DEPARTMENT OF 
ISLAMIC DEVELOPMENT 
MALAYSIA 
 
MALAYSIAN PROTOCO L  
FOR THE HALAL MEAT 
AND POULTRY  
PRODUCTIONS   
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The Malaysian Protocol for the Halal M eat and Poultry Productions is subjected 
to periodical review according to the cu rrent needs of the loca l and international 
industries to keep abreast of progress in the industries concerned. Suggestions 
of amendments will be recorded and in due course brought to the notice of the committees concerned. 
 Amendment issued since publication  
Amendment No. Date of Issue Text Affected 
   
   
   
   
   
  
 
 
 
       
 
            
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 CONTENTS 
 
Content  Page 
 
Committee Representati on……………………………………………      3 
 
Foreword………………………………………………………………...     4  
1. INTRODUCTION……………………………………………………    5 
 
2. SCOPE……………………………………………………………...     5  3. DEFINITIONS……………………………………………………….    5  4. REQUIREMENTS………………………………………………….     6 
4.1 GENERAL REQUIREMENTS 4.2 DEDICATED HALAL ESTABLISHMENT 4.3 INTERNAL HALAL CONTROL SYSTEM 4.4 PERMITTED ANIMALS 4.5 HALAL SLAUGHTER 
4.5.1 STUNNING 4.5.2 HALAL SLAUGTHERING PROCEDURES 4.5.3 DETERMINATION OF DEATH 4.5.4 HALAL CHECK 4.5.5 DRESSING OPERATION 4.5.6 DEBONING AND PACKAGING 
4.6 STORAGE 4.7 TRANSPORTATION 
 
5. RESPONSIBILITIES………………………………………………   11 
 
5.1 ESTABLISHMENT 5.2 HALAL CERTIFICATION BODY 5.3 HALAL SLAUGHTER MAN 5.4 MUSLIM HALAL HEAD CHECKER 5.5 MUSLIM HALAL CHECKER 5.6 MUSLIM HALAL SUPERVISOR 5.7 COMPETENT AUTHORITY OF THE EXPORTING  
COUNTRIES  
 6. NON- HALAL CONFOR MANCE……………………………….     14
 
 
7.  HALAL CERTIFIC ATION…………………………..…………….    15
 
8. ANNEX   A ……………………………………………………….     16 
 
 9.   ANNEX   B………………………………………………………..     18 
  
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Committee representation 
 
The Working Group On Malaysian Protocol  For The Halal Meat And Poultry 
Productions which developed this standard c onsists of the representatives from 
the following organisations : 
 
Department of Islamic Development Malaysia Department of Veterinary Services Department of Standard Malaysia Ministry of Health Malaysia Ministry of Internat ional Trade and Industry 
SIRIM Berhad  
 
 
 
 
                   
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 FOREWORD 
 
In the name of Allah, The Most Gracious and The Most Merciful. 
 All praises to Allah S.W.T, The Creat or and Sustainer of the Universe and 
salutations to our Prophet Muhammad S. A.W and His family  and companions. I 
am most grateful to Allah s.w.t for the successful publication of this Malaysia 
Protocol for Halal Meat and Poultry Productions.  This protocol was developed by a commi ttee from various agencies that are 
Department of Islamic Development Ma laysia, Department of Veterinary 
Services, Department of Standard Malaysi a, Ministry of Health Malaysia, 
Ministry of International Trade and Industry and SIRIM Berhad. 
The purpose of publishing this  guideline is to support the implementation of MS 
1500:2009 Halal Food – Prod uction, Preparation, Handling and Storage – 
General Guidelines (Second Revision) in  producing quality halal products. At 
the same time we provide the fundam ental guidelines on good halal practices 
in the meat, poultry, meat base and poultry base productions throughout the 
entire supply chain. 
 In order to ensure the halalness of each product, it is im portant to educate the 
industries on the concept of  the “halalan thoyyiban” aspects which are related 
to the safety, nutritional content and aes thetic appeal of halal products.  
I would also like to take this opportuni ty to thank all the working group members 
for assisting us in the content developmen t of this guideline. Lastly, I hope all 
the users would appreciate and benefit of this Malaysia Protocol for Halal Meat 
and Poultry Productions.    
DATO’ WAN MOHAMAD BIN DATO’ SHEIKH ABDUL AZIZ 
Director General Department of Islami c Development Malaysia  
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 MALAYSIAN PROTOCOL 
FOR THE HALAL MEAT AND POULTRY PRODUCTIONS  
 
