Halal food: Separate accreditation from product certification

Separate accreditation from product certification

If a company proposes a HAK logo as proof that your product is certified, check the actual assessment body and its current food scope annex. HAK accredits bodies; the selected issuer evaluates the relevant finished products and production. Check legal identity and market acceptance separately. A management-system certificate or another entity’s accreditation does not establish Kayra or QRS as a halal issuer.

Programme conditions and worked assessment

Example: A manufacturer sends one raw-material certificate as the certificate for its whole sauce range. Distinguish material identity, finished-product list and manufacturing scope. Sharing an ingredient does not give every formula the same assessment outcome. Explain shared equipment and processing aids through actual flows. Check HAK status, body identity and food scope together. A customer's request does not let a consultant authorise a logo; the actual issuer's conditions govern its use. Match the certificate to the products it really covers.

Evidence and authority boundary

The HAK register supports current body status and scope checks. Another entity's certificate cannot establish Kayra/QRS authority; food safety and halal assessment are not the same outcome.

Official sources

Checked: 3 October 2026. Worked examples are hypothetical evidence-planning cases, not customer transactions.

• english.hak.gov.tr
• smiic.org