Slaughtering Animal According To the Islamic Law "Shar'iah"

There are strict requirements for the slaughtering of animals, The Prophet Mohammed (peace be on him) said "Allah has ordained kindness (or excellent) in everything. If slaughtering is to be done, do it in the manner, and when you slaughter, do it in the best manner by first sharpening the knife and putting the animals at ease".

Islamic Rules of the Slaughtering
The laws are translated into practice, as follows: "According to the Islamic (Shariah) law" the legal purification of the flesh of animals requires that the following conditions be met.

1. Slaughterman must be mature and pious Muslim of sound mind who understands fully the fundamentals and conditions relating to Halal slaughter and be approvedl by the religious authorities.
2. The Halal animals and birds species for which approval is sought, these animals and birds will be slaughtered by an authorised Muslim slaughterman in accordance with the Islamic Law. The means by which the animals and birds will be rendered unconscious (whilst ensuring that they are NOT KILLED prior to the slaughter ritual), should be slaughtered by a sharp knife, which is capable of making the animal bleed by severing blood vessels, respiratory tract and oesophagus.
3. NO name other than Allah's should be mentioned over the animal at the time of slaughter.
4. The name of Allah should be mention while slaughtering. This is clear from Qur'anic texts and ahadith, Allah Ta'ala say:
   Then eat of that over which the name of Allah has been mentioned, if you believe in His signs. (6:118)
   And do not eat of that over which the name of Allah has not been mentioned for truly that is impiety (6:121) The name of Allah at slaughtering is "Bismillah, Allahu Akbar"
5. The Halal conditions that have to be met also include:
   - the checks required by the slaughtermen supervisor or Halal inspector.
   - the type and frequency of inspection of the stunning apparatus to be carried out by the works electrician, or mechanical aspects.
   - checking on the operating skill of the stunner, Muslim slaughtermen and how often an animal will be removed from the process before sticking to ensure it has been property stunned.
6. Specifications must also include the cleanliness, Halal slaughter laws are based on cleanliness, sanitation, and purity. All utensils must be clean and free of contamination from any unlawful or harmful substances.
7. Any by-product or derived ingredients must also be from duly animals to be for Muslim consumption.

Halal Meat Processing:

1. Processing operation must have an Australian Government Supervised Muslim slaughtered (AGSMS) system.
2. Processors must have a Halal program to comply with the AGSMS requirements.
3. Facility must be inspected and be suitable for Halal slaughter and / or production. AQIS and Australian Halal Food Services carry out all inspections.
4. Processor must only employ registered Muslim qualified supervisor and slaughterman.
5. Unlawful product is not allowed to be processed in the area used for Halal product.
6. Equipment must be thoroughly cleaned and washed at all time.
7. Additives and ingredient used in any meat product must be Halal.
8. Only an authorised person from the Australian Halal Food Services can certify Halal meat and meat products for all exports.

Halal Meat Processing Certificates:
All Halal food should comply with the laws of the Islamic faith and with the objectives of the National Food Authority, which are:

"The objectives of the National Food authority are to facilitate the provision of a safe and wholesome food supply for the community. To promote fair trade and commerce in food both nationally and internationally, and to provide adequate information relating to food for consumers so that they can make informed choices".

For a product to be certified Halal, certain condition should apply:

1. Sample of raw material from which a product is made should be labelled from each production run.
2. Written records containing details of the manufacture of the all ingredient should be kept so that the history of all components of a production run can be traced.
3. Product should be labelled to indicate its stability and life span.
4. There should be a system for holding the product so that distribution does not occur until the product has been evaluated for Halal certification.
5. There should be a process for the investigation of complaints so that corrective action can be taken.
6. A review of all products of biotechnology is essential so that there is adequate characterisation and documentation of the genetic origins of the starting material. The characterisation of the process should be inspected to ensure that undesirable imp urities are controlled or totally absent.

Manufactures should adopt the principles of good manufacturing practices, which are outlined in the Commonwealth of Australia 2000. Food Standards Code.

To verify compliance with Halal registration. Raw materials used in manufacture and products presented for consumption should be tested randomly by an approved laboratory.

