A halal certificate for an abattoir is not a label on a product. It is a statement by a certifying body that the way animals are slaughtered, handled and recorded at that plant meets the body's halal standard, and that the body supervises the plant to confirm it.
Supervision comes first. The certifying body appoints supervisors who are present during slaughter. They confirm that the slaughtermen are Muslim and trained, that the recitation is made for each animal and that the plant follows the body's requirements for the day's production.
The slaughter method is the core of the standard. Each animal is slaughtered by hand with a sharp knife, by a Muslim slaughterman, with the name of God pronounced. The certifying body's standard also sets out which handling of the animal before slaughter is acceptable.
Segregation keeps certified product separate from any product that is not certified. At an abattoir this covers the chillers, the deboning rooms, the packing lines, the cold stores and the loading bays. It extends to the identification of each carcass and each pack, so that the halal status can be traced from the slaughter floor to the customer.
Documentation closes the loop. The certifying body issues a certificate to the plant and, for exports, a halal certificate for each consignment. The plant keeps records of each day's slaughter under supervision, so that any pack can be traced back to a supervised slaughter.
Morgan Beef's Springs abattoir is certified by the 国家独立清真信托（National Independent Halaal Trust，NIHT）, certificate reference H786/NR022. The halal certification page shows the certificate and explains how to verify it with the certifying body.