Standards & Guidelines

HPF Halal assurance framework — from animal handling to final product compliance

Official Reference: These standards are issued by the Halal Promotion Foundation (HPF) and apply to all certified abattoirs, food processors, and supply chain partners.

🐏 Animal Handling & Processing

1.0 Halal Animals and Halal Feeds

Halal Animals: All animals are considered Halal except the following prohibited categories:

  • Pigs (swines), their descendants, and by-products;
  • Animals that die before slaughter (excluding aquatic ones);
  • Animals not slaughtered in accordance with Islamic law;
  • Domesticated Donkeys;
  • Carnivorous animals, whether birds or mammals, such as lions, dogs, kites and eagles;
  • Animals regarded as repulsive, poisonous, or those permitted to be killed, such as rats, snakes, scorpions, lice, and maggots;
  • Animals intentionally and continuously fed with Non-halal feeds or carrion.

Recommended ruminant livestock (beef, lamb, camel): Cow, Sheep, Goat, Camel. All birds (except prohibited categories) are Halal. Other ruminants require HPF approval.

1.1 Halal Feeds

Halal animals must be fed exclusively with Halal, nutritious diets throughout their lifetime. Feed components must be free from Haram substances, impurities, or any materials harmful to animal health.

Halal Slaughter Personnel

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

Humane Handling of Animals Before Slaughter

  • Abattoir must have unloading facilities, hygienic lairage, isolation block, cooling room, sewage system.
  • Personnel must be patient, competent and aware of animal behaviour.
  • Animals must be treated gently; any injury or stress before slaughter is prohibited.
  • Lairage design allows free movement without penetrating flight zones.
  • Ante-mortem inspection by a veterinarian ensures animal is healthy and conscious.
  • Do not slaughter an animal in front of another; minimize exposure to blood or knives.
  • Pre-slaughter stunning of any form is strictly prohibited (100% non-stunned process).
  • Mechanical slaughter is prohibited unless satisfying specific HPF guidelines.
  • At time of slaughter, the animal must be calm.

Halal Method of Slaughtering

  • Preferable to face animal toward Qiblah.
  • Tasmiyyah: "Bismillah, Allahu Akbar" must be pronounced on EACH animal at the moment of slaughter (recorded/phone not allowed).
  • Slaughter from front side (towards chest), not from behind or sides.
  • Knife must be clean, extremely sharp, long enough (≥ twice neck width), free from nicks, and not sharpened in front of animals.
  • Knives and utensils used only for Halal animals.
  • Swift cut severing carotid arteries, jugular veins, oesophagus and trachea without lifting knife or cutting spinal cord.
  • Blood must drain freely; death by exsanguination (bleeding).
  • For birds: two Halal slaughter persons must be present to ensure no bird is missed.

Other procedures during slaughter of sheep and cattle

  • Slaughter boxes preferred to facilitate and relieve animal stress.
  • Halal cut performed as fast as possible without frightening the animal.
  • After slaughter, animal is dropped humanely onto cradle or moving table.
  • Dressing must be delayed until all signs of life and cerebral reflex have disappeared.

Figure 1: Example of a Halal slaughtered beef showing proper Halal cut done in one stroke. The incision severs carotid arteries, jugular veins, trachea and oesophagus while preserving spinal cord.

✓ Swift, single cut • Complete bleeding • No stunning

Figure II: An example showing proper Halal cut made on poultry – precise neck incision with swift movement ensuring full bleeding and compliance with Islamic rites.

✓ Minimum two slaughter persons • Uninterrupted tasmiyyah

Halal Processing and Storage of Beef and Mutton

  • Production premises must process Halal animals and products ONLY.
  • If part of facility is certified, interchangeable lines require Tahara (ritual cleansing) supervised by HPF.
  • Meat quickly chilled to prevent microbial growth.
  • Skinning or cutting hooks only after complete death witnessed by Halal supervisor.
  • Chiller-room: Halal carcasses on separate rail, clearly identifiable.
  • Packaging: Label "HALAL" in clear, distinguishable manner certified by HPF.
  • Storage: Separate freezers/containers identifiable to customers and Halal supervisors.
  • Transportation: Prevent contamination with non-halal products; maintain hygiene and sanitation.

🌾 Halal Products: Plants, Chemicals & GMOs

Plants and Plant Derivatives

All plants and derivatives are Halal except those poisonous, intoxicating or hazardous to human health.

Microorganisms

Bacteria, algae, fungi and their by-products are Halal unless poisonous, intoxicating, hazardous or sourced from Najis (non-Halal).

Minerals and chemicals

Halal for consumption except if resulting in poisonous, intoxicating or hazardous substances.

Genetically modified organisms (GMOs)

Food containing GMOs or ingredients derived from genetic materials of Halal animals are considered Halal. Otherwise non-halal. Any product from hazardous plant is Halal if toxins/poisons are removed before final product.

🍷 Use of Khamr (Intoxicants) in Processed Food

Khamr refers to any intoxicating substance, natural or synthetic, that induces lack of control. Ethanol has versatile applications in food, personal care, and medicine. HPF adopts strict reference standards.

Reference Standard and the Use of Ethanol in Food Processing

HPF adopts 0.75% w/v as the reference limit – this level does not raise blood alcohol content beyond normal physiological limits.

  • Ethanol produced as an unwanted by-product (without intention of producing 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 produced for scientific or medical use (0.1% up to 100%) is Halal for that purpose.
  • Absolute or denatured ethanol can be used for non-consumables and industrial products provided final product is not poisonous, intoxicating or hazardous.
  • Any ethanolic concentration prepared with intention of obtaining alcoholic drink is Non-Halal by all means.
  • Natural ethanolic content in fruits is Halal, but high concentration from rottenness may be harmful.
Critical: Final product of any food must be non-poisonous, non-intoxicating and non-hazardous to health.

🔍 The Critical Control Points (CCPs) in Halal Auditing

The following CCPs must be rigorously monitored. Any major deviation renders the product non-Halal:

  1. Incoming raw materials
  2. Storage of raw materials
  3. Cleaning Agents
  4. Equipment and utensils
  5. Pre-production process
  6. Production stage
  7. Labelling
  8. Batch identification
  9. Packaging and Storage
  10. Any major deviation from i–vii above renders the product non-Halal
  11. Final product must be non-poisonous, non-intoxicating, non-hazardous

Certified facilities shall maintain documentation, internal audits, and HPF supervisory oversight. Non-compliance may lead to suspension of Halal certification.

These standards are effective from the date of publication. For any clarification, contact HPF Halal Technical Committee.

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