Documents & Publications
The halal standards we work with, together with our downloadable documents: application forms, guidelines and publications.
Standards we work with
CODEX CAC/GL 24-1997
Codex Alimentarius — CAC/GL 24-1997
The international “General Guidelines for Use of the Term Halal” issued by the Codex Alimentarius Commission (FAO/WHO). It is the global baseline reference for using the word “halal” on food and defines lawful and unlawful sources and slaughter according to Islamic law.
GSO 2055-1
GSO 2055-1 — Halal Food, Part 1: General Requirements
The Gulf (GSO) standard for halal food covering the entire supply chain: ingredients, processing, packaging, storage and transport.
GSO 993
GSO 993 — Animal Slaughtering Requirements According to Islamic Rules
The Gulf standard specifying halal slaughtering requirements for meat and poultry, including stunning rules, slaughterman requirements and hygiene.
OIC/SMIIC 1
OIC/SMIIC 1 — General Requirements for Halal Food
The standard of the Organization of Islamic Cooperation's standards institute (SMIIC), adopted by many OIC member countries including Türkiye.
MS 1500
MS 1500 — Halal Food (Malaysia)
Malaysia's halal standard for the production, preparation, handling and storage of food, applied by JAKIM.
HAS 23000
HAS 23000 — Halal Assurance System (Indonesia)
Indonesia's halal assurance system criteria (MUI / BPJPH). Halal certification is mandatory for most products sold in Indonesia.
UAE.S 2055-1
UAE.S 2055-1 — Halal Products (UAE)
The Emirati technical regulation for halal products applied within the UAE national halal mark scheme.
Forms & publications
Documents will be published here soon.