I.   Definition:

A written declaration / ruling (Fatwa) by American Halal Foundation (AHF), stating the product is Halal and fit for Muslim consumption anywhere in the world, based on auditing process performed by AHF.

II.   Purpose:

·         To ensure the product is Halal (Divinely lawful) and Tayyab (pure, wholesome, and safe).

·         To give assurance to the Muslim consumer that the product is halal, in fulfillment to his/her (Islamic) religious obligation to consume Halal.

III.   Principles:

·         Should meet Islamic dietary standards

·         Should comply with all rules of AHF

·         Should fulfill all administrative requirements

·         Should conform to all documentation requirements

·         Should be able to set up, implement, and maintain Halal Assurance System to

sustain Halal status of the certified product(s). 

 

IV.   Islamic Halal Dietary Standards:

·         All materials should be halal.

·         There are six categories of food that are Haram (Prohibited):

(Every thing is Halal except ABCD IS Haram)

A:    Alcohol

B:    Blood                    

C:    Carnivorous Animals and Birds

D:    Dead Meat (Carrion)

I:      Immolated Food to other deities other than Allah

S:     Swine (Pork and Pork By-Products) 

 

·         Haram materials should be avoided at every step of the production process, including in packaging, storage, transportation, and distribution.

·         Contamination and cross contamination with haram material(s) must be avoided at every step of production, storage, and distribution.

·         Should follow Islamic cleaning and sanitizing procedures.

·         Integrity of Halal product(s) must be maintained all the way from procurement of raw materials through the production of finished product(s).

 

V.  Registration:

(A)    Processing Industry

i)         Producer must register all the products that are produced in the plant/facility/location, and/ or have the same brand.

ii)       Producer must register all the raw materials/ingredients used in the production of each of the products produced.

iii)      Producer must register all the production facilities/plants, including toll manufacturing / Co-packing / Re-packing / Re-labeling / Private-labeling

iv)     Audit will be conducted at all the facilities/plants/locations where the product is produced / handled / packed / re-labeled.

v)       Audit will be conducted at critical material suppliers, if warranted.

vi)     Producer must implement Halal Assurance System.

vii)    Toll manufacturer must implement Halal Assurance System.

 

(B)    Restaurant & Catering Service / Food Service

i)         Restaurants / Catering Service / Food Service must register all  menu items.

ii)       Must register all the ingredients / raw materials used in the preparation of all the menu items.

iii)      Must register all the outlets, kitchen, warehouses, and distribution agents.

iv)     Audit will be conducted at all the facilities for all the menu items with all their ingredients / raw materials.

 

VI.      Process / Procedure of Obtaining Halal Certificate:

·         Producer should make a preliminary application requesting Halal supervision and certification (See Application Form)

·         Producer should submit a list of all the products produced by the company.

·         Producer should submit a master list of all the raw materials / ingredients used in the production of all the products produced at the facility / plant / location (Spread Sheet of Matrix of Materials).

·         Producer must identify products to be halal certified.

·         Producer should submit a complete list of all the raw materials / ingredients used in the production of each product to be halal certified (Spread Sheet of Matrix of Materials).

·         Producer should allow plant audit and inspection to assess facility for halal production.

·         Producer must sign an agreement with AHF.

·         Producer must set up Halal Assurance System (HAS) at the production facility / plant.

·         Producer must appoint an Internal Halal auditor / Coordinator and a team who will be responsible to implement the Halal Assurance System.

·         Producer should submit six monthly (Biannual) report of Halal Assurance System Implementation.

VII.        Auditing:

(A)         Scope of Auditing

i)                     HAS Implementation

ii)                   Raw material/Ingredient checking

iii)                  Product formulae checking

iv)                 Warehouse observation

v)                   Production observation

vi)                 Cleaning / sanitation procedure checking

vii)                Laboratory analysis (if any)

viii)              Packaging / labeling / storage / Transportation checking

 

(B)         Auditing Steps

1)       Assessment of HAS Implementation

a)       Evaluation and Verification of halal management organization

b)       Evaluation of Halal policy implementation

c)       Checking and verifying documents of HAS implementation

d)       Orientation of HAS to employees/staff

e)       Training

f)        Communication

g)       Internal halal audit system

h)       Management review of HAS

 

2)     Raw Material Checking

a)   Administration system of materials (coding system)

b)   List of all raw materials, their suppliers, sources of origin, halal certificates (if any). See the Spread Sheet of matrix of Materials

c)   Documentation of purchasing of all materials

d)  Verification of material documents

e)   Identification of critical ingredients

 

3)       Product Formulae Checking

a)   Product formulae ID numbers

b)  Check raw materials / ingredients of product formulae

c)   Production sheet

 

4)     Warehouse Observation

a)       Check system of goods receiving in the warehouse

b)       Check system of storage of products / raw materials

c)       Check possibility of co-mingling, mislabeling, contamination

d)       Check material verification with documents

 

5)     Production Observation

a)  Check manufacturing/production flow chart

b)  Check production lines

c)  Identify critical points of co-mingling, contamination, cross contamination

d)  Check record of products produced on halal lines

e)  Check product routing system

 

6)     Cleaning / Sanitation Procedure                                               

a)   Check cleaning / sanitizing agents

b)   Check cleaning / sanitizing procedure

c)   Check disposal (of waste material) system Laboratory Analysis

a)   Send samples to independent laboratory for checking critical raw material(s) / ingredient(s), if necessary.                                                                  

 

7)       Packaging / Labeling /  Storage / Transportation

a)       Check packaging material for contact surface to finished  products

b)       Check labeling is appropriate and accurate

c)       Check storage system of halal products and non-halal products

d)       Check logistic system of transportation

 

VIII)                  Monitoring System

1)       Semi annual report of Halal Assurance System (HAS) implementation

2)       Report of every change of raw material, supplier, and production system

3)       Staff Training

4)   Unscheduled inspection

 

 

 

 

 

 

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