Halal Certification for Food Premises

For inspection purposes, you must be attentive to the following items:

• Suspicious source of ingredients like raw materials, processing materials or additives should be proven through an Halal certificate from a recognized Islamic Body or UBIAC.
• The handling and preparation of raw materials and other ingredients must be done in accordance with the halal standards and hygiene requirements.
• Supply of chicken/duck or animals of the same kind must be sourced from a duely halal certified slaughter house.
• Sales of alcohol and of similar kind are prohibited.
• Every time tools and appliances are used, they must be cleaned. They should only be used to prepare Halal cooking.
• All equipment and products are arranged in a neat, clean and safe manner.
• Every worker is encouraged to complete training in Halal and food serving.
• You must follow safety and cleanliness guidelines.
• A separate storage area must be set up for wet and dry raw materials. Raw materials must be properly arranged.
• Only Halal products are allowed to be transported.
• Everything related to food handling (goods stove, storage for tools, packaging etc.)  should be Halal.