Mexican Halal Standard

HALAL STANDARD
By: Yaisa Marrugo Jiménez
1. PREFACE
1.1. HALAL FOOD PRODUCTION
The guidelines and regulations associated with the practices for production of foods certified as
fit for consumption in Muslim communities (HALAL) have been compiled in this document to
allow their wide use and understanding by governments, regulatory authorities, industries
belonging to the food production chain and consumers.
2. INTRODUCTION
Until shortly, the food supply chain in Latin America targeted to the Muslim community was
almost nonexistent. This niche has been for a great part left unexploited, thus missing a true
market potential. Nowadays, thanks to a rapid growth of this Muslim community, the number of
immigrants has increased and in similar way the number of immigrants that have settled in this
territory. It is for this reason that more entrepreneurs have focused on widening their market
opportunities, in special those in African and Asian markets, due to the influence that these
minorities have with respect to the demand in the market. As result, this focus shift has led to
developing production systems that meet the alimentary needs of this niche segment.
As part of the production system, it is required to apply measure controls and risk assessment in
the food chain production according to the Islamic law; to reduce the risk of food contamination
due to the usage of prohibited a.k.a. Haram substances. Different Islamic entities and agencies
require this measure controls to prevent the demerit of health standards.
In order to ensure a strict compliance and reinforcement of the Islamic law in regards to the
food production chain, the trust on behalf of the Muslim consumers and companies that look
forward to certify their products to meet the market demands, we would like to present a clear
rule which converges the principles as established by the Qur’an, the Prophet Muhammad, the
last messenger of the Allah and the Sunnah (The last repository of revelations), along with the
opinions of Muslim scholars from different eras of Islamic thoughts, currents and
implementation of the most advanced techniques of risk control and quality assurance. A norm
that will lead to the best quality standard that will encourage stakeholders to implement a
policy that complies with the Muslim values and principles, similarly to ensure a healthier life,
wellbeing of our environment in general.
3. SCOPE AND USE OF THIS STANDARD
In order to use the Halal label, the norm will establish the procedures of food control. This will
guarantee the highest elaboration quality standard, starting from the production of the raw
product to the delivery to its final destination. The General Applicable National Code of Practice
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HALAL STANDARD
and Principle for the Food Production Chain, to be adopted by the various agencies and entities
responsible for the certification of food fit for consumption by Muslims as well as various
government agencies in charge of standardization, monitoring and control of the components of
the supply chain.
For the purpose of this standard, the meat is obtained from domestic ungulates, solipeds,
domestic poultry, lagomorphs, game breeding, poultry farmed game (including ratites) and wild
game, whose consumption has not been banned by any of the primary sources of Islamic
jurisprudence (Qur'an and Sunnah). However it may also apply to other types of animals from
which meat is obtained, provided if they meet the requirements of permissibility set forth in this
standard without the demerit of it as established by different agencies for sanitary control.
4. DEFINITIONS
For the purpose of this standard and according to the terminology used within the scope of
Islamic sciences and the various international standards bodies and sanitary control, the
following definitions are used:
Any substances that provides support to the man who is pure and clean,
and has not been forbidden by Allah or His messenger:
 “O you who have believed, eat from the good [i.e., lawful]
Food in terms of things which We have provided for you and be grateful to Allah
Islamic law: if it is [indeed] Him that you worship.” (Qur’an 2:172)
 “O you who have believed, fulfill [all] contracts. Lawful for you
are the animals of grazing livestock except for that which is
recited to you [in this Qur’an]...” (Qur’an 5:1)
By food is meant, any substance, whether processed, semi-processed or

Food in terms of raw, which is intended for human consumption, and which also includes
Codex drinks, chewing gum and any substance, which has been used in the
Alimentarius: manufacturing of, preparation or treatment of "food" and does not
include cosmetics or tobacco or other substances used only as drugs.
Food that is not possessed clarity regarding its permissibility. According

to the teachings of Muhammad, the Messenger of Allah is best to avoid
them.
Doubtful food: “Both legal and illegal things are evident but in between them there are
doubtful (suspicious) things and most of the people have no knowledge
about them. So whoever saves himself from these suspicious things
saves his religion and his honor. And whoever indulges in these
suspicious things is like a shepherd who grazes (his animals) near the
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HALAL STANDARD
Hima (private pasture) of someone else and at any moment he is liable

to get in it. (O people!) Beware! Every king has a Hima and the Hima of
Allah on the earth is His illegal (forbidden) things. Beware! There is a
piece of flesh in the body if it becomes good (reformed) the whole body
becomes good but if it gets spoilt the whole body gets spoilt and that is
the heart. ”
Reported by al-Bukhari(1) and Muslim(2).
Food whose consumption is lawful regarding the Islamic standpoint.
 “They ask you, [O Muhammad], what has been made lawful for
them. Say, "Lawful for you are [all] good foods and [game
caught by] what you have trained of hunting animals which
you train as Allah has taught you. So eat of what they catch for
you, and mention the name of Allah upon it, and fear Allah."
Halal Food: Indeed, Allah is swift in account. 5. This day [all] good foods
have been made lawful, and the food of those who were given
the Scripture is lawful for you and your food is lawful for
them...” (Qur’an 5:4-5)
 “So eat of that [meat] upon which the name of Allah has been
mentioned, if you are believers in His verses [i.e., revealed
law].” (Qur’an 6:118)
Foods whose consumption is explicitly forbidden for Muslims:
 “He has only forbidden to you dead animals, blood, the flesh of
swine, and that which has been dedicated to other than Allah.
But whoever is forced [by necessity], neither desiring [it] nor
transgressing [its limit], there is no sin upon him. Indeed, Allah
Haram Food: is Forgiving and Merciful.” (Qur’an 2:173)
 “Prohibited to you are dead animals, blood, the flesh of swine,

and that which has been dedicated to other than Allah, and
[those animals] killed by strangling or by a violent blow or by a
head-long fall or by the goring of horns, and those from which
a wild animal has eaten, except what you [are able to]
slaughter [before its death], and those which are sacrificed on
1
Sahih al-Bukhari, Book of Belief, Chapter “Virtues of Who Keeps his belief”, Number 52 (Al-Bukhari,
2000, pag. 20. Vol. I).
2
Sahih Muslim, Book of Sharecropping works, Chapter “Order of Taking the Lawful and Exit the Doubtful”,
number 107 (Muslim Bin Hayaj, pag. 1219. Vol. III).
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HALAL STANDARD
stone altars” (Qur’an 5:3)
 “And do not eat of that upon which the name of Allah has not
been mentioned, for indeed, it is grave disobedience” (Qur’an
6:121)
Makrooh Food: Foods whose consumption is inadvisable.
Mashbooh Foods whose consumption is questionable or doubtful, ie, those with

Food: respect to which there are different legal opinions.
Those foods that are lawful and is the choice of every Muslim to eat or
Mubah Food:
not.
Animals of the following types:
• Domestic ungulates;
• Domestic solipeds;
• Domestic birds i.e. poultry;
• Lagomorphs;
Animal:
• Farmed game;
• Farmed game birds, including ratites;
• Wild game, i.e. wild land mammals and birds which are hunted
(including those living in enclosed territory under conditions of freedom
similar to those of wild game);
• Animals as otherwise specified by the competent authority.
Suitable for human consumption in accordance with the criteria

established by the Code of Hygienic Practice for Meat (CAC / RCP 58-
2005):
Suitable for  Has been produced under hygienic conditions as outlined in this
human code;
consumption:
 is appropriate to its intended use;
 and meets outcome-based parameters for specified diseases or

defects as established by the competent authority.
Competent Refers to the official authority charged by the various government and/or
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HALAL STANDARD
authority: religious entities for controlling the various processes of the supply chain
of food products for consumption in Muslim communities.
Containing any performance objective, performance criterion or process

Risk-based:
criterion developed according to risk analysis principles.
Good Hygienic All practices regarding the conditions and measures necessary to ensure
Practice (GHP): the safety and suitability of food at all stages of the food chain.
Carcass: The body of an animal after dressing.
Raw Meat: Fresh meat, minced meat or mechanically separated meat.
Products resulting from the processing of raw meat or from the further
Manufactured
Meat: processing of such processed products, so that when cut, the cut surface
shows that the product no longer has the characteristics of fresh meat.
Meat that apart from refrigeration has not been treated for the purpose
Fresh Meat: of preservation other than through protective packaging and which
retains its natural characteristics.
Minced Meat: Boneless meat which has been reduced into fragments.
Mechanically Product obtained by removing meat from flesh-bearing bones after

Separated Meat boning or from poultry carcasses, using mechanical means that result in
(MSM): the loss or modification of the muscle fibre structure.
All parts of an animal that are intended for, or have been judged as safe
Meat:
and suitable for, human consumption.
Any biological or chemical agent, foreign matter, or other substance not

Contaminant: intentionally added to food that may compromise food safety, suitability
or permissibility status.
All conditions and measures applied during the production process that
Process Control: are necessary to achieve safety, suitability and warranty the food
permissibility status.
Holy book of Muslims and final revelation of Allah, the Creator of the
Qur’an:
Universe.
Performance The effect in frequency and/or concentration of a hazard in a food that

Criterion: must be achieved by the application of one or more control measures to
provide or contribute to a performance objective (PO) or a food safety
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HALAL STANDARD
objective (FSO).
The physical process control parameters (e.g. time, temperature) at a

Process
specified step that can be applied to achieve a performance objective or
Criterion:
performance criterion.
Type of ritual animal sacrifice performed by a clean and deep cut in the
neck, below the throat, severing the jugular veins and trachea, without
touching the spine, as was ordered by the Prophet Muhammad:
Dhabh:
“The sacrifice must be made with a cut at the throat level or at the base
of the neck”3
“When you slaughter the animal you bear no cutting down to the spinal
cord before sure he's dead”4
Recognition of the obligation that every human being possesses to his

Creator and thus acts are performed in accordance with the fulfillment of
Deen: the obligations imposed by this debt. Every human being is due to its
creator and sustainer, and their actions should be subject to the
requirements of the correspondence for this debt.
Differences of interpretation and opinion regarding the practical

Divergence: application of the two main sources of Islamic law: the Qur'an and the
Sunnah.
Disease or Any abnormality affecting safety, suitability and/or degree of Islamic

Defect: consumer acceptability.
A building or area used for performing meat hygiene activities that is

Establishment: approved, registered and/or listed by the competent authority for such
purposes.
The progressive separation of the body of an animal into a carcass and

Dressing:
other edible and inedible parts.
All the planned and systematic activities implemented within the quality
Quality
system and demonstrated as needed, to provide adequate confidence
Assurance (QA):
that an entity will fulfil requirements for quality.
3
Daraaqutni, pp. 53 Vol. XI, Hadith 4817.
4
Ibn Masud, pp. 237. Vol X.
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All conditions and measures necessary to ensure the safety and suitability
Food Hygiene:
of food at all stages of the food chain.
Ihsan: Striving for excellence.
Safe for human consumption according to the following criteria:
• has been produced by applying all food safety requirements

Safe for Human appropriate to its intended end-use;
Consumption: • meets risk-based performance and process criteria for specified
hazards; and
• does not contain hazards at levels that are harmful to human health.
Ante-Mortem Any procedure or test conducted by a competent person on live animals

Inspection: for the purpose of judgement of safety and suitability and disposition.
Organoleptic Using the senses of sight, touch, taste and smell for identification of
Inspection: diseases and defects.
Any procedure or test conducted by a competent person on all relevant

Post-Mortem
parts of slaughtered/killed animals for the purpose of judgement of
Inspection:
safety and suitability and disposition.
A competent person who is appointed, accredited or otherwise

Official recognised by the competent authority to perform official meat hygiene
Inspector: activities on behalf of, or under the supervision of the competent
authority.
An official inspector who is professionally qualified as a veterinarian and

Veterinary
carries out official meat hygiene activities as specified by the competent
Inspector:
authority.
Any establishment where specified animals are slaughtered and dressed

