PRESENTATION AT THE WORLD HALAL COUNCIL,CHINA, NOVEMBER. 2009

• DISPLAY OF SLIDES BY SECTION AND NUMBERS

• Section I. Halal Certification Section V. Dilemmas For Halal Certifiers• 1. Halal Standards 27. Certifying Paper• 2. Halal Certifiers 28. Spring Water• 3. Judges 29. Bottled Water• 4. Certifiers 30. What is in the Bottle • 5. Conclusion 31. Why not Certifying Sardine• 32. What is in the Tomato Sauce

Section II. Food Safety 33. Fresh Vegetables• 6. Ingredients 34. Packaged Vegetables• 7. Additives 35. Fresh Fruits• 8. BPA 36. Canned Fruits • 9. Prion 37. Arabic Labeling • 10. Prion in Action Section VI. Non Food Items• 11. Nitrates & Nitrites 38. Cosmetics• 12. Shellac 39. Cosmetics Ingredients• Section III. Harmful Practices (or not): 40. Jewelry• 13. What is Irradiation Section VII. Traditional Slaughtering• 14. Irradiated Foods 41. Lamb Slaughtering• 15. Gas Flush 42. Hauling Carcasses• 16. Gas Flush Packaging 43. Where is the Hair Net• 17. Gas Stunning 44. Camel Heads• 18. Barbequing 45. Where is the Health Inspection • 19. Genetically Modified Organisms Section VIII. From Farm to Fork• Sections IV. Humane Treatment of Animals 46. Display of Meat in Stores • 20. Animal Well fare 47. Entire Food Chain

• 21. Cattle Pin 48. On the Dinning Table – Halalan Tayyiban• 22. Animal Feed• 23. Fodder• 24. Food Formula• 25. Chicken Safety• 26. Truth In Labeling

Objectives For the Halal Standards

– The Aims and Objectives for Developing Halal Standards:• Applying the Islamic Shariah by performing the religious rituals and its

required protocols.• Protecting the Muslim consumers and help them obtain authentic Halal

products without taking advantage of their believes and needs.• Witnessing the production of wholesome foods and safe products. • Working with the industry, especially manufacturers, to help them

produce the Halal products according to the Islamic Shariah and guide them to comply with the requirements of the importing Muslim countries and customers needs.

• Formulating common standards and procedures for all members to follow and propagate.

• Propagating mutual understanding, cooperation and recognition between the member certifiers.

The Certifiers• The Halal Certifying Organization Should be:• 1. Neutral and independent organization with no ties to

government, legislators, or industry. (Such as the judges where judicial system should be independent and fair).

• 2. A combination of religious advisors, food scientists, and qualified managers and technicians.

• 3. A power house of information - must be knowledgeable of basic Islamic Sharia and Fatwas, scientific advancements and technology and governmental rules and regulations of exporting and importing countries.

• 4. Keeping updated on consumers needs and concerns and market trends, i.e. connected with the

grassroots, and informing customers about new development about Halal food, safety & technology.

• 5. Should not inflate their fees so as not to render Halal goods cost prohibitive, or seem to be punishing

consumers who seek Halal.• 6. Promoting the Halal concept as an Islamicvalue.

JUDGES

The Halal Certifiers

Conclusion:• The Halal Certifier should be independent and

informative. • If the certifier is attached or controlled by the

ruling authorities it becomes too corrupt, • If it is influenced by the consumers or industry

its rules become too loose and watered down, • If it is controlled solely by science it looses its

spirituality, • if it is controlled solely by Ulama it becomes too

rigid and may lose touch with reality.• The Certifying Organization may contain a mixture

of the four elements mentioned above or stay completely independent.

Food Ingredients/ Additives• The following section deals with food ingredients/additives

and some methods of food preparations.• What is the rule of the Halal Certifier in educating the

consumers about the benefits and harmful effects of the food ingredients?

• Is this a Shariah requirement, a moral responsibility, or just a good business practice?

• Can we classify the harmful ingredients (not necessary the forbidden ones such as pork or khamr) as Haram based on its Manfaa or Madharaa (benefits and harms) and not just on the way they are slaughtered or processed?

