About HFSAA

The Halal Food Standards Alliance of America (HFSAA) is a Halal certification program established by The Halal Advocates of America. We certify Producers & Suppliers, Farms & Livestock Operations, Processing & Distribution Centers, Restaurants, Meat Stores, Products, and Services. There is a plethora of differences of opinion amongst the Islamic scholars when it comes to Halal. We’re pushing to implement a higher standard to ensure that any Muslim is able to consume our certified products regardless of what their personal stance may be on such issues. We are proud to be able to provide a higher standard of Halal!

Our hisotry

The Research We’ve Done

US Halal Supply Chain Assessment

Over thirty five slaughterhouses and processing centers were visited in over a fifteen states in the United States of America.

New Zealand Halal Model Assessment

Halal Advocates took a tour consisting of a two month long advocacy visit, inspecting twenty-five major slaughterhouses that are exporting to America.

Australia Halal Model Assessment

On this two month long advocacy visit, Halal Advocates inspected eleven major slaughterhouses exporting to America.

South Africa Halal Model Assessment

During a three week long advocacy training, Halal Advocates gained valuable skills and insights from organizational and strategy sessions, which were conducted with international Halal experts from the South African National Halal Authority (SANHA), and the Muslim Jurists Council (MJC), the two oldest and most respected Halal certifying bodies in South Africa. As South Africa is probably the country with the most developed and advanced Halal production and certification infrastructure in the world, this was an invaluable experience, which gave Halal Advocates precious insights that few others in America posses. Along with strategy and organizational training, Halal Advocates benefited from hands on and practical methods of inspection, visiting numerous slaughterhouses, industrial food processors and distribution centers.

UK Halal Model Assessment

While on this two week long advocacy visit, Halal Advocacy got to interface with the Halal Monitoring Committee (HMC) of the United Kingdom. HMC is the most respected Halal certifying organization in the UK. Halal advocates and HMC held numerous organizational and strategy with national Halal experts. We also visited numerous industrial food processors and slaughterhouses for research purposes. The visit to the UK also allowed Halal Advocates to interface with a number of renowned scholars including Mufti Abdur Rahman ibn Yusuf, Mufti Muhammad ibn Adam al-Kawthari, and many others, to find sunnah-based solutions to modern industrial-scale Halal issues.

Our Standards

Halal is an Arabic term which means permissible or lawful in Islam. Haraam denotes that which is impermissible or unlawful according to the Shari’ah (Islamic Law). In terms of food, there are certain rules that must be adhered to in order for the food to be considered Halal for consumption. You can learn about what Halal entails and what are some of the rulings that are differed upon by the Islamic Scholars in our Resources section. Below you will see HFSAA’s Halal Standards. Our goal is to implement a higher standard of Halal that is inclusive of the personal Halal standards of each individual.

REQUIREMENTS FOR SLAUGHTER


1. Only animals permitted for consumption in Islamic Law.
2. The slaughterman must be a practicing Muslim.
3. The slaughterman will slaughter by hand, and not by machine/mechanical means.
4. The slaughterman will recite the name of God on every individual animal, accompanied with proper intention.
5. The slaughterman will use a sharp knife to administer a horizontal incision to the throat of the animal severing the trachea, esophagus, and the carotid arteries.

REQUIREMENTS FOR RESTAURANTS


1. All meats, raw ingredients, flavors, breads, desserts and other food products used and sold in the establishment must be in accordance with the full set of HFSAA standards.
2. Non-Halal products, including ritually impure foods such as pork and alcohol, are not allowed on the premises

REQUIREMENTS FOR MEAT MARKETS


1. The Fresh Meat sold in the establishment must be in accordance with the full set of HFSAA standards. HFSAA Certification for Meat Markets does not cover the processed nor packaged food items and only applies to fresh meat.

INSPECTIONS PROTOCOL FOR RESTAURANTS & MEAT STORES


1. Frequent inspections are conducted at random.only applies to fresh meat.
2. Inspector will thoroughly inspect entire premise including kitchen, freezers, and coolers for all meat products & condiments.
3. All audits are documented and reviewed by the Chapter Operations Manager.

REQUIREMENTS FOR DINING HALLS


1. All meats & non-meat products (raw ingredients, flavors, breads, desserts, etc.) used and sold in the specified Halal sections must be in accordance with the full set of HFSAA standards.
2. All equipment utilized in the specified Halal sections has been tested to ensure there are no traces of porcine or other proteins, and will only be used for the Halal sections.
3. A supervisor will oversee compliance to HFSAA standards.

Certification Process


1.) Complete the application online
2.) The establishment will be contacted by a HFSAA representative within 3 business days to set up a meeting
3.) A HFSAA representative will meet with the establishment to review the terms of the contract, HFSAA protocols, and answer any questions/concerns
4.) Once the establishment is content, the HFSAA representative will review sources of meat, ingredients of all foods & condiments, and do a inspection of the establishment with the management.
5.) The HFSAA representative will research ingredients and suggest changes as needed.
6.) Once the establishment complies with all necessary changes, the HFSAA representative will conduct a final thorough inspection of the establishment.
7.) The establishment will sign the contract once they pass the inspections, and a certificate will be issued. HFSAA regular inspections will begin immediately as defined in the protocols and strict adherence to HFSAA standards will be upheld.

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