HRS 1:2026 — Annex C forms
C-P1 … C-P4 — Ritual cleansing
Public consultation draft — draft v0.1 — issued 2026-09-07
This is a consultation draft, not an operative standard
The scheme described here is not yet certifying. No certificates have been issued and the Approved Supplier Register is not yet populated. Nothing in this document may be relied on as evidence of certification.
It is published for comment before it is finalised, because a certification standard that cannot be read by the people it governs is not a standard. Clause 12.2 commits us to publishing it; we would rather publish it early and be corrected.
Comments are invited until 2 November 2026. See How to respond. Passages marked ⚖️ are open questions on which we are specifically seeking views. Passages marked 📋 will be reconciled against OIC/SMIIC standards before issue.
This document is a scheme design. It is not a fatwa and does not purport to state Islamic law; questions of Shari'ah are for our Shari'ah Committee, whose rulings will be published with their reasoning.
⚠️ C-P1 and C-P2 cannot be completed until the Shariah Committee rules on the cleansing method (Annex C, C4.1). Both are drafted here with the method left as a marked placeholder, so that everything around the ruling is ready and only one section needs filling.
C-P1 — Kitchen work instruction (wall card)
Designed for A4 lamination at the wash station and the meat prep station. Required in Azerbaijani and Russian; English optional. Short sentences, no legal language — this is read by someone who has just made a mistake and is frightened.
IF NON-HALAL FOOD TOUCHES OUR EQUIPMENT
1. STOP. Do not keep working. Do not wash it yet.
2. PUT IT ASIDE. Keep the item separate. Put a red tag on it.
3. TELL THE HALAL SUPERVISOR NOW. Name: ______ Phone: ______
4. THE FOOD IT TOUCHED IS THROWN AWAY. It is not sold. It is not served. It is not taken home. It is not given to staff.
5. WE WRITE IT DOWN. The Supervisor opens a cleansing record.
6. WE CLEAN IT THE PROPER WAY.
⚖️ [METHOD — AWAITING RULING. See C-P2.]
7. IT COMES BACK ONLY WHEN THE SUPERVISOR SAYS SO.
YOU WILL NOT BE IN TROUBLE FOR TELLING US.
Reporting this is doing your job correctly. Hiding it is the only mistake that matters. No one may punish you for reporting. If anyone does, tell us directly: ______
Why step 4 is written so bluntly. "Do not sell it" is understood. "Do not take it home" is the one that gets ignored, because it feels like preventing waste rather than breaking a rule. Say all four.
Why the box at the bottom exists. HRS 1 cl. 4.1.1 protects the reporter, and Annex A item A10.4 tests whether staff believe it. A protection that staff have never seen written down is a protection they will not rely on.
C-P2 — Approved cleansing agents and method ⚖️
In preparation — awaiting the Shari'ah Committee ruling on the cleansing method (Annex C, C4.1). We are consulting on this question; see How to respond.
Prepared structure, to be completed on ruling:
If the Shafi'i / Maliki position (sertu) is ruled
| Item | To specify |
|---|---|
| Number of washes | Seven, one with earth/clay |
| Earth/clay specification | Source, purity, particle size, storage, shelf life, supplier |
| Accepted substitutes, if any | ⚖️ Committee to rule |
| Sequence | Which wash carries the earth; rinse requirements between |
| Water | Quality and volume requirements |
| Location | Where in a working kitchen this can be performed without re-contamination |
| Duration | Realistic time per item — feeds the Annex F costing |
| Training | Demonstration required before a Supervisor may perform it |
If the Hanafi position is ruled
| Item | To specify |
|---|---|
| Method | Washing until no trace of colour, odour or taste remains |
| Objective release criteria | The critical piece — see C-P3 |
| Minimum washes | Commonly three; confirm whether a minimum is set |
| Verification | Who confirms "no trace", and against what |
⚠️ If the Hanafi position is ruled, C-P3 becomes mandatory, not optional. "No trace" is a judgement, and left undefined it is a judgement made by the party with an interest in the answer. Without objective criteria, Annex A item A7.3 cannot generate a finding — it can only generate a disagreement.
