Pakistan Halal Authority Act, 2016

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THE PAKISTAN HALAL AUTHORITY ACT, 2016 
 
 
 
 
 
 
CONTENTS 
 
1.  Short title, extent and commencement. 
 
2.  Definitions. 
 
3.  Establishment of the Authority. 
 
4.  Management. 
 
5.  Composition of the Board of Governors. 
 
6.  Terms of office of members. 
 
7.  Removal of members. 
 
8.  Constitution of the Executive Committee. 
 
9.  Director General. 
 
10.  Powers and functions of the Authority. 
 
11.  Meetings. 
 
12.  Authentication of orders and other instruments of the Authority. 
 
13.  Disclosure of ingredients, etc. 
 
14.  Prohibition of improper use of Halal logo. 
 
15.  Prohibition of use of certain name, mark or logo. 
 
16.  Prohibition of registration in certain cases. 
 
17.  Export of Halal articles and processes. 
 

 
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18.  Import of Halal articles and processes. 
 
19.  Marketing of Halal products. 
 
20.  Penalty for improper use of Authority name, mark or logo. 
 
21.  Inspectors. 
 
22.  Penalty for other contraventions. 
 
23.  Cognizance of offences by courts. 
 
24.  Appeals. 
 
25.  Appointment of officers, staff, etc., by the Authority. 
 
26.  Members and officers etc. to be public servants. 
 
27.  Delegation of powers to the Director General etc. 
 
28.  Pakistan Halal Authority Fund. 
 
29.  Budget. 
 
30.  Audit and accounts. 
 
31.  Protection of actions taken in good faith under this Act 
 
32.  Submission of yearly reports and returns. 
 
33.  Power to make rules. 
 
34.  Power to make regulations. 
 
35.  Power to exempt. 
 
36.  Power to obtain information. 
 
37.  Act to override other laws. 
 
38.  Amendment of Schedule. 
 
SCHEDULE — I 
OIC Guidelines for Halal Food 
 
 
 
 
 
 
 
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THE PAKISTAN HALAL AUTHORITY ACT, 2016 
 
[27th  February, 2016] 
ACT NO. VIII OF 2016 
 
An Act to establish the Pakistan Halal Authority to promote trade and commerce in Halal 
articles and processes 
 
WHEREAS it is expedient to establish the Pakistan Halal Authority to promote imports and 
exports, trade and commerce with foreign countries and inter­provincial trade and commerce in Halal 
articles and processes. 
 
It is hereby enacted as follows: — 
 
1. Short title, extent and commencement. — (1) This Act may be called the Pakistan Halal 
Authority Act, 2016. 
 
(2) It extends to— 
 
(a) the whole of Pakistan, for purposes of imports and exports, trade and commerce with foreign 
countries and inter­provincial trade and commerce in all such articles and processes which are 
described or represented as being Halal; and 
 
(b) Islamabad Capital Territory, for all other purposes envisaged under this Act. 
 
(3) It shall come into force at once except sections 17, 18, 19 and 20 which shall come into 
force in whole or in part, on such date or dates as the Federal Government may, by notification in the 
official Gazette, direct. 
 
2. Definitions. —In this Act, unless there is anything repugnant in the subject or context, — 
 
(a) “Accredited Halal Certification Body ” means a firm or company which has 
been certified by the National Accreditation Body as being competent and 
authorized to carry out Halal Certification; 
 
(b) “article” means any substance, artificial or natural, or partly artificial or partly 
natural, whether partly or wholly processed or manufactured product, and any 
service or financial product offered to the public; 
 
(c) “Authority” means the Pakistan Halal Authority established under section 3; 
 
(d) “Board” means the Board of Governors constituted under section 5; 
 
(e)  “chairperson” means the chairperson of the Board of Governors;  
(f) “Director General” means the Director General of the Authority; 
(g) “Government” means the Federal Government; 
 
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(h) “Halal” means anything permitted by the laws of Islam; 
(i) “Halal Certificate ” means the certificate issued by an Accredited Halal 
Certification Body to the effect that an article or process is in conformity with 
the Halal Standard pertaining thereto, and authorizing use of the Halal logo in 
respect thereof; 
 
(j) “Halal Certification ” means the entire process of conformity assessment 
including audit, inspection, testing, and evaluation to establish that an article or 
process is in conformity with the Halal Standard, resulting in issue of a Halal 
Certificate; 
 
(k) “Halal logo” means the logo approved by the Authority for a Halal article or 
process signifying that the same is in conformity with the Halal Standard 
pertaining thereto; 
 
(l) “Halal Standard” means the Pakistan Halal Standard for an article or process 
notified by the National Standards Body; 
 
(m)  “member” means a member of the Board of Governors; 
 
(n)  “National Accreditation Body ” means the Pakistan National Accreditation 
Council or such other body as may be notified for the purpose by the 
Government; 
 
(o)  “National Standards Body” means the Pakistan Standards and Quality Control 
Authority or such other body as may be notified for the purpose by the 
Government; 
 
(p)  “OIC Guidelines” means the guidelines, specified in Schedule ­ I, issued by the 
Organization of the Islamic Cooperation from time to time relating to Halal food 
and other articles or processes; 
 
(q)  “prescribed” means prescribed by rules or regulations; 
 
(r)  “process” means a series of steps for the production, manufacture or 
development of any article or system; 
 
(s)  “regulations” means regulations made under this Act; and 
 
(t)  “rules” means rules made under this Act. 
 
3. Establishment of the Authority. — (1) The Government may, by notification in the official  
Gazette, establish the Pakistan Halal Authority for carrying out the purposes of this Act. 
 
(2) The Authority shall be a body corporate having perpetual succession and a common seal, 
with powers, subject to the provisions of this Act, to acquire and hold property, both movable an d 
immovable, and shall by the said name sue and be sued. 
(3) The headquarters of the Authority shall be at Islamabad and it may, with the prior approval 
of the Government, set up offices at other places as, when and where required. 
 
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4. Management. — (1) The general direction and administration of the Authority and its affairs 
shall vest in the Board, which may exercise all powers and do all acts and things which may be 
exercised or done by the Authority. 
 
(2) The Board shall, in the discharge of its functions, be guided on questions of policy by such 
directions as the Government may give from time to time. 
 
(3) If any question arises as to whether any matter is a matter of policy or not, the decision of 
the Government in respect thereof shall be final. 
 
5. Composition of the Board of Governors. —The Board of Governors shall consist of the 
following members, namely: — 
 
(a) Minister for Science and Technology Chairperson 
(b) Two Members of the Parliament. One each from National 
Assembly and Senate 
Members 
(c) Secretary, Ministry of Commerce Member 
(d) Secretary, Ministry of Finance Member 
(e) Secretary, Ministry of Industries and Production Member 
(f) Secretary, Ministry of Interior Member 
(g) Secretary, Ministry of National Food Security and Research Member 
(h) Secretary, Ministry of Religious Affairs Member 
(i) Secretary, Ministry of Science and Technology Member 
(j) Chief Secretaries of the Provincial Governments Azad Jamu 
& Kashmir and Gilgit­Baltistan 
Member 
(k) Director General, Pakistan Standards and Quality Control 
Authority 
Member 
(l) Director General, Pakistan National Accreditation Council Member 
(m) President, Federation of Pakistan Chambers of Commerce 
and Industry 
Member 
(n) Chairman, Islamic Chamber of Commerce and Industry 
(Pakistan Representative) 
Member 
(o) Three well­reputed Shariah Scholars to be nominated by 
Ministry of Religious Affairs, including one from the Council 
of Islamic Ideology. 
Member 
(p) One representative to be nominated by the Rector, 
International Islamic University, Islamabad 
Member 
(q) Food Technologist nominated by Pakistan Agriculture 
Research Council 
Member 
(r) Director­General, Pakistan Halal Authority Member/ Secretary 
 
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(2) In case of non­availability of the Minister for Science and Technology for any reason, the 
Government may designate any other Minister as Chairperson. 
 
