Subject and Scope:

The Halal standard comprises a set of rules and guidelines for the production and preparation of food in accordance with Islamic religious practices. Halal requirements are derived from the Quran and Sharia law, which dictate what is halal (permissible) and what is haram (forbidden). "Halal" refers to food that is prepared according to Sharia laws, and the majority of Muslims worldwide adhere to this dietary practice.
Halal standards prohibit, among other things, the use of pork, blood, alcohol, meat of dead animals, carnivorous animals, donkeys, dogs, birds of prey, food prepared with wine, cakes containing any form of alcohol, and food containing emulsifiers based on pork or animal fat.

Most of the Halal standard requirements are identical to the HACCP system and ISO 9001 standard, which significantly facilitates certification preparation for organizations that have implemented either of these two systems. Halal is applicable to various types of products and services including food, cosmetics, medicines, clothing, footwear, furniture, tourism, and hospitality. It is most commonly applied in the food and pharmaceutical industries, as well as cosmetics production.

The strictest requirements of the Halal standard are in the meat industry. To be considered Halal, the slaughter of permissible animals must meet specific criteria: the animal must be treated carefully, healthy, and alive, and the person conducting the slaughter must be mentally sound and qualified for the task. Slaughtering by individuals under the influence of alcohol or by non-Muslims, Christians, or Jews is forbidden, as only they understand the significance of invoking God's name during the process. Specific methods of restraint during slaughter are prescribed.

The Halal standard is compatible with other international quality management standards (ISO) and is in line with the Halal standard of the Organization of Islamic Cooperation (OIC)/Standards and Metrology Institute for Islamic Countries (SMIIC) I - Halal food. Unlike other standards and the HACCP system, Halal certification does not follow the conventional certification and accreditation process.

Certification for this system is granted by organizations authorized by the Islamic religious community. In Bosnia and Herzegovina, the Halal Quality Certification Agency operates. The agency registered the Halal standard BAS 1049:2007 with the Institute for Standardization of Bosnia and Herzegovina. For more information about the Halal Quality Certification Agency, visit the website www.halal.ba.