HALAL COMPLIANCE IN

QUALITY CONTROL- HCQC

Copyright © Department of Training & Development, Halal India, February 2015

All rights reserved. No part of this document may be reproduced, stored in retrieval system or 1
transmitted in any form or by any means electronic, mechanical, print, recording or otherwise without
prior written permission.
 CONTENT
 PRESENTATION

ABOUT HALAL TECHNICAL

HALAL
INDIA CRITICALITY
ASSURANCE
PRODUCT &
SYSTEM
PROCESS

Halal
HALAL HALAL
Operational
COMPLIANCE
System: PDCA
AUDIT
Cycle

PRINCIPLES & HALAL

Five key areas
REQUIREMENT CERTIFICATION
of Halal
S OF SHARIAH & AUDIT
Compliance
PROCESS

HALAL HALAL Halal

INDUSTRY STANDARDS Criticalities in
Daily use items

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 HALAL INDIA
INTRODUCTION
 Halal India is an Independent certification body founded in 2009
recognized by Government of India and 57 OIC (Organization of Islamic
Conference) countries.
 Member of IHIA (International Halal Integrity Alliance).
 134+ individual MOU’s with different governments/organizations around
the world.
 Founding member of World Halal Congress with 168 member countries.

VISION
“To spur the Indian & international Halal industry and serve permitted foods
Pharmaceuticals & cosmetics products to the global Muslim community by
facilitating the access to quality Halal certified products”.

About our CEO

Mr. Mohamed Jinna is a Group Chairman of
United Holdings Inc, CEO & Director of Halal India;
Executive member of the World Muslim Consumer
Organization; Founding Chairman of the Nepal Food
and Nutrition Council and SAARC Halal Council;
Chairman of the Crescent Chamber of Commerce &
Industry and Executive Director of the Arab Halal
Mr. Mohamed Jinna
Authority.
Mr. Jinna is a social activist, theological leader,
philanthropist and entrepreneur. Leveraging
the global presence of the United World
Halal Development, Mr. Jinna joins forces
with Halal industry giants, environmental scientists,
theological scholars and governments to host the
‘World Halal Day’ on 1st of November, every year.

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 GLOBAL ACCREDITATION | PARTNERS | RECOGNITION &
MEMBERSHIPS

 JAKIM (Jabatan Kemajuan Islam Malaysia)

 MUIS (Majlis Ugama Islam Singapore)
 The Central Islamic Committee of Thailand
 SMIIC (Standard and Metrology Institute for Islamic Countries)
 World Halal Council
 Crescent Rating
 CII (Confederation of Indian Industry)
 QCI (Quality Council of India)
 NRAI (National Restaurant Association of India)
 Intertek Testing Services ltd

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 LEADING HALAL CERTIFIED COMPANIES BY HALAL INDIA
 We have certified many International Level key players from India.
 We certified more than 1300 companies, 40000+ products, 350+
Restaurants, multiple Hotels, Hospitals, Storage Facility, Educational
institutions etc.

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6
Halal India logo on products displayed

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 HALAL: A Human Lifestyle a Spiritual
Journey with Human Conscience

HALAL ‐ MEANING
• Halal is an Arabic word which means Permitted, Lawful with respect to
which no restriction exists, and the doing and consuming of which is
allowed by “The Almighty – Allah”.
• Lawful for Human Consumption, products and services both. Halal is
hygienic, Halal is for All.
• Muslims commonly evaluate & practice every subject as Halal or Haram.

HARAM / NON HALAL ‐ MEANING

• Unlawful for Human Consumption, products and services both.
• Haram: Harmful for Individual, Society, Nature and Future.
Examples of HARAM
• Interest (Financial)
• Gambling/Betting
• Illegal Activity
• Unethical/Unprofessional/Non Social Activities
• Animal: Flesh/Filth Eating, Dead Animal, Non‐Halal Slaughtered, Reptiles,
Insects (Except Locust), Pest, Amphibious, etc.
• Blood and its derivatives
• Pig/Swine and their derivatives
• Intoxicant, Poisonous or Toxic substances
• Human based products

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MUSHTABAH / MASHBOOH ‐ MEANING
• Doubtful for Human Consumption, products and services both.
Mushtabah: That cannot be classified due to unknown parameter(s).

