White Meat Welfare at Processing 

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• AWT provide 2 day courses related to welfare ‘during processing’ for white meat (poultry) production - in broilers, turkeys, ducks and geese.  

• Each 2 day course deals with key welfare and quality issues during primary processing from slaughter age on farm.

• AWT has a large (probably unique) media library of high quality images and movies from animal systems around the world, which form the core of AWT training courses.

• These foundation courses enable delegates to understand the relevance of welfare and quality concerns during primary processing.

• AWT courses are taken by a wide range of professionals, including those from the animal production and slaughter sector, veterinarians, retail sector and company management, government staff, students of agriculture and animal management, and a wide range of other people engaged in practical animal welfare. 

• Within the meat industry across Europe ‘Welfare Officers’ are typically slaughter / stock operatives holding relevant Certificates of Competence (CoC’s) who have been mandated by the Business Operator to fulfil the roles and legal requirements of the Regulation EC 1099/2009 (WATOK - UK).​

• Professionals not directly associated with meat production not wishing to hold CoC’s are welcome to join AWT courses to gain detailed background knowledge and understanding of production welfare issues.

• The presentations and discussion groups cover production through procedures on farm (depopulation), loading, transport, market, offloading, action for casualty animals, stockmanship, lairage operations, handling containers / modules, shackling, stunning, slaughter / killing and carcass quality.  

• At each stage,  relevant legislation (UK, EU, International regional), codes of practice are referenced in order to explain the requirement of base and higher standards of welfare.

• Delegates can subsequently progress to Senior AWOP following attendance of core and elective modules.

• Single species courses are available on request.