Halal Guideline

Halal Guidlines

  • Halal gelatine is obtained from the bones of cattle that are slaughtered in the name of Allah.
  • All the gelatin obtained from fish is considered to be Halal.
  • Gelatin is only found in animals but plants have proteins that are similar to animal gelatin.
  • The vegetables that substitute gelatine are Agar, Carrageenan, Pectin, Xanthan gum, Modified corn starch and Cellulose gum.

Criteria for certifying Gelatin

  • The animal used to obtain bones must come from the slaughtered animal based on Muslim practice.
  • The source used cannot be mixed or kept along with Non-Halal sources.
  • The list of hide or bone suppliers should be documented.
  • The process of extracting gelatine from beginning to end must be separated from the Non Halal processes. This includes extracting, processing, packing, and transportation.
  • While Halal certifying a product number 4 cannot be used.

The personal care products and cosmetics that require Halal certification must comply to FDA requirements and be safe to consumers. According to Halal law, the cosmetic products must not have ingredients that are forbidden or of human beings. Also the contents of GMO or genetically modified organism considered to be najs are not permissible. This includes pigs, carrion, blood, excrements, vomit, urine, and non-alcoholic drinks. There should also be no contamination from najs during processing, preparation, storage, and manufacturing.

Any cosmetic product in general is a substance that is applied on the external parts such as body, hair system, epidermis, lips, nails, teeth, oral cavity, mucous membranes and external genital organs. The products are mainly used to clean, perfume or enhance the appearance of skin. The concept of Halal over cosmetics covers all the management systems. It covers all aspects of production which includes sourcing, manufacturing, storing, packing and logistics.

Why Halal Cosmetics?

Halal cosmetics are pure and natural. Many of the products manufactured today are made of animal fats from pigs, chemicals and alcohol. Apart from this many of the products are made after testing on animals. This makes applying cosmetics on skin very uncomfortable. With Halal certified cosmetics, customers are assured that the products are clean to use. These cosmetics are produced with respect and care to Muslim sentiments.

Why Halal Certifications works on Halal Cosmetics?

Along with offering the best Halal certified cosmetic products, HIC aims to create an atmosphere within the Muslim community where women can share their thoughts on chat, lifestyle, fashion, beauty and more. We take inspiration from the challenges and stories of people and spread it around the world. If you are someone who wants to share the personal beauty tips or secrets, please do not hesitate to contact us. Ultimately this will bring people closer and help them to share ideas.

How can cosmetics be Halal certified?

  • Qualities of Halal certified cosmetics.
  • No animal fat.
  • Are not tested on animals.
  • No alcohol.
  • 100% organic.
  • Certified as Halal from Halal Certification company.
  • Qualities of Halal certified cosmetics.
  • No animal fat.
  • Are not tested on animals.
  • No alcohol.
  • 100% organic.
  • Certified as Halal from Halal Certification company.

Types of starting materials

Alcohol.

Alcohol is a non-halal drink based on the laws put up by Hukum Syara.
There are two ways to produce Alcohol drinks:

  • Yeast Fermentation- liquor or khamar naturally produced by fermentation is considered as Najis or intoxicating.
  • Chemical Synthesis- Synthetically produced alcohol by hydration of ethylene or esters. This is considered as Non-Najis.
Biotechnology Products

All the products derived from biotechnology which involves the use of DNA is accepted as Halal until the DNA is derived from Non Halal plants and animals.

Blood Products

Any blood is considered to be non-halal except from the spleen and liver of Halal animals.

Fats, Enzymes, Gelatine, Heparin, Hormones.

All the fats, enzymes, Gelatin, Heparin and Hormones extracted from Halal compliant animals, plants, microbes or aquatic algae are considered Halal.

Liquids, Amino acids, Proteins, Shellac, Vitamins, and minerals.

All types of Liquids, Amino acids, Proteins, Shellac, Vitamins, and minerals are halal except those considered as poisonous, najis, poisonous, hazardous or intoxicating to health.

Based on the recent research, more than 60% of the Muslim population around the world take some form of nutraceuticals every day. To help the people to grow, we as a company are taking much interest in making nutraceuticals that are accepted by Muslims.

What are Nutraceuticals?

The word nutraceutical comes from the combination of nutrition and pharmaceutical. It describes a nutritional product that is obtained from food sources. Any product that is termed to be neutraceutical must provide additional benefit to body above and beyond the most basic nutrition that we get from the everyday food. These products are made to improve the health of a person and slow the process of aging. In addition, these products also improve the immunity of the body against diseases and illnesses. Neutraceuticals in many cases come in the form of beverages or capsules. These products are not identical to usual mineral and vitamin supplements. These are specially made with a herbal and natural intent.

With more than 100 million people around the world taking these natural supplements, from a market standpoint this industry is growing at a rate of 7 to 12 percent. This is a massive market potential to exploit for companies who want to produce neutraceuticals. But Muslim communities are still sceptical about the process of making these neutraceuticals. When you add Halal Logo on the products, you can tap into the market easily and increase the return of investment, brand name and customer base.

