Philippine Halal Export Development and Promotion Board Resolution No. 01-18

October 1, 2018

PHILIPPINE HALAL EXPORT DEVELOPMENT AND PROMOTION BOARD RESOLUTION NO. 01-18

WHEREAS, Section 6 (f) of the R.A. 10817 otherwise known as the Philippine Halal Export Development and Promotion Act of 2016 states that: Powers and Functions — The Halal Export Board shall have the powers and functions including, promulgate policies and guidelines as necessary or proper for the accomplishment of the objectives of this Act;

WHEREAS, a Halal Export Board Technical Working Group (HEB-TWG), composed of representatives from each of the member-agencies to the Halal Export Board, was created for the purpose, among others, of drafting the Manual of Procedures for the Philippine National Halal Certification Scheme (the Manual) which shall contain the guidelines, procedures and requirements for the certification of products, processes and services;

WHEREAS, the HEB-TWG drafted the proposed Manual and has consulted the relevant stakeholders, including Muslim religious groups, for comments prior to the finalization and submission to the Halal Export Board for consideration;

NOW, THEREFORE, BE IT RESOLVED, that pursuant to Section 11.3 of the IRR of R.A. No. 10817, the Halal Export Board hereby approves and adopts on 01 October 2018 the Manual of Procedures for the Philippine National Halal Certification Scheme for implementation effective immediately. CAIHTE

Members of the Philippine Halal Export Development and Promotion Board

(SGD.) SEC. RAMON M. LOPEZ, DTIChairperson

(SGD.) SEC. SAIDAMEN B. PANGARUNGAN, NCMFVice Chairperson

Signed by representativeMember

Signed by representativeMember

(SGD.) SEC. FRANCISCO T. DUQUE, DOHMember

Signed by representativeMember

(SGD.) SEC. FORTUNATO DELA PEÑA, DOSTMember

(SGD.) SEC. DATU HJ. ABUL KHAYR D. ALONTO, MinDAMember

Signed by representativeMember

(SGD.) MR. MAHMOD MALA L. ADILAOMember

(SGD.) MR. JOFREY L. CADUNANMember

ATTACHMENT

Halal Philippines

Manual of Procedures for Philippine National Halal Certification Scheme (PNHCS) of 2018

I. Authority and Statement of Policy

This Manual of Procedures for Philippine National Halal Certification Scheme of 2018 (hereinafter referred to as the Manual) contains the general guidelines and procedures of certification by the Halal Certification Bodies (HCBs) in the Philippines as integral component of the Philippine Halal Export Development and Promotion programs implemented by the Halal Export Board to promote the growth and to ensure the integrity and quality of Philippine Halal exports.

Pursuant to Section 6 (f) of Republic Act (R.A.) No. 10817, otherwise known as the Halal Export Promotion and Development Act of 2016 and Section 16 (f) of its Implementing Rules and Regulations on its mandate to develop and promote Halal exports, the Halal Export Board, in its meeting on 1 October 2018, resolved, under Resolution No. 1, Series of 2018, to adopt the following Manual of Procedures for Philippine National Halal Certification Scheme of 2018.

II. Interpretation

This Manual is formulated and issued based on the provision of Section 6 (f) of R.A. 10817 for the Halal Certification Bodies to adhere with the guidelines and regulations on the Philippine National Halal Certification Scheme (PNHCS) contained in this Manual.

As such, this Manual must be read together with the governing laws, regulations and other relevant standards and guidelines provided under Section III of this Manual required in managing the PNHCS. All doubts in the interpretation and implementation of this Manual shall be resolved in favor of the development and promotion of the Philippine Halal exports. DETACa

III. Governing Laws and other Regulations

For the purpose of the implementation of this Manual, the following laws and regulations must be complied with as applicable:

1. R.A. No. 10817, otherwise known as the Philippine Halal Export Development and Promotion Act of 2016; and its Implementing Rules and Regulations (IRR);

2. R.A. No. 10611, otherwise known as the Food Safety Act of 2013;

3. R.A. No. 8293, otherwise known as the Intellectual Property Code of the Philippines;

4. R.A. No. 9296, otherwise known as the Meat Inspection Code, as amended by R.A. No. 10536;

5. R.A. No. 7394, otherwise known as the Consumer Act of the Philippines and its implementing rules and regulations;

6. Presidential Decree No. 856, otherwise known as the Code on Sanitation of the Philippines;

7. Department of Health Administrative Order No. 153 on the Revised Guidelines on Current Good Manufacturing Practices (cGMP);

