Norms for Halal Certification of Chicken Processing Plant

  • Chicken birds should be live & healthy.
  • Stunning (if) 20volts to 30Volts for 15sec (Voltage & Time are in inverse proportionate). The stunned bird should be able to be back in Normal condition within 3(three) minutes, if left un-slaughtered.
  • Slaughterer recites, DUA ‘BISMILLAH ALLAH–O-AKBAR’ before slaughtering the bird with his own hands, making sure that the bird was alive at the instant of being slaughtered.
  • Slaughterer needs minimum 2.5 seconds to recite the DUA. Incase of higher speed of the chain if one person does not get the sufficient time to recite the dua, more than one person can be put on the job of slitting to perform the satisfactory job, depending upon the speed of the chain.
  • The bleeding period (time between slaughter and going in the water bath) should not be less than 120sec (2minutes). The bird should be ‘STILL’ (cool & calm) before going into the water bath.
  • Scalding Temperature–water bath temperature–maximum up to 64°C. Scalding time (the bird in the hot water) - maximum upto100 seconds. Scalding Temperature and Scalding Time are inversely proportionate.
  • Hygiene in processing area needs to be taken care. Final chicken should be free from pathogenic microbes like Salmonella, E.Coli and staphylococci etc.
Phone

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بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
info@halalcertification.in