4 replies to this topic

[JesseG]

Hi,
The company I work for is looking at supplying a meat product to Dubai.
Can we be Halal certified even if we have pork on site? We produce pork sausage rolls but not every day.
So, does pork have to be restricted o or could we make the product for Dubai on different days then when we are making pork sausage rolls?
We are bakery the produces frozen products to be prooven and baked by Customer.
Thanks,
Paula

[HPG]

Hi,
The company I work for is looking at supplying a meat product to Dubai.
Can we be Halal certified even if we have pork on site? We produce pork sausage rolls but not every day.
So, does pork have to be restricted o or could we make the product for Dubai on different days then when we
are making pork sausage rolls?
We are bakery the produces frozen products to be prooven and baked by Customer.
Thanks,
Paula

Dear Paula,
Do you produce your pork and non pork products in the same area/factory (eventhough not in the same day)?
If your answer is yes, you need to make segregation so there won't be any cross contamination from your pork
products and its derivatives to your non pork products.
And you mustn't use equipment that produce pork products for make non pork products.

Regards,
Hadi

[Zeeshan]

Hi,
The company I work for is looking at supplying a meat product to Dubai.
Can we be Halal certified even if we have pork on site? We produce pork sausage rolls but not every day.
So, does pork have to be restricted o or could we make the product for Dubai on different days then when we are making pork sausage rolls?
We are bakery the produces frozen products to be prooven and baked by Customer.
Thanks,
Paula

Dear Paula,
Do you produce your pork and non pork products in the same area/factory (eventhough not in the same day)?
If your answer is yes, you need to make segregation so there won't be any cross contamination from your pork
products and its derivatives to your non pork products.
And you mustn't use equipment that produce pork products for make non pork products.

Regards,
Hadi

Just want to add some comments to Hadi's valuable inputs. Manufacturing of halal and non halal products should be executed in totally separated environment. This includes all manufacturing steps including material receiving, handling, storage, food preparation, inspection, packaging, labeling, warehousing and delivery.
Always keep in mind that manufacturing halal and non-halal products in the same factrory/area is the most critical concern of halal cerfidication.
The second main concern is assuring the auditor that all the raw materials and ingredients used in products are halal. This demands presentation of halal certificates or declaration from the supplier of mushbooh (suspected or concerned material) items such as meat, food chemicals such as flavors, essence etc.

Regards:
M.Zeeshan Zaki

[JesseG]

Thank you both for your input.
We do not produce the pork here for the sausage rolls - we receive the sausage meat, ground and raw, ready for piping into dough. We also do not cook the sausage meat. Thanks, Paula

[saqibfst]

it must be in seperate area where all the equipments and utensils only use for halal product and the material that you gonna use in, must be get from halal accredited company.

Thank you both for your input.
We do not produce the pork here for the sausage rolls - we receive the sausage meat, ground and raw, ready for piping into dough. We also do not cook the sausage meat. Thanks, Paula