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HALAL STANDARD: 2017

GENERAL GUIDELINES TO SLAUGHTERING; PRODUCTION, HANDLING, STORAGE AND

TRANSPORTATION OF HALAL PRODUCTS

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CONTENTS Page

1. Definitions …………………………………………………………………………………………………………… 3

1.1 Sharia law

1.2 Halal

1.3 Halal products

1.4 Najis

1.5 Other definitions

2. Slaughtering …………………………………………………………………………………….….………………. 5

2.1 Stunning

2.2 Determination of death

2.3 Processing of carcasses

2.4 Deboning

3. Requirements ………………………………………………………………………………….………………….. 9

3.1 Premises

3.2 Devices, utensils, machines and processing aids

3.3 Hygiene, sanitation and safety of products

3.4 Storage

3.5 Transportation

3.6 Handling, distribution and serving

3.7 Packaging, labeling and advertising

4. Sources of halal products and drinks .………………………………..………………….……………. 12

4.1 Animals

4.2 Plants

4.3 Mushrooms and micro-organisms

4.4 Natural minerals and chemicals

4.5 Drinks

4.6 Genetically modified products

4.7 Exceptions

5. Halal quality check …………...……………………………………………………...…………..….………… 14

5.1 Halal quality check by Competent authority

5.2 Certification schemes

5.3 Internal halal control system

6. Annexes …………………………………………………………………………………………………...………… 15

6.1 Annex 1

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1. Definitions

In the context of organization’s activity, purposes of this standard and products certification

the following definitions are used:

1.1 Sharia law

Sharia law is the orders of Allah which relate to the action of the people who are being

accountable by obligation. It means what Allah legislates for Muslims as per the Holy Qur’an,

and the practices (Sunnah) of honorable Prophet Mohammed (peace be upon him).

1.2 Halal

Everything that is allowed and permissible in Islam. Things or actions permitted by Sharia

law without punishment imposed on the doer. Regarding products (food), this definition

means that the products are allowed and suitable for eating for Muslims.

1.3 Halal products

Halal products mean raw or integrated food (products); drinks and/or their ingredients

permitted under the Sharia law and fulfill the following conditions:

A) Does not contain any parts or products of animals that are non-halal by Sharia law or any

parts or products of animals which are not slaughtered according to Sharia law;

B) Does not contain najis according to Sharia law;

C) Safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health;

D) Not prepared, processed or manufactured using equipment contaminated with najis

according to Sharia law;

E) Does not contain any human parts according to Sharia law;

F) During its preparation, handling, packaging, storage and distribution products (raw or

integrated) are physically separated from any other products that do not meet the

requirements stated in items «А», «B», «C», «D» and «E» or any other things that have been

decreed as najis by Sharia law.

1.4 Najis

1.4.1 Najis according to Sharia law are:

A) Dogs and pigs and their descendants;

B) Halal products (food) that are kept with things that are non-halal;

C) Halal products (food) that come into direct contact with things that are non-halal;

D) Any liquids and objects discharged from the orifices of human beings or animals such as

urine, vomit, placenta and excrement, sperm and ova of pigs and dogs except sperm and ova

of other animals;

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E) Carrion or halal animals that are not slaughtered according to Sharia law;

F) Alcoholic and intoxicant drinks, products or drinks that contain them or are mixed with

them.

1.4.2. There are 3 types of Najis:

A) 3rd category najis (Mughallazah), which is considered as severe najis that are dogs and

pigs, including any liquids and objects discharged from their orifices, descendants and

derivatives;

B) 2nd category najis (Mutawassitah), which is considered as medium najis which does not

falls under severe or light najis (vomit, pus, blood, alcohol, carrion, liquid and objects

discharged from the orifices, etc.)

C) 1st category najis (Mukhaffafah), which is considered as light najis. The only najis in this

category is urine from a baby boy at the age of two years and below who has not consumed

any other food except his mother’s milk.

1.4.3. Cleansing from najis

To cleanse from najis (whether visible or invisible (disappeared or dried up)):

A) It is required to wash seven times, one of which shall be water mixed with soil;

B) The first wash shall be to clear the existence of najis, even if a few washes are needed;

C) The amount of soil used is just to make a suspension;

D) The usage of product containing soil is permitted.

