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The Halal Monitoring Committee realises the complications of the meat trade and thus have devised a three part inspection plan that covers the entire meat route; from the source (abattoirs/slaughterhouses), the middle‑men (processors and distributors) and finally the retailers (butchers and food outlets).
The procedure adopted by HMC, involves inspection of poultry and meat from the source to the point of being slaughtered through to its packaging and up to the point of delivery. HMC labelling & certification is there to assist you in making the Halal choice.
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About HMC