1. Permitted Source (P1)

Where the ingredients come from.

Questions:

• Is the ingredient halal?
• Animal, plant, synthetic, microbial source?
• Any doubtful sources?

Score:

• 0–100

Examples:

• Beef gelatin = verify source
• Plant gelatin = high score
• Alcohol-derived flavouring = low score

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2. Prohibited Content (P2)

Does it contain anything haram?

Checks:

• Pork
• Lard
• Non-halal meat
• Intoxicants
• Blood products

Score:

• Immediate major deductions

Examples:

• Contains pork gelatin = 0
• Contains wine = 0

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3. Processing (P3)

How the product is manufactured.

Checks:

• Shared production lines?
• Cleaning procedures?
• Cross-contamination controls?
• Halal-certified manufacturing process?

Examples:

• Dedicated halal facility = high score
• Shared pork processing line = lower score

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4. Preservation & Storage (P4)

How the product is transported and stored.

Checks:

• Mixed storage with haram products?
• Halal segregation?
• Cold chain maintained?

Examples:

• Dedicated halal warehouse = high score

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5. Proof & Certification (P5)

Evidence supporting halal claims.

Checks:

• Recognised halal certification?
• Audit records?
• Ingredient declarations?
• Supplier traceability?

Examples:

• Recognised halal certifier = 100
• Self-declared only = lower score

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6. Purity & Hygiene (P6)

Food safety and cleanliness.

Checks:

• HACCP
• Food safety ratings
• Manufacturing quality
• Hygiene audits

Examples:

• Excellent hygiene rating = higher score

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7. Public Transparency (P7)

How much information consumers can verify.

Checks:

• Full ingredient disclosure
• Country of origin
• Manufacturer details
• Halal evidence publicly available

Examples:

• Complete transparency = high score
• Hidden ingredients = lower score

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Example Score

Category	Score
Permitted Source	95
Prohibited Content	100
Processing	85
Preservation & Storage	90
Proof & Certification	100
Purity & Hygiene	88
Public Transparency	75
Overall Halal Score	90/100