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.