Halal Management System

Halal & Foodsafety > Halal Management System


The Halal management system is a complete system that integrates religious requirements, demands for nutritional value, the environment and animal welfare with food safety and quality systems. The Halal management system covers organisational structure, responsibilities, procedures, activities and resources which combined, aim to ensure that products, processes and services comply with the Halal regulations.


The Halal management system is based on the Halal inspection standard which has existed since 2001 and was renewed in March 2003. All parts of the system are bound by this standard that includes nutrition, hygiene, safety, animal welfare and other relevant aspects of quality.


The system uses the Halal Critical Control Points (HCCPs) to identify the potential dangers of processes and to accurately assess them on the basis of the Halal inspection standard. The certification process is central to the Halal management system. Procedures for control, monitoring and verification should be present, including plans for corrective interventions. The same goes for documentation and training as well as for a personnel and audit system.


The management must fully support this process, in order to ensure that compliance with the Halal inspection standard is permanent. Organisations are to develop a Halal inspection plan that includes at least: purchase specifications, end product specifications, Halal critical control points, critical limits, corrective actions and checking and control procedures. The company or organisation will eventually be assessed on all of the above points on the basis of the comprehensive rules and regulations of the Halal inspection standard.


The six principles of the Halal inspection standard

1. Management and Halal inspection policy
2. Halal inspection system
3. Compliance with the requirements
4. Internal audits
5. External audits
6. Transparency