The first national UK standard for Halal production has been launched.
The UK Halal Corporation worked with experts in certification and auditing - including Law Laboratories and EFSIS - to draw up the consistent set of standards.
Naved Syed, chair of the UK Halal Corporation, said the standards were unique not only for acting as a national template but also for being BRC equivalent.
Both Law Labs and EFSIS will act as the independent auditors of the scheme. The standards cover the complete supply chain from farmer to manufacturer and right through to the point of purchase.
“Most people look at halal as
just the slaughter, but its more than that, we’re covering the full circle,” said Syed.
He explained that the system was designed to fit in with modern practices.
“We did not want to reinvent the wheel and we’re not looking to make money out of it.”
Businesses taking part would be charged only a nominal fee, he added.
The UK has more than 1.6 million Muslim consumers and the standards are designed to promote confidence in halal products as well as boost UK production.
He said the majority of halal meat was imported, but having the standards would open up greater opportunities for UK industry.
Syed said there were also opportunities for UK producers on the export front.
“No-one else has BRC equivalence and there are a large number of Muslim consumers in countries like France.”
Nicola Whyte, food advisory project leader from Law Labs, agreed there was opportunity: “Until now much of the certification has been very localised with different standards.”
Ed Bedington
The UK Halal Corporation worked with experts in certification and auditing - including Law Laboratories and EFSIS - to draw up the consistent set of standards.
Naved Syed, chair of the UK Halal Corporation, said the standards were unique not only for acting as a national template but also for being BRC equivalent.
Both Law Labs and EFSIS will act as the independent auditors of the scheme. The standards cover the complete supply chain from farmer to manufacturer and right through to the point of purchase.
“Most people look at halal as
just the slaughter, but its more than that, we’re covering the full circle,” said Syed.
He explained that the system was designed to fit in with modern practices.
“We did not want to reinvent the wheel and we’re not looking to make money out of it.”
Businesses taking part would be charged only a nominal fee, he added.
The UK has more than 1.6 million Muslim consumers and the standards are designed to promote confidence in halal products as well as boost UK production.
He said the majority of halal meat was imported, but having the standards would open up greater opportunities for UK industry.
Syed said there were also opportunities for UK producers on the export front.
“No-one else has BRC equivalence and there are a large number of Muslim consumers in countries like France.”
Nicola Whyte, food advisory project leader from Law Labs, agreed there was opportunity: “Until now much of the certification has been very localised with different standards.”
Ed Bedington
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