Transcript Slaughtering Process - Halal Research Council

Introduction
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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
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throughout USA
Sets Guidelines and Implements Policy
 President oversees Registration, Certification,
Inspection, Training and Finances
Certification Procedure
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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