Questions and Answers
What is the main condition for storing halal products in cold stores?
What is not allowed during the transportation of halal products?
What is the purpose of identifying and segregating non-halal conformance products during transportation?
What is a critical aspect of the halal certification process?
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What is the correct storage practice for halal carcasses and products?
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What is the consequence of storing halal products with non-halal products?
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What is the primary concern during the transportation of halal products?
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What is the role of the Halal Control Point in the halal certification process?
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What is the main objective of halal slaughter methods?
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Which of the following is a necessary facility in a halal slaughterhouse?
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What is the primary concern during meat handling and safety in halal production?
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What is the primary role of a Muslim Halal Head Checker in a beef establishment using a pneumatic percussive stunner?
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What is a necessary condition for a Muslim to become a Halal Supervisor?
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Why is stunning not permitted in halal slaughter methods?
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What is the purpose of halal certification?
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What is the responsibility of the Halal Supervisor in terms of halal records?
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What is the minimum requirement for a Muslim Halal Head Checker to assess the halal status of a carcass?
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Which of the following is a crucial aspect of animal welfare during halal slaughter?
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What is the primary responsibility of a halal certification body?
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What is the primary purpose of the Halal Certification Body in relation to the Muslim Halal Head Checker?
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What is included in the halal records that the Halal Supervisor verifies?
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Which of the following is NOT a key consideration in halal meat production?
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What is the role of the Muslim Halal Head Checker in relation to the halal status of a carcass?
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Who is responsible for ensuring the effectiveness of the internal halal control system in the establishment?
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What is a requirement for a Halal slaughterman?
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Which of the following animals is NOT permitted to be slaughtered in a Malaysian approved establishment?
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What is the purpose of stunning in the Halal slaughter process?
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What is required for the use of other stunning methods in the Halal slaughter process?
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What is a requirement for the Halal slaughter process?
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Who should supervise the Halal slaughterman?
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What is a requirement for the stunning method used in the Halal slaughter process?
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What is a requirement for a Halal slaughterhouse?
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Who should verify that the stunning operation is conducted according to the approved methods?
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What should the Slaughterman do if an animal is found dead due to the stunning procedure?
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When can carcass dressing operations be conducted?
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What is the role of the Muslim Halal Head Checker in the halal certification process?
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Who is responsible for ensuring the internal halal control system in the establishment?
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What should be done with non-halal conformance carcass, offal, and other parts during dressing operations?
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What is the primary responsibility of the person in charge of the stunning operation?
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What is the role of the Muslim Halal Checker during the slaughter operation?
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What is the primary concern for a halal slaughterman regarding animal welfare during the slaughter process?
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What is the purpose of registering and training halal slaughtermen?
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What is the primary requirement for stunning methods used in halal slaughter?
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What is the primary concern of the Muslim halal checker during the stunning operation?
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What is the purpose of having a Halal Certification Body in the halal certification process?
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What is the primary concern for food safety in a halal slaughterhouse?
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What is the consequence if the animal is found dead due to the stunning procedure?
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What is the necessary condition for a Muslim to become a Halal Supervisor?
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What is the role of the Muslim Halal Head Checker in a halal slaughterhouse?
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What is the primary role of the Halal Certification Body in relation to the Muslim Halal Head Checker?
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What is the primary requirement for a halal slaughterhouse?
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What is the primary concern for slaughterhouse management in a halal slaughterhouse?
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What is the primary concern during the transportation of halal products?
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Who is responsible for ensuring the internal halal control system in the establishment?
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What is the primary purpose of identifying and labelling non-halal conformance carcasses, offal, and other parts?
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What is the primary concern during dressing operations?
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What is the primary objective of the Malaysian Protocol for halal slaughter?
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What is the role of the Halal Checker in a slaughterhouse?
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What is the purpose of theVeterinary officer's room in a slaughterhouse?
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What is the primary concern during the slaughter of poultry in a halal slaughterhouse?
