Halal training for food industry audit.pdf

1. JUHF HALAL TRAINING
Halal Foundation Training on JUHF
HALAL CERTIFICATION PROCEDURE FOR
THE PRODUCTS AND SYSTEMS (HCPPS)
WASEEM AKHTAR SHAIKH
HALAL COORDINATOR AND SHARIAH AUDITOR

2. INTRO OF JUHF GUIDELINE
JUHFHalalCertificationProcedurefortheProductsandSystem–JUHF–HCPPS,was
developedbyJUHFinJuly2018basedondifferentstandardsfromJAKIM,GSO,SMIIC
andMUI,onHalalFoodsandnon-Foodsitemandservices.Thisisguidelineisthefirst
revisionofJUHFHalalCertificationProcedurefortheProductsandSystem–JUHF–
HCPPS.Thisdocumentprovidesacompleteandcomprehensiveguidelinetoa
person/entitywhoiswillingtogoforJUHFCertificationPvt.Ltd.(JUHF)Halal
certificateforalltypeoffoodproductsandnon-foodproducts.Onemustgothroughthis
documentbeforeapplyingforHalalcertification,sothattheycangetcomplete
informationaboutJUHFcertificationprocedure,standardrequirementsandnoambiguity
comes.JUHFintends,bythisdocument,toelaborateandexplainpre-certification
requirements,ongoingprocessrequirementsandpost-certificationaclientresponsibilities
andrequirements

3. CONCEPT OF HALAL
HalalisanArabicwordwhichsimplymeanspermissibleorlawful.TheoppositeofHalalis
Haram,whichmeansprohibitedorunlawful.Bothtermsareuniversalandapplytoallaspectof
life.
HalalFood
WhenfoodorgoodsaredescribedasHalalthatmeansthefoodorgoods.
DoesnotcontainanythingwhichisHaramorimpure/najis
DoesnotintoxicateorisnotpoisonousorHazardoustohealth.
Doesnotcontainanypartofahumanbeing
Hasnotbeenprepared,processed,ormanufacturedusinganyinstrumentthatiscontaminatedwith
impure/Najis

4. HARAM FOOD (NOT PERMITTED)
WhenaproductisdescribedasHaramthatmeanstheproductismadeoforcontainfromunlawful
ornot-permittedmaterials.
Generally,allproductsarehalalinnatureexceptthefollowing.
Pigoritsderivatives
Alcoholicbeverageorproducts
Blood&allbloodbyproducts
Humanbodyparts
Carrions–deadanimalorimproperslaughteredanimals
Reptiles,rodent&insects,hazardous,poisonous&harmfulsubstance

5. MASHBOOH (DOUBTFUL)
ProductthatcouldnotbeclassifiedasHalalorHaramduetoitsingredientsisnotdistinguishedas
HalalorHaram,suchproductsarecalledMashboohordoubtful.
ExampleofMashboohproducts.
Gelatine,Enzyme,Yeast,MicrobialProductsetc.

6. MATERIALS
4.2.1Materialsshallnotbederivedfromporkoritsderivatives.
4.2.2Materialsmustnotcontainmaterialderivedfromporkoritsderivatives.
4.2.3MaterialmustnotbeKhamr(alcoholicbeverages)orkhamrderivativesthatarephysicallyseparated.
4.2.4Materialsmustnotbeblood,carrion,andpartsofthehumanbody.
4.2.5AnimalbasedmaterialmustbederivedfromHalalanimals(PermissibleAnimal),andslaughtering
mustbedoneinaccordancewithIslamicShariahthatmustbeinaccordingwithJUHFrequirement.See
Table-3
4.2.6MicrobialMaterialsmustnotcauseinfectionandintoxicationtohumans.Growthmediaingredients,
additives,enzymes,andprocessingaidsetc.Mustnotcontainmaterialsfromporkoritsderivatives.
4.2.7Alcohol/Ethanol:Alcoholmustnotbederivedfromthekhamrindustry.Thealcoholusageinthe
productionprocessofthefoodandbeveragesproductsareallowedifthealcohollevelinfinalproductisnot
detectedandalcohollevelsinintermediateproductsthatiscertifiedisnotmorethan1%.
4.2.8TheApplicantmusthavesupportingdocumentationsforallmaterialsusedasperComplexityclassSee
Table-3
4.2.9TheApplicantmusthavetechnique/systemtoensureallsupportingdocumentsofthematerialsused
arealwaysvalid.
4.2.10TheApplicantmusthavewrittenprocedurefortheprocurementandapprovaloftheHalalmaterialas
perHalalrequirements.
4.2.11Materialsthathavepotency/possibilitytobemanufacturedinthesamefacilityformaterialfrompigs
ortheirderivates,mustbesupportedbyporkfreefacilitystatementfromthemanufacturer.
4.2.12Useofappliances/brushesfromanimalhairisnotallowed.

