed
in discussion with the farm veterinary surgeon.
*
It is recommended that producers sign up to AHDB Pork’s Significant Diseases Charter (England
and Wales), or to the Quality Meat Scotland’s Scottish Pig Health Charter.
The Significant Diseases Charter has been set up to help the reporting of non-notifiable disease
and is free to join.
*
Control of visitors is an important part of good biosecurity. Visitors should be kept to a minimum.
The producer in conjunction with the herd veterinary surgeon should decide, and record in the
VHWP, the period of time required since last coming into contact with pigs.
H 1.13 During the quarterly veterinary visit the following must be recorded:
* e) permitted vaccines used, which animals are to be treated, dose rating, timing of vaccine and the
frequency and reason for use
* i) assessment of the data from the Collection and Communication of Inspection Results (CCIR)
or equivalent
H 1.14 The manager must ensure that during the quarterly veterinary visits, the veterinary surgeon is satisfied that
the overall welfare on the unit is satisfactory in accordance with those areas of housing and husbandry
assessed in the annual audit.
Casualty animals
H 2.1 Each farm must have provisions for the humane killing, without delay, of casualty pigs.
*
Consideration should be given in the VHWP to situations where mass culling may be required for
emergency reasons such as a major disease outbreak. In such situations, prompt identification
and action can prevent considerable suffering, and producers should outline measures to ensure
this is achieved as part of an Emergency Procedures Action Plan. Due attention should be paid to
welfare in such circumstances as advised by the attending veterinary surgeon.
a) have access to a copy of the latest version of the Pig Veterinary Society booklet ‘The Casualty Pig’
H 2.4 With regard to a casualty animal, if there is any doubt as to how to proceed, the veterinary surgeon must
be called at an early stage to advise whether treatment is possible or whether humane killing is required
to prevent suffering.
H 2.5 If an animal is in severe pain that is uncontrollable, then the animal must be promptly humanely killed.
*
It is not illegal to euthanase an animal to prevent further severe suffering if a method of humane
killing is available on the premises and there is someone competent to undertake the procedure.
However, for non-emergency casualty killing, a slaughterman's licence is required if a captive
bolt pistol is used.
* a) stored in bins that are locked when the site is not attended and always at the end of each working day
b) disposed of strictly according to current legislation.
H 2.7 A record must be kept of how and where all such carcasses are disposed of.
* Biosecurity
H 3.1* Each unit must have a written hygiene policy, which includes:
c) disinfectants used, the product concentration and how often they are changed
H 3.2* Clean or dedicated overalls and footwear must be worn by visitors when entering the farm.
*
Protective clothing and footwear should be removed and either cleaned and disinfected,
laundered or disposed of after use. Separate boots and overalls should be considered for
use in farrowing houses.
*
When cleaning accommodation, disinfectants are only effective after thorough (pressure)
washing has removed all faecal matter and detritus. Floors and walls should be dry before
pigs are introduced. Washing should include feeders and drinkers etc.
H 3.3* Farms must display signs detailing where vehicles are permitted.
H 3.4 Replacement animals brought in from other sources must be quarantined and/or appropriately treated in
accordance with the VHWP (see H 1.10) before integration.
*
Changing sources of stock should be avoided unless for pressing reasons and the decision
should be based on a full veterinary investigation before restocking. The number of sources
of stock should be kept to a minimum.
*
The exact procedure for isolation on each farm should be discussed with the farm veterinary
surgeon. Efforts should be made to reduce cross contamination, e.g. by avoiding common
airspaces and dung passages etc. Separate equipment should be used for isolated stock and
they should be handled last. The main stock buildings should not be re-entered after dealing
with isolated stock until clean overalls and boots have been put on.
Due consideration should given to the location of isolation paddocks or buildings to ensure
reduced cross contamination.
* Medicines
H 4.1 Disease issues must be dealt with through appropriate management and husbandry, and the use of
medicinal products (excluding vaccines) must be minimised.
H 4.2 Medicines must be clearly labelled, used and stored in accordance with the label instructions, or under the
directions of the attending veterinary surgeon.
a) kept in
i. an appropriate secure and lockable store
ii. accordance with the manufacturer’s instructions
H 4.4 The medicine store must be separate from food producing areas.
It is recommended that producers obtain, read and where appropriate apply the advice contained
within the latest version of:
‘Guidelines on responsible use of antimicrobials in pig production’, issued by the Responsible
Use of Medicines in Agriculture (RUMA) alliance
‘Code of practice on the responsible use of animal medicines on the farm’, issued by the
Veterinary Medicines Directorate.
‘Veterinary Medicines: safe use by farmers and other handlers’, issued by the Health and
Safety Executive.
H 4.6 Any medicines used must be licensed for use in the UK, and applied in accordance with UK and
EU legislation.
a) dose rates
b) timing of vaccination
c) frequency of use
e) animal(s) treated.
*
It is recommended the electronic Medicine Book for Pigs is used to record antibiotic use. It can be
found at – https://emb-pigs.ahdb.org.uk
H 4.8* All clinical waste, such as used and broken needles and syringes, must be disposed of appropriately.
* Segregation pens
An ailing or distressed pig may need to be segregated if remaining with other animals may lead
to additional welfare problems e.g. if the pig is unable to compete for food.
H 5.2 All units must have a suitable number of segregation pens to ensure coverage for the number of pigs on
the unit.
a) be emptied between occupancies, cleaned and disinfected according to the cleaning plan (Appendix 1)
*
In practice, it is difficult to have an all-in all-out policy for segregation pens. However, each pen
should have an empty period for cleaning, disinfection and drying. The VHWP should indicate
reasonable end points for pigs not responding to treatment, or whose condition is considered
untreatable. Such pigs are required to be humanely euthanized (see standard H 2.5).
For further information on humane end points and euthanasia, refer to the Pig Veterinary Society
casualty pig booklet, found at www.pigvetsoc.org.uk/resources/pvs-documents
H 5.4* If an infectious enteric disease is present, urine and dung from segregation pens must:
b) be disposed of in a way that ensures that the risk of exposure to other animals is minimised.
H 6.1 Close attention must be given to the condition of the feet, which must be regularly inspected for signs of
abnormal wear, excessive growth or infection.
