HFF puts the record straight on ‘misconceptions’
The Halal Food Foundation (HFF) has sought to clear up what it says are “misconceptions” about its commercial wing, the Halal Food Authority (HFA).
After returning from the 2014 Living Islam Festival in Lincolnshire, the HFF said it had discovered “that numerous people in the community are facing damning propaganda and receiving rumours that HFA procedures are inappropriate or controversial, urging people to effectively refrain from consuming HFA-certified products”.
As a result the HFA said it wanted to clarify a number of issues, starting with the subject of stunning: “The HFA does accept stunning, but we do not accept stunning to kill. We stun to render animals and birds insensitive to pain. Blood is fully drained out following the recitation of tasmiya/prayers and a single cut to the front of the neck. All animals are alive at the time of slaughter.”
On the subject of prayers, the HFA said that it does “not accept pre-recorded recitation of tasmiya/prayers and keep them on loop. Each animal has the tasmiya said upon it before slaughter”. It added that the HFA does “not accept mechanical slaughter (slaughter by fixed mechanical blade) and only accepts manual slaughter by a Muslim slaughterman”.
The other issue related to poultry: “The HFA does not accept the gas-stunning of poultry or any other animal. Water bath stun only – this is a fully reversible stunning method for poultry.”
HFF information officer Zéna Butt said: “We take our halal procedures incredibly seriously and would like to make it clear to the community that the rumours that are circulating around various areas in the country criminalising the HFA are not true.”
Want more stories like this in your inbox?
Sign up for our FREE email newsletter
- halal food
- mechanical slaughter
- fixed mechanical blade
- water bath stun
- the hfa
01 - 03 March, 2017
02 March, 2017
Meat & Poultry Processing Awards
08 March, 2017
The UK food supply chain: sector developments, the impact of Bre
13 - 19 March, 2017
National Butchers’ Week