Halal certification directives

Halal certification directives

Necessary requirement for manufacturer | Halal Certification

  • The applicant company should manufacture, handle, supervise and process Halal product only or it should have separate facility of production and process.
  • The raw material & contents of processed product or additives must be Halal. The substance must be same as declared in the list of application form.
  • The surrounding area of Halal operating premises must be hygienic, clean and not be contaminated.
  • No third party contract manufacturing can be done except for Halal product only.
  • Packaging materials must be cleaned and not be made from materials which are considered as najis (filthy), infected by harmful substances of bacteria  or harmful to health;
  • Packaging process must be operated hygienically in a perfect sanitation order.
  • Proper pest control treatment should be followed.
  • The tools, machinery, utensils used in process should be clean, safe, hygienic and should not be infected by any harmful bacteria or viruses.
  • The label must contain Name of product and brand name, quantity, list of ingredients, name and address of manufacturer and / or distributor / marketer.
  • Halal certified documents for third party ingredients when used in manufacturing process.
  • The apparatus used must be free from najis (filthy) by Islamic Laws, not harmful and not make any effect to the product.
  • The premises must be fenced to avoid animals from entering the premise.

Necessary requirement for Premises | Halal Certification

  • Suspicious source of ingredients such as raw materials, processed materials or additives must be proven by a Halal certificate from a recognized Islamic Body.
  • Preparation and handling of raw material and ingredients must meet halal standards, hygiene and safety as required.
  • Supply of chicken/duck or animals of the same kind must be sourced from a duely halal certified slaughter house.
  • Sales of alcohol and of the same kind is prohibited.
  • Tools and appliances must be cleaned every time before and after they are being used. They can only be used for Halal food cooking.
  • All tools and goods are arranged in a neat, clean and safe manner.
  • Every worker is encouraged to undergo Food serving and Halal training.
  • Safety and cleanliness measures must be complied with.
  • Storage of raw materials and finished product before or after the cooking must be maintained at satisfactory level in terms of cleanliness and safety.
  • There must be a separated storage for wet and dried raw materials and the raw materials must be properly arranged.
  • Transportation is used for Halal product only.
  • Everything which is related to the food handling (goods, stove, tools, storage, packaging) must be for Halal only

Necessary requirement for Hotel / Food outlet

  • In addition to general conditions prescribed for food premises;
  • The inspection and certification process must be carried out in the hotel kitchen only.
  • The availability of two (2) full times Muslim cooks working in the kitchen.
  • All cutleries must be for Halal only
  • Only halal product are prepared in the Halal kitchen.
  • Any non halal or suspicious ingredients or raw material are not used for all kind of dishes like Western and Chinese food;
  • Kitchen for Halal food is separated from the non-Halal kitchen and they are not accessible to each other.
  • Same Staff are not allowed to enter both Halal and non-Halal kitchen.
  • Wine and any item of the same kind are strictly prohibited in the Halal kitchen.

Necessary requirement for Abattoir:
i) important care in Halal Slaughtering,
These norms for Islamic way of slaughtering of animals, handling and preparation must be compulsorily observed at all establishments involved in the processing of Halal food.

