Halal Food

Non-halal Food

Non-halal or unlawful food in Islam are those that are included in the following list:

Specific Animals

• Pigs and boars
• Dogs, snakes and monkeys
• Carnivorous animals with claws and fangs such as lions, tigers, bears and other similar animals
• Birds of prey with claws such as eagles, vultures, and other similar birds
• Pests such as rats, centipedes, scorpions and other similar animals
• Animals forbidden to be killed in Islam i.e., ants, bees and woodpecker birds
• Repulsive animals like lice, flies, maggots and other similar animals.
• Animals that live both on land and in water such as frogs, crocodiles and other similar animals.
• Mules and domestic donkeys.
• All poisonous and hazardous aquatic animals.
• Any other animals not slaughtered according to Islamic Law.
• Blood.

Intoxicants

• Intoxicating and hazardous plants except where the toxin or hazard can be eliminated during processing.
• Alcoholic drinks
• All forms of intoxicating and hazardous drinks.
• Food additives derived from intoxicants and the non-halal animals above

Lawful Manner of Slaughtering

Halal land animals should be slaughtered in compliance with the rules in the Codex Recommended Code of Hygienic Practice for Fresh Meat and the following requirements:

• The person should be a Muslim who is mentally sound and knowledgeable of the Islamic slaughtering procedures.
• The animal to be slaughtered should be halal.
• The animal to be slaughtered should be alive or deemed to be alive at the time of slaughtering.
• The phrase “Bismillah” (In the Name of Allah) should be invoked immediately before the slaughter of each animal.
• The slaughtering device should be sharp and should not be lifted off the animal during the slaughter act.
• The slaughter act should sever the trachea, oesophagus and main arteries and veins of the neck region.

Preparation, Processing, Packaging, Transportation And Storage

All food should be prepared, processed, packaged, transported and stored in such a manner that it complies with Section 2.1 and 2.1 above and the Codex General Principles on Food Hygiene and other relevant Codex Standards.