Audit is one of the first key to carry out our mission professionally .That is why We begin with preview the abattoirs, production and processing units to know their readiness and ability to adhere to the specifications adopted by ASSAFA in ensuring the halal according to the standards of Islamic law.

The visit depends on the following :

In slaughterhouses:

• The slaughter area is suitable for halal slaughter rituals
• Is the slaughterhouse maintain the standards of hygiene and safety and has the necessary certificates for it
• Is the cattel slaughterhouse available for a comfortable and clean place before slaughter
• Is the cattle slaughterhouse keen to isolate the cows so that they do not see each other during the slaughter proces
• Does the poultry slaughterhouse contain a suitable place to hang poultry to protect against heat in summer and frosts in winter
• Does the cattel slaughterhouse provide a period of rest for animals or slaughter immediately after discharge from the truck
• Is there adeqaute time for bleeding after slaughter
• Does the chicken enter the measuring tank before death or after death
• Does the tank´s temperature not exceed 64° C
• Does poultry remain in the tank for less than 100 seconds or more than that

In production and processing unites:

• Any products or their food additives have to be free of all Haram elements or ingredients provided from haram animals or from animals not slaughtered according to the Islamic rules.
• Products have to be free of any matter considered as Najis in the Islamic rules.
• Products have to be prepared, treated and manufactured by using tools and equipment totally free of anything considered Najis.
• During their preparation, processing, packaging, storage and transportation, all products have to be kept away from food which don’t carry the above three terms or which are Najis according to the Islamic rules.

Tools and equipments

Tools and equipments are to be used for only Halal food processing. According to the Islamic rules, use of the same place and tools for Halal and Non-Halal food processing are not permitted even if those equipment or place can be totally cleaned.

Storage, showing and service

All Halal products that are stored, exposed, sold and served are to be classified and labeled as Halal in their all process so that any confusion between them and Non-Halal products can be avoided.