AHF has built rigorous halal programs for some of the largest foodservice operators in the world. Our foodservice program takes an operation from an initial gap analysis through to third-party audit.
Your single AHF certification is recognized by these government bodies and accreditation councils, with no duplicate audits and no separate fees.
Halal Product Assurance Organizing Body (BPJPH)
Indonesia
The Department of Islamic Development Malaysia (JAKIM)
Malaysia
World Halal Food Council (WHFC)
Global
The Central Islamic Council of Thailand (CICOT)
Thailand
GCC Accreditation Center (GAC)
Saudi Arabia
Majlis Ugama Islam Singapura (MUIS)
Singapore
Saudi Halal CenterSaudi Arabia
Saudi Standards, Metrology and Quality Organization (SASO)Saudi ArabiaHalal Product Assurance Organizing Body (BPJPH)IndonesiaThe Department of Islamic Development Malaysia (JAKIM)MalaysiaWorld Halal Food Council (WHFC)GlobalThe Central Islamic Council of Thailand (CICOT)ThailandGCC Accreditation Center (GAC)Saudi ArabiaMajlis Ugama Islam Singapura (MUIS)SingaporeSaudi Halal CenterSaudi ArabiaSaudi Standards, Metrology and Quality Organization (SASO)Saudi ArabiaHere are the general halal requirements for foodservice operators:
You are unlikely to need a second kitchen, but halal preparation needs its own cooking surfaces, prep area, pans and small wares.
Halal and non-halal storage must be physically separated and clearly labeled.
Two certification paths, chosen at application. Segregated sections carry a stricter cross-contact audit.
Where both are served, cross-contact controls tighten and some halal guests stay away regardless. This is a commercial decision as much as an audit one.
Trained staff and written procedures are what keep the system intact between audits.
In most cases, no. Treat halal the way you treat an allergen: it needs separation, not a separate building, and it is less demanding than running a gluten-free or nut-free kitchen.
Airlines, institutions and public-sector tenders now name halal certification at bid stage. On the consumer side, American Muslims are among the fastest-growing demographics in the country, and in that community trust travels by word of mouth in both directions.
AHF certifies to the highest halal standards acceptable to all 2 billion halal consumers.
AHF certifies to the highest halal standards acceptable to all 2 billion halal consumers.
Real clients, in their own words.
Halal certification covers both sides of the partnership. Here is what each party is responsible for.
A short form. No sales call unless you ask. We'll review your product and reply with a clear roadmap.
Takes 2 minutes · No phone call required
Halal food service certification verifies the operation that produces the food: supplier approval, storage and equipment separation, menu governance, staff training and traceability records. It is not a recipe review, because a kitchen changes daily.
The ingredient boundary is narrower than most operators expect. What is excluded is alcohol and intoxicants, blood, carnivorous animals, meat not slaughtered to Islamic rites, food offered to idols, and swine with all its derivatives. Everything else is on the table.