Abattoir: for human consumption and that is approved, registered and/or listed by
the competent authority for such purposes.
Musinnah: Young animal that has completed its teething.
Muslim: Person who has adopted Islam as way of life.
Type of ritual animal sacrifice recommended for large animals, consisting

Nahr: of a deep incision from the base to the middle of the neck, severing the
great vessels (superior vena cava and branchiocephalic trunk)
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HALAL STANDARD
Inspected and judged by a competent person, or otherwise determined

Inedible:
by the competent authority to be unsuitable for human consumption.
Establishment The person in control of an establishment who is responsible for ensuring

Operator: that the regulatory food hygiene and Islamic requirements are met.
Competent A body officially recognised and overseen by the competent authority to

Body: undertake specified food hygiene and islamic activities.
A biological, chemical or physical agent in, or condition of, food with the
Hazard:
potential to cause an adverse health or islamic effect.
A person who has the training, knowledge, skills and ability to perform an
Competent
assigned task, and who is subject to requirements specified by the
Person:
competent authority.
Meat
Raw meat which has had foodstuffs, seasonings or additives added to it.
Preparation:
Standard
A documented system for assuring personnel, facilities, equipment and
Operating
utensils clean and where necessary, physically and ritually sanitized to
Procedures
specified levels prior to and during operations.
(SOPs):
All those steps in the food chain constituting animal production and
Primary
transport of animals to the abattoir, or hunting and transporting wild
Production:
game to a game depot.
Ready-to-Eat Products that are intended to be consumed without any further biocidal
(RTE) Products: steps.
Chemical Residues of veterinary drugs and pesticides as described in the

Residues: Definitions for the Purpose of the Codex Alimentarius.
Ritual Is a clearly defined method of killing an animal for the sole purpose of
Slaughtering: making its meat fit for Muslims consumption.
Quality
The organisational structure, procedures, processes and resources
Assurance (QA)
needed to implement quality assurance.
System:
Collection of narratives about the sayings and deeds of the prophet

Sunnah:
Muhammad.
Testimony of Internal and external recognition of the acceptance of Islam as a way of
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HALAL STANDARD
Faith: life.
Activities performed by the competent authority and/or competent body

Verification:
to determine compliance with regulatory requirements.
5. ACCREDITATION, CERTIFICATION, INSPECTION AND MONITORING AUTHORITIES.
The control and monitoring of fit food producers intended for the consumption Halal products ,
labeled under the Halal label, which are established in the General Guidelines for the Use of the
Term Halal, CAC / GL 24-1997 of the Commission Codex Alimentarius and in this standard, and
the certification of the products tagged with this label, will be under authority of the certifying
bodies duly accredited by the National Accreditation Board, through the Halal Assessment and
Accreditation Committee.
5.1. THE AUTHORITIES RESPONSIBLES FOR THE AUDIT AND CERTIFICATION
Audit, control and certification agencies are non-governmental organizations, non-

profit, without commercial or personal relationship with the audited companies,
integrated by Muslims, duly accredited by the National Accreditation Board through it´s
Halal Accreditation Assessment committee, responsible for ensuring the correct
application of this rule to the enterprise level, role to be played by ethical, transparent
and in a respectful manner.
5.2. THE AUDITORS
Auditors are the persons appointed by the certifier body to verify on field the
fulfillment and correct application of this rule inside the different processes and the
veracity of the information contained in the process records of the audited company.
5.2.1. Requirements for the Auditor:
5.2.1.1. To be a Muslim
5.2.1.2. To demonstrate competence for optimal performance of the position.
5.2.1.3. Being a person recognized inside his community for his integrity and
ethical behavior.
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HALAL STANDARD
5.2.1.4. Not having any commercial, labor or personal relationship with the
audited company.
5.2.2. Duties of the Auditor:
5.2.2.1. To ensure the correct application of this rule in the different processes
of the supply chain.
5.2.2.2. Check the veracity of the information in the required records within the
Halal Quality Management System.
5.2.2.3. Differentiate by a previously established brand (logo) products and lots

of products manufactured under strict adherence to this rule, which will be
expended with Halal label.
5.2.2.4. Inform the agency in charge of auditing and certification about the
anomalies found and risks exist within the production process.
5.2.2.5. Ensuring the integrity of the instruments, materials and equipment used
for the optimal fulfillment of his work.
6. PRINCIPLES REGARDING PERMISSIBILITY OF FOODS
6.1. The basic principle is that all things created by God are permitted, with a few exceptions
that are specifically prohibited.
6.2. To make lawful and unlawful is the right of God alone. No human being, no matter how
pious or powerful, may take this right into his own hands.
6.3. Prohibiting what is permitted and permitting what is prohibited is similar to ascribing
partners to God.
6.4. The basic reasons for the prohibition of things are impurity and harmfulness. A Muslim
is not required to know exactly why or how something is unclean or harmful in what
God has prohibited. There might be obvious reasons, and there might be obscure
reasons.
6.5. What is permitted is sufficient, and what is prohibited is then superfluous. God
prohibited only things that are unnecessary or dispensable while providing better
alternatives.
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6.6. Whatever is conducive to the “prohibited” is in itself prohibited. If something is

prohibited, anything leading to it is also prohibited.
6.7. Falsely representing unlawful as lawful is prohibited. It is unlawful to legalize God’s

prohibitions by flimsy excuses. To represent lawful as unlawful is also prohibited.
6.8. Good intentions do not make the unlawful acceptable. Whenever any permissible action
of the believer is accompanied by a good intention, his action becomes an act of
worship. In the case of haram, it remains haram no matter how good the intention, how
honorable the purpose, or how lofty the goal. Islam does not endorse employing a
haram means to achieve a praiseworthy end. Indeed, it insists not only that the goal be
honorable, but also that the means chosen to attain it be proper. “The end justifies the
means” and “Secure your right even through wrongdoing” are maxims not acceptable in
Islam. Islamic law demands that the right should be secured through just means only.
6.9. Doubtful things should be avoided.
6.10. Necessity dictates exceptions. The range of prohibited things in Islam is very
narrow, but emphasis on observing the prohibitions is very strong. At the same time,
Islam is not oblivious to the exigencies of life, to their magnitude, or to human weakness
and capacity to face them. It permits the Muslim, under the compulsion of necessity, to
eat a prohibited food in quantities sufficient to remove the necessity and thereby
survive.
6.11. There are five Conditions one should comply with in order to be considered
lawful food:
6.11.1. A consumption good that is not prohibited by Allah or His Messenger

6.11.2. Must be healthy
6.11.3. Must be nontoxic
6.11.4. Must have a nutritional function
6.11.5. Must be consumed in moderation
7. FOODS FOR HUMAN CONSUMPTION ACCORDING TO ISLAMIC LAW.
The general Qur’anic guidance a Sunnah dictates that all foods are Halal except those that
are specifically mentioned as Haram. All foods are lawful except those that are expressively
forbidden:
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“Oh you who have believed, eat from the good [i.e., lawful] things which We have
provided for you and be grateful to Allah if it is [indeed] Him that you worship.” (Qur’an
2:172)
“Oh you who have believed, fulfill [all] contracts. Lawful for you are the animals of grazing
livestock except for that which is recited to you [in this Qur’an]…” (Qur’an 5:1)
7.1. Taking the following definitions into considerations, not all ritually pure is considered
permissible for consumption:
7.1.1. A ritual is considered pure, when all substances are pure and when it´s presence
doesn´t inhibit the regular prayers.
7.1.2. It is permissible for consumption, all substances for consumption shall be ritually
pure (Tahir) and adequate for the health and human life (Tayieb).
7.2. FOODS FROM VEGETAL ORIGIN
In principle, all plant-based foods are lawful, except those whose intake represents a
danger to human life and/or health or alter their behavior and/or state of
consciousness.
7.3. FOODS FROM ANIMAL ORIGIN
7.3.1. LAND ANIMAL PRODUCTS
All animals and products derived from it are lawful except those which have been
expressly forbidden by the Qur'an and Sunnah:
“He has only forbidden to you dead animals, blood, the flesh of swine, and that
which has been dedicated to other than Allah. But, whoever is forced [by
necessity], neither desiring [it] nor transgressing [its limit], there is no sin upon
him. Indeed, Allah is Forgiving and Merciful.” (Qur’an 2:173)
“Prohibited to you are dead animals, blood, the flesh of swine, and that which
has been dedicated to other than Allah, and [those animals] killed by strangling
or by a violent blow or by a head-long fall or by the goring of horns, and those
from which a wild animal has eaten, except what you [are able to] slaughter
[before its death], and those which are sacrificed on stone altars…” (Qur’an 5:3)
“And do not eat of that upon which the name of Allah has not been mentioned,
for indeed, it is grave disobedience...” (Qur’an 6:121)
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7.3.1.1. UNGULATES FIT FOR HUMAN CONSUMPTION ACCORDING TO ISLAMIC

LAW.
All ruminant ungulates, are lawful for human consumption, according to
Islamic law, as long they have been slaughtered.
This with exception of domestic solipeds,
7.3.1.2. LAGOMORPHS AND POULTRY FIT FOR HUMAN CONSUMPTION

ACCORDING TO ISLAMIC LAW.
The consumption of all animals in these categories are considered lawful if

they have been slaughtered.
7.3.1.3. FARM GAME OR WILD ANIMALS FIT FOR HUMAN CONSUMPTION

ACCORDING TO ISLAMIC LAW.
All animals are fit for human consumption except those listed below:
7.3.1.3.1. Omnivorous rodents

7.3.1.3.2. Primates
7.3.1.3.3. Not herbivores reptilians5
7.3.1.3.4. Amphibians6
7.3.1.4. FARMED GAME OR WILD BIRDS.
All birds of this group, including ratites7, with the exception of birds of prey,
raptors and every all whose diet is not insectivorous or frugivorous is
considered fit for human consumption.
7.3.1.5. OTHER ANIMALS
7.3.1.5.1. The consumption of an insect, mollusk, or worm, other family
Schistocerca Gregoria, known as desert grasshopper is regarded as
unlawful.
7.3.1.6. The consumption of any animal that has been fed with Islamic-
prohibited substances or feed containing them, shall be unlawful.
7.3.2. Permissibility degree for certain animals according to the different Islamic legal
schools
7.3.2.1. All food is considered fit if it hasn’t been prohibited by Allah or his
messenger, if it isn´t harmful to humans nor his crops and if it is not
5
It should be noted that among the lizards the only whose consumption is lawful are those of the Dip-
sosaurus family , known as desert lizards or iguanas, and among turtles the only ones that are prohibited
are those of the Chelydridae family, because are omnivorous .
6
Frogs, toads and salamanders.
7
Flightless birds.
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considered a hazard in their homes. It also applies to house pets and any
other animal that hasn’t been hunted down or sacrificed, with the sole
intention of using its flesh for human consumption.
7.3.2.2. Wild animals like antelopes, zebras, oxes, rabbits etc. are to be hunted
down prior consumption, whereas for domestic animals, bred for human
consumption, should be sacrificed through beheading. This particular
procedure should be carried out according to the Islamic Law.
7.3.2.3. Animals that aren´t considered socially repulsive, just like in the case of
domestic fowl and any alike.
7.3.2.4. Animals that aren´t being used as domestic pets or as animals which
main purpose serves for services such as load animals etc. It is strictly
prohibited to consume the flesh of domesticated donkeys, with exception of
wild donkeys, offspring’s of donkeys, except cows, mule and ass hybrids,
because it is allowed to breed to species that serve for consumption. It is
allowed to consume either horse or camel meat.
7.2.2.4.1 According to the Malikita school it is unlawful to consume the meat
of domestic donkeys, horses or mules, nonetheless it recognizes some
opinions where it is considered just undesirable to consume the meat of
mules and donkeys but it is lawful to consume the meat of horses.
7.2.2.4.2 The Hanafita school considers the intake of horsemeat as
undesirable.
7.3.2.5. It should not have fangs or claws
7.2.2.5.1 According to the Malikita school it is considered to be
undesirable (Makrooh) to eat prey of animals nor primates.
7.2.2.5.2 According the Malikita school, it is lawful to eat all animals that
are clean and which are not considered predators, eventhough
it´s possible to consume fowl that contain hawk like claws etc.
7.3.2.6. The intake of hoopoe, kingfishers, shrikes, owls, bats, vultures, magpies,
and crows are prohibited, but it is considered lawful the intake of domestic
and wild birds such as the sparrow, quail, lark, starlings, gangue, the stone
curlew, the nightingale, the parrot, ostrich, peacock, grulla, wild duck and
goose, and all other known birds.
7.2.2.6.1 According to the Imam Malik, it´s allowed eating hoopoe´s, but
it is undesirable. All animals mentioned above are licit for
consumption with exception to bats, whose intake in
undesirable and to some even prohibited.
7.2.2.6.2 According to the Imam Abu Hanifa it is valid to consume gulls
and owls and undesirable shrikes, jays and hoopoe; and some
recognize the bat as undesirable and those who see it as
prohibited.
7.2.2.6.3 According to the ShaifiÍ it illicit to consume neither parrots nor
peacock.
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7.3.2.7. It is strictly prohibited to consume weasels.

