Is halal slaughter cleaner If so how

1. The slaughtering person must be healthy and clean; In addition, that person must take precautions to protect themselves from communicable diseases such as anthrax and brucelloze (protecting them from wearing gloves and boots and from touching wounds and cuts on their hands and fingers).
2. While being held, lying down or hanging up, the animal should not be tortured; Such a situation also does not correspond to the ethics of the festival of sacrifice. To slaughter an animal, the knife must first be sharpened and hidden by the animal and slaughtered quickly and by the specialist / butcher in accordance with its instructions.
3. The slaughter of animals will be carried out in slaughterhouses with the animal hanging up; The result is that the blood runs out more quickly and the skin can be peeled off more easily / cleanly. The fact that suitable roller bearings must be available for this in slaughterhouses has already been mentioned above.
4. The blood that spills during the slaughter should be collected cleanly in a collecting basin. If the elevator slaughterhouse has work facilities and special blood collection equipment, it is more appropriate to collect the blood in barrel tanks. Since the air and the food pipe are cut together during slaughter, care must be taken that the legal food in the rumen does not mix with the blood. If necessary, the esophagus must be squeezed with metal pliers. In addition, no water should be mixed into the blood. The collected blood must be taken to the rendering facility or, if there is a blood drying facility in the facility, the blood should be dried.
5. The internal organs must be done after skin peeling. The throat has to be emptied, the stomach, the intestines, the gall bladder and the urinary bladder and the reproductive organs have to be emptied. Breasts that are diseased or that contain milk must be removed from the carcasses. While the intestine is being removed, it must be removed from the rumen. In a removal situation, the intestinal exits and gastric exits must be tied and the carcass must be prevented from soiling.
6. The offal to be consumed must be removed cleanly. After slaughter and skin removal, the body must be thoroughly examined by the veterinarian. Thus, with these treatments diseases such as echinococcus cyst, anthrax, jaundice, sarkosporidioz, Q hummas can be detected, which are not detectable in living animals.
7. After the skin has been removed, the body must be washed thoroughly with clean water. After the water has drained off, the meat must be weighed and divided into parts. After the devotion of our people, the meat must be distributed and the remaining meat must be cut and packaged for one-off uses and placed in the freezer. The cooling gas used in slaughterhouses must be a gas that does not affect the ozone layer.
8. Especially in slaughterhouses, sewage treatment plants must be set up that separate the washing water after the slaughter, which is carried outside and the blood and fat from each other. (Although the blood is collected separately, something still mixes in the blood and fat).
In the case of temporary slaughterhouses, the blood must be kept in blood tanks to prevent the blood from mixing with the waste water. For the sewage disposal one should use the normal sewers or in areas where there are no sewers the blood has to be poured into septic tanks that do not allow anything to run out. If it is possible, one should build portable sewage treatment plants in cities that do not have a sewage treatment plant, taking into account the capacity.
9. The remains that have been removed from the rumen and intestines are fertilizers that have not yet fermented. In order for this fertilizer to ferment, there must be dense fertilizer stores (especially in the slaughterhouses, the capacity and fermentation time must be taken into account and a project plan must be drawn up accordingly) and after fermentation this can be used as fertilizer in the fields. At the slaughterhouses you have to prepare for a storage place here. The hard manure that is obtained from the paddocks at the slaughterhouse can be used directly as fertilizer. In addition, a lot of gas can be extracted from the liquid + hard faeces. Thus, biogas units should be established in order to produce biogas. For example, like the planning of a garbage heath, in the large sites you can make appropriate plans for such places and produce biogas.
Blood; in other states, even in our own country, a small part is used in human food. Most of them are used in bakery and sausage making. According to religious rules, its use is not suitable. However, it is also not suitable for health reasons. It is also not intended to be thrown away to prevent pollution of the drinking water and the earth. Meat and bone scraps can be used as animal feed additives as well as in the chemical supply industry, for making soaps, paints and in the tannery industry.
90% of the blood from animals slaughtered in our country cannot be used for economic reasons. Therefore, the discarded blood causes environmental pollution. The remaining 10% is processed into animal feed in non-technical clearance. Even the rendering machine owners don't want to use their machines for here.
Apart from the fact that the blood has a bad view, the blood, which has a very high proportion of biological oxygen, increases water pollution about 40 times and the purification of the water is not possible with the existing technology and biotechnology.
