Halal The emerging food quality standardwhr.hdcglobal.com/whr2009/downloads/Halal The emerging food...
Transcript of Halal The emerging food quality standardwhr.hdcglobal.com/whr2009/downloads/Halal The emerging food...
Halal : An Emerging Food Quality Halal : An Emerging Food Quality Standard Standard -- Similarities of Halal & Similarities of Halal &
HACCPHACCP
Mian N. Riaz, Ph.D.Mian N. Riaz, Ph.D.Food Protein R&D Center Food Protein R&D Center
Texas A&M UniversityTexas A&M UniversityCollege Station, Texas 77843, USACollege Station, Texas 77843, USA
Tel: 1Tel: 1--979979--845845--2774: Fax: 12774: Fax: 1--979979--845845--27442744EE--Mail: [email protected] Mail: [email protected] www.tamu.edu/extrusionwww.tamu.edu/extrusion
Food for lifeFood for life
Every body expect the Every body expect the safe and suitable foodsafe and suitable food
Food safety and Food safety and wholesomeness haswholesomeness has
HALAL & FOOD SAFETY/HACCP
wholesomeness has wholesomeness has concern to humankind concern to humankind since the dawn of historysince the dawn of history
Growers, manufacturers, Growers, manufacturers, food handlers, food handlers, government, consumers government, consumers have responsibility to have responsibility to assure food qualityassure food quality
Food safety and quality ?Food safety and quality ?
Assurance that food will not cause Assurance that food will not cause harm to the consumer when it is harm to the consumer when it is prepared and/or eaten accordingprepared and/or eaten according
HALAL & FOOD SAFETY/HACCP
prepared and/or eaten according prepared and/or eaten according to its intended useto its intended use
What is Halal ?What is Halal ?HALAL & FOOD SAFETY/HACCP
He hath forbidden you only carrion, and He hath forbidden you only carrion, and blood, and swine flesh, and that which blood, and swine flesh, and that which hath been immolated to (the name of ) any hath been immolated to (the name of ) any other than Allah ….other than Allah ….
AlAl--BaqaraBaqara Verse 173Verse 173
What is Halal?What is Halal?
Halal means permissible and Halal means permissible and lawfullawful
It is a standard for dietary law It is a standard for dietary law for Muslimsfor Muslims
HALAL & FOOD SAFETY/HACCP
for Muslimsfor Muslims
Halal requires the food and Halal requires the food and food product clean and food product clean and wholesomewholesome
it applies not only food but also it applies not only food but also on cosmetics and on cosmetics and pharmaceuticals productspharmaceuticals products
Halal food gaining world
wide recognition as a
safe and hygienic food
Halal consumer perception Halal consumer perception
Halal labeling Halal labeling provides provides adequate adequate
HALAL & FOOD SAFETY/HACCP
information information about the about the products to products to make the right make the right personal personal choicechoice
Traditional food safety systemsTraditional food safety systems
Safe food = GMP + GHPSafe food = GMP + GHP
These practices are These practices are
HALAL & FOOD SAFETY/HACCP
ppnecessarynecessary
But do you think these are But do you think these are sufficient ?sufficient ?
Good manufacturing practicesGood manufacturing practices
To keep the food free from contaminantsTo keep the food free from contaminants
Emphasize on personal hygieneEmphasize on personal hygiene
Educations and trainingsEducations and trainings
Pest control and maintenancePest control and maintenance
HALAL & FOOD SAFETY/HACCP
Pest control and maintenancePest control and maintenance
Good hygiene practicesGood hygiene practices
Conditions and measures necessary Conditions and measures necessary to ensure the safety and suitability of to ensure the safety and suitability of
food at all stages of the food chainfood at all stages of the food chain
HALAL & FOOD SAFETY/HACCP
Food safetyFood safety--sources of contaminationsources of contaminationHALAL & FOOD SAFETY/HACCP
What is HACCP ?What is HACCP ?
A preventive system for A preventive system for assuring the production of safe assuring the production of safe food productsfood products
HALAL & FOOD SAFETY/HACCP
ObjectivesObjectives
To make a safe productTo make a safe product
To be able to prove itTo be able to prove it
What is HACCP ?What is HACCP ?
