Covers essential requirements for producing halal food and services across all stages of the food chain, ensuring compliance and quality.
Halal Finance
This standard specifies the general requirements for the production of halal food products and services for any stage of the food chain.
The standard gives general information to the relevant parties such as consumers, manufactures, and conformity assessment bodies…etc. mainly on the requirements for halal food products, production and services on the following issues:
The standard was formulated based on the concept of halal that integrates the requirements of halal food products as part of the overall management and control systems to ensure that the halal food products are produced in accordance to Islamic Rules.
In this standard, Islamic Rules refer to those commonly accepted rules and beliefs of Islam, regardless of variations in different countries.
Given the fact that non safe foods would not be considered Halal, therefore the quality standards including food safety and traceability (to guarantee the claims), should be made a prerequisite of this standard (See Normative References).
This standard defines the basic requirements that shall be followed at any stage of food chain1 ( from raw materials to final products) including the production, processing, distribution, storage and handling of a food and its ingredients, from primary production to consumption of Halal food and its products based on Islamic
Rules. All requirements of this standard are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly involved in one or more steps of the food chain. Requirements on the application of this standard in all organizations are contained in
the standard for Halal food certification rules.
The following referenced documents are indispensable for the application of this standard. The latest edition of the referenced document (including any amendments) applies.
CODEX STAN 1, General standard for the labeling of prepackaged foods,
CAC/RCP 1, General principles of food hygiene,
CAC/RCP 58, Code of hygienic practice for meat,
ISO 22000, Food safety management systems – Requirements for any organization in the food chain,
ISO/TS 22002 (all parts), Prerequisite Programs on Food Safety,
ISO 22005, Traceability in the feed and food chain – General principles and basic requirements for system design and implementation.
NOTE Alternatively compliance to the equivalent Food Safety Management Systems may be used.
For the purposes of this standard, the following terms and definitions apply. For terms and definitions not used herein, those found in the normative references (See Clause 2) shall apply.
1 Food chain includes the production of feed for food-producing animals and for animals intended for food production.
animals that live both on land and in water
animals, during slaughtering, the name of Allah is not mentioned or names other than
that of the Allah are mentioned or mentioned the name of Allah along with other names
animals which live in water and cannot survive outside
animal which dies as a result of butting
extraction solvents
food additive used to dissolve, dilute, disperse or otherwise physically modify a food
additive or nutrient without altering its function (and without exerting any technological
effect itself) in order to facilitate its handling, application or use of the food additives or
nutrient
series of chilled and freezing storage, distribution and similar activities that are
obligatory in order for food products that require cold chain and/or cold
storage to preserve its original qualities through food chain
animal which has died prior to slaughtering
Note 1 to entry: This includes the pieces cut from the animal before it is slaughtered.
products that contains substances like vitamins, minerals, foods, botanicals (e.g. herbs)
amino acids and protein and substances such as enzymes, organ tissues, glandular,
and metabolites which is intended to supplement the usual intake of these substances
animal eaten by a beast of prey or a predatory bird of those not marked for hunting,
which dies before being slaughtered
naturally occurring proteins or conjugated proteins produced by living organisms and
functioning as biochemical catalysts to promote desirable chemical reactions in food
Note 1 to entry: Enzymes are commonly used as processing aids in the making of various food
products, for example, rennet, which is an enzyme used to form the curd in cheese making.
animal which dies as a result of falling from a high place or falling into a hole, etc
animal which dies by beating
material or many materials of a vegetable or animal origin (in its raw condition or as
finished or semi-finished products), used directly for feeding the food-producing
animals, including fish powder, secretion milk, dried whey, fish liver oil, additive and
fully or partially treated or untreated materials, being used as forage, concentrators
and forage supplements for animal feeding
substance, whether processed, semi-processed or raw, which is intended for human
consumption, and includes drinks, chewing gum and any substance which could be
used in the manufacture, preparation or treatment of “food” but does not include
cosmetics or tobacco or substances used only as drugs
substance not normally consumed as a food by itself and not normally used as a typical
ingredient of the food, whether or not it has nutritive value, the intentional addition of
which to food for a technological (including organoleptic) purpose in the manufacture,
processing, preparation, treatment, packing, packaging, transport or holding of such
food results, or may be reasonably expected to result (directly or indirectly), in it or its
by-products becoming a component of or otherwise affecting the characteristics of
such foods
Note 1 to entry: The term does not include contaminants or substances added to food for
maintaining or improving nutritional qualities.