8. Philippine National Standards (PNS), as follows:

a. PNS 2067 — Halal food — General Guidelines

b. PNS/BAFS 139 — Halal feeds

c. PNS/BAFS 101 — Halal Agriculture and Fishery Products

d. PNS/BAFS 102 — Code of Halal Slaughtering Practices for Ruminants

e. PNS/BAFS 103 — Code of Halal Slaughtering Practices for Poultry

f. PNS/BAFS 49 — Code of Good Agricultural Practices (GAP) for fresh fruits and vegetable farming

g. Other PNS that may be issued by the standard setting bodies provided under R.A. No. 10817; and

9. Other related laws, guidelines, regulations, standards and their amendments on Halal exports. Nonetheless, the HCB shall follow the standards of the destination market, or in the absence thereof, standards to be agreed by the exporter and the importer.

IV. Definition of Terms

For the purpose of this Manual, the following definitions are used:

1) Audit refers to systematic, independent, documented process for obtaining records, statements of fact or other relevant information and assessing them objectively to determine the extent to which specified requirements are fulfilled.

2) Certification refers to third party attestation of conformance to standards and guidelines related to products, processes, systems or persons.

3) Consumer Products and services or Consumer Goods/Durables refer to the products that are purchased for consumption by the average consumer; are the end result of production and manufacturing and are what a consumer will see on the store shelf; are ultimately consumed rather than used in the production of another good.

4) Cosmetics and Personal Health Care Products refer to materials and preparations made for oral or external use to clean, changes the appearance of, and/or to improve body and/or its odor and/or treat, protect or preserve them in good condition.

5) Food Premises/Establishment refers to any place intended for the preparation, supply, handling, processing, packaging, storage, offer for sale, and sale of any food such as, but not limited to a restaurant, food court, cafeteria, bakery shop, cake and pastry shops, fastfood restaurant, franchise restaurant, canteen, kiosk, catering, hotel kitchen and others. aDSIHc

6) Food Products and Beverages refer to products made or produced for human consumption.

7) Halal means lawful or permissible under Shari'ah.

8) Halal Assurance System (HAS) refers to the organizational structure, responsibilities, procedures, activities, capabilities, and resources aimed to ensure that products, processes or services are Shari'ah compliant.

9) Halal Certificate is an official document issued by the Halal Certification Bodies stating the halal status of products and/or services based on the Philippine National Halal Certification Scheme.

10) Halal Certification Body refers to a Muslim Filipino people's organization (PO), non-government organization (NGO) or foreign Muslim organizations, composed of Muslim scholars and professionals, providing auditing and certification services ensuring that specified requirements relating to a product, process, and system are fulfilled in accordance with Shari'ah.

11) Halal Export Board refers to the Philippine Halal Export Development and Promotion Board created under R.A. No. 10817.

12) Halal Laboratory refers to the facility capable of conducting tests and analyses on products and materials to verify their halalness.

13) Halal Logo refers to the logo issued by the certifying body. ATICcS

14) Halal Management Team refers to a group of appointed personnel in an organization or establishment responsible for implementing, monitoring maintaining the Halal system, and ensuring all requirements have been met in accordance with the PNHCS and other relevant Halal Standards.

15) Halal Ritual Cleansing means cleansing something from mughallazahnajs such as dogs, pigs and their descendants. Mughallazahnajs should be cleansed by using one time water mixed with soil and followed with six times cleaning (mutlak) by water.

16) Haram refers to things or actions that are forbidden or unlawful under Shari'ah.

17) Inspection refers to the examination of a product design, product, process or installation and determination of its conformity with specific requirements or, on the basis of professional judgement, with general requirements.

18) Internal Halal Auditor refers to the personnel of the company, preferably a Muslim, with Islamic education background or has a Certificate on Halal Auditing and is responsible in Halal compliance of the company.

19) Logistics refers to the services for transfer of goods and or cargo chain services or warehousing and related activities or retailing related to management and handling of food, beverages and goods.