*
Depressed performance and welfare problems such as hoof and joint diseases can occur in
overweight sows (condition score 5) (see FW 1.6).
H 6.2 Where stock-keepers have access to a copy of the Defra (formerly MAFF) booklet ‘Lameness in Pigs’
(PB 1148, 1992), they must:
* Mutilations
H 7.1 Potentially injurious procedures must not be carried out, with the exception of:
a) The removal of the points of needle teeth of newborn pigs must not be carried out routinely. Requests
for permission to undertake this procedure, together with welfare-related reasons, must be submitted
in writing to the RSPCA Farm Animals Department, who will consider the information and, if necessary,
may visit the unit. This must include the number of instances of:
i. facial scarring
ii. udder damage
including number of pigs affected.
b) If the procedure is permitted, the points of the needle teeth of newborn pigs may only be removed as
early as possible within the first 48 hours of life, or in the case of weak or sick piglets, within 3 days of
birth. The procedure must leave an intact smooth surface to the teeth.
Research indicates that tooth grinding leads to less damage to the mouth and teeth of piglets
than teeth clipping. Grinding is also the method recommended by the EU Scientific Committee
on Animal Health and Animal Welfare in its report on the welfare of pigs. The use of teeth grinding
as an alternative to clipping is therefore strongly encouraged, but only if carried out by those who
are appropriately trained and competent. The RSPCA is currently investigating this method further
with a view to gathering information on all aspects of its use. This will be subject to ongoing
review with consideration being given to allowing only teeth grinding within the standards in
the future.
H 7.3 Nose rings are not permitted except in exceptional circumstances. Requests for permission to nose ring,
together with welfare-related reasons, must be submitted in writing to the RSPCA Farm Animals
Department who will consider the information, type of ring permitted etc., and may visit the unit.
In cases where nose ringing is permitted, the following stipulations must be applied:
d) those carrying out the ringing must have received specific veterinary instruction on the most
appropriate method.
Research into methods that might facilitate avoidance of nose ringing has indicated that general
pasture damage by unringed sows can be slowed/reduced by providing sows with bulky feeds
to improve satiety and by encouraging them to direct their rooting behaviour towards a sacrifice
area in the paddock in which they might find food such as root crops.
Other research has concluded that rooting is performed to create a cool lying area and that
offering a cool lying place and wallowing opportunities in a designated area can reduce
pasture damage.
Producers should consider employing methods of this kind when aiming to overcome the need
to nose-ring.
H 7.4 Tail docking is not permitted except in exceptional circumstances, and even then, only the minimum amount
of tail necessary may be removed. Requests for permission to tail dock must be submitted in writing to the
RSPCA Farm Animals Department by the producer in conjunction with the unit’s veterinary surgeon. This
must include:
a) the reasons for the request being made
b) an indication of the severity (numbers involved, frequency of outbreaks) of tail biting on the unit
e) an indication of the amount of tail to be left intact and reasons for this (see H 7.7).
Failure to provide all the information listed in H 7.4 may result in permission not being granted
and/or a delay in a decision being made.
The RSPCA will consider the information presented and may visit the unit.
a) immediate action must be taken to alleviate the problem through means other than docking,
including consideration of the issues outlined in the information box below H 7.6
b) the VHWP (see H 1.1) must also be modified at this time to identify action intended to alleviate tail,
flank or ear biting
c) these actions must be regularly reviewed with the intention of eliminating the need to continue
tail docking.
Other measures that should be considered if an outbreak of tail biting occurs include:
removal of the biter(s) if these can be identified
removal and treatment of the bitten pig(s) see H 5.1
the addition of chewable objects
the addition of more enrichment material, more frequently.
Such action may help to stop the cycle of behaviour and stop the outbreak.
H 7.6 Producers must be able to demonstrate to Freedom Food Assessors and RSPCA Farm Livestock Officers
the actions they have taken with respect to H 7.4 and H 7.5.
Tail docking is against the principles of the RSPCA welfare standards. However, at the present
time it is accepted that in a few exceptional cases it may be necessary to reduce the pain and
suffering caused by a serious tail biting problem on an individual unit. Recent on-farm
investigation of the risk factors associated with outbreaks of tail biting has indicated that the
following are areas of particular importance, and should be considered on all units experiencing
tail biting problems:
use of straw – frequent (preferably daily) addition of fresh clean straw (not damp, fouled
or dusty) can reduce tail biting. Pigs that have previously been housed on straw and then
moved to non-straw systems, also have an increased risk of biting. It is important that
bedding is kept dry and wet bedding removed. Gale breaker screens can help to stop rain
drifting in onto pigs or bedding.
feed space – increasing the available feeding space per pig can reduce tail biting. Efforts
should be made to position feeders so that resting pigs don’t lie in front of them.
Consideration should be given to using feeders with head/shoulder partitions.
space allowance – reducing stocking densities can help to reduce the risk of tail biting.
stock-keepers – reducing the number of pens that each stock-keeper has to look after
can help to reduce the risk of tail biting problems.
genetic make-up – the genetics of the pigs on a unit can affect the likelihood of tail
biting occurring.
disease – a disease outbreak can increase the risk of tail biting occurring, so extra
vigilance is required at such times.
split sex rearing – research indicates that rearing pigs in single sex groups may help to
reduce tail biting on units where tail biting is a problem.
draughts – draughts, particularly in the lying area have been shown to increase the risk
of tail biting.
temperature – extremes of temperature have been shown to increase the risk of tail biting,
so adding ventilation, shades, sprinklers or misters can help to cool pigs, whilst the addition
of extra bedding, gale breaker blinds to direct cold air flow and extra attention to draught
proofing can help to warm pigs that may be too cold.
fouled drinkers – the presence of dirty, fouled drinkers has been linked to an increased risk
of tail biting (see FW 2.1 and FW 2.5). Placing drinkers in the lying area should be avoided.
docking – avoiding mixing pigs docked by different people or from different sources can
help to minimise the risk of having pigs with varying tail lengths in the same pen.
Variation in tail length has been shown to increase the risk of tail biting within a pen. It is
important to ensure that when docking, the tails of all pigs within any one group are docked
wherever possible.
