KENYA STANDARD  DKS 2945:2021  
ICS ##.### 
First Edition  
  
 © KEBS 2021   
 Chicken Welfare -Code of Practice    
  
 
 
KS 2945 : 2021  
ii © KEBS 2021  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Ministry of Industry, Trade and Cooperatives 
Ministry of He alth – Division of Food safety  
Kenya Industrial Research and Development Institute  
National Public Health Laborator ies Services  
Government Chemist’s Department 
Food Science and Technology Platform Kenya  
Farmer’s Choice (K) Ltd. 
University of Nairobi — Department of Food  Science and Technology 
South Eastern Kenya University  
Meru University  
Egerton University 
Consu mer Information Network  
Kenchic (K) Ltd. 
Kenya Meat Commission  
Directorate of Livestock Production  
Directorate of Veterinary Services  
Choice Meats Ltd. 
Poultry Breeders Association  
XXX 
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  
Suggestions for improvements to published standards, addressed to the Managing Director, Kenya 
Bureau of Standards, are welcome.  
© Kenya Bureau of Sta ndards, 2021 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  
the Laws of Kenya, copyright subsists in all Kenya Standards and except as provided under Section 
25 of this Act, no Kenya Standard produced by Kenya Bureau of Standards may be reproduced, 
stored in a retrieval system in any form or transmitted by any mea ns without prior permission in writing 
from the Managing Director.   KENYA STANDARD  KS 2945 :2021  
ICS ##.###  
First  Edition  
 
© KEBS 2021  – All rights reserved  iii 
  Chicken Welfare – Code of Practice  
 
Kenya Bureau of Standards, Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
  
KS 2945 : 2021  
iv © KEBS 2021  – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Meat and Poultry Products Technical Committee under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the 
Kenya Bureau of Standards.  
In response to guidelines by World Organization for Animal Health (OIE) on Animal welfare  and taking 
into account the current practice in relation to the production and handling of indigenous chicken, the 
technical committee developed this code  of practice which will ensure that the chicken are handled in 
a humane way to facilitate fair trade .  
During the preparation of this Code, reference was made to the following documents:  
 KS 2829, Food Animals Welfare – Code of Practice  
The Food, Drugs and Chemical Substances Act, Cap 254 of the Laws of Kenya.  
Terrestrial animal health code vol 1 general provisions world organization for animal health 
twentieth edition 2011.  
I. Veterinary Su rgeons and Veterinary Paraprofessionals Act Cap 366  
II. Prevention of cruelty to animals Act cap 360 of the laws of Kenya  
 
Acknowledgement is hereby made for th e assistance derived from these sources  KS 2945 : 2021 
© KEBS 2021  – All rights reserved  v 
  Contents  Page  
Foreword  ................................ ................................ ................................ ................................ . iv 
Introduction  ................................ ................................ .................  Error! Bookmark not defined.  
1 Scope  ................................ ................................ ................................ ............................  2 
2 Normative references  ................................ ................................ ................................ .. 2 
3 Terms and definitions  ................................ ................................ ................................ .. 2 
4 Symb ols (and abbreviated terms)  ................................ ... Error! Bookmark not defined.  
5 Clause  ................................ ................................ ...............  Error! Bookmark not defined.  
5.1 Subclause (level  1)................................ ...........................  Error! Bookmark not defined.  
5.1.1  Subclause (level  2)................................ ...........................  Error! Bookmark not defined.  
5.1.2  Subclause (level  2)................................ ...........................  Error! Bookmark not defined.  
5.2 Subclause (level  1)................................ ...........................  Error! Bookmark not defined.  
6 Clau se ................................ ................................ ...............  Error! Bookmark not defined.  
6.1 A level  1 subclause without a title.  ................................ . Error! Bookmark not defined.  
6.1.1  A level  2 subclause without a title.  ................................ . Error! Bookmark not defined.  
6.1.2  A level  2 subclause without a title.  ................................ . Error! Bookmark not defined.  
6.2 A level  1 subclause without a title.  ................................ . Error! Bookmark not defined.  
7 Special  ................................ ................................ ..............  Error! Bookmark not defined.  
Annex  A (normati ve)  Annex title  ................................ ...............  Error! Book mark not defined.  
A.1 General  ................................ ................................ .............  Error! Bookmark not defined.  
A.2 Clause  ................................ ................................ ...............  Error! Bookmark not defined.  
A.2.1  Subclause (l evel 1)................................ ...........................  Error! Bookmark not defined.  
A.2.2  Subclause (level  1)................................ ...........................  Error! Bookmark not defined.  
A.3 Clause  ................................ ................................ ...............  Error! Bookmark not defined.  
Bibliography  ................................ ................................ ................  Error! Bookmark not defined.  
 