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What is the primary responsibility of the Muslim Halal Supervisor in the establishment?
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What is the purpose of the Muslim Halal Head Checker in a beef establishment using a pneumatic percussive stunner?
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What is the responsibility of the Halal Supervisor in a slaughterhouse?
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What is included in the halal records that the Muslim Halal Supervisor verifies?
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What is a critical aspect of animal welfare during halal slaughter?
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Who is responsible for supervising the Halal slaughterman during the stunning operation?
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What is the role of the Malaysian Fatwa Council in halal slaughter?
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What is a necessary facility in a halal slaughterhouse?
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What is the primary concern during meat handling and safety in halal production?
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What is a necessary facility in a halal slaughterhouse?
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What is the primary purpose of the Halal Certification Body in relation to the Muslim Halal Head Checker?
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What is the primary role of the Muslim Halal Head Checker in relation to the halal status of a carcass?
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What is the primary requirement for the animal to be slaughtered according to the Malaysian Protocol?
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What is the purpose of invoking tasmiyyah by the Muslim slaughterman?
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What is the correct location for the incision during halal slaughter?
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What is the primary concern during the slaughtering process?
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What is the requirement for the slaughtering knife?
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What is the permitted action during the slaughtering process?
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What is the primary responsibility of the Muslim slaughterman?
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What is the requirement for the slaughtering process?
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What is the primary perspective of the Quranic verse Al-Baqarah, 172 in the context of halal food?
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What is the significance of the verse 'Oh ye who believe! Fulfill your indentures' in the context of halal food production?
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What is the primary objective of identifying and segregating non-halal conformance products during transportation?
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What is the role of the Halal Control Point in the halal certification process?
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What is the primary concern during the transportation of halal products?
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What is the primary responsibility of the Muslim Halal Head Checker in a beef establishment?
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What is the necessary condition for a Muslim to become a Halal Supervisor?
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What is the primary purpose of registering and training halal slaughtermen?
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What is the primary requirement for the strength of current used in electrical stunning?
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What is the maximum air pressure that powers the pneumatic percussive stunner?
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What is the shape of the head of the pneumatic percussive stunner?
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How should the animal's head be held before the pneumatic percussive stunner is applied?
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At what point should the centre of the pneumatic percussive stunner be in contact with the animal?
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How many times should the animal be stunned using the pneumatic percussive stunner?
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What is the maximum air pressure that powers the stunner in pneumatic percussive stunning of animals?
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What is the purpose of the protective collar around the head of the pneumatic percussive stunner?
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What is the correct way to apply the pneumatic percussive stunner?
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How far should the head of the animal protrude beyond the protective collar during stunning?
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What is the indication of effective stunning during slaughter?
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What is the purpose of assessing skull damage during pneumatic percussive stunning?
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What happens to the animal if it is identified as non-halal during stunning?
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What is the purpose of the capillary refill check during stunning?
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At what point should the head of the stunner be applied to the animal during pneumatic percussive stunning?
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What is the orientation of the head of the stunner during application to the animal?
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What is the primary requirement for deboning and packaging of halal carcasses?
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What is the correct labeling requirement for primary meat and poultry products intended for export to Malaysia?
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What is the requirement for storing non-halal conformance carcasses and products in cold stores?
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What is the purpose of marking each container with the name of the product, net content, and other required information?
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What is the consequence of processing carcasses and offal from other establishments in the approved establishment?
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What is the requirement for labeling cartons intended for export to Malaysia?
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What is the purpose of having a separate boning room for halal carcasses and products?
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What is the requirement for storing halal carcasses and products in cold stores?
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What is the significance of segregation during the transportation of halal products?
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What is the implication of storing halal carcasses and products together with non-halal conformance?
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What is the condition for accepting stored halal products from Malaysian approved plants?
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What is the purpose of identifying and segregating non-halal conformance products during transportation?
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What is the primary concern during the transportation of halal products?
