To ask the Secretary of State for Health what guidance his Department issues to local authorities on the provision of halal slaughtered meat and only providing such meat where necessary.
We are advised by the Food Standards Agency (FSA) that the decision to produce halal meat is a matter for industry. Food Businesses Operators must ensure that meat is produced in accordance with the hygiene and welfare regulations.
There are various accreditation agencies (such as the Halal Food Authority and the Halal Monitoring Committee), that produce standards for food businesses supplying Islamic consumers to adhere to. They also provide information about the way food is produced to help consumers make informed choices about the food that they buy.
Guidance was issued by the FSA to local authorities (LAs) on halal food issues in September 2010. The purpose of this non-statutory guidance is to bring local authorities' attention to the importance of halal food in the Muslim community. It encourages LAs to take action where there is evidence of misleading labelling or fraud.