Criteria for Halal Certification of Processing Plants of Non-Meat Foods


1. The processing plant must be inspected and certified by our organization for applying certain protocols according to Islamic Rites in processing, labeling and sale of Halal food products.

2. The plant must be under the inspection of health officials to ensure wholesomeness; applies a HACCP program and has a current Grant of Inspection.

3. The plant must develop a standard Operating Procedure (SOP) for Halal processing of food products based on our procedures and criteria and should focus on identifying and correcting the “Haram Critical Points” (HCP). See examples of Haram (prohibited) Critical materials below.

4. The raw food products to be further processed must be derived from approved none-meat sources, must not contain prohibited (Haram) material and the finished products must not contain meat.

5. The cases of received raw products to be used in processing should be clearly marked and stored in a receiving area separate from shipping.

6. Processing of Halal food/ ingredient should be performed at the beginning of the work shift when all the machines are thoroughly cleaned and sanitized using approved food-grade detergents and preceded by a pre-operation inspection performed by a qualified QA person.

7. There must not be any processing of pork or pork products in the same facility.

8. The Halal food products must not come in contact or mixed with other non-Halal food or forbidden (haram) materials.

9. Any ingredient, including flavoring; spices; enzymes; emulsifiers, preservatives; or other additives should be preapproved and must not contain pork, alcohol or blood elements. Materials used in bastings; rubbing; injection; baking; filtration; bleaching; fermentation; transformation; antifoaming, anticaking; antioxidants or case lining must be derived from Halal sources.

10. Other Derivatives that may become critical points: Natural coloring; flavors; aromatic; seasoning; vitamins and vitamin coatings; enzymes; hormones; emulsifiers; stabilizers; filtering; glazing; fellers; sweeteners; antifoaming agents, anticaking; antioxidants (some dairy companies may add lard to the milk as an emulsifier!).

11. If oils, butter or fat are used in cooking or frying it should be pure and fresh vegetable oil. Animal shortenings should not be used. Animal fats require Halal slaughter certificate.

12. Samples of the further processed products should be tested for microbes and other unwanted elements either in house or sent to a third party lab.

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

14. Clear labels must be placed on the packages of finished products bearing: plant name and number; name of product; weights; list of ingredients; production and expiration dates and safe handing instructions; The plant guarantees the quantities, qualities and proper labeling of the product according to customer’s specifications and importing countries’ requirements.

15. The product’s label should include listing and warning of any allergens present in the finished products and any possible side effects.

16. The Halal products should be stored in clean coolers/storage facilities and transported on clean, refrigerated vehicles (unless shelf stable) and accompanied with the proper documents. (See Criteria for Approving a Storage Facility).