The Mark Of Halaal Integrity Since 2005


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Step 1

What is Halaal?

Step 2

Terms used in Islamic Dietary Law

Step 3

The SANHA Certificate

Step 4

The Need of Certification

Step 5

Benefits of Certificate

Step 6

Halaal Certification Process

Step 7

Halaal Standard

Step 8

Conditions of Certification

Step 9

Franchised Food Outlet

Step 10

Download Application Form Below

Application Form
SANHA Pakistan Halal Certification Fee Policy

Halaal Certification

What is Halaal?

Halaal is an Arabic word which means lawful and permissible. In the specific context of Islamic Dietary Law, it refers to food, beverages etc. that Muslims are allowed to consume. Muslims are permitted to eat the flesh of certain herbivorous animals, only if they are slaughtered in accordance to the prescribed requirements. Vegetable and plant items are deemed neutral in terms of Islamic Dietary Law. However, ingredients, marinates, seasonings and processing procedures etc. used must be free from non-Halaal ingredients /contaminants. Most Seafood and derivatives thereof are acceptable in terms of Islamic Dietary Law. Halaal also applies to food additives, flavors, bakery products, dairy products, pharmaceuticals etc. Hygiene, food safety and quality are also intrinsic to Halaal food preparation.

Terms used in Islamic Dietary Law
  • Halaal
    that which is permissible and lawful to consume / use. Read more (what is halaal link)
  • Haraam
    that which is forbidden and unlawful to consume / use. Some examples: carrion, blood, pig and its derivatives, carnivorous animals & birds, wine and alcoholic beverages etc.
  • Makrooh
    that which is disliked and reprehensible
  • Mashbooh
    that which is suspicious and doubtful i.e. the Halaal status of which is unknown and / or not traceable.
  • Najis
    that which is deemed an impurity
The SANHA Certificate

In addition to the responsibility of providing Halaal products to the Ummah, the Muslim trader has to ensure that his income is not tainted because of the sale of a Haraam commodity. SANHA provides this service to the trade by conducting a detailed audit of all the ingredients used in a particular product and evaluating the manufacturing processes etc. The SANHA certificate thus serves as an authoritative testimony to the Halaal suitability of a product.

The Need of Certification

The food industry has evolved over a period of time from:

  • Organic Food to Processed Food
  • Freshly Prepared Food to Frozen Food
  • Home Cooked Food to Restaurant Fast Food
  • Genetically Modified Foods…

This evolution necessitated innovative methods of food production, canning, freezing and dehydrating techniques which led to the loss of natural flavors, aromas, colors and change in the texture of food. This loss was supplemented by the addition of:

  • Flavorings
  • Aromas
  • Colorants
  • Emulsifiers
  • Stabilizers
  • Preservatives
  • and a myriad of Additives

Each of these items may contain a cocktail of Haraam substances which are not easily discernible from the list of ingredients. There is thus a need for competent Halaal certifiers to conduct an intensive audit process to trace and ensure that the foods we manufacture or eat are Halaal.

Our supermarket shelves, store-rooms and refrigerators bulge with an astonishing choice of foods from all over the country and even the rest of the world. Restaurants too, offer diverse menus and constantly cook up ways to attract your custom.

Halaal certification does not only cover ingredient verification but also includes manufacturing processes, hygiene, handling, labeling, packaging, storage, transportation and distribution.

Benefits of Certificate
  • Compliance with Divinely ordained injunctions to manufacture and consume Halaal.
  • Discharging your responsibility of giving Halaal assurance to the consumer.
  • Access to religious and technical expertise.
  • Compliance to international standards of Halaal.
  • Gain access to vast marketing potential to over a billion Muslims.
  • Recognition & responsibility of company’s Halaal status.
  • Logistical support given to company R&D for new ingredient assessment etc.
  • Company details listed on SANHA’s list of accredited vendors on webpage.
  • References given to potential local and global clients.
Halaal Certification Process
  • Enquiry

    SANHA brochure and any other relevant information is sent to the applicant upon receiving letter of motivation and/or enquiry NB. An application form will only be processed by SANHA once letter of motivation and/or enquiry is received.

  • Application

    Applicant must make full disclosure of the manufacturing process, ingredients used, supporting documentation, supplier detail, etc. Application form must be completed in full and returned to SANHA office.

    Application forms will only be accepted in original form, duly signed by the Proprietor / Director or authorized representative.

  • Evaluation

    The disclosures made by the Applicant will be evaluated by SANHA and where required, SANHA shall contact the Applicant and / or its suppliers for further clarification / disclosures.

  • Site Inspection

    A site inspection will be conducted to evaluate and verify the actual manufacturing process with respect to the application. Compliance to Halaal certification requirements is determined and outlined at this visit. As may be applicable, recommendations may be made and surprise audits shall be conducted to establish compliance.

  • Certification

    Once compliance is established, a binding agreement is signed between the parties and Halaal certification is issued.

  • Ongoing Audits

    Impromptu audits shall be made thereafter, the frequency of which shall be determined by SANHA.

