Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Date: 10/01/2022
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CONTENT1.

HALAL APPLICATION PROCESS FLOW

2. REQUIREMENTS FOR POULTRY / SLAUGHTER AND PROCESSING
3. REQUIREMENTS FOR ANIMAL / SLAUGHTER AND PROCESSING
4. PERSONAL HYGIENE OF MANAGEMENT AND STAFF
5. TRACEBILITY
6. CLEANING
7. PACKAGING AND LABELINGANNEX A – CLASSIFICATION OF HALAL PRODUCT/ SERVICE CATEGORIESANNEX B – SAMPLING PLAN – LABORAOTRY ANALYSIS / VERIFICATIONThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
Revision: 00
Date: 10/01/2022
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1. HALAL CERTIFICATION PROCESS FLOW

Note: In the case of categories A, B, F, J, H, G (Annex A), it is not necessary that stage 1 audit be on-site.
However, it is up to the audit team to decide to carry out an onsite audit. In categories C, D, E, I, and K(Annex A) it is obligatory that stage 1 audit is done on-site.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
Revision: 00
Date: 10/01/2022
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2. REQUIREMENTS FOR POULTRY SLAUGHTER AND PROCESSING
Premise (Poultry)
The organisation shall adhere to implementing a Halal Assurance System in the supply chain.
This system shall apply for the farm, logistics (live birds), pre-slaughter, slaughter, postslaughter processes, logistics (processed birds) and distribution network of the organisation.
The organisation shall ensure that the premise operates under strict Halal conditions. In theevent where the premise shares time between Halal and non-Halal slaughtering process, theorganization shall ensure that there is proper physical segregation of Halal slaughtered poultry
throughout the Halal Poultry Supply Chain. (See figure 4.1)
The organization shall not slaughter or process any birds that are deemed non-Halal/ najs for Muslim’s consumption. The organization should ensure that all bird carcasses
would not come into contact with any non-Halal birds during or after slaughter.
The organization shall operate under Halal Slaughter Standard, Good Manufacturing Practices(GMP), Hazard Analysis Critical Control Point (HACCP), International Standards
Organization (ISO) or similar standards operating procedures (SOP) program for purposes ofHalal integrity, quality control and traceability.
Farm (Poultry)
The organisation shall have adequate information about the farm or poultry production area as
it will provide a record about the source of live animals for slaughter.
The organisation shall record the farm process flow which includes (a) production capacity, (b)farm current disease status, (c) feeding regime that includes type of feed provided, feedsource and amount given to the batch, (d) usage of medication and supplement for the batch,(e) source of DOC (day-old-chick), (f) understanding the critical control point(CCP) in poultry production and other practices or programs in the farm.
The organisation should understand the Halal Poultry Process Flow and identify the Halalcritical control point (HCCP) at the different stages of production and processing.
The organisation shall follow the HAP’s (Halal assurance points) listed below
This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Date: 10/01/2022
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Production (Farm Level)HAP 1

Disposal of litter

HAP 2

Purchase of DOC (day-old-chick)

HAP 3

Disposal of Dead & Sick Birds

HAP 4

Feeding & Feed Source

HAP 5

Drinking Water and Water Source

HAP 6

Medication and Vaccination Regime

HAP 7

Pest Control, Wild Animals and Human Movement

Logistics (poultry)
The organisation shall follow the “code of practice” for transporting live animal by road whichemphasises the responsibility of the owner of the animals, the driver and attendants. The code
encourages the efficient considerate treatment of animals so that transport stress and injury areminimised to its lowest level at all stages of the transport operation.
The organisation shall obtain the relevant health certificates to ensure the animals are fit to betransported. This will ensure that approvals and documentation are completed before
commencement of the journey.
Animals transported by road are subjected to a number of stresses which may have acumulative effect on the quality of the final products. Stressful influence include (a) catching
and handling of live birds, (b) deprivation of food and water, (c) changes in climatic conditions,(d) overcrowding in crates, (e) unfamiliar surroundings, noises and sensation, and (f)insufficient care during road transport.
Due care in transportation should cover loading time, size of crates, number of animals per
crate, stacking of crates, waiting period during loading, transit, rest periods and unloading at
the point of destination.
The design, construction and state of repair of any crate or container used to carry birds should
allow them to be put in, conveyed and taken out without injury. Containers should be wellventilated and deep enough (approximately 25 cm) to allow all birds enough space to stand,move and seek comfort, but prevent bruising during transport. Birds should
not be held in crates or containers for longer than 24 hours unless they are provided with foodand water.
This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
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Date: 10/01/2022
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Pre-slaughter process (poultry)
Receiving of live birds
The organisation shall have adequate space for inspection during the receiving of all live birds.
All birds received shall be inspected by competent personnel to ensure that they are in good
health. Dead birds are to be segregated in a designated area and recorded by quantity andweight.
The organisation shall record all live birds received in quantity and weight. Time of arrival,
source of live birds (supplier = farm name) and personnel assigned to do the receiving are also
recorded.
The organisation shall ensure that the receiving area for the live birds is clean and sanitised
prior to arrival.
After arrival at the abattoir / processing plant, the organisation shall ensure that birds are
slaughtered as soon as possible.
On arrival, the organisation shall ensure that all birds are checked to ensure birds are in good
health before being moved to lairage-holding area. Dying, sick or injured birds must be killed
immediately humanely.
The organisation shall ensure that the lairage provide adequate ventilation and shelter fromadverse weather conditions (e.g. from heat or cold stress).
The organisation shall ensure that modules / crates with birds are handled with care and mustnot be thrown, dropped or knocked over. Where possible, containers and crates with birds must
be kept in a horizontal position.
The organisation shall ensure that birds are handled calmly and quietly, any rough aggressive
handling may result in birds panicking and becoming distressed and injured.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Date: 10/01/2022
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Transportation of Live Bird to Abattoir/Processing Plant
The organisation shall follow the HCCPs listed below when transporting live birds:
Logistics
HAP 8
Loading of Birds into crates
HAP 9