(3) The Authority may, with the prior approval of the Government, co­opt any other person as 
member. 
 
(4) No act or proceeding of the Board shall be invalid merely on the ground of the existence of 
any vacancy, or any defect, in the constitution of the Board. 
 
6. Terms of office of members. — (1) A member, other than an ex­officio member, shall hold 
office for a period of three years from the date of entering upon th e office, but may be re­nominated 
for a second, and final, term of three years. 
 
(2) A person who is or is nominated to be, a member by virtue of his holding an office shall 
cease to be a member when he ceases to hold that office. 
 
(3) A member other than an ex­officio member, may at any time resign his office by writing 
under his hand addressed to the Chairman. 
 
7. Removal of members. — (1) The Government may remove from office a member, other 
than an ex­officio member, if he— 
 
(a)  has been adjudged an un­discharged insolvent; or 
 
(b)  has been convicted of an offence which involves moral turpitude; or 
 
(c)  has become physically or mentally incapable of acting as a member; or 
 
(d)  has abused his position and rendered his continuance in the office prejudicial to 
public interest. 
 
(2) A member shall not be removed from office unless he has been afforded a reasonable 
opportunity of being heard. 
 
8. Constitution of the Executive Committee.— (1) The Government may constitute an 
Executive Committee for carryi ng out day-to-day matters of the Authority and for exercising such 
powers and doing such acts and things as may be delegated to it by the Board. 
 
(2) The executive committee under sub­section (1) shall consist of the following members, namely:— 
 
(a) Secretary, Ministry of Science and Technology; Convener 
(b) Director General of the Authority; Member 
(c) A representative of Ministry of Interior; and Member 
(d) Four members nominated by the Board, one of whom shall be a 
Shariah Scholar and one a Food Technologist. 
Members 
 
9. Director General. — (1) There shall be a Director General of the Authority who shall be 
the chief executive of the Authority and shall be appointed by the Government. 
 
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(2) The Director General shall discharge such duties and perform such functions as are assigned 
to him by the Board, or by the Government. 
 
(3) Until the Board is duly constituted, the Director General shall, subject to such directions as 
the Government may give from time to time, exercise the powers, and perfor m the functions of the 
Board. 
 
(4) The officers of the Authority shall have such powers and shall perform such functions as 
may be assigned to them by the Director General. 
 
10. Powers and functions of the Authority. — (1) Powers and functions of the Autho rity 
shall be to— 
 
(a)  develop and implement strategies, plans and programmes for promotion of 
imports and exports, trade and commerce with foreign countries and 
inter­provincial trade and commerce in Halal articles and processes; 
 
(b)  recommend the Hala l Standards developed for articles and processes, to be 
notified in the official Gazette by the Federal Government for adoption and 
notification by the National Standards Body:  
In this context, the Authority may consider the OIC Guidelines in 
schedule­I, relating to Halal food and other articles or processes, as modified by 
the Organization of the Islamic Cooperation from time to time, as a reference 
point; 
 
(c)  recommend mechanism for the Accreditation of Halal Certification Bodies and 
adoption of Halal Certification systems; 
(d)  develop policies, plans and programmes for ensuring compliance of Halal 
articles and processes with the Halal Standards; 
 
(e)  develop and authorize use of Halal logo for Halal articles and processes; 
 
(f)  may operate as a cert ification body after obtaining due accreditation from the 
National Accreditation Body; 
 
(g)  levy fees for issue or renewal of the Halal certificate and / or authorizing the 
use of Halal Logo; 
 
(h)  maintain a register of all persons, firms and companies authorized to use the 
Halal logo; 
 
(i)  inspect and test Halal products and processes for their quality, specification and 
characteristics with relation to the Halal standards, for purposes of imports and 
exports, trade and commerce with foreign countries and inter­provincial trade 
and commerce; 
 
(j)  prohibit production, storage and sale in the Islamabad Capital Territory of such 
Halal products as do not conform to the Halal standards; 
 
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(k)  arrange and conduct public awareness campaigns in relation to the Halal sector 
in general and to Halal products and processes in particular; 
 
(l)  secure international recognition of the Halal logo to build confidence in the 
Halal Certification system and Pakistani Halal products abroad; 
 
(m)  co­ordinate with national and international organizations for strengthening the 
Halal sector; 
 
(n)  promote and encourage establishment of libraries and laboratories for the 
purpose of developing the Halal sector; 
 
(o)  collect and circulate statistical and other information relating to the Halal sector; 
and 
 
(p)  any other function assigned by the Government for development of the Halal 
sector and promotion of Halal products and processes for purposes of the Act. 
 
(2) In exercising its powers and performing its functions, the Authority shall follow such 
procedure as may be prescribed. 
 
11. Meetings. —Meetings of the Board and the Executive Committee shall be in accordance 
with such procedure as may be prescribed. 
 
12. Authentication of orders and other instruments of the Authority. —All orders, 
decisions and other instruments issued by the Authority shall be authenticated only by the signatures 
of such officer or officers as are authorized by the Authority in this behalf. 
 
13. Disclosure of ingredients, etc . —The Halal Standard for a food or non­food article or 
product shall require that the ingredients, dates of manufacture and expiry and complete name and 
address of its manufacturer, exporter or supplier be clearly ment ioned on the box, wrapper or other 
packaging in which it is contained, or on the label, tag or sticker affixed to it. 
 
14. Prohibition of improper use of Halal logo. —No person shall use, in relation to any 
article, product or process or in the title of any patent or in any trademark or design, the Halal logo 
except under the terms of a Halal Certificate, issued under this Act. 
 
15. Prohibition of use of certain name, mark or logo. —No person shall without the previous 
permission of the Authority and subj ect to such conditions as it may impose, use in any manner 
whatsoever, any name, mark or logo which may resemble the name, mark or logo of the Authority or 
contain the Authority's recognized expressions relating to Halal standards or any abbreviation of such 
expressions. 
  
16. Prohibition of registration in certain cases .— (1) Notwithstanding anything contained 
in any law for the time being in force, no registering body shall register any company, firm or any 
body of persons or a trademark or design or gran t a patent in respect of an article which bears a title 
containing any name or mark or logo in contravention of the provisions of sections 14 or 15. 
 
 
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(2) Where any question arises before a registering authority whether the use of any name or 
mark or logo i s in contravention of the provisions of sections 14 or 15 the registering authority may 
refer the question to the Government, whose decision thereon shall be final. 
 
17. Export of Halal articles and processes .—No article or process shall be exported from 
Pakistan. with the description or representation of being a Halal article or process unless it bears the 
Halal logo of the Authority, having been affixed after the requisite certification by a duly accredited 
Halal certification body. 
 
18. Import of Halal articles and processes .—No article or process shall be imported into 
Pakistan with the description of being a Halal article or process unless it has been certified as such by 
an Accredited Halal Certification Body in Pakistan or the exporti ng country, recognized by the 
National Accreditation Body. 
 