Examples of MASHBOOH
• Gelatine
• Glycerides
• Emulsifiers
• Cheese
• Enzymes
• Vaccines
• Perfumes
• Herbal Products
• Activated Carbon
• Shampoos
• Creams & Lotion
• Sugar
• Salt
• Mineral Water
• Energy Drink
• Fermented Products

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THOYYIBAH ‐ MEANING
• Thoyyibah is Arabic word for Wholesome; Halalan‐Thoyyibah: Pure &
Whole.
• For overall betterment of human beings, our surroundings & all living
beings.
EXAMPLES of THOYYIBAH
• Healthy
• Safety
• Hygiene
• Sanitation
• Quality
• Natural
• Organic
• Eco‐Friendly
• Social Welfare
• Animal Welfare
• Nutritious
• Authentic
• Life Ethics

NAJS‐ MEANING
• Unclean or Contaminated.
• Contact with: Products, Raw Materials, Machinery, Production Line &
Area, Worker, etc

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 Three Categories:
• Light (urine from a male boy below age 2, only on mother’s milk diet)
• Moderate (waste, intoxicant, fur, milk, etc of forbidden animals, etc)
• Severe (pig/swine & dog derivatives)

Ritual Cleansing:
• Light (washed & dried)
• Moderate (wash to remove smell & color then 3 times with clean water)
• Severe (wash 6 times with water & 1 time with mixture of clean water &
soil)

Source of Halal Certification

BISMILLAH HIR RAHMAAN NIR RAHEEM
(in the name of allah, the most gracious and the most merciful)

َ ‫ﺽ َﺣ َﻼ ًﻻ‬
ٌ ‫ﻁ ِﻴّﺒًﺎ‬ ُ ‫َ◌ﺍ ﺃَﻳﱡ َﻬﺎ ﺍﻟﻨﱠﺎ‬
ِ ‫ﺱ ُﻛﻠُﻮﺍ ِﻣ ﱠﻤﺎ ِﻓﻲ ْﺍﻷ َ ْﺭ‬
Quran : 2:168
(O mankind, eat from whatever is on earth [that is] lawful and good)

‫ﻏﻴ َْﺮ ﺑَﺎﻍٍ َﻭ َﻻ‬

َ ‫ﻄ ﱠﺮ‬ ْ ‫ﻳﺮ َﻭ َﻣﺎ ﺃ ُ ِﻫ ﱠﻞ ِﺑﻪ ِﻟﻐَﻴ ِْﺮ ﺍﻟﻠﱠ ِﻪ ۖ ﻓَ َﻤ ِﻦ ﺍ‬
ُ ‫ﺿ‬ ِ ‫ﻋﻠَ ْﻴ ُﻜ ُﻢ ْﺍﻟ َﻤ ْﻴﺘَﺔَ َﻭﺍﻟﺪ َﱠﻡ َﻭﻟَ ْﺤ َﻢ ْﺍﻟ ِﺨ‬
ِ ‫ﻨﺰ‬ َ ‫ِ◌ﻧﱠ َﻤﺎ َﺣ ﱠﺮ َﻡ‬
َ َ‫ﻋﻠَ ْﻴ ِﻪ ۚ ِﺇ ﱠﻥ ﺍﻟﻠﱠﻪ‬
ٌ ُ‫ﻏﻔ‬
‫ﻮﺭ ﱠﺭ ِﺣﻴ ٌﻢ‬ َ ‫ﻋﺎ ٍﺩ ﻓَ َﻼ ِﺇﺛْ َﻢ‬
َ
Quran : 2:173
(He has only forbidden to you dead animals, blood, the flesh of swine, and
that which has been dedicated to other than Allah . But whoever is forced
[by necessity], neither desiring [it] nor transgressing [its limit], there is no
sin upon him. Indeed, Allah is Forgiving and Merciful.)

