KOHAS Halal Certification Standard
KOHAS Halal certification is based on KS Halal Standard set by Korean Industrial Standards .
Halal food production plants should meet this standard, and this standard will be adapted to other manufacturing & service section including cosmetics. 
Requirements not defined in the standard will be guided to the plant individually.

K O H A S    H A L A L    S T A N D A R D

Korean Industrial Standard: KS H 1061: 2016

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Guidelines for production, processing & manufacturing,
handling, distribution of halal food

1 Scope
 This standard defines the basic requirements that shall be followed at any stage of food chain including, production, post-harvest management, receiving, preparation, manufacturing and processing, packaging, labeling, product quality and hygiene management, handling, transportation, storage, distribution and service of halal food and its products based on Islamic rules.
 
All requirements of this standard are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly involved in one or more steps of the food chain.
 
Remark: This standard does not include all of the requirements for Halal certification. Additional requirements for the detailed application of this standard may be specified in the certification criteria established by the Halal Food Certification Authority.
 

2. Normative References
The following referenced documents are indispensable for the application of this standard in whole or in part. For referenced documents with a publication year, only such versions apply. The latest edition (including all postscripts) applies to referenced documents for which the year of publication is not indicated.
 
KSQISO9001, Quality Management System - Requirements
 
KSQISOTR10013, Quality Management System Documentation Guidelines
 
KSQISO22000, Food Safety Management System - Requirements for all organizations in food chain
 
KSQISOTS 22002－1, Prerequisite Programs For Food Safety - Part 1: Food manufacturing
 
KSQISO22005, Traceability of feed and food chains - General principles and basic requirements for system design and implementation
 
KSQISO22006, Quality management system - Guidelines for the application of ISO 9001: 2008 in crop production
 
CODEX STAN 1, General standard for the labeling of prepacked foods
 
CAC/RCP 1, Recommended international code of practice general principles of food hygiene
 
CAC/RCP 58, Code of hygienic practice for meat
 
 
3. Terms and Definitions
For the purposes of this standard, the following terms and definitions apply. For terms and definitions not used herein, those found in the normative references (See Clause 2) shall apply.
 
3.1 Islamic Rules
Islamic law (Shariah), including Al-Quran, that Muslims who believe in Islam must obey.
 
3.2 Halal Food
All food that human being can eat and allowed to be consumed in accordance with Islamic rule (3.1) While meeting the requirements of this standard.
 
3.3 Prerequisite Programs, PRPs
Basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for production, handling and provision of safe products and safe food for human consumption.
 
3.4 Good Manufacturing Practice, GMP
Actions regarding personnel and building hygiene in order to ensure safe and healthy production, storage and distribution of food.
 
3.5 Good Hygiene Practice, GHP
A set of basic sanitary conditions and criteria that must be maintained to ensure the production and delivery of food safe for human consumption at each stage of the food chain.
 
3.6 Food Safety
Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
 
3.7 Food Chain
All  stages involved in the production of food including manufacturing , processing, packaging, storage, transportation, distribution, feeding or sale, from the raw materials and harvesting stage of food to consumption.
 
3.8 Food Additives
Substances which are not used as constituents of food regardless of their nutritional value, without consuming food itself generally, which achieve technical purposes in food manufacturing, processing, cooking, processing, packaging, and storage, or either directly or indirectly expected to have an effect on the food, or such by-product may be a constituent of the food or may affect the properties of the food. However, pollutants and substances added for the purpose of improving nutritional quality are excluded.
 
3.9 Cold Chain
For foods that require cold distribution network in order to preserve the original quality of food through the food chain, a series of activities to store, transport, display and distribute food while maintaining a range of chilled and freezing storages, which are legally required by the laws.
 
3.10 Genetically Modified Food, GMF
Products obtained from genetically modified organisms (GMOs) and / or food and beverages containing their by-products.
 
Includes GMFs in which genes of other species have been injected into plants, animals and microorganisms using genetic engineering techniques, including DNA modifications.
 
