Certification for production and commercialization of products intended for Halal Products consumers
HALAL Certification
It’s the process through which THA, awards, upon assessing and checking-up compliance with Halal requirements, the Halal certification stamp to the audited organization, certifying compliance with Halal procedures for the production and commercialization of products intended for Muslim consumers.
STANDARDS AND SCOPE
CERTIFICATION SCHEME
UAE.S 2055-2: 2016 – Halal products – Part two: General Requirements for Halal Certification Bodies
PRODUCTS / CATEGORIES:
CATEGORY A - FARMING 1 (ANIMALS)
- ANIMALS: POULTRY AND CATTLE
- EGG PRODUCTION
CATEGORY B - FARMING 1 (ANIMALS)
- FRUITS
- VEGETABLES
- CEREALS
CATEGORY C - PROCESSING 2 (PERISHABLE VEGETABLE PRODUCTS):
- BOVINE SLAUGHTERING, INCLUDING CUTTING AND PACKING
- POULTRY SLAUGHTERING, INCLUDING CUTTING AND PACKING
- BOVINE AND CAPRINE SLAUGHTERING, INCLUDING CUTTING AND PACKING
- DAIRY PRODUCTS (POWDER MILK, CHEESE, YOGHURT)
- FISH PRODUCTS (FROZEN FISH AND SEAFOOD)
CATEGORY D - PROCESSING 2 (PERISHABLE VEGETABLE PRODUCTS):
- FRESH FRUITS
- FRESH JUICES
- PRESERVED FRUITS
- FRESH VEGETABLES
- PRESERVED VEGETABLES
CATEGORY E - PROCESSING 3 (PRODUCTS WITH LONG SHELF LIFE AT ROOM TEMPERATURE):
- CANNED PRODUCTS (VEGETABLE, BEEF AND FISH)
- BISCUITS
- SNACKS
- OIL
- WHEAT AND SOY FLOUR
CATEGORY F - FEED PRODUCTION
- ANIMAL FEED
- FISH FEED
STANDARDS / REQUIREMENTS
- UAE.S 2055-1: 2015 HALAL PRODUCTS – PART ONE: GENERAL REQUIREMENTS FOR HALAL FOOD
- UAE.S 993: 2015 ANIMAL SLAUGHTERING REQUIREMENTS ACCORDING TO ISLAMIC RULES
- UAE.S GSO 713:1997 REGULATION FOR POULTRY SLAUGHTERING FACILITIES AND ITS PERSONNEL.
- UAE.S GSO 21:1984 – HYGIENIC REGULATIONS FOR FOOD PLANTS AND THEIR PERSONNEL
- UAE.S 9:2017 – LABELING OF PREPACKAGED FOOD STUFFS.
- GSO CAC/RCP 58:2007 – CODE OF HYGIENIC PRACTICES FOR MEAT
- GSO 1694:2005 – GENERAL PRINCIPLES OF FOOD HYGIENE
CERTIFICATION PROCEDURE
The Halal Approval makes available the "Customer Manual" where the following items are described:
- Methodology to grant, maintain, renew, extend, reduce, modify, suspend / restore, and cancel the certification of products in compliancy with the Halal requirements according to Islamic rules.
- Methodology for handling complaints and appeals.