Unloading and Receiving at Abattoir

Handling of birds
The organisation shall ensure that all live birds are manually unloaded from their crates andshackled by their legs on a moving conveyer line based on batch number.
When using shackles to hang live birds, the organisation shall ensure that they are in thecorrect size to accommodate legs of the birds.
When shackling birds, the organisation shall ensure that the bird is lifted with both legs andhung onto the shackle line.
The organisation shall ensure that birds are hung onto shackles in a manner that does not cause
This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
Revision: 00
Date: 10/01/2022
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them avoidable excitement, pain or suffering.
The organisation should ensure that breast comforters are available on shackle line in order tohelp reduce wing flapping.
The organisation shall ensure that the chicken is not suspended on the shackle line for morethan one minute, and turkeys not more than two minutes prior to slaughter.
If the shackle line is delayed, the organisation should ensure that the birds between theshackling and slaughter point are slaughtered immediately and manually.
The organisation shall ensure that shackle line speeds are at a pace suitable for staff tocarefully and steadily hang birds onto the shackles with proper regard for the welfare of birds.
The organisation shall ensure there is sufficient waiting time between the time received andwhen the birds are hung. This is to ensure the live birds are allowed time to settle and not put
under stress prior to the slaughtering process.
The organisation shall ensure every practical effort is made to ensure that the live birds are
unstressed before being taken for slaughter. All handling and restraining must be done withminimum amount of force at all stages. The objective must be to avoid causing unnecessaryharm, pain and stress to the live birds.
Electrical stunning of live birds (Optional)
As per GSO 993:2015 (Animal Slaughtering Requirements According to Islamic Law) Clause
4.5.1.1 there shall be no use of electric shock, all forms of shock and unconsciousness whenslaughtering birds.
As per UAE.S 993:2022 (Animal Slaughtering Requirements According to Islamic Law) Table
1of the standard specifies below (Electrical data required for the process of losing
consciousness by the electrical current) of the standards specifies the requirements.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
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Date: 10/01/2022
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However the stunning is optional depending on where the organisation is and the regulations
that it follows in the country that it is in. Should the organisation perform stunning, it then shalladhere to the requirements of respective country guideline or standard.
The organisation shall ensure that the distance between point of shackling and point of
bleeding should allow birds to calm down while hanging upside down. The allowed timeshould be at least 12 seconds.
The organisation shall ensure that the stunning process does not kill or cause permanent
physical injury to the animal. The use of stunning equipment shall be under the supervision ofa trained Muslim Officer and periodically monitored by a competent Islamic Authority or
accredited Halal Certification Body.
Electrical stunning can be induced using a water bath. Individual birds are conveyed into awater bath where their heads are temporarily submerged, completing an electrical circuit andcausing stunning.
NOTE The height of the water bath stunner should be adjusted according to the size of birds
to ensure even the small birds are immersed in the water bath up to the base of the wings. The
stunning equipment should be maintained to ensure proper functioning for humane processing.
The organisation should ensure that trained personnel check that all birds are alive,
unconscious and insensible when they emerge from the stunner. Trained personnel should
always do a trial run prior to slaughter, to asses and determine the proper voltage, temperatureand effect on the first 10 birds and to be sure that these birds are still alive and conscious after aThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Date: 10/01/2022
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few minutes of stunning.
NOTE Electrical stunning is only acceptable if the electrodes are properly positioned and theequipment is maintained at a high standard. Otherwise birds will suffer pre-stun shocks, poor
stunning, paralysis and remain conscious at the time of neck cutting.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
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Date: 10/01/2022
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Guideline Parameters for Electrical Stunning on Birds
If stunning is not practiced prior to slaughter, the organisation should ensure that the birds
are sufficiently restrained and put at ease prior to the slaughter.
NOTE Lights can be dimmed to imitate a dark room to ensure that the birds are calm and atease prior to the slaughter.
Slaughter process (poultry)
Slaughtering requirements
The organisation shall ensure that the slaughter (dabh) process involves cutting the throat –trachea (halqum), oesophagus (mari’) and both the carotid arteries and jugular veins (wadajain)
to hasten the bleeding and death of the animal.
NOTE The difference of slaughter structure between the Schools of
Thought (Madzhab) Hanafi: All 4 channels should be cut
Maliki: Channels shall be cut; trachea and the 2 jugular veins
Shafie: Channels shall be cut; trachea, oesophagus. But it is Sunnah or recommended to cut
the arteries and jugular veins.
Hanbali: Same as Shafie’s

Slaughtering part for chicken

Method of slaughtering chicken

The organisation shall ensure that the act of slaughter is done with a simple swipe across theneck without damage to the spinal cord. The sawing action of the slaughtering is permitted aslong as the slaughtering knife or blade is not lifted off the animal during the slaughtering.
The organisation shall ensure that the neck of the animal is not cut or broken or any othersimilar action until the bleeding has stopped.
The organisation shall ensure that the animal is alive or deemed to be alive (hayat alThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
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Date: 10/01/2022
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mustaqirrah) at the time of slaughter.
The organisation shall ensure that the act of slaughtering is done with intention (niyyah).
The organisation shall ensure that the tasmiyah and takbir recitals are said at the moment ofeach slaughter. Use of recordings of recitals to substitute for the devotion of an observant
Muslim is strictly prohibited.
NOTE The phrase may vary between the Madzhabs. Some may recite Bismillahi Allahu
Akhbar (In the name of Allah, Allah is the greatest).
The organisation shall ensure that the animal is not cut or processed until the slaughter has
been performed.
Slaughter man
The organisation shall ensure that the slaughter man performing the slaughter is Muslim. In thecommercial production of Halal poultry, the organization shall employ only Muslim slaughtermen.
The organisation shall ensure that the slaughter man is a practicing Muslim of sound and stable
mind with knowledge and understanding of his responsibilities relating to Halal slaughter.
The organisation shall ensure that the slaughter man has undergone special training, not only
on the Halal requirements, but also in the methods and procedures required to cause minimal
pain or suffering to the animals. The organisation shall ensure that all slaughter men are
certified by an accredited Halal Certification Body or other relevant authorities.
The organisation has three options in hiring the slaughter man.
a) The slaughter man and supervisory personnel are employed by the accredited Halal
Certification Body and attached to the organisation on a contract basis.
b) The slaughter man is employed by the organisation and the accredited Halal Certification
Body provides the supervisory personnel to oversee the slaughtering process.
c) Both the slaughter man and supervisory personnel are employed by the organisation. A
Halal Compliance Officer recognised by the Halal Certification Body is required to be
employed by the accredited Halal certification body and attached to the organisation oncontract basis.
This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Slaughter equipments and tools
The organisation shall ensure that the knife used in the slaughtering process is razor sharp; theblade must be a single blade, straight and smooth and free from serration, pits, notches ordamage. The length of the blade must be at least four (4) times the width of the neck of thebirds to be slaughtered. The blade must not flex noticeably when in use.
The organisation shall ensure that bones, nails and teeth are not be used as slaughtering tools.