stages involved in the production of food including processing, production,
packaging, storage, transportation, distribution and supply to the market, from raw
material and its origin to consumption
concept that food is safe for consumption, non-poisonous, non-intoxicating or nonhazardous
to health when it is prepared and/or consumed according to its intended
use
food and drinks containing products (and/or by-products) of genetically modified
organisms (GMO)
Note 1 to entry: Genetic modification is the transfer of gene of other living species to a
plant, animal and microbiological source by genetic modification technologies and the
modifications which are made in DNA of the food.
food including drinks, which is allowed to be consumed according to Islamic Rules,
and that comply with the requirements mentioned in this standard
what ALLAH legislates for Muslims which derive its rules from the Holy Quran and the
honorable Prophet Mohammed (peace be upon him), practices (Sunnah)
An organism that is microscopic in size and are added or naturally occur in foods such
as a bacterium, yeast or fungus.
Note 1 to entry: They are used in food processing (like fermentation in malt beverage
production or producing yogurt or cheese) or as final product like brewers yeast or probiotic
product as dietary supplement.
plunging a knife in the point between core of the neck and the chest (libah) to the
beginning of chest
basic conditions and activities that are necessary to maintain a hygienic environment
throughout the food chain suitable for production, handling and provision of safe
final products and safe food for human consumption
Substances that are added to a food for their technical or functional effect in the
processing, but are either:
1) removed in some manner before the food is packaged in its finished form;
2) present in the finished food at insignificant levels and do not have any technical or
functional effect in the finished food
3) converted into constituents normally present in the food, and do not significantly
increase the amount of the constituents naturally found in the food
animals which die of suffocation
cutting of the trachea, esophagus and two jugular veins
The following products and services are covered by this standard.
a) Meat and meat products
b) Milk and dairy products
c) Egg and egg products
d) Cereal and cereal products
e) Vegetable and animal oils and fats
f) Fruit and vegetables and their products
g) Sugar and confectionery products
h) Beverages (Non-alcoholic soft drinks)
i) Honey and its by-products
j) Dietary supplements
k) Genetically modified food (GMF)
l) Food additives
m) Enzymes
n) Microorganisms
o) Packaging materials
p) Processing aids
q) Food service and premises
r) Fish and fish products
s) Drinking water
t) Herbs, spices, condiments and seasoning
u) Others
5.1 Sources of food
5.1.1 Food of animal origin
5.1.1.1 Halal animals
The followings are considered as Halal animals,
a) Domesticated animals such as cattle, buffalos, sheep, goats, camels, chickens,
geese, ducks and turkeys,
b) Non-predatory wild animals such as deer, antelope, chamois, wild cattle,
c) Non-predatory birds such as pigeons, sparrows, quails, starlings, and ostriches,
d) Grasshopper.
5.1.1.2 Non-Halal animals
The following are considered as non-Halal animals:
a) Pigs, dogs and their descendants,
b) Animals not slaughtered in the name of Allah,
c) Animals not slaughtered according to Islamic Rules,
d) Dead animals (Al Maita),
e) Land animals with long pointed teeth or tusks which are used to kill prey or defend
themselves such as bears, elephants, monkeys and related families, wolves, lions,
tigers, panthers, cats, jackals, foxes, squirrels, martens, weasels, moles, crocodiles
and alligators etc.,
f) Predatory birds with sharp claws such as hawks, falcons, eagles, vultures, ravens,
crows, kites, owls,
g) Pests and venomous animals such as rats, centipedes, scorpions, snake, wasps,
mouse and other similar animals,
h) Animals which are considered repulsive like lizards, snails, insects and their larva
stages and other similar animals,
i) Animals (including birds and insects) that are forbidden to be killed in Islam such
as woodpecker, hoopoe, ants and honeybees,
j) Donkeys and mules,
k) Suffocated animals, animal which is eaten by beast of prey, butted animals
(Nateehah), falling animals (Motaradiah), fatally beaten animals (Mawqouza),
l) Farmed Halal animals which are intentionally and continually fed with harmful
substances that are not suitable for their nature, or najis feed.
