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HQC-Germany
Halal Quality Control GmbH
Pallaswiesenstrasse. 63,
D-64293 Darmstadt
+49 6151 3609850
info@hqc.eu

Akkreditierungspartner:

UAE Halal - ESMA Halal - HQC
Halal SMIIC - HQC Halal Germany
Halal Singapore MUIS - HQC Halal
Food and Drug Safety of South Korea - HQC Halal

Öffnungszeiten

 

Mo-Do von 8:30 bis 17:00 Uhr

 

Fr von 8:30 bis 13:00 Uhr

und von 15:00 bis 17:00 Uhr

 

SAMSTAGS Notdienst

von 9:00bis 12:00 Uhr

ISO 17065:2012: Requirements for bodies certifying products, processes and services

1.

ISO 19011:2011: Guideline for Auditing Management Systems

2.

MUI HAS 23000: Requirements for Halal Certification Bodies

3.

MS 1900:2014: Shariah Based Quality Management System

4.

GSO 2055-2: General Requirements for Halal Certification Bodies

5.

UAE.S 2055-2:2015:  General Requirements for Halal Certification Bodies

6.

Halal Quality Control entspricht den folgenden Halal-Standards, die von verschiedenen staatlichen Institutionen und Behörden festgelegt werden:

Zertifizierung Compliance:

Halal-Schlachtung und Fleischverarbeitung:

HAS 23103: HAS Criteria on Slaughterhouses

1.

MS 1500:2009: Halal Food Production, Handling and Storage

2.

GSO 713:1997: Hygienic regulations for poultry processing abattoirs and their personnel

3.

SMIIC 1:2011

4.

HAS: Halal Assurance System (management system for Halal approved locations)

5.

HAS 23201: Halal Foods Requirements

1.

HAS 23101: Fulfillment Requirements in the Processing Industry

2.

MS 1500:2009: Halal Food Production, Handling and Storage

3.

MS 2424:2012: General Guidelines on Halal Pharmaceuticals

4.

MS 2200-1:2008: Islamic Consumer Goods: Cosmetics and Personal Care

5.

MS 2200-2:2013: Islamic Consumer Goods: Usage of
animal bone, skin and hair

6.

GSO 2055 -1:2015: Halal Food: General Requirements

7.

UAE.S 2055-1:2016: Halal Food: General Requirements

8.

HAS: Halal Assurance System (management system for Halal approved locations)

9.

OIC SMIIC 4:2018: Halal Cosmetics General Requirements

10.

Halal-Produktion (Materialien und andere):