Eid al-Adha is always synonymous with the simultaneous slaughter of sacrificial animals across various regions. Amidst the high volume of cow, goat, and sheep slaughtering, the role of Halal Slaughterers (JULEHA) plays a crucial role, often understudied by the public. Many still view slaughtering as a traditional profession relying on inherited experience, yet this profession involves complex competency standards, training, and safety aspects.
A JULEHA is a slaughterhouse with specialized technical skills and knowledge regarding halal slaughter procedures, animal welfare, animal-derived food hygiene, and occupational safety during the slaughtering process. In practice, a JULEHA is not only responsible for slaughtering animals but also for ensuring that the entire process complies with Islamic law and veterinary public health standards.
According to the Directorate General of Animal Husbandry and Animal Health of the Ministry of Agriculture of the Republic of Indonesia (2023), the slaughter of sacrificial animals must be carried out by personnel who understand the technical procedures for halal slaughter and the principles of Safe, Healthy, Whole, and Halal (ASUH). This is crucial because the quality of the slaughter significantly impacts food safety and the quality of the meat consumed by the public.
A JULEHA must at least understand basic animal anatomy, restraint techniques, or animal handling before slaughter, the proper use of slaughtering tools, and carcass handling after slaughter. This knowledge is necessary to ensure the slaughtering process is fast, precise, and does not cause undue suffering to the animal.
In addition to technical skills, a JULEHA must also possess physical and mental readiness. The process of slaughtering large animals like cattle requires good coordination, as even the slightest error can endanger both the staff and the animals. Occupational accidents, such as knife wounds, slipping in wet areas, and injuries caused by animal movement, are common challenges in the field.
JULEHA Job Security
According to Gregory (2020), occupational safety during the animal slaughter process is a crucial part of modern slaughter systems because it involves direct interaction between humans, sharp tools, and live animals under confined conditions. Therefore, the use of personal protective equipment such as boots, gloves, aprons, and safe work techniques is essential during the slaughter process.
A JULEHA's expertise isn't acquired overnight. Currently, professional JULEHA training is being offered by governments, religious institutions, slaughterhouses, and professional organizations. This training generally covers halal slaughter procedures, animal handling techniques, slaughterhouse sanitation, basic animal health checks, and food safety practices.
Professional Networking Enhances Competence
In Indonesia, the existence of Indonesian Halal Slaughterers Association (JULEHA Indonesia) is a form of professionalization for the halal slaughtering profession. This organization actively provides education, training, certification, and mentoring to slaughterers in various regions to achieve higher competency standards.
According to JULEHA Indonesia (2022), improving the quality of human resources in the field of halal slaughter is crucial because the public is now increasingly aware of the halal aspects, hygiene, and safety of animal-derived food. Slaughter is no longer merely seen as an annual tradition but also as part of the veterinary public health system.
Understanding International Animal Welfare Principles
In addition to technical skills, a JULEHA also needs to understand the ethical aspects of animal handling. Animals should not be treated harshly before slaughter for animal welfare reasons.animal welfare) is an essential part of modern halal slaughter. Proper handling helps maintain the animal's stable condition until the slaughtering process is carried out.
In 2023, the World Organization for Animal Health (OIE) established standards for animal welfare before slaughter. This includes treatment that minimizes fear, stress, injury, and pain in animals. These principles are now a key part of international slaughter standards.
Maintaining the cleanliness of the slaughterhouse is also a crucial responsibility of a JULEHA. The slaughtering area must be kept clean to prevent bacterial contamination of the meat. Knives, cutting tables, and other equipment must be regularly cleaned to maintain the quality of animal-derived food.
According to FAO (2021), poor sanitation during the slaughter process increases the risk of bacterial contamination such as Salmonella and Escherichia coli which can endanger public health. Therefore, modern halal slaughter emphasizes not only religious aspects but also hygiene and food safety.
The Low Number of JULEHA
In some regions, the limited number of trained JULEHA remains a challenge in the lead-up to Eid al-Adha. As a result, the slaughtering process is often carried out by those without adequate skills. This situation can increase the risk of technical errors, workplace accidents, and even a decrease in the quality of the sacrificial meat.
Amid the increasing demand for sacrificial animals each year, the profession of Halal Slaughterer has become a crucial part of maintaining the quality of animal-based food in the community. JULEHA's presence is no longer merely that of a butcher, but rather a professional with specialized expertise in ensuring the slaughtering process is halal, safe, hygienic, and in accordance with animal welfare principles.
Bibliography
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Author: Princess Ajeng Aprisa Simorangkir
Editor: Avicenna C. Nisa