19. Marketing of Halal products. —No food or non­food product shall be marketed or offered 
for sale with the description or representation of being a Halal article or product within the Islamabad 
Capital Territory unless it bears the Halal logo of the Authority or is certified to be Halal by a duly 
accredited Halal certification body. 
 
20. Penalty for improper use of Authority name, mark or logo. —(1) Any person who 
contravenes the provisions of sections 14, 15, 16, 17, 18 or 19 shall be punishable with imprisonment 
of either description for a term which may extend to three years, or with a fine up to one million rupees 
but not less than one hundred thousand rupees, or with both. 
 
(2) A Court convic ting a person under this section may direct that any articles in respect of 
which the contravention was made shall be forfeited to the Government. 
 
21. Inspectors. — (1) The Authority may appoint Inspectors, in accordance with such 
procedure as may be prescribed, for the purpose of enforcement of this Act or rules or regulations 
made there under in the Islamabad Capital Territory. 
 
(2) Subject to any rules made under this Act, an Inspector appointed under sub­section (1) shall 
be empowered to— 
 
(a)  inspect any operation carried on in connection with any article or product or 
action or process in relation to Halal Certification; 
 
(b)  take samples of any article, or of any material or substances used in any article 
or process, in relation to which Halal logo has been used; 
 
(c)  seize and detain for such time as may be necessary any article in respect of 
which he believes any provision of this Act has been contravened; and 
 
(d)  stop, search or seize any transport vehicle in which he believes on reasonable 
ground that any article subject to the provisions of this Act, is being transported 
thereon does not conform to Halal standards and certification. 
 
(3) Every Inspector shall be issued by the Authority a certificate of appointment which shall 
be produced by the Inspector on demand. 
 
 
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(4) Any person who obstructs or impedes performance of duties of an Inspector or any other 
authorized officer shall be guilty of an offence punishable under section 22. 
 
(5) Any article seized under this Act may, at the option of the Inspector, be kept or stored in 
the premises where it was seized or may at the direction of the Inspector be removed to any other place 
or appropriately disposed of, in case it is a perishable item. 
 
(6) The Inspector shall release any article seized by him under this Act when he is satisfied that 
all the requirements of the Act with the respect thereto have been complied with. 
 
(7) son who, without the authority o f an Inspector, removes, alters, or interferes in any way 
with any article seized under this Act, shall be guilty of an offence punishable under section 22. 
 
(8) Any person who knowingly makes any false or misleading statements either verbally or in 
writing to any inspector engaged in carrying out his duties under this Act shall be guilty of an offence 
punishable under section 22. 
 
(9) Any person aggrieved by the actions of an Inspector / officer may file a representation to 
the DG of Authority, who shall decide the same after giving such person an opportunity of being heard. 
 
22. Penalty for other contraventions. —Whoever contravenes any of the provisions of this 
Act other than sections 14, 15, 16, 17, 18 or 19, or any rule made or notification issued ther eunder 
shall, be punishable with imprisonment of either description for a term which may extend to six 
months, or with a fine upto five hundred thousand rupees but not less than fifty thousand rupees, or 
with both. 
 
23. Cognizance of offences by courts. — (1) No court inferior to that of a Judicial Magistrate, 
first class shall try any offence punishable under this Act. 
 
(2) All offences under this Act shall be bailable and compoundable. 
 
24. Appeals. — (1) Any person aggrieved by an order passed by the Aut hority including a 
decision of the Director General under sub­section (9) of section 21 may prefer an appeal to the Court 
of Session within thirty days of the date of the order. 
 
(2) The appeal shall be presented in such form and manner and within such tim e as may be 
prescribed. 
 
(3) The Court of Session shall, in dealing with appeals under this section, follow such procedure 
as is specified in the Code of Criminal Procedure, 1898 (Act V of 1898). 
 
25. Appointment of officers, staff, etc., by the Authority. — (1) The Authority may create 
posts and appoint such officers, staff, experts or consultants, in accordance with Government policy, 
on such terms and conditions as may be prescribed: 
 
Provided that appointment to the posts in Basic Pay Scale 20 or above shall not be made except 
with the previous approval in writing of the Government. 
 
 
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(2) Subject to sub­section (1), the Director General may, in cases of urgency, appoint such 
officers, staff, experts or consultants and on such terms and conditions as may b e recommended by a 
selection committee, constituted under the rules: 
 
Provided that every appointment made under this sub­section shall be reported to the Board, 
without unreasonable delay, for approval. 
 
26. Members and officers etc. to be public servants. —The Director General, members, 
officers, staff, experts and consultants of the Authority shall, when acting or purporting to act in 
pursuance of any of the provisions of this Act, be deemed to be public servants within the meaning of 
section 21 of the Pakistan Penal Code (Act XLV of 1860). 
 
27. Delegation of powers to the Director General etc.— (1) The Authority may, by general 
or special order and subject to such conditions as it may think fit to impose, delegate to the Director 
General or a member, or an officer of the Authority, all or any of its powers or functions under this 
Act. 
 
(2) The Government may, by notification in the official Gazette, delegate all or any of the 
Authority's powers under this Act and the rules and regulations made thereunder to any other agency 
or department of the Government or to a provincial government with the consent of such government. 
 
28. Pakistan Halal Authority Fund .—(1) There shall be created a fund to be known as the 
Pakistan Halal Authority Fund which shall vest in the Authority and shall be utilized by the Authority 
to meet charges in connection with its functions under this Act including the payment of salaries and 
other remuneration to the Director General, members, officers, staff, experts and consultants of th e 
Authority. 
 
(2) The Pakistan Halal Authority Fund shall be financed from the following sources:— 
 
(a)  grants made or loans advanced by the Government or Provincial Governments; 
 
(b)  loans, aid and donations received from foreign governments, national or 
international agencies and non­governmental organizations; and 
 
(c)  contributions from private organizations and other persons. 
 
(3) All sums payable to the Authority may be recovered as arrears of land revenue. 
 
29. Budget.—The Authority shall, in respect of each financial year, submit for approval of the 
Government, on such date as may be prescribed, a statement of the estimated receipts and expenditure, 
including requirements of foreign exchange for the next financial year. 
 
30. Audit and accounts.— (1) The accounts of the Authority shall be audited every year by 
the Auditor General of Pakistan in such manner as may be prescribed. 
 
(2) Copies of the audit reports shall be sent to the Government along with the comments of the 
Authority. 
 
(3) The audit report shall be available for public inspection. 
 
 
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(4) The Government may issue directions to the Authority for rectification of any item objected 
to by the Auditor General of Pakistan and the Authority shall comply with such directions. 
 
31. Protection of actions taken in good faith under this Act.—No suit, prosecution or other 
legal proceeding shall lie against the Government or the Authority or any person acting under the 
authority of the Government or the Authority for anything which is in good faith don e or intended to 
be done in pursuance of this Act or any rule or regulation made thereunder. 
 
32. Submission of yearly reports and returns. — (1) As soon as possible after the end of 
every financial year but before the last day of the month of December of that year, the Authority shall 
submit to the Government a report on the conduct of its affairs for that year. 
 
(2) The Government may, after giving sufficient notice to the Authority, require it to furnish:— 
 
(a)  any return, statement, estimate, statistic s, or other information regarding any 
matter under the control of the Authority; 
 
(b)  a report on any subject with which the Authority is concerned; and 
 
(c)  a copy of any document in the charge of the Authority. 
 
33. Power to make rules. —The Government may, by notification in the official Gazette, 
make rules to carry out the purposes of this Act. 
 
