Detailed Halal Sanitation Guidelines & Checklist

Maintaining halal integrity in manufacturing requires a comprehensive understanding of halal sanitation principles.

This resource provides comprehensive guidelines to ensure your production processes meet the highest standards of halal.

From understanding the importance of proper sanitation to implementing key protocols that prevent contamination and /or cross-contamination, this guide covers everything you need to know to keep your facility halal-compliant.

1.0 Overview of Halal Sanitation

Halal sanitation is more than just a cleaning process; it involves maintaining both physical and spiritual cleanliness in manufacturing environments to ensure that products meet Islamic dietary laws.

The concept of halal sanitation goes beyond general hygiene practices to include specific procedures that remove impurities (Najis) and prevent contamination and /or cross-contamination between halal and non-halal products.

The principles of halal sanitation emphasize purity, safety, integrity, and the holistic approach to cleanliness as required by Islamic teachings. The term “Sertu” or ritual cleansing is central to halal sanitation, especially in cases where major impurities, such as pork or dog contaminants , are involved.

This thorough cleaning practice is inspired by the teachings of the Prophet Muhammad (ﷺ), highlighting the importance of maintaining a pure, clean, wholesome and safe environment.

1.1 Scope

The scope of this guide covers all aspects of sanitation required in facilities that handle halal products, including:

Food and Beverage Production: Facilities that produce or process food items intended for halal consumption.
Food-Grade Chemical Production: Manufacturers of food-grade chemicals that are used in processing or preservation of halal products.
Cosmetic and Personal Care Manufacturing: Production areas involved in creating halal-certified beauty and personal care items.
Pharmaceutical Production: Facilities producing medicinal products that adhere to halal standards.
Logistics and Warehousing: Areas where storage, packaging, and transportation of halal goods take place.

1.2 Purpose of the Guide

The purpose of this guide is to provide a comprehensive framework for manufacturers to:

Understand Halal Sanitation Requirements: Clarify the principles and practices that ensure compliance with halal standards.
Implement Sanitation Protocols: Equip manufacturers with the tools and procedures necessary to prevent contamination and/or cross-contamination and maintain a pure and clean production environment.
Achieve Halal Certification: Guide manufacturers through the steps required to meet the standards set by certification bodies like the American Halal Foundation (AHF) and Canadian Halal Bureau (CHB).

2.0 Definition of Key Terms

Here are the most important terms related to halal production and sanitation, helping manufacturers align their procedures with Islamic principles.

2.1 Al-Halal (The Lawful)

Halal is an Arabic term meaning “permissible” or “lawful.” In the context of food and manufacturing, it refers to products and practices that comply with Islamic dietary laws. Most food items are considered halal unless specifically prohibited by the Qur’an or Hadith.

2.2 Al-Haram (The Unlawful)

Haram refers to anything that is explicitly forbidden in Islam. This includes certain foods, substances, and practices that do not meet Islamic guidelines, such as pork, blood, alcohol, and unislamically slaughtered meat. For maintaining halal integrity, it is crucial to ensure that no haram elements are present in the production process. .

2.3 Najis (Impurities)

Najis represents impurities that render the product(s) unfit for Muslim consumption There are two types of najis:

Major Najis: Includes substances like pork products and byproducts, dog-related products and byproducts , (flowing) blood, and alcohol with intoxicating properties. When major najis are present, a ritual cleaning process known as Sertu is required.
Minor Najis: Includes less severe impurities like dirt or dust, which can be cleaned through standard washing procedures.

2.4 Sertu (Ritual Cleansing)

Sertu is a ritual cleansing process used when major najis such as porcine or dog contaminants has come into contact with a product surface or equipment. This process involves washing the contaminated area seven times, with at least one wash including a mixture of water and earth, to purify the area both physically and spiritually.

2.5 Diatomaceous Earth (DE)

Diatomaceous Earth (DE) is a naturally occurring sedimentary rock that crumbles into a fine powder. It is used as a cleaning agent in halal facilities due to its effectiveness in absorbing impurities and assisting in the ritual cleansing process (Sertu) . DE plays a crucial role in removing physical impurities in compliance with halal standards.

3.0 Halal Critical Control Points (HCCPs) in Sanitation

Halal Critical Control Points (HCCPs) are key stages in the production and sanitation process where the risk of contamination and /or cross-contamination with non-halal substances is highest.

