ASSIGNMENT

Submitted by,

Vilgin Sara Varghese

22 PGDAAWEL 24

Course Animal Welfare

Ethics and Law

Submitted to,

Dr. A Prasad

Associate Proffessor

Kerala Veterinary and

Animal Sciences University

1
 TOPIC of ASSIGNMENT

Detail About SLAUGHTER

As Per
PREVENTION Of CRUELTY To
ANIMALS
(SLAUGHTER HOUSE)RULE,2001

2
 CONTENTS

Sl. No. Index Page No.

1. Introduction 4
2. What is meant by Animal Slaughter 5
3. History of Animal Slaughter 6
4. Methods of Animal Slaughter 7-8
5. Animal Welfare Concerns on Animal 9
Slaughter
6. Prevention of Cruelty to Animals (Slaughter 10-15
House) Rules 2001

7. Conclusion 16

3
 INTRODUCTION

The assignment is about the details on Animal slaughter as per the Prevention of
Cruelty to Animals (Slaughter House) Rules 2001. It is estimated that each year 80
billion land animals are slaughtered for food. Most animals are slaughtered for food;
however, they may also be slaughtered for other reasons such as for harvesting of
pelts, being diseased and unsuitable for consumption, or being surplus for maintaining
a breeding stock. The ordinary method of slaughtering can harm the welfare of the
animals. Thus the animal welfare concerns also set up for the slaughtering. However
it is important that to get healthy meat products for the consumption of common
people, if we need to get healthy meat products, some factors such as hygiene
procedure of Slaughtering, hygiene of slaughter house and the welfare of animals
should be considered. So to control these factors there should be a need of rules and
regulations for these factors. Thus the rules for slaughtering and slaughter house have
established. There are a lot of rules and regulations have made by many countries
around the world. Here we are going to discuss about the rules and regulations
according to the Prevention of Cruelty to Animals (Slaughter House) Rules 2001.

4
 What is meant by Animal Slaughter

Animal slaughter is the killing of animals, usually referring to killing domestic

livestock. Slaughter typically involves some initial cutting, opening the major body
cavities to remove the entrails and offal but usually leaving the carcass in one piece.
Such dressing can be done by hunters in the field (field dressing of game) or in a
slaughterhouse. Later, the carcass is usually butchered into smaller cuts.

The animals most commonly slaughtered for food are cattle and water buffalo, sheep,
goat, pig, deer, horse, poultry (mainly chickens, turkeys, ducks and geese), insects (a
commercial species is the house cricket), and increasingly, fish in the aquaculture
industry (fish farming). In 2020, Faunalytics reported that the countries with the
largest number of slaughtered cows and chickens are China, the United States, and
Brazil. Concerning pigs, they are slaughtered by far the most in China, followed by
the United States, Germany, Spain, Vietnam, and Brazil. For sheep, again China
slaughtered the most, this time followed by Australia and New Zealand. Similarly, the
amount (in tonnes) of fish used for production is highest in China, Indonesia, Peru,
India, Russia, and the United States (in that order).

5
 History of Animal Slaughter
The use of a sharpened blade for the slaughtering of livestock has been practised
throughout history. Prior to the development of electric stunning equipment, some
species were killed by simply striking them with a blunt instrument, sometimes
followed by exsanguination with a knife.

The belief that this was unnecessarily cruel and painful to the animal eventually led to
the adoption of specific stunning and slaughter methods in many countries. One of the
first campaigners on the matter was the eminent physician, Benjamin Ward
Richardson, who spent many years of his later working life developing more humane
methods of slaughter as a result of attempting to discover and adapt substances
capable of producing general or local anaesthesia to relieve pain in people. As early as
1853, he designed a chamber that could kill animals by gassing them. He also founded
the Model Abattoir Society in 1882 to investigate and campaign for humane methods
of slaughter and experimented with the use of electric current at the Royal
Polytechnic Institution.

