A written declaration / ruling (Fatwa) by American
Halal Foundation (AHF), stating the product is Halal and fit for Muslim
consumption anywhere in the world, based on auditing process performed by AHF.
ensure the product is Halal (Divinely lawful) and Tayyab (pure, wholesome, and
give assurance to the Muslim consumer that the product is halal, in fulfillment
to his/her (Islamic) religious obligation to consume Halal.
meet Islamic dietary standards
comply with all rules of AHF
fulfill all administrative requirements
conform to all documentation requirements
be able to set up, implement, and maintain Halal Assurance System to
sustain Halal status of the certified
IV. Islamic Halal Dietary Standards:
materials should be halal.
are six categories of food that are Haram (Prohibited):
(Every thing is
Halal except ABCD IS Haram)
C: Carnivorous Animals and Birds
D: Dead Meat (Carrion)
I: Immolated Food to other deities other than Allah
S: Swine (Pork and Pork By-Products)
materials should be avoided at every step of the production process, including
in packaging, storage, transportation, and distribution.
and cross contamination with haram material(s) must be avoided at every step of
production, storage, and distribution.
follow Islamic cleaning and sanitizing procedures.
of Halal product(s) must be maintained all the way from procurement of raw
materials through the production of finished product(s).
(A) Processing Industry
must register all the products that are produced in the
plant/facility/location, and/ or have the same brand.
must register all the raw materials/ingredients used in the production of each
of the products produced.
must register all the production facilities/plants, including toll
manufacturing / Co-packing / Re-packing / Re-labeling / Private-labeling
will be conducted at all the facilities/plants/locations where the product is
produced / handled / packed / re-labeled.
will be conducted at critical material suppliers, if warranted.
must implement Halal Assurance System.
manufacturer must implement Halal Assurance System.
(B) Restaurant & Catering Service / Food Service
/ Catering Service / Food Service must register all menu items.
register all the ingredients / raw materials used in the preparation of all the
register all the outlets, kitchen, warehouses, and distribution agents.
will be conducted at all the facilities for all the menu items with all their
ingredients / raw materials.
VI. Process / Procedure of
Obtaining Halal Certificate:
should make a preliminary application requesting Halal supervision and
certification (See Application Form)
should submit a list of all the products produced by the company.
should submit a master list of all the raw materials / ingredients used in the
production of all the products produced at the facility / plant / location
(Spread Sheet of Matrix of Materials).
must identify products to be halal certified.
should submit a complete list of all the raw materials / ingredients used in
the production of each product to be halal certified (Spread Sheet of Matrix of
should allow plant audit and inspection to assess facility for halal production.
must sign an agreement with AHF.
must set up Halal Assurance System (HAS) at the production facility / plant.
must appoint an Internal Halal auditor / Coordinator and a team who will be
responsible to implement the Halal Assurance System.
should submit six monthly (Biannual) report of Halal Assurance System
Scope of Auditing
/ sanitation procedure checking
analysis (if any)
/ labeling / storage / Transportation checking
1) Assessment of HAS
and Verification of halal management organization
of Halal policy implementation
and verifying documents of HAS implementation
of HAS to employees/staff
halal audit system
review of HAS
2) Raw Material Checking
a) Administration system of materials (coding system)
b) List of all raw materials, their suppliers,
sources of origin, halal certificates (if any). See the Spread Sheet of matrix
c) Documentation of purchasing of all
d) Verification of material documents
e) Identification of critical ingredients
a) Product formulae ID
b) Check raw materials / ingredients of product formulae
c) Production sheet
4) Warehouse Observation
system of goods receiving in the warehouse
system of storage of products / raw materials
possibility of co-mingling, mislabeling, contamination
material verification with documents
5) Production Observation
a) Check manufacturing/production flow chart
b) Check production lines
c) Identify critical points of co-mingling, contamination, cross contamination
d) Check record of products produced on halal
e) Check product routing system
6) Cleaning / Sanitation Procedure
a) Check cleaning / sanitizing agents
b) Check cleaning / sanitizing procedure
c) Check disposal (of waste material) system Laboratory Analysis
a) Send samples to independent laboratory for checking critical raw
material(s) / ingredient(s), if necessary.
/ Labeling / Storage / Transportation
packaging material for contact surface to finished products
labeling is appropriate and accurate
storage system of halal products and non-halal products
logistic system of transportation
annual report of Halal Assurance System (HAS) implementation
of every change of raw material, supplier, and production system
4) Unscheduled inspection
OF HALAL CERTIFICATION PROCESS