Canadian Halal Bureau Halal Standards

by | Sep 15, 2025 | Food & Beverage

CHB certifies a wide range of products and services across diverse industries, including:

  • Meat and Poultry
  • Ingredients and Processed Foods (Food and Beverage)
  • Flavors
  • Food Service
  • Pharmaceuticals and Nutraceuticals
  • Cosmetics
  • Personal Care Products
  • Chemicals
  • Packaging/Logistics

Halal Meat and Poultry Standards

Key Definitions:

Al-Halal (The Lawful):
 Halal is an Arabic term meaning “permissible” or “lawful.” In Islamic law, halal encompasses everything permitted by Allah. Most foods and beverages are halal unless specifically prohibited by clear Quranic text or authentic Hadith. Humans do not have the authority to forbid what Allah has permitted.

Al-Haram (The Unlawful):
 Haram means “forbidden” in Arabic. It refers to anything clearly prohibited by Allah. Consumption or use of haram items carries spiritual and sometimes legal consequences. Humans cannot permit what Allah has forbidden.

Al-Najis (The Filthy):
 Najis refers to things considered ritually impure, such as blood, excrement, urine, or the saliva of dogs. These are treated as contaminants in halal production.

Al-Makrooh (The Discouraged):
 Makrooh refers to things that are discouraged in Islam but not strictly forbidden. It includes foods or substances that may cause harm physically, mentally, or spiritually.

Al-Mashbooh (The Suspected):
 Mashbooh refers to “doubtful” matters — cases where it’s unclear whether something is halal or haram due to uncertainty about its ingredients or processing.

Dhabiha (Slaughtered):
Dhabiha means an animal that has been slaughtered according to Islamic law. Meat from properly slaughtered halal animals is considered lawful for Muslim consumption.

Guidelines for Halal Meat and Poultry:

  1. Permitted Species:
     Animals and birds such as cattle, sheep, goats, deer, chickens, ducks, quails, and turkeys are halal, provided they are slaughtered according to Islamic requirements.
  2. Prohibited Species:
  • Pigs and boars
  • Carnivores with fangs (e.g., lions, tigers, bears)
  • Birds of prey (e.g., eagles, vultures)
  • Reptiles and amphibians (e.g., frogs, crocodiles)
  • Rodents and pests
  • Animals forbidden to kill in Islam (e.g., bees, ants)
  • Domestic donkeys and mules
  • Blood and blood-derived products
  1. Slaughtering Requirements:
  • Animals must be alive and healthy at the time of slaughter.
  • Slaughter must be performed by a practicing Muslim familiar with halal procedures.
  • The name of Allah (“Bismillah, Allahu Akbar”) must be pronounced at the time of slaughter.
  • The slaughter cut must sever the trachea, esophagus, and major blood vessels without severing the spinal cord.
  • Blood must be fully drained from the carcass.
  1. Plant and Facility Requirements:
  • Facilities must maintain halal segregation protocols.
  • HACCP and health inspections must be in place.
  • A Standard Operating Procedure (SOP) for halal slaughter must be developed and approved by CHB.
  • Facilities must undergo regular inspections and audits by CHB.
  1. Stunning Policy:
  • Only reversible stunning methods are acceptable, ensuring the animal is alive at the time of slaughter.
  • Stunning must not cause death or severe injury.
  • Slaughter personnel must be trained in halal stunning practices.
  1. Contamination and Cross-Contamination:
  • Halal and non-halal products must be segregated at every stage — processing, transportation, storage, and display.
  • Tools, surfaces, and equipment must be sanitized properly to avoid cross-contamination.
  1. Halal Labeling Requirements:
  • Products must be clearly labeled with halal certification marks, plant numbers, species type, weight, ingredients (if applicable), production and expiry dates, and handling instructions.
  • Labels must comply with customer requirements and relevant export regulations.
  1. Fatwa and Religious Compliance:
  • A halal slaughter is only valid when done according to Islamic rites — slaughtermen must be Muslim, properly invoke Allah’s name, and ensure full bleeding.
  • Imported meat must be accompanied by a halal certificate from an approved certifying body and relevant documentation (shipment, health, and slaughter details).

Surveillance:

  • The CHB Halal Production Assurance System must be implemented at all certified facilities.
  • Trained Muslim auditors will be present during production runs.
  • Any changes in ingredients, cleaning agents, production equipment, or processes must be reported to CHB for review and approval.
  • Facilities will be audited annually to maintain halal status.