7.3.2.7.1. The Imam Shafií considers that it lawful to eat weasels.
7.2.2.8 It is lawful to consume giraffes, antelopes, wild cows, large or small
hedgehogs, rabbits, gerbils, lizards, hyenas, foxes, beavers, squirrels and
fenec (Fennecus Zerda).
7.2.2.8.1 The Imam ShafiÍ considers that it´s prohibited to consume
giraffe meat.
7.2.2.8.2 Abu Hanifa considers that it is unlawful to consume hedgehogs,
gerbils, lizards, hyenas, foxes, beavers, squirrels and fenecs
(Fennecus Zerda).
7.2.2.8.3 Ibn Hanbal considers it´s prohibited to consume hedgehogs,
foxes, squirrels, beavers, and fenecs.
7.2.2.9 It is lawful to consume grasshoppers; nevertheless, it´s prohibited to
consume terrestrial critters like scorpions, snakes, mice, frogs, ants, etc.
7.2.2.9.1 According to the Imam Malik, the intake of grasshoppers, land
lobsters is not lawful unless they are passed through fire, as this
action is comparable to the intention to slaughter. Nevertheless
if found a dead grasshopper, it is unlawful to consume it. It
further states that it is prohibited anything that that causes
harm, but if the custom is to eat them and the people are not
harmed, then your intake is not be perceived as prohibited. In
cases like snakes containing harmful substances, it is
recommendable to completely separate these substances from
the flesh and only this way will be considered a lawful intake. As
for other animals of this type, firstly it will need to be killed with
fire, hot water or with the teeth to make them lawful.
7.2.2.10 It is lawful to consume fruits, cheeses and serum containing worms and
weevil’s beans and wheat without having to extract them. (This section
applies only to those cases where it is not contrary to the health
regulations).
7.2.2.10.1 The Imam Abu Hanifa, declares if it´s acceptable to consume
worms, weevils and grain pests which are in a larval state, alive
or dead and either alone or toghether in the food they are in.
7.2.2.10.2 The Imam Shafií shares Abu Hanifa´s opinion, but doesn´t
condition that the insects should be in certain state of
development in order to be consumed. He further adds that the
verdicts differs with bees, where if they were to fall in the food,
under no condition it will be considered lawful to consume them
regardless their quantity, vital condition or the possibility to
extract.
15
HALAL STANDARD
7.2.2.10.3 The Ibn Hanbal considers it is permissible to consume food

containing worms and weevils, but it is not lawful to consume it
alone.
7.2.2.10.4 The Imam Malik affirms in general that it is edible and
permissible as long they´re found in food and their quantity is
inferior to the food that´s consumed. While in the case of those
which aren´t born in food, it will be strictly necessary to expose
them to fire and in addition. If one distrusts food safety, it is
recommendable not to eat it, because it is only lawful to
consume that which will not cause any damage.
7.2.2.11. It´s prohibited to consume land a water turtles, for the sole cause
of being amphibians.
7.2.2.11.1. Between tortoises the only ones, which feed of,

of impurities are the ones from the Chelydriade family.
7.2.2.11.2 Both Ibn and Iman Malik consider lawful the

consumption of water tortoises, as long as there has been a
decapitation. Although only Imam Malik consider lawful the
intake of the land tortoise.
7.2.2.11.3. It is unlawful to eat meat of animals that live of

impure substances.
7.2.2.12. It´s prohibited to consume swine, canine, carrion and

any other animals that have passed away due to other reasons
than sacrifice.
7.2.2.12.1. The Imam Malik reassures that some believe the

consumption of dog meat as undesirable, while for others it is
lawful
7.2.2.12.2 According to the four schools, no blood should be

present in the muscles and
7.2.2.13 It´s prohibited to consume animals which live of impure

substances.
7.2.2.13.1 According to the Ibn Hanbal, it´s unlawful to consume

meat and milk of animals that live of impure substances.
Whereas in the case of animals that occasionally do, it is the
owner´s responsibility to reassure this behavior doesn´t happen
16
HALAL STANDARD
and 3 days should pass prior to sacrifice, to make sure no

impurities are left in the body preceding the consumption.
7.2.2.13.2. According to the Imam Malik, the intake of these

animals, both milk and meat are undesirable.
7.2.3 AQUATIC ANIMALS
An aquatic animal it´s defined as one that has lived in water all its life,
developing their vital functions in it. Initially it´s lawful to consume all sort of
aquatic animals, except for those whose consumption represent a hazard to
health.
7.2.3.1. Aquatic life classification from an Islamic point of view.
7.2.3.1.1 Meat from animals that have died for other causes than allowed by
slaughter.
7.2.3.1.2 Fishes without fish scales and/ or flaps, those with permanent
pulmonary respiration, are considered undesirable.
7.2.3.1.3 Other aquatic animals, either mobile or static life, of various shapes
and sizes, which cannot survive out of water, including mollusks,
crustaceans, aquatic mammals, etc. are included, for which there is no
consensus for their consumption.
7.2.3.1.4 Animals that live in water areas by which some scholars believe that
the Islamic sciences of relying on this medium should be included
within its fauna and considered halal.
7.2.3.2. Differences between Islamic schools
7.2.3.2.1 Malik School
7.2.3.2.1.1 The Imam affirms that all marine creatures are lawful even if
they have been found dead.
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HALAL STANDARD
7.2.3.2.1.2 In general lines, modern erudites descendant from the Malik school,
consider the intake of sea urchins and sea cucumbers lawful.
7.2.3.2.1.3 It is considered lawful to consume mustelids such as sea otters.
7.2.3.2.2 The Hanafit school
7.2.3.2.2.1 It is lawful to consume marine animals, eels and fish found dead, except
for those found floating in the water.
7.2.3.2.2.2 The intake of crustaceans is prohibited at all times.

7.2.3.2.2.3 It is unlawful to consume sea urchins and sea
cucumbers.
7.2.3.2.2.4 It is unlawful to consume dolphins, and porpoises, which
are known as pigs sea.
7.2.3.2.2.5 It´s prohibited to consume manatees and dugongs
7.2.3.2.3 The Hambalit School
7.2.3.2.3.1 It´s prohibited to consume fish anguilliforms considering

they are abominable.
7.2.3.2.3.2 Similar to the Hanafit school, it´s unlawful
7.2.3.2.3.2 Similar to the Hanafit School, it is prohibited to

consume sea cucumbers and urchins.
7.2.3.2.3.3 It´s prohibited to consume manatees and dugongs
7.2.3.2.4 The Shafi´hi School

7.2.3.2.3.4.1 Catalogues lawful all type of fish and affirms that those of
of great size should be beheaded.
7.2.3.2.3.4.2 It´s prohibited to consume sea cucumbers
7.2.3.2.5 According to the Shii it´s lawful to consume all sorts of fish containing scales and
fins, as well as shrimps, only if once taken out of the water are alive.
8. RITUAL ANIMAL SLAUGHTER
18
HALAL STANDARD
As expressed in the Islamic law, the ritual slaughter is the method of killing an animal for the
sole purpose of making its meat fit for human consumption.
This process includes all stages in the food production chain, which might affect to a greater
or lesser extent the degree of permissibility of meat consumption, which is intended to be
marketed as fresh or processed.
8.1. REQUIREMENTS OF THE DIFFERENT STAGES OF RITUAL ANIMAL SLAUGHTER.
8.1.1.RECEPTION
The following considerations should be taken into account once the animals have
arrived to upon to the point where slaughter will take place:
8.1.1.1. Only animals whose consumption is permitted by Islamic law are

permitted into a slaughter house.
8.1.1.2. Animals should be in a healthy, clean and perfectly identifiable state.
8.1.1.3. Only young animals, who have completed their dentition (Mussinah),
are physically in a healthy state and without any defect or physical
disability, are allowed to be sacrificed.
8.1.1.4. Female animals in pregnant state aren´t admitted for sacrifice
8.1.1.5. All animals should possess an ID card where the following antecedents
are specified:
 Weight
 date of birth
 Physical characteristics
 Diseases
 Medication provided in the past (if applicable)
 Type of food
 Other necessary information to ensure traceability of the animal.
8.1.1.6. Operators are obliged to endorse the accuracy of the information

provided by their suppliers and other companies involved in the primary
production process, which are subject to investigation. However, it´s
recommended that the operator oblige their suppliers to opt for
standardization and certification of their processes and products.
19
HALAL STANDARD
8.1.1.7. All animals should be subjected to ante-mortem inspection by certified

staff by which their task is to evaluate the ID card information to identify
potential risks from the primary production process such as:
 Animals fed with healthy substances or prohibited by the Koran

 That risk contamination
 Prohibited substances
All possible type of examinations should be carried out to establish the state and
the acceptability of the animal.
8.1.1.8. In the case of ruminants, it´s recommended that upon it´s arrival to the
storage area, it should left at least twelve hours for pre-dressing, in order to
allow the animal to reduce levels of stress caused by the transportation.
8.1.1.9. In the case of birds, it is advisable to carry out the slaughter and dressing
immediately after it´s arrival, because the confinement in gathering areas
tends to increase their levels of anxiety and stress.
8.1.1.10. The storage area should be clean and it should provide the minimum
necessary requirements to protect the animal welfare and separate them
from slaughter and dressing areas.
8.1.1.11. The animals should be watered during their stay into the gathering zone
and feed only if necessary.
8.1.2. RESTRAINING
8.1.2.1. LIVESTOCK
8.1.2.1.1. Is prohibited the immobilization of the animal with chains and

rings because this goes against the humane treatment.
8.1.2.1.2. It´s recommended to use appropriate restraint boxes for each

species.
8.1.2.2. SMALL LIVESTOCK
8.1.2.2.1. It is advisory to use restraint boxes, however manual

immobilization is also possible as long as the integrity and dignity of the
animal is respected and doesn’t lead to anxiety.
20
HALAL STANDARD
8.1.2.2.2. POULTRY AND SMALL ANIMALS
8.1.2.2.2.1. The animals should be carefully restrained by their legs, and put
on a conveyor belt, using attachment cones.
8.1.3. STUNING
8.1.3.1. It is strictly forbidden to use an irreversible stunning method, i.e. those

that cause insensibility and thundering. Thus it will only be allowed to use
stunning methods that after a period of time of unconsciousness, the animal
is able to stand up, without suffering any permanent damage.
8.1.3.2. Anesthesia is considered prudential if:
METHOD ANESTHESIA TIMES (s)

