4.2.6.1.7 Meat and Offal Control

Verification shall be according to Meat Quality Control Policy and Standard of Veterinarian Section in such country.

4.2.6.1.8 Marking on meat

Animals to be slaughtered should be cleansed and hanged just a moment in order to keep temperature of meat and waiting for drying up. Then each part must be marked according to marking requirements stated

in legal requirements.

Marking procedure must be suited with application to halal food part (it shall not be marked by haram ingredients i.e. alcohol used to meat.)