7. PRODUCTS
4.3.1 Product Name and brand Name must not be used a name which tends to Haram things
nor practices that is inappropriate with Islamic Law.
4.3.2 Characteristics or sensory profile of the products must not be imitating Haram products
or stated as Haram by JUHF.
4.3.3 Products applied must be produced consistently with updated production record
4.3.4 During preparation, handling, processing, packaging, storage or transfer of products,
they shall be in compliance withrequirements by the Islamic Shariah Law and remain clean
as well as comply with updated food safety and relevant standards.
4.3.5 Product must not contain alcohol that derived from Khamr Industries
4.3.6 No mixing between materials / products with Non-Halal materials / sources or those
with uncertain Halal status;
4.3.7 Transportation used for Halal Product shall be for Halal products only.
4.3.8 Use of appliances / brushes from animal hair is not allowed.

8. PRODUCTION FACILITY
4.4.1Facilityshallbedesignedandconstructedorrenovatedsoastoenabletheprocessflowtocontroltheriskof
productcontaminationandsuitableforintendeduse.
4.4.2Thelayoutofthefacilityshallpermitproperprocessflow,properemployeeflow,goodhygienicandsafety
practices,includingprotectionagainstpestinfestationandcross-contaminationbetweenandduringoperations.
4.4.3Productprocessflowfromreceiptofthematerialstothefinishedproductsshallpreventcrosscontamination.
4.4.4Thefacilityshallbedesignedtofacilitatecleaningandpropersupervisionofproductsafetyandfoodhygiene.
4.4.5Theloadingandunloadingbayshallbeappropriatelydesignedtoalloweffectivetransferofgoods.
4.4.6Thefacilityshallbekeptingoodcondition,hygienic,andmaintainedtopreventpestaccessandtoeliminate
potentialbreedingsites.
4.4.7Thefacilityshallbeeffectivelysegregatedandwellinsulatedfrompigfarmoritsprocessingactivitiestoprevent
contaminationthroughpersonnelandequipment.
4.4.8SlaughteringandprocessingpremisesshallbededicatedforHalalslaughteringandHalalprocessingonly.
4.4.9Adequatesanitaryfacilitiesshallbeprovidedandmaintained.
4.4.10Petsandotheranimalsshallbeprohibitedfromenteringthepremises.
4.4.11TheproductionlineandsupportingequipmentsmustnotbeusedalternativelytoproduceHalalproductsand
non-HalalProducts,especiallyproductscontainingporkoritsderivatives.
4.4.12Iftheproductionlineandsupportingequipment,whichhadeverbeenusedtoproduceproductscontainingNon-
Halal(Haram)products,aregoingtobeusedtoproduceHalalproducts,itmustbeundergonethroughritualcleaning
beforeuse.SeeDocJUHF/SC/RD-01,Issue.01,Rev.00
4.4.13Thestorageofmaterialsandproductsinwarehouseortemporarywarehousemustensurethatthereisnocross–
contaminationwiththeprohibited(Haram)orimpure(Najis)materials/Products.
4.4.14Theplaceoffacilityforwashingofproductionequipmentmustnotbeusedtogethernotalternatelywiththe
equipmentthathavebeencontactedwithmaterialscontainingporkoritsderivatives.

9. FACTORY
4.5.1 The factory compound shall be fenced or having a control mechanism to prevent pets or
wild animals from entering or remaining in the factory area.
4.5.2 Equipment used shall be free from najis, any hazardous materials and does not result in
side effects to the products produced.
4.5.3 The arrangement of equipment and goods in the factory shall be neat, tidy and safe
during working operations in producing the product.
4.5.4 Workers are not allowed to live in the factory compound. If it is necessary, living
quarters for the workers shall be:
4.5.5 Non-Halal food/beverages and Tobacco are not allowed to be brought into the factory
compound.
4.5.6 The factory shall have an effective control system from contamination of animal rearing
centers, sewerage plant and premises that process non-Halal materials.
4.5.7 Liquor and materials sourced from liquor is strictly prohibited to be in the factory
compound.
a. In a separate building.
b. If it is in the same building, there shall be a separate entrance to the processing area.
c. No direct passageway from the workers living quarters to the processing area;
d. There is a mechanism for controlling the movement in and out of workers.

10. DEVICES, UTENSILS, MACHINES, PROCESSING AIDS AND EQUIPMENT
4.8.1 Devices, utensils, machines, and processing aids used for processing Halal products shall
be designed and constructed to facilitate cleaning and shall not be made of or contained any
materials that are decreed as najs by Shariah law and shall be used only for Halal products.
4.8.2 Devices, utensils, machines, and processing aids which were previously used or in
contact with najs al-mughallazah shall be washed and ritual cleaning is required by Shariah
law and fatwa (see Annex A). This procedure shall be supervised and verified by the Halal
competent authority.
4.8.3 In the case of converting najs al-mughallazah line or processing line containing najs al-
mughallazah into halal production line, the line shall be cleansed as per ritual cleaning as
required by Shariah law (see Doc JUHF/SC/RD-01, Issue.01, Rev.00) This procedure shall be
supervised and verified by the JUHF appointed personnel or trained Muslim personnel. Upon
conversion, the line shall be operated for Halal food only. Repetition in converting the line to
najs al-mughallazah line and back to Halal line, shall not be permitted.
4.8.4 All devices, utensils, machines, and processing aids shall be cleaned and maintained
regularly.