3.1 Identification of HCCPs

The identification of Halal Critical Control Points (HCCP) is crucial for eliminating the risk of contamination and /or cross-contamination in manufacturing facilities. The most common HCCPs in halal sanitation include:

Raw Material Handling: Ensuring that all ingredients and raw materials are halal and free from haram substances like pork, blood, alcohol, or non-halal derivatives.
Production Equipment: Ensuring that all equipment used for halal production is not contaminated and / or cross contaminated by non-halal substances. This includes mixers, grinders, and other machinery that may come into direct contact with the product.
Cleaning and Sanitising Agents: Verifying that all cleaning agents used in the cleaning and sanitation process are free from haram substances like alcohol or animal-derived ingredients.
Packaging and Storage: Avoiding contamination and / or cross-contamination in storage areas by clearly segregating halal and non-halal products and ensuring that packaging materials are free from non-halal additives.

4.0 Sanitation Procedures and Protocols

Halal cleaning and sanitation procedures and protocols are essential for maintaining the cleanliness and purity of manufacturing environments. These procedures must be comprehensive and structured to eliminate any risk of contamination and / or cross-contamination between halal and non-halal products.

4.1 General Cleaning and Sanitation Protocols

Pre-Operation Cleaning: Ensure that all equipment and surfaces are thoroughly cleaned before starting the production of halal products. Use sanitising agents to remove any residues from prior production runs.
Daily Cleaning Routine: Implement a daily cleaning routine that includes all areas where halal products are processed, stored, or handled. This routine should include cleaning and disinfecting all equipment, floors, walls, and surfaces.
End-of-the Day Cleaning: Conduct a thorough cleaning of all production areas at the end of each day. This includes the use of Diatomaceous Earth (DE) as a cleaning agent in specific ratios in case of porcine contaminants, to ensure that any residues are removed.

4.2 Documentation and Record Keeping

Maintaining accurate records of all cleaning and sanitation procedures is crucial for compliance with halal standards. Here is what needs to be maintained:

Cleaning and Sanitation Logs: Keep detailed logs of all cleaning activities, including the date, time, areas cleaned, and the personnel involved.
ATP Testing Records: Document the results of ATP testing, including any corrective actions taken if RLU readings exceed acceptable limits.
Halal Compliance Reports: Submit regular reports to the halal certification body, such as the American Halal Foundation (AHF), detailing all cleaning and sanitation activities and compliance measures.

5.0 Sanitation Procedures and Protocols In-Case of Porcine Presence in the Facility

Sertu (ritual cleaning process) is required when major najis, such as pork or its derivatives have come into contact with the product surfaces or equipment. This ritual cleansing process includes:

First Wash with DE: Use a mixture of Diatomaceous Earth (DE) and water (1 part DE to 7 parts water) to scrub the contaminated area. This helps remove both physical and spiritual impurities.
Seven Cleansing Cycles: Wash the area seven times, with at least one wash using a soil-based mixture (DE) to ensure complete purification.
Verification with ATP Testing: Use ATP testing to verify that the area is clean, with a Relative Light Unit (RLU) reading of 10 or below to confirm that no traces of contamination remain.

6.0 Specific Sanitation Requirements for Shared Facilities

Shared facilities pose unique challenges for maintaining halal integrity due to the risk of contamination and / or cross-contamination with non-halal products. Therefore, implementing relatively stricter cleaning and sanitation protocols is crucial to ensure that halal and non-halal production lines are kept entirely separate.

6.1 Separation Protocols in Shared Facilities

Dedicated Equipment: Whenever possible, use dedicated utensils, equipment for halal production to avoid cross-contamination. If equipment must be shared, ensure that a thorough cleaning and sanitation protocol is followed before switching from non-halal to halal production.
Physical Barriers: Use physical barriers or clear markings to separate halal production areas from non-halal zones within the facility.
Sequential Production Scheduling: Schedule halal production runs before non-halal runs to minimize the risk of contamination and / or cross-contamination. This sequencing ensures that halal products are not exposed to potential contaminants from non-halal batches.

6.2 Cleaning and sanitisation in Shared Facilities

High-Level sanitisation: Employ a high-level sanitisation protocol using Diatomaceous Earth (DE) in the prescribed ratios to cleanse utensils and equipment that have been used for non-halal production. Ensure that DE solutions are applied to all surfaces that come into direct contact with the product.
Regular ATP Testing: Conduct regular ATP testing on equipment and surfaces to confirm that no traces of non-halal contaminants remain. The acceptable RLU reading for halal production should be 10 or below.
Sanitising Agents: Verify that all sanitising agents used in shared facilities are halal-compliant, avoiding any that contain alcohol or animal-derived ingredients unless they meet halal standards.