1.4.3.1 Conditions of the soil

The conditions of the soil are:

A) Free from najis;

B) Not tayammum except after subject to heavy rain.

(Tayammum is the Islamic act of dry ablution using purified sand or particular stone, which

may be performed in particular cases instead of water washing. For tayammum are used dry

soil, dust, lime, gypsum, cement, etc.).

1.4.3.2 Conditions of water

Conditions of water shall meet the following requirements:

A) Water shall be natural;

B) Water shall not have been used for cleansing;

C) Water shall be free from najis.

1.5 Other definitions

Competent authority is «NEDJAT STANDARDS» certification authority.

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Approved establishments are processing establishments, which have passed Halal standard

certification and have actual HALAL BASIC certificate.

Client is an organization or a person that is responsible to Competent authority for satisfying

certification requirements, including requirements with regard to products and processing

establishments.

Certification requirements are fixed requirements (fixed in this document) that concern

products and processing establishments, which Client satisfies as a condition of getting the

certificate or its extension.

2. Slaughtering

According to Sharia law the slaughter act shall be accompanied by severing the trachea,

oesophagus and both the carotid arteries and jugular veins to hasten the bleeding and

death of the animal (see Figure 1 to 4). The bleeding shall be spontaneous and complete.

The slaughtering process shall take into account animal welfare in accordance to Sharia law.

The following requirements shall also be complied with:

A) Slaughtering shall be performed only by a practicing Muslim who is mentally sound, fully

understands the fundamental rules and conditions related to the slaughter of animals in

Islam;

B) The slaughterman shall have certificate for halal slaughter issued by a Competent

authority or religious organization;

C) The act of slaughtering shall be done with intention in the name of Allah and not for

other purposes. The slaughterman shall be well aware of his action;

D) The animal to be slaughtered has to be an animal that is halal;

E) The animal to be slaughtered shall be alive at the time of slaughtering;

F) The animal to be slaughtered shall be healthy, what shall be approved by State Service

for Food Safety and Consumer Protection of Ukraine;

G) Phrase «In the name of Allah» has to be invoked immediately before slaughtering;

H) Slaughtering is recommended to be performed while facing the qiblah (direction of the

Kaaba in Mecca);

I) Slaughtering tools and utensils shall be dedicated for halal slaughtering only;

J) Slaughtering knife or blade shall be sharp and free from blood and other impurities;

K) Slaughtering shall be done only once;

L) Bones, nails and teeth shall not be used as slaughtering tools;

M) The act of halal slaughter shall begin with an incision on the neck at some point just

below the glottis (Adam’s apple) and after the glottis for long necked animals;

N) Muslim inspector shall be responsible for checking that the animals are properly

slaughtered according to the Sharia law.

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Figure 1 – Slaughtering part for chicken

Figure 2 – Method of slaughtering chicken

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Figure 3 – Slaughtering part for cattle

Figure 4 – Method of slaughtering for cattle

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2.1 Stunning

Stunning is not recommended. However if stunning is to be carried out, electrical stunning is

the only permitted method (necessarily to see Annex 1, p. 6). Pneumatic percussive stunning

is forbidden. The use of stunning equipment shall be under the supervision of Muslim

inspector and periodically monitored by Competent authority. The stunning shall not kill or

cause permanent physical injury to the animal. Stunners which are used to stun the animals

under 3rd category najis (mughallazah, i.e. pigs and dogs) shall not be used to stun halal

animals.

2.1.1. Electrical stunning

Electrical stunner shall be of the type allowed by the Competent authority.

A) The type of stunner used for slaughter of halal animals shall be «head only stunner»

type, where both electrodes are placed on the head region.

B) Electrical stunning of poultry is allowed using «water bath stunner» only.

C) The strength of current used shall be supervised by Muslim inspector and monitored by

technical expert. The guidelines on stunning parameters are as specified in Tables A1 and

A2.

