Certifying

Business Owner Information: Complete details of the business owner, including contact information and relevant affiliations.

Physical Address with USDA Plant ID: The full physical address of the slaughterhouse along with the USDA Plant ID for official identification.

Plant's Slaughtering Capacity: Detailed information regarding the plant's slaughtering capacity and associated operational details.

Types of Animals Being Slaughtered: A comprehensive list of the types of animals being slaughtered at the plant.

Butcher Personnel Information: Details of the butcher personnel, including qualifications and certifications.

Slaughtered Animal Process Detail: A detailed outline of the process involved in slaughtering animals at the plant, with a focus on adherence to halal guidelines.

Plant's Carcass/Meat Process Product Detail: Information on the processing of carcass meat products at the plant, if applicable.

Plant's Distribution Detail: Details of the plant's distribution network, if any, including destinations and transportation methods.

Terms and Conditions: Clearly defined terms and conditions for the certification process, including compliance requirements and ongoing obligations.

Business Owner Information: Complete details of the business owner, including name, contact information, and relevant credentials, to establish clear accountability and responsibility.

Physical Address with USDA Plant ID: The full physical address of the slaughterhouse along with the USDA Plant ID for accurate identification and traceability.

Plant's Processing Capacity: Detailed information about the processing capacity of the plant, including the volume of animals processed per day or per specified period, to understand the scale of operations.

Types of Animals Being Slaughtered: A comprehensive list of the types of animals being processed at the plant, including details on their origin and handling to ensure compliance with Halal requirements.

Plant's Meat Supplier Details: Information about the plant's meat suppliers, including their contact details and any certifications they may hold, ensuring that the meat sources also meet Halal standards.

Plant's Processing and Meat Segregation Info: A clear outline of the plant's process for segregating Halal and non-Halal meat, including detailed procedures and measures in place to prevent cross-contamination.

Plant's Distribution Detail: Detailed information about the distribution channels, including distributors, wholesalers, retailers, and restaurants, if applicable, to ensure the integrity of the Halal products throughout the supply chain.

Terms and Conditions: Any specific terms and conditions associated with the certification process, including compliance requirements and ongoing evaluation criteria.

Business Owner Information: Thoroughly collects detailed business owner information, encompassing name, contact details, and a comprehensive overview of their experience in the food distribution industry.

Physical Address with USDA Plant ID: Rigorously verifies the physical address of the distribution plant, including the USDA Plant ID, in order to ensure precise identification and adherence to regulatory standards.

Plant's Distribution Capacity: Conducts a meticulous assessment of the distribution plant's capacity for handling and distributing halal products, encompassing a detailed evaluation of storage facilities, transportation capabilities, and any pertinent certifications related to the handling of halal products.

Plant's Supplier Details: Methodically reviews and authenticates supplier details for the distribution plant to guarantee that each supplier possesses the requisite halal certifications and adheres to the necessary standards for providing halal products.

Plant's Distribution Process Detail: Scrutinizes the distribution process details comprehensively to ensure strict adherence to halal requirements across all stages of the distribution process, including handling, storage, and transportation.

Terms and Conditions: Furnishes detailed terms and conditions outlining the obligations and responsibilities for certified distributors. Prospective distributors are required to thoroughly review and agree to these terms and conditions before advancing through the certification process.

Business Owner Information: Retailers seeking Halal certification through Halal Monitoring Services are required to provide detailed information about the owner and the management team responsible for the operation of the retail business.

Physical Address & Service Hours: As part of the certification process, retailers must furnish their physical address and service hours to enable on-site inspections and audits conducted by Halal Monitoring Services.

Meat Storing Capacity: Retailers are required to demonstrate their compliance with Halal standards and provide evidence of possessing the necessary capacity to store and sell meat products in accordance with Islamic dietary laws.

Vendors Details: Detailed information about the meat suppliers, including USDA Plant ID details, should be provided by retailers seeking certification to ensure transparency and traceability throughout the supply chain.