 1. INTRODUCTION  
Malaysian Protocol For The Halal Meat  and Poultry Productions was developed 
by the Department of Isla mic Development Malaysia (JAKIM) to give clear 
guidance in the production of halal meat and poultry. This prot ocol is intended 
to support the implementat ion of Malaysia’s requirements for halal meat, 
poultry and their products. This protocol is applicable to all establishments producing halal meat, poultry and their pr oducts including those intending to 
export to Malaysia under the Animals Act 1953 (review ed 2006). It shall be 
used together with the Malaysian St andard MS 1500:2009  Halal Food – 
Production, Preparation, H andling and Storage – General Guidelines (Second 
Revision).  
 
2. SCOPE  
This Protocol prescribes practical gui delines for abattoir and poultry processing 
plant on slaughtering, stunning method, fu rther dressing process, storage and 
transportation of halal meat, poultry and their products.  
 
3. DEFINITIONS   
 
For the purpose of this protocol, the following definitions apply: 
 
3.1 Abattoir/Slaughterhouse 
 
A building for the slaughter of animals fo r human food. It may vary in size and 
sophistication depend ing on location and local gov ernment ordinance but it 
should contain the following facilities or  have them close by: a slaughter area, 
an area for emergency slaught er, scalding area, refri geration area including 
chiller, blast freezer and freezer, c ondemned meat area and space for holding 
suspect meat, offal, gut and tripe ar ea, hide and skin area, cutting room, 
packaging room, despatch area,  amenities for personnel, a veterinary officer's 
room, preferably including a laborat ory, and accommodation for animals 
awaiting slaughter, called lairage.   
3.2 Carcass 
 
The body of animal after bleeding and dressing  includes any part thereof and 
the meat, bones (whether w hole, broken or gr ound) excluding offal, hide, skin, 
wool, hair,  hoof, horns or other part of  an animal, separatel y or otherwise, or 
any portion thereof;  
3.3 Establishment 
  
Any building or any other st ructure, permanent or attach  together with the land 
on which the building, or other struct ure is situated and any adjoining land used  
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 in connection with the preparat ion, slaughtering, processi ng, chilling, freezing, 
blast freezing, handling, packaging, storage,   distribution and sale of any food. 
 
3.4 Halal Certification Body 
 
Islamic organisation and / or Halal cert ification body appoint ed by JAKIM in the 
respective country  
3.5 Non- halal conforming slaughtering 
 
Non- halal conforming slaughtering in  this document means the animals 
slaughtered that are not in compliance wit h the Shariah law and this protocol 
 
3.6 Poultry 
 
Means ‘bird’ include domestic fowls, ducks , chicks, geese, turkeys, guinea fowl 
and pigeons of any age or sex.  
 
 
3.7 Ruminant  
An animal that has a stomach with four complete cavities and that 
characteristically regurgitates undigest ed food from the rum en and masticates it 
when at rest.  
 
3.8 Stunning 
 
It is the process of rendering animals im mobile or unconscious prior to their 
being slaughtered for food. Various method s are used with aiming to allow the 
animal to bleed out while it is still alive.  An animal that is dead before it has 
bled out will be unsuitable for halal consumption. 
 
 
4.  REQUIREMENTS 
 4.1  GENERAL REQUIREMENT  
For the purpose of approval, the est ablishments intending to produce halal 
meat, poultry and their products shall be registered with the relevant competent 
authority in the country and subjected to  inspection by Malaysian authorities.  
 