HACCP provides a HACCP provides a scientificscientific and and systematicsystematicapproach to assure safety approach to assure safety
HALAL & FOOD SAFETY/HACCP
pp ypp yof food from raw material of food from raw material to finished product by to finished product by means of means of identificationidentification, , evaluationevaluation and and controlcontrol of of significant significant hazardshazards
How HACCP works?How HACCP works?
Address three hazardsAddress three hazards
BiologicalBiological
PhysicalPhysical
ChemicalChemical
HALAL & FOOD SAFETY/HACCP
ChemicalChemical
Emphasis on microbiological Emphasis on microbiological issuesissues
Metal fragment (Physical) Metal fragment (Physical) –– one one consumerconsumer
EE--colicoli in meatin meat-- many consumersmany consumers
Why HACCP ?Why HACCP ?
Need for Need for hygiene requirements hygiene requirements (control (control measures) specific to food and process and measures) specific to food and process and their associate potential hazardstheir associate potential hazards
Prioritizing control measuresPrioritizing control measures
HALAL & FOOD SAFETY/HACCP
Prioritizing control measuresPrioritizing control measures
Need for ensuring that essential measures were Need for ensuring that essential measures were correctly implemented and carried outcorrectly implemented and carried out
Need for planning of corrective measures in Need for planning of corrective measures in case of failurecase of failure
Need for monitoring the process parameters to Need for monitoring the process parameters to be able to control safety at all timesbe able to control safety at all times
It happens in HACCPIt happens in HACCP
Identification of potential Identification of potential food safety problemsfood safety problems
Determination of how and Determination of how and where these problems canwhere these problems can
HALAL & FOOD SAFETY/HACCP
where these problems can where these problems can be preventedbe prevented
Description of what to do Description of what to do and training of the and training of the personnelpersonnel
Implementation and Implementation and recordingrecording
It happens in HACCPIt happens in HACCP
First five steps to implement First five steps to implement HACCP areHACCP are
Development of HACCP Development of HACCP teamteam
HALAL & FOOD SAFETY/HACCP
teamteam
Product descriptionProduct description
Intended use identificationIntended use identification
Process flow diagram Process flow diagram constructionconstruction
On site verification of flow On site verification of flow diagram diagram
HACCP principlesHACCP principles
1.1. Conduct a hazard analysisConduct a hazard analysis
2.2. Determine the CCPDetermine the CCP
3.3. Establish critical limit(s)Establish critical limit(s)
44 Establish a monitoringEstablish a monitoring
HALAL & FOOD SAFETY/HACCP
4.4. Establish a monitoring Establish a monitoring systemsystem
5.5. Establish corrective Establish corrective actionsactions
6.6. Establish verification Establish verification proceduresprocedures
7.7. Establish documentationEstablish documentation
HACCP is the most important part of
various Global Quality Management Systems
BRC SQF1000SQF2000
HACCP
EFSISISO 22000
SQF2000
Key messages deliveredKey messages delivered
Safe food is obtained by Safe food is obtained by applying HACCP "from farm to applying HACCP "from farm to fork“fork“
Hazards are all kinds of agents Hazards are all kinds of agents
HALAL & FOOD SAFETY/HACCP
when present at unacceptable when present at unacceptable levelslevels
Control means "having things Control means "having things under control"under control"
Good Manufacturing Practice Good Manufacturing Practice (GMP) and Good Hygienic (GMP) and Good Hygienic Practice (GHP) are the basis of Practice (GHP) are the basis of HACCPHACCP
HACCPHACCP--Halal principlesHalal principlesHALAL & FOOD SAFETY/HACCP
Similarities between Halal-HACCP standards are based on the majorstandards are based on the major common principles and even the
objective of both standard is same “Safe wholesome food”
Halal food requirementsHalal food requirements
Production of Halal Production of Halal products requires certain products requires certain requirements to meet the requirements to meet the criteria of term “Halal”criteria of term “Halal”
HALAL & FOOD SAFETY/HACCP
Raw materialsRaw materials
AdditivesAdditives
ProcessProcess
HandlingHandling
TransportationTransportation
Halal principlesHalal principles
1. Standards of Halal management and Halal system1. Standards of Halal management and Halal system
