Under Halal Product Certification, services are provided for the following product certification processes:
Halal Food Guide
The OIC/SMIIC 1:2019 General Requirements for Halal Food Standard outlines the general rules that must be followed at each stage of halal food and products in the food chain, such as procurement, preparation, processing, classification, acquisition, packaging, labeling, marking, controlling, loading-unloading, transport, distribution, storage, and service, in accordance with Islamic rules. All the rules in the OIC/SMIIC 1:2019 General Requirements for Halal Food Standard are general and can be applied to any organization in the food chain, regardless of size or level of development. The OIC/SMIIC 1:2019 General Requirements for Halal Food Standard applies to organizations working in one or more stages of the food chain. The application principles of the OIC/SMIIC 1:2019 General Requirements for Halal Food Standard are within the scope of the Halal Food Certification Standard for all organizations.
This guide is prepared for general informational purposes, considering the requirements of the OIC/SMIIC 1:2019 General Requirements for Halal Food standard.
Terms and Definitions
Islamic Rules: Rules derived from the Qur'an and the practices (Sunnah) of Prophet Muhammad (PBUH), which are the commandments of Allah (SWT) for Muslims.
Halal Food: Food and beverages that are permitted for consumption under Islamic rules and comply with the rules outlined in the OIC/SMIIC 1:2019 General Requirements for Halal Food standard.
Prerequisite Programs (PRPs): Basic requirements and activities necessary to ensure the hygienic production, loading-unloading, and supply of safe, reliable, and human-consumable final products and foods.
Good Manufacturing Practices (GMP): Activities related to personnel and facility hygiene for the safe and healthy production, storage, and distribution of food.
Good Hygiene Practices (GHP): Measures taken at each stage of the food chain to ensure the supply of food suitable for consumption.
Food Safety: The concept that food, when prepared and/or consumed according to its intended use, will not harm the consumer.
Food Chain: All stages in food production, starting from raw materials and origin through to consumption, including processing, manufacturing, packaging, storage, transport, distribution, and marketing.
Additives: Substances used in the production, processing, treatment, packaging, or storage of food that are different from the basic raw materials and are used to enhance or preserve one or more characteristics such as taste, smell, or appearance of the food.
Cold Chain: A process of cooling and freezing storage, distribution, and related activities required to maintain the original quality of food products requiring a cold chain until they reach the end consumer.
Genetically Modified Foods (GMF): Foods and beverages that contain genetically modified organisms (GMOs) or by-products of such organisms.
Genetically Modified Organisms (GMOs): Genetically modified organisms are created by transferring genes from another species to a plant, animal, or microbial source using genetic engineering techniques, resulting in changes to the food's DNA.
Aquatic Animals: Animals that live in water and cannot survive outside of it.
Amphibians: Animals that can live both in water and on land.
Genetically Modified Organisms (GMOs): Genetically modified organisms are created by transferring genes from another species to a plant, animal, or microbial source using genetic engineering techniques, resulting in changes to the food's DNA.
Aquatic Animals: Animals that live in water and cannot survive outside of it.
Amphibians: Animals that can live both in water and on land.
The OIC/SMIIC 1:2019 General Requirements for Halal Food standard covers the following products and services:
Source of Food
Animal-Origin Food
Halal Animals
The following are considered Halal Animals:
The following are considered Halal Animals:
Non-Halal Animals
The following are considered Non-Halal Animals:
Products derived from non-halal animals are non-halal.
Aquatic Animals
Scaly fish species, shrimp, and the eggs of scaly fish and their by-products are halal. All other aquatic animals and their by-products are halal.
Any poisonous aquatic animals harmful to health are non-halal. If the poisonous and harmful parts are removed, they are considered halal.
Amphibians
All amphibians are non-halal.
Plant-Based Foods
All plants and their products, except for poisonous or harmful plants, are halal. If the toxic or harmful parts of such plants are removed, they are considered halal.
Human and Animal-Origin Blood and Other Substances
Any kind of blood and by-products is non-halal.
Any impure substances excreted from human or animal body openings, such as urine, placenta, feces, vomit, pus, semen, and eggs, are non-halal. Any part of the human body is non-halal for consumption.
