1. Permissible Ingredients: Food and beverages considered Halal must not contain certain ingredients that are forbidden (Haram) in Islam, such as pork and its by-products, alcohol, and animals that were not slaughtered according to Islamic guidelines.
2. Slaughter Practices: For meat to be considered Halal, the animal must be slaughtered by a Muslim using a specific method known as “Dhabiha.” This process involves invoking the name of Allah (God) while cutting the animal’s throat swiftly to minimize pain and allow blood to drain.
3. Cleanliness and Hygiene: Islamic guidelines emphasize cleanliness and hygiene in food handling, processing, and preparation. This includes maintaining cleanliness in food preparation areas and ensuring that utensils used for Halal food are not contaminated with non-Halal substances.
4. Labeling and Certification: Halal-certified products are labeled as such to indicate compliance with Islamic dietary laws. Certifications are often provided by recognized Halal certification bodies.

Halal certification is essential for Muslims who strictly adhere to Islamic dietary laws. However, it’s not limited to Muslims, as some non-Muslims also seek Halal-certified products for various reasons, including dietary preferences, health, or ethical concerns. Halal certification and compliance with Halal standards are increasingly significant in the food industry, with many food manufacturers, producers, and restaurants seeking Halal certification to cater to diverse consumer preferences and to access markets where Halal products are in demand.