 
 
 
 
 
 
 
  
vi © KEBS 2021  – All rights reserved  
 Introduction  
Animal  welfare  consideration  is an important  aspect  in production,  handling  and transportation  of 
animals.  This code  of practice  is intended  as a guide  for people  in production,  handling  and 
transportation  of chicken  and was developed  to ensure  that chicken  access  fundamental  need s such  
as food and water . It also takes  into account  the freedoms  as enshrined  in the World  Organization  for 
Animal  Health  (OIE) terrestrial  animal  health  code  which  include;  
i. Freedom  from hunger,  malnutrition  and thirst,   
ii. Freedom  from discomfort ,  
iii. Freedom  from pain,  injury  or disease ,    
iv. Freedom  from fear and distress,   
v. Freedom  to express  normal  behavior,    
The Code  emphasizes  that, in all stages  of production,  handling  and transportation,  the people  
involved  in the day-to-day needs  of chicken  have  a responsibility  to care for chicken  under  their control  
to ensure  their welfare  is guaranteed.  
 KS 2945 :2021    
 
© KEBS 2021  All rights reserved   
  Chicken Welfare – Code of Practice  
1 Scope  
This Code  of practice  provides  welfare  guidelines  during  production,  handling  and transportation  of 
chicken  up to the points  of use.  
 
2 Normative references  
III. KS 2761  
IV. KS EAS 12  
V. KS EAS 39 
3 Terms and definitions  
3.1. chicken attendant  
A person with knowledge , skills  and competence necessary to maintain the health and welfare of the 
chicken .  
3.2. Substrate  
animal bedding put into the chicken unit to help absorb fluids, provide cushion for walking, sleeping and 
for the eggs . It also helps provide ideal conditions for the chicken to express their normal behaviour such 
as dusting . 
4.4. Litter  
Dry  material such as plant straw, wood shavings, rice husks  used as substrate  
4.5. Perch  
a raised  object provided in a chicke n premise for chicken to alight , rest or roost.  
4. Production  
Chicken should be cared for by personnel, who, collectively, possess the ability, knowledge and 
competence necessary to maintain the health and welfare of the chicken in accordance with this code.  
 A chicken attendant  should;  
a) Have knowledge of the chicke n’s normal and abnormal behavior and needs  
b) Be able to recognize signs of health, disease and injury  
c) Be able to anticipate and recognize problems early  
d) Know when to intervene and when to seek assistance   
© KEBS 2021  – All rights reserved  iii 
   
