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Halal Requirements for Abattoirs

All slaughter men must be approved by the  GHTC

All slaughter men must carry their Identity Card at all times.

Pig meat will not be slaughtered, processed or stored at the abattoir.

Stunning of stock may be carried out prior to slaughter so long as the animalís heart continues to beat after stunning.  It is necessary that all animals receive a head-only stun.  The animal must be able to regain consciousness if need be, before the Halal cut is made.  Stunning parameters should be as follows:  Between 0.5 and 0.9 amps for 3 seconds and with the Halal cut to be made within six seconds after stunning.

Processing of carcasses may not commence until the animal is completely dead.  This is approximately 3-4 minutes after the slaughter.

All carcasses must be clearly identified with an official VIC MS stamp.

Non-Halal carcasses shall be maintained in a separate chiller or on separate rails with at least one clear rail between Halal slaughtered and non-Halal slaughtered carcasses.

Offal from non-Halal carcasses shall be packed separately from Halal products by separation at the viscera table and placed in containers labeled non-Halal.  The non-Halal product shall be periodically removed by the Muslim supervisor.  The product will be condemned or packed after Halal product has been cleared from the room, and this product will not have the Halal stamp on it.  Where non-Halal product is packed prior to Halal product, the offal room will be completely cleaned before the commencement of Halal product.

In the boning room, Halal carcasses shall be boned out separately from non-Halal carcasses.  Prior to the commencement of Halal boning operations, all non-Halal meat will be packed and cleared from the boning room.  This is followed by a complete dry clean up of the room, complete wash down of all meat packing and slicing tables, knives and change of all cutting boards.

The Halal cartooned product is stamped Halal, conveyed to the blast chiller for chilling or transported product will be palletized and stacked separately from non-Halal cartooned product in the blast chiller and during transit to freezer stores.

Halal product shall be transported on separate racks or pallets from non-Halal product.  Halal product shall be identified by a clear impression of Halal brand. Transfer certificate must accompany every Halal load transported from the Abattoir to the boning room or cold storage.

 All Halal product loaded from Abattoir for export must be accompanied by a Halal Interim Certificate2.