Basic requirements for Halal slaughter

To be certified Halal, meat for human consumption must come from animals slaughtered and processed in full compliance with the Shariah’s requirements.

They include:

1. The slaughterhouse where the animals are slaughtered ritually according to the Islamic Law should be Halal certified by an accredited Muslin body and/or authority.
2. Only Muslim males mindful of the fundamental rules and conditions related to the slaughtering of animals in Islam can perform the slaughtering of the animals.
3. The slaughtering is devoted to Allah.
4. Only live animals can be slaughtered.
5. The animal must be healthy and attested as so by the local health authority.
6. The sentence “In the Name of Allah, The Merciful, The Compassionate” must be pronounced by the employees when performing the slaughtering.
7. The slaughter lines, tools and utensils may be used for Halal slaughtering purpose only.
8. The knives must be very sharp.
9. The slaughtering must consist of a semi-circular clean cut of the artery carotid, windpipe, oesophagus and the jugular vein.
10. Bones and teeth cannot be used as slaughtering tools.
11. A Muslim inspector responsible for inspecting the animals and the slaughter process must be on duty at the plant.
12. The stun prior to slaughter is not recommended.

Source: World Poultry, vol. 25, no. 11, 2009.

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