Halal Tourism Standard in Iran

Iranian Nacional Standard No.19933-
Jan 2016
Iranian Nacional Standard Organisation
Halal Tourism
ISC: 03.200; 03.080.30

Halal Tourism
Iranian Nacional Standard No.19933
2
In line with clause 1 of article 3 of the amendment of the law of standards and
industrial research, enacted in February 1993, Iranian National Standard
Organization is the sole authority for drafting and issuing standards in Iran.
Standards are drafted in technical committees which include experts and specialists
of the organization as well as those affiliated with other institutes and companies.
The process of drafting standards is a coordinated, conscious effort by industrial
producers, consumers, exporters, importers, public and private organizations,
scientific and research institutes, and other beneficiaries, with the intention of
contributing to the improvement of national industries and hence advancement of
national interests. Drafts are then submitted to specialized committees for final
ratification and if approved are issued as Iranian National Standard.
Drafts prepared by independent institutes and organizations can also be submitted to
a national committee for ratification. If approved, these too are issued as Iranian
National Standard. National standards should conform to National Standard
Regulations (Rev. 5) and should be approved by the related national standard
committee of Iranian National Standard Organization.
In drafting national standards, Iranian National Standard Organization follows the
latest scientific and technical developments while taking into consideration the
unique necessities and requirements of industrial production in Iran. INSO is a
member of International Organization for Standardization, International Electro-
technical Commission, and International Organization for Legal Metrology, and the
sole contact point for Codex Alimentarius Commission.
While observing the related laws and regulations, Iranian National Standard
Organization has the authority to make observance of some of national standards
mandatory for producers/importers. This is to ensure production quality, protect

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consumers and the environment, and enhance public and individual safety. INSO
may also make observance of its standards mandatory for exported goods if it deems
it necessary for maintaining country's share of international markets. The
organization is also tasked with the certification and grading of services offered by
consultation companies, skill training institutes, inspection and supervisory bodies,
chemical laboratories, environmental and quality control and precision tools
calibration laboratories, etc. Promotion of the international system of units,
calibration of measurement tools, titration of precious metals, and taking on research
for the enhancement of existing national standards are among other tasks assigned
to INSO.

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Technical Committee for Drafting the Standard of Halal Tourism-
Requirements
Position: Capacity:
Head of the committee: Grand
Ayatollah Seyed Mahmoud Hashemi
Shahroudi
Imitation source for Muslims
Secretary: Ayatollah Mohammad
Hossein Bayatti
Lecturer and head of Edalat University,
doctor of jurisprudence, religion
scholar
Members:
Abazari, Ali. MA in Management,
MBA
Head of department of promotion and
publication-INSO
Ardestani, Abbas Saleh. Doctor of
business management
Faculty member of IAU, head of
School of Management of IAU
Afsharsistani, Iraj. Doctor of socialogy Iranologist, tourism scholar
Almasi, Hossein. Doctor of
management
Faculty member of School of
Management of IAU, head of Tourism
Research Center of Iranian Cultural
Heritage, Handicrafts, and Tourism
Organization
Emam, Seyed Mohammadreza.
Hojatolislam and doctor of
jurisprudence
Faculty member and head of School of
Theology of Tehran University
Pourmokhtar, Mohammadali. MA in
law
Faculty member and head of Article 90
Committee of Iranian Islamic
Consultative Assembly