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 PRINCIPLES & REQUIREMENTS
OF SHARIAH

BASICS OF ISLAM

SHAH
ADA

ZAKAT HAJJ
PILLA
RS OF
ISLAM

SALAAH SAWM

Five Pillars of Islam

 Shahada‐ A statement of Monotheism and acceptance of Prophet
Muhammad (saw) as last messenger of God.
 Salaah – Prayer 5 Times a Day
 Zakat‐ Charity
 Sawm‐ Fasting

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  Hajj‐ Pilgrimage to Mecca

SHARIAH / ISLAMIC LAW

Shariah is defined as the legal framework of Islamic law that is adhered to by
Muslims according to Islamic jurisprudence.

ISLAMIC RULES/LAW
• Collection of Uniform Regulation & Legal Framework
• Individual & Social Responsibilities
• Betterment of Human Life & Nature

SOURCES
• Holy Quran (Word of God)
• Hadith (Saying & Action of Prophet Muhammed [PBUH])
• Ijma (Open Debate & Discussion)
• Qiyas (Analogical Reasoning)

SHARIAH BOARD & HALAL ASSURANCE SYSTEM

• Entity of HAS
• Issuer of Halal certificate.
• Right to pursue or reject the certificate.
• Generates analogy from principles & establish library of knowledge.
• Final decision maker in Halal certification body.

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HALAL SLAUGHTERING ‐ ZUBAH
• Sane & Practicing Muslim ‐ Slaughter person
• Recite “Bismillahi Allahu Akbar”
• Manual Slaughtering with sharp knife
Sever
• Esophagus
• Trachea
• Carotid artery
• Jugular veins
Pre Slaughter Guidelines:
• Animal is well fed and well sheltered
• Animal is free of diseases and injuries
• Animal is not thirsty, panicky, etc
• Do not sharpen knife in front of the animal
• Do not slaughter one animal in front of another
• Do not misbehave or hit the animal, Ethical treatment of animal, etc

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 HALAL AND ISLAMIC INDUSTRY

GLOBAL HALAL MARKET – USD 4.5 trillion

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GLOBAL ISLAMIC MARKET

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SCOPE IN HALLA IN DUSTRY

Significant &
ever growing
Emergence of
Muslim Economic
halal market &
population development in
new business
Islamic nations &
opportunities
increase in socio-
economic standards
of Muslims

Emergence of Global acceptance

halal market & due to strict
new business adherence to
opportunities preserve life and
environment
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GLOBAL HALAL CERTIFICATION BODIES

Germany

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HALAL CERTIFICATION BODIES ‐ ASIA CONTINENT
INDIA PAKISTAN BANGLADESH

SRI LANKA CHINA

NEPAL

MALAYSIA SINGAPORE INDONESIA

THAILAND TAIWAN BRUNEI

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HALAL STANDARDS

MALAYSIAN HALAL STANDARDS

• MS 1500 : 2019 : Production, preparation, handling and storage‐
General guidelines
• MS 2643 : 2019 : Islamic Consumer Goods: Cosmetic and personal care ‐
General guidelines
• MS 2424: 2012 : Halal Pharmaceuticals – General Guidelines
• MS 2565:2014 : Halal Packaging‐General Guideline
• MS 2610:2015 : Muslim friendly hospitality services –Requirements

UAE /GSO HALAL STANDARDS

• UAE .S / GSO 2055‐1 : General Requirements for Halal foods
• UAE.S / GSO 2055 ‐2 : Requirements for Halal certification bodies
• UAE.S 2055 ‐ 4 : Halal Products Requirements for Cosmetics and
Personal care
• UAE.S 993 : Animal Slaughtering Requirements According to
Islamic Rules
• UAE.S GSO 21 : Hygienic Regulations for Food Plants and their
personnel
• UAE.S GSO 9 : Labelling of Prepackaged Food Stuffs
• UAE.S GSO 713 : Hygienic Regulations For Poultry Processing
Abattoirs And their personnel

HALAL FOOD
Halal food means food and drink and/or their ingredients permitted under the
Shariah and fulfill the following conditions:
• Does not contain any parts or products of animals that are non‐halal by
Shariah law or any parts or products of animals which are not slaughtered
according to Shariah ;
• Does not contain najs according to Shariah ;

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 • Safe for consumption, non‐poisonous, non‐intoxicating or non‐hazardous
to health;
• Not prepared, processed or manufactured using equipment
contaminated with najs according to Shariah ;
• Does not contain any human parts or its derivatives that are not permitted
by Shariah ;
During its preparation, processing, handling, packaging, storage and
distribution, the food is physically separated from any other food that does not
meet the requirements stated in items above or any other things that have been
decreed as najs by Shariah.

