Winter 2012
|
HALAL CONSUMER
29
Sample Product Lines That
Need Certification:
n
Meat and poultry fresh, frozen and
processed products
n
Dairy
n
Prepared foods and meals
n
Packaged foods
n
Cosmetics
n
Personal care products
n
Pharmaceuticals
n
Nutritional and dietary supplements
n
Packaging materials
Source: Amara Cosmetics
the physical ingredients, as well as cleaning procedures, sanita-
tion and potential for cross-contamination.
4 Inspection confirming the humane treatment of animals including
proper feeding, raising, transporting and holding prior to slaughter.
5 For slaughterhouses, it involves hiring trained Muslim slaughter-
men, review of slaughtering areas including restraining, method
of stunning, actual slaying, pre and post slaying, handling, etc.
6 Determining the cost and fees involved and signing of the con-
tract. At this time, it would be advisable to negotiate the fees
and have a clear understanding of the costs involved, which
may run into thousands of US dollars per year. Generally, the
company and the halal certification agency sign a multi-year
supervision agreement. Then a halal certificate may be issued
for one year or for a shipment of a product.
7 Payment of fees and expenses.
8 Issuance of the halal certificate.
9 Printing of halal markings on packaging. When a product is certi-
fied halal, a symbol is normally printed on the package to identify
the product as halal. For example, IFANCA uses the Crescent-M
symbol , which signifies “good for Muslims”. Each halal certifi-
cation agency has its own halal marking on packaging.
ABOUT THE AUTHOR:
Dr. Mian Riaz is Director of the Food Pro-
tein R&D Center, Texas A&M University and on the IFANCA Board
of Directors.
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