How to consume halal ?

Eating halal is much more than a simple consumption practice: it is the respect of a divine commandment. To enable you to achieve this, all the players in the various sectors must follow a precise operating procedure. However, the consumer also has a role to play…
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Definition

The word halal (Arabic: حلال [ḥalāl], permitted; lawful)

The term halal is a concept emanating from the Muslim scriptural sources: The Koran and the Sunna.

It defines what is permissible and permissible in the life of a Muslim. It is opposed to “Harâm” which refers to what is prohibited.

Halal is a means and a condition for the path to the Creator and is therefore of fundamental importance to Muslims.

The notions of halal and harâm concern different aspects of the Muslim’s life and notably his food.

Food in Islam

“Dead animals, blood, the flesh of swine, anything that has been killed under the invocation of another name than that of God, animals that have been suffocated, stunned, killed by some fall or by a blow from the horn; those that have been cut by a ferocious beast, unless you have purified them by bleeding; that which has been sacrificed at the altars of idols; all of this is forbidden to you. Do not divide them among yourselves by consulting the arrows, for this is impiety. Despair awaits those who have denied your religion; do not fear them, fear me.”

Quran (Sura 5 The Served Table (Al-Maidah), verse 3).

By definition, all food of non-animal origin is considered Halal except for intoxicating products such as wines, harmful products such as poisons, hallucinatory products such as drugs, defilements such as blood and products containing any of these as an additive, even in small quantities.

Legal meat (Halal)

Meat (Halal) that is lawful for the Muslim to eat is meat obtained from an animal that is lawful and healthy from the Islamic point of view, sacrificed for God the Almighty according to the principles of Islam.

See our legal and religious references

The work carried out by the ARGML over the years can only be successful if the consumer himself becomes a major player in the market. Everyone must be aware of their responsibilities and rights when it comes to consuming Halal.

How to eat Halal ?

Actions that the consumer must take

Action 1

Demand

To require from the distributor the sale of products controlled and certified Halal by an independent organization, recognized for its integrity, and its seriousness.

Even today, too many products with dubious Halal certification are still offered for consumption, some of which do not even offer any certification at all, and are content with a “folkloric and exotic” Halal label, or with pictures evocative of Arab-Islamic culture. Beware that many of these products are Halal in name only.
Taking responsibility

To take responsibility and exercise critical thinking when choosing Halal products.

The mission of the Halal certification bodies is to propose and implement a ritual control system to the manufacturers. It is then up to the consumer and consumer associations to make the difference between a truly Halal product and another. By offering a reliable and rigorous certification, we give the Muslim consumer the means to access true Halal products.

Action 2

Action 3

Be vigilant

Refrain from consuming questionable products

When you know that a product is dubious, it is imperative that you report it to the distributor (butcher or supermarket) and refrain from buying it so that the product is eventually withdrawn from distribution.
Get informed

To be informed on the practices of the industrialists and the organizations of control and certification Halal.

Some consider, for example, that it is enough to have an approved ritual sacrificer at the slaughterhouse, or a “Muslim” or “North African” employee to certify the Halal character of the final product. In reality, many operations take place after the slaughter, and require drastic supervision. This rigorous control system leads to additional costs for the industrialist, some are then tempted to propose to their customers products with minimum cost to the detriment of the quality of control and the choice of the organization.

Action 4

Action 5

Asserting your rights

Organize yourself into a consumer association to assert your rights.

A doubt about an additive?

Ask a question to our association

Consumer information

Additives to avoid

The foods we eat often contain several additives. They are noted on the packaging in all letters or in corresponding numbers (European numbering). Among them, some are of animal origin (not certified halal) and should not be consumed:

E 120: (colorant) Cochineal red (insect)
E 441, E 485, E 542: Gelatin

Note: Gelatin is a protein obtained by the action of hot water (hydrolysis) on the collagen of animal tissue of porcine or bovine origin only. There is no such thing as vegetable gelatin.

The following additives can be of vegetable or animal origin (not halal certified). Contact consumer services to verify their origin. If they are not clearly identified as being of vegetable origin, they should be avoided. Warning: do not confuse “gelatin” which is of animal origin, with “gelling agents” which are of vegetable origin such as: Guarn Carob, Carrageenan, Corn or Rice Starch.

E 322
Lecithins (except soy lecithin which is of vegetable origin)

E 470
Fatty acid salts

E 471
Mono- and di-glycerides of fatty acids
E 472
Acetic acid esters of di-glycerides of fatty acids
E 473
Sucroesters of fatty acids
E 474
Sucro-glycerides of fatty acids
E 477
Propylene glycol esters of fatty acids

Consumer information

Consuming Halal with the ARGML

It is the duty of the organizations present on the “halal market” to support and accompany the Muslim consumer on the way to a transparent and secure halal consumption.

On a daily basis, the ARGML is involved with consumers by taking responsibility for ritual control and halal certification of products. Not delegating this mission to independent companies allows ARGML to keep the following commitments:

N

Permanent control of all the stages of product elaboration (from slaughter to final packaging)

N

Respect for the strictest Islamic principles

N

Professionalism, quality, rigor

N

Transparency and information

Download the procedure

ARGML Halal control and certification procedure in poultry slaughterhouses

What is electronarcosis?

Electronarcosis is a process of anaesthetization of poultry for slaughter. It consists in using a basin of slightly electrified water in which the poultry hanging on the chain passes before the slaughtering station.

Your guarantees with the ARGML logo

All about the guarantees offered by the ARGML logo on a product

As a recognized Halal certification body, our association must propose and implement a strict ritual control system for industrialists, locked by numerous control steps.

It is then up to the consumer and consumer associations to differentiate between a truly Halal product, which offers all the guarantees of certification and another.

When making a purchase, the Muslim consumer should pay special attention to the certification on the product. Thus, a label with a stylized Halal mention or pictures evocative of the Arab-Islamic culture can in no way be considered as a reliable guarantee. The affixing of a logo (label or other elements of traceability) of a halal certification body recognized for its integrity, its permanent rigor and its seriousness remains essential.

In case of doubt about the halal certification of a product, the consumer must take the initiative to contact the certification body affixing its logo on the packaging in order to know the Halal guarantees offered when purchasing this product (slaughter method, control, traceability, etc.).

The presence of a certification logo is not enough, you have to check what is set up by the certification bodies and do not hesitate to ask them questions. Some productions require the presence of controllers at each stage and a permanent control.

The commitments of the ARGML

Responsibility

ARGML controllers are required to ensure compliance with all applicable regulations in order to satisfy consumer expectations.

Permanent control

At all stages of production, ARGML controllers ensure that procedures are respected.

Respect for the strictest Islamic principles

To allow the Muslim community to have access to reliable foodstuffs, produced according to the rituals inscribed in the holy texts.

Professionalism, quality, rigor

Qualified professionals, capable of evolving in an increasingly complex food industry context.

Transparency, information

The ARGML acts on a daily basis to guide consumers and inform them about the regulated production processes of halal certification.

Under the moral responsibility of the Great Mosque of Lyon

The ARGML is an association created in 1995 by the Great Mosque of Lyon, in order to allow Muslim consumers to have access to products in accordance with their religious ethics. Its headquarters are based in Lyon, within the walls of the Great Mosque.

Halal news in France and in the World

What is “haram”?

Harām (حرام, harām) is an Arabic adjective that in Islam describes anything that is "forbidden, inviolable, sacred" according to sharia law. In its ambiguity, it corresponds most closely to the concept of taboo in German. The opposite of harām is halāl (حلال), which...

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