In 1983, Mazhar Hussaini conducted one of the first formal halal audits in the United States, laying the groundwork for structured halal certification processes. Since then, Dr. Mohammad Mazhar Hussaini is a pioneering figure in the global halal movement and the President of the American Halal Foundation (AHF). With a career spanning over four decades, Dr. Hussaini has been instrumental in shaping halal certification standards and practices worldwide. As an author, Mazhar Hussaini has contributed extensively to Islamic literature, focusing on dietary laws and ethical practices. His notable works include "Islamic Dietary Concepts & Practices", "The Institution of Fasting", and "My Little Book of Halal and Haram", among others. These publications serve as essential resources for understanding halal principles and their application in daily life. Under his leadership, the American Halal Foundation continues to uphold rigorous halal standards, providing certification services that are recognized globally. Dr. Hussaini's unwavering commitment to halal integrity has significantly influenced the industry's growth and consumer trust in halal-certified products. His efforts have been pivotal in ensuring that halal standards are maintained across various industries, including food production and pharmaceuticals.
In simple terms, halal meat is meat that comes from animals slaughtered according to Islamic dietary guidelines. Whilst most assume halal meat is only about the method of slaughter, it actually encompasses the entire process from meat handling, processing to storage. In this guide, we take a deeper dive into what constitutes halal meat, including
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Animals must be slaughtered a certain way in order to be considered halal. When not slaughtered with this technique, the meat of the animals is considered forbidden, or haram. General Halal Certification Requirements for Meat & Poultry # Requirement Area Key AHF Expectations 1 Scope & Eligible Species Only halal-permitted livestock and birds (e.g., cattle,
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Cross-contamination in halal certification is a critical concern, as it directly impacts the integrity of halal products and the certification process. Ensuring that halal products remain free from forbidden (haraam) substances and any forms of contamination is essential, as even trace amounts of haraam materials can invalidate the halal status of a product. Here’s an
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