Includes advice on providing information and handling Halal ingredients in the kitchen O believers! Eat from the good things We have provided for you. And give thanks to Allah if you ˹truly˺ worship Him ˹alone˺. (Quran 2:172)
Halal is an Arabic term that emphasizes purity and quality. It is a way of life for many Muslims around the world and includes sectors such as food, travel, and finance. As a business in the food industry, you must follow the halal labeling guidelines information rules set in the CFIA: Enforcement of new halal labelling and advertising requirements. This means that you must:
As a rule, in Islam, majority of food ingredients are Halal, unless explicitly stated from the Quran, and statements from the Prophet Muhammad. Haram (which means prohibited) is opposite of Halal. You need to tell your customers if any food products you sell or provide contain any of the haram ingredient. The following is a list of some of the major Haram ingredients, when used in any products can be a cause of serious concern for your Muslim consumers:
The above list is by no means exhaustive. Please consult with ISNA HCS Staff for any of the ingredients that can compromise the Halal integrity of the food for the end consumer.
Different rules may apply to pre-packed and non-pre-packed Halal foods, but labelling must follow the CFIA guidelines
Pre-packed refers to any food put into a retail packaging before being placed on sale. Pre-packed Halal food must have a complete ingredients list, along with the symbol or trademark of a Halal Certifying body as mentioned in the CFIA guidelines.
Non-pre-packed foods are those that are sold loose in retail outlets, such as processed meats or cheeses sold from a deli counter, baked goods sold in bakery shops, meat sold at butchers, nuts and pick & mix confectionary sold at bulk food retailers, as well as foods which are not sold pre-packed, such as meals served in a restaurant or a fast food outlet. If you provide non-pre-packed Halal foods, you will have to provide ingredient information, along with a prominently displayed valid Halal Certificate from a known Halal Certification Body, such as ISNA HCS.
If you sell or provide food to your customers directly, for example in a restaurant, fast-food or cafe, you must carry a valid Halal Certificate on the premises and provide Halal information in writing. This should be in the form of:
When Halal information is provided as part of an interaction with a customer, this needs to be supported by the written information. This will help in keeping your information accurate and consistent, and will also create trust amongst your customers.
If the food you are offering is in the form of a buffet, you need to provide ingredients information for each individual food item separately. You should not provide it just for the buffet as a whole. All Halal information should be easily accessible and visible, and clearly legible to the final consumer. This should be done regardless of whether they consume Halal food or not.
If food is sold through a drive-through, phone or online order for a take-out, Halal information must be provided at two stages in the process:
The Halal information should be available to a customer in a written form at some point between a customer placing the order and taking delivery of it.Label take-out meals clearly, so that your customers know which meals are suitable for those requesting Halal.
It is very important to use a reputable certified supplier to ensure the products (especially the meat) you buy have been stored, processed and handled safely. When food is delivered, you must always check that:
If you do not think that the food delivered has been handled safely or is of poor quality, don’t use it and contact your supplier immediately.
You need to ensure that you know what is in the food you serve by documenting the Halal ingredient information in a written format. Halal ingredient information should be:
When it comes to cross-contamination in Halal food, it usually concerns mixing the Halal ingredients with those mentioned in the Prohibited (Haram) food list. Avoiding cross-contamination would include, but not limited to:
Halal to Haram cross-contamination can happen through using the same cooking oil. For example, to fry burgers or kebabs, you can’t use the same oil which has been previously used for cooking your bacon, or non-halal meal. Another example, you cannot use the same knife to cut ham, as well as vegetables and halal meat.If you can’t avoid cross-contamination, you should tell you customers that you can’t provide a Halal dish, and thus cannot be certified Halal.More details and guidance on how to manage Halal food in the kitchen can be obtained from ISNA HCS Staff.
Your staff should:
For more information contact:
ISNA Canada Halal Certification Services
Phone: (905)-403-8406 ext. 206 Email: admin@frankenthalerfoundation.org 2200 South Sheridan Way Mississauga ON L5J 2M4