11. HYGIENE, SANITATION AND FOOD SAFETY
4.9.1 Hygiene, sanitation and food safety are prerequisites in the preparation of Halal food. It includes the various
aspects of personal hygiene, clothing, devices, utensils, machines and processing aids and the premises for processing,
manufacturing, and storage of food.
4.9.2 Halal food manufacturers shall implement measures to:
4.9.3 In manufacturing and processing, suitable detection or screening devices should be used where necessary.
4.9.4 Halal food shall be processed, packed, and distributed under hygienic condition in premises licensed in accordance
with good hygiene practices (GHP), good manufacturing practices (GMP), veterinary hygiene practices (VHP) FSSAI or
such as specified by the competent authority.
4.9.5 The environment shall be clean, and its cleaning schedule shall be properly regulated and free from pollution.
4.9.6 Equipment, machine appliances and processing aids which have been used or in contact with najis Mughallazah
shall be religiously cleansed as stated in JUHF Cleaning Method. See Doc JUHF/SC/RD-01, Issue.01, Rev.00
4.9.7 Applicants shall have records of a regular pest control system conducted by the company itself or contracted
externally.
4.9.8 The cleaning schedule shall be prepared and properly implemented & monitored.
4.9.9 Workers shall practice the code of ethics and Good Hygienic Practices (GHP) and Good Manufacturing Practices
(GMP) as stated in FSMS 22000 and other relevant standards.
4.9.10 Workers shall wear proper safety wears and suitable attire and shall not be wearing jewelries.
4.9.11 The management should provide basic amenities and ensure the worker’s welfare is taken care of, including:a.
Changing room.
b. Pantry.
a. Manage and inspect raw materials, ingredients, and packaging materials before processing.
b. Manage waste effectively.
c. Store harmful chemical substances safely and appropriately.
d. Prevent physical, biological, and chemical contamination of food.
e. Prevent excessive use of permitted food additives.

12. ORIGINAL EQUIPMENT MANUFACTURING (OEM)
4.10.1 Application for original contract manufacturing (OEM) shall comply with the following
conditions:
a. The Owner of the Product / Brand / Manufacturing Rights shall:
b. Ensure the products are manufactured in factories having a valid JUHF Halal certificate.
c. Apply Halal certification for all factories that produce the same products.
d. The Manufacturer shall be Holder of JUHF Halal Certificate.
e. Ensure that the owner of the product / brand / manufacturing rights apply for Halal
certification.

13. PACKAGING AND LABELLING
5.1.1 Halal food / products shall be suitably packed. Packaging materials shall be Halal in nature.
5.1.2 The packaging materials shall not be made from any raw materials that are decreed as najis by Shariah law;
5.1.3 It is not prepared, processed or manufactured using equipment that is contaminated with things that are najs as
decreed by Shariah law;
5.1.4 During its preparation, processing, storage or transportation, it shall be physically separated from any other food
that does not meet the requirements or any other things that have been decreed as najs by Shariah law;
5.1.5 The packaging material shall not have any toxic effect on Halal products
5.1.6 Packaging design, sign, symbol, logo, name and picture shall not be misleading and/or contravening the principles
of JUHF and Shariah law.
5.1.7 The packing process shall be carried out in a clean and hygienic manner and in sound sanitary conditions.
5.1.8 Labelling material used in direct contact with the product shall be non-hazardous and Halal.
5.1.9 Halal food and Halal artificial flavor shall not be named or synonymously named after non-Halal products such as
ham, bacon, beer, rum and others that might create confusion.
5.1.10 Each packaging shall be marked legibly and indelibly, or a label shall be attached to the package, with the
following information:
a. Name and type of the product.
b. Food products containing GMO shall be declared.
c. Net. Content expressed in metric system/KG
d. Name and address of the manufacturer, importer and/or distributor and trademark;
e. List of ingredients which reflects, undoubtedly, clearance from all prohibitions of Rules. Sources of actual ingredients
shall be announced clearly and explicitly.
f. Code number identifying date and/or batch number of manufacture and expiry date;
g. Country of origin.
5.1.11 For primary meat products, the label or mark shall also include the following information:
a. Date of slaughter.
b. Date of processing. 5.1.12 Packaging and labelling for Halal food shall not contravene with the principles of Shariah
law and shall not display indecent elements which are against Shariah law and guidelines by competent authority

14. TRACEABILITY
5.2.1 The applicant must have a written procedure to ensure the traceability of certified
products.
5.2.2 Procedure must ensure the certified products originate from approved materials and
are made in facilities that are fulfilling the criteria of production facilities.
5.2.3 If the applicant implements materials coding, hence the applicant must ensure: a.
Materials with the same code must have the same Halal status.
b. Traceable information of material in every critical activity.
5.2.4 If there is repacked /relabeled material, hence the suitability of information (name of
products, name of producer, country of origin, and Halal logo, if required) written in the new
label from the producer must be guaranteed.

