Requirements for Halaal meat products

1. The slaughter-house (Abattoir) where the animals are slaughtered ritually according to the Islamic Law (Zibh) should obtain a Halaal Certificate. This can be arranged by allowing an Inspector (an Imam or a responsible person from the local Muslim community) to witness, approve and tag each and every animal slaughtered for Muslim consumers at the premises.
2. All transportation of the Halaal meat must be carried out by a Muslim.
3. Non-Halaal meat must not be brought into the premises where Halaal meat is stored or prepared.
4. Halaal meat meals must be prepared in a completely separate area from non Halaal meals.
5. Non-Muslim must not have access to the location of storage of Halaal meat unless accompanied by a Muslim. This also implies the keys of freezers and premises where Halaal meat is stored must not be in possession of any non-Muslim at any time.
6. Halaal meat meals must be prepared by Muslims only.
7. All the preparation, processing and manufacturing equipment (e.g. cutting equipment, mixing equipment, containers, utensils and other related equipment) must be free from non Halaal products.
8. All Halaal meat meals must be served in a separate container / package from that of non Halaal meals.
9. Halaal meat meals must be transported by a Muslim only.
10. All Halaal meat meals must be served by a Muslim only.
11. Any pre-processing carried out on the Halaal meat must meet all of the above conditions.

For further information contact The Muslim Food Board (UK).