Halal Standards & Guidelines

CHAPTER ONE: ANIMAL HANDLING AND PROCESSING

• Slaughter personnel must be Muslims with sound faith and adequate Islamic knowledge of Halal rules.
• They must be properly trained, certified, and approved by HPF Halal Training Consultants.
• Slaughterhouses must provide conditions allowing religious obligations without harassment.

• Abattoirs must have standard facilities: hygienic lairage, isolation block, cooling room, sewage system, etc.
• Personnel must be patient, competent, and aware of animal behaviour during unloading and moving.
• Animals must be treated gently; injury, stress, and seeing blood/knives must be avoided.
• Ante‑mortem inspection by a veterinarian ensures the animal is healthy and conscious.
• Slaughter must not be performed in front of other animals.
• Stunning of any form is strictly prohibited – 100% non‑stunned process required.
• Mechanical slaughter is prohibited unless it satisfies HPF guidelines.

• It is preferred to face the animal toward Qiblah.
• Allah’s name (Bismillah, Allahu Akbar) must be mentioned at the time of slaughter on each animal – no pre‑recording.
• Slaughter is from the front side (chest), not from behind or sides.
• Knife must be clean, extremely sharp, long enough (at least twice neck width), and free of nicks; not sharpened in front of animals.
• Slaughtering tools must be used only for Halal animals.
• A swift cut must sever the carotid arteries, jugular veins, oesophagus and trachea without lifting the knife or cutting the spinal cord.
• Blood must drain freely; death must be caused by exsanguination.
• For birds, two Halal slaughter persons should be present to ensure no bird is missed.

• Slaughter boxes are preferred to facilitate and calm the animal.
• Halal cut performed as fast as possible without frightening.
• After slaughter, the animal is humanely dropped onto a cradle or moving table.
• Dressing must be delayed until all signs of life have disappeared.
• Reference: Figure 1 (proper cut), Figure 2 (poultry cut).

• Production premises must process Halal animals/products ONLY.
• If a line is used for both Haram and Halal, Tahara (ritual cleansing) must be performed under supervision.
• Meat should be quickly chilled to prevent microbial growth.
• Manipulation (skinning, cutting) not allowed until animal is completely dead, witnessed by Halal supervisor.
• Chiller‑room: Halal carcasses on separate rails, identifiable to supervisor.
• Packaging must bear “HALAL” label and certification number.
• Storage in separate freezers/containers, identifiable.
• Transportation must avoid contamination with non‑halal products; hygiene maintained.

CHAPTER TWO: HALAL PRODUCTS

• Plants and derivatives: Halal unless poisonous, intoxicating, or hazardous.
• Microorganisms: Halal unless poisonous, intoxicating, hazardous, or sourced from Najis.
• Minerals and chemicals: Halal unless poisonous, intoxicating, or hazardous.
• Genetically Modified Organisms (GMOs): Food containing GMOs or their derivatives is Halal only if the genetic material comes from Halal animals; otherwise non‑Halal. If toxins/poisons are removed, the final product may be Halal.

Reference Standard: HPF adopts 0.75% w/v as the reference limit for ethanol in food – this level does not raise blood alcohol beyond normal physiological limits.

• Ethanol produced unintentionally (not from beer/wine) and ≤0.75% w/v in final product is permissible.
• Ethanol used as preservative must NOT exceed 0.75% w/v in final product.
• Ethanol for scientific/medical use (0.1–100%) is Halal for that purpose.
• Absolute or denatured ethanol for non‑consumables/industrial use is permissible if final product is not poisonous, intoxicating, or hazardous.
• Any ethanolic concentration prepared with the intention of obtaining an alcoholic drink is Non‑Halal by all means.
• Natural ethanolic content in fruits is Halal, but high concentration from rotting may be harmful.

CHAPTER THREE: HALAL AUDIT OPERATION ON PROCESSED FOOD

Upon application, HPF evaluates ingredients, processes, and sourcing through laboratory analysis where necessary. Approved products undergo on‑site audits, corrective actions, and trial production runs before certification is granted.

The audit team shall:

• Identify potential Halal violations.
• Determine Halal critical control points (CCPs).
• Monitor CCPs and corrective actions.
• Ensure effective record keeping.
• Maintain integrity of the Halal system.

1. Submission of formal application with product details and processes.
2. Review of documents – technical and Halal compliance, lab analysis if needed.
3. Audit of premises and production plants; recommendations complied with.
4. Issuance of Halal certificate and logo (valid 1–5 years; subject to renewal/cancellation).
5. Upholding consistency during validity period.