What is a HALAL certificate?
Nowadays, it is very important for businesses to have halal certification in order to appease Muslim customers. With halal certification, businesses can be sure that their products and services are compliant with Islamic law. In this article, we will explore the history of halal certification, as well as the different methods that businesses use to obtain halal certification.
What’s HALAL Certificate?
What is a Halal Certification? A Halal certification is a voluntary certification process whereby goods and services can be labeled as “halal” if they were produced in accordance with Islamic law. In order to receive a Halal certification, businesses must adhere to strict guidelines set forth by the Islamic Religious Trust (IRT), which oversees the Halal certification program.
The halal certification process can take several forms, including product labeling, product design, and facility management. The IRT sets stringent standards for producers and ensures that all products meeting its criteria are properly labeled. Halal certification has become increasingly important in recent years as more shoppers look for products that are free of any pork or alcohol.
What is HALAL Procedure?
A halal procedure, also known as halal slaughter, is a method of slaughtering an animal that meets the Islamic dietary laws. The animal must have been properly slaughtered in accordance with Islamic law and guidelines. The animal must be free from any defects that would make it unsuitable for consumption.
Benefits of being HALAL certified
There are many benefits to being halal certified, both for businesses and consumers. For businesses, being halal certified can increase sales by appealing to Muslim consumers. For consumers, being halal certified means that the product is free of any harmful ingredients. Additionally, being halal certified can help to attract Muslim customers, who may be more likely to trust a business that is halal certified.
What are the requirements for a HALAL certificate?
Since the definition of “halal” or “haram” has no legal basis, the specifications and corresponding requirements are not consistent. There are some basic settings:
The slaughter of a used animal should be done in accordance with the rules of the Quran
The product must not contain any kind of pork (according to dietary rules, the use of pork in any step in preparing its diet is not allowed)
In many cases, the use of alcohol (or as a cleaning agent) is also a problem.
Lack of standard rules for the production and manufacture of halal products leads of a large number of certificates. Halal methods apply not only to the food industry, but also to food additives, packaging materials and chemicals. This is the reason why the conditions focus not only on the manufacturing process and materials used but on the entire production area, and refer to problems such as the mechanical cleaning process.
Generally, a certificate will be issued after a successful audit. In the case of other certificates, the private body will administer the certificate and the independent auditor will review the certification company. During the audit, samples can be sent to laboratories to prove the absence of pork and documents may be requested to test the products used for cleaning the production facility. Once the control has been successfully approved, the company will receive its a certificate. The certificate is usually valid for one year and new testing is required after the label expires.
What information is required to obtain a halal certificate?
- Name of the verifying company
- and signature of the accredited agent of the verification agency
- Release date
- Working time
- Certificate ID number
- The name and address of the verification center
Halal diet means food permitted under Islamic law and must meet the following conditions:
- Does not contain or contain anything that is considered illegal in terms of Islamic Law;
- Not been repaired, processed, transported or stored using any device or facility that has not been exempt from any illegal activity in terms of Islamic Law; and
- During preparation, processing, transport or storage it is not directly related to any of the foods that fail to satisfy 1 and 2 above.
- Except for paragraph 1 above:
- foods can be prepared, processed or stored in separate sections or lines within the same area where non-halal foods are produced, provided that necessary measures are taken to prevent any contact;
- Halal food can be prepared, processed, transported or stored using facilities that were previously used for non-halal food as long as appropriate hygiene procedures, according to Islamic requirements, have been observed.
Prohibited foods, ingredients or additives
- Ingredients of Animal Origin:
- Ingredients of Plant Origin:
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