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Halal:
This is a term meaning something permissible and
lawful in the Islamic faith.
Haram:
This is a term opposed to halal meaning
impermissible and unlawful in the Islamic faith.
HARAM
ANIMALS
The
consumption of the following categories are
prohibited for a Muslim, likewise any ingredient or
product derived from them or contaminated with them
are also prohibited in the Muslim diet.
- Meat
of swine (pig) including all it’s by products.
- Meat
of animal upon which the name of Allah was not
invoked.
- Meat
of dead animals (carrion)
- Meat
of strangled animals, preventing their blood
from flowing.
- Meat
of dead animals through beating.
- Meat
of dead animals through falling from height.
- Meat
of dead animals killed by the goring of a horn.
- Meat
of animals devoured by wild beasts.
- Carnivorous
animals.
- Birds
of prey.
- Reptiles.
- Mules
and Asses.
- Pests
such as rats and scorpions.
- Insects
excluding locusts.
- Procreative
organs of animals.
HARAM
FLUIDS
- All
types and varieties of alcohol.
- Blood.
- Intoxicating
drugs.
HALAL
ANIMALS
The
following categories are fit for Muslim consumption
- All
domestic birds
- All
cattle
- Sheep
- Goats
- Camels
- All
types of buck
- Rabbits
- Fish
- Locusts
The
afore mentioned animals excluding fish and locusts
will only be rendered as halal when they are
slaughtered according to the following instructions:
GUIDELINES
FOR ABATTOIRS
RULES
FOR SLAUGHTERMEN
The
following must be considered when selecting
slaughterers:
- He
must be a Muslim of integrity from the ‘Ahlus
Sunnah-wal-Jamaah’.
- He
must understand the importance of the
responsibility of Halal slaughter and is versant
with the rules thereof.
RULES
FOR HALAL SLAUGHTER
- A
slaughterman with the aforementioned qualities
must invoke the name of Allah upon the animal to
be slaughtered prior to slaughter by reciting
“Bismillahi Allahu Akbar” or at the very
least recite “Bismillah”
- He
must immediately slaughter the animal after the
recital without any significant delay.
- The
knife used for slaughtering must be extremely
sharp so that the animal suffers minimal agony
and that the slaughter takes place efficiently
and easily.
- At
the time of slaughter all of the following
arteries should be cut:
a)
trachea
(windpipe) b) esophagus (gullet) c)
both jugular veins;
In
the event of all four arteries not being possible to
cut, at least three of the mentioned four arteries
must be cut. If less than three arteries were to be
cut, the animal will not be rendered as halal.
- The
cut must be conducted manually (i.e. by hand)
and carried out swiftly. The knife must not be
lifted before the cut is complete and the cut
must be below the Adam’s apple.
- It
is heavily advised that the neck should neither
be cut off completely nor broken, thus avoiding
the severance of the spinal cord.
STUNNING
We
highly encourage abstinence of stunning during
slaughter as is the practice in various slaughter
plants (such as Kabul Farms). If for some reason
this cannot be implemented immediately the abattoir
should work towards this. Goats and Sheep should not
be stunned at all.
If
stunning is practiced, due to the present
circumstances, CCMT accepts certain stunning
devices. It is however encouraged that if stunning
is practiced at abattoirs, any reversible stunning
process should be given priority. CCMT approved
slaughtermen are required to ensure at abattoirs
where stunning is implemented that the following
conditions are rigidly enforced:
- Stunning
Voltage must be kept low as possible.
- In
the case of cattle the stunning device must be
approved by the CCMT’s Halal Department
committee.
- It
is highly recommended that the slaughter takes
place on the floor within a period of 45 seconds
after stunning. In the case of poultry slaughter
should take place immediately after stunning.
- The
person administering stunning must be properly
trained and efficient. The stun must be applied
at the correct central point of the forehead to
be adequately effective.
The
sign of an animal not stunned properly or died due
to stunning is that there is no gushing forth of
blood and/or absence of hind-leg muscle contraction.
In case of an animal which clearly shows that it has
died before or due to stunning, ink should be
blotched on the right fore leg thigh for further
identification as it is unacceptable for halal
purposes. Such rejected animals should be disposed
of separately from halal carcasses at all stages.
- If
it cannot be ascertained whether the animal died
before or after the slaughter, the meat will be
rendered doubtful. It will thus not be advisable
for Muslims to consume.
- If
for some reason the animal dies before
slaughter, the animal will be Haram. Great care
should be taken that the offal and the animal
should not be mixed (contaminated) with other
Halal carcasses.
- After
slaughter, the animal should be allowed
sufficient time to die as a result of bleeding
and not processed until death has taken place.
CUTTING
AND HANDLING OF HALAL MEAT
- Pig
slaughter is not permitted in the abattoir
providing Halal slaughter.
- Halal
slaughter must be conducted in the first shift
of the day on a sanitized and cleaned line with
sanitized equipment in an abattoir that provides
non-halal slaughter along with halal slaughter.
- All
equipment used for cutting, hanging,
transporting, further processing must be
sanitized prior to halal production.
- There
must be no contamination of halal meat with non
halal meat either in the abattoir, processing
area/s, freezers, chillers or at the time of
packing, loading, unloading and/or
transportation.
- Halal
Meat must be stored separately from non halal
meats at all times by either:
a)
storing
in a separate facility or,
b)
storing
in a separate compartment within the same facility.
(this should only be resorted to in extreme cases.)
In
the event of halal meat being stored in the same
facility as non halal meat the following must be
considered:
a)
All
loose halal meat must be packed and stored in an
isolated corner of the facility so that no kind of
contact is made with non halal meat.
b)
All
halal meat must be labeled.
c)
The
handlers of halal meat must be versed with the
issues of contamination and understand halal.
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