Zabiha Halal Processing
Authentic Islamic slaughter practices meeting the highest religious standards while maintaining modern food safety and efficiency. Our integrated approach ensures halal integrity from farm to table for Muslim consumers worldwide.
Core Halal Principles
Animal Welfare
Compassionate treatment from farm through processing, with proper handling, feeding, and rest periods ensuring animals are healthy and stress-free before slaughter as required by Islamic law.
Skilled Practitioners
Trained Muslim slaughtermen who understand both religious requirements and modern processing techniques, performing the blessed cut with precision while maintaining line speeds and quality standards.
Continuous Oversight
Multiple layers of verification including on-site religious supervisors, third-party halal certifiers, and government inspectors ensuring consistent compliance with Islamic requirements and food safety regulations.
The Zabiha Process
1. Pre-Slaughter Preparation
Animals are rested and provided water to ensure they are calm and hydrated. Each animal is inspected to confirm it is healthy and free from defects that would render it non-halal. The slaughter area is prepared with sharp knives that meet Islamic specifications.
- • Minimum 12-hour rest period after transport
- • Access to clean water at all times
- • Visual health inspection by trained personnel
- • Knife sharpness testing before each shift
2. The Blessed Cut
A practicing Muslim recites “Bismillah Allahu Akbar” (In the name of Allah, Allah is Greatest) and performs a swift cut severing the trachea, esophagus, and major blood vessels while keeping the spinal cord intact, ensuring rapid blood loss and minimal pain.
- • Individual blessing for each animal
- • Single swift motion with sharp blade
- • Proper anatomical landmarks identified
- • Complete blood drainage ensured
3. Post-Slaughter Processing
After proper bleeding time, carcasses proceed through standard processing steps including hide removal, evisceration, and inspection. All equipment and facilities are dedicated to halal production or thoroughly cleaned between halal and non-halal runs.
- • Minimum 3-minute bleed time for cattle
- • Segregated halal processing lines
- • USDA inspection at critical points
- • Halal certification stamps applied
Species-Specific Requirements
Red Meat Processing
Cattle
Restraint systems designed for animal comfort while providing safe access for the slaughterman. Longer bleed times accommodate larger blood volume.
- • ASPCA-approved restraint boxes
- • 4-6 minute bleed rails
- • Individual animal tracking
Sheep & Goats
Smaller ruminants require adjusted handling systems and faster line speeds while maintaining individual blessing requirements.
- • V-restraint conveyors
- • 2-3 minute bleed time
- • Batch identification systems
Poultry Processing
Chickens & Turkeys
High-speed processing requires teams of slaughtermen and specialized equipment to ensure each bird receives proper blessing and cut.
- • Multiple slaughter stations
- • Automatic backup systems
- • 90-120 second bleed time
Mechanical Slaughter Debate
While some certifiers accept mechanical slaughter with recorded blessings, IMP focuses on hand slaughter to meet the requirements of all markets.
- • Hand slaughter preferred globally
- • Meets strictest standards
- • Premium market positioning
Certification Standards
Multiple certification bodies oversee halal processing globally, each with specific requirements. IMP works with facilities to meet the highest common standards, ensuring products are accepted across all major Muslim markets.
Major Certifying Bodies
- •ISNA HalalNorth American standard widely accepted
- •JAKIMMalaysian standard for Southeast Asia
- •MUIIndonesian council requirements
- •SFDA HalalSaudi standards for GCC markets
Compliance Elements
- ✓Muslim slaughtermen verification and training records
- ✓Segregation protocols for equipment and storage
- ✓Traceability from live animal through finished product
- ✓Regular third-party audits and inspections
- ✓Approved supplier programs for all inputs
Global Market Access
Proper halal certification opens doors to 1.8 billion Muslim consumers globally and provides assurance to institutional buyers serving diverse populations.
Global halal food market
Annual growth rate
Countries with Muslim majorities
Key Export Markets
Middle East
GCC, Jordan, Egypt
Southeast Asia
Indonesia, Malaysia
North Africa
Morocco, Algeria
Western Markets
UK, France, USA
Implement World-Class Halal Processing
Whether establishing new halal operations or upgrading existing facilities, our expertise ensures authentic Islamic practices integrated with modern efficiency and food safety.