The primary halal certification requirements revolve around ensuring that all products, processes, and facilities adhere to strict guidelines that maintain the integrity of halal standards.
In this guide, we’ll explore the essential requirements and process for halal certification, including critical points in supply chain management, production protocols, thorough documentation, and packaging standards.
Understanding Halal and Haram
The fundamental principle in halal certification is straightforward: Everything is halal except ABCD IS haram (non-halal):
A) Alcohol and Intoxicants: Any product containing intoxicants, such as alcohol, is classified as haram. Even beverages with as little as 1% ethanol are prohibited.
B) Blood: Consuming blood or any product that contains blood is not permissible.
C) Carnivorous Animals: Meat from animals that are carnivores or scavengers is not halal, excluding fish.
D) Dead Meat or Meat Not Slaughtered According to Islamic Rites: For meat to be halal, the animal must be slaughtered according to specific Islamic guidelines.
Additions to this are:
- Immolated Foods
- Swine (Pork) and its Derivatives
- Ethanol
Facility Requirements for Halal Production
The integrity of halal production rests on maintaining strict controls from start to finish. The principle that guides halal production is:
“The halal identity of a product must be preserved throughout the entire production process.”Canadian Halal Bureau (CHB)‘s guidelines emphasize that the production facility should ensure no cross-contamination occurs between halal and non-halal products. Let’s dive deeper into the critical areas of focus for halal certification.
1.0 Core Aspects of Halal Certification
For a facility to achieve halal certification, it must comply with several core standards that govern the entire production process, including:
- Supply Chain Management
- Production Procedures
- Sanitation Standards
- Warehousing & Logistics Protocols
- Documentation Practices
- Product Labeling
1.1 Halal Supply Chain Management
A robust halal supply chain is critical to maintaining the product’s integrity. The supply chain must ensure that all raw materials are halal-compliant and that there is no contamination risk. Here are some key practices to implement:
- Documentation: Maintain records of all raw material purchases, certificates of analysis (CoAs), safety data sheets (SDS/TDS), and halal suitability statements.
- Vendor Compliance: Require vendors to disclose any material changes that might affect the halal status of the products.
- Training: Ensure that the procurement team is well-versed in basic halal principles.
- Risk Assessment: Regularly assess the risk of non-halal contamination within the supply chain.
1.2 Halal Production Standards
In the production process, maintaining halal standards involves using only approved raw materials and closely monitoring each production step to avoid cross-contamination. Facilities should:
- Develop a CHB-approved production flow chart.
- Use only ingredients that have been vetted and approved by CHB.
- Implement a containment plan for non-halal materials.
- Establish clear Halal Critical Control Points (HCCPs) to monitor risks.
- Orient production staff on halal protocols.
1.3 Sanitation Requirements
Sanitation is vital to halal production, ensuring that equipment and surfaces are free of non-halal residues before halal production begins. The key sanitation guidelines include:
- Sanitation Protocol: Follow a strict Standard Operating Procedure (SOP) to clean equipment between non-halal and halal production cycles.
- Validation: Validate sanitation effectiveness with residual testing methods.
Non-Haram Cleaning Agents: Use cleaning agents that do not contain haram substances, such as ethanol from haram sources.
1.4 Halal-Compliant Warehousing & Logistics
Effective warehousing and logistics are essential to prevent halal products from becoming contaminated. Facilities should:
- Implement clear signage to demarcate halal and non-halal products.
- Document the movement of all materials in and out of the warehouse.
- Ensure transportation vehicles undergo a thorough cleaning process if previously used for non-halal goods.
- Maintain temperature and humidity logs to safeguard product quality.
1.5 Comprehensive Documentation
Documentation serves as the backbone of a halal certification program, providing traceability and transparency. Essential documents to maintain include:
- Updated halal certificates from suppliers.
- Invoices for halal raw materials.
- Sanitation validation logs.
- Training records for employees on halal standards.
- Certificates of Analysis for each batch of products.
1.6 Accurate Product Labeling
Labeling halal products correctly is essential to ensure consumer trust. The labeling guidelines according to CHB standards are:
- Avoid using generic halal logos.
- Disclose all ingredients clearly.
- Apply the halal logo only after obtaining prior authorization from CHB.
- Include specific labeling for poultry, indicating whether it is hand-slaughtered or machine-slaughtered.
2.0 Halal Critical Control Points (HCCPs)
Halal Critical Control Points are essential to prevent non-halal contaminants from compromising the product’s integrity. HCCPs help identify where and how risks might occur during the production process.
2.1 Understanding Haram HCCPs
Key factors to consider at Halal Critical Control Points include:
- Intoxicants: Any detectable ethanol produced by the Khamr industry is haram.
- Animal Derivatives: Only derivatives from halal-slaughtered animals are permissible.