NOTE 1 There are some parts of Halal animals that should be avoided even after performing
slaughtering and in case they are used, it should be declared on the label.
NOTE 2 Any ingredient derived from non-Halal animals is not Halal.
5.1.2 Aquatic animals
a) All kinds of fish with scales, shrimp and fish egg of fish with scales including their
by-products are Halal. Fish without scales and all other aquatic animals including
their by-products are Halal too. (Shall be properly labeled. See Clause 12.1.2.2 m).
b) All poisonous water animals that are harmful to health are non -Halal, unless the
poisonous and harmful materials are removed.
5.1.3 Amphibious animals
All amphibious animals are non-Halal.
5.1.4 Food of plant origin
Plants and their products are Halal except poisonous and harmful plants, unless the
poisonous and harmful materials are removed.
5.1.5 Blood and other materials of human or animal origin
All types of blood and its by-products are non-Halal.
Any liquid and objects discharged from the orifices of human beings or animals such
as urine, placenta, excrement, vomit, pus, sperm and ova are non-Halal.
Any part of human are non-Halal to be consumed.
5.2 Rules of slaughtering
5.2.1 Requirements of the animals to be slaughtered
a) The animal to be slaughtered shall be an animal that is Halal.
b) A certificate shall be issued by a veterinary authority which attests that animals to
be slaughtered are healthy.
c) The animal to be slaughtered shall be alive at the time of slaughter. The
slaughtering procedure should not cause torture to animals. Amputation of any part
from the body of animal is prohibited while the animal is alive.
d) Only animals fed on proper feed are permitted for slaughtering following the
standard veterinary procedure.
e) If animals have arrived from long distance, they should first be allowed to rest
before slaughtering.
f) The feeding animal by any feed containing the materials which is not suitable for
its nature is not allowed. Animal feed shall not contain components of other animals
regularly.
5.2.2 Slaughterer
a) The slaughterer shall be an adult Muslim who is mentally sound and fully
understands the fundamental rules and conditions related to the slaughter of
animals according to Islamic Rules.
b) The slaughterer shall have a certificate of Halal slaughtering issued by a competent
authority supervising matters relating to health, hygiene, sanitation and rules of
Halal slaughtering.
5.2.3 Slaughtering tools and utensils
a) Slaughtering lines, food grade tools and utensils shall be clean and used for the
purpose of Halal slaughter only.
b) Slaughtering tools used for cutting shall be sharp and made of steel.
c) Slaughtering tools shall cut by sharpness of their edge, not by weight or pressure.
d) Bones, nails and teeth shall not be used as slaughtering tools.
5.2.4 Slaughtering places
Slaughter places shall be dedicated to Halal animals and Halal slaughter only and
shall satisfy the requirements of prerequisite programs as defined in Codex
CAC/RCP 1 or ISO 22000 or ISO/TS 22002 (all parts). Physical conditions of
slaughtering places shall fulfill the national legal requirements. The following shall be
provided:
a) Landing area which allows convenient space for health checks,
b) At the entrance a special slaughtering area, electrically operated automatic or
manually operated system according to nature of the animal that is used to raise
the animal,
c) Automatic, movable or manually operated rail system equipped with roller chain
which sequences flow of work,
d) Fixed or movable loading platform and landing area specially designed for cattle
and sheep – goats, which help workers, handle skinning and carcass preparation
with ease and efficiency,
e) Weighing facilities,
f) Carcass washing facilities (pressure water, preferably automatic),
g) Vessel which contains running hot water at all times for the purpose of washing,
disinfecting or sterilizing dirty tools (knives, hanger etc.), dispensers holding antiseptic
liquid and for hands sink fitted with a tap operated by foot or knee or by photocell,
h) Clean and pressure water supply should be made available at all times,
i) All disinfectant and antiseptic liquids shall be suitable for the use in Halal food
sector. When cleaning or maintaining machinery or devices that come in contact
with Halal foods, there shall be no use of any oils or lubricants or cleaning fluids or
disinfectants that contain non-Halal components or materials, or that are not food
grade.
5.2.5 Stunning
a) Al l forms of stunning and concussion (loss of consciousness) shall be prohibited.