2. Standard audit of Halal system2. Standard audit of Halal system
3. Halal Control Point (HCP3. Halal Control Point (HCP))–– Identify and assess all Identify and assess all haramharam materialsmaterials
HALAL & FOOD SAFETY/HACCP
–– Identify the Halal critical control pointsIdentify the Halal critical control points
–– Establish the monitoring proceduresEstablish the monitoring procedures
–– Establish corrective actionsEstablish corrective actions
–– Establish a recordEstablish a record--keeping systemkeeping system
–– Establish verification proceduresEstablish verification procedures
4. Halal guideline4. Halal guideline
5. Halal database5. Halal database
Halal control pointsHalal control pointsHALAL & FOOD SAFETY/HACCP
HCPHCP = Halal Control Point= Halal Control PointA A point, step, or procedure in a Halal food point, step, or procedure in a Halal food manufacturing manufacturing
at which control can be applied and, as a result, at which control can be applied and, as a result, Halal Halal food food t i tit i ti h dh d b t db t dcross contamination cross contamination hazard hazard can be prevented or can be prevented or
eliminatedeliminated
HCCPHCCP = Halal Critical Control Point= Halal Critical Control PointA A point, step, or procedure in a Halal food point, step, or procedure in a Halal food manufacturing manufacturing at at which control can be applied to prevent or eliminate the which control can be applied to prevent or eliminate the
hazard (hazard (haramharam) ) otherwise it will result a otherwise it will result a critical failurecritical failure
It is important to understand that Halal Control Points and Halal Critical Control
Points may be added in addition to Control Points and Critical Control Points of an
existing HACCP programexisting HACCP program
Total Quality Management
HACCP
ISO & Halal
Food Hygiene
Halal Critical Control Points in a Halal-HACCP standard should be monitored same as CCP’s in a HACCP program
Failure of HCCP in a Halal-HACCP production is a critical failure meansproduction is a critical failure means
rejection of the finished product
Halal Control Points (Examples)Halal Control Points (Examples)
Halal and non Halal Halal and non Halal ingredients should be ingredients should be segregated or stored in segregated or stored in dedicated areasdedicated areas
HALAL & FOOD SAFETY/HACCP
Cases of Halal certified food Cases of Halal certified food product should not be product should not be placed with nonplaced with non-- Halal food Halal food product cases on same product cases on same palletpallet
Halal Critical Control Points (Examples)Halal Critical Control Points (Examples)
Processing of Halal product Processing of Halal product without acceptable cleaning after without acceptable cleaning after production of non Halal product production of non Halal product and results in a and results in a cross cross contaminationcontamination
HALAL & FOOD SAFETY/HACCP
contaminationcontamination
Addition of Addition of nonnon--HalalHalal ingredient ingredient (Lard, Non Halal Gelatin) in Halal (Lard, Non Halal Gelatin) in Halal product during prep or product during prep or processingprocessing
Rework of Rework of nonnon--HalalHalal product in product in Halal product during processingHalal product during processing
Halal & HACCP could be common Halal & HACCP could be common
First five stepsFirst five steps
Assemble HACCP/Food Quality TeamAssemble HACCP/Food Quality Team
HALAL & FOOD SAFETY/HACCP
Discuss description of Halal productsDiscuss description of Halal products
Identify intended use Identify intended use
Construct flow diagram Construct flow diagram
OnOn--site verification of flow diagramsite verification of flow diagram
Halal & HACCP could be commonHalal & HACCP could be common
Seven principlesSeven principles1.1. Identify all possible hazards and analyze those hazardsIdentify all possible hazards and analyze those hazards
2.2. Determine Halal Critical Control Points in addition to Determine Halal Critical Control Points in addition to existing HACCP existing HACCP CCP’sCCP’s
HALAL & FOOD SAFETY/HACCP
3.3. Establish control measuresEstablish control measures
4.4. Establish a monitoring system for Halal Establish a monitoring system for Halal CCP’sCCP’s
5.5. Establish corrective action for deviations that may Establish corrective action for deviations that may occuroccur
6.6. Establish verification proceduresEstablish verification procedures
