Halal , Health & Happiness

rules & regulations

Terms & conditions of Halal in Iran & the world

Requirements for slaughter & religious hunting

Terms & conditions of Halal in Iran & the world

The Islamic religion as the last and most complete divine mission, with the establishment of an independent system of thought, appeared on the human life scene and, with a vibrant culture, created a new system of human intellectual and social life, and today it is the chosen religion of at least one third of the people of the world. Just as Islam has a program for managing human life in the political, economic and religious field, in the individual domain, it also describes a number of programs that are "halal" in all areas.

 

What is halal?

Halal is an Arabic word meaning lawful or permitted. In reference to food, it is the dietary standard, as prescribed in the Qur’an (the Muslim scripture). Halal as a measure of health for goods and activities is a factor in the development of product and service exchanges between societies and Islamic and non-Islamic countries. Halal rules are essential for importing products to Islamic countries and consumption of Muslim societies in non-Islamic countries. Therefore, it is the duty of the Islamic governments to pave the way for the development of this type of business by developing the necessary regulations, by laying down specific guidelines, rules and regulations.

 

Halal Legislation and regulations in the world

Halal matter in all religions has been considered specifically. In the religion of Islam, according to divine verses, many cases have been explicitly addressed to Muslims. During time, according to the circumstances of the day, religious scholars have practical solutions for the implementation of these decrees and they are available as treatises.

In 1997, for the first time, Halal Food Regulations was introduced and issued internationally as a general guide for use of the term “Halal” by number CAC / GL24-W70.

In 2004 Malaysian Halal Food Regulations were drafted by the Department of Islamic Development, due to minor differences in the various Islamic religions, in accordance with the rules and regulations of each country and religion in order to facilitate relations between Muslims and Islamic countries, to establish comprehensive regulations based on the commonalities of all religions. , It is essential that at the end each religion and country apply its own supervision.

Halal industry is divided into two parts of products and services. The products sector includes two food and non-food sub-sectors, including cosmetics, pharmaceuticals, leather, etc. Services include banking, tourism, media and entertainment.

Although only halal food regulations have been developed by the OIC in Istanbul in October 2010, the organization has been drafting regulations for other regions to respond to world market demand.

 

Available international regulations are currently as follows

Codex alimentarius:

General Guidelines for use of the term halal (CAC/GL24-1997)

Organisation of islamic cooperation

- OIC/SMIIC 1 - General Guideline on Halal food 2011

- OIC/SMIIC 2 - Guideline for bodies providing Halal certification 2011

- OIC/SMIIC 3 - Guideline for the Halal accredition bodyaccredition Halal certification Bodies 2011

- OIC/SMIIC 5 - Halal Cosmetics - General requirements 2018

 

Domestic regulations

- Practical treatise of the great references

- Law on Shariah Supervision over Slaughter and Hunting (adopted in 2008)

- General guide - Halal food (ISIRI12000 - Approved 2009)

- Halal Tourism Requirements (ISIRI19933 - Approved 1394)

 

Requirements for slaughter and religious hunting

 

Requirements of Religious slaughter (zabh)

According to islam, the act of cutting off the heads of alive and halal meat animals and birds directed towards Qibla and with the mention of Bismillah, Along with cutting the trachea and esophagus and both the carotid arteries and jugular veins (vdjagins) using a sharp tool in order to speed up the bleeding is called zabh; and the slaughtered animal is called zabihah

 

Invocation (tasmiyah)

Intoning the name of God at the time of slaughter, with the intent of slaughter, otherwise it will not suffice. Tasmiyah must be in words such as ((bismillah)), ((allah akbar)) or ((alhamdo lillah)).

 

1- The slaughtered animal must be of halal meat animals.

2- A veterinary reference must issue a certificate, indicating that the slaughtered animal has been healthy.

3- The animal must be alive and well at the time of slaughter. The animal shall not suffer during the slaughter process.

4- Only the animal which have been fed with halal feed are allowed to be slaughtered by veterinary standards.

5- If the animal has been reached through a distance, it should first be allowed to rest before it is slaughtered.

