It’s common knowledge that in order for a product to be Halal certified, it must meet the requirements of the company’s chosen Certifying Body (CB) of a particular country. It’s vital to also remember that the standards must be followed regardless of which CB the company chooses as its certifier.

When it comes to Halal certified food, which is produced in accordance with Islamic law, it also requires to follow Hazard Analysis Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) (GMP). All CBs executives must then have technical knowledge in order to ensure that religious requirements and food safety regulations are both met.

For example, gelatin is normally of animal or plant origin. However, the one extracted from animal can only be Halal if it is extracted from a dhabiha animal, and the same is true for vitamins, which are haram when extracted from an animal source but Halal when extracted from a plant one.

Dhabihah (Dhabīḥah or Zabiha) is, in Islamic law, the prescribed method of ritual slaughter of all animals excluding camels, locusts, fish and most sea-life. This method of slaughtering animals involves making a quick, deep incision on the neck with a sharp knife, cutting both sides’ jugular veins and carotid arteries but keeping the spinal cord intact. It must be done with respect and compassion, avoiding as much pain and distress as possible for the animals.

These ingredients originated from animal or plant are commonly used in the food industry, but that does not always imply that they are Halal, hence the certifier must be an expert in the field of food technology in order to conduct a proper Halal compliance check. Inspectors must be equipped with the appropriate training courses and a sufficient understanding of compliance to accomplish this.

As a result, manufacturing facilities should be thoroughly audited to ensure that all production lines are dedicated solely to Halal items. Since production lines are where most of the processing occurs, they are frequently the most inspected sites, as well as the lines that are cleaned and sanitised the most. As a result, a Halal-approved cleaning technique is required just to prevent any cross-contamination.

From packaging to labeling to the very origin of the source of extraction, every step is monitored and checked to ensure that there is no room for contamination of any kind. The process is to be understood as one that is very critical and technical, and many do not understand that it is not just about stamping it with a Halal stamp.