When did Algeria start requiring Halal certification for food?

According to the Director-General of the Algerian Institute of Standardization (IANOR), under an inter-ministerial decree, food must obtain 'Halal' certification, which is gradually implemented starting June 2017. A national committee chaired by the Ministry of Commerce will draw up the relevant food list and oversee 'Halal' certification and marking. For imported products, the 'Halal' conformity certificate must be issued by an authorized body and recognized by the 'Halal' certification and marking monitoring committee.

Which departments are responsible for Halal certification in Algeria?

A national committee chaired by the Ministry of Commerce (composed of the Ministries of Agriculture, Industry, Health and Religious Affairs, plus public institutions such as the Algerian Center for Quality and Packaging Control and the Pasteur Institute of Algeria) is responsible for reviewing the 'Halal' certification procedures and food regulations and offering opinions; IANOR (the Algerian Institute of Standardization) is responsible for determining the characteristics and identification of the 'Halal' label and the conditions for granting and designating it.

Algeria Requires Halal Certification Starting June 2017

Djamel Hales, Director-General of the Algerian Institute of Standardization (IANOR), said in Algiers on Tuesday that, according to an inter-ministerial decree, food must obtain "Halal" certification, which will be gradually implemented starting June 2017.

Djamel Hales, Director-General of the Algerian Institute of Standardization (IANOR), said in Algiers on Tuesday that, according to an inter-ministerial decree, food must obtain 'Halal' certification, which will be gradually implemented starting June 2017.

'June 2017 will mark the official start of mandatory "Halal" certification for food, after the publication of the list of products covered by the standard,' Hales said at a forum of the El Moudjahid newspaper.

The official said a national committee chaired by the Ministry of Commerce will 'soon' draw up the relevant food list to oversee the certification and marking of 'Halal.'

Besides the Ministry of Commerce, the committee is composed of the Ministry of Agriculture, the Ministry of Industry, the Ministry of Health and the Ministry of Religious Affairs, as well as public institutions and bodies (the Algerian Center for Quality and Packaging Control, the Pasteur Institute of Algeria, etc.).

The committee's main task is to review the 'Halal' certification procedures and 'Halal' food regulations and offer opinions.

As for IANOR, it is responsible for determining the characteristics and identification of the 'Halal' label, as well as the conditions for granting and designating it.

For imported products, the 'Halal' conformity certificate must be issued by an authorized body and recognized by the 'Halal' certification and marking monitoring committee.

FAQ

When did Algeria start requiring Halal certification for food?: According to the Director-General of the Algerian Institute of Standardization (IANOR), under an inter-ministerial decree, food must obtain 'Halal' certification, which is gradually implemented starting June 2017. A national committee chaired by the Ministry of Commerce will draw up the relevant food list and oversee 'Halal' certification and marking. For imported products, the 'Halal' conformity certificate must be issued by an authorized body and recognized by the 'Halal' certification and marking monitoring committee.
Which departments are responsible for Halal certification in Algeria?: A national committee chaired by the Ministry of Commerce (composed of the Ministries of Agriculture, Industry, Health and Religious Affairs, plus public institutions such as the Algerian Center for Quality and Packaging Control and the Pasteur Institute of Algeria) is responsible for reviewing the 'Halal' certification procedures and food regulations and offering opinions; IANOR (the Algerian Institute of Standardization) is responsible for determining the characteristics and identification of the 'Halal' label and the conditions for granting and designating it.

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