Conditions for the Animal to Be Slaughtered
Slaughterman
The slaughterman must be an adult Muslim with full mental faculties, fully understanding the essential rules and conditions required for animal slaughter.
The slaughterman must hold a halal slaughter certificate obtained from an authorized authority in health, hygiene, sanitation, and halal slaughter rules.
Tools and Equipment for Slaughter
The slaughter line, tools, and equipment must be clean and used solely for the purpose of halal slaughter.
The knife used to decapitate the animal must be sharp and made of steel (stainless steel).
Slaughter tools should cut with the edge, not the mass.
Bones, nails, and teeth should not be used as cutting tools.
Slaughterhouses
Slaughterhouses should be dedicated exclusively to halal animals and halal slaughter. They must comply with the conditions outlined in the Codex CAC/RCP 1 GENERAL PRINCIPLES OF FOOD HYGIENE, ISO 22000:2018 Food Safety Management System Standard, and ISO/TS 22002 Food Safety Prerequisite Programs Series standards. The physical conditions of the slaughterhouse must conform to national regulations. The following should be provided:
All disinfectants and antiseptic liquids used in the halal food industry must be suitable for halal food applications.
Stunning
Any form of stunning and brain shock (loss of consciousness) applied to animals should be prohibited. However, if the use of electricity is necessary and the only option (such as for calming the animal or breaking its resistance), the allowed electrical current value and duration must comply with the requirements of the OIC/SMIIC 1:2019 General Requirements for Halal Food standard.
Any form of stunning and brain shock (loss of consciousness) applied to poultry should be prohibited. However, if the use of electricity is necessary and the only option, the following conditions must be met:
Slaughtering Procedures
Animal Slaughter Procedures
In addition to Article 3.2.1, the following rules apply:
Pre-Slaughter Health Checks
The following rules apply along with the pre-slaughter check:
Cleaning and Washing of the Animal
Animals to be slaughtered must be cleaned of dirt, urine, and mud, and special areas should be used for this purpose to avoid contamination.
Dirty animals must be cleaned in separate areas.
Preventing Mixing of Different Animals
Care should be taken to prevent the mixing of different animals during their transfer to pens, cleaning, and transport to the slaughterhouse.
Guiding the Animal to the Slaughter Area
The animal to be slaughtered should be escorted to the slaughter area by qualified personnel without causing any harm.
At the end of the corridor where the animal is being taken for slaughter, there should be a movable curtain or partition system that prevents the animal waiting in line from seeing the slaughter of the previous animal.
Procedure
The animal should be slaughtered after it has been lifted or turned so that its face is towards the Qibla (the direction of Mecca) and it is laid on its left side.
During the slaughter, the slaughterman must say "BISMILLAH" (in the name of Allah), and should not invoke any name other than Allah's name. Otherwise, the slaughter will not be considered halal. For each subsequent animal, the name of Allah should be invoked again to ensure halal slaughter.
The slaughter should be applied only once to each animal. The use of an automatic knife is allowed, provided that the knife is not withdrawn during the cutting process.
The halal slaughter should begin from a point slightly below the throat (Adams' apple) and, for animals with longer necks, from a point higher up.
To accelerate the bleeding and death, the trachea (halqum), esophagus (mari), and the neck arteries (wadajain) should be severed during the slaughter. The bleeding should occur naturally and completely. The bleeding time must be sufficient to ensure complete blood drainage and the animal’s death.
Post-Slaughter Inspection of Carcass and Offal
The post-slaughter inspection should be conducted by an authorized veterinarian. The evaluation of the health and hygiene conditions of the carcass or carcass parts should be carried out according to the provisions outlined in CAC/RCP 58 CODE OF HYGIENIC PRACTICE FOR MEAT.
Carcass Washing and Stamping
Washing, drying, cooling, and freezing should be done with appropriate tools and equipment. Stamping should be performed using halal-certified ink suitable for food use. The temperature in the cold storage room should not exceed 4°C.
Poultry Slaughtering Procedure
In addition to Article 3.2.1, the following rules apply:
Transporting Poultry to the Slaughterhouse and Sending Them for Slaughter
Poultry brought to the slaughterhouse should be sent for slaughter as quickly as possible.