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Hojjat, Hossein. Hojatolislam,
seminary graduate
Head of Training Department of the
Ministry of Foreign Affairs
Heidari, Asghar. Doctor of tourism
management
Faculty member of IAU, lecturer and
scholar of tourism
Daryabari, Jamaleddin. Doctor of
urbanism
lecturer and scholar of tourism, head of
Department Of Planning, Islamic Azad
University-North Tehran Branch
Dindar Farkoush, Firooz. Doctor of
media and tourism
lecturer of tourism, Faculty member of
IAU
Saadi, Hosseinali. Hojatolislam, doctor
of theology
Faculty member and head of School of
Theology of Imam Sadegh University
Falahati, Ahmad. MA in law Faculty member and lecturer
Ghasemi, Saeed. MD Faculty member of Iran University of
Medical Sciences, head of International
Affairs Department of Iran University
of Medical Sciences
Gholizadeh, Ahmad. Hojatolislam,
doctor of philosophy
Faculty member of University of
Religions and Denominations, Religion
Scholar
Marandi Moghaddam, Vahid. MA in
management
Head of Standard Implementation
Supervision Department
Mazhar Gharamaleki, Ali.
Hojatolislam, doctor of jurisprudence
Faculty member of Department of
Jurisprudence of School of Theology of
Tehran University
Mousavi Khanghah, Ehsan. Doctor of
computer software
Faculty member of Shahed University
Mousazadeh, Ebrahim. Hojatolislam,
doctor of public law
Faculty member of Tehran University
Nabavi, Seyed Mahmoud.
Hojatolislam, seminary graduate
Office of Representatives of the
Supreme leader in Universities
Nematollahi, Amirali. Doctor of law Faculty member and legal assistant at
Management and Planning
Organization of Iran

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Preface:
The national standard titled: Halal Tourism-Requirements, which had been drafted
based on a previously undertaken study, and which had been discussed in specialist
committees, was finally approved in the 4th session of the committee of halal
tourism, held on 11/01/2016. Hence, in line with clause 1 of article 3 of the
amendment of the law of standards and industrial research, enacted in February
1993, it has acquired national standard status.
Iranian national standards are drafted based on National Standard No.5 (Iranian
National Standard-Organization and Composition). To keep in pace with national
and international developments in industry, sciences and services, national standards
are reviewed and revised as necessary. The reviewing committees would consider
all relevant recommendations for amending or improving the existing national
standards. Hence, it would be preferable to use the latest revisions of national
standards. In drafting the current standard, Fatwas, jurisprudential views, and
opinions of Grand Ayatollah Hashemi Shahroudi have been extensively used.
Introduction:
Tourism and the related industries have been in rapid growth and expansion in recent
decades and particularly in the past twenty years. Statistics outputted by international
organizations clearly shows that all aspects of tourism have been on the rise in recent
years and the less well-known regions of the world have been attracting an ever-
growing number of tourists. The growth of tourism has been so solid that even
recurrent economic crises and monetary shocks were not enough to slow it down.
Improvement of living standards and income, advancements in the means of
transportation, expansion of communications, public awareness of outlying regions
of the world as a result of the growth of the internet, a tendency for leaving behind
the complications of modern life even for a few days, growth of Special-Interest

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Tourism (SIT), are among the reasons occasionally cited for the rapid and sustained
growth of tourism industry.
It is noteworthy that Muslim countries are among major tourist destinations. It is
also noteworthy that, partly due to 1.5 billion strong population of Muslims, they
comprise a hefty portion of the flux of tourists worldwide. As a result, growing
attention is paid to Muslim tourists and their preferences, both in academic circles
with focus on the development of tourism industry through scientific research and
study and in business circles which are interested in drawing revenue from grabbing
a share of the related customer demands (transportation, hotels, restaurants, etc.).
The current situation of tourism industry, however, has many aspects which are not
favored by the majority of Muslims. Intermingling of genders in tours, total non-
observance of kosher and purity requirements of the religion in the preparation of
meals and beverages in most tourist destinations, non-conformity of many textile
products with the religious requirements of clothing material, non-conformity of
many national and international transport regulations with the religious
requirements, are only some of many hurdles which discourage observant and
practicing Muslims from contributing to worldwide tourism; and this in spite of the
many verses of Quran and sayings by Holy Profit (Hadith) which encourage
Muslims to take on travelling and exploration to realize their potential for spiritual
advancement and material learning and acquire a better understanding of the world
around them and hence better apprehension of God Almighty.
Considering the above issues, many experts in tourism industry tried to find and
offer solutions, with halal tourism practices being eventually adopted in many
Muslim countries as the epitome of these efforts. Countries like Turkey and
Malaysia became harbingers and patrons of halal tourism by early implementation
of the infrastructure needed for such practice. While halal tourism has been
embraced and implemented by many organizations and companies active in tourism,
and while it has become an economically viable business, it has not achieved the
original objective of relieving Muslims from the risk and anxiety of being forced to

