The Halal terminology utilises for the Halal Industry is recognised by the Codex Alimentarius Commission which provide the general guidelines for use of the term "Halal".
The Codex General Guidelines for the Use of the term "Halal" were adopted by the Codex Alimentarius Commission at its 22nd. Session, 1997. They are been sent to all Member Nations and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to be make of the guidelines.
Malaysia is one of the founding member country that proposed and support the useage of the term "halal" in the food industry. This lead to the foundation of the Malaysian Halal Standard MS 1500:2004.
The Codex Alimentarius Commission accepts that there may be minor differences in opinion in the interpretation of lawful and unlawful animals and in the slaughter act, according to the different Islamic School of Thought (Mazhab). As such, these general guidelines are subjected to the interpretation of the appropriate authorities of the importing countries. However, the certificates granted by the religious authorities of the exporting country should be accepted in principle by the importing country, except when the latter provides justification for other specific requirements.
The General Guideline include the following items;
1. Scope
2. Definition
2.2.1 halal food can be prepared, processed or stored in different sections or lines within the same premises where non-halal foods are produced, provided that necessary measures are taken to prevent any contact between halal and non-halal foods;
2.2.2 halal food can be prepared, processed or transported or stored using facilities which have previously used for non-halal food provided that proper cleaning procedures, according to Islamic requirement, have been observed.
3. Criteria for Use of the Term "Halal"
3.1 Lawful Food
3.2 Slaugthering
3.3 Preparation, Processing, Packaging, Transporation and Storage
4. Additional Labeling Requirements
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