Microbial Products: Ensure that microbial growth media do not include haram substances.
2.2 Special Considerations for Animal and Vegetable Ingredients
- Animal-Based Ingredients: Derivatives such as gelatin, collagen, and enzymes must originate from halal-slaughtered animals.
- Vegetable-Based Ingredients: Even plant-based ingredients can become non-halal if processed with haram additives.
3.0 Packaging Standards
Packaging also plays a critical role in maintaining the halal integrity of products, acting as a barrier against potential contamination.
For businesses seeking halal certification, it’s important to ensure that all packaging materials and processes align with the standards outlined by the Canadian Halal Bureau (CHB). Here are the key requirements for halal-compliant packaging:
- Material Composition: All packaging materials must be free from non-halal animal derivatives. Companies should thoroughly identify the material composition to confirm that no prohibited substances are used.
- Prevention of Contamination: The packaging should be designed to prevent any contamination of the halal product through direct contact with non-halal substances or exposed surfaces. This includes ensuring that there is no leaching of packaging materials into the product itself.
- Labeling Requirements: If a halal certificate mentions a specific halal logo or symbol, it should be prominently displayed on the packaging. This helps to provide clear communication to consumers about the halal status of the product, ensuring transparency and building trust.
Check Out: Get Halal Certification for Packaging Materials!
Halal Certification Process
The Canadian Halal Bureau (CHB) has developed a thorough and transparent process to guide businesses through each stage of certification, from application to final approval.
Here’s a step-by-step overview of the halal certification process:
Step 1- Application Submission
- The process begins with submitting an application to CHB, providing detailed information about the products, ingredients, and production facilities.
- Companies must disclose all raw materials, processing aids, additives, and production methods used in their products.
- A comprehensive review of documentation, such as safety data sheets (SDS), certificates of analysis (CoA), and existing halal certifications for raw materials, is required.
Step 2- Pre-Assessment and Documentation Review
- CHB’s technical team conducts a preliminary assessment of the submitted information to identify any potential non-halal elements in the ingredients or production processes.
- During this stage, companies may need to provide additional documentation, such as manufacturing flow charts, ingredient specifications, and vendor halal certificates.
- The facility’s current standards and processes are reviewed to ensure compliance with halal guidelines.
Step 3- Facility Audit and Inspection
- An on-site audit of the production facility is carried out to evaluate its compliance with CHB’s halal standards.
- The audit includes a thorough inspection of the production lines, sanitation protocols, raw material handling, and storage areas.
- The audit team checks for any risk of cross-contamination with non-halal materials and ensures that the facility adheres to strict hygiene standards.
- Training sessions are conducted to educate the production and quality assurance teams on halal standards and practices.
Step 4- Issuance of Halal Certification
- Once the facility and products meet all requirements, CHB issues the official halal certification.
- The halal certificate is valid for a specific period, during which CHB conducts periodic audits to verify ongoing compliance.
- Certified companies are authorized to use the CHB halal logo on their products, assuring consumers of the product’s halal status.
Apply for Halal Certification!
The halal certification process is detailed and requires strict adherence to standards to maintain the product’s halal integrity.
Canadian Halal Bureau (CHB) ensures that every aspect of the production, supply chain, and facility is compliant with halal principles.
For businesses aiming to expand into halal markets, apply halal certification with CHB today to explore your potential!
Frequently Asked Questions (FAQs)
Q1. What is a broad guideline for assessing the qualification of a product as “halal”?
A: The halal philosophy can be understood in simple terms with the following acronym; “Everything is halal except ABCD IS haram”.
- A- Alcohol (ethyl) and all types of intoxicants/drugs
- B- Blood – flowing or congealed
- C- Carnivorous animals
- D- Dead meat – meat that is not slaughtered according to Islamic slaughtering rites
- I- Food immolate unto idols
- S- Swine and all swine derivatives
Q2. Does CHB have any application fees for the qualification of halal products?
A: No, there are no halal application fees at CHB. CHB’s technical staff will evaluate your products at no cost and with no obligations.
Q3. How long does the halal certification process take in Canada?
A: The American Halal Foundation’s efficient system of technical evaluation, auditing, and issuing Canadian Halal Bureau (CHB) allows clients to achieve halal certification, on average, within three weeks.
Q4. Can products be added during the halal certification period?
A: Yes, products may be added at any time during the halal certification period. To add products to your Halal Product Certificate contact your account executive with your request and the details regarding the additional product you seek to add.
Q5. Are kosher-certified products also halal by default?
A: Kosher-certified products cannot be considered halal by default. Although Jewish dietary laws of kashrut share commonalities with halal, they allow for certain ingredients such as alcohol that are strictly forbidden according to Islamic law. Additionally, the rules that govern animal derivatives differ in various aspects.