Islamic Center . Management system
The shortest way to Collaborate.Trust between us . Halal System for ICC
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We are your eyes on halal.
INGREDIENSER Smag gør det ikke alene!
Taste the Joy of halal
Danpo chickens have many advantages... Danish chicken Salmonella free Highest food safety Halal approved BRC certified facilities Working according to HAACP principles Farm to fork
VI HJÆLPER DIG TIL SUCCES I KØKKENET Se vores store udvalg af lækre produkterscandic-food.dk/Brands.aspx?ID=3
The importance of healthy food
Eggs are an extremely versatile and budget friendly vegetarian source of protein, as well as being rich in several nutrients such as vitamin D, choline, B vitamins and omega 3 fatty acids.
is Danish chicken is hatched, raised and slaughtered in Denmark walks freely in a warm and dry barn eat and drink when they want gets a good, long night's sleep is halal approved is salmonella free

Islamic Cultural Center Of Scandinavia

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Page 2 of 7
  1. II) CERTIFICATE REQUIREMENTS
  2. Applicants must operate in an event like seasonal bazaars, expositions,
  3. A new application will be required if the location and event differs from initial application.
  4. All products prepared and sold at the intended premise and event must be obtained from or through its Halal certified principle premise.
  5. Applied premise must be located away or physically segregated from other stalls dealing with non-Halal food items.
  6. Non-Halal and/or questionable ingredients must not be stored or used in the premises applied for certification.
  7. All production lines, crockery, kitchen utensils and equipment’s, cooking place, chillers, freezers, cold rooms, etc must be ritually cleansed by ICC appointed personnel if they had been previously used for preparation of pork and pork-related items.
  8. All Halal products/ingredients must be prepared and stored separately from non-Halal food Items, and there must be a clear indication to distinguish them. Cross contamination between the equipment/utensils used for Halal and non-Halal food, which may occur during Collection, washing or storing should be avoided.
  9. All ingredient containers must be clearly labeled in English stating its content and expiry date.
  10. All food items must be hygienically prepared before being served.
  11. No other food operator is to be allowed usage of the Halal certified premises without written prior approval from ICC, failing which the certificate will be revoked.
  12. There must be at least two Muslim employees as Halal Liaison Officers at critical points, determined by ICC, assigned to be responsible to verify and maintain the Halal status and ensure that all conditions and requirements set by ICC be strictly adhered .
  13. The applicant must maintain a file marked ‘HALAL’ and maintain hardcopies of all delivery orders, invoices and recognized local and /or foreign halal certificates to be verified and initialed by the Muslim staff-in-charge. The file is to be made readily available to the officer from ICC for inspection and auditing.
  14. No non-Halal food is to be allowed into the Halal certified premises.
  15. Figures of deities, if any, in the applicants’ premises should be hidden from the public’s view.
  16. Staff shall wear proper attire or decent clothing at all times.
  17. Any printed or published materials, posters and advertisements that may offend the Muslim public are not allowed. Successful applicants are required to obtain ICC prior clearance for any advertisements in any form of mass media.
  18. All staff must be given a copy of and proper briefing on the ICC guidelines and requirements on the issue of Halal certification for their information and strict compliance.
  19. All Muslim staff/Halal Liaison Officers will be briefed by ICC Halal Certification Officers on their roles and responsibilities.