Slaughtering and Abattoir Facilities

Halal slaughtering can be considered as the prerequisite requirements for all ingredients and food that are sourced from halal animal. Halal slaughtering house or abattoir has specific and unique conditions as compared to the other halal requirements. Slaughtering and abattoir is considered as high risk industry and will be closely monitored by the regulator. Apart from Halal certifying body such as JAKIM, the local Department of Veterinary Services (DVS) will also be involved to ensure the facility and animals slaughtered meet the stringent Toyyiban requirements that cover safety, hygiene, diseases prevention and monitoring programme. .

Normative References:

  1. MS 1500:2009 - Halal Food - Production, Preparation, Handling and Storage - General Guidelines (Second Revision)
  2. Malaysian Protocol For The Halal Meat And Poultry Productions
  3. Fatwa Muzakarah Jawatankuasa Fatwa Majlis Kebangsaan Bagi Hal Ehwal Ugama Islam Malaysia (MKI)
  4. Malaysia Halal Certification Manual Procedure 2014 (3rd Revision)