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Sustainability

PRODUCTION

Practices in line with the Company’s Animal Welfare Policy are adhered to from the moment the animal is received in the production plant to the slaughter.

BEEF



The beef operation from JBS is the only one in the segment in Brazil with monitoring cameras to assess Animal Welfare indicators in 100% of its Units. With this, it is possible to follow the entire process, from animal disembarking to slaughter, and also engage Team Members who handle the cattle.


For better adhesion to the Animal Welfare Policy adopted by JBS, a term of responsibility was created in 2016, through which the Team Members acknowledge they have information about the guidelines established by the Company. In the same year, an e-learning platform was also created, with courses on good Animal Welfare practices. Through videos addressing techniques and behaviors, the initiative became part of the training programs for plant teams.


POULTRY



In 2016, Seara developed a specific checklist for the Quality teams from industrial plants to assess Animal Welfare indicators every trimester, complying with ethical, legal and technical principles about the topic. The checklist was developed based on legislations in force and on recommendations from the NGO World Animal Protection (WAP),and also from following requirements from clients and certifications. The routine includes the development of structured action plans in case of deviations.


Indicators such as density in transportation and adequate unloading conditions, ambiance and conditions while holding, efficiency in stunning, fasting time, bleeding efficiency, injuries and records of mortality in transportation (with study on causes when necessary) comprise this checklist.

Temperature is also a very important factor to be monitored. When arriving at the production plant, the birds are kept in the holding warehouse in thermal comfort conditions with the use of ventilation and/or misting system and adequate coverage against direct incidence of sunrays and adverse weather, such as rain, wind, hail, etc. The humidity and room temperature are monitored in all Plants, and the control is through a set of visual, electronic and thermal indicators.

Concerning the pre-slaughter, each plant has at least one person per shift in charge, certified in Animal Welfare training.

The entire hanging team is trained to handle the birds correctly, to avoid injuries and stress. The slaughterhouse management is responsible for ensuring that a sufficient number of team members is employed in the hanging line throughout the process, which works on a speed that does not cause stress and anguish to the birds. After hanging, the animals go through a stunning process, and only stunned birds are slaughtered.


PORK



2016, also Seara developed a specific checklist on pork so that the Quality teams from industrial plants could assess Animal Welfare indicators every trimester, complying with ethical, legal and technical principles about the topic. The checklist was developed based on legislations in force and on recommendations from the NGO World Animal Protection (WAP), and also from following requirements from clients and certifications. The routine includes the development of structured action plans in case of deviations.


Indicators such as density in transportation and adequate unloading conditions, ambiance and conditions while holding, efficiency in stunning, fasting time, bleeding efficiency, slips/falls and records of mortality in transportation (with study on causes when necessary) comprise this checklist.

For buying pork from third parties, the compliance with technical requirements or production rules is established in the contract, and inspected in the reception, as well as in production and laboratory controls.

Concerning Animal Welfare in pre-slaughter, each production plant must have at least one person per shift in charge, with certified training in the topic. Team Members who work directly with the live animal receive training at least once a year and work focused on good animal handling and welfare practices.

Before the slaughter, the animal stunned, so that it doesn’t feel pain during the process. Methods and controls are adopted in order to ensure that the stunning is effective, such as guaranteeing the application of adequate electric parameters, maintaining the electrodes clean and wear-free, and, in the case of pork, ensuring that the skin is moist and with no excess dirt. In the case of using CO2, the adequate concentration, minimum time and number of animals in the chamber are guaranteed.