How to describe halal status on your online menu (UK)

Certified, self-declared or mixed?

Be clear about which one you are.

• Certified: a certification body inspects your supply or premises and issues a certificate. Two UK bodies customers often ask about are the Halal Monitoring Committee (HMC) and the Halal Food Authority (HFA). Check each body's current rules and what its certificate covers directly with it. Customers may ask to see your certificate.
• Self-declared: you state that your meat is halal and name your supplier. Say so plainly and keep your supplier's paperwork.
• Mixed menu: if only some items are halal, label dish by dish.

What to put on the page

1. A statement at the top of the menu, in your own words.
2. The name of your certification body, if you have one, and a link to or photo of the certificate. Check that it covers your branch and that it is in date.
3. A note on alcohol: sauces and desserts can contain it.
4. A note on cross-contamination if halal and non-halal food share a kitchen. Separate grills or fryers are worth stating if true.
5. Allergens for each dish. Halal wording does not replace allergen information; see our allergen information guide.

Examples of honest wording

• "All our meat is halal, supplied by [supplier name]. We do not serve pork or alcohol."
• "Chicken and lamb are halal. Beef burgers are not halal." (Only if that is true.)
• "Certified by [body]. Certificate number [x], valid to [date]." (Only if that is true.)

What to avoid

Do not use "100% halal", "certified" or a certification body's name unless it is true today. A false halal claim can be treated as misleading by trading standards. If a supplier changes, change your menu the same day.

Where it appears on Chefzi

You write your own halal statement at the top of your menu and add notes to individual dishes. Chefzi does not certify food and does not add a halal badge. See online ordering for halal restaurants and takeaways and, if you are choosing how to take orders, halal food ordering apps compared.

Keeping it current

Diarise your certificate's expiry. Check supplier invoices when you change butcher. Update the menu before the change, not after. While you are at it, check your food hygiene rating is shown correctly wherever customers find you.

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