Halal food standards include rules that must be followed in many production stages such as procurement, preparation, processing, classification, packaging, labeling, controlling, loading, unloading, transportation, distribution and storage on the food chain according to Islamic rules.

The Turkish Standards Institute has been conducting certification studies based on this standard since 2011. When we talk about Islamic rules in halal food practices, we understand the provisions of the Qur'an, the practices of the prophet and all the rules Allah has ordered for Muslims. Halal foods are foods and beverages that are allowed to be consumed in accordance with Islamic rules. Food safety, on the other hand, means that the production of foods in accordance with the intended use is not harmful to human health. 

Rules and Content

5.1. Source of food
5.1.1. Animal origin food
5.1.1.1. Halal animals
5.1.1.2. Non-halal animals
5.1.2. Water animals
5.1.3. Amphibians
5.1.4. Plant based foods
5.1.5. Blood and other substances of human and animal origin
5.2. Animal slaughter rules
5.2.1. Requirements for the animal to be slaughtered
5.2.2. Butcher (conditions required for the person who will slaughter animals)
5.2.3. Tools and materials to be used in cutting
5.2.4. Slaughterhouses
5.2.5. Stun
5.2.6. Cutting operations
5.2.6.1. Slaughtering of animals
5.2.6.1.1. Animal health checks before slaughter
5.2.6.1.2. Cleaning and washing the animal
5.2.6.1.3. Avoiding mixing of different animals
5.2.6.1.4. Guiding the animal to the slaughter area
5.2.6.1.5. Operation
5.2.6.1.6. Post-cutting control of carcass and sakadate
5.2.6.1.7. Washing and stamping the carcass
5.2.6.2. Poultry slaughter
5.2.6.2.1. Taking the poultry to the slaughterhouse and shipping it to slaughter
5.2.6.2.2. Health checks of the poultry before slaughter
5.2.6.2.3. Operation
5.2.6.2.4. Feather plucking
5.2.6.2.5. Health check of the carcass
5.2.6.3. Slaughter for other animals