generally Halal Food Certification organizations based on the Halal Food General Guide established by the Institute of Standardization and Metrology of Islamic Countries. This manual contains rules that must be followed in many production stages such as purchase, preparation, processing, classification, packaging, labeling, controlling, loading, unloading, transport, distribution and storage on the food chain according to Islamic rules.

The Turkish Standards Institute has been conducting certification studies based on this standard since 2011.

Halal food In the practice of Islamic rules, the provisions of the Qur'an, the practices of the Prophet and all the rules Allah has ordered for Muslims are understood. Halal foods are foods and beverages that are allowed to be consumed in accordance with Islamic rules. Food safety, on the other hand, means that the production of foods in accordance with the intended use is not harmful to human health.

Halal Food General Guide The scope of this standard is explained in the fifth section which includes the Islamic provisions concerning animal and vegetable foods as follows:

  1. Rules

5.1.      Source of food

5.1.1.        Food of animal origin

5.1.1.1.           Halal animals

5.1.1.2.           Non-Halal Animals

5.1.2.        Water animals

5.1.3.        Amphibians

5.1.4.        Foods of plant origin

5.1.5.        Blood and other substances of human and animal origin

5.2.      Animal slaughter rules

5.2.1.        Conditions to be slaughtered animals

5.2.2.        Butcher (conditions that must be in the slaughterer)

5.2.3.        Tools and equipment to be used in cutting

5.2.4.        slaughterhouses

5.2.5.        stun

5.2.6.        Cutting operations

5.2.6.1.           Slaughtering of animals

5.2.6.1.1.              Animal health checks before slaughter

5.2.6.1.2.              Cleaning and washing the animal

5.2.6.1.3.              Prevention of mixing of different animals

5.2.6.1.4.              Directing the animal to the slaughter area

5.2.6.1.5.              Operation

5.2.6.1.6.              Post-cutting control of carcass and sacadata

5.2.6.1.7.              Washing and stamping of the carcass

5.2.6.2.           Poultry slaughtering process

5.2.6.2.1.              Taking the poultry to the slaughterhouse and sending it to slaughter

5.2.6.2.2.              Health checks of poultry before slaughter

5.2.6.2.3.              Operation

5.2.6.2.4.              Plucking

5.2.6.2.5.              Health check of carcass

5.2.6.3.           Slaughtering for other animals

Halal Food CertificateFor more information about the standards and scope of the system, please contact the experienced managers and employees of the TURCERT certification body.