Halaal (Arabic: حلال, “permissible”) describes food that meets a defined set of standards covering how animals are raised, handled and processed. It is closest in spirit to a quality and integrity certification — free-range, organic, kosher — with its own requirements rooted in Islamic dietary law.

For most everyday food — fruit, vegetables, grains, dairy, fish and most packaged goods — halaal simply means the product was made without certain prohibited ingredients, chiefly pork and alcohol derivatives, and handled with care for hygiene and food safety.

What Certification Actually Checks

• Animal welfare. Animals must be healthy and well treated, with access to food and water and without unnecessary stress. A sick, injured or mistreated animal cannot be certified halaal.
• Hygiene. Strict standards through the whole production chain, with facilities, equipment and handling kept free of cross-contamination. That benefits every consumer, not only Muslims.
• Traceability. From source through processing, packaging and distribution, documented and audited.
• Regular audits. Certification is not a one-time tick-box. Certified businesses are inspected, and certification is withdrawn if standards slip.

Much of this overlaps with mainstream food safety. Several South African certifying bodies operate under international quality frameworks including ISO 17065 (product certification bodies) and ISO 9001 (quality management) — the same frameworks used by food safety agencies worldwide. A halaal-certified product has therefore been independently verified not only for religious compliance but for the systems that keep food safe, consistent and honestly labelled.

Three Things People Usually Ask

Does it taste different? No. Certification affects how food is sourced and processed, not how it tastes. A halaal burger tastes like any other burger.

Is it only for Muslims? Not at all. Many non-Muslims choose halaal products for the hygiene standards, cleaner ingredient lists and transparent sourcing. In South Africa a great many fast food chains and off-the-shelf products are certified, so a large number of South Africans eat halaal food regularly without thinking about it.

Are all certifications the same? No — and this is worth knowing. Bodies differ in standards and rigour. Some are internationally accredited; others operate locally. That does not make one better than another, but approaches do vary, particularly on nuanced matters such as stunning, feed ingredients or facility requirements. When in doubt, ask the certifying body directly.

Where the Schools of Thought Differ

The four Sunni schools — Hanafi, Shafi’i, Maliki, Hanbali — agree on the great majority of dietary requirements. Differences remain on points such as whether certain seafood is permissible, whether stunning before slaughter is allowed, the requirements for the person performing the slaughter, the minimum form of the invocation, and the standards for processed ingredients like emulsifiers, gelatin and flavourings.

That is why certifying bodies may certify different products, and why a product accepted by one body may not be accepted by every consumer.

Certification in South Africa

South Africa has a well-established and internationally recognised halaal certification industry. The major bodies — NIHT, SANHA and the MJC — are members of, or recognised by, the World Halal Council, which means their certifications are accepted in many international markets.

The industry spans food service, manufacturing, retail, hospitality, cosmetics and pharmaceuticals, and contributes significantly to South Africa’s exports to the Middle East, Southeast Asia and Europe.

Read the full guide on HeyHalaal → — which also lets you find certified businesses and see which body certified each one.

Summarised from “What is Halal Food?” on heyhalaal.co.za, with thanks. General information only; for a ruling on a specific product, contact the relevant certification body or a qualified scholar.