The organisation shall ensure that the slaughtering lines, tools and utensils are dedicated for
Halal slaughter only. The organisation shall not at any time hold live or slaughter any birds
which are considered non-Halal / najs.
The organisation shall ensure that the slaughter man prepares a minimum of three(3) knives per slaughter batch. This is to ensure the knives remain sharp and still conform to the above
rules. If damaged during the slaughter process, the knife must be replaced and if the knife is no longer
razor sharp, then it must be sharpened.
NOTE The knife must not be sharpened in sight of birds awaiting slaughter. It might create
unnecessary stress to the birds.
The organisation shall ensure that knives are kept clean and sanitised after slaughter of every
batch.
Mechanical slaughter (Optional)
Mechanical slaughter is optional depending on where the organisation is and the regulations
that it follows in the country that it is in. Should the organisation perform mechanical slaughter,it shall then adhere to the requirements of this standard.
Another method of slaughtering allowed is the mechanical slaughtering that must be operated
under careful conditions.
The organisation using this automatic system shall ensure the mechanical knives are adjusted
so as to cut only the four jugular veins without the whole neck and this shall be from the front
side and not from one of the neck side.
The organisation shall ensure the operator of the mechanical knife is a practising Muslim.
The organisation shall ensure that the mechanical machine operator recite the tasmiyah andThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Date: 10/01/2022
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takbir prior to switching on the knife machine and shall not leave the slaughter area.
The organisation shall ensure that in the event when the slaughter machine operator leaves theslaughter area, he will stop the machine line and switch off the mechanical knife. For the
knives used for the mechanical slaughter machine
The organisation shall station competent personnel after the mechanical slaughter equipment
to conduct checking on the slaughtered chicken. In the event where birds have missed themechanical knife and, then the slaughter man shall slaughter the birds manually.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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4.5.5.1 The organisation shall ensure to follow Halal Critical Control Points (HAPs) listed
below:
Abattoir / Processing Plant
HAP 9

