Essays by the halaal foundation pakistan

Audit of Slaughterhouses

The procedure of “General Halaal Audit” was discussed in the previous article. In this article, the procedure for the audit of slaughterhouses will be described, discussing the main issues involved in it.

1) Is the Animal or Bird Halaal?

An auditor checks how animals or birds are kept before slaughter because if Islam has allowed slaughtering animals for the sake of food, it does not mean they should be harshly knocked down the earth. Rather, we have been ordered to behave well with them. In an audit, the following issues regarding the condition of the animals / birds are specially focused:


  • Are the animals/birds healthy?

  • Is clean water available for them?

  • Is the kraal area for them clean?

  • Are they provided rest period, or are slaughtered immediately after they are unloaded from the truck?

3) Condition of the Slaughterhouse:

The hygiene of personnel and cleanliness of work area are audited. It is also confirmed that Haraam animals or birds are not slaughtered there.

4) Stunning:

Fortunately, stunning has been forbidden in the Pakistan Halaal Standards. But in some countries, it is mandatory. In this case, the auditor checks if the procedure or stunner causes the death of animals / birds prior to the slaughter or not. The type of the stunner being used and duration between stunning and slaughter are noted because if the animal is not slaughtered within a specific time in case of captive bolt gun stunning, the animal dies by the same stunning.
In the same way, the voltage and the duration of staying in the stunning box are checked in the poultry stunning.

5) Slaughterer (Zaabih):

So far as the slaughterer is concerned, the following issues receive special consideration during the audit:

  • Is the slaughterer is a Muslim or not?

  • Is he aware of the Shariah guidelines for ritual slaughter or not?

  • Does he know how to recite Allah’s name during slaughter?

  • How many slaughterers are in the standby, and after how much time they are replaced? (If they are not exchanged periodically, there may be a danger of slaughter without recitation due to tiredness of the slaughterer.)

6) Slaughter Tools:

Under this section, the auditor focusses on the following:

  • Is the knife sharp or not?

  • Is the knife sharpened in front of the animals?

  • Is the size of the knife compatible with the animal’s neck?

  • Are the slaughtering tools sanitized with 800c hot water periodically?

7) Action of Slaughter

At this stage, the auditor targets the following points:

  • Is Allah’s name recited while slaughtering the animal / bird or not?

  • Are the four vessels or at least three of them are cut properly?

  • Is the staff wearing gloves and boots or not?

  • Does a full-time supervisor appointed by the Halaal certification body remain present at the plant?

8) Post Slaughter

After the animal/bird has been slaughtered, the audit runs along the following lines:

  • Is suitable time allocated for bleeding after slaughter or not?

  • Do the animals/birds enter the scalding tank before death or after death?

  • Does the temperature of the scalding tank exceed 640c, or does it remain lower than this?

  • Does the animal/bird stay in the scalding tank for less than 100 seconds or more than that?

  • Are the animals skinned after death or before it?

  • Are meat and innards separated or, are they placed in same place?

  • Is there any system for separating spoiled or impure parts from the meat?

9) Deboning

It is checked very cautiously at this stage if the Halaal meat is contaminated with Haraam meat or any impure stuff or not. Daily production is noted. It is also audited if slaughter and deboning occur in the same premises, or are the animals/birds brought for deboning here from another slaughterhouse? In the second case, it is to be verified if the slaughterhouse from where slaughtered animals are brought is Halaal certified or not.

10) Packaging and Labeling

It is confirmed that the Haraam meat is not packed with Halaal meat. Halaal logo is checked. And, it is also audited if it is placed before bringing the meat to store or not.

11) Storage

If the slaughterhouse is in a non-Muslim country, and if it has both kinds of departments, it is checked if there has been appointed a full-time Muslim supervisor by the Halaal certification body to monitor avoiding mixing up Halaal products with the Haraam stuff. The veterinary mark is also checked. The cleanliness of the storage and the slaughterhouse number placed on meat are noted. It is also checked if the Haraam meat like pork is also stored in the same storage.

12) Transportation

At this stage, especially if the slaughterhouse is in a non-Muslim country, the presence of a Muslim supervisor is noted. It is to be watched if the transportation vehicles are specified for the delivery of only Halaal products or not. Refrigeration and cleanliness are also checked in vehicles used for transportation.

13) Shop /Outlet

It is audited in a shop or outlet, especially if it is in a non-Muslim country, that the outlet and all its tools like utensils, knives, weighing tools, and even seller, are dedicated to Halaal meat. A small showcase for displaying meat in a small shop and a big displaying refrigerator in a large outlet are noted.
For providing the meat, the availability of cheap disposable plastic boxes is noted. The meat is checked by smell and texture too.