However when the use of the electric shock becomes necessary and expedient
(such as calming down or resisting violence by the animal), the allowed period and
the electric current value for stunning should be in accordance with Annex A of this
standard.
b) When stunning is allowed the following shall be complied:
Animals shall remain alive during and after stunning and before slaughtering,
which is marked with the post-slaughtering movement. If they are dead before
slaughtering, they shall be deemed fatally beaten animals (Mawqouza).
c) It is prohibited to knock the animal out with a needle gun, axe, hammer or by
inflating the animal.
5.2.6 Slaughtering procedure
5.2.6.1 Slaughtering procedure of animals
In addition to Clause 5.2.1, the following requirements are applied.
5.2.6.1.1 Health checks of animals before slaughtering
In addition to ante mortem control, the following requirements are also applied:
Animals to be slaughtered should be checked by a qualified veterinarian
following the standard inspection methodologies,
Animals which have completed 1/3 of their pregnancy shall not be slaughtered.
5.2.6.1.2 Cleaning animals
Animals sent for slaughter should be free of faeces, urine and mud. Animals with dirt
should be cleaned in paddocks where available.
5.2.6.1.3 Prevention of mixing of different animals
Special care should be taken to avoid mixing of different group of animals during their
transfer to paddocks, cleaning and transfer to slaughter area.
5.2.6.1.4 Leading animals to slaughtering area
Animals to be slaughtered shall be led into the slaughter area by trained personnel
through a corridor using humane methods.
At the end of the corridor that animals are led through for slaughtering, it should be
ensured that animals waiting in the line are prevented from seeing those being
slaughtered, with the help of a movable curtain or a partition system.
5.2.6.1.5 Procedure
a) The animal shall be slaughtered, after having been raised or laid on its left side
facing Kiblah (the direction of Mecca). Care shall be given to reduce suffering of
the animal while it is being raised or laid and not to be kept waiting much in that
position.
b) At the time of slaughtering the animals, the slaughterer shall utter tasmiyah
“BISMILLAH” which means “In the Name of Allah” and he shall not mention any
name other than Allah otherwise this make it non-Halal. Mentioning the name of
Allah shall be on each and every carcass “Zabiha” (slaughtered animal).
c) Slaughtering shall be done only once to each animal. The “sawing action” of the
slaughtering is permitted as long as the slaughtering knife shall not be lifted off the
animal during the slaughter.
d) The act of Halal slaughter shall begin with an incision on the neck at some point
just below the glottis (Adam‟s apple) and after the glottis for long necked animals.
e) The slaughter act shall sever the trachea (halqum), oesophagus (mari) and both
the carotid arteries and two jugular veins (wadajain) to enhance the bleeding and
death of the animals. The bleeding shall be spontaneous and complete. The
bleeding time shall be sufficient to ensure full bleeding and complete death of
animal. Spinal cord of the animal / bird shall be cut only after death to allow
bleeding.
f) Slaughtering of camel shall be done by Nahr technique.
5.2.6.1.6 Post mortem inspection of carcass and giblets
Post mortem inspection shall be carried out by a qualified veterinarian. Judgement on
the carcass or parts of carcass shall be made as stated in the CAC/RCP 58 (Code of
Hygienic Practice for Meat) to meet safety and hygiene requirements.
5.2.6.1.7 Washing and stamping the carcass
Washing, drying, chilling and freezing shall be done with suitable tools or equipment.
Stamping shall be done using food grade ink containing Halal ingredients. Chilling
room temperature shall be maximum 4°C.
5.2.6.2 Slaughtering procedure of poultry
a) In case of mechanical slaughtering, ANNEX C should be used as a reference.
b) In addition to Clause 5.2.1, the following requirements are also applied.
5.2.6.2.1 Reception of the poultry at the slaughterhouse and transfer for
slaughter
Poultry received at the slaughterhouse shall be transferred for slaughtering in the
shortest time possible.
5.2.6.2.2 Health checks of poultry before slaughtering
In addition to ante mortem control, the following requirements are also applied.
a) Poultry to be slaughtered should be checked by a qualified veterinarian following
the standard inspection methodologies. Those poultry which are found sick or
suspected to be sick or dead shall immediately be removed or segregated in an
isolation area and legal formalities should be fulfilled,
b) Received poultry shall be inspected to ensure already dead or dying poultries are
not entering the line.
5.2.6.2.3 Procedure
a) Slaughterer should hold the head by one hand, stretching it down tightly and shall
cut the throat by a sharp slaughtering knife held in the other hand according to
Islamic Rules.
b) Additionally, religious rules set out in Clause 5.2.6.1.5 shall be complied with.