The most suitable way to collect blood in the slaughterhouse is to have bleeding from steam or oil. In our country it is not compulsory to have machines in slaughterhouses for making bone meal and collecting blood. The pollution must be solved on site. It would be suitable if in our country, especially in first-class slaughterhouses, the prerequisites were to have a rendering department. The freshly obtained blood is broken down and causes an unpleasant odor in the area. The blood relocation, processing, meat and bone meal processing must be different from the carcass processing facilities. At the point where the blood has been acquired, the blood must be clean and warmed up in the blood tanks and the blood must be transported to the same temperature. The water from the warmed blood is collected and dried. Thus, blood flour is acquired. But this must be sterilized and the animals must be healthy.
Blood or other waste acquired from suspicious animals is either burned or buried in lime wells. The parts and meat that are not harmful to human health are used in the roasting department.
In small businesses to clean the bad air, one can use built-in fans. Especially in companies that have a rendering department for the production of bone meal, it is very difficult to do something about the odor to prevent the unpleasant odor from spreading. Suitable air filters must be used for this. Various chemicals and gas cleaners, incinerators and biological filters are used in relation to these smells in the rendering companies. Here it is important to prevent the smell from spreading or multiplying. Those who do not have rendering departments and cannot acquire a lot of blood can divide the blood into three parts; (the most important requirement for this is that it is acquired from healthy animals and has been properly collected and warmed before use.)
If there is a poultry farm in the area, the dried blood can be used in poultry feed. Another method is the blood method or some other way of drawing it into the feed and allowing it to air dry. In this way you can get high-protein food. The prerequisite for this is that it is well dried and that sufficient water has been removed.
The third method is treatment with the lime; this is suggested in cases where drying is problematic. With the treatment of the blood, 1% of the blood weight of quicklime (or 3% of the weight of slaked lime), a spongy black mass is obtained. You always have to stir it with the further addition. During this process, the product obtained is easy to transport and can be kept for about a week. Lime treated blood is also easier to process. It also prevents any insects from multiplying and prevents it from sticking to the dryer container. In contrast to the other hand, adding lime does not reduce the nutritional value but increases it because of the low calcium content. The disadvantage of raw dried blood is that it is not sterile enough. If it should be the case that one should mix such a product into the feed of the animals, then one should first boil the feed and then mix it in the feed in the cold.
If a lot of blood is obtained in the slaughterhouses, it should be collected in the blood transfer tanks and not mixed with water and treated with the press as soon as possible and before drying. A cabin blood dryer for the Stätischen slaughterhouses is suitable for such a thing. Spray dryer equipment is too expensive for small slaughterhouses and is therefore not preferred.
Since the slaughterhouses are slaughtered again and again, the rendering department can prevent the loss of glycerine. It is possible in the slaughterhouses to produce various enzymes from animals, such as hormones, biochemical metabolites, such as gelatin from animal connective tissue.
In addition, 5% -10% loss is made when the skin is removed from the animals. Incorrect storage of the fur increases this loss even further. In the slaughterhouses it will be possible to store the hide and send it to the hide processing factories.
On 10 July 2001 it was published in the official newspaper with the number 24458 to carry out control of slaughterhouse waste, to evaluate changes to the regulation on hazardous waste in "waste subject to special treatments" category. However, this procedure has not been used at this point. These shortcomings need to be addressed.
There is no loss of international prestige for our country. In addition, measures must be taken that do not harm people's mental health. I wish you many more sacrificial celebrations at which we will not see any ugly pictures on the streets and which do not contradict the religious slaughter regulations.
MATTERS THAT MUST BE TAKEN INTO ACCOUNT IN MARKETPLACES AND Slaughtering sites when choosing the required environment and location;
If one intends to set up animal markets, especially slaughterhouses, there are some matters that must be taken into account with regard to all units, their specifics and the locations concerned. A good feasibility must be carried out within these matters. For this reason, the necessary infrastructure must be created under the following conditions.
1. In places where it is possible that live animals can be procured and where markets are available for them, the prevailing wind direction must be taken into account and the animal market place and the slaughterhouses determined. (For both peripheral and health reasons, it is not possible that the parking spaces between and such locations are used for this.)
2. Locations should be preferred that are as far as possible outside the specified locations and where access is easy and where clean and healthy conditions are given.
3. The plant area should be of sufficient size. The environment of the marketplaces should be surrounded, the entrances and exits should be controlled, there should be transport and emptying ramps, the health controls of the living animals should already be carried out in the entrances, there should be special places on the marketplace in which the manure is collected, and there should be drainage channels where liquid waste is simply emptied, and there should be manhole covers on that channel. (With regard to the marketplaces, the notification requirements issued by the Ministry of Agriculture should be complied with)
4. There should be places available for keeping cattle and small livestock (paddocks), two separate slaughtering units for cattle and small livestock, and special areas in which the dubious animals are slaughtered, the slaughtering should be done in a hanging manner to ensure A portable rail system should be set up for the continuity of slaughter, and special departments and portable administrative departments should be set up for the storage of tools and technical equipment of the personnel employed in slaughtering locations.
