Food Science Individual Assignment

Chapter 3
Halal Food Production for Meat

and Poultry

Prepared by
NASRUL FARHAD BIN A RAZAK

DHM212022

Ruminant or Meat

• Ruminant or meat is a type of animal that has stomach with four cavities

(polygastric) and that characteristically regurgitates undigested food from the
rumen and masticates it when at rest.

• Examples of ruminant or meat that are Halal to be eaten by Muslims are:

a) Cow f) Sheep k) Antelope

b) Buffalo g) Goat l) Gazelle

c) Ox h) Elk m) Giraffe

d) Bull i) Deer n) Camel

e) Yak j) Moose o) Bison

Poultry

• A type of bird that owns wings.

• Halal poultry can be recognized by the beak (use to peck food) and does not harm the food
with the claws (prey other animals).

• Examples of poultry :

a) Fowl f) Duck

b) Chicken g) Goose/geese

c) Hen h) Quail

d) Turkey i) Swan

e) pigeon

Method of Slaughtering for Meat and
Poultry

• Halal slaughtering process of animal (ruminant and poultry)

involves restraining, stunning (if used) and severing of trachea
(halqum), esophagus (mari’) and both the carotid arteries and jugular
veins (wadajain).

Stunning

• Rendering animals immobile or unconscious without killing the animal right before the slaughtering will

take place.

• Stunning shall be according to MS1500:2009 in Annex A (Electrical stunning and Pneumatic Percussive

Stunning).

• Stunning method shall be reversible stunning.
• Two conditions:

1. Shall not kill the animal or cause death
2. Does not cause permanent physical injury to the animal.

• The person who is responsible for the stunning operation, control and monitoring) shall be trained in its

use and be preferably a Muslim.

• Muslim Halal checker shall verify that the stunning operation is conducted according to the approved

methods (MS1500:2009).

Hazard Analaysis Critical Control Points

(HACCP)

Conduct Hazard Establish Record

Analysis Keeping Procedures

Identify Critical Verify
Control Point (CCP) Procedures

Establish Critical Monitor Take Corrective
Limit Procedures Actions

What is Halal Control Point ?

• A point, step, or procedure in Halal food manufacturing at which control can be applied and, as a

result, Halal food cross contamination hazard can be prevented or eliminated.

• Basically the same as HACCP but emphasize on Halal.

Identify and assess all Haram materials

Identify Halal critical Establish record keeping system
control points

Establish critical limits for each Establish verification procedures
each Halal critical control point

Establish the monitoring Establish corrective actions
procedures

Halal Critical Control Points (HCCPs)

• Halal CCPs are any identified points situated at the operation/

preparation/processing of Halal meat/food that otherwise might lead to a
religiously an unacceptable situation.

• If an identified Halal CCP were not observed and thus not controlled within

the meat/food chain it would result in the contamination of the meat/food as it
may be non-Halal because of its nature or may contain unlawful ingredients.

• If such situations do exist, Halal CCP must be identified and controlled for

each operation/preparation by both food processing plant managers/
slaughterhouse managers and must be fully supervised by the Halal CCP
coordinator.

Halal Requirements for Boning Room.

• The boning room shall be part of the approved establishment (premise) and of

the same address.

• Segregation of Halal from Non-Halal carcasses.
• Processing of carcasses and offal from other establishments (premise) shall not

be permitted.

• All Halal products coming into the boning room from other establishment be

accompanied by a Halal transfer certificate and received by Muslim inspector.

• All cartons intended for export to Malaysia shall be clearly labelled with Halal

mark, establishment number and other requirements.

Halal Requirements for Cold Storage

• All incoming Halal load must be received by Muslim inspector if the products

are not sufficiently sealed or shipped in bulk container.

• Halal products must be separately stored during blast freezing.
• Frozen Halal products must remain isolated from Non-Halal products in the

freezer.

• Halal products should be loaded out separately from Non-Halal products under

supervision of Muslim inspector.

• All Halal products transported out from the cold storage must be accompanied

by transfer certificate for bulk-packed containers.

• All Halal products loaded for export must be accompanied by a Halal certificate.

Further Processed Meat Products.

• The processed meat products such as burger patty, nuggets, sausage,

frankfurter, hotdogs, chicken fingers are very convenient food. They
can be marketed fresh or frozen.

Primary Requirements :-

• Animal or bird must be of Halal species and alive at the time of slaughter.
• Slaughtering must be done by a mature Muslim of sound mind, trained in slaughtering

method for the type and size of animal to be slaughtered.

• The name of Allah must be verbally invoked by the Muslim slaughterman while slaying the

animal.

• Slaughtering must be carried out on the neck from the front cutting the oesophagus,

trachea, jugular veins and carotid arteries without severing spinal cord.

• Slaughtering must be carried out by sharp knife in a swift seep so that the animal does not

feel pain.

• Blood must be drained out thoroughly and the animal must die of bleeding rather than

injury, inflicted or accidental.

Secondary Requirements :-

• Animal or bird to be slaughtered should be healthy and free from diseases and

defects.

• Animal or bird should be given water and handled humanely before slaughtering

so that it is calm and not stressed out or excited.

• Slaughter person should be facing Mecca while slaughtering is carried out.
• Appropriate desensitizing/stunning or restraining method can be used to control

the animal according to Halal standard. If animal dies as a result of desensitizing
method, the animal carcass becomes prohibited (Haram) for Muslim
consumption.

• No part of the body should be cut prior to the actual slaughter or after

slaughtering until the animal is completely dead.

Abominable Acts :

• It is not recommended to :

• Starve the animal by holding back food and water.
• Hold the animal down and then sharpen the knife.
• Sharpen the knife while the animal is looking at it and frighten it.
• Cut off the head or let the knife reach the bone.
• Break the neck of the animal while it is still bleeding.
• Skin the animal while it is still alive.
• Use a dull knife to perform slaughtering or use a knife of the wrong size.

Industrial Mechanical Slaughter of Poultry.

• The birds must be of halal species: chicken, ducks, or turkey.
• The slaughter person while pronouncing Bismillah Allahu Akbar starts the machine.
• The birds are hung onto the conveyor railing one at a time without agitating them.
• The birds are passed over electrified water, touching the beak to shock them

unconscious.

• A Muslim slaughter person is positioned behind the machine and bleeds the birds

missed by the machine while continuously invoking the name of God. (Two Muslim
workers might be required, depending on the line speed.)