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 $200 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 (meats, gelatin, casings, anything with animal by-products, etc.).
• If any alcohol is being used in the product, you must know the following:
-Type of alcohol
-Amount in ingredient
-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.
• 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
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
8. Website:
9. Contact Email:
10. Mailing Address: 10. Mailing Address:
Street Address Address Line 2 City State / Province / Region Postal / Zip Code Country
11. Preferred Shipping Method:

11. 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. Shipping Account Number (if USPS, write N/A):
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
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- (Microbiology, Production of food and feed additives, vitamins, minerals, bio-cultures, flavourings, enzymes and processing aids Pesticides, drugs, fertilizers, cleaning agents, cosmetics, textiles, leather products, .... etc.) None of the Above - Please Describe Below
33. Any Additional Information for the Above Question:
34. If meat/poultry processing, how many USDA inspectors are on the premises?
35. Does the plant have a system to track products from receiving, through processing, until shipping?

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

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

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

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

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

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

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

Attach Files
51. How many HACCP programs, if any, are there in the facility?

(List the total number. If none, write N/A)
52. List all HACCP programs (if there are none put N/A)
53. 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.
54. 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.
55. Please attach a label for each product. Each product must have a matching label.

Attach Files
56. Please attach an ingredient list and/or specification sheet for each product to be listed on the Halal certificate.

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

57. 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.
58. Please attach specification sheets for any flavorings. The specification sheets must list the ingredients in the flavorings.

Attach Files
59. Do your products contain any alcohol?

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

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

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

64. 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
65. 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.
66. Does the Raw material (meat or poultry) come from a plant that does Temporary Immobilization by Gas aka Gas stunning (CAS)?

66. 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.
67. Do your products contain any gelatin?

67. 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.
68. Please attach any required documentation for gelatin (Halal certificates or specification sheets).

Attach Files
69. Do your products contain any casings?

69. 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.
70. Please attach any required documentation for the casings (Halal certificates or specification sheets).

Attach Files
71. 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.'
72. Please attach Halal certificates for any other ingredients.

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

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

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

75. 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.
76. Please attach any other certifications your products have (i.e. Kosher, organic).

Attach Files
77. Are you an abattoir/slaughter plant?

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

78. Please declare all species slaughtered/harvested. Beef Lamb Chicken Turkey Bison Goat We are not an abattoir/slaughter plant. Other Other
79. What is the average daily kill rate?

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

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

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

82. What type of stunning/temporary mobilization do you use? None Electric Gas/CAS - Not Allowed for Halal Knocking - Captive Knocking - Non-Penetrative Knocking - Other We are not an abattoir/slaughter plant.
81. 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.
82. If electrical stunning is used, what is the voltage frequency?

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

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

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

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

Write N/A if none or does not apply.
87. Is there a laboratory for testing samples on the premise?

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

88. If not, does the plant send samples to other laboratories for testing? Yes No
89. If yes, what type of tests are applied?
90. 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?

90. 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? Yes No

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

92. 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.
93. Is the plant management cooperative and understanding of the Islamic requirements for Halal production?

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

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

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

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

100. 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 ISWA HALAL TERMS of SERVICE.
101. Would you like to have your application expedited for a fee of $1,000?

101. 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 $200 application fee.

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.
102. 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.