Pre-Slaughter Health Checks for Poultry
In addition to the pre-slaughter check, the following rules apply:
The poultry to be slaughtered must be inspected by an authorized veterinarian according to the control methods outlined in the OIC/SMIIC 1:2019 General Requirements for Halal Food standard. Poultry that is dead, confirmed to be sick, or suspected of being sick should be immediately separated or moved to an isolation area, and legal requirements must be fulfilled.
A check must be conducted to ensure that dead or near-death poultry do not enter the slaughter line.
Procedure
The slaughterman should hold the poultry's head with one hand, pull it firmly downward, and with the sharp slaughter knife held in the other hand, cut its neck according to Islamic rules.
In addition, the religious rules provided in Article 3.2.6.1 must be followed.
Mechanical Slaughter
Mechanical slaughter can be used if a valid stunning system is in place. The label on the product should indicate that mechanical slaughter was performed.
The operator of the mechanical knife must be an adult Muslim.
Before operating the mechanical knife, the slaughterman should say "BISMILLAH" (In the name of Allah) and must not leave the slaughter area.
If the slaughterman needs to leave the slaughter area, they should stop the slaughter line and the mechanical knife. If the system is restarted by the same slaughterman or another Muslim slaughterman, they must say "BISMILLAH" before starting the process again.
The slaughterman should repeat "BISMILLAH" throughout the slaughter process as much as possible. The use of a recording device during the recitation of "BISMILLAH" is not allowed.
The knife used must be a single-edged, sharp, and made of steel (stainless steel).
To accelerate the bleeding and death, the trachea (halqum), esophagus (mari), and neck arteries (wadajain) must be severed during the slaughter.
There must be a slaughterman to ensure that all poultry is slaughtered correctly, and any that have not been properly slaughtered should be cut by hand.
If the head is completely severed from the body by the mechanical knife, the poultry and its head are not halal.
The bleeding time must be at least 180 seconds.
Manual Slaughter in Automated Poultry Processing Plants
Manual slaughter can be used if a valid stunning system is in place. The label on the product should indicate that manual slaughter was performed.
The slaughterman must be an adult Muslim.
Before slaughtering, the slaughterman should say "BISMILLAH" for each poultry.
The knife used to decapitate the animal must be single-edged, sharp, and made of steel (stainless steel). The knife should move horizontally and should cut with its edge, not its mass.
To accelerate the bleeding and death, the trachea (halqum), esophagus (mari), and neck arteries (wadajain) must be severed during the slaughter.
The slaughterman must check that each poultry is properly slaughtered.
The bleeding time must be at least 180 seconds.
Feather Plucking
To facilitate the feather plucking process, carcasses should be subjected to heat treatment. Both hot water and hot air are acceptable methods for heat treatment.
Carcass Health Inspection
In addition to post-slaughter checks, the following rules must be applied:
Each carcass should be inspected after washing. Inspections should be carried out according to the meat inspection regulations of member countries or in accordance with veterinary services standards.
If physical inspection is insufficient to make a diagnosis, a sample of the suspect carcass should be sent to a laboratory for analysis. During this time, the carcass should be stored at the appropriate temperature. Decisions will be made based on the laboratory test results.
Slaughter of Other Animals
Fish do not require slaughter. They should be removed from the water while still alive, and their death must occur outside of the water.
Animals that are hunted and killed appropriately in accordance with Islamic rules, with the invocation of "BISMILLAH" (In the name of Allah), are considered to have been slaughtered halal. Animals caught alive must be slaughtered according to Islamic rules. Animals caught dead by hunting animals or birds of prey are considered halal, provided that no part of the dead animal is consumed by the predator. Otherwise, they are considered "non-halal".
Meat and Meat Products
Meat from halal animals and prepared in accordance with halal production standards must comply with legal regulations.
Food additives such as preservatives used in meat and meat products must not contain non-halal ingredients, nor should they have undergone any processing, including processing aids, that do not comply with Islamic rules.
Milk and Dairy Products
Milk and dairy products obtained from halal animals are considered halal.
Food additives such as rennet and gelatin should not be made from non-halal products.
Eggs and Egg Products
Eggs and egg products obtained from halal animals are considered halal.
Egg products should not contain non-halal ingredients.
