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GSO 2055-2:2021
GSO - Cover page
تقديم
Foreword
1 SCOPE
2 COMPLEMENTARY REFERENCES
3 DEFINITIONS
4 General Principles
5 GENERAL REQUIREMENTS
6 STRUCTURAL REQUIREMENTS
7 RESOURCE REQUIREMENTS
8 INFORMATION REQUIREMENTS
9 PROCESS REQUIREMENTS
10 Management system requirements for Certification Bodies
Annex A (Normative) Classification of Halal product/service categories
Annex B (Informative) Minimum Audit Time
Annex C (Informative) Required food safety management system (FSMS) competence
GSO 2055-2:2021
مواصفة قياسية خليجية
المنتجات الحلال - الجزء الثاني : الاشتراطات العامة لجهات اصدار شهادات الحلال
Gulf Standard
Halal products – Part 2 : General Requirements for Halal Certification Bodies
ICS:
67.050


Contents Page

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.
قررت اللجنة الوزارية لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (2) بتاريخ 1442/11/21 هـ ،الموافق 2021/07/01م اعتماد تحديث ترجمة المواصفة القياسية الخليجية رقم GSO 2055-2:2021 وعنوانها "المنتجات الحلال - الجزء الثاني : الاشتراطات العامة لجهات اصدار شهادات الحلال " إلى اللغة الانجليزية التي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية لمواصفات منتجات الحلال وخدماته (TC15) المدرجة في خطة الإمارات العربية المتحدة . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين. على أن تلغي وتحل محل المواصفة القياسية رقم GSO 2055-2:2015 .

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 Ministerial Committee in its meeting number (2) held on 21/11/1442 H, which corresponds to 01/07/2021, has approved the update of the translation of Gulf Standard GSO 2055-2:2021 titled "Halal products – Part 2 : General Requirements for Halal Certification Bodies" in English language which was studied through the technical program of GSO Technical Committee for Halal Products and Services (TC15) 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 Standard GSO 2055-2:2015.

Gulf Standard GSO 2055-2:2021
Halal products – Part 2 : General Requirements for Halal Certification Bodies
Part 2

1 SCOPE

This Gulf standard is concerned with the requirements that halal certification bodies shall meet. It also specifies the requirements for the implementation of procedures for issuing Halal certificate for the product / service / systems.

2 COMPLEMENTARY REFERENCES

2.1
GSO 993: Animal Slaughtering Requirements According to Islamic law.
2.2
GSO 2055-3: General Requirements for Halal accreditation bodies accrediting Halal certification bodies.
2.3
GSO 9: Labeling of pre-packaged foodstuffs.
2.4
ISO/IEC 17000: Conformity assessment - Vocabulary and general principles.
2.5
ISO 9000: Quality management systems - Fundamentals and vocabulary.
2.6
ISO/IEC 17025: General requirements for the competence of testing and calibration laboratories.
2.7
ISO/IEC 17020: Conformity assessment - General criteria for the operation of various types of bodies performing inspection.
2.8
ISO/IEC TR 17026: Conformity assessment – Example of a system for certification of physical products.
2.9
ISO/IEC 17021-1: Conformity assessment - Requirements for bodies providing audit and certification of management systems- Part one: Requirements.
2.10
ISO 19011: Guidelines for auditing management systems.
2.11
ISO/IEC 17065: Conformity assessment - Requirements for bodies providing certification of products, processes and services.
2.12
ISO/TS 22003: Food safety management systems - Requirements for bodies providing audit and certification for Food safety management systems.
2.13
IAF-MD5:2015: Determination of audit time of quality and environmental management systems.
2.14
GSO 2055-1: Halal products –Part one: General Requirements for Halal Food.

3 DEFINITIONS

For the purposes of this standard the following definitions shall apply:
3.1
Islamic rules
It means what ALLAH legislates for Muslims as per the Holy Qur’an, and the practices (Sunnah) of honourable Prophet Mohammed (peace be upon him).
3.2
Halal Certificate
A document that endorses the identified product, service or systems conform to the requirements of Halal as per Islamic rules; such as: Halal slaughtering certificates, Halal certificates for facilities, farms, slaughterhouses and accompanying facilities classified as "Halal", and certificates of the components of primary products, additives and ingredients that are incorporated in the composition of meat derivatives and extracts, rennet, gelatine, fats, animal oils and their derivatives.
3.3
Contract
An agreement signed between the applicant and the Halal certification body, so that the applicant is granted the right to use Halal certificate/ halal mark of the product, service, or system.
3.4
Technical expert
A person who provides specific knowledge or expertise to the audit team.
3.5
Halal Islamic affairs expert
A Muslim who has profound and comprehensive knowledge of the requirements of Halal in Islamic Sharia, his efficiency and scientific knowledge are established through academic certificates, courses, research and training courses in this field.
3.6
Halal mark/ logo
An approved mark/ logo that is granted to the Halal product/service or system which complies with this standard.
3.7
Audit
A systematic, independent, documented process to obtain and evaluate the audit manual in objective ways, to determine whether the audit standard is met.
3.8
Auditor
A person assigned to perform the audit.
3.9
Complaint
An expression of dissatisfaction by any person or organization, to a Halal certification body, where a response is expected
3.10
Conformity Assessment Body
A body that performs conformity assessment services within its accreditation scope.
3.11
Certificate Suspension
Halal certification body suspends the right to use the certificate issued in advance for a specified period which is decided by the Halal certification body.
3.12
Applicant
A person or a legal entity who applies for Halal certification of a product/service/system.
3.13
Halal Certification Bodies
The entities accredited by the authorities to accredit halal certification bodies, to issue Halal certificates.
3.14
Halal Accreditation Bodies
The authorities authorized to accredit halal certification bodies.
3.15
Conformity
Requirements (Conditions) are met.
3.16
Nonconformity
Requirements (Conditions) are not met.
3.17
Audit team
One or more auditors performing the audit supported by a technical expert is needed.
3.18
Major Nonconformity
Non-conformity (3.16) which affects the ability of the management system to achieve the desired results.
3.19
Minor Nonconformity
Non-conformity (3.16) which doesn’t affect the ability of the management system to achieve the desired results.
3.20
Audit Time
The time required to plan and complete a full and effective audit of the applicant's facility.
3.21
Risk - Assessment approach
Following a methodology of thinking based on planning and implementing procedures to deal with potential risks in a way that prevents their reoccurrence and are suitable for the elimination of their implications, particularly with regard to efficiency, coherence and neutrality when issuing certificates.
3.22
Certificate Owner/certified client/supplier
An entity whose management system is audited for the purpose of awarding the certificate.