ABSTRACT
This chapter addresses the requirements and procedures surrounding the consumption of meat and poultry in Islam. Restrictions, prohibitions, permissions, and instructions are presented in such a way as to balance two potentially conflicting viewpoints; the requirement that Muslims respect and care for the animals around them, and the permission for Muslims to consume animal flesh for their own subsistence. The chapter includes a set of halal control points that can be used by the industry to guide in the development of protocols in each area of animal slaughter and meat processing. Animals slaughtered for Muslim consumption must be of acceptable species and alive at the time of slaughter. Pigs are never acceptable for halal slaughter. Slaughter persons should also be trained specifically for the type and size of animal that they are slaughtering to ensure that the process goes as smoothly as possible.
