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4 General Requirements for Halal Food
5 Packaging and Rapping Materials
6 Halal Food Retail, Handling and Service Outlets
7 Storage, Display and Transportation
8 Labelling
Annex 1 – Classification of Non-Halal Animals
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GSO 2055-1:2015
لائحة فنية خليجية
منتجات الحلال – الجزء 1: الاشتراطات العامة للأغذية الحلال
Gulf Technical Regulation
Halal Products - Part 1 : General Requirements
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67.050
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© GCC Standardization Organization 2015 – All rights reserved
© هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 2015 – جميع الحقوق محفوظة
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جميع الحقوق محفوظة لهيئة لتقييس لدول مجلس التعاون لدول الخليج العربية.
ما لم ينص على خلاف ذلك، لا يجوز إعادة إنتاج أي جزء من هذا المنشور أو استخدامه بأي شكل آخر أو بأي وسيلة، إلكترونية أو ميكانيكية، بما في ذلك التصوير، أو النشر على الإنترنت أو الإنترانت، دون إذن كتابي مسبق من هيئة التقييس لدول مجلس التعاون لدول الخليج العربية على العنوان أدناه أو الدول الأعضاء في الهيئة داخل بلدانهم.
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All rights reserved to GCC Standardization Organization (GSO). Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either GSO at the address below or GSO's member body in the country of the requester.
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Outreach Dept, Knowledge Management Section
GCC Standardization Organization (GSO)
P.O.Box: 85245 Riyadh 12511
Kingdom of Saudi Arabia
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إدارة التواصل، قسم إدارة المعرفة
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية (GSO)
ص. ب: 85245 الرياض 12511
المملكة العربية السعودية
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ContentsPage
4 General Requirements for Halal Food
5 Packaging and Rapping Materials
6 Halal Food Retail, Handling and Service Outlets
7 Storage, Display and Transportation
8 Labelling
Annex 1 – Classification of Non-Halal Animals
Foreword
GCC Standardization Organization (GSO) is a regional organization which consists of the national standardization bodies of GCC member states. One of GSO main functions is to issue Gulf Standards and Technical Regulations through specialized technical committees.
GSO Board of Directors
in its meeting number (22) held
on 22/01/1437 H,
which corresponds to 05/11/2015, has approved
the update of
the translation of
the document
GSO 2055-1:2015
as a Gulf
Technical Regulation
titled "Halal Products - Part 1 : General Requirements" in
English
language
which was studied
through
the technical program of
GSO Technical Committee for Food and Agricultural Products
(TC05)
in UNITED ARAB EMIRATES schedule
.
(Arabic) text is considered the official text in case of any conflicts between the two.
This document will cancel and replace the Gulf
Technical Regulation
GSO 2055-1:2009.
| تقديم |
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول الأعضاء، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.
قرر مجلس الإدارة
لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
في الاجتماع الـ (22)
بتاريخ 1437/01/22 هـ، الموافق 2015/11/05م اعتماد
تحديث
ترجمة
الوثيقة
رقم GSO 2055-1:2015
كلائحة فنية خليجية
عنوانها "منتجات الحلال – الجزء 1: الاشتراطات العامة للأغذية الحلال"
إلى اللغة
الانجليزية
والتي تم دراستها
ضمن برنامج عمل
اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية
(TC05)
المدرجة في خطة الإمارات العربية المتحدة
.
ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين.
على أن تلغي وتحل محل
اللائحة الفنية
رقم
GSO 2055-1:2009
.
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1Scope
This standard defines the general requirements for Halal food that shall be followed at any stage of Halal food chain including, receiving, preparation, packaging, labelling, handling, transportation, distributing, storage, displaying and Halal food service.
2Complementary References
2.1 | GSO 993: Animal Slaughtering Requirements According to Islamic Rules | |
2.2 | GSO 2055‑2: Halal products –– Part two: General Requirements for Halal Certification Bodies | |
2.3 | GSO 2055‑3: Halal products –– Part three: General Requirements for halal accreditation bodies accrediting halal certification bodies | |
2.4 | GSO/CAC/RCP 58: Code of hygienic practice for meat | |
2.5 | GSO 1694: General principles of food hygiene | |
2.6 | GSO 9: Labeling of prepackaged food stuffs |
3Terms and definitions
For the purposes of this standard, the terms and definitions given below shall be used:
3.1
Islamic Sharea
The Revelation on Prophet Muhammad (PBUH) in relation to the beliefs, sentiments and acts of the ordered, whether conclusive or presumptive
3.2
Halal Food
Food and drinks, which are allowed to be consumed according to Islamic rules by eating, drinking, injecting or inhaling, and that should comply with the requirements mentioned in this standard
3.3
Tazkeya (Halal slaughtering to drain blood)
Animal Tazkeya according to Halal requirements in Islamic law specified in standard mentioned in reference 2.1
3.4
Halal Certificate
Certificate confirms that the product, the service or the regulations specified meets Halal requirements in the Islamic Sharea such as Halal Tazkeya certificates, facilities and farms certificates, slaughterhouses certificates, facilities classified as Halal, primary products components, additives containing meat/poultry and their derivatives, rennet, gelatin, animal fats and oils and their derivatives
3.5
Genetically Modified Foods (GMF)
Food and drinks containing products or by-products of Genetically Modified Organisms (GMO).The transfer of gene of other living species to a plant, animal and microbiological by genetic modification technologies and the modifications to the DNA of the food
3.6
Food Additives
Any substance not normally consumed as food directly, and not commonly used as a component of food, whether or not has nutritional value. If added to Food for technological reasons (including organic purposes) during manufacturing, processing, preparation, packaging, transportation or maintaining this food (in direct or in-direct way) or in its Sub-products element of the properties of these foods or influential in these properties
3.7
Aquatic Animals
Aquatic animals are those which live in the water and cannot survive outside
3.8
Halal Certification bodies
The issuers of Halal certificates accredited by the accreditation authorities of the Halal certificate issuers
3.9
The Accreditation Authorities of Halal Certification bodies:
The official agencies which are authorized to accredit Halal Certification bodies