H 7.8* Tail docking is not permitted for free-range pigs (including outdoor/free range sows/gilts).
Replacement gilts brought onto a Freedom Food approved outdoor breeding unit may already be
tail docked. Ideally, these animals should not be tail docked as Freedom Food members rearing
their own replacement gilts are not permitted to tail dock.
Whilst acknowledging this inconsistency, at the present time the RSPCA appreciates the practical
difficulties associated with sourcing non-docked replacement gilts. The RSPCA will consider the
need for more guidance and/or standards on this issue in the future.
H 7.9 The trimming of tusks in boars may be undertaken by the attending veterinary surgeon, or other competent
person, in order to ensure the safeguarding of other animals and stock-keepers from injury.
H 7.10 Requests for permission to tail dock, teeth clip and/or nose ring must be submitted annually.
H 7.11 All of the practices referred to in H 7.1 to H 7.9 must only be performed:
a) in a way that minimises suffering
c) using separate, hygienic, appropriately sharp and well-maintained equipment appropriate to the
procedure in question.
H 7.12 Equipment must be appropriately sanitised between each use or, in the case of tail docking or teeth
clipping, between each litter.
H 7.13 Where tail docking, teeth clipping/grinding and/or nose ringing are undertaken, the need for such must be
reviewed quarterly by the management and the veterinary surgeon and the outcome recorded.
H 7.15 ©
If Improvac is used on male pigs, justification, including welfare-related reasons, must be given to the
RSPCA Farm Animals Department in writing and the Department’s written response must be made
available to Freedom Food assessors and RSPCA Farm Livestock Officers.
H 7.16 ©
The application of Improvac must only be performed:
©
The RSPCA Farm Animals Department will review the use of Improvac on units that are approved
under the Freedom Food scheme in light of any further scientific and practical information
regarding the welfare of pigs, and may amend the standards accordingly.
Welfare standards for farm animals are primarily based on ‘inputs’, i.e. they describe what
must be provided to the animals in terms of certain resources, such as housing, space, feed,
veterinary care and management practices. However, it is important to know what effect these
inputs are having on the welfare of the animals and therefore look at the ‘outcomes’ of these
inputs, i.e. the impact of these inputs on the health, physical condition and behaviour of the
animals themselves. This practice is known as ‘Welfare Outcome Assessment’.
1
RSPCA Welfare Outcome Assessment has been developed for pigs and offers a practical and
scientifically informed method to provide a more objective, animal-focused picture of the level
of welfare being achieved on-farm for certain key welfare measures. The welfare measures
selected for assessment are listed in Appendix 6.
1
RSPCA Welfare Outcome Assessments are informed by AssureWel, a collaborative project led by the
RSPCA, Soil Association and University of Bristol with a primary aim of developing farm animal welfare
outcome assessments for use within farm assurance schemes.
Members of the RSPCA Assured Freedom Food scheme will receive a Welfare Outcome
Assessment as part of their Freedom Food farm assessment visits. Additional Welfare Outcome
Assessments may also be undertaken by RSPCA staff, such as Farm Livestock Officers.
With reference to WA 1.1 c), Welfare Outcome Assessments should ideally be carried out at least
every 12 months.
With reference to WA 1.1 d) i., a suitable person to conduct the assessment would be a qualified
veterinary surgeon, an independent consultant with an adequate knowledge of pig welfare and
production; a Farm Assurance Scheme Assessor; the farm’s company fieldsman, or a person
with an equivalent role.
WA 1.2 Copies of the completed Welfare Outcome Assessment forms (WA 1.1 b)) must be kept:
a) on the farm where carried out.
b) for a minimum of five years.
WA 1.3 With regard to WA 1.2, the document must include the following information:
a) the date of the audit
b) the specific location of the pigs assessed e.g. site
c) the name, job title and organisation of the person who carried out the assessment
d) for finishing pigs the age and weight of the herd at the time of the assessment
e) any responsive action to be taken
f) the signature of the person undertaking the assessment.
WA 1.4 Any health/welfare issue identified as an area of concern by the Welfare Outcome Assessment (WA 1.1)
must be included within the VHWP (see H 1.1 to H 1.14 and H 3.1 to H 7.16).
The Welfare Outcome Assessment will not always provide a definitive farm level prevalence of
welfare for the measures assessed. The assessment has been designed to identify areas of
welfare concern that are likely to be more wide-spread on the farm and therefore warrant further
investigation and careful monitoring. Welfare Outcome Assessments can also indicate areas
where welfare is being safeguarded.
Animal transport systems need to be designed and managed to ensure livestock are not caused
unnecessary distress or discomfort. The transport and handling of livestock needs to be kept to
an absolute minimum. Personnel involved in transport need to be thoroughly trained and
competent to carry out the tasks required of them.
Livestock markets
Pigs presented for sale at livestock markets will automatically lose their Freedom Food status.
Casualty animals
T 2.1 A sick or injured animal must not be transported unless it is being taken for veterinary treatment or it is
being taken to the nearest available place for humane slaughter, and then only if the said animal is suitable
for loading, travelling and unloading.
T 2.3 Where hauliers have access to a copy of the Defra booklet ‘Guidance on the Transport of Casualty Farm
Animals’ (PB 1381, 1998), they must:
a) be familiar with its contents
b) adopt its recommendations.
Training
Drivers need to be aware of the effect of their driving style on the welfare of livestock onboard
vehicles. In particular, they should make every effort to corner smoothly and pull away/stop as
gently as possible.
T 3.1.1 Managers of livestock hauliers must utilise the Humane Slaughter Association’s training video ‘The Road
Ahead – livestock welfare in transit’ as part of their staff training programme.
T 3.3 Pigs have the following behaviour characteristics which must be taken into account when they are being moved:
a) they have good all round vision but do not see well at a distance, and in certain breeds the ears will
further restrict their vision
b) they are less inclined than other species to follow one another
c) pigs have a very good sense of smell
d) pigs have good hearing.
Handling/loading/unloading
T 4.1 The presence and use of electric goads on any Freedom Food approved unit or vehicle is prohibited.
T 4.3 Where loading and unloading facilities provide a ramp, the incline/decline must be no more than 20 percent
(11 degrees).