34. Power to make regulations. —The Authority may, with the previous approval of the 
Government, by notification in the official Gazette, make regulations not inconsistent with this Act or 
the rules to carry out the purposes of this Act. 
 
35. Power to exempt. —The Government may, by notification in the official Gazette, exempt 
any article or process or class of articles or processes from the operation of all or any of the provisions 
of this Act. 
 
36. Power to obtain information.— Every holder of a Halal Certificate shall supply to the 
Authority such information and such samples of any article or material or substance used in relation 
to any article or process as the Authority may require. 
 
37. Act to override other laws. —The provisions of this Act shall have effect notwithstanding 
anything inconsistent therewith in any other law for the time being in force. 
 
38. Amendment of Schedule. —The Government may, by notification in the official 
Gazette, add to, delete or otherwise amend Schedule I in accordance with decisions of the OIC. 
 
 
 
 
 
 
 
 
 
 
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SCHEDULE — I 
[see sections 2(p) and 10(1)(b)] 
OIC Guidelines for Halal Food 
 
FOREWORD 
 
This standard was developed by the Standardization Expert Group (SEG) of the Organization 
of the Islamic Conference (O1C). 
 
In this standard, Islamic Rules refer to those commonly accepted rules and beliefs of the Islam, 
regardless of variations in different countries. 
 
Given the fact that non safe foods would not be considered halal, therefore the quality standards 
including food safety and traceability (to guarantee the claims), should be made prerequisite of this 
standard (See Normative References). 
 
GENERAL GUIDELINES ON HALAL FOOD 
 
1. SCOPE 
 
This standard defines the basic requirements that shall be followed at any stage of food chain 
including, receiving, preparation, processing, sorting, determination, packaging, labelling, marking, 
controlling, handling, transportation, distribution, storage and service of halal food and its products 
based on Islamic rules. 
 
All requirements of this standard are generic and are intended to be applicable to all 
organizations in the food chain regardless of size and complexity. This includes organizations directly 
involved in one or more steps of the file food chain. 
 
Guidelines on the application of this standard in all organizations are contained in the standard 
for halal Food certification rules. 
 
2. NORMATIVE REFERENCES 
 
The following referenced documents are indispensable for the application of this standard. The 
latest edition of the referenced document (including any amendments) applies. 
 
­ CODEX STAN 1, General standard for the labeling of prepacked foods, 
 
­ CAC/RCP 1, Recommended international code of practice general principles of food 
hygiene, 
 
­ CAC/RCP 58, Code of hygienic practice for meat, 
 
­ ISO 22000, Food safety management systems ­ Requirements for any organization in 
the food chain, 
 
 
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­ ISO 22005, Traceabil ity in the feed and food chain ­ General principles and basic 
requirements for system design and implementation. 
 
3. TERMS AND DEFINITIONS 
 
For the purposes of this standard, the following terms and definitions apply. For terms and 
definitions not used herein, those found in the normative references (See Clause 2) shall apply. 
3.1. Islamic rules 
 
It means what ALLAH legislates for Muslims which derive its rules from the Holy Quran, and 
the honorable Prophet Mohammed (peace be upon him), practices (Sunnah). 
 
3.2. Halal food 
 
Halal food is the food including drinks, which is allowed to be consumed according to Islamic 
rules and that comply with the requirements mentioned in this standard. 
 
3.3. Prerequisite programmes (PRPs) 
 
Basic conditions and activities that are necessary to maintain a hygienic environment 
throughout the food chain suitable for production, handling and provision of safe final products and 
safe food for human consumption. 
 
3.3.1. Good manufacturing practice (GMP) 
 
Actions regarding personn el and building hygiene in order to ensure safe and healthy 
production, storage and distribution of food. 
 
3.3.2. Good hygiene practice (GHP) 
 
Measures taken in stages of food chain to ensure the provision of safe food for consumption. 
 
3.4. Food safety 
 
Concept that food will not cause harm to the consumer when it is prepared and/or eaten 
according to its intended use. 
 
3.5. Food chain 
 
All stages involved in the production of food including processing, production, packaging, 
storage, transportation, distr ibution and supply to the market, from raw material and its origin to 
consumption. 
 
3.6. Food additives 
 
Substances added to food to preserve or improve taste, smell, appearance or use as solvent 
during the preparation, sorting, processing, production, pac kaging, transport, storage for use as raw 
material or supplementary material; which may or may not have nutritional value; residue and 
derivatives of which may be found in the final product depending on the chosen technology. 
 
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3.7. Cold chain 
 
A series of chilled and freezing storage, distribution and similar activities that are obligatory 
in order for food products that require cold chain to preserve its original qualities through food chain. 
 
3.8. Genetically modified food (GMF) 
 
Food and drinks containing products (and/or by­products) of genetically modified organisms 
(GMO). 
The transfer of gene of other living species to a plant, animal and microbiological source by 
genetic modification technologies and the modifications which are made in DNA of the food. 
 
3.9. Aquatic animals 
 
Aquatic animals are those which live in water and cannot survive outside. 
 
3.10. Amphibious animals 
 
Animals that live both on land and in water. 
 
4. PRODUCTS/SERVICES 
 
The following products and services are covered by this standard. 
 
4.1. Meat and meat products 
 
4.2. Milk and dairy products 
 
4.3. Egg and egg products 
 
4.4. Cereal and cereal products 
 
4.5. Vegetable and animal oils and fats 
 
4.6. Fruit and vegetables and their products 
 
4.7. Sugar and confectionery products 
 
4.8. Beverages (soft drinks) 
 
4.9. Honey and its by products 
 
4.10. Dietary supplements 
 
4.11. Genetically modified food (GMF) 
 
4.12. Food additives 
 
4.13. Enzymes 
 
 
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4.14. Micro organisms 
 
4.15. Packaging materials 
 
4.16. Food service and premises 
 
4.17. Fish and fish products 
 
4.18. Water 
 
 
4.19. Others 
 
5. REQUIREMENTS 
 
5.1. Sources of food 
 
5.1.1. Food of animal origin 
 
5.1.1.1. Halal animals 
 
The followings are considered as halal animals: 
 
(a)  Domesticated animals such as cattle, buffalos, sheep, goats, camels, chickens, 
geese, ducks, and turkeys. 
 
(b)  Non­predatory wild animals such as deer, antelope, chamois, wild cattle. 
 
(c)  Non­predatory birds such as pigeons, sparrows, quails, starlings, and ostriches. 
 
5.1.1.2. Non­halal animals 
 
The followings are considered as non­halal animals: 
 
(a)  Pigs, dogs and their descendants. 
 
(b)  Animals not slaughtered in the name of Allah. 
 
(c)  Animals not slaughtered according to Islamic rules. 
 
(d)  Animals that died by themselves. 
 
(e)  Animals with long pointed teeth or tusks which are used to kill prey or defend 
themselves such as bears, elephants, monkeys, wolves, lions, tigers, panthers, 
cats, jackals, foxes, squirrels, martens, weasels, and moles, crocodiles and 
alligators etc. 
 
(f)  Predatory bi rds with sharp claws such as hawks, falcons, eagles, vultures, 
ravens, crows, kites, owls. 
 
 
Page 17 of 32 
 
(g)  Pests and venomous animals such as rats, centipedes, scorpions, snake, wasps, 
mouse and other similar animals. 
 
(h)  Animals which are considered repulsive lik e lizards, snails, insects and their 
larva stages and other similar animals. 
 
