Section 190.APPENDIX B Disclosure Statement: Slaughterhouse
− Poultry
Name of Poultry Slaughterhouse:
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Please check all that apply.
A. Raising of Poultry
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This establishment slaughters only poultry that have been
fed feed that does not contain any animal or animal by-products, such as 100%
vegetarian feed, organic feed or Amish feed or seafood.
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This establishment slaughters only poultry
that has been raised on free roaming farms.
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The poultry are free from diseases and raised without
added hormones.
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The poultry slaughtered do not have any sub-therapeutic
antibiotics in their system at the time of slaughter.
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B. Origin of Poultry Slaughtered
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Poultry are raised on the premises.
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USDA Premises ID number:
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Poultry is purchased from the following farms (include
the USDA Premises ID number):
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Poultry is purchased from the following auctions:
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C. Slaughter
The USDA Plant Number of this
slaughterhouse is:
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The IDOA plant number of this slaughterhouse
is:
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The slaughterhouse is not under the supervision of any
halal certifying entity.
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The slaughterhouse is under the supervision of the
following halal certifying entity.
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Name of Certifying Entity:
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Address:
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The
slaughter of poultry is performed in the following manner:
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If the poultry is hand-slaughtered with a sharp
knife:
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If the above box is checked, answer the
following:
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The poultry is alive at the time of
slaughter.
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The poultry is not stunned before slaughter.
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The knife used during the slaughter is cleaned/sanitized
after each use.
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The poultry is facing Mecca when slaughtered.
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The poultry is slaughtered by a person who represents him/herself
as a Muslim.
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The slaughterer pronounces an Islamic benediction while
performing the slaughter.
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The poultry is slaughtered with a swift, deep, transverse
incision on the neck that causes a simultaneous and instantaneous severance
of the jugular veins and carotid arteries on both sides, including the
trachea and esophagus.
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The spinal cord is not severed at the time of slaughter.
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If the poultry is slaughtered by mechanical means:
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If the above box is checked, answer the
following:
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The poultry is alive at the time of slaughter.
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The poultry is not stunned before slaughter.
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The poultry is facing Mecca when slaughtered.
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The machine is turned on and supervised by a person who
represents him/herself as a Muslim.
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An Islamic benediction is pronounced when the machine is
turned on.
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The poultry is slaughtered with a swift, deep incision on
the neck that cuts the jugular veins and carotid arteries on both sides and
also the trachea and esophagus.
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Poultry that are not adequately slaughtered by the
machine are manually slaughtered by a person who represents him/herself as a Muslim
slaughterer with Islamic benediction.
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The poultry is not decapitated.
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If any additional steps or procedures are performed, they
are:
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Pigs are slaughtered in this slaughterhouse.
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If the above box is checked, answer the
following:
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Pigs are slaughtered on separate equipment.
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Pigs are slaughtered on the same day as
animals that are slaughtered to be sold as halal.
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Pigs are slaughtered on a different day as
animals that are slaughtered to be sold as halal.
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D. Post-Slaughter
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No part of the poultry is cut before the poultry is
completely dead.
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Only non-animal derived/non-alcohol based cleansers and
sanitizers are used to wash/clean the equipment.
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The poultry is drained of blood following the slaughter.
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The poultry slaughtered to be sold as halal is stored in
a cooler or freezer that contains only meat or poultry to be sold as halal.
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Poultry is labeled as halal or zabiha halal consistent
with the Food Standards and Labeling Policy Book of the USDA.
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If the slaughterhouse fabricates poultry to be sold as
halal, food packaging materials have been certified as halal by a halal
certifying entity.
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If the slaughterhouse fabricates poultry to be sold as
halal, the poultry has not been co-mingled with any food or food product not
represented to be halal.
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E. Certification
by Slaughterhouse
I certify that the above information
is correct.
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Signature
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Printed Name
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Business Name
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Address
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City
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State
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Zip Code
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Telephone Number
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Date
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