SMIIC HAS - Cattle Slaughter

The controls sit on the kill floor: who was authorised to hold the knife, whether the invocation was made, whether the cut severed what it must, and what the hourly line verification recorded. The system is built on the SMI-002 technical scheme for cattle slaughter and covers cattle and other large ruminants, working to OIC/SMIIC 1, the Halal food standard of the Standards and Metrology Institute for Islamic Countries (SMIIC), an affiliated body of the Organisation of Islamic Cooperation, with certification bodies working to OIC/SMIIC 2.

Scope follows the animal: reception, corrals, resting, driving and washing, ante-mortem inspection, Islamic slaughter (dhabh) by a competent, trained Muslim slaughterman using a sharp implement with the prescribed invocation, bleeding and confirmation of death, then dressing, post-mortem inspection, refrigeration, cutting and dispatch. Where electronarcosis is used it must be non-lethal and verifiably reversible, so parameters are validated and recovery testing is recorded rather than asserted, and carrion and improperly slaughtered animals are excluded. From dressing onward, carcass stamping and Halal seal control carry identity into the chillers, the deboning room and expedition, where physical segregation keeps Halal and non-Halal production apart.