4.1. Handling, Restraint & Facilities During Production   
Proper handling of chicken is essential for their good husbandry. Distress and risk to both the  chicken 
and their handlers are decreased when good handling practices are followed. In addition to the provisions 
of KS 2829 and the prevention of cruelty to  animals Act Cap 360, the following are recommended best 
practices;  
4.1.1.  chicken should be inspected daily to identify the sick or injured requiring treatment or culling, 
to pick up dead chicken if any, and correct any welfare problems  
4.1.2.  When chicken are handled, they should not be injured,  unnecessarily disturbed,  frightened or 
stressed.  
4.1.3.  To avoid any chance of transmitting disease into a chicken  flock it is recommended to take a 
bath and change clothes before handling chicken . If this is  not possible, wash hands with soap 
and water or sanitize and put on a clean overcoat before holding chicken  
4.1.4.  Wear clothing of uniform appearance during the whole production cycle to minimize 
frightening of the chicken when personnel enter the facilities  
4.1.5.   Perform routine activities such as feeding, egg collection among  others consistently and not 
at random times.  
4.1.6.   Ensure that the movement of people and equipment within the chicken  unit is quiet and 
smooth  
4.1.7.   Release chicken by setting them down on their fee t or from low heights that enable them to 
land normally, feet first. Avoid releasing in such a way that requires flying  
4.1.8.  To hold an adult chicken for examination, use both hands to pin the wings to her sides. Lift it 
up and then place one hand underneath i t with your middle finger in between it legs and your 
index, and fourth finger outside of the legs. Stroke the chicken’s back until it is calm. Once you 
are accustomed to this, extend your arm out in front of you to get a good look at the chicken's 
head, n eck and wings.  
4.1.9.  Chicken should be handled at all times in such a manner that minimizes stress or injury. The 
chicken should not be carried solely by the head, neck, one wing,  one leg  or tail feathers.  
4.1.10.  To correctly carry your chicken, place one hand under i ts rear, being sure to hold it securely, 
and tuck its head slightly under your arm. However, try to avoid restricting its view as this can 
cause them to become nervous and frightened, resulting in a flighty chicken.  
4.1.11.   The handler should give the chicken som e feed when placing them safely back down so  that 
handling  them is not a  feared experience.  
4.1.12.  When accessing the chicken housing unit, one should use appropriate clean personal 
protective clothing.  
4.2. Feed and Water   
iv © KEBS 2021  – All rights reserved  
 4.2. 1 Feed  
4.2.1.1.  Chicken, other than newly hatched chicks, should have access to sufficient feed at 
least once in each 24 -hour period. Day old chicks should  be provided with feed within 
60 hours of hatching.  
4.2.1.2.  Chicken should  be fed on   safe and nutritious feed  to meet their requirements for 
good health and vitality.  
4.2.1.3.  Recommended f eeding space and accessibility to feeds shou ld be considered   to 
ensure adequate feeding depending on the feeding system . 
4.2.2 Water  
4.2.2.1.  Chicken should have access to sufficient p otable water, as per KS EAS 12, to meet 
their physiological requirements. Measures should be taken to ensure chicken, other 
than those newly hatched, are not deprived of water for more than 24 hours. Day old 
chicks require water within 60 hours  depending on the weather conditions . 
4.2.2.2.  Water should be maintained at optimal temperature range (18 -30°C)  beyond which 
chicken will not drink. Where overhead tanks are used, it is recommended to paint 
them in a reflective color and provide shade for the tanks, to maint ain optimal water 
temperature.  
4.2.2.3.  A minimum of one day’s calculated water requirements should be available in 
storage or auxiliary supply in case of breaks or supply interruptions.  
4.2.2.4.  Each chicken should have access to adequate potable drinking water.   
    4.2.3 Housing  
4.2.3.1.  The ideal house should provide the chicken with a comfortable environment  and 
protect them from the extremities of the prevailing weather conditions (rain, wind, 
sunshine etc.).  
4.2.3.2.  The house should be open -sided  on the two long sid es, with an East -West 
orientation ensuring that the sun does not  hit the long side directly. The open sides 
should be fitted with a suitable chicken mesh.  
4.2.3.3.  At least two sides (ideally the long ones) should have walls not higher than three 
feet with the remaining portion made of chicken wire for adequate ventilation.  
4.2.3.4.  Curtains should be hang along the open sides. These can be drawn down when its 
too hot and back up when too cold. The other sides should be made of solid material 
from floor to roof.  
 
