Which food and agricultural manufacturers need Halal certification?

Halal certification is required for producers of poultry and beef, dairy products (milk powder, butter, whey, cheese), sunflower and soybean oil, flour, starch, sugar, confectionery, bakery goods, honey, nuts, food additives, primary packaging, and cosmetics exporting to the Middle East (UAE, Saudi Arabia, Qatar, Kuwait), North Africa (Egypt, Algeria), Turkey, Malaysia, or Indonesia, or supplying ingredients to multinational food brands.

Why do plant-based products like sunflower oil, flour, or sugar require Halal certification?

Although sunflower seeds, wheat, and sugar beets are naturally plant-based, industrial refining and processing involve filtration media (such as activated carbon or diatomaceous earth), defoamers, antioxidants, extraction solvents, fortifying vitamins, enzymes, food-grade press lubricants, and CIP cleaning chemicals. Halal certification verifies that none of these processing aids derive from prohibited animal fats or alcohol.

What is the difference between an Annual Facility Halal Certificate and a Halal Shipment (Batch) Certificate?

An annual Halal certificate is issued following a two-stage plant audit and confirms that the manufacturing site, Halal Assurance System (HAS), and listed SKUs comply with the target standard (such as GSO 2055-1 or OIC/SMIIC 1). A Halal Shipment (Consignment) Certificate is issued against the active annual certificate for each specific export vessel or container, listing the commercial invoice number, production/expiry dates, net weight, and consignee required for customs clearance.

How can a plant integrate Halal requirements with ISO 22000 or FSSC 22000?

A Halal Assurance System (HAS) integrates directly into an existing ISO 22000:2018 or FSSC 22000 system: a Halal Coordinator is added to the Food Safety Team, Haram/Najis cross-contamination hazards and Halal Critical Control Points (HCCP) are incorporated into the hazard analysis, and supplier Halal certificate checks are built into procurement, allergen/changeover management, and Food Fraud (VACCP) procedures.

How do exporters verify whether a Halal Certification Body is recognized in Saudi Arabia, the UAE, or Malaysia?

Before signing an audit contract, check that the Certification Body appears on the official government registry of your destination market: for Saudi Arabia, verify listing with the SFDA Halal Center; for the UAE and GCC states, verify MoIAT recognition and GAC accreditation under GSO 2055-2; for Turkey and OIC countries, check HAK accreditation under OIC/SMIIC 2; and for Malaysia and Indonesia, verify inclusion on the official JAKIM and BPJPH recognized foreign body lists.

How long does it take to prepare a manufacturing plant for Halal certification?

For a food processing facility that already operates an effective HACCP, ISO 22000, or FSSC 22000 system, full preparation (screening 100% of raw material and processing aid specifications, substituting non-compliant additives, implementing HAS documentation, and completing Stage 1 and Stage 2 audits) typically takes 6 to 12 weeks.

Can a plant certify a single line as Halal if pork is processed in another hall on the same site?

Under GSO 2055-1 (GCC) and OIC/SMIIC 1 standards, handling pork or porcine derivatives anywhere on the same manufacturing site creates an unacceptable cross-contamination risk and generally disqualifies the facility from export certification. International Halal certification requires a strictly Pork-Free Site with segregated warehousing, utilities, and personnel.

Back to Resources

Halal Certification for Food Manufacturers and Exporters: GSO 2055-1 and OIC/SMIIC 1 Standards, HCCP Controls, and Audit Preparation

Halal certification guide for food manufacturers and exporters: GSO 2055-1, OIC/SMIIC 1 & MS 1500 standards, ingredient screening, HCCP, and ISO 22000 audit.

Published February 20, 202614 min read

By: Denys Honchar

CEO of Ekontrol

Auditor verifying raw material traceability and hygienic zoning during a Halal food certification inspection

Need a certification consultation?

Free Consultation

What Halal Certification Is and Which Export Markets Mandate It for Customs Clearance
International Halal Standards: Comparing GSO 2055-1, OIC/SMIIC 1, MS 1500, and Codex CAC/GL 24
Three Ingredient Categories (Halal, Haram, Mashbooh): Identifying Hidden Risks in Formulas and Processing Aids
How to Integrate a Halal Assurance System (HAS) into Existing HACCP, ISO 22000, and FSSC 22000 Programs
Five-Stage Plant Preparation Roadmap and Halal Certification Audit Stages
Six Common Mistakes Manufacturers Make During Halal Certification Audits

Frequently Asked Questions

Find answers to common questions about this topic

Related resources

Articles, courses and news on the topic to go deeper.

Halal Certification for Food Manufacturers and Exporters: GSO 2055-1 and OIC/SMIIC 1 Standards, HCCP Controls, and Audit Preparation

On This Page

Frequently Asked Questions

Tags

Related resources

Halal Certification for Food Manufacturers and Exporters: GSO 2055-1 and OIC/SMIIC 1 Standards, HCCP Controls, and Audit Preparation

On This Page

Frequently Asked Questions

Which food and agricultural manufacturers need Halal certification?

Why do plant-based products like sunflower oil, flour, or sugar require Halal certification?

What is the difference between an Annual Facility Halal Certificate and a Halal Shipment (Batch) Certificate?

How can a plant integrate Halal requirements with ISO 22000 or FSSC 22000?

How do exporters verify whether a Halal Certification Body is recognized in Saudi Arabia, the UAE, or Malaysia?

How long does it take to prepare a manufacturing plant for Halal certification?

Can a plant certify a single line as Halal if pork is processed in another hall on the same site?

Tags

Related resources

HACCP Standard for Food Safety: 7 Principles, Implementation, and Certification

ISO 22000 Standard for Food Safety: Requirements, Certification, and How to Implement

FSSC 22000 Certification Scheme (Version 6): Complete Guide to Requirements, Food Chain Categories, and Audit Preparation