Advertisement

What goes on in a halal slaughterhouse

Afif Abd Halim6 years ago16th Aug 2018Pictures
Slaughter house 20180812 tmiafif 01
The first batch of 4,500 chickens arriving at HFS Food Solutions Sdn Bhd at 7pm to be slaughtered. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Advertisement

There are 141 halal slaughterhouses in the country accredited by the halal hub division of the Islamic Development Department (Jakim) – the single agency tasked with issuing halal certificates in Malaysia.

Each facility has to follow a strict set of procedures called the halal food – production, preparation, handling and storage – general guidelines.

HFS Food Solutions Sdn Bhd is one such facility that is able to process 10,000 birds per day from 8pm to 3am. The facility operates at night so that the slaughtered chickens can be sent immediately to retail outlets.

On its industrial processing line, five employees are tasked with just slaughtering live birds according to shariah-compliant practices. Each is allowed to slaughter 2,000 birds per day.  

The birds will have their feathers removed, cleaned and cut according to order. The fresh poultry will then be packed and be sold to hypermarkets, wet markets and restaurant chains. – August 16, 2018.

The first batch of 4,500 chickens arriving at HFS Food Solutions Sdn Bhd at 7pm to be slaughtered. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
The first batch of 4,500 chickens arriving at HFS Food Solutions Sdn Bhd at 7pm to be slaughtered. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A tower of nine cages, housing 10 chickens each, are weighed. This is standard operating procedure and every cage needs to be weighed. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A tower of nine cages, housing 10 chickens each, are weighed. This is standard operating procedure and every cage needs to be weighed. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A worker spraying the chickens with water for an hour to cool the birds down and to keep the cages clean. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A worker spraying the chickens with water for an hour to cool the birds down and to keep the cages clean. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Abattoir workers donning plastic apron, head cover and mouth cover on standby to slaughter chickens. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Abattoir workers donning plastic apron, head cover and mouth cover on standby to slaughter chickens. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Chickens that are dead on arrival or have injuries are rejected. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Chickens that are dead on arrival or have injuries are rejected. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
The chickens go through a bath-stunning process before being slaughtered. Jakim's standard sets the voltage between 2.5 and 10. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
The chickens go through a bath-stunning process before being slaughtered. Jakim's standard sets the voltage between 2.5 and 10. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A worker setting a timer to 3 minutes 45 seconds to ensure that a chicken is dead and the blood is fully drained. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A worker setting a timer to 3 minutes 45 seconds to ensure that a chicken is dead and the blood is fully drained. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A worker checking the animal to ensure the oesophagus, trachea and two main arteries are severed. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
A worker checking the animal to ensure the oesophagus, trachea and two main arteries are severed. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
The slaughtered chickens are washed with hot water ranging from 60 to 62 degrees Celsius to remove the feathers. The whole process takes only 30 seconds. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
The slaughtered chickens are washed with hot water ranging from 60 to 62 degrees Celsius to remove the feathers. The whole process takes only 30 seconds. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Workers inspecingt the slaughtered chickens for the final time to ensure that there are no leftover feathers and broken bones. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Workers inspecingt the slaughtered chickens for the final time to ensure that there are no leftover feathers and broken bones. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
The chickens are cooled in an ice bath before being cut. - The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
The chickens are cooled in an ice bath before being cut. - The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Workers delivering the fresh poultry to hypermarkets, wet markets and restaurant chains. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Workers delivering the fresh poultry to hypermarkets, wet markets and restaurant chains. – The Malaysian Insight pic by Afif Abd Halim, August 16, 2018.
Advertisement
Advertisement
Advertisement