Criteria for Halal Certification of Restaurants/Food Service Facilities
1. The restaurant or food service facility must be inspected by a representative of our organization upon request from the owners/managers. The inspector will check all the cooking utensils, kitchen equipment, freezers/coolers, packages and storage areas and examine the recipes, formulas and menus and prepare a report of the findings.
2. A representative of the HTO will hold a training workshop to the facility employees for orientation on handling and preparing Halal foods.
3. If the review is positive and the restaurant/facility is equipped to prepare and serve Halal foods according to Islamic Rites, the facility will be issued a Halal Certificate valid for one year for a year to be renewed yearly upon request and inspection.
4. Once the restaurant is approved by HTO, the management should post the Halal Certificate for the facility in a place where customers and inspectors can see it and inquire about it if they wish to do so.
5. The facility must be inspected periodically by health officials and approved for serving food to the public.
6. The restaurant must not process or serve pork or pork products at any time.
7. The facility must not use or serve Khamr (drinks containing alcohol) or other intoxicants. Alcohol concentration in any food or drink must not exceed 1% by volume.
8. The facility must not serve blood or blood elements; Haram (prohibited) species; filthy organisms; endangered or illegally-traded species.
9. The raw and further processed meat/poultry to be used in food preparation must originate from approved Halal slaughtering/processing plants. Each batch/lot of the Halal meat/poultry products must be marked Halal and accompanied with a Halal certificate.
10. All the ingredients added to the food during preparation must be preapproved and must not contain pork product, blood or alcohol, including: flavorings; seasoning; marinating; smoking; dressing; basting; breading; rubbing; injection; barbequing; baking; etc.
11. Cooking oils/ fats/ shortening when used should be pure and fresh vegetable oil. Animal shortenings should not be used unless derived from approved species and certified Halal.
12. Ingredients such as soy, gluten, dairy, shellfish, nuts, eggs or other allergens must be disclosed and highlighted in the menu to prevent allergic reactions and illnesses.
13. The restaurant equipment, cookware, utensils, dishes and silverware must be cleaned and sanitized periodically and thoroughly with hot water and an approved food-grade detergent.
14. Fresh uncooked meat and poultry must not come in contact with ready-to-serve foods of any type to prevent outbreak of microbes and illnesses. Adulteration of food is prohibited.
15. The employees of the facility must wear clean attire and clean gloves and hats if possible so as not to contaminate the food during handling.
16. There should be clean public restrooms located outside the dining area where employees must wash their hands with detergent every time they use them. Good hygienic practices are encouraged at all times by the restaurant employees.
17. If only certain food items on the menu are to be certified Halal, serving such items must comply with the above criteria and prepared in a separate section of the kitchen to make sure that there is no cross mixing with non Halal ingredients. Still there should be no pork or alcohol drinks prepared or served in the entire facility.
18. Unannounced visits/audits of the facility by a Muslim inspector may occur to ensure compliance.