5.2.6.2.3.1 Hand slaughtering on automated poultry processing plants
Hand slaughtering could be used with existence of a validation system. Proper labeling
shall be applied on the product showing that it is hand slaughtered.
a) The slaughterer shall be an adult Muslim.
b) Slaughtering of poultry shall comply with the requirements stated in 5.2.6.1.5.
c) Bleeding period shall be minimum 180 seconds.
d) Slaughtering shall be done only once to each animal. The “sawing action” of the
slaughtering is permitted as long as the slaughtering knife shall not be lifted off the
animal during the slaughter.
e) The slaughter act shall sever the trachea (halqum), esophagus (mari) and both
the carotid arteries and two jugular veins (wadajain) to enhance the bleeding and
death of the animals. The bleeding shall be spontaneous and complete. The
bleeding time shall be sufficient to ensure full bleeding and complete death of
animal. Spinal cord of the animal / bird shall be cut only after death to allow
bleeding.
5.2.6.2.4 Plucking
The carcass shall be scalded to ease the plucking (de-feathering) process. For
scalding, boiling water should not be used.
5.2.6.2.5 Health inspection of carcass
In addition to post mortem control, the following actions are required:
a) Each carcass, after having been washed, shall be inspected. The inspection shall
be done according the meat inspection regulations or standards of veterinary
services of the member states.
b) In cases where physical examination does not suffice to reach a diagnosis,
suspected substance or sample shall be sent to the laboratory while the carcass is
kept in an area at an appropriate temperature. A decision should be made in
accordance with laboratory testing results.
5.2.6.3 Slaughtering of other than poultry
5.2.6.3.1 Fish
Fish do not need to be slaughtered. They should be taken from water while still are
alive and death should happen outside the water.
Fish is non-Halal if it is found to be dead and floating at the time of catching. The
poisoned and diseased fish is non-Halal.
5.2.6.3.2 Others
a) Animals hunted by Muslim with weapons are considered to be Halal if:
Tasmiya is stated before throwing the weapon towards the Halal animal,
The animal being hunted is hit by the sharp edge of the weapon.
b) Animals hunted by hunting animals and/or birds are considered to be Halal if:
The animal/bird used for hunting the Halal animals are trained,
The trained hunting animal/bird is safe i.e. they do not have any disease that is
harmful for human health,
Tasmiya is stated before releasing the trained hunting animal/bird,
The hunted animals (dead or alive) is not eaten by the trained hunting
animal/bird,
The hunted animal, if caught alive, is slaughtered as per the Islamic Rules.
5.3 Meat and meat products
a) Meat derived from carcasses of Halal animals defined in Clause 5.1.1.1 in
conformance to Clause 5.2.6.1 and 5.2.6.2 shall satisfy the legal requirements laid
down in Clause 13.
b) Food additives such as preservatives used in meat and meat products shall not
contain any non-Halal ingredients or using any processing including processing
aids which is not according to Islamic Rules.
c) Any ingredient derived from the non – Halal animals is not Halal.
5.4 Milk and dairy products
a) Milk and dairy products derived from animals defined in Clause 5.1.1.1 are Halal.
b) Food additives such as rennet and gelatine shall not be produced from non-Halal
sources.
c) Human milk and its derivatives shall not be used in food production.
5.5 Eggs and egg products
a) Eggs and egg products obtained from Halal animals as defined in Clause 5.1.1.1
and 5.1.2 are Halal.
b) Egg products shall not contain non-Halal ingredients.
c) Eggs derived from animals like fish which do not need to be slaughtered are Halal
as long as they are safe to be consumed. Eggs shall not be processed with any
non-Halal products.
5.6 Cereal and cereal products, vegetable and animal oils and fats, fruit and
vegetables and their products, sugar and confectionery products
All food shall be produced from Halal origin using Halal processes.
5.7 Beverages
a) All kinds of water and non-alcoholic beverages are Halal except those that are
poisonous, intoxicating or hazardous to health or containing non-Halal substances.
b) All products or beverages containing alcohol are prohibited according to Islamic
Rules even for cooking purposes or in filling in candies.
c) Food additives such as colorants, preservatives, etc. used in beverages shall not
have been produced from non-food grade and non-Halal ingredients.
