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HALAL STANDARD FOR SLAUGHTERING

LPPOM MUI
Halal Information: Jakarta Office : Gedung MUI,SOSIALISASI DANNo. 51 Meteng, MUI BIDANG Jl. Proklamasi PROMOSI LPPOM Jakarta Pusat, Telp. 021 918890 Fax. 021 - 918890/3918915 Bogor Office : Kampus IPB Baranangsiang, Jl. Raya Pajajaran - Bogor 16144, Telp. 0251 358748 Fax. 0251 3- 58747 Website : http//www.halalmui.org

INTRODUCTION
MEAT AND PROCESSED MEAT WHICH DISTRIBUTED IN INDONESIA MUST HAVE HALAL CERTIFICATE AND VETERINARY CERTIFICATE --> Animal husbandry

and animal health act no 18/2009


SLAUGHTERHOUSE PLAYS A SIGINIFICANT ROLE TO PROVIDE HALAL AND SAFE MEAT PRODUCTS IT IS NECESSARY TO ISSUE GUIDELINES FOR HALAL GOOD SLAUGTERING PRACTICES LPPOM MUI AS THE AUTORIZED HALAL CERTIFYING BODY IN INDONESIA HAS ESTABLISHED AND IMPROVED GUIDELINES OF HALAL GOOD SLAUGTERING

PRESENTATION OUTLINES

OBJECTIVE OF THE GUIDELINES PREREQUISITE PROGRAM REQUIREMENTS COMPLIANCE WITH LPPOM MUI REQUIREMENTS ISSUANCE OF HALAL CERTIFICATE

OBJECTIVE OF THE GUIDELINES To guide halal slaughterhouses in Indonesia and other countries which export their products to Indonesia. To guide halal certifying bodies to certify slaughterhouses. As a reference for government institutions or agency

PREREQUISITE PROGRAM
SLAUGHTERHOUSE IS OBLIGED TO IMPLEMENT HALAL ASSURANCE SYSTEM (HAS) AS A PREREQUISITE PROGRAM TO OBTAIN HALAL CERTIFICATE LPPOM MUI HAS RELEASED GUIDELINES OF HAS IMPLEMENTATION FOR SLAUGHTERHOUSE

REQUIREMENTS
1. PERMITTED ANIMAL

According to this guidelines, halal species animal which are permitted to be slaughtered, processed and stored on Halal Approved Establishment Ruminants : cattle, buffalo, bull, goat, and sheep Poultry : chicken, duck, turkey

REQUIREMENTS
2. SLAUGHTERHOUSE LOCATION AND FACILITIES
Slaughterhouse location and facilities must fulfill requirements as follows: Slaughterhouse is fully dedicated for halal slaughter. Must be listed as a halal approved establishment by LPPOM MUI It is separated from pig slaughterhouse minimum 5 kms away hence there is no cross contamination from pig slaughterhouse Slaughterhouse must be designed in such a way so that halal products (carcasses/meat/edible offal/skin) are not cross contaminated by non halal conformance products (carcasses/meat/edible offal/skin) or other haram and filth substances (blood, feces, etc) Halal facilities, machines, and utensils can not be used interchangeably with pig facilities, machines, and utensils.

REQUIREMENTS
3. PRESLAUGHTER 3.1 General Requirements In order to produce good quality meat and make blood drained completely from slaughtered animal, there are some points to be concerned: Before slaughtered, animal need to take a suffecient rest and be treated according to animal welfare principle. Must conduct ante mortem inspections to check health aspect of animal Record of animal which is dead before slaughtered must be kept and maintained as well as identified as non halal conformance

REQUIREMENTS
3. PRESLAUGHTER (continued) 3.2 Without stun
Animal has to be restrained in such a way so that it can minimize stressed and suffered from pain. If use restraining box including mechanical restrainer, has to ensure well operated and done effectively. Slaughtering has to be done as soon as possible when animal has been restrained and relaxed

REQUIREMENTS
3. PRESLAUGHTER (continued) 3.3 With stun
Stunning is allowed as long as it comply with the requirement as follows: a) Stunning only render unconscious and not cause animal dead before being slaughtered
b) Stunning does not make permanent physical injury any part of animal body especially central nervous system. c) Stunning not cause animal suffered from pain d) Stunning is purposed only to ease slaughter process e) Stunner is dedicated only for halal animal and can not be used interchangeably with pig stun f) Stun operator has to ensure the stunner is well operated before starting to slaughter animal.

