Slaughtering Process - Halal Research Council
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Transcript Slaughtering Process - Halal Research Council
Introduction
Presently involved in certification procedures
Issuance of Halal Slaughtering Certificates
Halal Compliance, Inspection, Supervision
Audit, Analysis, Accreditation and Consultancy
Promotion of single global Halal Standards
Private Labeling of Halal Logos under ICFHC
Founding Member of World Halal Food Council
Endorsed by the ISWA
Slaughtering Process
Mission Statement / Objective
“To provide professional Halal certification services
based on a single global standard for Islamic dietary
compliance by educating the manufacturing,
processing and transporting companies in the USA
regarding the universally approved Halal standards in
meat, poultry, nonfood items and by-products.”
Management
Permanent Committee
Representatives from various Muslim communities
throughout USA
Sets Guidelines and Implements Policy
President oversees Registration, Certification,
Inspection, Training and Finances
Certification Procedure
Request for Certification
Audit and Document the Facilities
Report to Islamic Department of the Board
Registration and Payment arrangements
Assignment of Muslim Personnel to plants
Verify signed log sheets by plant manager
Issue Halal Certificates
Hygiene / Sanitation
Free from Infestation/contamination
Under Muslim Supervision
Protective Clothing
Clean / Desensitized Equipment
Cooperation with USDA Inspectors
USDA- Food Safety and
Inspection Service
In 1995, USDA-FSIS- Food Labeling Division
approved a labeling policy to allow the use of
“Halal”, “Halal Style”, “Halal Brand” on meat
and poultry products, provided that they are
prepared under Islamic authority
USDA’s Criteria for Halal
Products must not contain pork or pork derivatives.
USDA-FSIS does not certify the “Halal” preparation of
products, but accepts “Halal” and similar statements if
they are prepared under the supervision of an
authorized Islam organization.
Plant management is responsible for making identity
of Islamic organization available to inspection
personnel.
Presentation / Storage
All Halal goods are isolated from non-Halal
products to avoid any contamination
Cannot contain any products such Pig-oil, Animal
Fat, Alcohol, etc.
Must be properly labeled with Halal logo
Distinguish Halal vs. Kosher
Hazard Analysis (HACCP)
Process / Procedure
Train Inspectors on enforcing Halal Standards
Positioning Muslim Inspectors in USDA approved
food processing and slaughtering plants and
facilities
Ensure all sources/ingredients are permissible by
Islamic Shariah Law
Verify the entire process by maintaining signed
log-sheets at each plant
Slaughtering Process
Alive Halal Species
Healthy / Disease Free Animals / Birds
Slaughtering by a trained Muslim
“Bismillah Allahu Akbar” — Verbally invoked
Cut between Throat and Lower Jaw
Appropriate Desensitizing or Restraining Method
Certify Sanitary Procedures