Definition of the term "halal"

"Halal" is an Arabic word that can be translated as "permissible" or "lawful". It refers to all things and actions that are allowed under Islamic law. The opposite is "haram", meaning "forbidden". Between halal and haram lies a category called “makruh“. Makruh (discouraged) refers to actions or items that are not explicitly forbidden but are undesirable and better avoided. In general, all types of food are considered permissible, except for those explicitly forbidden. Muslims consider pork and its by-products, intoxicating substances (such as alcohol), and blood to be forbidden.

The term 'halal' is also referenced in international food trade discussions, notably in the Codex Alimentarius - a collection of global standards covering food safety and product quality, published by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) of the United Nations. While halal is mentioned in certain Codex texts, it is not legally defined in commercial law, and interpretations may vary depending on religious and regional contexts.

Legal framework and guidelines*

• The Codex Alimentarius Commission: General Guidelines for Use of the Term “Halal” (CAC/GL 24-1997)

* Regulatory information is provided for general guidance only and may not reflect the most recent regulatory changes. Always consult official sources for up‑to‑date legislation. For market‑specific support, please contact your local Eurofins Food & Feed Testing laboratory. Our specialists offer tailored support through horizon scanning and food safety consultancy services.

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