Islamic Method of Slaughtering
Understanding the conditions of halal slaughter is fundamental to halal certification. These requirements apply to all abattoirs, meat processors, and poultry businesses seeking DHCE certification.
A Humane and Principled Approach to Slaughter
Islamic law requires that animals intended for human consumption be slaughtered in a specific manner. Halal slaughter is one of the most humane methods available to the meat industry and the only method acceptable for Muslim consumers.
The conditions set out by Islamic law cover every aspect of the slaughter process, from the animal’s condition and the slaughterman’s faith, through to the physical method of slaughter and the invocation of Allah’s name. DHCE auditors verify each of these conditions during on-site certification inspections.
The Four Core Principles of Halal Slaughter
Conditions for Halal Slaughter
The following conditions are mandatory under Islamic law. All must be met for the slaughter to be considered halal. DHCE auditors verify compliance with each of these during certification inspections.
Permitted Species Only
The animal to be slaughtered must be from the categories that are permitted for Muslims to eat under Islamic law.
Animal Must Be Alive at Slaughter
The animal must be alive and healthy at the time of slaughter. An animal that has already died before slaughter cannot be considered halal.
Stunning Requirements
In general, all forms of stunning are disliked. However, if necessary to calm an animal, low voltage stunning on the head only is permitted, using approved durations and voltages, provided the animal is not killed before slaughter. Penetrating captive bolt stunning is not permitted. Please refer to DHCE Halal Standards for full details.
Sharp Knife Required
The animal must be slaughtered using a sharp knife. The knife must not kill through its weight or impact. If the animal dies from the impact of the knife rather than the cut, the meat may not be permissible.
Required Cut
The windpipe (throat), food-tract (oesophagus), and both jugular veins must be cut in a single continuous motion without lifting the knife mid-slaughter.
Single Continuous Stroke
The slaughtering must be completed in one stroke. The knife must not be placed down and lifted again during the act of slaughter.
Muslim Slaughterman
Slaughtering must be performed by a sane adult Muslim. Animals slaughtered by a non-Muslim will not be considered halal.
Invocation of Allah’s Name
The name of Allah must be invoked immediately before each slaughter by saying: Bismillah Allahu Akbar (In the Name of Allah; Allah is the Greatest). If the name of anyone other than Allah is invoked, the meat becomes haram. If a Muslim forgets to invoke the name, the meat remains halal, but intentional omission renders it haram.
Head Must Not Be Severed During Slaughter
The head of the animal must not be cut off during slaughter. It may only be removed after the animal is completely dead. The knife must not penetrate deep into the spinal cord during the slaughter cut.
No Processing Before Death
Skinning or cutting any part of the animal is not permitted until the animal is completely dead.
Direction of Slaughter
The slaughter must be made in the neck from the front (chest side) to the back, not from the back to the front.
Manual Slaughter Only
Slaughter must be performed manually, not by machine. One of the conditions of halal slaughter is intention, which a machine cannot possess.
No Shared Lines with Pork
Halal slaughter must not take place on a production line where pigs are also slaughtered. Any instrument used for slaughtering pigs must not be used in halal slaughter.
Customary and Desirable Practices
In addition to the mandatory conditions, the following practices are strongly encouraged when conducting halal slaughter. These reflect the Islamic emphasis on compassion, care for animals, and excellence in practice.
Water should be offered to the animal before slaughter, and it should not be slaughtered when hungry or thirsty.
The knife should be kept out of sight of the animal before slaughter, and each animal should be slaughtered out of sight of other animals waiting to be slaughtered.
Animals should be handled and killed in a comfortable and dignified manner. Unnecessary suffering must be avoided at all times.
The knife should be re-sharpened before each slaughter to ensure a swift and clean cut, minimising any distress to the animal.
Storage, Processing and Transport of Halal Meat
Maintaining halal integrity does not end at slaughter. The storage, processing, and transport of halal meat must also meet strict separation requirements to prevent cross-contamination with non-halal products.
Separate Cold Storage Required
Halal meat chilled or frozen for export to Muslim consumers must be stored in cold stores that are separate from those used to store pork or any other non-halal meat. Shared storage is not permitted.
Dedicated Processing Equipment
Halal meat that is minced or otherwise processed must not be minced in the same machines used to mince pork or other non-halal meat. Dedicated, clearly identified equipment must be used for halal processing at all times.
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