Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the Hadiths (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authorities may vary in their interpretation of these teachings , which leads to differences in halal slaughter requirements. The current study proposes 6 control points (CP) for halal poultry meat production based on the most commonly used halal production systems. CP 1 describes what is allowed and prohibited, such as blood and animal manure, and feed ingredients for halal poultry meat production. CP 2 describes the requirements for humane handling during lairage. CP 3 describes different methods for immobilizing poultry, when immobilization is used, such as water bath stunning. CP 4 describes the importance of intention, details of the halal slaughter, and the equipment permitted. CP 5 and CP 6 describe the requirements after the neck cut has been made such as the time needed before the carcasses can enter the scalding tank, and the potential for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices.

HACCP quality system is intended for both companies and authorized registered that produce food and their suppliers throughout the food chain and is aimed at keeping safe products that comply with the parameters set out by the current legislation. It is a system that control the relevant food safety hazards through Critical Control Points (CCP), representing a procedure, operation or stage in the process, for which control can be applied and which is essential to prevent, eliminate or reduce to an acceptable level of a food threatening. The meat industry and meat preparations can obtain more benefits through the application of the HACCP method, the main being that this method is the most effective management, even from the point of view of costs, for the production of certain foods as safer for consumption with existing technology.

Meat and poultry products frequently have been implicated in outbreaks of foodborne illness. The risk of foodborne illness can be reduced through implementation of the hazard analysis critical control point (HACCP) concept. The basic principles of HACCP described by the International Commission on Microbiological Specifications for Foods are briefly reviewed. Examples are presented to describe how these principles can be used to manufacture meat and poultry products with improved microbiological safety and quality. The future acceptance of HACCP will depend on the resolution of certain issues.

Halal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of halalan toyyiban for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and ante-mortem inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of toyyiban (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards.

Providing of food hygiene for all food processing as a part of approach of food hygiene management, to reduce the incidence of food borne disease is the need of an hour. Training is important in raising industry awareness about hazard Analysis Critical Control Point (HACCP) which ensures the potential benefits of HACCP to the food industry, regulatory authorities and ultimately to the consumer. HACCP provides a means to identify and assess potential hazard in food production and establish preventive control procedure s for those hazards. The application of HACCP is actively encouraged and usually required to all of the food supply chain. In meat processing we must create a high level of qualified potency in the safety of the product produced by a processing system both by individual processors as well as processors operating under the system of control. Meat processing is generally a process step to prevent and reduce hazards to safe levels by applying the HACCP.