Halal Policy

What is Halal food?

Halal food complies with Islamic Law or Shariah. Halal stipulates that food consumed must be:

  • Hygienic.
  • Not harmful to health.
  • Free from any parts of animal origin that is forbidden by the shariah.
  • Free from anything regarded as 'filth' (najis) under Islamic law.

In addition, meat products must be derived from animals that are permissible and slaughtered according to Islamic Law.

Beacon Chicken is Halal certified

All our products are Halal certified and complied with the following requirements:

  1. Animals shall be ritually slaughtered by a Muslim slaughterman;
  2. The act of slaughtering shall be done with niyyah (intention) in the name of Allah and not for other purposes and that the slaughterman is well aware of his action;
  3. Animals to be slaughtered have to be animals that are halal;
  4. Animals to be slaughtered shall be alive or deemed to be alive (hayat al-mustaqirrah) at the time of slaughter;
  5. Animals to be slaughtered shall be healthy and have been approved by the Exporting Country’s Competent Authority;
  6. Tasmiyyah has to be invoked by a Muslim slaughterman immediately before slaughtering;
  7. Slaughtering knife shall be sharp and clean.
  8. Slaughtering shall be done only once. The “sawing action” of the slaughtering is permitted as long as the slaughtering knife is not lifted off the animal during the slaughtering;
  9. The act of halal slaughter shall begin with an incision on the neck at some point just below the glottis (Adam’s apple) and after the glottis for long necked animal;
  10. The slaughter act shall server the trachea (halqum), oesophagus (mari) and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the animal. The bleeding shall be spontaneous and complete;
  11. For poultry, scalding shall be carried out on animals that are deemed dead as a result of halal slaughter;
  12. Animals that are dead due to stunning procedure (if used) shall be identified as non-halal conformance, segregated and recorded;
  13. The number of slaughtermen shall be adequate to ensure that the act of halal slaughter is conducted properly on each animal; and
  14. No intervention can be conducted to hasten the death of the animal as a result of the act of Halal slaughter unless it is approved by the Malaysia Fatwa Council. Minor procedures related to food safety such as oesophageal clipping may be conducted.