NSO-NAP 11 : 2019 Vegetarian Vegan Halal Standard specifies requirements for production in accordance with the Terms of Islam Halal and Vegan-Vegetarian criteria.
It also includes ingredients that are permitted to be consumed by the Islamic Faith and Vegan-Vegetarian Criteria, that are not halal and have not come into contact with a vegan-vegetarian product.
NSO-NAP 11 : 2019 Halal Vegan – Vegetarian Standard is prepared to reliable distinctive marking of Food and /or non-food products; for meeting the consumer expectations regarding to production of products for the muslim consumers who take out the animal, meat and processed meat products from their life and / or the muslim consumers that consume the other animal products depending on preferences.
The product, production and service processes conditions are identified and published in this standard.
The conformity of the use conditions of the terms Halal-Vegan-Vegetarian will try to guaranteed by the NSO approved standard and company independent yearly follow-up controls.
The content of NSO-NAP 11 : 2019 Halal Vegan-Vegetarian Standard is subjected to technical continuing controls
It’s aim are to correctly inform the muslim consumer and meet the request of halal-vegan/vegetarian for the Product/ Services produced according to vegan/vegetarian criteria.
NSO-NAP 11 : 2019 Halal Vegan-Vegetarian product/service standard does not guarantee the Natural Product, Herbal Product and/or Healthy Product.
Does not accept as equivalent or alternative of Healthy Product.
This standard is prepared for meeting the muslim vegan-vegetarian consumer requests of the products produce by taking into account of completely Halal Vegan-Vegetarian consume preferences with the principle of for food/product/service assurance. It’s aim is the reach of the consumers by production processes, as defined at literature to food and/or non-food/services meeting the criteria of halal&vegan/vegetarian.
1 Normative References
2 Terms and Definitions
3 The Halal Vegan Criteria
3.1 Halal Vegan Product Structure
3.2 Content Conditions for The Halal Vegan Final Products
3.3 Halal Vegan General and Process Requirements
4 The Halal Vegetarian Criteria
4.1 The Halal Vegetarian Product Structure
4.2 Content Conditions for The Halal Vegetarian Final Products
4.3 Halal Vegetarian General and Process Requirements
5 Management System, Hygiene and Sanitation
7 Certification, Inspection and Control
8 Labelling and Traceability
8.1 Validation and Verification
8.2 Audit and Certification
8.3 Approval of Scope
8.4 Certification Bodies
8.5 Licensed Auditor (s)
8.6 Licensed Body (s)
8.7 Licensed Laboratory (s)
8.8 Licensed Advisor (s)
9 Legal Requirements
ANNEX A - List of Allergens
ANNEX B - List of Vegan/Vegetarian Tests
ANNEX C - List of Halal Tests
ANNEX D - Method of Cleaning According to Islamic Rules