3.11 Aquatic Animals
An animal that lives in water and cannot survive outside the water.
 
3.12 Amphibious Animals
An animal that can live both on land and in the water.
 
3.13 Slaughtering
Slaughter according to the Islamic Rule (3.1), which does not completely cut off the head, cutting all of the neck's respiratory, esophagus, carotid and jugular veins in order to expedite the bleeding and death of animals. Until it is confirmed that the blood of the slaughtered animal is completely bleached and dead, one should not cut or break the neck completely or cut other parts or do similar actions.
 
 
4. Products and Services Covered
Products and services covered by this standard include:
 
4.1 Meat and meat products
 
4.2 Milk and dairy products
 
4.3 Eggs and egg products
 
4.4 Cereal and cereal products
 
4.5 Oil and fat from vegetable or animal
 
4.6 Fruit and vegetables and their products
 
4.7 Sugars and confectionery products
 
4.8 Sea food and its products
 
4.9 Beverages (non-alcoholic beverages)
 
4.10 Honey and its processed products
 
4.11 Special nutrition foods
 
4.12 Health supplement foods
 
4.13 Genetically modified food
 
4.14 Food additives
 
4.15 Enzymes
 
4.16 Microorganisms
 
4.17 Packaging materials
 
4.18 Edible water
 
4.19 Other foods
 
4.20 Restaurants, catering and its facilities
 
 
5. Requirements
 
5.1 Origin of Food
 
5.1.1 Food of animal origin
 
5.1.1.1 Halal Animal
The followings are considered as halal animals:
a) Domesticated animals such as cattle, buffalos, sheep, goats, camels, chickens, geese, ducks, and turkeys. 
b) Non-predatory wild animals such as deer, antelope, wild cattle.  
c) Non-predatory birds such as pigeons, sparrows, quails, starlings, and ostriches.
 
5.1.1.2 Non-halal animals
The followings are considered as non-halal animals:
a)  Pigs, dogs and their descendants.
b) Animals not slaughtered in the name of Allah.
c) Animals not slaughtered according to Islamic rules.
d) Animals that died by themselves.
e) Animals with long pointed teeth or tusks which are used to kill prey or defend themselves such as bears, elephants, monkeys, wolves, lions, tigers, panthers, cats, jackals, foxes, squirrels, weasels, and moles, crocodiles and alligators etc.
f) Predatory birds with sharp claws such as hawks, eagles, crows, kites, owls.
g) Pests and venomous animals such as rats, centipedes, scorpions, snake, wasps, mouse and other similar animals.
h) Animals which are considered repulsive like lizards, snails, insects and their larva stages and other similar animals.
i) Animals that are forbidden to be killed in Islam such as honeybees and hoopoe.
j) Donkeys and mules.
k) Any ingredient derived from the non-halal animals is not halal.
l) Farmed halal animals which are intentionally and continually fed with non-halal food.
 
5.1.2 Aquatic animals
a) All kinds of fish with scales, shrimp and fish egg of fish with scales including their by products are halal. All other aquatic animals including their by products are halal.
b) All poisonous water animals that are harmful to health are non-halal, unless the poisonous and harmful materials are removed.
 
5.1.3 Amphibious animals
All amphibious animals are non-halal.
 
5.1.4 Food of plant origin
Plants and their products are halal except poisonous and harmful plants, unless the poisonous and harmful materials are removed.
 
5.1.5 Blood and other materials of human or animal origin
All types of blood and its by products are non-halal.
 
Any liquid and objects discharged from the orifices of human beings or animals such as urine, placenta, excrement, vomit, pus, sperm and ova are not halal. Any parts of human are non-halal.
 
5.2 Rules of slaughtering
 
5.2.1 Requirements of the animals to be slaughtered:
a) The animal to be slaughtered has to be an animal that is halal.
b) A certificate must be issued by a veterinary authority which attests that animals to be slaughtered are healthy, or the health should be verified through health checks.
c) The animal to be slaughtered shall be alive at the time of slaughter. The slaughtering procedure should be painless or minimized.
d) Only animals fed on halal feed are permitted for slaughtering according to the procedures of Clause 5.2. 
e) If animals have arrived from long distance, they should first be allowed to rest before slaughtering.
 
5.2.2 Slaughterer
a) The slaughterer shall be an adult Muslim who is mentally sound and fully understands the fundamental rules and conditions related to the slaughter of animals.
b) The seller should manage the qualification of the slaughterer to assure that such slaughterer fully understands and carry out all matters relating to health, hygiene, sanitation and rules of halal slaughtering.
 