7.7. Establish record keeping and documentation including Establish record keeping and documentation including the disposal of product after failure of a Halal the disposal of product after failure of a Halal CCP’sCCP’s
Halal & HACCP could be commonHalal & HACCP could be common
Suggested documentsSuggested documents Product description and Product description and
ingredients specificationsingredients specifications
HALAL & FOOD SAFETY/HACCP
Halal Halal –– HACCP flow chart form HACCP flow chart form
Hazard analysis form Hazard analysis form
Halal Halal CP’sCP’s and Halal and Halal CCP’sCCP’sdecision formdecision form
Monitoring and corrective action Monitoring and corrective action form form
Halal & HACCP could be commonHalal & HACCP could be common
Suggested documentsSuggested documents Record keeping and Record keeping and
verification formverification form
HALAL & FOOD SAFETY/HACCP
verification formverification form
Validation formValidation form
HalalHalal-- HACCP summary formHACCP summary form
Additional forms Additional forms -- as as necessary for various type of necessary for various type of food processing operationsfood processing operations
Halal & HACCP similaritiesHalal & HACCP similarities
Compliance through Systems Approach Compliance through Systems Approach ––GMP/GHP are integral partGMP/GHP are integral part**
Preventive in naturePreventive in nature**
B d h li ti hB d h li ti h t t dt t d
HALAL & FOOD SAFETY/HACCP
Based on holistic approach Based on holistic approach –– not a stand not a stand alonealone**
Contaminants (Microbial, Physical , chemical Contaminants (Microbial, Physical , chemical * * + + HaramHaram ingredients)ingredients)
Halal ingredients and packagingHalal ingredients and packaging(* common)(* common)
Halal & HACCP similaritiesHalal & HACCP similarities
Controlled processControlled process**
Sanitized environmentSanitized environment**
Cleaned equipment and consumablesCleaned equipment and consumables**
HALAL & FOOD SAFETY/HACCP
Halal trained operatorsHalal trained operators
Good health of employeesGood health of employees**(* common)(* common)
Halal & HACCP similaritiesHalal & HACCP similarities
Halal Halal CCP’sCCP’s ((HCCP’sHCCP’s)) HACCP HACCP CCP’sCCP’s ((CCP’sCCP’s))
HALAL & FOOD SAFETY/HACCP
Based Based strictly on Halal strictly on Halal vsvsharamharam (permissible (permissible or or notnot) )
Presence of Hazard will Presence of Hazard will
Based Based on on food safety food safety requirementsrequirements
There is a There is a control range control range result a result a failure similar to failure similar to presence of an allergen in presence of an allergen in allergen prevention allergen prevention program program
Failure will result all Failure will result all products unacceptable products unacceptable (Manufacturer may re(Manufacturer may re--label label as non Halal or dispose it)as non Halal or dispose it)
and out of limit will result a and out of limit will result a failure of the systemfailure of the system
Operator can use measures Operator can use measures to bring product within to bring product within acceptable range and out acceptable range and out of range product reworked, of range product reworked, salvaged or disposedsalvaged or disposed
Halal & HACCPHalal & HACCP
Knowledge concerning the likelihood Knowledge concerning the likelihood of the presence of hazards in raw of the presence of hazards in raw materials is the basis of any Halal materials is the basis of any Halal
HALAL & FOOD SAFETY/HACCP
and HACCP systemand HACCP system
Flow diagram for Halal certificationFlow diagram for Halal certificationHALAL & FOOD SAFETY/HACCP
Review Food formula arrives for review
Look for Look for alcohol origin
Alcohol Animal
Halal certificate
animal origin ingredient have been used
alcohol origin ingredient have been used
HCPs in meat and poultry processingHCPs in meat and poultry processing
Halal animal Holding under humane conditions
Stunning
Slaughter with sharp knife
Muslim slaughter person
HCP-1 HCP-2
HCP-3
HCP-4
HCP-5
HALAL & FOOD SAFETY/HACCP
Slaughtered in front side of neck cutting all passagesInvocationPost slaying
treatment
Halal carcass
Deboning Packing/ LabelingMeat cuts
HCP-8 HCP-7HCP-6
HCP-9
Further processed meat productsFurther processed meat products
Meat
Clean equipment
HCP-1
HCP-2
HALAL & FOOD SAFETY/HACCP
Packaging + Labeling
Forming/filling
Mixing/Coating Non meat ingredients
Casings
HCP-3
HCP-4
HCP-5
Imitation seafood products production Imitation seafood products production ((SurimiSurimi))
Pollock
Washing
