Halal certification and standard food safety registration are separate processes addressing different questions, and businesses — particularly exporters — sometimes confuse the two.
What halal certification addresses
Halal certification verifies that a product and its production process comply with Islamic dietary law, covering matters such as ingredient sourcing, slaughter method where applicable, and absence of cross-contamination with non-halal materials.
This is distinct from food safety registration, which addresses hygiene, safety and quality standards rather than religious compliance.
Why it matters for exporters
Many export markets, particularly in the Gulf and Southeast Asia, require halal certification from a recognised certifying body as a condition of market access, and recognition standards vary by destination market.
The certification process
Certification generally involves an audit of ingredients, sourcing, production process and facility, followed by ongoing surveillance to maintain the certification rather than a one-time approval.
What to do next
Confirm the specific certification recognised by your target export market before beginning the process, since requirements are not uniform across destinations.