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Slaughterhouses/Portioning Plants

  • The slaughterhouses/portioning plants must be approved to carry out slaughter or related activities by the competent authority in the respective country of operation.
  • The slaughter plant must not handle, lairage, or slaughter pigs.
  • The slaughter facility must not store any non-halal carcasses or other prohibited (haram) raw materials such as pork and porcine derivatives.
  • Slaughtering shall be done without any type of pre or post cut stunning.
  • The entire halal slaughtering must be supervised by the Traditional Halal’s trained supervisor(s).
  • Halal Standard Operating Procedure (HSOP) must be established and implemented at the facility.
  • Muslim slaughtermen shall be interviewed and approved by the Traditional Halal before they commence halal slaughter under this scheme.
  • Where Muslim slaughtermen are not conversant with the Halal slaughter rules, the Traditional Halal shall ensure that such operatives receive training in Halal slaughter and animal handling.
  • All production records and details shall be constantly logged and documented by the Traditional Halal’s on-site supervisor.
  • The slaughtering/portioning site shall be subject to two formal audits per year in addition to regular onsite supervision.
  • All boxes/cartons containing chicken carcasses and/or chicken and meat portions approved as Traditional Halal shall carry the Traditional Halal logo at the time of packaging and dispatch.
  • All meat carcasses produced under Traditional Halal certification shall be stamped with the Traditional Halal logo by the Traditional Halal supervisors.
  • All abattoirs must submit an emergency slaughter/killing procedure to the Traditional Halal for approval. All emergency slaughter/killing methods involving the use of stunning cannot be certified as Traditional Halal meat. Therefore, such meats must be removed from the Traditional Halal meat chain.
  • All abattoirs must have a carcass rejection procedure in place and this must be submitted to the Traditional Halal for approval. Emergency slaughtered carcasses and those rejected by meat inspectors as unfit for human consumption must all be recorded by the Traditional Halal supervisor and such carcasses must not enter the Traditional Halal meat chain.
  • Any animal welfare breaches such as inappropriate neck cut, poorly sharpened knife etc. resulting in prolonged period of sensibility must be recorded by the Traditional Halal supervisor and also where a stunner is used due to prolonged period of sensibility. Such carcasses cannot be certified as Traditional Halal slaughtered meat.
  • The cutting/portioning plants must only use raw materials from abattoirs that slaughter without pre-slaughter or post-slaughter stunning having adequate halal certification in place to that effect. A list of potential suppliers of un-stunned halal meat must be developed with guidance from the Traditional Halal.
  • Cutting/portioning plants must have dedicated storage, cutting, and processing lines for Traditional Halal meat.
  • The site subject to approval shall adhere to relevant meat hygiene, food safety, and environmental health regulations in vogue and shall be able to furnish the Traditional Halal with the respective evidence of compliance.

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