The applicant is responsible for all expenses associated with a two-person audit, which includes reimbursement for actual economy class airfare, train ACII travel, local taxi transportation, and lodging and boarding in respectable hotels, in addition to meals and refreshments for the duration of the voyage. Daily audit fee of Rs. 3000 per unit

A significant proportion of the population associates Halal cuisine with meat-based products. It is the responsibility of Muslims to ensure that all food items, pharmaceuticals, and processed foods, are halal. They frequently contain animal residues or other substances that are prohibited for Muslim consumption.
Many food manufacturers, particularly those originating from non-Muslim nations, maintain the view that vegetable-based products are acceptable for Muslims to consume. Certification as halal does not need to be obtained from Islamic governing bodies. The scope of the Kanoons Halal Certification System extends beyond basic materials. It includes storage and transportation, packaging and labeling, as well as all other facets of production.

Each plant is considered Halal in the absence of toxicity or intentional use in the preparation of Haram cuisine. An unhealthy processed product derived from vegetables is one that has been contaminated with filthy or Najis. In order to improve the flavor of vegetables, lipids or shortenings are utilized. The possible origin of these enhancers is from non-halal animals. Particular vegetable lipids are processed with the same machinery that is utilized to produce non-halal animal oils. Certain packaging materials might contain animal grease, such as porcine fats. Additionally, the packaging might come into contact with halal vegetable-based products. Therefore, Muslims are prohibited and unethical in their consumption of such items.
Exclusively halal culinary preparation is allowed within the establishment and grounds. Utilizing identical premises and facilities for the production of halal or non-halal food is strictly prohibited. It is imperative, nevertheless, that these facilities and others remain hygienic in adherence to Syariah law. The implementation of this rigorous protocol guarantees that Halal food remains untainted by Haram components or any other substance deemed filthy (Najis) in compliance with Syariah Law.
The application of halal certification extends beyond food objects. Pharmaceutical and health products, including raw materials, non-alcoholic beverages, and other substances required for food processing, include traditional botanical products. In order to meet the dietary requirements of Muslims, a variety of products, including leather-based items (such as furniture, shoes, and purses), personal care items, cleaning products, and cosmetics, must be Halal. These include even the most common consumables.
In order to guarantee the safety of products for Muslims, halal certification is an absolute requirement for all establishments, including hotels, restaurants, slaughterhouses, packaging, and labeling materials.

After verifying the applicant’s adherence to Halal requirements through the inspection report, Kanoons shall proceed to issue a Halal Registration Certificate that is valid for a duration of one year. This certificate must be displayed at the applicant’s place of business as evidence of Shariah Halal compliance eligibility. This certification in no way substantiates the halal status of a specific product. In accordance with the specified number, the registered applicant is required to acquire Halal certification for the designated brand/product. lot, quantity, or production cycle in which specified Halal standards are met and the appropriate fee is paid.

The applicant must submit an application for registration as a Halal product manufacturer or supplier. It is necessary to procure two hard copies of the prescribed application form from the Kanoons’s office or download one from its website. The application comprises three distinct sections. General applicant information is included in Part I. Specific categories of information, such as whether the applicant is a food manufacturer, abattoir, or food service establishment, are addressed in Part II. Specifics of the product, including constituents, manufacturing process, and other particulars, comprise Part III. Attach a cover letter and application on official letterhead, accompanied by an affidavit on 100 stamp paper.

1. Documentation
2. Product distribution, processing, and management
3. Product storage, display, and functionality
4.  Food security, hygiene, and sanitation
5. Structure’s fundamental components
6. Equipment, machinery, and tools
7. Labeling and packaging

Inspection Report and Halal Certified File are two terms that are used interchangeably.
Reports will be compiled after the inspection is complete. Both parties will then affix their signatures to the document. The report, along with copies of all supplied documents, correspondence with Kanoons, and other pertinent documents, will be securely preserved in the facility. ‘Halal Certified File’ shall be the designation of the file.