Most people want to understand the concept of Halal (me being one of them also). My job as a hygiene consultant takes me to quite a lot of food processing areas. I visited one client of ours, a red meat abattoir, the other day. So whilst there, I saw a Muslim man praying before the actual slaughtering occured. So as curious as I am, I asked the guide who was with me, "Whats going on here?", he replied "thats Halal"........ so, is that what Halal is? I wondered.
Well it baffled me a bit because i thought "besides the praying, the procces of slaughtering follows the same procedure as the normal 'non- Halal' sluaghtering". So I decided that I no longer wanted to be in the dark with regards to the "concept' of Halal. So i did a bit of digging.......
According to Syariah Law, Halal means lawful as pertaining to food and other products for human consumption and services permitted. halal requires that the Halal animal to be humanely sluaghtered, by an adult and sane Muslim, and that the name of Allah must be pronounced at the time of the slaughter and that the slaughter must be done by cutting the throat in manner that induces rapid and complete bleeding, resulting in the quickest death. Besides the the method of slaughtering, Halal is also governed by cleanliness, safety, preparation and storage. There is quiet a lot of interesting factors involved. We shall go more into such factors in due time..
That brings me to my next question....
Ever heard of Halaal Critical Crontrol Points??
I came across a draft, if I may put it, of a Halal critical control point decision tree. It looks something like this
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