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HALAL CONSUMER
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Winter 2012
IFANCA’s strengths include:
1 An organizational model that combines the expertise of
food scientists and religious experts. The result is over-
whelming accuracy as to what is halal and what is not.
2 The sheer variety of ingredients certified — over 25,0000
— is unparalled for product lines from sauces to soap,
meats to flavors, colors and fragrances.
3 As a food industry insider, IFANCA has extensive knowl-
edge of food industry safety standards and regulations
for nations across the world.
4 IFANCA clients range from small one-person busi-
nesses to multi-nationals.
5 IFANCA has representatives all over the world.
6 IFANCA is recognized by many countries including
Singapore, Indonesia and Malaysia that have govern-
ment-approved halal certifcation programs. Indonesia
and Malaysia, infact, have specific approved halal
certifiers for their imports. Of the forty plus US halal
certifying organizations only five have been approved
by the Majelis Ulama Indonesia (MUI). Jabatan
Kemajuan Islam Malaysia (JAKIM) has only three
approved US halal certifying organizations. IFANCA
is on both nation’s approval list.
HALAL CERTIFICATION PROCESS
The process for halal certification of food products is not
complicated.
Steps Involved:
1 Fill out the halal certification application via the agen-
cy’s website or a hard copy explaining your production
process, the products to be certified, regions the
products will be sold/marketed in, along with specific
information about the component ingredients. Most
organizations review the information and set up an
audit of the facility.
2 Once the ingredient information is reviewed and/or the
facility audit is complete, you will be asked to replace
ingredients that do not meet halal guidelines.
3 Inspection and approval of the manufacturing facility.
This includes a review of the production equipment,
Ingredients Reviewed For
Halal Status:
Food additives
Amino acid
Animal fat and protein
Colors
Dressings
Sauces and sea-
sonings
Emulsifiers
Fats and oil
Enzymes
Fat based coatings
Grease and release agents
Flavors and
flavorings
Gelatin
Glycerin Hydrolyzed protein
meat
and its byproducts
packaging materials
stabilizers
thickening
agents
vitamins
whey protein
f
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