15. HANDLING OF NON-CONFORMANCE PRODUCTS:
5.3.1 The applicant must have a written procedure to handle the products which were already
made from materials and /or produced in facilities that are not complying with criteria.
5.3.2 Products that do not comply with criteria must not be sold to consumers who require
Halal Products.
5.3.3 There must be procedure for the recall of non-Conformance Products and Products that
are not complying with criteria and already sold must be withdrawn.
5.3.4 Record for handling the non-conformance products must be kept and maintained.

16. THE APPLICANT (TOP MANAGEMENT) RESPONSIBILITIES:
(THIS WILL BE APPLICABLE TO ALL TYPE OF SCHEME AND CATEGORIES)
3.1 The management shall ensure that the Halal integrity is preserved, and products are manufactured
and processed according to Halal requirements and related standards.
3.2 The organization, and its products, processes, and services, shall at all the times comply with any
applicable statutory, regulatory and/or contractual requirements for Halal products, as relevant
specifically in the countries of its origin and its final destination.
3.3 The organization shall have a process to identify, analyze, evaluate, treat, monitor, and document the
risks related to Halal control system implemented by it on an ongoing basis. Where any risks are
identified, the organization shall document and demonstrate how it eliminates or minimizes such risks.
The top management of the organization shall on
a continual basis review any residual risk to determine if it is within the level of acceptable risk.
3.4 The organization shall be responsible for consistently achieving the intended results of
implementation of the Halal control system and applicable requirements for certification.
3.5 The Top management shall establish an Internal Halal Management Team (IHMT) of 5 or more people,
comprising a leader who is responsible for ensuring the effectiveness in implementation of Halal
Assurance System
3.6 The Top Management shall appoint a relevant person preferably a Muslim who is aware of Halal and
Haram concept and other relevant personnel from multi-disciplinary background, to ensure that the
Halal Certification requirements are always adhered to.

17. THE APPLICANT (TOP MANAGEMENT) RESPONSIBILITIES:
(THIS WILL BE APPLICABLE TO ALL TYPE OF SCHEME AND CATEGORIES)
3.7TheTopmanagementshallprovidetrainingregularlytorelevantpersonnelontheHalalprinciples
anditsapplication.
3.8TheTopmanagementshallensurethatsufficientresources(i.e.,manpower,facility,financialand
infrastructure)areprovidedinordertoimplementtheHalalAssurancesystem.
3.9TheTopmanagementshallensureallrelatedactivitiesformanufacturingandhandlingofHalal
productsareproperlyrecordedandalldocumentsandrecordsshallbemaintainedandtraceable.
3.10TheTopmanagementshallensuretheparticipationandcommitmentbystaffsinvarious
departmentsandatalllevelswithinthecompany,thecompany’ssuppliers,anddistributorstopreserve
Halalintegrity.
3.11TheTopmanagementshallestablishaFood/ProductSafetyManagementSystemintheconcerned
processingplant.
3.12TheTopmanagementshallensurethatthereareprocedures,derivedfromstandards,shallbe
adheredtoduringpreparation,handling,processing,packaging,storageortransferofproducts,theyshall
beincompliancetorequirementsbytheIslamicLawandremaincleanaswellascomplywithupdated
food/productsafetyandrelevantstandards.
3.13TheTopmanagementisresponsible,throughIHMT,toimplementHalalAssuranceSystemand
maintaintherecordsofallHalaldocumentsinawaytoproducewhenJUHForitsofficialdemand.

18. GENERAL REQUIREMENTS
4.1.1TheHalalcertificationprocesscommencesuponthesubmissionofacompletedapplicationform
issuedbyJUHF.
4.1.2Theapplicationformshallbecompletedinaccordancewiththeguidelinessetoutintheapplication
form.Theapplicationthatisnotcompletedinaccordancewiththeguidelinesorunsupportedby
necessarydocumentsorwithouttheapplicationfeewillnotbeprocessed.
4.1.3StrictconfidentialityregardingallmattersshallalwaysbemaintainedbyJUHF.
4.1.4ThenamesofalltheproductsappliedforHalalCertificationbytheapplicantmustbeconsistent
withthenamesprintedonthepackaginglabel.
4.1.5Ifanyoftheappliedproductsareoutsourced,thentheOriginalProductManufacturermustbeHalal
CertifiedorauditedandapprovedbyJUHF.
4.1.6AlltheconsumerproductsproducedandmarketedunderthesamebrandnameshallbeHalal
certifiedbyJUHF.
4.1.7Iftheapplicantmanufacturesthesameproductunderthesamebrandindifferentplants,thenthe
productsmanufacturedinalltheplantshavetobeHalalcertifiedbyJUHF.
4.1.8IftheapplicantproducesthesametypeofHalalandnon-Halalproductsinthesamebrand,thenthe
applicantmustfulfilthefollowingrequirementstoprocesstheapplication.

