1. Establishment / Plant

§  The establishment or plant should be clean as required by Islamic law and comply with industrial and other relevant standards.

§  Halal food production premises must be exclusively separated by walls or similar barriers so as to avoid and prevent from contamination with things that are not Halal .

§  Domestic animals or non-Halal foodstuffs or things, as well as drinks with alcohol – which are prohibited according to Islamic law – should be kept away from the Halal food production premises.

2. Raw Materials / Food Ingredients / Storage

§  Raw materials and food ingredients must be edible and safe for human consumption. This complies with Halal certification guidelines.

§  Raw materials for Halal food production must be stored in a clean place without the possibility of  coming in contact with domestic animals or in a place that domestic animals can access to.

§  Raw materials used for Halal food production must be strictly kept separated from non- Halal goods.

3. How to clean raw materials

§  Halal food raw materials and ingredients must be washed or cleaned with running water before use. Accordingly, raw materials or anything used on the production line should not be washed or cleaned using such used water

§  All equipments used for non-Halal food production must be cleaned or washed in the prescribed Islamic manner prior to Halal food production.

§  All equipments used in Halal food production must be strictly kept separated from equipment used for non-Halal food production.

4. Personnel

§  Personnel involved in Halal food production must not come in contact with non- Halal items  according to Islamic law including pork, alcohol etc, or come into contact with dogs during down times.

§  It is important that these should be Muslim personnel available at the establishment or plant producing Halal food products, particularly in the purchasing and production sections.

5. Storage / Transportation

§  Finished products must absolutely and physically be kept away from non-Halal products.

§  Halal products must be transported separately from non- Halal products.

6. Distribution

§  Halal food products must be distributed or displayed separately from non-Halal food products.

§  The Institute for Halal Food Standard of Thailand must be notified as soon as possible about  distribution arrangements without packaging or not in the form of packaging and Muslim personnel should be assigned for supervision at all times.

§  All type of equipments or facilities used in distribution must be strictly separated from non-Halal items. In case of contamination with non-Halal goods, the equipment must be cleaned in the prescribed Islamic manner and method.

7. Halal Food Service for Restaurant / Hotel

§  Apart from the abovementioned, The following must be fulfilled to Meet Halal requirements:- Entrepreneurs, food producers or persons in charge of production must be Muslim.

§  The restaurant / hotel must absolutely be separated from areas used for non-Halal food production or things that are not Halal according to Islamic law.

 

General Guidelines for Imported Meats and Products

Imported meats and products should be accompanied by Halal certificate.

In the case of imported meats and products without a Halal certificate or accompanied with an unacceptable one, the importer must apply for a Halal certificate in accordance with

requirements.

 

 

Gelatin:

Made from animals that have not be slaughtered properly in compliance

with Islamic religious principles are not Halal; when combined with production, the resulting products will not be Halal.

Capsules:

Made from non-Halal gelatin are not Halal.

Alcohol:

Occurring naturally can be contained in products, but cannot exceed 1 %.

Alcohol:

Used a as an ingredient in products/finished products must not exceed 0.5%.

 

Reference : http://www.cicot.or.th
Credit : Halal Food Information Center