- Product Processing and Handling
All processed food products shall be considered halal provided that the following conditions are met:
- The product and its ingredients do not contain any components derived from animals that are prohibited under Shariah law, or from animals not slaughtered in accordance with Islamic requirements.
- The product does not contain any substance classified as najis (impurity) under Shariah law.
- The product is safe for consumption and not harmful to health.
- All equipment and processing lines used are free from contamination with najis.
- During preparation, processing, packaging, storage, and transportation, halal products must be physically segregated from non-halal products or any materials classified as najis.
- Devices, Utensils, Machinery and Processing Aids
- All devices, utensils, machinery, and processing aids used in halal production must not contain materials classified as najis and must be dedicated to halal use.
- Equipment previously exposed to Najasah al-Mughallazah (severe impurity such as pork or dog derivatives) must undergo ritual cleansing (sertu) in accordance with Shariah requirements and verified by AIHCO.
- Once a production line has been converted from non-halal to halal through proper cleansing and verification, it must be used exclusively for halal production. Repeated switching between halal and non-halal production is not permitted.
- Product Storage, Sanitisation and Food Safety
- All halal products must be clearly identified, labelled, and segregated at every stage of storage, display, sale, and service to prevent cross-contamination.
- Hygiene, sanitation, and food safety practices are mandatory and must include proper personal hygiene, protective clothing, clean equipment, and hygienic premises.
- In slaughtering facilities, if a non-halal carcass is identified by a Muslim slaughterman or Muslim checker, it must be immediately reported to the Halal Supervisor or AIHCO Inspector.
- Non-halal carcasses must be clearly segregated and marked as non-halal before entering chillers.
- Only eligible carcasses verified as halal shall receive the halal stamp at the weighing stage.
- Requirements for Food Premises
- Raw materials, additives, and processed ingredients must be supported by halal certificates issued by recognised halal authorities where applicable.
- Preparation and handling must comply with halal, hygiene, and food safety standards.
- Alcohol and alcohol-based products are strictly prohibited on halal-certified premises.
- Equipment must be clean and used exclusively for halal food preparation.
- All staff involved in halal production must receive halal training.
- Wet and dry storage areas must be separated.
- In hotel operations, certification applies to the specific halal-certified kitchen only.
- At least two Muslim staff members must be employed in the halal kitchen.
- Non-halal or doubtful ingredients must not be used.
- Requirements for Supermarkets
Supermarkets offering both halal and non-halal products must ensure:
- Clear physical separation and proper labelling of halal and non-halal products.
- Halal products are not displayed adjacent to non-halal items in a way that may cause contamination.
- Personnel handling halal products avoid contact with non-halal items.
- Consumers are clearly informed regarding the halal status of products.
- Requirements for Cold Storage Facilities
- All halal consignments must be received under the supervision of a Muslim inspector.
- Halal products must be separately stored during blast freezing and throughout frozen storage.
- Loading and dispatch of halal products must be conducted separately from non-halal goods and supervised accordingly.
- A Transfer Certificate must accompany halal products moved from cold storage.
Export consignments must be supported by a Halal Interim Certificate issued by AIHCO.