4.2 DEDICATED HALAL ESTABLISHMENT   
 
4.2.1 Approved establishments shall be dedicated to produce halal meat, 
poultry and their products throughout all the supply chain from slaughtering 
until transportation according to Shariah Law;   
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 4.2.2 Under no circumstances are najs that come under the category of najs 
mughallazah  (i.e. pigs or dogs and their products) allowed inside a Malaysian 
approved establishment.   
 4.2.3 Non-halal products fr om other sources shall be  prohibited from entering 
the establishment.  
4.3 INTERNAL HALAL CONTROL SYSTEM 
 
The establishment shall establish inter nal halal control system to ensure the 
effectiveness and implementation of halal system.  
4.4  PERMITTED ANIMALS 
 
Only the following animals are permitt ed to be slaughtered, processed and 
stored on a Malaysian approved establishment: 
 
4.4.1   Ruminants - Cattle, bu ffalo, goat, sheep, deer and camel 
 4.4.2   Poultry – Chicken, duck, turkey, ostrich and quail 
 
4.5 HALAL SLAUGHTER 
 
Halal Slaughtering process of  animal involves restra ining, stunning (if used) 
and severing of trachea (halqum), oes ophagus (mari’) and both the carotid 
arteries and jugular veins (wadajain).  
 
4.5.1      ST UNNING (if used)  
 
a) stunning shall be in accordance with the MS1500;  b) the use of other stunni ng methods is subject to approval by the Malaysian 
Fatwa Council decree;  c) the method used shall be reversible  stunning and shall not kill or cause 
permanent physical injury to the animal;  
 
d) if stunning is to be carried out the c onditions specified in Annex A shall be 
complied. (Annex A1 for Electrical Stunning and Annex A2 for Pneumatic); 
 
e) the person who is responsible for t he stunning operation (operation, control 
and monitoring) shall be trained in its use and preferably a Muslim;  
 
f) the Muslim halal checker shall ve rify that the stunning operation is 
conducted according to the approved methods; 
 
g) the slaughterman shall be satisfied that animal provided to him are still 
alive for halal slaughter; and 
  
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 h) if the animal is found dead due to the stunning procedure, the 
slaughterman shall identify and remove it from the halal system.  
4.5.2 HALAL
 SLAUGHTERING  PROCESS 
 
The following requirements shall also be complied with:  
 
a) the animal shall be ritually slaughte red by Muslim slaught erman as stated 
in Clause 5.3 of this protocol;  b) the act of slaughtering shall be done with niyyah (intention) in the name of 
Allah and not for other purposes. The slau ghterman is well aware of his action; 
 
c) the animal to be slaughtered has to be an animal that is halal   as stated in 
4.4 of this protocol; 
 
d) the animal to be slaug htered shall be alive or  deemed to be alive ( hayat al-
mustaqirrah ) at the time of slaughter;  
 
e) animal to be slaughtered shall be healthy and have been approved by the 
competent authority; 
 
f) tasmiyyah  has to be invoked by a muslim slaughterman immediately before 
slaughtering;  
 
g) slaughtering knife s hall be sharp and clean.  
 
h) slaughtering shall be done only once. The “sawing action” of the slaughtering is permitted as long as the slaughtering knife is not lifted off the 
animal during the slaughtering
; 
 
i) the act of halal  slaughter shall begin with an incision on the neck at some 
point just below the glottis (Adam’s appl e) and after the glottis for long necked 
animal; 
 
j) the slaughter act shall sever the trachea ( halqum ), oesophagus ( mari’ ) and 
both the carotid arteries and jugular veins ( wadajain ) to hasten the bleeding 
and death of the animal. The bleeding shall be spontaneous and complete;  
 
k) For poultry, scalding shall be carri ed out on animal that are deemed dead 
as a result of halal slaughter; 
 
l) animal that are dead due to stunning pr ocedure (if used) shall be identified 
as non-halal conformance, segregated and recorded; 
 
m) the number of slaughtermen shall be adequate to ensure that the act of 
halal slaughter is conduct ed properly on each animal; 
 n) no intervention can be conducted to  hasten the death of the animal as a 
result of the act of Halal slaughter unl ess it is approved by the Malaysian Fatwa  
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 Council. Minor procedures related to f ood safety such as oesophageal clipping 
may be conducted; and 
 
o) the number of animal slaughtered da ily and the non-hal al conformance 
carcasses shall be identified and recor ded by the Halal Checker as shown in 
the Appendix 3 and be available for audit by  the supervising Halal Certification 
Body, Exporting Country Aut hority and Malaysian auditors. 
  
