Halal Certification
Halal is the term originated from Arabic, means permissible and lawful and according to Sariah. Shariah refers to the laws of Islam described in Quran and Ahadith (quotes and actions of Prophet Muhammad (Peace and blessings of Allah be upon Him). Haram is the opposite of Halal, which means unlawful and forbidden.
Halal certification is the third-party attestation that the management system of an organization is in compliance with the requirements of a specific halal management system standard(s).
Benefits of Halal Certification:
Global Market Access (>3.5 trillion USD Annual Global Market)
Removal of Non-TariffBarrier(s)
Compliance National & International Regulations
Customer’s Trust & Satisfaction
Sr. No. | Standard | Certification Scheme /Standard Name | |
1. | PS:3733-2019(Part-2) | Halal Management Systems Requirements for any Organization in the Food Chain | |
2. | PS:3733-2019(Part-3) | Halal Management Systems Requirements for Poultry/Bird Slaughtering | |
3. | PS:3733-2019(Part-4) | Halal Management Systems Requirements for Animal Slaughtering | |
4. | PS:5319-2014 | Pakistan Standards-General Guidelines for Halal Cosmetics and Personal CareProducts | |
5. | PS: 5442-2019 | Pakistan Standards-General Requirements for Halal Health Care Products | |
6. | OIC/SMIIC-1 | General Requirements for Halal Food | |
7. | MS:1500-2019 | Halal Food -General Requirements (Malaysian Standards) | |
8. | GSO :2055-1 | Halal products – Part one: General Requirements for Halal Food | |
Industries We Serve:
Category Codes | Categories | Examples of Sectors |
A | Farming 1 (Animals) | Animals; fish; egg production; milk production; beekeeping; fishing; hunting; trapping |
B | Farming 2 (Plants) | Fruits; vegetables; cercals ; spices; horticultural products |
C | Processing 1 (Perishable animal products) | Including all activities after farming, e.g. salaughtering meat, poultry, eggs, dairy and fish products |
D | Processing 2 (Perishable vegetable products) | Fresh fruits and fresh juices; preserved fruits; fresh vegetables; preserved vegetables |
E | Processing 3 (Products with long shelf life at ambient temperature) | Canned products; biscuits; snacks; oil; drinking water; beverages; pasta; flour; sugar; salt |
F | Feed Production | Animal feed; fish feed |
G | Catering | Hotels; restaurants |
H | Distribution | Retail outlets; shops wholesalers |
I | Services | Water supply; cleaning; sewage; waste disposal; development of product, process and equipment; veterinary services |
J | Transport and storage | Transport and storage |
K | Equipment manufacturing | Process equipment; vending machines |
L | (Bio) chemical manufacturing | Additives; dietary supplements; cleaning agents; processing aids, biocultures and microorganism |
M | Packaging material manufacturing | Packaging material |
N | Other materials manufacturing | Cosmetics, textile, leather products etc. |
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