Receiving and Unloading

HAP 10
HAP 11
HAP 12

Slaughtering Process/Slaughter Man
Scalding
Post Mortem Examination

HAP 13

Cleaning Process

HAP 14Chilling Process

HAP 15Storage

Post-slaughter (poultry)
Inspection
The organization shall station a trained Muslim inspector posted immediately after theslaughter process to check on the Halal status of the slaughtered birds. If any of the birds areThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
Revision: 00
Date: 10/01/2022
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found not properly slaughtered according to the Shariah, the birds shall be removed from theconveyor line and segregated from the Halal birds placed in a designated area where quantity
and weight recorded.
NOTE These non-proper slaughtered birds (carrion) must be packaged and properly sealedwith label. Proper documented and identifiable standards and procedures must be establishedby the organisation to ensure no mixing between Halal and non-Halal birds.
The inspector is responsible to ensure that all the flowing blood has been drained from thechicken. No dorsal cut is allowed as this method would slice or sever the spinal cord and thebird is rendered incapacitated to convulse and drain the flowing blood out of the carcass.
For the mechanical slaughtering process, the inspector should check that each bird is properlyslaughtered.
Processing
The organisation shall ensure that the processing at post-slaughter includes bleeding, scalding,de-feathering, washing, eviscerating and chilling (air or water spin).
The organisation shall ensure that the bleeding process allows blood to be drained out of thebird after the slaughter process. The blood of the animal must be thoroughly drained
immediately upon slaughter.
Only after the bird is dead, it is immersed in scalding water. The organisation shall ensure thatall scald water and tanks are emptied and cleaned at the end of each day’s operations.
NOTE Adapted from New Zealand Food Safety Authority’s Code of Practice – Processing of Poultry
The organisation shall ensure that the water used during the bird de-feathering process is at thelowest practical temperature in vogue. The de-feathering process should be done thoroughly toensure cleanliness of the bird carcass from all feathers that will then undergo the washingprocess.
After washing, the organisation shall ensure that the birds undergo the evisceration processthat removes the internal offal and allow post mortem inspection, which shall be done by aqualified Veterinary Officer from the authorities.
The organisation shall ensure that the birds are then inspected, recorded, accepted or rejectedaccordingly. Rejected birds should be segregated and placed at different area. Rejection could
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Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
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be due to physical marking such as bruises, marking, cuts, fracture and other deformity andalso diseases, condition or physical signs relating to diseases which should be discarded anddestroyed.
The organisation shall ensure that the processing steps are under total hygienic conditions,executed by professionals and with maximum tidiness at all stages.
Storage for the processed bird or parts
The organisation shall ensure that storage of processed bird or parts are kept clean and pest free.
A cleaning and pest control schedule shall be established and monitored.
The organisation shall ensure that no processed bird or parts are placed on the ground. Pallets
and containers shall be used to ensure no contamination occurs. All items in the storage area
shall be marked appropriately.
The organisation shall ensure that processed bird or parts are kept at the recommended
temperatures, which shall not promote growth of harmful bacteria. The recommended
temperature for the chillers should not exceed 42 degrees Fahrenheit or 8 degrees Celsius.
The organisation shall ensure that all processed bird or parts are rotated on the first in first out
basis (FIFO system). Proper date of slaughter and other pertinent information is essential to beplaced on the packaging.
The organisation shall ensure that temperature-monitoring equipment shall be installed for all
chilled and frozen storage and shall be calibrated regularly. Monitoring of the temperatures isessential to preserve the freshness, safety and quality of birds.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Date: 10/01/2022
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3. REQUIREMENTS FOR ANIMAL SLAUGHTER AND PROCESSING
Premise (animals)
The organisation shall adhere to implementing a Halal Assurance System in the supply chain.
This system shall apply for farm, logistics (live animal), the pre-slaughter, slaughter and postslaughter processes (meat products) and distribution network of the organisation.
The organisation shall ensure that there is segregation between Halal and non-Halal processes.
In the event where the premise shares time between Halal and non-Halal slaughtering process,the organisation shall ensure that there is proper physical segregation of Halal slaughteredcattle and sheep/goat throughout the Halal Animal Slaughtering Supply Chain.
The organisation shall not slaughter or process any animals that are deemed non Halal / najs
for Muslim’s consumption. The organisation should ensure that the animal cannot come into
contact with any non-Halal animal before, during or after slaughter.
The organisation shall operate under Good Manufacturing Practices (GMP), Hazard Analysis
Critical Control Point (HACCP), International Standards Organisation (ISO) or similar
standards operating procedures (SOP) program for purposes of Halal integrity, quality control
and traceability.
Farm (animals)
The organisation shall have adequate information about the farm or production area as it will
provide a record about the source of live animals for slaughter.
The organisation shall record the farm process flow which includes (a) production capacity, (b)farm current disease status, (c) feeding regime that includes type of feed provided, feed source
and amount given to the batch, (d) usage of medication and supplement for the batch, (e) sourceof livestock, (f) understanding the Halal critical control point (HCCP) in livestock production
and other practices or program in the farm.
The organisation should understand the Halal animal’s process flow and identify the Halalcritical control point (HCCP) at the different stages of slaughtering and processing.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
Revision: 00
Date: 10/01/2022
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The organization shall follow the Halal Critical Control Points (HAP) listed
below: Production (Farm Level)
HAP 1 Source of live animal
HAP 2 Disposal of Dead and Sick
Animal HAP 3 Feeding and Feed
SourceHAP 4 Drinking Water and Water
Source HAP 5
Medication and
Vaccination Regime HAP 6 Waste
Management System
HAP 7 Ante-Mortem Inspection
Logistics (animals)
The organization shall follow the “code of practice” for transporting live animals by roadwhich emphasizes the responsibility of the owner of the animal, the driver and attendant.
The code encourages the efficient considerate treatment of animal so that transport stressand injury are minimized at all stages of the transport operation.
The organization shall obtain the relevant health certificates to ensure the animals are fit to betransported. This will ensure that approvals and documentation are completed before
commencement of the journey.
This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
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Date: 10/01/2022
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Animals transported by road are subjected to a number of stresses which may have acumulative effect on the quality of the final products. Stressful influence include (a) yarding
and handling, (b) deprivation of food and water, (c) changes in climatic conditions,(d) overcrowding or isolation, (e) unfamiliar surroundings, noises and sensation, (f)physiological responses associated with pregnancy and (f) insufficient care during roadtransport.
Due care in transportation should cover loading, waiting period for loading, transit, rest period
and unloading at the point of destination. The organization should ensure that the transporter
follow the recommended loading density during transport for the animals.
Pre slaughter process (animals)
Receiving of live animals
The organization shall have adequate space for inspection during the receiving of all animals
from farm. All animals received shall be inspected by a Veterinary Officer to ensure there are
no animals dead or injured on arrival. All dead or injured animals shall be segregated in adesignated area and recorded by quantity and weight.
The organisation shall ensure that animals that are injured and/or are unable to walk upon
arrival are killed humanely as soon as possible.
The organisation shall record all live animals received in quantity and weight. Time of arrival,
source of live animals (supplier = farm name) and personnel assigned to do the receiving arealso recorded.
The organization shall ensure that all live animals are unloaded from the transportation andplaced at a designated area before the slaughtering process.
The organization shall have adequate space for the animals to walk and to find shelter from theweather and elements.
The organization shall ensure that the receiving area for the live animals are clean prior to theirarrival.
The organization should ensure that all live animals are labelled by batch number upon completionof the inspection. Chalk marking can be used to label the animals.
Unloading of Animals
When unloading animals at the slaughterhouse, the organisation shall ensure that the ramps for
unloading animals do not exceed 25 degrees. Ideally, even platform for unloading animals are used.
The organization shall ensure that all ramps have anti slippery floors and are equipped withThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
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Date: 10/01/2022
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protective side walls preventing animals from falling.
The organization shall ensure that animals are not forced to jump out of the lorry during unloading.
Animals shall be unloaded quietly calmly and at their own pace without the use of force.
Holding pens
The organization shall arrange holding pens where the cattle, sheep or goats are herded into prior to
the slaughter. The pen raceways and handling facilities should be designed to be suitable for thesex, weight and temperament of the animals being housed.
The organization shall ensure that drinking water is made available for the live animals during theentire stay in the holding pens. Food is provided if it is clear that animals will be slaughtered morethan 12 hours after the arrival to the slaughterhouse.
The organization shall ensure that all animals should be provided with enough space to stand or lie
down together and rest at any one time when in a holding area.
The organization should ensure that holding pens and raceways provide consistent visualenvironment. Every attempt should be made to prevent contrast or shadows as they may hinder the
movement of animals.
The organization shall ensure that holding pens and raceways floors are constructed of material
which minimizes risk of slipping and are maintained in good condition.
The organization shall ensure that aggressive animals are separated from each other in the lairage.
The organization shall ensure that animals from different groups are not mixed in one holding pen.
The organization shall ensure the waiting time between time received and time to slaughter should
equal the amount of time required to transport the animals, but not to exceed 24 hours in the eventthat the animals are held over until the next day’s production. This is to ensure the live animals not
put under stress prior to the slaughtering process.
NOTE As a general rule, the animals should not be transported for much more than 8 hours sothey should have at least 8 hours to readjust. Cattle, sheep or goats are herding animals so they
have no problem being grouped together but shouldn’t be contained for much more than 24 hours in
the holding areas.
The organization should ensure that all live animals are allowed time to settle before going throughthe next process.
The organization shall ensure every practical effort made that the live cattle, sheep or goats are
unstressed before being taken for slaughter. All handling and restraining must be done withminimum amount of force at all stages. The objective must be to avoid causing unnecessary harm,This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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Date: 10/01/2022
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pain and stress to the live animals.
The organization shall conduct pre-slaughter inspection. This procedure qualifies the animals forslaughter and Muslim consumption, through the qualification of the animal’s general health andwell being by identifying abscesses, deformities, physical defects,
disabilities, injuries and the animal’s ability to walk and eat without human assistance orintervention.
The organization should ensure that the holding pens are structurally designed to avoid holding
animals being able to observe the slaughtering process of other animals.
Pre-slaughter handling
The organization should ensure that when animals have little or no room to move, they are notsubjected to physical force or goads and other aids which compel movement. Electric goads
and prods should only be used in extreme cases and not on a routine basis to move animals.
The use and the power output should be restricted to that necessary to assist movement of ananimal and only when an animal has a clear path ahead to move. Goads and other aids should
not be used repeatedly if the animal fails to respond or move. In such cases it should be
investigated whether some physical or other impediment is preventing the animal frommoving.
The organization shall ensure that the use of such devices are limited to battery- poweredgoads on the hindquarters of large ruminants, and never on sensitive areas such as the eyes,
ears, anogenital region or belly. Such instruments should not be used on horses, sheep andgoats of any age, or on calves.
The organization should ensure that painful procedures (including whipping, tail twisting, useof nose twitches, pressure on eyes, ears or external genitalia), or the use of goads or other aids
which cause pain and suffering (including large sticks, sticks with sharp ends, lengths of metal
piping, fencing wire or heavy leather belts), are not used to move animals.
Useful and permitted goads include panels, flags, plastic paddles, flappers (a length of canewith a short strap of leather or canvas attached), plastic bags and metallic rattles. The
organization shall ensure that they are used in a manner sufficient to encourage and direct
movement of the animals without causing undue stress.
The organization shall ensure that animals are grasped or lifted in a manner which avoids painor suffering and physical damage (e.g. bruising, fractures, dislocations). In the case ofquadrupeds, manual lifting by a person should only be used on young animals or small species,
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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
Revision: 00
Date: 10/01/2022
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and in a manner appropriate to the species; grasping or lifting such animals only by their wool,
hair, feathers, feet, neck, ears, tails, head, horns, limbs causing pain or suffering should not be
permitted, except in an emergency where animal welfare or human safety may otherwise becompromised.
Restraint of animals prior slaughter
The organization shall ensure that all animals are restrained prior to slaughter.
Animals may be restrained by;a) restrainer conveyorb) restraining penc) casting pen
In any of these restraint methods, the animal should have its neck clearly exposed and head
firmly fixed.
Methods of restraint causing avoidable suffering, such as the following, must not be used on
conscious animals;a) suspending or hoisting animals by the feet or legsb) inappropriate use of stunning equipmentc) mechanical clamping of an animal’s legs or as the sole method of restraintd) cutting tendons and spinal cord or blinding animals in order to immobilise them.

