Which land animals cannot be used as halal food?

In principle all land animals are lawful to eat, except: animals not slaughtered according to halal rules; swine; dogs; animals with fangs or tusks that can hunt prey (tigers, bears, elephants, cats, monkeys); birds with talons or birds of prey; animals forbidden to be killed (rats, scorpions, snakes, crows, centipedes, etc.); animals forbidden to be hunted (ants, bees, woodpeckers); creatures the public considers filthy (lice, flies); and amphibians (frogs, salamanders). Water animals are all halal except those that are poisonous, intoxicating or harmful to health.

What are the storage and hygiene requirements for halal food?

All stored, displayed, sold or supplied halal products must be classified, labeled halal at each stage of every process, and segregated to avoid mixing or cross-contamination with impure or non-halal items. Halal principles place great importance on hygiene — covering personal hygiene, clothing, equipment and the workplace — to ensure food is hygienic and not harmful to health; all preparation, processing, packaging, transport and storage of food must meet the hygiene requirements of the relevant authorities.

Guidelines for Preparing and Handling Halal Food

This guide covers the sources of halal food and the requirements for its storage, display, service, processing and hygiene. Sources include animals (land and water), plants, and beverages: all land animals are lawful to eat except certain categories (animals not slaughtered per halal rules, swine, dogs, fanged predators, birds of prey, animals forbidden to kill or that are considered unclean, and amphibians), while water animals are generally halal unless poisonous, intoxicating or harmful. All stored, displayed, sold or served halal products must be labeled and segregated to avoid mixing or cross-contamination with impure or non-halal items, and all preparation, processing, packaging, transport and storage must meet the relevant authorities' hygiene requirements.

1. Sources of Halal Food 1.1 Animals Animals fall into two categories: 1) land animals; 2) water animals. 1.1.1 Land animals All land animals are lawful to eat, except in the following cases: animals not slaughtered according to halal rules; swine; dogs; animals with long fangs (canines or tusks) that can hunt prey, such as tigers, bears, elephants, cats and monkeys; birds with talons or carnivorous (birds of prey); animals forbidden to be killed, including rats, scorpions, snakes, crows, centipedes, etc.; animals forbidden to be hunted, including ants, bees and woodpeckers; creatures the public considers filthy, such as lice and flies; animals that live both on land and in water (amphibians), such as frogs and salamanders. 1.1.2 Water animals Water animals are those that live in water and cannot survive outside it, such as fish. All water animals are halal, except those that are poisonous, intoxicating or harmful to health. 1.2 Plants All types of plant products are halal, except those that are poisonous, intoxicating or harmful to health. 1.3 Beverages All types of water and drinks are halal, except those that are poisonous, intoxicating or harmful to health, or mixed with najis — such as alcoholic drinks and flavored spirits. 2. Product Storage, Display and Service All halal products that are stored, displayed, sold or supplied must be classified and labeled 'halal' or lawful at every stage of each process, to avoid mixing or cross-contamination with impure or non-halal items. 3. Product Processing and Handling Processed food is 'halal food' if it meets the following conditions: the product or its ingredients do not contain any animal or animal product deemed non-halal by halal rules, or from animals not slaughtered according to Islamic law; the product does not contain anything deemed unclean by halal rules; it is prepared, processed or manufactured using equipment and facilities free of contamination; during preparation, processing, storage or transport, it is completely separated from any other food not meeting conditions (a), (b) or (c), or anything deemed unclean by Islamic law. 4. Hygiene and Sanitation Halal principles place great importance on hygiene, covering all aspects of personal hygiene, clothing, equipment and the workplace where food is processed or manufactured. The aim is to ensure the food produced is hygienic and not harmful to health. Hygiene can be defined as the absence of unclean things, contamination and harmful bacteria. All preparation, processing, packaging, transport and storage of food must meet the hygiene requirements of the relevant authorities.

FAQ

Which land animals cannot be used as halal food?: In principle all land animals are lawful to eat, except: animals not slaughtered according to halal rules; swine; dogs; animals with fangs or tusks that can hunt prey (tigers, bears, elephants, cats, monkeys); birds with talons or birds of prey; animals forbidden to be killed (rats, scorpions, snakes, crows, centipedes, etc.); animals forbidden to be hunted (ants, bees, woodpeckers); creatures the public considers filthy (lice, flies); and amphibians (frogs, salamanders). Water animals are all halal except those that are poisonous, intoxicating or harmful to health.
What are the storage and hygiene requirements for halal food?: All stored, displayed, sold or supplied halal products must be classified, labeled halal at each stage of every process, and segregated to avoid mixing or cross-contamination with impure or non-halal items. Halal principles place great importance on hygiene — covering personal hygiene, clothing, equipment and the workplace — to ensure food is hygienic and not harmful to health; all preparation, processing, packaging, transport and storage of food must meet the hygiene requirements of the relevant authorities.

FAQ

Related