5.8 Honey and its by-products
a) Bee keeping products (honey, bee pollen, royal jelly) derived from excrements
collected by honey bees from plants that are not harmful to health are Halal.
b) The honeybees falling parts in the honey and the non-avoidable parts are
considered to be Halal.
5.9 Dietary supplements
Dietary supplements shall be produced or originated from Halal sources such as plant
or animals and shall not contain any non-Halal ingredients.
5.10 Genetically modified food (GMF)
5.10.1 Food and beverages containing products and/or by-products of genetically
modified organisms (GMOs) or ingredients made by the use or manipulating of genetic
material of animals and plants that are non-Halal according to Islamic Rules, are not
Halal.
5.11 Food additives And Processing Aids
Food additives are regarded as food. Food additives which are derived from
non -Halal ingredients are not Halal. All food additives and processing aids used for
the production of Halal food shall be free of any non-Halal component; including its
manufacturing process and its packaging.
5.12 Enzymes
Enzymes used as raw material, processing aid or final product shall be originated
from Halal sources and shall be listed on the label.
5.13 Microorganisms
Microorganisms such as bacteria, fungi, yeast are Halal except those that are
poisonous and/or hazardous to health (pathogenic and toxicogenic to human).
Microorganisms used in food or food production shall be produced using culture
medium derived from source(s) which are deemed to be Halal. The yeast extract or
other derived products from them shall not be made from brewer’s yeast from beerbrewing
process.
5.14 Packaging materials
a) The packaging materials shall not be made from any materials that are non -Halal.
b) The packaging materials shall not be prepared, processed or manufactured using
equipment that is contaminated with non -Halal materials.
c) During its preparation; processing, storage or transportation; it shall be physically
separated from any other food that does not meet the requirements stated in item
a) or b) or any other non-Halal materials.
d) The food contact materials shall be food grade and shall not contain any materials
that are considered hazardous to human health and non-Halal.
5.15 Other products
Products which are not included in the above sub -articles (Clause 5.3 to 5.14)
shall not have been produced from non-Halal ingredients and shall not be
processed with alcohol and alcohol products.
5.16 Food service and facilities
All food services and facilities are Halal if they meet the following requirements:
a) If they deal with only those products and product groups and materials which satisfy
the provisions of Clause 5,
b) If the tools and utensils used during the service and sale of products are in total
isolation and only be in use for Halal food,
c) If a plant normally produces non-Halal, but intends to switch to Halal production, it
should go through cleaning process according to Islamic Rules (Annex B) before
commencing Halal production. Repetition in converting the production to non -Halal
and back to Halal production shall not be permitted.
d) They are not allowed to serve alcoholic beverages at all.
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6 FOOD PROCESSING
All processed food is Halal if it meets the following requirements:
a) the products or ingredients shall not contain any sources that are non-Halal
according to Islamic Rules,
b) the products shall not contain anything in any quantity that is decreed as non-Halal
according to Islamic Rules,
c) the product or its ingredients shall be safe,
d) the product shall be prepared, processed or manufactured using equipment and
facilities that are free from contamination with non-Halal materials,
e) during its preparation, processing, packaging, storage or transportation it shall be
physically separated from any other food that does not meet the requirements
specified in items a),b),c) and d) or any other materials that are described as non-
Halal according to Islamic Rules,
f) food processing shall be done by person not assigned in non-Halal food processing
area. If converting work from non-Halal to Halal production, he must adhere to
washing and cleaning according to Islamic Rules, hygiene and sanitary rules,
g) repetition in converting the processing to non-Halal and back to Halal line shall not
be permitted.
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7 MACHINERY, UTENSILS, PRODUCTION LINES
a) Any part of the machinery, utensils, production lines which comes in contact with
food material used for processing Halal food shall not be made of or contain any
materials that are decreed as non -Halal according to Islamic Rules and shall be
used only for Halal food.
b) In case of converting any processing line contaminated by any non-Halal product
into Halal production line, it shall be washed and cleaned according to Islamic
Rules, hygiene and sanitary rules. Upon conversion, the line shall be operated for
Halal food only. Repetition in converting the line to non-Halal and back to Halal line
shall not be permitted.
c) Oils used in the maintenance of machines and devices that come into contact with
the food shall be food grade oil and shall not contain any ingredients that are non-
Halal.
d) Measuring and testing devices used in the process that affect the product quality
or health shall be properly maintained and calibrated.