19. GENERAL REQUIREMENTS
a.AllHalalproducts/rawmaterials/ingredientsshallbetransported,stored,handled,processed,used
etc.withnocrosscontaminationwithnon-Halalitems.
b.Brandnameshallbedifferentformeatandmeat-basedproducts.
c.Non-meatproductsshallbeclearlylabelledasNOTCERTIFIEDbyJUHF.4.1.9JUHFshallnotcertifyany
Halalfoods/productsthatarenamedorsynonymouslynamedsuchasham,bacon,beer,rum,andany
suchothernamesthatmightcreateconfusionamongHalalconsumers.
4.1.10Theapplicantshallmaintainafilemarked'Halal'thatincludesapplication,updateddocuments,
records.Thefileshallbemadereadilyavailabletotheofficial(s)fromJUHFduringtheonsiteaudit.
4.1.11TheapplicantshalladherealltherequirementsdetailedinJUHF-HCPPS(JUHF/SC/RD-03,Issue
01,Rev.03,Dt.01-04-2023)
4.1.12TheapplicantshallcomplywiththestandardrequirementsforwhichtheyappliedforHalal
Certification.(JUHF/APP/FA,Issue01,Rev.02)
4.1.13Non-Halalproducts/ingredients/rawmaterialsshallnotbehandled,stored,used,sold,or
broughtunderanycircumstancesinsidethepremisestowhichHalalCertificateisapplied.
4.1.14Allrawmaterials/ingredients/processingaidsused,brought,storedinthepremisesshallbe
halalandtheirhalalstatusconfirmedwithsupportingdocumentsmentionedbelow:i.HalalCertificates
fromHalalcertifyingbodiesrecognizedbyJUHF.
ii.ProductDataSheet/TechnicalDataSheetexplainingthesourceoforigin/MaterialSafetyDataSheet
(MSDS)withcompletebreakdownoftheingredients,includingthoseitemsthatmaybeusedascatalystsor
processing

20. GENERAL REQUIREMENTS
ii. aids that have a chemical base.
iii. Process flow chart of the ingredients / raw materials
iv. Laboratory analysis report.
v. Any other document required by JUHF officials.
4.1.15 All ingredients / raw materials / processing aids brought, stored or used inside the premises must
be properly packed and clearly labelled with the product description, date of manufacture, date of expiry,
batch number, manufacturer’s name and plant address for tracing purposes.
4.1.16 An analysis report from a NABL approved laboratory may be required upon notice by JUHF to
confirm that the product or raw material or ingredient does not contain any non-Halal items (e.g.pig, pig
derivatives, ethanol etc.). The product sample(s) for testing shall be taken by JUHF personnel only and
sealed with the respective security seal. The applicant shall bear all costs of such laboratory test.
4.1.17 Hygiene, sanitation and product safety are prerequisites in the preparation of Halal products. It
includes the various aspects of personal hygiene, clothing, utensils, machinery & processing aids and the
premises for processing, manufacturing & storage of products.
4.1.18 All production lines, equipment, machineries, appliances, processing aids, cookeries, kitchen
utensils, cooking places, stores, chillers, freezers, cold-rooms, etc. shall be washed and cleansed under the
instruction and supervision of JUHF official(s) if it had been contaminated with non-Halal items before
certification.
4.1.19 Halal products shall be suitably packed. Packaging materials shall be Halal and safe and shall not
contain any materials that are considered hazardous to health.

21. HALAL MANAGEMENT SYSTEM REQUIREMENTS
5.5.1TheApplicantshallestablish,document,implementandmaintainaHalalmanagementsystemthatcansupport
anddemonstratetheconsistentachievementoftheHalalStandardsrequirements.InadditiontomeetingtheHalal
Standardrequirements,theapplicantshallimplementaHalalmanagementsysteminaccordancewitheither:
a.HalalmanagementsystemrequirementsinaccordancewithMS1900:2014,or
b.GeneralHalalManagementsystemrequirements
5.5.2TheapplicanttopmanagementshallestablishanddocumentHalalpoliciesandobjectivesfortheactivities.Thetop
managementshallprovideevidenceofitscommitmenttothedevelopmentandimplementationofthemanagement
systeminaccordancewiththerequirementsoftheJUHF-HCPPSandotherstandardswhereapplicable.Thetop
managementshallensurethatthepoliciesareunderstood,implemented,andmaintainedatalllevelsofthecompany.
5.5.3TopManagementmustestablishawrittenHalalPolicythatprovesthecompanycommitmenttoconsistently
produceHalalProductsaswellasthebasisforthedevelopmentandimplementationofHalalmanagementSystem/
Halalassurancesystem.
5.5.4TopManagementmustdisseminateandcommunicateHalalPolicytoallcompany’sstakeholdersandinterested
parties.