Inspection of slaughter facilities and manufacture plants should be conducted by authorised inspector to ensure that they comply with the required sanitation levels, and according to the Islamic Law. Products which have been approved through testing and inspection will be labeled with a symbol which will indicate to consumers that the product is Halal.

MSQA Procedures
(Meat Safety Quality Assurance Procedures)

Purpose:
To detail the procedures for slaughtering and processing are "Halal" products.

Scope
These procedures will apply at all times during slaughtering, chilling, boning, packing, storing and loading of "Halal" products.

References
Export Meat Orders
Australian Halal Meat Industry "Guidelines", No.1 and No.2
Australian Halal Food Services "Guidelines"
Halal Foods According to the Islamic Laws

Definition
A.G.S.M.S. Australian Government Supervised Muslim Slaughter.
A.Q.I.S. Australian Quarantine Inspection Service.
A.H.F.S. Australian Halal Food Services.
M.S. Muslim Slaughtered.

1. Animal Receive / Lairage.

• There is no restriction on animal (beef, sheep deer, and buffalo) or Poultry.
• Emergency slaughter animal shall not be submitted for Muslim slaughter.
• The On plant Veterinary Officer may reject animals at ant-mortem if he deems them unfit for MS.

2. Slaughter Floor

• After stunning (to the satisfaction of the Muslim slaughterman) oesophageal occlusion by plugging shall occur as normal prior to sticking.
• Sticking shall be carried out by a registered Muslim slaughterman performing the Halal cut.
• The Muslim slaughterman may reject an animal from the Halal status if the determines that the death of the animals was not in accordance with Islamic Rites.
• In the event of an animal being rejected the carcase shall be tagged with a sing saying "Not MS" and shall not be stamped with the A.G.S.M.S. stamp
• Carcases meeting the Halal requirement shall be stamped on each foreleg with both the "AI" and the A.G.S.M.S. stamps (MS).
• Carcases not meeting the Halal requirements shall only carry the "AI" stamp on each foreleg.
• If during MS production, a carcase deemed to be not Halal shall have its offal diverted to rendering and or pet food. This offal shall not go to offal room or packing.

3. Offal Room

• During MS production only eligible offal shall be allowed into the Offal Room.
• Any part carton or non-Halal product shall be removed to a suitable chiller or freezer for holding while Halal production is in progress.
• On completion of Halal production, not part cartons are to be saved as halal. These cartons may be filled with non Halal product and diverted to normal production.
• The Halal stamp will be applied to cartons of Halal offal prior to leaving the Offal Room.

4. Carcase Chillers

* Halal carcases shall be held in separate carcase chillers where possible and
Shall have a sign on each door stating "Halal Product Only"
* Chiller content details are recorded on the blackboard outside each chiller and the form "Daily Carcase Chiller Loading"

5. Boning Room

• A.Q.I.S. shall be notified that Halal product is to be boned and that entire operation shall be Halal only for the nominated production period.
• If required to comply with Islamic custom a certified Muslim representative may be required to supervise the boning and packing operation.
• The Halal stamp will be applied to cartons of Halal product prior to leaving the Boning Room.

6. Cold Storage

Chilled Halal product only shall be stored in blast chillers after packing. Each chiller shall have a "Halal Product Only" sign attached.

7. Load Out

• Halal product to be located out for export shall be assembled into one area if it has been held in storage and a "Halal product Only" sign displayed in that area.
• Product that has been held in a dedicated chiller in conveyed directly from that chiller into the truck or container.
• A.Q.I.S. and a " Halal inspector from Australian Halal Food Services" shall be advised of the intent to load out Halal product.

8. General

• The slaughtering and boning of animals in accordance with Islamic Rites shall NOT in any way absolve management and employees from animal welfare responsibilities or hygiene requirements.
• All stamping and label descriptions shall be in accordance with AQIS. Aus-Meat and importing country requirements.
• The security of any A.G.S.M.S. stamps shall be controlled by AQIS.
• Australian Halal Food Services recognised, as Islamic Bodies approved by AQIS will be used for Halal slaughter and certification.
• Only Australian Halal Food Services registered and approved by Aus-Meat shall perform Muslim Slaughter