Halal


Food is an important part of daily life, food laws carry a special significance. People is supposed to eat to survive, to maintain good health. Muslim eats to maintain a strong and healthy physique in order to be able to contribute his knowledge and effort for the welfare of  the society.  Muslims are supposed to make an effort to obtain suitable nutritionally.

HALAL

In general every food is considered lawful in Islam unless it is specially prohibited by the Quran or the Hadith. By official definition, Halal foods are those that are:

  • Free from any component that Muslims are prohibited from consuming according to Islamic law.
  • Processed, made, produced, manufactured and/or stored using utensils, equipment and/or machinery that has been cleansed according to Islamic law.
  • Free from contamination while prepared or processed with anything considered filthy(Najis).
HARAM
  1. According to the current Islamic thinking, the following are considered Najis and therefore Haram which are unlawful and prohibited:
    1. Swine including all by-products.
    2. Mostly insects considered ugly or filthy such as worms, lice, flies, etc.
    3. Animals with fangs such as tigers, lions, cats, etc
    4. Birds that have talons with which they catch their prey such as owls, eagles, etc.
    5. Animals which Islam encourages to kill such as scorpions, centipedes, rats etc,
    6. Dogs
    7. Animals which Islam forbids to kill such as bees etc.
    8. Animals which have toxins, poisons or produce ill effects when eaten such as some fish etc.
    9. Amphibian animals such as crocodiles, turtles, frogs etc.
    10. Meat (limbs, tails etc.) which have been cut from a live animal.
    11. Lawful animals not slaughtered according to Islamic rites. (Fish is exempt from slaughtering).
    12. Carrion or dead animals.

     

  2. Plant and their products.
    1. Poisonous Plant.
    2. Intoxicating Plant

     

  3. Liquids and their products
    1. Poisonous drinks
    2. Intoxicating drinks

     

  4. Other matters and their products
    1. Faeces and urine
    2. Placental tissue
    3. Blood

     

  5. Halal Sources
    Products made from the following substances are Halal unless containing or come into contact with a Haram substance

    1. All plant and their products
    2. Certified Halal meat, poultry, game birds and animals.
    3. All water creatures, fish, crustaceans and molluscs.
    4. Egg from acceptable birds only.
    5. Rennet from certified Halal slaughtered calves
    6. Non animal rennet (NAR, culture)
    7. Gelatine produced from certified Halal beef skins and/or bones,
    8. Animal ingredients certified Halal

     

  6. Halal Slaughter
    The conditions required for Halal slaughter of animals and birds are:

    1. The abattoirs or factory must be under the close and constant supervision of an accredited and certified religious organisation.
    2. The premises, machinery and equipment must be classed according to Islamic law before any production takes place.
    3. The slaughterman must be a accredited, certified, mature, pious Muslim of sound mind who understands fully the fundamentals and conditions relating to Halal slaughter and be approved by the religious authorities.
    4. Only acceptable live animals and birds can be slaughtered.
    5. The slaughter must be done manually using a steel knife.
    6. Facilities must be available for rinsing the knife after each kill.
    7. The slaughterman must sever the respiratory tract, oesophagus and the jugular vein.
    8. The animal must be completely dead before skinning can take place.

 

HALAL CONCEPT

Within the Islamic religion, a strong emphasis is placed on cleanliness – both spiritually and in the context of food and drink.  For a food or drink product to be approved for consumption it must conform to the Islamic dietary laws as specified in the Qur’an, the Hadith (sayings) of the Prophet Muhammad, his Sunnah (tradition) and in the Fiqh (understanding) of the Islamic Jurists: Hanafi, Shafi’, Maliki and Hambali.  The Qur’an has numerous injunctions instructing Muslims to choose and consume good and wholesome foodstuffs.

In the selection of food and drink, Islam has laid down three very important guidelines, namely;

  1. Whether the consumption of the foodstuff is prohibited by Allah,
  2. Whether the foodstuff is obtained through Halal or Haram means,
  3. Whether or not the material is harmful to health.

