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Halal License

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What is Halal License?

Halal certification states that the food or the products are permissible for the followers of Islam and no haram product or procedure is used while its manufacturing or processing. In many Islamic countries, Halal certification is given by the government. In India, FSSAI (Food Safety and Standards Authority of India) certification can be seen on almost all the processed foods but this authority doesn’t give halal certification in India. Halal certification is given by many private companies in India which marks the food or products permissible for the followers of Islam.

Why this License is Required?

Having a halal License ensures that the food product is deemed safe for consumption and with rising awareness about Halal foods, more and more businesses are seeking Halal Certification for their products, premises, restaurants, etc.

Who can get Halal License?

Food Growers

Food Processors

Food Transporters

Food Retailers

Halal Restaurants

Food Packagers

Food Manufactures

Food Storage

Document Required for Halal License

  • Application Form
  • List of Products & their Ingredient
  • Halal certificate ingredient if required
  • Process flow chart
  • KYC of company
  • Label Sample
  • Supplier NOC copy

The License process described below:

  • GAP Analysis | Certification Body | Selection | Cost Estimates
  • Developing Documents
  • Plan Inspection
  • Certification Body
  • Yearly Compliance

Who can issue the Halal License?

Halal Committee - Jamiat Ulama - E - Maharashtra (JUM)

Frequently Asked Questions (FAQs)

Why is halal certificate required?
For consumers, the identification and labelling of halal products from producers and traders are a necessity. Nevertheless, such an identification is only possible with a transparent and clear traceability of every purchased material and manufactured goods (such as food additives) used during the manufacturing process.
 
Halal food is that which adheres to Islamic law, as defined in the Koran. The Islamic form of slaughtering animals or poultry, dhabiha, involves killing through a cut to the jugular vein, carotid artery and windpipe. Animals must be alive and healthy at the time of slaughter and all blood is drained from the carcass.
 
No. It’s not mandatory. There are only certain meat products that need to be certified halal. Pork for instance can never be Halal.