KIND LIVESTOCK POULTRY
Percussion 120 -
Electrical Shock 20-90 30
8.1.3.3. Percussive stunner can solely be utilized as a captive bolt firing pin, with
fungus- shaped bolt, which must be placed in the below specified points
depending on the species:
POINT OF PLACEMENT OF THE PERCUSSIVE STUNNER
8.1.3.4. It´s not allowed to use the percussive stunner in poultry and small
animals.
21
HALAL STANDARD
8.1.3.5. It´s recommended to use the electrical stunner in sheep, goats and
poultry including ostriches, but its use should be avoided in cattle and large
livestock.
8.1.3.6. The charging, intensity and application time required for the stun shock
varies per animal, their size and the equipment used. However, the operator
must ensure the vital status of the animal.
8.1.3.7. If the operator doesn´t manage to demonstrate the vital status of the
slaughtered animal after stunning, the animal, thus consumption of it will be
prohibited. Consequently, the flesh cannot remain in the production line nor
it will be marketed for consumption.
8.1.4. DETERMINATION OF THE VITAL STATUS AND DEGREE OF SENSITIVITY OF THE

ANIMAL.
8.1.4.1. If animals like cattle, horses, sheep and goats are stunned by percussion,
the animals should collapse immediately, should be unconscious, there
should be no response to auditory or tactile stimulation. Similarly the animal
should show muscle flaccidity, maintain their stable respiratory and cardiac
rhythms, and show pupillary response to direct light exposure.
8.1.4.2. In case of sheep, goats and ostriches electrically stunned will be induced
an severe epileptic condition characterized by temporal seizures and
recurrent paroxysms, accompanied by rigid spasms that can last up to 30
seconds, then the animal should be evaluated to determine their state of
unconsciousness.
8.1.4.3. A detailed analysis should be conducted by the auditor, taking random

samples in the production line to determine the vital status an degree and
sensibility of the animals belonging to different batches, using the following
indicators as evaluation parameters:
PHYSIOLOGICAL
SIGNS COMMENTS
IMPLICATION
Eye reflex Positive eye reflexes alone do not indicate
Corneal reflex is a brain stem
(touching consciousness but can be taken as a sign that
reflex, its absence indicates
the cornea the brain is reorganizing e.g. after stunning.
loss of brain stem function
or the lid, Positive reflex responses may be present for
and thus loss of
eye lids several minutes after the cut in unconscious
consciousness.
close) animals. After effective captive bolt stunning
22
HALAL STANDARD
eye reflexes must be absent.

The cranial nerves
innervating the eyeball, pupil
Wide open relaxed eyes and pupils often occur
and the lid do not function
Wide open in dead animals. However before death this may
and thus brain activity is
relaxed eye be a transient state. Ocular signs are variable
impaired. A wide open
and pupil and should never replace respiratory and
relaxed eye with a blank stare
circulatory signs
can be taken as an additional
sign for unconsciousness.
Blinking is generated by an
eye preservation reflex.
If repeated spontaneous blinking is present this
Absence of blinking is based
may be a sign of consciousness/sensibility,
Blinking on lost sensory and motor
especially if occurring together with eye
qualities of the concerned
movements, focused on external stimuli.
cranial nerves and is a reliable
sign of anaesthesia.
“Flickering eyeball”, indicates
Nystagmus is often seen during the epileptic fit
dysfunction in the hindbrain
together with effective electrical stunning. After
if not triggered by other
Nystagmus captive bolt stunning insensibility may be
stimuli. The implication of
questionable if the eyes are rolled back or
nystagmus depends on the
vibrating.
slaughter method.
Involves cortical activity in
Focused eye perception and goal directed
if present animal is conscious.
movements motor activity of eyeball
muscles (Grillner et al., 2008)
Involves cortical activity in
perception, coordinated
Cognitive motor activity of cranial
if positive consciousness is highly likely.
threat test nerves and for moving back
of the head motor cortex
activity
Gasping (single irregular
Gasping may be the first sign, that the brain is
mouth or beak opening
reorganizing after stunning. A twitching nose
mostly without ventilation of
Gasping (like a rabbit) may be a sign of partial sensibility.
the lungs) is a sign of a dying
Gasping after gas stunning may lead to
brain and does not indicate
recovery.
consciousness.
Rhythmic breathing is Rhythmic breathing alone does not indicate
coordinated by the consciousness but can be taken as a sign that
Rhythmic
brainstem. Absence of the brain is reorganizing e.g. after stunning.
breathing
rhythmic breathing indicates Breathing may be present for several minutes
lost conscious-ness. after the cut in unconscious animals.
Requires function of Monotonous sounding “false vocalization” can
somatosensory and motor occur in synchrony with breathing movements
Vocalization
cortex; Vocalization indicates and spasms in the unconscious state. After
consciousness. throat cut the larynx is severed from the
23
HALAL STANDARD
trachea, vocalization is no more possible. Noises

generated by fluids bubbling and gurgling in the
trachea may be falsely taken as vocalization.
Kicking may be a sign of effective stunning
(electrical or mechanical stunning), it may occur
May be a sign that inhibition
in unconscious animals (gas stunning) or during/
of spinal patterns is lost.
Kicking after severance of the spinal cord or at the end
Kicking does not necessarily
of bleeding. Following captive bolt stunning its
indicate conscious-ness.
onset can coincide with the development of an
isoelectric EEG.
Righting reflex/ response may
be helped by subcortical CNS
structures, but in most cases Righting may be impaired by shackling or
means function of the restraint, freezing behaviour or the use of
Righting/
cerebral cortex and return of certain current forms in electrical stunning. A
arched back
proprioception and relaxed tail does not occur together with an
muscletone. If present it is arched back or righting.
very likely that the animal is
sensible.
A floppy relaxed head and Some current forms can have a very relaxing or
neck, e.g. hanging down in immobilizing effect, e.g. in poultry. In these
shackled animals indicates cases signs of reawakening after stunning may
that muscle tone and in most be completely masked. The absence of a tonic
Floppy head
case cerebral control over spasm after captive bolt stunning is a sign of a
posture are lost. If present in low depth of concussion, and so in this case a
most cases consciousness is floppy head and neck contraindicate a good
lost. stun.
Wing flapping may be a sign
If wing flapping on the rail is expressed together
that inhibition of spinal
with vocalization and breathing, the bird is
patterns is lost, but also can
Wing showing escape behaviour and is conscious.
mean coordinated goal
flapping Unconscious wing flapping occurs during head-
directed flight attempts. It
only electrical stunning, concussion stunning,
often indicates
CAS stunning or at the end of bleeding.
consciousness.
Response to nose pinch If positive, pinching into the nasal septum is
indicates activity of the followed by pain reaction/ withdrawal. It is a
respective circuit of sensory helpful tool in shackled animals, which are
Nose pinch
and motor cranial nerves and immobilized by their position. After electrical
indicates possible return to stunning consciousness may be recovered
sensibility. before sensibility to pain.
A relaxed tongue may The tongue may hang out also due to gravity
indicate loss of cranial nerve when the jaw muscles are relaxed, and this is a
function but is not a reliable sign that the animal is unconscious. This can be
Tongue
sign of unconsciousness. A confirmed by manipulating the jaws by hand
hanging out
curled tongue may be a sign and if there is no resistance to movement, the
of possible return to animal is unconscious. After neck cut the tongue
sensibility. may hang out because the respective nerves
24
HALAL STANDARD
and muscles are cut.
8.1.4.4. Any animal that has died or suffered irreversible damage during the
stunning process, must be removed from the production line.
8.1.4.5. In cases where the stun isn´t performed accordingly, the operator must
ensure animal welfare and humane treatment.
8.1.4.6. Is prohibited to sacrifice stressed or frightened animals.
8.1.5. SLAUGHTER
8.1.5.1. In order to commit a slaughter, a trained Muslim needs to fulfill its

function appropriately. During the process, the name of Allah shall be
pronounced while at point of slaughter of each animal, applying to both
manual and automated processes.
8.1.5.2. In the case of small livestock and small animals, including poultry and
ostriches a clean and deep cut in the neck should be carried out, below the
throat, sectioning out the jugular veins and trachea, without touching the
spine. However, it´s not recommended the sectioning of the esophagus to
prevent contamination of the area with digestive tract fluids.
25
HALAL STANDARD
8.1.5.3. In case of livestock it is advisable to make a deep incision from the base
to the middle of the neck (Nahr) sectioning out the great vessels (superior
vena cava and branchio-cephalic trunk) in order to ensure full and rapid
animal bleeding. However if preferred, may take place Dhabh which was
referred to in the preceding paragraph.
26
HALAL STANDARD
8.1.5.4. For large and small livestock as well as ostriches which have been
stunned may proceed to the immediate hoisting before slaughter. This is
advisable for operator convenience and safety, and efficiency in the process,
but should never be performed in animals without previous stunning.
8.1.5.5. For manual slaughter the conventional tool must be a knife very thin and
sharp, in order that the cut can be made in a single movement.
8.1.5.6. For automated production lines with mechanical cutthroat these must
have very thin and sharp blades and fulfill the following requirements:
8.1.5.6.1. A Muslim while pronouncing the name of God switches on the

machine.
8.1.5.6.2. The height of the rotary disc of the cut-throat machine should
be placed in a manner that can perform the cut just below the animal's
head, not over it, and in adequate distance to sever only the first three
quarters of the neck without touching the spine. The animal may never
be beheaded.
8.1.5.6.3. A qualified Muslim operator should review the animals when

they leave the machine to carry out the slaughter of birds that have not
been slaughtered. Those whose slaughter was not performed
appropriately, to do so the operator shall invoke the name of Allah on
each bird.
8.1.5.6.4. In the case of birds that have not been properly slaughtered and
removed from the machine without life, they should be removed
immediately from the production line.
8.1.6.BLEEDING
8.1.6.1. A correct bleeding process should ensure a loss of between 40 and 60%
of total blood volume.
8.1.6.2. In mammals, it must be ensured that the largest possible amount of

blood flows in the first two minutes before reached the average clotting
time is drained, thereby decreasing the risk of intramuscular bleeding by
pressure increase of the arterioles and capillaries in response to the
decreased blood volume.
27
HALAL STANDARD
8.1.6.3. The quality of bleeding may be evaluated according to the following

evaluation parameters:
ELAPSED TIME TO LOSS OF CEREBRAL

RESPONSE ASSOCIATED WITH LOSS ELAPSED TIME TO LOSS OF PAIN
OF 30 TO 40% OF BLOOD VOLUME SENSITIVITY (Seconds)
METHOD (Seconds) 8
LARGE SMALL LARGE SMALL

POULTRY POULTRY10
LIVESTOCK LIVESTOCK LIVESTOCK LIVESTOCK9
Cutting off 5.4-19.6

carotid and 60-90 30-60 30 - average 12-15
jugular 12.5
Cutting off
180 50-60 - - - -
jugular
Cutting off
superior vena
cava and 3011 - - 19.512 - -
branchio-
cephalic trunk
8.1.6.4. It is recommended as long as possible, the use of low voltage electrical

stimulators to optimize the bleeding process.
8.1.6.5. Must be passed a minimum waiting period of 5 to 6 minutes after

slaughter, before performing the confirmation of the animal death and be
able to proceed to the dressing, this in fulfillment of the words of the
Messenger of Al-lah, "Never should hurry the death of the animal"13
8.1.7.CARCASS PREPARATION
8.1.7.1. The implementation of the highest hygienic conditions possible at this

stage should be carefully monitored.
8
Summary of the study conducted under controlled conditions by Levinger (1995, 1976), quoted in "Report on Good
Practices and Adverse-Animal Welfare Concerns in Relation to Slaughter Practices from the Viewpoint of Veterinary
Sciences" (Von Holleben and others, 2010, pp. . 14-16).
9
Report of visits by DIALREL team to plants with high speed production lines in which was observed the slaughter of
400 sheep (Von Holleben, and others, 2010, p. 34-35).
10
Study conducted in 692 poultry slaughtered by Kosher method (Barnett, Croning, & Scott, 2007, p. 160.45-49).
11
According to the report published by the University of Sinaloa (Rios & Acosta, 2008, p. 115. Vol. 2. No. 2).
12
According to results of the study conducted by Dr. N. Gregory in 147 adult cattle (Gregory N., 2010)
13
Daraaqutni, Page 53. Vol XH, Hadith 4817.
28
HALAL STANDARD
8.1.7.2. The dressing may be initiated only after the confirmation of the animal
death.
8.1.7.3. The halal production line must be separated from other production
lines.
8.1.7.4. Special attention should be paid to the evisceration process because the
contents of stomachs and intestines may contaminate meat making it
Islamically unlawful.
8.1.7.5. For cattle and sheep using clamps for esophagus and anus is
recommended.
8.1.7.6. The sternum may only be cut after evisceration.
8.1.7.7. Carcass must be carefully washed to remove the maximum amount of