 
5.2.3 Slaughtering tools and utensils
a) Tools and utensils used for slaughtering shall be made of materials specified by ‘Livestock Hygiene Control Act’ and shall be maintained clean and used for the purpose of halal slaughter only.
b) Slaughtering knives used for slaughtering shall be sharp and made of steel (stainless steel).
c) Slaughtering knives shall cut by its blade, not by weight.
d) Bones, nails and teeth shall not be used as slaughtering tools.
 
5.2.4 Slaughtering places
Slaughtering places shall be dedicated to halal animals and halal slaughter only and shall satisfy the requirements of prerequisite programs as defined in Codex CAC/RCP 1, KS Q ISO 22000 or KS Q ISO TS 22002-1.
 
Slaughtering places shall be subject to the safety management certification in accordance with the ‘Livestock Hygiene Control Act’, and at least the following shall be provided:
a) Landing area which allows convenient space for health checks.
b) At the entrance of slaughtering area, electrically operated automatic or manually operated roller chain system that is used to raise the animal or an corridor that allows animals to move on by them.
c) Automatic movable or manually operated rail system equipped with roller chain, which sequences flow of work.
d) Fixed or movable loading platform and landing area specially designed for cattle and sheep-goats, which help workers, handle skinning and carcass preparation with ease and efficiency.
e) Weighing facilities.
f) Carcass washing facilities (pressure water, preferably automatic)
g) Vessel which contains hot water over 83 degree Celsius at all times for the purpose of washing, disinfecting or sterilizing dirty tools (knives, hanger etc.), curettes holding antiseptic liquid and for hands sink fitted with a tap operated by foot or knee or by photocell.
h) Clean and pressure water supply should be made available at all times in the slaughtering places.
i) All disinfectant and antiseptic liquids shall be suitable for the use in halal food sector.
 
5.2.5 Stunning
a) All forms of stunning and loss of consciousness shall be prohibited. However, if the animals resist violently, calming of animals is necessary, or it is convenient, electrical or pneumatic stunning can be used on limited occasions. The stunning conditions per the manner of stunning by type of animals shall conform to Annex A of this standard.
b) Stunning (loss of consciousness) of poultry is prohibited, however if it is necessary and expedient the following conditions shall be met:
1) Poultry shall be alive and in stable condition during and after stunning (loss of consciousness), and shall be slaughtered immediately.
2) The current and duration of the electric shock, if it is used, shall be as specified in Annex A.
3) Any poultry that die before the act of slaughtering shall be considered as non-halal.
4) Shall be proven to be humane.
5) Shall not reduce the amount of blood after slaughtering.
 
5.2.6 Slaughtering procedure
 
5.2.6.1 Slaughtering procedure of animals
In addition to Clause 5.2.1, the following requirements are applied.
 
5.2.6.1.1 Health checks of animals before slaughtering
In addition to ante mortem control, the following requirements are also applied.
a) Animals to be slaughtered should be checked in accordance to ‘Livestock Hygiene Control Act’.
b) Animals which have completed 1/3 of their pregnancy shall not be slaughtered.
 
5.2.6.1.2 Cleaning and washing of animals
Animals sent for slaughter should be free of faeces, urine and mud. Dirty animals should be cleaned in paddocks where available or in areas set aside for washing purposes.
 
5.2.6.1.3 Prevention of mixing of different animals
Special care should be taken to avoid mixing of different group of animals during their transfer to paddocks, cleaning and transfer to slaughter area.
 
5.2.6.1.4 Leading animals to slaughtering area
a) Animals to be slaughtered shall be led into the slaughter area by qualified personnel through a corridor using humane methods.
b) At the end of the corridor that animals are led through for slaughtering, it should be ensured that animals waiting in the line are prevented from seeing those being slaughtered, with the help of a movable curtain or a partition system.
 
