Halal meat must not have been prepared, processed, transported or stored using any appliance or facility that was not free from anything unlawful according to Islamic Law; and has not in the course of preparation, processing, transportation or storage been in direct contact with any food that fails to satisfy regulations. 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; halal food can be prepared, processed, transported or stored using facilities which have been previously used for non-halal foods provided that proper cleaning procedures, according to Islamic requirements, have been observed. All food should be prepared, processed, packaged, transported and stored in such a manner that it complies with Halal Requirements and the Codex General Principles on Food Hygiene and other relevant Codex Standards.

All products must be easily traced through the entire facility process and have proper documentation and registration. The facility must maintain a recall product contingency plan. Faculty must implement measures to prevent mislabeling, or other mishaps.

Suppliers of raw material for products are themselves halal-certified or provide halal disclosure statements. A halal-certified sticker/logo must be on a product and clearly visible when leaving the facility