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Halal & Food safety
- Kriss Nakhon
- Aug 4
- 4 min read
Facilities, manpower (man), methods, and steps for each of the specified standards and certifications:
Standard/Certification | Facilities | Man (Manpower & Skills) | Methods | Steps |
Halal Certification | - Dedicated Halal production area - Storage segregation (Halal/non-Halal) - Clean & contamination-free facilities | - Halal compliance officer - Muslim workers for slaughter (if applicable) - Trained staff on Halal requirements | - Supplier Halal verification - No cross-contamination procedures - Use of Halal-certified ingredients | 1. Apply to Halal certifying body 2. Facility audit 3. Compliance verification 4. Certification issuance |
GHP (Good Hygiene Practices) | - Sanitary facilities (handwashing, toilets) - Pest control systems - Cleanable surfaces & equipment | - Hygiene-trained staff - Designated hygiene officers - Regular health checks for workers | - Cleaning & sanitation schedules - Waste management procedures - Personal hygiene protocols | 1. Conduct hygiene risk assessment 2. Implement hygiene controls 3. Training & monitoring 4. Continuous improvement |
ISO 22000:2018 (FSMS) | - Hygienic design (zoning, airflow control) - Calibrated monitoring equipment - Traceability systems | - Food safety team leader - HACCP-trained personnel - Internal auditors | - Hazard analysis (biological, chemical, physical) - PRPs & OPRPs - Corrective action procedures | 1. Establish FSMS team 2. Conduct hazard analysis 3. Implement control measures 4. Certification audit |
HACCP | - CCP monitoring tools (thermometers, pH meters) - Segregated processing lines - Sanitation stations | - HACCP team (multidisciplinary) - Trained operators for CCP monitoring | - 7 HACCP principles - Flow diagram analysis - Validation & verification | 1. Assemble HACCP team 2. Identify hazards & CCPs 3. Set critical limits 4. Monitor & document |
Emirates Quality Mark (UAE) | - Compliance with UAE/GCC standards - Advanced testing labs (if applicable) - Quality-controlled production | - Quality managers - Skilled technicians - Regulatory experts | - Product testing & validation - Statistical process control (SPC) - Customer feedback analysis | 1. Submit application (ESMA) 2. Product testing 3. Factory inspection 4. Certification & surveillance |
BIS (Bureau of Indian Standards) | - BIS-compliant manufacturing setup - In-house testing lab (for some schemes) - Proper labeling & packaging | - BIS-approved QC personnel - Lab technicians - Compliance officers | - Sampling & testing as per IS standards - Record-keeping - Marking & labeling compliance | 1. Apply to BIS 2. Product testing 3. Factory inspection 4. Grant of BIS license |
ISO 9001:2015 (QMS) | - Documented process controls - Calibrated equipment - Non-conformance handling system | - Quality management rep - Trained internal auditors - Process owners | - PDCA (Plan-Do-Check-Act) - Risk-based thinking - Customer focus processes | 1. Gap analysis 2. Document QMS 3. Implement & train 4. Certification audit |
Info :
Facilities: Infrastructure must comply with each standard’s requirements (e.g., hygiene for GHP, segregation for Halal).
Manpower: Roles like "HACCP team leader" or "Halal officer" are critical for compliance.
Methods: Standards like ISO 22000 and HACCP require systematic hazard analysis, while ISO 9001 focuses on process efficiency.
Steps: Most certifications follow a process of application, documentation, audit, and continuous monitoring.
Halal Certification
Definition:Halal certification verifies that products, services, or facilities comply with Islamic dietary laws and principles. It ensures that food, beverages, cosmetics, pharmaceuticals, and other consumables are permissible for Muslims.
Key Aspects:
Ingredients: Must not contain haram (forbidden) substances such as pork, alcohol, or certain animal derivatives.
Processing: Manufacturing processes should avoid contamination with haram items.
Slaughtering: Animals must be slaughtered according to Islamic rites.
Facilities: Cleanliness and sanitation standards aligned with Halal principles.
Certification Bodies: Recognized organizations issue Halal certificates after inspections and audits.
Various Other Self-Certification Standards
Self-certification standards are policies where organizations declare compliance with specific regulations or standards without external verification, although often subject to audits or inspections.
Organic Certification (Self-Declaration)
Some regions allow producers to self-declare organic status based on established criteria, supplemented by periodic third-party audits.
Fair Trade Certification
Companies may self-declare adherence to Fair Trade principles, such as fair wages and sustainable practices, often verified by external certifiers.
ISO Standards (e.g., ISO 9001, ISO 14001)
Organizations perform self-assessment and internal audits to ensure compliance with international standards for quality management, environmental management, etc. External certification may follow.
Corporate Social Responsibility (CSR) Standards
Companies self-report on CSR policies related to labor rights, environmental impact, and ethical sourcing.
Product Labeling Standards
Some products self-certify compliance with safety and labeling standards, such as eco-labels or health claims, based on internal testing and documentation.
Food Safety Standards (e.g., HACCP)
Food producers often implement self-control plans aligning with HACCP principles, with external audits to verify compliance.
Summary
Halal Certification is primarily externally issued by recognized authorities but can involve self-assessment in some contexts.
Other standards like ISO or organic labeling often combine self-assessment with external verification.
Self-certification can be a cost-effective way for organizations to demonstrate compliance but may require external audits for credibility.
General Abbreviations:
GHP – Good Hygiene Practices
Basic hygiene and sanitation standards to ensure food safety.
ISO – International Organization for Standardization
Develops and publishes international standards (e.g., ISO 22000, ISO 9001).
HACCP – Hazard Analysis and Critical Control Points
A systematic preventive approach to food safety by identifying hazards and controlling CCPs.
BIS – Bureau of Indian Standards
India’s national standards body (similar to ISO but for Indian regulations).
FSMS – Food Safety Management System
A structured system to manage food safety risks (e.g., ISO 22000).
CCP – Critical Control Point
A step in food production where control can prevent or eliminate a food safety hazard.
PRPs – Prerequisite Programs
Basic conditions needed for maintaining a hygienic environment (e.g., cleaning, pest control).
OPRPs – Operational Prerequisite Programs
Additional controls needed to manage specific hazards (not CCPs but still critical).
PDCA – Plan-Do-Check-Act
A management method for continuous improvement (used in ISO 9001).
QC – Quality Control
Processes ensuring product quality meets standards.
SPC – Statistical Process Control
A method for monitoring and controlling quality using statistical techniques.
Country-Specific Certifications:
Emirates Quality Mark (UAE)
Issued by ESMA (Emirates Authority for Standardization and Metrology) for compliance with UAE/GCC standards.
BIS (India) – Bureau of Indian Standards
Mandatory for certain products sold in India (e.g., electronics, food items).
ISO Standards:
ISO 22000:2018 – Food Safety Management Systems
Combines HACCP with PRPs for a comprehensive food safety system.
ISO 9001:2015 – Quality Management Systems
Focuses on process efficiency, customer satisfaction, and continuous improvement.
Additional Terms:
Halal – Permissible under Islamic law
Requires compliance with Islamic dietary laws (no pork, no alcohol, proper slaughter methods).
ESMA – Emirates Authority for Standardization and Metrology
UAE’s regulatory body for standards and certifications.
IS – Indian Standards
Standards set by BIS (e.g., IS 14543 for packaged drinking water).
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