Halal certification

Halal training

IG has prepared a series of Halal Training Programs to increase understanding on Halal issues and to produce resources for the Halal market.

These training programs are based on Shariah Law and cover the following topics :

  • what foods are Halal and Haram,
  • Concept of Halal, importance of Halal for Muslim consumers
  • Halal market, product research and development
  • Halal certification and internal Halal training.

These training programs are designed for professionals, Muslims/non-Muslims who are associated with the Halal industry, those who wish to join the Halal industry and even those who would like to improve their existing Halal production.

Companies that wish to deliver Halal training to their employees can take advantage of group bookings and training can also be delivered on site. This training program allows employees to address technical difficulties that they may encounter during the course of their daily work.

As part of the training we can also arrange visits to abattoirs and processing plants to aid understanding and see how others implement Halal standard/procedures in the real world.

What Is Halal?

The word ‘Halal’ in Arabic means ‘lawful’ or ‘permitted’, its opposite is ‘Haram’ which means ‘unlawful’ or ‘prohibited’. Muslims can only consume food that is Halal.

Halal food is defined as food permitted under the Shariah Law (Islamic rules) and should fall within all of the following parameters:

  •  Food that does not consist of or contain anything which is considered to be Haram according to Shariah Law
  • Food that has not been prepared, processed, transported or stored using any appliance/facility that is contaminated by anything Haram according to Shariah Law.
  • Food that has not (during the course of preparation, processing, transportation or storage) been in direct contact with any food that fails to satisfy parameters 1 and 2 above.
  • Food that does not contain Najs material according to Shariah Law.
  • Food must be safe for human consumption, non-poisonous, non-intoxicating or non-hazardous to health.
  • Food that is not prepared, processed or manufactured using equipment contaminated with Najs material according to Shariah Law.
  • Food that does not contain any human parts or its derivatives as specified according to Shariah Law.



In relation to food, some of the most important conditions are:

  • Must be free of any prohibited substance or ingredient.
  • It should be a product made using appropriate tools or machinery. should not contact with a prohibited substance or product during its development, production, processing, storage and transportation.
  • Permitted animals should be slaughtered without unnecessary suffering and fulfilling with the set of conditions established.
  • Generally, fish are considered Halal.
  • Preservatives, coloring's, flavorings or additives must be Halal.
  • Animal feed supplies must be of plant origin.


When the Halal term is applied to services sector establishments, it means that they meet the conditions required by Muslims as for meals, accommodation, transport, area dedicated to prayer and the necessary facilities for the practice of ablution.

 Some of the most important conditions are:

  •          The food used by restaurants must be Halal.
  •          Food storage will be made in a way that will not confuse with other Haram products.
  •          The Halal food handling will take place in an exclusive space for this type of production. The tools as pans, knives, containers, tables and generally all those used for Halal food processing should not enter into cross-contamination.

 Cosmetics and chemicals

 In the case of cosmetics, some of the conditions required to be Halal products are:

  •           The cosmetic and perfume products will be produced using Halal raw materials.
  •           The production can be performed manually, industrial or artificially, provided they do not contain any prohibited material.
  •           All processing steps, storage of raw materials, internal transport, handling and how many steps affecting the production process shall be made so as to ensure that there is no cross contamination with other Haram products and traceability of the process is maintained.
  •           The products will have to undergo an DNA analytical detection of Haram elements before its market launch.


IG has developed a Halal certification procedure for applying for a Halal Certificate, see figure below. The content of the audit program and all adjustments are based on the size and complexity of the organization, scope, products and processing. The proven level of the management system and results from previous audits are determined.

All organizations sign a cooperation agreement, in which the procedure for both parties is described in a clear, recognizable and verifiable manner.

Applying for Halal Certification

Requesting Halal Certification can be done by email or via the online requested application form, then you will receive a response from our administration office staff.

  1. Request for Halal Certification
  2.  Application form and additional documents
  3.  Review of application and identifying risks
  4.  Quotation and agreements
  5.  Phase 1 Audit (on-site audit, documentation review)
  6.  Implementation of phase 1
  7.  Phase 2 Audit
  8.  Halal Certification issuance
  9.  Annual surveillance audit
  10.  Renewal Halal Certification