(i)  Animals that are forbidden to be killed in Islam such as honeybees and hoopoe. 
 
(j)  Donkeys and mules. 
 
(k)  Any ingredient derived from the non­halal animals is not halal. 
 
(l)  Farmed halal animals which are intentionally and continually fed with non­halal 
food. 
 
5.1.2. Aquatic animals 
 
(a)  All kinds of fish with scales, shrimp and fish egg of fish with scales including 
their by products are halal. All other aquatic animals including their by products 
are halal (See Clause 12.1.2.1 m ). 
 
(b)  All poisonous water animals that are harmful to health are non­halal. 
 
5.1.3. Amphibious animals 
 
All amphibious animals are non­halal. 
 
5.1.4. Food of plant origin 
 
Plants and their products are halal except poisonous and harmful plants, unless the poisonous 
and harmful materials are removed. 
 
5.1.5. Blood and other materials of human or animal origin 
 
All types of blood and its by products are non­halal. 
 
Any liquid and objects discharged from the orifices of human beings or animals such as urine, 
placenta, excrement, vomit, pus, sperm and ova are not halal. Any parts of human are non­halal to be 
consumed. 
 
5.2. Rules of slaughtering 
 
5.2.1. Requirements of the animals to be slaughtered: 
 
(a)  The animal to be slaughtered has to be an animal that is halal. 
 
(b)  A certificate must be issued by a veterinary authority which attests that animals 
to be slaughtered are healthy. 
 
 
Page 18 of 32 
 
(c)  The animal to be slaughtered shall be alive at the time of slaughter. The 
slaughtering procedure should not cause torture to animals. 
 
(d)  Only animals fed on halal feed are permitted for slaughtering following the 
standard veterinary procedure. 
(e)  If animals have arrived from long distance, they should first be allowed to rest 
before slaughtering. 
 
5.2.2. Slaughterer 
(a)  The slaughterer shall be an adult Muslim who is mentally sound and fully 
understands the fundamental rules and conditions related to the slaughter of 
animals. 
(b)  The slaughterer shall have a certificate of halal slaughtering issued by a 
competent authority supervising matters relating to health, hygiene, sanitation 
and rules of halal slaughtering. 
 
5.2.3. Slaughtering tools and utensils 
 
(a)  Slaughtering lines, food grade tools and utensils shall be clean and used for the 
purpose of halal slaughter only. 
 
(b)  Slaughtering tools used for beheading shall be sharp and made of steel 
(stainless steel). 
 
(c)  Slaughtering tools shall cut by their edge, not by weight. 
 
(d)  Bones, nails and teeth shall not be used as slaughtering tools. 
 
5.2.4. Slaughtering places 
 
Slaughter places shall be dedicated to halal animals and halal slaughter only and shall satisfy 
the requirements of prerequisite programmes as defined in Codex CAC/RCP 1 or ISO 22000. Physical 
conditions of slaughtering places shall fulfill the national legal requirements. The following shall be 
provided: 
 
(a)  Landing area which allows convenient space for health checks. 
 
(b)  At the entrance a special slaughtering area, electrically operated automatic or 
manually operated roller chain system that is used to raise the animal. 
 
(c)  Automatic, movable or manually operated rail system equipped with roller 
chain, which sequences flow of work. 
 
(d)  Fixed or movable loading platform and landing area specially designed for 
cattle and sheep ­  goats, which help workers, handle skinning and carcass 
preparation with ease and efficiency. 
 
(e)  Weighing facilities. 
 
(f)  Carcass washing facilities (pressure water, preferably automatic) 
 
Page 19 of 32 
 
 
(g)  Vessel which contains hot water at all times for the purpose of washing, 
disinfecting or sterilizing dirty tools (knives, hanger etc.), cuvettes holding 
antiseptic liquid and for hands sink fitted with a tap operated by foot or knee or 
by photocell. 
(h)  Clean and pressure water supply should be made available at all times. 
 
(i)  All disinfectant and antiseptic liquids shall be suitable for the use in halal food 
sector. 
 
 
5.2.5. Stunning 
 
(a)  All forms of stunning and concussion (loss of consciousness) shall be 
prohibited. However when the use of the electric shock becomes necessary and 
expedient (such as calming down or resisting violence by the animal), the 
allowed period and the electric current value for stunning shall be in accordance 
with Annex A of this standard. 
 
(b)  Stunning (loss of consciousness) of poultry is prohibited, however if it is 
necessary and expedient the following conditions shall be met: 
 
i.  Poultry shall be alive and in stable condition during and after stunning 
(loss of consciousness) and upon slaughtering, 
 
ii.  The current and duration of the electric shock, if it is used, shall be as 
specified in Annex A, 
 
iii.  Any poultry that die before the act of slaughtering shall be considered 
as dead and unlawful, 
 
iv.  Shall be proven to be humane, 
 
v.  Shall not reduce the amount of blood after slaughtering. 
 
5.2. 6. Slaughtering procedure 
5.2.6.1. Slaughtering procedure of animals 
 
In addition to Clause 5.2.1, the following requirements are applied. 
 
5.2.6.1.1. Health checks of animals before slaughtering 
 
In addition to ante mortem control, the following requirements are also applied. 
 
(a)  Animals to be slaughtered sho uld be checked by a qualified veterinarian 
following the standard inspection methodologies. 
 
(b)  Animals which have completed 1/3 of their pregnancy shall not be slaughtered. 
 
 
Page 20 of 32 
 
5.2.6.1.2. Cleaning and washing of animals 
 
Animals sent for slaughter should be free of faeces, urine and mud. Dirty animals should be 
cleaned in paddocks where available or in areas set aside for washing purposes. It is important to 
refrain from slaughtering animals when they are still wet. 
5.2.6.1.3. Prevention of mixing of different animals 
 
Special care should be taken to avoid mixing of different group of animals during their transfer 
to paddocks, cleaning and transfer to slaughter area. 
 
5.2.6.1.4. Leading animals to slaughtering area 
 
Animals to be slaughtered shall be led into the slaughter area by qualified personnel through a 
corridor using humane methods. 
 
At the end of the corridor that animals are led through for slaughtering, it should be ensured 
that animals waiting in the line are pre vented from seeing those being slaughtered, with the help of a 
movable curtain or a partition system. 
 
5.2.6.1.5. Procedure 
 
(a)  The animal shall be slaughtered, after having been raised or laid on its left side 
facing Kiblah (the direction of Mecca). Care shall be given to reduce suffering 
of the animal while it is being raised or laid and not to be kept waiting much in 
that position. 
 
(b)  At the time of slaughtering the animals, the slaughterer shall utter tasmiyah 
“BISMILLAH” which means “In the Name of Allah” and he shall not mention 
any name other than Allah otherwise this make it non­halal. Mentioning the 
name of Allah shall be on each and every carcass “Zabiha” (slaughtered 
animal). 
 
(c)  Slaughtering shall be done only once to each animal. The “sawing action” of 
the slaughtering is permitted as long as the slaughtering knife shall not be lifted 
off the animal during the slaughter. 
 
(d)  The act of halal slaughter shall begin with an incision on the neck at some point 
just below the glottis (Adams  apple) and after the glottis for long necked 
animals. 
 
(e)  The slaughter act shall sever the trachea (halqum), oesophagus (mari) and both 
the carotid arteries and jugular veins (wadajain) to enhance the bleeding and 
death of the animals. The bleeding sha ll be spontaneous and complete. The 
bleeding time shall be sufficient to ensure full bleeding and complete death of 
animal. 
 
