Halal Industry and its Services Conference24-26 January 2011

Salmiyah-Holiday Inn Hotel alState of Kuwait, Salmiyah,

Definition of Halal Terms and Malaysia Halal Standards &

Industries

Mariam Abdul Latif

IHIA/Ministry of Health, Malaysia

مؤتمر الخليج ا�ول لصناعة الحل وخدماته2011يناير 26–24

إن -دولة الكويت، السالمية، فندق ھوليداي

تعريف بمصطلحات الحل ومعايير الحل الماليزية والصناعات المتعلقة بھا

مريم عبد اللطيف. د

وزارة الصحة، مؤسسة التحالف الدولي لتگامل الحل، ماليزيا

CONTENT

�BACKGROUND

�INTRODUCTION

�HALAL TERMS

�MALAYSIA HALAL STANDARDS

�MALAYSIA HALAL INDUSTRY

�SUMMARY

BACKGROUND

The underlying principle for a Muslim’sdiet is food has to be :�halal (permissible – Syariah compliant) ,

and�thoyyiban (wholesome: healthy, safe,

nutritious, quality).

INTRODUCTION

The lives of every Muslims, includingtheir dietary requirements and daily use,are guided by the Shariah Law

• Shariah Law means Islamic Law based on the Quran, Hadith, Ijma’ and Qiyas

• A particular food or consumer products become halal or haram by Shariah Law if it is considered so through by any one of the above mentioned sources or Fatwa (religious edicts) issued by a competent Islamic Authority.

HALAL TERMS

�Halal is an Arabic word meaning things or actions permitted by the Shariah law

�Halal when used in relation to food and drink, means “permissible for consumption by Muslims‟

�Haram is the opposite of halal (illegal, prohibited, not allowed)

�Shubhah or Mashbooh means doubtful or suspected, so Muslims will avoid it

MALAYSIA HALAL STANDARDS

• Developed by Standards Malaysia (SM)• Developed through consensus, transparency, opennes and adopt international standard where applicable • Provides rules, guidelines, methods and regulations• Voluntary (compliance is not mandatory) unless declared by a competent authority

MALAYSIA HALAL STANDARDS

•MS 1500:2009 Halal Food

•MS 2200:2008 Halal Cosmetic & Personal Care

•MS 1900:2005 Quality Management

•MS 2300:2009 Value-Based Management System

•MS 2400:2010 Logistic – Transportation

•MS 2400:2010 Logistic – Warehousing

•MS 2400:2010 Logistic - Retailing

MS 1500: 2009 Halal Food

CONTENT

1. Scope

2. Definitions

3. Requirements

4. Compliance

5. Halal Certificates

6. Halal Certification Mark

SCOPE

Provides practical guidance for thefood industry on the preparation andhandling of halal food (includingnutrient supplements)

To serve as a basic requirement forhalal food product and food trade orbusiness in Malaysia

DEFINITION – HALAL FOOD

Food and drink and/or their ingredientspermitted under the Shariah law and fulfil thefollowing conditions:a) does not contain any parts or products of

animals that are non-halal by Shariah law or any parts or products of animals which are not slaughtered according to Shariah law;

b) does not contain any najs according to Shariah law;

c) safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health;

d) not prepared, processed or manufactured using equipment contaminated with najs according to Shariah law;

e) does not contain any human parts or its derivatives that are not permitted by Shariah law; and

f) during its preparation, processing, handling, packaging, storage and distribution, the food is physically separated from any other food that does not meet the requirements stated in items a), b), c), d) or e) or any other things that have been decreed as najs by Shariah law.

DEFINITION – HALAL FOOD (continue)

a) dogs and pigs and their descendents;b) halal food that is contaminated with things that

are non-halal;c) halal food that comes into direct contact with

things that are non-halal;d) any liquid and objects discharged from the

orifices of human beings or animals such asurine, blood, vomit, pus, placenta and excrement,sperm and ova of pigs and dogs except spermand ova of other animals;

e) carrion or halal animals that are not slaughteredaccording to Shariah law; and

f) khamar and food or drink which contain or mixedwith khamar.

