Slaughter

Ritual slaughter requires a great number of precautions and controls, as do the phases that follow to prepare the meat for processing or packaging. The ARGML attaches particular importance to these steps at the beginning of the chain, as they are decisive for the application of a valid and reliable halal certification for consumers.

“So eat what Allah’s name has been pronounced on if you believe in His verses (the Quran).

Sura 6 “The Animals”, verse 118
Much more than a purely technical act, the ritual slaughter of an animal intended for Muslim consumption is above all an act of worship. It is a spiritual process that must respect a certain number of conditions.
The control of the conformity of the ritual sacrifice is one of the essential steps of the ARGML certification procedure.

The Ritual

The basic conditions of ritual sacrifice as defined by the ARGML

Ritual sacrifice must be performed by a practicing Muslim who is of full age, of sound mind, and in full control of the act.

When handling animals, the rules of animal welfare must be respected.

The ritual sacrifice is practiced only by hand, which is a sine qua non condition of its validity.

When the site configurations allow, the animal should lie on its left flank in the direction of Mecca (Qibla).

The ritual sacrificer must perform the sacrifice by pronouncing “Bismi-Llâh, Allah Akbar”, “In the name of God, God is the greatest”.

The ritual sacrificer must pay special attention to the material used for the sacrifice, his knife must be perfectly sharp and pointed.

Download the procedure

ARGML Halal control and certification procedure in poultry slaughterhouses

The Prophet (‘alayhi salati wa salam) said, “God has prescribed excellence in everything. When you slaughter an animal, do it in the best way. Sharpen your blade well and treat the animal with kindness.

Muslim

Cattle / Sheep

Slaughterhouse workshop

The role of the ritual controller is essential and meets strict requirements. The main control steps are as follows:

Your guarantees with the ARGML logo

All about the guarantees offered by the ARGML logo on a product

A verification of the complete cleaning of the production line (premises, holding pens, machines, utensils, etc.)

Control of the quality of sharpening of knives used exclusively for ritual slaughter

An authorization to start production under the exclusive responsibility of the ARGML controller

When the ritual sacrificer is not an employee of the ARGML, permanent quality control of the sacrifice

Monitoring of the carcass cutting and preparation process

Individual identification of carcasses, and also of viscera (lung, heart, liver,…)

Statement of traceability of ritual slaughter certified by the ARGML

Cutting workshop

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1st step

Before boning

Before proceeding with the boning and cutting operation, the ritual inspector ensures :

  • that all carcasses entering the cutting plant are well identified with the ARGML halal certification marks (stamps, labels,…)
  • that the surfaces dedicated to the halal production are perfectly cleaned (tables, used machines, tubs, knives,…)
2nd step

Boning / Cutting

The carcasses are then boned, cut up and packaged under the supervision of the ritual controller.
3rd step

Marking and labeling

All halal meat pieces are then identified with the ARGML certification material (vacuum-packed, cartons, trays, …).
Last step

Preparation for Transformation

Bulk meats intended for processing are placed in specific bins or packaging, sealed with the ARGML halal guarantee band, in order to allow their later use on a processing site.

Poultry / Ducks / Rabbits

Slaughterhouse workshop

The ARGML control protocol for the sacrifice of poultry is, like all its control procedures, perfectly framed and regulated by the ARGML Halal Hygiene and Quality Charter.

Download the procedure

ARGML Halal control and certification procedure in poultry slaughterhouses

A verification of the complete cleaning of the production line (premises, machines, utensils, etc.)

A verification of the state of sharpness of the knives intended exclusively for ritual sacrifice

An authorization to start ritual slaughter under the exclusive responsibility of the ARGML ritual controller

The sacrifice of poultry must be carried out by hand by ritual sacrificers authorized by the Great Mosque of Lyon

The ritual controller is always in place before the first sacrificer, to check that each bird is alive before the ritual sacrifice

Individual identification of carcasses, and also of viscera (lung, heart, liver,…)

Verification of the quality of the ritual sacrifice (correct section of the organs)

Follow-up of plucking, evisceration, sizing, etc…

Individual identification of carcasses, and also of viscera (lung, heart, liver,…)

Identification of each cart destined for cutting or packaging of whole poultry. Poultry are placed on carts and identified with ARGML certification material (seals, labels, or plastic arrow markings).

Specific protocol set up by the ARGML

The strict rules of the ARGML concerning electronarcosis

In some industrial poultry slaughterhouses operating under the ritual control of the ARGML, electronarcosis can be used at the slaughter station, under specific conditions. The use of this anaesthetization method remains under the exclusive responsibility of its ritual controllers and is subject to a strict protocol, specific to ritual slaughter.

The protocol defined by the ARGML strictly guarantees that the animal is alive before its ritual sacrifice, in accordance with Islamic principles.

The ARGML controller present at each production is an additional guarantee to ensure compliance with the Islamic rite.

What is electronarcosis?

All about the guarantees offered by the ARGML logo on a product

Cutting workshop

Mandated to control the entire halal manufacturing process (up to the final packaging of the products) the role of the ARGML ritual controllers continues long after the ritual slaughter. The protocol includes the following steps.

1st step

Before proceeding with the cutting operation

The ritual controller ensures:

  • that all poultry entering the cutting line dedicated to halal production are well identified with the ARGML halal certification marks (stamps, labels,…)
  • that the surfaces dedicated to the halal production are perfectly cleaned (tables, used machines, tubs, knives,…)
2nd step

Cutting

The birds are then cut up under the supervision of the ritual controller.
3rd step

Signage and labeling

All halal meat pieces are then identified with the ARGML certification material (darts for poultry legs and whole poultry intended for bulk sale, labels on trays and whole poultry, …).
Final step

Preparation for Transformation

Bulk meats destined for processing are placed in specific bins or packages, sealed with the ARGML halal guarantee band, in order to allow their subsequent use in a processing site.

The entire halal certification process implemented by the ARGML is subject to rigorous control. Our ritual inspectors may have to refuse to validate certain productions for non-conformity. It is our religious responsibility. Since our inspectors work in complete independence from the industry for their ritual inspection mission, their decision cannot be influenced by a factory manager.

The commitments of the ARGML

The commitments of the ARGML

Responsibility

ARGML controllers are required to ensure compliance with all applicable regulations in order to satisfy consumer expectations.

Permanent control

At all stages of production, ARGML controllers ensure that procedures are respected.

Respect for the strictest Islamic principles

To allow the Muslim community to have access to reliable foodstuffs, produced according to the rituals inscribed in the holy texts.

Professionalism, quality, rigor

Qualified professionals, capable of evolving in an increasingly complex food industry context.

Transparency, information

The ARGML acts on a daily basis to guide consumers and inform them about the regulated production processes of halal certification.

Under the aegis of the Great Mosque of Lyon

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Frequently asked questions

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What is “haram”?

Harām (حرام, harām) is an Arabic adjective that in Islam describes anything that is "forbidden, inviolable, sacred" according to sharia law. In its ambiguity, it corresponds most closely to the concept of taboo in German. The opposite of harām is halāl (حلال), which...

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