Implementation of a QFC Certification

The certification of halal products is done as carefully and meticulously as for any other certification in the sensitive food sector.

Every halal certification is carried out under the supervision of Muslim authorities in collaboration with Muslim auditors of the certifier. The auditor inspects all conditions that are important for the halal products – production, employees, quality management and control management, documentation, logistics, and so on.

At each audit the auditor will take random product samples and send them to independent and accredited laboratories to have them checked for forbidden substances (haram), such as alcohol or pork DNA.

The guarantee of ritual purity in the halal food production must be completely documented by a halal management system. Such a system is set up similarly to a HACCP system and it will be checked by the auditor. Concerning further ingredients it is necessary to prove that they are also halal. The results of the audits will be checked a second time by an independent Muslim authority. Only if all checks have been completed without complaint, the authority will send the result to the certification institute. The certification institute - with its experience as a certifier - will verify a last time the consistency and locate possible errors.

After this last check the certification institute will issue the certificate for one year with the permission of the Muslim authorities. Regardless of the certificate being issued, the Muslim auditors will carry out unannounced inspections.

Additionally, the requirements are covered by means of a QFC in-house self-monitoring system involving Muslim employees which document all safety aspects. QFC staff trainings support the halal compliance.