NAJS (Impurities)
Najs according to Shariah are:
• Dogs and pigs and their descendants
• Halal food that is contaminated with things that are non‐halal
• Halal food that comes into direct contact with things that are non halal
• Carrion or halal animals that are not slaughtered according to Shariah
guidance
• Khamr ( Alcohol an Intoxicant )and food or drink which contain or mixed
with Khamr.

DEVICES, UTENSILS, MACHINES AND PROCESSING AIDS

• Devices, utensils, machines and processing aids used for processing halal
food shall be designed and constructed to facilitate cleaning and shall not
be made of or contain any materials that are decreed as najs by Shariah
and shall be used only for halal food.
• Devices, utensils, machines and processing aids which were previously
used or in contact with najs shall be washed and ritually cleansed as
required by Shariah.

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 • In the case of converting najs line or processing line containing najs into
halal production line, the line shall be washed and ritually cleansed as
required by Shariah. This procedure shall be supervised and verified by
the competent authority. Upon conversion, the line shall be operated for
halal food only. Repetition in converting the line to najs line and back to
halal line, shall not be permitted.

SOURCES OF HALAL FOOD

Animals ‐ Land animals
All land animals are halal as food except the following:
• Animals that are not slaughtered according to Shariah ;
• Najs al‐mughallazah animal, i.E. Pigs and dogs their descendants;
• Animals with long pointed teeth or tusks which are used to kill prey such
as tigers, bears, elephants, cats, monkeys, etc.;
• Predator birds such as eagles, owls and etc.;
• Pests and/or poisonous animals such as rats, cockroaches, centipedes,
scorpions, snakes, wasps and other similar animals;
• Animals that are forbidden to be killed in islam such as bees (al‐nahlah),
woodpeckers (hud‐hud), etc.;
• Creatures that are considered repulsive such as lice, flies, etc.;
• Farmed halal animals which are intentionally and continually fed with
najs; and
• Other animals forbidden to be eaten in accordance to Shariah law such as
donkeys and mules.
Aquatic animals
• Aquatic animals are those which live in water and cannot survive outside
it, such as fish. All aquatic animals are halal except those that are
poisonous, intoxicating or hazardous to health. Animals that live both on
land and water such as crocodiles, turtles and frogs are not halal.

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 • Aquatic animals which live in najs or intentionally and/or continually fed
with najs are not halal.
Plants
• All types of plants and plant products and their derivatives are halal
except those that are poisonous, intoxicating or hazardous to health.
Mushroom and micro‐organisms
• All types of mushroom and micro‐organisms (i.e. bacteria, algae and
fungi) and their by‐products and/or derivatives are halal except those
that are poisonous, intoxicating or hazardous to health.
Natural minerals and chemicals
• All natural minerals and chemicals are halal except those that are
poisonous, intoxicating or hazardous to health.
Drinks
• All kinds of water and beverages are halal as drinks except those that are
poisonous, intoxicating or hazardous to health.
Genetically modified food (GMF)
• Food and drinks containing products and/or by‐products of Genetically
modified organisms(GMOs) or ingredients made by the use of genetic
material of animals that are non‐halal by Shariah law are not halal.

PROCESSING, HANDLING, DISTRIBUTION AND SERVING

All processed halal food shall meet the following requirements:
• Food or its ingredients shall not be processed using any components or
products of animals that are non‐halal by shariah or of halal food any

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 components or products of animals that are not slaughtered according to
Shariah.
• Food shall not be processed using anything in any quantity that is decreed
as najs by Shariah ;
• Processed food or its ingredients shall be safe for consumption, non‐
poisonous, non intoxicating or non‐hazardous to health;
• Food shall be prepared, processed or manufactured using equipment and
facilities that are free from contamination with najs; and during its
preparation, processing, handling, packaging, storage distribution and
serving, it shall be physically separated from any other food that does not
meet the requirements specified in items a), b), c) and/or d) or any other
things that are decreed as najs by Shariah.

