2. PROPOSED GUIDELINES TO ESTABLISH WORLD HALAL STANDARDS I . Background The word "Halal" means lawful or permissible and Haram means prohibited or un fit for Muslim consumption in the Arabic language and according to the Islamic Sharia (Law). Foods are classified as Halal for Muslim consumption if they do not contain pork or pork ingredients or alcohol, and the meats are labeled Halal if the animals were slaughtered in accordance with Islamic guidelines. As awareness amongst Muslim consumers around the World increases, demand grows for authentic Halal foods. Besides meat, several other issues concerning food have come to the surface. Food ingredients like flavours, oils, enzymes in cheese, and a variety of other ingredients have further complicated the picture. Alcohol and pork derivatives could be embedded in all kind of products that need to be identified and avoided. This document is an attempt to standardize the Halal procedures by members of the World Halal Council for the purpose of adopting and promoting these Halal Standards among Muslims around the World.

8. The Halal Box

11. Slaughtering While Hanging After Stunning

14. Electrical Stunner

16. Beef Slaughtering

17. Chicken Slaughtering

19. Packaging and Labeling

20. Labeled Products

21. Inspection

23. In The Cooler

24. In The Freezer

25. Storage of Halal Products

26. Where is the Health Inspection?

27. Refrigerated Truck

29. Transportation !?

32. In The Pins

34. Mechanical Slaughter

36. Stages of Slaughter

37. Hanging

38. Electrical Stunner

39. Fully Recovered

40. Gaseous Stunning

41. Mechanical Knife

42. Sharp Clean Cut

43. The Missed Cut By Hand

44. Muslim Slaughterman

46. Into The Scalder

47. Fewer Blood Shots

51. Figure 2. Diagrammatic illustration of the results of bleed out amounts (averages) in the four categories of chickens as presented in Table 1.