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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
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The organization shall follow the Halal Critical control Points (HAP) listed below: Logistics
HAP 8 Loading of Animal
HAP 9

Unloading and Receiving at Abattoir

Stunning (Optional)
Stunning is optional depending on where the organization is and the regulations that it follows in
the country that it is in. Should the organization perform stunning, it shall then adhere to therequirements of this standard.
The organization shall ensure that the stunning process does not kill or cause permanent/
irreversible physical injury to the animal. The use of stunning equipment shall be under thesupervision of a trained Muslim Officer and periodically monitored by a competent Islamic
Authority or accredited Halal Certification Body.
The stunning process shall take place prior to slaughter.
The organisation shall ensure that the types of stunning allowed to be used are electrical or
percussive stunning.
NOTE Electrical stunning is the passage of a low voltage electrical current through the brain tocause unconsciousness, while percussive stunning is a device which hits the animal on the head,with or without penetration.
NOTE Electrical stunning is only acceptable if electrodes are properly positioned and equipment
is maintained to a high standard.
TYPE OF STOCK
Lamb

CURRENT (A)

Goat

0.60

1.00 – 3.00

Sheep

0.60 – 1.00

1.00 – 3.00

Calf

0.50 – 1.25

1.00 -3.00

Steer

1.25 – 1.50

1.00 – 3.00

Cow

1.25 – 1.50

1.00 – 3.00

Bull

1.50 - 2.00

1.00 – 3.00

Buffalo

2.50 – 3.50

1.00 – 3.00

0.60

DURATION (seconds)
1.00 – 3.00

Guideline Parameters for Electrical Stunning on Live Bovine and Ovine
NOTE According to science, it is electric current (measured in Amperes) that stuns Voltage
is just moving force – analogue of pressure that pushes flow of electrically active particles
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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
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Date: 10/01/2022
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through the brain of an animal and overcoming resistance. It is explained by Ohm’s Law(current measured in Amps) = V / R
Percussive stunning is a process where a captive bolt pistol is applied to the front of the cattle,
sheep or goats head (a pneumatic or cartridge-fired captive bolt). The stunner must be equippedwith a mushroom head or tip so that it does not crack or penetrate the skull. The organisation
shall ensure that the operation, control and monitoring of the stun is performed by a trained
individual. The use of the stunning process shall be monitored by a trained Muslim Officer andperiodically monitored by a competent Islamic Authority or accredited Halal Certification
Body. Gas stunning is prohibited under strict application of the Halal code.
Slaughter process (animals)
The slaughter of animals is based on the four schools of thought.
Slaughtering requirements
The organization shall ensure that live and conscious animals are not shackled and hoisted by legs
and feet prior to slaughter.
The organization shall ensure that the slaughter (dhabh) process involves cutting the throat –trachea (halqum), oesophagus (mari’) and both the carotid arteries and jugular veins (wadajain) tohasten the bleeding and death of the animal. The cut shall be performed perpendicular or across theneck (oesophagus, trachea and jugulars) and not along the neck.
NOTE The difference of slaughter requirements between the Schools of Thought(Madhzab) Hanafi: All 4 channels shall be cut
Maliki: Channels shall be cut; trachea and the 2 jugular veins
Shafie:Channels shall be cut; trachea, oesophagus. But it is Sunnah or recommended to cut
the arteries and jugular veins.
Hanbali: Same as Shafie’s