There are several factors that determine the Halal/Haram status of a particular foodstuff.  Amongst others, it is dependent on its nature, how it was processed and where it originated from.  As an example, any pig product is considered Haram because the material itself is Haram.  Whereas beef from an animal that has not been slaughtered according to Islamic rites would still be considered Haram.  Also Haram is food that has been stolen or acquired through unethical means.  Islam also prohibits the usage of any materials that are detrimental to the spiritual or mental well-being of a person, such as alcoholic drinks and drugs.

The concept of Halal in Islam has very specific motives;

  1. To preserve the purity of religion
  2. To safeguard the Islamic mentality
  3. To preserve life
  4. To safeguard property
  5. To safeguard future generations
  6. To maintain self-respect and integrity.

Islam encourages its followers to choose Halal foods.  This awareness is always propagated in Muslim societies and is strengthened by the widespread knowledge extolling the virtues of consuming clean and Halal foods.  Due to advancements in food technology and distribution, Muslims are more exposed to various ingredients and manufactured foods imported into Muslim countries.  The most common of these are food additives, gelatine, emulsifiers and rennet in cheese manufacture. The Muslim community would like to know whether or not the addition, the ingredients or the finished foods contain any Haram substance. These products can become Halal if the raw materials are Halal and the process is compatible with the Islamic way.

To determine the Halal-Haram status of foodstuffs and other material, Islam has laid general guidelines on this matter, namely:

  1. All raw materials and ingredients used must be Halal.
  2. Naturally Halal  animals  such  as  cattle,  goats  etc.,  must be slaughtered according to Islamic rites, the rituals specify that the act must be  performed by a mentally sound Muslim, to sever the blood and respiratory channels of the animal, using a sharp cutting tool such as knife.
  3. The Halal ingredients must not be mixed, or come into contact with haram materials such as products from pig or dog during storage, transport, cooking, serving etc.

It must be understood that the production of Halal food is not only beneficial to Muslims, but also to food producers, by means of increased market acceptance of their products.  Manufacturers and exporters of Halal products can receive Halal certification from us.

 

MODERN PRODUCTS

In the modern processing of food, pharmaceutical and cosmetic products we cannot escape from the issue of food ingredients which originates from animals, especially additives and many of these are imported. The ingredients are made from various sources, including Haram sources as well.  The products from animal sources which may pose problems are given below:

1. Fresh Meat

There are many types of animals available and these may or may not be slaughtered according to the Islamic law. Some of these animals include chicken, duck, turkey, quail, cattle, goat, sheep, rabbit, venison.

2. Meat Products

Another important group of meat products are those using a mixture of pork and non pork raw material.  These include luncheon meat, salamis, various types of sausages etc.  In these products pork fat is used instead of beef fat.  Of course these products are also available in a form which no pork or lard is added as in kosher salami and beef frankfurter’s. There are also available chicken and turkey roll.  If these products  contain pork or pork products and are not made from Halal slaughtered animals Muslims will not purchase them.

3. Offal Products

Example of these include liver, lungs, heart, intestines, tripe and brains.  Besides direct consumption, some of these can also be processed into value-added products. Intestines in their wet or dry form can be used as casings for various types of sausages. All these must be from animals slaughtered in a Halal manner otherwise the whole product will not be acceptable.  Blood on the other hand is never acceptable under any circumstance.

4. Bone and Hide Products

Gelatine which is used in many food preparations is another important animal product.  The main sources are skin and bones. The production from skin basically involves an extraction process of several stages with increasing temperatures, filtration and concentration in a vacuum evaporator. On the other hand production from bones would involve the removal of fat, demineralisation and extraction  with dilute alkali.  Besides being a source of gelatine, bones when converted into bone meal and purified, is used as a natural source of calcium and phosphorus which can be used in paediatric food.  The hides of the cattle can be processed into edible crackers, while chicken and pig skin can be emulsified to be used as ingredients in the production of emulsion type sausages.  Again if the bones and hides are not from the slaughtered animals these products can not be accepted. Pork and all pig products are prohibited.

5. Fats as Food

Apart from lean meat animal fat has been used as food for man for a long time.  Beside being highly digestible and providing  high calories, fat plays an important role in adding palatability to the lean meat because of the flavour and aroma it provides. Fats also carry fat soluble vitamins and have essential fatty acids and phospholipid.  However, in modern diets, the consumption of fat, especially saturated fats, has been reduced drastically for health reasons.

