Criteria for Halal Certification of Livestock Slaughtering Plants
1. The plant must be inspected and approved by our organization for slaughtering of livestock (cattle, bison, lamb, goat) according to Islamic Rites and for labeling and sale of Halal meat products.
2. The plant must be under the health inspection of USDA officials or similar authority; applies a HACCP program, has a current Grant of Inspection and preferably inspected by a third party for health and quality competency.
3. The animals should not have been fed pork ingredient.
4. The animals should be treated humanely on the farm and in the slaughterhouse.
5. The animals must be healthy and free of diseases, no slaughtering of downers or dead animals, i.e. they should pass the pre and postmortem health inspection.
6. The following Halal ritual slaughter must be applied (approved by our Halal Advisors): a- Blessing of animals is performed by an adult Muslim in person who recites a prayer (“Bismillah Allahu Akbar”:By the name of God the Greatest). on every animal. b- The slaughtering is performed by means of a hand-held sharp knife to produce a clean cut on the front side of the animal’s neck (by applying the method of Thabh or Nahr in large animals) cutting through the skin and major pipes and blood vessels to cause the bleeding. c- The slaughtering should result in a maximum bleed out of the carcass. d- There should not be any further cutting of the carcass before the animal is completely dead from the act of slaughtering.
7. If stunning is used to minimize suffering on animals, it should not kill the animals instantly, and slaughtering should be performed while their hearts still pumping for thorough bleed out.
8. There must not be any slaughtering of pork in the same facility and the Halal meat must not come in contact with non-Halal meat or unapproved material.
9. If other ingredients are added to the end products through marinating, injection, flavoring, rubbing etc. they must be approved first and must not contain any pork, alcohol or blood elements.
10. Samples of the finished products should be tested for microbes, metals and other unwanted elements either in house or sent to a third party lab.
11. The plant should have a system of marking, tracing and recall of products from farm to market.
12. Clear labels must be placed on the packages of finished products bearing: est. name and number; name of product; weights; production/expiration dates; and a Halal wording. The plant should guarantee the quantities and qualities of the products according to the customer’s specifications and the importing countries’ requirements.
13. The product label must include additional information such as: safe handing instructions; cooking suggestions, if any; listing of any allergen present in the finished products and warnings about any possible side effect.
14. A Halal Slaughtering Report should be filled out by the Halal Inspector/ plant supervisor periodically and sent to HTO for the record and for issuing the product Halal certificates.
15. The Halal meat should be stored only in USDA approved cooler/storage facilities and shipped out to customers on clean, refrigerated vehicles and accompanied with the proper documentation.