Summary of Halal Regulations

Halal regulations, also known as halal regulations, are important guidelines for Muslim prosecutors to certify. All products and raw materials used for halal production must comply with the standards of halal regulations. Muslim prosecutors have certified Halal food for tens of thousands of food products worldwide by adhering to the principles of the aforementioned Halal regulations. All products and raw materials used for halal production must comply with halal regulations and be processed, produced, and packaged under high standards of cleanliness and hygiene. Any non halal products or raw materials must not be used in the production process of halal food to avoid contamination or cross contamination. The specific regulatory standards mainly consist of the following key points:

Halal regulations on raw material requirements

pork

Pigs and their by-products (including fats, fatty acids, hair, feathers, bones, enzymes, etc.) are considered non halal;

Any processing of pork is prohibited (including the use of pig by-products as a medium in fermentation processing);

Human body parts

All raw materials from the human body are non halal. (Example: Cysteine amine in human hair)

alcohol

Any product that excites people is classified as alcohol;

Any beverage containing at least 1% ethanol is classified as alcoholic, and beverages classified as alcoholic are non halal and impure;

Beverages containing less than 1% ethanol produced during the fermentation process are not classified as alcoholic, but they are also non halal when consumed;

In addition, different Muslim countries have slightly different requirements for alcohol. For example, Singapore requires that the alcohol content in finished products should not exceed 0.01%, and the alcohol used in the production process can only be used as a solvent or for cleaning and disinfection purposes, and the source of alcohol must be chemical synthesis. Therefore, for food grade product certification, if a very small amount of chemically synthesized alcohol can be used instead of brewed alcohol, one can apply for a certificate issued by the Singapore government.

Ethanol produced by non brewed alcohol industries is halal (pure)

Alcoholic beverages (alcohol) industrial products

1. The fusel oil produced by the alcoholic beverage industry is non halal;
2. Any ingredient that has undergone physical separation in the alcoholic beverage industry and is classified as a non halal raw material, such as fusel oil, isoamyl alcohol, and beer? Mother, tartaric acid;
3. If the separated components undergo chemical reactions to form new components, then the new product is halal and pure vinegar is halal and pure;
4. Separation and cleaning of alcoholic beverages to form new raw materials? Mother (no alcohol taste, flavor and color) is halal and pure.

Non Halal Artificial Flavors

Products named after non halal names and sensory appearances (such as rum spices) are classified as non halal, meaning that their ingredients are derived from artificial raw materials (halal ingredients).

Microbial products

Microbial products are considered halal when their medium composition (from refreshing to production medium) does not come from non halal raw materials.

Halal regulations' requirements for production workshops

Halal production lines must be separated from non Halal production lines. All equipment used for producing pigs and their by-products cannot be used as cleaning equipment for Halal production lines that have previously been used for pigs or their by-products. The cleaning procedure is to clean with water 7 times, and use soil/sand or other cleaning media once.

Halal regulations require halal slaughter

1. The slaughtered animal must be a halal animal recognized in the halal regulations.
2. The slaughter process must be carried out by adult Muslims who are fully aware of halal laws and regulations.
3. Animals must be alive before slaughter.
4. Animals must be completely slaughtered, using metal materials and sharp knives.
5. Before the slaughter, it is necessary to pronounce Bismillahi Allahu Akbar in Arabic.
6. When slaughtering animals, the wide part of their throat or esophagus, trachea, and two lines on their neck must be cut; This can completely drain the blood
7. The slaughter must be completed with one knife.

Halal regulations on halal production requirements

1. The production line for halal products is independent of other product production lines;
2. During the production process, avoid cross contamination and prevent the mixing of non halal raw materials and other substances;
3. The raw materials for halal and non halal products in the warehouse should be stacked independently;
4. Halal finished products should also be stored independently.

Halal certified prosecutors have certified tens of thousands of food products worldwide by adhering to the principles of halal regulations. The prosecutors responsible for certification are all composed of experts in food science and strict adherence to halal regulations, ensuring that products produced by any factory in the world meet the standards of halal regulations, thereby meeting the health needs of nearly 1.9 billion halal food consumers worldwide.