Sampling and Laboratory Testing:

  • Sampling must follow accredited halal standards (e.g., BPJPH guidelines).
  • Tests must be performed in halal-certified labs accredited to ISO/IEC 17025.
  • Detailed reporting and traceability documentation must be maintained for all samples.

Standards for Processed Foods and Ingredients (Food and Beverage)

Key Definitions:

Al-Halal (The Lawful):
 Everything permitted by Allah. Foods and drinks are halal unless specifically forbidden in the Qur’an or authentic Hadith.

Al-Haram (The Unlawful):
 That which is clearly prohibited by Islamic law. Consuming or using haram substances is forbidden and punishable.

Al-Najis (The Filthy):
 Substances considered ritually impure under Islamic law, such as blood, excrement, and saliva of dogs.

Al-Makrooh (The Discouraged):
 Items discouraged but not strictly forbidden. They are better avoided for physical and spiritual well-being.

Al-Mashbooh (The Suspected):
 Items with uncertain halal status due to doubt over ingredients, processing, or lack of clarity.

General Principle:

Islam establishes that all foods are presumed halal unless falling under one of these prohibited categories:

  • Alcohol and intoxicants
  • Flowing or congealed blood
  • Carnivorous animals and birds of prey
  • Dead meat (carrion)
  • Foods dedicated to idols
  • Swine and its by-products

Halal Certification Standards for Processed Foods and Ingredients

Products must meet halal requirements across the following areas:

1. Production Facility

  • Separate halal processing areas where needed.
  • Approved warehousing, raw material storage, and finished product handling.
  • Sanitary production environment under health authority supervision.
  • HACCP system must be implemented.

2. Production Material

  • All raw materials, additives, and process aids must be halal.
  • Ingredients must be sourced from halal-approved suppliers.
  • Cleaning and sanitation chemicals must be halal-compliant.

3. Production Process

  • Halal raw materials must be verified through quality control.
  • Processing lines must be either dedicated for halal production or undergo proper halal cleansing (if shared).
  • Pre-operational inspections must occur before each halal run.
  • No processing of pork or its derivatives should occur in the same facility during halal production.
  • Flavors, emulsifiers, enzymes, vitamins, and all additives must be halal-certified.

4. Personnel

  • Staff must be trained in halal awareness and production practices.
  • Personnel must maintain proper hygiene.
  • Employees must understand contamination risks and critical control points in halal production.

Key Processing Requirements:

  • Halal raw materials and products must be segregated from non-halal at every stage.
  • Cross-contamination must be prevented through equipment sanitation, ingredient handling, and storage.
  • Non-halal materials cannot be used as process aids (e.g., non-halal antifoaming agents, emulsifiers, colorings, or enzymes).
  • Use of pork-derived additives, alcohol-based flavorings, and non-halal dairy enzymes must be strictly avoided.
  • Vegetable-based products must be verified, especially where additives or processing aids are used.

Halal Fatwa Compliance on Critical Ingredients:

  • Alcohol:
    • Beverages with 1%+ ethanol are considered khamr and najis.
    • Ethanol not from alcoholic beverages (e.g., synthetic or industrial ethanol) is halal if undetectable in the finished product.
  • Yeast and Vinegar:
    • Yeast from non-alcoholic fermentation is halal.
    • Vinegar naturally derived (even if originating from wine) is halal after complete transformation.
  • Animal Derivatives:
    • Animal-derived ingredients must come from halal-slaughtered animals.
    • Critical materials include gelatin, collagen, enzymes, glycerin, amino acids, dairy derivatives (cheese, whey, lactose), hormones, vitamins, and bone phosphate.
  • Microbial and Biotechnology Products:
    • Microorganisms must be grown on halal media.
    • Recombinant DNA technology involving non-halal genes is prohibited unless fully purified and compliant.

Surveillance and Monitoring

  • The CHB Halal Production Assurance System must be implemented.
  • An Internal Halal Committee must oversee halal compliance at all times.
  • Any changes to ingredients, processes, or facilities must be reported and approved by CHB.
  • Annual facility audits are mandatory to maintain certification.

Sampling and Laboratory Testing

  • Samples must be collected using sterile methods ensuring no contamination.
  • Testing must be performed in ISO/IEC 17025 accredited halal-certified laboratories.
  • Full traceability and integrity of samples must be maintained.

