Certification Halal
HALAL - Food Safety Management System

The Standards Halal Quality Control Standard 1001, Halal Products - General Requirements for Halal Food 1002 and the Guideline HAS 23103 set out the requirements for a HALAL Food Management System, which is based on ISO 22000:2005 Standard and on the principles of HACCP.

The market for Halal products is growing rapidly and has great influence on consumers worldwide, covering a wide range of food and non-food products, influencing the global economy. Some examples are the sectors of pharmaceuticals, logistics, tourism, food and catering, cosmetics, healthcare and many more consumer and non-consumer products.

Halal Food Safety Management System is based on the following principles:

  • Company vision and responsibility
  • Sanitary System
  • Traceability of the product from the first processing stage to the consumer's table
  • Hazard assessment
  • Marking
  • Continuous monitoring and improvement

Halal can stand alone or can be integrated to other Food Safety management systems that are already implemented in the organization, as its principles apply to all international standards relating to Food Safety.

The general parameters of a conformity assessment required by Islam are similar to those of Management Systems, for example Standards, Inspection, Certification and Accreditation. The element that gives added value to this system is its compliance with the parameters of Sharia (Muslim Holy Law) and the credibility that this offers to Muslims worldwide.

Target Audience

Halal Certification is applicable to Organizations of all sizes that plan to expand their exports in countries that require compliance with Sharia and that specialize in the sectors of food and catering, pharmaceuticals, logistics, tourism, cosmetics, healthcare etc.


The Benefits:

The global market's demand for Halal products is constantly increasing and Halal labelled products provide benefits and advantages for the company distributing them, including:

  • Easy access for export to Muslim countries
  • No loss of Muslim consumers
  • Affirmation of the customer for the safety and hygienic production of the product
  • Competitive advantage and greater market share
  • Organization Registration at the World Halal list
  • Responsibility and credible commitment by the organization to the requirements and regulations of Islamic law
  • Assurance that the product complies with the requirements of Islamic practice

Certification Process / Required Documents

The Organisation interested to achieve certification against Halal requirements contacts BQC and fills in the certification application.

Why choose BQC

BQC, in cooperation with an Accredited Certification Body, provides HALAL certification with international recognition and validity. The categories of organisations that can be certified against HALAL include:

Category A: slaughterhouses, meat processing units, dairies processing units, egg processing units, fish processing units

Category B: crop processing units (fresh fruits, fruit juices, preserved fruits, preserved juices, dried fruit)

Category C: processing units of products from any stable source at room temperature conditions (preserved foods, snacks, oils, beverages) 

Category D: Storage and Distribution companies of various products 

Category E: Chemical Industries and Biochemical products (additives, medicinal products, cleaning and disinfecting materials, organic farming) 

The product chain that is certified by recognized and accredited Halal Certification Bodies will support local and export markets for producers of all types of food, in Muslim and non-Muslim communities worldwide.