Halal Certificate: A Halal certificate is a certification that certifies that goods and services intended for Muslims adhere to Islamic law and are thus acceptable for consumption both in nations with a majority of Muslims and in Western nations with sizable Muslim populations.
Kosher Certification is the seal of kosher clearance given by a rabbinic agency confirming they have examined the product's components, manufacturing facility, and actual manufacture to guarantee there is no evidence of non-kosher materials in any of the ingredients, derivatives, equipment, or machinery.
A food safety management system must comply with the standards of ISO 22000:2018 in order to be certified. It outlines what an organisation must undertake to prove that it can manage food safety risks and guarantee that food is safe.
The term "GMP" stands for "Good Manufacturing Practices," and manufacturers who have achieved GMP certification have proven their dedication to regulatory compliance and adherence to global GMP standards.
Hazard analysis and critical control points, also known as HACCP, is a methodical preventive approach to food safety that looks for biological, chemical, physical, and, more recently, radiological risks in production processes that could make the final product unsafe and develops strategies to lower these risks to a safe level.