Table A1. Guideline parameters for electrical stunning of chicken and bull

Type of stock Weight (kg) Current (A) Voltage (V) Duration (s)

Chicken 2.40 – 2.70 0.20 – 0.60 2.50 – 10.50 3.00 – 5.00 Bull 300 – 400 2.50 – 3.50 300 – 310 3.00 – 5.00

NOTE: Electrical current, voltage and duration are to be determined and validated by the

organization, taking into account the type and weight of the animal and other varying

factors.

Table A2. Guideline parameters for electrical stunning of other animals

Type of stock Current (A) Duration (s) Lamb 0.50 – 0.90 2.00 – 3.00

Goat 0.70 – 1.00 2.00 – 3.00 Sheep 0.70 – 1.20 2.00 – 3.00

Calf 0.50 – 1.50 3.00 Steer 1.50 – 2.50 2.00 – 3.00

Cow 2.00 – 3.00 2.50 – 3.50 Buffalo 2.50 – 3.50 3.00 – 4.00

Ostrich 0.75 10.00

NOTE: Electrical current, voltage and duration are to be determined and validated by the

organization, taking into account the type and weight of the animal and other varying factors.

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2.2 Determination of death

Indication of death shall be assessed by observation of the animal as follows:

Fully dilated pupils;

Absence of pupillary and corneal reflexes;

Flaccid tongue;

Absence of blood pulsing from the cut ends of the carotid arteries;

Absence of all movements in the carcasses;

Responses directly related to the cutting of a major nerve are not considered to indicate

that the animal is still alive.

2.3 Processing of carcasses

Processing of carcass shall be conducted after death of an animal, as it is declared in

paragraph 2.2 (Determination of death);

Any carcasses, offals and other parts which are not halal shall be identified and legibly

marked during the process;

For poultry, scalding shall only be carried out after halal slaughter.

2.4 Deboning

Departments for deboning and packaging shall be part of approved premises and

located in the same place;

Carcasses that are not halal, it there are any of them, shall be deboned after deboning

halal carcasses;

Processing of carcasses of other establishments is not allowed.

3. Requirements

Approved processing establishments shall be dedicated to produce halal meat, poultry and

their products throughout all the supply chain from slaughtering until transportation

according to Sharia law. Under no circumstances are najis that come under the category of

3rd category najis (mughallazah, i.e. pigs, dogs and their descendants) allowed inside

approved establishments.

3.1 Premises

Premises shall be designed and constructed (or renovated) so as to enable the process flow

to control the risk of product contamination and suitable for intended use.

3.1.1 Layout of premises shall permit proper process flow, proper employee flow, good

hygienic and safety practices, including protection against pest infestation and cross-

contamination between and during operations.

3.1.2 Product process flow from receipt of raw materials to the finished products shall

prevent cross contamination.

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3.1.3 The premises shall be designed to facilitate cleaning and proper supervision of

raw or integrated products hygiene.

3.1.4 Sanitary facilities shall meet all the requirements of Halal standard and public

health rules and regulations.

3.1.5 Loading and unloading bay shall be appropriately designed to allow effective

transfer of perishable products.

3.1.6 The premises shall be kept in good conditions to prevent pest access and to

eliminate/prevent potential breeding sites.

3.1.7 The premises shall be effectively separated and well insulated from pig farms or

their processing activities to prevent cross contamination through personnel or equipment.

3.1.8 Slaughtering and processing premises shall be dedicated for halal slaughtering and

halal processing only.

3.1.9 Processing of carcasses such as deboning, cutting, packaging and storing shall be

done in the same premises as slaughtering or in approved by the Competent authority

premises that meet the requirements of this standard (Halal Basic Certificate).

3.2 Devices, utensils and processing aids

3.2.1 Devices, utensils, machines and processing aids used for processing halal products

shall be designed and constructed to facilitate cleaning and shall not be made of or

contain any materials that are decreed as najis by Sharia law and shall be used only for halal

products.

3.2.2 Devices, utensils, machines and processing aids which were previously used or in

contact with 3rd category najis (mughallazah) shall be washed and ritually cleansed as

required by Sharia law.