DEFINITION – NAJS

3.1 Management responsibility3.2 Premises (dedicated)3.3 Devices, utensils, machines and processing aids3.4 Hygiene, sanitation and food safety3.5 Processing of halal food3.5.1 Sources of halal food and drink3.5.2 Slaughtering process3.5.3 Processing, handling, distribution and serving

3.6 Storage, transportation, display, sale andservings of halal food3.7 Packaging, labelling and advertising3.8 Legal requirements

SECTION 3: REQUIREMENTS

SECTION 3.1:MANAGEMENT RESPONSIBILITY

3.1.1 The management shall appoint Muslim halalexecutive officers or establish a committee whichconsist of Muslim personnel who are responsible toensure the effectiveness in implementation ofinternal halal control system

3.1.2 The management shall ensure that they aretrained on the halal principles and its application

3.1.3 The management shall ensure that sufficientresources (i.e. manpower, facility, financial andinfrastructure) are provided in order to implementthe halal control system.

All land animals are halal as food except the following:a) animals that are not slaughtered according to

Shariah law;b) najs al-mughallazah animal, i.e. pigs and dogs and

their descendants;c) animals with long pointed teeth or tusks which are

used to kill prey such as tigers, bears, elephants, cats, monkeys, etc.;

d) predator birds such as eagles, owls and etc.;e) pests and/or poisonous animals such as rats,

cockroaches, centipedes, scorpions, snakes, wasps and other similar animals;

SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK

c) animals that are forbidden to be killed in Islam such as bees (al-nahlah ), woodpeckers (hud-hud ), etc.;

d) creatures that are considered repulsive such as lice, flies, etc.

e) farmed halal animals which are intentionally and continually fed with najs; and

f) other animals forbidden to be eaten in accordance to Shariah law such as donkeys and mules.

SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue)

AQUATIC ANIMALSare those which live in water and cannotsurvive outside it, such as fish.

all aquatic animals are halal except thosethat are poisonous, intoxicating or hazardousto health.

animals that live both on land and water suchas crocodiles, turtles and frogs are not halal.

aquatic animals which live in najs orintentionally and/or continually fed with najsare not halal.

SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue)

All types of plants and plant products and their derivatives; all types of mushroom and micro-organisms (i.e. bacteria, algae and fungi) and their by-products and/or derivatives; all natural minerals and chemicals are halal except those that are poisonous, intoxicating or hazardous to health.

SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue)

• All kinds of water and beverages are halal as drinks except those that are poisonous, intoxicating or hazardous to health. •Food and drinks containing products and/or by-products of Genetically modified organisms (GMOs) or ingredients made by the use of genetic material of animals that are non-halal by Shariah law are not halal.•The products from hazardous aquatic animal or plants are halal when the toxin or poison has been eliminated during processing, as permitted by Shariah law.

SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue)

3.5.2.1 The slaughtering process shalltake into account animal welfare inaccordance to Shariah law. Thefollowing requirements shall also becomplied with:

a)slaughtering shall be performed only bya practicing Muslim who is mentallysound, baligh, fully understands thefundamental rules and conditionsrelated to the slaughter of animals inIslam;

SECTION 3.5.2: SLAUGHTERING PROCESS

b) the slaughter man shall have certificate forhalal slaughter issued by a competent authority

c) the act of slaughtering shall be done withniyyah (intention) in the name of Allah and notfor other purposes. The slaughter man is wellaware of his action;

d) the animal to be slaughtered has to be ananimal that is halal;

e) the animal to be slaughtered shall be alive ordeemed to be alive (hayat al-mustaqirrah ) atthe time of slaughter;

SECTION 3.5.2: SLAUGHTERING PROCESS (Continue)

f) animals to be slaughtered shall be healthyand have been approved by the competentauthority;

g) tasmiyyah has to be invoked immediatelybefore slaughtering;

h) the slaughtering is recommended to beperformed while facing the qiblah;

i) slaughtering lines, tools and utensils shallbe dedicated for halal slaughter only;

j) slaughtering knife or blade shall be sharpand free from blood and other impurities;