Animal fat from abattoirs is classified into edible and inedible fats.  Edible fats are obtained from certain parts of a carcass which are certified sound and healthy by the Department of Primary Industry (DPI). Edible fats can be used in their original form or further processed by rendering process into tallow from cattle and sheep or lard from pig.  The rendering  process basically involves heating the fatty tissue under pressure.  After cooking, the pressure is released from the cooker and the settled mass withdrawn, purified and deodorised before packing.

The processed meat industry uses a lot of unprocessed fat in the production of various meat products like burgers, sausages and other smallgoods. Back fat from pigs is used substantially in the manufacture of sausages and salamis and is used  for frying purposes. Shortening from animal fat are used in bakeries. Only tallow and shortening made from the fats of Halal slaughtered animals can be used.

Emulsifiers such as glycerol mono-stearate, fatty acids as well as glycerine are obtained through further processing of fats, these are being widely used in food, pharmaceutical   and cosmetic industries. Muslims will only consume any of these products  if the original animal was slaughtered in a Halal manner.

6. Imitation Pork Products

Bacon and ham are traditional products made from pork. As such, they are clearly Haram.  However, these products can also be made from beef and lamb products and are made to resemble the original pork version.

7. Pharmaceutical Products

A number of Pharmaceutical products can be obtained from various animal tissues, especially from the glands like pancreas, thyroid, adrenal, pineal as well as organs like liver, stomach, lungs and also blood as well as other fine chemicals obtained from animals like bovine serum albumin and gelatine which are classified under protein. Bovine serum albumin is sometimes used as a component of moisturising cream and lotions.

Classified under hormones are products like insulin, glucagon, pituitary gland powdered extract, adrenocorticotropin, thyroid and parathyroid, insulin is used for the treatment of diabetes. The pancreas gland of the pigs and cattle are used as the main source of insulin although in recent years, insulin of microbial origin have been used.  Glucagon is also obtained from the pancreas gland. It raises blood sugar levels and helps counteract insulin shock resulting from an overdose of insulin.  Adrenocorticotropin’s most important medical use in restoring the activity of malfunctioning adrenal glands in human. It can also be used in the treatment of rheumatic disorders such as arthritis, and eye inflammation due to allergies.

Many of these products are made from animals which may pose a problem to Muslims. The relevant religious authorities are aware of such situations. And the food, cosmetic and pharmaceutical industries should be aware if they want to increase their market share in Muslim countries.

 

HALAL MARKETING

It is estimated that the world’s Halal food trade average nearly US$60 billion per year and growing. The existence of such a big market naturally opens the doors of economic opportunities for those engaged in the business, directly or indirectly.

A successful seller is not always the one whose product is exactly the same as of others in the line, but the one who, while producing in the same product line, can cater to the special tastes, preferences and needs of a group of customers which other producers have failed to meet.

Halal food market exists  wherever there are Muslim consumers whose tastes and preferences are governed by Islamic law on food specification which calls for Halal
food.

A successful seller is one who, in the same product line, can produce the goods with SPECIAL CHARACTERISTICS to meet the SPECIFIC NEEDS of various groups of consumers.  In this case Halal food may apparently be the same as others are selling, by its nature, technique of its processing involving the ingredients, handling, use of various methods from the beginning to the end is always the one approved and recommended by Islamic law.

The Halal food trade presents the following challenges:

  1. Attitude of the suppliers of Halal food products
  2. Increasing the volume of sales
  3. Efficient distribution network
  4. Advertising
  5. Creating consumer loyalty

 

1. Attitude of the Suppliers

When a Muslim consumer buys a Halal product, he is doing so because of his commitment to Islamic principles and teachings. But this does not mean that the seller should develop a patronising attitude towards the buyers.  This will happen if a seller ignores the tastes and preferences of the buyers, and fails to improve the quality of  the product and adopt cost effective methods of production which would enable him to be competitive within the target market.

Today in many Muslim countries, poultry, meat and dairy products are imported from European countries, Australia, New Zealand etc…. and the importing countries are happy because they are not only getting Halal food but also high quality food.