The development of stunning technologies occurred largely in the first half of the
twentieth century. In 1911, the Council of Justice to Animals (later the Humane
Slaughter Association, or HSA) was established in England to improve the slaughter
of livestock. In the early 1920s, the HSA introduced and demonstrated a mechanical
stunner, which led to the adoption of humane stunning by many local authorities.

The HSA went on to play a key role in the passage of the Slaughter of Animals Act
1933. This made the mechanical stunning of cows and electrical stunning of pigs
compulsory, with the exception of Jewish and Muslim meat. Modern methods, such
as the captive bolt pistol and electric tongs were required, and the act's wording
specifically outlawed the poleaxe. The period was marked by the development of
various innovations in slaughterhouse technologies, not all of them particularly long-
lasting.

6
 Methods of Animal Slaughter

STUNNING
Various methods are used to kill or render an animal unconscious during animal
slaughter.

Electrical (stunning or slaughtering with electric current known as

electronarcosis)
This method is used for swine, sheep, calves, cattle, and goats. Current is applied
either across the brain or the heart to render the animal unconscious before being
killed. In industrial slaughterhouses, chickens are killed prior to scalding by being
passed through an electrified water-bath while shackled.

Gaseous (carbon dioxide)

This method can be used for sheep, calves and swine. The animal is asphyxiated by
the use of CO2 gas before being killed. In several countries, CO2 stunning is mainly
used on pigs. A number of pigs enter a chamber which is then sealed and filled with
80% to 90% CO2 in air. The pigs lose consciousness within 13 to 30 seconds. Older
research produced conflicting results, with some showing pigs tolerated CO2 stunning
and others showing they did not. However, the current scientific consensus is that the
"inhalation of high concentration of carbon dioxide is aversive and can be distressing
to animals." Nitrogen has been used to induce unconsciousness, often in conjunction
with CO2. Domestic turkeys are averse to high concentrations of CO2 (72% CO2 in
air) but not low concentrations (a mixture of 30% CO2 and 60% argon in air with 3%
residual oxygen).

Fire arm(gunshot/free bullet)

This method can be used for cattle, calves, sheep, swine, goats, horses, mules, and
other equines. It is also the standard method for taking down wild game animals such
as deer with the intention of consuming their meat. A conventional firearm is used to
fire a bullet into the brain or through the heart of the animal to render the animal
quickly unconscious (and presumably dead).

Mechanical (captive bolt pistol)

This method can be used for sheep, swine, goats, calves, cattle, horses, mules, and
other equines. A captive bolt pistol is applied to the head of the animal to quickly
render them unconscious before being killed. There are three types of captive bolt
pistols, penetrating, non-penetrating and free bolt. The use of penetrating captive bolts
has largely been discontinued in commercial situations to minimize the risk of
transmission of disease when parts of the brain enter the bloodstream.

KILLING

Exsanguination
The animal either has its throat cut or has a chest stick inserted cutting close to the
heart. In both these methods, main veins and/or arteries are cut and allowed to bleed.

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Manual
Used on poultry and other animals; different methods are practiced, here are some
examples: a) grabbing the bird by the head then snapping its neck using quick and fast
movements b) the bird is put upside down inside a metal funnel, then the head is
either quickly cut or hit using the back end of a machete or knife. c) cattle, sheep and
goats are tied then struck multiple times in the head with a sledgehammer until the
animal dies or loses consciousness.

Drug Administration
Drug administration is used to ensure the animal is dead. However, being that this
method is expensive, time-consuming, and renders the animals' bodies toxic and
inedible, it is mainly used for animal euthanasia, not as a commercialized slaughter
method.

