Red Meat (beef, veal, sheep, goat, lamb) Facilities
▪ Hand-slaughtered
▪ No Stunning
▪ Muslim Slaughter-men
▪ Equipment must be clean and sanitized prior to HMA halal production
▪ Allow HMA inspector to be present on site during entire halal slaughter & production.
▪ Allow HMA inspector to stamp and or label the certified meat products.
▪ Allow HMA inspector to be present during entire processing / de-boning / portioning.
▪ No contamination with non HMA certified products.
▪ Allow HMA supervisor to conduct periodic visits to ensure compliance of inspector/s and plant
▪ Supply HMA certified products to HMA certified facilities / outlets only.