4.5.3 DETERMINATION
 OF DEATH 
 
a)  Indication of death shall be assessed by observation of the animal as follows:-  i. fully dilated pupils;  
 
ii. absence of pupillary and corneal reflexes;  
 
iii. flaccid tongue; 
 
iv. absence of blood  pulsing from the cu t ends of the carotid arteries.   
 i.e. blood under pressure from the cut carotid arteries indicating that the 
heart is still beating; 
 v. absence of all movement s in the carcasses; and 
 
vi. responses directly related to the cu tting of a major nerve are not considered 
to indicate that the animal is still alive. 
 
4.5.4 HALAL CHECK 
 
a) a Muslim halal checker shall be pres ent at the slaughter hall to check the 
stunning operation, to ensure the hal al slaughter, pr oper bleeding, 
determination of death prior to dressi ng operations, handling of non-compliance 
carcass and records as in Appendix 3 are in compliance with this protocol;  b) a Muslim halal head checker (if percu ssive pneumatic stunning is use) shall 
be present and responsible to assess skull damage as stipulated in Clause 4.2 
of Appendix 1, identify/label and reco rd the related non- halal conformance 
carcass; 
 
c) the position of Muslim  Halal Checker, Muslim  halal head checker and 
Muslim Slaughterman could be interchangeable provided t hat they have fulfilled 
the requirements for each resp onsibility as stipulated in  Clauses 5.3, 5.4, and 
5.5 respectively of this protocol; and 
 
d) a Muslim Halal Supervisor shall re sponsible to ensure the internal halal 
control system in the establishm ent as stipulated in Clause 5.6 
  
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4.5.5 DRESSING OPERATIONS 
 
a) carcass dressing operations c an be conducted once the animal is 
considered dead as defined by the Claus e 4.5.3 ‘Determination of Death’; and 
 b) any non- halal conformance carca ss, offal and other parts shall be 
identified and clearly labell ed through out the process. 
 
4.5.6 DEBONING AND PACKAGING 
 
a) the boning room (inc luding packaging) shall be part of the approved 
establishment and of the same address;  b) non-halal conformance carcasses if any shall be deboned after the deboning of halal carcasses; 
 
c) processing of carcasses and offal from other establis hments shall not be 
permitted; and 
 
d) all cartons intended for export to Ma laysia shall be clearly labelled with the 
Halal mark, establishment number and other requirements as specified in 
Clause 3.7 of MS 1500; 
 
e) each container shall be marked legibl y and indelibly or a label shall be 
attached to the container, wit h the following information: 
 
i.    name of the product; 
 
ii.    nett content expressed in metric system (SI units); 
 
iii.    name and address of the manufacturer,  importer and/or distributor and     
trademark; 
 
iv.    list of ingredients; 
 
v.    code number identifying date and/ or batch number of manufacture and 
expiry date; and 
 
vi.   country of origin. 
 f) for primary meat and poultry products, the label or mark shall also include 
the following information: 
 
i. date of slaughter; and 
 
ii. date of processing. 
 
 
4.6 STORAGE   
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a) all chillers, blast freezers, freezers and other storage room s shall be part of 
the approved establishment and of the same address; 
 b) non- halal conformance carcasse s and products shall be stored in 
designated chiller and clearly labelled. Halal carcasses and products shall not 
be stored together with the non – halal conformance; 
 c) cartons containing non-halal confo rmance products shall be clearly labelled 
and stored separately in desi gnated area in the freezer; 
 d) record on non-halal conformance shall be available upon inspection by auditors; and  e) storage of carcasses and offals from  other establishm ents or independent 
boning room is not acceptable.The st orage of halal product from Malaysian 
approved plant that is completely pack ed in the form of carton and clearly 
labelled with the establishm ent number may be accepted. 
 
 
4.7  TRANSPORTATION 
 
a) under no circumstances Hala l product can be transported with najs that 
come under the category of najs mughallazah  (i.e. pigs or dogs and their 
products); and  
 
b) the establishment shall iden tified and segregated the non-halal 
conformance product in complete packagi ng from the halal product during the 
transportation.    
5.    RESPONSIBILITIES 
  
5.1 ESTABLISHMENT 
   
The establishment management shall: 
 
a) submit a complete JAKIM relevant application form. For foreign establishment, the application form shall be  verified by the Halal Certification 
Body of the exported country;   b) allow the Malaysian officers to audi t and monitor the halal system of the 
establishment in Malaysia. As for foreign establishment, auditing and 
monitoring shall be performed by JAKIM and Halal Certificat ion Body of the 
exported country;  
 
c) provide sufficient infrastructure,  facilities and support in the establishment 
to comply with this protocol; 
  