  • Halal food and drinks are considered najis if they are contaminated or have direct contact with things that are not permitted by Islam. Under no circumstances najis (Unclean) such as pigs or dogs and their products are allowed inside the plant. Pigs and their products must never enter the plant’s boundaries. The slaughtering of Halal animals must be separated from non-Halal animals. The slaughtering area must be clean, hygienic and sanitized.
  • The meat of the animals to be slaughtered must be eatable by Muslims (eg. pork is not eatable) .The animals must be alive at the time of slaughter. Slaughtering must be for the sake of Allah only and not for other purposes e.g. for ritual offerings.
  • The Halal slaughter man must:
  • Be a Muslim; who is of sound mind, mature, and fully understands the Islamic procedure and conditions for slaughtering of animals.
  • Be authorized and be under the supervision of a certified Islamic organization.
  • Slaughter the animal according to Islamic rite including recitation of Bismillah Allahu-Akbar before slaughtering each animal.
  • Ensure that animal is well-fed and watered.
  • Ensure that knife is sharp and clean.
  • The act of Halal slaughter should begin with an incision on the neck at some point just before the glottis (Adam’s Apple) for animals with normal necks but after the glottis for animals with long necks such as chicken, geese, turkeys, ostriches, camels etc.
  • The phrase “Bismillah Allahu-Akbar.” (In the Name of Allah) must be immediately invoked before the slaughter of each animal.
  • The slaughtering must sever the trachea, esophagus and jugular vein. The spinal cord should not be cut and the head is not to be severed completely. This is to bring about immediate and massive hemorrhage and satisfactory/adequate bleeding.
  • Slaughtering must be done only once. The ‘sawing action’ of the slaughtering is permitted as long as the slaughtering implement is not lifted off the animal during the slaughtering. Any lifting of the knife is considered as the end of one act of slaughter. Multiple acts of slaughter on one animal are not allowed.
  • Bleeding must be spontaneous and adequate/satisfactory. Indications of death at the time of ritual slaughter include the absence of blood pulsing from the cut ends of the carotid arteries, absence of capillary refill and bleed out within the normal time. i. Dressing of carcasses should only commence after ascertaining that the animal is dead.
  • Slaughtering implements, tools and utensils must be utilized only for the slaughter of Halal animals.

ii) Important care in manual slaughtering of poultry

  • Chicken birds should be live & healthy before slaughter.
  • Slaughterer should recite ‘BISMILLAH ALLAHU-AKBAR’ before slaughtering each bird with his own hands.
  • The throat, the esophagus and major blood vessel in the neck region (jugular vein and carotid artery) of the poultry must be severed.
  • The bleeding period (time between slaughter and going in the water bath) should not be less than 120sec (2minutes).
  • Each bird must be checked that it is properly slaughtered and only dead birds are subsequently sent for scalding.
  • The bird should be ‘STILL’ (cool & calm) before going into the water bath. Scalding Temperature-water bath temperature-maximum up to 64°C. (i) Scalding time (the bird in the hot water) – maximum upto 100 seconds. (ii) Scalding Temperature and Scalding Time are inversely proportionate.
  • Hygiene in processing area needs to be taken care.
  • Production area specially processing area should to be disinfected periodically and regularly.
  • All the machinery coming in contact with stuff should be regularly cleaned with appropriate disinfectant.
  • Workers need to be made aware of hygiene operation. Gloves, boots (shoes) and hand disinfectants should be provided.
  • Knife and other utensils should be sterilized with hot water (approximate 82°C).
  • The hot water should be replaced periodically.
  • Final chicken should be free from pathogenic microbes like Salmonella, E.Coli and staphylococci etc.

iii) Important care in Stunning of animals prior to slaughtering
Due to possibilities of causing grievous injuries to the animal before slaughtering and the requirements of Islamic Shariah which orders to apply methods which cause least amount of pain stunning of animals is not recommended. Most of the Islamic countries don’t accept stunning.
iv) Rules for Halal Slaughter

  • Every premise engaged in Halal slaughter or processing must display valid Registration certificate issued by Halal supervising authority /HALAL CARE FOUNDATION INDIA (HCFI).
  • All the slaughterhouses/processing meat plants have to employ at their cost qualified and trained full time Halal supervisor(s) in consultation and with approval of Halal supervising authority / HCFI. Such supervisors shall be provided with identity cards of the Halal supervising authority / HCFI and will be responsible for physical verification of observance of Halal process. On the basis of their verification only Halal certificate can be issued. The number of supervisors and working hours shall be determined keeping in view the volumes.
  • Slaughtermen engaged for Halal slaughter shall be examined by the Halal Supervisors for their fitness to carry out Halal slaughter. They also will be provided with I. Cards by Halal supervising authority / HCFI which they must display on their person.