Slaughtering part for cattle

Method of slaughtering cattle

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The organization shall ensure that the act of slaughter is done with a simple swipe across theneck without damage to the spinal cord. The repetitive sawing action of theslaughtering knife is not permitted. The bleeding can be done in reciprocal movement(movement forward and back) as long as the slaughtering knife or blade is not lifted off theanimal during the slaughtering.
The organization shall ensure that the neck of the animal is not cut or broken or any othersimilar action until the bleeding has stopped.
The organization shall ensure that the animal is alive or deemed to be alive (hayat almustaqirrah) at the time of slaughter.
The organization shall ensure that the act of slaughtering is done with intention (niyyah).
The organisation shall ensure that the tasmiyah and takbir recitals are said at the moment ofeach slaughter. Use of recordings of recitals to substitute for the devotion of an observant
Muslim is strictly prohibited.
NOTE The phrase may vary between the Madzhabs. Some may recite Bismillahi Allahu
Akhbar (In the name of Allah, Allah is the greatest).
The organization shall ensure that the animal is not cut or processed until the slaughter has been
performed and the animal is dead.
The preferred method for Halal animals slaughter is to perform it in a kill box with a head restraint.
This method has proven to be less stressful for the animals and provide a higher Halal slaughter
yield.
The organization shall ensure that the slaughter of the animal is conducted in such a way that one
animal is not able to witness the slaughter of another animal.
Slaughtering man
The organization shall ensure that the slaughter man performing the slaughter is Muslim. In thecommercial production of Halal meat, the organization should do its best to employ a Muslim
slaughter man.
The organization shall ensure that the slaughter man is a practicing Muslim of sound and stable
mind with knowledge and understanding of his responsibilities relating to Halal slaughter.
The organization shall ensure that the slaughter man has undergone special training, not only on the
Halal requirements, but also in the methods and procedures required to cause minimal pain or
suffering to the animals. It is preferred; that the organization ensures all its slaughter men are
certified by an accredited Halal Certification Body or other relevant authorities.

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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
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Date: 10/01/2022
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Slaughter equipments and tools
The organization shall ensure that the knife used in the slaughtering process is razor sharp; theblade must be a single blade, straight and smooth and free from serration, pits, notches or damage.
The length of the blade must be at least twice (2) times the width of the neck of the animals to beslaughtered. The blade must not flex noticeably whence in use.
The organization shall ensure that bones, nails and teeth are not used as slaughtering tools. The
organization shall ensure the slaughtering lines; tools and utensils are dedicated for Halalslaughter only. The organization shall not at any time hold live or slaughter any animals which
are considered non-Halal / najs.
The organization shall ensure that the slaughter man prepare a minimum of two (2) knives per
slaughter batch. This is to ensure the knives remain sharp and still conforms to the above rules.
If damaged during the slaughter process, the knife must be replaced and if the knife is nolonger razor sharp, then it must be sharpened.
NOTE The knife must not be sharpened in sight of animals awaiting slaughter. It might create
unnecessary stress to the animals.
The organization shall ensure that knives are kept clean, sharpened and sanitised after slaughter ofevery animal.

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Meat Processing Process Flow
* indicates Halal Assurance Point (HAP)This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organization orwhen he has no further use for it.

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Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
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The organisation should follow the Halal Critical Control Points (HCCP) listed below:
Processing Plant
HAP 10 Stunning
HAP 11 Slaughtering Process/Slaughter
Man HAP 12 Bleeding Process
HAP 13 Skinning
HAP 14 Evisceration
HAP 15 Chilling
Process HAP 16
Storage
Post slaughter (animals)
Inspection
The organisation shall station a trained Muslim inspector posted right after the slaughter
process to check on the Halal status of the slaughtered cattle, sheep or goats. If any of theanimals are found not properly slaughtered according to the Shariah, the animal shall be
removed from the slaughtering line and segregated from the Halal slaughtered animals
placed in a designated area where quantity and weight recorded.
The inspector is responsible to ensure that all the flowing blood has been drained from thecattle, sheep or goats. No dorsal cut is allowed as this method would slice or sever the
spinal cord and the animal is rendered incapacitated to convulse and drain the flowing bloodout of the carcass.
The animal’s status can be determined dead by identifying and observing the following;a) Fully dilated pupils,b) Absence of papillary and corneal reflexes,c) Flaccid tongue, andd) Absence of blood flowing freely from the Halal cut.
Once the animal has been rendered dead, additional cutting or processing including thethoracic stick is allowed to take place. The time frame for this process is approximately 4 to
8 minutes but may vary based on size, type and age of the animals.
Processing
The processing at post-slaughter includes bleeding, head or shank removal, skinning,
eviscerating, chilling and processing (deboning).
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The bleeding process allows blood to be drained out of the animal after the slaughter
process. The organisation shall ensure that the blood of the animal is thoroughly drained
immediately upon slaughter.
Only after the animal is dead, the head is removed, as well as front and rear feet. Prior tohide removal, care is taken to cut around reproductive tract to prevent faecal contamination
later in the process.
The organisation shall ensure that the hide, skin or plumage is removed by down pullers,side pullers and fisting off the pelt (applied to sheep and goats). Hides can also be removed
by laying the carcass on a cradle and skinning with a knife.
The organisation shall ensure that the internal organs are removed and inspected forinternal parasites and signs of disease. The viscera are separated for inspection from theheart and lungs, referred to as the “pluck”. Livers are separated for inspection, tongues are
dropped or removed from the head and the head is sent down the line on the head hooks orhead racks for inspection of the lymph nodes for signs of systemic disease.
The organisation shall ensure that the carcass is then inspected by a Government inspector
for safety (This may vary according to Government regulations).
Carcasses are subjected to intervention to reduce levels of bacteria. Common interventions
are steam, hot water and organic acids. Carcasses can be electrically stimulated to improvemeat tenderness. The electrical stimulation typically applies to cattle and sheep only.
The organisation shall ensure that the carcass is then hung and chilled between 24 to 72
hours to prevent the growth of microorganisms and to reduce meat deterioration while themeat awaits distribution. The recommended temperature for the chillers should not exceed
42 degrees Fahrenheit or 8 degrees Celsius to prevent bacteria growth.
The organisation shall ensure that the chilled carcass is broken down into primal andsubprimal cuts for boxed meat (tenderloin, rib eye, chucks ribs etc) unless the customer
specifies for intact sides of meat. Beef carcasses are always split in half and then quartered
while mutton and lamb is typically left whole.
The remaining carcass may be further processed to extract any residual traces of meat,
usually termed mechanically recovered meat, which may be used for human or animal
consumption.
NOTE: the usage of the remaining carcass ought to not be fed to animals intended for Halal
production and Muslim consumption. – E.g. feeding beef to another cow may result in Mad
Cow disease.
The organisation shall ensure that waste materials such as bone and tallow are sent to aThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organizationor when he has no further use for it.

