Which measures and at what temperature?
In the Netherlands, measures are applied in three temperature gradations: <-10°C, > 27 °C and > 30 °C. At a local temperature of ≥ 35 °C, transport of the animals may not take place. On these days slaughtering only takes place at modified times of the day (slaughterhouses want to start at midnight, but can only do that if personnel from the authorities can be provided for the legally required supervision of slaughter). From 27°C, loading and unloading is advised to happen sheltered and without delay, the occupation of the crates and containers will be adjusted and special attention is paid to ‘hotspots’ on the truck. The driver does not make unnecessary stops, avoids traffic jams and – when traffic jams cannot be avoided – is guided from the motorway by a police escort. Just-in-time delivery is used to minimise waiting times. Parking is done in the shade, using mobile fans or standstill ventilation. If necessary, the environment or the asphalt is cooled. At temperatures above 30°C, the chickens are caught at cooler times of the day and slaughter times are adjusted to avoid arriving at the hottest hours.
Stakeholders in the poultry sector tailored their own approach, but that doesn’t exclude them from government inspections.
Belgium Code yellow (heat wave or at least 1 day >32°C)
to be an organisation that properly regulates well-being during transportation” In the Netherlands, society pays a lot of attention to animal transport on hot days. “Meanwhile, the pressure has eased somewhat with the advent of the heat protocol. We have made good agreements with our slaughterhouses and the effect is positive. Despite some very
Slaughterhouses adjust slaughter hours and/or slaughter days. Containers and crates are transported and unloaded without delay. Where necessary, extra mobile fans are used. The driver focuses on just-in-time delivery and the truck continues to drive until it can be unloaded or it has to wait in the shade. Fans are installed if necessary. This also applies to cooling of the parking lot. The planner adjusts the loading instructions. The occupancy per tray is 1 to 2 chickens less than the usual occupancy. If necessary, an empty drawer is used in between for extra ventilation. The poultry farmer ensures that the animals have access to drinking water until they are loaded. The driver takes the shortest route with as little delay as possible.
Code orange (for at least 3 days an average temperature of 32°C or 1 day 35°C)
In addition to the measures of code yellow, no poultry for slaughter is caught and loaded at temperatures above 35°C between 08:00 and 22:00.
Code red (at least 3 days >35°C or 1 day >40°C) The yellow and orange measures are in effect.
hot days, the number of Dead On Arrivals (DOAs) had not increased in the summer”, says Oplaat. Belgian colleague Ann Truyen is also cautiously positive about the effect of the heat protocol. “Although we don’t want to feel too much victory yet, because the protocol has only been applied for one summer, the inspection services have determined that the small spike in dead on arrivals that we normally see did not occur. It is a good thing that the protocol had the desired effect last summer.” Matters such as loading density are strictly regulated in European law. “This is strictly enforced in our countries. This will apply to all member states, yet there are member states where the theme of animal welfare is less relevant or where there is less pressure from society. To what extent member states draw up, comply with and enforce protocols still depends on the sensitivity and how policy responds to this,” Truyen suspects. Additional measures and their enforcement are associated with higher costs, lower density results in a declined yield. This is worth it. “The measures also result in fewer DOAs. Money is not the most important thing”, emphasises Oplaat. “We want to arrange it properly and neatly and want to devote sufficient attention to welfare issues. Incidents cannot be ruled out, but with our measures and protocols we function at the highest possible level.”
8 ▶ HEAT STRESS | MAY 2021
PHOTO: ANP
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