The important impact of religion and beliefs on human nutrition have also been manifested in the food industry. Food producers have reflected the religious sensitivities of people on their production and launched food on the market that can be consumed by members of different religions. Due to the growing market and to keep the market under control, standards based on religious criteria have emerged. Halal Food and products with halal certificates are becoming increasing important and introduced on the market in countries with a Muslim majority as well as non non-Muslim countries with Muslim minorities.

There are many basic criteria for the halal standard. Halal inspection should be done by a qualified Muslim inspector. All processes from the field to the stage of a finished product must conform to the Islamic criteria, including all the ingredients, aroma and additives used in the product composition. In addition, packaging materials are checked for food safety and halal food conditions that must be observed in storage and transport.

Since it essential that the food we consume is halal and clean, it is necessary to evaluate halal food concept together with hygiene and food safety. Our targets are to certify halal companies that produce under clean or hygienic conditions according to Islamic jurisprudence. Determine the critical points of halal and haram in food consumption and ensure compliance with these points.

Consider halal food rules when advertising or selling Halal products. Ensure that the product’s packaging materials and storage conditions are hygienic and in accordance with Islamic criteria, ensure the absence of disposition and that the equipment used during storage stages, warehouse, packaging materials and so on are according to Islamic criteria as well as ensure that they comply with  humanitarian requirements, health, sanitary and hygiene criteria and that the product composition of cleaning materials is compliant with the rules.