Thus from a marketing point of view, the firm issue in the Halal food trade, is the issue of the exporter’s psychology and his recognition of the golden rule of marketing without which any attempt to promote Halal food exports to Muslim countries are doomed to fail.

2. Efficient Distribution Network

From the producers point of view, there are two types of markets for Halal food:

Make the product Halal in the first place and to make it available for all.  Also to take part in exhibitions and conferences of the Muslim communities in the various big centres.

For the Market in the Muslim countries , the real issues are:

  1. honouring the commitment on a regular basis
  2. maintaining quality
  3. winning support of the local religious institutions who can certify the product as Halal and who can stand by your claim of Halal status.  In addition you are dealing with local distributors, it is important to know their culture, their expectations and their way of saying ‘yes or no”. One should also be ready to learn how things can be made to move in that culture.
3. Advertising

Advertising is the key to marketing  and sales.  From the Halal point of view the advertising strategy depends upon whether a particular market is fully a comprehensive Muslim majority or it is appropriate to emphasise the Halal nature and characteristics of the food so that it attracts the common folks in the society who are the majority.

In a multi-religious society where Muslims are a significant proportion of the population the product can be marked as Halal  on the label so that the members of the community are aware of its status as well as promoting the product in the Muslim and ethnic media.

4. Building Consumer Loyalty

Muslim consumers become loyal when:

  1. They always get the product they want
  2. When the supplier has kept his promise
  3. When the Halal nature of the product is beyond doubt, and some respectable authority stands behind the claim of the producer.

 

RULES FOR MUSLIM SLAUGHTERMEN REGISTRATION:
  1. All new applicants for registration must be practising Muslims (such as observing five daily prayers, Friday prayer once a week, and avoiding the haram or forbidden things), reputable persons of good character, allowed to work.
  2. Payment of prescribed registration fee.
  3. Carry I.D. at all times while doing Halal Slaughter.
  4.  Registration as slaughtermen depends on approval of the person concerned by Halal Committee.  The actual registration depends entirely on the approval stroke recognition.
  5. Approved applicant would be obtained normally when the person concerned selected for specific meat work.
  6. Qualifies the person concerned to be considered for employment by an abattoir or a meat work nominated. Cards are not automatically valid for consideration of employment by the concerned companies.
  7.  We dont provide employment to any slaughterman.  Our card is also not a guarantee or a licence or a ticket for employment in an abattoir or Halal meat establishments.
  8. From time to time it may become necessary to advise transfer of services of slaughtermen from one plant to another, or from one level to another within the same plant.  This will take place in the event of an absence of a senior slaughterman requiring a replacement by an equally senior slaughterman from another plant or mutual transfer of two slaughtermen in order to maintain communal peace or to remove any possible malpractices.  Such transfer of shuffling will take place with the approval of the Halal Committee.  All accredited slaughtermen would be expected to co-operate in the maintenance of a successful Halal slaughtering and supervision services.

 

2.    SUPERVISION:
  1. The Halal Slaughterman will perform all religious duties including slaughter under direct supervision of the ICWA Halal Supervisor/s.
  2. The supervisor will contact us in the event of any dissatisfaction, with his recommendation.  The matter will be investigated by the Halal Committee.
  3. The Halal Slaughterman will follow rules of the meat Works and instructions of the Meat Works’ supervisor/manager as long as these do not interfere with the methods and rules of Halal Slaughter and other requirements and procedures.
3.    DISCIPLINARY ACTION:

The Halal Slaughterman registration will be cancelled and barred from all of our operations in the following cases:

  1. He ceases to be a M uslim.
  2. Does not follow the Methods of Halal Slaughter as stipulated elsewhere in these Rules.
  3. Commits any serious crime or breaks the important injunctions of Islam, e.g. stealing, lying, drinking alcohol, adultery, causing division in the community etc. etc.
  4. Consistently fails to provide record of daily Halal slaughter or production (cartons,packages) on a weekly basis.
  5. Fails to adhere to the clear instruction given to him about the conduct of Halal slaughter, meat handling and certification given to him by the Supervisor.
  6. Does not make sure that what he slaughters as Halal is transferred on to a Certificate for purpose of authentication of the official Halal Certificate, or transfer of meat to another plant.
  7. Does not make sure that what he produces as Halal ultimately is certified as Halal alone and no other person/persons or non-Certifier.
  8. Fails to attend a meeting called by the Halal Committee without a valid reason.
  9. If found to be guilty of immoral conduct such as abuse of I.D. card in the following manner:
    1. Demanding extra payment from the employer without a valid reason related to work
    2. Demanding other concessions from the employer not supportable by a valid reason related to work.
    3. Is guilty of saying or doing things which reflect on to jeopardise the reputation of Muslims.
  10. Refuses to accept instructions, written or verbal-from the State Supervisor concerning his relocation within the same plant or another plant within that State or another State.  Such relocation may become necessary in the interest of keeping theservices healthy and viable from religious point of view.  This refusal will prove that the person concerned has no loyalty to the organisation and is only concerned with his own welfare.All authorities and overseas importers will be notified of the de-registration.
4. RULES FOR HALAL SLAUGHTER AND HANDLING OF HALAL MEAT:

The animal must be slaughtered by the Registered Halal Slaughtermen.  The actual process of cutting the neck must be done by a Muslim.

  1. While slaughtering the animal, the Muslim Slaughterman must recite the Islamic Prayer: “BISMILLAH-ALLAHO-AKBAR” (in the name of Allah, the Great).
  2. Animal must be laid on its left side for slaughter.
  3. The knife used for slaughtering must be sharp so that the animal suffers least agony and slaughter takes place quickly and easily.
  4. The throat must be severed with a single cut – knife must not be lifted and the cut must be below Adam’s Apple, to be retained on head.  The animal slaughtered in such a way that both the respiratory and jugular veins are quickly cut and blood oozes out in full making the animal dead quickly.
  5. The neck should neither be cut completely nor broken, thus avoiding the severance of the spinal cord.
  6. There should be no contamination of Halal meat with ‘pig’ meat or non-Halal meat of other animals, either in the abattoir, boning rooms, freezer, chiller or at the time of packing, loading and unloading.  This is a responsibility in which officials at the plants are supposed to support approved slaughtermen.
  7. The equipment used for killing pigs must not be used for slaughtering animals meant for Halal consumption.  The area must also be free of all contamination by pig or non-Halal slaughtering.

 

5. STUNNING:

We are opposed to stunning of animals before slaughter on religious grounds, because generally speaking the present methods of stunning are not right from Islamic point of view.  Abattoirs have been advised to take steps towards removal of stunning and its replacement with straining devices such as koshers box in respect of cattle and the restrainers in respect of small stock.  We have allowed them time during which this could be achieved.  In the meantime, all approved slaughtermen are required to make sure that in case stunning of animal is taking place the following conditions are rigidly enforced:

  1. In case of cattle the gun used is properly adjusted and modified (which should only knock the animal as unconscious) concussion device and not a penetrating pistol nor the normal mushroom head gun.
  2. The slaughter takes place on the floor whilst the animal is still alive.
  3. In case of an animal who clearly shows that it has not been stunned properly a red tag around its neck should be used as it is unacceptable for Halal purposes.  Such rejected animal should be counted and disposed of separately from Halal carcasses at all stages.  The clear sign of an animal not stunned properly is that there is a hole in the skull and blood is coming out.  That means that the animal has been fatally wounded by a wrong stunning method.
  4. That after slaughtering the animals should be allowed sufficient time to die as a result of bleeding and not processed until death has taken place.

 

6. HALAL STAMPS:

A stamp (both metal and rubber) will be in the custody of the official at each plant.  Authorised slaughtermen are required to collect the stamp, if necessary in the presence of a company official to take it to the floor where carcasses are to be stamped or to the boning/packing room where cartons are to be stamped.  It is the duty of slaughtermen to make sure that the stamp is collected in this manner and returned.  It is also the right and the duty of the slaughtermen to check and participate in the security arrangements relating to this stamp because party to the stamp.  Normally, it is slaughtermen who would put the stamp on the carcasses or cartons.  Variation in this is possible if the acceptable arrangements have been put in place.  These arrangements can vary from abattoir to abattoir.