Storage, transportation, display, sale and servings of halal food

• All halal food that are stored, transported, displayed, sold and/or served shall
be categorised and labelled halal and segregated at every stage so as to
prevent them from being mixed or contaminated with things that are non‐
halal.
• Products based on Najs shall be stored in dedicated place.
• Transportation vehicles such as bonded truck shall be dedicated and
appropriate to the type of the halal food and satisfy hygiene and sanitation
condition.

PACKAGING, LABELLING AND ADVERTISING

Halal food shall be suitably packed. Packaging materials shall be halal in nature
and shall fulfil the following requirements:
• the packaging materials shall not be made from any raw materials that are
decreed as najs by Shariah;
• it is not prepared, processed or manufactured using equipment that is
contaminated with things that are najs as decreed by Shariah;

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• during its preparation, processing, storage or transportation, it shall be
physically separated from any other food that does not meet the
requirements stated in item a) or b) or any other things that have been
decreed as Najs by Shariah;
• the packaging material does not have any toxic effect on the halal food;
• packaging design, sign, symbol, logo, name and picture shall not be
misleading and/or contravening the principles of Shariah.
For primary meat products, the label or mark shall also include the following
information:
 date of slaughter; and
 date of processing.
• Advertising shall not contravene with the principles of Shariah and shall not
display indecent elements which are against Shariah.

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 HALAL CERTIFICATION & AUDIT
PROCESS

HALAL CERTIFICATION PROCESS

SCHEMES
⁻ Whole Plant Scheme
⁻ Product Scheme
⁻ Endorsement Scheme
⁻ Storage Facility Scheme
⁻ Eating Establishment Scheme
⁻ Food Preparation Area Scheme
⁻ Abattoir Scheme
⁻ Logistic Scheme

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⁻ Halal Friendly Tourism Scheme
⁻ Halal Friendly Medical Tourism Scheme

SAMPLE

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 BASIC REQUIREMENTS FOR EXPORTERS
 To enter the Global Halal Market, any Exporter must be Halal Certified.
 Halal certificate provides validation to any product which is claimed
Halal, is actually Halal.
 Apart from the Quality & Effectiveness of the products, only after being
Halal Certified by any authenticated Halal Certification body can assure
of non‐involvement of prohibited components

Logo in Hologram

Numbering
Standard
Certification Expiry Date

Product Details
Authorized
Signatory

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STANDARD OPERATING PROCEDURE

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 HALAL COMPLIANCE AUDIT

AUDIT
DEFINITION: It is a systematic, independent and documented process of
investigation to obtain evidence and evaluate it objectively to determine the
implementation & effectiveness of Halal Assurance System.

OBJECTIVES:
The Audit System will validate:
 The intent of the HAS that has been established.
 The extent of the intent that has been implemented.
 The effectiveness of the practice in achieving what the procedures was
designed for.

Areas of Halal Compliance Audit Standards & Compliances

 Halal Compliance
 Halal Standards (HI, MS, SMIIC)
 Quality Control Management
 Environmental Responsibility
 Social Responsibility
 Animal Welfare
 Personal Hygiene & Safety

Audit Method
Observation
Find data and information directly from the field by observation.

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Calculations
Find logical material, production, controls, etc by using material balance,
sourcing, production, yield and results.

Simulations
Find traceability of halal products and halal system in the company by
systematic simulation of business process.

Interviewing
Interviewing employees regarding concerned Halal requirements.

AUDIT PROCESS

1. OPENING MEETING
• Introduction
• Halal ???
• Audit Procedure & Company Policy

• Documents Collection & Review

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 • Product Sample

2. DOCUMENTATION
• Company Legal Documents
• Standards Certificates i.e. Quality Management Certificates (ISO,
HACCP)
• General Halal Declaration
• Product List for Halal Certification
• Total Product List
• Product Specification
• Process flow Diagram with description
• Raw material list with Suppliers Details
• Halal Certificates & Declarations
• Lab Reports ‐ RM and FG
• Packaging details
• Halal Assurance System Booklet (During Renewal)