6- The slaughterer must be a sane Muslim, who is completely aware of the fundamental principles and concepts of animal slaughter.

7- The slaughterer must be certified by a qualified reference which oversees the matters concerning health, hygiene, cleanness and other principles of halal slaughter.

8- Slaughtering lines, facilities and tools must be clean and only be used for halal slaughter.

9- Slaughtering tools which are used for cutting off animals’ heads must be sharp and made of Stainless steel.

10- The slaughter tools must cut with their own edges, not their weights.

11- Bones, nails and teeth must not be used as slaughtering tools.

 

Place of slaughter

The slaughter place should be dedicated only to halal meat animals and halal slaughter and must meet the requirements of ISO 22000 or CAC/RCP1. The physical conditions of place of slaughter must meet with the national regulations and the following items bellow:

1- Livestock discharging site (Dock) which provides a suitable place for health inspection.

2- An automated or manual Pulley Chain at the entrance of slaughtering place which is used for hanging the carcass.

3- An automated or manual rail system equipped with a pulley chain which enables the work flow sequence.

4- Movable or fixed loading platform and livestock discharge area (dock) specially designed for cattle, sheep and goats, which helps workers skin and prepare the carcass with ease and efficiency.

5- Weighing area

6- Carcass washing area (With high water pressure and preferably automated)

7- A reservoir that always contains hot water for washing, disinfecting or sterilizing contaminated tools (knives and hangers, etc.). Antiseptic liquid container and sink equipped with a faucet that works by the pressure of leg or knee or has an optical sensor.

8- (Supply) Clean and high pressure water must be available permanently.

9- All disinfectants should be suitable for use in halal food sector.

 

Stunning before slaughter

If the animal is alive at the time of slaughter (movement of the eye or body), there is no problem in using stunning tools.

 

Animal health evaluation before slaughter

Slaughtered animals must be controlled by a qualified veterinarian in accordance with the standard inspection methodology. Also animals that have taken one third of their pregnancy must not be slaughtered.

 

Cleaning and washing the animals

Animals sent for slaughter must be cleaned of stool, urine and dirt. Dirty animals should be cleaned if possible in the fence or in the area intended for this purpose. Slaughtering animal with wet bodies must be avoided at all costs.

 

Prevent mixing of different animals

In order to avoid mixing different animal groups during transportation to the fence, special care should be taken during cleaning and transfer to the slaughter area.

 

Guiding animals to the slaughter area

Animals which are intended to be slaughtered must be guided by qualified personnel through a corridor to the slaughter area. It is necessary to ensure that the animals that are waiting in line are prohibited from seeing those slaughtered using a curtain or a separating system at the end of the corridor which leads the animals for slaughter.

 

The slaughtering

1- The animal must be slaughtered directed towards Qibla (towards Mecca) after it has been raised and is on its left side. It should be noted that harassment of the animal should be reduced while it is on the ground or hanging and should not wait in this situation too long.

2- At the time of the slaughter of animals, the slaughterer must pronounce the "Bismillah" which means Allah, and he should not use any other name other than Allah, otherwise the slaughter is not considered halal.

3- The slaughter for each animal must be done only once. The "Cutting process" is allowed until the knife is removed from the animal during the slaughter operation.

4- Halal slaughter must begin with a cut on the neck under the larynx (apple of the throat) and for animals with a long neck it must begin with a cut after the larynx.

5- The slaughter must be performed by cutting the trachea (esophagus), two carotid arteries, and both the veins (vedajain) completely in order to accelerate the bleeding and result in quick death of the animals. The operation of the bleeding must be immediate and complete. The bleeding time must be sufficient to ensure complete bleeding and complete death of the animal.

 

Health inspection carcasses and viscera

Inspection after slaughter must be carried out by a qualified veterinarian. Judgments about carcasses or parts thereof should be based on CAC / RCP 58 requirements for health and safety of meat.

 

Washing and marking of carcasses

Rinsing, drying, cooling and freezing must be done with appropriate tools. The marking should be made with a food grade ink containing halal materials. The temperature of the refrigerating room should be at maximum 4 ° C.