20) Mashbuh/Shubohat/Shubhah refers to things or actions that are doubtful, and its status is not definitely known whether it is Halal or Haram.

21) Najs/Filth literally means impurity such as blood, urine and feces. In Shari'ah law, najs means all impurity that nullifies prayers.

22) Outsource is a business model or contract for the delivery of product or services to a client by a provider.

23) Packaging refers to the process of design, evaluation, and production of packages; generally it can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use.

24) Pharmaceuticals refer to products in the form of finished dosage including prescribed and non-prescribed medicinal products for human usage (biopharmaceutical, radiopharmaceutical, traditional medicine, dietary supplement and researched medicine) that has been registered with the Food and Drug Administration of the Department of Health.

25) Philippine Halal Logo refers to the official logo issued by the Halal Export Board pursuant to Section 6 (d) of R.A. No. 10817.

26) Processes refer to a set of interrelated or interacting activities which transforms inputs to outputs. TIADCc

27) Shari'ah refers to Islamic Law derived from the Holy Qur'an and the Sunnah/Hadith (traditions and teachings of the Prophet Muhammad, peace be upon him) as primary sources; and ljma (Consensus of the Muslim scholars) and Qiyas (analytical deduction) as secondary sources.

28) Slaughter means killing halal animal by severing the trachea (halkum), esophagus (mari') and both carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the animal by using a sharp tool with the intention due to Allah done by a Muslim slaughterman.

29) Slaughterhouse/s refers to the place or premise for slaughtering animals.

V. Scopes of the Certification Scheme

The Philippine National Halal Certification Scheme implemented under this Manual shall cover the following components of Philippine export industry:

1) Food Products/Beverages/Food Supplements

2) Hotel/Food Premises/Establishment

3) Cosmetics and Personal Health Care Products

4) Pharmaceuticals

5) Farm Systems Includes Agricultural Inputs and Feeds

6) Slaughterhouses

7) Logistics

8) Others as may be identified by the Halal Export Board

VI. Conditions of Certification

The applicant for certification shall provide relevant documents to the Halal Certification Body showing:

1) That the applicant has an existing valid registration with the Department of Trade and Industry (DTI), Securities and Exchange Commission (SEC), Cooperative Development Authority (CDA) as required; provided that for small associations of farmers or fisherfolks not registered with the aforementioned agencies, a relevant certification issued by the Municipal Agriculturist Officer (MAO) is required;

2) That the applicant has valid business license or permit from the local government unit concerned; AIDSTE

3) That the applicant is in full operation before an application is made;

4) That the applicant shall produce and/or handle Halal products in compliance with the specified Halal standards;

5) That the applicant shall ensure that sources of ingredients or raw materials are Halal-certified or have obtained recognized Halal certificate;

6) That the applicant shall ensure that applications for repackaging must be accompanied with recognized Halal certificate for said products; and

7) In case of franchise, franchisees are required to apply for their Halal certification, and that no franchisor is allowed to have establishment certified Halal unless the franchisor is Halal certified, as such the Halal certification issued to the franchisor does not automatically mean that the franchisee is Halal certified. Thus, this Manual will also direct Halal certified franchisor to require all their franchisee to apply for Halal certification.

VII. General Requirements for Certification

1) Raw Materials/Ingredients/Processing Aids:

a. Ensure raw materials/ingredients sources are Halal and safe;

b. Raw materials/ingredients which are sourced from animals shall have a valid Halal certificate;

c. Sources of imported animal-based raw materials must have a recognized Halal Certification from the country of origin;

d. Raw materials, processing aids and products/menu shall be listed in detail in the application form; and

e. Non-Halal raw materials/ingredients are not allowed to be stored in the Halal premises.

