Guidelines For the Production of Halal Certified Goods
Guidelines for Halal Slaughter
Halal Certification Authority-International
(A.B.N. 33 068 275 203)
GPO Box 3906, Sydney NSW 2001
Tel +61 2 9232 6731 – Fax + 61 2 9223 8596
Email: info@halalauthority.org
By: Mohamed El-Mouelhy
DEFINITION:
The meaning of the word Halal is: "Permitted, allowed, authorised, approved, sanctioned, lawful, legal, legitimate or licit".
When used in relation to food or drink in any form whatsoever it means that it is permitted and fit for consumption by Muslims.
For a food or drink to he described as Halal, it must conform to the Islamic dietary laws as specified in the Qur'an, the Hadith (sayings) of the Prophet Muhammad, his Sunnah (tradition), and in the Fiqh (teachings) of Islamic Jurists: “Hanafi, Sahfi'i, Malki, Hanbali etc.” Other sources of laws are Ijma' (collective approval scholars) and Qiyas (analogy) of Islamic scholars.
The Halal Certification Authority gives approval for products that satisfy all of the above; therefore approved goods are acceptable to all Muslim denominations.
HALAL PRODUCTS:
A product is considered Halal if as a whole and in part is:
1. Free of, and not containing any substance or ingredient taken or extracted from a Haram animal or ingredient.
2. Made processed, produced, manufactured and/or stored by using utensils, equipment and/or machinery that has been cleansed according to Islamic law.
3. Must never have come into contact with, touch or be close to a Haram substance during preparation, making, production, manufacture processing and/or storage.
By: Mohamed El-Mouelhy
DEFINITIONS:
The meaning of the word Haram is: "Not permitted, not allowed, unauthorised, unapproved, unsanctioned, unlawful, illegal, illegitimate or illicit".
When used in relation to food or drink in any form whatsoever it means that it is not permitted and unfit for consumption by Muslims.
HARAM PRODUCTS:
A product is considered Haram if it comes into contact with or as a whole or in part contains:
1. Animals not slaughtered in a Halal manner.
2. Pig, dog, donkey or carnivores.
3. Dead animal due to strangulation, a blow to the head (as in clubbing), a headlong fall, natural causes (carrion), being gored or attacked by another animal.
4. Animals having protruding canine teeth such as monkeys, cats, and lions.
5. Amphibious animals such as frogs, crocodiles.
6. Undesirable insects such as worms, flies and cockroaches.
7. Birds of pray with talons such as owls, and eagles.
8. Alcohol, harmful substances, poisonous and intoxicating plants or drinks.
9. Blood.
Guidelines For the Production of Halal Certified Goods
By: Mohamed El-Mouelhy
1. Prior to preparation of Halal goods all equipment, machinery, utensils, stoves, receptacles, benches and ovens used for the preparation of Halal goods shall be cleansed under supervision.
2. Storage and preparation areas reserved for the preparation of Halal goods shall be segregated
3. Storage, preparation, heating and/or cooking of Halal goods shall be carried out under supervision.
4. Halal and non-Halal goods shall not be prepared, mixed, cooked or heated in/on the same equipment at the same time.
5. Raw, unprocessed seafood, vegetables and fruit do not need to be certified Halal and can be acquired from any supplier.
6. All raw, frozen, dried, processed and prepared ingredients required for the preparation of Halal goods, other than those mentioned in (5) above, shall be acquired from Halal approved suppliers and kept segregated in storage from non acceptable ingredients.
7. Any product, ingredient or ready-made goods not approved or certified shall not be used in the preparation of Halal goods.
8. Halal goods coming into contact with non-Halal goods in process shall not be considered, labelled or sold as Halal.
Guidelines for Halal Slaughter
By: Mohamed El-Mouelhy
CONDITIONS:
The conditions required for Halal slaughter of animals and birds are:
1. The abattoir or factory must be under the close and constant supervision of a Halal Certifier.
2. The premises, machinery and equipment must be cleansed according to Islamic Sharia (law) before any production takes place.
3. The Salughterman must be a mature an pious Muslim of sound mind who understands fully the fundamentals and conditions relating to Halal slaughter and be approved by the religious authorities.
4. Only acceptable live animals and birds can be slaughtered.
5. The slaughter must be done manually using a stainless steel knife.
6. Facilities must be available for rinsing the knife after each kill.
7. The slaughterman must sever the respiratory tract, oesophagus and jugular vein.
8. The animal must be completely dead before skinnning takes place.
9. Only Halal animals and birds are Halal Slaughtered.
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