SECTION 3.5.2: SLAUGHTERING PROCESS (Continue)

k) slaughtering shall be done only once. The“sawing action” of the slaughtering ispermitted as long as the slaughtering knifeor blade is not lifted off the animal duringthe slaughtering;

l) bones, nails and teeth shall not be used asslaughtering tools;

m) the act of halal slaughter shall begin withan incision on the neck at some point justbelow the glottis (Adam’s apple) and afterthe glottis for long necked animals;

SECTION 3.5.2: SLAUGHTERING PROCESS (Continue)

n) the slaughter act shall sever the trachea(halqum ), oesophagus (mari’ ) and both thecarotid arteries and jugular veins (wadajain ) tohasten the bleeding and death of the animal.The bleeding shall be spontaneous andcomplete;

o) a trained Muslim inspector shall be appointedand be responsible to check that the animalsare properly slaughtered according to theShariah law.

SECTION 3.5.2: SLAUGHTERING PROCESS (Continue)

3.5.2.2 For poultry, scalding shall only becarried out on animals that are deemed deadas a result of halal slaughter.

3.5.2.3 Stunning is not recommended .However if stunning is to be carried out, theconditions specified shall be complied.

SECTION 3.5.2: SLAUGHTERING PROCESS (Continue)

MONITORING & SURVEILLANCE

1. JAKIM as the Competent AuthorityScheduled Monitoring

• On all companies awarded Halal certificatesAd-Hoc Inspection on Complaints

• Integrated approach with cooperation from the Ministry of Domestic Trade and Consumer Affairs

2. Industries – Self Compliant3. Consumers – Complaint, labelling

(Shared Responsibility)

Products

• Halal food

• Halal Pharmaceuticals

• MIHAS

• World Halal Forum

• World Halal Research Summit

“MALAYSIA HALAL WEEK”

MALAYSIA HALAL INDUSTRY

Services

• Halal Certification (JAKIM)

• Halal Education (UPM, USIM, IIUM)

• Halal Training (HDC, IHIA)

• Halal R&D, Analysis (UPM)

• Islamic Banking

• Islamic Tourism

MALAYSIA HALAL INDUSTRY

SUMMARY

• Halal Food is not only halal but also safe and with good quality. • Halal products & services are universal, fit for Muslims as well as non-Muslims•Ensuring sources and slaughtering of halalanimals fulfil the Shariah requirements inproducing halal food is crucial to maintainthe integrity of halal products.

THANK YOU

Abstract:

MARIAM ABDUL LATIFmariam.alatif@gmail.comMariam Abdul Latif has obtained her Diploma in Agriculture from University PertanianMalaysia in 1977 and in 1990, graduated in Nutrition (Hon) from King’s College, Universityof London. She did her Post Graduate Diploma in Community Nutrition at UniversityIndonesia, Jakarta in 1992 and completed her Masters study in Food Service Managementat University Putra Malaysia, specializing in Halal food management in 2004. She began hercareer in 1979 as a lecturer in agriculture and food processing at the Institute of AgricultureAir Hitam, Johore and later at the Institute of Agriculture Serdang, Selangor (1990-1993).She joined the Ministry of Health Malaysia (MOH) in 1994 as a Food Technologist in NegeriSembilan heading the state food safety programmes. In 1996, she was transferred to theFood Quality Control Division of MOH and established the office of Codex Contact PointMalaysia taking over from SIRIM, after the latter was corporatized in 1995. Being thecountry Liaison Officer (Codex Contact Point Malaysia), she had participated in manyCodex meetings, defending many issues related to food standards, including the adoptionof the General Guidelines for Use of the Term “Halal” in 1997. She was appointed as aConsultant to Codex Secretariat at the Food and Agriculture Organization (FAO) of theUnited Nations in Rome, Italy in 2001 and 2005. She headed the Halal certificationprogramme under the Department of Islamic Development Malaysia (JAKIM) from 2004 to2006, and was the Vice President (Halal Integrity) of the Halal Industry DevelopmentCorporation (HDC) Malaysia from 2007 until July 2010. She is currently serving the Ministryof Health Malaysia as the Selangor State Deputy Director of Health (Food Safety) besidesdoing her PhD research on Halal Nutrition.