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 Animal Welfare concerns on Slaughter

Protecting animal welfare at slaughter is about minimising the pain, distress or

suffering of farmed animals at the time of killing. Staff at slaughterhouses have to put
a variety of procedures in place. For example, they have to carry out regular checks to
ensure that animals do not present any signs of consciousness or sensibility between
the end of the stunning process and death. If animals are slaughtered without prior
stunning, regular checks are needed to ensure that they do not show any signs of
consciousness or sensibility before being released from restraint to undergo dressing
or scalding.

The work of scientific experts of European Food Safety Authority (EFSA)

contributes to better animal welfare at slaughterhouses in a number of ways. For
example, they provide scientific advice on the indicators of consciousness or
sensibility in animals or on studies on stunning methods.

In the month of January, 2020 EFSA publishes three opinions related to welfare of
rabbits. The first compares the welfare of rabbits farmed in different production
systems in the EU, and concludes that the welfare of adult rabbits kept in
conventional cage systems is worse than that of those housed in other systems. The
two other opinions look at welfare issues associated with: stunning methods used in
the slaughter process; and killing for reasons other than meat production (e.g. disease
control).
In the month of June, 2020 EFSA published a scientific opinion on welfare of pigs at
slaughter. It identifies a number of hazards that give rise to welfare issues – such as
heat stress, thirst, prolonged hunger and respiratory distress – and proposes preventive
and corrective measures where possible. Experts conclude that most of the hazards
related to welfare of pigs at slaughter are due to inadequate staff skills and poorly
designed and constructed facilities.
In the month of November, 2019 EFSA publishes two scientific opinions on the
welfare of poultry at slaughter. The comprehensive overview covers the entire
slaughter process from arrival and unloading of birds through stunning to bleeding
and killing. It identifies a number of hazards that give rise to welfare issues – such as
pain, thirst, hunger or restricted movement – and proposes preventive and corrective
measures where possible.
In the month of May, 2017 EFSA experts examine issues surrounding the slaughter of
pregnant farmed animals in the European Union. Their scientific opinion – which
covers dairy cows, beef cattle, pigs, horses, sheep and goats – gives new insights into
how many pregnant animals are slaughtered in the EU, the reasons why they are
slaughtered and whether livestock foetuses can experience pain, distress or discomfort.
In the month of December, 2013 EFSA publishes four scientific opinions on the
welfare of cattle, pigs, sheep, goats and poultry during the slaughter process. These
opinions identify indicators of consciousness or sensibility in animals at slaughter.
Examples of indicators are breathing or blinking, but indicators vary depending on the
animal species and the stage of the slaughtering process.

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 Prevention of Cruelty to Animals (Slaughter House) Rules, 2001
Whereas the draft Prevention of Cruelty to Animals (Slaughter House) Rules, 2000
were published, as required by sub-section (1) of section 38 of the Prevention of
Cruelty to Animals Act, 1960 (59 of 1960), under the notification of the Government
of India in the Ministry of Social Justice and Empowerment number S.O. 1165 (E)
dated the 26th December, 2000 in the Gazette of India, Extraordinary, Part II, Section
3, Sub Section (ii) dated the 27th December, 2000 inviting objections and suggestions
from all persons likely to be affected thereby, before the expiry of the period of sixty
days from the date on which copies of the Gazette containing the said notification are
made available to the public. And, whereas copies of the said Gazette were made
available to the public on the 1st January 2001. And, whereas no objection or
suggestion has been received from the public in respect of the said draft rules by the
Central Government.
Now, therefore, in exercise of the powers conferred by sub-sections (1) and (2) of
section 38 of the Prevention of Cruelty to Animals Act,1960 (59 of 1960), the Central
Government hereby makes the following rules, namely :

1. Short title and commencement: (1) These rules may be called the Prevention of
Cruelty to Animals (Slaughter House) Rules, 2001
(2) They shall come into force on the date of their publication in the Official
Gazette

2. Definitions - In these rules unless the context otherwise requires :-

a) Act means the Prevention of Cruelty to Animals Act, 1960 (59 of 1960);
b) Slaughter means the killing or destruction of any animal for the purpose of food
and includes all the processes and operations performed on all such animals in order
to prepare it for being slaughtered.
c) Slaughter house means a slaughter house wherein 10 or more than 10 animals are
slaughtered per day and is duly licensed or recognised under a Central, State or
Provincial Act or any rules or regulations made thereunder.
d) Veterinary doctor means a person registered with the Veterinary Council of India
established under the Indian Veterinary Council Act, 1984 (52 of 1984).