3. SITE INSPECTION
• Step by step minute analysis of the production process is done
• Raw material storage area (*check for cross‐contamination between
Halal & non‐Halal ingredients)
• Raw material (Ingredients used)
• Intermediate steps (equipments/additives/emulsifier etc)
• Quality control & formulation
• Final product (It may not have any non‐Halal component)
• Packaging
• Storage area (proper segregation between Halal & non‐Halal products)
*** Halal certification requires visual and laboratory testing.
4. EVALUATION & 5. CLOSING MEETING
• Evaluating & Backtracking Site Audit
• Present the findings

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 • Suggestions
• Conclusion

Corrective Actions
• The auditor will implement any necessary corrective actions
• The auditor will propose the programs and procedures required for
corrective actions to be taken
• Nonconformance are to be identified and corrected to prevent future
recurrences

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 HALAL ASSURANCE SYSTEM
An arranged, applied and maintained system by a halal certified company to
maintain sustainability of halal production process & halal certified products.

Importance of HAS
• Upholding the Halal Integrity
• Join responsibility for HALAL production

Producers Responsibility:
• Establish and Implement HAS
• Establish an IHT
• Responsible to Govern & Uphold the integrity of the Halal Production
Process.
• Make a periodic report for every 6 months or regulations stated by Halal
Certification Body (HCB).

HALAL ASSURANCE PROCESS

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 HAS OPERATIONAL CYCLE

HAS COMPONENTS
1. Halal Policy
2. Halal Guideline
3. Halal Management Organization
4. Standard Operating Procedures
5. Administration and Documentation System
6. HAS Training and Socialization
7. Internal and External Communication
8. Internal Audit
9. Corrective Action

10. Management Review

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HALAL POLICY
Declaration of Halal Policy
Halal Policy is a written statement of company commitment to produce halal
product continuously and consistently, consistency in utilizing halal materials
consistency of halal production process.
Declaration of Halal Policy is a beginning step and become a fundamental for a
company:
• In setting up and implementing Halal Assurance System (HAS)
• Monitoring and Evaluation of HAS implementation
• Corrective Action of HAS implementation

HALAL GUIDELINE
Halal Guideline is a guidance in doing activities to ensure halal assurance system
conformed to standard of Halal India..
The guideline contains
• Definition of Halal and Haram
• HI Fatwa (Islamic Legal Opinion) Reference
• Decision Tree
• List of Identified Critical Point (Halal Assurance Point) in Production
process.
• List of Critical Ingredients

HALAL MANAGEMENT ORGANIZATION

• The organization that sets up, implements, controls, and monitors the
implementation of Halal Assurance System is called Halal Management
Organization/Committee/Internal Halal Team
• Halal Management Organization manages all functions and activities in
order to produce halal products
• This organization involves top management, quality control, quality
assurance, production, warehousing, storage, purchase, etc.

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 • Every member of Halal Management Organization officially assigned by
Top Management

HALAL MANAGEMENT ORGANISATION

Qualification of IHA Coordinator

• Permanent Employee of the company
• IHA Officer either be a Muslim or understand and practicing Islamic Rules
or CHCP trained.
• Member of Halal management team
• IHA Officer must be from related part/department in general production
process, such as QA/QC, R&D, Purchasing, Production and
Warehousing/Storage.
• Understand the haram critical points of material and production process.
• Assigned by Top Management with a formal assignment letter

STANDARD OPERATING PROCEDURES

 A set of standard instructions tools to complete a certain routine process

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 SOP is set up as a standard procedure in company to get objective on HAS
implementation that refer to halal policy
 SOP is established for all activities in halal production process (R&D,
Purchasing, QA/QC, Production and warehouse, etc).
 Every halal certified company will have a unique SOP because of differences
in processing technology and complexity.
 All SOP should be attached in Halal Manual

ADMINISTRATION AND DOCUMENTATION SYSTEM

 A halal certified company has to design administration and documentation
system, so that internally and externally it can be traced.
 Every department must have forms in order to make record of activities or
work.

TRAINING AND SOCIALIZATION

 A halal certified company has to analyze materials of training for every
department and staff/worker/labour that related with the halal
production.
 Training should involve all parts/divisions that are responsible to control
every step of critical point of HAS implementation. Assigning staff or
worker should consider their background of education, training, and
experience (related with their responsibilities in halal production
process).

