1.1 There must, at least, be two trained, fulltime Muslim workers (Muslim supervision), especially in the
production / processing / handling and kitchen section of the ḥalāl certified facility or business. (See the attached document on “Conditions for Muslim workers”).
1.2 All apparatuses, tools and the working areas of the ḥalāl certified premises must, at all times, be clean and
free from being contaminated or cross-contaminated by any substance that is considered non-ḥalāl and/or impure (najis), or harmful to health (i.e. total separation and in accordance with the international Good Manufacturing & Food Processing Practices).
1.3 All approved animals/poultry must be slaughtered, processed, transported and stored in accordance with
Islāmic laws and hygiene conditions (as indicated in the attached “Islāmic Hygiene” document).
1.4 All ḥalāl products must be prepared, handled, processed, packaged, sold, transported or stored (i.e.
commercialized) in such a way that the product remains clean, uncontaminated, unspoiled and free from any non-ḥalāl (ḥarām) products.
1.5 All sources of product-ingredients or raw material must be ḥalāl-complaint, thus ḥalāl-certified.
1.6 The suppliers must be suppliers of only ḥalāl materials and/or they are suppliers who are bona-fides ḥalāl
1.7 The transportation for ḥalāl products must be separated from the non-ḥalāl products
1.8 All containers, fridges, equipment, utensils, etc. must be free from contamination of ḥarām products (as
indicated in the attached “Contamination & Ḥarām Products” document).
1.9 Inspectors representing the MJC Halaal Trust shall have access to the premises to conduct the necessary
inspections, at any time, without prior appointment, but observing business protocol on entering.
1.10 Ḥalāl Audits shall be conducted, from time to time, without prior appointment, but observing business protocol on entering.