Paragraph 5 Beak trimming of poultryF1

England and Wales

(1)

For all poultry, the beak trimming procedure must be performed using a suitable instrument.

(2)

For all poultry, any subsequent haemorrhage from the beak must be arrested by cauterisation.

(3)

For all poultry the procedure must be performed on—

(a)

both the upper and lower beaks, with not more than one third of each removed, or

(b)

the upper beak only, with not more than one third removed.

(4)

For laying hens and chicks that are intended to become laying hens, which are kept on establishments with 350 or more such birds, beak trimming—

(a)

may only be performed in order to prevent feather pecking or cannibalism;

(b)

may only be carried out using infra-red technology;

(c)

may not be performed on birds which are aged 10 days or over; and

(d)

must be carried out by a person who has been provided with suitable and sufficient information, instruction and training so that they are qualified to perform the procedure.

(5)

Sub-paragraphs (4)(b) and (c) do not apply where the procedure is carried out in an emergency in order to control an outbreak of feather pecking or cannibalism.

(6)

For conventionally reared meat chickens the procedure—

(a)

may only be performed in order to prevent feather pecking and cannibalism;

(b)

may not be performed on birds which are aged 10 days or over;

(c)

must be carried out by a person who has been provided with suitable and sufficient information, instruction and training so that they are qualified to perform the procedure; and

(d)

must only be carried out following a consultation with and on the advice of a veterinarian.

Annotations

Textual amendments

F1: Sch. 4 para. 5 substituted (10.11.2010) by The Mutilations (Permitted Procedures) (Wales) (Amendment) Regulations 2010 (S.I. 2010/2712), regs. 1(2), 2(3)(b)