The provisions of current UK and EU legislation according to health, welfare and slaughter of animals and poultry, as appropriate, must be complied with. A traceability certificate must be provided for beef slaughter.

  • Every practical effort must be made to ensure that the animal is unstressed before being taken for slaughter.
  • Each animal must be taken and slaughtered individually. Slaughtering, wherever possible must not be done in sight of other animals awaiting slaughter.
  • At all stages, handling and restraining must be done with minimum amount of force. The aim must be to avoid causing unnecessary harm, pain and stress to the animal.
  • The slaughterhouse and abattoir operators must ensure that the animal cannot come into contact with any non-halal animal before, during or after slaughter.
  • Slaughterhouses/abattoirs halal endorsed by HFA now are procuring total products under Zibah rules even if part or some percentage of its yield is destined for non-halal market. This is to avoid any breach of segregation or contamination rules from halal to non-halal or vice versa.
  • The animal must be healthy, sick animal is not allowed at any level also do care about animal ages, which utilized for specific purpose children are not allowed.

Slaughtering should be carried out in compliance of Welfare of Animal Slaughtering & Killing Rule 1999-400 (as it is in vague)

Photographic Standards – Halal Kill

The Halal food Authority rules for Halal are based on Islamic Shari’ah. Zibah require animals to be alive and healthy at the time of slaughter, the jugular veins, carotid arteries and windpipe have to be severed by a razor sharp knife by a single swipe, but the head must remain intact

If any birds are not being cut across both the arteries and veins I will make adjustments to achieve acceptable Halal kill and bleed out.

I have read (or have had read to me), understood and agree to abide by this Standard Working Practice.

Meat Trade Council accredited Master Butcher

What is a “Master Butcher”? 

This is an ancient term that applied to a person who ran a butchery business, selected animals for slaughter, converted them to meat and meat products for sale to the public and trained his staff to do all the necessary jobs in between.

There has never been an official way of recognising the skills to achieve this title and that has meant that over the years the term has been devalued. The Meat Training Council (MTC) believes the time is now right to recognise the skills that do exist in the meat industry, by creating a framework to accredit those people who really are “Master Butchers” under the umbrella of the MTC. The process will be assessed by a small team of Master Butchers led by chief moderator Fred Mallion.

“We have established 14 areas that people have to satisfy us in,” says MTC Chairman Bill Jermey “but we recognise that detailed practical skills in all these areas is not necessary these days, and in two areas we will allow for a less in depth knowledge. However food safety is much more relevant these days, so will have a high profile in this award.”

The MTC believes that it is time to recognise those people who truly are Master Butchers, so that they can stand out from the crowd. Further details and a candidate guide can be obtained from Mary Fisher, Master Butcher Co-ordinator, Meat Training Council.