2) Processing

a. Products applied should be produced consistently with updated production records;

b. During preparation, handling, processing, packaging, storage or transfer of products, they shall be in compliance to requirements by the Shari'ah and remain clean as well as comply to Good Manufacturing Practices (GMP)/Good Hygienic Practices (GHP); and Hazard Analysis and Critical Control Points (HACCP) as may be applicable;

c. No mixing between raw materials/products with non-Halal materials/sources or those with uncertain Halal status;

d. Logistics used shall be dedicated for Halal products only; and

e. Use of equipment, utensils and other tools for processing made from Haram animals are not allowed. AaCTcI

3) Packaging and Labelling

a. Every packaging label should be printed prominently, clearly and indelibly;

b. The packaging label shall contain information according to the specified rules, guidelines and related standards (DOH AO 2014-0030 series of 2014) which, among others, are as follows:

i. name of product;

ii. Halallogo issued by an accredited Halal Certification Body, or the Philippine Halal logo, as may be applicable, according to the Section XIII of this Manual;

iii. net content in metric measurement, SI unit;

iv. name and address of the manufacturer, importer and/or distributor and its trade mark;

v. complete list of ingredients;

vi. lot identification numbers;

vii. expiration date;

viii. food allergen with;

ix. nutrition fact; and

x. country of origin;

c. Labelling and advertising shall not contravene the principles of Shari'ah (e.g., indecent photos);

d. The Philippine Halal Logo cannot be used on promotional products in conjunction with non-Islamic religious festivals or together with non-Islamic religious emblem;

e. No brand/product/trade name should use the word "Halal"; name of product does not use the word "Halal" and names with elements of religion and God; and

f. The packaging materials shall not be made from materials which are classified as najs and must comply with the packaging requirement as stipulated in the various PNS on Halal and other relevant standards as may be applicable.

4) Hotels/Food Premises/Establishments

a. The hotels/food premises/establishment compound shall be fenced or have a control mechanism to prevent pets or wild animals from entering or remaining in the factory, production, and dining area, among others;

b. Equipment used shall be free from najs, any hazardous materials and does not result in side effects to the products produced; likewise brushes made from animal hair are not allowed;

c. The arrangement of equipment and goods in the hotels/food premises/establishments shall be neat, tidy and safe during working operations in producing the product; EcTCAD

d. Workers are not allowed to live in the processing area. If it is necessary, living quarters for the workers shall:

i. Be in a separate building;

ii. Have a separate entrance from the processing area if it is in the same building; and

iii. Have a mechanism to control the movement of workers;

e. Non-Halal food/beverages and other material source from non-halal item are not allowed to be brought into the processing area of the factory, Halal storage, kitchen and section of the food premises/establishments;

f. The food premises/establishments shall have an effective control system from contamination of animal-rearing centres, sewerage plant and premises that process non-halal materials; and

g. Liquor and materials sourced from liquor is strictly prohibited to be in the processing area.

5) Workers/Personnel

Workers shall practice code of ethics and comply with relevant laws and regulations according to this Manual.

6) Sanitation System

a. The environment shall be clean and its cleaning schedule shall be properly monitored and regulated and free from pollution;

b. Equipment used must be clean and sanitary, it must not be made entirely or in part from animal, and shall be religiously-cleansed if used or in contact with severe impurities (najsmughallazah);

c. Applicants shall have records of regular pest control system conducted by the company itself or contracted externally; and

d. The cleaning schedule shall be prepared and properly monitored.

8) Records

Applicant shall maintain a proper file to keep related documents which can be referred to when inspection is conducted.

9) Workers' Basic Amenities and Welfare

The management shall provide basic amenities and ensure that the worker's welfare is taken care of, including:

a. Suitable ablution and praying area for Muslim workers;

b. Permission to perform daily mandatory (fardhu) and Friday prayers for Muslim workers;

c. Changing room; and

d. Pantry. HSAcaE

10) Training

The management shall provide periodic and adequate training program to all employees on relevant Halal subjects and standards developments, and must ensure that all workers have attended Halal-related trainings at least once a year.

11) Supervision and Monitoring

The management shall ensure that all activities, actions and critical control points stipulated in the Halal Assurance System (HAS) is well-implemented, supervised, and monitored to ensure compliance to this Manual and other relevant standards and to ensure that all actions are properly documented and recorded. As part of monitoring, holders of Halal Certificates should regularly submit samples of certified products for Halal verification and testing.

12) Tools and Elements of Worship

Tool and elements of worship are not allowed in the processing area, starting from the receiving area for raw materials to the finished products, storage area, and serving place.

