Halal Food Authority :: Meat and Poultry :: Animal Welfare and Slaughter

The provisions of current UK and EU legislation according to health, welfare and slaughter of animals and poultry, as appropriate, must be complied with. A traceability certificate must be provided for beef slaughter.

Every practical effort must be made to ensure that the animal is unstressed before being taken for slaughter.
Each animal must be taken and slaughtered individually. Slaughtering, wherever possible must not be done in sight of other animals awaiting slaughter.
At all stages, handling and restraining must be done with minimum amount of force. The aim must be to avoid causing unnecessary harm, pain and stress to the animal.
The slaughterhouse and abattoir operators must ensure that the animal cannot come into contact with any non-halal animal before, during or after slaughter.
Slaughterhouses/abattoirs halal endorsed by HFA now are procuring total products under zibah rules even if part or some percentage of its yield is destined for non-halal market. This is to avoid any breach of segregation or contamination rules from halal to non-halal or vice versa.

Slaughtering should be carried out in compliance of Welfare of Animal Slaughtering & Killing Rule 1999-400 (as it is in vague)

Meat & Poultry

Species acceptable/permissible for Muslim consumption:

Ovine – goat, lamb, sheep, dumba
Bovine – cow, buffalo
Poultry – domestic fowl, chicken, turkey, pigeons, hens, geese and ducks
Others – deer, rabbit, camel, horse

Animals that are forbidden:

Pigs (even synthetic or chemically made bacon or pork flavouring is not allowed), swine, lions, wolves, cat, dogs, jackal, hyenas, tigers, foxes and snakes
Eagles, vultures, falcons, crows and pelicans and all scavenges that prey on flesh of dead animals