5‑29 Halal meat5‑29 Halal meat

#### 5‑29 Halal meat (1) The Halal meat official mark must be applied to Halal meat that has been derived from animals slaughtered in accordance with the requirements provided for their slaughter in the approved arrangement covering operations to prepare the Halal meat for export. > Note 1: The Halal meat official mark must not be applied to meat that is not Halal meat (see subsection 8‑27(2)). > Note 2: The official mark must be applied by a person referred to in subsection 8‑26(2) (see subsection 8‑26(1)). > Note 3: For maintaining the integrity of Halal meat, see section 5‑35. (2) The Halal meat official mark must be applied to the Halal meat before it is removed from the registered establishment where the animal from which it was derived was slaughtered. (3) The Halal meat official mark must be applied to a conspicuous part of: (a) the Halal meat; or (b) a label or tag attached to the Halal meat; or (c) the packaging containing the Halal meat; so that the official mark is visible during handling. (4) To avoid doubt, this section applies in addition to sections 5‑26 and 5‑27.