Guidelines for the Processing, Equipment, Storage and Hygiene of Halal Products

Processing and handling of halal products All processed food is halal food if it meets the following requirements: The product does not contain any ingredient of a non-halal animal as defined by halal rules, or any product of an animal not slaughtered according to halal rules; The product does not contain anything defined as najis by halal rules; The product or its ingredients are safe and harmless; The product is prepared, processed or manufactured using equipment not contaminated by najis; and During its preparation, processing, packaging, storage and transport, it is physically isolated from other food that does not meet requirements 1, 2, 3 and/or 4, or from any other food classified as najis by halal rules. Equipment, utensils, machines and processing aids Equipment, utensils, machines and processing aids used to process halal food must not contain any material defined as najis under Sharia law, and should be used only for halal food. Equipment, utensils and machines previously used or in contact with najasah al-mughallazah (severe impurities) should be washed and ritually cleansed (dibagh) as required by Sharia law. If a production line containing najasah al-mughallazah is converted into a halal line, the line should be washed, then cleaned and verified by the halal certification body. After conversion, the line may only be used for halal food. It is not permitted to repeatedly use the halal line to produce najasah al-mughallazah. Product storage, hygiene and food safety All halal food that is stored, displayed, sold or supplied should be classified as halal and labeled halal at every stage, and segregated at every stage to prevent it from mixing with or being contaminated by non-halal food. Hygiene, sanitation and food safety are prerequisites for halal food preparation. This includes all aspects of personal hygiene, clothing, equipment and the workplace where food is processed or produced. If a Muslim slaughterer or inspector identifies a non-halal substance, the Muslim inspector will notify the halal assurance system officer or halal inspector. The halal assurance system officer or halal inspector will carry out a corrective procedure and create a record. Cold-storage requirements A halal food cold-storage management standard must be prepared. Halal products must be stored separately during freezing. Frozen halal products must be isolated from non-halal products. Under the supervision of the warehouse inspector, halal products will be loaded separately from non-halal products.