Bonaire slaughterers trained in hygiene and animal welfare

KRALENDIJK – Safe meat and good animal welfare start at the slaughterhouse. That is why the Directorate of Supervision and Enforcement (DT&H) of the Public Entity of Bonaire recently organized a training for slaughterers on the island, held from 31 August to 11 September. Participants learned to work hygienically, safely and with attention to animal welfare.

The training was given by Peter Bolkenbaas of SVO vakopleider food, which provides courses for people in the food sector. Bolkenbaas has more than 20 years of experience as a teacher of slaughtering and meat processing.

The participants included the regular slaughterers of the slaughterhouse, new slaughterers, interested employees of the Public Entity and two employees of Plenchi di Trabou, the service that helps job seekers and employers on Bonaire. In the mornings they trained at the slaughterhouse; in the afternoons they attended theory classes at DT&H.

Participants learned how to handle and slaughter chickens, pigs and goats in a responsible manner. Together with livestock farmers, they also looked at the transport of animals to the slaughterhouse. The less stress an animal experiences, the better it is for the animal and for the quality of the meat. Sometimes simple adjustments are enough, such as placing fewer chickens in a crate during transport.

“What is great is that we did not focus only on the slaughterhouse,” says Mirte Kruijt, head of the Veterinary Service. “By also talking to the livestock farmers, we improve animal welfare right from the start. In the end, consumers will notice this in the quality of the meat as well.”

At the end of the training, each participant received a certificate. According to DT&H, Bonaire now has a group of well-trained slaughterers who are knowledgeable about the rules on hygiene and animal welfare.