Halal Slaughter Education in Small Scale Poultry Slaughterhouses

Poultry slaughterhouses play an important role in providing halal, safe, and quality animal-derived food products. Specific Background: Small-scale poultry slaughterhouses face challenges in implementing halal slaughter and hygiene-sanitation standards due to limited knowledge, equipment, and supporting facilities. Knowledge Gap: Practical implementation of halal slaughter procedures, knife sharpening, and hygiene-sanitation practices remains insufficient among small-scale poultry slaughterhouse operators. Aims: This program aimed to improve operators’ knowledge, attitudes, and understanding of halal slaughter procedures, knife sharpening, and hygiene-sanitation practices. Results: A one-group pretest-posttest design involved six small-scale poultry slaughterhouses. Educational sessions and practical demonstrations were followed by questionnaire and observation-based evaluations. The average knowledge score increased from 66.3 to 91.3, with a 25-point gain and a significant Wilcoxon test result (p = 0.031). Attitude scores increased from 11.2 to 14.5, also showing a significant difference (p = 0.031). Baseline operational compliance averaged 62.5%, while partner satisfaction reached 3.92 out of 4.00. Novelty: The program combined halal slaughter education with practical demonstrations of knife sharpening and the four neck-channel cutting technique. Implications: Continued assistance is needed to support halal and hygiene-sanitation practices, particularly facility provision and separation of dirty and clean areas. Highlights: Average cognitive scores rose from 66.3 to 91.3 among six participating units. Mean attitude scores increased from 11.2 to 14.5 with a significant statistical difference. Initial operational compliance reached 62.5%, while participant satisfaction averaged 3.92/4.00. Keywords : halal slaughter; poultry slaughterhouse; hygiene-sanitation; operator education; halal practices