Halal Slaughtering Practices Quiz

Study Notes

Bleeding must be spontaneous and complete to ensure halal compliance.
Scalding of poultry occurs only after confirmation of death from halal slaughter.
Animals dead due to stunning (not recommended) are classified as non-halal and need segregation and recording.
Adequate number of slaughtermen required to conduct halal slaughter properly.
Interventions to hasten death during halal slaughter are not allowed unless approved by the Malaysian Fatwa Council, though minor food safety procedures are permitted (e.g., oesophageal clipping).
Daily records of slaughtered animals and non-halal carcasses must be kept for auditing.

Slaughtermen must invoke "tasmiyyah" (blessing) before slaughtering.
Slaughtering knife should be sharp and clean, and the act must happen just once through a specific incision technique.
The incision must sever critical blood vessels (trachea, oesophagus, carotid arteries, jugular veins) to ensure rapid bleeding.
Restraint methods must be effective to ensure accurate stunning.

Pneumatic percussive stunning must use air pressure not exceeding 225 psi and ensure proper application on the animal's head.
Multiple stuns classify the animal as non-halal.

Initial bleeding should exhibit pulsing of arteries, demonstrating that the animal is alive during halal slaughter.
A capillary refill check is used to ascertain the animal's heart function; absence indicates non-halal classification.
Skull damage should be assessed post-slaughter as per outlined criteria.

Pre-slaughter handling aims to minimize excitement among birds.
Birds must be shackled and immersed in an electrified water bath within 60 seconds.
The depth of the bath should ensure complete immersion for at least 4 seconds for effective stunning.

Halal checkers must be practicing Muslims, trained, and supervised by the Halal Certification Body.
Their role includes ensuring proper execution of halal slaughter and compliance with procedures, as well as handling non-compliance records.

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