Codex Alimentarius Commission (CAC): General Guidelines for Use of the Term "Halal"

The Codex Alimentarius Commission (CAC) is an intergovernmental international body jointly established in 1963 by the FAO and the WHO, dedicated to coordinating intergovernmental food standards and building a complete international food standards system. The CAC currently has 180 member states, covering 98% of the world's population. The CAC published General Guidelines for Use of the Term "Halal" - so far the only guidance on "Halal" published by an international food standards body. The specific content is as follows:

The Codex Alimentarius Commission (CAC) considers that, according to different Muslim schools of thought, there may be minor differences of opinion in the interpretation of permitted and prohibited animals and in slaughter standards. Therefore, these general guidelines are subject to the interpretation of the relevant importing organizations. However, Halal certificates issued by the exporting country's organizations should in principle be accepted by the importing country, unless the latter provides justification for other specific requirements.

1. Scope

1.1 These guidelines recommend measures for the use of HALAL (or "Halal") food in food labeling.

1.2 This guideline applies to the use of the term HALAL (or "Halal") and equivalent terms as specified in the General Standard for the Labelling of Prepackaged Foods, including its use in trademarks, brand names and business names.

1.3 This guideline is intended to supplement the Codex general guidelines on claims and does not supersede any prohibition contained therein.

2. Definitions

2.1 HALAL (or "Halal") food means food permitted by Halal regulations and meeting the following conditions:

2.1.1 Does not contain anything considered prohibited under Halal regulations;

2.1.2 Has not been prepared, processed, transported or stored using any utensil or facility that is prohibited under Halal regulations;

2.1.3 Has not, during preparation, processing, transport or storage, come into direct contact with any food that fails to meet 2.1.1 and 2.1.2 above.

2.2 Notwithstanding Section 2.1 above:

2.2.1 HALAL (or "Halal") food may be prepared, processed or stored in different sections or production lines within the same premises where non-HALAL (or "non-Halal") food is produced, provided that necessary measures are taken to prevent any contact between HALAL and non-HALAL food;

2.2.2 HALAL (or "Halal") food may be prepared, processed, transported or stored using facilities previously used for non-HALAL (or "non-Halal") food, provided that the appropriate cleaning procedures required by Halal have been followed.

3. Criteria for use of the term "Halal"

3.1 Lawful food

The term HALAL (or "Halal") may be used for foods considered lawful. Under "Halal law," all food sources are lawful except the following, including their products and derivatives considered unlawful:

3.1.1 Animal-source food

(a) Pigs and boars.

(b) Dogs, snakes and monkeys.

(c) Carnivorous animals with claws and fangs, such as lions, tigers, bears and other similar animals.

(d) Birds of prey with talons, such as eagles, vultures and other similar birds.

(e) Pests such as rats, centipedes, scorpions and other similar animals.

(f) Animals forbidden to be killed in Islam, namely ants, bees and woodpeckers.

(g) Animals considered repulsive, generally such as lice, flies, maggots and other similar animals.

(h) Animals that live both on land and in water, such as frogs, crocodiles and other similar animals.

(i) Mules and domestic donkeys.

(j) All poisonous and hazardous aquatic animals.

(k) Any other animal not slaughtered according to Halal principles.

(l) Fresh blood.

3.1.2 Plant-source food

Poisonous and dangerous plants, unless the toxin or hazard can be eliminated during processing.

3.1.3 Beverages

(a) Alcoholic beverages.

(b) All forms of intoxicating and hazardous beverages.

3.1.4 Food additives

All food additives derived from items 3.1.1, 3.1.2 and 3.1.3.

3.2 Slaughter

All permitted land animals should be slaughtered in accordance with the Codex-recommended Code of Hygienic Practice for Fresh Meat and the following requirements:

3.2.1 The person should be a Muslim who is of sound mind and knowledgeable about Halal slaughter procedures.

3.2.2 The animal to be slaughtered should be permitted under Islamic law.

3.2.3 At the time of slaughter, the animal to be slaughtered should be alive or deemed to be alive.

3.2.4 The phrase "Bismillah" should be invoked immediately before slaughtering each animal.

3.2.5 The slaughter equipment should be sharp and should not be lifted off the animal during slaughter.

3.2.6 The act of slaughter should sever the trachea, esophagus and the main arteries and veins of the neck.

3.3 Preparation, processing, packaging, transport and storage

The preparation, processing, packaging, transport and storage of all food should comply with Sections 2.1 above, as well as the General Principles of Food Hygiene Code and other relevant Codex standards.

4. Additional labeling requirements

4.1 When a food is claimed to be HALAL (or "Halal") food, the word HALAL (or "Halal") or an equivalent term should appear on the label.

4.2 In accordance with the Codex general guidelines on claims, the claim of HALAL (or "Halal") should not be used in a way that could give rise to certain doubts.