Halal Criteria in Meat

Our Approach to Halal Certification

At AHAS, Halal certification is not just a label—it is a process of verification, accountability, and trust.

We follow a structured system that includes:

• On-site inspections

• Continuous monitoring

• Detailed record-keeping

• Unannounced audits

Our goal is to ensure that every certified product meets strict Halal requirements from start to finish.

Our Religious Framework

Our standards are based on the Hanafi school of Islamic law, while also considering opinions from other recognized major schools of thought.

When differences exist, we adopt the most cautious position to ensure that certified products are acceptable according to all major schools of thought.

This approach provides an added level of confidence for the broader Muslim community.

Our Slaughter Standards

To ensure meat is Halal, we require:

1. Qualified Slaughter Personnel

• Only trained Muslim slaughtermen are permitted

• Each individual is approved and monitored by AHAS

2. Individual Invocation

• The name of Allah must be recited for each animal

• Group or automated recitation is not accepted

3. Proper Method of Slaughter

• A sharp knife must be used

•  The cut must be swift and humane

•  Key vessels must be properly severed to ensure effective blood flow

4. Animal Must Be Alive at Slaughter

• The animal must be alive at the time of slaughter

•  Any animal that dies before slaughter is not considered Halal

Our Stunning Policy

We take a strict and cautious approach to stunning:

•  We do not certify Controlled Atmosphere Stunning (CAS) under any circumstances

•  Any stunning method used must not kill the animal

•  We continuously verify that animals are alive before slaughter

If there is any doubt, the product is rejected.

Practices We Do NOT Accept

To maintain strict standards, AHAS does not certify:

• •  ❌ Controlled Atmosphere Stunning (CAS)

  •  ❌ Vertical-cut slaughter methods

  •  ❌ Any process that risks the animal dying before proper slaughter

  •  ❌ Any system where proper recitation or supervision cannot be verified

Monitoring & Auditing

We actively monitor all certified facilities through:

1. Regular Inspections

•  Scheduled audits to ensure ongoing compliance

2. Unannounced Visits

•  Random inspections to verify real-time practices

3. On-Site Verification

• • •  Direct observation of slaughter procedures

    •  Monitoring of staff and equipment

Traceability & Record-Keeping

Transparency is a core part of our system.

For every certified operation, we maintain:

• •  Records of who performed each slaughter

  •  Details of animals processed

  •  Dates, times, and operational data

This ensures that every step can be tracked and verified.

Separation & Cleanliness

•  Halal products must be kept separate from non-Halal items at all times

•  Equipment and facilities must be clean and properly managed

•  Cross-contamination is strictly prohibited

Our Commitment to Integrity

AHAS operates with a strong commitment to:

•  Authenticity – ensuring Halal is not compromised for convenience

•  Transparency – clearly documenting and verifying all processes

•  Accountability – holding facilities to strict standards

•  Independence – making decisions based on principles, not pressure

What Makes AHAS Different

• •  Non-profit, community-driven organization

  •  Strong reliance on trained volunteers

  •  Strict verification of every step of the process

  •  Detailed tracking of slaughter and personnel

  •  Frequent unannounced inspections

  •  Commitment to the most cautious and widely accepted standards

Continuous Improvement

We are constantly working to improve our systems by:

• •  Reviewing our procedures

  •  Strengthening monitoring methods

  •  Enhancing transparency for the public

Our Promise

When you see AHAS certification, it means:

• ✔ The process has been carefully verified

• ✔ The standards have been strictly applied

• ✔ The product meets a high level of Halal assurance