 

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  • Terms & conditions of Halal in Iran & the world

    The Islamic religion as the last and most complete divine mission, with the establishment of an independent system of thought, appeared on the human life scene and, with a vibrant culture, created a new system of human intellectual and social life, and today it is the chosen religion of at least one third of the people of the world. Just as Islam has a program for managing human life in the political, economic and religious field, in the individual domain, it also describes a number of programs that are "halal" in all areas.

     

    What is halal?

    Halal is an Arabic word meaning lawful or permitted. In reference to food, it is the dietary standard, as prescribed in the Qur’an (the Muslim scripture). Halal as a measure of health for goods and activities is a factor in the development of product and service exchanges between societies and Islamic and non-Islamic countries. Halal rules are essential for importing products to Islamic countries and consumption of Muslim societies in non-Islamic countries. Therefore, it is the duty of the Islamic governments to pave the way for the development of this type of business by developing the necessary regulations, by laying down specific guidelines, rules and regulations.

     

    Halal Legislation and regulations in the world

    Halal matter in all religions has been considered specifically. In the religion of Islam, according to divine verses, many cases have been explicitly addressed to Muslims. During time, according to the circumstances of the day, religious scholars have practical solutions for the implementation of these decrees and they are available as treatises.

    In 1997, for the first time, Halal Food Regulations was introduced and issued internationally as a general guide for use of the term “Halal” by number CAC / GL24-W70.

    In 2004 Malaysian Halal Food Regulations were drafted by the Department of Islamic Development, due to minor differences in the various Islamic religions, in accordance with the rules and regulations of each country and religion in order to facilitate relations between Muslims and Islamic countries, to establish comprehensive regulations based on the commonalities of all religions. , It is essential that at the end each religion and country apply its own supervision.

    Halal industry is divided into two parts of products and services. The products sector includes two food and non-food sub-sectors, including cosmetics, pharmaceuticals, leather, etc. Services include banking, tourism, media and entertainment.

    Although only halal food regulations have been developed by the OIC in Istanbul in October 2010, the organization has been drafting regulations for other regions to respond to world market demand.

     

    Available international regulations are currently as follows

    Codex alimentarius:

    General Guidelines for use of the term halal (CAC/GL24-1997)

    Organisation of islamic cooperation

    - OIC/SMIIC 1 - General Guideline on Halal food 2011

    - OIC/SMIIC 2 - Guideline for bodies providing Halal certification 2011

    - OIC/SMIIC 3 - Guideline for the Halal accredition bodyaccredition Halal certification Bodies 2011

    - OIC/SMIIC 5 - Halal Cosmetics - General requirements 2018

     

    Domestic regulations

    - Practical treatise of the great references

    - Law on Shariah Supervision over Slaughter and Hunting (adopted in 2008)

    - General guide - Halal food (ISIRI12000 - Approved 2009)

    - Halal Tourism Requirements (ISIRI19933 - Approved 1394)

     

  • Requirements for slaughter & religious hunting

    Requirements of Religious slaughter (zabh)

    According to islam, the act of cutting off the heads of alive and halal meat animals and birds directed towards Qibla and with the mention of Bismillah, Along with cutting the trachea and esophagus and both the carotid arteries and jugular veins (vdjagins) using a sharp tool in order to speed up the bleeding is called zabh; and the slaughtered animal is called zabihah

     

    Invocation (tasmiyah)

    Intoning the name of God at the time of slaughter, with the intent of slaughter, otherwise it will not suffice. Tasmiyah must be in words such as ((bismillah)), ((allah akbar)) or ((alhamdo lillah)).

     

    1- The slaughtered animal must be of halal meat animals.

    2- A veterinary reference must issue a certificate, indicating that the slaughtered animal has been healthy.

    3- The animal must be alive and well at the time of slaughter. The animal shall not suffer during the slaughter process.

    4- Only the animal which have been fed with halal feed are allowed to be slaughtered by veterinary standards.

    5- If the animal has been reached through a distance, it should first be allowed to rest before it is slaughtered.

    6- The slaughterer must be a sane Muslim, who is completely aware of the fundamental principles and concepts of animal slaughter.

