HALAL RELIGIOUS DIET SPECIFICATION SHEET.pdf

Religious Certification Requirements for Meals

1) The tray for all meals will be:

The slaughtered 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

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.

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 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;

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.

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.

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 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