1. Application
2. Review of Application
➡Scope
➡ Ingredients/additives
➡ Man days required to conduct on site audits
➡ Availability of auditors and other resources.
➡ Additional information may be asked from the client
3. Evaluation Stage 1
➡ Review of documents
➡ Analysis of food safety hazard points
➡ Legal Requirements
➡ Pre-requisite programs (PRPs).
➡ Identification of Halal Control Points.
➡ Product Lines, Machinery and Utensils.
➡ Packaging and Labeling System.
4. Evaluation Stage 2
➡ Audit team will perform the audit
➡ Check the awareness of the concerned person
➡ Information/test report
➡ supplier’s detail are collected for all ingredients/ additives
➡ Evaluation of ingredient’s
➡ Auditors will ensure the effective Halal management system relating to site layout,
production/process layout, storage, and transport and associated facility like eating area,
water tank, drainage, changing rooms, toiletries and hand washing facility
5. Review of Audit
➡ Review of customer’s audit report/complaints related to product/process
➡ Submit the corrective action report within 28 days
6. Issue of Certificate/Halal Logo
➡ Approval Committee will release the decision for issuance of certificate after reviewing, an
audit report. Approval committee will consist of the following minimum number of persons:
➡ Islamic affairs expert.
➡ Head of certification.
➡ Technical expert.
➡ Lead auditor and other auditors can be included for review.
7. Maintenance of Halal Certificate/Logo
➡ For maintenance/validity of certificate, client will accept the surveillance, reassessment,
terms and other related conditions/requirements specified by “IHIC”
