Halal certificate; It is a document issued as a result of a process that aims to confirm that production is carried out within halal standards in accordance with the requirements of Islamic conditions and, accordingly, the organization that is subject to an acceptable certification is inspected by a competent and impartial organization and receives a certificate.
It includes the healthfulness of the food, provided that it is halal and the conditions applied are healthy. In addition, this document is not only halal but also for the safety of the manufacturer; It also uses the Halal Certificate as a marketing method. Now, organizations that buy food both at home and abroad want to see this document.
Conditions Required for Halal Certificate/Halal Certificate:
· In all processes from the raw material of the product to the finished product, the substances and/or additives in the composition of the product must comply with Islamic conditions and humanitarian requirements in terms of origin, form of supply, ways of supply, and source of supply.
· Packaging and storage conditions must comply with Islamic conditions and humanitarian requirements
· All conditions covering the process from production to the final stage and including the substances added or combined in this process and the resulting product must comply with Islamic conditions and human requirements.
· Must meet good manufacturing practices (GMP), HACPP requirements and good hygiene practices (GHP).
Halal Certificate / Benefits of Halal Certificate:
· Product or manufacturer; It ensures that it is recognized and promoted by the entire Muslim world.
· Products create confidence in the consumer or buyer because the additives they contain, preparation and processing methods, hygiene and health conditions are inspected and certified within strict safety rules.
·Audit: It is carried out by personnel who have been trained in the adaptation of new technologies and new additives and Halal knowledge in accordance with HACCP, ISO and other quality and safety standards.