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forego religious practice and observance because of travel schedules and tour
procedures.
One probable reason for the above mentioned shortcoming is the lack of a theoretical
framework based on which a comprehensive halal tourism program should be
implemented. Most existing halal tourism programs only account for food and
beverages served to practicing Muslim tourists and partially ignore other aspects of
travel. Issues such as clothing, veiling, privacy of families, ethics of travel,
hospitality, respect for women, prayer times and scheduling, etc. all need to be
addressed for a halal tourism program to be a successful venture.
Considering the above discussion, drafting a comprehensive guideline and standard
for the administration of halal tourism seems a pressing necessity. There are other
concerns which add to the importance of the matter. Iran is and has been an important
part of the Muslim World. It has played an important part in the expansion and
enhancement of Islamic culture. Iran has great potential for attracting Muslim
tourists from around the world. Due to its numerous cultural heritage sites as well as
natural beauties and historical monuments, Iran is seen by many as the ideal tourist
destination. There is a growing concern among Iranian leaders and politicians,
including the Supreme Leader and the president, for the realization of this enormous
potential; and this concern is clearly manifested in the 20-Year Development Plan
and the stated aim of attracting twenty million tourists to the country. It should be
noted that, according to studies carried out by many international organizations,
university bodies and scientific institutes, Islamic Republic of Iran has the potential
for outpacing many established tourist destinations in attracting tourists.
Progressiveness of Shiite Jurisprudence, establishment of an Islamic Republic in
Iran, and being home to hundreds of Islamic scholars with brilliant track records of
generating knowledge in different fields (Avecina, Razi, Abunasr Farabi, Kharazmi,
Abolvafa Bozjani, Ghiatheddin Jamshid Kashani, Abureyhan Birunni, Mohammad
Ibn Jarir Tabari, Allameh Helli, Nassireddin Tousi, Ghotboddin Shirazi, Abujaffar

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Tousi, Mulla Sadra, Shahabeddin Sohravardi, Sheikh Moffid, to name just a few)
make it imperative for the country to have a comprehensive halal tourism program.

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Halal Tourism- Requirements
1. Objectives and Scope of Application:
The aim of this standard is to delineate basic particulars and requirements of halal
tourism in accordance with Islamic teachings and to offer practical procedures for
its implementation during different stages of travel. The authors have tried to make
this standard conform to the teachings of Islam, Twelver Shia beliefs and practices,
and opinions and teachings of ulama (experts on the teachings of Islam) as closely
as possible.
The current standard is applicable to the following fields:
A- Administration of tours and tourism in accordance with Islamic teachings and
beliefs (especially those embraced by Shia Muslims).
B- Regulating the activities undertaken during trips and tour-related activities in
accordance with the content of the current standard.
C- Identifying kosher or halal products, services and practices and recommending
solutions for halal tourism and its side-activities (solutions with regard to starting
points, destinations, facilities).
D- Identifying the underlying mechanisms needed for sustained practicing of halal
tourism.
E- Getting tourists involved in activities which are beneficial both to individual spirit
and family values.
F- Making the existing tourism infrastructure conform to Shia teachings as closely
as possible.
G- Making current tourism-related practices conform to the concept of halal tourism,
with the latter viewed as a means for personal and social (family) enhancement.

