Halal Certification

HALAL CERTIFICATION

In order for something to be declared halal it has to meet the pre-requisite standards that are defined in the shariah, this means that it should meet ISLAMIC DIETARY STANDARDS, which should fulfill all administrative requirements, should conform to all documentation requirements, should be able to set up, implement, and maintain halal assurance system to sustain halal status of the product(s) being certified.

GENERAL GUIDELINES ON HALAL FOOD

SCOPE
This standard defines the basic requirements that shall be followed at any stage of food chain including, receiving, preparation, processing, sorting, determination, packaging, labeling, marking, controlling, handling, transportation, distribution, storage and service of 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.

TERMS AND DEFINITIONS
For the purposes of this standard, the following terms and definitions apply.

ISLAMIC RULES
It means what ALLAH legislates for Muslims which derive its rules from the Holy Quran, and guided by the honorable Prophet Hazrat Mohammed (peace be upon him), practices (Sunnah).

HALAL FOOD
All eatables or food including drinks, which is allowed to be consumed according to Islamic rules and that comply with the requirements mentioned in this standard.

PREREQUISITE PROGRAMMES (PRPs)
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.

GOOD MANUFACTURING PRACTICE (GMP)
Actions regarding personnel and building hygiene in order to ensure safe and healthy production, storage and distribution of food for end user.

GOOD HYGIENE PRACTICE (GHP)
Measures token in stages of food chain to ensure the provision of safe food for consumption.

FOOD SAFETY
Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

FOOD CHAIN
All 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.

FOOD ADDITIVES
Substances added to food to preserve or improve taste, smell, appearance or use as solvent during the preparation, sorting, processing, production, packaging, transport, storage for use as raw material or supplementary material; which may or may not have nutritional value; residue and derivatives of which may be found in the final product depending on the chosen technology.

COLD CHAIN
A series of chilled and freezing storage, distribution and similar activities that are obligatory in order for food products that require cold chain to preserve its original qualities through food chain.

GENETICALLY MODIFIED FOOD (GMF)
Food and drinks containing products (and/or by-products) of genetically modified organisms (GMO).
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.

AQUATIC ANIMALS
Aquatic animals are those which live in water and cannot survive on ground Amphibious animals.