Overview

Humane slaughter practices ensure that poultry are killed with minimal pain, distress, and fear. Proper slaughter management not only improves animal welfare but also protects meat quality, reduces carcass damage, and safeguards food safety. This document provides structured guidance for implementing humane slaughter systems for laying hens. It outlines handling protocols, stunning and killing methods, staff training, and equipment requirements. Recommendations are based on two recognized high-welfare standards: the Responsible Minimum Standards by FARMS Initiative (Farm Animals Responsible Minimum Standards), which offers flexible, principle-based guidance suitable for early-stage improvements, and Certified Humane, a detailed, science-based national standard used for certification and globally recognized.

Ensuring humane slaughter is an essential part of ethical and sustainable egg production. It represents the final stage of animal care, where responsibility, compassion, and professionalism must be upheld to the highest standards.

By minimizing pain, fear, and distress during slaughter, farmers and processors not only protect animal welfare but also improve meat quality, ensure food safety, and strengthen consumer trust.

From this document, you will learn:

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• The key principles of humane slaughter and why they matter.
• How Certified Humane and FARMS Initiative standards define proper slaughter practices.
• Practical guidance for handling, stunning, and killing methods that align with humane requirements.

Read on to understand how adopting humane slaughter standards supports ethical responsibility, enhances product quality, and contributes to a more sustainable and trustworthy egg industry in Vietnam.

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