Home
Only With ANT٨S
About Ant٨s
Halal Criteria
Humane Treatment of Animals
Operating Principles
Current Industry Problems
ENDORSMENT
HALAL CERTIFICATION
Certification Process
Apply For Certification
Verify Certificate
Branding Kit
INDUSTRIES
Meat And Poultry
Health And Beauty
Flavors And Ingredients
Cosmetics & Personal Care
Bakery And Food Processing
Nutraceuticals And Supplements
Chemicals
Dairy & Cheese
Pharmaceuticals And Supplements
Private Label Companies
Other Consumables And Non Consumables
Packaging
Food & Beverages
RESOURCES
Blogs
FAQs
Videos
Contact
Headteachers Name
(Required)
First
Last
Contact Persons Name
First
Last
E-mail Address
(Required)
Contact Number
(Required)
Type of School
(Required)
Please Select...
Pre School
Primary School
Secondary School
College
University
School Name
(Required)
School Alternative Number
School Address
(Required)
Street Address
Address Line 2
City
State / Province / Region
ZIP / Postal Code
Afghanistan
Albania
Algeria
American Samoa
Andorra
Angola
Anguilla
Antarctica
Antigua and Barbuda
Argentina
Armenia
Aruba
Australia
Austria
Azerbaijan
Bahamas
Bahrain
Bangladesh
Barbados
Belarus
Belgium
Belize
Benin
Bermuda
Bhutan
Bolivia
Bonaire, Sint Eustatius and Saba
Bosnia and Herzegovina
Botswana
Bouvet Island
Brazil
British Indian Ocean Territory
Brunei Darussalam
Bulgaria
Burkina Faso
Burundi
Cabo Verde
Cambodia
Cameroon
Canada
Cayman Islands
Central African Republic
Chad
Chile
China
Christmas Island
Cocos Islands
Colombia
Comoros
Congo
Congo, Democratic Republic of the
Cook Islands
Costa Rica
Croatia
Cuba
Curaçao
Cyprus
Czechia
Côte d'Ivoire
Denmark
Djibouti
Dominica
Dominican Republic
Ecuador
Egypt
El Salvador
Equatorial Guinea
Eritrea
Estonia
Eswatini
Ethiopia
Falkland Islands
Faroe Islands
Fiji
Finland
France
French Guiana
French Polynesia
French Southern Territories
Gabon
Gambia
Georgia
Germany
Ghana
Gibraltar
Greece
Greenland
Grenada
Guadeloupe
Guam
Guatemala
Guernsey
Guinea
Guinea-Bissau
Guyana
Haiti
Heard Island and McDonald Islands
Holy See
Honduras
Hong Kong
Hungary
Iceland
India
Indonesia
Iran
Iraq
Ireland
Isle of Man
Israel
Italy
Jamaica
Japan
Jersey
Jordan
Kazakhstan
Kenya
Kiribati
Korea, Democratic People's Republic of
Korea, Republic of
Kuwait
Kyrgyzstan
Lao People's Democratic Republic
Latvia
Lebanon
Lesotho
Liberia
Libya
Liechtenstein
Lithuania
Luxembourg
Macao
Madagascar
Malawi
Malaysia
Maldives
Mali
Malta
Marshall Islands
Martinique
Mauritania
Mauritius
Mayotte
Mexico
Micronesia
Moldova
Monaco
Mongolia
Montenegro
Montserrat
Morocco
Mozambique
Myanmar
Namibia
Nauru
Nepal
Netherlands
New Caledonia
New Zealand
Nicaragua
Niger
Nigeria
Niue
Norfolk Island
North Macedonia
Northern Mariana Islands
Norway
Oman
Pakistan
Palau
Palestine, State of
Panama
Papua New Guinea
Paraguay
Peru
Philippines
Pitcairn
Poland
Portugal
Puerto Rico
Qatar
Romania
Russian Federation
Rwanda
Réunion
Saint Barthélemy
Saint Helena, Ascension and Tristan da Cunha
Saint Kitts and Nevis
Saint Lucia
Saint Martin
Saint Pierre and Miquelon
Saint Vincent and the Grenadines
Samoa
San Marino
Sao Tome and Principe
Saudi Arabia
Senegal
Serbia
Seychelles
Sierra Leone
Singapore
Sint Maarten
Slovakia
Slovenia
Solomon Islands
Somalia
South Africa
South Georgia and the South Sandwich Islands
South Sudan
Spain
Sri Lanka
Sudan
Suriname
Svalbard and Jan Mayen
Sweden
Switzerland
Syria Arab Republic
Taiwan
Tajikistan
Tanzania, the United Republic of
Thailand
Timor-Leste
Togo
Tokelau
Tonga
Trinidad and Tobago
Tunisia
Turkmenistan
Turks and Caicos Islands
Tuvalu
Türkiye
US Minor Outlying Islands
Uganda
Ukraine
United Arab Emirates
United Kingdom
United States
Uruguay
Uzbekistan
Vanuatu
Venezuela
Viet Nam
Virgin Islands, British
Virgin Islands, U.S.
Wallis and Futuna
Western Sahara
Yemen
Zambia
Zimbabwe
Åland Islands
Country
Local Authority Area
DCSF Number
Preperation Of Food
Please respond to each of the questions below
Suppliers Details - 1
Suppliers Details - 2
Suppliers Details - 3
Catering Information
Please give details of each supplier of poultry, lamb and beef
Does the school only use frying oils that are suitable for vegetarians?
Yes
No
Does the school use separate preparation areas for Halal and non-Halal products?
Yes
No
Does the school use separate preparation and serving equipment (utensils, prep and serving cutlery) for Halal and non-Halal products?
Yes
No
Does the school label all of the food that it serves as ‘Halal’ or ‘non-Halal’ for students?
Yes
No
Does the school provide training to each of its catering staff so that they understand what the ‘Halal’ requirements are?
Yes
No
If yes Please provide details on how training is delivered (and by whom)
Does the school have its own internal ‘Halal Monitoring Arrangements’ that ensure that arrangements for the preparation and serving of ‘Halal’ food are satisfactory?
Yes
No
If “yes” please provide details of the internal ‘Halal’ monitoring arrangements below:
Can you verify that all the ingredients that you use are ‘Halal’ compliant, i.e. free from alcohol and other animal derivatives?
Yes
No
HMC Terms and Conditions
Yes, I Agree (False Decleration May void your application)
Apply Now