3. Animals not to be slaughtered except in recognised or licensed houses -

(1) No person shall slaughter any animal within a municipal area except in a slaughter
house recognised or licensed by the concerned authority empowered under the law
for the time being in force to do so.
(2) No animal which -
(i) is pregnant, or
(ii) has an offspring less than three months old, or
(iii) is under the age of three months or
(iv) has not been certified by a veterinary doctor that it is in a fit condition to be
slaughtered, shall be slaughtered.
(3) The municipal or other local authority specified by the Central Government for
this purpose shall, having regard to the capacity of the slaughter house and the
requirement of the local population of the area in which a slaughter house is situated,
determine the maximum number of animals that may be slaughtered in a day.

10
4. Reception area or resting grounds
(1) The slaughter house shall have a reception area of adequate size sufficient for
livestock subject to veterinary inspection.
(2) The veterinary doctor shall examine thoroughly not more than 12 animals in an
hour and not more than 96 animals in a day.
(3) The veterinary doctor after examining the animal shall issue a fitness certificate in
the form specified by the Central Government for this purpose.
(4) The reception area of slaughter house shall have proper ramps for direct unloading
of animals from vehicles or railway wagons and the said reception area shall have
adequate facility sufficient for feeding and watering of animals.
(5) Separate isolation pens shall be provided in slaughter house with watering and
feeding arrangements for animals suspected to be suffering from contagious and
infectious diseases, and fractious animals, in order to segregate them from the
remaining animals.
(6) Adequate holding area shall be provided in slaughter house according to the class
of animals to be slaughtered and the said holding area shall have water and feeding
facilities.
(7) The resting grounds in slaughter house shall have overhead protective shelters.
(8) Ante-mortem and pen area in slaughter house shall be paved with impervious
material such as concrete non-slippery herring-bone type suitable to stand wear and
tear by hooves, or brick, and pitched to suitable drainage facilities and the curbs of
said impervious material 150 to 300 mm high shall be provided around the borders of
livestock pen area, except at the entrances and such pen shall preferably be covered.

5. Lairages
(1) Every animal after it has been subjected to veterinary inspection shall be passed on
to a lairage for resting for 24 hours before slaughter.
(2) The lairage of the slaughter house shall be adequate in size sufficient for the
number of animals to be laired.
(3) The space provided in the pens of such lairage shall be not less than 2.8 sq.mt. per
large animal and 1.6 sq.mt. per small animal.
(4) The animals shall be kept in such lairage separately depending upon their type and
class and such lairage shall be so constructed as to protect the animals from heat, cold
and rain
(5) The lairage shall have adequate facilities for watering and post-mortem inspection.

6. Slaughter
(1) No animal shall be slaughtered in a slaughter house in sight of other animals.
(2) No animal shall be administered any chemical, drug or hormone before slaughter
except drug for its treatment for any specific disease or ailment.
(3) The slaughter halls in a slaughter house shall provide separate sections of adequate
dimensions sufficient for slaughter of individual animals to ensure that the animal to
be slaughtered is not within the sight of other animals.
(4) Every slaughter house as soon as possible shall provide a separate space for
stunning of animals prior to slaughter, bleeding and dressing of the carcasses.
(5) Knocking section in slaughter house may be so planned as to suit the animal and
particularly the ritual slaughter; if any and such knocking section and dry landing area
associated with it shall be so built that escape from this section can be easily carried
out by an operator without allowing the animal to pass the escape barrier.