5.2.6.1.5 Slaughtering Procedure
a) The animal shall be slaughtered, after having been raised or laid on its left side facing Kiblah (the direction of Mecca). Care shall be given to reduce suffering of the animal while it is being raised or laid and not to be kept waiting much in that position.
b) At the time of slaughtering the animals, the slaughterer shall utter tasmiyah “BISMILLAH” which means “In the Name of Allah” and he shall not mention any name other than Allah otherwise this make it non-halal. Mentioning the name of Allah shall be on each and every carcass “Zabiha” (slaughtered animal).
c) Slaughtering shall be done only once to each animal. The “sawing action” of the slaughtering is permitted only in case that the slaughtering knife cannot complete the slaughtering at a time.
d) The act of halal slaughter shall begin with an incision on the neck at some point just below the glottis (Adam’s apple) and after the glottis for long necked animals.
e) The bleeding after slaughtering shall be spontaneous and complete. The bleeding time shall be sufficient to ensure full bleeding and complete death of animal.
 
5.2.6.1.6 Post mortem inspection of carcass and giblets
Post mortem inspection shall be carried out by a qualified inspector in accordance with ‘Livestock Hygiene Control Act’. Judgment on the carcass or parts of carcass shall be made as stated in the CAC/RCP 58 or ‘Livestock Hygiene Control Act’ to meet safety and hygiene requirements.
 
5.2.6.1.7 Washing and stamping the carcass
Washing, drying, chilling and freezing shall be done with suitable tools or equipment. Stamping shall be done using food grade ink containing halal ingredients. The facilities for cooling carcass immediately after slaughter shall be below than 4 degree Celsius, and chilling storage room temperature for carcass shall be maximum 7 degree Celsius.
 
5.2.6.2 Slaughtering procedure of poultry
In addition to Clause 5.2.1, the following requirements are also applied.
 
5.2.6.2.1 Reception of the poultry at the slaughterhouse and transfer for slaughter
Poultry received at the slaughterhouse shall be transferred for slaughtering in the shortest time possible after the finish of health checks.
 
5.2.6.2.2 Health checks of poultry before slaughtering
In addition to ante mortem control, the following requirements are also applied.
a) Poultry to be slaughtered should be checked by an in-house inspector qualified by ‘Livestock Hygiene Control Act’. Those poultries which are found sick or suspected to be sick or dead shall immediately be removed or segregated in an isolation area, and procedures and requirements provided in ‘Livestock Hygiene Control Act’ and ‘Prevention of livestock epidemic Act’ shall be met with.
b) Received poultry shall be inspected to ensure already dead or dying poultries are not entering the line.
 
5.2.6.2.3 Slaughtering procedure
a) Slaughterer should grab the head by one hand, stretching it down tightly and shall cut the throat by a sharp slaughtering knife held in the other hand according to Islamic rules.
b) Additionally, religious rules set out in Clause 5.2.6.1.5 shall be complied with.
 
5.2.6.2.3.1 Mechanical slaughter
Mechanical slaughtering could be used with existence of a validation system of Islamic rule. Proper labeling shall be applied on the product showing that it is mechanical slaughtered.
a) The operator of the mechanical knife shall satisfy the requirements of slaughterer.
b) The slaughterer shall recite tasmiyah “BISMILLAH” prior to switching on the mechanical knife and shall not leave the slaughter area.
c) Should the slaughterer leave the slaughter area, he shall stop the machine line and switch off the mechanical knife. To restart the operation he or another Muslim slaughterer shall recite tasmiyah “BISMILLAH” before switching on the line and mechanical knife.
d) The slaughterer shall repeat the tasmiyah “BISMILLAH” during each slaughtering operation as long as it is possible and not only at the time of operating the machine. It is not also allowed to use a recording device.
e) The knife used shall be of single blade type and shall be sharp, and be made of steel (stainless steel),
f) The slaughterer is required to check that each poultry is properly slaughtered and any poultry that missed the mechanical knife shall be slaughtered manually.
g) If the heads are removed completely by the mechanical blade, the poultry and their heads shall be considered non-halal.
h) Bleeding period shall be minimum 180 seconds.
 
