What is a Halal Certificate?
The halal certificate is an official certificate of conformity indicating that products and services produced in accordance with Islamic beliefs have been evaluated according to a specific standard and found to be religiously acceptable. This certificate confirms not only that the product has been purified from elements considered haram according to Islamic rules but also that all processes of production, processing, packaging, storage, and presentation are carried out transparently, hygienically, and traceably. Since the consumption of halal products is a religious obligation for Muslims, the certificate serves as both a commercial and faith-based safety assurance.
Although the halal certificate is widely used in the food industry, its scope is not limited to this area alone. It covers a wide range of products from processed foods to dairy products, beverages, meat and meat products, additives, and biochemical substances. The certificate evaluates not only the final product but also all its components and the production processes of these components. For instance, to be considered halal, an animal-based additive must be derived from an animal that was confirmed alive before slaughter, slaughtered according to Islamic procedure, and this process must be documented. Therefore, the halal certificate systematically expresses the diligence shown in complying with religious rules at every stage of production.
Based on the provided document, the halal certificate is not merely a declaration but a technically detailed scope divided into several subcategories. This scope is categorized according to product groups, each representing specific product types. Under the food and feed processing group, products such as the slaughtering and portioning of large and small animals, poultry meats, offal, ready-to-eat meals made from red meat, and frozen meat-based products are included. Additionally, dairy products, eggs, frozen pizzas, and ready-to-eat meals that contain animal and/or plant ingredients are among the certifiable food items.
In the durable goods category; hot beverages such as coffee and tea, non-alcoholic drinks, various confectionery products, chocolate and cocoa-based items, spices, pasta, noodles, bakery products, biscuits, jams, ketchup, mayonnaise, and similar products are included. Also within this category are plant oils, salt, vinegar, soy sauce, and related food items. The halal compliance evaluation in these products is not limited to the ingredients; additives, preservatives, flavorings, and packaging materials used in production are also subjected to inspection. The certificate requires that even the machinery and auxiliary chemicals used in production conform to halal criteria.
The halal certificate also covers the production of biochemical products. In this area, food additives, preservatives, stabilizers, vitamin blends, colorants, flavoring agents, pH regulators, and biochemical ingredients in packaging are evaluated. Halal compliance includes traceability from raw material sourcing to formulation, prevention of contamination, and suitability for intended use. Therefore, the certificate may apply not only to food producers but also to additive manufacturers, packaging companies, and chemical suppliers.
What Are the Requirements to Obtain a Halal Certificate?
To obtain a halal certificate, companies must meet a range of structural, technical, and procedural conditions, depending on the type of products and the nature of their production. These requirements cover not only the product content but also the facility’s infrastructure, hygiene standards, staff training levels, supply chain management, and the equipment used. A company seeking halal certification must first identify the product category it falls under and comply with the technical and religious requirements defined for that category.
For example, a company that wants to be certified for meat products must ensure that its slaughtering processes adhere to Shariah rules. These rules include confirming that the animal is alive before slaughter, reciting the name of Allah (Bismillah) at the time of slaughter, ensuring that the person performing the slaughter is a qualified Muslim, and that the animal is not subjected to unnecessary suffering. These procedures must be documented, recorded, and presented in a verifiable manner during inspections. Equipment used in post-slaughter meat processing must not have come into contact with any haram products. This rule also applies to facilities processing dairy products and eggs; any auxiliary materials used (e.g., yeast, enzymes) must also be from halal sources.
Facilities applying for halal certification must ensure that halal and non-halal production areas are clearly separated to avoid cross-contamination. If separate production lines are not available, operations must be scheduled at different times, and proper cleaning and disinfection procedures must be implemented between batches. Cleaning products used in the facility must also be halal-compliant since residue from detergents and disinfectants could potentially transfer to the product.
In facilities producing ready-to-eat or shelf-stable products, all additives used—emulsifiers, stabilizers, preservatives, sweeteners, etc.—must come from sources accepted as halal. Each additive must be supported by a technical data sheet, supplier certificates of analysis, and traceability documentation. Product formulations must be shared with inspectors, and the production process must be transparent and well-documented. In the case of non-food items like biochemical products, the conditions include evaluating laboratory reagents, processing aids, and carrier substances used during production.
The inspection process is not limited to the initial certification but includes periodic surveillance audits conducted throughout the year. These audits monitor whether the company continues to comply with the same standards. If nonconformities are identified, the certificate may be suspended or revoked. Therefore, holding a halal certificate requires continuous responsibility and diligence. The company must also provide periodic training to its employees on halal production awareness and maintain comprehensive records at all times.