I. Preliminary Preparations 1. Factory Documents: An application form, a declaration that the equipment and ingredients are free of pork, a product process flow chart, factory qualifications (business license, production license, ISO/HACCP certificate), a factory layout plan...
I. Preliminary Preparations 1. Factory Documents: An application form, a declaration that the equipment and ingredients are free of pork, a product process flow chart, factory qualifications (business license, production license, ISO/HACCP certificate), a factory layout plan...
To correctly fill out the Halal Certification Material Declaration Form and avoid unnecessary risks during the Halal certification document review or on-site factory inspection, companies should strictly follow the material form filling principles.
Halal certification involves professional testing of the entire production process to verify that the product adheres to halal ingredient standards and regulations. Upon successful adoption and implementation of halal production procedures, the halal certification agency will issue a halal certificate to the company (...
Essentially, halal foods are foods permitted under Islamic law as defined in the Quran. When applied to cheese, this means considering ingredients, processing methods, and any other factors that may affect its halal status.
Many foods are easily halal or non-halal. However, some foods are more difficult to classify due to the ingredients they contain. Check if they have a halal certificate...
Abstract: Halal means "permitted". Based on the general principles of health, hygiene and compliance with Halal laws, there are detailed regulations on specific animals, plants and beverages.
According to the law, the following animals are not halal. 1. Pigs and dogs. 2. Animals not slaughtered according to Islamic law. 3. Carnivorous animals with long, pointed teeth, such as bears, elephants, tigers, monkeys, and cats. 4. All other edible animals.
All numbered dyes (colors) are made from petrochemicals and, in their pure form, are halal. However, when used in food, they may be mixed with other questionable or haram (haram) ingredients, such as gelatin.
1. Sources of Halal Food 1.1 Animals Animals can be divided into two categories: 1) Land Animals 2) Aquatic Animals 1.1.1 Land Animals a. All land animals are legal for consumption, but...
1. Every food manufacturer/food business/slaughterhouse must only produce/manufacture/sell halal products. 2. Every applicant must ensure that the raw materials are sourced from halal sources and work with suppliers or...
Halal Certification Critical Control Points is a concise analysis of the critical control points of common halal standards to help enterprise quality managers understand which substances affect the suitability of the enterprise to comply with halal standards.
88A - (1) MUIS may issue Halal certificates in relation to any product, service or activity and regulate the holders of such certificates to ensure compliance with the requirements of the Halal regulations in the production, processing, marketing or display of such products, services or activities.
Halal sensitive points of concern: • Carrageenan • Sodium benzoate • Gelatin • Milk containing antibiotics • Preservatives • Sweeteners* • Colorants* • Plant-based ingredients
Currently, MUIS offers seven halal certification schemes to suit various categories of food and food-related industries. They are: Eating Place Scheme; Accreditation Scheme; Food Preparation Area Scheme; Poultry Scheme; Product (PRO) Scheme;...
The "Halal Certification Product Processing, Equipment, Storage and Hygiene Guidelines" aims to establish standardized production practices for halal product processing, equipment and processing aids, as well as product storage, hygiene and food safety. Organizations can use these guidelines...