4.2.4 Substrate  
4.2.4.1.  The substrate in indoor floor systems may consist of litter and/or slatted flooring, or 
wire flooring or any combination of these. Litter is used by chicken to dust bathe and 
forage and the provision of some litter area is therefore encouraged.  
4.2.4.2.  The depth of the  litter used should be based on  stocking density of  the chicken and 
length of time in the shed to avoid caking, wet or excessively dusty litter.  
4.2.4.3.  Where slatted floor systems are used, the design of the slats should be such that 
the slats adequately support the chicken, while achieving a balance between manure 
removal and damage to the feet and legs of the chicken. the gaps between the slats  
© KEBS 2021  – All rights reserved  v 
  should n ot exceed 25 mm, and the size of the slats should take into consideration the 
type of chicken.  
4.2.4.4.  Buildings should be constructed and maintained to restrict the entry of wild chicken, 
rodents and predators that are capable of causing disease and/or distress.  
4.2.5  Perches  
4.2.5.1.  Provision of adequate perching space is encouraged and can be provided as linear 
perches, slatted or raised wire mesh floors.   
4.2.5.2.  Available linear perches should allow not less than 15 cm per chicken.  
4.2.5.3.  Perche s should not have sharp edges.  
4.2.5.4.  Metallic material should not be used to  make perches. This is because it gets too 
cold or too hot  for the chicken to perch on and is slippery leading to falls.  
4.2.5.5.  Perches should be positioned to minimise fouling of any chicken below. The 
horizontal di stance between the perches should be at least 30 cm but not more than 1 
metre, and the horizontal distance between perch and the wall should be at least 30 
cm. The maximum height should not exceed 100cm. Recommended rung diameter is 
4-5 cm . during brooding , perches should not be introduced  
4.2.5.6.  Slatted or mesh perching areas should provide a minimum of 450 cm2 per chicken  
4.2.6  Free -Range Management  
4.2.6.1.  The outdoor range should be sited and managed to avoid muddy or unsuitable 
conditions. If such conditions develop, an alternate area should be provided or 
remedial action undertaken to rectify the problem.  
4.2.6.2.  Poultry should not be kept on land which has beco me contaminated with poisonous 
plants, chemicals or organisms which cause or carry disease.  – stocking density  
4.2.6.3.  All chicken when fully feathered should have ready access through openings to the 
outdoor range during daylight hours for a minimum of 8 hours p er day. The only 
exception is under adverse weather conditions or serious outbreaks of disease when 
chicken may be kept inside.  
4.2.6.4.  Openings should be of adequate size and number and be evenly distributed to allow 
easy entry and exit for the chicken with no im pediments. As a guide openings should 
be a minimum 35 cm high and 40 cm wide with 2 metres per 1000 chicken taking into 
account the climatic conditions.  
4.2.6.5.  Chicken on the range should have ready access to shaded areas and shelter from 
rain, and windbreaks sho uld be provided in exposed areas.  
4.2.6.6.  Every reasonable effort should be made to provide protection from predators and 
vermins at all times.  
4.2.7 Space a llowance  
4.2.7.1.  The ideal stocking density for adult chicken is 2 ft2/chicken. During brooding, the 
chicken will need 0.5ft2 /chicken. These densities apply only to chicken housed under 
good management with optimal temperature and ventilation conditions  
4.2.7.2.  Upon the occurrence of disease or evidence of behavioural changes such as 
cannibalism, management prac tices, including stocking densities should be re -
evaluated immediately and adjusted accordingly.   
4.2.8 Nests   
vi © KEBS 2021  – All rights reserved  
 4.2.8.1.  Nests improve egg hygiene and chicken welfare hence access to nesting areas is 
highly desirable. When provided, nesting areas should be built of suitable materials, 
designed and positioned to encourage nesting, prevent undue competition and not 
cause damag e or injuries.  
4.2.8.2.  Nesting areas should be easy to inspect, clean and maintain.  
4.2.8.3.  Nests should be easily accessible at a height to minimise injury; the code 
recommends 20 individual nests per 100 hens  
4.2.9 Health  
4.2.9.1.  Adequate biosecurity  measures such as foot baths, hand washing bait stations, 
vegetation control among others should be put in place.  A biosecurity protocol 
developed with the assistance of a veterinarian is essential to maintain flock health.  
4.2.9.2.  Before chick placement and in b etween different flocks, the premises should be 
thoroughly cleaned and disinfected to limit the spread of diseases.  
4.2.9.3.  The movement of personnel between different flock units or/and different livestock 
species should be avoided. Visitors to the premises shoul d be limited to necessity.  
4.2.9.4.  All un avoidable movements should start from the youngest flock to the oldest and 
from the healthy to the diseased  
4.2.9.5.  Routine vaccinations as per the breeder/hatchery vaccination schedule should be 
performed. Sourcing of vaccines fr om a reputable supplier, maintaining the vaccine 
cold chain and following the correct vaccination technique is key to good vaccination 
results.  
4.2.9.6.  It is recommended that only birds of the same species and age be kept on the 
same premises to prevent disease tr ansmission.  
4.2.9.7.  Signs of ill -health or injury should result in timely preventive or remedial action, as 
appropriate.  
4.2.9.8.  Each chicken unit should have an isolation pen for sick, injured or deformed 
chicken.  
4.2.9.9.  Chicken that are too sick, injured or deformed to compromise their welfare should 
be culled humanely as promptly as possible .  
4.2.9.10.  Dead chicken should be removed and disposed of promptly and hygienically.  
4.2.9.11.  Records of morbidities, mortalities, treatment given and response to treatment 
should be maintained to assist disease investigations  
As a rule of thumb, Veterinary advice should be sought where there is:  
a) Significant injury or disease . 
b) Persistent or chronic pain  
c) Persistent ill -thrift and poor performance that does not respond to treatment  
d) Need to establish an appropriate health plan  
e) Concern about the welfare of the animal  
4.3. Catching  and handling of chicken prior to transportation  
 