Food Additives

• Preservatives Categories • A preservative is an ingredient that you would not eat as food on its own. There are 19

categories of additive, grouped according to function. An additive may be added to a product to do more than one job but will be listed only under the main one. Some of the categories are:

• Anticaking agents • Antioxidants • Artificial sweetening substances • Bleaching agents • Food Colours • Emulsifiers • Enzymes • Flavour enhancers • Flavours • Flour treatment agents • Food acids • Humectants • Minerals • Mineral salts • Preservatives • Propellants • Thickeners • Vegetable gums • Vitamins

b• Bisphenol A, commonly abbreviated as BPA, is an organic

compound with two phenol functional groups. It is a difunctional building block of several important plastics and plastic additives. With an annual production of 2–3 million metric tonnes, it is an important monomer in the production of polycarbonate.

• Suspected of being hazardous to humans since the 1930s, concerns about the use of bisphenol A in consumer products, especially inner lining of baby bottles and food cans, were regularly reported in the news media in 2008 after several governments issued reports questioning its safety, and some retailers have removed products made of it from their shelves.

PRION

• Health Concerns of Fodders• In the past, mad cow disease spread through

the inclusion of ruminant meat and bone meal in cattle feed due to prion contamination. This practice is now banned in most countries where it has occurred. Some animals have a lower tolerance for spoiled or moldy fodder than others, and certain types of molds, toxins, or poisonous weeds inadvertently mixed into a food source may cause economic losses due to sickness or death of the animals.

PRION IN ACTIONCould cause BSE - the animal’s brain becomes spongy as shown here

NITRATES + NITRITES

Consuming food containing nitrates and nitrites is not related to the risk of brain tumors found in supportive tissue (glioma), according to a new study from Imperial College London and Harvard.

Published in the American Journal of Clinical Nutrition, the study examined the relationship between intakes of meats, nitrate, nitrite and 2 nitrosamines and glioma risk in a prospective analysis that included data from three U.S. prospective cohort studies. Risk of glioma was not elevated among individuals in the highest intake category of total processed meats, nitrate, nitrites or N.D.M.A. compared with the lowest category. No effect modification was observed by intake of vitamins C or E or other antioxidant measures.

Three-hundred thirty-five glioma cases diagnosed during 24 years of follow-up were reviewed in the analysis. Dietary intake was assessed with food frequency questionnaires. Nitrate, nitrite and nitrosamine values were calculated based on published values of these nutrients in various foods over different periods in time.

Results of this study correspond with recent findings that the nitrites and nitrates do not increase the risk of having cancer and, in fact, offer health benefits.

Shellac- Halal or Haram!

Irradiation

What is Food Irradiation?

Food irradiation is a promising new food safety technology that can eliminate disease-causing germs from foods and prevent many foodborne diseases. Like pasteurization of milk, and pressure cooking of canned foods, treating food with ionizing radiation can kill bacteria and parasites that would otherwise cause foodborne disease. The effects of irradiation on the food and on animals and people eating irradiated food have been studied extensively. These studies show clearly that when irradiation is used as approved on foods:

Disease-causing germs are reduced or eliminated

The food does not become radioactive

Dangerous substances do not appear in the foods

The nutritional value of the food is essentially unchanged

Irradiation

Which foods have been approved for irradiation in the United States?

A variety of foods have been approved for irradiation in the United States, for several different purposes. For meats, separate approval is required both from the FDA and the USDA.

