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A clear, neutral, and comprehensive resource on what halal means, how HMC certification works, how to verify it, and how UK law protects welfare. Built for families, schools, caterers, and anyone who wants to buy confidently.
Disclaimer: This page is informational. Always confirm certification directly with HMC.
This guide explains what halal means in food, how HMC certification provides end‑to‑end monitoring and serialised labels, how UK law approaches religious slaughter and animal welfare, and how to verify products and outlets. It also covers nutrition, cuts, storage, cooking safety, and answers common questions.
In Arabic, halal means “permissible.” In food, it refers to ingredients and processes that comply with Islamic dietary law. By contrast, haram means “prohibited.” For meat and poultry, halal requirements include the health of the animal, a dedication (tasmiyah) pronounced by a Muslim at slaughter, and drainage of blood. Halal is not a cuisine or flavour; it’s a standard that can be applied across many food cultures.
The Halal Monitoring Committee (HMC) is a UK-based body focused on monitoring and verifying halal compliance across the supply chain. Its system includes licensing of facilities, oversight of slaughter by trained Muslims with tasmiyah, inspections, documentation, and the use of serialised labels for traceability. HMC’s public directory allows consumers to look up certified outlets.
Note: For the most current criteria, always refer to HMC’s official pages.
In the UK, religious slaughter (including halal) is permitted under specific conditions in approved abattoirs. It must be carried out by a Muslim for halal, with regulatory oversight and welfare controls. Official guidance notes that a significant proportion of halal meat in the UK is stunned, although standards vary between certifying bodies and suppliers. Always check the certifier’s published criteria.
Read more: GOV.UK guidance on halal & kosher slaughter
Use this checklist in-store or online. Your progress is saved locally on your device.
A brief, non‑exhaustive timeline of halal supply and certification development in the UK. Dates are indicative and for educational use only.
Local butchers and community organisations develop supply channels as Muslim communities grow.
Standards, monitoring, and labelling become more structured across parts of the sector.
Mainstream retailers and caterers expand halal ranges; consumers demand clearer labelling.
Online groceries and delivery services emphasise packaging, temperature control, and certification transparency.
ONS reports updated religious demographics for England & Wales.
Public directories and labelling help consumers verify certification more easily.
Always follow official food safety guidance and manufacturer instructions.
Local note: When you adapt this page for a retailer like barkat.uk, add your nearest HMC‑certified partners and delivery radius here.
This page paraphrases and links to official guidance where relevant. For definitive requirements, always consult the original sources.
