1. Introduction  Presently involved in certification procedures  Issuance of Halal Slaughtering Certificates  Halal Compliance, Inspection,  Halal Compliance, Inspection, Supervision  Audit, Analysis, Accreditation and Consultancy  Promotion of single global Halal Standards  Private Labeling of Halal Logos under ICFHC  Founding Member of World Halal Food Council  Endorsed by the ISWA Slaughtering Process

2. Mission Statement / Objective “To provide professional Halal certification services based on a single global standard for Islamic dietary compliance by educating the manufacturing, processing and transporting companies in the USA regarding the universally approved Halal standards in meat, poultry, nonfood items and by-products.”

3. Management   Permanent Committee   Representatives from various Muslim communities throughout USA   Sets Guidelines and Implements Policy   President oversees Registration, Certification, Inspection, Training and Finances

4. Certification Procedure   Request for Certification   Audit and Document the Facilities   Report to Islamic Department of the Board   Registration and Payment arrangements   Assignment of Muslim Personnel to plants   Verify signed log sheets by plant manager   Issue Halal Certificates

5. Hygiene / Sanitation  Free from Infestation/contamination  Under Muslim Supervision  Protective Clothing  Clean / Desensitized Equipment  Cooperation with USDA Inspectors

6. USDA- Food Safety and Inspection Service In 1995, USDA-FSIS- Food Labeling Division approved a labeling policy to allow the use of “Halal”, “Halal Style”, “Halal Brand” on meat and poultry products, provided that they are prepared under Islamic authority

7. USDA’s Criteria for Halal Products must not contain pork or pork derivatives. USDA-FSIS does not certify the “Halal” preparation of products, but accepts “Halal” and similar statements if they are prepared under the supervision of an authorized Islam organization. Plant management is responsible for making identity of Islamic organization available to inspection personnel.

8. Presentation / Storage   All Halal goods are isolated from non-Halal products to avoid any contamination   Cannot contain any products such Pig-oil, Animal Fat, Alcohol, etc.   Must be properly labeled with Halal logo   Distinguish Halal vs. Kosher   Hazard Analysis (HACCP)

9. Process / Procedure   Train Inspectors on enforcing Halal Standards   Positioning Muslim Inspectors in USDA approved food processing and slaughtering plants and facilities   Ensure all sources/ingredients are permissible by Islamic Shariah Law   Verify the entire process by maintaining signed log-sheets at each plant

10. Slaughtering Process   Alive Halal Species   Healthy / Disease Free Animals / Birds   Slaughtering by a trained Muslim   “Bismillah Allahu Akbar” — Verbally invoked   Cut between Throat and Lower Jaw   Appropriate Desensitizing or Restraining Method   Certify Sanitary Procedures