The slaughtering rules (dhabh in Arabic) for Halal will strictly follow the guidelines below:
A trained Muslim man will slaughter the animal in a licensed slaughterhouse with the implementation of all the hygiene and animal welfare regulations.
The slaughterman will be a mature and pious Muslim of sound mind who fully understands the fundamentals and conditions relating to Halal slaughter and must be licensed by the Meat Hygiene Service.
All birds will be fed and grown on a natural vegetarian diet.
The birds will be alive, healthy, and free from disease or injury at the time of slaughter.
The birds will be handled gently and individually.
Low voltage electrical stunning will be used to minimise suffering by bringing the birds unconscious. All birds will be monitored and checked to ensure that they are not killed by stunning.
The slaughterman will say the following before slaughtering: in the name of Allah, Allah is greatest (Bismillah, Allah Akbar).
The cut to be done in the right anatomical position in the throat by cutting two carotids, the two jugulars, the windpipe, and the gullet, but without cutting the spinal cord.
All blood will be drained from the carcass.
A specific time will be allowed until the animal ceases any movement.
De-feathering, evisceration, de skinning and de-boning will then be commenced.
A Halal certificate will be raised at the end of each slaughtering day.
We are not currently certified by HMC however, all our products follow a strict halal policy.
Yes – all our brands follow a strict halal process and the meat used for pepperoni products is made from a mix of halal chicken and beef.
We are happy to provide customers a copy of our halal certification. Please email info@jahanfoods.co.uk to enquire.
“Halal” is an Arabic term that means permissible. In the context of food, it refers to items that are prepared, processed, and consumed in accordance with Islamic dietary laws. For a food item to be considered halal, it must adhere to specific guidelines set out in Islamic dietary laws. These guidelines include the proper slaughter of animals, avoiding prohibited ingredients (such as pork and alcohol), and following certain preparation and handling practices.