4.3.1.  Planning  the catching  procedure  well in advance  will allow  adequate time  for chicken  to  
© KEBS 2021  – All rights reserved  vii 
  be handled  quietly  in a way that does  not cause  them  injury.  
4.3.2.  Catching should either be by holding the chicken round the body or, if by the legs, by 
both legs.  
4.3.3.  No catcher should carry by the legs more than three chicken (or two adult breeding 
chicken) in each hand. Chicken must not be carried by the wings or by the neck. Being in 
an inverted position (upside down) for any length of time is stressful for chicken and can 
cause discomfort.  
4.3.4.  While picking up the chicken by the sides is an "ideal" way, in respect to animal  
welfare, it may not be commercially feasible where high catching rates are required.  
4.3.5.  Catching and handling should be carried out quietly and confidently exercising care to 
avoid unnecessary struggling which could bruise or otherwise injure the chicken.  
4.3.6.  Panic among the chicken and the practice of chasing free ranging chicken is 
discouraged as this will only result in their becoming skittish and stressed, which can lead 
to further health problems, injury and poor meat quality.  
4.3.7.  It is recommended to train your free range chicken to come to you, which can be 
encouraged using a few food pellets or grain  
4.3.8.  Another way is to gather together the chicken using a framed wire mesh. This can be 
used for catching large numbers of chicken, but at least two people are ne eded for this 
method. gather together  the chicken as you move the wire mesh across the floor. When a 
number of chicken are inside, close the wire mesh then easily reach in and pick up a 
chicken.  
4.3.9.  Catching crews must be supervised by a competent individual.  
4.3.10.  All catching equipment must be operated by competent personnel.  
4.3.11.  The catching area must promote safe and humane handling and catching (e.g. lift or 
remove feeders and drinkers prior to catching).  
4.3.12.  Lower the light intensity where possible or use blue light du ring catching to reduce 
stress on the chicken  
4.3.13.  Careful handling of chicken during catching will reduce fear and minimize injuries to 
chicken  
4.3.14.  Adequate  labour  should  be provided  to ensure  that the  loading time is not unnecessarily 
prolonged. It must be recognised that more labour is required for catching chicken 
housed under non -cage  systems.  
4.3.15.  There  should  be sufficient  lighting  to permit  observation  of the chicken  during catching . 
All members  of catching  and transporting  crews  should  be provided  with adequate 
instructions,  and be knowledgeable  about  the basic  aspects  of chicken handling . 
  