Standards for Halal Pharmaceutical Products

Definition:

Halal Pharmaceutical Products refer to medicinal products in finished dosage forms, including both prescription and non-prescription medicines. This also covers biopharmaceuticals, radiopharmaceuticals, traditional medicines, homeopathic remedies, Ayurveda and Unani medicines, and investigational drugs, provided they are registered with a recognized drug authority in the country of manufacture.

Certification Guidelines for Halal Pharmaceutical Products

Facility Requirements:

  • The production facility must be inspected and certified by CHB.
  • It must operate under recognized health authority supervision and implement a HACCP program.
  • A comprehensive Standard Operating Procedure (SOP) focused on halal production and Haram Critical Control Points (HCCP) must be in place.

Product Requirements:

Products must NOT:

  • Contain any human-derived parts or ingredients.
  • Include any substances from forbidden animals (e.g., pigs, dogs, carnivorous animals).
  • Contain materials considered najis (ritually impure) under Shariah law.
  • Be manufactured or stored using equipment contaminated with najis substances.
  • Come into contact with non-halal materials at any stage of production.

Additionally, products must:

  • Be safe for human use and not cause harm.
  • Be processed separately from non-halal products.

Shariah Requirements:

  • Animal-derived ingredients must originate from halal animals slaughtered according to Islamic law.
  • Ethanol:
    • Ethanol from non-alcoholic industry sources is halal if not detectable in the final product.
    • Ethanol originating from khamr (alcoholic beverages) is haram.
  • By-products from khamr industries, like fusel oil, are haram unless chemically transformed into a completely new substance.

Cleanliness and Hygiene:

  • Personnel must maintain strict personal hygiene and clean clothing.
  • Production equipment, utensils, and facilities must be free from contamination.
  • Any equipment previously exposed to najis must be ritually cleansed (dibagh) under Shariah supervision.

Packaging and Labeling:

  • Packaging materials must be halal and free from najis sources.
  • Packaging must protect products from contamination throughout storage and distribution.
  • Labeling must be halal-compliant, truthful, and not display inappropriate imagery.

Ritual Cleansing (Dibagh) Process:

  • Najis must be cleansed by washing seven times, one of which must include water mixed with a cleansing agent (e.g., soil or detergent).
  • After the first effective removal wash, the remaining six washes must use pure water.
  • Cleansing materials must be free of najis themselves.

Halal Assurance System:

  • The company must implement a Halal Assurance System integrating halal requirements, Good Manufacturing Practices (GMP), and quality control.
  • A trained Internal Halal Committee must oversee compliance.
  • Full documentation of raw material sources, processing steps, and halal certifications must be maintained.
  • Changes in formulations, ingredients, equipment, or facilities must be notified to CHB and approved before implementation.

Contract and Toll Manufacturing:

  • All contracts with subcontractors must include clear halal compliance clauses.
  • The subcontractor must operate in accordance with halal requirements and under CHB oversight.

Surveillance and Audits:

  • Annual halal audits are mandatory.
  • The production formula, equipment, and procedures are subject to CHB approval.
  • Any deviation must be reported to CHB and revalidated.

Sampling and Laboratory Testing:

  • All sampling must follow BPJPH halal standards, maintaining sample integrity and traceability.
  • Testing must be conducted in halal-certified ISO/IEC 17025 laboratories.
  • Full testing records, analysis reports, and certifications must be kept and made available during audits.

Standards for Halal Cosmetics and Personal Care Products

Definition:

Halal Cosmetics and Personal Care Products include items intended for external use on the body — such as skin, hair, nails, lips, and teeth — for hygiene, beautification, fragrance, or protection. These products do not claim to treat or prevent disease and must comply with halal requirements in ingredients, processing, and handling.

Certification Guidelines for Halal Cosmetics and Personal Care Products

Facility Requirements:

  • The production facility must be inspected and certified by CHB.
  • The facility must operate under health authority supervision and apply a HACCP program.
  • A Standard Operating Procedure (SOP) must be established to address halal production and Haram Critical Control Points (HCCP).

Product Requirements:

Products must NOT:

  • Contain human body parts or derivatives.
  • Contain ingredients from forbidden animals (e.g., pigs, dogs, predatory animals).
  • Contain najis (ritually impure) materials, including blood or carrion.
  • Include genetically modified organisms (GMOs) involving haram sources.
  • Be processed or stored with equipment contaminated by najis materials.
  • Cause harm to consumers.

