All slaughterhouses seeking AIHCO Halal Certification must comply with the following requirements:

  1. Approval of Slaughter Personnel
    All slaughtermen must be approved by AIHCO prior to performing halal slaughter duties.
  2. Slaughterman Requirements
    Each slaughterman must:

    • Be a practising Muslim of sound mind and good character.
    • Hold a valid Slaughterman Registration/ID issued by the relevant Australian authority (e.g., AUS-MEAT).
    • Be formally recognised and authorised by AIHCO.
  3. Regulatory Approval (Approved Arrangement – AA)
    The establishment must obtain and maintain an Approved Arrangement (AA) for halal production, duly signed by the establishment management, the relevant government authority (e.g., DAFF or successor authority), and AIHCO.
  4. Prohibition of Pork Handling
    Pork and pork-derived products must not be slaughtered, processed, handled, or stored within the halal-certified abattoir facility.
  5. Cleanliness and Hygiene
    The slaughterhouse premises must maintain high standards of cleanliness in accordance with local regulatory requirements and AIHCO halal standards.
  6. Equipment and Transportation
    All equipment, storage facilities, and transportation vehicles must be clean, sanitary, and free from najis (impurities). Halal products must not be mixed or contaminated with non-halal materials.
  7. Stunning Requirements
    • Stunning is generally discouraged unless required for animal welfare or regulatory compliance.
    • Where stunning is applied, it must meet Shariah requirements and must not cause the death of the animal prior to slaughter.
    • The animal must remain alive at the time of the halal cut and must be capable of regaining consciousness if not slaughtered.
    • Only halal animals may be stunned.
  8. Permitted Stunning Methods
    • Electrical water bath stunning may be used for poultry and ducks.
    • Electrical stunning may be used for cattle, buffalo, sheep, goats, and similar livestock.
    • Any stunning method must be approved by AIHCO’s Shariah Advisory Committee.
  9. Supervision of Stunning
    A trained Muslim supervisor must monitor and control the voltage and settings of electrical stunning equipment.
  10. Post-Slaughter Processing
    Carcass processing must not begin until the animal is confirmed deceased following complete bleeding (generally 2–4 minutes post-slaughter or until verified dead).
  11. Halal Identification
    All halal-approved carcasses must be clearly marked with an official AIHCO Halal Stamp.