1. All the Officers and Directors of Al Nur Truly Halal Services Inc. will be practicing Sunni Muslims.
2. The organization will appoint internal Majlis (group of Scholars/Imams/Sufis), who will be responsible for auditing the organization’s appointed auditors and the inspectors at the partner (client) site and addressing questionable practices of any current partners or future partners (clients).
3. Every year the organization will give Zakat (donation) 2.5% of its revenue after deducting all the operational costs to the needy and poor.
4. The organization will not approve a facility or a facility’s product where Pork or Alcohol or its by-products are processed harvested or used.
5. The organization will not spend on Alcohol, Drugs including Cannabis, non-halal meat or its by-products, and such products which intoxicate a person after consumption or inhalation.
6. The organization will not utilize any of the funds for increasing profits through interest-bearing financial products.
7. The organization will utilize its inspectors, auditors, and supervisors at its partners (clients) for product traceability, food safety, and food compliance.
8. By the end of the year 2022, the organization will secure ISO’s (International Organization of Standardization) approval for Food Safety Management along with other entities.
9. The organization will work closely with the USDA (United States Department of Agriculture) and the USDHHS (United States Department of Health and Human Services) to educate them about the current problem of fraudulent halal and how to overcome it.
10. The organization will conduct mandatory 1 week animal slaughter training for Muslim Slaughter Men/Women, upon successful completion of the training will result in the issueance of Halal slaughter license.
11. The Halal slaughter license will be valid for 24 months from the time of issuance.
12. It’s upon the Halal slaughter license holder to renew their licence before it expires.
13. The organization will host quarterly seminars and conferences on halal authenticity and food safety compliance with the food manufacturers.
14. The organization will conduct training and workshop on halal product awareness to the general public.
15. The organization will include major Islamic holidays as non-workdays, a detailed list of Islamic holidays will be provided in the corporate bylaws.

ANT8S & all its employees, contractors, agents, & associates will treat all animals with respect and dignity as listed in ANT8S Operating Principles Section 18 clause (a), (b), (c).

1. The organization will appoint sane, mature, and practicing Sunni Muslims for the roles of Inspectors, Auditors, and Supervisors.
2. The organization Inspectors, Auditors, and Supervisors will carry Organization’s ID at all times during their duties at the Partner’s facility.
3. The organization’s inspectors and auditors will have access to the Partner’s processing facility at all times for its inspectors, auditors, and supervisors and to allow them to have access to every phase of slaughter, processing, packaging, shipping, and documentation.
4. The organization will have to guarantee unannounced visits of its supervisors to the Partner’s processing facility at all times and to allow them to have access to every phase of slaughter, processing, packaging, shipping, and documentation.
5. The organization’s inspectors, auditors, and supervisors are not connected with the partner’s facilities (abattoirs and processing plants) in any way. Any interference with this independent body will result in the immediate revocation of the Halal certification of the facility involved.
6. The organization’s inspectors, auditors, and supervisors are expected to perform their duties according to Islamic laws.
7. The organization inspectors, auditors, and supervisors are expected to monitor the slaughtering, and ensure that Halal carcasses are separate from non-Halal throughout the production line (i.e., from the slaughter to the end of the process, including cleaning, cutting, processing, packaging, storage, and dispatch).
8. The organization inspectors, auditors, and supervisors are expected to record incidents and initiate corrective action in collaboration with the management of the facility if any non-conformity with the Halal guidance set forth by the organization is detected or not met.
9. The organization inspectors, auditors, and supervisors are expected to ensure that the slaughtering men/women use sharp & clean (sterilized) knives.
10. The organization inspectors, auditors, and supervisors are expected to ensure that the Partner’s production site (abattoir, processing plant) maintains high standards of hygiene and food safety practices at all times.
11. The organization expects its inspectors, auditors, and supervisors to ensure halal integrity of the products (processed & non-processed products), and that all products designated for Muslim consumption are free of pork, alcohol, its derivatives, and any other material prohibited by the Islamic Law.
12. The organization expects its inspectors, auditors, and supervisors to ensure that all machines and equipment are thoroughly cleaned/sanitized before Halal
13. The organization expects its inspectors, auditors, and supervisors to ensure to keep records on the results of supervision and monitoring of the processing and harvesting of all halal products.
14. The organization will facilitate periodic training for its Inspectors, Auditors, and Supervisors.

1. The organization expects that the Partner facility label all Halal products before shipping, special consideration will be given to certain Partners, who are willing to sell their halal products as conventional meat to the masses without the halal label.
2. Unless the Partner facility process the whole day of slaughter it produced as Halal, carcasses, and wogs must be properly marked and traced throughout evisceration, processing, packaging, and storage so the Halal slaughtered meat does not mix with non-Halal.
3. The organization expects that all packages and containers at the Partner facility must be labeled with the proper information and Halal label/logo provided by the organization and stored in specially identified storage areas for Halal products.

1. The organization expects that all the Shipments of Halal products should be accompanied by a Halal certificate and label issued by the organization.
2. The organization expects that the Partner facility procures halal packaging materials, as some of the packaging materials may be questionable in their Halal status. Plastic containers of frozen foods may appear to be acceptable while the source of some of the ingredients used to create the plastics may not be clean. In many cases, stearates of animal origin may be used in their production. Metal cans are also suspect and some of them may use oil derived from non-halal animal sources to manufacture cans. The packaging materials and containers must be thoroughly cleaned from any unclean materials.
3. The organization expects that the Partner facility will provide adequate storage areas for Halal products. These areas must be separate or, if this is not possible be segregated, through a physical barrier from those for non- Halal products.
4. The storage areas must be identified (marked for Halal products only) to avoid cross-contamination with non-Halal Products. The storage areas for Halal products must not be used for non-Halal products at any time.
5. The storage areas must operate at temperatures suitable to the product and in line with the relevant standards. The storage areas must be regularly cleaned according to the hygienic program adopted in the facility.
6. The organization expects that the Partner facility follows the rotation of the stored products (stocks) must be maintained in the storage areas, according to the rule “first in – first out (FIFO)”.
7. The organization expects that the partner facility will maintain recommended temperature for all the halal meat and by-products while processing, in storage, and transit to its destination.
8. The organization expects that the Partner facility transport all its Halal products on clean vehicles. All vehicles must be cleaned and checked for cleanliness before loading. Carcasses and meat in unsealed packaging must not be transported on the same vehicle with pork or non-halal products or on a vehicle that has been used for pork products.
9. The Vehicles must be suitable for purpose and operate at temperatures that are in line with the legal requirements and good manufacturing practices. Refrigerated vehicles must maintain records and be checked thoroughly before loading.
10. In the case that Halal and non-Halal products in sealed packaging are transported simultaneously on the same vehicle, they must be properly labeled or otherwise demarcated to avoid cross-contamination and mistaken delivery.
11. The container used for storage and transport must be fully and properly cleaned between uses.
12. The organization expects that the partner facility maintains logs of all shipments of its halal meat products and by-products until it reaches its destination.