Overview

Based on "General Guidelines for Use the TERM HALAL"(CAC/GL 24-19971)issued by the secretariat of the joint FAO/WHO food standard programme (1999), HALAL food is defined as food permitted under the Islamic law and should fulfill following condition:

1. Food does not consist of or contain anything which is considered to be unlawful according to aslamic law:

2. Food has not been prepared, processed, transported or stored using any appliance or facilities that was not free from anything unlawful according to Islamic law ;and

3. Food has not in the course of preparation, processing, transportation or storage been in direct contact with any food that fails to satisfy 1 and 2 above. in addition, halal food can be prepared, processed or stored in different sections or lines within the same premises where non-halal food are produced, provided that necessary measures are taken to prevent any contact between halal and non-halal foods. Halal food can also be prepared ,processed, transported or stored using facilities which have been previously used for non-halal foods provided that proper cleaning procedures, according to Islamic requirements, have been observed

Benefits of Halal Certification

• With the establishment of high standards and consumer confidence on HALAL certification, business or organization gain access to the vast marketing potential of HALAL consumer on a global scale. HALAL certification also provides export opportunities to the global Halal market comprising of approximately 1.6 billion Halal consumers.
• HMA monitoring imposes stringent private sanitation requirement in addition to manufacturing premises hygiene practices.
• HALAL certificate products would be unanimously acceptable by all Muslims as stringent standards are implemented in its certification procedures including manual non-stunned or moritored slaughter.