Our halal assurance
For most of our customers, halal is not a feature of the product. It is the whole reason they are talking to us. This page sets out exactly how we handle it, and is deliberately written to state only what we can evidence.
There is a great deal of loose language in this trade. We would rather say less and be right than make a broad claim we cannot back up. Everything on this page is evidenced by paperwork we hold — supplier certificates, goods-in records, batch codes — and the few remaining details marked [TO CONFIRM] stay that way until the exact figure can be copied from the document itself. All of it is available to trade customers on request.
01 — Certification
Certification
Halal certification is a matter of documented fact, not a marketing line. It has a named certifying body, a certificate number and an expiry date.
Every line we sell comes from a halal-certified abattoir or supplier. We buy only from suppliers who hold current halal certification, we keep copies of their certificates on file, and we refresh those copies when the certificates renew. From goods-in to your delivery, the product stays in our own halal-only premises, cold storage and vehicles.
Copies of the certificates covering the lines you buy are provided to trade customers on request, and reissued to accounts when they renew. If your own food safety management system or your customers require certification evidence on file, ask us and we will send it through with your account paperwork.
We do not hold a separate site certification of our own, and we do not claim accreditation by any body that has not issued it. The halal status of every line is evidenced by the supplying abattoir's certificate — a piece of paper you can ask to see, not a slogan.
02 — Slaughter method
Slaughter method
This is the question we are asked most often, and the one where a vague answer helps nobody.
The slaughter method varies by species and by supplying abattoir, so we do not give a single blanket answer — a blanket answer would be wrong for somebody.
Instead, we tell you which method applies to the specific lines you are buying, in writing. Some of our customers require non-stunned product specifically; others do not mind; some need to state it on their own menus. Either way, you should be able to answer your own customers accurately, and that starts with us answering you accurately — line by line, from the supplying abattoir's paperwork.
If the method matters to your business, raise it before your first order and we will confirm in writing what applies to each line you are taking.
03 — Sourcing
Sourcing and supply chain
We buy from approved suppliers only, and we know where each consignment came from.
Every supplier we buy from is assessed before we place a first order and reviewed afterwards. Our supplier approval covers halal certification status, the slaughter method used, food safety accreditation and the quality and consistency of the product itself. A supplier who cannot evidence their certification does not get approved, regardless of price.
We do not publish our supplier and abattoir list as a matter of course, but we will disclose the source of a specific line — with its certificate — to a trade customer who needs it for their own due diligence.
Incoming consignments are checked on arrival against the delivery paperwork, including halal identification, temperature, date coding and condition. Anything that does not check out is rejected at goods-in rather than worked around.
04 — Segregation
Segregation and handling
The simplest form of segregation is not to have the problem in the building at all. That is the approach we take.
- 01 No non-halal on site We handle halal product exclusively. No pork and no non-halal meat enters our premises, chillers, cutting room or vehicles at any point — the contaminating product is simply never present.
- 02 Dedicated equipment Knives, saws, mincers, boards, trays and containers are used for halal product only, cleaned and sanitised to a documented schedule, and shared with no other operation.
- 03 Controlled storage Chilled and frozen storage holds our own halal product only. Raw species are separated within storage and stock is rotated by date code.
- 04 Our own vehicles Deliveries run on temperature-controlled vehicles carrying our product only — never consolidated with third-party non-halal loads.
- 05 Identified at packing Halal identification goes on at the packing bench with the batch identifier and date code, so the product carries its own evidence through to your goods-in.
- 06 Separated waste streams Trim, bone and waste move through separated streams and leave under controlled conditions, so nothing re-enters the production area.
05 — Traceability
From abattoir to your delivery
Traceability is not paperwork for its own sake. It is what allows us to answer a question about a specific box on a specific day, months later.
Consignment received
Product arrives from an approved supplier with its own identification and halal documentation. We record the supplier, the consignment reference, the date, the quantity received and the temperature at goods-in.
Batch identifier assigned
As product moves into our cutting room it is given a batch identifier that ties it back to the incoming consignment. That identifier stays with the product through cutting, packing and dispatch.
Applied at packing
The batch identifier and date code are printed onto the pack label alongside the product description, weight and storage instruction. Nothing leaves the packing bench without them.
Recorded at dispatch
The delivery note records which batches went to which customer on which run. That is the link that lets us work in both directions — from a customer back to a consignment, or from a consignment forward to every customer who received it.
Records retained
Traceability records are retained and are available to customers, certifying bodies and enforcement officers on request.
06 — People
Staff training
Halal integrity is maintained by the people doing the work, every day, whether or not anyone is watching. Procedures matter, but they only work if the person at the bench understands why they exist.
- Food hygiene training appropriate to the role — [TO CONFIRM — training standard and levels held]
- Induction covering our halal handling and segregation procedures
- Training on cleaning schedules, equipment use and personal hygiene
- Training on temperature control, date coding and stock rotation
- Refresher training at [TO CONFIRM — frequency]
- Training records retained and available for audit
07 — Checks
Audits and verification
A system that is never checked is only a document. Ours is verified from inside and from outside.
- Supplier halal certificates held on file and refreshed at every renewal
- Local authority food hygiene inspection — rated 5, the highest rating
- Food business registration / approval number — [TO CONFIRM]
- Internal checks against our own documented procedures
- Supplier review, including certification status and documentation
- Customer audits welcomed by arrangement
Auditing us? Trade customers are welcome to audit our handling and documentation. Get in touch and we will arrange a time that does not fall in the middle of a cutting run.
Straight answers
Questions people actually ask
Yes. Every line comes from a halal-certified abattoir or supplier and we hold their current certificates on file — copies go to trade customers on request, and are reissued when they renew. Ask for the certificate covering the specific lines you buy.
It varies by species and by supplying abattoir, so we do not give a single blanket answer. We confirm in writing what applies to the specific lines you are buying — and if you specifically need non-stunned (or stunned) product, we will match you to the right lines.
No. We handle halal product only. No pork or non-halal meat enters our premises, our chillers, our cutting room or our vehicles at any point.
For a specific batch, yes — that is what our traceability records are for. We do not publish our supplier list generally, but we will disclose the source of a line to a trade customer who needs it for their own due diligence.
Yes. Certification, specification sheets, allergen and storage information and traceability confirmations can all be supplied. Tell us what your system needs and we will put a pack together with your account paperwork.
Contact us the same day with your order reference. We will trace the batch, check it against our records and tell you honestly what we find. If something has gone wrong at our end we will say so and put it right.
Due diligence
Ask us for the documentation
If your business needs certification evidence, specification sheets or traceability confirmations on file before you can list a supplier, get in touch and we will send what you need.