Islamic Inspection Service - SIILHalal

Certification assesses procedures, facilities, processing, storage and distribution to ensure compliance with Islamic requirements

Chicken is a permissible species for consumption under Islamic principles. However, this does not mean that every poultry product can automatically be considered Halal.

To qualify as Halal, production must meet specific requirements covering animal handling, slaughter, processing and food preparation. Controls must also prevent contact or cross-contamination with substances and products considered non-permissible.

The process involves several control points:

• animal origin and condition;
• handling and animal welfare;
• slaughter procedures in accordance with Islamic requirements;
• hygiene of facilities and equipment;
• segregation of Halal and non-Halal products;
• control of ingredients, seasonings and additives;
• storage, transportation and distribution;
• process documentation and traceability.

Halal certification verifies these stages through assessments, audits and monitoring of the procedures adopted by companies. This provides consumers with greater assurance regarding product compliance.

Control also applies to processed products. Seasoned cuts, breaded chicken, ready meals, sausages and other chicken-based foods may contain ingredients or additives whose origins must be assessed.

A recognized Halal certification mark on the packaging helps consumers, importers and distributors verify that the product has undergone a formal conformity assessment process.

For the poultry industry, certification is an instrument of trust, differentiation and access to the Halal market. More than meeting slaughter requirements, it demonstrates the company’s commitment to compliance throughout the production chain.

Read more: The Halal Times

Source: The Halal Times
Adapted by: SIILHalal Press Office