ISWA/012-Application for Membership, Halal Supervision, Certification and Logo Use

ISWA Halal Certification Department is a full service commercial and professional certification body dedicated to promoting Halal business and understanding of Islamic dietary compliance, as well as facilitates dialogue between industry and consumers.

The Application Fee is $250 per plant/manufacturing facility. Each plant must have a separate application.

Please make sure to have the following documents before you fill out the form:

Required:
• Labels for each product with complete ingredients lists (specification sheets are accepted)
• Any flavorings need to be declared.
• Current Halal Certificates (from the slaughter plant) for any animal by products (items) (meats, gelatin, casings, anything with animal by-products (items), etc.).
• If any alcohol is being used in the product, you must know the following:
-Type of alcohol
-Amount in ingredients
-Amount in the final product
• Information about the manufacturing plant (i.e. legal establishment numbers, plant numbers, relevant personnel, and general information on the manufacturing procedure).
• For Abattoir/Slaughter plants: provide the information relevant to slaughtering/harvesting (i.e. stunner type, model, etc.)
• Contact information for application.
• Contact information for audits.
• Preferred shipping method information (for sending certificates) and account information.

Optional:
• Current Halal certificates for any other ingredient or products (items).
• Any additional certifications (Kosher, Organic, etc.)

Notes:
• The application will have to be completed in one sitting (It can’t be saved).
• It can take up to 45 minutes to fill out the application.

Application
Please watch the video: https://www.youtube.com/watch?v=Lh_tp8y5As0

Application

Please watch the video
Company Information
1. Company Name:
2. Name of Company (as you would like it to appear on the Halal Certificate):
3. Contact(s) Name and Title:
4. Phone Number:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592

Please include country code.
5. Extension:
6. Mobile Number:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592

Please include country code.
7. Fax Number:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592

Please include country code.
8. Website:
9. Social media (list all platforms and handles- ex. Instagram @figsandthings)
(List all platforms and handles)
(List all platforms and handles)
10. Contact Email:
11. Mailing Address: 11. Mailing Address:
Street Address Address Line 2 City State / Province / Region Postal / Zip Code Country
12. Preferred Shipping Method:

12. Preferred Shipping Method: FedEx UPS USPS (No charge if within the United States) DHL Other Other

Your selection will be your default mailing method.
12 A. Shipping Account Number (if USPS, write N/A):
Billing Information
13. Billing Contact and Title:
14. Phone Number:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592
15. Mobile Number:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592
16. Fax Number:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592
17. Email:
18. Billing Address: 18. Billing Address:
Street Address Address Line 2 City State / Province / Region Postal / Zip Code Country
Manufacturing/Processing Plant Information
19. Manufacturer/Processing Plant Name:
20. Personnel Responsible for Audit (Name and Title):
21. Email for Personnel Responsible for Audit:
22. Phone Number:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592
23. Additional Plant Personnel (Name and Title):
24. Email for Additional Plant Personnel:
25. Phone:
Please use international format, with country code (1 For U.S.A.) ex. +13013280592
26. Establishment Number Issued By:

26. Establishment Number Issued By: USDA FDA EPA State/County/City License Other Other
27. Legal Establishment Number:

This question is required for all clients, without exception.
28. Address: 28. Address:
Street Address Address Line 2 City State / Province / Region Postal / Zip Code Country
29. Space/Area of the Plant (with units):
30. Date Operation Started:
31. Production Rate/Capacity: Tonnage per day (each item):
32. Which category(ies) best describes your production?

