Halal Slaughter Man / Inspector Registration
All new and existing applicants for registration must be
practicing Muslims of good character and faith and must be known by
at least two prominent Australian Muslims who are prepared to write
a reference about them.
All new Slaughter men must obtain a reference letter
from the Imam of the Mosque where the Slaughter man is well known.
The Slaughter man must attend a practical and
theoretical course for a period of two weeks.
They must be allowed to work in Australia and be members
of an Islamic Society.
All Halal Slaughter men must register with the Islamic
Co-Ordinating Council Of Victoria (I.C.C.V.) annually and obtain a
current Identity Card (I.D card) before they may begin Halal
All Halal Slaughter men and personnel must carry their
I.D. Cards at all times while doing Halal Slaughtering.
Registration as a Halal Slaughter man is subject to
approval by the State Director. Although registration of Muslim
Slaughter men is undertaken by the Australian Meat and Livestock
Corporation (Aus-Meat), the I.C.C.V. reserves the right to appoint
and dismiss applicants at its discretion.
All I.D. cards are to remain with the I.C.C.V. until
specific work has been arranged for registered members.
Being issued a Slaughter man ID card by no means
guarantees the applicant employment in an abattoir or Halal meat
Possession of a Halal Slaughter man ID card qualifies
the applicant to be considered for employment by an abattoir or a
meat work nominated by the I.C.C.V.
The I.C.C.V. reserves the right to transfer, promote or
demote any Slaughter man as it sees fit.
If requested, Slaughter men will be required to pass a
medical examination conducted by the establishment’s Medical
practitioner in line with company employment policies.
All Slaughter men must comply with all health and
hygiene requirements as detailed in the establishment’s induction
program, quality system or other relevant programs in place.
All Slaughter men will comply with all Occupational
Health and safety program requirements or practices as detailed in
the establishment’s induction program or Occupational Health and