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 d) establish an Internal Halal Control System to regulate  the requirements of 
this protocol including conducting internal audit; 
 
e) notify JAKIM on any changes of the Halal Certificatio n Body through the 
competent authority of the exporting country; 
  
f) the record of slaughtering process shall be properly updated  and made 
available during audit.  
 
g) employ/appoint sufficient Muslim wo rkers as described in 6.3, 6.4 and 6.5 
respectively;  
 
h) provide amenities for Muslim pers onnel including a pray er room and time 
for prayers; 
 
i) for foreign establishment, need to ensure the halal certification body 
representative to be present dur ing Malaysian audit session.  
 
5.2 HALAL CERTIFICATION BODY (APPLICABLE TO ESTABLISHMENT 
IN EXPORTING COUNTRY) 
 
The Halal Certification Body in exporting country shall: 
 
a)  be appointed by JAKIM; 
 
b) ensure that this protocol, MS  1500 and Malaysian Fatwa Council decree 
continued to be complied, so that approval to provide Halal cert ification for that 
market is maintained in the approved abattoir; 
 
c) ensure that slaughtermen, Muslim halal head checker and Halal checker 
are all practising Muslims and compet ent, whose performance and training 
records be made available during Malaysia audit; 
 
d) plan the regular audi t schedule including the Halal Control System of the 
establishment under supervision. Audit re cords/reports shall be made available 
during Malaysia audit; 
 
e) inform JAKIM on any changes in th e establishment related to this 
protocol after approval; and 
 
f) inform JAKIM on any new procedures  implemented by the establishment 
which are not covered by this protocol. 
5.3 HALAL SLAUGHTERMAN 
 
The Halal slaughterman shall: 
 
a) be a practicing muslim who is mentally sound, baligh, fully understands the 
fundamental rules and conditions related to  the slaughter of animals in Islam;  
 b) be registered, trained and supervised by  the Halal Certification Body; and   
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c) competent in slaught ering the animal according to Shariah law;  
 
 
5.4 MUSLIM HALAL HEAD CHECKE R (ONLY REQUIRED ON BEEF 
ESTABLISHMENTS USING THE PN EUMATIC PERCUSSI VE STUNNER) 
 
The Muslim halal head checker shall:  a) be a practicing Muslim and technically competent; 
 
b) be registered, trained and supervised by the Halal Certification Body;  
 
c) assess skull damage, identify/label and record the related non-compliance 
carcass; 
 
d) make decisions on the halal status of carcass by examining the level of 
damage to the head in accordance with the cr iteria specified in Appendix 1; and 
 
e) refer to the Halal Supervisor for any uncertainty of the skull damage.  
 
5.5 MUSLIM HALAL CHECKER  
 
The Halal checker shall:  a) be a practicing muslim, mentally sound, baligh, fully understands the 
fundamental rules and conditions related to  the slaughter of animals in Islam;  
 b) be trained and supervised by t he Halal Certification Body;  
 
c) a Muslim halal checker shall be pres ent at the slaughter hall to check the 
stunning operation, to ensure the hal al slaughter, pr oper bleeding, 
determination of death prior to dressi ng operations, handling of non-compliance 
carcasses and records as in Appendix 3 are in compliance with this protocol;  
5.6   MUSLIM HALAL SUPERVISOR 
 
The Muslim Halal supervisor shall:  a) be a practicing muslim, mentally sound, baligh, fully understands the 
fundamental rules and conditions related to  the slaughter of animals in Islam;  
 b) be responsible for the effectiveness of the internal halal control system in 
the establishment;  c) ensure the functions of halal sla ughterman, halal hea d checker and halal 
checker are in accordance with this protocol; 
 
d) supervise and verify halal record s of the establishment as follow: 
  
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 i. Stunning equipment verification and calibration; 
 
ii. Slaughtering record; 
 
iii. Non-conformance record; 
 
iv. Chiller room, freezer and blast freezer record; 
 
v. Deboning activity record; and  
 
vi. Packaging and storage record. 
  
