Halal certification system is vital for the customers who prefer to consume Halal products. Here the definition of Halal is taken through the views of eminent Islamic scholars. Different interpretations of Halal items are being made, whereas many bodies are certifying these as Halal products. The source of Halal Certification (HC) of products / services seems important both for organisation, and for the consumers. In order to understand the practices adopted by multiple bodies which are certifying Halal, we have tried to identify various criteria and sub criteria on which Halal certification are being undertaken. The main contribution on certification of Halal food has been made by JAKIM. This has been further extended to other countries. India being a major exporter of Buffen, its different companies tries to follow the norms of the importer country. Thus we have observed the multiplicity of Halal Certifying Organisation (HCO) and this has also provided major threats than opportunities for HC. However, when we tried to make comparison among different Halal certification bodies in India, we observed that theses certifications are focused towards the slaughter of the animal and have somewhat similar outlook. We observed that these HCO do not have proper norms for the processes and upcoming technology being adopted in the food industry. They need to develop better norms for Halal cold chain and dedicated logistics to maintain the Halalness of the food. The certification of the food ingredients & additives is major opportunity. The codification of processes is also necessary. Thus extensive research is required in this area.