22. HALAL MANAGEMENT SYSTEM REQUIREMENTS
5.5.5TopManagementmustappointanInternalHalalManagementTeam(IHMT)of5personsormorewhichcontains
onememberfromalldepartments,especiallythoseinvolvedincriticalactivitiesandHalal,whohastheauthorityto
develop,manage,andevaluatetheHalalAssuranceSystem.
5.5.6TheDuty,Responsibility,andauthorityofInternalHalalManagementteammustbeclearlydefinedandwell
understoodbyallmembersinvolved.
5.5.7TopManagementmustprovideresourcesneededtodevelop,implement,andcontinuouslyimprovetheHalal
AssuranceSystem.
5.5.8AtleastonememberfromIHMTmustattendtherequiredHalalStandardstrainingprovidedbyJUHF.
5.5.9AllapplicablerequirementsoftheJUHF-HCPPSandotherstandardsrequirementsshallbeaddressedeitherina
manualinadditiontoprocedureforthecriticalactivitiesSee5.5.10.TheApplicantshallensurethatthemanualand
relevantassociateddocumentsareaccessibletoallrelevantpersonnel.
5.5.10TheApplicantmustdevelopwrittenprocedureregardingtheimplementationofcriticalactivities,inaccording
withHalalRequirements.Criticalactivitiesmayincludebutarenotlimitedtothefollowing.
a.VendorApprovalfornewmaterialselection,
b.Materialpurchasing,
c.Productsformulation,
d.Incomingmaterialschecking,
e.Production,
f.Cleaningofproductionfacility.
g.Materialandproductsstorageandhandling,
h.Transportation,
i.HalalTrainingandSchedule?
j.Internalauditandkeeprecords.
k.MRMandhastherecords.
l.Displayvisitorregulation,
m.Menudetermination,
n.Adjustedtothecompanybusinessprocess.

23. TRAINING AND EDUCATION
5.6.1 The Applicant must have written procedure regarding execution of training for all
personnel involved in critical activities, including new employees.
5.6.2 Training (Internal and External) should be conducted at a scheduled time at least once
in a year or more as required.
5.6.3 The company must follow the training conducted by JUHF.
5.6.4 The Implementation of training should include graduation criteria to ensure personnel
competency.
5.6.5 The record of training must be kept and maintained.

24. INTERNAL AUDIT
5.7.1TheApplicantmustestablishproceduresforinternalauditstoverifythatitfulfilsthe
requirementsofthisGuidelineandrelevantstandardsandthattheHalalAssurancesystemis
effectivelyimplementedandmaintained.
5.7.2Anauditprogrammustbeplanned,takingintoconsiderationtheimportanceofthe
processesandareastobeaudited,aswellastheresultsofpreviousaudits.
5.7.3Internalauditsmustbeperformedatleasttwiceayearandrecordsmustbekeptand
producedwhenrequestedbyJUHFofficials.Thefrequencyofinternalauditsmaybereduced
iftheapplicantcandemonstratethatHalalAssurancesystemcontinuestobeeffectively
implementedaccordingtothisGuidelineandrelevantstandardsandhasprovenstability.
5.7.4Theapplicantmustensurethat:
c.InternalauditsareconductedbycompetentpersonnelknowledgeableinHalal
RequirementsandStandardsrequirements,
d.Auditorsdonotaudittheirownwork.
e.Personnelresponsiblefortheareaauditedareinformedoftheresultoftheaudit.
f.Anyactionsresultingfrominternalauditsaretakeninatimelyandappropriatemanner.
g.Anyopportunitiesforimprovementareidentified.

25. CORRECTIVE ACTIONS
5.8.1 The applicant must establish procedures for identification and management of
nonconformities in its operations. The applicant must also, where necessary, take actions to
eliminate the causes of nonconformities in order to prevent recurrence. Corrective actions
must be appropriate to the impact of the problems encountered. The procedures shall define
requirements for.
a. Identifying nonconformities
b. Determining the causes of nonconformity.
c. Correcting nonconformities.
d. Evaluating the need for actions to ensure that nonconformities do not recur.
e. Determining and implementing in a timely manner, the actions needed.
f. Recording the results of actions taken.
g. Reviewing the effectiveness of corrective actions

26. MANAGEMENT REVIEW
5.9.1 Top management shall review the company Halal Assurance system, at planned
intervals, to ensure its continuing suitability, adequacy, effectiveness, and alignment with the
strategic direction of the company.
5.9.2 The management review must be planned and carried out taking into consideration: a.
The status of actions from previous management reviews.
b. Changes in external and internal issues that are relevant to the Halal Assurance system.
c. Information on the performance and effectiveness of the Halal Assurance System, including
1) customer satisfaction and feedback from relevant interested parties; 2) process
performance and conformity of products and services; 4) nonconformities and corrective
actions; 5) monitoring and measurement results; 6) audit results; 7) the performance of
external providers; d) the adequacy of resources; e) the effectiveness of actions taken to
address risks and opportunities, f) opportunities for improvement.
5.9.3 The outputs of the management review shall include decisions and actions related to,
a. Opportunities for improvement.
b. Any need for changes to the Halal Assurance System and IHMT
c. Resource needs. 5.9.4 The applicant is required to maintain and keep the record of MRM for
evidence.

