Criteria for Halal Certification of Further Processing Plants of Meat & Poultry

 

1. The processing plant must be inspected and certified by our organization for the processing, packaging, and labeling of Halal meat/poultry products by applying protocols and procedures according to Islamic Rites supplied by Halal Transactions of Omaha (HTO)

2. The plant must be under the USDA health inspection, has a current Grant of Inspection, applies a HACCP program supervised by a qualified QA person.

3. The plant must develop a Standard Operating Procedure (SOP) for processing of Halal meat/poultry products based on our procedures and criteria and should focus on identifying and correcting the prohibited materials -“Haram Critical Points” (HCP).

4. The raw meat/poultry to be further processed must be derived from Halal slaughtered animals/birds at an approved plant and accompanied with a Halal Slaughter Certificate.

5. The cases of the received raw meats to be used in further processing must be clearly labeled with product information and lot number and should be stored in a receiving area separated from shipping.

6. There must not be any processing of pork using the same equipment at the same time.

7. The processing of Halal meats should be performed when all the machines are thoroughly cleaned and sanitized using approved food-grade detergents and preceded by a preoperation inspection.

8. The Halal products must not come in contact with other types of products or forbidden materials. Testing of the finished products for species (DNA testing) is recommended, plus periodic testing for microbes and other unwanted elements.

9. Any ingredient added to the raw or cooked meat/poultry product may be considered a Critical Control Point, including: spices; enzymes; emulsifiers, preservatives; or other additives should be preapproved and must not contain pork, alcohol or blood elements. Additional ingredients used in processing: seasoning; bastings; rubbing; injection; baking; cooking; smoking, coloring; bleaching; filtration; fermentation; dehydration; etc. must be derived from Halal sources.

10. 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.

11. The Halal products should be packed in clean and safe packaging/casing/lining material. If the casing/lining is derived from an animal source it should be Halal certified.

12. The plant should have a good system of marking, tracking, tracing and recall of products from farm to market.

13. Clear labels must be placed on the packages of the finished Halal products bearing: plant name and number; name of product; count and net weight; list of ingredients; production/ expiration dates and a Halal wording/logo. The plant guarantees the quantities, qualities and proper labeling and documentation of the products according to customer’s specifications and the importing countries’ requirements.

14. The product label must include additional information such as: safe handing instructions; cooking suggestions, if any; listing of any allergen present in the finished products and warnings about any possible side effect. Claims regarding the nature of the product, such as organic, type of breed; natural; hormone, antibiotic, GMO, MSG-free; nature of animal feed; or claim of any health benefit should be documented. Truth in labeling is required.

15. The labeled Halal products should be stored in USDA approved coolers/storage facilities and transported on clean, refrigerated vehicles (unless shelf stable) accompanied with the proper documents.

 

 

Al-Aqsa Mosque

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