remaining blood.
8.1.7.8. Is recommended to submit the carcass to maturation process in order to

convert glycogen traces into lactic acid and remove hemoglobin. The
temperature and duration of the process will vary according to the animal
kind and size.
8.1.7.9. Carcases giving bruising or petechias should be rejected because these

are symptoms of ante-mortem animal abuse or electrocution in the case of
animals which have been applied electrical stunning.
8.1.7.10. Animals stunned with a captive bolt firing pin with fungus shaped bolt
which present cranial hematoma, cranial drilling or cerebral hematoma,
should be rejected because this indicates that there was irreversible brain
damage or death during the stun.
8.1.7.11. Carcases giving off PSE14 or DFD15 should be rejected because it is a sign
of high levels of stress on the animal at slaughter.
14
Pale, soft and exudative, ie, meats characterized by a rapid increase in the lactic acid concentration after slaughter
which produce a sudden drop of muscular PH after 45 minutes, affecting dramatically its water retention capacity ,
color, etc.
15
Dark, firm and dry, ie, meats characterized by a post-mortem high pH value at 24 hours. The muscles with few
glycogen don't acidify because the amount of produced lactic acid is low.
29
HALAL STANDARD
8.1.7.12. Operators shall implement, according to their means, the necessary

mechanisms to obtain meats with an average content of 0.3% for residual
blood, which is an optimum bleeding quality indicator.
9. ALCOHOL, ENZYMES AND ADDITIVES USED IN THE FOOD INDUSTRY

9.1. ALCOHO USAGE
9.1.1.Is strictly forbidden the use of ethyl alcohol in the food line production with Halal
quality stamp except that there is a irremediable technical need.
9.1.2.It is permissible to consume products that in its naturally form contain small
amounts of ethanol like fruits.
9.1.3.The essences obtained by products concentration containing small amounts of

ethanol in its natural state may not contain in its final form higher amounts to
0.1% if is a product ready for consumption or 0.5% for ingredients used in the food
industry or household preparations.
9.1.4.It is acceptable to use ethanol in food industrial processes, as long as there are for
unavoidable technical reasons and is the only viable alternative, however the final
product shall not exceed the limits specified in the paragraph above.
9.1.5.The use of alcoholic beverages in culinary preparations is prohibited, however in

order to obtain the desired flavors authorized artificial flavors may be used.
9.2. GELATIN
9.2.1.It is strictly forbidden to use porcine gelatin.
9.2.2.Is it lawful use of gelatin from lawful animals slaughtered Islamically.
9.2.3.Lawful possible substitutes for jelly:
NAME ORIGEN
Chinese, Japanese, Bengali or Ceylonese fish
Agar-Agar
tail
Carrageenan Red seaweeds
Pectin Cell walls of plants
Modified Corn Starch Corn
Carboxymethyl Cellulose (CMC) plant Cellulose
30
HALAL STANDARD
9.2.4.Using Xanthan Gum is permissible as long as the culture medium is halal and
complies with the rule relative to the residual alcohol content permitted in foods.
9.3. ENZYMES
9.3.1.The enzymes of vegetal and microbial origin are lawful.

9.3.2.Enzymes of animal origin are lawful as long they are from lawful animals,
slaughtered in Islamic way and have not been contaminated with prohibited
substances.
9.4. FOOD INGREDIENTS

9.4.1.The following ingredients are considered Islamically doubtful, so it should be
clarified on the label its source and/or composition:
9.4.1.1. Acetylated monoglyceride: An emulsifier manufactured by the

interesterification of edible fats with triacetin.
9.4.1.2. Albumin: Any of several water-soluble proteins from egg white, blood
serum, and milk.
9.4.1.3. Aluminium caprate: The aluminum salt of capric acid.
9.4.1.4. Aluminium caprylate: The aluminum salt of caprylic acid.
9.4.1.5. Aluminium laurate: The aluminum salt of lauric acid.
9.4.1.6. Aluminium myristate: The aluminum salt of myristic acid
9.4.1.7. Aluminium oleate: The aluminum salt of oleoic acid.
9.4.1.8. Aluminum palmitate: The aluminum salt of palmitic acid.
9.4.1.9. Aluminum stearate: The aluminum salt of stearic acid.
9.4.1.10. Arginine: A nonessential amino acid that exists as white crystals or

powder.
9.4.1.11. Artificial coloring: Any of the FD&C synthetic coloring materials.
9.4.1.12. Artificial flavor: Any substance whose function it is to impart flavor and
that is not derived from a spice, fruit, vegetable, edible yeast, bark, bud,
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HALAL STANDARD
herb, root, leaf, or other plant material, Islamic lawful meat, seafood, eggs,
Islamic lawful poultry, dairy, or fermentation products.
9.4.1.13. Ascorbyl palmitate: An antioxidant formed by combining ascorbic acid

with palmitic acid.
9.4.1.14. Ascorbyl stearate: An antioxidant; used in peanut oil.

9.4.1.15. Aspartame: A synthetic sweetener that is a dipeptide, synthesized by
combining the methyl ester of phenylalanine with aspartic acid.
9.4.1.16. Aspartic acid: A nonessential amino acid that exists as colorless or white
crystals of acid taste.
9.4.1.17. Biotin: A water-soluble vitamin that is a nutrient and dietary

supplement.
9.4.1.18. Calcium caprate: The calcium salt of capric acid; used as a binder,
emulsifier, anticaking agent, and as a general additive.
9.4.1.19. Calcium caprylate: The calcium salt of caprylic acid; used as a binder,
emulsifier, anticaking agent, and as a general additive.
9.4.1.20. Calcium laurate: The calcium salt of lauric acid; used as a binder,
emulsifier, and anticaking agent.
9.4.1.21. Calcium myristate: The calcium salt of myristic acid; used as a binder,
9.4.1.22. Calcium oleate: The calcium salt of oleic acid; used as a binder,
9.4.1.23. Calcium palmitate: The calcium salt of palmitic acid; used as a binder,
9.4.1.24. Calcium stearate: The calcium salt of stearic acid; used as an anticaking
agent, binder, and emulsifier.
9.4.1.25. Calcium stearoyl lactylate: The calcium salt of lactic acid and stearic acid;
used as a dough conditioner, whipping agent, and emulsifier.
32
HALAL STANDARD
9.4.1.26. Carmine The red colorant aluminum lake of carminic acid which is the
coloring pigment obtained from dried bodies of the female insect Coccus
cacti.
9.4.1.27. Cheese: The product obtained by the coagulation of the milk protein by
suitable enzymes or bacteria.
9.4.1.28. Chewing gum base: A formulation containing masticatory substances

such as chicle and several other GRAS substances; used in the manufacture
of chewing gum.
9.4.1.29. Choline: A substance of the Vitamin B complex family.
9.4.1.30. Cochineal: A red colorant extracted from the dried bodies of the female
insect Coccus cacti; the coloring is carminic acid in which the watersoluble
extract is cochineal.
9.4.1.31. Collagen: A protein that is the principal constituent of connective tissue;

used in casings and personal-care products.
9.4.1.32. Cupric/cuprous aspartate: A salt of aspartic acid with copper.
9.4.1.33. Cyanocobalamin: Vitamin B12, a water-soluble vitamin found in meat,

fish, and milk.
9.4.1.34. Cysteine: A nonessential amino acid; used to increase elasticity; can be

made from human hair, duck feathers, or synthetically.
9.4.1.35. Cystine: A nonessential amino acid; used as a nutrient and dietary

supplement.
9.4.1.36. Diacetyl tartaric acid esters of mono- and diglycerides: A hydrophilic

emulsifier; used in oilin-water emulsions.
9.4.1.37. Diglyceride: An emulsifier prepared by esterification of two fatty acids

with glycerol or by interesterification between glycerol and triglycerides.
9.4.1.38. Dioctyl sodium sulfosuccinate: An emulsifiying agent; used as a flavor

potentiator in canned milk.
9.4.1.39. Distilled monoglyceride: An emulsifier containing a minimum of 90%

monoglyceride derived from edible fat and glycerine.
33
HALAL STANDARD
9.4.1.40. Ethoxylated mono- and diglycerides: An emulsifier prepared by the

glycerolysis of edible vegetable fats and reacting with ethylene oxide.
9.4.1.41. Fat: Water-insoluble material of plant or animal origin, consisting of

triglycerides that are semisolid at room temperature.
9.4.1.42. Fatty acids: A mixture of aliphatic acids of plant or animal origin; fatty
acids are used as lubricants, binders, food processing defoamers, and
emulsifiers.
9.4.1.43. Flavoring: Any ingredients, natural or artificial, single or in a mixture,

that impart flavor to a food, components of a flavoring generally not
revealed to the consumer.
9.4.1.44. Folic acid: A B-complex vitamin found in liver, nuts, and green
vegetables.
9.4.1.45. Gelatin: A protein of animal origin that functions as a gelling agent;

obtained from collagen derived from beef bones and calf skin, pork skin, fish
skin, or poultry skin.
9.4.1.46. Glutamic acid: An amino acid; used as a flavor enhancer, nutrient,

dietary supplement, and salt substitute.
9.4.1.47. Glutamic acid hydrochloride: An amino acid; used as a flavoring agent.
9.4.1.48. Glycerin or glycerol: A polyol; used as a humectant, crystallization

modifier, and plasticizer in candies, baked goods, and other products.
9.4.1.49. Glyceryl-lacto esters of fatty acids: Emulsifiers that are the lactic acid
esters of mono- and diglycerides; used as emulsifiers and plasticizers in
toppings, cakes, and icings.
9.4.1.50. Glycerol-lacto-stearate: An emulsifier that is a monoglyceride esterified

with lactic acid; used in whipped toppings, shortenings, cake mixes, and
coatings.
9.4.1.51. Glyceryl monolaurate: A monoglyceride emulsifier produced by the

esterification of glycerine and lauric acid; used in baked goods, whipped
toppings, frosting, and glazes.
34
HALAL STANDARD
9.4.1.52. Glyceryl triacetate: A triglyceride of acetic acid; used as a humectant and

solvent.
9.4.1.53. Glycine: A nonessential amino acid; used as a nutrient and dietary

supplement in artificially sweetened soft drinks.
9.4.1.54. Gum base: The component of chewing gum that is insoluble in water
and remains after chewing; prepared from several ingredients such as
chicle, crown gum, petroleum wax, lanolin, polythylene, polyvinyl acetate,
rubber, paraffin, and antioxidants.
9.4.1.55. L-Cysteine: See cysteine.
9.4.1.56. L-Glutamine: An amino acid; isolated from sugarbeet juice; can be

detected in most plants and animals (including bacteria).
9.4.1.57. L-Taurine: An amino acid, usually sythentic.
9.4.1.58. Lactylated fatty acid esters of glycerol and propylene glycol: An

emulsifier made by the reaction of propylene glycol ester with lactic acid;
used in whipped toppings and coffee whiteners.
9.4.1.59. Lauric acid: A fatty acid usually from coconut oil and other vegetable
fats; used as a lubricant, binder, and defoaming agent.
9.4.1.60. Magnesium laurate: The magnesium salt of lauric acid; used as an

emulsifier and anticaking agent.
9.4.1.61. Magnesium myristate: The magnesium salt of myristic acid; used as