3.2.3 In the case of converting 3rd category najis (mughallazah) line or processing line

containing 3rd category najis (mughallazah) into halal production line, the line shall be

washed and ritually cleansed as required by Sharia law. This procedure shall be supervised

and verified by the Competent authority. Upon conversion, the line shall be operated for

halal products only. Repetition in converting the line to 3rd category najis (mughallazah) line

and back to halal line shall not be permitted.

3.3 Hygiene, sanitation and safety of products

3.3.1 Hygiene, sanitation and safety of products are prerequisites in the preparation of halal

products. It includes the various aspects of personal hygiene, clothing, devices, utensils,

machines and processing aids and the premises for processing, manufacturing and storage

of products.

3.3.2 Halal products manufacturers shall implement measures to:

A) Inspect and sort raw products, ingredients and packaging materials before processing;

B) Manage wastes effectively;

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C) Store harmful chemical substances appropriately and away from halal products;

D) Prevent contamination of products by foreign matters such as plastic, glass or metal

shards from machinery, dust, harmful gas or fumes and unwanted chemicals;

E) Prevent excessive use of permitted food additives;

F) In manufacturing and processing, suitable detection or screening devices should be used

where necessary.

3.5 Transportation

A) Under no circumstances Halal products can be transported with 3rd category najis

(mughallazah, i.e. pigs or dogs and their descendants);

B) The approved establishment shall identify and segregate the non-halal conformance

product in complete packaging from the halal product during the transportation.

3.6 Processing, distribution and serving

All processed halal products shall meet the following requirements:

A) Products or its ingredients shall not be processed using any components of animals that

are non-halal or animals that are not slaughtered according to Sharia law;

B) Food shall not be processed using anything in any quantity that is decreed as najis by

Sharia law;

C) Processed food or its ingredients shall be safe for consumption, non-poisonous, non-

intoxicating or non-hazardous to health;

D) Products shall be prepared, processed or manufactured using equipment and facilities

that are free from contamination with najis;

E) During its preparation, processing, packaging, storage, distribution and serving, it shall

be physically separated from any other products that do not meet the requirements

specified in items «A», «B», «C» and/or «D» or any other things that are decreed as najis by

Sharia law.

3.7 Packaging, labeling and advertising

3.7.1 Halal products shall be suitably packed. Packaging materials shall be halal in nature and

shall fulfill the following requirements:

A) Packaging materials shall not be made of any raw materials that are decreed as najis by

Sharia law;

B) Products shall not be prepared, processed or manufactured using equipment that is

contaminated with things that have been decreed as najis by Sharia law;

C) During preparation, processing, storage or transportation, halal products shall be

physically separated from any other products that does not meet the requirements stated in

item «A» or «B» or any other things that have been decreed as najis by Sharia law;

D) The packaging material does not have any toxic effect on the halal products;

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E) Packaging design, sign, symbol, logo, name and picture shall not be misleading and/or

contravening the principles of Sharia law.

3.7.2 Packing process shall be carried out in a clean and hygienic manner and in proper

sanitary conditions. Labeling materials used in direct contact with the product shall be non-

hazardous and halal.

3.7.3 Halal products and halal artificial flavor shall not be named or synonymously named

after non halal products such as ham, bacon, beer, rum and others that might create

confusion.

3.7.4 Each container shall be marked legibly and indelibly, a label shall be attached to the

container, with the following information:

A) Name of the product;

B) Nett content expressed in metric system (SI units);

C) Name and address of the manufacturer, importer and/or distributor and trademark;

D) List of ingredients;

E) Code number identifying date, batch number of manufacture and expiry date;

F) Country of origin.

3.7.5 For primary meat products label or mark shall also include the following information:

A) Date of slaughter;

B) Date of processing.

3.7.7 Legal requirements

Products shall comply with legislation of Ukraine in all other aspects.

