My services
From the first assessment to a certification audit you pass.
I work with food manufacturers, ingredient suppliers and exporters along the entire halal chain — and act as a local audit partner for international certification bodies. Each area can be commissioned on its own or as part of a larger project.
Halal Compliance
A system that holds, not just a folder that is full.
I support you in building and developing a robust halal management system. The aim is to find weaknesses early, while fixing them is still inexpensive.
- Halal gap assessments
- Design and development of halal assurance systems
- Assessment of ingredients and raw materials
- Halal risk analysis
- Supplier qualification
- Evaluation of production processes
- Review of halal documentation
- Support with corrective actions
- Preparation for halal certification
Suitable for: companies before a first certification, during system changes, or after findings in the last audit.
Halal Auditing
Professional audits for companies and certification bodies.
I carry out halal audits both for companies and on behalf of international halal certification bodies — with structured reporting and traceable follow-up.
- Internal halal audits
- Supplier audits
- Pre-certification audits
- Halal compliance assessments
- Audits on behalf of recognised halal certification bodies
- Surveillance and recertification audits
- Audit reports and follow-up of findings
For international halal certification bodies I act as an external auditor and local partner in Switzerland and — by agreement — across the DACH region.
International Market Access
Understand halal requirements. Open up export markets.
Halal requirements differ considerably from one target country to the next. An existing halal certificate is therefore not automatically sufficient for every market — and certifying with the wrong body costs time, money and market access.
I help you understand what your target markets require and develop a certification strategy that holds.
Focus markets: Saudi Arabia · United Arab Emirates · GCC · Indonesia · Malaysia
- Analysis of country-specific halal requirements
- Selection of suitable halal certification bodies
- Review of international recognitions
- Development of a certification strategy
- Halal export readiness assessment
- Coordination between manufacturer and certification body
- Support throughout certification projects
Halal Certification Readiness
Is your company ready for the certification audit?
I review your halal compliance status before the official audit — with the auditor’s eye, but without the consequences.
Depending on the company, the review covers:
- Assessment of the production site
- Review of ingredients and raw materials
- Check of supplier documentation
- Halal risk analysis
- Review of traceability
- Assessment of the halal assurance system
- Identification of weaknesses and non-conformities
- A prioritised action plan
What you receive: a clear picture of where you stand and a concrete road map to the certification audit.
For halal certification bodies
Your local audit partner in Switzerland.
BERA Halal Consulting is available to international halal certification bodies as an audit and cooperation partner.
- External halal audits
- Local audit planning and coordination
- Communication with Swiss clients
- Preparation and organisation of audits
- Surveillance and recertification audits
- Follow-up of corrective actions
- Local representation in Switzerland
- Support in developing the Swiss market
Certification decisions and the issuing of halal certificates remain entirely with the respective certification body.
Hospitality, hotels and food service chains
Reaching Muslim guests — with claims that hold.
In hospitality, halal is rarely a question of certification and almost always a question of credibility. Guests decide on the basis of what the menu says — and they do not come back if the kitchen cannot back it up. At the same time, many businesses lose guests simply because they never say what they already do right.
I assess what is actually feasible in your operation and turn it into a statement you can defend in any conversation with a guest.
Kitchen and sourcing
- Assessment of suppliers and meat sourcing: origin, method of slaughter, evidence
- Review of hidden ingredients in stocks, sauces, desserts and baked goods — gelatine, emulsifiers, flavourings, vinegar
- Handling of alcohol in the kitchen and in service: cooking wine, flambéing, desserts, bar operations
- Separation of preparation, fryers, grills, boards, equipment and storage
- Cleaning and workflow concepts that are realistic in daily operations
Hotels
- Breakfast buffet: layout, separation, labelling, avoiding cross-contact
- Room service, minibar and banqueting
- Weddings and corporate events with a halal-compliant menu
- Offerings for guests from the Gulf region and for Ramadan
- Alignment with booking portals and tour operators
Chains and food service groups
- Assessment of standardised recipes and central sourcing
- Uniform requirements across all sites
- Training material and control points for branch operations
- Preparation for halal certification where the business seeks it
What I do not do: I do not declare any business halal and I do not issue certificates. I tell you what your operation can substantiate today, what would have to change — and I accompany you to a recognised certification body if you decide to take that step.
How I work
1 · Initial conversation
Free and without obligation. We clarify the starting point, the target market and the time frame.
2 · Assessment
On site or document-based — depending on scope and question.
3 · Action plan
You receive a prioritised, workable road map instead of a list of defects.
4 · Support up to the certificate
Implementation, audit preparation and coordination with the certification body.