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What is the requirement for storage of carcasses and offals from other establishments or independent boning rooms?
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What is the significance of record-keeping for non-halal conformance products?
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What is the primary concern for halal products during storage?
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Study Notes
Halal Control Points for Slaughterhouses
- Halal carcasses and products must not be stored together with non-halal products.
- Cartons containing non-halal products shall be clearly labelled and stored separately in designated areas in the freezer.
- Records on non-halal conformance shall be available upon inspection by auditors.
- Storage of carcasses and offals from other establishments or independent boning rooms is not acceptable.
- Storage of halal products from Malaysian-approved plants that are completely packed in the form of cartons and clearly labelled with the establishment number may be accepted.
Transportation of Halal Products
- Halal products cannot be transported with najis (impure) items that fall under the category of najis mughallazah (e.g., pigs, dogs, and their products).
- The establishment shall identify and segregate non-halal conformance products in complete packaging from halal products during transportation.
Muslim Halal Head Checker
- The Muslim halal head checker shall be a practicing Muslim and technically competent.
- They shall be registered, trained, and supervised by the Halal Certification Body.
- They shall assess skull damage, identify/label and record the related non-compliance carcass.
- They shall make decisions on the halal status of carcass by examining the level of damage to the head in accordance with the criteria specified in Appendix 1.
- They shall refer to the Halal Supervisor for any uncertainty of the skull damage.
Muslim Halal Supervisor
- The Muslim halal supervisor shall be a practicing Muslim, mentally sound, baligh, and fully understand the fundamental rules and conditions related to the slaughter of animals in Islam.
- They shall be responsible for the effectiveness of the internal halal control system in the establishment.
- They shall ensure the functions of halal slaughterman, halal head checker, and halal checker are in accordance with this protocol.
- They shall supervise and verify halal records of the establishment, including:
- Stunning equipment verification and calibration
- Slaughtering record
- Non-conformance record
- Chiller room, freezer, and blast freezer record
- Deboning activity record
- Packaging and storage record
Halal Slaughterman
- The halal slaughterman shall be a practicing Muslim who is mentally sound, baligh, and fully understands the fundamental rules and conditions related to the slaughter of animals in Islam.
- They shall be registered, trained, and supervised by the Halal Certification Body.
- They shall be competent in slaughtering the animal according to Shariah law.
Permitted Animals for Slaughter
- Only the following animals are permitted to be slaughtered, processed, and stored on a Malaysian-approved establishment:
- Ruminants (cattle, buffalo, goat, sheep, deer, and camel)
- Poultry (chicken, duck, turkey, ostrich, pigeon, and quail)
Halal Slaughter Process
- Halal slaughtering process of animal involves restraining, stunning (if used), and severing of trachea, oesophagus, and both carotid arteries and jugular veins.
Stunning Methods
- Stunning shall be in accordance with the MS1500.
- The use of other stunning methods is subject to approval by the Malaysian Fatwa Council decree.
- The method used shall be reversible stunning and shall not kill or cause permanent physical injury to the animal.
Halal Checker
- A Muslim halal checker shall be present at the slaughter hall to check the stunning operation, to ensure halal slaughter, proper bleeding, determination of death prior to dressing operations, handling of non-compliance carcass, and records are in compliance with this protocol.
- A Muslim halal head checker (if percussive pneumatic stunning is used) shall be present and responsible to assess skull damage, identify/label, and record the related non-halal conformance carcass.
Method of Slaughtering for Meat and Poultry (Malaysian Protocol)
- The bleeding of the animal during halal slaughter must be spontaneous and complete.
Process Requirements
- Scalding is only carried out on animals that are deemed dead as a result of halal slaughter.
- Animals that are dead due to stunning procedure are identified as non-halal conformance, segregated, and recorded.
- The number of slaughtermen must be adequate to ensure that the act of halal slaughter is conducted properly on each animal.
