WHY HALAL
Halal in the Food Industry
HFSAA is the authority to implement a higher standard of Halal that is inclusive of the personal Halal standards of the vast majority of Muslims.
Below are some general guidelines for Halal compliance from farm to fork:
| Farm | Slaughterhouse | Processing | Cooking |
|---|---|---|---|
| Treatment of Animals Majority Vegetarian Feed |
Slaughtered by a Muslim Verbal Blessing Allow blood to drain | No Cross-Contamination between Halal & Non-alal products | No Cross-Contamination of Halal & Non-Halal foods |
| No traces of alcohol (derived from grapes/dates)Cook | -No animal byproducts (unless slaughtered Halal) except eggs & dairy | ||
| No adding alcohol/wine |
Halal means “Permissible” in Arabic and refers to the dietary law of Islam, which practicing Muslims follow. Similar to Kosher food for the Jewish people, Halal food avoids anything derived from swine flesh (pork, bacon, lard, gelatin, etc.) as well as alcohol (beer, wine, etc.). Animals which are considered Halal include chicken, beef, lamb, goat, turkey, deer, and most seafood. In order for the meat to be considered Halal the animal must be slaughtered in a way that is quick and as painless as possible while a Muslim recites a prayer.