Certification
REQUIREMENTS FOR SLAUGHTER
Only animals permitted for consumption in Islamic Law.
The slaughterman must be a practicing Muslim.
The slaughterman will slaughter by hand, and not by machine/mechanical means.
The slaughterman will recite the name of God on every individual animal, accompanied with proper intention.
The slaughterman will use a sharp knife to administer a horizontal incision to the throat of the animal severing the trachea, oesophagus, and the carotid arteries.
REQUIREMENTS FOR RESTAURANT
Non-Halal products (such as alcohol) and meats, including ritually impure foods such as pork and unslaughtered animal products, are not allowed on the premises.
INSPECTIONS PROTOCOL FOR
RESTAURANTS & MEAT STORES
Frequent inspections are conducted at random.
Inspector will thoroughly inspect entire premise including kitchen, freezers, and coolers for all meat products & condiments.
All audits are documented and reviewed by the Inspector.