Catering and restaurant/takeaway sector

Halal Certification Requirements – Ensuring Compliance from Sourcing to Handling
At HCA, we uphold strict halal and food safety standards, ensuring businesses maintain full compliance throughout the sourcing, preparation, handling, and distribution of food products. Our structured approach guarantees transparency, integrity, and quality at every stage.

Ingredient & Raw Material Sourcing
✔ Critical ingredients such as raw materials, intermediate materials, or additives must be certified by a globally recognised halal certification body.
✔ For low-risk materials, an animal-free declaration may be accepted as proof of compliance.

Food Safety & Halal Compliance in Preparation & Handling
✔ All halal and food safety standards must be strictly followed during the preparation, movement, and handling of raw materials and ingredients.
✔ Meat procurement—including chicken, lamb, mutton, and beef—must be sourced exclusively from halal-certified slaughterhouses.

Alcohol purchase, storage, and sale are permitted only if the labeling and color-coding scheme, as outlined in the HCA protocol, is strictly followed.

Hygiene, Sanitation & Equipment Compliance
✔ Dedicated utensils and crockery must be used for halal food preparation.
✔ GMP (Good Manufacturing Practices) and hygiene cleaning protocols must be implemented to ensure equipment and utensils are cleaned before and after use.
✔ Personal hygiene essentials, including handwashing soap, disinfectants, and hot water facilities, must be available at all times.
✔ Proper PPE (Personal Protective Equipment) must be worn, particularly for raw meat handling—including disposable gloves—followed by thorough handwashing with soap and disinfectants.

Staff Training & Compliance
✔ All key staff must undergo halal and food safety training to maintain compliance and uphold standards.
✔ Pork and its derivatives are strictly prohibited in any form.
✔ A clean-as-you-go policy must be followed, ensuring safe handling, storage, and serving practices to prevent cross-contamination.

Storage, Transport & Packaging Requirements
✔ Dedicated storage areas must be provided for raw chilled, ambient, and frozen food products, with continuous temperature monitoring to ensure compliance with food safety regulations.
✔ Raw material and finished product delivery must be carried out under controlled conditions in designated, clean vehicles used exclusively for halal-certified items.
✔ Packaging materials must meet halal suitability standards where applicable.

Kitchen & Staff Segregation
✔ Halal kitchens, including tools and mobile equipment, must be completely separated from non-halal kitchens with no shared access.
✔ Staff assigned to halal kitchens must not enter non-halal kitchens—traceability must be ensured using a clear color-coded system.
By implementing these comprehensive halal certification standards, HCC helps businesses maintain full compliance, consumer trust, and food integrity, ensuring that all certified products meet the highest halal and food safety requirements