General rules for Halal compliance

If a product meets the entire applicable Islamic dietary requirement as described in Shariah then only it is “Halal”

Fundamental requirements for Slaughter

  1. These requirements must be fulfilled to verify the Halal status of the slaughtered animal. If any of these requirements are not fulfilled, then the Halal status of the animal will be compromised and cannot endorse its Halal status.
  2. The animal to be slaughtered should be an animal which is lawful to consume in Islamic law.  This includes all domestic birds such as chicken, ostriches, turkeys, quails, etc. along with all cattle, sheep, goats, camels, all types of buck, and rabbits.
  3. The slaughterer must be a sane adult who is a practicing Muslim.  He must believe in all the essential matters of faith as described in Islamic law.
  4. The animals must be slaughtered by a human being.  Machine slaughter is not acceptable because it does not meet all the Halal requirements according to many Muslim scholars.
  5. Slaughterer should have the intention to slaughter the animal.
  6. Slaughterer should verbally utter the Arabic benediction of “Bismillah, Allahu Akbar,” or minimally “Bismillah,” if necessary while performing the cut on each animal slaughtered.
  1. The slaughterer must immediately slaughter the animal after the recital without any significant delay or doing anything else in between.
  2. The animal must be slaughtered by a horizontal cut below its Adam’s apple.  Vertical cut slaughter methods are not acceptable as they do not guarantee cutting of the required vessels.

For camels, the slaughterer is to take a long knife and pierce the throat at its base by thrusting the knife in, causing the major blood vessels to be severed.

  1. The slaughterer should ensure that he severs the required vessels of the throat in one cut only.
  2. The slaughterer should not raise the knife while cutting the throat.  He should sever all four vessels of the throat using a sharp knife starting from the front of the throat, and in the process, completely sever the trachea, esophagus, the jugular vein and the carotid artery.
  3. The slaughterer should not to cut into the vertebrae of the animal or cut off the neck of the animal.  If by accident or forgetfulness one should cut so much that they cut into the vertebrae or even sever the head, the animal will be Halal, although if either is done on purpose, the animal is categorically not Halal.
  4. A full-time Halal Inspector must be on premises during the Halal slaughter to verify the Halal integrity of the meat from beginning of the slaughter process until packaging of the final product.  The duty of this inspector is to ensure that all the HFSAA Halal standards are implemented

Stunning

The act of stunning is highly abominable and discouraged in Islamic law.  It should be avoided as much as possible.  Non-stunned methods such as the kosher pen should be used.

The ruling regarding an animal which has been stunned is that the animal is lawful to consume provided that the animal was alive at the time of slaughter.

The following requirements must also be fulfilled to permit the use of stunning:

  1. The operation and control of the stunning apparatus shall be performed by a trained individual
  2. Only reversible methods of stunning and non-lethal methods are accepted such as the electrical stunning, percussive stunning (mushroom stunning), and the water bath with a electric current
  3. The stunning apparatus must not penetrate the skull of the animal
  4. The animal should be alive at the time of slaughter and must be able to regain consciousness
  5. The Halal inspector should regularly conduct recovery tests to ensure that the animals are alive after the stunning procedure
  6. The Halal inspector and slaughterers must monitor the animals after stunning to verify that the animals are alive before the point of slaughter.  They should look for the following signs to determine if an animal is dead before slaughter:
  7. fully dilated pupils
  8. absence of papillary and corneal reflexes
  9. flaccid tongue, and
  10. absence of blood flowing freely from the animal
  11. Slaughterers must be authorized to remove dead animals and animals which were not properly cut from the line.  These carcasses must be processed separately and labeled as non-Halal.

