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    Archived pages: 11 . Archive date: 2013-05.

  • Title: Halal Food Council (USA)
    Descriptive info: .. Home.. Mission Statement.. About US.. Our Logo.. Affiliation Membership.. General Guidelines of Halal.. Halal Certification Process.. Application Procedures.. Application Forms.. Contact Us.. Welcome to American Halal Foundation (AHF).. American Halal Foundation (AHF) is an international halal certifying body operating in the continent of North America.. AHF is headquartered in Bolingbrook, Illinois, and maintains its Mid-Atlantic office in Salisbury, Maryland.. AHF is a grass root community organization maintaining close relationship with Muslim communities in North America through Islamic centers and organizations.. AHF has a distinct honor of earning religious and governmental recognition from.. MUI (Indonesia), and many other Muslim countries  ...   poultry products;.. (ii).. Halal certification and supervision services for qualifying foods, drinks,.. cosmetics, pharmaceuticals, personal care products, chemicals, packaging.. materials, and other consumer products.. AHF follows the guideline given in the Codex Alimentarius (1997) of halal that has been approved by all Muslim countries in the world, including Indonesia, Singapore, and Turkey.. This guideline includes the standard of halal slaughter, halal food, halal cosmetics, and halal usable goods.. AHF is accepted by all halal importing regions of the world, including most Muslim countries, as a professionally credible, and religiously trusted halal certifying body.. Copyright © 2010 American Halal Foundation (USA)..

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  • Title: Halal Food Council (USA):Affiliation and Membership
    Descriptive info: MISSION STATEMENT.. "Allah (SWT) blesses those who do not abuse the trust of others".. The mission of halal program of the American Halal Foundation AHF) is to assure a professional service and excellence in certifying, monitoring, and promoting Halal food and consumer products in accordance with Islamic law (Shariah) and thereby protecting the rights of Muslim consumers to only consume that which is lawful (Halal) and good (Tayyab).. The members of Halal Program of AHF have been empowered and charged by the Muslims of North America through their contributed resources to carry out the mission of the Halal Program..

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  • Title: About
    Descriptive info: About Us.. Name of the organization:.. American Halal Foundation (AHF).. Registration No:.. N-6388-578-9.. Address of Head Office:.. 125 N.. VINCENT DRIVE.. BOLINGBROOK.. ILLINOIS - 60490.. USA.. Address of Mid-Atlantic Office:.. 132 EAST MAIN STREET,.. SUITE #302 SALISBURY,.. MARYLAND - 21801.. Name of the President:.. Mohammad Mazhar Hussaini.. Name of Executive Director:.. Usman khan.. Board of Directors:.. Mohammad Mazhar Hussaini (President).. Usman Khan (Vice President).. Dr.. Mohammed T.. Taher (Director).. Abdol  ...   Mir Ilyas Ali Qasmi.. OUR STRENGTHS:.. Vast experience in Halal certification (since 2004).. Strong local and international network.. Recognized locally and worldwide: American Halal Foundation (AHF) is registered with and recognized by (MUIS), Indonesia (MUI), and other Muslim countries in the world.. Wide range of Halal certification schemes.. Courteous and user friendly.. Accountable and transparent.. OUR SERVICES:.. Certification.. Consultation.. Training.. Public Awareness Programs.. Information/Clearinghouse.. Networking.. Surveillance/Enforcement.. Research and Product Development..

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  • Title: Halal Food Council (USA)
    Original link path: /logo.htm
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  • Title: Affiliation and Membership
    Descriptive info: AFFILIATION AND MEMBERSHIP.. National Membership:.. Association of American Halal Certifiers (AAHC).. Council of Islamic Organizations of Greater Chicago (CIOGC).. Islamic Society of North America (ISNA).. USA Halal Chamber of Commerce.. International Membership:.. World Halal Council (WHC).. Affiliation and Recognition:.. Majelis Ulama Indonesia (MUI).. GIMDES, Turkey.. SANHA, South Africa.. Halal Certifying Bodies of Europe, Australia, New Zealand, and Asia.. Middle Eastern Countries.. Other Muslim countries in the world.. Religious Consultation to United States Department of Agriculture (USDA)..