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rendering plant. Tallow can be used for the production of biodiesel or heating oil and othersuch products.
The organisation shall ensure that the wastewater, consisting of blood and faecal matter,
generated by the slaughtering process is sent for wastewater treatment.
The organisation shall ensure that processing steps are done under total hygienic conditions,executed by competent professionals and with maximum tidiness at all stages.
Storage for the processed meat/ parts
The organisation shall ensure that storage of processed meat or parts are kept clean and pest
free. A cleaning and pest control schedule shall be established and monitored.
The organisation shall ensure that no processed meat or parts are placed on the ground.
Pallets and containers shall be used to ensure no contamination occurs. All items in thestorage area shall be marked appropriately.
The organisation shall ensure that processed meat or parts are kept at the recommended
temperatures that shall not promote growth of harmful bacteria. (44.6 degrees Fahrenheit or
7 degrees Celsius is where bacteria such as E-coli or other bacteria can begin to grow)The organisation shall ensure that all processed meat or parts are rotated on the first in firstout basis (FIFO system). Proper date of slaughter and other pertinent information isessential to be placed on the packaging.
The organisation shall ensure that temperature-monitoring equipment shall be installed for
all chilled and frozen storage and shall be calibrated regularly. Monitoring of thetemperatures is essential to ensure the freshness and quality is preserved.

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4. PERSONAL HYGIENE OF MANAGEMENT AND STAFF
The organization shall ensure all staff in the abattoir, processing plant and management ismedically examined prior to appointment. The organization shall also ensure that allabattoir and processing plant personnel undergo a vaccination program as required by the
local health authorities for those who are dealing with food items.
There shall be prescribed procedures for monitoring the health of all staff in the abattoir,processing plant and management during employment and for reporting specific and family
diseases.
The organisation shall inform in writing all staff in the abattoir and processing plant andmanagement of their responsibilities for food hygiene, safety and Halal requirements andshall acknowledge in writing that they have read, understood and agreed to meet therequired standards.
The organisation shall ensure all staff in the abattoir, processing plant and management aretrained in their hygiene responsibilities, Halal requirements and in the standards they haveto maintain and the details of this training shall be recorded and kept.
The organisation shall ensure all visitors to the abattoir, processing area (inclusive ofmanagement or maintenance staff) shall wear clean and protective clothing as specified in
the organisation procedures.
The organisation shall implement a system to distinguish the segregation of the uniforms,
and shoe attire used in the slaughtering and processing area.
The organisation shall ensure that staff hygiene policy, procedures, work instructions andHalal requirements are made available and communicated to all involved in theslaughtering and processing area.
5. TRACEABILITY
The organisation shall establish and apply a traceability system that enables theidentification of slaughtered batches and their relation to batches of processing and delivery
records.
The traceability system shall be able to identify incoming livestock from immediate
suppliers (ranch, farm or feedlot).
Traceability records shall be maintained for a defined period for system assessment toenable the handling of potentially non-Halal / najs or unsafe products and in the event of
any rejection. Records shall be in accordance with statutory and regulatory requirements
and consumers requirements.
This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organizationor when he has no further use for it.

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6. CLEANINGThe organisation shall ensure that the spillage of najs is cleaned according to:a) Ritual cleansing standards for severe najs; andb) Existing hygiene standards for medium najs.
The ritual cleaning has to be done under direct supervision of an accredited Halal
Certification Body, and must provide evidence that smell, residue and colour are eliminated.
The organisation shall establish a comprehensive and standard cleaning programme for its
premise (receiving, slaughtering, processing, storage, and distribution areas). Hazards
Analysis Critical Control Point (HACCP) is preferred but Good Hygiene Practices (GHP) or
pre- requisite programs as specified by ISO 22000:2005 (E) shall be sufficient to ensurecleanliness and hygiene of the premise is maintained.
The organisation shall engage food grade cleaning chemicals for cleaning usage. Thesecleaning chemicals shall be stored separately (preferably in a room with a lockable door)
away from any food and properly labelled.
The organisation shall ensure that the disposal of contaminated prepared food that poses
health hazards or religious concerns is in line with local disposal regulations and Shariah
requirements.
7. PACKAGING AND LABELLING
The requirements for packaging and labelling are as follows;a) The organisation shall ensure that primary packaging materials shall not be made fromany raw materials that are decreed as najs by Shariah and/or materials that are hazardous tohuman health.
b) The organisation shall ensure that packaging must be cleaned before use and notcontaminated with najs.
c) The organisation shall ensure adequate information is available on the packaging. (Forcatering and retail services).
The minimum data requirements on the packaging are:i)

Date of slaughterii)

Date of productioniii)

Date of Expiry

iv)

Halal marking (for items deemed as Halal).

v)

Name and address of organisationvi)

Specific cuts (i.e. Rib Eye, Chucks, Strip Loin, etc that are only applicable for bovineThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organizationor when he has no further use for it.