T 4.4 Both loading ramps and tail boards must have some means of preventing the pigs from falling off
or slipping.
Covering the loading ramp and tail board with litter/straw may help to prevent slipping in
some cases.
Loading or unloading systems which eliminate the need for slopes have been developed and
their use is strongly encouraged in order to reduce stress and risk of injury to the pigs and to
facilitate easier handling for stock-keepers/hauliers.
For example, if a loading ramp is to be modified or newly installed, it is strongly advised that a
reverse ramp be considered.
Where a reverse ramp is installed, it is the vehicle that negotiates the incline until the tail gate
is level with the ground and animals walk straight onto or out of the vehicle on the level or
slight gradient.
Where reverse ramps are not installed, particular regard should be given to minimising the angle
of the ramp, and the potential for pigs to fall or slip.
Transport
T 5.2 Finishing pigs must be housed and managed to minimise mixing for transportation by remaining in their
on-farm social groups (established at least 1 week prior to transport).
T 5.4 The timing of transport must be planned between slaughterhouse, haulier and producer, to minimise
travelling and waiting time for the pigs.
T 5.5 Any interruption causing a delay of one hour or more to the scheduled arrival time must be notified to the
receiving abattoir or farm.
T 5.7 Pigs must not be transported for more than 8 hours – the time being calculated from first animal loaded
to last unloaded.
T 5.8 The floors of all vehicles must be solid and covered with sufficient bedding (such as sawdust, shavings,
straw etc.) in order to:
a) provide comfort
b) provide thermal comfort
c) reduce the likelihood of injury.
In order to satisfy the requirement to provide comfort, including thermal comfort, bedding should
be of a type, and present in adequate quantities, to allow the absorption of urine and faeces.
T 5.9.1 Where causes of incidents in transit have been identified, prompt action must be taken to prevent further
deaths and suffering occurring.
T 5.10 Appropriate lighting, whether natural or artificial, must be available when loading and unloading pigs and
to enable pigs to be thoroughly inspected at any time.
T 5.11 The interior of any vehicle, including the floor, all internal surfaces to which pigs have access, loading
ramps, tail boards and side rails must be designed, constructed, maintained and regularly inspected to
ensure that there are no sharp edges or protrusions likely to cause injury or distress to the animal.
T 5.12.1 Ventilation must be capable of being adjusted, according to weather and travel conditions.
Where possible, the vehicle should be kept moving in order to facilitate airflow/ventilation.
T 5.12.2 Vehicles used for road transport must be fitted with a light-coloured roof that is adequately insulated and
ensures effective protection from the weather.
T 5.13 Levels of transit mortality (in animals from any single source) above 1 in 1000 pigs in any 3-month period
must be the subject of veterinary investigation.
T 5.14 All transporters must have a livestock capacity document on board at all times, giving:
a) data on the size of the transporter
b) the calculated carrying capacity for different livestock species under different climatic conditions.
T 5.15 All hauliers must have a written standard operating and emergency procedure to implement during
transportation (see Appendix 3 for example).
T 6.1 Maximum stocking rates and minimum space allowances for pigs during transport are:
These figures may be adjusted by +/- 10 percent depending on the breed, size and physical
condition of the pigs. More space should be given during hot weather conditions.
Biosecurity
T 7.1 Vehicles delivering livestock to slaughterhouses or other farms must be thoroughly cleansed and
disinfected after each load and within 24 hours of delivery using a Defra-approved disinfectant.
T 7.2 Where vehicles make repeat journeys between the same two points in a single day, cleansing and
disinfection before the first journey and within 24 hours of delivery of the last load must be carried out.
T 7.3 Records of all undertakings to cleanse and disinfect must be kept and made available to Freedom Food
Assessors and RSPCA Farm Livestock Officers on request.
All slaughter/killing systems need to be designed and managed to ensure livestock are not
caused unnecessary distress or discomfort. The pre-slaughter handling of livestock needs to be
kept to an absolute minimum. Personnel involved in the slaughter need to be thoroughly trained
and competent to carry out the tasks required of them.
S 1.0* In the case of Freedom Food scheme members, all pigs presented for slaughter must have:
*
Producers are strongly encouraged, where possible, to send all cull sows and boars to Freedom
Food approved abattoirs using Freedom Food approved hauliers.
S 1.1 Managers must develop and implement an animal welfare policy, which must include written procedures
with regard to maintaining animal welfare in the abattoir, including the responsibilities and duties of staff
for emergencies such as escaped, trapped or injured livestock.
S 1.2 The animal welfare policy must be regularly reviewed and updated.
S 1.3 Managers must appoint at least one trained Animal Welfare Officer (AWO), who is responsible for the
implementation of the animal welfare policy.
S 1.4.1 Certificates of competence must be attained through the completion of approved training
programmes/courses.
S 1.5 The Humane Slaughter Association has developed a training programme (Humane Slaughter – Taking
Responsibility) for use in abattoirs. Managers must obtain a copy of this and utilise it as part of the staff
training programme.
S 1.7 Where it is found that animals are not being effectively stunned, the slaughter line must be stopped and
immediate remedial action taken.
S 1.9 The AWO must ensure that animal welfare during the slaughter process is not compromised by
operator fatigue.
S 1.10 In order to reduce the likelihood of operator fatigue, managers must ensure that rotation of staff is
practised as necessary, and recorded, as a Standard Operating Procedure.
Casualty animals
S 2.1 Pigs that are not able to walk must be killed without delay, except in exceptional circumstances where a
delay can be justified (see information box below), to ensure avoidance of suffering, and without moving
them i.e. the animals must be killed on the vehicle, in the lairage pen, or wherever they are situated, using
emergency slaughter equipment and procedures.
Delay in killing a pig unable to walk can only be justified in exceptional circumstances, i.e. when
the welfare of other pigs would otherwise be adversely affected.
S 2.2 Casualty animals must be killed in accordance with methods outlined in S 6.1 or, alternatively, injection of
an overdose of a drug with anaesthetic properties which causes immediate loss of consciousness and then
death, to be administered by a veterinary surgeon, may be used.