viii © KEBS 2021  – All rights reserved  
 5.0 Transportation of animals  
5.1 Planning and selection of chicken for transportation  
5.1.1.  Pre-transportation inspection should be done as soon as practicable prior to  transport.  
5.1.2.  The owner or agent must ensure that only fit and healthy chicken are selected for 
transportation.   
5.1.3.  Sick, injured or weak chicken must not be transported and must be appropriately treated 
or culled.  
5.1.4.  The transportation of any chicken must be designed to avoid delays and ensure that a 
person  is present  at the place  of delivery  to take responsibility  of the chicken.  
5.1.5.  A contingency plan must be developed by all transporters to deal with transportation  
delays,  such  as vehicle  breakdowns  and accidents.  
5.1.6.  Containers in which  chicken  will be transported  should  be cleaned  and disinfected before 
chicken are loaded into  them.  
5.1.7.  The duration of transport should be kept to the minimum. For journeys longer than 
twelve hours, resting breaks are recommended. Water and feed  requirements during 
transportation  
5.1.8.  Chicken,  excluding  day-old chicks,  should  not be held in containers  for longer  than 24 hours  
unless  they are assured  of access  to water.   
5.1.9.  When  a delay  is anticipated  and holding  time is likely  to exceed  24 hours,  chicken  should  
be released  into a shed  where they  have  access  to feed and water,  or immediate  slaughter  
should  be arranged  at another  slaughterhouse.  
5.1.10.  Chicken,  excluding  day-old chicks,  must  receive  feed during  the 24 hours  prior to travel.   
5.1.11.  Chicken  must  have  access  to water  prior to loading.  
5.1.12.  The time spent  in containers  should  be calculated  from the time the chickens are first 
placed in them, not from when the journey  begins.  
5.1.13.  The design, construction, space, state of repair, and use of containers and equipment 
must allow the chicken to be loaded, conveyed, and unloaded in ways that minimize stress 
and/or injury.  Utiliz e containers that are adequately ventilated.  
5.1.14.  Proper interior and exterior design of buildings and yards increases accessibility to 
transport vehicles and improves the humane handling of chicken. This facilitates loading 
and unloading of chicken at all tim es of the year and in all weather conditions.  
5.1.15.  Openings through which chicken are passed must be large enough to ensure that 
chicken can be transferred in a way that minimizes injury.  
5.1.16.  Driveways and yards must be maintained to facilitate unobstructed, safe,  and easy 
access by transport vehicles.  
5.1.17.  When encouraging chicken to move, audiovisual measures such as whistling and rattles 
should be preferred to physical contact devices (e.g. sticks).  
5.1.18.  The flow of chicken should be monitored, and if necessary controlled , at gateways, in 
narrow laneways and corners, or at other pressure points so as to ensure they are not 
injured, trampled or smothered.  
6.0 Transport container  design  
6.1 Every effort should be made to protect chicken from the adverse effects of direct sunlight, 
radiant and reflected heat, wind, rain and hail . Chicken  may only be carried  in properly  
designed  cages  or crates.  They  must  not be transported with their legs  tied. 
6.2 Cages  and crates  should  be designed,  monitored  and managed  so that chicken  are not injured 
when being placed in or taken out.  
6.3 Cage doors should be as large as practical, and not be less than 20 cm wide and 22 cm  
© KEBS 2021  – All rights reserved  ix 
  high.  
6.4 There should be no protrusions or sharp edges on the framework. Hinges and latches must 
not project into the  cage.  
6.5 Crates  or cages  used  for the transport  of chicken  should  be of a design  that, when properly  
maintained  and managed,  prevents  escape  from or the protrusion  of any part  of a chicken 
through  the crate,  such  that it could  be entrapped  or injured  during handling  or transport.  Cage  
floors  must  be rigid or supported  to prevent  collapse onto structures or crates  below.  
6.6 Containers should be sufficiently high to allow chicken to sit comfortably  during  transport.   
6.7 When transporting chicks in crates, the crates need to be padded with a substrate such as 
paper shreds, wood shavings etc  
6.8 Vehicles and containers used for transport of chicken should be designed, constructed and 
fitted as appropriate for the chicken size and weight.  
6.9 Vehicles should have adequate ventil ation to meet variations in weather conditions  and 
thermoregulatory needs of the chicken; the ventilation system whether natural or mechanical 
should be effective when the vehicle is stationary or moving.  
 
7.0 Restraining or controlling chicken during transpor tation  
7.1 Containers should  be kept in an upright position , lifted and placed in position with 
care. They must not be dropped , thrown  or unnecessarily  tilted.  
7.2 Containers should  be securely attached to the transport vehicles to prevent 
containers moving or falling off the vehicle and to prevent distress or injury to the 
chicken.  
7.3 Containers  should  be moved  in a horizontal  position.  If a conveyor  is used  for loading  
crates,  the conveyor  angle  must  prevent  excessive tilting of containers causing 
chicken to pile up.  
7.4 Before moving, ensure the cages are properly secured  and there are no protruding 
limbs or escaped chicken.   
7.5 Suitable covers must be used to protect chicken in containe rs from wind and rain, 
and from excessively hot or cold conditions..  
 