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2. Required References
The following references contain material which is referred to in the current standard
and hence should be considered part and parcel of the current standard. If an issue
date is given for any of the listed references, later revisions of that reference needn't
be taken into consideration. if no issue date is given, then the latest revision should
be taken as required reference.
2-1- Iranian National Standard No.12000. 2009 issue. Kosher Food- A General
Guideline.
3. Terms and Definitions
3-1- Tourism: any recreational, religious, family reunion, leisure time, or business
travel carried out within a country or around different countries for a specified
duration of time.
3-2- Base Model of Tourism: based on a systematic view and through an axiomatic
approach, tourism can be shown to consist of the three elements: limited duration,
individual, location. These are its main elements which generate tourism
sites/visiting spaces.
3-3- Halal Tourism: Touring and travelling with only halal practices (those
practiced allowed by Islam) on the agenda.
3-4- Accommodation: hotels, motels, dormitories, homes and rooms given to
tourists and travelers in lease or otherwise to stay in during their stay in the
destination location. The staying deal may or may not include meals.
3-5- Kosher (Halal): Whatever food, drink, clothing, or practice which is allowed
by religion (here Islam). Opposite of haram.

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3-6- Banned (Haram): Whatever food, drink, clothing, or practice which is
forbidden by religion (here Islam). Opposite of halal.
3-7- Ghebleh: The direction one faces when praying. Direction of Mecca.
3-8- Recreational Facilities: Facilities offered by public or private sector for
recreational activities.
3-9- Daily Prayer (Namaz): Worshiping ritual which is one of the five pillars of the
Islamic Faith. It is carried out five times a day.
3-10- Ablution Ritual (Vozoo): Ritualistic cleansing of parts of body as a
prerequisite of standing in prayer.
3-11- Ablution Bathes/Facilities: Spaces allocated for the ritualistic ablution, with
separate quarters to assure gender segregation.
3-12- Impure (Najis): Anything which has assimilated impurity and filth. Impure
objects are divided into innately impure ones (dogs and pigs, for instance) and
incidentally impure ones (a bowl in which blood/urine has been poured or anything
which has been in contact with something innately impure). The latter category
becomes purified when properly cleaned.
Note: There are ten subcategories of innately impure objects. These are: 1-urine, 2-
feces, 3-semen, 4-carrions, 5-blood, 6-dogs, 7-pigs, 8-apostates (in some scholarly
circles it is taken as any person who is not a Muslim, a Jew, a Christian, or a
Zoroastrian), 9-wine made from grapes, 10-sweat of any animal which feeds on filth.
3-13- Purities: These are substances used for the cleansing and purifying of the
second category of impure objects. One example is a large body of clean water (Kor).
3-14- Purification (Tathir Sharee): cleaning and cleansing an impure object of the
second category by using purities and in the manner prescribed by the religion.

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4. Basic Model of Halal Tourism:
Basic model of halal tourism is given in Fig-1; here the axial element is human spirit
and mentality. General mechanisms are based on the knowledge of tourism experts
and the concept of Assures. While the two basic theories "Expert Systems" and
"Assures" make it possible for the current one-dimensional tourism administration
systems to function, such systems are utterly susceptible to distortions in the nature
of expert administrators and assures.
Halal tourism framework as described here encompasses the following six main
elements:
A- Tourism Resources: These are either human or natural assets
B- Tourism Infrastructure: Roads, telecommunication facilities, social amenities
C- Accommodation Facilities: Hotels, hostels, restaurants
D- Recreational and Sports Facilities: Cultural centers, sports venues, recreational
sites
E- Tour Agents and Retailers: Tour agencies, tour guides, tour promotion agents,
rental car agencies
F- Identifying Spiritual and Mental Patterns in Halal Tourism: Only jurisprudents
can be trusted with this task
5. Indicators evaluated in Halal Tourism:
Here is a short list of the fields which should be monitored by the administrators of
halal tourism:
A- Food and Beverages