———————————————–
8 STORAGE, DISPLAY, SERVICE AND TRANSPORT
a) All Halal food that are stored, displayed, sold or served and during transport shall
be categorized and identified as Halal and shall be segregated at every stage so
as to prevent them from being mixed or contaminated with materials that are not
Halal.
b) Transport should be compatible with the nature of the product. Transport vehicles
should satisfy hygiene and sanitation rules.
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9 HYGIENE, SANITATION AND FOOD SAFETY
a) Hygiene, sanitation and food safety are prerequisites in the preparation of Halal
food.
b) Halal food shall be prepared, processed, packaged, transported and stored in such
a manner that they are in compliance with hygiene and sanitary requirements of
Codex CAC/RCP 1 and other relevant Codex and other international standards.
c) Chemicals and materials used in hygiene and sanitation shall be suitable for use in
Halal food sector.
d) All food safety measures shall be suitable for use in Halal food sector.
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10 VALIDATION AND VERIFICATION
10.1 Validation and verification of methods
Inspections and testing conducted for the purposes of assessing non-Halal
sources and content shall be carried out in accordance with inspection and testing
methods that are based on validated and verified methods recognized at national
or international levels.
Halal Authenticity Confirmatory test methods of analysis used for Halal food control
purposes shall be prove beyond reasonable doubt are:
a) Objectively identified from the Halal source of food,
b) It is free from any non-Halal and Najis components according on risk based
approach,
c) The requirements of slaughtering according to Islamic Rules are fulfilled (wherever
is possible).
It is recommended that fully validated confirmatory methods (i.e. methods validated by
collaborative trials for relevant matrices) are used where appropriate and available.
10.2 Validation of processes and verification of product
a) Halal food production processes shall be validated as specified in relevant
international standards and Halal food products shall be verified by methods
defined in Clause 10.1.
b) Packaging shall be in conformity with labeling conditions identified in Clause 12.1.2.
11 IDENTIFICATION AND TRACEABILITY
a) Halal food shall be identified by suitable means throughout the entire production
process. The Halal food status shall be identified with respect to monitoring and
measurement requirements.
b) Where traceability is a requirement, the product shall be controlled and the unique
identification of the product shall be recorded.
c) ISO 22000, ISO 22005 or Codex CAC/RCP 1 gives the principles and specifies
basic requirements for the design and implementation of a food traceability system
for Halal food. It can be applied by an organization operating at any step in the food
chain.
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12 PRESENTATION FOR THE MARKET
a) The shape of the packaging (physical form of packaging), the contents of the labels
and advertisements (text, images and illustrations) of food products shall not be in
conflict with Islamic ethics and shall not promote hostility and hatred.
b) Claims used for food shall not be described or presented in a manner that is false,
misleading or deceptive or is likely to create a wrong impression regarding its
character in any respect and shall be justifiable. Labels shall not harm the products
of other business operators.
c) The management shall ensure all activities are properly recorded. All documents
and records shall be maintained and traceable.
12.1 Packaging and labeling
12.1.1 Packaging
a) Halal food shall be suitably packed using packaging materials that fulfil the Clause
5.14.
b) Packaging process shall be carried out in a clean and hygienic manner and in
sound sanitary conditions and temperature satisfies safety and quality of the
product.
c) Carcass shall be appropriately packed in clean, new, sound, odourless packages
that shall in no way adversely affect the quality and safety of meat.
12.1.2 Labeling
12.1.2.1 All Halal products should be appropriately labeled so that they can be
identified and differentiated from non-Halal products. For certain products that are sold
without packaging, it is possible to mark the point of sale.
12.1.2.2. In addition to requirements specified in ISO 22000 or Codex CAC/RCP 1 and
CODEX STAN 1 each package shall be marked legibly and indelibly or a label shall
be attached to the package with the following information.
a) name of product,
b) list of ingredients,
c) date of expiry,
d) net content expressed in metric system (SI units),
e) name and address of the manufacturer, importer and/or distributor and trademark,
f) code number identifying date and/or batch number of manufacture for traceability,
g) country of origin,
h) instruction of use, where applicable,
i) the animal source ingredients such as oils, fats, meat derivatives or extracts like
gelatin and rennet shall be declared,
j) if a food product contains GMO, this fact shall be explicitly stated,
k) when Halal mark is used, the authority and certificate number should be placed on
the product,
l) the nature of product (dried, fresh, frozen, smoked etc.),
m) all kinds of fish with scales, shrimp and fish egg of fish with scales including their
by-products shall be properly labelled as “scaled fish”. All other aquatic animals
including their by-products shall be properly labeled as “non-scaled fish and
others”.
