Description
Curriculum
Instructor
This comprehensive ‘Abattoir Islamic Slaughter’ course is designed to equip participants with the knowledge and skills necessary to ensure that animal slaughter and all related abattoir activities comply with halal certification standards.
The course will look at the process of animal slaughtering and the factors that need to be in place from an Islamic perspective to ensure that the process of animal slaughtering will result in halal meat.
The main theme of Islamic slaughter is supported by requirements prior to slaughtering and post slaughter.
Course Objectives:
- Gain an in-depth understanding of Islamic slaughter especially in the context of abattoirs.
- Explore the critical elements of halal slaughter at abattoirs.
- Understand the role of quality assurance and control in maintaining Halal integrity.
Target Audience:
The course is aimed at Muslim abattoir slaughterers, supervisors and anyone who wants to understand Islamic slaughter.
Curriculum
- 11 Sections
- 53 Lessons
- 10 Weeks
Expand all sectionsCollapse all sections
- 1. Course OverviewThe course is aimed at Muslim abattoir slaughterers and supervisors. The course covers the key factors to Islamic slaughtering at abattoirs as well competency in slaughtering an animal according to the Shariah Guidelines. The course will also benefit anyone who wants to understand Islamic slaughter.4
- 2. Islamic Slaughter3
- 3. The Ḥalal Critical Control Points (HCCP)3
- 4. The Pre-Slaughter Phase: TransportationHCCP for the Pre-Slaughter Phase The physical condition and health of the broiler/livestock. The broiler/livestock at the point of slaughtering should be alive, showing signs of life. The pre-slaughtering phase primarily includes the broiler or livestock activity since birth. The farmer provides for its breeding, feeding, and its entire lifespan on the farm till being brought to the slaughterhouse to become ḥalāl flesh/meat for human consumption. The pre- slaughtering period incorporates Islamic ethical guidelines like poultry/livestock wellbeing, health, sanitation of holding areas etc. In this course the pre-slaughter phase is from the point-of-arrival of the broilers/livestock at the abattoir.5
- 4.1 The Pre-Slaughter Phase: Stunning9
- 5.1Introduction to Stunning
- 5.2Definitions of Stunning
- 5.3Conditions for Stunning
- 5.4Checking and calibration of stunning equipment
- 5.5Types of Stunning
- 5.6Stunning Procedure Checklist
- 5.7Animal checks before and after Stunning
- 5.8Stunning as a Ḥalal Critical Control Point (HCCP)
- 5.9Requirements for the Stunner Operator/Technician
- 4.2. The Pre-Slaughter Phase: Condition of the animal6
- 6.1Condition of Poultry and Livestock before slaughter
- 6.2Visible Life in the animal (Ḥayāt-Mustaqirrah)
- 6.3The (Visual) Signs of Life (What to Look For?)
- 6.4Momentary Life of broiler after slaughter (Ḥayāt-Mustamirrah)
- 6.5The (Visual) Signs of Death (What to Look For?)
- 6.6Assessment 55 Minutes1 Question
- 5. The Slaughter Phase14
- 7.1HCCP for the Slaughter Phase
- 7.2Basic Principle of Islamic Slaughter
- 7.3The Slaughtering Prayer
- 7.4The Actual Slaughtering Act (Dhabḥ)
- 7.5Requirement for the Slaughtering Cut
- 7.6Slitting the vital vessels
- 7.7The Slaughtering Knives
- 7.8Point of Broiler Slaughtering
- 7.9Decapitating the Broiler or Livestock Head
- 7.10Consequences of decapitation
- 7.11The Slaughtering Environment/Space
- 7.12Causal Factors of Dead Broilers Before or At Throat-Slitting Point
- 7.13The Bleeding Period
- 7.14Assessment 615 Minutes7 Questions
- 6. The Slaughterer and Supervisor3
- 7. Post Slaughter Phase8
- 8. The Post Slaughtering Environment4
- 9. ConclusionAlhamdulillah, you did it! Only the conclusion left1
ML Zakariyah Philander
4 Students1 Course
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