What is Halal Certification?
This Certification is becoming mainstream in the food industry. As the worldwide Muslim population has crossed 1.6 billion, the demand for producing and packaging foods processed according to Islamic dietary laws using chicken, mutton, beef, and other ingredients is growing day & night.
Halal Certification is a third-party verification that products, processes, or systems in the supply chain meet accepted Halal Standards. Halal Certification provides a “Systematic Approach” that ensures the products’ features and quality according to the rules established by the Islamic Council that allow the mark Halal.
‘Halal Certified’ refers to products that have been endorsed as Halal by a credible Islamic body (Third-party certification)
Frequently, Halal Certification involves a series of steps, including ingredient verification, inspection/audit, and approval by a committee. Cosmetics and pharmaceuticals are also Halal Certified. Frequently, these products contain animal by-products
- Alcohol is present in perfumes
- Pig-fat is present in lipsticks and lip balms.
- Makeup products actively contain the by-Products of animals like cows, goats, pigs, chickens, turkeys, etc.
According to a report by Grand View Research, the global Halal cosmetics market was valued at 16.32billion USD in 2015, and it’s expected to reach 52.02 billion USD by 2025.
The Demand for Halal Certification
The demand for this Certification is not only coming from Muslim communities but non-Muslim as well. Because of its rigorous production standards, non-Muslim consumers are beginning to see food products as healthy and animal-friendly.
WHAT ARE THE BENEFITS OF THE TUV Austria Bureau of Inspection & Certification HALAL CERTIFICATION SCHEMES?
TUV Austria Bureau of Inspection & Certifications’ can open new marketing avenues never before accessed. The need to have confidence in compliance with Islamic dietary laws is critical, and therefore the CertificationCertification and TUV Austria’s logo make it an essential and credible combination.
- This Certification assures Muslim customers that Islamic Law serves the food. This food certification ensures that the restaurant is hygienic and sanitary.
- Its process follows very stringent food safety rules making it popular amongst non-Muslim customers.
- It fulfills regulatory requirements for food exports.
- It significantly enhances the marketability of your products.
- Better management control
- reduced rework and operational expenses
- improved product quality
- increased marketability
- Enhanced customer satisfaction
- improved customer service
- Entry into new export markets
- Build professional credibility
3 Pillars of Halal Food Management System
A management system is the framework of policies, processes, and procedures used by an organization to ensure that it can fulfil all the tasks required to achieve its objectives.
Good Management Practices (GMPs) ensures that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any organization that cannot eliminate through testing the final product.
Traceability is the capability to trace something in some cases. It is interpreted as verifying the history, location, or application of an item using documented recorded identification.
What is the Process of Halal Certification?
All consumables should be prepared, processed, packed, transported, and stored by Islamic principles. According to Islamic dietary standards, food must not contain forbidden substances and ingredients such as pork meat, blood, alcohol, and other intoxicants.
According to Islamic law, experienced food auditors conduct food audits from the TUV Austria Bureau of Inspection & Certification that ensures all protocols of food safety and food hygiene are followed.
The business wishing to obtain Halal Certification must apply to one of the certification bodies. The industry needs to be aware of Halal Certification requirements at this stage and ensure that it is compliant with Halal requirements, Halal systems requirements, and Halal staffing requirements.
Once the application information is verified, Auditors will visit the business for inspection. The Auditors will confirm if the following areas are acceptable for Halal Certification.
- Processing, Handling, and product distribution
- Storage, display, and product serving
- Cleanliness, Sanitary, and food safety
- the overall aspects of the premises
- Tools, Apparatus, and machines
- Packaging and labeling
Once the Halal audit is complete, a Technical Committee will review the documents and the audit report submitted by the Auditors. If the audit report is satisfactory and the business or products satisfy the Halal certification criteria, Then the Halal Certification body issues the Halal Certificate.
Difference Between Halal and Haram
What is Halal?
Halal is an Arabic word that translates to “permissible or lawful” in English.
Halal has become associated with Islamic dietary laws, mainly meat processed and prepared by those requirements.
What is Haram?
A Variety of substances are considered Haram for humans to consume and, therefore, forbidden as per various Quranic verses.
- Animal Dying of itself
- Blood and its by-products
- Pork- Meat of Pig/Swine
- Any meat not slaughtered according to Islamic tradition.
What are Halal practices for food?
