In this study titled "Halal Food in the Shafi'i School", the issue of halal and haram of food and beverages is presented by focusing on the Shafi'i school. It is aimed to contribute to current debates with the findings obtained in the research. In this thesis, the main sources of the Shafi'i school were used to determine its views on food. The views of other schools are referred to where necessary. Our thesis consists of an introduction and two chapters. In the introduction, the subject of the research, the importance of the research, the methods and sources of the research, other studies on the subject, information about Imam Shafi'i and the Shafi'i school were given. In the first chapter, the concepts of taām, halāl, harām, tayyib, malīs, rics, and istihāla were analyzed. Subsequently, the basic criteria frequently used by the Shafi'i school on food were presented with examples. In the second part, animal foods that are halal and haram according to the Shafi'ī school were evaluated. The evidence used by the Shafi'i school in ruling these foods halal and haram was presented. Subsequently, the rulings on plant-based foods and beverages produced from plants were discussed. The study is completed with a conclusion and references.