Halal certification verifies that a product, process or system complies with Sharia requirements and applicable international technical standards across the food chain: ingredients, traceability, segregation, hygiene and good manufacturing practices. For Spanish companies targeting export or serving Muslim consumers domestically, recognized halal certification is a strategic requirement.
International standards and scope
Key standards, geographic scope and official resources:
- GSO 2055‑1 — Scope: Gulf Cooperation Council countries (Saudi Arabia, UAE, Kuwait, Oman, Bahrain, Qatar). Official: Gulf Standard Organization https://www.gso.org.sa/
- SMIIC‑1 — Scope: OIC member states; harmonized standard to facilitate mutual recognition among certifiers. Official: SMIIC https://www.smiic.org/
- MS 1500 — Scope: Malaysia and wider Southeast Asia; Malaysia’s reference standard for halal certification. Official: Halal Malaysia / JAKIM https://www.halal.gov.my/ and https://www.jsm.gov.my/
- SNI 99004:2021 — Scope: Indonesia; national standard defining technical requirements for halal food; implementation coordinated with BPJPH and BSN. Official: BPJPH
https://bpjph.halal.go.id/(bpjph.halal.go.id in Bing) and BSN https://www.bsn.go.id/
Technical note: market acceptance (e.g., Indonesia, Malaysia) requires certification issued by a body recognized by the local authority (BPJPH, JAKIM, or GSO/SMIIC‑recognized bodies). Halal Food & Quality holds accreditations across these frameworks, enabling exports to these markets.
Technical requirements and step‑by‑step procedure
Core technical requirements
- Ingredients: no pork, prohibited derivatives or unauthorized alcohol; supplier control.
- Traceability: full lot and raw material records.
- Segregation: dedicated lines and storage to prevent cross‑contamination.
- GMP & HACCP: alignment with recognized food safety systems.
- Training & records: trained staff and documented audits and corrective actions.
Step‑by‑step procedure
- Document pre‑assessment: submit technical data sheets, ingredient lists and supplier details.
- Select target standard(s): specify GSO, SMIIC, MS1500, SNI or combinations per export markets.
- Document review: verification of ingredients, analyses and supplier certificates.
- On‑site audit: verify processes, segregation, traceability and records.
- Audit report & certification committee: technical review and issuance decision.
- Certificate issuance & registration: certificate (typically 1‑year validity) and national registration if required.
- Ongoing surveillance: periodic audits and maintenance controls.
Costs, timelines and best practices
- Estimated timeline: 4–12 weeks from pre‑assessment to issuance, depending on documentation readiness and required adaptations.
- Best practices: verify certifier accreditations for destination country; keep documentation and analyses current; integrate HACCP and analytical controls; plan labeling and registration for multi‑market exports.
- Why choose Halal Food & Quality
Halal Food & Quality provides technical coverage and accreditations for GSO 2055‑1, SMIIC‑1, MS 1500 and SNI 99004:2021, enabling Spanish companies to export with confidence to major halal markets worldwide. Services include pre‑assessment, technical audit, registration support and periodic surveillance.
Budget request to get halal certification.
Official resources and useful links
- Gulf Standard Organization GSO: https://www.gso.org.sa/
- Standards and Metrology Institute for Islamic Countries SMIIC: https://www.smiic.org/
- Halal Malaysia / JAKIM: https://www.halal.gov.my/ ; https://www.jsm.gov.my/
- BPJPH Indonesia:
https://bpjph.halal.go.id/ - BSN Indonesia: https://www.bsn.go.id/
- Indonesian halal product regulation portal:
https://peraturan.bpk.go.id/