 
 
 
 
Page 21 of 32 
 
5.2.6.1.6. Post mortem inspection of carcass and giblets 
 
Post mortem inspection shall be carried out by a qualified veterinaria n. Judgement on the 
carcass or parts of carcass shall be made as stated in the CAC/RCP 58 to meet safety and hygiene 
requirements. 
 
5.2.6.1.7. Washing and stamping the carcass 
 
Washing, drying, chilling and freezing shall be done with suitable tools or equipment. 
Stamping shall be done using food grade ink containing halal ingredients. Chilling room temperature 
shall be maximum 4°C. 
5.2.6.2. Slaughtering procedure of poultry 
 
In addition to Clause 5.2.1, the following requirements are also applied. 
 
5.2.6.2.1. Reception of the poultry at the slaughterhouse and transfer for slaughter 
 
Poultry received at the slaughterhouse shall be transferred for slaughtering in the shortest time 
possible. 
 
5.2.6.2.2. Health checks of poultry before slaughtering 
 
In addition to ante mortem control, the following requirements are also applied. 
 
(a)  Poultry to be slaughtered should be checked by a qualified veterinarian 
following the standard inspection methodologies. Those poultries which are 
found sick or suspected to  be sick or dead shall immediately be removed or 
segregated in an isolation area and legal formalities should be fulfilled. 
 
(b)  Received poultry shall be inspected to ensure already dead or dying poultries 
are not entering the line. 
 
5.2.6.2.3. Procedure 
 
(a)  Slaughterer should grab the head by one hand, stretching it down tightly and 
shall cut the throat by a sharp slaughtering knife held in the other hand according 
to Islamic rules. 
 
(b)  Additionally, religious rules set out in Clause 5.2.6.1.5 shall be complied with. 
 
5.2.6.2.3.1. Mechanical slaughter 
 
Mechanical slaughtering could be used with existence of a validation system. Proper labelling 
shall be applied on the product showing that it is mechanical slaughtered. 
 
(a)  The operator of the mechanical knife shall be an adult Muslim, 
 
(b)  The slaughterer shall recite tasmiyah “BISMILLAH” prior to switching on the 
mechanical knife and shall not leave the slaughter area, 
 
Page 22 of 32 
 
 
(c)  Should the slaughterer leave the slaughter area, he shall stop the m achine line 
and switch off the mechanical knife. To restart the operation, he or another 
Muslim slaughterer shall recite tasmiyah “BISMILLAH” before switching on 
the line and mechanical knife, 
 
(d)  The slaughterer shall repeat the tasmiyah “BISMILLAH” during each 
slaughtering operation as long as it is possible and not only at the time of 
operating the machine. It is not also allowed to use a recording device. 
(e)  The knife used shall be of single blade type and shall be sharp, and be made of 
steel (stainless steel), 
 
(f)  The slaughter act shall sever the trachea (halqum), oesophagus (mari) and both 
of the carotid arteries and jugular veins (wadajain) to hasten the bleeding and 
death of the animals, 
(g)  The slaughterer is required to check that each poultry is properly slaughtered 
and any poultry that missed the mechanical knife shall be slaughtered manually, 
 
(h)  If the heads are removed completely by the mechanical blade, the poultry and 
their heads shall be considered non­halal, 
 
(i)  Bleeding period shall be minimum 180 seconds. 
 
5.2.6.2.3.2. Hand slaughtering on automated poultry processing plants 
 
Hand slaughtering could be used with existence of a validation system. Proper labelling shall 
be applied on the product showing that it is hand slaughtered. 
 
(a)  The slaughterer shall be an adult Muslim. 
 
(b)  The slaughterer shall recite tasmiyah “BISMILLAH” for each bird. 
 
(c)  The knife used shall be of single blade type and shall be sharp and be 
made of steel (stainless steel). The knife shall be moved horizontally and 
shall cut by their edge not by weight. 
 
(d)  The slaughter act shall sever the trachea (halqum), oesophagus ( marl) 
and both the carotid arteries and jugular veins (wadajain) to enhance the 
bleeding and death of the poultry. 
 
(e)  The slaughterer is required to check that each poultry is properly 
slaughtered. 
 
(f)  Bleeding period shall be minimum 180 seconds. 
 
5.2.6.2.4. Plucking 
 
The carcass shall be scalded to ease the plucking (defeathering) process. Use of hot water and 
hot air are acceptable as scalding methods. 
 
 
Page 23 of 32 
 
5.2.6.2.5. Health inspection of carcass 
 
In addition to post mortem control, the following actions are required: 
 
(a)  Each carcass, after having been washed, shall be inspected. The inspection shall 
be done according the meat inspection regulations or standards of veterinary 
services of the member states. 
 
(b)  In cases where physical examinati on does not suffice to reach a diagnosis, 
suspected substance or sample shall be sent to the laboratory while the carcass 
is kept in an area at an appropriate temperature. A decision should be made in 
accordance with laboratory testing results. 
 
5.2.6.3. Slaughtering of other than poultry 
 
5.2.6.3.1. Fish do not need to be slaughtered. They should be taken from water while still are alive 
and death should happen outside the water. 
 
5.2.6.3.2. Halal animals that are hunted and killed properly after reciting  tasmiyah “BISMILLAH” 
are regarded as being slaughtered. Those animals captured alive shall be slaughtered according to the 
Islamic rules. Those animals captured dead by hunting animals or birds during hunting are considered 
halal unless parts of the dead animal has been eaten by the hunting animals or birds then it should be 
Considered as non­halal. 
 
5.3. Meat and meat products 
 
(a)  Meat derived from carcasses of halal animals defined in Clause 5.1 .1 .1 in 
conformance to Clause 5.2.6.1 and 5.2.6.2 shall satisfy the legal requirements 
laid down in Clause 13. 
 
(b)  Food Additives such as preservatives used in meat and meat products shall not 
contain any non­halal ingredients or using any processing including processing 
aids which is not according to Islamic Rules. 
 
5.4. Milk and dairy products 
 
(a)  Milk and dairy products. derived from animals defined in Clause 5.1.1.1 are 
halal. 
 
(b)  Food Additives such as rennet and gelatine shall not be produced from non­ 
halal products. 
 
5.5. Eggs and egg products 
 
(a)  Eggs and egg products obtained from halal animals as defined in Clause 5.1.1.1 
and 5.1.2 are halal. 
 
(b)  Egg products shall not contain non­halal ingredients. 
 
 
Page 24 of 32 
 
(c)  Eggs derived from animals like fish which do not need to be slaughtered are 
halal as long as they are safe to be consumed. 
 
5.6. Cereal and cereal products, vegetable and animal oils and fats, fruit and vegetables and their 
products, sugar and confectionery products 
 
All food shall be produced from halal origin using halal processes. 
 
5.7. Beverages 
 
(a)  All kinds of water and non­alcoholic beverages are halal except those that are 
poisonous, intoxicating or hazardous to health. 
 
(b)  All products or beverages containing alcohol are prohibited according to the 
Islamic rules even for cooking purposes or in filling in candies. 
 
(c)  Food additives such as colorants, preservatives, etc used in beverages shall not 
have been produced from non food grade and non­halal ingredients. 
 
5.8. Honey and its by products 
 
(a)  Bee keeping products (honey, bee pollen, royal jelly) derived from excrements 
collected by honey bees from plants that are not harmful to health are halal. 
(b)  The honeybees falling parts in the honey and the non avoidable parts are 
considered to be halal. 
 