For Halal products line, other than implementing safety, quality and efficacy guidelines, the niche involves following Islamic Shariah laws to conform the manner of sourcing and preparation of neutraceuticals to customers. The production of nutraceuticals in general often carries back to plant extracts and formulations that were used in ancient Islamic, Indian and Chinese civilizations. The healthcare system followed by these civilizations was rich. The modern nutraceutical industry incorporates the best practices from ancient traditions and today’s pharmaceuticals.

Some of the substances to take care of

SUBSTANCE SOURCE ALTERNATIVE SOLUTIONS
Beta-carotene Small quantities of gelatine used to make beta-carotene Fish gelatine is commonly used for this and it is considered Halal
Gelatin Used to make softgel, capsules and hard shell from porcine Kosher certified gelatin made from Fish and Bovine is available. But vegetable materials can also be used to make gelatine like substances that are considered vegan. Starch and cellulose
  Gelatin are also used to make gelatine.
Stearates Used as free flow agents in tablets and powders Stearates can be obtained from plant sources to include them in Kosher and Halal products
Glycerin From non halal sourced may be used in the manufacture of capsules and other products.
Glycerin that is non-Halal may be used for manufacturing capsules.
Plant made Glycerin is considered as Halal ingredient

The company has to separately supervise, handle and process Halal products.

  • Only Halal raw materials, additives and processed products must be used.
  • The area surrounding the production plant must be clean and free from contamination. Schedules for cleaning must be systematic and followed in time.
  • Tools must be organized properly and place of production must be safe.
  • Manufacturer must work only on Halal contract rather than working on other third party contracts along.
  • The containers and packing materials used for Halal products must be free from najis (harmful to human body).
  • Every package must be printed clearly for long lasting, easy reading of information.

Mandatory information to include on the package are

  • Name and product brand.
  • Quantity.
  • List of ingredients used to make the product.
  • Address and name of the distributor and manufacturer.
  • Document of certification specifying the ingredients used in the manufacturing if any third party ingredients are used.
  • The area of factory must be fenced to avoid entering of animals.

Standard Norms for Food Premises

Items below need to be given more importance:

  • The ingredients such as processed materials, additives and raw materials that are easily contaminable such be proven to be Halal by a recognized Islamic body.
  • Preparing and handling the ingredients and raw material must meet the safety and halal standards.
  • Supply of animals and birds of same kind must be sourced from a certified Halal slaughter house.
  • Production, transportation or selling of alcohol along with Halal products is prohibited.
  • Appliances and tools must be cleaned before they are used for Halal cooking.
  • All the goods and tools must be arranged clean, neat and safe.
  • Every worker must be encouraged for Halal training and food servings.
    Storing of finished products and raw materials after preparation must be kept in safe and clean area.
  • The raw materials must be arranged properly, dry and wet materials need to be kept separate.
  • Separate product transportation for Halal products.
  • Everything is related to handling of food must be Halal which involves stove, goods, storage and packing.

Standard Norms for Outlet at Hotel

The attention for inspections is given to the following areas:

  • The certification and inspection of products must be carried out in the kitchen of hotel only.
  • At-least 2 Muslim cooks need to work in the kitchen.
  • All the cutleries must be of Halal type.
  • Need to have separate kitchen to prepare Halal food.
  • Mixing food from other styles such as Western and Chinese is not allowed. All the ingredients or raw material used should be halal compliant.
  • The kitchen used for preparing Halal food is to be separated from non Halal Kitchen.
  • Staff preparing or cleaning Halal food must be separate.
  • Using wine or any other type of alcohol is strictly prohibited.

Halal Norms to follow and Setup to get Halal Certification

  • To identify the products that requires Halal certification.
  • Only a Muslim can bless and slaughter animals.
  • Animals should be healthy and pass slaughter tests before killed.
  • Animals should be treated humanely before and during the slaughter.
  • Halal Inspectors and supervisors need to be gives access to facility at all times. Any interference can lead to revocation of Halal certification.
  • Purchasing of raw materials should be done based on Halal safety, legality, quality and status the facility.
  • Raw materials used in the food production should be of Halal origin.
  • If Non Halal and Halal slaughtering is done in the same facility then Halal slaughtering must be done first after through cleansing of equipment and site.
  • Production facility for Halal products should be performed in a separate unit.
  • Non Halal materials or foods like Pork and Halal products must be separated using a physical barrier.
  • Halal products need to be labeled in the plant before shipping.
  • The management of the company should be committed to offer required resources to meet the Halal requirements.
  • Documentation of operations and procedures carried out in the facility is necessary to demonstrate the compliance of rules and regulations.

Requirements and Procedures for Halal Meat and Poultry

Accepted species of animals and birds for consumption:

Animals
  • Lambs, buffalo, cattle, deer, goats, camels, rabbits, and giraffes
Birds
  • Turkeys, Chicken, Ostriches, Pigeons, Swans, Geese, and ducks.

