These norms for Islamic way of slaughtering of animals, handling and preparation must be compulsorily observed at all establishments involved in the processing of Halal food.
Halal food and drinks are considered najis if they are contaminated or have direct contact with things that are not permitted by Islam. Under no circumstances najis (Unclean) such as pigs or dogs and their products are allowed inside the plant. Pigs and their products must never enter the plant's boundaries. The slaughtering of Halal animals must be separated from non-Halal animals. The slaughtering area must be clean, hygienic and sanitized.
The meat of the animals to be slaughtered must be eatable by Muslims (eg. pork is not eatable) .The animals must be alive at the time of slaughter. Slaughtering must be for the sake of Allah only and not for other purposes e.g. for ritual offerings.
The Halal slaughter man must:
Be a Muslim; who is of sound mind, mature, and fully understands the Islamic procedure and conditions for slaughtering of animals.
Be authorized and be under the supervision of a certified Islamic organization.
Slaughter the animal according to Islamic rite including recitation of Bismillah Allahu-Akbar before slaughtering each animal.
Ensure that animal is well-fed and watered.
Ensure that knife is sharp and clean.
The act of Halal slaughter should begin with an incision on the neck at some point just before the glottis (Adam's Apple) for animals with normal necks but after the glottis for animals with long necks such as chicken, geese, turkeys, ostriches, camels etc.
The phrase "Bismillah Allahu-Akbar." (In the Name of Allah) must be immediately invoked before the slaughter of each animal.
The slaughtering must sever the trachea, esophagus and jugular vein. The spinal cord should not be cut and the head is not to be severed completely. This is to bring about immediate and massive hemorrhage and satisfactory/adequate bleeding.
Slaughtering must be done only once. The 'sawing action' of the slaughtering is permitted as long as the slaughtering implement is not lifted off the animal during the slaughtering. Any lifting of the knife is considered as the end of one act of slaughter. Multiple acts of slaughter on one animal are not allowed.
Bleeding must be spontaneous and adequate/satisfactory. Indications of death at the time of ritual slaughter include the absence of blood pulsing from the cut ends of the carotid arteries, absence of capillary refill and bleed out within the normal time. i. Dressing of carcasses should only commence after ascertaining that the animal is dead.
Slaughtering implements, tools and utensils must be utilized only for the slaughter of Halal animals.
