While establishing halal food standards, TS OIC / SMIIC 1: 2011 Halal Food General Guidelines and TSE Product Certification Center Halal Food Certification Directive are taken as reference.

There is no internationally recognized accreditation and certification practice yet. This creates difficulties in practice. Nonetheless, in Halal Food certification countries, the Halal Food General Guide established by the Institute of Standardization and Metrology of Islamic Countries is based.

In a matter that must be taken into consideration and thoroughly understood, the Halal Food Certificate is given to the products, not to the companies. For this reason, the companies that certify and certify that they will use food products that have Halal Food Certificate are issued.

Some certification bodies conduct a study on all food products offered to consumers today and create a kind of product list. The products offered to the market by major food, cosmetic and cleaning companies and the ingredients in these products are determined. In the continuation of this study, it is investigated what the additives contained in each product and from which sources they are obtained. When these studies are completed, the demands of companies requesting Halal Food Certificate will be fulfilled in a very short time.

Some of the organizations that provide certification or consultancy services require a commitment from companies that want to establish Halal Food standards in their businesses, stating that they want it wholeheartedly. The Halal Food market is a large and developing market and malicious people are not required to take part in this market. A standard Halal Assurance System Handbook should be prepared after the standards have been identified and the work processes and related documentation have been completed. The content of this book is different from other quality systems manuals.