Criteria for Slaughterhouse

Slaughterhouses supplying halal meat must comply with strict operational and religious requirements to ensure that animals are handled and slaughtered according to Islamic halal principles.

These criteria help ensure that slaughtering facilities maintain proper hygiene, operational control and halal integrity throughout the slaughtering, processing and storage stages.

Facility Requirements

• The slaughterhouse must be inspected and approved for halal slaughter operations.
• The facility must operate under official health authority supervision.
• The slaughtering plant should implement recognized food safety systems such as HACCP.
• The facility must maintain high hygiene standards during all production stages.

Animal Requirements

• Animals must be healthy and free from diseases at the time of slaughter.
• Animals must not be fed with pork derivatives or prohibited substances.
• Animals must be handled humanely before slaughter.

Halal Slaughter Procedure

• Slaughter must be performed by a competent adult Muslim.
• The name of Allah (Bismillah Allahu Akbar) must be recited at the time of slaughter.
• If stunning is used, it must not cause the death of the animal before slaughter.
• The slaughter must allow maximum blood drainage from the animal.
• The animal must be completely dead from the act of slaughter before further processing.

Handling and Processing

• No slaughtering of pigs should take place in the same facility.
• Halal meat must not come into contact with non-halal materials during processing, storage or transport.
• The facility should implement proper identification and labeling systems for halal products.
• Halal labels must include establishment name, product name and production information.