In accordance with Shariah principles and AIHCO requirements, the following conditions must be fulfilled for lawful halal slaughter:
    1. Slaughterman Qualification
      The slaughterman must be:
    • A Muslim of sound mind and good character.
    • Properly trained and registered with the relevant authority.
    • Approved and authorised by AIHCO.
    1. Positioning of the Animal
      The animal should be positioned appropriately, preferably laid on its left side facing the Qiblah (direction of Makkah), where practicable.
    2. Slaughtering Instrument
      The animal must be slaughtered using a sharp instrument (e.g., stainless steel knife) capable of swiftly severing the required vessels and allowing proper bleeding.
    3. Invocation (Tasmiyah)
      The name of Allah must be pronounced at the time of slaughter:

         “Bismillah, Allahu Akbar”
         (In the name of Allah, Allah is the Greatest).

    1. Method of Cutting
    • The throat must be cut with a single, continuous motion.
    • The knife must not be lifted during the cut.
    • The cut must be below the Adam’s apple, leaving the head attached to the body.
    1. Severing of Vessels
       The slaughter must sever:
    • The trachea (respiratory tract)
    • The oesophagus
    • The carotid arteries
    • The jugular veins

              This ensures rapid and complete bleeding.

    1. Bleeding Process
      Bleeding must occur naturally and thoroughly before further processing.
    2. Halal Supervision
      A trained Muslim checker or AIHCO-appointed Halal Inspector shall oversee the slaughter process to ensure full compliance with Shariah and AIHCO standards.