The process of certifying food as halal, which involves identifying hidden ingredients, technological processing, manufacturing methods, and species substitution in halal food products, has become more popular due to rising public awareness of food safety and quality. This emphasizes how meticulous research into analytical methods is required to generate accurate and reliable data for monitoring and controlling the authenticity of halal food. This paper provides a succinct, unbiased overview of recent findings about the analytical techniques used to determine if food is truly halal.