Halal Religious Certification Requirements and General Specifications.pdf
PDF 230 KB Posted
- Attached to
- FCI Loretto Q4 FY26 Subsistence Federal contract opportunity
- Solicitation number
- 15B0AT26Q20800002
About this file
This is a Halal Religious Diet Specification Quote Sheet that outlines requirements for certified halal meals (Items 65-72) in a federal contract solicitation dated July 2024.
All meals must be certified halal by a recognized Halal Certification Agency and comply with strict religious and food preparation requirements. Certified meat must come from animals lawfully consumable under Islamic law, slaughtered by a practicing Muslim adult using a sharp knife with a horizontal throat cut severing three of four vessels, with the slaughterer reciting Bismillah before each animal. Food products must contain no pork or pork by-products, alcohol or alcohol-containing additives (including sugar alcohols), gelatin from haram sources, animal shortening from haram sources, forbidden enzymes, or mind-altering substances from haram sources. Quality assurance mechanisms must prevent cross-contact with haram foods or ingredients. Quoters must provide a letter of certification from the religious certification agency dated no more than 11 months prior to quote submission. Each meal must be marked with the certification agency's symbol.
Meals consist of three-compartment non-metallic trays with one 21-fluid-ounce compartment and two 6-fluid-ounce compartments, heat-sealed with clear plastic and wrapped in a separate sealed clear plastic wrapper. Meals may be quoted as frozen or shelf-stable products with separately identifiable pricing. Heating directions for various microwave wattages and oven methods must be provided. No substitutions are permitted for meats, vegetables, starches, sauces, or preparation methods. Specific ingredient requirements apply to mixed vegetables, peas and carrots, mashed potatoes, and tomato sauce, including maximum percentage limits by weight for individual components and preparation standards using minimal binders and no extenders.
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Other files for this federal contract opportunity
| File | Type | Posted |
|---|---|---|
| Updated_Quote Sheet_15B0AT26Q20800002 0001.pdf | ||
| Quote Sheet_15B0AT26Q20800002_LOR Q4FY26 Subsistence.pdf | ||
| Kosher Religious Certification Requirements and General Specifications.pdf |
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Text version
1) The tray for all meals will be:
• 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 65 through 72
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.
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
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:
Religious Certification Requirements for Meals Items 65-72 offered on this bid must be certified Halal. Please read definitions below for requirement of each certification.
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;
Page 1 of 2 JULY 2024
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 65 through 72) 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.
7) Mixed Vegetables will contain carrots, corn, peas, green beans, and lima beans with:
a) Not more than 40 percent by weight carrots.
b) Not more than 40 percent by weight corn (sweet, golden or yellow, whole kernel com).
c) Not more than 40 percent by weight green peas.
8) Peas and Carrots will contain:
a) Not more than 40 percent by weight carrots.
b) Not more than 40 percent by weight green peas.
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.
Page 2 of 2 JULY 2024
General Specifications
File details come from the government source that posted it. Updated .