Products must always be physically separated from non-halal items during procurement, production, storage, and transport.

Acceptable Ingredients:

  • Aquatic animals (halal species).
  • Plant-based materials, unless processed with najis substances.
  • Soil and mineral-based materials (halal unless otherwise hazardous or contaminated).
  • Animal-derived materials (fur, hair, etc.) taken from live halal animals.
  • Synthetic materials that are free from najis and hazardous substances.
  • Microorganisms, provided their growth media are halal.

Handling and Cleanliness:

  • All personnel must practice strict personal hygiene and wear clean attire.
  • Production lines, utensils, and equipment must be dedicated for halal cosmetics or undergo proper ritual cleansing (dibagh) before use.
  • Facilities and equipment must be maintained to avoid cross-contamination.

Packaging and Labeling:

  • Packaging materials must be halal and free of najis.
  • Packaging must protect the product from contamination.
  • Labeling must be truthful and must not violate Islamic principles (no indecent images or messages).
  • Any direct-contact material (e.g., bottle liners) must be halal-certified and non-hazardous.

Ritual Cleansing (Dibagh) Process:

  • Najis contamination must be removed by washing seven times, with one wash using water mixed with a cleansing agent.
  • The cleansing agent must itself be free from najis and impurities.

Halal Assurance System:

  • A comprehensive Halal Assurance System must be maintained alongside GMP practices.
  • A trained Internal Halal Committee must supervise and monitor halal compliance.
  • Ingredient sourcing, production, packaging, storage, and transport must be fully documented.
  • Any changes to ingredients, equipment, or processes must be pre-approved by CHB.

Surveillance and Audits:

  • Annual halal audits are mandatory to maintain certification.
  • Any deviations must be immediately reported to CHB for assessment and revalidation.

Sampling and Laboratory Testing:

  • Sampling must ensure product integrity and avoid contamination.
  • Tests must be conducted in halal-certified, ISO/IEC 17025 accredited laboratories.
  • All documentation — including sampling procedures, testing reports, and certifications — must be kept for audit review.

Standard References:

  • Malaysia Standard MS 2200-1:2008 (Islamic Consumer Goods: Cosmetics and Personal Care)
  • MS 2200-2:2013 (Use of Animal Bone, Skin, and Hair)
  • OIC/SMIIC 4:2018 (Halal Cosmetics Requirements)
  • ISO/IEC 17065:2012 (Conformity Assessment)
  • Local halal authority regulations (e.g., BPJPH, MUI, JAKIM, MUIS)

Standards for Halal Flavors

Definition:

Flavor is the combined sensory impression of taste and smell. While taste is limited (sweet, sour, salty, bitter, umami), smell offers a much broader range, making it the dominant component in flavor perception.

Flavorings are additives used to impart, modify, or enhance food’s taste or aroma.

Certification Guidelines for Halal Flavors

Halal Requirements:

  • All ingredients must be halal and free from haram (prohibited) and najis (impure) substances.
  • Products must not use alcohol (khamr) in production unless fully evaporated and undetectable in the final product.
  • Cross-contamination with non-halal materials must be strictly avoided.
  • All additives, carriers, solvents, and emulsifiers used in flavorings must be halal-compliant.

Supply Chain and Production Requirements:

  • Ingredients should ideally be FEMA GRAS (Flavor and Extract Manufacturers Association – Generally Recognized As Safe) listed.
  • HACCP systems must be in place throughout the supply chain.
  • Compliance with regulatory bodies such as the FDA is recommended wherever applicable.
  • Truthful labeling practices must be maintained — no misleading halal claims.

Surveillance and Audits:

  • A Halal Assurance System must be implemented.
  • An Internal Halal Committee must monitor production.
  • Annual inspections and audits by CHB are required.

Sampling and Testing:

  • Samples must be collected under halal-compliant conditions and tested at accredited ISO/IEC 17025 laboratories.

Standards for Halal Chemicals

Definition:

Chemical Substances include any material with a definite composition — whether pure (elements) or mixtures (compounds). Chemicals can be organic (carbon-based) or inorganic.

Industrial Chemicals are categorized as:

  • Bulk Chemicals (large-scale production)
  • Fine Chemicals (pharmaceutical-grade or specialty chemicals)
  • Research and Life Science Chemicals
  • Consumer Chemicals (e.g., soap, detergent)

Certification Guidelines for Halal Chemicals

Halal Requirements:

  • The chemical must be free from haram and najis substances.
  • Chemicals must not be derived from or contaminated by prohibited materials (such as pig derivatives, alcohol from khamr industries, etc.).
  • Chemicals must be safe for human use and the environment.
  • Production must meet international chemical safety and halal standards, including EPA and GHS requirements.