5.9. Dietary supplements 
 
Dietary supplements shall be produced or originated from halal sources such as plant or animals 
and shall not contain any non­halal ingredients. 
 
5.10. Genetically modified food (GMF) 
 
5.10.1. Genetically modified organisms (GMO) or ingredients or product s containing GMOs 
shall not be made by the use of genetic material which is non­ halal. 
 
5.10.2. GMFs which are produced by the transfer of gene of other living species to a plant, 
animal and microbiological source by genetic modification technologies and the modifications which 
are made in DNA of the food are used for the production of halal food. 
 
5.11. Food additives 
 
Food additives are regarded as food. Food additives which are derived from non­halal 
ingredients are not halal. 
 
5.12. Enzymes 
 
Enzymes used as raw material, processing aid or final product shall be originated from halal 
sources and shall be listed on the label. 
 
Page 25 of 32 
 
 
5.13. Microorganisms 
 
Microorganisms such as bacteria, fungi, yeast are halal except those that are poisonous and/or 
hazardous to health (pathogenic and toxicogenic to human). Microorganisms used in food or food 
production shall be produced using halal culture medium. The yeast extract or other derived products 
from them shall not be made from brewer's yeast. 
 
5.14. Packaging materials 
 
(a)  The packaging materials shall not be made from any materials that are non­ 
halal. 
 
(b)  The packaging materials shall not be prepared, processed or manufactured using 
equipment that is contaminated with non­halal materials. 
 
(c)  During its prepar ation; 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 non­halal materials. 
 
(d)  The packaging Materials shall not contain any materials  that are considered 
hazardous to human health. 
 
5.15. Other products 
 
Products which are not included in the above sub­articles (Clause 5.3 to 5.14) shall not have 
been produced from non­halal ingredients and shall not be processed with alcohol and alcoho l 
products. 
 
5.16. Food service and facilities 
 
All food services and facilities are halal if they meet the following requirements: 
 
(a)  If they deal with only those products and product groups and materials which 
satisfy the provisions of Clause 5. 
 
(b)  If the tools and utensils used during the service and sale of products are in total 
isolation and only be in use for halal food. 
 
(c)  If a plant normally produces non­halal, but intends to switch to halal production, 
it should go through cleaning process  according to Islamic rules (Annex B) 
before commencing halal production. Repetition in converting the production 
to non­halal and back to halal production shall not be permitted. 
 
(d)  They are not allowed to serve alcoholic beverages at all. 
 
6. FOOD PROCESSING 
 
All processed food is halal if it meets the following requirements: 
 
 
Page 26 of 32 
 
(a)  the products or ingredients do not contain any sources that are non­halal by 
Islamic rules. 
 
(b)  the products do not contain anything in any quantity that is decreed as non ­halal 
by Islamic rules. 
 
(c)  the product or its ingredients shall be safe. 
 
(d)  the product is prepared, processed or manufactured using equipment and 
facilities that are free from contamination with non­halal materials. 
(e)  during its preparation, processing, packaging, storage or transportation it shall 
be physically separated from any other food that does not meet the requirements 
specified in items (a), (b), (c) and (d) or any other materials that are described 
as non­halal by Islamic rules. 
 
7. MACHINERY, UTENSILS, PRODUCTION LINES 
 
(a)  Machinery, utensils, production lines used for processing halal food shall not 
be made of or contain any materials that are decreed as non­halal by Islamic 
rules and shall be used only for halal food. 
 
(b)  In case of converting any processing line contaminated by any non­halal 
product into halal production line, it should be washed and cleaned according 
to hygiene and sanitary rules. Upon conversion, the line shall be operated for 
halal food only. Repetition in converting the line to non­halal and back to halal 
line shall not be permitted. 
 
(c)  Oils used in the maintenance of machines and devices that come into contact 
with the food shall be food grade oil and shall not contain any ingr edients that 
are non­halal. 
 
(d)  Measuring and testing devices used in the process that affect the product quality 
or health should be calibrated. 
8. STORAGE, DISPLAY, SERVICE AND TRANSPORT 
(a)  All halal food that are stored, displayed, sold or served an d during transport 
shall be categorized and labelled as halal and segregated at every stage so as to 
prevent them from being mixed or contaminated with materials that are not 
halal. 
(b) Transport should be compatible with the nature of the product. Transpo rt 
vehicles should satisfy hygiene and sanitation rules. 
 
9. HYGIENE, SANITATION AND FOOD SAFETY 
 
(a)  Hygiene, sanitation and food safety are prerequisites in the preparation of halal 
food. 
 
(b) Halal food shall be prepared, processed, packaged, transported and stored in 
such a manner that they are in compliance with hygiene and sanitary 
 
Page 27 of 32 
 
requirements of Codex CAC/RCP 1 and other relevant Codex and other 
international standards. 
 
(c)  Chemicals and materials used in hygiene and sanitation shall be suitable for use 
in halal food sector. 
 
(d) All food safety measures shall be suitable for use in halal food sector. 
 
10. VALIDATION AND VERIFICATION 
 
10.1. Validation and verification of methods 
 
Inspections and testing conducted for the purposes of assessing non­halal sources and content 
shall be carried out in accordance with inspection and testing methods that are based on validated and 
verified methods recognised at national or international level. 
 
10.2. Validation of processes and verification of product 
 
(a)  Halal food production processes shall be validated as specified in relevant 
international standards and halal food products shall be verified by methods 
defined in Clause 10.1 
 
(b)  Packaging shall be in conformity with labelling conditions identified in Clause 
12.1.2 
 
11. IDENTIFICATION AND TRACEABILITY 
 
(a)  Where appropriate, the halal food shall be identified by suitable means 
throughout the entire production process. The halal food status shall be 
identified with respect to monitoring and measurement requirements. 
 
(b)  Where traceability is a requirement, the product shall be controlled and the 
unique identification of the product shall be recorded. 
 
(c)  ISO 22000, ISO 22005 or Codex CAC/RCP 1 gives the principles and specifies 
basic requirements for the design and implementation of a food traceability 
system for halal food. It can be applied by an organization operating at any step 
in the food chain. 
 
12. PRESENTATION FOR THE MARKET 
 
(a)  All halal food that are stored, displayed, sold or served shall be categorized and 
labelled halal. 
 
(b)  Halal food shall be segregated at every stage so as to prevent them from being 
mixed or contaminated with non­halal materials. 
 
12.1. ackaging and labeling 
 
12.1.1. Packaging 
 
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(a)  Halal food shall be suitably packed using packaging materials that fulfil the 
Clause 5.14. 
 
(b)  Packaging process shall be carried out in a clean and hygienic manner and in 
sound sanitary conditions and temperature satisfies safety and quality of the 
product. 
 
(c)  Carcass shall be appropriately packed in clean, new, sound, odourless packages 
that shall in no way adversely affect the quality and safety of meat. 
 