The use of Closed Circuit Television (CCTV) in areas where live animals are present can
assist those responsible for monitoring and enforcing animal welfare within the abattoir in
ensuring that standards are maintained. It is strongly recommended that CCTV footage is
also used for in-house training programmes and to provide an additional level of security
at the abattoir.
S(TV) 1.1 A functional CCTV system must be installed and operational to monitor animals undergoing the following
processes at the abattoir (as applicable):
a) unloading from vehicles into the lairage
b) lairaging, including the movement of animals out of the lairage towards the stun point
c) stunning, including animals approaching the stun area
d) shackling, including the shackling of animals following gas killing
e) sticking
f) entering a Controlled Atmosphere System (CAS).
S(TV) 1.2 CCTV cameras must be positioned to ensure a clear view of the processes being monitored is achieved at
all times.
S(TV) 1.3 It must be possible to observe clearly the view from each camera at all times via one or more monitors.
S(TV) 1.4 CCTV footage must be recorded at all times where animals are undergoing any of the processes listed
under standard S(TV) 1.1.
Where possible it may be useful for managers to retain CCTV footage for longer than
the three months specified in standard S(TV) 1.5, for their own monitoring and
security purposes.
Lairage
S 3.1 Fasting must not exceed 18 hours for any pigs prior to slaughter (see M 10.2).
S 3.2 Slaughterhouse managers must take steps to ascertain when animals last had access to food.
S 3.3 Slaughterhouse managers must ensure that the premises are constructed and maintained so as to prevent
any injury being caused to animals confined there.
If misting or spraying of pigs is undertaken, due consideration should be given to the temperature
and the possibility of the pigs becoming too cold. Evidence suggests that spraying of pigs when
the air temperature is below 5ºC can lead to chilling of the animals and should therefore normally
be avoided, unless the pigs are clearly overheated and require cooling.
S 3.5 Pigs that are to be confined in lairage for less than three hours must have the following space allowances:
The minimum space allowances listed in S 3.5 will need to be increased if there is a risk of heat
stress i.e. where ambient temperature is high and/or showers are unavailable. See information
box below E 3.1 for more guidance on appropriate temperature ranges for pigs.
S 3.5.1 Pigs that are to be confined in lairage for more than three hours must have the following space allowances:
S 3.5.2 Gilts and sows that are to be confined in lairage for less than three hours must have the following
space allowances:
The minimum space allowances listed in S 3.5.2 will need to be increased if there is a risk of heat
stress i.e. where ambient temperature is high and/or showers are unavailable. Likewise, stock-
keepers should be mindful of differences in breed, temperament, ventilation and social group
and should adjust space allowances accordingly to ensure that welfare is not adversely affected.
S 3.5.3 Gilts and sows that are to be confined in lairage for more than three hours must have the following
space allowances:
S 3.6 Pigs which, because of their sex, age or origin, are likely to be aggressive must be separated from each
other at lairage and must stay in on-farm groups (or sub-divided).
S 3.7 Pigs in lairage pens must not be exposed to bright artificial light or direct sunlight except during antemortem
inspection, which must be carried out in a minimum of 220 lux illumination.
Pre-slaughter handling
S 4.1 Pigs must be handled calmly, quietly and firmly, with care to avoid unnecessary excitement or distress.
S 4.2 Race design and construction must encourage pigs to move forward, with:
a) as few right angled bends as possible
b) no projections and obstructions in the races and passageways
c) appropriate lighting.
S 4.4* The presence and use of electric goads and sticks in any abattoir is prohibited.
S 4.5 Pigs must not be moved unless the way forward is clear, and there is adequate space available for them
to move into.
S 4.6 All pens, passageways and races must be designed and constructed to allow pigs to walk side by side,
except in the case of races leading to the restraining equipment.
Slaughter equipment
S 5.1 The equipment used for the stunning and killing of animals, including the stunning pen and/or restraint
devices, must be designed, manufactured and maintained to ensure rapid and effective stunning or killing.
Current legislation requires that any electrical equipment used for stunning an animal in the
slaughterhouse is fitted with a failsafe device that will prevent it from delivering current below
that which it has been set to deliver, in order to ensure an effective stun. However, to date, it
has not proved possible to develop an effective device of this kind. At present, therefore, the
difficulty of achieving full compliance with this legislative requirement is appreciated.
S 5.2 All slaughter equipment must be thoroughly and appropriately cleaned after use.
S 5.3 Slaughter equipment must be checked at least once daily by an AWO to ensure it is in working order and
in a good state of repair.
S 5.5* Reserve equipment for the stunning and killing of animals must be readily available for use
in an emergency.
S 5.6 Reserve equipment must be checked at least once weekly by an AWO to ensure it is in working order
and a good state of repair.
Slaughter/killing methods
S 6.1 Pigs must only be slaughtered/killed using one of the following methods, which must render pigs
instantaneously insensible and insensitive to pain:
a) electrocution
b) (i) free bullet
(ii) penetrative captive bolt
(iii) electronarcosis
(iv) exposure to carbon dioxide until death ensues
followed by bleeding
c) carbon dioxide associated with inert gases
d) inert gases.
Captive bolt stunning is not 100 percent effective in mature sows or boars, and thus is not
generally an appropriate method of stunning these animals and should normally only be used
as a back up method of stunning in an emergency.
From 1st January 2013 legislation has permitted the use of inert gases and carbon dioxide with
inert gases as a method of stunning pigs.
The RSPCA will continue to monitor the situation with a view to producing more detailed
standards for processors wishing to use these alternative gases in light of any further
information, technical developments and recommendations from scientific research.
In the meantime, those standards relating to gas killing (S 9.1 to S 9.25) shall apply to use of
carbon dioxide only.
S 6.1.1 In the case of electronarcosis, the minimum current level during stunning must be:
a) no less than 1.3 amps
b) attained within 1 second
c) maintained for at least 3 seconds.
S 6.1.2 In the case of electrocution, the minimum current level during each stage (i.e. electrodes spanning the
brain, and when spanning the brain and heart) must be:
a) no less than 1.3 amps
b) attained within 1 second
c) maintained for at least 3 seconds.
S 6.2 If killing is carried out by a veterinary surgeon, this must be done by any method deemed appropriate
by them.
Stunning
S 7.1 Pigs must be stunned prior to slaughter by means of a stunning system that renders them instantaneously
unconscious and insensitive to pain and maintains that state until the point of death.