13) Outsourcing Agreement

Companies opting to outsource part of their process/es in producing the products and services shall comply with the following minimum conditions:

a. The product/service provider is duly registered, has a legal personality with valid HACCP, AAA plant and other production and manufacturing permits and certification;

b. The company and the product/service provider must ensure that the product manufactured/provided complies with this Manual and other relevant Halal Standards; and

c. The company must subject the product/service provider for audit and inspection by the competent authorities and their HCB, whichever is applicable.

VIII. Specific Requirement for Certification in Accordance with the Scheme

1. Specific requirement of the Scope of Halal Certification will and might vary depending on the size of the enterprise (Large and/or Multinational Corporation, Medium, Small and Micro Enterprises (MSME)) based on the criteria of the Department of Trade and Industry.

2. The board and senior management of the applicant for certification are primarily responsible for ensuring compliance with the following specific requirements for Certification:

a. Formulate and implement an appropriate Halal Assurance System (HAS) of the company, including an Internal Halal Assurance Team, if applicable;

b. Hire appropriate number of Muslim worker/s, if applicable, to work fulltime in the area of operations subject of certification;

c. Submit sample/s of finished products for Halal verification or testing at least once a year.

IX. Application Procedures and Guidelines in Accordance with the Scheme

1. All application for Halal Certification shall be submitted directly to the Halal Certification Bodies (HCB);

2. Applicants must inform the HCB of the change in information given in the application. As such, approval from the HCB must be obtained prior to any change/addition of:

a. menu/products;

b. raw materials;

c. suppliers of animal-based products/ingredients;

d. Muslim staff, and

e. any amendments to the size and layout of the premises.

3. Applicants must apply for Halal certification of all areas in the establishment to ensure that the entire process is covered according to the scope provided under Section V of this Manual;

4. For certification renewal, application shall be submitted at least three months before the expiry date of the active certificate;

5. Any renewal application, submitted less than 1 month before the current Halal certificate expiry date, will be treated as a new application and shall be subjected to the prevailing application fees and to audit certification process.

6. Completed application will receive a letter requesting payment for certification fee; fee paid is not refundable.

X. Halal Certificate

1. The Halal Certificate issued by PAB-accredited HCB remains as the property of issuing HCB. As such, it must be returned within one (1) week upon request of the issuing HCB following the expiry of the certificate and/or during the collection of newly approved certificate. The certificate and/or any part thereof is not transferable.

2. The Halal certificate issued by the HCB is valid for three years subject to annual periodic audit. The Halal certificate issued by the HCB maybe suspended, revoked, rejected or renewed as maybe applicable depending on the assessment and evaluation of the HCB in accordance with this Manual and other relevant Halal Standard.

3. The original and valid certificate shall be displayed at all times at the address stated on the certificate; it shall not be displayed outside the certified premises, as such; photocopied and/or expired Halal certificate must not be displayed outside the premises.

4. The certificate holder may request for additional copies of its certificate from the issuing HCB at a stipulated administrative fee which will be determined by the HCB.

5. In case of lost Halal certificate, the certificate holder must submit an affidavit of loss and must copy furnish the issuing HCB. caITAC

6. In the event of any breach or violation of the terms and condition of the Halal Certificate issued, including those required of this Manual and/or with relevant Halal standard, the issuing HCB reserves the right to revoke, suspend or withdraw the certificates issued and it must be returned to the issuing HCB within one (1) week after receipt of notice.

7. The certificate holder is responsible in ensuring that the Halal certificate issued is well-kept and not abused in any manner.

XI. Audit

1. Audit Process

a. The applicant must be fully operational before any certification audit can be conducted.

b. The scope of audit process will cover the general and specific requirements of certification including the following items:

i. documentation and company profile;

ii. internal Halal Control System;

iii. raw material/ingredient and processing aid;

iv. equipment;

v. packaging and labelling;

vi. storage;

vii. processing;

viii. transportation;

ix. workers;

x. sanitation system and premise cleanliness;

xi. waste disposal management; and

xii. premise/compound.

c. HCBs shall inform the applicant of the schedule of the Halal certification audit in advance; repeat audit will be conducted, if and when necessary.

d. The applicant must fully assist the HCB at all times. All necessary documentations and records per this Manual, have to be produced during the audit process.