    Original link path: /affMembership.htm
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  • Title: General Guidelines of Halal
    Descriptive info: GENERAL GUIDELINES FOR USE OF THE TERM "HALAL".. The Codex Alimentarius Commission accepts that there may be minor differences in opinion in the interpretation of lawful and unlawful animals and in the slaughter act, according to the different Islamic Schools of Thought.. As such, these general guidelines are subjected to the interpretation of the appropriate authorities of the importing countries.. However, the certificates granted by the religious authorities of the exporting country should be accepted in principle by the importing country, except when the latter provides justification for other specific requirements.. 1 SCOPE.. 1.. 1 These guidelines recommend measures to be taken on the use of Halal claims in.. food labeling.. 2 These guidelines apply to the use of the term halal and equivalent terms in claims.. as defined in the General Standard for the Labeling of Prepackaged Foods and.. include its use in trademarks, brand names and business names.. 3 These guidelines are intended to supplement the Codex General Guidelines on.. Claims and do not supersede any prohibition contained therein.. 2.. DEFINITION.. 1 Halal Food means food permitted under the Islamic Law and should fulfil the.. following conditions:.. The Codex General Guidelines for the use of the term Halal were adopted by the Codex Alimetarius Commission at its 22nd Session, 1997.. They have been sent to all Member Nations and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of the Guidelines.. 1.. 1 Does not consist of or contain anything which is considered to be unlawful.. according to Islamic Law;.. 2 Has not been prepared, processed, transported or stored using any appliance or facility that was not free from anything unlawful according to Islamic Law; and.. 3 Has not in the course of preparation, processing, transportation or storage been.. in direct contact with any food that fails to satisfy 2.. 1 and 2.. 2 above.. 2 Notwithstanding Section 2.. 1 above:.. 2.. 1 Halal food can be prepared, processed or stored in different sections or lines.. within the same premises where  ...   repulsive generally like lice, flies, maggots and other.. h) Animals that live both on land and in water such as frogs, crocodiles and other.. i) Mules and domestic donkeys.. j) All poisonous and hazardous aquatic animals.. k) Any other animals not slaughtered according to Islamic Law.. l) Blood.. 2 Food of Plant Origin.. Intoxicating and hazardous plants except where the toxin or hazard can be eliminated.. during processing.. 3 Drink.. a) Alcoholic drinks.. b) All forms of intoxicating and hazardous drinks.. 4 Food Additives.. All food additives derived from Items 3.. 1, 3.. 2 and 3.. 3.. 2 SLAUGHTERING.. All lawful land animals should be slaughtered in compliance with the rules laid down in the Codex Recommended Code of Hygienic Practice for Fresh Meat and the following requirements:.. 1 The person should be a Muslim who is mentally sound and knowledgeable of the.. Islamic slaughtering procedures.. 2 The animal to be slaughtered should be lawful according to Islamic Law.. 3 The animal to be slaughtered should be alive or deemed to be alive at the time of.. slaughtering.. 4 The phrase Bismillah (In the Name of Allah) should be invoked immediately.. before the slaughter of each animal.. 5 The slaughtering device should be sharp and should not be lifted off the animal.. during the slaughter act.. 6 The slaughter act should sever the trachea, esophagus and main arteries and.. veins of the neck region.. 3 PREPARATION, PROCESSING, PACKAGING, TRANSPORTATION AND STORAGE.. All food should be prepared, processed, packaged, transported and stored in such a.. manner that it complies with the Section 2.. 1 above and the Codex General.. Principles on Food Hygiene and other relevant Codex Standards.. 4.. ADDITIONAL LABELLING REQUIREMENT.. 1 When a claim is made that a food is halal, the word halal or equivalent terms should appear on the label.. 2 In accordance with the Codex General Guidelines on Claims, claims on halal.. should no be used in ways which could give rise to doubt about the safety of.. similar food or claims that halal foods are nutritionally superior to, or healthier.. than, other foods..

