Criteria for Halal Certification of Poultry Slaughtering Plants


1. The plant must be inspected and approved by our organization for slaughtering of birds according to Islamic Rites and for labeling and sale of Halal poultry 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 birds should not have been fed pork ingredient or growth hormones.

4. The birds should be treated humanely on the farm and in the slaughterhouse.

5. The birds must be alive and healthy before slaughtering, not dead on arrival, i.e. the birds should pass the pre and postmortem health inspection.

6. The following Halal ritual slaughter/blessing must be applied (approved by our Halal Advisors): a- Blessing of birds is done by an adult Muslim, who is aware of the Halal procedure and recites a prayer (“Bismillah Allahu Akbar”:By the name of God the Greatest). b- The slaughtering is done by means of a sharp knife, either held by hand or an approved mechanical system, producing a sharp and clean cut on the front side of the bird’s neck, cutting through the skin, trachea, esophagus and major blood vessels. c- The slaughtering results in thorough bleed out of the carcasses. d- The birds are completely dead before going into the hot scolder and further processing.

7. Other criteria of the Halal slaughter: a- If a stunning method is used to minimize pain on the birds, it should not kill the birds instantly. b- Processing of Halal products should be done on full time basis or at least on certain days/shifts and when the machineries are fully cleaned and sanitized.

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, injecting, flavoring, rubbing, wrapping, etc. they 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 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.