Standards and Regulations

Halal product processing and handling

All processed foods are Halal if they meet the following requirements:

1. The product does not contain any ingredients from animals that are not Halal as defined by Halal laws, or products from animals that have not been slaughtered in accordance with Halal laws;

2. This product does not contain any items that are defined as najis by Halal law.

3. The product or its ingredients are safe and harmless;

4. Use equipment that is not contaminated with najis to prepare, process or manufacture the product; and

5. During its preparation, processing, packaging, storage and transportation, it should be physically separated from other foods that do not meet the requirements of items 1, 2, 3 and/or 4 or 6. any other food that is classified as najis by Halal law.

Equipment, appliances, machinery and processing aids

Equipment, utensils, machines and processing aids used in the processing of Halal food shall not contain any materials that are defined as Najib under Sharia law and shall be used only for Halal food.

Equipment, utensils and machines that have been used previously or have come into contact with Najasah al-mughallazah (impure substances) should be washed and ritually cleansed (dibagh) as required by Sharia law.

If a production line that produces Najash al-mughallazah is converted to a Halal line, the line must be cleaned and the cleaning and verification conducted by a Halal certification body. After conversion, the line can only be used for Halal food. It is not permitted to reuse the Halal line for Najash al-mughallazah production.

Product storage, hygiene and food safety

All halal foods stored, displayed, sold or served should be halal-classified and labelled halal at every stage and segregated at each stage to prevent them from being mixed or contaminated with non-halal foods.

Hygiene, sanitation, hygiene and food safety are prerequisites for halal food preparation. It includes personal hygiene, clothing, equipment and every aspect of the workplace where food is processed or produced.

If a Muslim slaughterer or inspector identifies non-Halal substances, the Muslim inspector will inform the Halal Assurance System Director or Halal Inspector.

The Halal Assurance System Supervisor or Halal Inspector will carry out the corrective procedures and keep records.

Refrigeration requirements

Halal food cold storage management regulations must be prepared.

Halal products must be kept separate during freezing.

Frozen halal products must be kept separate from non-halal products.

Halal products will be loaded separately from non-halal products under the supervision of warehouse inspectors.