On the farm: identification, health and well-being

Tagged animals

©Klara Beck/Min.Agri.Fr.

In its quest for traceability and transparency, the breeder registers his animals at birth through an identification ring which is placed on one of the animal's feet. Identification is done by batch in traditional networks, or individually in labelled networks. All bred animals (chicks and adults) are therefore accounted for on a breeding sheet.

This breeding sheet ensures that the batch can be traced and includes the original incubation location (parents), the factory where the food was made, the quantities and types of foods, the veterinarian treatments, etc... It is used and filled out by the breeder, the technicians and veterinarians, and is verified by official French agencies prior to slaughter.

Furthermore, in order to maintain the quality of the live animals, or "raw materials", in the abattoir, European legislation anticipates the circulation of recommendations on the food chain (ICA). Some of the information from the breeding sheet is included thereby ensuring that the batch remains traceable.

Constant hygiene and health monitoring

©Pascal Xicluna/Min.Agri.Fr.

As far as poultry breeding goes, the detection of certain pathogenic agents is especially important, as their consumption by humans can lead to food poisoning: Salmonella enteridis, Salmonella typhimurium or the Campylobacter spp bacteria, where birds are the main source.

In order to prevent exposure to such risks, best practices in hygiene, decontamination and cleaning are currently used in French organisations. Health guidelines are defined by the profession, in conjunction with public authorities, who, through veterinarian agencies, regularly check-up on breeding farms as well as the poultry there.

• Prior to the arrival of a new batch of chicks, the buildings and all breeding equipment are thoroughly cleaned and disinfected (using thermo-nebulisation), allowing any possible microorganisms to be wiped out.
• Floors are covered with a grinded hay or shaving litter, kept dry and comfortable in order to preserve a clean atmosphere and an optimal hygiene quality.
• Hygiene rules for those who enter the buildings are extremely strict. This is especially the case in areas where eggs are hatched: a thorough shower and clothes change are required upon each entrance or exit of the building.
• Internal inspections are done by the breeders themselves, in order to check upon the efficiency of their disinfection methods.

Following the advice of veterinarians, treatments against infections and vaccinations are regularly performed. All use of medication is recorded, proof of intervention is available upon request by public authorities.

Finally, antibiotics are always subject to medical prescriptions. Prescriptions that were fulfilled are kept on file. Breeders are required to comply with a retraction period which ensures that any residue is completely eliminated by the animal before it is sold on the market.

Safe and secure feeding

©Pascal Xicluna/Min.Agri.Fr.

Most French poultry benefits from food that is 100% vegetable, mineral and vitamin-based (60%-70% cereal, 30%-40% protein sources such as soy or peas, and 1%-2% vitamins/minerals). Dairy products are also given to certain high-quality poultry for certain labels. However, no animal flour is given to them (this has been prohibited since November 2000).

Food is subject to close and constant monitoring on behalf of breeders. A food plan and ingredient formulas have been set up, evolving according to the types of poultry, the age of the animals and even the season, in order to guarantee the most appropriate food intake.

No growth hormone is authorised or used, no matter what growth stage the animals are in, and in no shape or format whatsoever (ingredient, drink, injection). The contents of the food as well as the food's raw materials are checked by veterinarian services.

Respect for the animals' well-being

©Pascal Xicluna/Min.Agri.Fr.

The well-being of bred animals is an essential condition for the quality of the meat sold. The breeders therefore remain close to the animals on a daily basis and supervise their comfort (food, infrastructures, environment, etc…).

All French poultry is bred on the ground (not in cages) in buildings with monitored hygiene conditions, with enough room to circulate freely. Furthermore, Label Rouge and biological agriculture free-range poultry have access to outdoors areas whenever their feathering is suitable for it.

The poultry have unlimited access to fresh water and food that is favourable to harmonious growth. Breeding conditions and parameters are optimised in order to obtain the highest quality possible. In addition, transport conditions to the abattoir are monitored (distances are shortened, sufficient room and ventilation, etc...).

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