4. Sources of halal products and drinks

4.1 Animals

Animals can be divided into two categories:

4.1.1 Land animals

All land animals are halal except the following:

A) Animals that are not slaughtered according to Sharia law;

B) 3rd category najis (mughallazah, i.e. pigs and dogs their descendants);

C) Animals with long pointed teeth or tusks which are used to kill prey (tigers, bears,

elephants, cats, monkeys, etc.);

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D) Predator birds such as eagles, owls, etc.;

E) Pests and/or poisonous animals such as rats, cockroaches, centipedes, scorpions,

snakes, wasps and other similar animals;

F) Animals that are forbidden to be killed in Islam such as bees, woodpeckers, etc.;

G) Creatures that are considered repulsive such as lice, flies, etc.;

H) Farmed halal animals which are intentionally and continually fed with najis;

I) Other animals forbidden to be eaten in accordance to Sharia law such as donkeys and

mules.

4.1.2 Aquatic animals

Aquatic animals are those which live in water and cannot survive outside it, such as fish. All

aquatic animals are halal except those that are poisonous, intoxicating or hazardous to

health. Animals that live both on land and water such as crocodiles, turtles and frogs are not

halal. Aquatic animals which live in najis or intentionally and/or continually fed with najis are

not halal.

4.2 Plants

All types of plants and plant products and their derivatives are halal except those that are

poisonous, intoxicating or hazardous to health.

4.3 Mushrooms and micro-organisms

All types of mushrooms and micro-organisms (i.e. bacteria, algae and fungi) and their by-

products and/or derivatives are halal except those that are poisonous, intoxicating or

hazardous to health.

4.4 Natural minerals and chemicals

All natural minerals and chemical are halal except those that are poisonous, intoxicating or

hazardous to health.

4.5 Drinks

All kinds of water and beverages are halal as drinks except those that are poisonous,

intoxicating or hazardous to health.

4.6 Genetically modified products

Products and drinks containing products and/or by-products of genetically modified

organisms (GMOs) or ingredients made by use of genetic material of animals that are non-

halal by Sharia law are not halal.

4.7 Exceptions

Notwithstanding paragraphs 4.1.2 and 4.2 the products from hazardous aquatic animals or

plants are halal when the toxin or poison has been eliminated during processing, as

permitted by Sharia law.

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5. Halal quality check

5.1 Halal quality check by Competent authority

A) Competent authority act impartially, meets all the requirements and operates under the

international standard ISO/IEC 17065:2012;

B) Detailed conditions of examination are pointed in the certification agreement, which is

concluded between Competent authority and Client;

C) A Muslim halal checker shall be present at the slaughter hall to check the stunning

operation, to ensure the halal slaughter, proper bleeding and determination of death prior

to handling of carcass;

D) After inspection of processing establishment and its products, Competent authority

assesses halal quality, taking into account correspondence to the indicated requirements;

E) If establishment and its products meet all the indicated requirements, Competent

authority shall approve it and give a conclusion.

5.2 Certification schemes

Certification scheme is certification system (conformity assessment system), which refers to

particular products or establishment, to which similar specified requirements, particular

rules and procedures are applied.

All certification schemes, which Competent authority operates under, are created on the

basis of standard ISO/IEC 17067:2015 and meet all the requirements of this standard.

5.3 Internal halal control system

The approved establishment shall develop and confirm internal halal quality control system

to ensure the effectiveness and implementation of halal system.

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6. Annexes

6.1 Annex 1. Electrical water-bath stunning for poultry

6.1.1 Introduction

Electrical water-bath stunning is the most common method used in poultry processing plant.

6.1.2 Application

a. After shackling, the birds are immersed into an electrified water-bath.

b. The time from when the birds are shackled to the time they are stunned should be

limited to 60 seconds.

c. Breast comforters from shackling to enter the water-bath help to keep the birds calm

and reduce flapping.

d. The depth of the electrical water-bath should be such that the heads of the birds are

completely immersed up to the base of their wings.

e. Shackles should provide good electrical contact.

f. The birds must be immersed in the water-bath for at least 4 seconds.

Stun parameters should be based on recommendations indicated in table A1.

Table A1. Guideline parameters for electrical stunning of chicken

Type of stock Weight (kg) Current (A) Voltage (V) Duration (s)

Chicken 2.40 – 2.70 0.20 – 0.60 2.50 – 10.50 3.00 – 5.00

Parallel arrangement of broilers in stunning circuits: I = current (Amperes), R = resistance of

birds (Ohms), and n = number of birds in the stunner at any given time.