Presently involved in certification procedures

1
Introduction

• Presently involved in certification procedures
• Issuance of Halal Slaughtering Certificates
• Halal Compliance, Inspection, Supervision
• Audit, Analysis, Accreditation and Consultancy
• Promotion of single global Halal Standards
• Private Labeling of Halal Logos under ICFHC
• Founding Member of World Halal Food Council
• Endorsed by the ISWA

Slaughtering Process
2
Mission Statement / Objective

• To provide professional Halal certification
  services based on a single global standard for
  Islamic dietary compliance by educating the
  manufacturing, processing and transporting
  companies in the USA regarding the universally
  approved Halal standards in meat, poultry,
  nonfood items and by-products.

3
Management

• Permanent Committee
• Representatives from various Muslim
  communities
• throughout USA
• Sets Guidelines and Implements Policy
• President oversees Registration, Certification,
  
  
  
• Inspection, Training and Finances

4
Certification Procedure

• Request for Certification
• Audit and Document the Facilities
• Report to Islamic Department of the Board
• Registration and Payment arrangements
• Assignment of Muslim Personnel to plants
• Verify signed log sheets by plant manager
• Issue Halal Certificates

5
Hygiene / Sanitation

• Free from Infestation/contamination
• Under Muslim Supervision
• Protective Clothing
• Clean / Desensitized Equipment
• Cooperation with USDA Inspectors

6
USDA- Food Safety andInspection Service

• In 1995, USDA-FSIS- Food Labeling Division
  approved a labeling policy to allow the use of
  Halal, Halal Style, Halal Brand on meat and
  poultry products, provided that they are prepared
  under Islamic authority

7
USDAs Criteria for Halal

• Products must not contain pork or pork
  derivatives. USDA-FSIS does not certify the
  Halal preparation of products, but accepts
  Halal and similar statements if they are
  prepared under the supervision of an authorized
  Islam organization.Plant management is
  responsible for making identity of Islamic
  organization available to inspection personnel.

8
Presentation / Storage

• All Halal goods are isolated from non-Halal
  products to avoid any contamination
• Cannot contain any products such Pig-oil,
  Animal Fat, Alcohol, etc.
• Must be properly labeled with Halal logo
• Distinguish Halal vs. Kosher
• Hazard Analysis (HACCP)

9
Process / Procedure

• Train Inspectors on enforcing Halal Standards
• Positioning Muslim Inspectors in USDA approved
  food processing and slaughtering plants and
  facilities
• Ensure all sources/ingredients are permissible
  by Islamic Shariah Law
• Verify the entire process by maintaining signed
  log-sheets at each plant

10
Slaughtering Process

• Alive Halal Species
• Healthy / Disease Free Animals / Birds
• Slaughtering by a trained Muslim
• Bismillah Allahu Akbar Verbally invoked
• Cut between Throat and Lower Jaw
• Appropriate Desensitizing or Restraining Method
  
• Certify Sanitary Procedures