Standards and Regulations

Preface:

The Critical Control Points of Halal Certification is a summary of the key control points of common Halal standards.analyze, to help enterprise quality managers understand which substances affect the suitability of the enterprise to comply with Halal standards.

1．Meat products:

1.1Fish products:

All fish areHALALHowever, fish that have been contaminated by impurities (such as blood, etc.) or contaminated by unclean, harmful, poisonous, or intoxicating substances are notHALALof.

Common fish products include:Fish oil, canned fish, frozen fish, fish gelatin, fish collagen (peptide), fish bone chondroitin, etc.

1.2Contains products of animal origin

In addition to fish products that meet the above requirements, allHALALMeat products obtained from slaughter and meat products with blood cannot pass the certification regulations.HALALCertification

Common products containing animal origin include:Beef and mutton, gelatin, capsules, oils and fats, animal flavors, citric acid, pigments, enzyme preparations, amino acids, etc.;

1.2.1Beef and mutton:in accordance withHALALCertification regulations stipulate that slaughter of cattle and sheep must be performed humanely by trained adult Muslim males. The animal must be alive before slaughter. The throat, esophagus, or trachea must be cut at the wide part, along the two lines on the neck, to allow complete blood to drain. Slaughter must be performed with a single cut.

1.2.2gelatin,capsule：Gelatin products can only come fromHalalAnimal bones or skin. Capsule products can only come fromHALALCertified gelatin or vegetable source capsules.

1.2.3Oils and fats：The products include vegetable oil, edible oil, glycerin and other products. If the factory does not squeeze the oil by itself, but purchases crude oil from outside, the crude oil needsHALALIf crude oil cannot provideHALALThe prosecutor can visit the crude oil processing plant with the certificate. The crude oil processing plant should only press vegetable oil and not process and produce butter./Animal fats and oils such as fish oil. (However, it is not feasible to visit crude oil processing plants.)

1.2.4essence:Some very important compounds in the spice industry, such as beef and mutton flavors, are listed as "natural flavors" in the ingredient list, but their essence is nonHALALFor example, Ethiopian civet, bull musk, castoreum and ambergris. These spices are natural but notHALALThe spice workshop mixes many compounds to create the flavor that they or their customers want. The pepsin used in the production of chewing gum comes from the digestive fluid of pigs or cows. Therefore, all flavors and fragrances need to provide reliableHALALCertificate.

1.2.5Citric acid:The culture medium used in the citric acid processing process comes from beef extract or plant-derived culture medium such as glucose. Beef extract needs to be selectedHALALCertified, glucose processing uses α-amylase, and all enzyme preparations requireHALALCertificate, so citric acid also needs to provideHALALCertificate.

1.2.6pigment:It can be extracted from tomatoes, peppers, dried shrimps, or insects such as cochineal. Pigments from cochineal are prohibited, so pigments also need to be provided by reliableHALALCertificate.

1.2.7Enzyme preparations:Enzymes can come from animals or plants.All enzyme-containingProducts that require enzyme preparationsHALALCertificate.

1.2.8Amino acids:Amino acids can come from animals or plants, so amino acids need to be providedHALALCertificate.

If the raw materials purchased are crude amino acids, all crude amino acids must be providedHALALCertificate. If crude amino acids are not purchased but are prepared from primary bio-fermentation such as from sugar beet or sugar cane molasses, no information is required.HALALCertification qualifications are required, but the process of implementing certification is also complicated.

2.dairy:

All raw materials related to dairy products need to be providedHALALCertificate.

Common products containing dairy ingredients include:Lactose, milk candy, ice cream, whey protein, milk powder, milk flavor, chocolate, etc.

3．Egg products:

From nonHALALBird eggs (or their derivatives) are nonHALALof(Non-Halal). Similar situation, so caviar must come fromHalalfish.

In addition, eggs from hatcheries cannot be used because such eggs may contain blood. Therefore, if the certified product contains eggs, the prosecutor will go to the egg factory to inspect whether it meets the standards, or the egg raw materials must be provided.HALALCertificate

Common products: egg powder, egg noodles, caviar, etc.

4． Insect-related products：

All insects and products containing insects are not allowed to passHALALCertification,Products that are prone to insect infestation need to be protected from insects. Representative products:

Flour and grains: You need a special sieve to filter out insects. Most noodle and flour factories have sieves.

5． Alcohol:

1．Requires alcohol to come fromchemicalEdible alcohol produced by chemical plantsalcohol, cannot come from a winery dedicated to human consumptionwine, such as Qinchi, Wuliangye, and Maotai Distillery;

2．Cannot be used as raw materials, only as solvents, disinfectants, and cleaning products;

2．MOUSEAlcohol content requirements for the final product: Seasonings, flavors and fragrances, medicines: The alcohol content of the final product shall not exceed0.5%；

3．Other products: The alcohol content of the final product shall not exceed0.1%。

4．Cosmetic applicationHALALCertification, the alcohol content policy can be appropriately relaxed according to its use, but it cannot be higher than the national standard and cannot harm the consumer's skin.

5There is no limit on the alcohol content of wet wipes;