Under no circumstances slaughtermen should surrender their religious duties as at 4, 5, and 6 above to company or officials.

7. HALAL CERTIFICATION:

Approved slaughtermen will have to sign an Interim Certificate after making sure that the production recorded tallies with the daily slaughtering/production record maintained by the slaughterman himself.  This certificate will come to sign the final certificate only if the details in the Interim Certificate match with those given in the Official Certificate.

8. STATEMENT OF SLAUGHTERING:

All slaughtermen are expected to maintain a record of their daily slaughter or in accordance with boning/packing room, the number of cartons of each type of meat cuts made.  Failure to do this will result in the withdrawal of nomination of the slaughterman.

 

CERTIFICATION PROCEDURES

Halal certification, works closely with the ‘Food Industry’ at all levels, including halal meat & poultry suppliers, food processors, manufacturers agents, retailers, butchers, restaurants and takeaways.

Imploring, liasing and co-coordinating with and inviting all concerned who provide, trade, manufacture or supply to be aware of the fact that if their product is obtained and manufactured in accordance to the Islamic Shari`ah, there is an infinite opportunity to give the public the assurance of guaranteed Halal. Prior to certification of Halal, the Islamic covenants of honesty, cleanliness, virtuous conduct, good business codes as well as adherence to relevant health, food and hygiene laws are of paramount importance. Cohesion and compliance of Islamic requisites and provisions are also of similar significance.

We don’t require the provider to enter into an “agreement and contract” so as to be mutually beneficial. Providers gain from enhanced trade and the Muslim community readily obtains what is required by their religious principles.

Application:  
An application form is to be completed by the company interested in certification providing all the required necessary details of the company, plant and products. Once completed, please return the application to our office with the application fee.Review of Application
Once the completed application is received; the Board will review the information details and then contact the company to arrange for an initial audit inspection.Initial Inspection
An initial inspection of the plant will be carried out by our representatives. This initial inspection will facilitate to assess the requirements for the monitoring and certification.

Contract
After evaluation and assessment of the plant, products and equipment, we will draft an agreement contract outlining the provisions and terms monitoring and certification. This contract will specify the requirements, provisions and obligations of both parties.

Deployment of Inspectors
Once the company in concern has signed the agreement contract and submitted it to our office, the we will deploy full time inspector(s) at the facility who will personally and physically witness the slaughter. Thereafter based upon their approval, the inspector(s) stamp, label or tag the meat with the certification mark logo.

Supervision
Supervisor(s) and Manager(s) will regularly or periodically check on the deployed inspector(s) at the facility in order to verify and ensure that he is complying with all standards and procedures.

Company Listing
Certified abattoirs and slaughter plants will be listed on our website and directories detailing the certified products at these plants. The lists are distributed to suppliers, processing plants, butchers, retailers, restaurants and fast food outlets on request in order to direct their business to certified products.

 

CERTIFICATION

I. Main:

A written declaration / ruling (Fatwa) by stating the product is Halal and fit for Muslim consumption anywhere in the world, based on auditing process performed.

II. Purpose:
To ensure the product is Halal (Divinely lawful) and Tayyab (pure, wholesome, and safe).
To give assurance to the Muslim consumer that the product is halal, in fulfillment to his/her (Islamic) religious obligation to consume Halal.
III. Principles:
Should meet Islamic dietary standards
Should comply with all rules of AHF
Should fulfill all administrative requirements
Should conform to all documentation requirements
Should be able to set up, implement, and maintain Halal Assurance System to
sustain Halal status of the certified product(s).

IV. Islamic Halal Dietary Standards:
All materials should be halal.
There are six categories of food that are Haram (Prohibited):
(Every thing is Halal except listed Haram)
A: Alcohol
B: Blood
C: Carnivorous Animals and Birds
D: Dead Meat (Carrion)
I: Immolated Food to other deities other than Allah
S: Swine (Pork and Pork By-Products)

Haram materials should be avoided at every step of the production process, including in packaging, storage, transportation, and distribution.
Contamination and cross contamination with haram material(s) must be avoided at every step of production, storage, and distribution.
Should follow Islamic cleaning and sanitizing procedures.
Integrity of Halal product(s) must be maintained all the way from procurement of raw materials through the production of finished product(s).