5.2.6.2.3.2 Hand slaughtering on automated poultry processing plants
Hand slaughtering could be used with existence of a validation system of Islamic rule. Proper labeling shall be applied on the product showing that it is hand slaughtered.
a) The slaughterer shall be an adult Muslim in conformance to the requirements provided in Clause 5.2.2.
b) The slaughterer shall recite tasmiyah “BISMILLAH” for each bird.
c) The knife used shall be of single blade type and shall be sharp and be made of steel (stainless steel). The knife shall be moved horizontally and shall cut by their edge not by weight.
d) The slaughterer is required to check that each poultry is properly slaughtered.
e) Bleeding period shall be minimum 180 seconds.
 
5.2.6.2.4 Plucking
The carcass shall be scalded to ease the plucking (defeathering) process. Use of hot water and hot air are acceptable as scalding methods.
 
5.2.6.2.5 Health inspection of carcass
In addition to post mortem control, the following actions are required:
a) Each carcass, after having been washed, shall be inspected according to ‘Livestock Hygiene Control Act’
b) In cases where physical examination does not suffice to reach a diagnosis, suspected substance or sample shall be sent to the laboratory while the carcass is kept in an area at an appropriate temperature. A decision should be made in accordance with laboratory testing results.
 
5.2.6.3 Slaughtering of other than poultry
 
5.2.6.3.1 Fish do not need to be slaughtered. They should be taken from water while still are alive and death should happen outside the water.
 
5.2.6.3.2 Halal animals that are hunted and killed properly after reciting tasmiyah “BISMILLAH” are regarded as being slaughtered. Those animals captured alive shall be slaughtered according to the Islamic rules. Those animals captured dead by hunting animals or birds during hunting are considered halal unless parts of the dead animal has been eaten by the hunting animals or birds then it should be considered as non-halal.
 
5.3 Meat and meat products
a) Meat derived from carcasses of halal animals defined in Clause 5.1.1.1 in conformance to Clause 5.2.6.1 and 5.2.6.2 shall satisfy the legal requirements of ‘Livestock Hygiene Control Act’ laid down in Clause 13.
b) Food Additives such as preservatives used in meat and meat products shall not contain any non-halal ingredients or using any processing including processing aids which is not according to Islamic Rules.
 
5.4 Milk and dairy products
a) Milk and dairy products derived from animals defined in Clause 5.1.1.1 are halal.
b) Dairy products shall not contain non-halal ingredients.
c) Food Additives such as rennet and gelatin shall not be produced from non-halal products.
 
5.5 Eggs and egg products
a) Eggs and egg products obtained from halal animals as defined in Clause 5.1.1.1 and 5.1.2 are halal.
b) Egg products shall not contain non-halal ingredients.
c) Eggs derived from animals like fish which do not need to be slaughtered are halal as long as they are safe to be consumed.

5.6 Cereal and cereal products, vegetable and animal oils and fats, fruit and vegetables and their products, sugar and confectionery products
a) All food shall be produced from halal origin using halal processes in conformance to Islamic rule.
b) Food additives such as colorants, preservatives, etc used in products shall be listed on ‘Food Additives Standards Codex’ by ‘Food Hygiene Act’, and not have been produced from non-halal ingredients.
 
5.7 Seafood and Seafood products
a) Seafood derived from halal animal defined in Clause 5.1.2 are halal as long as they are safe to be consumed.
b) Seafood products shall not contain non-halal ingredients.
c) Food additives such as colorants, preservatives, etc used in products shall be listed on ‘Food Additives Standards Codex’ by ‘Food Hygiene Act’, and not have been produced from non-halal ingredients.
 
5.8 Beverages
a) All kinds of water and non-alcoholic beverages are halal except those that are poisonous, intoxicating or hazardous to health.
b) All products or beverages containing alcohol are prohibited according to the Islamic rules even for cooking purposes or in filling in other halal products.
c) Food additives such as colorants, preservatives, etc used in beverages shall be listed on ‘Food Additives Standards Codex’ by ‘Food Hygiene Act’, and not have been produced from non-halal ingredients.
 
5.9 Honey and its by products
a) Bee keeping products (honey, bee pollen, royal jelly) derived from excrements collected by  honey bees from plants that are not harmful to health are halal.
b) The honeybees falling parts in the honey and the non avoidable parts are considered to be halal.
 
5.10 Special nutrition foods
Special nutrition foods shall be produced or originated from halal sources such as plant or animals and shall not contain any non-halal ingredients.
 