12.1.2.3 For primary meat products, in addition to requirements specified in ISO
22000 or Codex CAC/RCP 1 the label or mark shall also include the following
information:
a) date of slaughter and,
b) date of processing,
c) number of veterinary health report/certificate carrying the corresponding
information on carcass,
d) the stamp shall be tamper proof and the branding ink shall be stable and of food
grade,
e) each carcass (chilled or frozen) final packages of special meat cuts shall be
branded by authorized organization’s official stamp, and by the authorized person
to indicate that slaughter has been carried out under the supervision of that
competent authority,
f) when Halal mark is used, the authorization and certificate number should be placed
on the product.
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13 LEGAL REQUIREMENTS
The product shall comply with the relevant requirements currently in force in the
country in addition to the requirements of this standard.
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ANNEX A
Guideline parameters for electrical stunning. Note that stunning is not allowed as a method of slaughter
only as a means of pacifying
Table A.1 – Guideline parameters for electrical stunning
Type of animal
Current
(Ampere)
Duration
(Second)
Lamb
0,50-0,90
2,00-3,00
Goat
0,70-1,00
2,00-3,00
Sheep
0,70-1,20
2,00-3,00
Calf
0,50-1,50
3,00
Steer
1,50-2,50
2,00-3,00
Cow
2,00-3,00
2,50-3,50
Bull
2,50-3,50
3,00-4,00
Buffalo
2,50-3,50
3,00-4,00
Note: Electrical current and duration shall be validated and determined by the organization, taking into account the type and weight of the animal and other varying factors.
ANNEX B
(Informative)
Method of cleaning according to Islamic Rules
B.1 General requirements
The najs, whether visible (‘ainiah) or invisible (disappeared or dried up etc.) is named
hukmiah. To cleanse najs:
a) it is required to wash seven times, one of which shall be water mixed with soil;
b) the first wash shall be to clear the existence of najs, even if a few washes are
needed. The water from first cleaning shall not remain behind and the next wash
shall be counted as the second wash;
c) the amount of soil used is just enough to make a suspension; and
d) the usage of product containing soil is permitted.
B.2 Conditions of the soil
The conditions of the soil are:
a) free from najs;
b) not musta’mal soil [which had been used for dry ablution (tayammum)] except after
subject to heavy rain.
B.3 Conditions of the water
The conditions of the water are:
a) shall be potable
b) shall not be still
c) not musta’mal and
d) free from najs
ANNEX C
(Informative)
Mechanical slaughter
Mechanical slaughtering could be used with the existence of a validation system. Proper
labelling shall be applied on the product showing that it is mechanically slaughtered.
a) The operator of the mechanical knife shall be an adult Muslim.
b) The slaughterer shall recite tasmiyah “BISMILLAH” prior to switching on the
mechanical knife and shall not leave the slaughter area.
c) Should the slaughterer leave the slaughter area, he shall stop the machine line and
switch off the mechanical knife. To restart the operation he or another Muslim
slaughterer shall recite tasmiyah “BISMILLAH” before switching on the line and
mechanical knife.
d) The slaughterer shall repeat the tasmiyah “BISMILLAH” during each slaughtering
operation as long as it is possible and not only at the time of operating the machine.
It is not also allowed to use a recording device.
e) The knife used shall be of single blade type and shall be sharp, and be made of
steel (stainless steel).
f) The slaughter act shall sever the trachea (halqum), oesophagus (mari) and both of
the carotid arteries and two jugular veins (wadajain) to hasten the bleeding and
death of the animals.
g) The slaughterer is required to check that each poultry is properly slaughtered and
any poultry that missed the mechanical knife shall be slaughtered manually.
h) If the heads are removed completely by the mechanical blade, the poultry and their
heads shall be considered non-Halal.
i) Bleeding period shall be minimum 180 seconds.