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

General Guidelines for Use of the Term "Halal"

Codex Alimentarius Commission CAC/GL 24-1997 [27]

The Codex Alimentarius Commission acknowledges that there may be minor differences of opinion in the interpretation of lawful and unlawful animals and the methods of slaughter, according to different Islamic schools of thought. Therefore, these general guidelines are subject to interpretation by the competent authorities of the importing country. However, certificates issued by the religious authorities of the exporting country should in principle be accepted by the importing country, except when the importing country provides justification for other specific requirements.

1. Scope

1.1 These guidelines recommend the measures to be taken when using a Halal claim on food labels.

1.2 These guidelines apply to the use of the term "Halal" and equivalent terms in claims as defined in the "General Standard for the Labelling of Prepackaged Foods," including its use in trademarks, brand names, and business names.

1.3 These guidelines are intended to supplement the Codex General Guidelines on Claims and do not supersede any prohibitions contained therein.

2. Definitions

2.1 Halal food means food permitted under Islamic law and shall meet the following conditions:

2.1.1 does not consist of or contain anything considered unlawful according to Islamic law;

2.1.2 has not been prepared, processed, transported, or stored using any utensil or facility that was not free from anything unlawful according to Islamic law; and

2.1.3 has not, during preparation, processing, transportation, or storage, been in direct contact with any food that fails to satisfy 2.1.1 and 2.1.2 above.

2.2 Notwithstanding Section 2.1 above:

2.2.1 Halal food can be prepared, processed, or stored in a different section or line within the same premises where non-Halal foods are produced, provided that necessary measures are taken to prevent any contact between Halal and non-Halal foods;

2.2.2 Halal food can be prepared, processed, transported, or stored using facilities previously used for non-Halal foods, provided that proper cleaning procedures, according to Islamic requirements, have been observed.

3. Criteria for Use of the Term "Halal"

3.1 Lawful food

The term Halal may be used for foods considered lawful. Under Islamic law, all sources of food are lawful except the following sources, including their products and derivatives, which are considered unlawful:

3.1.1 Foods of animal origin

(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, such as ants, bees, and woodpeckers.

(g) Animals generally considered repulsive, 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 animals not slaughtered according to Islamic law.

(l) Blood.

3.1.2 Foods of plant origin

Poisonous and hazardous plants, except where the toxin or hazard can be eliminated during processing.

3.1.3 Beverages

(a) Alcoholic beverages.

(b) All forms of intoxicating and hazardous drinks.

3.1.4 Food additives

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

3.2 Slaughtering

All lawful land animals should be slaughtered in accordance with the rules laid down in the Codex Recommended Code of Hygienic Practice for Fresh Meat [28] and the following requirements:

3.2.1 The person should be a Muslim who is mentally sound and knowledgeable of the Islamic slaughtering procedures.

3.2.2 The animal to be slaughtered should be lawful according to Islamic law.

3.2.3 The animal to be slaughtered should be alive or deemed to be alive at the time of slaughtering.

3.2.4 The phrase "Bismillah" (in the name of God) should be invoked immediately before the slaughter of each animal.

3.2.5 The slaughtering device should be sharp and should not be lifted off the animal during the slaughter act.

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

3.3 Preparation, processing, packaging, transportation, and storage

All food should be prepared, processed, packaged, transported, and stored in such a manner that it complies with Sections 2.1 and 2.2 above and the Codex General Principles on Food Hygiene and other relevant Codex standards.

4. Additional Labelling Requirements

4.1 When a claim is made that a food is Halal, the word Halal or equivalent terms should appear on the label.

4.2 In accordance with the Codex General Guidelines on Claims, Halal claims should not be used in ways that could give rise to doubt about the safety of similar food, or claim that Halal food is nutritionally superior to, or healthier than, other foods.

The Codex Alimentarius Commission adopted the General Guidelines for Use of the Term "Halal" at its 22nd session in 1997. These guidelines have been sent as an advisory text to all member and associate member countries of the FAO and WHO, for governments to decide how they wish to make use of them.

CAC/RCP 11, 1st edition 1993.