Halal Certification

Halal certification history

It started in 1960 as a Muslim majority in several countries the demand for regulation of halal certification lined up and this had to be secured.

The resulting halal certification concepts are today in Muslim countries (especially in the OIC, Organization of Islamic Cooperation) recognized and lived. The different understanding of the halal certification was difficult to control, different standards developed.

  • The OIC / SMIIC standard is more valuable because it provides more requirements on the subscriber than before, it is not only a religious standard but also has the following international food standards integrated:
  • CODEX STAN 1 (General standard for the labeling of pre-packed foods)
  • CAC / RCP 1 (Recommended international code of practice general principles of food hygiene)
  • CAC / RCP 58 (Code of hygienic practice for meat)
  • ISO 22000 (food safety management system – Requirements for any organization in the food chain
  • ISO 22005 (Traceability in the feed and food chain – General principles and basic requirements for system design and implementation
  • Good manufacturing practice (GMP)
  • Good hygienic practice (GHP)
  • Food Safety
  • Genetically modified food (GMF)
  • Genetically modified organisms (GMO)
  • EU HACCP Codex

Implementation of Halal certification requirements:

  • Use of Halal-compliant raw materials in the formulation.
  • The Halal conformity must be certified.
  • There must be no confusion between Halal compliant and non-compliant raw materials.
  • There must be no confusion between halal compliant semi-finished goods and non-compliant semi-finished goods.
  • There must be no cross contamination in raw materials.
  • There must be no cross contamination during production or in the production.
  • There must be no mixing of finished products.
  • Detergents and other auxiliaries may halal status not compromise.
  • The trace-ability of products must be guaranteed

Halal not just about food

“Halal” as a term for

  • Improved living conditions for humans and animals.
  • Safe, clean and healthy food and consumer goods.
  • Sustainable and responsible business.
  • Respectful and fair treatment of all participants of the supply chain management (SCM) and supply chain management.

Relevant halal criteria / information

Essentially, the concept of Halal much more comprehensive and not only limited to the slaughtering of animals according to Islamic guidelines. For example, obliged the halal concept that the sources of raw materials and cleanliness jobs, health and safety of employees and the environment in the production process from the outset be observed up to the manufacture of the product. The halal concept is not only a standard value for food. The following defines Halal detail in the production process:

    • Correct and moral trade ethics
    • Cleanliness of the workplace and of the facility
    • Fair treatment of employees
    • Preservation of nature and environment
    • Sustainable development

Furthermore, it applies that the products are free of the following contents:

  • Any human body parts or ingredients of animal origin, which are forbidden to Muslims; or are forbidden to use, because they are derived from animals that were not slaughtered according to Islamic guidelines
  • Materials or genetically modified organisms (GMO),
    which were classified as Naias (impure) according to Islamic guidelines
  • Aliphatic alcohols
  • Irradiated commodities
  • Ingredients that consumers could hurt or end user.


It is our philosophy that the halal certification must assure consumers that the products are safe and suitable for consumption. For Muslims our Halal certification provides a guarantee that the products have been prepared according to Islamic guidelines. For non-Muslims Halal products are simply due to the concept of “Halal and Healthy” quality products, we advise all halal certification candidates strongly, at least the GMP and HACCP requirements. Consequently, certified by WHU as Halal products are safe for consumption or use, nutritious and high quality.

Our certification process is also in line with the OIC / SMIIC standards.These standards implemented continuously obtained wide recognition for maintaining excellence in the area of ​​halal certification scheme.

The result of our cooperation with the OIC / SMIIC Halal standards ensures that products and services which are certified by WHU, a permanent recognition and receive a high level of acceptance worldwide.


In Muslim countries, it is assumed that foods in accordance with the religious rules “halal” are.

So it is mandatory for certification, the slaughter of each animal speak the name of Allah.

With the certificate, the manufacturer assures the customer that the food was prepared by the Islamic religious dietary requirements, and therefore is “halal”. Health and hygiene aspects are examined separately in the certification, but may, for. Example, on the prohibition to take unhealthy foods to be incorporated.

In addition to process certification, which among others consists of making inquiries, audits of Warenherkünfte and the manufacturing plant and processes, leading some certifiers audit testing for the presence of pork with the help of genetic testing and chemical analysis on alcohol by.

Certificates are made partly from commercial reasons, as in foods like pasta, in which a priori hardly the possibility to break the rules. What are the requirements for certification exactly, differs in detail, often depending on the Koranic interpretation of authority, relied on by the certifier. This refers not to the basic nutritional requirements themselves, but their concrete interpretation z. B. with regard to the design and use of production facilities. So there are different views on whether to German animal welfare requirements before slaughter stunned animals “halal” or not.

Process features

  • Unique formulation based on raw materials to develop, which are available in halal quality.
  • Specifications must clearly demonstrate a Halal-conformity.
  • Clear identification of the raw materials (color code, color labels, clips, etc.).
  • Standard procedure to avoid cross-contamination.
  • Production in daily batches with complete cleaning in between.
  • Be approved by the Halal certifiers specifications and formulations.
  • Raw materials must be adequately packed.
  • Specific halal training staff.
  • Analysis perform regarding cross-contamination (PCR).

In addition, may occur during the production process and logistics no cross contamination. If the production running comes in conjunction with non-Halalprodukten, thorough cleaning must be carried out, (the process must be the complete removal of the remaining residue, odor and / or color guarantee to remove the impure substances, followed by a final rinse with water ) before the halal production starts. This refers to all contiguous machinery, equipment, utensils, surfaces and clothing, all of which should be free of non-halal ingredients be before the Halal products handled, processed, prepared and packaged. Strict procedures must be in place to avoid any confusion with packaging or similar errors do not occur.

Halal is not only for Muslims

From a health perspective Halal seems driven by religion concept, because it is a basic principle which is to be found in religion.

However, the scope of possible applications and business opportunities in the halal concept is so broad that not only members of the Islamic faith are involved. The halal concept is therefore quite capable Others involve regardless of race and religion, as long as the halal requirements are met in the production process and in the services. The halal concept does not exclude non-Muslims from the enjoyment of the ethical and quality produced halal goods. Looking at the Halal Ethno system, so it is not surprising that there are already Customers who do not profess Islam, but still buy halal-certified foods.