27. RequirementofApplicationforHalalRegistration
ApplicationswhicharenoteligibleforHalal
Theapplicantisrequiredtosubmittheapplicationasstatedbelowwithproper
information
ApplicationReview
AuditplanandAuditTime

28. TYPE OF AUDITS
a.InitialCertificationAudit-Itshallbeaplannedonsiteauditconductedwhenafresh
applicationissuccessfullyreviewedandacceptedbyJUHF.
b.SurveillanceAudits:1stSurveillanceauditshallbeconductedatapplicant’scertifiedfacility
on9thMonthandbefore12thmonthfromthedateofinitialcertificationand2
ndSurveillanceaudit
shallbeconductedon21stmonthandbefore24
thmonthfromthedateofinitialcertification.
C.Re-certificationAudit:Thisauditshallbeconductedonthe33
rd
monthand36
th
month
fromdateofinitialCertification.
b.Short-Notice-Audit:Thisauditshallbeconductedatshortnoticeorunannouncedto
investigatethecomplaints,ortofollowupsuspensionofclientsorinresponsetoachange.
d.SpecialAudit:Thisshallbeconductedinresponsetoexpandingthescopeofcertification
fromacertifiedclient.ThisauditmaybeconductedseparatelyoralongwithaSurveillanceaudit
and/orrecertificationaudit.
d.WitnessAudit:Thisauditshallbeconductedatshortnoticewhenanassessmentbodyor
approvalbodydecidestoconductthewitnessauditofJUHFclients
FortheverificationandconfirmationofservicesandsystemJUHFshallconductdifferenttypes
ofauditsasandwhenrequiredasfollows

29. INITIAL AUDIT AND REPORTING
6.3.2.1InitialCertificationAudit:Thisauditisdividedintotwoparts,Stage-1AuditandStage-2audit.
(A)Stage-1Audit:DependingonSchemeandCategory,itisobligatorythatstageoneauditistobedone
on-site.ButStageOneaudittimewillnotexceed20%oftotalonsiteaudittime.
(B)Stage-2Audit(OnsiteAudit);ThisStage–auditshallbeconductedatapplicant
premisesbytwocompetentHalalAuditorsselectedbyJUHFandoperationmustbestartedbeforethe
stage2audit.
6.3.2.9TheIHMTmembersmustbepresentintheOpeningandclosingmeetingandapersonwhohas
beenauthorizedtoensurethatcorrectiveactionsshallbetakenifnon-conformitiesarefound.
6.3.2.10Anauditreportwillbeissuedtotheapplicantwithinoneworkingdayuponcompletionofthe
certificationaudit.Iftheapplicantfailstorespondtotheauditreportwithinthegiventimeframe,the
processingoftheapplicationwillbestoppedwithoutanypriornotice.Theprocessingofthefilewillbe
rescheduledtothequeueonafirstcomefirstservebasiswheretheapplicantwhohadnotresponded
withinthetimeframewillfallintothenextavailableslot.InthisregardJUHFwillnotberesponsiblefor
anydelaysinthecertificationprocessoftheapplicantwhodefaultedrespondingtothereportontime.
AuditReportwillbeissuedinaspecificformatthatcontainsimportantinformationasstipulatedin
Standards.

30. Grace Period of Halal Certification Process
(After Onsite Audit completion)
i.JUHFshallterminatetheprocess.
ii.TheCertificationPanel/decisioncommittee’sdecisionwillbefinalinthisregardanda
letterforprocessterminationwillbesenttotheclient.
iii.Afterterminationtheclienthastosubmitafreshapplicationandshallpaythefeeto
restoretheprocess.
AclientshallhaveaperiodofThree(3)months(sinceonsiteauditdone)forthesubmission
oftherequirements/findings/correctiveactionincaseofNCfoundduringonsiteaudit).Ifthe
companyfailstoresponsewithintheperiodofthreemonths,thecompanyshallbe
consideredasunabletomeetthecriteriaofHalalcertificationrequirementandbelowaction
shallbetaken.

31. RIGHTS OF AUDITOR DURING THE AUDIT.
1.Accessallthedocumentsandrecordsinrelationtochecktheproducts,processandsystem
complytherelatedStandardsandnormativedocumentsandHalalrequirementsfor
certificationpurposeandkeepalltheinformationconfidential.
2.CaptureVideos,photos,audiosonlyforevidencepurposeandthatwillbedeletedafterthe
intendeduse.
3.Toreceivefullcooperationfromtheapplicationduringtheaudit
4.ToGiveimpartialNon-Conformance/auditfindingstotheapplicanttotakecorrective
actions.
5.Tofollowupthecorrectiveactionsissuedduringtheaudit.
6.Submitthereportsandotherdocumentstothedecision-makingcommittee.

32. Laboratory Analysis
a.JUHFshallconducttheassessmentofthecontentofporkanditsderivativesinmeat
products,meatprocessedproducts,andcertainproductsofriskcategorywhennecessary.
b.Theassessmentofalcoholcontentincertainproductsisalsoconductedwhennecessary.
c.Thesamplescanbetakenfromtheproductionsiteormarket.
d.Iftheanalysisshowspositiveresults,JUHFwillconductanextendedcomparativeanalysis.