REQUIREMENTS
3. PRESLAUGHTER (continued) 3.3 With stun (continued)
g) Halal supervisor has to make sure that stunning does not kill animal before slaughtered by checking of visual sign of life (hayah mustaqirrah ) such as pupillary reflex and corneal reflex h) Before applied, every change of stun method and parameter, has to be validated in order to ensure the requirement of point (a), (b), (c), (d) to be complied i) Validation can be done in a way to let animal stunned but not slaughtered in certain period of time. If the animal can be conscious/reversible without slaughter, the stunning considered is acceptable. Otherwise, the person in charge has to take corrective action so that stunning method and parameter can conform to requirements

REQUIREMENTS
3. PRESLAUGHTER (continued) 3.3 With stun (continued)
j) Halal supervisor has to verify the stunner in the certain of time period to make sure stunning method and parameter comply with the requirement as mentioned in the point (h) (at least twice a year). k) Management of halal slaughterhouse has to keep the stunner well operated referring to proper maintenance instruction as well as maintenance plan l) In case of using Esophagus plug, it can be applicable as long as not damage the esophagus of animal. m) Record of animal stun which is not comply with the requirement has to be kept and maintained.

REQUIREMENTS
3. PRESLAUGHTER (continued) STUN METHODES AND PARAMATER ACCEPTED
For bovine : electrical (head only) stun, and mechanical (non penetrative (mushroom head) stun, pneumatic percussive stun) For ovine and calf : electrical (head only) stun For poultry : electrical water bath

REQUIREMENTS
3. PRESLAUGHTER (continued)
ACCEPTED ELECTRICAL (HEAD ONLY) STUN PARAMATER
No 1 2 3 4 5 6 7 8 Animal species Time lenght (sec.) Curent (Amp) Voltage (volt)

Lamb Sheep Goat Cows bobby calf Steer Buffalo Bulls

0.8 1.0 2.0 3.0 1.0 2.0 3.0 3.0

3.0 3.0 3.0 4.0 4.0 3.0 4.0 4.0

0.5 0.7 0.7 2.0 0.5 1.5 2.0 2.5

0.9 1.5 1.0 3.0 1.5 2.5 3.0 3.5

400 400 400 550 400 550 550 550

REQUIREMENTS
4. SLAUGHTER
Slaughterman has to recite Bismillaahi Allaahu Akbar or Bismillaahir Rahmaanir Rahiim before slaughtering each animal. While slaughtering, animal position is set in a comfortable way either laying on table or hanging by rail, as long as the slaughtering can be done as soon as possible. Has to sever blood vessels (wadajain/vena jugularis and arteri carotids), mari/esophagus, and hulqum/trachea. Slaughtering process must be carried out as soon as possible in one blow. If the slaughter not yet completely done in one blow, the sawing action is acceptable as long as knife/blade not lifted.

REQUIREMENTS
4. SLAUGHTER (continued)
Slaughtering process must be carried out at the front of animal neck and do not sever the head or spinal cord. If stunning applied, the slaughter should be done before it will be conscious. Time from stun to slaughter is maximum 40 seconds. Halal supervisor has to make sure the animal dead or deem to be dead as a result of halal slaughter Animal brisket is recommended to face Mecca.

