Standards and Regulations

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

Designated Muslim staff must inspect poultry before slaughter to ensure they are alive, healthy, and free of disease or defects. Dead birds must be separated and disposed of. Avoid using excessive force when hanging birds from their shackles.

Before slaughter, the manager or supervisor and the slaughterer should test the stun gun to ensure that the birds will not be electrocuted. A test shock should be conducted on three to four birds, with the voltage adjusted according to their size to verify the appropriate shock intensity. The water level in the bleeding pool should be lowered to a minimum to ensure that the birds' heads are not completely submerged.

During this step, Muslim slaughterers must strictly adhere to halal slaughtering regulations, using a sharp blade (such as a knife) to cut the bird's trachea, esophagus, and jugular vein, leaving a deep incision. To prevent the slaughterer from losing concentration or becoming overly fatigued, the shackles holding the bird should be moved slowly. Furthermore, slaughterers should be rotated every half hour.

Before the birds are sent to the feathering workshop, the Halal slaughter control system requires Muslim employees to check and ensure that the bird's trachea, esophagus and jugular vein have been completely cut and the bird is completely dead before entering the boiling water.

The final step in the Halal slaughter control system is labeling the slaughtered poultry. Halal labels can only be applied by Muslim employees. Labeling employees must ensure that only poultry slaughtered in accordance with Halal law is labeled Halal.