Non-Muslims can certainly produce and distribute halal food. A Muslim is only required to slaughter the animal or bird whilst blessing the animal in the name of God. Any halal food can be produced and sold by a non-Muslim.

Halal certification process starts by making an application to a chosen halal certification body. The process flow, fees and time frame vary from organisation to organisation; however, the process generally involves determination of scope, detailed scrutiny of your products and ingredients, audit of your manufacturing facility and processes employed therein, periodic surveillance activities (involving an Islamic scholar and/or Muslim auditor) and subsequent renewal where applicable.   

Food containing haram (or non halal) substances is not halal for Muslims to consume. This includes pork/pork derived substances, ingredients derived from animals not slaughtered as halal (e.g., animal rennet, animal based E-numbers), intoxicating substances (ethnol/ethyl alcohol). Halal food contaminated with non-halal food substances becomes non-halal for Muslims to consume.

The meat derived from Haram species shall remain Haram regardless of its slaughter method (for example pork will always remain haram). Slaughtering an animal/bird that is dead prior to slaughter renders its meat Haram. Halal meat contaminated with non-halal meat during any stage of the supply chain (processing, cutting, packing, storage, distribution) and consumption renders it non-halal.

The method by which an animal/bird is slaughtered renders its meat Halal or Haram. For meat to be halal, the following conditions must be met:

1. animal/bird must be of permissible specie, i.e, poultry, ovine and bovine (pork is not a Halal specie)
2. animal/bird must be alive at the time of slaughter
3. the slaughter knife must be sharp
4. Each animal/bird must be blessed by mentioning Tasmiyah (In the name of God, the God is great) at the time of performing the neck cut
5. all flowing blood must be drained out and animal/bird must be dead prior to any further processing

Check out our blog containing important resources for further reading here. https://hfic.org.uk/resources/

In Islam, there are certain foods which are Halal (permissible) for Muslims to consume and likewise Haram (impermissible). Muslims are commanded to only eat food that is Halal and ‘Tayyib’ (wholesome and fit for human consumption meeting hygiene and food safety standards). 

Check out our blog containing important resources for further reading here. https://hfic.org.uk/resources/

This blog provides links to useful resources to those looking to improve their knowledge and understanding on issues around halal, animal welfare, halal food production, fraud, halal methods of slaughter and types of stunning carried out during animal slaughter.

A certification body issues a Halal certificate which is a document that confirms the products which an entity is producing and/or selling meets the requirements of Islamic law to be considered as Halal. Each certification body abides by its own framework to ensure the items are verified for Halal consumption. An organisation can have as many of their products certified by a Halal certification body, so long as these products meet the Halal criteria. This can include meat, poultry, and other food products such as confectionery and bakery items. Once an organisation is ‘certified’ by a body, they are permitted to use its logo and benefit from other value added services. A certifier typically has technical auditors, quality assurance officers and shariah advisors.

The Arabic term “Halal” translates to “lawful” or “permissible” in English. The opposite of Halal is “Haram” which translates to “unlawful” or “impermissible”. These terms are used in a variety of cases mentioned in the Qur’an including for food consumption, lawful relationships, earnings, charity and generally how one can lead a “Lawful” life. In terms of food consumption, the word Halal is also associated with the term ‘Tayyib’ which means ‘wholesome’ or ‘something that is good for you’.

(The Halal Food Information Centre (HFIC) was founded by stakeholders in the UK Halal sector who felt the need for a central PR or media hub to address issues pertaining to inaccurate media reporting about Halal food production. The idea was first suggested at a stakeholder meeting organised by the Agriculture and Horticulture Development Board (AHDB) on 7th August 2018 which brought together Halal stakeholders across the UK to discuss issues affecting the UK Halal sector. HFIC was then incorporated in June 2021.

The Halal Food Information Centre (HFIC) protects and advances Halal in the UK. It achieves this by clarifying misconceptions in the media, by increasing standards and training, by raising awareness regarding Halal food fraud, by growing collaboration amongst stakeholders, and by championing the consumer.