Meat Processing Capacity: Retailers engaging in meat processing will undergo an assessment of their capacity and facilities to ensure alignment with Halal requirements.

Meat Selling Capacity for Consumers: Retailers are expected to declare their selling capacity for consumers, specifying the volume and types of Halal meat products available for public consumption.

Meat Selling Details to other Businesses: Retailers seeking certification should provide detailed information of their zabiha Halal meat selling capacity to other businesses, such as other retailers, restaurants, and caterers to stay compliance with Halal Monitoring Services standards.

Terms and Conditions: It is essential for retailers to transparently communicate the terms of the transactions, such as delivery schedules, product specifications, pricing agreements, and any other relevant conditions that may impact the sale of zabiha Halal meat to external businesses. By clearly defining these terms and conditions, retailers can ensure transparency and compliance with Halal guidelines when supplying zabiha Halal meat to other businesses.

Business Owner Information: Halal Monitoring Services requires detailed information from business owners, including full names, contact information, and any relevant business affiliations to establish the primary contact for the certification process.

Restaurnat Address & Service Hours Details: The complete physical address of the restaurant, including street, city, state, and zip code, along with detailed service hours, such as the days of the week and specific opening and closing times, is needed to understand the operational scope of the business.

Restaurant Capacity to Store & prepare Meat Meals: Submitting a copy of the current business license and any relevant certifications that demonstrate the capacity to store and prepare meat meals according to halal standards is crucial for ensuring compliance with halal regulations.

Restaurant Vendor's Details: Comprehensive details about business vendors, including distributors, retailers, and other restaurants from which raw meat products are sourced, are required. This includes the name of the meat supplier, USDA Plant ID, and any certifications related to the handling and sourcing of halal meat to ensure traceability and quality assurance.

Restaurant Meat Product Preaparation Capacity: Restaurants must detail their meat product preparation capacity, specifying the types of meat used (poultry, lamb, goat, veal, beef) and the quantity of each meat used in menu items to assess the scale and variety of meat-based offerings.

Meat Products Supply Detail: Specifics regarding the quantity of meat products supplied to various establishments, such as caterers, banquet halls, wedding parties, and other customers, are necessary. This includes information about the frequency and volume of meat product supply to each customer to understand the distribution and consumption patterns of meat products.

Usage of Ingredients in Meat Products: Detailed information about the usage of ingredients in meat products, including the types of spices, marinades, and other components used in the preparation, along with the proportions and any unique characteristics of the ingredients used, contributes to ensuring the integrity of halal meat products.

Terms and Conditions: Business owners are required to review and acknowledge the terms and conditions related to the certification process, which includes adherence to specific standards, regular inspections, and compliance with Halal Monitoring Services’ guidelines to maintain the integrity of the certification process.

Business Owner Information: HMS requires detailed information about the business owner, including name, contact information, and any relevant business affiliations.

Physical Address: Complete physical address of the catering business, including street address, city, state, and zip code.

Capacity to Store & prepare Meat Meals: Caterers must demonstrate compliance with Halal guidelines and certification requirements for storing and preparing Halal-certified meat as per HMS standards.

Catering Services Information:Caterers are required to outline the specific catering services offered by the business, including menu options, event types catered for, and any specialized services provided according to HMS guidelines.

Meat Vendors and Supplier Information: HMS requires caterers to disclose the names and contact details of all meat vendors and suppliers utilized for sourcing Halal-certified meat products.

Catering Service Capacity Information: Caterers must provide details about the capacity of the catering service, including the maximum number of guests or meals the business can accommodate as required by HMS.

Cooked Meal Supply Information to Other Businesses: If applicable, caterers must provide information about supplying cooked meals to other businesses as per HMS standards, including the types of meals offered and the scale of the supply operation.

Abiding to HMS Terms and Conditions: Caterers are required to confirm adherence to Halal Monitoring Services' terms and conditions for certification, including any specific requirements or standards set forth by HMS.