32. Which category(ies) best describes your production? CI: Processing of perishable animal products- (Production of animal products including fish and seafood, meat, eggs, dairy and fish products) CII: Processing of perishable plant products- (Production of plant products including fruits and fresh juices, vegetables, grains, nuts, and pulses) CIII: Processing of perishable animal and plant products (mixed products)-(Production of mixed animal and plant products including pizza, lasagna, sandwich, dumpling, ready to- eat meals) CIV: Processing of ambient stable products- (Production of food products from any source that are stored and sold at ambient temperature, including canned foods, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, food-grade salt) CV: Animal slaughtering- (Processing of carcasses including slaughtering in slaughterhouses, cutting, cleaning and packing. E: Catering-((Domestic Only- Within North America)- Preparation, storage and, where appropriate, delivery of food for consumption, at the place of preparation or at a satellite unit) GI: Provision of Transport and Storage Services for Perishable Food and Feed- (Storage facilities and distribution vehicles for the storage and transport of perishable food and feed Associated packaging c) GII: Provision of Transport and Storage Services for Ambient Stable Food and Feed- (Storage facilities and distribution vehicles for the storage and transport of ambient stable food and feed Associated packaging c) I: Production of Food Packaging and Packaging Material-(Production of food packaging material) K: Production of (Bio) Chemicals-- Production of (Bio) Chemicals (Microbiology, Production of food and feed additives, vitamins, minerals, bio-cultures, flavorings, enzymes and processing aids. Pesticides, drugs, fertilizers, cleaning agents, cosmetics, textiles, leather products (items), .... etc.) -NON-HUMAN USE/CONSUMPTION K: Production of (Bio) Chemicals-- Production of (Bio) Chemicals (Microbiology, Production of food and feed additives, vitamins, minerals, bio-cultures, flavorings, enzymes and processing aids. Pesticides, drugs, fertilizers, cleaning agents, cosmetics, textiles, leather products (items), .... etc.) --HUMAN USE/CONSUMPTION Unsure - Please Describe the product(s) Below
33. Check the type of facility you are? *

33. Check the type of facility you are? * Abattoir (Slaughter/Harvest) Further Processing (Meat products) Processing (non-meat products) Processing (Mix of meat and non-meat products) Chemicals Biochemical Cleaning Agent Cosmetics Pharmaceuticals Nutraceuticals Storage Facility only Transportation Facility only Storage and Transportation If Other, list: If Other, list:
34. Any Additional Information for the Above Question:
35. If meat/poultry processing, how many USDA inspectors are on the premises?
36. Does the plant have a system to track products from receiving, through processing, until shipping?

36. Does the plant have a system to track products from receiving, through processing, until shipping? Yes No
37. If no, explain why.
38. If meat is stored on the premises, please list all types of meat stored:
39. If you’re a storage facility, please list origin of product and where product will be stored:
40. Is there refrigeration or freezing storage on site?

40. Is there refrigeration or freezing storage on site? Yes No
41. How many Quality Control Personnel are on site?

41. How many Quality Control Personnel are on site? 1-5 More than 5 There are no Quality Control Personnel on site.
42. What is the total number of employees in the facility?
43. How many employees are involved with the management of Halal products?
44. Are the machines used in processing of pork or pork by-products?

44. Are the machines used in processing of pork or pork by-products? Yes No
45. Are the machines used in processing cleaned and sanitized between the processing of different products?

45. Are the machines used in processing cleaned and sanitized between the processing of different products? Yes No
46. If no, explain.
47. How often are the machines sanitized?
48. Is there any alcohol present in the cleaning products (items) used on the machines?

48. Is there any alcohol present in the cleaning products (items) used on the machines? Yes No
49. If yes, please list the cleaning products (items).
50. Has this plant produced Halal products (items) before?

50. Has this plant produced Halal products (items) before? Yes No
51. Please attach any certifications your facility has (BRC, ISO, SQF, NSF, Organic, Kosher, etc.).

Attach Files
52. How many HACCP programs or product safety programs, if any, are there in the facility? (only list programs that relate to Halal products (items))

There must be a product safety program in place to qualify for Halal certification.
53. List all HACCP or product safety programs (if there are none put N/A)

There must be product safety programs, if not, an official letter on letterhead from your company must be attached with an explanation.
54. List all HACCP or product safety programs (if there are none put N/A)

There must be product safety programs, if not, an official letter on letterhead from your company must be attached with an explanation.
54 a. There must be product safety programs, if not, an official letter on letterhead from your company must be attached with an explanation.

Attach Files
55. What is the total number of products that you would like certified as Halal at this time? If abattoir, please write the number of species processed.
56. Please list each individual product that you would like certified, as you would like it to appear on your Halal certificate. Please list any brand names with the corresponding product.
57. Please attach a label for each product (item). Each product must have a matching label.

Attach Files
58. What is the total number of Halal products that are being applied for?
59. Please attach an ingredient list and/or specification sheet for each product to be listed on the Halal certificate.

Attach Files
60. Do you product contain any flavorings (i.e. Natural Flavor, Artificial Flavor, Smoke Flavor, etc.)

