Carry out slaughtering for halal meat

Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019


This standard is about the skills and knowledge needed to carry out slaughter and bleeding operations for Halal meat. This job must be done by experienced people with provisional or full licences. This standard is about understanding the principles of religious slaughter for Halal meat. If you work in this area and carry out killing operations you must follow closely defined regulations and procedures. It is also about understanding the basic rules of slaughtering animals and the types of animals that can be used and the slaughtering process. The job is tightly controlled by laws that define humane methods of bleeding. The task is important to the industry because the way it is carried out affects the condition of the meat and whether it is suitable for human consumption and complies with Halal slaughter rules. If you do this work you need specialist skills so that the meat produced meets quality specifications. This standard is for you if your job requires a broad knowledge and understanding of Zibah (religious slaughtering of animals for halal), for this you require a licence and have to be a male of Muslim faith.

Performance criteria

You must be able to:

Carry out religious slaughter

  1. follow procedures according to your religion

  2. check the animal is placed in a suitable and safe position that

    meets the religious and animal welfare codes of practise

  3. check that the animal's chest is facing the correct way for

    slaughter and follow other pre slaughter procedures for your


  4. position the slaughtering tools in the correct position

  5. operate the slaughter tools in the correct and safe manner,

    making the correct incision

  6. check to make sure effective slaughter has taken place and

    ensure nothing further is done if a time delay is required by civil or

    religious regulation

  7. confirm appropriate action is taken in the case of ineffective

    slaughter in accordance with organisational requirements

  8. make sure that the animal is removed from the slaughter area in

    the manner that minimises carcass damage

  9. check that the animal is correctly shackled for lifting to the

    bleeding or dressing rail after the required time

  10. check that the necessary reporting has taken place

  11. check that the tools have been checked and cleaned ready for the

    next animal

    Prepare to carry out bleeding

  12. assemble the correct tools and equipment and make sure they

    are suitable to carry out bleeding effectively

  13. move to the right place at the bleeding point to carry out bleeding


  14. check that tools and equipment meet food safety requirements

    and follow procedures to deal with any problems

  15. check facilities for holding animals or birds planned for bleeding

    and follow procedures to deal with any problems

  16. check facilities for the feed of animals or birds to the bleeding

    point and follow procedures to deal with any problems

    Bleed animals or birds

  17. check that animals or birds are insensible to pain before bleeding

    and deal with any that might still feel pain

  18. move the animal or bird into the correct position for bleeding

  19. check the correct temperature for bleeding

  20. use the correct tools and methods for bleeding safely and


  21. sever blood vessels to make sure that blood is released from the

    carcass rapidly in accordance with procedures

  22. maintain food safety during bleeding in accordance with

    procedures and legal requirements

  23. check that all flowing blood has been removed from the carcass

    before moving on to the next stage of processing

Knowledge and Understanding

You need to know and understand:

  1. the importance of animal welfare at all stages of the process

    1. how a slaughterhouse complies with 'the current welfare of

    animals (slaughter or killing) regulations

    1. the arrangements for having Muslim slaughterman/men present at

    the slaughtering stations to do the rendition of shahadah or

    tasmiyah to the speed of the line

    1. the rules for the restraining of animals/birds pre slaughter

    2. the rules on knife size and depth of the cut

    3. the rules for slaughter of an animal or bird

    4. the rules for the restraining of animals/birds post slaughter

    5. the rules on knife hygiene and the importance of re checking it

    between animals

    1. that you are operating according to Islamic traditions (faith


    1. how to complete the required documentation

    2. why animals are bled before human consumption

    3. the principles of bleeding animals and birds

    4. the blood vessels involved in the bleeding of animals or birds

    5. the problems resulting from improper cutting of animals or birds

    6. the ways of ensuring animals are insensible to pain before

    bleeding and why that is important

    1. the methods of cutting animals or birds to maximise bleeding

    2. the methods of bleeding for Halal slaughter

    3. how to maintain tools and equipment for bleeding and cutting to

    ensure they are effective, safe and meet the required food safety


    1. why hygiene is important in bleeding

    2. the legislation relating to bleeding

    3. the controls involved in bleeding and cutting


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Food; Drink; Manufacturing; Meat; Poultry; Bleeding; Halal; Humane; Zibah