Halal food must come from a supplier that uses halal practices
- A Muslim can perform the slaughter
- Blood must be drained from the veins
- The animal must be blessed while being slaughtered
- Meat from already dead animals/carcasses is strict no.
Halal Quality Infrastructure in Pakistan regarding standards
Halal Certification Bodies Accreditation Scheme
PS:5241-2013 General Requirements for the Accreditation Body Accrediting Halal Certification Bodies.
Halal Certification Bodies
PS:4992-2016 Conformity Assessment Requirements for bodies providing Halal Certification (R)
Any Organization in the Food Chain
PS:3733-2019 Halal Management Systems: Requirements for any organization in the food chain (R)
Overview of Pakistan Halal Standard
These are the following Halal Standards in Pakistan as follows
2) Normative References
3) Terms & Definitions
4) General Requirements
- Sources of Halal Foods and Drinks
- Requirements of Slaughtering
- Meat and Meat by Products
- Milk and Dairy Products
- Eggs and Eggs Products
- Honey and it’s by Products
- Dietary Supplements
- Packaging Material
- Food Service and Facilities
5) Food Processing
6) Machinery, Utensils, and Production Lines
7) Storage, Display and service lines
8) Hygiene, Sanitation, and Food Safety
9) Documentation Requirements
- Human Resource
- Halal Control Points
- Emergency Preparedness and response
- Internal Audit
- Management Review
10) Validation and Verification
11) Identification and Traceability
12) Presentation for the Market
13) Packaging and Labeling
Economics of Halal
The Halal food market now makes up about 19% of the global food market, from food to health care and everything in between. It is becoming a lifestyle choice in many nations.
The Global Halal industry is estimated to be worth around USD 2.3 trillion (and growing at a good pace). Read More…
Facts of Halal Certification
- 90% Raw material related to foods are imported
- Sometimes the meat to be also imported.
- Pakistan, 60% population, is considered to be illiterate that not to understand the label.
- Mostly, the items are imported from the foods and the other related things like cosmetics, leather, pharmaceuticals, etc.
- Gelatin is mainly used in imported items, and they are declared to be Pig/Fat. However, it is a protein that is obtained by the process. Read More…
Issues with Halal Certification
- Increased costs for Certification and maintaining processes deemed necessary to keep the standards.
- Another challenge faced by companies and countries in the Halal industry is the lack of standardization in the Halal certification process.
- Halal Certification from one country may not be recognized in another.
WHY CHOOSE HALAL CERTIFICATION FROM TUV Austria Bureau of Inspection & Certification
The Standard which TUV follows has been developed in Pakistan to ensure full compliance to Islamic dietary laws, i.e., PS 3733:2016. It covers the issues related to Slaughtering / Zabiha and considers the issues related to ingredients & GMPs (Good Manufacturing Practices). TUV Austria BIC is the go-to brand name in the Pakistan food industry regarding food safety standards and food accreditations.
Because of its work ethic, industry experience, and highly trained and experienced team of food experts, the food certification from TUV Austria BIC is the most sought-after in Pakistan.
In Addition, to the Halal Certification Audit we also offer a range of complimentary services:
- Validate – Certificate Halal
- ISO 9001: 2015 Quality Management System
- ISO 22000: 2018 Food Safety Management System
- Process improvement solutions
What is Halal food?
It is an Arabic word meaning “permitted” or “allowed.” In terms of food, it is the dietary standard of Muslims. All pure and clean things are considered halal except for
- Animals not slaughtered according to Islamic way or dead before slaughtering
- Animals killed in the name of anyone other than ALLAH.
- Pork and any food by-products
- Alcohol and intoxicants and any food by-products
- Carnivorous animals
- Blood and blood by-products
- Foods contaminated with any of the above
Why is this Certification needed?
It is necessary to produce food appropriate to serve Muslim customers and non-Muslim customer who prefer kosher food. It is also a standard requirement for exporting food to many Muslim countries.
IS HACCP and Halal CertificationCertification the same thing?
HACCP is an international standard to produce safe food. The halal food certification has specific procedures that must follow, to ensure the food is as per Islamic Law. HACCP does not make food Halal. Both are independent food safety and hygiene systems.
How long does it take to implement the Halal Food Standard?
It depends on a large number of factors. Still, generally, smaller organizations may need 3 to 6 months, organizations with up to 500 people will need 8 to 12 months, and larger organizations 12 months or more.
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