Eggs obtained from animals like fish, which do not require slaughter, are halal if they are safe for consumption.
Cereals and Cereal Products, Vegetable and Animal-Origin Solid and Liquid Oils, Fruits and Vegetables and Their Products, Sugar and Confectionery Products
All foods should be made from halal-origin ingredients using halal processes.
Beverages
All types of water and non-alcoholic beverages, except for poisonous, intoxicating, or harmful drinks, are considered halal.
Any product or beverage containing alcohol, even if used for cooking or as a filling in confectionery, is prohibited according to Islamic rules.
Food additives such as colorants and preservatives used in beverages must not be made from ingredients that are unsuitable for food use or non-halal.
Honey and By-products
Beekeeping products (honey, pollen, royal jelly) that are collected by bees from plant nectars and are not harmful to human health are considered halal.
Parts of the honeybee and other uncontrollable particles found in honey are considered halal.
Dietary Supplements
Dietary supplements must be made from halal sources, such as plants and animals, and must not contain non-halal ingredients.
Genetically Modified Foods (GMF)
Genetically modified organisms (GMOs) or products containing GMOs should not be produced using non-halal genetic material.
Genetically modified foods, which are obtained by transferring genes from one species to plants, animals, or microorganisms through genetic engineering techniques and modifying the DNA of the food, can be used in halal food production.
Food Additives
Food additives are also considered food. Food additives made from non-halal ingredients are not halal.
Enzymes: Enzymes used as raw materials, processing aids, or final products must be obtained from halal sources, and this should be indicated on the product label.
Microorganisms: Microorganisms such as bacteria, fungi, and yeasts that are not toxic or harmful to human health (i.e., non-pathogenic and non-toxigenic) are halal. Microorganisms used in food or food production must be produced using halal media. Brewer's yeast should not be used for yeast extracts or other products derived from it.
Additionally, the requirements of the OIC/SMIIC 24:2020 General Requirements for Food Additives and Other Added Chemicals to Halal Food standard must be applied, and food additives defined in this standard are considered halal.
Packaging Materials
Packaging materials must not be made from any non-halal substances.
Packaging materials should be prepared, processed, or manufactured using equipment that has not been contaminated by non-halal materials.
During preparation, processing, storage, and transportation, packaging materials must be physically separated from other foods or non-halal materials that do not meet the above conditions.
Packaging materials should not contain substances deemed harmful to human health.
Food Services and Facilities
All food services and facilities are considered halal if they meet the following conditions:
If a facility normally produces non-halal products but plans to switch to halal production, it must undergo a cleaning process according to Islamic rules before starting halal production. The manufacturing process must not transition from non-halal production to halal production and then back to non-halal production.
Food Processing
All processed foods are considered halal if they meet the following conditions:
During preparation, processing, storage, and transportation, foods or materials that do not meet the conditions outlined in a), b), c), and d) must be physically separated from other foods or materials that are non-halal according to Islamic rules.
Machines, Tools, and Production Lines
Machines, tools, and production lines used in halal food processing must not be made from materials that are considered non-halal according to Islamic rules, nor should they contain such materials. They should only be used for halal food.
If a production line contaminated with non-halal products is converted into a halal production line, it must be washed and cleaned according to hygiene and sanitation rules. After conversion, the production line must be operated exclusively for halal food. A production line should not be converted from non-halal production to halal production and back again.
Oils used during the maintenance of machines and equipment that come into contact with food must be suitable for food use and should not contain non-halal components.
The calibration of measuring and testing devices used in processes that affect the quality or safety of the product must be carried out.
Storage, Display, Service, and Transportation
All halal food that is stored, displayed, sold, or served, including during transportation, must be classified and labeled as halal. It should be kept separate at every stage to prevent contamination or mixing with non-halal materials.
Transportation should be suitable for the nature of the food. Transport vehicles must comply with hygiene and sanitation rules.
Hygiene, Sanitation, and Food Safety
Hygiene, sanitation, and food safety are prerequisite requirements for the preparation of halal food.
The preparation, processing, packaging, transportation, and storage of halal food must be carried out in accordance with Codex CAC/RCP1 GENERAL PRINCIPLES OF FOOD HYGIENE and other relevant codes and international standards for hygiene and sanitation.
