The Standards Halal Quality Control Standard 1001, Halal Products – General Requirements for Halal Food 1002 and the Guideline HAS 23103 set out the requirements for a HALAL Food Management System, which is based on ISO 22000:2005 Standard and on the principles of HACCP.
The market for Halal products is growing rapidly and has great influence on consumers’ worldwide, covering a wide range of food and non-food products, influencing the global economy. Some examples are the sectors of pharmaceuticals, logistics, tourism, food and catering, cosmetics, healthcare and many more consumer and non-consumer products. Halal Food Safety Management System is based on the following principles:
- Company vision and responsibility
- Sanitary System
- Traceability of the product from the first processing stage to the consumer’s table
- Hazard assessment
- Marking
- Continuous monitoring and improvement
Halal can stand alone or can be integrated to other Food Safety management systems that are already implemented in the organization, as its principles apply to all international standards relating to Food Safety.
The general parameters of a conformity assessment required by Islam are similar to those of Management Systems, for example Standards, Inspection, Certification and Accreditation. The element that gives added value to this system is its compliance with the parameters of Sharia (Muslim Holy Law) and the credibility that this offers to Muslims worldwide.
Benefits of Halal
- Easy access for export to Muslim countries
- No loss of Muslim consumers
- Affirmation of the customer for the safety and hygienic production of the product
- Competitive advantage and greater market share
- Organization Registration at the World Halal list
- Responsibility and credible commitment by the organization to the requirements and regulations of Islamic law
- Assurance that the product complies with the requirements of Islamic practice