To ensure that poultry slaughter complies with Islamic law, MUIS has developed a 4-step Halal slaughter control system for its Halal-certified poultry slaughterhouses.

Step 1: Classify and inspect the poultry

The designated Muslim staff must inspect the poultry before slaughter to ensure they are all alive, healthy, and free of any disease or defect. Dead poultry must be isolated and then disposed of. Avoid using excessive force when hanging the poultry onto the shackle line.

Step 2: Slaughter of the poultry

Before slaughter, the manager or supervisor and the slaughterer must first test the electric stunner to ensure the poultry will not be killed by the electric shock. An electric-shock experiment is done with 3 to 4 poultry, adjusting the voltage according to their size to check whether the shock intensity is appropriate. At the same time, the water level in the blood-draining pool should be lowered to the minimum to ensure the poultry's heads are not completely submerged in the water.

When carrying out this step, the Muslim slaughterer must strictly follow Halal slaughter requirements, using a sharp blade (such as a knife) to cut the poultry's trachea, esophagus and jugular veins, leaving a cut of a certain depth. To prevent the slaughterer from being distracted or overly fatigued, the shackle line carrying the poultry should not move too fast. In addition, slaughterers should change shifts every half hour.

Step 3: Halal monitoring system

Before the poultry are sent to the defeathering workshop, the Halal slaughter control system requires Muslim staff to check and ensure that the poultry's trachea, esophagus and jugular veins have indeed been completely cut and that they are completely dead before entering the scalding water.

Step 4: Labeling the poultry

The final step of the Halal slaughter control system is to label the slaughtered poultry. Halal labels can only be affixed by Muslim staff. The labeling staff must ensure that only poultry slaughtered according to Halal regulations can be affixed with the Halal label.

FAQ

What control steps does MUIS prescribe for Halal poultry slaughter?
MUIS has developed a 4-step Halal slaughter control system: (1) classify and inspect the poultry before slaughter to ensure they are all alive, healthy, and free of disease or defect; (2) Muslim staff cut the trachea, esophagus and jugular veins with a sharp blade according to Halal requirements; (3) Halal monitoring to ensure the poultry are completely dead before entering the defeathering workshop/scalding water; (4) labeling, where the Halal label can only be affixed by Muslim staff after verifying compliance.
What are the requirements for electric stunning and blood-draining in Halal poultry slaughter?
Before slaughter, the manager or supervisor must first test the electric stunner to ensure the poultry will not be killed by the shock (an electric-shock test is done with 3 to 4 poultry, adjusting the voltage according to size); at the same time, the water level in the blood-draining pool should be lowered to the minimum to ensure the poultry's heads are not completely submerged in the water. To avoid fatigue, slaughterers should change shifts every half hour.