4.2.6.2.2 Procedures

1. The slaughterer shall be a Muslim who is mentally sound and fully understands the fundamental rules and conditions related to the slaughter of animals in Islam.
2. The slaughterer shall be approved of Halal Slaughter Certificate by the competent authority of Halal Food Organization and fully understands these standard requirements with attended in training program and passed both paper and practical test.
3. The slaughterer shall implement the requirements of the competent authority related to health, hygiene and sanitation control.

Slaughter must be done by Muslim only or it is not accepted by all Madhhubs as well as considered haram.

The slaughterer shall tightly catch a poultry's neck by his left hand and stretch the neck down, then beginning with an incision of the neck by a sharp knife in the slaughterer's right hand (Although the process above is the best but not obligated.)

1. The poultry shall be slaughtered when it was hanged and laid down on ones side in characteristic of neck, chest and abdomen facing Qibla.
2. All action shall be done carefully for reducing of animals maltreatment during hanging and holding and each poultry shall not be held in those characteristics for long time.

At slaughter time, the phrase Bismillah Allahu Akbar (In the name of Allah, Allah is the Greatest.) must be immediately invoked separately or altogether and the slaughterer must not invoke other than the name of Allah only or the animals meat is haram.

The act of halal slaughter shall begin with an incision on the neck at some point just below the glottis (Adam's apple) as well as shall sever the trachea, esophagus and both the carotid arteries and jugular veins to hasten the bleeding and death of the poultry. The bleeding shall be spontaneous and complete.