Beak trimming of poultryN.I.
This section has no associated Explanatory Memorandum
11.—(1) For all poultry the beak trimming procedure shall be performed using a suitable instrument.
(2) For all poultry any subsequent haemorrhage from the beak shall be arrested by cauterisation.
(3) For all poultry the procedure shall be performed on—
(a)both the lower and upper 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)shall only be performed in order to prevent feather pecking or cannibalism;
(b)shall only be carried out using infra-red technology;
(c)shall not be performed on birds which are aged 10 days or over; and
(d)shall 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)shall only be performed in order to prevent feather pecking and cannibalism;
(b)shall not be performed on birds which are aged 10 days or over;
(c)shall 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)shall only be carried out following a consultation and on the advice of a veterinarian.
(7) In this part “infra-red procedure” means an automated procedure involving exposure of the tip of the beak of a chick to a focused high intensity infra-red beam designed to cause a limited area of tissue damage and subsequent loss of the beak tip.