S 7.1.1 The effectiveness of stunning, in terms of ensuring immediate unconsciousness in all animals which
remains until death, must be monitored at the start of slaughter and at least every 2 hours after that, and
the outcome recorded.
S 7.1.2 At least 10 animals must be checked on each occasion when assessing the effectiveness of stunning
(see S 7.1.1).
S 7.2 Pigs must only be stunned when they can be stuck immediately afterwards with a stun-stick interval
of no more than 15 seconds.
Deviation from the signs outlined in (a) or (b) above may be an indication that the stun has
been ineffective or that animals are beginning to recover from the stun.
S 7.2.1 If there is any indication that a stun has not been completely effective, or that animals are displaying signs
of recovery from a stun, re-stunning must take place immediately.
S 7.3 Techniques that lower the resistance of the pig to electrical current must be used.
Resistance to current flow may vary, depending on the condition of the electrodes, the site of
contact with the pig’s head, and how tightly the electrodes are pressed onto the head. The
efficiency of current flow can be improved by regular decarbonising and cleaning of electrodes
(when dry) with a wire brush.
Sticking
S 8.1 Pigs must be stuck using a sharp knife that is a minimum of 5” (12cm) long.
S 8.1.1 Two knives must be present at the point of sticking at all times whilst the process is in operation.
A chest stick (i.e. thoracic bleeding method) is the best method for ensuring rapid, profuse and
complete blood loss.
S 8.3 The knife must be inserted in the midline of the neck at the depression in front of the breastbone and the
skin raised with the knife point using light pressure and a lifting movement.
S 8.4 When penetration has been made, the knife handle must be lowered so that the blade is in a near vertical
position, and pushed upward to sever the major blood vessels.
S 8.5 Both carotid arteries or the major blood vessels near the heart from which they arise must always be
severed during sticking.
S 8.6 Blood loss from the pig must be rapid, profuse and sufficient to ensure the animal is dead.
S 8.7 After incision of the blood vessels, there must be no further dressing procedure on the animal for at least
20 seconds, and in any case until all brainstem reflexes have ceased.
S 8.8 Where one person is responsible for the stunning, shackling, hoisting and bleeding of pigs, they must
complete all these operations on each individual pig in turn.
Gas killing
S 9.1 Daily checks must always be undertaken to ensure that prior to the commencement of the process there
is a sufficient supply of gas to kill all pigs to be received.
S 9.2 Gas monitoring/sensing devices must be calibrated daily according to manufacturer’s advice and using
certified calibration gases, to ensure that the correct concentrations are maintained at all times.
S 9.4 Pigs must not be loaded into the crates unless and until the crates can immediately be lowered into the gas.
In group systems, whilst it should be routine practice not to load pigs into the crate until they
can immediately be lowered into the gas, it is accepted that pigs may, on occasion, be held in
the crate for a short period of time prior to being lowered. The removal of pigs and subsequent
re-loading may be more detrimental to welfare than allowing them to remain in the crate for a
short period of time.
S 9.5 Adequate lighting, appropriate for the system, must be provided in the conveying mechanism and the
chamber to allow pigs to see other pigs and their surroundings and to encourage the movement of pigs
into the chamber.
S 9.5.1 The entrance to the chamber must be of adequate size and construction so as not to impede movement
into the chamber.
S 9.6.1 Pigs must be loaded into the crates in numbers that allow all individuals to lie down simultaneously, without
being stacked on each other.
S 9.7 In systems where crates stop in increasing concentrations of gas prior to reaching the maximum
concentration of CO2, the maximum concentration must be measured at floor level within the crate.
S 9.8 In systems where pigs are lowered immediately into the maximum concentration of CO2, the concentration
of gas must be measured at the height in the chamber equivalent to pig nose height.
S 9.9 Upon activation of the alarm, pigs must not be allowed to enter the chamber until the defect has been
identified and rectified, and CO2 concentration has returned to at least the minimum permitted concentration.
S 9.10 The manager of the slaughterhouse shall ensure that every person engaged in the stunning/killing is
properly instructed as to:
a) the method of operation of the chamber
b) the procedures for any necessary flushing of the chamber with atmospheric air
c) the procedures for any necessary evacuation of pigs from the chamber.
S 9.11 There must be a means of visually monitoring pigs that are in the chamber.
S 9.12 Once a pig enters the chamber, it must be conveyed to the point in the chamber of maximum concentration
of CO2 within 30 seconds, or within 20 seconds if a dip-lift system is in use.
S 9.13 Pigs must not be lowered into the chamber until the CO2 concentration is at least 85 percent at the point of
maximum concentration.
S 9.13.1 The average minimum CO2 concentration for the batch must be 90 percent.
S 9.13.2 Pigs must remain at the point of maximum concentration of CO2 for long enough to ensure that there is
no possibility of any pigs displaying signs of recovery prior to bleed-out being completed.
The Humane Slaughter Association’s guidelines state that death is usually achieved within
90 seconds of exposure at 90 percent CO2, provided that the pigs reach the maximum
concentration within 30 seconds (Humane Slaughter Association (2004) ‘Best Practice Guidelines
for the Welfare of Pigs in Abattoirs’).
S 9.14 The gas must be mixed following breaks in the line in excess of 10 minutes, in order to ensure good gas
distribution within the chamber.
S 9.15 The effectiveness of the stun/kill must be monitored at the start of each session and at least every 2 hours
after that, and the outcome recorded.
S 9.16 At least 10 animals must be checked on each occasion when assessing the effectiveness of the stun/kill
(see S 9.15).
In addition to these formal checks, the shackling personnel should be aware of their
responsibilities in continually monitoring pigs for any signs of recovery.
A corneal reflex may be present briefly in low frequency (1 out of every 100 pigs), but may not be
significant provided that other reflexes are absent; however, ideally no pigs should be displaying
a corneal reflex.
S 9.17 The records of checks on the effectiveness of exposure to the gas mixture must include:
a) the name of the person undertaking the checks
b) the number of pigs checked each time
c) the frequency of checks
d) the number of pigs showing signs of recovery
e) the action taken to correct the ineffective stun/kill.