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(6)A curbed-in bleeding area of adequate size as specified by the Central Government
shall be provided in a slaughter house and it shall be so located that the blood could
not be splashed on other animals being slaughtered or on the carcass being skinned.
(7) The blood drain and collection in a slaughter house shall be immediate and proper.
(8) A floor wash point shall be provided in a slaughter house for intermittent cleaning
and a handwash basin and knife sterilizer shall also be provided for the sticker to
sterilize knife and wash his hands periodically.
(9) Dressing of carcasses in a slaughter house shall not be done on floor and adequate
means and tools for dehiding or belting of the animals shall be provided in a slaughter
house with means for immediate disposal of hides or skins;
(10) Hides or skins shall be immediately transported from a slaughter house either in
a closed wheelbarrow or by a chute provided with self-closing door and in no case
such hides or skins shall be spread on slaughter floor for inspection.
(11) Floor wash point and adequate number of hand wash basins with sterilizer shall
be provided in a dressing area of a slaughter house with means for immediate disposal
of legs, horns, hooves and other parts of animals through spring load floor chutes or
sidewall doors or closed wheelbarrows and in case wheelbarrows or trucks are used
in a slaughter house, care shall be taken that no point wheelbarrow or truck has to ply
under the dressing rails and a clear passage is provided for movement of the trucks.
(12) Adequate space and suitable and properly located facilities shall be provided
sufficient for inspection of the viscera of the various types of animals slaughtered in a
slaughter house and it shall have adequate facilities for hand washing, tool
sterilisation and floor washing and contrivances for immediate separation and
disposal of condemned material.
(13) Adequate arrangements shall be made in a slaughter house by its owner for
identification, inspection and correlation of carcass, viscera and head.
(14) In a slaughter house, a curbed and separately drained area or an area of sufficient
size, sloped 33 mm per metre to a floor drain, where the carcasses may be washed
with a jet of water, shall be provided by the owner of such slaughter house.

7. Slaughter house building

The different construction of a slaughter house shall be built and maintained by its
owner in the manner as specified below, namely :
a) Plant Building - (i) Materials used shall be impervious, easily cleansable, and
resistant to wear and corrosion. (ii) Materials such as wood, plaster board, and porous
acoustic-type boards, which are absorbent and difficult to keep clean shall not be
used.
b) Floors - The floors shall be non-absorbent and non-slippery with rough finish
and shall have suitable gradient for drainage.
c) Coves - Coves with radii sufficient to promote sanitation shall be installed at the
juncture of floors and walls in all rooms and which shall not be less than 100 mm.
(d) Interior Walls - (i) Interior walls shall be smooth and flat and constructed of
impervious materials such as glazed brick, glazed tile, smooth surface Portland
cement plaster, or other non-toxic, nonabsorbent material applied to a suitable base.
(ii) Walls shall be provided with suitable sanitary type bumpers to prevent
damage by hand trucks, carcass shunks, and the like.
(iii) The interior walls shall have washable surface up to the height of 2 meters from
the floor so that the splashes may be washed and disinfected.

