12. 12. Presentation to the Market

All halal food that are stored, displayed, sold or served shall be categorized and labeled halal so as to prevent them from being mixed or contaminated with things that are haram.

12.1 Packaging and Labeling

12.1.1 Packaging

Halal food shall be suitably packed using packaging materials that fulfill item 5.10.

Packing process shall be carried out in clean and hygienic manner and in sound sanitary conditions.

Meat of the animal to be slaughtered shall be completely packed by hygienic package, new, good , free from scent, negative effect to meat quality or any side effect caused by package. Packages shall be white or yellowish white fiber which resists water, air and oil or be thick paper or foil or flexible film or air flow Poly Ethylene bag and PVC bag.

12.1.2 Labeling

12.1.2.1 In addition the requirements specified in each package shall be marked legibly and indelibly or a label shall be attached to the package, with the following information :

1. Name of the product.
2. List of ingredients.

Note : Makroh ingredients shall be specified legibly i.e. fish 10%.

Note : In case of the product consists of animals and fish, it required to legibly identify type of animal and fish.

1. Identifying manufacture and expiry date.
2. Net content expressed in metric system.
3. Name and address of manufacturer, importer and/or distributor and trademark.
4. Code number identifying date and/or batch number of manufacture and expiry date.
5. Country of origin
6. In case of any product consists of fats, meat bits or derivatives of fats such as gelatins and rennin, those should be specified in label.
7. In case of Genetically Modified Foods shall be legibly specified.
8. All ingredient may be derived from haram sources, they must be legibly specified that being halal such as gelatins, halal beef.
9. Nutrition facts.
10. Fulfillment acceptable National Standards.

13. For primary meat products, in addition to requirements specified in THIS STENDER.

the label or mark shall also include the following information :

1. Date of slaughter.
2. Date of processing.
3. Animal health certificate.
4. The stamp shall be tamper proof and the branding ink shall be stable and unharmful to health.

Seal procedure shall be suitable for use in the halal food i.e. alcohol is used for meat.

1. Each carcass (chilled or frozen) or final containers of meat cuts shall be branded with the official stamp of the authorized organization and by the competent authority to indicate that slaughter has been carried out under the supervision of that center or organization.

1. Use of Halal Logo shall specify the organization in charge and certification No. on the products.