The most fundamental and critical of all areas in the service of halal certification is inspections.

The integrity of the Halal program is monitored and measured through consistent, regular investigations and audits. This is the crux and mainstay of the process, which ensures that the agreed standards, conditions and requirements under which certification was granted, is strictly maintained.

 

Through methodical examination, the theory is measured and reconciled with the practical which safeguards the attestation of the testimony of ANIC’s Fatwa committee that the products and establishments are indeed Halal. Our inspectorate team travels thousands of kilometres, checking on various aspects to ensure Halal compliance. Inspectors dig and delve, cross check documentation, counsel, and issue compliance notices etc. on an ongoing basis without fear or favour. The site inspection will be done after the application meets all requirements and the certification service fee has been paid. The minimum time period for Halal

 

Our inspectorate team travels thousands of kilometres, checking on various aspects to ensure Halal compliance. Inspectors dig and delve, cross check documentation, counsel, and issue compliance notices etc. on an ongoing basis without fear or favour. The site inspection will be done after the application meets all requirements and the certification service fee has been paid.

 

The minimum time period for Halal Audit:

 

Abattoirs/Slaughterhouses: quarterly. Meat processing establishments: Half yearly and all other food manufacturing, medicine and cosmetics establishments: Yearly Inspection to the factories producing halal products and the food premises will be carried out by at least two ANIC appointed and authorised officers, as follow:
  • Sharia Affairs Officer
  • Technical Officer (Food Technologist)

 

The scope of Inspection and Requirements Inspection mainly covers the following items:

 

  1. Documentation
  2. The content of raw materials, processed material or additives must be halal.
  3. Processing, handling and distribution of products. Cleaning roaster should be properly scheduled and free from contamination.
  4. Equipment, appliances, machinery and food processing aids must be neat, clean and safe during the production.
  5. All halal products must be stored segregated from non-halal material and under the required appropriate temperature.
  6. Cleanliness, sanitation and food safety. HACCP and GMP must be fully practised.
  7. Packaging and labelling. All materials should not be made from materials categorised as Najas/filth or hazardous to health. Packaging and labelling should be marked in a way that is easy to read the name of the product, name and address of manufacturer/ distributor trademark, a list of ingredients, code number, batch number and expiring date and ANIC Halal Logo.

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