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Objective of halal training and socialization:
 Improving awareness and knowledge of staff/worker about halal
slaughtering and proper material handling as required.
 Understanding Halal Assurance System.
 Halal training consist of external and internal training.

INTERNAL AND EXTERNAL COMMUNICATION

Internal and external communication is an important activity in HAS
implementation.
For this reason, company has to establish and implement procedure for :
 Internal communication among all organization levels and functions.
 Receiving, documenting, and responding communication from external
side including HI.

INTERNAL AUDIT
Explaining how Internal audit could monitor and evaluate that HAS
implementation runs effectively including procedures, frequency and forms
related to this activity (auditor, auditee, methodology, questionnaires, non‐
conformity report, corrective action, etc.).
Objectives of Internal Audit:
• Determining the conformity of HAS according to the standard of HI.
• Determining the conformity of HAS implementation to the planning.
• Detecting non conformities occurred and determine corrective and
preventive action.
• Ensure that all problems found in the previous internal audit has been
corrected according to the time‐frame scheduled.
• Providing information concerning HAS implementation to management
representative and HI.

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MANAGEMENT REVIEW
• Management Review on HAS Implementation must be conducted in a
certain period of time, at least once per annum.
• Management review is conducted considering several points :
 Changing in company management that may affect HAS implementation
(e.g changing in Internal Halal Auditor (IHA)‘s role).
 Non conformity cases may occur in HAS implementation
ADVANTAGES
• Company will have guidance in maintaining the sustainability of halal
production process.
• Assuring the halal status of their products within the validity of Halal
Certificate.
• Giving an assurance and spiritual tranquility for Muslim society.
• Prevent from any cases related to non‐conformity that may affect halal
status of the product.
• Prevent from any loss of halal status cases that may cause company loss.
• Increasing consumer loyalty to the product.
• Developing awareness of all division involved to keep sustainability of
halal production.
• Appreciation from consumer and external institution.

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HAS Assessment
PRINCIPLES
• Following all rules of Halal India.
• Fulfilling all administrative requirements in accordance with HAS
principles.
• Appropriateness of manual with the implementation.
• Ability of the system to assure the Halal compliance.
PROCEDURES
• Availability of documents (as required in halal certification process).
• Assessment of HAS Manual.
• Field Auditing.
• Evaluation and assessment in Auditor Meeting.
• HAS implementation categorization.

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ASSESSMENT OF HAS MANUAL

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TECHNICAL CRITICALITY
PRODUCT & PROCESS

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CRITERIA FOR HALAL PRODUCT
a) The product does not contain and/or derived from any non‐Halal
sources.
b) The product does not contain and/or derived from animals not
slaughtered in accordance to the Shariah (Islamic Law) Law.
c) The product does not contain and/or derived from anything that is
considered as Najs (filth).
d) The product is prepared, processed or manufactured using equipment
and facilities that are free from contamination with Najs (filth); and
e) During its preparation, processing, packaging, storage and/or
transportation, it should be fully separated from any other food that
does not meet the requirements specified in items (a), (b), (c) and/or (d)

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 or any other things that are considered as Najs (filth) by Shariah (Islamic
Law) Law.

MATERIAL CRITICALITY
• Not derived from Pig
• Does not contains ingredients derived from Pig
• Is not a Khamr
• Does not contain ingredients derived from Khamr
• Does not contain ingredients as byproduct of Khamr production
• Does not contain ingredients derived from blood/carrion/humans
• Segregated from forbidden and Najs
• Animal derivatives should come from Halal Animal slaughtered
according to Shariah law
Microbial Materials
• Material do not cause infection and intoxication in Humans
• The growth media and processing aid
• Strain source & modifications
• Extraction, Purification & Formulation
Alcoholic Materials
• No Khamr Industry
• Ethanol level undetected in consumables and <0.01% in others
• By products of khamr industry
• Physical separation
• Chemical Separation
New compound by chemical reaction

