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The slaughter according to Islamic rites

Halal slaughter is called Al Zakat according to Islamic rite.

 

Definition: Zakat word refers to the aroma and purification. In the case of slaughter according to Islamic rites, it means that the animal is purified and is good for consumption by Muslims. This applies to healthy animals fit for human consumption, and especially part of animals for food allowed in Islam.

 

The rules of Halal slaughter:

The Al Zabeh method applies for the slaughter of all animals

The Al Naher method applies for the slaughter of large animals (camel).

 

1. The animal: The animal must be part of the category of animals allowed to be consumed in Islam and must be alive at the time of slaughter.

2. The priest: The priest must be a man or a woman, conscious Muslim of any pattern if needed, belonging to People From Book (Jews and Christians). If the priest loses his mind by drunkenness or madness or is atheist, the slaughter will not be considered Halal.

3. The tool: The slaughter should be sharp tool, with which one can bleed and cut the throat as knife, stone, wood, saber, glass or bamboo, everything has a sharp edge, like the knife or bone except the teeth and nails.

4. The cut: The cut should be done with a quick movement and frank in front of the animal (Al Zabeh) to incise the 4 elements of life, ie, two jugular veins, trachea (breathing) and esophagus (feeding).

5. Prayers: The priest should recite Bismillah prayer at the time of slaughter.

 Sura 6 - Al-An'am (The Cattle).

Verse 121: "And do not eat that on which Allah's Name has not been mentioned, it would surely be a perversity."

6. Orientation: The orientation towards Mecca at the time of slaughter is preferable. If the direction of Mecca is known, but that the killing is still knowingly in an opposite direction, the slaughter will not be considered Halal. If the direction to Mecca is not respected by forgetfulness, by mistake or ignorance, will be Halal slaughter. The orientation of the priest to Mecca at the time of performing the gesture is also preferred, but not required.

7. The slaughter by People From Book:

 Surah 5 - Al-Ma'idah (The Table).

Verse 5: "You are permitted today, good food. You are permitted food Gens Du Livre and your food is lawful for them. "

 

Conclusion: The tool should be sharp and slaughter should not hurt the animal. Halal slaughter is practiced in order to preserve human health on the one hand and to comply with the precepts of Halal slaughter other. In Islam, every living thing has a soul and it should not be abused or suffering of the animal at the time of slaughter. It must be treated in good conditions before slaughter by giving him food and drink. Do not slaughter an animal to another animal or pluck or skinning the animal before to ensure that it is actually dead. It is important to note that the production and the presence of pig products on a production site hinders the appearance of other Halal products on this site are therefore considered Haram.

 

These slaughter rules do not apply to seafood.

We invite you to consult the works referenced for more information:

1. Fequeh Al Senna (Al Said Sabek). Published by Dar Al Touras in Cairo - Egypt.

Volume 3, Chapter "Halal slaughter" on page 263.

2. Al Tahrir Ouassila by Koumaïni. Published in Qom - Iran.

Volume 2, Chapter "Halal slaughter."

3. Al Fequeh according to the 4 schools Abed Al Rahman Al Gezeri. Published by Dar Al Kotob Al Elmia in Beirut - Lebanon.

Volume 1, Chapter "Halal slaughter page 716" pages 715-722.

 

The HIMS ritual slaughter in tune with religious texts

When ritual slaughter is performed by our priests, one of our agents / controllers attends bleeding on all cattle and chicken and agniaux and thus follows the smooth operations. Prerequisite to certify that the meat is halal.

Two key benchmarks to secure the halal

A number of requirements to be met, given the HIMS training guide have been established to allow agents / controllers to establish a comprehensive monitoring throughout the slaughter line.

The first of these requirements is to raise the identification of the first cattle with the loop number and this precaution will be repeated with the last cattle so to define a lot of cattle to bleed and certified.

A pre-marking of carcasses

After stripping step (removing the skin of cattle), a first stamping HIMS will be applied on the carcass.

The marking of offal in parallel

Marking offal on a parallel channel to that of cattle, is achieved as their extraction to keep any certainty about their origin.

The final marking HIMS, always after the veterinarians.

The final stamping of carcasses shall be trailing after the veterinary services in the weigh station. The marking of carcasses HIMS meets a predefined cut scheme to facilitate control butchers.

The HIMS marking equipment still in possession of the controller

Before leaving the slaughter, the controller takes care of cleaning its authentication hardware, carries it and verifies that it has not forgotten.

Prior to the ritual slaughter

All poultry for slaughter are hung by their feet, upside down, on a moving chain and taken to the point of bleeding.

The interval between these two points is more or less distant as slaughterhouses configurations.

Sometimes some of these birds die before being bled.

HIMS an agent position just before bleeding point to ensure that all birds are alive and taken away in this chain dead poultry.

The HIMS ritual slaughter in tune with religious texts

Are deemed lawful meat consumption, those from ritual slaughtering without stunning (electronarcosis), a Muslim, practicing and sane as follows:

• Invocation of God's name by the attendant sacrifice on each bird, according to the following formula: "Bismillah, Allahu Akbar" - the name of God, God is the Greatest.

• Section in the larynx, with an extremely sharp blade of the carotid arteries, jugular veins, trachea and esophagus without starting the spine.

The electronarcosis is a practice contrary to religious precepts that inflicts excruciating pain and can even cause death. This practice theoretically consists of immersing the head of the bird in a tray of water charged with electricity.

An initial check: bleeding quality

Given the demanding workloads slaughter lines, ritual slaughter requires qualities of precision and speed. Also, sometimes certain poultry does not fully meet the criteria required for halal.

 

The first check is to simply check after each plucking poultry is bleeding.

Parallel to this check, each bird was immediately certified halal HIMS (individual marking) before being stored in a cold room in order to continue the control room cuts.

Hygiene, purity and quality, in line with the halal.

All poultry intended for cutting are treated in previously cleaned and free of any animal material spaces. Hygiene, cleanliness and quality also integrate our specifications.

The monitoring of the cutting process, teamwork

The poultry cutting activity may require the presence of several controllers. These agents are placed at strategic locations to monitor the various stages of the process and avoid crossing with non-halal meat.

The cutting room in process control imperatively requires:

• Verification of marked birds HIMS before cutting.

• The marking of the different cuts, useful during our visits to licensed butchers HIMS.

• The HIMS sealing of different packages according to their destination (GMS, butcher, catering).

All authentication methods used by HIMS are updated every week and used according to a schedule of operation defined by the director office.