Key Considerations:

  • CAS (Chemical Abstract Service) registry numbers should be used for identification.
  • Chemical elements (e.g., nitrogen, oxygen) and acceptable organic compounds must be verified for halal compliance.
  • Cross-contamination prevention is essential at every stage of chemical processing and handling.

Surveillance and Audits:

  • CHB’s Halal Assurance System must be implemented at the production site.
  • All raw material sourcing, manufacturing processes, and storage must comply with halal protocols.
  • Facilities must undergo annual audits.

Sampling and Testing:

  • Solid and liquid samples must be collected without contamination and analyzed at ISO/IEC 17025 accredited halal laboratories.

Standards for Sampling and Laboratory Testing

General Guidelines:

  • Sampling procedures must comply with internationally recognized halal standards (e.g., BPJPH standards from Indonesia).
  • All samples must maintain integrity, accuracy, and full traceability.
  • Solid and liquid samples must be collected using sterile, non-contaminated tools and containers.
  • Samples must be preserved properly during transportation and storage to prevent contamination or spoilage.

Solid Samples:

  • Must be representative of the full batch or production lot.
  • Collection tools must be sterile and free from any prior contamination.
  • Testing must follow recognized methods that are suitable for halal verification (e.g., porcine DNA detection, ethanol presence).

Liquid Samples:

  • Must be collected in sealed, sterile containers.
  • Care must be taken to prevent any cross-contamination during collection or transfer.
  • Analytical methods must be appropriate for halal-critical parameters (such as ethanol testing, ingredient origin verification).

Laboratory Requirements:

  • Testing must be conducted at laboratories accredited to ISO/IEC 17025 or equivalent recognized halal lab accreditation.
  • Labs must have competent, halal-trained personnel.
  • Laboratories must maintain confidentiality, impartiality, and detailed record-keeping of all test results and procedures.

Reporting and Documentation:

  • Labs must issue clear, detailed reports for each test, including methods used and final results.
  • All sampling records, analysis reports, certificates, and chain-of-custody documents must be retained and made available for CHB audit reviews.

Reference Standards for CHB Certification

The following references are essential for the application of CHB’s halal standards across all categories:

Gulf Standards Organization (GSO):

  • GSO 993:2015: Animal Slaughtering Requirements
  • GSO 1694:2005: General Principles of Food Hygiene
  • GSO 2055-1:2015: General Requirements for Halal Products
  • GSO 2538:2017: Ethanol Residue Limits in Food

Emirates Authority for Standardization & Metrology (ESMA):

  • E HAS 23103: Slaughterhouse Standards
  • E HAS 23201: Halal Food Material Requirements
  • E HAS 23000-1: Halal Assurance System Criteria

Standards and Metrology Institute for Islamic Countries (SMIIC):

  • SMIIC 1:2019: General Requirements for Halal Food
  • SMIIC 4:2018: Halal Cosmetics Requirements
  • SMIIC 22:2021: Halal Gelatine Test Methods
  • SMIIC 24:2020: Halal Food Additives and Chemicals

Malaysia Standards (MS):

  • MS 1500:2019: Halal Food Guidelines
  • MS 2424:2012: Halal Pharmaceuticals Guidelines
  • MS 2200-1:2008: Halal Cosmetics and Personal Care Goods
  • MS 2200-2:2013: Use of Animal Bone, Skin, and Hair in Consumer Goods

Indonesian National Standard (SNI):

  • SNI 99002:2016: Poultry Slaughtering Halal Standards
  • SNI 99003:2018: Ruminant Slaughtering Halal Standards
  • SNI 99004:2021: General Requirements for Halal Food
  • SNI 8965:2021: Detection of Ethanol in Beverages
  • SJPH 20/23: Indonesian Halal Product Assurance System

International Standards:

  • ISO/IEC 17065:2012: Conformity Assessment Requirements
  • Codex Alimentarius CAC/GL 24-1997: Guidelines for Use of the Term “Halal”

Local Islamic Authorities:

  • MUIS (Singapore), MUI (Indonesia), JAKIM (Malaysia)
  • BPJPH (Indonesia), other recognized halal bodies worldwide

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