Our History

The first ever hand-slaughtering (Dhabihah) was done in Switzerland back in 1972. Muslims residing all over Switzerland asked Dr. Mohammad Tufail, a surgeon, if he could make arrangements for Halal meat, as there were no Halal shops and stores around.

He answered the challenge and contacted a local farmer who also had an abattoir on his farm. The terms were simple. The animal would be slaughtered by Dr. Tufail and the farmer would prepare the meat. After the obligatory veterinary checks, the meat shall be shipped to the consumers.

Soon, with the ratification of a ban on traditional slaughtering and introduction of Turkish shops the consumers lost interest, and the slaughtering agreement was frozen.

In 1987, Muslims again approached Dr. Tufail with a new query. They wanted to know, whether the cheese they could buy in the supermarkets was Halal or not. Again he took up the challenge to serve the community, and wrote to every dairy producer asking them to send him details on their animal based raw materials, in order to verify the halalness of the ingredients. That was the birth of the Halal Inspection in Switzerland.

The actual certification started in 1994, when a food flavour producer approached Dr. Tufail and asked him to certify their products after determining the Halal conformity. In the later years, he worked closely with the producers, convincing them that only structural changes resulting in physical segregation can guarantee authentic Halal products and processes.

During the next few years Halal Certification Services formerly owned by Foundation Islamic Center Berne served the cause of Halal by inspecting, auditing, and verifying several Swiss companies who had taken the initiative to produce authentic Halal products.

Following are some milestones:

1994 Certification of flavours and related food products
1995 Certification for dairy processing and powdered milk
1996 Certification of dairy products and cheese
1997 Certification of fermentation process in food production
1999 Certification of packaging material, salt, yeast
2000 Certification of food graded lubricants and greases
2001 Certification of sugar
2004 Certification of coffee
2006 Certification of animal feed
2007 Certification of chocolate, ice cream, and pharmaceutical products
2009 animal feed pharmaceuticals
2010 spices, edible fat and oil mixtures, and ceramic filter