Halal standard
The Halal standard is a set of rules and guidelines for the production and preparation of food in accordance with Islamic religious customs. The requirements of the standard originate from the Quran and Sharia law, prescribing what is permitted (halal) and what is forbidden (haram). “Halal” refers to food that is prepared according to Sharia law, and most Muslims around the world follow this dietary method.
Among other things, Halal prohibits the use of: pork, blood, alcohol, meat from dead animals, carnivores, donkeys, dogs, birds of prey, food prepared with wine, cakes with any kind of alcohol, and food containing emulsifiers derived from pig or animal fat.
Halal applies to various types of products and services: food, cosmetics, medicines, clothing, footwear, furniture, tourism and hospitality, shipping, banking, and stock market operations. It is most commonly applied in the food and pharmaceutical industries, as well as in the production of cosmetics.
Requirements:
At the very beginning of the production process, it must be ensured that the raw materials are Halal and safe for consumption. Special attention must be paid to animal-based raw materials, which must have a valid Halal certificate.
During production, only equipment that adheres to good hygiene practices (GHP) may be used. Also, tools and equipment should be used exclusively for Halal raw materials and products. The final product must not contain haram ingredients, and if it is an animal product, it must be obtained in accordance with Sharia law. During production, as well as during storage and transportation, care must be taken to avoid contamination or mixing of Halal and haram raw materials and products.
Packaging must be made from permitted materials, and the labeling should be clear and accurate. False information should not be provided, and consumers should not be misled. The Halal certification logo can be used, but the term “Halal” should not appear in the product name.
The facility must be hygienically appropriate. Rooms must have doors and windows to protect the production space from pests. Equipment and tools must be clean, free from residues of haram products. Unauthorized presence of workers outside working hours is prohibited. Haram products, alcohol, and alcohol derivatives are not allowed inside the facility. Brushes with animal hair are also prohibited.
The requirements for Halal certification are particularly strict in the meat industry. For meat to be Halal, the slaughtering of allowed animals must follow specific guidelines, such as ensuring the animal is treated humanely, healthy, and alive, and the person performing the slaughter must be mentally sound and qualified. The slaughtering must be done by a Muslim, Christian, or Jew, and alcohol consumption is strictly forbidden during the process.
Certification Process:
The requirements of the Halal standard are largely similar to the HACCP system and ISO 9001, making it easier for organizations already certified under these systems to prepare for Halal certification.
Unlike other standards, Halal certification is not a typical system of certification and accreditation. Certificates for this system are issued by organizations authorized by the Islamic religious community. In Serbia, the official organization for Halal certification is the Halal Agency of the Islamic Community of Serbia. Companies seeking to implement this standard must apply to the Agency, providing a statement confirming they are familiar with all Halal laws and prohibitions.
After this, the process will determine whether the raw materials used in production are compliant with Muslim law. Once the necessary conditions are met, the Halal certificate is issued, and the use of the Halal logo on product packaging is authorized.
The certificate is valid for one year, with regular inspections by Halal controllers and product sampling from the market. This ensures that no contamination of the product occurs at any stage of production.
Risks in Halal Certification:
For example, fish prepared with wine, cakes, and ice creams containing rum or other types of alcohol. Many foods contain emulsifiers that extend shelf life or add specific properties, such as flavor or color. Some of these emulsifiers are animal-derived, such as from pigs, making them unacceptable under the Halal standard. A typical example includes gelatin-based substances commonly used in food preparation and the pharmaceutical industry.
In addition to using Halal ingredients, special attention must be paid to cross-contamination risks, meaning that during food preparation, Halal ingredients should not come into contact with haram ingredients, as this would invalidate the entire product. Separate utensils or cookware should be used for Halal and non-Halal food. Cleaning agents and production lines for Halal food must also be completely separate from other processes that may become contaminated.