Halal chain traceability, backed by the certificate
Certifying body, slaughterhouse approval number, licensed slaughterer, chain separation: VeraTrace records every link in your halal process and hands it back to your customers in a scannable QR passport. Your customers see the certifying body, you hold the proof.
The halal supply chain workspace, on demonstration data.
The obligations that weigh on you, and the tool that lightens the load
VeraTrace keeps on top of regulatory compliance for you; you get back the time you used to spend on it.
"Halal" is not a claim regulated by the French State
The DGCCRF regularly points out (notes from 2012 and 2019) that the "halal" claim is not protected by any official text: what counts with customers is the trust placed in a private certifying body (AVS, A.V.S., Halal France, ARGML, and others). VeraTrace systematically records the name of the body, its certification number and the associated slaughterhouse approval — your customers see what your promise rests on.
Regulation (EC) 1099/2009 on the protection of animals at the time of killing requires an approved slaughterhouse + a trained slaughterer. For each cut, VeraTrace stores: the certifying body, the slaughterhouse's EC approval number, the identity (or code) of the licensed slaughterer, and the slaughter date. Available to customers should they have questions.
EU 1169/2011
INCO allergens: mandatory even for halal
Regulation (EU) 1169/2011 (14 major allergens) applies regardless of halal status: your catering or ready-meal labels must list them. The AI detects allergens from your recipes; you confirm, you print.
What you publish in a few minutes
Halal labels with certifications on display
Every printed label automatically states the name of the certifying body, the slaughterhouse approval number and the slaughter date (if available). Plus the INCO particulars and the QR passport. Your customers see what your halal rests on.
Customer QR passport
The QR scanned by your customer (at the butcher shop, on a catering platter, in a restaurant) shows: certifying body, slaughterhouse approval, slaughterer (if provided), meat origin, INCO allergens, additional certifications. No app to install.
Multiple bodies: switch from one to another
Do you work with several certifiers (by market, by supplier, by customer requirement)? The tool supports as many bodies as needed, attaches each one to its original batch, and displays ONLY those actually present. No mix-ups, no broken promises.
Halal + kosher + dietary: without confusion
If your establishment handles halal AND kosher, or adds vegetarian/vegan/gluten-free/lactose-free profiles, the tool treats them as separate dimensions: a dish can be halal, gluten-free and vegetarian at the same time — the caterer event sheet handles all 7 dietary profiles.
Le socle VeraTrace
This layer rests on the VeraTrace proof register
Everything you document here becomes a product passport and signed attestations, publicly verifiable. The same foundation connects your producers upstream and your customers downstream — the trade layer is only the way in.
Try the halal AI assistant: generate a label that correctly names the certifying body, provenance copy, an allergen sheet. The system rejects undocumented claims. 100% free.
All of them, with no closed list. The tool lets you enter the name of the body and its certification number, which appear as entered on the label and the passport. Named unprompted by users: AVS, A.V.S., Halal France, ARGML, MFB, Halal Authority Board (HAB). If you work with a foreign body (United Kingdom, Belgium, Germany), it is added in the same way.
Not in this line of work? Every trade has its own software layer, built on the same VeraTrace proof foundation.