Introduction about HALAL and requirements to be fulfilled to get certification

1. HALAL AWARENESS
Author: Pratibha Singh

2. What is HALAL?
Halal is an Arabic word meaning lawful. It is usually used to describe something that a Muslim is
permitted to engage in, e.g. eat, drink or use.
What is the meaning of "Haram" ?
The opposite of halal is haram , which is Arabic for unlawful or prohibited.
What is the meaning of Mashbooh?
Foods containing ingredients such as gelatin, enzymes, emulsifiers, etc. are often referred to as Mashbooh,
(which means doubtful or questionable) because the origin of these ingredients are not known.

3. What are Haram food ?
1. Swine/pork and its by-products .
2. Animals improperly slaughtered or dead before slaughtering .
3. Animals not slaughtered in the name of Allah .
4. Alcohol and all forms of intoxicating and hazardous drinks .
5. Carnivorous animals, birds of prey, and land animals without external ears .
6. Pests such as rats, centipedes, scorpions and other similar animals .
7. Animals forbidden to be killed in Islam e.g. ants, bees, spider and woodpecker birds .
8. Animals which are considered repulsive generally like lice, flies, maggots and other similar animals
9. Animals that live both on land and in water such as frogs, crocodiles and other similar animals .
10.Blood and by-products of blood .
11.Foods and drinks which contain any of the above haram ingredients or contaminated through contact with any of
the above products .

4. What is Halal Certification ?
Halal certification is a process by which a credible Islamic organization certifies that a company's products has
undergone thorough inspection and has been found to conform to the Islamic dietary laws and can therefore be
lawfully consumed by Muslims
Benefits:
• Opportunities to tap a global Halal food market of about 2 billion people (Middle east , Asia Pacific ,EU
,USA ,LATAM ,Central Asia)
• Since Halal certification is not mandatory, a competitive advantage is gained over companies with no
Halal Accreditation.
• Halal license imposes strict personal sanitation requirements in addition to manufacturing premise
hygiene practices, complimentary to the HACCP program

5. Types of HALAL certification
Eating Establishment Scheme
Issued to retail food establishments such as restaurants, school canteen stalls, snack bars, Halal corners, confectioneries, bakery
shops, stalls within a foodcourt or its equivalent and temporary stalls in bazaars, flea market, trade fairs, etc
Endorsement Scheme
Issued to imported, exported or re-exported products in respect of which Halal certificates have been issued
Food Preparation Area Scheme
Issued to catering establishments and central kitchen facilities
Poultry Abattoir Scheme
Issued to poultry abattoirs for their freshly-slaughtered poultry
Product Scheme
Issued to products which are manufactured or partly manufactured/processed.
Storage Facility Scheme
Issued to stationary and mobile storage facilities such as warehouses and coldrooms
Whole Plant Scheme
Issued to manufacturing facilities and all products manufactured therein

6. HALAL Certification Procedure
Application
Submission
•Application
•Document
submission
Application
processing
•Document
verification
• Plant audit
Document and
audit report
verification by
r&D
Shariah Board
evaluation
Certification
(validity up to
1 year from
date of
issuance)
Recertification
(max 2 months
and min 1
month prior to
expiry)

7. Documents Requirement for HALAL
1. List of raw material and contact detail of their suppliers.
2. Supplier COA, MSDS and HALAL certificate for raw materials.
3. List of Packing material and its food grade certificate.
4. Product List to be included under certification
5. Finished Goods Documents- Specification sheet, Process Flow sheet, External laboratory test reports.
6. Regulatory requirements: FSSAI License, pollution NOC, Factory License.

8. HALAL guidelines for Food Manufacturing
Units
1. The company must handle, supervise and process Halal product only.
2. The contents of raw material, processed product or additives must be Halal.
3. The surrounding area must be clean and not be contaminated. Cleaning schedules must be proper and
systematic.
4. During production process, tools must be properly organized and the place must be kept safe.
5. Packaging materials must not be made of substances which are considered as najis (filthy) by Islamic
Laws and harmful to health;
6. Packaging process must be handled hygienically in a perfect sanitation condition.

9. HALAL guidelines for Food Manufacturing
Units
7. The equipment used must be free from anything which is considered as najis (filthy) by Islamic Laws,
not harmful and not making any side effect to the product.
8. The factory area must be fenced or the company may have a control system which can avoid animals
from entering the premise.

10. HALAL guidelines for Purchase Department
1. HALAL status must be an important consideration while purchasing of raw material, additive and
supporting materials.
2. Purchase must posses a list of materials, suppliers and manufacturers as recognized by Halal Body.
3. It is mandatory for Purchase department to get earlier approval from QA and Internal HALAL assurance
team for purchase of new materials.
4. Purchase must have early warning system for materials whose HALAL certificate will get expired soon.
5. Purchase record must be properly and adequately maintained.
6. Any change in material or supplier must be recorded and maintained adequately

11. HALAL guidelines for QCA Department
1. QCA must maintain list of raw materials as approved by HALAL body.
2. While selecting new raw material or supplier, HALAL status must be considered.
3. Raw material with non HALAL status must not be approved by QCA.
4. All incoming materials must posses HALAL status
5. QA must have early warning system for materials whose HALAL certificate will get expired soon

12. HALAL guidelines for R&D
1. R&d must posses a list of raw materials as approved by HALAL body.
2. Any sample as provided to R &D must posses HALAL status.
3. New Formulation must get approval from Internal HALAL assurance team.
4. R&D must periodically monitor the HALAL status of materials and make an effort to find a subsitute
for materials which doesn’t posses HALAL certificate.

13. HALAL Status for Warehouse
1. Warehouse must posses list of raw materials as approved by HALAL body.
2. HALAL approved materials must be kept segregated from non HALAL item with proper tagging.
3. In case of raw material received with non HALAL status, warehouse must contact QA department.
4. All incoming materials must posses HALAL status

14. HALAL Status for Logistics
1. Transportation and distribution tools and equipments must be kept free from Najis (Filth)
2. HALAL goods must not get transported along non HALAL or Mashbooh items.
3. Logistics must have system to ensure implementation of HALAL guidelines