60. Do you product contain any flavorings (i.e. Natural Flavor, Artificial Flavor, Smoke Flavor, etc.) Yes and I will attach a specification sheet that lists the ingredients in the flavorings. No, my products do not contain any flavorings.
61. Please attach specification sheets for any flavorings. The specification sheets must list the ingredients in the flavorings.

Attach Files
62. Do your products contain any alcohol?

62. Do your products contain any alcohol? Yes No
63. If yes, please list the type of alcohol and the percentage in the final product.
64. You may attach any specification sheets related to the alcohol content of the final product or any ingredients.

Attach Files
65. Is any alcohol used as a production aid or at any other time during the production process?

65. Is any alcohol used as a production aid or at any other time during the production process? Yes No
66. If yes, please elaborate.
67. Please declare any and all meat and/or poultry in the products.

67. Please declare any and all meat and/or poultry in the products. Beef and I will attach a Halal certificate for it. Chicken and I will attach a Halal certificate for it. Lamb and I will attach a Halal certificate for it. Turkey and I will attach a Halal certificate for it. Goat and I will attach a Halal certificate for it. Bison and I will attach a Halal certificate for it. There is no meat or poultry in my products. Other Other
68. Please attach a valid Halal certificate for any meat and/or poultry in your products.

Attach Files

Halal certificates should be plant certificates, not production certificates.
69. Does the Raw material (meat or poultry) come from a plant that does Temporary Immobilization by Gas aka Gas stunning (CAS)?

69. Does the Raw material (meat or poultry) come from a plant that does Temporary Immobilization by Gas aka Gas stunning (CAS)? Yes - Gas Stunning is used. No - Gas Stunning is not used. My products do not contain any poultry or poultry by-products.

Raw material cannot come from a plant that does gas stunning. We will verify this information.
70. Do your products contain any gelatin?

70. Do your products contain any gelatin? Yes, the gelatin is Halal certified and I will attach a Halal certificate for it. Yes, the gelatin is plant or fish derived and I will attach a specification sheet for it. No, my products do not contain any gelatin.
71. Please attach any required documentation for gelatin (Halal certificates or specification sheets).

Attach Files
72. Do your products contain any casings?

72. Do your products contain any casings? Yes, the casings are Halal certified and I will attach a Halal certificate for them. Yes, the casings are not derived from animals and I will attach a specification sheet for them. No, my products do not contain any casings.
73. Please attach any required documentation for the casings (Halal certificates or specification sheets).

Attach Files
74. Please declare any animal by-products that are present in your products that have not already been declared and attach a Halal certificate in the section below. If none, please write 'None.'
75. Please attach Halal certificates for any other ingredients.

Attach Files
76. Does the packaging of the final product(s) declare the production and expiration date?

76. Does the packaging of the final product(s) declare the production and expiration date? Yes No N/A
77. Would the Halal products be clearly marked so that the products bear a Halal logo?

77. Would the Halal products be clearly marked so that the products bear a Halal logo? Yes No
78. Are you planning to use our certification marks?

78. Are you planning to use our certification marks? Yes No

If you select yes, we will send you a form to request use of our certification marks after you have gone through the full certification process.
79. Please attach any other certifications your products have (i.e. Kosher, organic).

Attach Files
Abattoir/Slaughter Information

For Abattoir/Slaughter plant (mark n/a or no, if not a slaughter plant)
80. Are you an abattoir/slaughter plant?

80. Are you an abattoir/slaughter plant? Yes No
81. Please declare all species slaughtered/harvested.

81. Please declare all species slaughtered/harvested. Beef Lamb Chicken Turkey Bison Goat We are not an abattoir/slaughter plant. Other: List Animal Other: List Animal
82. What type of feed is given to animals?

82. What type of feed is given to animals? We are not an abattoir/slaughter plant. Feed Type: Feed Type:

Feed Records mut be kept for Abattoir/Slaughter plants
83. Are animal-feed records kept?

83. Are animal-feed records kept? Yes We are not an abattoir/slaughter plant. If not, explain why: If not, explain why:

All Abattoir/Slaughter plant MUST keep feed records.
84. Are animal husbandry records kept?

84. Are animal husbandry records kept? Yes We are not an abattoir plant If not, explain why If not, explain why

Animal Husbandry records must be kept, this is a requirement for All Abattoir/Slaughter plants
85. What is the average daily kill rate?