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(e) Ceilings - (i) Ceilings shall be of the height of 5 metres or more in workrooms and
so far as structural conditions permit, ceilings shall be smooth and flat. (ii) Ceilings
shall be constructed of Portland cement plaster, large size cement asbestos boards
with joints sealed with a flexible sealing
compound, or other acceptable impervious material and finished so as to minimise
condensation, mould development, flaking and accumulation of dirt. (iii) The walls
above glazed type portion and ceiling shall be painted with water-resistant paint to
maintain them clean.
(f) Window Ledges - Window ledges shall be sloped at 45 degrees to promote
sanitation and to avoid damage to glass in windows from impact of hand trucks and
similar equipment, the windowsills shall be 1200 mm above the floor level with
proper ventilation through mechanical venting or through working vents shall be
provided in the roof structure.
(g) Doorways and Doors - (i) Doorways through which product is transferred on rails
or in hand trucks shall be at least 1500 mm high and shall be atleast 1500 mm wide.
(ii) Doors shall either be of rust-resistant metal construction throughout, or if made
with rust-resistant metal having tight softwood, they shall be clad on both sides with
soldered or welded seams. (iii) Doorjambs shall be clad with rust-resistant metal
securely affixed so as to provide no crevices for dirt or vermin and the juncture at
which the door joins the walls shall be effectively sealed with a flexible sealing
compound.
(h) Screens and Insect control - All windows, doorways and other openings that may
admit flies shall be equipped with effective insect and rodent screens and Fly
chaser’fans and ducts or air curtains shall be provided over doorways in outside wall
of food handing areas that are used for dispatch or receiving.
(i) Rodent-Proofing-Except in the case of solid masonry, walls constructed of glazed
tile, glazed brick, and the like, expanded metal or wire mesh not exceeding 12.5 mm
mesh, shall be embedded in walls and floor at their junction and such mesh shall
extend vertically and horizontally to a sufficient distance to exclude the entrance of
rats and other rodents.
(j) Vehicular areas for Trucks - (i) Concrete paved areas, properly drained and
extending at least 6 metres from building, loading docks or livestock platforms shall
be provided at places where vehicles are loaded or unloaded. (ii) Pressure washing
jets and disinfection facilities for trucks carrying animals shall also be provided at
such places.
(k) Drainage - (i) All parts of floors where wet operations are conducted shall be well
drained and as far as possible, one drainage inlet shall be provided for each 37 metre
square of floor space
(ii) A slope of about 20 mm per metre to drainage inlets shall be provided for usual
conditions and it shall be ensured that the floor slopes uniformly to drains with no low
spots, which collectliquid. (iii) Floor drains shall not be provided in freezer rooms or
dry storage areas and when floor drains are installed in rooms where the water seal in
traps is likely to evaporate without replenishment, they shall be provided with
suitable removable metal screw plugs.
(l) Traps and vents on drainage lines - (i) Each floor drain, including blood drains,
shall be equipped with a deep seal trap (P-, U-, or S-shape). (ii) Drainage lines shall
be properly vented to the outside air and be equipped with effective rodent screens.
(m) Sanitary drainage lines - Drainage line from toilet pans and urinals shall not be
connected with other drainage lines within the plant and shall not discharge into a

13
grease catch basin and such lines shall be installed so that if leakage develops, it shall
not affect the product or the equipment.
(n) Lighting and ventilation - (i) Unrefrigerated work rooms shall be provided with
adequate direct natural light and ventilation or ample artificial light and ventilation
by mechanical means. (ii) Uncoloured glass having a high transmissibility of light
shall be used in skylights and windows (iii) The glass area shall be approximately
one-fourth of the floor area of a workroom and such ratio shall be increased where
there are obstructions, such as adjacent buildings, overhead catwalks, and hoists,
which interfere with the admittance of direct natural light. (iv) Distributed artificial
lighting of much quality and at such distances as may be specified by the Central
Government shall be provided at all places where adequate natural light is not
available or is insufficient.
(o) Every abattoir shall be provided with distributed artificial light of an overall
intensity of not less than 200 lux at the distances as may be specified by the Central
Government throughout the slaughter hall and workrooms and at places where meat
inspection is carried out, the overall intensity of artificial light shall be not less than
500 lux.
(p) Every abattoir shall be provided with suitable and sufficient means of ventilation
to the outside air and the construction of the slaughter hall shall be so arranged that
the dressed carcasses are not exposed to direct sunlight;
(q) A sufficient, safe, potable and constant supply of fresh water shall be available at
adequate pressure through the premises.
(r) The pressure for the general purpose of floor washing may preferably be 200 to
330 kPa for through floor cleaning
(s) For thorough and efficient washing of carcasses, a higher pressure between 1000
kPa to 1700 kPa shall be maintained.
(t) Floor washing point shall be provided preferably for minimum 37 meter square on
slaughter floor and working departments.
(u) A constant supply of clean hot water shall be available in the slaughter hall and
workrooms during working hours and the hotwater required for frequent sterilising of
equipment shall not be less than 82 degree celsius.
(v) Where necessary for sanitary maintenance, equipment shall be constructed and
installed so as to be completely self-draining.
(w) The following materials shall not be used in an abattoir, namely-
(i) copper and its alloys in equipment used for edible products.
(ii) cadmium in any form in equipment handling edible products
(iii)equipment with painted surface in product zone
(iv)enamel containers or equipment is not desirable and
(v) lead.
(x) All permanently mounted equipment shall either be installed sufficiently away
from walls (minimum 300 mm) to provide access for cleaning and inspection.
(y) All permanently mounted equipment shall either be installed sufficiently above the
floor (minimum 300 mm) to provide access for cleaning and inspection or be
completely sealed (watertight) to the floor area.

