Halal General Information.pdf
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- Solicitation number
- 15B30326Q00000020
About this file
This is a Halal Religious Diet Specification Quote Sheet that establishes requirements for certified Halal meals in a federal contracting context.
All food items offered must be certified Halal by a recognized Halal Certification Agency and meet specific religious and preparation standards. Food certification requirements include: no pork or pork by-products; no traces of alcohol or sugar alcohols; no gelatin, animal shortening, or mind-altering substances derived from haram sources; no forbidden enzymes or emulsifiers from haram sources; and quality assurance mechanisms preventing cross-contact with haram foods. Animals must be lawful to consume under Islamic Law, cannot die from causes other than proper slaughtering, and must be slaughtered by hand with an extremely sharp knife by a practicing sane adult Muslim who is knowledgeable of Islamic procedures. The slaughterer must recite Bismillah before each animal is slaughtered with a horizontal cut at the throat severing three of four vessels in one cut. Halal slaughtered carcasses must be stamped and labeled as 'Halal.' Quoters must provide a letter of certification from the religious certification agency dated no more than 11 months from the quote date.
General meal specifications for items 1 through 12 require three-compartment trays with non-metallic packaging suitable for microwave and conventional oven heating, heat-sealed with clear plastic and wrapped with a separate sealed plastic wrapper. Meals must contain specified food products with stated volumes and weights with no substitutions to meats, vegetables, starches, sauces, or preparation methods. Each individual meal must be marked with the certification symbol from the religious certification agency. Meals may be quoted as frozen or shelf-stable products with pricing clearly identified by type. Heating directions for various microwave wattages or oven heating must be provided. Specific component requirements include mixed vegetables (carrots, corn, peas, green beans, lima beans with no more than 40 percent by weight of any single component), peas and carrots (not more than 40 percent by weight of either), mashed potatoes made from commercially prepared flakes without peel or fresh potatoes with water and spices only, and tomato sauce prepared from commercially prepared or crushed/pureed tomatoes with minimal binder.
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Religious Certification Requirements for Meals
1) The tray for all meals will be:
o The live animal must be slaughtered:
o No forbidden enzymes derived from haram sources;
o No emulsifiers that are derived from haram sources;
o That has no exposure to haram foods or ingredients through cross contact.
HALAL RELIGIOUS DIET SPECIFICATION QUOTE SHEET
GENERAL SPECIFICATIONS
Items offered on this bid must be certified Halal. Please read definitions below for requirement of each certification.
o With no pork or pork by-products;
o No traces of alcohol, or additives containing alcohol, including sugar alcohols;
Food must be certified halal:
Certified Halal items will be certified by a Halal Certification Agency, to meet the following requirements:
o No gelatin derived from haram sources;
o No animal shortening derived from haram sources;
o No other mind-altering substances derived from haram sources;
o Must be lawful to consume in Islamic Law.
o Cannot have died of cause other than proper slaughtering in accordance with Islam;
The animal from which the meat comes:
o Quality assurance mechanisms to ensure no cross contact with haram food or ingredients.
• The slaughterer must believe in all the essential matters of the Islamic faith.
• The Halal slaughtered carcasses should be stamped and labeled as ‘Halal'.
• By hand with an extremely sharp knife so that the animal suffers minimally;
• Intentionally slaughtered by a horizontal cut at the throat of the animal (below is laryngeal prominence), so that three of the four vessels are severed in one cut;
• By a practicing sane adult Muslim who is knowledgeable of the Islamic slaughtering procedures.
• The slaughterer must recite Bismillah (In the Name of Allah) before the slaughter of each animal, and in a manner prescribed by Islamic law.
Quoters will include a letter of certification from the religious certification agency dated no more than 11 months from the date of the quote provided.
General Meal Specifications - Items 1 through 12
Page 1 of 2 JULY 2024
9) Mashed Potatoes will be made with commercially prepared potato flakes without peel, adding only water according to the manufacturers’ preparation instructions; or fresh potatoes prepared using only water and spices with only the amount of binder which will ensure the product does separate in processing. No extenders of any type are allowed.
10) Tomato Sauce will be commercially prepared or crushed and/or pureed tomatoes, tomato paste and spices using only the amount of binder required to ensure the product does not separate during processing.
8) Peas and Carrots will contain:
c) Not more than 40 percent by weight green peas.
a) Not more than 40 percent by weight carrots.
b) Not more than 40 percent by weight green peas.
b) Not more than 40 percent by weight corn (sweet, golden or yellow, whole kernel com).
7) Mixed Vegetables will contain carrots, corn, peas, green beans, and lima beans with:
a) Not more than 40 percent by weight carrots.
a) Made with non-metallic packaging that allows microwave and conventional oven heating and be heat sealed directly to the tray with clear plastic and wrapped with a separate sealed clear plastic wrapper which encloses the entire tray.
b) A three compartment tray with a large compartment of 21 fluid ounces and two compartments of 6 fluid ounces each.
2) All Meals will contain the food products per the individual product specification including the stated volume and/or weight of item as listed.
3) No substitutions may be made to the meats, vegetables, starches, sauces or preparation methods.
4) Meals (items 1 through 12) may be quoted as frozen and/or shelf stable products. Pricing must be identifiable as either frozen or shelf stable.
5) Each individual meal must be marked with the certification symbol from the religious certification agency.
6) Heating directions must be provided for various wattage microwaves or oven heating including recommended method.
Page 2 of 2 JULY 2024
General Specifications
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