C-P3 — Objective release criteria by surface type
Applies to both rulings; essential under the Hanafi position.
| Surface | Cleansable? | Release criteria | Notes |
|---|---|---|---|
| Stainless steel, sound | Yes | No visible residue under direct light; no odour; no tackiness; no discolouration at joins or welds | Inspect seams and under handles — where residue survives |
| Ceramic / glass, unchipped | Yes | As above | Discard if chipped or crazed |
| Hard plastic board, unscored | Yes | As above | Discard if scored |
| Scored or grooved plastic | No | — | Discard |
| Wood — boards, spoons, handles | No | — | Discard |
| Cast iron / carbon steel, seasoned | Conditional | Seasoning layer stripped completely to bare metal, then re-seasoned | The seasoning is absorbed fat — cleansing the surface does not cleanse the layer |
| Non-stick, sound | Conditional | No scratch through the coating | Discard if coating is worn or scratched |
| Cloth, sponge, brush, scourer | No | — | Discard |
| Silicone | Yes | No odour retention after cleansing | Silicone holds odour — odour means discard |
| Sealed worktop | Yes | Seal intact; no residue at edges or seams | Discard/replace if seal broken |
| Cooking oil and fat | No | — | Always discarded (HRS 1 cl. 6.5) |
| Refrigerator interior | Yes | Shelves and seals removed and cleansed separately | Door seals are the failure point |
| Drain, floor gully | Yes | Cleansed; not a food-contact surface | Assess whether it reached food contact at all |
Rule of thumb for anything not listed: if it is porous, scored, worn, or absorbent, it is discarded, not cleansed. The cost of a cutting board is not worth the argument.
C-P4 — Cleansing record form
Record no. ______ (sequential, never reused)
1. The event
| Field | |
|---|---|
| Date and time of contact | |
| Date and time discovered | |
| Discovered by | |
| How discovered | ☐ observed ☐ reported by staff ☐ found at audit ☐ customer report |
| Nature of contact | ☐ pork ☐ non-compliant meat ☐ blood/carrion ☐ alcohol ⚖️ ☐ other: |
| Item(s) affected | |
| Location / station |
2. Immediate response (Annex C, C2)
| Y/N | Time | |
|---|---|---|
| Use halted | ||
| Item isolated and tagged | ||
| Downstream reach assessed | ||
| Notified to certification body (≤24h — cl. 6.1.1) |
3. Food destroyed (cl. 6.1.2)
| Description | Quantity | Disposal route | Destroyed by | Witnessed by |
|---|
☐ I confirm none of this food was sold, served, reprocessed, donated or given to staff.
4. Cleansing
| Field | |
|---|---|
| Method applied ⚖️ | |
| Agent(s) used, batch | |
| Number of washes | |
| Performed by | |
| Witnessed by | |
| Start / end time |
5. Items discarded rather than cleansed (C-P3)
| Item | Reason (porous / scored / worn / absorbent / oil) |
|---|
6. Verification and release
| Field | |
|---|---|
| Release criteria met (C-P3) | ☐ |
| Certification body verification required? (najis mughallazah — C3) | ☐ Yes ☐ No |
| Verified by / method | ☐ site visit ☐ dated photographs |
| Released to service — date/time | |
| Released by |
7. Root cause and prevention — mandatory, not optional
| Field | |
|---|---|
| Root cause | |
| Why existing controls did not prevent it | |
| Corrective action | |
| Responsible / due date | |
| Has a similar event occurred at this station before? ☐ No ☐ Yes — record no(s): |
Signed: Halal Supervisor ______ Date ______
Section 7's last question is the one that matters. Three cleansing events at the same station in six months are not three incidents — they are one unaddressed design fault. The auditor should raise that as a Major systemic finding, not close three Minors. Annex A item A7.3 reviews these records; without this question the pattern is invisible on the page.