1. Religious beliefs: food producers must hold religious certificates of Islam, indicating that they are qualified for religious beliefs and religious activities.
2. Food materials: Food producers must use food materials that are in accordance with the Islamic Shariah, such as mosques that prohibit the use of meat products from animals such as pigs, dogs and bears.
3. Production process: Food producers must produce in accordance with Islamic rules, such as the prohibition of the use of chemical additives, the prohibition of the use of food materials that are not provided by the mosque.
4. Food inspection: Food producers must conduct food inspection in accordance with Shariah rules to ensure that the food complies with hygiene standards and religious regulations.
5. Food packaging: Food producers must use the packaging materials provided by the mosque, and the packaging must be labeled with the symbol of halal food.
The above are the basic requirements for Halal certification, the Halal certification standards may vary in different countries or regions, and the specific requirements can be consulted with the local Halal certification organizations or mosques.