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Report, 2011

Utbildning i djurvälfärd i samband med slakt och annan avlivning

Lindsjö, Johan; Algers, Anne


The EU council regulation 1099/2009 on the protection of animals at the time of killing states that, with some exceptions, anyone who is involved in the killing of animals for the production of food, wool, skin, fur or other products must have a certificate of competence from January 1, 2013. A pilot study has been conducted as part of efforts to develop a training concept of animal welfare that meets the requirements of the EU Regulation. The pilot study includes a global analysis (UK, Spain, Chile, Brazil and Denmark), in which it was found that there are major differences between the level of education between the different countries and the educational concepts are different. Countries were similar in that they emphasized the relationship between animal handling, animal welfare and meat quality, and all the countries are planning to adapt the competence level to the EU regulation. An analysis of current Swedish educational conditions shows that the education varies widely between and within different sectors and that none of the sectors seem to meet the competence levels of the EU Regulation. In the preliminary study we identified several target groups for whom the certificate of competence is not mandatory, but who require training in animal welfare at the time of killing. These groups should be included in the education concept at an early stage. A broad approach to the education concept may result in a general improvement of animal welfare. An overview of the proposed e?based training modules is presented. The modules should be supplemented by physical meetings, practical sessions and a risk assessment analysis based on animal welfare indicators. The differences in education between slaughter staff and animal welfare officers are defined, where the latter is given a more detailed and extensive training to ensure that the provisions of the EU Regulation are followed


djurvälfärd; utbildning; slakt och annan avlivning

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Publisher: Institutionen för livsmedelsvetenskap, Sveriges lantbruksuniversitet