    7- The slaughterer must be certified by a qualified reference which oversees the matters concerning health, hygiene, cleanness and other principles of halal slaughter.

    8- Slaughtering lines, facilities and tools must be clean and only be used for halal slaughter.

    9- Slaughtering tools which are used for cutting off animals’ heads must be sharp and made of Stainless steel.

    10- The slaughter tools must cut with their own edges, not their weights.

    11- Bones, nails and teeth must not be used as slaughtering tools.

     

    Place of slaughter

    The slaughter place should be dedicated only to halal meat animals and halal slaughter and must meet the requirements of ISO 22000 or CAC/RCP1. The physical conditions of place of slaughter must meet with the national regulations and the following items bellow:

    1- Livestock discharging site (Dock) which provides a suitable place for health inspection.

    2- An automated or manual Pulley Chain at the entrance of slaughtering place which is used for hanging the carcass.

    3- An automated or manual rail system equipped with a pulley chain which enables the work flow sequence.

    4- Movable or fixed loading platform and livestock discharge area (dock) specially designed for cattle, sheep and goats, which helps workers skin and prepare the carcass with ease and efficiency.

    5- Weighing area

    6- Carcass washing area (With high water pressure and preferably automated)

    7- A reservoir that always contains hot water for washing, disinfecting or sterilizing contaminated tools (knives and hangers, etc.). Antiseptic liquid container and sink equipped with a faucet that works by the pressure of leg or knee or has an optical sensor.

    8- (Supply) Clean and high pressure water must be available permanently.

    9- All disinfectants should be suitable for use in halal food sector.

     

    Stunning before slaughter

    If the animal is alive at the time of slaughter (movement of the eye or body), there is no problem in using stunning tools.

     

    Animal health evaluation before slaughter

    Slaughtered animals must be controlled by a qualified veterinarian in accordance with the standard inspection methodology. Also animals that have taken one third of their pregnancy must not be slaughtered.

     

    Cleaning and washing the animals

    Animals sent for slaughter must be cleaned of stool, urine and dirt. Dirty animals should be cleaned if possible in the fence or in the area intended for this purpose. Slaughtering animal with wet bodies must be avoided at all costs.

     

    Prevent mixing of different animals

    In order to avoid mixing different animal groups during transportation to the fence, special care should be taken during cleaning and transfer to the slaughter area.

     

    Guiding animals to the slaughter area

    Animals which are intended to be slaughtered must be guided by qualified personnel through a corridor to the slaughter area. It is necessary to ensure that the animals that are waiting in line are prohibited from seeing those slaughtered using a curtain or a separating system at the end of the corridor which leads the animals for slaughter.

     

    The slaughtering

    1- The animal must be slaughtered directed towards Qibla (towards Mecca) after it has been raised and is on its left side. It should be noted that harassment of the animal should be reduced while it is on the ground or hanging and should not wait in this situation too long.

    2- At the time of the slaughter of animals, the slaughterer must pronounce the "Bismillah" which means Allah, and he should not use any other name other than Allah, otherwise the slaughter is not considered halal.

    3- The slaughter for each animal must be done only once. The "Cutting process" is allowed until the knife is removed from the animal during the slaughter operation.

    4- Halal slaughter must begin with a cut on the neck under the larynx (apple of the throat) and for animals with a long neck it must begin with a cut after the larynx.

    5- The slaughter must be performed by cutting the trachea (esophagus), two carotid arteries, and both the veins (vedajain) completely in order to accelerate the bleeding and result in quick death of the animals. The operation of the bleeding must be immediate and complete. The bleeding time must be sufficient to ensure complete bleeding and complete death of the animal.

     

    Health inspection carcasses and viscera

    Inspection after slaughter must be carried out by a qualified veterinarian. Judgments about carcasses or parts thereof should be based on CAC / RCP 58 requirements for health and safety of meat.

     

    Washing and marking of carcasses

    Rinsing, drying, cooling and freezing must be done with appropriate tools. The marking should be made with a food grade ink containing halal materials. The temperature of the refrigerating room should be at maximum 4 ° C.