What an auditor actually checks in a slaughterhouse: ritual, stunning, separation from the non-Halal chain and traceability. The most frequent finding does not concern the ritual, but the records.

The meat supply chain is the most regulated area of Halal certification, and the one in which verification cannot be purely documentary: the slaughter ritual has to be observed. For an Italian slaughterhouse or cutting plant looking at the Gulf or South-East Asian markets, the Halal certificate is not a marketing element, it is a condition of access.

The reference standard: OIC/SMIIC 1:2019

The technical framework for Halal slaughter is defined by the OIC/SMIIC 1:2019 standard, supplemented by the requirements of individual markets: GSO 2055-1:2015 and GSO 2055-2:2021 for the Gulf countries, UAE.S 2055 for the Emirates, MS 1500:2019 for Malaysia. The requirements are not identical across markets: the choice of destination countries must be made at the outset, because it affects the design of the process.

What the auditor checks on site

This is the most useful question a slaughterhouse can ask itself before an audit. In summary, the verification focuses on these areas:

The slaughterman and the ritual act

Slaughter must be performed by an adult, competent Muslim slaughterman, with the prescribed invocation pronounced over each animal. The auditor checks the slaughterman's qualifications and training, and observes the slaughter being carried out: this is not a check that can be closed on paper.

The cut and bleeding

The auditor checks the instrument (a sharp, non-serrated blade), the correctness and completeness of the cut, the bleeding time and the absence of any intervention on the animal before bleeding is complete. Line records are compared with what is observed.

Stunning

This is the most delicate point and the one on which markets diverge. Where stunning is permitted, it must be reversible: the animal must be able to regain consciousness, i.e. the stunning must not be the cause of death. The auditor checks equipment parameters, calibration, records and procedures for handling anomalies. Some destination markets apply more restrictive requirements: this must be clarified when the scope is defined.

Separation from the non-Halal chain

If the plant also processes animals not intended for the Halal circuit, or pork, the separation must be demonstrable: lines, times, utensils, cold stores, means of transport, cleaning procedures. This is the area where the largest number of findings is concentrated.

Traceability

It must be possible to trace back from a batch of finished product to the animal, the date and the slaughterman who performed the slaughter. Without this, the certificate will not withstand a check by the authority of the importing country.

Beyond the slaughterhouse: cutting, processing, storage

Halal certification of meat does not end with slaughter. Cutting, processing, packaging, storage and transport are part of the chain and must be included in the scope if the company handles them. Anyone who buys meat already slaughtered Halal and processes it must be able to demonstrate the integrity of the upstream chain: the supplier's certification must be verified, not assumed.

Markets and their bodies

Before choosing a certification body, check that it is recognised by the authority of your destination market: a non-recognised certificate does not allow customs clearance, regardless of how correct the production process is.

Frequently asked questions

Is stunning permitted in Halal slaughter?

It depends on the destination market. Where it is permitted, it must be reversible: it must not be the cause of the animal's death, and the animal must be able to regain consciousness. Some markets apply more restrictive requirements, so the matter must be clarified when the scope of certification is defined.

Who can perform Halal slaughter?

An adult, competent Muslim slaughterman, with the prescribed invocation pronounced over each animal. The auditor checks qualifications and training, and observes the slaughter during the audit.

Can I process Halal and non-Halal in the same plant?

Yes, provided effective separation is demonstrated: dedicated lines or production sequences, utensils, cold stores, validated cleaning procedures and records that make it possible to reconstruct what was done.

If I buy meat already slaughtered Halal, do I need certification?

If you process, pack or store it, yes: your part of the chain must be certified. It is also necessary to verify, with documents, that the upstream supplier's certification is valid and recognised in the destination markets.

How long does an audit in a slaughterhouse take?

Generally one or two days, depending on the size of the plant, the number of lines and the presence of non-Halal processing to be assessed in terms of separation.

Contact HQC Italia

Legal notes: HQC Italia operates in accordance with the international standards OIC/SMIIC 1:2019, OIC/SMIIC 2:2019, OIC/SMIIC 4:2018, GSO 2055-1:2015, GSO 2055-2:2021, UAE.S 2055-1:2015, UAE.S 2055-2:2016, MS 1500:2019 and BPJPH Decree 78/2023.

Market	Authority / recognising body
Saudi Arabia	SFDA and SASO
United Arab Emirates and the Gulf	EIAC, GAC
Indonesia	BPJPH
Malaysia	JAKIM
Singapore	MUIS
Thailand	CICOT

Halal certification for meat and slaughter