HCP-1 HCP-3Packaging and labeling
Freezing
HALAL & FOOD SAFETY/HACCP
Filleting
Eviscerating
Heading Stabilizers, minerals etc
Blending with ingredients
HCP-2
Refining
Mincing + washing
Halal control points in gelatin Halal control points in gelatin productionproduction
Degreasing
Fresh bones Dry bone Cattle hide
Acid treatment
HCP1
HCP3
HCP2
Lime treatment
Extraction, Evaporation,
Extrusion, Drying
Milling and blending
Packaging and labeling
HCP4
HCP5
HCP6
HCP7
HCPsHCPs in cheese makingin cheese making
Enzymes, culture, color etc
Cheese
Pasteurizer
Cheese Vat
Cow milk HCP1
HCP2
HALAL & FOOD SAFETY/HACCP
Whey
Curd-matting, Salting
Press in blocks, Packaging
Ripening
Cutting/wrapping, labeling
Coagulation, Cutting
Cooking, Stirring
Separating
HCP3
HCPsHCPs for a conventional processfor a conventional processfor extracting enzymes from animal organsfor extracting enzymes from animal organs
Grinding
Halal animal organ HCP1
HCP3HCP2
HALAL & FOOD SAFETY/HACCP
Releasing
Extraction and purification
Standardization
Packaging, labeling
HCP5
HCP4
Release agents
Ingredients
HCPsHCPs in Bread makingin Bread making
Mixing
Fermentation/ dough
Raw material
HCP1
HCP1: ingredients used must be Halal
HCP2: Release agents or pan
HALAL & FOOD SAFETY/HACCP
gdividing
Pan depositing
Baking, Slicing
Packaging
HCP2
HCP3
greasing must be Halal
HCP3: Only Halal packaging material should be used
Impact of HalalImpact of Halal--HACCP HACCP standard program on facility auditstandard program on facility audit
The application of HalalThe application of Halal--HACCP standard HACCP standard can aid Halal inspection by can aid Halal inspection by providing providing higher higher level of confidence to auditor level of confidence to auditor
HALAL & FOOD SAFETY/HACCP
during during inspection inspection processprocess
A strong HalalA strong Halal--HACCP protocol HACCP protocol can can prevent prevent accidental contamination accidental contamination of of process process lines and products that lines and products that could could make make the process and the process and product product unacceptableunacceptable
There should be a strong platform
HALAL & FOOD SAFETY/HACCP
consists on influential meat exporters to convince the FDA and USDA authorities
about Halal-HACCP commonality in meat processing plant
HACCP team of any processing plant
HALAL & FOOD SAFETY/HACCP
y p g pcan easily incorporate Halal CCP and
Halal control points in an existing HACCP program without the need of a
separate program
Development of a Halal-HACCP standard is strongly suggested for those food
HALAL & FOOD SAFETY/HACCP
strongly suggested for those food processing operations where Halal and non-
Halal products with objectionable ingredients are processed in the same area
or equipment
All Global Halal Certification bodies should consider the inclusion of Halal-HACCP standard as
HALAL & FOOD SAFETY/HACCP
a part of their Halal audit
Other Global Safety and Quality Management Systems can include this standard in audit process
to help evaluate the commitment of a facility to produce safe quality Halal food
Final thoughtsFinal thoughts
Adopting a combination of Halal and Adopting a combination of Halal and HACCP standard is a powerful marketing HACCP standard is a powerful marketing tool for both the Muslim and nontool for both the Muslim and non--Muslim Muslim
HALAL & FOOD SAFETY/HACCP
food industries, as there is an increasing food industries, as there is an increasing awareness of Muslims all over the world awareness of Muslims all over the world on their obligation to consume Halal foodon their obligation to consume Halal food
Final thoughtsFinal thoughts
Furthermore the Islamic awareness of Furthermore the Islamic awareness of Halal food is expanding worldwide Halal food is expanding worldwide especially in the nonespecially in the non--Muslim countriesMuslim countries
HALAL & FOOD SAFETY/HACCP
HalalHalal--HACCP standard will help in HACCP standard will help in minimizing the food safety issues, minimizing the food safety issues, especially in high risk food processing especially in high risk food processing operationsoperations
Halal certification logoHalal certification logo
Key messageKey message
Halal food is a safest and Halal food is a safest and wholesome foodwholesome food
HALAL & FOOD SAFETY/HACCP
Demand of Halal food increasing Demand of Halal food increasing globallyglobally
Halal certification with HACCP Halal certification with HACCP becomes a vital combination for becomes a vital combination for a vast marketa vast market