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Halal specification and quality control

We apply the same rules to each batch, from manual slaughter to delivery.

AVS halal certification

Our products are halal certified by AVS. The AVS mark is on every piece of meat, and AVS inspectors check it directly.

Our rules

Manual ritual slaughter
Qualified slaughtermen work by hand according to Islamic rite, with no prior stunning or electronarcosis.
Permanent control
Our quality controllers attend slaughter, cutting and processing every day.
Full traceability
We document each batch from our abattoir through packaging to the delivery point.
Daily verification
We check each production batch, every day.
Batch marking
Identification appears on each piece and carton. You can check it on receipt.
Control of the abattoir
We own The Coop. We apply our specification with no middleman.

The product, step by step

  1. Manual slaughter

    According to Islamic rite.

  2. Evisceration

    Removal of offal (heart, liver).

  3. Chilling

    Positive cold room, 100% air, no water: 3 h per chicken.

    0 to 4 °C

  4. Cutting

    At our own site, The Coop.

  5. Temporary storage

    Semi-finished products.

  6. Packaging

    Tray, vacuum pack or bulk.

  7. Rapid freezing

    For frozen products.

    -30 to -40 °C

  8. Finished product storage

    Fresh or frozen, depending on the product.

    0 to 4 °C · -18 °C

We check the truck temperature before each loading, through to your receiving dock.

Frequently asked questions

What are the rules of your halal specification?

Manual ritual slaughter with no stunning, physical presence of our quality teams, full traceability from The Coop to the client, daily verification of each batch and tracking labels on each carton.

Do you use electronarcosis?

No. The Coop practises only manual slaughter according to Islamic rite, with no stunning or electronarcosis.

Why air chilling?

With no water immersion, poultry absorbs no added water and keeps its taste and nutritional qualities. Chilling lasts 3 h at 0 to 4 °C.

How does daily supply work?

Our refrigerated trucks link Poland to Tremblay-en-France and to our clients every day. Before each loading we check the temperature: 0 to 4 °C for fresh, -18 °C for frozen.

A question about our specification?

Our sales team answers questions on our halal products and quality control.

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