C o n d i t i o n s F o r H a l a l C e r t i f i c a t i o n
P r o d u c t i o n R e q u i r e m e n t
Use of halal-compliant raw materials in the recipe.
The halal compliance must be detected.
No confusion between halal-conforming, halal-nonconforming raw materials as well as semi finished products.
No cross-contamination of raw materials in warehousing and production or manufacturing.
No mix of finished products.
Cleaners and other aids may not endanger the halal status and the traceability of the products must be ensured.
P r o c e s s F e a t u r e s
Develop clear recipes on the basis of raw materials which are available in halal quality.
Specifications must clearly demonstrate halal conformity.
Clear labelling of raw materials
(IT-numbers, colourcodes, specified labels, clips etc.).
Usual measures to avoid cross-contamination.
Production in daily batches with complete cleaning in between.
Properly packing of raw materials.
Special training of a Halal-Engineer.
Analysis of cross-contamination.
H a l a l S l a u g h t e r
The slaughtering is done in the presence of a Muslim.
No animal is allowed to be slaughtered except to meet the human need for food.
If an animal is slaughtered for this purpose, the name of Providence is invoked in order to legitimate the act.
No animal should be subject to any distress or fear prior to the slaughter.
There are strict rules governing this act designed to reduce or eliminate the distress felt by the animal.
Only the sharpest and least painful instruments can be used in the slaughtering process.
Throughout the cycle of raising of livestock for human consumption, the utmost courtesy and respect towards the animal is mandatory. These are the irreducible requirements for Halal certification.
C o n d i t i o n s
It should be allowed for the certifier to make a field observation (Halal-Audit) including whole production process from material receipt, production, packaging and storage.
Provide a detailed analysis of the product (specification and ingredients list).
Confirmation that no alcohol is used in the production, as well as no products with animal components other than Halal origin.
The audits take place annually, except there are changes within the production.
Validity of the Halal Certificate is valid for one year.
For meat exports, a Halal certificate accompanying each shipment is required for each consignment.
Special staff training should be carried out. A Halal officer must be named.
A Halal logo is provided for certified products.