In slaughterhouses in particular, storage facilities with refrigeration systems should be provided in places where the meat is stored and rested, and storage facilities and units of this type should also be available for the storage of casings and leather and carcass dismemberment. Since it shouldn't be possible on days of sacrifice, you should still prepare collection points for the intestines, the skin and the fertilizer.
6. There should be special places such as blood collection tanks, manure collection points and sealed lime pits, and other special places where bones and other debris are kept.
7. After the blood has been collected in another sewer, a connection to the city sewer system must be carried out for the distribution of waste water or sealed toilet pits must be built.
8. City pipes must be used for clean and abundant water, and pressurized water systems and other equipment must be procured for cleaning and disinfection. In order to be able to use hot water if necessary, generators on wheels must be available.
9. After a veterinary examination, the sick animals must be isolated from the others and the parts such as the body, blood, meat and bones and other remains must be destroyed in lime pits or burned in incinerators. Liver, lungs and other infected organs must not be fed to dogs, cats and other animals.
This year, the sacrificial slaughter committee determined places for animal sales and slaughter. But these places brought with them some problems, probably because they were also the first. But since the particular slaughter sites were insufficient and / or the necessary infrastructure was not available, these sites and their surroundings were used arbitrarily. Although it was an advantage that there was no more slaughter on the streets, these slaughterhouses, with their appearance, have not missed the last few years.
As you can see in the pictures, these slaughtering sites were set up in places where there is no clean and healthy water, where there are no water pipes and where the slaughtering was carried out in places where there is feces. Here the blood has mixed with the fertilizer. Especially in these places the blood was not kept clean and therefore could not be used economically and was left to rot. Since slaughtering took place in the vicinity of the slaughterhouses and sales outlets, in the end all the contents of the digestive system (fertilizer), the rumen, the intestines, the skull and the nails were scattered around the area. On the other hand, because they did not have sufficient education, many injured themselves and the leather and thus also reduced its value.
The blood; In other countries, and even in our own country, only a very small part of the blood is used for human nutrition. Rather, the blood material is used in the confectionery sector and in sausage production. The use of blood in human nutrition is unsuitable for both religious and hygienic reasons. The blood material should therefore not be brought into contact with external conditions, so that water and soil pollution can be prevented.It can be used together with leftover meat and bones either as additives for feed or as soap in the chemical supply industry and in the paint and leather industry.
According to the Malikites, it is a requirement that these four be completely cut through. According to the Shafiites and Hanbalites, it is sufficient that the trachea and esophagus are cut, recognizing that the carotid artery has been cut.
Buhari, Zebâih, 18; Mueslim, Edâhi, 4; EbûDâvûd, Dahâyâ, 15; Nesâi, Dâhâyâ, 20; Tirmizî, Ahkam, 5; İbn-i Mâce, Zebâih, 5.
EbûDâvûd, Taharet, 73; İbn-i Mâce, Zebâih, 6
Above all, the meat of the animal must come from an animal that is permitted for consumption under Islamic law. The meat of camels, cattle, buffalo, sheep, goats, chickens, geese and pigeons are permitted in a religious sense after proper slaughter.
The animal must be alive during the slaughter process.
Since the meat of the animal will otherwise be religiously forbidden according to verse 3 of the Maide section of the Koran given above, it is a commandment that the animal be alive during the slaughter.
The meat of the animals of which we have declared the meat to be religiously permitted is religiously forbidden if the animal suffocates as a result of being hit, falls from a high place, dies from blown horns from another animal or is killed by another wild animal .
However, the meat of these animals is religiously permitted if, as again stated in the verse, they are properly slaughtered before total death.
When slaughtering the blood must be drained by severing four places on the animal's neck that allow the animal to live; these consist of two main arteries, which are located on either side of the animal's neck, and of the trachea and esophagus.
The slaughter that is realized by completely severing these four places is the best slaughter that most corresponds to the commands of the Prophet Muhammad and is perfect.
The slaughter is also realized when most of these places are severed. But it is reprehensible if most of these places are cut through and a part is left out for no reason.
Our prophet emphasized that the slaughtering apparatus must have the ability to drain the blood.
Therefore, the apparatus for slaughtering an animal should be such that it is suitable for draining blood without suffocating the animal and severing the vein without being broken.