e. During the certification audit, the following process will have to be undertaken:

i. opening meeting;

ii. review of documentation;

iii. site inspection;

iv. check back of audit trails, verification, and further documentation checks;

v. final evaluation of findings by the auditor in preparation for the closing meeting; and

vi. closing meeting.

f. Halal team members who have been authorized by the company/owner are expected at the opening and closing meetings so that corrective actions will be acted upon if and when non-conformities are found.

g. A report will be issued by the HCB, within three (3) working days upon completion of the site audit. ICHDca

2. Non-Conformance

a. The audit will assess the nature and significance of any non-conformance, which is categorized into three (3) levels:

i. Critical

 Complete failure to meet the Halal requirements and sufficient physical evidence indicate the use/storage/production of non-Halal items (e.g., non-Halal items such as alcohol, pork or meat from animals not slaughtered in a Halal manner found)

ii. Major

 There is a complete failure to meet the systems and/or staffing requirements, resulting in very serious breakdown to the Halal system

iii. Minor

 There is a failure to meet the Halal, systems and/or staffing requirements, but does not raise significant doubt that the product is non-Halal or does not result in serious breakdown of the Halal system (e.g., raw materials not substantiated with proper documentation)

b. Upon receipt of the audit report, the applicant is required to correct all nonconformities, if any, within 15 working days or any other time frame as may be determined by HCB. Further, application will be rejected if and when the applicant is unable to correct the nonconformities within the time given, unless otherwise request for extension has been granted by the HCB.

c. In case when a non-conformity is detected, HCBs are authorized to take samples of product, raw material/ingredient or other products with doubtful Halal status for laboratory analysis by DOST Halal Verification Laboratories or other Halal laboratories according to the standard operating procedures; all costs incurred for any study or laboratory analysis on product ingredient will be borne by the applicant.

3. Approval

a. Halal certificate will only be issued to the applicant once the applicant satisfies the requirement of this Manual and other relevant Halal standard.

b. The applicant will be notified via telephone, postal mail, or e-mail, whichever is applicable, to claim/collect his Halal Certification at the HCB's office.

c. Unsuccessful applicants may choose to re-apply, subject to the conduct of another round of certification audit.

d. The HCB will provide to the Halal Secretariat a monthly report of the list of successful and unsuccessful applicants.

XII. Monitoring and Enforcement

1. All Halal Certificate holders or anyone who use any Halal statement/label/logo are subject to monitoring and enforcement by the PAB-accredited HCB or the Halal Export Board whichever is applicable.

2. The HCB and the holder of the Halal certification must have a contract stating that the requirements specified in this Manual shall not be violated. TCAScE

3. All inspection by HCB for monitoring and enforcement may be conducted with or without prior notice subject to standard operating procedure adopted by the HCB.

4. Offenses subject of monitoring and enforcement are categorized as follows:

a. Serious Offenses that have violated or will directly violate the Shari'ah and are immediately subject to the revocation of the Halal Certificate, are as follows:

i. confirmation of status by HCB and competent and Islamic authorities on product, ingredient, equipment and other miscellaneous as Haram;

ii. using Haram material, ingredients, among others after receiving Halal Certificate;

iii. Halal ritual cleansing was not performed after equipment were interchangeably used between Halal and Haram ingredients;

iv. processing of improperly slaughtered or dead animal; and

v. use of stunner which may cause death of animal (hayat mashbuh)

b. Major Technical Offenses that can lead to suspension or revocation of Halal Certificate, after due process and investigation, are as follows:

i. relocation of premise/factory without informing the proper authority;

ii. change of management and name of company without informing the authority;

iii. unauthorized slaughter-men and halal checker;

iv. stunning for animals is not in accordance with the requirement of the standard;

v. the stunner is controlled by a non-Muslim worker;

vi. bringing in Haram material into the premise or company which holds Philippine Halal Certificate;

vii. using of prohibited material which are enforced under the Food Safety Act and related laws;

viii. change of additional supplier/producer which has not obtained Halal certification;

ix. change of additional supplier/producer which does not obtain Halal certification from a recognized HCB;

x. use of Halal Logo on products which are not certified;

xi. forging of Halal certificate or misuse of Halal Logo;

xii. lending or giving of the original Halal Certificate to other company or premise;

xiii. alteration of the information on the Halal Certificate;

xiv. none or not enough Muslim worker in the processing area/kitchen as required in the procedure;

xv. use and display of expired Halal certificate;

xvi. tools/elements of religious worship are placed in the processing area/kitchen;

xvii. mixing/storage of halal and Haram material together; cTDaEH

xviii. non-compliance with any related Halal standard; and

xix. failure to comply with corrective action for Major Corrective Offense.