 
12.1.2. Labeling 
 
12.1.2.1. In addition to requirement s specified in ISO 22000 or Codex CAC/RCP 1 and CODEX 
STAN 1 each package shall be marked legibly and indelibly or a label shall be attached to the package 
with the following information: 
(a)  name of product, 
(b)  list of ingredients,  
(c)  date of expiry, 
(d)  net content expressed in metric system (SI units), 
(e)  name and address of the manufacturer, importer and/or distributor and 
trademark, 
(f) code number identifying date and/or batch number of manufacture for 
traceability, 
(g)  country of origin, 
(h)  instruction of use, where applicable, 
(i)  If any food product contains fats, meat derivatives or extracts such as gelatine 
and rennet, these animal originated content should be declared on the product 
label, 
(j)  If a food product contains GMO, this fact shall be explicitly stated, 
 
(k)  when halal mark is used, the authority and certificate number should be placed 
on the product, 
(l) the nature of product (dried, fresh, frozen, smoked etc.), 
 
(m)  All kinds of fish with scales, shrimp and fish egg o f fish with scales including 
their by products shall be properly labeled as “scaled fish”. All other aquatic 
 
Page 29 of 32 
 
animals including their by products shall be properly labeled as “non scaled fish 
and others”. 
 
12.1.2.2. For primary meat products, in addition to requirements specified in ISO 22000 or Codex 
CAC/RCP 1 the label or mark shall also include the following information: 
 
(a)  date of slaughter, 
 
(b)  date of processing, 
 
(c)  number of veterinary health report/ce rtificate carrying the corresponding 
information on carcass, 
 
(d)  the stamp shall be tamper proof and the branding ink shall be stable and of food 
grade, 
 
(e)  each carcass (chilled or frozen) final packages of special meat cuts shall be 
branded by authorized organizations' official stamp, and by the authorized 
person to indicate that slaughter has been carried out under the supervision of 
that competent authority, 
 
(f)  when halal mark is used, the authorization and certificate number should be 
placed on the product. 
 
13. LEGAL REQUIREMENTS 
 
The product shall in other aspects comply with the legislation including any relevant 
requirements currently in force in the country other than the requirements of this standard. 
 
ANNEX A 
(Normative) 
 
Table 1 ­ Guideline parameters for electrical stunning 
 
 
Type of animal 
 
Current (Ampere) 
 
Duration (second) 
 
Chicken 
 
0.25­0.50 
 
3.00­5.00 
 
Lamb 
 
0.50­0.90 
 
2.00­3.00 
 
Goat 
 
0.70­1.00 
 
2.00­3.00 
 
Sheep 
 
0.70­1.20 
 
2.00­3.00 
 
Calf 
 
0.50­1.50 
 
3.00 
 
Steer 
 
1.50­2.50 
 
2.00­3.00 
 
Page 30 of 32 
 
 
Cow 
 
2.00­3.00 
 
2.50­3.50 
 
Bull 
 
2.50­3.50 
 
3.00­4.00 
 
Buffalo 
 
2.50­3.50 
 
3.00­4.00 
 
Ostrich 
 
0.75 
 
10.00 
 
Note: Electrical current and duration shall be validated and determined by the organization, 
taking into account the type and weight of the animal and other varying factors. 
 
ANNEX B 
(Normative) 
 
Method of cleaning according to Islamic Rules 
 
B1. General requirements 
The najs, whether visible („ ainiah) or invisible (disappeared or dried up etc.) is named 
hukmiah. To cleanse najs: 
 
(a)  it is required to wash seven times, one of which shall be water mixed with soil; 
(b)  the first wash shall be to clear the existence of najs, even if a few washes are 
needed. The water from first cleaning shall not remain behind and the next wash 
shall be counted as the second wash; 
 
(c)  the amount of soil used is just enough to make a suspension; and 
 
(d)  the usage of product containing soil is permitted. 
 
B2. Conditions of the soil 
 
The conditions of the soil are:  
 
(a)  free from najs; 
 
(b)  not musta'mal soil. [which had been used for thy ablution (tayammum)] except 
after subject to heavy rain. 
 
B3. Conditions of the water 
 
The conditions of the water are: 
(a)  shall be natural (mutlaq);  
(b)  not musta mal1 ; and 
(c)  free from najs. 
1Musta'mal water is the water that is less than twoqullah (approximately 192 L) that had been used for cleansing. 
 
Page 31 of 32 
 
Bibliography 
 
1. Food Hygiene Basic Texts. Food and Agricultural Organization of the United Nations, 
World Health Organization, Rome, 2001 The Codex 
 
2. General Guidelines for use of the term Halal CAC/GL 24­1997, The Codex 
 
3. Gulf Standard Specification GSO 0000/2008, Halal Food Part (1) General Requirement 
 
4. Halal Food Pbd 24:2007, Brunei Darussalam Standard 
 
5. Halal Industrial Production Standards ­ Published by JM Food Products Company Illinois 
 
6. Halal Standard Requirements and Measures for Halal Quality BAS 1049:2007, Bosnia and 
Herzegovina 
 
7. ISO 9001:2005, Quality management systems ­ Requirements 
 
8. MS 1500:2004 Halal Food­Production, Preparation, Handling, and Storage­ General 
Guidelines, Malaysia 
 
9. Guideline for use of the Brunei Halal Brand ­ Ministry of Industry and Primary Resources 
Brunei Darussalam 
 
10. ES:4249/2003 “Requirements and Provision for Labelling Halal Food ­ Arab Republic of 
Egypt Egyptian Organization for Standardization and Quality” 
 
11. SASO 2172 “General Requirements for Halal Food”, Saudi Arabia. 
 
12. GS0 993/1998 “Animal Slaughtering requirements according to Islamic law” 
 
13. The Presidency of Religious Affairs of the Republic of Turkey, Library­Catechism II 
“Islam and Society” 
 
14. TS 5273:1987 “Butchery Animals­Rules for Slaughtering and Carcass Preparation ”, 
Turkish Standard 
 
15. TS 5925:1988 “Poultry­Rules for Slaughtering and Carcass Preparing”, Turkish Standard 
 
16. TS 668:2007 “Beef­ Carcasses”, Turkish Standard 
 
17. YS 794/2004, “Animal Slaughtering requirements according to Islamic law ”, Yemeni 
Standard 
 
Acknowledgement of contributions: 
 
 
This guideline  has been pr epared by the representative of following 01C­SEG Member 
Countries and the OIC and its Organs 
 
 
Page 32 of 32 
 
 
 
  
I­ 
Islamic Republic of Afghanistan Malaysia 
Republic of Albania Arab Republic of Egypt 
Republic Azerbaijan Federal Republic of Nigeria 
Peoples Republic of Bangladesh Kingdom of Oman 
United Arab Emirates Republic of Uzbekistan 
The Government of Brunei Darussalam Islamic Republic of Pakistan 
People's Democratic Republic of Algeria Republic of Senegal 
Republic of Indonesia Democratic Republic of Somalia 
Kingdom of Morocco Republic of Sudan 
Palestinian Government Syrian Arab Republic 
Republic of Gabon Kingdom of Saudi Arabia 
Republic of Iraq Republic ofTajikistan 
Islamic Republic of Iran Tunisian Republic 
Republic of Cameroon Republic of Turkey 
Qatar Government Turkmenistan 
Republic of Kyrgyzstan Republic of Uganda Hashemite 
Government of Kuwait Kingdom of Jordan 
Great Socialist People's Libyan Republic of Yemen 
Arab Jamahiriya Lebanese Republic 
Republic of Maldives Bosnia and Herzegovina 
II­ 
The Organization of the Islamic 
Conference (OIC) 
COMCEC Coordination Office 
Islamic Chamber of Commerce and 
Industry (ICCI) 
Statistical, Economic and Social 
Research and Training Centre for 
Islamic Countries (SESRIC) 
 
 Islamic Centre for Development of 
Trade (ICDT) 
The SEG Secretariat nt