- No intervention can be conducted to hasten the death of the animal as a result of the act of halal slaughter, unless approved by the Malaysian Fatwa Council.
- Minor procedures related to food safety, such as oesophageal clipping, may be conducted.
- The number of animals slaughtered daily and non-halal conformance carcasses must be identified and recorded by the Halal Checker.
Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol)
- A slaughterhouse must have various facilities, including a slaughter area, scalding area, refrigeration area, condemned meat area, and amenities for personnel.
- Stunning, if used, must be conducted by a trained Muslim operator, and the Muslim halal checker must verify that the stunning operation is conducted according to approved methods.
Halal Slaughter
- The halal slaughterman must be a practicing Muslim who is mentally sound, baligh, and fully understands the fundamental rules and conditions related to the slaughter of animals in Islam.
- The halal slaughterman must be registered, trained, and supervised by the Halal Certification Body.
- The halal slaughterman must be competent in slaughtering the animal according to Shariah law.
Permitted Animals
- Only ruminants (cattle, buffalo, goat, sheep, deer, and camel) and poultry (chicken, duck, turkey, ostrich, pigeon, and quail) are permitted to be slaughtered, processed, and stored on a Malaysian-approved establishment.
Stunning (if used)
- Stunning shall be in accordance with the MS1500.
- The use of other stunning methods is subject to approval by the Malaysian Fatwa Council decree.
- The method used must be reversible stunning and shall not kill or cause permanent physical injury to the animal.
Muslim Halal Head Checker (only required on beef establishments using the pneumatic percussive stunner)
- The Muslim halal head checker must be a practicing Muslim and technically competent.
- The Muslim halal head checker must be registered, trained, and supervised by the Halal Certification Body.
- The Muslim halal head checker must assess skull damage, identify/label and record the related non-compliance carcass.
Internal Halal Committee
- The Muslim Halal supervisor must be a practicing Muslim, mentally sound, baligh, and fully understands the fundamental rules and conditions related to the slaughter of animals in Islam.
- The Muslim Halal supervisor must be responsible for the effectiveness of the internal halal control system in the establishment.
- The Muslim Halal supervisor must supervise and verify halal records of the establishment, including stunning equipment verification and calibration, slaughtering record, non-conformance record, and packaging and storage record.
Introduction to Halal Food
- The concept of halal food is rooted in the Quran, specifically in Al-Baqarah, verse 172, which emphasizes the importance of consuming good and wholesome food.
Syariah Principles and Halal Requirements
- Syariah principles and halal requirements are essential in ensuring that food products meet Islamic standards.
Halal Production Requirements for Meat and Poultry
- Halal production requirements for meat and poultry involve specific guidelines for slaughtering, stunning, and handling of animals.
- The guidelines for stunning parameters are specified in Tables A1 and A2 of the Malaysian Protocol (MS 1500:2009).
- Electrical stunning and pneumatic percussive stunning are two acceptable methods of stunning, with specific requirements for each method.
Halal Control Points for Slaughterhouses, Boning Rooms, Cold Stores, and Logistics
- Halal control points are critical in ensuring that meat and poultry products meet halal standards throughout the production chain.
- For slaughterhouses, halal control points include the use of stunning, animal restraint, and application of stunning devices.
- For boning rooms, halal control points include deboning and packaging, with specific requirements for handling halal and non-halal carcasses.
- For cold stores, halal control points include storage and transportation, with specific requirements for segregating halal and non-halal products.
- For logistics, halal control points include transportation, with specific requirements for segregating halal and non-halal products.
Halal Certification
- Halal certification is a critical component of ensuring that food products meet Islamic standards.
- Internal Halal Committees play a crucial role in ensuring that food products meet halal standards, through daily records and annual reports.
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Description
This quiz covers the rules and guidelines for storing halal products, including segregation from non-halal products, labeling, and record-keeping. It also discusses storage restrictions for carcasses and offals from other establishments or independent boning rooms.