8.0 Loading  
8.1 Careful handling of chicken during loading will reduce fear and minimize injuries to chicken  
8.2 There should be sufficient lighting to permit observation  of the chicken during loading and 
carriage.  
8.3 During hot weather, avoid loading during the hottest part of the day. When possible, arrange 
to load chicken during the night or early morning  
8.4 For c hicken weighing 2.0 kg or less that are loaded by hand, up to f ive chickens can be 
carried in each hand.  
8.5 For c hicken weighing more than 2.0 kg, up to three chickens should be carried in each hand, 
depending on their weight.  
8.6 Free range chicken are more easily loaded by moving them in small groups.  
8.7 All loading equipmen t must be operated by competent personnel.  
 
9.0 Loading density of  chicken   
x © KEBS 2021  – All rights reserved  
 9.1 All chicken should  be able to rest on the floor at the same  time and remain  evenly  distributed.  
9.2 Weather conditions should be considered when determining load densities for growing  
and adult  chicken. Ideally , the air temperature  in a load of live chicken,  other than day -old 
chicks should be maintained at 22–27oC.  
9.3 During hot weather,  depending  on the humidity  and air flow, the number  of chicken  per 
container may need to be reduced to keep load temperatures and humidity within an 
acceptable  range .  
9.4 The recommended minimum floor space and height to be provided for each category  of 
chicken  in cold weather  is given  in Tables  1 and 2 
 
Table 1. Transport container space requirements  
 
 
 
 
 
 
 
 
 
 
Table 2. Transport container height requirements  
Category  Minimum height (cm)  
Day-old chicks  12 
Growers  23 
Starter pullets, spent hens, breeders  25 
 
10.0 Sick, injured or dead chicken  
10.1 A driver or a chicken handler finding  sick, injured or dead chicken should act according to a 
predetermined emergency response plan.  
                                                      
1 During cold weather, the loading density may be increased to 472 per m2 Category  Floor space  
Day-old chicks  435 1 chicks per m2 
Chicken below 1.0 kg  70  chicken per m2 
Chicken between 1.0kg  and 1.6 kg  40 chicken per m2 
Chicken between 1.6 kg and 2.2 kg  36 chicken per m2 
Chicken more than 2.2 kg  but equal to 3.0 kg  28 chicken per m2 
Chicken more than 3.0 kg but equal to 5.0 kg  20 chicken per m2 
Chicken  more than 5.0 kg  100 cm2 per kg —convert 
to m2  
© KEBS 2021  – All rights reserved  xi 
  10.2 Sick or injured chicken should be segregated.  
10.3 Ferries (roll -on roll -off) should have procedures to treat sick or injured chicken during the 
journey.  
10.4 During the journey, when disposal of a dead chicken becomes necessary, this should be 
carried out in such a way as to prevent the transmissio n of disease and in compliance with 
all relevant health and environmental legislation.  
10.5 When killing is necessary, it should be carried out as quickly as possible and assistance 
should be sought from a veterinarian or other person(s) competent in humane ki lling 
procedures.  
10.6 At the destination, the animal handler or the driver during transit should ensure that the 
welfare of sick, injured chicken is taken care of.  
10.7 If treatment or humane killing is not possible aboard the vehicle,  these chicken should be 
unloa ded in a manner that causes the least amount of suffering.  
11.0 Addressing disease risks during transportation  
General poultry biosecurity guidelines apply during and after the journey to reduce the risk of 
disease spread.  
a. Mixing of chicken  from different sources in a single consignment should be minimised.  
b. Contact at resting points between chicken  from different sources should be avoided.  
c. Contact between the handler and poultry from different sources should be avoided at all 
costs.  
d. Frequent  handwashing should be practiced.  
e. When possible  and appropriate , in agreement with the competent authority,  chicken  
should be vaccinated against diseases to which they are likely to be exposed at their 
destination . 
 
12.0 Unloading and post -journey handling  
12.1 Gene ral considerations  
12.1.1  Careful handling of chicken during unloading will reduce fear and minimize 
injuries to chicken  
12.1.2  Unloading should be supervised and/or  conducted by an animal handler  with 
knowledge and experience of the behavioral and physical characteristics o f 
chicken.  
12.1.3  Chicken should be unloaded from the vehicle into appropriate facilities as soon as 
possible after arrival at the destination but sufficient time should be allowed for  
unloading to proceed quietly and without unnecessary noise, harassment or force.  
12.1.4  Facilities should provide chicken with appropriate care and comfort, adequate 
space and ventilation, access to feed (if appropriate) and water, and  also provide  
shelter from  extreme weather conditions.   
xii © KEBS 2021  – All rights reserved  
 12.1.5  Care should be taken when unloading sick or injured chicken.  
12.1.6  There should be sufficient lighting to permit inspection of the chicken during 
unloading.  
 