33. PROCEDURE FOR SAMPLING
a.TheJUHFauditteamshalltakesamplesinsufficientquantitiesfromproduction/service
premisesorfrommarketfortheperformanceoftherequiredinspectionsandtests.
b.Samplestakenbytheauditteamshallbesentforanalysistoalaboratoryaccreditedin
accordancewithISO/IEC17025byacompetentHalalauthority/GovernmentAuthorityinthe
country.
c.InspectionsandtestsontheHalalproduct/serviceshallbedeterminedinaccordancewith
therequirementsoftheUAE/GOSStandard.
d.SamplingandTestingchargesshallbebornebytheclientsdirectlyasmentionedinthe
agreement.
e.TestingisdonetotracetheactualHalalstatusofthematerial/products/batches.
f.TracesofNon-Halalelementsinanymaterial/product,shallresultintode-listingthe
concernproductsfromtheHalallist
g.IfcertificationofHalalproductsisbasedontesting/inspectionofbatchesoftheHalal
product,itshallbeinaccordancewithadefinedsamplingschemeutilizingstatistically
proventechniqueswithstatedconfidencelevels.

34. NON-CONFORMANCE
There are three types of Non-conformances.
Minor Non-Conformities
Major Non-Conformities
Serious Non-Conformity

35. POST AUDIT EVALUATION AND CERTIFICATION DECISION
6.4.1AHalalCertificateshallbeissuedtotheapplicantonlyaftertheJUHFofficialshave
satisfactorilycompletedthecertificationprocessandhasbeenapprovedbytheCertification
Panel/DecisionCommittee
6.4.2Theapplicantswillbenotifiedregardingthestatusoftheapplicationane-mailon
registeredmailonly.
6.4.3SuccessfulapplicantswillbeinformedtocollecttheHalalCertificate(s)fromtheJUHF
OfficeorwillbecourieredatApplicantaddressandasoftcopyofcertificatewillbeshared
throughemailtoo.
6.4.4Unsuccessfulapplicantsmayre-applyviathesameprocedurefollowingwhich,JUHFwill
conductanotherroundofcertificationprocess.

36. JUHF HALAL CERTIFICATE
JUHFneedsthecertificationdocument(s)toidentifythefollowing:
6.5.1thescopeofcertificationwithrespecttothetypeofactivities,products,andservicesas
applicableateachsitewithoutbeingmisleadingorambiguous.
6.5.2Thename,addressandcertificationmarkofthecertificationbody;othermarkse.g.,
accreditationsymbol,client’slogo)maybeusedprovidedtheyarenotmisleadingor
ambiguous.
6.5.3anyotherinformationrequiredbythestandardand/orothernormativedocumentused
forcertification.
6.5.4TheJUHFHalalcertificateshallbesignedbytheDirector.
6.5.5TheJUHFHalalCertificatevaliditywouldbethreeyearsingeneral,however,certificate
withoneyearvaliditywillalsobeissuedinaccordancewithGeneralSchemeonly
furthermore,oneyearvaliditywillbeissuedtothosewhoacquiresJUHFCertificateonlyfor
domesticusenotfortheexport.
6.5.6 JUHF Halal Certificate validity shall commence after the decision date of decision
committee.

37. ON JUHF HALAL CERTIFICATE BELOW INFORMATION SHALL BE GIVEN.
6.5.3JUHFwillissueonlyacompliancecertificatetoexporter/trader/distributorwithout
mentioningtheproductsnameandbrandname.(ApplicableonlyforExporter)
6.5.4Exporter/tradershallapproachJUHFtoprocureshipmentcertificateconsignmentwise.
(ApplicableonlyforExporter)
6.5.5Shipmentcertificatefeewillbeextra,seeFeestructure.
a.InitialCertificationandre-certification
b.Certificatenumber,
c.Entityname,manufacturingaddressandbusinesstype,
d.ProductsCategory,detailedproductnames,brandname,codeifany,
e.Note:Ifthetotalnumberofproductsismorethan10,thenanappendixshallbe
issuedseparately.
f.Initialcertificationdate,issuingdate,expirydate,surveillancedateandrecertificationdate
shallbementionedonthecertificate;and
g.FortheverificationpurposeQRcodewillbeaffixed
h.Also,LogosandmarksofApprovalandAccreditationbodywillbeprinted.
i.AmendmentHistorywillberecorded.

38. JUHF HALAL LOG
a. A client may use JUHF Halal logo on the products and services granted by JUHF.
b. A client must show interest in printing logo on Halal certified through the Annexure A (products list.
c. The client has tofollow to terms and Conditions for use of Halal logo. JUHF/SOP/HCLI, Issue 01, Rev.01)
d. For restaurants, JUHF logo can be put in their outlets.
e. For catering services, JUHF logo can be printed in serving pack and media of promotion.
f. The inclusion of Halal logo in retail products shall require proper written permission from JUHF
g. Companies may print the Halal mark in colors appropriate for their packaging as long asthis does not
alter the original specifications of the mark.
h. The certificate holder shall not be allowed to reproduce the Halal certificate/Logo issued in such a way
as to impair its clarity, nor shall he tamper with the original copies thereof or make copies of them, nor
shall be allowed to translate the certificate and / or test reports to other languages without the consent of
the Halal certification body.
i. The Certificate Holder cannot use any name, logo/mark/symbol or brand name or advertisement or
slogan against Islamic values beliefs.
j. The Halal certificate holder shall use the Halal logo only as long as its certification remains valid and in
force. Halal certificate holders shall not use the logo where the certificate is withdrawn or suspended or
expired.

39. THANK YOU
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