National Standard OIC/SMIIC 1-2022 “General Requirements for Halal Food”.

This Standard establishes general requirements for the production of Halal foodstuffs and services for any stage of the food chain. It sets out the basic requirements that must be met at any stage of the food chain (from raw materials to finished products), including production, processing, distribution, storage and handling of foodstuffs and their ingredients, from primary production to consumption of Halal foods and products in accordance with Islamic Norms. The concept of food safety shall be intended that food is safe for consumption and is not poisonous, toxic, or hazardous to health after it has been prepared and/or consumed according to its intended purpose. List of animals recognized as Halal shall include: (a) domestic animals such as cattle, buffalo, sheep, goats, camels, chickens, geese, ducks and turkeys; (b) non-predatory wild animals such as deer, antelope, chamois, wild cattle; c) non-predatory wild birds such as pigeons, sparrows, quails, starlings and ostriches, and (d) grasshoppers. The animal to be slaughtered must be Halal. The veterinary service must issue a certificate confirming that the animals to be slaughtered are healthy. The animal to be slaughtered must be alive at the time of slaughter. The slaughter procedure must not cause suffering to the animal. Slaughterhouses should be designated for Halal animals and Halal slaughter only. Packaging materials should not be made from non-Halal materials. Halal foodstuffs must be identified by appropriate means throughout the production process.