According to the Holy Qur-an and the Traditions of the Prophet Mohammad (Peace be upon Him), Halal or Permissible in English term had primordially started from the first creation of Human being during the Time of Adam and Eve (Peace be upon them) when they were permitted to enjoy in temporary paradise of Eden for any foods, wine, honey, fresh milks and waters, fruits, meats, green vegetables and other delicacies suited to their needs and wants during their stay, but they were forbidden for one thing and it is that they were not allowed to approach the forbidden tree " Sajaratul Yakiin" as it was named and called in the holy Qur-an and the Tradition or Sunnah of Prophet Muhammad (Peace be upon Him).

As a Muslim, the children of Adam and Eve should start Halal from the food he ate, to the money he earned, to his relationship with God and fellow human beings and to his sincerity do good deeds and avoidance of bad deeds and intentions to others and most especially to the whole Creation on earth.  With regards to Halal foods and other ingredients, we should make sure that they are not contaminated with swine or pig fats, dog fats and other forbidden animals mention in the Shariah Islamic Standards and even the personal wears like leather pants, dress, jackets and bags should be made only from the skin of Halal animals like Camels, Cows and buffalos, goats and other sheep mentioned in the Holy Qur-an.

The retail exploitation of the Muslim market segment has been delayed by a lack of insight into Muslim food purchasing and consumer behaviour. Furthermore, confusion over Halal specification and certification schemes, as well as the lack of Halal food chain logistics hinders the effective traceability and authenticity of Halal products, especially meat. The recent incidence of pork DNA found in Halal school and prison meat in the UK earlier in the year highlighted the high risk of cross-contamination and the lack of effective control measures in the Halal food chain, which is as long and complex as any other food chain.  The most common cases of fraudulent adulteration of Halal meat involve the substitution of meat tissue with collagen and offal, as well as using pork fat in place of other animal fat. The problem also extends to the use of cheap pork proteins and mechanically recovered meat (MRM) from pig carcasses.

Halal is a process associated with religious belief and as such it would be difficult to control and guarantee. From the consumer point of view it is difficult to evaluate and verify even after consuming the product. Therefore, consumers have to largely rely on the seller and/or trust the information provided on the product label to guide their purchase. In the case of Halal, such trust on product labelling would be all about the halal process attributes including handling and safety. The latter has been linked with the effectiveness of the slaughtering process leading to complete animal bleed out therefore ensuring that blood, a potential source of bacterial contamination is removed, resulting in healthier meat.

Muslim consumers increasingly desire and demand the adoption of a quality assurance approach that guarantees the Halal process standards. Such an approach would require a formal certification and labelling strategy to reassure consumers of the quality and authenticity of halal meat and improve shopping convenience and choice. Halal certification is not yet globally standardised but its need is internationally recognised. Apart from its religious significance and its ‘seal of quality’ perception amongst consumers, Halal certification provides reliable and independent authentication, a means of claim substantiation. ‘Authentic Halal’ is a cause of controversy amongst certifying bodies and Muslim countries, as Halal is widely defined by the choice and effectiveness of stunning methods used in animal slaughter.