REQUIREMENTS
4. SLAUGHTER (continued)

Slaughterman
The slaughterman must fulfill the requirements as follows : A muslim who is practising as a good muslim. Minimum 18 years old. Healthy which is proven with medical record Understand slaughter practise according to halal requirements. pass the training conducted by Halal Certifying Body or other competent authority Has licence to halal slaughter from Halal Certifying Body or other authorized body in halal certification.

REQUIREMENTS
4. SLAUGHTER (continued) Slaughterman (cont.)
Number of slaughtermen must be appropriate in accordance with number of animals slaughtered per day. At least two Halal Slaughterman must be working on each chain doing only Halal slaughtering job rotating and giving relief each other for sharpening the knife, praying and etc o For small stock (sheep, lamb goat, deer and calve) slaughtering Abattoir; if the abattoir slaughtering more than 4000 small stock on one chain then there must be three slaughtermen on each chain. o For big stock (cattle) slaughtering Abattoir ; If the abattoir slaughtering more than 150 head on one chain then there must be three Muslim Halal slaughtermen on each chain. One of them will be Halal head checker.

REQUIREMENTS
5. POST SLAUGHTER
Halal supervisor has to ensure the animal is already died before done the further process. Visual sign of death Definition of death in the guidelines when brain activity is stopped because of slaughter Sign of death are absence of pupillary reflex, of corneal blink reflex, of pinch reflex, and of hit reflex. Minimum time from slaughter to next further process is 45 seconds for bovine (cattle, 40 seconds for ovine (goat/sheep/calves), 3 minutes for poultry Carcass and offal handling must be separated.

REQUIREMENTS
5. POST SLAUGHTER (continued)
Carcass and offal from animal that fail (miss-slaughtering) to fulfill the halal requirement is identified and treated as non halal one. For mechanical slaughter of poultry, miss-cutting is still acceptable as long as halal supervisor to do corrective action. Miss-cutting is one condition happen when poultry slaughter by using mechanical machine/rotary blade which does not cut trachea, echopagus, blood vessels of the poultry completely

REQUIREMENTS
5. POST SLAUGHTER (continued)
Post mortem inspection has to be conducted by competent authority. Management has to keep and maintain record of non halal conformance products (carcasses/meat/offal/skin). If the slaughterhouse uses mechanical stun (pneumatic percussive stun, non penetrative (mushroom head) stun,halal head checker has to check whether any broken skull because of the stun. Record of broken skull has to be kept and maintained --> identified as non halal conformance products (carcasses/meats/offals/skin) Electrical stimulation can be used to make bleeding faster and animal shackled as long as not to kill animal

REQUIREMENTS
6. POST SLAUGHTER HANDLING AND STORING
Non halal conformance products (carcasses/meats/offal/skin) has to be handled and stored separately with halal products in designated chiller/cold storage with the clearly labeled so that it will be easy traceable. To prevent cross contamination with the non halal conformance products and filth substances, halal products (carcasses/meat/offal/skin) has to be stored in a proper way Porcine products can not be stored in halal dedicated storage . To make clear identification between halal and non halal products, PIC in the storage has to identify non halal conformance products with different color rack/shelf Record of non halal conformance carcass/meat/offal has to be kept and maintained as well as identified as non halal one. Slaughterhouse can use halal mark such as halal logo and/or barcode, to identify the halal products so that it can be easy traceable.

REQUIREMENTS
6. POST SLAUGHTER HANDLING AND STORING (cont.)
Halal identity has to be put on the packaging of the products before halal product transferred to storage. The packaging has to be clearly labeled so that it can specify halal and non halal products. Every transfer of halal product should be tagged with halal label. Especially for imported chicken due to halal assurance system, only whole chicken is acceptable. Halal supervisor is responsible to ensure all the activities fulfill the halal requirements Information on the label at least contains : Halal logo (both in Arabic and Latin alphabet) Slaughter date Name of company/slaughterhouse with address and country of origin Establishment number Net weight