9.4.1.62. Magnesium oleate: The magnesium salt of oleic acid; used as an

9.4.1.63. Magnesium palmitate: The magnesium salt of palmitic acid; used as an

9.4.1.64. Magnesium stearate: The magnesium salt of stearic acid; used as a

lubricant, binder, emulsifier, and anticaking agent.
9.4.1.65. Margarine: A butter-like substance made by emulsifying oils and milk;

vegetable oils or mixtures of vegetable oils and animal fat might be used.
35
HALAL STANDARD
9.4.1.66. Monoammonium glutamate: A flavor enhancer obtained from glutamic

acid; used in low-salt diets.
9.4.1.67. Mono- and diglycerides: A mixed emulsifier containing monoglycerides

and diglycerides made by reacting glycerol with fats or oils; used in
numerous food applications.
9.4.1.68. Monoglyceride: An emulsifier prepared by the direct esterification of

fatty acids with glycerol or by the interesterification between glycerol and
other triglycerides.
9.4.1.69. Monoglyceride citrate: A sequestrant that is a mixture of glyceryl

monooleate and citric acid; used as an antioxidant synergist.
9.4.1.70. Monosodium glutamate (MSG): A flavor enhancer sodium salt of

glutamic acid; used in meats, soups, and sauces.
9.4.1.71. Myristic acid: A fatty acid obtained from coconut oil and other fats; used
as a lubricant and defoaming agent.
9.4.1.72. Oleic acid: An unsaturated fatty acid; used as a lubricant and defoamer.
9.4.1.73. Oxystearin: A modified fatty acid composed of glycerides of partially

oxidized stearic and other fatty acids.
9.4.1.74. Palmitic acid: A fatty acid composed principally of palmitic acid with
varying amounts of stearic acid; used as a lubricant, binder, and defoaming
agent.
9.4.1.75. Pantothenic acid: A water-soluble B vitamin found in liver, eggs, and

meat.
9.4.1.76. Polyglycerol esters of fatty acids: Emulsifiers that are mixed partial
esters formed by reacting polymerized glycerols with edible fats, oils, or
fatty acids; used in cake mixes, whipped toppings, and in flavors and colors
as a solubilizer.
9.4.1.77. Polyoxyethylene sorbitan fatty acid esters: Emulsifiers made by reacting

ethylene oxide with sorbitan esters; used in oil and water emulsions.
36
HALAL STANDARD
9.4.1.78. Polyoxyethylene (20) sorbitan monooleate (Polysorbate 80): An

emulsifier produced by reacting oleic acid with sorbitol to yield a product
which is reacted with ethylene oxide.
9.4.1.79. Polyoxyethylene (20) sorbitan monostearate (Polysorbate 60): An

emulsifier manufactured by reacting stearic acid with sorbitol to yield a
product which is reacted with ethylene oxide.
9.4.1.80. Polyoxyethylene (20) sorbitan tristearate (Polysorbate 65): An emulsifier

manufactured by reacting stearic acid with sorbitol to yield a product which
is then reacted with ethylene oxide.
9.4.1.81. Polyoxyl (40) stearate: An emulsifier and antifoaming agent.
9.4.1.82. Potassium oleate: The potassium salt of oleic acid; used as an emulsifier,
and anticaking agent.
9.4.1.83. Potassium palmitate: The potassium salt of palmitic acid; used as a

binder, emulsifier and anticaking agent.
9.4.1.84. Potassium stearate: The potassium salt of stearic acid; used as a

plasticizer in chewing gum base.
9.4.1.85. Propylene glycol mono and diesters: An emulsifier that consists of

propylene glycol esters of fatty acids such as palmitic and stearic.
9.4.1.86. Propylene glycol monostearate: An emulsifier that is a propylene glycol

ester of stearic acid.
9.4.1.87. Pyridoxine: A water-soluble B vitamin found in liver, eggs, and meat.
9.4.1.88. Pyridoxine hydrochloride: A water-soluble B vitamin.
9.4.1.89. Rennet: A milk coagulant that is the concentrated extract of rennin

enzyme obtained from calves’ stomachs (calf rennet) or adult bovine
stomachs (bovine rennet).
9.4.1.90. Shortening: Any animal or vegetable fat or oil; used in baked goods.
9.4.1.91. Smoke flavoring: A flavorant obtained from burning hardwoods; used

and mixed with other ingredients.
37
HALAL STANDARD
9.4.1.92. Sodium caprate: The sodium salt of capric acid; used as an emulsifier
9.4.1.93. Sodium caprylate: The sodium salt of caprylic acid; used as an emulsifier
9.4.1.94. Sodium laurate: The sodium salt of lauric acid; used as a emulsifier.
9.4.1.95. Sodium lauryl sulfate: An emulsifier and whipping aid.
9.4.1.96. Sodium myristate: The sodium salt of myristic acid; used as a binder,
9.4.1.97. Sodium oleate: The sodium salt of oleic acid; used as an emulsifier and
anticaking agent.
9.4.1.98. Sodium palmitate: The sodium salt of palmitic acid; used as an emulsifier
9.4.1.99. Sodium stearate: The sodium salt of stearic acid; used as a plasticizer in
chewing gum base.
9.4.1.100. Sodium stearoyl fumarate: A dough conditioner for yeast-raised baked

goods.
9.4.1.101. Sodium stearyl fumarate: A dough conditioner for yeast-raised baked

goods.
9.4.1.102. Sorbitan monostearate: An emulsifier that is a sorbitan fatty acid ester,

being a sorbitol-derived analog of glycerol monostearate.
9.4.1.103. Stearic acid: A fatty acid composed of a mixture of solid organic acids,
principally stearic acid and palmitic acid.
9.4.1.104. Stearoyl lactylate: A dough conditioner, emulsifier, and whipping agent.
9.4.1.105. Stearyl citrate: An antioxidant made by reacting citric acid with stearyl
alcohol.
9.4.1.106. Succinylated monoglycerides: Emulsifiers and dough conditioners.
9.4.1.107. Tallow: Animal fat from mutton or beef.
38
HALAL STANDARD
9.4.1.108. Tyrosine: An amino acid usually isolated from silk waste.
9.4.1.109. Vanilla extract: A flavorant made from vanilla bean extract.
9.4.1.110. Vanilla flavor, artificial: A flavorant composed of vanillin and ethyl

vanillin.
9.4.1.111. Vanillin: A flavorant made from synthetic or artificial vanilla.
9.4.1.112. Whey: The portion of milk remaining after coagulation and removal of
curd.
9.4.1.113. Whey powder: The solid fraction or dry form of whey.
9.4.1.114. Whey protein concentrate: Whey powder where some of the

nonprotein has been removed.
9.4.1.115. Whey protein isolate: Proteins isolated from whey.
9.4.1.116. Worcestershire sauce: A sauce consisting of many ingredients.
9.4.1.117. Yeast food: A complete food; used in doughs.
9.4.1.118. Yogurt: Fermented milk product produced by bacterial fermentation of

milk.
9.4.1.119. Zinc stearate: A nutrient and dietary supplement.
9.5. ADDITIVES
9.5.1.Without the demerit of the provisions of the General Standard for Food Additives
CODEX STAN 192-1995, the permissibility of the additives within the Halal food
supply chain are as follows:
39
HALAL STANDARD
40
HALAL STANDARD
CODE NAME ROLE OBSERVATIONS ISLAMIC STATUS

It´s lawful only in its pure form, but the in food industry is not
E-100 Curcumin Colorant available 100% and is made with fat based emulsifiers such as DOUBTFUL
Polysorbate 80.
Riboflavin,
This dye is lawful only if is from synthetic source otherwise the
E-101 (Lactoflavin-Vitamin Colorant DOUBTFUL
source should be investigated.
B2)
Tartazine if obtained from natural source then it is soluble in water
E-102 Tartrazine Colorant and is lawful. If is obtained from synthetic dye then is lawful only if DOUBTFUL
is mixed with vegetable oil.
It is a chemical colorant. Is lawful if is used as dry powder. Liquid
form is lawful only if lawful solvent was used.
E-104 Quinoline Yellow Colorant DOUBTFUL
The use this colorant is forbidden in The United States, Australia,
Japan and Norway.
It is a synthetic chemical dye obtained from coal tar and yellow Azo
E-107 Yellow 2G Colorant dye. It is soluble in water. LAWFUL
Forbidden in European Union.
Sunset Yellow FCF / Is a chemical dye. Is lawful as dry powder or liquid if solvent is
E-110 Colorant DOUBTFUL
Orange Yellow S lawful.
Cochineal / Carminic
E-120 Colorant Color Obtained from insects FORBIDDEN
Acid
Carmoisine / Is chemical dye. Is lawful if is use as a powder. Liquid Color is lawful
Azorubine only if lawful solvents are used.
Is from petroleum source. Is lawful if is used as a powder dye.
E-123 Amaranth Dye Colorant Liquid dye is lawful only if lawful solvents are used. DOUBTFUL
Prohibited in U.S. since 1976.
41
HALAL STANDARD
Ponceau 4R is a synthetic color. It is Lawful if is used in dry form

from lawful sources but liquid form is lawful if lawful solvents are
Colorant DOUBTFUL
Ponceau 4R / used.
E-124
Cochineal Red A Its use has been banned in some countries.
Cochineal Red A : Commonly extracted from cochineal
Colorant FORBIDDEN
(Dactylopius Coccus).
Is a chemical dye lawful only in its dry form. Liquid form is lawful
E-127 Erythrosine BS Colorant DOUBTFUL
only if lawful solvents are used.
E-129 Allura Red AC Colorant Is soluble in water, both dry or liquid forms are Lawful. LAWFUL
Is a chemical dye lawful only in its dry form. Liquid form is lawful
E-131 Patent Blue V Colorant only if lawful solvents are used. DOUBTFUL
Forbidden in Australia.
Is usually extracted from plant sources, however now synthetically
Indigo Carmine / and will be allowed as long as the source is. In the liquid form
Idigotine requires a solvent, therefore will be allowed as long as the solvent
is.
Is a chemical dye made from aromatic hydrocarbon from
E-133 Brilliant Blue FCF Colorant petroleum source. It is soluble in water so do not need any solvent. LAWFUL
It is a lawful dye.
Is a plant pigment and lawful only if extracting solvents are lawful
E-140 Chlorophyll Colorant DOUBTFUL
not alcohol.
Copper Complex of Is a plant pigment and lawful only if extracting solvents are lawful
Chlorophyll not alcohol.
Green S / Acid
E-142 Colorant Synthetic color soluble in water. LAWFUL
Brilliant Green BS
Caramel Color/with
E-150 (a-d) Colorant Synthetic or plant sources LAWFUL
chemicals
42
HALAL STANDARD
Black PN / Brilliant
E-151 Colorant This is a synthetic color soluble in water LAWFUL
Black BN
Carbon Black /
E-153 Vegetable Carbon Colorant Color Obtained from Coal Tar LAWFUL
(Charcoal)
E-154 Brown FK Colorant Is synthetic Azo dye and soluble in water. LAWFUL
Is a synthetic coal tar azo dye. It is lawful if is used as powder.
E-155 Brown HT Colorant DOUBTFUL
Liquid Brown HT is lawful only if the solvents are lawful.
Carotene color is obtained from plant source but it is not available
Alpha, Beta, Gamma
E-160a Colorant in its pure form because it is not soluble in water. Is lawful if the DOUBTFUL
Carotene
solvent is lawful.
Annatto, Bixin,
E-160b Colorant is a lawful color. Is used with water in liquid products. LAWFUL
Norbixin
Capsanthin /
E-160c Colorant It has plant origin and available in oil or water soluble form. LAWFUL
Capsorbin
Carotenoid obtained from tomato and other red fruit and
E-160d Lycopene Colorant vegetables. It is not soluble in water but dissolve in oil and organic DOUBTFUL
solvents. It is lawful if solvent is.
Beta-apo-8-carotenal Is obtained from plant source but it is not available in its pure form
E-160e Colorant DOUBTFUL
(Vitamin A active) because it is not soluble in water.
Ethyl ester of Beta- Is obtained from plant source but it is not available in its pure form
E-160f Colorant DOUBTFUL
apo-8-cartonoic acid because it is not soluble in water.
Is a natural pigment. Its status in Islamic law is depend upon the
E-161a Flavoxanthin Colorant DOUBTFUL
extracting solvent used to obtained the pigment.
Is a xanthophyll carotene. It is present in plant as fatty acid ester. It
is extracted from marigold petals. Its Islamic status depend upon
E-161b Lutein Colorant DOUBTFUL
the Islamic status of extracting chemicals, if it is extracted by
alcohol then it is not Lawful.
43
HALAL STANDARD
Is a natural carotene pigment found in petals of flowers. Its Islamic