    Original link path: /guidelineHal.htm
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  • Title: Halal Food Council (USA):Affiliation and Membership
    Descriptive info: HALAL CERTIFICATION PROCESS.. I.. Definition:.. A written declaration / ruling (Fatwa) by American Halal Foundation (AHF), stating the product is Halal and fit for Muslim consumption anywhere in the world, based on auditing process performed by AHF.. II.. Purpose:.. ·.. To ensure the product is Halal (Divinely lawful) and Tayyab (pure, wholesome, and safe).. To give assurance to the Muslim consumer that the product is halal, in fulfillment to his/her (Islamic) religious obligation to consume Halal.. III.. Principles:.. Should meet Islamic dietary standards.. Should comply with all rules of AHF.. Should fulfill all administrative requirements.. Should conform to all documentation requirements.. Should be able to set up, implement, and maintain Halal Assurance System to.. sustain Halal status of the certified product(s).. IV.. Islamic Halal Dietary Standards:.. All materials should be halal.. There are six categories of food that are Haram (Prohibited):.. (Every thing is Halal except ABCD IS Haram).. A:.. Alcohol.. B:.. Blood.. C:.. Carnivorous Animals and Birds.. D:.. Dead Meat (Carrion).. I:.. Immolated Food to other deities other than Allah.. S:.. Swine (Pork and Pork By-Products).. Haram materials should be avoided at every step of the production process, including in packaging, storage, transportation, and distribution.. Contamination and cross contamination with haram material(s) must be avoided at every step of production, storage, and distribution.. Should follow Islamic cleaning and sanitizing procedures.. Integrity of Halal product(s) must be maintained all the way from procurement of raw materials through the production of finished product(s).. V.. Registration:.. (A).. Processing Industry.. i).. Producer must register all the products that are produced in the plant/facility/location, and/ or have the same brand.. ii).. Producer must register all the raw materials/ingredients used in the production of each of the products produced.. iii).. Producer must register all the production facilities/plants, including toll manufacturing / Co-packing / Re-packing / Re-labeling / Private-labeling.. iv).. Audit will be conducted at all the facilities/plants/locations where the product is produced / handled / packed / re-labeled.. v).. Audit will be conducted at critical material suppliers, if warranted.. vi).. Producer must implement Halal Assurance System.. vii).. Toll manufacturer must implement Halal Assurance System.. (B).. Restaurant Catering Service / Food Service.. Restaurants / Catering Service / Food Service must  ...   must set up Halal Assurance System (HAS) at the production facility / plant.. Producer must appoint an Internal Halal auditor / Coordinator and a team who will be responsible to implement the Halal Assurance System.. Producer should submit six monthly (Biannual) report of Halal Assurance System Implementation.. VII.. Auditing:.. Scope of Auditing.. HAS Implementation.. Raw material/Ingredient checking.. Product formulae checking.. Warehouse observation.. Production observation.. Cleaning / sanitation procedure checking.. Laboratory analysis (if any).. viii).. Packaging / labeling / storage / Transportation checking.. Auditing Steps.. 1).. Assessment of HAS Implementation.. a).. Evaluation and Verification of halal management organization.. b).. Evaluation of Halal policy implementation.. c).. Checking and verifying documents of HAS implementation.. d).. Orientation of HAS to employees/staff.. e).. Training.. f).. Communication.. g).. Internal halal audit system.. h).. Management review of HAS.. 2).. Raw Material Checking.. Administration system of materials (coding system).. List of all raw materials, their suppliers, sources of origin, halal certificates (if any).. See the Spread Sheet of matrix of Materials.. Documentation of purchasing of all materials.. Verification of material documents.. Identification of critical ingredients.. 3).. Product Formulae Checking.. Product formulae ID numbers.. Check raw materials / ingredients of product formulae.. Production sheet.. 4).. Warehouse Observation.. Check system of goods receiving in the warehouse.. Check system of storage of products / raw materials.. Check possibility of co-mingling, mislabeling, contamination.. Check material verification with documents.. 5).. Production Observation.. Check manufacturing/production flow chart.. b).. Check production lines.. Identify critical points of co-mingling, contamination, cross contamination.. d).. Check record of products produced on halal lines.. Check product routing system.. 6).. Cleaning / Sanitation Procedure.. Check cleaning / sanitizing agents.. Check cleaning / sanitizing procedure.. Check disposal (of waste material) system Laboratory Analysis.. Send samples to independent laboratory for checking critical raw material(s) / ingredient(s), if necessary.. 7).. Packaging / Labeling /.. Storage / Transportation.. Check packaging material for contact surface to finished.. products.. Check labeling is appropriate and accurate.. Check storage system of halal products and non-halal products.. Check logistic system of transportation.. VIII).. Monitoring System.. Semi annual report of Halal Assurance System (HAS) implementation.. Report of every change of raw material, supplier, and production system.. Staff Training.. Unscheduled inspection.. FLOW.. CHART.. OF.. HALAL.. CERTIFICATION.. PROCESS..