S 9.18 If there is any indication that the stun/kill has not been effective, or that animals are displaying signs of
recovery, re-stunning/killing must take place immediately, using an approved back-up method (see
information box below), and the action recorded.
a) Methods of re-stunning:
captive bolt
electronarcosis – the minimum current should be no less than 1.3amp, which should be
attained within 200 ms and maintained for at least 3 seconds.
b) Methods of killing:
electrocution – the minimum current level during each stage (i.e. electrodes spanning
the brain and when spanning the heart) should be no less than 1.3amp. This should be
attained within 200 ms and maintained for at least 3 seconds.
For practical purposes, captive bolt is recommended as the preferred option for re-stunning.
S 9.19 Where captive bolt or electronarcosis are used as methods of re-stunning, they must be followed by
bleeding within 15 seconds.
S 9.20 Emergency equipment for re-stunning/killing must be easily and immediately available and accessible.
S 9.21 If any pig shows signs of recovery, the slaughter line must be stopped and no animals admitted into the
chamber until all concentrations and dwell times have been checked.
S 9.23 Emergency procedures must be in place, and followed, in the event of a failure of the gas system, including
procedures for the removal and killing of pigs already in the chamber.
S 9.24 In the event of an emergency, operators must be able to demonstrate that pigs can be bled swiftly when
normal facilities cannot be used.
S 9.25 The time from removal from the chamber to sticking must be sufficiently short to ensure that there is no
possibility of any pigs displaying signs of recovery prior to bleed-out being completed.
The European Food Safety Authority guidelines (Welfare Aspects of Animal Stunning and
Killing Methods 2004) relating to new CO2 group stunning equipment, with a minimum of
70 to 80 percent CO2 in air at the first stop position of the gondolas, and 90 percent CO2 at
the bottom position, are as follows:
This table is only intended as a guideline as commercial systems vary widely with respect to the
position of gondolas in the equipment, CO2 gradients, and exposure times.
All farms must have, and must follow, an appropriate herd biosecurity policy to limit the introduction and/or
spread of disease on to and within the production unit.
Any exceptions must only be under veterinary direction. Cleaning and disinfection routines, including
chemicals used to assist in the reduction of transmission of infectious agents, must be set out in the
cleaning plan. This plan will be an integral part of the biosecurity policy and must consider:
i) buildings and equipment
ii) livestock, people, wild animals, pets and movable equipment
iii) feed and water.
Levels of potentially harmful wild animals (e.g. rodents and birds) must be humanely managed to avoid
the risk of disease spread to humans and animals, damage to buildings and services, contamination and
spoilage of feed.
Methods of physical exclusion must be included whenever possible. If these are inadequate or
unsuccessful, other approaches must be enacted.
Approved production units must be maintained in a clean and tidy condition to minimise risk of wild animals.
Domestic animals must not have access to the unit, other than farm dogs and cats, which must be in a
healthy condition and regularly wormed (record to be kept in medicine record book).
Domestic pets and wild animals (including birds) must not have access to carcasses.
Feed stores, offices, toilets etc, must be maintained in a clean, hygienic, tidy condition.
Items to be included
6. List of good hygiene measures, including procedure for cleaning of lorries prior to collection of pigs
9. Accident procedure
11. Mobile phones or other communication equipment (and procedures for use)
14. FTA – The current version of ‘The driver’s handbook’ including tachograph regulations
16. Guidelines on correct environmental conditions during the journey, depending on the length of the
journey and ambient temperature
17. Defra booklet: ‘Livestock transport vehicles – A guide to best practice for vehicle ventilation’
(PB 11260, 2011).
1. Defra booklet: ‘Heat stress in pigs – solving the problem’ (PB 1316, 1993)
2. Defra booklet: ‘Guidance on the transport of casualty farm animals’ (PB 1381, 1998).
1. General information
2. Stock details
Type of production
Breeding Nursery/grower Finishing Indoors Outdoors
Disease Status
Pos Pres Abs Neg No. & type Action/treatment/ Change Prevention
pigs affected Control methods* in status plan in
since last place/
report updated?
PMWS
PDNS
PRRS
EP
APP
Atrophic rhinitis
Clostridia
Strep. meningitis
Swine dysentery
Ileitis/Lawsonia
Sarcoptic mange
Worms
Coccidiosis
Other
[Positive (Pos) = laboratory or abattoir evidence; Present (Pres) = clinical signs seen; Absent (Abs) = no
clinical signs; Negative (Neg) = negative laboratory or abattoir results]
Treatment
Pig type F/W Condition Duration Review
(incl. Date)
Treatment
Pig type Age Condition Review
(incl. Date)
6. Herd performance
Stage of production
nd
Condition Piglet/ 2 stage Grower Finisher Sow
1st stage weaner
weaner
Born alive/litter
Target
Mortality
Target
Sudden deaths
Target
Humanely
euthanased
Method*
Target
*Record method to be used for each stage of pig even if it has not been used in this period
a) Body condition
c) Flank biting
d) Lameness
e) Injuries
8. Environmental assessment
For all ages and groups of pigs, please comment on the environment, indicating that environmental features
(such as space allowances, feeding points, water provision) appear adequate and noting any views on
interaction with the health and welfare of the pigs.
Areas of concern
Section of the unit Satisfactory?
(where applicable)
9. Farm Policies
For the first report, record any relevant training that the staff member has undertaken in the areas listed
below and the drugs they are authorised to administer. Also, identify any areas where training is required.
For subsequent reports, record any staff changes and their training requirements.