Approval Year Food Dose Purpose

1963 Wheat Flour 0.2-0.5 kGy Control of mold

1964 White Potatoes 0.05-0.15 kGy

Inhibit sprouting

1986 Pork 0.3-1.0 kGy Kill Trichina parasites

1986 Fruit and Vegetables

1.0 kGy Insect control, increase shelf life

1986 Herbs and Spices 30 kGy Sterilization

1990 - FDA Poultry 3 kGy Bacterial pathogen reduction

1992 - USDA Poultry 1.5-3.0 kGy Bacterial pathogen reduction

1997 - FDA Meat 4.5 kGy Bacterial pathogen reduction

1999 - USDA (pending)

Meat 4.5 kGy Bacterial pathogen reduction

Gas Flush

• Gas Flush packaging reduces the amount of oxygen surrounding the packaged product to slow or eliminate the growth of aerobic life forms, which increase the rate of oxidation reactions. Often, the displaced oxygen is replaced with nitrogen, carbon dioxide or sometimes argon. The gas composition of an average packed food product, for example, would contain less than 1% oxygen compared with the 21% typically found in air.

Packaging with Gas Flush

Gas Stunning Kills the bird before reaching the knife!

BBQ! is it good for you? Meats burned on fire and cured meats (i.e. beef jerky) will have acrylic compounds that are

carcinogenic. This is why communities who eat lots of BBQ have higher rates of cancer.

Rosemary Extracts and Carcinogens in Meat

• Rosemary extracts possibly might act synergistically in inhibiting the formation of certain carcinogenic chemicals during the cooking of muscle foods at high temperatures, according to researchers with The Food Science Institute at Kansas State University, Jan. 2010, Journal of Food Science.

Heterocyclic Amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl and fish, according to the National Cancer Institute, Bethesda, Md. The K.S.U. researchers evaluated the inhibition of HCAs by rosemary extracts with beef patties grilled at 375 degrees Fahrenheit (191 degrees Celsius) for 6 minutes on each side and at 400 degrees F (204 degrees C) for 5 minutes on each side.

Five rosemary extracts extracted with different solvents were used: extract 100W (100% water), 10E (10% ethanol), 20E (20% ethanol), 30E (30% ethanol) and 40E (40% ethanol). The five extracts were added to beef patties at the three levels of 0.05%, 0.2% and 0.5% before cooking.

There was no statistical difference in the inhibition of HCAs in the 0.05%, 0.2% and 0.5% rosemary extracts. When cooking at 400 degrees F for 5 minutes on each side, the rosemary extracts 10E and 20E were superior to rosemary extracts 100W, 30E and 40E in inhibiting HCA formation.

GMO Fish - Are they still Halal?

Animal Well Fare •A coalition of animal welfare experts from universities and industry trade groups throughout North America have formed the North American Well-being Commission for Beef (NAFAWC-Beef).The 21-member group plans to promote research efforts focused on animal being and regularly communicate update findings in a timely manner.•Among the organization’s goal is providing science-based recommendations for cattle-management practices and conducting public outreach efforts for the entire food chain.•Some extremist animal right groups such as PITA go too far in their efforts to stop consuming meat altogether. Muslim consumers should not fall into the traps and propaganda of such groups.•Islam mandates humane treatment of animals every where even during the slaughtering… Hadith.

Animals In the holding pins are offered water and treated humanely

Animal FeedAnimal Feed could contain artificial materials and food additives in

addition to natural ingredients. It may also contain extra added proteins (from plant or animal sources), growth hormones, vitamins, minerals,

salts and various types of drugs. The types of drugs that may be used in feed include

(in addition to the above):

• antimicrobials (such as antibacterial drugs) to fight infections• anticoccidials to fight coccidial parasites• hormonals to suppress estrus (the female “heat” cycle) in cattle• anthelmintics to fight parasitic worms• sulfonamidics to fight certain types of infections• beta agonists to promote leanness in animals raised for meat• anti-bloating drugs to prevent swelling of the stomach and intestinal

tract of cows caused by excessive gas.

FodderTypes of Fodder (Animal Feed)

Compound feed and premixes, often called pellets, nuts or cakes. Crop residues: stover, copra, straw, chaff, sugar beet waste Fish meal Freshly cut grass and other forage plants Meat and bone meal (now illegal in many areas due to risk of BSE) Molasses Oil cake and press cake Oligosaccharides Conserved forage plants: hay and silage Seaweed Seeds and grains, either whole or prepared by crushing, milling etc Sprouted grains and legumes Yeast extract

Animal Feed What is Halal Feed? Does it have to be Natural, Organic, Free Range?