Write N/A if none or does not apply.
86. What is the line speed?

Write N/A if none or does not apply.
87. Is stunning/temporary mobilization used?

87. Is stunning/temporary mobilization used? Yes No We are not an abattoir/slaughter plant.
88. What type of stunning/temporary mobilization do you use?

88. What type of stunning/temporary mobilization do you use? None Electric Gas/CAS - Not Currently Allowed for Halal Knocking - Captive Knocking - Non-Penetrative Knocking - Other We are not an abattoir/slaughter plant.
89. If electrical stunning is used, please list the make and model of the stunner. If electrical stunning is not used, write 'N/A.'

Write N/A if none or does not apply.
90. If electrical stunning is used, what is the voltage frequency?

Write N/A if none or does not apply.
91. Do you use Mechanical Slaughter?

91. Do you use Mechanical Slaughter? Yes No We are not an abattoir/slaughter plant.
92. If Mechanical Slaughter is used, please list the make and model of the machine.

Write N/A if none or does not apply.
93. Do you verify that the animal is alive before slaughter?

93. Do you verify that the animal is alive before slaughter? Yes No We are not an abattoir/slaughter plant.
94. How many veterinarians are on the premises?

Write N/A if none or does not apply.
Certification Requirements

Certification Requirements
95. Do you understand that audits must be conducted minimally annually?

95. Do you understand that audits must be conducted minimally annually? Yes
96. Please provide us with 3-5 preferred dates for an audit. Audits must be conducted while Halal production is being run.
97. Is there a laboratory for testing samples on the premise?

97. Is there a laboratory for testing samples on the premise? Yes No
98. If not, does the plant send samples to other laboratories for testing?

98. If not, does the plant send samples to other laboratories for testing? Yes No
99. If yes, what type of tests are applied?
100. Testing from an ISO 17025 accredited laboratory is a requirement for Halal certification. Do you commit to submitting test results at least once a year? (Under certain circumstances, additional testing may be required)

100. Testing from an ISO 17025 accredited laboratory is a requirement for Halal certification. Do you commit to submitting test results at least once a year? (Under certain circumstances, additional testing may be required) Yes No

Testing requirements vary based on type of product. Testing requirements will be sent.
101. Please list the specific countries your products will be sent to.
102. For any meat/poultry producers (abattoir/slaughter and further processors): Will you require export certificates?

102. For any meat/poultry producers (abattoir/slaughter and further processors): Will you require export certificates? Yes No I am not a meat and/or poultry producer.
103. Is the plant management cooperative and understanding of the Islamic requirements for Halal production?

103. Is the plant management cooperative and understanding of the Islamic requirements for Halal production? Yes No
104. How did you learn about our company?

104. How did you learn about our company? Web Search Referral Advertisement Expo/Event Other Other
105. If referral, please specify who referred you.
106. Referral contact phone

Please include country code.
107. Referral contact email
108. Please provide any additional information regarding your application.
109. We agree to always abide by the current guidelines and applicable standards.

109. We agree to always abide by the current guidelines and applicable standards. Yes No
110. Terms of Service:

110. Terms of Service: I hereby certify that all information provided in this application is TRUE and CORRECT and that I have read and agreed to the most current version of the USA Halal Chamber of Commerce, Inc./ISWA HCD Terms of Service
111. Would you like to have your application expedited for a fee of $1,000?

111. Would you like to have your application expedited for a fee of $1,000? Yes, I would like my application expedited and will pay the $1,000 expedited application fee. No, I do not want my application expedited and will pay the standard $250 application fee (brand new applicants) No, I do not want my application expedited and will pay the standard $125 application fee (Current clients adding additional locations)

Expediting an application means that once all necessary documentation and information has been submitted:
• Your application will be reviewed within 5 business days
• If your application is approved, you will be given priority for audit dates
• When your audit has been completed and all issues cleared, it will be reviewed within 5 business days.

It does not guarantee that your application will be approved.
112. Draw your signature into the box below.

Draw or Type

I understand this is a legal representation of my signature. Clear

Full Name

I understand this is a legal representation of my signature.

ISWA/012-Application for Membership, Halal Supervision, Certification and Logo Use

ISWA/012-Application for Membership, Halal Supervision, Certification and Logo Use

Application

Company Information

Billing Information

Manufacturing/Processing Plant Information

Abattoir/Slaughter Information

Certification Requirements