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and ovine)
vii)

The yielded weight; number of boxes or combo’sviii)

Name of the accredited Halal Certification Bodyix)

Slaughter man name and signatured) The organisation shall ensure that in case of damage, contamination, spoilage, andleakage or tampering, the processed meat needs to be separated, clearly labelled or marked
as Rejected or Condemned.
e) Labelling material used in direct contact with the processed meat shall be nonhazardous and Halal.

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ANNEX A – CLASSIFICATION OF HALAL PRODUCT/ SERVICE CATEGORIES
Categ
ory

SubcategoryAI

A FarmingofAnimals
AII

FarmingBI
B Farmingof Plants
BII
CI
CII
C FoodManufact
uring
CIII
Food andfeed
processing

CIV
CV

Catering

Retail,transport
and storage

Raising fish and seafood used for meat production
Growing, trapping and fishing (slaughtering at pointof capture)
Associated farm packing b and storage
Growing or harvesting of plants (other than grains and pulses):horticultural products (fruits, vegetables, spices, mushrooms,
Farming of Plants(other than grains and etc.) and hydrophytes for foodpulses)
Associated farm packing b and storage
Farming of Grains and Growing or harvesting of grains and pulses for food AssociatedPulsesfarm packing b and storage
Processing of
Production of animal products including fish and seafood,perishable animal
meat, eggs, dairy and fish products
products
Processing of
Production of plant products including fruits and fresh juices,perishable plant
vegetables, grains, nuts, and pulses
products
Processingof Production of mixed animal and plant products including
perish- able animal pizza, lasagne, sandwich, dumpling, ready- to-eat meals
and plant products(mixed prod- ucts)
Production of food products from any source that are stored
Processing of ambient and sold at ambient temperature, including canned foods,
biscuits, snacks, oil, drinking water, beverages, pasta, flour,
stable products
sugar, food-grade salt
Animal slaughtering Processing of carcasses including slaughtering inslaughterhouses, cutting, cleaning and packing.
Production of FeedFI

Retail / Wholesale

F Distributi
on

FII

GI
G ProvisionofTransport
GII
andStorage
Services

Raising animals (other than fish and seafood) used
for meat production, egg production, milk production or
honey production
Growing, keeping, trapping and hunting (slaughtering at
point of hunting)
Associated farm packing b and storage

Farming of Fish andSeafoodDI
Animal
D FeedProductio DIIn
E Catering

H Services
Auxiliary

Farming of
Animals for Meat/
Milk/ Eggs/ HoneyExamples of included activities

Production of Pet
Food

Food Broking /Trading
Provision ofTransport andStorage Services for
Perishable Food andFeed
ProvisionofTransport andStorage Services forAmbient Stable Foodand Feed

Production of feed from a single or mixed food source,
intended for food-producing animals
Production of feed from a single or mixed food source,
intended for non-food producing animals
Preparation, storage and, where appropriate, delivery of foodfor consumption, at the place of preparation or at a satellite
unit
Provision of finished food products to a customer (retail
outlets, shops, wholesalers)
Buying and selling food products on its own account or as anagent for others
Associated packaging c
Storage facilities and distribution vehicles for the storage andtransport of perishable food and feed
Associated packaging c
Storage facilities and distribution vehicles for the storage andtransport of ambient stable food and feed
Associated packaging c
Hospitality services, Islamic banking, veterinary
services and provision of services related to the safe
production of food, including water supply; pest control
services, cleaning services, waste disposal.

This document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organizationor when he has no further use for it.

Nippon Asia Halal Association
Document Name Halal Certification Scheme – Slaughtering and Processing
Doc ref: NAHA-HCS-1
Issue: 01
Revision: 00
Date: 10/01/2022
Page 35 of 35
Prepared byTechnical Manager
Approved by
Certification Manager
services

I Production of Food Packaging andPackaging Material
J Equipment manufacturing

Biochemic K Production of (Bio) Chemicals
alProduction of food packaging material
Production and development of food processing equipment
and vending machines
Microbiology, Production of food and feed
additives, vitamins, minerals, bio-cultures,
flavourings, enzymes and processing aids
Pesticides, drugs, fertilizers, cleaning agents,
cosmetics, textiles, leather products, .... etc.

a) Clusters are intended to be used for accreditation scope of accredited certification bodies, and for accreditation
bodies witnessing certification bodies.
b) “Farm packing” means packaging without product modification and processing.
c) “Associated packaging” means packaging without product modification and processing and without altering the
primary packaging.

ANNEX B – SAMPLING PLAN – LABORAOTRY ANALYSIS / VERIFICATION
Complexity Class

Very High

High

MediumBusiness Sector

NAHA Schedule forsampling

Chemicals and pharmaceuticals “not elsewhereclassified”, processedmeat products, genetically modified products,
food additives, bio
cultures, cosmetics, processing aids andmicroorganisms.
slaughtering animals and poultry; cheese
products; biscuits; snacks; oil;beverages; hotels; restaurants; dietary
supplements; cleaning agents;
packaging and wrapping material, textile.
Dairy products; fish products; egg products;
beekeeping; spices;horticultural products; preserved fruits;preserved vegetables; canned
products; pasta; sugar; animal feed; fish feed;water supply;
development of product, process and equipment;
veterinary services;
process equipment; vending machines, leather
products.

Once in 12 months(One sample per eachproduct category /product variety/product type)Once in 12 months(One sample per eachproduct category /product variety/product type)Once in 12 Months(One sample per eachproduct category /product variety/product type)fish; egg production; milk production; fishing;Once in 12 months
hunting; fruits;(One sample per eachvegetables; grain; fresh fruits and fresh juices;Low
product category /drinking water; flour; salt
product variety; retail outlets; shops; wholesalers, transport/product type)and storage.
Note: The selection of laboratory and procedure for product sampling shall be decided by NAHA. The
sample should be packed, marked and sealed by the presence of NAHA Halal auditor and transferred /transported to NAHA agreed laboratory. The applicant shall bear all costs of the laboratory testingThis document is the property of Nippon Asia Halal Association. No corrections / amendments are to bemade except by the person authorized. The holder to return the document when he leaves the organizationor when he has no further use for it.