c. Major Corrective Offenses are findings of non-conformance stated in the audit report which requires corrective action/s from the holder of Halal Certificate, within 15 days or any other time frame as may be determined by HCB, from the date of receipt of the audit report. The Halal Certification will be revoked if and when the applicant is unable to correct the offenses within the time given, unless extended timelines have been granted by the HCB.

 In accordance to this Manual, including the relevant standards and laws, the inspector, enforcer, and auditor shall give appropriate warning to correct violation (if any) including but not limited to the following:

i. premise cleanliness;

ii. equipment cleanliness;

iii. workers' hygiene;

iv. environmental cleanliness;

v. pest control;

vi. other offenses related to hygiene and sanitation;

vii. failure to produce documents requested by the inspection officer; and

viii. changes and additions of raw material manufacturers which has no Halal certification.

5. HCBs (inspection officer) are authorized to take samples of product, raw material/ingredient or other products with doubtful Halal status for laboratory analysis by DOST Halal Verification Laboratories or other Halal laboratories according to the standard operating procedures; all costs incurred for any study or laboratory analysis on product ingredient will be borne by the applicant.

6. Complaint related to the implementation of this Manual, including but not limited to logo forgery, doubtful Halal status of ingredients or any offense provided under this Manual shall be submitted, in prescribed form as may be prescribed, to the Export Marketing Bureau (EMB) with the following contact details:

    Department of Trade and Industry[email protected]

7. Pursuant to Section 6 (h) and (i) of R.A. No. 10817 and its IRR, the Halal Export Board shall investigate and make recommendations on complaints, controversies, or disputes arising out of the implementation or enforcement of this Manual and may request the assistance and cooperation of any department, bureau, office, agency or instrumentality of the government, or private entities and organizations for resolution and appropriate action of the complaint. cSaATC

8. Both parties shall keep confidential and not disclose to any third party the terms and conditions including the existence of their Agreement or make known any fact relating to the transactions contemplated herein, including any ingredients, raw materials, documents or other information that are received, unless it is in response to a legal process or required by an accreditation body as part of the accreditation process. This obligation of confidentiality shall be effective at the start of the application, during or after the expiry or termination of the contract and even if the applicant was not granted Halal certification.

XIII. Conditions on the use of Halal Logo and the Philippine Halal Certification Logo

The use of the Philippine Halal Logo shall be governed by the Guidelines on the Use of the Philippine Halal Logo that will be issued by the Halal Export Board.

XIV. Appendices

1. R.A. No. 10817, otherwise known as the Philippine Halal Export Development and Promotion Act of 2016;

2. R.A. No. 10611, otherwise known as the Food Safety Act of 2013;

3. R.A. No. 8293, otherwise known as the Intellectual Property Code of the Philippines;

4. R.A. No. 9296, otherwise known as the Meat Inspection Code, as amended by R.A. No. 10536;

5. R.A. No. 7394, otherwise known as the Consumer Act of the Philippines and its implementing rules and regulations;

6. Presidential Decree No. 856, otherwise known as the Code on Sanitation of the Philippines;

7. Department of Health Administrative Order No. 153 on the Revised Guidelines on Current Good Manufacturing Practices (cGMP);

8. Philippine National Standards (PNS), as follows:

a. PNS 2067:2008 — Halal food — General Guidelines

b. PNS/BAFS 139:2016 — Halal feeds

c. PNS/BAFS 101:2016 — Halal Agriculture and Fishery Products

d. PNS/BAFS 102:2016 — Code of Halal Slaughtering Practices for Ruminants

e. PNS/BAFS 103:2016 — Code of Halal Slaughtering Practices for Poultry

f. PNS/BAFS 49:2017 — Code of Good Agricultural Practices (GAP) for fresh fruits and vegetable farming cHDAIS

Published in the Official Gazette Volume 115, No. 6, Page 1279 on February 11, 2019.