Unacceptable species of animals and birds for consumption

Animals
  • Lion, Wolves, Donkeys, Tigers, dogs, cats, jackals, hyenas, foxes, elephants and other similar animals.
Birds
  • Eagles, Crows, Falcons, Vultures, owls and other similar prey birds.

Reptiles and insects

  • Scorpions, Spiders, Rats, Mice, Lice etc.
  • Consuming milk and eggs of prohibited species is not allowed.
  • Donkeys, mice, rats, poisonous snakes, scorpions, spiders, lice, etc. The milk and eggs of prohibited species are similarly prohibited for consumption.

Acceptable and Unacceptable Aquatic Animals

All seafood and fish including shrimps, shellfish, crustaceans, lobsters, and crabs are considered Halal. Only species that are poisonous for health belong to Non Halal category.

Mushrooms, bacteria, algae etc are Halal except the intoxicating ones.

Processing and Packing Guidelines

  • Raw materials and the trucks delivering them must have Halal certificate.
  • Halal products received at the plant need to be put in the cold storage to avoid contamination.
  • Shift manager should ensure that processing of Halal products must be done during Halal shifts if the plant also works on Non-Halal products all the time.
  • No pork based products should be processed using the equipment that will be used for making Halal products.
  • It is recommended that the lab to be free of pork traces or pork by products. In case of any finding of pork elements in the exported food, the certification will be revoked.

Guidelines for Halal food producers

HC auditor evaluates the production facility and assists the implementation of production and following of Halal practices. After the setup is done, there is not much supervision required. But unannounced visits by the supervisors will be an ongoing process to inspect the quality of production. If there is any production of complex Halal foods in the plant, HC should be informed about it.

Inspection and Approval of Plant and Production

  • The producer must consistently use the same certified production setup and use same ingredients for producing products.
  • Reviewing and verification of production procedures, policies, layout, and storage facilities. This involves inspecting and discussing about the management of plant and other responsibilities.
  • Review and approval the supplier producers and ingredients delivered by the supplier.
  • Approval of 'Halal Only' procedure which differs from the usual non-Halal production.
  • Authorizing when and how the producer can use Halal Logo and HC's name for advertising the products.
  • Checking sign-ins, documentation, labeling, and packaging.
  • Review and verification of procedures used for sanitizing the equipment and site. This will involve evaluation of chemicals and cleaning programs.

Requirements for Packaging Materials

Packaging material must have Halal status. The containers used for packing frozen foods may appear acceptable but there needs to be checking for Non-Halal ingredients and contaminants. The cans made of animal stearates or containing animal oil in them are not accepted.

Documents for accounting used ingredients

Manufacturers who supply ingredients to product processors need to give information in the form of authorized statements that the ingredients supplied are free from alcohol and animal based products. If the inspector of HIC finds Non-Halal products in the food then certification will be revoked. Also the processed Halal foods need to be stored separately from the Non Halal products. While shipping, special care needs to be taken to keep the package separated from non-certified products.

Labeling requirements

According the requirements of HC, a written agreement is necessary from the processor to indicate that the packing materials and printed labels that are supplied from the producer require the approval of HC. A company cannot use the name of HIC unless it is approved by HC. The information printed on the packages or containers should be relevant and factual. The important information to include involves, list of ingredients, date of production, weight, and special codes used for tracking the products.

Requirements for complex meat based products

Foods that are processed and made from wide variety of ingredients need extra attention and approval from the supplier. When multiple meat based products or any complex Halal product is produced such as stews, soups and prepared meals, onsite supervision for Halal certification is recommended.

Storage of Halal Products

  • Halal products need to have separate storage area. If this is not possible, at-least there should be a physical barrier from the Non-Halal products.
  • The areas of storage need to be marked as Halal products only to avoid contamination from the people working at the plant.
  • Storage areas must be monitored for suitable temperature to keep the food in good condition.
  • Storage areas need regular cleaning to keep the hygiene to the desired level.
  • FIFO (first in- first out) method should be followed to keep the stored products in order.
  • The container used for storage and transport must be fully and properly cleaned between uses.
  • The containers used for storing products must be cleaned.

Transportation of Products

Clean vehicles are be used for transporting the Halal products.
Halal products must not be transported in the same vehicle that was used to transport pork based products.Interiors of the vehicle where Halal products are kept while transportation must be maintained at appropriate temperature.
Vehicles transporting refrigerated products need to maintain records before loading.
All transport records must be maintained.
Management Process or Traceability
Any plant that requires Halal certification must have a system that can trace and follow the processes of production, processing and distribution stages.
Tracing the process must involve keeping track of materials from the first entry of raw materials to the end of dispatch
Management system must have an easy way to identify the origin of materials and their Halal status
The records in the system must show that the products leaving the facility are Halal certified
Maintaining detailed customer records of the transactions including quantity purchased and product description is necessary
The system is reviewed, tested and updated periodically by the independent auditors.
The system enables the recall of any product at the right time.

Contact Us

Global Quality Network Limited
(Company Number: 10573616)

5 Jupiter House. Aldermaston.
Reading. Calleva Park.
Berkshire. RG7 8NN

+44 704 204 2075

info@halalcertifications.com