So what is Halal food and why should it be certified as such? To Muslims, as a matter of religious obligation, these are foods that are permissible for them to eat. Meaning, the food (especially meat) was prepared according to Islamic practice and does not contain any by-products, raw materials, or ingredients that are considered as Haram (prohibited). In short, Halal food must be clean food.
The Concept. “From farm to plate”- that in essence is the whole concept of Halal quality assurance on food as a way to promote hygiene and good health. It begins with the animal chosen for slaughtering according to Islamic rites. The animal, cattle to be specific, should be healthy and alive and free from any sign of wounds, disease, or any form of disfigurement when brought to the slaughterhouse. Some certifiers would go as far as finding out what feeds were given to the cattle prior to slaughtering, or if there were Haram (prohibited) ingredients or mixes used.
The abattoir itself must be accredited as Halal by authorities to ensure that no contamination takes place since in many slaughterhouses, both cattle and swine are slaughtered using the same equipment, utensils, and dressing area. In this situation, the specific area for Halal slaughtering should not only be devoid of najis (filth) but should likewise be totally isolated from non-Halal carcasses, and with equipment and utensils for its exclusive use.
Stunning is used to render the animal unconscious prior to slaughtering. As a rule, stunning must neither cause death or permanent injury. A stunned animal with broken skull would be classified as non-Halal and would be separated from Halal carcasses. Stunning is done to avoid wild movement of the animal when slaughtering takes place and make the process less painful to the animal.
Again, and as a rule, the slaughtering of the cattle should be fully separated from those that are considered Haram such as pigs, dogs, etc. The act of Halal slaughtering begins with the positioning of the animal in the direction of Mecca, Saudi Arabia followed by an incision in the neck at a point below the glottis (Adam’s apple). The phrase “Bismillah” (in the name of Allah) is compulsory and must be immediately recited and invoked during the act. The slaughtering must sever the trachea, the esophagus, and the carotid arteries and jugular veins in one stroke to bring about an immediate and massive hemorrhage (for this purpose, a very sharp stainless knife is recommended).
Dressing and cleaning. Dressing and cleaning of the carcass must only commence after ascertaining that the animal is completely dead. Internals, throwaway parts, and shavings have to be disposed of immediately and properly.
By current standards, preparing the meat of the animal for processing into end products such as hotdog, corned beef, beef loaf, and other ready-to-cook foods should follow the standard practices in hygienic and sanitary preparation. For one, it should be thoroughly ascertained that the ingredients used in the preparation or processing does not contain any components, either in large or small quantity, that are non-Halal (e.g. lard, alcohol, non-Halal gelatin, etc).
The production crew should at all times observe proper hygiene and use or wear prescribed production attire, food-grade gloves, and hair net (for women). The entire production area and immediate surroundings must always be kept tidy and completely sanitized. Finally, during processing, the products must be fully segregated or isolated from other foods, ingredients, and utensils, which are deemed non-Halal.
All Halal products that are stored, transported, and displayed either for sale or subsequent consumption must be kept segregated from non-Halal products to prevent them from being mixed or contaminated. Any contact with Haram products, in its strictest sense, would automatically render the Halal products as non-Halal.
Packaging and labeling. Packaging materials to be used in finished products must be Halal in nature and must not be contaminated by anything that are considered najis (unclean), and that the materials were not manufactured with the use of equipment that was contaminated with things that are najis.
For processed and prepared foods, truth in Halal labeling is a must as prescribed in the Codex Alimentarius (food code) general guidelines on Halal labeling.
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