IFANCA

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2. IFANCA
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3. Submitted to:
Mam Nida
Submitted by:
Group # 8
Urwa Nadeem (18-55)
Tooba Qasim (18-54)
Sadia Akbar (18-48)
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4. Content
• Overview
• History of IFANCA
• Strategies
• Duties
• Global Affiliation
• Concept of Halal food
• IFANCA Halal Certification
• Steps for Halal certification
• Importance of Halal food
• References
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5. About IFANCA
Islamic Food and Nutrition Council of America
Not for profit technical Islamic organization
Supervising production of Halal food
Certifying Halal products
Finding solution for new challenges
Publishing relevant information
Consulting Islamic scholar on issues facing Muslim in selecting food products
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6. IFANCA History
• Since 1982, IFANCA is committed to helping halal consumers through research,
education and advocacy
• Almost twenty five years ago, a group of concerned Muslim food scientists decided to
create an organization that would inform their community whether ingredients in food
were halal or not
• They began with a vision and five years later, a toothpaste manufacturer approached
them for halal certification
• 25 years later, with over 2000 clients worldwide, IFANCA has made an indelible mark
on the halal food industry
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7. IFANCA strategy
IFANCA strive to satisfy
client complains
halal recognition authorities
halal consumers
• IFANCA – most knowledgeable origination in the field
• IFANCA – Provide services
• IFANCA build relationship with the client complains, halal recognition and halal
consumers
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8. Cont……
• Ifanca certificates and certified products accepted world over
• Ifanca recognized by organizations like
 MUIS Singapore
 JAKIM Malaysia
 MWL Saudi Arabia
 MUI Indonesia
 GSM United Arab Emirates
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9. Duties of IFANCA
• Supervising production of Halal Foods
• Certifying Halal products
• Finding solutions for new challenges
• Publishing relevant information
• Consulting with Islamic Scholars on issues facing
Muslims in selecting food products
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10. Global Affiliation
Ifanca provides Halal certification in over 55 countries directly or through
affiliates like:
Europe
Australia
New Zealand
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11. Concept of HALAL food
o Halal is Arabic word which mean permitted and lawful
o Haram means prohibited and unlawful
o The scope of Halal food and beverages is not only related to pork free products
and alcohol
o Carnivores animals, amphibians and all insects exclude grasshopper are not halal
o Meat from permissible animals such as poultry and cattle must be slaughter
according to Islamic law and render them Halal.
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12. Cont….
o There should be standardization in hygiene and sanitation for Halal food
and it must not be harmful for health.
o Production process, logistics and packaging are vital too. Non halal and
halal goods must be stored separately in order to prevent contamination
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13. IFANCA Halal Certification
IFANCA provides HALAL certification in over countries directly or through
affiliation its offices are;
• Bhombal and companyPVT, Pakistan
• IFCE,Europe, Brussels
• NZIMM, New Zealand, Wellington
• IFANCA Canada, Toronto
• IFANCA India, Kouchin
• IFANCA Bangladesh, Dhaka
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14. Steps for Halal Certification
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Following steps are performed for granting Halal
Certification in Pakistan:
1. Halal certificate application
2. Application evaluation
3. Halal certification agreement and price quote
4. On set audit
5. Certification decision

15. Importance of Halal foods
• It clears the doubts
• It saves time from reading the labels
• Peace of mind and satisfaction
• Customer requirement
• Government Mandated compliance
• Market/competition driven
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16. IFANCA certified companies in Pakistan
o Gaziani industries (Pvt) Ltd. Karachi
o Nabeel industries (Pvt) Ltd. Lahore
o Pakistan Gum industries (Pvt) Ltd. Karachi
o Pepsi. Cola international (Pvt) Ltd. Hattar
o National foods, Karachi
o Nestle Pakistan. Lahore . World’s largest manufacturing corporation
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18. Halal process control:
To ensure that production, installation and servicing are performed under
halal controlled conditions
• Production is planned and communicated
• Document procedures for critical steps e.g those affecting halal
compliance (absence of which could affect quality or Halal)
• Maintain environment, buildings, plant equipment etc to comply with
requirements
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19. Cont…
• Training workers in specific critical areas e.g. halal SOP, GMPs,
HACCAP, hygiene, pest control and manufacturing.
• Maintain compliance with all reference standards and procedures
• Monitor and control processes and process parameters
• For food: ensure HACCP plan and halal plan has been created and being
followed
• Maintenance of equipments
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20. References
• Gavronski, I., Ferrer, G. and Paiva, E.L. (2008), “ISO 14001 certification in Brazil: motivations and benefits”,
Journal of Cleaner Production, Vol. 16 No. 1, pp. 87-94
• Hamdan, H., Issa, Z.M., Abu, N. and Jusoff, K. (2013), “Purchasing decisions among Muslim consumers of
processed halal food products”, Journal of Food Products Marketing, Vol. 19 No. 1, pp. 54-61.
• Man, Y.C. and Sazili, A.Q. (2010), “Food production from the halal perspective”, in GuerreroLegarreta, I. and
Hui, Y.H. (Eds), Handbook of Poultry Science and Technology: Primary Processing, John Wiley & Sons, NJ,
pp. 183-215.
• https://slideplayer.com/slide/4885477
• https://www.ifanca.org/HCM/Halal%20Consumer%20Issue%2012/hc_12.
pdf
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