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B- Clothing
C- Cosmetics and Sanitary Products
D- Travel/Transportation
E- Accommodation and Recreational Sites
F- Re-enforcement of Family Ties/Values
5-1- Food and Beverages:
Hotels, restaurants, sea, land and air transportation agencies and tour and trip
organizers should refrain from serving Muslim travelers with impure and/or
religiously banned (non-kosher) food and beverage. Categories of non-kosher food
include the following:
A- Seafood: all sea food excluding shrimp/prawn and fish with a scaly tegument are
banned.
B- Other meat
Avian meat: Telluraves are collectively non-kosher. Any other bird which lacks a
gizzard and/or a first metatarsus is also non-kosher, except those species which flap
wings rather than glide on air when in flight. Eggs laid by non-kosher birds are non-
kosher and eggs laid by kosher birds are kosher.
Quadrupeds: Dogs, pigs, predatory species and frightening and formidable ones
(such as elephants) are non-kosher.
Reptiles and insects: All species of reptiles and insects are non-kosher.
5-1-1- Animals which feed on filth are non-kosher.
5-1-2- Animals which are slaughtered in ways other than that specified by Sharia as
acceptable slaughtering ritual are non-kosher. Animals perished from natural causes
are also non-kosher.

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5-1-3- Some body parts of kosher animals are non-kosher. These include: marrow,
penis, eye pupil, testicles, hypothalamus, womb, bladder, gall bladder, spleen, blood.
5-1-4- Kosher meat becomes non-kosher if in contact with impure (Najis or "filthy")
material, unless and until purified by cleansing in the manner specified by Sharia.
5-1-5- Harmful and/or poisonous herbs and plants are collectively non-kosher.
5-1-6- Intoxicating beverages such as wine and ales are collectively non-kosher.
5-1-7- Anything which causes extensive suffering and/or harm to human body or
mind or causes death or serious and pervasive illness is non-kosher.
5-1-8- Oil and any other extracts taken from non-kosher meat are non-kosher.
5-1-9- Micro-organisms used in the processing of food should not have been cultured
in material made of non-kosher body parts (i.e. blood) or parts or non-kosher meat.
Yeast used for processing food shouldn't have been manufactured in the processing
of intoxicating beverages. Otherwise the resulting food should be treated as non-
kosher.
5-1-10- For the resulting food to be considered as kosher, enzymes used in the
processing should have been extracted from kosher material.
5-1-11- Additives used in the processing of food should not have been made from
non-kosher body parts or extracted from insects or made from impure (Najis or
"filthy") or intoxicating material. Otherwise the resulting food should be treated as
non-kosher.
5-1-12- Particulars of Additives:
5-1-12-1- Dairy products and their derivatives: Rennet, gelatin, and other additives
used in dairy production should not have been extracted from non-kosher material,
same applies to the catalysts used in the production of such additives.

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5-1-12-2- Avian eggs, fish egg products, and their derivatives: Additives used in the
production of avian egg products, fish egg products, and their derivatives, should not
have been extracted from non-kosher material, same applies to the catalysts used in
the production of such additives.
5-1-12-3- Beverages, drink products and their derivatives: Artificial colors, and
additives used in beverage and drink production should not have been extracted from
non-kosher material, same applies to the catalysts used in the production of such
additives.
5-1-13- Particulars of Processing, Packaging, Storage:
Kosher food and drink should be packaged in clean material, with no impurity (Najis
or "filthy" material) present in the packaging.
For more information about kosher food products and their handling please refer to
Iranian National Standard No.12000.
5-2- Clothing:
Travel and transport agencies, restaurants, malls, recreational sites, and other
administrators of tourism should provide Muslim travelers with services such as
information manuals and tagging etc. to help them identify kosher clothing items.
The following points should be taken into consideration by those who want to
provide Muslim tourists with such services:
A- Men are banned from wearing pure silk and/or golden treaded clothing when
praying.
B- Body parts of animals which have perished of natural causes and/or not
slaughtered in the way specified by Sharia should not be used in items of clothing,
even when such body parts are processed beforehand (i.e. tanned cowhide).

