Halal Certification Document Requirements

PRIMARY DOCUMENTATION

1.   Elect a Halal Enforcement Director

2.   Define Your Halal Product Facility

3.   Define Your Halal Consumers

FACILITY DOCUMENTATION

1.   Legal Business Documents

2.   Traceability Plan

3.   Flowchart of Processing

4.   Sanitation Standard Operating Procedure

5.   Recall Plan

6.   Pest Control

PRODUCT DOCUMENTATION

1.   Finished Product Information

2.   Raw Material Information

3.   Proof Of Purchase (External traceability)

4.   Halal Certificates/Disclosure Statements

5.   Water Report

6.   Testing Procedures & Results

As a part of your halal integrity protection submission, you are required to document, implement, and adhere to the following measures as a part of your HIP requirements:

• Elect A Halal Enforcement Director

The halal enforcement director is appointed as a responsible individual from the submitting organization. Their full name, phone number, and email address must be provided. If the HED is a team of individuals, provide the team name, contact number, and email address. This individual, or team, will be responsible for ensuring that the halal system is functional and monitored.

• Define Your Halal Product Facility

Provide the name, location and type of all of your halal production facilities. There are 6 HPF types:

• Who are your Halal Consumers?

Document and provide the entities that your halal products are sold to. Your halal consumers may be businesses, government agencies, consumers, or otherwise.

• Legal Business Documents

Provide documentation verifying that your company is legally permitted to do business in your locale. Submitted documents must include your company’s name, address, and the government entity recognizing your establishment.

• Traceability Plan

Provide a traceability plan document that details the overall production process of your halal system. Your plan must include the following:

1. Explain the means by which continuity is maintained within the halal product facility, such as the use of demarcation markers, colors, signage, designated locations, and/or computer systems utilized in your traceability plan.
2. Preventative measures aiding against mislabeling, or mix-up of halal products.
3. Logging/documenting incoming and outgoing HP’s. Logs should include product identifiers, supplier/raw material manufacturer, date received, unit amount, production date, and lot number.

• Flowchart of Processing

Provide a graphical representation of halal production showing how your HP’s move throughout your facility.

• Sanitation Standard Operating Procedure

Provide a document that details your method of sanitation pertaining to the following:

1. Personnel (The HPH) - Any individual who makes physical contact with the halal product within the halal facility
   
2. Equipment (The HPE) – Includes appliances, tools, machinery, apparatuses, and surfaces in contact with all halal products.
   
3. Products (The HP) – Sanitation measures must also be provided detailing how contamination is prevented for the halal product itself within the HPF.

* NOT REQUIRED IF PRODUCT IS NEVER OPENED WITHIN THE FACILITY*

• Recall Plan

Provide a written actionable recourse plan, which protects your halal consumers from products that have been contaminated (whether actual or potential) with non-halal substances. The recall plan acts as the safety net for the HC and the HPF.

• Pest Control

Provide pest control documentation which demonstrates that:

1. A pest control program is in place
   
2. The pest control program is current and shows passing results within the last 3 months.

If pest control is being performed internally, as opposed to a third-party company, please also provide a pest control SOP.

• Finished Product Information

Provide documented information pertaining to all products to be considered for halal status. You must document and provide the following:



• Product name
• Corresponding product specification sheet, or an official document listing all of the ingredients associated with each product (e.g. finished product labels may be submitted, so long as the product, and its ingredients are visible)
• Any correlating internal ID numbers, or SKU’s for each finished product if one exists.

*Restaurants/catering kitchens are required to submit their menu as well*

• Raw Material Information

Provide documented information pertaining to all raw materials related to the halal products in consideration. All of the following items are considered to be raw materials:

• Any Ingredients used to produce the halal product.
• Packaging material that comes into contact with the halal product.
• Cleaning agents used to sanitize production tools, utensils, or surfaces that are in contact with the halal product.
• Feed for livestock, or any living creatures related to the halal product.

Provided information for each RM must include the following:

Each RM’s correlating raw material manufacturer. (RMM’s are the producers of the ingredients that make up the halal product. This company may not be the same as the company supplying the product itself to your facility.)

• Halal Certificates/Disclosure Statements

Click here for Halal Disclosure Statement

All Raw Material Manufacturers (RMM’s) must be halal certified, or provide a halal disclosure statement. The Halal disclosure statements is a written testimony that the RM’s do not contain, nor do they ever come into contact with contaminants (See template for the full list of contaminants).

Raw Material Manufacturers may alternatively provide a Halal statement of compliance, a certificate of origin, an allergen statement, or other official statement that discloses the required information.

*NOT REQUIRED FOR NON-PROCESSED RAW MATERIALS WITH ONLY ONE INGREDIENT, SUCH AS LETTUCE, TOMATOES, ONIONS, ETC…

• Proof Of Purchase (External Traceability)

Proof of purchase documentation must be established for all Raw Materials (RM’s) used in the processing or production of the finished halal products. Admissible documentation for consideration must state that the product is being produced by the manufacturer by name and sold to the HPF in consideration for halal certification by name. If the RMM sells product to a distributor who sells to other suppliers, then traceability must be established interlinking each entity to one another completely.

Examples of may take the any of the following forms:

a)Receipts

b)Bill of lading

c)Invoice

d)Valid suppliers’ certificate of Analysis with both company names listed.

*CONFIRMED DURING SURVEILLANCE ONLY*

• Water Report

Submit a water report from your water provider.

* NOT REQUIRED IF WATER NOT USED IN THE PRODUCTION OF HALAL PRODUCTS*

• Testing Procedures & Results (for high risk facilities only)

High risk facilities must provide additional documented procedures that detail the method of testing validation for residual alcohols, and/or ATP swab testing for residual proteins. Testing results MUST BE LOGGED and saved for a period of at least 2 years.