7.0 Halal-Specific Sanitising Agents and Requirements

The use of halal-specific sanitising agents is essential to ensure that the cleaning and sanitation process aligns with halal guidelines.

Sanitising agents must be carefully selected to avoid contamination with haram (non-halal) substances, and they must meet both Islamic principles and conventional safety standards.

7.1 Recommended Halal-Specific Cleaning Agents

Diatomaceous Earth (DE): Widely used as a halal-compliant cleaning agent, DE is effective in physically scrubbing and purifying surfaces. It is mixed in specific ratios with water depending on the type of utensils, equipment or area being cleaned.
Natural Detergents: Plant-based detergents free from animal derivatives and alcohol are recommended for halal sanitation. These detergents should have verified halal status to ensure compliance.
Non-Ethanol-Based Disinfectants: Disinfectants containing isopropyl alcohol or other permissible alcohols can be used, as they are considered mubah (permissible) in sanitation processes as long as they leave no detectable residue in the finished product.

7.2 Usage Guidelines for Halal Sanitising Agents

Proper Dilution: Follow the recommended dilution ratios for sanitising agents. For example, the ratio for DE when cleaning food preparation surfaces is 1 part DE to 7 parts water.
Application Method: Apply the sanitising agent thoroughly on all contact surfaces, allowing sufficient time for the agent to act before wiping or rinsing it off.
Residue Testing: Conduct residue tests using ATP (Adenosine Triphosphate) testing or equivalent methods to ensure no traces of contaminants are left behind after the cleaning process.

8.0 Record Keeping and Documentation

The following records should be maintained to ensure a comprehensive approach to halal sanitation:

Sanitation Logs: Detailed logs that record each cleaning and sanitisation event, including the date, time, equipment or area cleaned, the personnel involved, and the cleaning agent used.
ATP Testing Records: Documentation of all ATP testing results, including RLU (Relative Light Unit) readings, corrective actions taken if readings exceed acceptable limits, and retesting results.

8.1 Documentation Requirements for Corrective Actions

Incident Reports: Document any incidents where non-halal contamination is detected, including the source of contamination, the corrective measures taken, and verification of the resolution.
Sertu Records: Keep detailed records of the Sertu (ritual cleansing) process whenever major najis contamination, such as pork or alcohol, is detected. Include the cleaning procedure, materials used, and verification tests performed.
Equipment Cleaning Protocols: Maintain updated protocols for cleaning shared equipment, including specific steps to be taken when switching between halal and non-halal production runs.

9.0 Checklist for Halal Sanitation in Manufacturing

Step	Requirement	Details	Check
1.0 Preparation	Use a Clean Vessel	Ensure that a clean vessel is used to mix and store all cleaning solutions to prevent contamination and /or cross-contamination	☐
1.1 Dilution Ratios	Proper Dilution of Cleaning / sanitising Agents	Use the correct ratios of Diatomaceous Earth (DE) to water depending on the environment: e.g., 1 part DE to 7 parts water for food preparation surfaces.	☐
2.0 Halal Critical Control Points (HCCPs)	Identification of HCCPs	Identify and document halal critical control points for production areas, raw materials, and sanitation processes.	☐
2.1 ATP Testing	Conduct ATP Testing	Perform ATP testing on all surfaces to ensure RLU readings are below 10 before starting halal production.	☐
3.0 Sanitation Procedures	Apply Halal Cleaning / Sanitation Solutions	Use halal-specific cleaning solutions like DE in the recommended ratios to sanitise equipment, utensils, and surfaces.	☐
3.1 Closed Reactor Vessels	Complete Sanitation Protocol	Fill closed vessels entirely with DE solution (1 part DE to 30 parts water) and maintain contact time for effective cleaning.	☐
3.2 Shared Equipment	Prevent Cross-Contamination	Thoroughly clean shared equipment with halal protocols before switching from non-halal to halal production runs.	☐
4.0 Record Keeping	Daily Sanitation Logs	Maintain daily logs documenting each cleaning event, including dates, time, equipment or areas cleaned, areas cleaned, the cleaning agent used, and personnel involved.	☐
4.1 Sertu Records	Document Sertu Process	Record the ritual cleansing process whenever necessary, especially in cases of major najis contamination.	☐
5.0 Monitoring Protocols	Conduct Regular Inspections	Regularly inspect and monitor compliance with halal cleaning and sanitation standards to ensure all procedures are correctly followed.	☐
6.0 Equipment Handling	Maintain Equipment Sanitation	Keep a list of equipment cleaned with halal protocols and ensure it is free from non-halal residues before use.	☐
8.2 Review and Update	Regular Protocol Review	Review and update sanitation protocols periodically to ensure ongoing compliance with halal standards.	☐

Frequently Asked Questions (FAQs)

Q1. What are the key components of a halal sanitation process in manufacturing?