    Original link path: /certProcess.htm
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  • Title: Application Procedures
    Descriptive info: APPLICATION PROCEDURES.. FOR OBTAINING HALAL PRODUCT CERTIFICATION (SOPP-006).. FOR OBTAINING HALAL SLAUGHTER CERTIFICATION (SOPS-005).. 1) Request for Certification:.. The producer makes a preliminary application requesting AHF for Halal supervision and certification (Form AHSC-001-P).. 2) Ingredient Specification Sheet Submittal:.. The producer submits a list of all the products produced by the company.. The producer submits a master list of all the raw materials / ingredients used in the production of all the products produced at the facility / plant / location.. (iii).. The producer identifies products to be halal certified.. (iv).. The producer submit s a complete list of all the raw materials / ingredients used in the production of each product to be halal certified (Complete Matrix of Materials for Manufacturing of Products (MMMP-002).. 3) Inspection of the Production Process and Production Facility:.. The producer allows plant audit and inspection to assess facility for halal production.. The facility is audited to determine the compliance (of product, ingredients, equipments, production process, sanitation procedures, packaging, labeling, storage, and transportation) with Halal standards.. The audit includes reviewing the possibility of contamination and / or cross contamination.. Agreement / Contract:.. The producer signs an agreement / contract (APHC-009) with AHF.. Halal supervision Certification fee is determined according to the number of products to be certified,  ...   Implementation.. FOR OBTAINING HALAL SLAUGHTER CERTIFICATION (SOPS-005).. Request For Certification:.. The process is initiated by an application form (AHSC-001) for Halal Supervision and Certification.. 2) Inspection of the Facilities:.. Inspector(s)/auditor(s) from AHF s Department of Halal Inspection and Supervision inspect the facility to determine the compliance (of plant facility, slaughter procedures, equipments, production process, sanitation procedures, packaging, labeling, storage,.. and transportation) with Halal standards.. This includes reviewing the possibility of cross contamination.. The inspection report (IRSP-005) is submitted to the Halal Certification Board along with any recommendation.. 3) Registration of the Slaughter Facility:.. Upon.. approval of the plant by AHF s.. Halal.. Certification Board, the plant is registered as a bonafide.. Halal Slaughter Plant.. Assignment of a Muslim Slaughter Man:.. A Muslim slaughter man is assigned to perform the necessary procedures in accordance with the Islamic slaughter method.. 5) Sign Agreement /Contract:.. A written contract (APHC-009) is signed with mutually agreed upon terms and conditions.. Halal Supervision Certification fee is determined according to the type of the species slaughtered, availability of Muslim slaughter man, total halal production, complexity of the production process, and the like.. Issuance of Halal Certificate:.. A Halal Slaughter Certificate (HSC-010) is issued by the Halal Certification Board for each lot/batch of Halal meat produced.. 7) Halal Assurance System:..

    Original link path: /appProcedure.htm
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  • Title: Halal Food Council (USA):Affiliation and Membership
    Descriptive info: APPLICATION FORMS.. Application forms can be downloaded by clicking the links below:.. APPLICATION FOR CERTIFICATION OF HALAL PRODUCTS (AHSC-001-P).. MATRIX OF MATERIALS/INGREDIENT SPREAD SHEET (MMMP-002).. APPLICATION FOR CERTIFICATION OF HALAL MEAT AND POULTRY (AHSC-001-M).. APPLICATION FOR CERTIFICATION OF HALAL FOOD SERVICE (AHSC-001-K).. APPLICATION FOR RECERTIFICATION OF HALAL PRODUCTS (AHSR-001-P).. APPLICATION FOR RECERTIFICATION OF HALAL MEAT AND POULTRY (AHSR-001-M).. APPLICATION FOR VERIFICATION OF HALAL MEAT PROCUREMENT (HMPV-013).. PRODUCT PLANT INSPECTION REPORT BY COMPANY MANAGEMENT (IRPP-006)..

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  • Title: Contact us
    Descriptive info: AMERICAN HALAL FOUNDATION (AHF).. Telephone:.. +001- (630) 759-4981.. Facsimile:.. Email:.. info@halalfoundation.. org.. +001- (410) 548-1728.. +001- (410) 548-2217.. Request Form.. First Name:*.. Last Name:*.. Title :.. Company:.. Phone:*.. Email:*.. Category:*.. Select request type.. Application.. Procedures.. Other.. Request Details:*..

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  • Archived pages: 11