5.11 Health supplement foods
Requirements of Clause 5.6 and Clause 5.8 shall be complied to health supplement foods.
 
5.12 Genetically modified food
 
5.12.1 Genetically modified organisms (GMO) or ingredients or products containing GMOs shall not be made by the use of genetic material which is non-halal.
 
5.12.2 GMFs which are produced by the transfer of gene of other living species to a plant, animal and microbiological source by genetic modification technologies and the modifications which are made in DNA of the food are used for the production of halal food.
 
5.13 Food additives
Food additives are regarded as food. Food additives which are derived from non-halal ingredients are not halal.
 
5.14 Enzymes
Enzymes used as raw material, processing aid or final product shall be originated from halal sources and the source of the raw material shall be indicated on the product.
 
5.15 Microorganisms
Microorganisms such as bacteria, fungi, yeast are halal except those that are poisonous and/or hazardous to health (pathogenic and toxicogenic to human). Microorganisms used in food or food production shall be produced using halal culture medium. The yeast extract or other derived products from them shall not be made from brewer's yeast.
 
5.16 Packaging materials
a) The packaging materials shall not be made from any materials that are non-halal.
b) The packaging materials shall not be prepared, processed or manufactured using equipment that is contaminated with non-halal materials.
c) During its preparation; processing, storage or transportation; it shall be physically separated from any other food that does not meet the requirements stated in item a) or b) or any other non-halal materials.
d) The packaging materials shall not contain any materials that are considered hazardous to human health.
 
5.17 Other products
Products which are not included in the above Clause 5.3 to 5.16 shall not have been produced from non-halal ingredients and shall not be processed with alcohol and alcohol products.
 
5.18 Food service and facilities
All food services and facilities are halal if they meet the following requirements
a) If they deal with only those products and product groups and materials which satisfy the provisions of Clause 5.
b) If the tools and utensils used during the service and sale of products are in total isolation and only be in use for halal food
c) If a plant normally produces non-halal, but intends to switch to halal production, it should go through cleaning process according to Islamic rules (Annex B) before commencing halal production. Repetition in converting the production to non-halal and back to halal production shall not be permitted.
d) They are not allowed to serve alcoholic beverages at all.
 
 
6 FOOD PROCESSING
All processed food is halal if it meets the following requirements:
a) the products or ingredients do not contain any sources that are non-halal by Islamic rules.
b) the products do not contain anything that is decreed as non-halal by Islamic rules.
c) the finished product or its ingredients used in the product shall be safe.
d) the product is prepared, processed or manufactured using equipment and facilities that are free from contamination with non-halal materials.
e) If a plant normally produces non-halal, but intends to switch to halal production, it should go through cleaning process according to Islamic rules (Annex B) before commencing halal production. Repetition in converting the production to non-halal and back to halal production shall not be permitted.
f) during its preparation, processing, packaging, storage or transportation it shall be physically separated from any other food that does not meet the requirements specified in items a),b),c), d) and e) or any other materials that are described as non-halal by Islamic rules.
 
 
7 MACHINERY, UTENSILS, PRODUCTION LINES
a) Machinery, utensils, production lines used for processing halal food shall not be made of or contain any materials that are decreed as non-halal by Islamic rules and shall be used only for halal food.
b) In case of converting any processing line contaminated by any non-halal product into halal production line, it should be washed and cleaned according to hygiene and sanitary rules (Annex B). Upon conversion, the line shall be operated for halal food only. Repetition in converting the line to non-halal and back to halal line shall not be permitted.
c) Lubricant used in the maintenance of machines and devices that come into contact with the food shall be food grade oil and shall not contain any ingredients that are non-halal.
d) Measuring and testing devices used in the process that affect the product quality or health should be calibrated.
 
 
8 STORAGE, DISPLAY, SERVICE AND TRANSPORT
a) All halal food that are stored, displayed, sold or served and during transport shall be labeled as halal and segregated at every stage so as to prevent them from being mixed or contaminated with materials that are not halal.
b) Transport should be compatible with distribution condition of the product. Transport vehicles should satisfy hygiene and sanitation rules.
 
