Certifying a product as Halal is not simply a matter of excluding certain ingredients. It means demonstrating, through documentary evidence and on-site verification, that the entire supply chain — raw materials, plant, storage and transport — meets the requirements of the target Islamic markets. Here is how the process actually works.
The starting point is a description of what you want to certify: product type, the sites involved and, above all, the target markets. That last point is decisive, because requirements are not identical everywhere: Saudi Arabia, the UAE, Indonesia and Malaysia apply different standards and recognitions, and the certification body must be accredited by the authority of the country you export to.
At HQC Italia the quote is free and without obligation. It serves to define the scope of the audit and to estimate timelines and costs before any formal commitment.
This is the stage companies most often underestimate, and the one where most issues surface. Every ingredient and processing aid is examined back to its origin. The most frequent points of attention are:
Where supplier documentation is not sufficient to demonstrate compliance, laboratory analysis is used. HQC works with laboratories accredited to ISO/IEC 17025 for DNA, protein, alcohol and contaminant testing.
The audit verifies in the field what the documentation states. The team combines technical auditors with experts in Islamic affairs, because the assessment has both a process dimension and a ritual and doctrinal one.
The visit examines in particular:
Once any findings raised during the audit are closed, the body issues the certificate. The document states the products covered, the authorised sites and the period of validity. The HQC certificate is recognised in more than 50 Islamic countries.
Certification is not a one-off act: it involves periodic surveillance verifying that the conditions established at audit are being maintained. Material changes must also be reported to the body promptly — a change of supplier, a reformulated recipe, a new production line — because they can affect the validity of the certificate.
A Halal certificate is worth exactly what the issuing body is worth in the eyes of the importing country's authority. Before choosing a certifier, check that it is recognised by the authority of your target market.
| Market | Relevant authority |
|---|---|
| Saudi Arabia | SASO, SFDA |
| UAE and the Gulf | GAC, EIAC |
| Indonesia | MUI, BPJPH |
| Malaysia | JAKIM |
| Singapore | MUIS |
| Thailand | CICOT |
HQC Italia operates in accordance with the international standards OIC/SMIIC 1:2019, OIC/SMIIC 2:2019, OIC/SMIIC 4:2018, GSO 2055-1:2015, GSO 2055-2:2021, UAE.S 2055-1:2015, UAE.S 2055-2:2016, MS 1500:2019 and with BPJPH Decree 78/2023.
How long does certification take?
It depends on product complexity and on how many suppliers need to be verified. A single-ingredient product with a short supply chain takes far less than a compound product with dozens of imported raw materials. The stage that most often extends timelines is collecting declarations from suppliers.
Do I need a separate certificate for each export market?
Not necessarily. A certificate issued by a body recognised by the destination authority is generally accepted, but requirements must be defined upfront based on the declared markets. This is why stating where you intend to export as early as the quote stage saves both time and cost.
Does certification only apply to food?
No. Cosmetics, pharmaceuticals, logistics and transport, catering and hospitality can also be certified, alongside meat and slaughtering.
What happens if I change supplier after certification?
It must be reported to the body. An ingredient that is technically equivalent may have a different origin in Halal terms, so the substitution requires a fresh documentary assessment before it is used in certified batches.
Tell us about your product and target markets, and we will prepare a free, no-obligation quote.