MANAGEMENT OF HALAL FOOD

( Halal slaughtering process )

By Vithyia Murugiah

To understand the halal slaughtering process according to protocol of Malaysian Standard To observe the actual practice of halal slaughtering procedure by local premise

To compare the slaughtering process practiced by local slaughtering house with the standard

Halal is a term used to designated food seen as permissible according to Islamic law. Islamic Law refers to Shariah law based on the Quran, Hadith, Ijma and Qiyas or any one of the Hanafi, Hambali, or Maliki thought of Fatwa. 'Halal' means permissible. 'Haraam' means forbidden. Items that are not clear, where further information is needed are called mashbooh or "questionable Forbidden items include pork and all its products; animals improperly slaughtered, alcoholic drink including all forms of intoxicants, birds of prey and any food contaminated with any of these products.

One of the most important criteria to ensure the halal food being consumed is the practice of halal slaughtering process.

Halal Slaughtering Practices at Local Market

During Deepavali breaks, we had choose one premise in local market that supplies fresh chicken meat in Penang area to conduct the halal slaughtering practise assignment. Below are some of the things that we had learnt during the visit..

Poultry animals to be slaughter

Beginning of slaughtering process

Knife is not kept properly

The slaughtering area

No.

Criteria Slaughtering person Intention Slaughtering equipment Slaughtering certificate Stunning process Type of animal Point of slaughter Type of veins to be cut

Malaysian standard

Markets practices.

1.
2.

Muslim
In the name of Allah Clean (free from blood) and sharp knife at each time of slaughtering Shall have certificate issued by the competent authority in Malaysia Make sure the animals still alive and with approved method Halal, health and alive at the time of slaughter Below the glottis Trachea, oesophagus, carotid arteries and jugular veins.

Muslim
Allah is the almighty

3. 4.
5. 6. 7. 8.

Clean knife Training certificate from Islamic

No stunning Animals still alive At the middle of the animals neck. Trachea, oesophagus, carotid arteries and jugular veins.

During the chicken slaughtering process, the slaughtering person does not practice well in certain aspect according to Malaysian Standard.

Slaughtering process had been done in front of others animals.

In addition, the place is very open which expose to low hygienic practices. In term of sanitation and hygiene aspect after the slaughtering process, the knife used is not keep properly at clean place. Other than that, the premise did not show us any certificate that related to the halal slaughtering process although the person claimed that they already trained by the Islamic Committee. They only have the license as seller at the market.

Is there any certificate or qualification to conduct the slaughtering? Yes, undergoing halal slaughtering training conducted by the Islamic Community of Penang.
Is there any visual inspection on the poultry to determine the good condition for slaughtering? Yes, make sure that the poultry does not having any cuts or bleeding, healthy and still alive before slaughtering. Is there any supervision from Islamic authority party or so on? Yes.

Which part of veins of the poultry that needed to severe during the slaughtering? Three parts of veins, trachea (halqum), esophagus (mari) and carotid arteries/jugular veins (wadajain).

How to determine the death of the poultry? Wait until there is absolutely no movement in the carcasses and fully dilated pupils. Usually how long it does takes to wait for the poultry to die? About three minutes.

Any inspection for the sharpness of the knife/tools to be used to slaughter the animal? Yes, to avoid the inefficiency in cutting the animals throat for instant bleeding and death. Is there any cleaning/washing done to the knife being used after slaughtering every each of the poultry? Yes, washing the knife using the still running water from pipe.