  • Costs

    Costs vary from industry to industry. Interested parties may contact our offices for specific certification costs relevant to their industry.

  • Suspending, Withdrawing Or Reducing The Scope Of Certification
  • The SANHA Pakistan suspends certification in cases when, for example;

  • The client’s certified system has persistently or seriously failed to meet certification requirements, including requirements for the effectiveness of the system,
  • The client’s certified system has persistently or seriously failed to meet certification requirements, including requirements for the effectiveness of the system,
  • The certified client has voluntarily requested a suspension.
  • Under suspension, the client’s Halaal certification is temporarily invalid. The SANHA Pakistan has enforceable arrangements with its clients to ensure that in case of suspension the client refrains from further promotion of its certification.
  • The SANHA Pakistan makes the suspended status of the certification publicly accessible and takes any other measures it deems appropriate.
  • Failure to resolve the issues that have resulted in the suspension in a time established by the SANHA Pakistan results in withdrawal or reduction of the scope of certification. NOTE In most cases the suspension may not exceed 6 months.
  • The SANHA Pakistan reduces the client’s scope of certification to exclude the parts not meeting the requirements, when the client has persistently or seriously failed to meet the certification requirements for those parts of the scope of certification. Any such reduction may in line with the requirements of the standard used for certification.
  • The Halaal certification body has enforceable arrangements with the certified client concerning conditions of withdrawal ensuring upon notice of withdrawal of certification that the client discontinues its use of all advertising matter that contains any reference to a certified status.
  • The Halaal certification body has enforceable arrangements with the certified client concerning conditions of withdrawal ensuring upon notice of withdrawal of certification that the client discontinues its use of all advertising matter that contains any reference to a certified status.
  • Halal Certification Process
Halaal Standard

SANHA PAKISTN conducts its certification using Pakistan Halaal Standards PS3733.

Conditions of Certification
  • Certificates are not issued until the proper Application Procedure has been fulfilled.
  • This entails the Enquiry and Application from the applicant followed by SANHA Evaluations and Inspections. (See Halaal Certification Process)
  • Each step must be duly followed and relevant conditions met.
  • All Halaal requirements set by SANHA PAKISTAN must be fulfilled.
  • If your establishment is a fast-food chain or operates under a franchise scheme, it is imperative that a separate application and agreement be concluded between SANHA and the franchisor as a first step
  • Only Halaal food and beverages approved by SANHA PAKISTAN are to be served, sold, stored and/or processed on the approved premises.
  • Pork, its by-products and any other non-Halaal items including alcoholic beverages should not be served, sold, stored and/or processed on the approved premises.
  • Qualified Muslims must slaughter all meat or poultry used in accordance with the uniform standards set out by SANHA PAKISTAN.
  • All Halaal certificates / licenses (other than SANHA’s) – whether with respect to local or imported meat, poultry or by-products of the same – must be issued by those Islamic authorities recognized and approved by SANHA PAKISTAN.
  • All animal-based ingredients must be derived from a Halaal source approved by SANHA PAKISTAN.
  • Halaal foods should not in the course of preparation, processing, transportation or storage be in contact with non-Halaal foods. Cross-contamination must be avoided at all times.
  • All crockery, cutlery, cooking utensils and equipment, chillers, freezers and cold rooms must be cleansed under the supervision of SANHA’s appointed official(s) if they have been used previously for the preparation of non-Halaal food.
  • Staff should not be allowed to bring non-Halaal foods and beverages onto the premises.
Franchised Food Outlet

A Memorandum of Agreement shall be entered into between SANHA and the Franchisor which shall include, but not be limited, to the following:

  • Halaal storeowners must be Muslim.
  • In the event of Central Kitchen Supply, all raw materials, ingredients, etc. must conform to SANHA requirements. All incoming and outgoing items be scrutinized and approved by SANHA Muslim supervisor(s) who shall be directly responsible for monitoring and control of the Kitchen on a daily basis.
  • In the event of private purchases by stores, this will be permitted only from suppliers who have been explicitly approved by SANHA.
  • No non-Halaal item and/or alcohol shall be allowed on the premises at any given time.
  • All stores, which desire Halaal status, shall apply to SANHA for Halaal certification. A formal Memorandum of Agreement shall be entered into between the parties detailing Halaal procedures and requirements.
  • No duplication of Halaal certification shall be allowed.
  • All promotional products and/or new menu items shall be approved in writing by SANHA prior to any advertisement, launch or introduction. Any such change to be communicated to SANHA at least 30 working days prior to effecting such change.
  • Halaal stores which are not operated by Muslim owners shall appoint permanent Muslim supervisors to cover the different shifts, who shall carry out the required religious supervision on the premises as outlined by SANHA.
  • Staff shall not be allowed to bring their own food onto the premises.
  • Monthly inspections shall be conducted at all Halaal-certified stores and also to the suppliers of raw materials, ingredients, sauces, etc. All costs incurred for these inspections shall be borne by the Licensee.
Application Forms

Please submit the filled form on

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