STANDARDS LIBRARY V2.0

Preparation
Protocol Framework

The definitive structured resource for Indian businesses navigating global halal compliance requirements.

Compliance Logic
PROTOCOL 01

Compliance Logic

Halal compliance evaluates both product ingredients and operational processes. It is a process-based system.

  • Ingredient Sourcing
  • Manufacturing Flow
  • Contamination Prevention
Indian Context
PROTOCOL 02

Indian Context

In India, certification is provided by authorized bodies. There is no single govt-issued standard.

  • • Verify recognition levels
  • • Confirm export acceptance
  • • Align facility scope
Global Export
PROTOCOL 03

Domestic vs Export

Export markets require significantly deeper traceability and documentation compared to domestic markets.

Factor Domestic Export
Traceability Standard Strict & Verified
Audit Scope Operational Expanded
Retention Basic Comprehensive
Frameworks
PROTOCOL 04

Frameworks

Commonly referenced global standards include GSO 2055-1, OIC/SMIIC Guidelines, and Malaysian MS1500.

PROTOCOL 05

Risk Matrix

Strategically categorized ingredients based on molecular origin and processing risk levels.

High Risk

Animal Derivatives

Gelatin, enzymes, meat extracts. Requires full source validation.

Medium Risk

Processing Aids

Emulsifiers, stabilizers. Requires origin clarification.

Low Risk

Plant & Mineral

Sugar, spices, water. Requires basic documentation.

Slaughter Code
PROTOCOL 06

Slaughter Code

Key elements include slaughter method, personnel training, and drainage/blood removal logs.

Traceability
PROTOCOL 07

Traceability

Traceability means every ingredient and process step can be traced back to its origin.

Logistics
PROTOCOL 08

Logistics

Non-processing units must demonstrate segregated storage zones and clean transport protocols.

Audit Readiness
PROTOCOL 09

Audit Readiness

Auditors evaluate documentation completeness, transparency, and personnel awareness.

Readiness Scan
PROTOCOL 10

Pre-Application Scan

Evaluate your baseline before formal submission to prevent audit failure.

  • Complete ingredient lists?
  • Supplier declarations?
  • Documented process flows?
  • Segregated storage?
Best Practices
PROTOCOL 11

Best Practices

Strong submissions include clear diagrams, organized naming, and version control.

Delay Factors
PROTOCOL 12

Delay Factors

Common delays include missing documents and ambiguous ingredient origins.

PROTOCOL 13

Glossary

Standardized terminology used across global halal markets.

HALAL

Permissible under Islamic law.

MASHBOOH

Doubtful/Questionable origin.

HARAM

Prohibited/Unlawful.