Other Slaughter requirements

  1. The Halal slaughtered carcasses should be stamped and labeled as ‘Halal.’
  2. Contamination/cross contamination with any non-Halal carcasses, material(s), or products must be completely avoided throughout the slaughter process, storage, and packaging.
  3. Procedures should be in place to make sure that the integrity of the Halal meat is maintained all the way from production facility through the purchase of the end-user (consumer).
  4. The cleaning and sanitary agents and procedures, before, during, and after the production of the carcasses must be Halal approved.
  5. The cleaning of impure substances will be done under the direct supervision of a accredited Halal Organization and in such a way that smell, residue, and color of the impurity are gone.

Guiding principle for poultry slaughter

  1. Slaughterers should be given a chance to rotate and not slaughter continuously for long periods of time.
  2. The temperature of the hot water in the scalding pot which precedes the de-feathering process should not be so extreme that it causes impurity from the inside of the animal to penetrate into the meat.  The animal will become unlawful in such a situation
  3. This temperature should be regularly monitored by our Halal inspector and HCFI.
  4. The animal should be completely dead before it enters the scalding pot to ensure that its death is not caused by the hot water.

Best Halal Practices

These practices are strongly encouraged during the slaughter.

  1. In general, the animal must be treated with mercy and kindness throughout the slaughter process.  All actions should be avoided which cause extra pain or trauma to the animal.
  2. It is not a requirement to face the Qiblah (direction of prayer for Muslims) while slaughtering the animal.  However, it is recommended to do so.
  3. It is not a requirement that the feed of the animal be completely free from any animal bi-products or filth.  The animal will be lawful to consume as long as the majority of the feed is not from animal product and filth. From a health point of view, it is strongly recommended to avoid any type of animal products or unnatural substances in the feed.
  4. A sharp knife should be used and it should be a single blade, free from serration, pits, notches, or damage.
  5. The knife should be sterilized and thoroughly washed after every slaughter
  6. The knife should be long and at least four times the width of the neck of the animal.
  7. Good Hygiene Principles should be implemented to maintain the highest level of cleanliness and hygiene of facility.
  8. The animal should not be transported long distances before slaughter
  9. One animal should not see the other animal being slaughtered
  10. The death of the animal should occur by thorough bleeding.
  11. The animal must be completely dead before any further processing of the animal including skinning, cutting off the head, etc.

12.The slaughter facility should only have Halal production at the plant and there should be no non-Halal production to completely avoid cross contamination between Halal and non-Halal meat.*

*If it is not possible to have only Halal production plant then HCFI make customized procedure to follow halal compliance.

Requirements for meat processing plants

  1. Only Halal meat products will be processed at the facility and non-Halal meat products will not be processed at the plant.
  2. Meat/Animal Products: Meat or animal derived products, such as gelatin, fat, collagen, etc. can only be used if they originate from an animal which has been slaughtered according to the HCFI Halal standards.

Requirements for Halal Meat Stores

  1. All the meat sold at the store must be slaughtered according to the HCFI Halal standards.

Requirements for Halal Restaurants and Caterers

  1. All the meat used at the restaurant must be slaughtered according to the HCFI Halal standards mentioned above.
  2. All the raw ingredients, flavors, breads, deserts and other food products used in the restaurant must be Halal, as solely determined HCFI.
  3. No non-Halal products will be allowed on premises because of the possibility of cross-contamination.
  4. Absolutely no pork products are allowed on premises.
  5. Alcohol is not allowed to be served at the restaurant. The messenger of Allah,salallahu `alayhi wa sallam, said, “He who believes in Allah and the Day of Judgment should not eat on a table where alcohol is served.”  (Sunan Nasa’i)
  6. Seafood may be served at the restaurant.
  7. Soy sauce should not be naturally brewed and should not contain alcohol.

 

THE ABOVE RULES AND REGULATION MUST BE FOLLOWED FOR A SMOOTH GOING OFHalal certification HALAL CERTIFICATION PROCESS