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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

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Introduction l.jpg

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


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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.”


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Management

Permanent Committee

Representatives from various Muslim communities

throughout USA

Sets Guidelines and Implements Policy

President oversees Registration, Certification,

Inspection, Training and Finances


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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


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Hygiene / Sanitation

Free from Infestation/contamination

Under Muslim Supervision

Protective Clothing

Clean / Desensitized Equipment

Cooperation with USDA Inspectors


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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


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USDA’s 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.


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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)


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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


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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