Halal Certification Processes for Beef and Lamb Abattoirs in South Africa: A Comprehensive Overview

Abstract

This paper examines the halal certification processes for beef and lamb abattoirs in South Africa, providing a comprehensive overview of the procedures, challenges, and best practices involved. The study explores key components of the certification process, including pre-audit procedures, animal welfare considerations, slaughter techniques, and post-slaughter handling. It highlights the critical role of Muslim personnel, the complexities of stunning practices within halal guidelines, and the importance of maintaining halal integrity throughout the supply chain. The research also addresses the significance of proper documentation, traceability measures, and the implementation of regular audits. Furthermore, the paper emphasizes the importance of continuous improvement through ongoing training and education programs for personnel involved in halal meat production. By detailing these processes, the study offers valuable insights into how South African abattoirs integrate religious requirements with modern food safety and animal welfare standards, potentially serving as a model for halal certification in other regions.