Beak trimming
27 Beak trimming
In this regulation —
hot blade means a blade heated to a temperature between 595°C and 750°C that cuts through and cauterises the beaks of poultry;
trim, in relation to the beaks of poultry, means remove part of the beaks of the poultry.
A person responsible for captive poultry kept for commercial poultry production must ensure that the beaks of the poultry are not trimmed other than as permitted under subregulation (3) or (4).
Penalty for this subregulation: a fine of $15 000.
A person may trim the beaks of poultry if —
the poultry are at a hatchery; and
it is done within the period of 24 hours before the poultry are moved from an incubator into a container to be transported from the hatchery; and
it is done using an infrared beam; and
no more than 30% of the upper and lower beak is removed.
A person may trim the beaks of poultry if —
it is done using a hot blade; and
it is done in accordance with advice from a veterinarian; and
it is done to control harmful feather pecking; and
the person is competent under subregulation (5) using the hot blade; and
no more than 30% of the upper and lower beak is removed.
For the purposes of subregulation (4)(d), a person is competent to carry out beak trimming using a hot blade if the person —
has the experience, knowledge, skills, temperament and training to do so; and
has evidence of that experience, knowledge, skills, temperament and training, including evidence of —
relevant training the person has completed; and
relevant experience, including evidence from previous supervisors.
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