Accordingly, any device for severing the veins and draining the blood would suffice for slaughtering the animals. For example, a knife or a sharp stone or broken glass can be used for this.
A slaughter process that is carried out with devices that do not sever the animal's veins, but destroy them or suffocate the animal, cannot be permitted. Therefore, slaughter in which the animal's neck is bitten through, the animal is strangled with fingernails or the veins broken with a non-sharp object and the blood drained cannot be permitted.
Depending on the animal to be slaughtered, a large and sharp knife is prepared. The animal is brought to the place of slaughter without being injured. Except for camels, the other animals are placed on their left side in the direction of prayer. The person who does the slaughter says ‘’ Bismillahi, Allâhu Ekber ’’ and cuts off the trachea, esophagus and both carotid arteries of the animal. He does nothing to the bones and marrow of the animal. She then waits a while until the animal is completely dead and then pulls the skin off. It is reprehensible if the knife comes into contact with the bones and the skin is started to be peeled off before the animal is entirely dead.
Another point to keep in mind when peeling off the animal's skin is that the meat is left on the skin as much as possible and that the skin is not unnecessarily damaged and rendered unusable.
Because, in the hadith books it is reported that our prophet, a young person who could not properly remove the skin of the sacrificed animal, personally demonstrated this process and inserted his hand between the skin and flesh of the animal and pulled off the skin of the animal .
Only animals and poultry can be slaughtered if they meet the following conditions:
All animals and poultry must be fed such a feed ration so that they do not become carnivores and do not feed on feces.
All animals and poultry must be healthy and free from traces of disease and injury and must not have any malformations.
Animals and poultry must be treated in a humane manner prior to slaughter. Actions which hit the animals and poultry prepared for slaughter and make them sick and stress and fear are strictly forbidden.
It must be avoided that any part of the animal or poultry is spat at and injured before slaughter.
The place of slaughter of Helal animals must be completely separated from the place of slaughter of animals that are not religiously permitted. The Helal slaughter should be carried out according to the following regulations:
The Helal slaughter should only be carried out by a Muslim (the process must not be carried out by Jews and Christians). This person does not have to be adult and not mentally incapable. She must have grasped the conditions, rules and principles for the slaughter of animals in Islam.
The animals that are slaughtered must be animals that can be consumed by Muslims and are in a religiously permitted condition.
It is a condition that the animal be alive or have a living appearance when it is slaughtered.
The animal is cut through the trachea and esophagus. The slaughter is automatically completed when the artery and the main artery at the neck and both of the main arteries are cut. The spinal cord and head should not be completely cut. Slaughtering in this way ensures that the blood comes out completely and quickly.
Parting off may only be done once. The "cutting through process" of the parting is valid until the animal is not separated from the cutting device during the parting. Any separation of the cutter is considered the end of the parting. Multiple cuts on an animal are not permitted.
The outflow of blood should come to an end on its own and completely.
Stripping the animal's skin should not begin until it has been determined that the animal has died.
In order to rule out any concerns, saws, instruments and devices should only be used when cutting off religiously permitted animals. Saws or instruments must always be kept in sharp condition.
The cutting process for religiously permitted species should include a slicing process in some places just before the mouth of the windpipe (Adam's apple) in animals with normal necks and right after the mouth of the windpipe in animals with long necks such as chickens, turkeys, geese, ostriches and camels, to be started.
Before the cutting process of each animal, it should be said aloud ism ’Bismillah, Allahüekber’ ’in order to be able to perform the prayer quickly. The pronunciation of this phrase is urgent in all faiths unless it is forgotten or there is no intent.
The purpose of the cutting process must not serve any other purpose, but only the consent of Allah.
A stunning process before slaughter is only permitted if it is carried out in accordance with the points below.
One of the 3 different shock systems, namely electrical, mechanical and pneumatic, are to be used for stunning the animals. The shock device should always be operated under the supervision of a Muslim overseer or a trained butcher or an employee of the Helal certification body.
The animal should be temporarily anesthetized. The stunning must not in any way lead to death or lasting damage to the animals.
The shock devices and equipment for stunning the pigs should not be used on animals that are prepared for Helal slaughter.
POINTS TO BE CONSIDERED IN THE Slaughter of a victim
The sacrificial ritual; it is the slaughter of an animal suitable as a sacrifice for the purpose of worship with proper slaughter. The diseases which vertebrate animals infect humans, commonly known as zoonoses, continue to pose a public health problem in our country. However, it is known that measures both in relation to animals and in relation to the Environment form a basis for effective control of zoonotic diseases. It is therefore of great importance that the necessary measures for the protection of social and environmental health are taken at the Ofperfeste, at which the contact between animals and humans becomes more frequent.
