An investigator of the association has been hired in February by the veterinary services responsible for inspecting a slaughterhouse of the Bigard group, without experience and without a degree. A situation that illustrates the limits of these controls.
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“Do you support the blood view?” The question had been asked in Thomas Saidi, during his hiring interview for a booming booming station, Saône-et-Loire, at within a cattle specializing in Bigard Group (owner including Bigard and Socopa brands). Having answered in the affirmative, and being available immediately, Thomas Saïdi was hired as a sanitary agent – controlling the condition of carcasses, offal, respect for the rules of hygiene and the conditions of killing animals – within of this Bourguignon property … without any diploma in this area and no specific training.
In reality, diplomas, Thomas Saïdi in a. He is even training engineer and works for the association L214 . To closely observe the working and slaughter conditions in this Bigard slaughterhouse, number one of the beef in France and Europe, the investigator has found no option than to get there. The case took only a few weeks: the job offer, which did not require any specific study, just a “knowledge of the agricultural and / or agri-food world appreciated”, was broadcast in January 2021. Thomas Saidi, who Applied under his true identity, but had kept on his CV that his bachelor’s degree and three experiences in the industry, was quickly reminded for an interview, then hired in mid-February. “I felt that if we were available and was not frightened by the work we had all his chances,” he says in the world.
Contractuals trained on the TAS
The veterinary control services in slaughterhouses, which fall within a public service mission, are services of the deconcentrated state, which depend on the Ministry of Agriculture and are attached to each prefecture. In large slaughterhouses, a fixed team works there continuously. A cooktop, fifteen agents turns on the positions. If two title veterinarians frame the team, the auxiliaries who control the slaughter chain are divided between the officials, who have passed a competition accessible from the bachelor’s degree and benefited from a training of several months, and the contractors. for most trained on the pile. In the booming slaughterhouse, they were, like Thomas, a third of contractors, paid to the SMIC hourly, for two-thirds of holders.
“During my first weeks, I was formed in pairs with colleagues who were themselves contractual, says Thomas Saïdi. They explained to me what illnesses can be observed on the carcasses or on the offal … but I n. have had no theoretical training on the regulation and, after three weeks, I was placed in autonomy on the chain. “Sometimes lost in the face of parcellays, Thomas Saïdi wonders in particular on the conduct to be held in case of defilements. , when digestive content of the animal is on the carcass. “Some told me to put the carcass away, others that it was not serious and that an operator would clean up any after. By informing me later, I learned that these defilements can lead to the formation of Bacteria type Escherichia coli . “
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