 
9 HYGIENE, SANITATION AND FOOD SAFETY
a) Halal food shall be prepared, processed, packaged, transported and stored in such a manner that they are in compliance with hygiene and sanitary requirements of Codex CAC/RCP 1 and other relevant Codex and other international standards.
b) Chemicals and materials used in hygiene and sanitation shall be suitable for use in halal food sector.
c) All food safety measures shall be suitable for use in halal food sector.
d) In case that ‘Food Hygiene Act’ or ‘Livestock Hygiene Control Act’ requires, the safety management certificate in accordance with such applicable law shall be obtained.
 
 
10 VALIDATION AND VERIFICATION 
 
10.1 Validation and verification of inspection and testing methods
Inspections and testing conducted for the purposes of assessing non-halal sources and content shall be carried out in accordance with inspection and testing methods that are officially accepted at national or international level.
 
10.2 Validation of processes and verification of product
a) Halal food production processes shall be validated according to the Islamic rule, and halal food products shall be verified by methods defined in Clause 10.1
b) Packaging shall be in conformity with indicating conditions identified in Clause 12.1.2
 
 
11 IDENTIFICATION AND TRACEABILITY
a) The halal food shall be identified by suitable means throughout the entire production process. The halal food status shall be identified with respect to monitoring and measurement requirements.
b)  Where traceability is a requirement, the product shall be controlled and the unique identification of the product shall be recorded.
c) KS Q ISO 22000, KS Q ISO 22005 or Codex CAC/RCP 1 gives the principles and specifies basic requirements for the design and implementation of a food traceability system for halal food. It can be applied by an organization operating at any step in the food chain.
 
 
12 PRESENTATION FOR THE MARKET
a) All halal food that are stored, displayed, sold or served shall be categorized and labeled halal.
b) Halal food shall be segregated at every stage so as to prevent them from being mixed or contaminated with non-halal materials.
 
12.1 Packaging and labeling
 
12.1.1 Packaging
a) Halal food shall be suitably packed using packaging materials that fulfil the Clause 5.16.
b) Packaging process shall be carried out in a clean and hygienic manner and in sound sanitary conditions and temperature satisfies safety and quality of the product.
c) Carcass shall be appropriately packed in clean, sound, odorless packages that shall in no way adversely affect the quality and safety of meat.
 
12.1.2 Labeling
 
12.1.2.1 In addition to requirements specified in KS Q ISO 22000 or Codex CAC/RCP 1 and CODEX STAN 1 each package shall be marked legibly and indelibly or a label shall be attached to the package with the following information.
a) name of product,
b) list of ingredients,
c) date of expiry,
d) net content expressed in metric system (SI units)
e) name and address of the manufacturer, importer and/or distributor and trademark
f) code number identifying date and/or batch number of manufacture for traceability
g) country of origin
h) instruction of use, where applicable
i) If any food product contains fats, meat derivatives or extracts such as gelatin and rennet, this should be indicated on the product label
j) If a food product contains GMO, this fact shall be explicitly stated
k) when halal mark is used, the authority and certificate number should be placed on the product
l) the nature of product (dried, fresh, frozen, smoked etc.)
m)  All kinds of fish with scales, shrimp and fish egg of fish with scales including their by products shall be properly labelled as “scaled fish”. All other aquatic animals including their by products shall be properly labelled as “non scaled fish and others”.
 
12.1.2.2 For the carcass or fresh meat products, in addition to requirements specified in KS Q ISO 22000 or Codex CAC/RCP 1, the label or mark shall also include the following information:
a) date of slaughter
b) date of processing
c) number of veterinary health certificate carrying the corresponding information on carcass
d) the stamp shall be tamper proof and the branding ink shall be stable and of food grade
e) each carcass (chilled or frozen) final packages of special meat cuts
shall be stamped with ‘Livestock product inspection seal’ ensuring the slaughtering has been inspected and controlled according to ‘Livestock Hygiene Control Act’.
f) when halal mark is used, the authorization and certificate number should be placed on the product.
 
 
13 LEGAL REQUIREMENTS
The product shall in other aspects comply with the ‘Food Hygiene Act’, ‘Livestock Hygiene Control Act’, ‘Health Supplements Food Act’, ‘Agro Product Quality Management Act’ and any other legal requirements, other than the requirements of this standard. 

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