Halal food and quality Certificado halal

HALAL CERTIFICATE

It is the process of evaluation and verification of compliance with Halal requirements to grant the Halal Quality Assurance Mark seal of “Halal Food & Quality ” to services, products or Food.

Said evaluation process includes:

  • On-site audits of the Quality and Halal Management System, verifying compliance with the Halal requirements of our certification scheme.
  • Screening of the ingredients, raw materials, additives, coadjuvants or intermediate products and analysis of their Halal nature.
  • Sampling at the factory of the products subject to certification and its corresponding analysis in the ISO/IEC 17025 accredited laboratory.
  • Evaluation of the personnel involved in the various steps of Production, Processing, Storage or Distribution.
Halal food and quality Certificado halal

ADVANTAGES OF THE HALAL CERTIFICATE OF HF&Q

certificado halal

International accreditation

With the seal of the Guarantee Mark “Halal Food & Quality”, you will achieve the confidence and security of being able to distribute to any country in the world that requires a Halal seal with the highest international accreditations and recognized world prestige.

certificado halal

Halal
Guarantee

The Products and Services that bear the seal of the Guarantee Mark “Halal Food & Quality offer an image of the highest demands in Quality and Food Safety, and strict compliance with Halal Requirements.

certificado halal

Strategic
Key

The Halal Food & Quality Guarantee Mark seal is a necessary key to enter more than 54 Muslim countries in the world, at the same time it is a key tool for opening an important booming market. It is an opportunity for expansion.

certificado halal

Adhesion to the HFQ Catalog

Companies certified by Halal Food & Quality are registered in the ESMA list as companies authorized to export to the United Arab Emirates and are recommended to Islamic organizations and institutions in other countries.

CERTIFICATION SCHEME

Our Halal Certification Scheme, HFQ-7.4-P01 , is based on ISO/IEC 17065, GSO 2055-2, SMIIC-2, ISO/IEC 17021-1 requirements, ISO/IEC 22000 requirements, other GSO requirements and Standards of the GCC Accreditation Center , JAKIM (Malaysia) and MUI (Indonesia), MUIS (Singapore) Malaysian standard MS1500 requirements, national and European legal requirements, industry guides, Codex Alimentarius recommendations and internal HFQ requirements.

In this link you can find a summary index of the halal certification requirements for products and services. 

certificado halal
certificado halal

HALAL CERTIFICATION PROCESS

SCOPE TABLE

GSO Categories

SMIIC Categories

Examples of activities included

TO

Agriculture

TO

AI) Raising animals for meat/milk/eggs/honey

Farming of animals (other than fish and marine) that are used for meat production, egg production, milk production, or honey production.

Cultivation, maintenance, capture and hunting (slaughter in the same place as the capture) storage and packaging on the farm.

Farm- to -warehouse packaging

AII) Farming of fish and shellfish

Farming of fish and shellfish for meat production.

Cultivation, capture and fishing (slaughter in the same place as the capture).

Farm- to -warehouse packaging

B.

B.

BI) Cultivation of plants (other than cereals and legumes)

Cultivation and gathering of plants (other than legumes and cereals): horticultural products (fruits, vegetables, spices, mushrooms, etc.) aquatic plant foods.

Farm- to -warehouse packaging

BII) Cultivation of cereals and legumes

Cultivation or harvest of legumes and cereals for food storage and agricultural packaging.

Farm- to -warehouse packaging

C.

 

food manufacturing

C.

CI) Halal processing of perishable animal products

Includes all activities after agriculture, animal slaughter, poultry, eggs, dairy, and fish products.

CII) Processing of perishable plant products

Fresh fruit, natural juices, fresh vegetables and fruit and vegetable preserves.

CIII) Processing of perishable animal and vegetable products (meat-based foods, mixed products)

Production of mixed products of animal and vegetable origin that include pizza, lasagna, sandwiches, dumplings and ready-to-eat meals.

CIV) Processing of stable products at room temperature

Production of food products from any source that are stored and sold at room temperature, including canned goods, cookies, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt.

CV) Animal sacrifice

Carcass processing, including slaughtering, cutting, cleaning and packaging

D.

Animal feeding

D.

DI) Animal Feed

Production of feed from a single or mixed food source, intended for food-producing animals.

DII) Pet Food

Feed production from a single or mixed feed source, intended for non-food-producing animals

AND

Food Services

AND

Catering

Preparation, storage and, where appropriate, delivery of Halal food for consumption, at the place of preparation or in a satellite unit, restaurants.

F

Distribution

F

FI) Wholesale and retail

Supply of finished food products to a customer (points of sale, shops, wholesalers)

FII) Brokerage / food trade

Purchase and sale of food products on its own account or as an agent for third parties.

Associated packaging b

H*

Services

h

HI)

Provision of services related to the safe production of food, including water supply, pest control, cleaning services, waste disposal.

HII) Financial services

Banking, insurance, investment funds, leasing, barter, etc.

HIII) Muslim-friendly tourism and travel-related services

Resort, hotels, tourism and travel agency services, eg reservations, etc.

G.

Transport, Logistics and Storage

G.

GI) Provision of transportation and storage services for perishable food and feed in the environment

Storage facilities and distribution vehicles for the storage and transportation of perishable food and feed

associated packaging b

GII) Provision of transport and storage services for food and feed stable in the environment

Storage facilities and distribution vehicles for the storage and transport of food and feed stable at ambient temperatures

associated packaging b

J

equipment manufacturing

J

equipment manufacturing

Production and development of food processing equipment and vending machines.

 

K**

Chemical and Biochemical Manufacturing

k

Manufacture of (Bio)chemicals

Production of food and feed additives, vitamins, minerals, biocultures, flavorings, enzymes and processing aids Pesticides, medicines, fertilizers, cleaning agents

Manufacture of other materials

L

LI) Cosmetics

LII) Textile and textile products

LIII) Leather and leather products

LIV) Others

Yo

Manufacture of packaging and wrapping material

Yo

Production of food containers and packaging material

Production of food packaging material.

We also make general information available to the public on the following possibilities of the halal certification process: 

  • Reject:  Halal Food & Quality can also refuse certification for non-compliance with Islamic law, the existence of a conflict of impartiality, if there are reasons indicating that the client is participating in illegal activities, high demand for work, unwillingness to staff among others. 
  • Withdrawal : If after an audit, unannounced visit, or after a complaint from a certified client, it is found that the client’s Halal management system has persistently or seriously ceased to comply with the requirements of the Halal Food & Quality Certification Scheme , the certification and its technical annex will be withdrawn. A withdrawal may also be made if the performance of the certified client jeopardizes the credibility or prestige of Halal Food & Quality.
  • Suspend : When a major non-conformity with certification requirements is confirmed, whether as a result of surveillance or otherwise, Halal Food & Quality has an obligation to consider and decide on suspending certification pending remedial action by the client’s
  • Restore : After the expiration of the certification, HFQ may restore the halal certification if within the following 6 months the non-conformities have been closed and the corresponding pending Renewal activities have been completed. Otherwise, HFQ will carry out at least a phase 2 audit.
  • Reduce : When a non-conformity to the certification requirements is confirmed, either as a result of surveillance or otherwise, Halal Food & Quality has an obligation to consider and Reduce the scope of the certification to eliminate non-product variants. conforming reduce the scope of certification to eliminate nonconforming product variants
  • Extension : The extension activities are similar to those carried out in an audit, but considering only the process of the Quality and Halal Management System that affects the products/services subject to extension, therefore all the results of the extension audits of the scope of the certificate must go through the decision committee. 

If you want more detailed information on the certification process, do not hesitate to call us or write to our email. 

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