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C- Clothing items which have dog and pig body parts in them are non-kosher, even
if the body parts are of a non-living nature (parts which don't have sense in them
such as hair or nail).
D- Leather items made from skin of animals with non-kosher meat is not banned,
provided the animal is slaughtered in the way specified by Sharia. However, saying
prayer while wearing such items is not allowed.
E- No body parts of an animal with non-kosher meat should be present in the clothing
of one who stands in prayer.
Muslim tourists should be observant of their outfit and appearance as well as general
rules of personal hygiene.
5-3- Cosmetics and Sanitary Products:
Retailers of cosmetics and sanitary products should inform tourists of whether or not
the product on sale is halal (its use allowed in Islam). Cosmetic products which
contain impurity (Najis or "filthy" material) cannot be used by Muslims. Impurities,
as viewed by Islam, include such material as extracted from body parts of dogs and
pigs and any other animal which has died in any way other than being slaughtered
in the way specified by Sharia.
5-4- Travel/Transportation:
A- Muslim travelers should not be served alcoholic beverages and/or non-kosher
food during trips and in public transport vehicles such as buses, trains, ships,
airplanes, etc.
B- Public transport vehicles such as buses, trains, ships, airplanes, etc should be
equipped with prayer quarters and means to inform Muslim travelers of prayer times
and the direction of Mecca (Ghebleh).
C- Movies, music, or other footage offensive to practicing Muslims should not be
played in public transport vehicles with Muslim travelers onboard.

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D- Tour administrators should observe decorum and Islamic values in their contact
with Muslim travelers.
E- Transport schedule should allow for on-time prayer by practicing Muslim
travelers.
F- Tour administrators should inform Muslim travelers of susceptibilities of locals
of their destinations and remind them of environmental concerns as well.
G- Muslim travelers should do their best to minimize the impact of their tourism on
the environment and on local communities of their destinations.
H- While visiting any particular site, all should be observant of the rules and customs
which is regularly observed by those visiting that site.
Note: lying, throwing accusations, name-calling, backbiting, insulting, demeaning,
are all banned by Islam and should not be committed by practicing Muslims during
their dealings with others.
5-5- Accommodation and Recreational Sites:
A- Hotels and other accommodation facilities should be equipped with means to
inform Muslim travelers of prayer times and the direction of Mecca (Ghebleh).
B- Hotels and other accommodation facilities should not display signs and emblems
which are opposed to basic Muslim or Unitarian beliefs. Also they should refrain
from holding events which run counter to public morals and religious ethics.
C- Hotels and other accommodation facilities as well as restaurants and recreational
sites should seriously avoid serving Muslim visitors with alcoholic beverages and
non-kosher food.
D- Recreational sites and places where Muslim visitors are admitted should be
constructed in such a way that they don't inspire sin and sedition.

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E- Muslims are banned by their religion from attending places where recreational
activity involves practices which are forbidden in Islam (haram).
F- Hotels and other accommodation facilities should be equipped with prayer
quarters.
G- Hotels and other accommodation facilities should display signs showing the
direction of Mecca (Ghebleh).
H- Hotels and other accommodation facilities should be equipped with special
bathes and ablution rooms where practicing Muslims can perform Vozoo (pre-prayer
ablution ritual).
5-6- Re-enforcement of Family Ties/Values and Respecting Tourists:
A- Observing moral values and refraining from unethical practices such as lying and
exaggerating about the services offered by the agency.
B- Respect for practicing Muslim tourists (halal tourism travelers) must be shown
by all those involved in administering tours.
C- Material and mundane pleasures banned by Islam should not be offered during
the trip.
D- Individual rights and privacy of travelers should be recognized and respected.
E- Positive teamwork and cooperation during the trip should be encouraged by tour
administrators.
F- Care for fellow travelers should be cultivated.
G- Children, the elderly and the disabled should be cared for and helped during the
trip.
H- Tour administrators should display gracefulness and Islamic etiquette toward
travelers at all times.

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