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PRODUCT CRITICALITY
Product Criticality
 Ingredients & Composition
 Product name/ Brand name
 Characteristic/Sensory profile
 Registering the all the product in the brand name
For restaurant:
 All menu/food items register for certification
 No outside food allowed
PRODUCTION FACILITY CRITICALITY
 Registered Site
 Equipments
 Ritual Cleansing
 No cross contamination
Segregation
 Process
 Storage
 Sampling
 Washing

ANIMAL CRITICALITY
Meat
 Seasoning
 Flavoring Agent
 Emulsifiers
 Casing, Etc
Bone

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 Gelatine
 Activated Carbon
 Phosphate
Trachea
 Chondroitin
Hide & Skin
 Collagen
 Gelatin
Bristle & Feather
 Keratin
 Cysteine
 Brush
Wool
 Cholestrol
 Lanolin
 Fibers
Fats
 Glycerol or Glycerin
 Fatty Acids
o Emulsifiers
o Stabilizers
o Antifoam
 Fatty Acids Esters
 Stearate
 Fat & Tallows
 Examples E‐Codes
o E 430 – 435
o E 470 – 495
Egg Powder

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 Yeast or enzyme
Blood
 Blood plasma
 Globulin Concentrate
 Fibrinogen
 Fermentation Media
Innards or Offals
 Insulin
 Enzymes
 Taurine
 Casing
 Kidney powder
 Liver powder

MILK PRODUCTS CRITICALITY

• Pasteurized Milk – Sugar, Vegetable oil, Stabilizers, Flavors, Additives, etc
• Evaporated Milk – Lactose, Whey Powder, Sugar, Vitamins, Flavor, Coloring,
etc
• Milk Powder – Lactose, Emulsifiers, Sugar, Flavor, Vitamins, Minerals, Biotin,
Choline, Probiotic, Prebiotic, DHA, Omega 3, etc.
• Milk Cream – Sodium Citrate, Lactic Acid, Rennet, etc
• Fermented Milk – Culture, Sugar, Flavor, etc
• Cheese – Culture, Rennet, Additives, etc
• Whey, Lactose, Casein, etc – Coagulating Agent
• Butter – Salt, Lactic Acid, Sugar, Flavor, Emulsifiers, Vegetable oil,
Antioxidant, Color, etc.
• Ice Cream – Vegetable oil, Whey Powder, Sugar, Gelatine, Xanthum Gum,
Emulsifiers, Flavor, Additives, etc.

FISH PRODUCTS CRITICALITY

• Enzymes in fish extract

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• Gelatin or MSG
• Seasoning
• Flavoring Agent
• Emulsifiers
• Facilities
• Salt
• Fish Sauces
• Fish Oil

MICROBIAL PRODUCTS
• Cheese
• Yoghurt
• Pickles
• Sauerkraut
• Soy sauce
• Beverages
• Coloring materials
• Enzymes
• Thickener
• Single Cell
• Protein
• Probiotics
• Enzymes
• Organic Acids
• Solvents
• Amino Acids
• Flavor
• Enhancers
• Antibiotics
• Vitamins
• Vaccines
• Food Supplements, Etc

PLANT PRODUCTS CRITICALITY

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• Additives
• Processing
• Drying
• Extraction
• Hydrolyzing
• Canning
• Preserving, Etc
Examples of processed plant products
• Dried products
• Starch
• Sugar
• Plant Extracts
• HVP
• Vegetable oil
• Emulsifiers
• Hydrocolloids
• Fruit Juices & Concentrate
• Jelly & jams
• Canned Fruits
• Sauces, Etc
FRUIT JUICE
• Extraction Enzymes
• Clarifying Enzymes
• Ascorbic Acid
• Decolorization
JELLY & JAMS
• Citric Acid or preservatives
• Flavor
• Sugar

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• Fermentation?
CANNING
• Sugar
• Coloring
• Flavor
• Preservatives
SAUCES
• Sugar
• Salt
• Gelatine
• Emulsifiers
• MSG, Etc

Challenges faced by various communities when eating out:

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Eat Permitted Food, Live Healthy!

Please let us know if you have any suggestion or query

Department of Training & Development,Halal India

Suite # 7, 3rd Floor, Hameedia Shopping Mall
108,109 Triplicane High Road, Triplicane
Chennai – 600005
[email protected]
+91-9884399988