CHAPTER 3_HalalFoodNutrition

CHAPTER 3
HALAL FOOD PRODUCTION
FOR MEAT AND POULTRY

HALAL FOOD AND NUTRITION [DHM2231]

Prepared by: Ms. Hazimah Akbar

CONTENT:

• Method for slaughtering for meat and poultry
• Halal Control Points for slaughterhouse
• Halal requirements for boning room
• Halal requirements for cold storage
• Further processed meat products
• Industrial Halal slaughter
• Industrial Mechanical slaughter of poultry

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:

Cow Buffalo Ox
Bull Yak Sheep
Goat Elk Deer
Moose Gazelle
Giraffe Antelope Bison
Camel

Four Chambers of Complete Ruminants

Diagram of Camel digestive system:
incomplete ruminant

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:

Fowl Chicken Hen
Turkey Pigeon Duck
Goose/geese Quail Swan

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.

Stunning

• 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).

Process for Halal slaughtering for
meat and poultry

The animal shall be Halal, Make sure the slaughterman Stunning shall be made when
healthy and safe is a Muslim, sane, baligh, fully it is necessary.

understand regarding Halal
slaughtering..

Tasmiyyah (Bismillahi The slaughtering knife shall The act of slaughtering shall
Allahuakbar) has to be be sharp and clean. be done with niyyah
(intention)
invoked by Muslim
slaughterman immediately

before slaughtering.

Slaughterman shall severe the Dressing the carcass for meat For poultry, scalding shall be
tracea, esophagus, and both shall be after the animal is carried out on animals that
carotid arteries and jugular officially dead. are deemed dead as result of

veins. Halal slaughter.

Hazard Analaysis Critical Control Points (HACCP)

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 Establish record keeping system

Identify Halal critical control points Establish verification procedures
Establish corrective actions
Establish critical limits for each Halal critical
control point

Establish the monitoring 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 (eg: Najs)

• 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 Critical Control Points (HCCPs)

• The HCPs can be determined if
halal threats are identified in
advance. These threats need to
be identified using suitable
methods based on the flowchart
provided.

• The preparation of the flowchart
is important in processing
industries. It acts as a tool in
explaining the processing stage
and its overall structure

HCCPs for Slaughterhouse

Choosing animal to be slaughtered Checking condition of animals Stunning
(humane conditions)

Muslim slaughterman Tools for slaughtering (sharp knife)

Post slaughtering treatment Slaughtering method (must cut all Invocation
three vital channels)

Halal carcass

Deboning Meat cuts Packing/labeling

Halal Control Point

• HCP1 – The animal must be acceptable Halal species (Halal ruminant and poultry)
• HCP2 – Islam advocates merciful treatment of animals. Hence, animals must be

treated nicely such that they will not be stressed or excited prior to slaughter.
Provide water, nourishing and well rested.
• HCP3 – Stunning should be with proper humane restraining systems. The stunning
process shall be nonlethal to the animals.
• HCP4 – The knife must be sharp so that the animal does not feel pain of the cut. It
should be proportioned to the size of animals’ necks so less back and forth strokes
while cutting. And the knife must not be sharpened in front of the animals.

• HCP5 – The slaughterman must be an adult (M/F) with sound mind and familiar with
slaughtering process. Try to minimize as much as possible the damage to the skin and
carcass of animals.

• HCP6 – Pronounce Allah’s name while cutting the animals’ throat; Bismillahi Allahu
Akbar.

• HCP7 – While pronouncing Allah’s name, with a swift blow, severing trachea,
oesophagus, carotids and jugular veins without reaching the bone of the neck.

• HCP8 – When the bleeding has ceased and the heart stopped, that indicate the animal
is dead. And one may start further dressing/processing the carcass.

• HCP9 – Packing shall be done with clean packages and boxes, and properly labels the
packaging to identify the products with Halal markings.

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.

Halal Control Point for Further Processed Meat
Products

Meat Clean equipment

Nonmeat ingredients Mixing/coating

Forming/filling

Packaging + labelling

Halal Control Point

• HCP1 – Halal inspector and QA personnel make sure the meat received from
slaughterhouse is acceptable as Halal.

• HCP2 – Equipment used for Halal must be clean and inspected by Halal inspector,
QA and dept. of agriculture. If the equipment is used for Non-Halal meat and
poultry, need to be ritually cleansed.

• HCP3 – Nonmeat ingredients should be Halal certified as well. For example:
seasoning, batters, breading, smoke and other flavouring.

• HCP4 – Packing product in proper containers/packaging and labelling.

How It’s Made – Hotdogs/sausage/frankfurter

How it’s made: Chicken nuggets & Chicken fingers

Industrial Halal Slaughter

• According to Shariah Law, there are primary requirements that must
be met, and there are secondary requirements that are not
mandatory but merely recommendations.

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.)

Industrial Mechanical Slaughter of Poultry

• Halal birds are completely segregated throughout the process.
• Containers of chilled birds are labelled Halal.
• The birds are cut up, deboned, and processed on thoroughly cleaned

equipment.
• Further processing such as marinating, breading, and packing off are done under

the supervision of an inspector. Nonmeat ingredients must not contain any non-
halal ingredients.
• Products are properly marked with halal markings.