The vehicles that are used to transport the animals from one place to another must be designed accordingly and suitable ramps must be used for loading and unloading the animals. The necessary grids must be installed at the unloading points of the animals and safety measures must be taken so that the animals cannot run away when they are brought to the point of sale in vehicles.
Persons who carry out the transport in the case of the transport of sacrificial cattle must be informed about the subject and have experience in this regard.
The cattle must have a halter and their leashes must be sufficiently strong and long.
The floors of the victim outlets must be made of washable material and kept dry and clean.
All around the victim sales outlets should be surrounded with tarpaulin or similar material and correspond to animal health and be covered above the sales outlet.
In victim outlets there must be places where citizens can meet their social needs.
The rubbish and manure must be picked up daily by the officers and it must be ensured that it is clean.
must have a health certificate from a veterinarian or a certificate of origin
• Must have an earring and animal ID
• Must not be very thin (cachexia), pregnant and have only had one birth
• must not be very young and the meat must not be immature
• Your look and appearance must be dynamic
• Your hair must not be frizzy or dull
• Must not be overreacted or insensitive to the environment
• must not salivate
• must not have a high fever
• Must not smell bad and have diarrhea
• Do not have a bad smelling nasal flow
When transporting the animals to the slaughterhouse, avoid worrying the animals or avoid beating them like a stick, turning the tail or breaking the animal's foot with a hatchet while running away. If necessary, the eyes of the animals should be individually tied and slaughtered in this way. When transporting the animals to the slaughtering site, measures must be taken to prevent the animals from escaping and damaging the environment.
The animal must not suffer
A good blood drain must be guaranteed (it is essential to cut three of the four tubes on the neck)
These processes must be carried out hygienically
The animal must be laid down using a suitable method without stressing it and the slaughtering process must be completed within thirty seconds after the animal is under full control.
The stripping process is usually carried out using a knife. However, when scraping with a knife, careful handling is required to avoid damaging or cutting the fur. In the case of small livestock, the fur must be stripped off in the form of a goat's skin. In order not to damage the fur, the fur must be cured with coarse-grained salt with a diameter of 2-4 mm in a ratio of at least 30% of its weight, in such a way that no uncured area remains on the inside. Then the fur is to be taken under protection.
Under no circumstances should there be any dust, dirt or faeces on the floor of the slaughterhouse. This requires thorough cleaning of the fur, the area under the tail and dirty areas after the blood has been drained.
The outside of the fur must never come into contact with the meat. Care must be taken that when the digestive tract is removed, preparations are never poured onto the meat or innards. In this regard, procedures such as connecting the esophagus and rectum (rectum) or setting the food 12 hours before slaughter can be included.
Consumable products must be separated from non-consumable products immediately.
The animal's reproductive organs and intestines must be kept separate from the clean innards and appropriately removed.
No tripe or intestinal preparations may be shaken out onto the floor of the slaughterhouse.
After the stripping process, the inner and outer side of the animal's body, as well as dust, if present, blood, tripe and intestinal preparations and other soiling must be cleaned with sufficient water.
Under no circumstances should a cloth be used to wipe the body after washing. Paper towels must be used if necessary.
After the slaughter, the body of the animal is to be allowed to rest.
The places of slaughter must be designed in such a way that they can be easily washed and sterilized and that no water and blood can collect on the ground.
They must have lights and vents.
In the place of slaughter there must be enough water with drinking properties and in sufficient pressure.
There must be an adequate system for cleaning and disinfecting the hands of the slaughtering workers as well as for the instruments and materials that come into contact with the meat.
It must be ensured that waste and residues and by-products produced after slaughter are disposed of and cleared away in accordance with hygienic conditions and in a way that does not damage the environment or society.
The sick organs and animal bodies must be buried in pits at least 2 meters deep and covered with lime or destroyed by burning.
In sacrificial slaughter places there must be places that can meet the social needs of the people who are there.
In the places of slaughter, rules must be put in place to ensure that the animals cannot see each other.
Under no circumstances should the animals be around, on the side of the road or on the street, etc. Places are slaughtered so that the sense of community is disturbed.
The waste and remains of the slaughtered animals must not simply be left lying around, so that the environment is polluted and the environment is disturbed. These should be filled in strong carrier bags and the carrier bags should be tied up in the garbage trucks or garbage containers.
There are various sanctions in our laws for people who do not behave according to technical regulations. With regard to social and environmental health, it is important that our people slaughter their sacrificed animals in accordance with religious obligations and in accordance with the technical and hygienic conditions prescribed by law.