12.2 Cleaning and disinfection  
12.2.1  Vehicles, crates,  containers, etc. used to carry the chicken  should be cleaned 
before re -use through the physical removal of droppings and bedding by scraping, 
washing and flushing with water and suitable detergent. This should be followed 
by disinfection .  The vehicle, crates and containers and other equipment should 
be allowed time to dry after washing and disinfection.  
12.2.2  Manure, litter, bedding and the bodies of any chicken which die during the journey 
should be disposed -off in such a way as to prevent the transmission of disease 
and in compliance with all relevant health and environmental legislation.  
12.2.3  Establishments such as markets, slaughterhouses  and resting sites where 
chicken are unloaded should be provided with appropriate areas for the cleaning 
and d isinfection of vehicles.  
12.2.4  The welfare of the chicken should be the first consideration  in the event of  non -
completion of the journey.  
13. Point of use  
13.1 Slaughter  
13.1.1 All chicken  should be slaughtered in a slaughterhouse approved  by a competent authority in 
accordance with the provisions stipulated in KS 2761  and KS EAS 39 .  
13.1.2 The slaughter process should be supervised  by personnel who possess the appropriate ability, 
knowledge and professional competencies to maintain the hea lth and welfare of chicken .  
13.1.3 slaughter process s hould not cause or permit any unnecessary  excitement, pain or suffering to 
any chicken . 
13.1.4. No chicken should be suspended for more than 6 minutes prior to stunning; the design of the 
stunning uni t should not permit pre -stun shocks; or  
13.1.6 Any chicken which arrives at place of slaughter injured  (for instance, broken wings, legs, bleeding) 
should not be mishandled prior to slaughter.  It should be  kept apart from others which are not 
sick or injured . Chicken with leg deformities, and small chicken, must not be shackled . Provisions 
for emergency slaughter needs should be in place at the slaughterhouse.;  
13.1.7 Inspection of the chicken should be done and suspected chicken  isolate d for further o bservation, 
or culled and disposed of appropriately to control spread of contagious diseases.  
13.1.9 Any person engaged in the bleeding of any chicken that has been stunned must ensure that the 
bleeding is rapid, profuse and complete . 
13.2 Markets    
© KEBS 2021  – All rights reserved  xiii 
  13.2.1 Chicken for the market should arrive in good health and bo dy condition. Chicken  of suspect health 
condition should not be off loaded to the market but isolated for further observation and treatment  
13.2.2 The markets should have suitable premises for loading, unloading and securely holding the 
chicken , supplied with water and feed  and protect ed from adverse weather conditions until further 
transport, sale or other use .  
13.2.3 The markets should have adequ ate number of chicken  handlers to load unload, and hold chicken  
in a manner that causes minimum stress and injury.  
13.2.4 Chicken on sale should be displayed in a manner that is comfortable, safe and able to express 
innate behaviour, and where they are not suffering from unpleasant states such as pain, fear, 
and distress.  
13.2.5 The market facility should be designed so that the droppings or spilled water from chicken on 
upper levels do not soil those on lower level s or their feed and water.  
13.2.6 The market facility should be well -cleaned, and the litter disposed off appropriately for bio -safety  
13.2.7 The market cages should be made of appropriate material ensuring there are no protruding sharp 
edges which may cause injury or discomfort to the chicke n  
13.3 Exhibitions  
13.3.1 The  exhibitor  should ensure that the size and shape of the enclosure complies KS 2773 and any 
other relevant Kenya Standards and the provisions of the Prevention of Cruelty to Animal Act 
CAP 360.  
13.3.2 Exhibitors  should understand their responsibilities and collectively manage the facility to ensure 
the health, welfare, safety and security of chicken  is maintained / achieved.  
13.3.3 The exhibitor  should  ensure that a chicken  dietary requirements are met while the bird is held 
within the enclosure/facility.  
13.3.4 Enclosures sh ould be designed, constructed and maintained to ensure the welfare, security and 
safety of chicken . 
13.3.5 Enclosures should be maintained in such a way that they cause the least possible amou nt of 
noise.  
 