Programme and responsibilities

Halal food assessment concerns the products, recipes and production conditions under the chosen programme. HAK accredits conformity-assessment bodies; the body issuing the product certificate has a separate role. Check current status and the food scope annex, rather than relying on a name or logo.

Worked decision example

Planning example: A sauce maker lists its spice blend but omits the flavour carrier and the previous use of a shared mixer. Identify blend components, supplier identities, processing aids and equipment use separately. Agree with the issuing body which sauces, site and outsourced steps enter the application. A bare “plant-based” statement cannot resolve missing origin information. Preparing artwork before approval does not complete the application or authorise the mark.

Preparation and verification

Prepare a product-to-recipe version list, process flow and shared-equipment cleaning records. Check the destination market's acceptance conditions separately. Preparation advice, the issuer's decision and permission to use its logo are distinct actions. This article makes no claim that Kayra or QRS holds HAK approval.

Primary sources

Sources checked on 3 October 2026. These are preparation examples, not customer history or promises of a favourable decision.