V.  Registration:
(A)    Processing Industry
i)         Producer must register all the products that are produced in the plant/facility/location, and/ or have the same brand.
ii)       Producer must register all the raw materials/ingredients used in the production of each of the products produced.
iii)      Producer must register all the production facilities/plants, including toll manufacturing / Co-packing / Re-packing / Re-labeling / Private-labeling
iv)     Audit will be conducted at all the facilities/plants/locations where the product is produced / handled / packed / re-labeled.
v)       Audit will be conducted at critical material suppliers, if warranted.
vi)     Producer must implement Halal Assurance System.
vii)    Toll manufacturer must implement Halal Assurance System.

(B)    Restaurant & Catering Service / Food Service
i)         Restaurants / Catering Service / Food Service must register all menu items.
ii)       Must register all the ingredients / raw materials used in the preparation of all the menu items.
iii)      Must register all the outlets, kitchen, warehouses, and distribution agents.
iv)     Audit will be conducted at all the facilities for all the menu items with all their ingredients / raw materials.

VI.    Process / Procedure of Obtaining Halal Certificate:
Producer should make a preliminary application requesting Halal supervision and certification (See Application Form)
Producer should submit a list of all the products produced by the company.
Producer should submit a master list of all the raw materials / ingredients used in the production of all the products produced at the facility / plant / location (Spread Sheet of Matrix of Materials).
Producer must identify products to be halal certified.
Producer should submit a complete list of all the raw materials / ingredients used in the production of each product to be halal certified (Spread Sheet of Matrix of Materials).
Producer should allow plant audit and inspection to assess facility for halal production.
Producer must sign an agreement.
Producer must set up Halal Assurance System at the production facility / plant.
Producer must appoint an Internal Halal auditor / Coordinator and a team who will be responsible to implement the Halal Assurance System.
Producer should submit six monthly (Biannual) report of Halal Assurance System Implementation.

VII.        Auditing:
(A)         Scope of Auditing
i)                    HAS Implementation
ii)                   Raw material/Ingredient checking
iii)                  Product formula checking
iv)                 Warehouse observation
v)                   Production observation
vi)                 Cleaning / sanitation procedure checking
vii)                Laboratory analysis (if any)
viii)               Packaging / labeling / storage / Transportation checking

(B)         Auditing Steps
1)       Assessment of Implementation
a)       Evaluation and Verification of halal management organization
b)       Evaluation of Halal policy implementation
c)       Checking and verifying documents of HAS implementation
d)       Orientation of employees/staff
e)       Training
f)        Communication
g)       Internal halal audit system
h)       Management review

2) Raw Material Checking
a) Administration system of materials (coding system)
b) List of all raw materials, their suppliers, sources of origin, halal certificates (if any). See the Spread Sheet of matrix of Materials
c) Documentation of purchasing of all materials
d) Verification of material documents
e) Identification of critical ingredients

3) Product Formulae Checking
a) Product formulae ID numbers
b) Check raw materials / ingredients of product formulae
c) Production sheet

4) Warehouse Observation
a)       Check system of goods receiving in the warehouse
b)       Check system of storage of products / raw materials
c)       Check possibility of co-mingling, mislabeling, contamination
d)       Check material verification with documents

5) Production Observation
a) Check manufacturing/production flow chart
b) Check production lines
c) Identify critical points of co-mingling, contamination, cross contamination
d) Check record of products produced on halal lines
e) Check product routing system

6) Cleaning / Sanitation Procedure
a) Check cleaning / sanitizing agents
b) Check cleaning / sanitizing procedure
c) Check disposal (of waste material) system Laboratory Analysis
a) Send samples to independent laboratory for checking critical raw material(s) / ingredient(s), if necessary.

7)       Packaging / Labeling / Storage / Transportation
a)       Check packaging material for contact surface to finished products
b)       Check labeling is appropriate and accurate
c)       Check storage system of halal products and non-halal products
d)       Check logistic system of transportation

VIII)                  Monitoring System
1)       Semi annual report of Halal Assurance System implementation
2)       Report of every change of raw material, supplier, and production system
3)       Staff Training
4) Unscheduled inspection