Slaughter
“So eat what Allah’s name has been pronounced on if you believe in His verses (the Quran).
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-LlĂąh, 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.
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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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,…)
Boning / Cutting
Marking and labeling
Preparation for Transformation
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.
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,…)
Cutting
Signage and labeling
Preparation for Transformation
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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