E-161c Cryptoxanthin Colorant status depend upon the status of the extracting chemicals, if it is DOUBTFUL
extracted by alcohol then it is not lawful.
Is a xanthophyll carotene. Its Islamic status depend upon the
E-161d Rubixanthin Colorant Islamic status of extracting chemicals, if it is extracted by alcohol DOUBTFUL
then it is not Lawful.
Is a xanthophyl pigment of plants. Its Islamic status is depend upon
E-161e Violaxanthin Colorant DOUBTFUL
extracting chemicals and solvents used in its liquid form.
Is a xanthophyl pigment of plants. Its Islamic status is depend upon
E-161f Rhodoxanthin Colorant DOUBTFUL
Is a carotene pigment of plants. Its Islamic status is depend upon
E-161g Canthaxanthin Colorant DOUBTFUL
Is a food dye extracted from beet or beet juice. Its Islamic status is
Beetroot Red /
E-162 Colorant depend upon extracting chemicals and solvents used in its liquid DOUBTFUL
Betanin
form.
E-163 Anthocyanins Colorant Is a water soluble pigment obtained from plants LAWFUL
Calcium Carbonate
E-170 Colorant LAWFUL
(Chalk)
E-171 Titanium Dioxide Colorant LAWFUL
Iron Oxides and Iron
E-172 Colorant LAWFUL
Hydroxides
E-173 Aluminium Colorant LAWFUL
E-174 Silver Colorant LAWFUL
E-175 Gold Colorant LAWFUL
It is synthetic Azo dye. It is lawful if used as a powder but it is
Pigment Rubine /
E-180 Colorant doubtful if used in liquid form because solvent has to be lawful. DOUBTFUL
Lithol Rubine BK
Forbidden in USA.
E-200 Ascorbic acid Preservative LAWFUL
44
HALAL STANDARD
E-201 Soduim Sorbate Preservative LAWFUL

E-202 Potassium Sorbate Preservative LAWFUL
E-203 Calcium Sorbate Preservative LAWFUL
Benzoic Acid and its
E-210 al 219 Preservative LAWFUL
salts
Sulphur Dioxide and
its salts
Biphenyl / Diphenyl
and its derivates
E-234 Nisin Preservative LAWFUL
Pimarycina
E-235 Preservative LAWFUL
(natamycina)
E-239 Hexamine Preservative LAWFUL
E-249 al 252 Nitro salts Preservative LAWFUL
Acetic Acid Preservative LAWFUL
E-261 Potassium Acetate Preservative LAWFUL
E-262 Sodium Acetate Preservative LAWFUL
E-263 Calcium Acetate Preservative LAWFUL
E-270 Lactic Acid Preservative LAWFUL
E-280 Propionic Acid Preservative LAWFUL
E-281 Sodium Propionate Preservative LAWFUL
E-282 Calcium Propionate Preservative LAWFUL
E-283 Potassium Propionate Preservative LAWFUL
E-284 Boric Acid Preservative LAWFUL
Sodium tetraborate;
E-285 Preservative LAWFUL
Borax
E-290 Carbon Dioxide Acidulant LAWFUL
45
HALAL STANDARD
E-296 Malic Acid Acidulant LAWFUL

E-297 Fumaric Acid Acidulant LAWFUL
E-300 Ascorbic Acid Antioxidant LAWFUL
E-301 Sodium-L-Ascorbate Antioxidant LAWFUL
e-302 Calcium-L-Ascorbate Antioxidant LAWFUL
There is a possibility that the palmitic acid used is derived from
E-304 (iy ii) Ascorbyl Palmitate Preservative animal fats, including pork, although the primary source is DOUBTFUL
vegetable fat.
Antioxidants- Vitamin
E-306 Antioxidant If the Tocopherols (vitamin E) is from plant fat then it is lawful. DOUBTFUL
E
E-307 Alpha-Tocopherol Antioxidant LAWFUL
E-308 Gama Tocopherol Antioxidant LAWFUL
E-309 Delta Tocopherol Antioxidant LAWFUL
E-310 Propyl Gallate Antioxidant LAWFUL
E-311 Octyl Gallate Antioxidant LAWFUL
There is a possibility that the lauric acid used for the production of
E-312 Dodecyl Gallate Antioxidant lauryl alcohol is produced from animal fat despite being vegetable DOUBTFUL
fats are the main source.
E-315 Erythorbic Acid Antioxidant LAWFUL
E-316 Sodium erythorbate Antioxidant LAWFUL
Butylated is lawful only if vegetable oil is used as a carrier because it is not
E-320 Antioxidant DOUBTFUL
Hydroxyanisole (BHA) available in its pure form.
Butylated
is lawful only if vegetable oil is used as a carrier because it is not
E-321 Hydroxytoluene Antioxidant DOUBTFUL
available in its pure form.
(BHT)
E-322 Lecithin Antioxidant It is listed as doubtful Islamically, its origin should be checked DOUBTFUL
E-325 Sodium Lactate Antioxidant LAWFUL
E-326 Potassium lactate Antioxidant LAWFUL
46
HALAL STANDARD
E-327 Calcium Lactate Antioxidant LAWFUL

E-330 Citric Acid Acidulant LAWFUL
E-331 Sodium Citrates Acidulant LAWFUL
E-332 Potassium Citrate Acidulant LAWFUL
E-333 Calcium Citrates Acidulant LAWFUL
Tartaric Acid and its Salts It is Halal only if made from unfermented
E-334 Tartaric Acid Acidulant DOUBTFUL
grapes.
E-335 Sodium Tartrate Acidulant DOUBTFUL
grapes.
E-336 Potassium Tartrate Acidulant DOUBTFUL
grapes.
Potassium Sodium Tartaric Acid and its Salts It is Halal only if made from unfermented
E-337 Acidulant DOUBTFUL
Tartrate grapes.
E-338 Orthophosphoric Acid Acidulant LAWFUL
E-339 Sodium Phosphates Acidulant May be obtained from animal bones. DOUBTFUL
Ortofosfatos de
E-340 Acidulant May be obtained from animal bones. DOUBTFUL
potasio
Calcium
E-341 Acidulant May be obtained from animal bones. DOUBTFUL
Orthophosphate
E-350 Sodium Malate Acidulant LAWFUL
E-351 Potassium Malate Acidulant LAWFUL
E-352 Calcium Malate Acidulant LAWFUL
E-353 Metatartaric Acid Acidulant LAWFUL
E-354 Calcium Tartrate Acidulant Will be allowed only if it comes from unfermented grapes. DOUBTFUL
E-355 Adipic Acid Acidulant LAWFUL
Is a sodium salt of adipic acid which is obtained by the oxidation of
E-356 Sodium Adipate Acidulant DOUBTFUL
fat.
47
HALAL STANDARD
Is a sodium salt of adipic acid which is obtained by the oxidation of

E-357 Potassium Adipate Acidulant DOUBTFUL
fat.
E-363 Succinic Acid Acidulant LAWFUL
E-370 1,4-Heptonolaloctone Acidulant LAWFUL
E-375 Nicotinic Acid (Niacin) Acidulant LAWFUL
E-380 Triammonium Citrate Acidulant and Emulsifier LAWFUL
Ammonium Ferric
E-381 Acidity regulator LAWFUL
Citrate
Calcium Disodium Antioxidant and
E-385 LAWFUL
EDTA sequestrant
E-400 Alginic Acid Thickener LAWFUL
E-401 Sodium Alginate Thickener LAWFUL
E-402 Potassium Alginate Thickener LAWFUL
E-403 Ammonium Alginate Thickener LAWFUL
E-404 Calcium Alginate Thickener LAWFUL
Propane-1,2- Diol
E-405 Thickener LAWFUL
Alginate
E-406 Agar Thickener LAWFUL
Thickener It is a seaweed gum. Isopropyl Alcohol( A lawful Alcohol) or Ethyl
E-407 Carrageenan DOUBTFUL
Alcohol (A forbidden Alcohol) is also used during it processing.
Locust Bean Gum Thickener
E-410 LAWFUL
(Carbob Gum)
E-412 Guar Gum Thickener LAWFUL
E-413 Tragacanth Thickener LAWFUL
Gum Acacia (Gum Thickener
E-414 LAWFUL
Arabic)
48
HALAL STANDARD
Thickener Should be controlled trace amount of alcohol in the resulting

E-415 Xanthan Gum product, as it is produced in an alcoholic medium, created by DOUBTFUL
fermenting hydrocarbon chains.
Glazing agent, Thickener
E-416 Karaya Gum LAWFUL
and Gelling
E-417 Tara Gum LAWFUL
and Gelling
E-418 Gellan Gum LAWFUL
and Gelling
E-420 – 421 Sorbitol and Manitol Sweetener LAWFUL
E-422 Glycerol Sweetener Is a polyol obtained from fats and oil. DOUBTFUL
E-425 Gum konjac Thickener LAWFUL
Soybean
E-426 Thickener and Stabilizer LAWFUL
Hemicellulose
E-427 Cassia Gum Thickener and Stabilizer LAWFUL
Fatty Acids and its
E-430al 436 Stabilizer and Emulsifier Fatty Acid derivatives. DOUBTFUL.
Salts
Pectin and its
E-440 Thickener LAWFUL
Derivates
E-441 Gelatin Gelling Its origin should be established DOUBTFUL
Ammonium Although it is usually extracted from rapeseed using animal fat
E-442 Emulsifier and Stabilizer DOUBTFUL
Phosphatides can’t be completely ruled out.
Sucrose Acetate Should be establish the origin of the fatty acids involved in its
E-444 Emulsifier and stabilizer DOUBTFUL
Isobutyrate production process.
Glycerol Esters of Stabilizer and Retention Should be establish the origin of the fatty acids involved in its
E-445 DOUBTFUL
Wood Rosins Agent production process.
E-450 Diphosphates Stabilizer May be obtained from animal bones DOUBTFUL
49
HALAL STANDARD
Estabilizante,
E-451 Triphosphates emulsionante y regulador May be obtained from animal bones DOUBTFUL
de la acidez
Estabilizante,
E-452 Poliphosphates emulsionante y regulador May be obtained from animal bones DOUBTFUL
de la acidez
E-459 Beta-Cyclodextrin Stabilizer LAWFUL
Microcrystalline /
E-460 Emulsifier LAWFUL
Powdered Cellulose
E-461 Methylcellulose Emulsifier LAWFUL
Hydroxypropylcellulo
se
Hydroxypropyl-
Methylcellulose
E-465 Ethylmethylcellulose Emulsifier LAWFUL
Carboxymethylcellulo
se, Sodium Salt
Cross Linked Carboxy
methyl cellulose
Enzymatically
E-469 hydrolyzed Carboxy Emulsifier LAWFUL
Methyl Cellulose
Salts sor Esters of Emulsifier, bracket and
E-470-495 Its source should be confirmed DOUBTFUL
Fatty Acids coating agent
Anti-caking agent, yeast,
E-501 –E-504 Carbonates additives adjunct to, and LAWFUL
acidity regulator.
50
HALAL STANDARD
Support for additives and

