Halal is an Arabic term meaning “lawful or permissible” and it does not only encompass food and drink, but all matters of daily life. When it comes to halal food, most people think of meat products only. However, halal covers foods, particularly processed foods, pharmaceuticals and non-food items like cosmetics are Halal or haram (unlawful, not permissible (the opposite of Halal)). Halal is not a new term. It is as old as the initiation of man (Adam), who was the representative of God on earth.

The Halal market is fast emerging most lucrative and influential consumer arena in the world today, covering a wide array of food and non-food products, including pharmaceuticals, logistics, tourism, cosmetics, healthcare, toiletries and other non-consumables valued at approximately USD 2.77 trillion.


We see that Halal conformity assessment system and the procedure for its recognition is new field in the Global World. It entails expertise and competence according to Halal Standards and Guidelines acceptable at least among 57 Muslim OIC Countries. In this regard Halal standards have been developed by the Standardization Expert Group (SEG) of the Organization of the Islamic Conference (OIC), and adopted by the Standards and Metrology Institute for Islamic Countries (SMIIC) Technical Committee on Halal Food.

Keeping in view the target the basic course has been specially designed on OIC/SMIIC 1: 2011 “GENERAL GUIDELINES ON HALAL FOOD”, for all professionals who are interested to be recognized Halal Managers in the field of halal industry.

This course focuses on the basic requirements that shall be followed at each stage of food chain including, receiving, preparation, processing, sorting, determination, packaging, labelling, marking, controlling, handling, transportation, distribution, storage and service of Halal food and its products based on Islamic rules.

Further, an over view of complete Halal Quality Infrastructure is there that comprises of concept of halal standards, halal certification, halal metrology and halal testing.

This course has following 4-Modules.

MODULE – 1 – Concept of Halal

  1. Halal Manager/Halal Management System Introduction- Course Objectives
  2. What is Halal? Why Halal?
    • How Halal?
    • Halal Fundamental Requirements (Sharia Law)
    • Halal and Tayyab in Islam
    • Halal meat production and export
    • Status of food in the Holy Scriptures.
    • Research needs in Halal foods and non-food products
    • Introduction to OIC-SMIIC-Halal Guidelines
  3. Principles of Halal and Haram

MODULE – 2 – Concept, Introduction & Detail of Halal Standards

  1. Overview of SMIIC-1, General Guideline on Halal Food
  2. General Terms and Definitions - Clause 4.0 Products/Services
  3. Clause 5.0 Requirements, Sources of Food, Rules of slaughtering
  4. Clause 6.0 Food Processing
  5. Clause 7.0 Machinery, Utensils, Production Lines ;
  6. Clause 8.0 Storage, Display, Service And Transport
  7. Clause 9.0 Hygiene, Sanitation And Food Safety;
  8. Clause 10.0 Validation And Verification;
  9. Clause 11.0 Identification And Traceability
  10. Clause 12.0 – Presentation For The Market
  11. Clause 13.0- Legal Requirements

MODULE – 3 – – Concept of Halal Certification

  1. Halal Conformity Assessment Process
  2. Evolution of Halal Certification
  3. Halal Certification Process
  4. Benefits of Halal certification and its value to the food industries

MODULE – 4 – Concept of Halal Inspection, Halal Testing and Halal Metrology Systems

  1. Halal Inspection and its process
  2. What is halal testing and how it can be developed and managed in the laboratories.
  3. The introduction and concept of Halal Calibration & Metrology.
  4. What is Halal Management System and how it can be implemented into different organizations?

Targeted Trainees

  • All Managers/Executives, Auditors, Scientist, Engineers, Doctors, Auditors and Consultants.
  • Top Management and Executives of Food Industry,
  • Policy Makers,
  • Halal internal auditors
  • Halal Inspectors
  • Food Entrepreneurs,
  • Food Managers,
  • Traders, Processors and Exporters of meat fruits, vegetables, livestock and poultry products etc
  • Personnel from certification bodies aspiring to become Halal Lead Auditors

Course Duration:

The course duration is 3 Months.

Course Fee:

 US $ 600.

How to Register?

Click Here to Apply

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