>> The company must handle, supervise and process Halal product only.
>> The contents of raw material, processed product or additives must be Halal. The items must be similar as per the list mentioned in the application form.
>> The surrounding area must be clean and not be contaminated. Cleaning schedules must be proper and systematic.
>> During production process, tools must be properly organized and the place must be kept safe.
>> No third party contract except for Halal product only.
>> Packaging materials must not be made of substances which are considered as najis (filthy) by Islamic Laws and harmful to health.
>> Packaging process must be handled hygienically in a perfect sanitation condition.
>> Every packaging must be clearly printed for easy reading, long lasting and the following information must be included.
>> Name and/or product brand (as stated in Halal certificate)
>> Minimum content in metric.

List of ingredients
>> Name and address of manufacturer and / or distributor and trade mark.
>> Halal certification documents for third party ingredients if used in manufacturing.
>> The equipment used must be free from anything which is considered as najis (filthy) by Islamic Laws, not harmful and not making any side effect to the product.
>> The factory area must be fenced or the company may have a control system which can avoid animals from entering the premise.

The following items must be given attention for inspection purpose .

>> 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 hanling 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

The attention for inspections are given to the following areas:

>> 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.

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.

>> 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.

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.

>> Every premise engaged in Halal slaughter or processing must display valid Registration certificate issued by Halal supervising authority / JUHHT.

>> 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 / JUHHT. Such supervisors shall be provided with identity cards of the Halal supervising authority / JUHHT 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 / JUHHT which they must display on their person.

Apply for Halal Certification. Click here!