Documents required
The following list details those codes or practices and guides required by producers to have access to
on-farm:
‘RSPCA welfare standards for pigs’ (latest version)
www.rspca.org.uk/sciencegroup/farmanimals/standards/pigs
Pig Veterinary Society ‘The Casualty Pig’ (latest version)
The following lists those codes or practices or guides which stock-keepers must be familiar with and
adopt the recommendations, where they have access to a copy:
Defra ‘Heat Stress in Pigs: Solving the Problem’ (PB 1316, 1993)
http://adlib.everysite.co.uk/adlib/defra/content.aspx?doc=23344&id=23348
Defra ‘Lameness in Pigs’ (PB 1148, 1992)
http://adlib.everysite.co.uk/adlib/defra/content.aspx?doc=20004&id=20005
Defra ‘Guidance on the Transport of Casualty Farm Animals’ (PB 1381, 1998)
http://adlib.everysite.co.uk/adlib/defra/content.aspx?doc=20783&id=20784
It is also recommended that stock-keepers obtain, read and where appropriate, apply the advice
contained within the latest version of:
Defra ‘Condition Scoring of Pigs’
http://adlib.everysite.co.uk/adlib/defra/content.aspx?doc=19477&id=19478
‘Guidelines on responsible use of antimicrobials in pig production’, issued by the Responsible Use
of Medicines in Agriculture (RUMA) alliance www.ruma.org.uk/pigs.htm
‘Code of practice on the responsible use of animal medicines on the farm’, issued by the Veterinary
Medicine Directorate
http://adlib.everysite.co.uk/adlib/defra/content.aspx?id=000IL3890W.18B674J997OBXO
‘Veterinary Medicines: safe use by farmers and other handlers’, issued by the Health and
Safety Executive
The following list details those codes of practices and guides required by hauliers to have access to
and/or be familiar with:
‘RSPCA welfare standards for pigs’ (latest version)
www.rspca.org.uk/sciencegroup/farmanimals/standards/pigs
Pig Veterinary Society ‘The Casualty Pig’ (latest version)
Humane Slaughter Association video ‘The Road Ahead – livestock welfare in transit’
www.hsa.org.uk/shop/publications-1/product/the-road-ahead-livestock-welfare-in-transit
Where hauliers have access to the following codes or practices and guides they must be familiar with
the contents and adopt the recommendations:
Defra ‘Guidance on the Transport of Casualty Farm Animals’ (PB 1381, 1998)
http://adlib.everysite.co.uk/adlib/defra/content.aspx?id=000IL3890W.18DLNNJA1BK2DQ
The following lists those codes of practices and guides that are required at the abattoir:
‘RSPCA welfare standards for pigs’ (latest version)
www.rspca.org.uk/sciencegroup/farmanimals/standards/pigs
Humane Slaughter Association training programme ‘Humane Slaughter – Taking Responsibility’
www.hsa.org.uk/shop/publications-1/product/humane-slaughter--taking-responsibility
Humane Slaughter Association ‘Best Practice Guidelines for the Welfare of Pigs in Abattoirs’ (2004)
www.hsa.org.uk/shop/publications-1/product/pigs-in-abattoirs
Appendix 6 contents:
Drinkers H 7.5 33
FW 2.2 3 H 7.6 34
FW 2.3 to FW 2.6 4
E 6.17 to E 6.18 14 Farrowing
H 3.2 28 E 5.2.2 10
H 7.6 34 E 6.1 to E 6.4 11
E 6.5 to E 6.10 12
Drinking places E 6.11 to E 6.16 13
FW 2.2 3 E 6.17 to E 6.18 14
FW 2.3 4 E 9.4 to E 9.4.2 17
E 2.3 6 E 9.5 18
M 2.2 20
Dust H 3.2 28
E 3.4 7
Fasting
Ear notching M 10.2 23
M 4.1 to M 4.1.1 20 S 3.1 46
M 4.1.2 21
Feeders
Ear tagging FW 1.10 to FW 1.13 2
FW 1.10 2 FW 2.4, FW 2.4.1 4
M 4.1 to M 4.1.1 20 E 6.10 12
M 4.1.2 21 E 6.15 13
E 6.17 14
Electric fencing H 3.2 28
E 9.8 18 H 7.6 34
S 3.4 47
Foot care S 5.2 49
M 2.2 20
H 6.1 to H 6.2 31 Identification
M 1.3 19
Foraging M 4.1 to M 4.1.1 20
FW 1.8 1 M 4.1.2 to M 4.1.1 21
E 7.1 14
E 7.5 15 Injuries
E 1.3 6
Gas Killing E 5.8 11
S(TV) 1.1 to S(TV) 1.5 46 E 6.13 13
S 6.1 50 E 7.2 14
S 9.1 to S 9.3 52 H 1.6 25
S 9.4 to S 9.11 53 H 1.13 27
S 9.12 to S 9.17 54 H 5.1 30
S 9.18 to S 9.25 55 H 7.1 to H 7.2 32
H 7.9 35
Genetics T 2.1 39
H 1.6 25 T 4.5, T 5.8 41
H 7.6 34 T 5.9, T 5.11 42
S 1.1 44
Handling S 3.3 46
M 2.2 to M 2.3 20 S 3.4 47
M 3.1 to M 3.3 20
M 11.1 23 Inspection
T 3.1 39 E 8.1 15
T 3.2, T 4.0 to T 4.4 40 M 5.2 to M 5.3 21
T 4.5 to T 4.6 41 M 6.1 to M 6.2 22
S 1.4 44 H 6.1 31
S 4.1 to S 4.6 48 T 5.10 to T 5.11 42
S 3.4 47
Hauliers S 3.7 48
T 2.2 to T 2.3, T 3.0 39 S 9.3 52
T 3.1.1 40
T 4.5 41 Isolation
T 5.4 41 See ‘Quarantine’
T 5.9, T 5.15 42
S 1.0 44 Isolation pens
H 3.4 29
Heat stress H 5.1 to H 5.3 30
E 3.1 to E 3.2 7 H 5.4 to H 5.5 31
S 3.4 to S 3.5 47 S 3.4 47
S 3.5.2 48
Lairage
Hygiene S 1.4 44
FW 1.13 to FW 1.14 2 S(TV) 1.1 to S(TV) 1.5 46
FW 1.15 3 S 3.1 to S 3.3 46
FW 2.5 4 S 3.4 to S 3.5.1 47
E 2.6 6 S 3.5.2 to S 3.7 48
E 5.5 10
E 6.2 to E 6.3 11 Lighting
E 6.13 13 E 8.1 to E 8.3 15
H 1.10 to H 1.11 26 T 5.10 42
H 3.1 to H 3.2 28 S 3.4 47
H 5.3 30 S 3.7, S 4.2 48
H 5.5 31 S 9.5, S 9.11 53
H 7.11 to H 7.12 35
T 7.1 to T 7.3 43