REQUIREMENTS
7. DEBONING Halal supervisor has to control deboning process so that it can not mix between halal and non halal one. If deboning process carried out in the specific cutting meat plant outside of halal slaughterhouse, it has to ensure the carcass come from only from the halal approved establishment non halal conformance carcasses (miss-slaughtering animal) if any, must be deboned after the deboning of halal carcasses

REQUIREMENTS
8. MECHANICAL SLAUGHTER FOR POULTRY
Mechanical slaughter for poultry is allowed as long as follow the following requirement: a) Slaughterman recite Bismillaahi Allaahu Akbar or Bismillaahir Rahmaanir Rahiim while pressing the button of machine. If the machine turn off, before restarted, slaughterman recite Bismillaahi Allaahu Akbar or Bismillaahir Rahmaanir Rahiim again. b) Slaughterman touches body for individual of poultry while reciting Bismillaahi Allaahu Akbar or Bismillaahir Rahmaanir Rahiim before poultry being slaughtered. c) Must sever wadajain/vena jugularis dan arteri carotids, mari/esophagus, and hulqum/trachea.

REQUIREMENTS
8. MECHANICAL SLAUGHTER FOR POULTRY (cont.)
d) Slaughtering process must be done immediately and properly in one blow.
Note : If miss-cutting happen (slaughter process does not completely sever trachea, esophagus, and blood vessels), then halal supervisor/slaughterman can complete the slaughter process. Note : If miss-slaughter happen (slaughter process does not fulfill the halal requirements e.g. cut head (spinal cord), cut from back side of neck, cut body), then products will be treated as non halal conformance products. e) Slaughterhouse uses mechanical slaughter can be listed as a Halal Approved Establishment as long as miss-cutting and miss-slaughtering are not more than 1 % f) Before applied, any changes on mechanical slaughter methods, it must be revalidated so that it can ensure the method still fulfill the requirements (c), (d), (e). Note: Mechanical slaughter method is considered valid if miss-cutting and miss-slaughtering found not more than 1 % of total poultry.

REQUIREMENTS
8. MECHANICAL SLAUGHTER FOR POULTRY (cont.)
g) Stun operator must ensure mechanical slaughter machine operation is well operated before slaughter process started. h) Halal supervisor must verify routinely in order to ensure mechanical slaughter process comply with the requirement (f) i) Management must establish maintenance plan on mechanical slaughter machine which refer to guideline of the machine manufacturer. Maintenance must be carried out according to schedule established in maintenance plan. j) Management must carry out validation on mechanical slaughter machine in order to ensure effectiveness of operation. Validation can be carried out by competent authority minimum twice a year. Record of the validation must be kept and maintained k) Neck of poultry while slaughtering is recommended to face Mecca l) Record of poultry which is miss-slaughtered must be kept and maintained and identified as non halal conformance products.

REQUIREMENTS
9. TRANSPORTING
The establishment shall identify and segregate the non-halal conformance product in proper packaging/container from halal product during the transportation. Transporter is dedicated only for the halal products and can not be used interchangeably with the porcine products or non halal products Transporter is avoided to be cross contaminated with haram and filth substances Slaughterhouse comply with the requirement has to be proven through halal audit by LPPOM MUI. If the slaughterhouse meet the requirement, LPPOM MUI will be listing it as a halal approved establishment This approval is a prerequisite for the products of the slaughterhouse marketed in Indonesia.

COMPLIANCE WITH THE LPPOM MUI REQUIREMENTS

Note: Compliance audit to slaughterhouse which is halal certified by other bodies approved by MUI also become a prerequisite in listing it as a halal approved establishment
Even though, one slaughterhouse has been listing as a halal approved establishment by LPPOM MUI, the halal certificate issued by Approved Halal Certifying Body. Halal certificate shall be issued for HALAL CERTIFIED SLAUGHTERHOUSE NOT for EXPORTER Original copy of halal certificate is a valid document for approval by Indonesia Quarantine

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