Standards and Regulations

Summary of Halal Regulations

Halal regulations, also known as Halal laws, serve as a crucial guide for Muslim certification authorities. All products and ingredients used in halal production must meet the standards of these regulations. Muslim certification authorities certify tens of thousands of foods worldwide by adhering to the principles of these regulations. All products and ingredients used in halal production must meet the standards of these regulations and be processed, manufactured, and packaged under high standards of cleanliness and hygiene. Non-halal products or ingredients must never be used in the production of halal foods to prevent contamination or cross-contamination. The specific regulations and standards are primarily comprised of the following key points:

Halal regulations for raw materials: Pork

Pigs and their by-products (including fat, fatty acids, hair, feathers, bones, enzymes, etc.) are considered non-halal;

Any processing of pork is prohibited (including the use of pig by-products as a medium in fermentation processes);

human body parts

All ingredients derived from human body are non-halal. (e.g. cysteine ​​from human hair)

Alcohol

Any product that makes people excited is classified as alcohol;

Any beverage containing at least 1% ethanol is classified as alcoholic. Beverages classified as alcoholic are non-halal and impure;

Beverages made from fermentation that contain less than 1% ethanol are not classified as alcoholic, but are still not halal if consumed;

Furthermore, different Muslim countries have slightly different alcohol requirements. For example, Singapore requires that the alcohol content in finished products does not exceed 0.01%. Furthermore, alcohol used in the production process must only be used as a solvent or for cleaning or disinfection purposes, and must be derived from chemical synthesis. Therefore, for food-grade product certification, if a very small amount of chemical synthesis alcohol can be used instead of brewed alcohol, a certificate issued by the Singapore government can be obtained.

Ethanol produced by non-brewery alcohol industry is halal (pure). Alcoholic beverage (alcohol) industry products

1. Fusel oil produced by the alcoholic beverage industry is not halal

2. Any ingredients that have been physically separated from the alcoholic beverage industry and are classified as non-halal ingredients, such as fusel oil, isoamyl alcohol, beer yeast, tartaric acid

3. If the separated components undergo chemical reactions to form new components, the new product is halal and pure.

4. The mother of the spirit beverage that is separated and cleaned to form new raw materials (without alcohol taste, flavor and color) is halal and pure.

Non-halal artificial flavors

Products with non-Halal names and organoleptic appearances (such as rum flavoring, etc.) are classified as non-Halal, meaning that their ingredients are derived from artificial raw materials (Halal raw materials).

Microbial products

Microbial products are halal if their ingredients (from extracts to production media) are not derived from non-halal raw materials.

Halal regulations for production workshops

Halal production lines must be separated from non-halal production lines. All equipment used to produce pork and its by-products cannot be used as Halal production lines. Cleaning procedures for equipment that has been used for pork or its by-products: 7 times with water, and 1 time with soil/sand or other cleaning media.

Halal regulations on halal slaughtering

1. The animals to be slaughtered must be Halal animals as specified in the Halal laws and regulations.

2. The slaughtering process must be performed by an adult Muslim who is fully aware of the Halal laws and regulations.

3. The animal must be alive before being slaughtered.

4. The animal must be completely slaughtered, using a metal and sharp knife.

5. Before slaughtering, the following words must be recited in Arabic: Bismillah Allahu Akbar.

6. When slaughtering an animal, you must cut the wide part of its throat, esophagus, trachea, and the two lines on the neck; this will allow the blood to drain completely.

7. Killing must be done with one cut.

Halal regulations on halal production requirements

1. The production line for halal products is independent from the production lines for other products.

2. Avoid cross contamination during the production process and prevent the mixing of non-halal raw materials and other substances.

3. Raw materials for halal and non-halal products should be stored separately in the warehouse.

5. Halal finished products should also be stored separately.

Halal Certification Inspectors certify tens of thousands of foods worldwide as Halal by adhering to the principles outlined above. These certification inspectors, comprised entirely of experts in food science and strict adherence to Halal regulations, ensure that products produced in any factory worldwide meet Halal standards, thereby satisfying the health needs of nearly 1.9 billion Halal food consumers worldwide.