Provincial Islamic Committee

During 2000 – 2006, Halal Science Center has given advises to the Provincial Islamic Committees from different provinces that are responsible for halal certification. The Provincial Islamic Committee are from following provinces:

  • Islamic Committee of Bangkok
  • Islamic Committee of Nonthaburi
  • Islamic Committee of Patumthani
  • Islamic Committee of Phuket
  • Islamic Committee of Chiangmai

Dr. Winai Dahlan

Assoc. Prof. Dr. Winai Dahlan joined halal certification unit with Sheikul Islam Office in 1996 responsible for raw material and product analysis before and after halal certification process. After Adoption of the Islamic Organization Administration Act 1997 became active, halal certification task was transferred to Central Islamic Committee of Thailand and Provincial Islamic Committee. Therefore, the Faculty of Allied Health Sciences halted in participation until 2000 when Assoc. Prof. Dr. Winai Dahlan was promoted to board member of Islamic Committee of Bangkok. It was then that Fat and Oil Research Center has once again taken part in halal certification.

Halal Food Standards Institute

In 2005, Halal Science Center made an agreement of academic cooperation with the Halal Food Standards Institute of Central Islamic Committee of Thailand. The institute is not responsible directly of halal certification, however, is in charge for academic works of Central Islamic Committee of Thailand, which make the institute indirectly support halal certification works. After Assoc. Prof. Dr. Winai Dahlan was promoted to executive director of Halal Food Standards Institute in 2006, the two organizations were brought closer together.

1. Halal Certification Regulations

  • Central Islamic Committee of Thailand Act, 2001
  • Central Islamic Committee of Thailand Regulations, 2002 (No. 2)
  • Fees and Collateral funds

Note: The current regulations are of 2003

2. Halal Mark Requesting Processes

Step 1 Preparation

  • Entrepreneurs submit their request for certification of halal food.
  • Project consultant gives advices
  • Organize training for management and staff of the organization.
  • Entrepreneurs create document systems and production processes according to Halal food standards.
  • Entrepreneurs prepare documents as specified by the Institute.
  • Consultant prepares case summary.

Step 2 Request Submission and Consideration

1) Entrepreneur submits application for inspection
to the Central Islamic Committee of Thailand (CICOT) or Provincial Islamic Committee depending on the case.

Document required for halal certification.

Individual

Individual (5-20 total horsepower and/or 7-20 employees, except for factory with pollution)

  • Copy of ID card
  • Copy of House Registration.
  • Application for food production locations that do not qualify as factories
  • Food recipe registration (อ.17)
  • Food registration certificate (อ.18)
  • Letter of trademark registration (คม.1)
  • Application of use of food label (สบ.3) or Copy of use of food label (ฉ.1)
  • Food registration form (สบ. 5)
  • Documents explaining production processes, raw material and ingredient
  • Sample of finished good for preliminary consideration
  • Map of factory

Corporation

  • Registration certificate of partnerships.
  • Copy of certificate of partnerships from the Partnership Registration Office (not older than 6 months)
  • Factory license type รง.2 or รง.4 (according to factory size)
  • Food production license (อ.2)
  • Food recipe registration (อ.17)
  • Food registration certificate (อ.18)
  • Letter of trademark registration (คม.1)
  • Application of use of food label (สบ.3) or Copy of use of food label (ฉ.1)
  • Food registration form (สบ. 5)
  • Documents explaining production processes, raw material and ingredient
  • Sample of finished good for preliminary consideration
  • Map of factory

2) The request is then passed
to Halal Standards Institute or Provincial Islamic Committee after the documents accompanying the request are validated.

3) Finished good sample is analysed

4) Fee payment

5) Appoint the date for site inspection

Step 3 Site Inspection

1) The site
is inspected on the appointed date.

2) Meeting between inspector from halal affairs
organization is conducted before the inspection begins. The inspection takes approximately 30 minutes which includes the following procedures,

  • Greeting
  • Chief of inspector clarifies principles, regulations, reasons and the needs for examination before halal certification.
  • Organization describes in detail about production processes, raw materials, ingredients or additives, packing, storage, transportation, etc. to the inspectors consisting of a qualified Islamic staff as chief, qualified scientist and experienced production expert. On the organization side, the staff should include factory manager, manager, production manager, procurement manager and others that could contribute.

3) Factory staff leads the inspection
production processes, raw material, production location, packing, storage, etc. as described.

4) Inspectors give advises for requestors
when there is flaw in the system for the factory to fix and continue to proceed correctly.

5) Inspectors report to
Halal Affairs Committee for consideration.

Step 4 Result Consideration and Provision of Certification

    1) Halal Affairs committee reports the result of inspection
    to the Central Islamic Committee of Thailand or Provincial Islamic Committee for consideration.

    2) Request for more scientific documents
    if necessary.

    3) Halal Affairs Committee informs the result of consideration
    to the Central Islamic Committee of Thailand or Provincial Islamic Committee for consideration.

    4) Halal Affairs committee informs the result from

    the Central Islamic Committee of Thailand or Provincial Islamic Committee to the requestor.

    5) The certificate will only be issued by the Central Islamic Committee of Thailand
    after the fee is paid.

    Step 5 Monitoring and Evaluation

    1) Monitoring and supervising the halal certified
    factory to strictly comply with contracts and regulations by using the following verification mechanism:

    • Having halal food inspector inspect the halal food in the market.
    • study and analyse the operation reports of the factory.

    2) Halal Affairs inspect the halal certified product
    production processes, production location and services without forewarning periodically.

    3) Halal Affairs reports the result of inspection
    to the Central Islamic Committee of Thailand or the Provincial Islamic Committee for consideration.

    Related links: https://www.halal.or.th

    “Halal mark certificate will only be issued by the Central Islamic Committee of Thailand or Provincial Islamic Committee. Halal Science Center only facilitates in Harom detection.”