How Much Truth there is in Food Labeling, Claims based on Animal Feed?

Dilemmas:Do we have to Certify Writing and Tissue Papers?

Spring Water Naturally Certified

2. Bottled Water – Is Certification Needed?

Added Elements!

3. Sardine in Tomato SauceWho Said Processed Sea Food Doesn't Need to be Certified?

What is in the Tomato Sauce?

Fresh Non Processed Vegetables

Processed and Repackaged Vegetables Should be Checked and Certified, Because they are not Natural Any More!

The Same Could be Said about Fruits

Canned FruitsThere is more than just fruits in the can

Does labeling products in Arabic makes them Halal?

Cosmetics Are the components Halal? Are they safe?

• Cosmetics

Several common names of materials used in cosmetics

• Purified water (Aqua) Vitamin ETocopherolBeeswaxBeeswaxVegetable GlycerinGlycerinOat BranAvena Sativa (Oat) BranShea ButterButyrospermum Parkii (Shea Butter) Passion Fruit JuicePassiflora Edulis Fruit JuiceRed Rose WaterRosa Damascena Flower WaterRaspberry ExtractRubus Idaeus (Raspberry) Fruit ExtractYucca Herbal ExtractYucca Schidigera Stem ExtractAloe Vera Leaf GelAloe Barbadensis Leaf JuiceTea Tree OilMelaleuca Alternifolia (Tea Tree) Leaf OilPeppermint Leaf OilMentha Piperita (Peppermint) OilSpearmint Leaf OilMentha Viridis (Spearmint) Leaf OilWintergreen Leaf OilGaultheria Procumbens (Wintergreen) Leaf OilLavender OilLavandula Angustifolia (Lavender) OilCinnamon Leaf OilCinnamomum Cassia Leaf OilLemon Peel OilCitrus Medica Limonum (Lemon) Peel OilValencia Orange Peel OilCitrus Aurantium Dulcis (Orange) Peel OilPink Grapefruit Peel OilCitrus Paradisi (Grapefruit) Peel OilRoman Chamomile OilAnthemis Nobilis Flower OilJasmine OilJasminum Officinale (Jasmine) OilExtra Virgin Olive OilOlea Europaea (Olive) Fruit OilSaponified Oil of CoconutSodium CocoateSaponified Oil of PalmSodium PalmateHemp Seed OilCannabis Sativa Seed OilJojoba Seed OilSimmondsia Chinensis (Jojoba) Seed OilSunflower OilHelianthus Annuus (Sunflower) Seed Oil

Jewelry -Are they toxic, cause allergy, contain Haram substance, …

• Jewelry

Lamb Slaughtering-Village Stile

Putting health aspects aside, Which is “more Halal”: slaughtering in a traditional-cultural way or using machines in modern slaughterhouses?

Transportation of Carcasses !?

HCCP-Where is the hair net?

If the head and neck are still attached how the slaughtering was done? By Sticking!

This Slaughterhouse is run by the Municipality.Where is The Health Inspection?

• Farm To Fork No Hormones, Antibiotics FARM Animal Feed, Animal Handling

FEED LOT

Offering Water HOLDING PINS Humane Treatment

Method of Stunning SLAUGHTERHOUSE Direction to Qibla (Mecca) Humane Handling, Should Not See Other Animals Slaughtered

Health Inspection

Tasmiah by a Muslim KILL FLOOR Using a Sharp Knife Thorough Bleed Out

No Cutting/Scalding Before Death PROCESSING Clean Equipments

Approved Ingredients FURTHER PROCESSING Clean Equipments

Use of Approved Halal Raw Meats - No Mixing with Other Meats

Approved Material PACKAGING Clean Packages

Sealed Packages

Accurate & Complete Information LABELING Use of Halal Logo

Special Codes For Tracing

Proper Temp, Clean Place STORAGE No Mixing with other Meats

Clean Vehicles TRANSPORTATION Refrigerated

Product Integrity DISTRIBUTION Proper Handling

Read Instruction COOKING Safe Handling

DINING TABLE

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