A: The key components include using halal-compliant cleaning and sanitising agents, identifying halal critical control points (HCCPs), implementing proper sanitation protocols, preventing contamination and / or cross-contamination, maintaining detailed records, and adhering to halal certification standards.

Q2. What is Sertu, and when should it be performed in a manufacturing facility?

A: Sertu is the ritual purification process required when major najis (e.g., pork or dog-derived contaminants) come into contact with surfaces or equipment. It involves cleaning with a solution containing natural elements like soil or Diatomaceous Earth (DE), followed by a series of thorough washes. It should be performed every time there is contact with these major najis contaminants

Q3. How can I prevent contamination and / or cross-contamination between halal and non-halal products in a shared facility?

To prevent contamination and / or cross-contamination, it is essential to clean shared equipment using halal-specific protocols, use dedicated storage and production areas for halal products, and implement strict cleaning and sanitation procedures before switching from non-halal to halal production.

Q4. What are the recommended cleaning agents for halal sanitation, and how can I ensure they are halal-compliant?

A: Recommended cleaning agents for halal sanitation include Diatomaceous Earth (DE) and non-ethanol-based cleaning and sanitising agents . To ensure they are halal-compliant, always verify that they do not contain any haram ingredients, and obtain halal certificates from the suppliers.

Q5. What are the penalties for non-compliance with halal sanitation standards?

A: Non-compliance can lead to the revocation of your halal certification, damage to your brand’s reputation, and potential legal consequences if falsely labeling products as halal. Regular audits and adherence to standards are crucial to avoid these issues.

Appendices

Appendix A: Mixing Ratios Table for Diatomaceous Earth (DE)

Environment/Area	DE Parts	Water Parts	Application Duration	Notes
Food Preparation Surfaces	1 part	7 parts	1 second	For general cleaning and sanitisation
Open Equipment (e.g., mixers, choppers, grinders)	1 part	7 parts	1 second	For equipment that comes into direct contact with najis
Closed Reactor Vessels (e.g., fermentation vessels)	1 part	30 parts	1 hour	Fill the vessel completely with DE solution
Storage Vessels	1 part	20 parts	1 hour	Fill the vessel completely with DE solution
Storage Vessels (quick application)	1 part	7 parts	1 second	Does not require the complete filling of the vessel

Appendix B: Glossary of Key Terms

Diatomaceous Earth (DE): A naturally occurring, soft, siliceous sedimentary rock that crumbles into a fine white powder, used as a cleaning agent.
Najis: Impurities in Islamic jurisprudence, ranging from minor (dirt) to major (pork, dogs, etc.), that must be removed to ensure halal compliance.
Sertu: The ritual purification process involving cleaning with natural elements like soil, required when dealing with major najis.
Halal Critical Control Points (HCCPs): Specific stages in the production process where contamination risks must be controlled to maintain halal integrity.
ATP Testing: A method to measure the presence of organic material on surfaces, ensuring they are free from contaminants.

Appendix C: Reference Standards and Regulations

Standard/Regulation	Description
MS 1500: Halal Food – Production, Preparation, Handling, and Storage – General Guidelines	The Malaysian standard providing guidelines on halal food production and storage.
ISO/IEC 17065	International standard for bodies certifying products, processes, and services to ensure impartiality and competence.
Codex Alimentarius	International food standards that include general guidelines for the use of halal terms in food production.
JAKIM Halal Certification	Guidelines and criteria set by the Department of Islamic Development Malaysia (JAKIM) for halal certification.
GMP (Good Manufacturing Practice)	Practices required to conform to guidelines recommended by agencies controlling the authorization of the manufacturing and sale of food and beverages.
HACCP (Hazard Analysis and Critical Control Points)	A systematic approach to food safety that identifies and controls potential hazards in the production process.
FSMA (Food Safety Modernization Act)	U.S. legislation aimed at preventing foodborne illnesses through strengthened food safety measures.