5.7 COMPETENT AUTHORITY OF  THE EXPORTING COUNTRY  
 
a) competent Authority of the Exporting Count ry should recommend 
establishments that fully comp ly with this protocol for application to export meat 
and meat products to Malaysia;  b) Notify DVS Malaysia of :  
i. any changes in the management or  ownership of the establishment; 
 
ii. any expansion/renovation or in troduction of new/innovation on 
equipment in the establis hment which may affect production capacity; 
  
iii. any changes in the species slaughtered;  
 
iv. the establishment that has clos ed down and/or not in operation; and 
 
v. any changes in the certificat ion bodies responsible for the 
establishment.  
 
6.     NON-HALAL CONFORMANCE  
 
a) the carcasses and products that are not  complying with the requirements of 
this protocol are consider ed as non-halal conformance; 
 b)  all non-halal conformanc e shall be treated as follow: 
 
 6.1 CARCASS 
 
a) all non- halal conformance carcasses shall be : 
 
i) removed from halal system; or  ii) processed in another establishment; or   
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 iii) processed after the  completion of all halal carcasses processes. 
 
 
6.2   OFFAL 
 
a)   all non- halal conformance offal s hall be removed from halal system and   
shall be recorded.   6.3   IDENTIFICATION  a) all non-conformance carcasses and o ffal shall be identified and/or labelled 
under the supervision of Muslim checker. 
 
6.4   RECORD 
 
a) the number of non-conformance carc asses and offal shall be recorded 
and be made available for audit by the Halal Certification Body, Exporting 
Country Authority (if rela ted) and Malaysian auditors. 
  
7. HALAL CERTIFICATION 
 
Halal Certificate for local Product shall be issued by  JAKIM whilst for imported 
product the halal certificate shall be iss ued by recognized halal certification 
body. 
 
       
 
               
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 Annex A 
  
PROCEDURE FOR THE  
PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL 
 
1. INTRODUCTION
  
 
The following are the specific require ments for the acceptable use of the 
pneumatic percussive stunner. 
 2.
  ANIMAL  RESTRAINT 
 
• It is essential that the animal is adequately restrai ned, so that the 
operator can place the device at the co rrect site on the head (in order to 
give an accurate stun). 
 
• The heads of animal to be stunned shall be held still before the stunner 
can be applied. 
 3.
  APPLICATION 
 
• The air pressure that powers th e stunner should not be more than 225 
psi and should be kept to the minimum required to stun the animal. 
• The head of the stunner shall be slightly convex or flat. 
• There shall be a protective coll ar around the head so that the head 
shouldn’t protrude more than 3 mm beyond it. 
• The centre of the stunner shall be in  contact with the animal at a point of 
intersection of lines drawn from the medial corners of the eyes and the 
base of the ears (Attachment 1). 
• The stunner shall be applied so that t he head of the stunner is parallel to 
the frontal bone. 
• The animal shall be stunned once.  If another stun is required, the 
animal will be identified as non-halal. 
 4. INDICATOR
 OF EFFECTIVE  STUNNING 
 
4.1 DURING  SLAUGHTER 
 
•  The bleeding from the Halal severe  shall initially show pulsing of the 
arteries indicating that the animal is  still alive at the point of Halal 
slaughter. 
• Bleed out shall indicate normal heart function for at least 60 seconds. 
• A capillary refill check should be done if there is doubt. 
• Capillary refill is absent in an ani mal with no heart beat (i.e no blood 
pressure). 
• Where cattle do not show pulsing of  the arteries immediately after the 
Halal cut, and/or capillary refill is absent, the carcases shall be identified 
as non-halal.  
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4.2 ASSESSMENT  OF SKULL  DAMAGE 
 Skull damage shall be asse ssed by removing the skin of the forehead of the 
animal and examining and asses base on the criteria outlined in the 
Appendix 1.2. A rating syst em of 1 to 6 will be us ed.  Where skull damage 
rating is 1 or 2, the carcasses and thei r offals shall be Halal. Carcasses and 
offals from animals where the skull dam age is rated 3, 4,  5 or 6 shall be  
non-Halal.                  
 
