This paper shows a general picture about Islamic halal production, with a brief reference to slaughtering practices.Halal certification body and system are detailed. The main rules provided by the "Italian Technique Specification for the Halal certification of food products" , and the "Regulation for the Halal food products for the logo and trademark use" are reported.The Authors consider the Halal standard criteria for hygiene, safety and high quality systems as significant elements which should be integrated in the certification system.The Authors stress the need of further insight on univocal certification standard to be applied worldwide.