E-507 Hydrochloric Acid LAWFUL
synthetic flavor enhancer.
Synthetic stabilizer and
E-508 Potassium Chloride LAWFUL
flavor enhancer
E-509 Calcium Chloride Synthetic processing aid. LAWFUL
E-510 Ammonium Chloride Emulsifier LAWFUL
E-512 Stannous Chloride Stabilizer LAWFUL
Synthetic Stabilizer and
E-512 Cloruro Estannoso LAWFUL
Flavor Enhancer
Sulphuric Acid and its
E-513 - E-519 Acidulant LAWFUL
Salts
E-520 Aluminium Sulphate Coagulant LAWFUL
Aluminium Sodium-
E-521 al 523 Potassium- Coagulant LAWFUL
Ammonium Sulfates
Alkalis: Used as Bases
E-524 al E-530 to neutralize Acids in Acidity Regulator LAWFUL
Foods
E-535, e-536, E-
Stabilizer, synthetic and
538, E-540 y E- Other Salts LAWFUL
anticaking agent.
541
E-542 Fosfato de huesos Emulsifier Its sources should be revised DOUBTFUL
Calcium and
E-544 y E-545 Ammonium Emulsifier Its sources should be revised DOUBTFUL
Polyphosphates
Anti-caking agent, support
E-551 al 559 Silicon Salts for flavorings and LAWFUL
colorings.
51
HALAL STANDARD
Fatty Acid –
E-570 y 572 Anticaking Its Source should be revised DOUBTFUL
Magnesium Stearate
Gluconid Acid-
Acidity regulator, stabilizer
E-574 y 575 Glucono Delta- LAWFUL
and complexing.
Lactone
Sodium, Potassium,
E-576 al E-579 y Calcium and Ferrous
Acidity Regulator LAWFUL
E-585 Gluconates - Ferrous
Lactate
Glutamic Acid and its
E-620 – E-625 Flavor Enhancer Its Source should be revised DOUBTFUL
Compounds
Guanylic Acid and its
E-626 - E- 629 Flavor Enhancer Its Source should be revised DOUBTFUL
Salts
Inosinic Acid and its Is a nucleotide commercially obtained from Torula Yeast. Torula
E-630 al 633 Flavor Enhancer DOUBTFUL
Compounds yeast shoul be grown on alcohol or shugar cane.
Calcium-5 and
Is a nucleotide commercially obtained from Torula Yeast. Torula
E-634 – E-635 Disodium-5 Flavor Enhancer DOUBTFUL
yeast shoul be grown on alcohol or shugar cane.
Ribonucleotides
Manitol and Ethyl
E-636 – E-637 Flavor Enhancer LAWFUL
Manitol
Glycine and its
E-640 Flavor Enhancer Its source should be revised DOUBTFUL
Sodium Salt
Antifoam agent and
E-900 Dimethilpolysiloxane LAWFUL
coating agents support.
Bees, Candelilla and Glazing agent and
E-901 - E-903 LAWFUL
Carnauba Wax anticaking agent
E-904 Shellac Glazing Agent Only Pure Shellac without alcohol is Lawful DOUBTFUL
52
HALAL STANDARD
Mineral
E- 905 Glazing Agent LAWFUL
Hydrocarbons
Refined
E-907 Glazing Agent If alcohol is used then it is not Lawful. DOUBTFUL
Microcrystalline Wax
E-912 Montan Acid Esters Glazing Agent Its Sources should be revised DOUBTFUL
Oxidized
E-914 Glazing Agent LAWFUL
Polyethylene Wax
Stabilizing agent for flour
E-920 L-Cysteine treatment and support for Its source should be revised DOUBTFUL
flavorings and sweeteners.
Stabilizing agent for flour
Compounds Used to
E-924 to E-927 treatment and support for LAWFUL
Treat Flour
flavorings and sweeteners.
E-938, e-939, e-
941, e-942, e-
943a, e-943b, e- Propellant Gases Gases LAWFUL
944, e-948 y e-
949
E-950 Acesulfame k Flavor Enhancer LAWFUL
E-951 Aspartame Sweeterner AVOID
53
HALAL STANDARD
Cyclamic Acid and its

Sodium and Calcium
Salts, Isomalt,
Saccharine and its
Sodium, potassium
E-952 to E-955,
and Calcium Salts,
E-957, E-965 and Sweetener LAWFUL
Thaumatin,
E-967
Neohesperidin
Didihydrochalcone,
(i)Maltitol, (ii)
Maltitol Syrup and
Xylitol.
E-966 Lactitol Sweetener Its Sources should be revised DOUBTFUL
It is extracted using alcohol as solvent so you should check amount
E-999 Quillaia Extract Stabilizer DOUBTFUL
of alcohol traces in the product.
E-1100 amylase Enzyme Its source should be revised DOUBTFUL
E-1103 Invertase Enzyme Its source should be revised DOUBTFUL
E-1105 Lysozyme Enzyme Its source should be revised DOUBTFUL
Polydextrose,
Polyvinyl Pyrrolidone,
E-1200 al e-1202 Stabilizers and Thickeners LAWFUL
Polyvinyl
Polypyrrolidone
54
HALAL STANDARD
Oxidized starch,
Monostarch
Phosphate, Distarch
Phosphate,
Phosphate Distarch
Phosphate,
E-1404, E-1410,
Acetylated Distarch
E-1412, E-1413,
Phosphate,
E-1414, E-1420,
Acetylated Starch, Modified Starch LAWFUL
E-1422, E-1440,
Acetylated Starch
E-1442 and E-
Adipate,
1450
hydroxypropyl
Distarch,
Hydroxipropyl
Distarch Phosphate,
and Starch Sodium
Octanoyl Succinate
Diacetin (glycerin
diacetate), Triacetin
E-1517 to E- The origin of the glycerin used in its production should be
(glycerol triacetate), Solvents DOUBTFUL
1520 established
Benzyl Alcohol and
Propyleneglycol
55
HALAL STANDARD
9.6. PACKAGING, LABELING AND STORAGE
Without disregards to the provisions of the General Guidelines for Use of the
term Halal, embodied in CAC / GL 24-1997, the following requirements must
be taken into account:
9.6.1. The Halal label stamp must have a prominent position on the product,
including a complete data source of the certifying agent.
9.6.2.Must be stored separately from non-halal products.
9.6.3.Traceability of the processes of packaging, labeling and storage must be

guaranteed.
9.6.4. A qualified Muslim is essential to the inspection.
9.6.5. Products intended for export must be accompanied by a halal certificate

issued by a competent authority.
9.7. LOCATIONS, MACHINES AND EQUIPMENT
9.7.1. All machine and equipment must be proved to be clean and purified
upon commencement of each day.
9.7.2. In the case of companies with production lines halal and non-halal,
working simultaneously, they must be separated by physical barriers
that minimize the risk of cross-contamination between both.
9.7.3. In the case of companies with single production line but production of
halal and non-halal, they must carry out a strict planning process so that
they’re never processed simultaneously. Such schedule shall be
informed at least 48 hours prior to the certifying agency in order to
verify the proper cleaning and purification of locations, machinery and
equipment before beginning the process of production of certified
products with the halal label.
9.7.4. The locations, machinery and equipment must be pre-washed and

disinfected before the purification process, for which products should
not contain any substance classified as impure used.
9.7.5.The purification process should be carried with pure water flow,

whenever possible, however, in cases where due to the specific
characteristics of the location, machinery or equipment, this is not
possible, may use jets water steam.
56
HALAL STANDARD
9.7.6. Earth should never used for purification, because the heath standard
forbids it, despite of its proper usage in absence of water.
10. LEGAL CONSIDERATIONS CONCERNING TO THE USE OF LOGO AND DUTIES AND
RIGHTS OF THE MARK USERS.
10.1. Companies wishing to certify their products and processes under the
Halal stamp must purchase a contractual compromise with the Halal Control
Agency or the signatories of this rule, which require strict adherence and
compliance as specified herein, failing administrative and financial penalties
that might arise in the event of default.
10.2. The companies should provide the certifying agency and the agency
assigned as auditor all the information necessary for the performance of its
functions and full verification of compliance with this standard within
production lines.
10.3. The Companies will implement a quality management system to

ensure the halal standard by identifying critical control points, the
implementation of policies and strategies to minimize these risks and
implement a continuous improvement processes, whereby a complete safety
and permissibility of consumption food achieved, from the point of view of
Islamic law.
10.4. This standard establishes in general, the minimum requirements for

the production of food products whose consumption is permissible by Muslim
communities, so that in case of disagreement between the parties shall
appoint a tribunal of arbitration which must have at least 5 persons as follows:
1 expert in food science, 1 expert in Islamic law, 1 representative of the
certifying entity, 1 representative of the certificate body and 1 representative
of the auditing body.
10.5. During the arbitration, parties must submit all documentary evidence
to support your cause and then make a decision by secret ballot, which will be
adopted in the majority opinion, i.e., three out of five.
57

Mexican Halal Standard

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Mexican Halal Standard

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HALAL STANDARD

By: Yaisa Marrugo Jiménez

1.1. HALAL FOOD PRODUCTION

3. SCOPE AND USE OF THIS STANDARD

By food is meant, any substance, whether processed, semi-processed or

Food that is not possessed clarity regarding its permissibility. According

Hima (private pasture) of someone else and at any moment he is liable

Reported by al-Bukhari(1) and Muslim(2).

Food whose consumption is lawful regarding the Islamic standpoint.

Foods whose consumption is explicitly forbidden for Muslims:

 “Prohibited to you are dead animals, blood, the flesh of swine,

stone altars” (Qur’an 5:3)

Makrooh Food: Foods whose consumption is inadvisable.

Mashbooh Foods whose consumption is questionable or doubtful, ie, those with

Animals of the following types:

• Domestic birds i.e. poultry;

• Farmed game birds, including ratites;

• Animals as otherwise specified by the competent authority.

Suitable for human consumption in accordance with the criteria

 and meets outcome-based parameters for specified diseases or

Containing any performance objective, performance criterion or process

Carcass: The body of an animal after dressing.

Raw Meat: Fresh meat, minced meat or mechanically separated meat.

Mechanically Product obtained by removing meat from flesh-bearing bones after

Any biological or chemical agent, foreign matter, or other substance not

Performance The effect in frequency and/or concentration of a hazard in a food that

The physical process control parameters (e.g. time, temperature) at a

Recognition of the obligation that every human being possesses to his

Differences of interpretation and opinion regarding the practical

Disease or Any abnormality affecting safety, suitability and/or degree of Islamic

A building or area used for performing meat hygiene activities that is

The progressive separation of the body of an animal into a carcass and

Ihsan: Striving for excellence.

Safe for human consumption according to the following criteria:

• has been produced by applying all food safety requirements

Ante-Mortem Any procedure or test conducted by a competent person on live animals

Any procedure or test conducted by a competent person on all relevant

A competent person who is appointed, accredited or otherwise

An official inspector who is professionally qualified as a veterinarian and

Any establishment where specified animals are slaughtered and dressed

Musinnah: Young animal that has completed its teething.

Muslim: Person who has adopted Islam as way of life.

Type of ritual animal sacrifice recommended for large animals, consisting

Inspected and judged by a competent person, or otherwise determined

Establishment The person in control of an establishment who is responsible for ensuring

Competent A body officially recognised and overseen by the competent authority to

Chemical Residues of veterinary drugs and pesticides as described in the

Collection of narratives about the sayings and deeds of the prophet

Testimony of Internal and external recognition of the acceptance of Islam as a way of

Activities performed by the competent authority and/or competent body

5. ACCREDITATION, CERTIFICATION, INSPECTION AND MONITORING AUTHORITIES.

5.1. THE AUTHORITIES RESPONSIBLES FOR THE AUDIT AND CERTIFICATION

Audit, control and certification agencies are non-governmental organizations, non-

5.2. THE AUDITORS

5.2.1. Requirements for the Auditor:

5.2.1.2. To demonstrate competence for optimal performance of the position.

5.2.2. Duties of the Auditor:

5.2.2.3. Differentiate by a previously established brand (logo) products and lots

6. PRINCIPLES REGARDING PERMISSIBILITY OF FOODS

6.6. Whatever is conducive to the “prohibited” is in itself prohibited. If something is

6.7. Falsely representing unlawful as lawful is prohibited. It is unlawful to legalize God’s

6.9. Doubtful things should be avoided.

6.11.1. A consumption good that is not prohibited by Allah or His Messenger

7. FOODS FOR HUMAN CONSUMPTION ACCORDING TO ISLAMIC LAW.