Halal Certification for Meat and Poultry
The global beverage industry represents a $1.9 trillion market, with Muslim consumers comprising an increasingly significant segment seeking halal certified beverages that align with Islamic dietary laws
Get Halal Meat Certification to Grow Your Business
Halal certification is your key to access the global market where millions of Muslim consumers are open to your products. Placing your products in line with the Islamic dietary regulations not only shows your recognition of the cultural values but also creates trust and builds credibility with your expanding, fast-growing market.
Halal products are in high demand, which presents companies with a rare chance to gain access to a market worth billions across the globe. Regardless of whether your business is food production, cosmetics, or pharmaceuticals, getting certified makes the difference.
At HalalWatch, we offer expert Halal Meat Certification services to help producers, slaughterhouses, restaurants, and exporters meet strict Islamic dietary standards. Whether you’re serving local markets or exporting globally, halal certification builds trust, ensures compliance, and opens access to the growing Muslim consumer base.
Ready to take the next step? Begin your halal certification journey today and open the door to new growth opportunities
At HalalWatch, we’re America’s leading halal certification authority with over 40 years of trusted experience. Our USDHS-accredited certification services have helped thousands of businesses across all industries achieve halal compliance.
What is Halal Meat Certification?
Halal certification confirms that meat and poultry products are prepared in full compliance with Islamic law. This includes everything from animal welfare and feed quality to slaughter, processing, packaging, and distribution.
Our services ensure every stage meets recognized halal standards, helping your business deliver ethically prepared, high-quality halal products.
Key Certification Requirements
1. Halal Slaughter Guidelines
Proper slaughter is the foundation of halal certification and includes:
- Qualified Slaughterer: From an Islamic perspective, in order for meat to be halal, the slaughterman must be a Muslim or a person of the book (Jew or Christian) trained in Islamic practices. However, by policy, it is required for all slaughterers to be Muslim for our certification to be issued.
- Intention: Intention must be present for the specific slaughtering tool and for the animal being slaughtered. It must be clearly known to the slaughterman what they is doing and he must harbor the correct internal state.
- Tasmiyyah (Name of Allah): Must be pronounced before each slaughter.
- Proper Slaughter Method: The animal must be alive at the time of slaughter, with at least two of the major vessels (trachea, esophagus, carotid arteries) severed using a sharp knife.
- Animal Condition: Animals must be healthy and not have consumed a diet of over 50% prohibited substances (jallaalah).
2. Feed and Animal Welfare
Animals raised for halal meat must be fed a permissible (halal) diet. If an animal consumes mostly prohibited feed, it becomes temporarily unsuitable. In such cases:
- Feed sources must be documented.
- Animals require a quarantine period with a halal diet.
- Regular feed inspections must be carried out.
3. Halal-Compliant Slaughterhouses
We assist facilities in implementing complete halal systems, which include:
- Sanitation Standard Operating Procedures (High Risk Environment): In a high-risk scenario, where common tools and surfaces are being utilized, a proper SSOP is necessary in order to ensure no residual animal derivatives remain.
- Dedicated Halal Lines (Medium Risk Environment only): To avoid contamination with non-halal products, dedicated lines must be implemented.
- Trained Staff: Employees are trained under halal standards (HIPS1001, Halal Sensitivity training, and HIPS1003, Halal Systems Implementation.)
- Trained Halal Enforcement Director (HED): Oversees certification, documentation, and compliance.
- Sanitation Standards:
STIC Principles for Halal Compliance
We help clients meet the four essential STIC principles:
- Sanitation: Clean equipment and facilities, proper staff hygiene, and contamination control.
- Traceability: End-to-end documentation from farm to packaging.
- Integrity: Ethical and transparent practices throughout the supply chain.
Composition: All ingredients, including additives, marinades, preservatives, and packaging, must be halal-compliant.
Preventing Cross-Contamination
Halal meat certification requires strict protocols to keep halal products safe:
- High-Risk Areas: Shared equipment and transport vehicles must be sanitized and monitored.
- ATP Swab Testing: Verifies cleanliness after processing non-halal items. Equipment must be sanitized to eliminate taste, and either smell or color from prior use with non-halal items.
- Product Segregation: Separate processing times, storage areas, and labeling systems are mandatory.
Additives, Ingredients & Packaging
Everything that touches your meat matters. Our certification process ensures:
- Marinades, seasonings, and preservatives are halal compliant.
- Enzymes, emulsifiers, and processing aids are verified.
- Packaging materials that contact food are halal-approved.
Export Certification Support
Planning to export halal meat? We help you navigate complex international standards:
- Custom Documentation: Halal certificates, processing records, and facility credentials.
- Country-Specific Requirements: We handle regulatory variations, testing, and facility registrations.
- Enhanced Traceability: Full audit trails to meet importer expectations.
Ongoing Compliance and Quality Assurance
Halal compliance doesn’t stop after certification. We provide:
- Scheduled internal audits and third-party reviews.
- Corrective action support for non-compliance issues.
- Continuous updates on evolving halal regulations.
Retail & Distribution Oversight
Retail & Distribution Oversight
We work with distributors and retailers to ensure halal integrity across the supply chain:
- Proper storage, labeling, and handling procedures.
- Staff training on halal practices.
- Transport controls to avoid contamination.
industries we serve
Is Your Product Ready for Halal Certification?
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Certification Process
The halal certification in Cheese & Dairy can be done through the following certifcation process:
Make Contact
Reach out to begin your halal certification for meat and poultry.
accept proposal
Approve the tailored certification plan designed for your business.
down payment
Confirm your application by submitting the initial payment.
Submit docs
Provide sourcing details, slaughtering methods, and required documents.
audit
Our experts inspect facilities and processes to ensure halal compliance.