                        
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 Annex B 
 
 
 PROCEDURE FOR THE  
ELECTRICAL WATER-BATH STUNNING FOR POULTRY  
 
1. INTRODUCTION   
 Electrical waterbath stunning is t he most common method used in poultry 
processing plant. The following are the re quirements for the acceptable use of 
the electrical water-bath stunning for poultry.  2. ANIMAL
 RESTRAINT 
 Pre-slaughter handling should be such that  the bird are spared any avoivable 
excitement.  3.
  APPLICATION 
 
1.After shackling, The bi rd are immersed into an electrified waterbath. 
 2. The time from when the bird are shackled to the time they are stunned should be limited to 60s.  3. Breast comforters from shackling to enter the water bath, help to keep the 
birds calm and reduce flapping . 
 
4. The depth of the electrical water bath should be such that the head of the 
birds are completely immerse up  to the based of their wings. 
 5. Shackles should provide good electrical contact .  6. The birds must be immersed in t he water bath for at least 4 second. 
 7. Stun parameters s hould be based on recommendation in Malaysian 
Standard MS1500:2009,  Table A1. Guidel ines parameter for electrical 
stunning of chick               
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TABLE A1 : Guidelines parameter fo r electrical stunning of chicken.  
 
Type of 
stock Weight(kg) Current (A) Voltage (V) Duration(s) 
Chicken  2.40-2.70 0.20- 0.60 2.50-10.50 3.00-5.00 
 
                   
 
      
 
 
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 APPENDIX  1.1 :  Diagram of skull and placement for pneumatic stunner 
 
          
 
 
  
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  APPENDIX  1.2 : Assessment of Skull Damage 
 
 
Rating  Description of Damage Acceptability 
1 No visible damage Acceptable 
 
 
 
 
 
 
  
 Front view Transverse view  
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 Rating Description of Damage  Acceptability 
2 Indentation, no cracking  Acceptable 
 
 
 
 
 
       Front view 
Transverse view  
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 Rating  Description of Damage  Acceptability  
3 Indentation with cracking but no displacement Non-acceptable 
 
 
 
 
 
       Transverse view Front view  
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 Rating  Description of Damage  Acceptability 
4 Indentation with cracking and displacement of 
bone no more than its own thickness  Non-acceptable 
 
 
 
 
 
     
 Transverse view Front view  
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 Rating  Description of Damage Acceptability 
5 Indentation with cracking and displacement of 
bone more than its own thickness  Non-acceptable 
 
 
 
 Transverse view Front view  
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Rating  Description of Damage  Acceptability 
6 ( no photo 
available ) Indentation, cracking and brain 
exposure  Non-acceptable  
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 Appendix 2 
 
EXAMPLE OF A PNEUMATIC PERCUSSIVE STUNNER     
 
 
                
 
  
 
  
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 Appendix 3 
 
DAILY RECORD FOR HALAL SLAUGHTERING  
 
Name and Number of Establishment  
Type of Animal Slaughtered  
Electrical Pneumatic Percussive No Stunning Method of Stunning  
(Please Tick) 
    
Date  
Total Slaughtering of the Day  
No. ID No. of 
Slaughtered Result of Halal 
Slaughtering  
and Reason for non halal conformance Follow up Action for Non Halal 
Conformance Remarks 
  Result 
(/) / (x) Reason for non halal 
conformance   
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
 
List of Name Muslim Slaughterman on duty:    
Name  : ………………………………… Signature : …………………………………. 
 
 
HALAL Checker :                                                          Signature:               …………………………………. 
  
Verified by  HALAL Certification Body  :                     
(Name and Signature)   
Issue : 1, Rev. : 4, 15 May 2008    Page 29 of 30 
 ANNUAL REPORT 
Name & Address of Establishment  
 
No. of Establishment  
 
Name of Halal Certification 
Body  
Type of Animal Slaughtered  
 
 
NUMBER OF SLAUGHTER  
MONTH 
 Halal Reject Total  
REMARKS 
January     
February     
March     
April     
May     
June     
July     
August     
September     
October     
November     
December     
TOTAL     
   
Slaughterman  :       HALAL Supervisor  
 
Signature : ………………………………….               Signature : ………………………………… 
 Name : …………………………………    Name: ………………………………………. 
Date : ………………………...……………….           Date: ……………………………………. 
 
 
Verified by  HALAL Certification Body  :                     
(Name and Signature)