8. Engagement in slaughter house

(1) No owner or occupier of a slaughter house shall engage a person for
slaughtering animals unless he possesses a valid license or authorisation issued by the

14
municipal or other local authority.
(2) No person who ha not attained the age of 18 years shall be employed in any
manner in a slaughter house.
(3) No person who is suffering from any communicable or infectious disease shall be
permitted to slaughter an animal.
9. Inspection of slaughter house
(1) The Animal Welfare Board of India or any person or Animal Welfare
Organisation authorised by it may inspect any slaughter house without notice to its
owner or the person incharge of it at any time during the working hours to ensure
that the provisions of these rules are being complied with.
(2) The person or the Animal Welfare Organisation authorised under sub rule (1) shall
after inspection send its report to Animal Welfare Board of India as well as to the
municipal or local authority for appropriate action including initiation of legal
proceedings, if any in the event of violation of any provisions of these rules.

15
 CONCLUSION

The subject called details about the slaughter as per the Prevention of Cruelty To
Animals (Slaughter House) RULES, 2001 deals with the details on slaughter such as
history and methods of Animal Slaughter, Animal Welfare concerns on Animal
Slaughter and then the rule of 2001. From the history of animal slaughter it can be
seen that Benjamin Ward Richardson, developed more humane methods of slaughter.
Later Humane Slaughter Association established in the year of 1911 for developing
the humane method of slaughter. Methods of Animal Slaughter includes stunning
such as electric, gaseous, mechanical and fire arm stunning and killing such as manual
and drug administration. Animal welfare concerns on slaughter have applied a lot of
opinions and worked for the welfare by Europe Food Safety Authority. Prevention of
Cruelty To Animal (Slaughter House) Rule 2001 have applied for the whole slaughter
house and for the procedures of slaughter. Thus these rules and regulations help a lot
to get the production of quality meat for people.

16
 REFERENCES

 www.fao.org. Archived from the original on 8 December 2021.

Retrieved 8 December 2021.
 "Global Animal Slaughter Statistics & Charts: 2020 Update". 29
July 2020. Archived from the original on 20 December 2021.
Retrieved 20 December 2021.
 Wikisource This article incorporates text from a publication now
in the public domain: Power, D'Arcy (1901). "Richardson,
Benjamin Ward". In Lee, Sidney (ed.). Dictionary of National
Biography (1st supplement). London: Smith, Elder & Co.
 "Humane Slaughter Association Newsletter March 2011" (PDF).
Humane Slaughter Association. Archived (PDF) from the original
on 14 July 2014. Retrieved 1 July 2014.
 "History of the HSA". Humane Slaughter Association. Archived
from the original on 14 July 2014. Retrieved 1 July 2014.
 https://www.efsa.europa.eu/en/topics/topic/animal-welfare-
slaughter
 Animal Welfare board of India: awbi.gov.in

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