Chemicals and materials used for hygiene and sanitation must be suitable for use in the halal food sector.
All measures related to food safety must be appropriate for the halal food sector.
Validation and Verification
Methods Validation and Verification
Inspections and tests conducted to evaluate non-halal sources and content must be performed in accordance with validated and verified inspection and testing methods recognized at both national and international levels. In this regard, the relevant laboratory must meet the requirements specified in the OIC / SMIIC 35: 2020 Conformity Assessment - General Requirements for the Competence of Laboratories Performing Halal Testing standard.
Validation and Verification
Methods Validation and Verification
Inspections and tests conducted to evaluate non-halal sources and content must be performed in accordance with validated and verified inspection and testing methods recognized at both national and international levels. In this regard, the relevant laboratory must meet the requirements specified in the OIC / SMIIC 35: 2020 Conformity Assessment - General Requirements for the Competence of Laboratories Performing Halal Testing standard.
Identification and Traceability
Halal food must be identified using appropriate means at every stage of production. The characteristics of halal food must be defined according to monitoring and measurement rules.
In cases where traceability is required, the product should be monitored and its unique identity recorded.
Principles for designing and implementing food traceability systems for halal food are outlined in ISO 22000:2018 Food Safety Management System Standard, ISO 22005 Food Chain Traceability - System Design and Implementation Principles and General Characteristics Standard, or Codex CAC/RCP 1 GENERAL PRINCIPLES OF FOOD HYGIENE, which also provide fundamental rules. These principles apply to organizations working at any stage of the food chain.
Market Placement
All halal food that is stored, displayed, sold, or served must be classified and labeled as halal.
It should be kept separate at every stage to prevent mixing or contamination with non-halal materials.
Packaging and Labeling
Packaging
Halal food must be packaged appropriately using halal packaging materials.
The packaging process should be carried out in a clean and hygienic manner, in a healthy environment, and at the appropriate temperature to maintain the product’s reliability and quality.
Carcasses should be packaged using clean, new, sturdy, and odor-free packaging materials that do not negatively affect the quality and safety of the meat.
Labeling
In addition to the rules specified in ISO 22000, Codex CAC/RCP 1, and CODEX STAN 1, the following information must be clearly marked and indelible on the label or attached to the packaging:
If the product contains animal-derived ingredients such as rennet and gelatin, this must be indicated on the label.
If the product contains genetically modified organisms (GMOs), this must be clearly stated.
If halal labeling is used, the license and certificate number must be included on the product.
The product's form (dried, fresh, frozen, smoked, etc.) must also be specified.
All types of scaly fish, shrimp, scaly fish eggs, and their by-products should be appropriately labeled as "scaly fish." All other aquatic animals and their by-products should be labeled as "non-scaly fish and others."
For basic meat products, in addition to the rules specified in ISO 22000 and Codex CAC/RCP 1, the label or marking should include the following information:
When halal labeling is used, the license and certificate number must be present on the product.
Legal Regulations
The product must comply with the relevant national legislation currently in force, in addition to the rules specified in the OIC/SMIIC 1:2019 General Requirements for Halal Food standard.
Halal Packaging Guide
As per Article 4.15 of the OIC/SMIIC 1:2019 General Requirements for Halal Food Standard, specific rules for materials and substances in contact with halal food (including halal food packaging and coatings) are outlined.
The rules within the OIC/SMIIC 1:2019 General Requirements for Halal Food standard aim to ensure the effectiveness of the implementation of TS OIC/SMIIC 1 for halal food packaging and packaging materials, helping to identify any additional actions or measures needed and to establish specific conditions for these materials.
This guide has been prepared for general informational purposes, considering the requirements of the TS 13719 standard for materials and substances in contact with halal food, and the TS 13572 standard for halal food packaging and packaging materials, both of which are based on the implementation of TS OIC/SMIIC 1.
Terms and Definitions
Materials and substances in contact with halal food: Materials based on plastic, glass, metal, paper, or wood that come into direct contact with halal food during production, serving, or handling stages (excluding halal food packaging as described in TS 13572).
Multi-layer - multi-material: Materials created by combining two or more layers of different materials, provided that at least one of the layers is made of plastic.