HARUMi Halal Chicken

Poultry Processing Plant

In 1994, we started our poultry processing plant in Ipoh. Subsequently in 2005, it was relocated to our state-of-the-art export standard poultry processing plant in Sitiawan, Perak, known as HARUMi Poultry Processing Plant, in an area of 7.23 acres with a production capacity of 4,000 birds per hour and storage capacity of 1,000 metric tonnes.

Overview

Process

HARUMi Food Processing, is divided into 5 main areas, consisting of:

Receiving Area

Here we receive live chickens from the farm and hang them to go through the slaughter process. The chickens are calmed first before the slaughtering activity takes place which takes a minimum of 1 to 2 hours. Chickens will be bathed and cooled with fans for stress relief. QC will conduct an ante-mortem inspection to ensure that the chickens received are healthy.

Dirty Area

The chickens will go through a calming process before the slaughtering takes place by Muslim slaughter men who are trained and certified by Perak State Islamic Religious Department. Thereafter, the chickens will be inspected by a Halal Checker to ensure that the chickens are slaughtered properly according to Islamic law.

Clean Area

The chickens will go through the process of chilling and microbes management in a chilled water bath (spin chiller) to achieve carcass core temperature of below 4˚C within 60 minutes.

Our Products

What Makes Our Chickens Special ?

Halal

Our chickens are processed according to strict Muslim regulations, from beginning of the process to the end, of which our products are certified by the Department of Islamic Development Malaysia (JAKIM) and the implementation of our entire operation system is certified by Ministry of Health Malaysia for meeting the requirements of Hazard Analysis Critical Control Point (HACCP).

No hormone & steroid injections used

Our chickens do not contain any hormone injection element for chicken growth. Our chickens grow naturally.

Freshness Guaranteed

Strict quality control methods ensure only the best quality meat for our customers. Every process in our place is equipped with air-conditioning set at the appropriate temperature to maintain the quality of chicken freshness.

100% Malaysian Chicken

Hatched, harvested, and raised in Malaysia.

Fed on Natural Balanced Diet

Imported corn, soya, essential vitamins, minerals, probiotics, and enzymes.

No Antibiotic Residue

No antibiotic residue in our chicken meat.

No Cage Farming

Chickens are not confined in cages to improve well-being and reduce stress.

Halal Process

Halal Executives and the Muslim slaughtermen are involved in the Halal process and its integrity to maintain the Halal standard and produce Halal chickens for the consumers.

Slaughtering is one of the ways to kill animals and make the meat to be halal to be eaten. Slaughtering according to literature is Thayyib which means to make it nice. The second meaning is Tatmim which brings the meaning of perfection which is accomplishing what is recommended by the way of slaughtering. Slaughtering in terms of literature means cut or split to eliminate an animal’s life.

In terms of syara’ it means to eliminate animal’s life that is halal to be eaten by using sharp tool aside from nail, tooth, and bone to make the animal halal to be eaten by Muslim. However in Malaysia JABATAN KEMAJUAN ISLAM MALAYSIA (JAKIM) /JABATAN AGAMA ISLAM NEGERI JAIN/ MAJLIS AGAMA ISLAM NEGERI (MAIN) has set the slaughtering to be only done by using sharp knife.

Slaughterman also must be Muslim individual and Malaysian as well as owning the certification verified by JABATAN AGAMA ISLAM NEGERI (JAIN).

A valid slaughtering must sever the halqum (respiratory tract) and mari’ (food and drink tract) and sever the jugular vein and carotid arteries. The law of severing the halqum and mari’ is wajib (obligatory) while severing the jugular vein and carotid arteries are recommended.

In Mazhab Syafi’e it is only obligatory to sever two types of vein which are halqum and mari’ only.
However it is recommended to sever two blood veins (tract) that are located in the left and right neck of the slaughtered animal to hasten the death.

The figures show the location of the halqum (respiratory tract) and mari’ (food tract) of slaughtered animals. In the cross section of the neck of slaughtered animals, it can obviously be seen both the food and respiratory tracts, at the center of the neck. The pink coloured areas are the tracts that carry blood from heart to brain.

Quality Assurance

Throughout our entire processing system, we use Quality Assurance System to ensure the safety and quality of our products.

Personnel

All workers are given food-handler training and Typhoid injection (TY2). All workers are also given Personal Hygiene and Good Manufacturing Practice (GMP) training to ensure all workers understand the regulation as food handlers and this will ensure the safety of food. In brief, personal hygiene training focuses on the worker’s hygiene, where the workers are being emphasized regarding their self and cloth hygiene. Meanwhile, GMP training focuses on the steps to prevent cross contamination. GMP also emphasizes the steps that can be taken if cross contamination occurs.

Process Quality Control

Critical Control Point

Ante mortem inspection on live chicken will be carried out by Quality Control personnel

Halal checkpoint to check the status of the chicken whether it is halal or not by Halal checker

Product temperature is controlled below 4°C after the chilling process

Chlorine concentration of 20 to 50 ppm are used for the purpose of killing bacteria

Metal detector is used to detect any foreign object made from metal after packing

Equipment

Equipment used is made from stainless steel which can be cleaned easily for the purpose to kill the microorganism, so the risk of cross contamination to the products can be eliminated.

Swab tests are done on food contact surfaces (shaker, conveyor, tray, tables etc) to maintain cleanliness standards.

Production room temperatures are to be maintained at below 14˚C throughout the process.

Finished product

Samples are sent following a regular schedule to an external lab, internal lab and authority lab to obtain a Certificate of Analysis (COA) to ensure products are free from bacteria such as Total Plate Count (TPC), Coliform, Escherichia coli (E.coli), S. Aureus and Salmonella, antibiotic residue and banned drugs.

Products temperature are maintained at below 4˚C for chilled and below -18˚C for frozen in respective storage area.

Our Certifications

We’ve also adopted the Halal in our manufacturing. All of our products are certified HALAL by JAKIM and are in strict compliance with the Malaysian HALAL Standard MS 1500:2009.

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Our Clients

We’ve also adopted the Halal in our manufacturing. All of our products are certified HALAL by JAKIM and are in strict compliance with the Malaysian HALAL Standard MS 1500:2009.