HALAL CERTIFICATION SINGAPORE’S COMMITMENT

23 Nov 2015

AGENDA

I. Introduction

II. Singapore Halal Industry

III. Halal Industry Development

IV. Singapore Muis Halal Quality Management System

Introduction

QUICK FACTS

Free market economy

Excellent physical and institutional infrastructure

Focal point for sea routes within SEA

Per capita GDP : USD$78,762

Foodstuffs – top 5 import commodities

5.67 million people

14.3% Muslim residents

SINGAPORE ISLAMIC HUB

Islamic

Religious

Council of

Singapore

Al Irsyad

Madrasah

Muhajirin

Mosque

MAJLIS UGAMA ISLAM SINGAPURA

Also known as the Islamic Religious Council of Singapore

Statutory board under the Ministry of Community, Culture and Youth

Established in 1968 when the Administration of Muslim Law Act (AMLA) was enacted

MAJLIS UGAMA ISLAM SINGAPURA

KEY FUNCTIONS

1. Shape religious life through Islamic

Education

2. Set the Islamic agenda through policy

studies and research

3. Develop and manage mosques

4. Formulate Fatwa (religious rulings)

5. Provide financial relief and

empowerment programmes for the

needy

Zakat (tithe)

Waqaf (endowment)

Haj affairs (pilgrimage)

Baitulmal (Islamic treasury)

Halal certification

OTHER KEY FUNCTIONS

Singapore Halal Industry

MUIS HALAL CERTIFICATION

Started since 1978

Voluntary certification in Singapore

Solely administered by the Majlis Ugama Islam Singapura (Muis)

Governed under AMLA, Section 88

MUIS HALAL CERTIFICATION

Sole custodian of Halal certification since 1978

Wide recognition worldwide

Strong network internationally

Achieved Singapore Quality Class certifications

Broad Halal services include certification, training and public education

Various schemes of Halal certification

RESIDENT POPULATION BY RELIGION

51%

15%

15%

15%

4%

0%

Buddhism/Taoism

Islam

No Religion

Christianity

Hinduism

Other Religions

Source: Singapore Statistics Department

Halal Industry Development

EMERGING INDUSTRY DEMAND

1978: Request for Muis’

involvement in Halal

certification

End 1980s: More than 360

Halal certificates issued

annually for products, eating

establishments and poultry

abattoirs

1988: Formation of Halal Task

Force to review the Halal

inspection procedures

1978 - 1989

EARLY INVOLVEMENT

MORE STRUCTURED FRAMEWORK

1992: Muis Halal Certification

Section formed to manage

growing number of

applications

Lack of industry

understanding on Halal – Muis

‘handheld’ companies

throughout the application

proces

1999: A legal provision on

Halal was incorporated in

AMLA – 2,570 Halal

certificates were issued

1978 - 1989

EARLY INVOLVEMENT

1990 - 1999

GROWTH

BURGEONING HALAL INDUSTRY

2000 – 2014: 5-fold increase

in no. of Halal certificates

2014: Halal certificates were

issued to 27,041 products

and 2,941 premises

Emergence of new players

within Halal industry

Need for Muis to focus on

more strategic functions and

cease the non-strategic ones

1978 - 1989

EARLY INVOLVEMENT

1990 - 1999

GROWTH

2000 – 2014

BURGEONING INDUSTRY

RECENT KEY MILESTONES

WHOLE

PLANT

STORAGE

FACILITY

ENDORSEMENT

NUMBER OF HALAL CERTIFIED PREMISES

2000 2002 2004 2006 2008 2009 2010 2012 2014

533

1150

1512

1894

2399 2549

2650 2568

2941

Halal Industry Development

GLOBAL HALAL DEVELOPMENT

RISING GLOBAL COMPETITION

Halal food & beverage industry

worth >USD1.1 trillion

‘Halal Hub’

Diversification of Halal value chain

Capitalisation of Halal market by

non-Muslim countries

Strengthening of institutional

mechanism

HALAL STANDARDS HARMONISATION

Various levels

National – Brunei, Indonesia, Malaysia,

Philippines and Singapore

Regional – ASEAN, GCC

International – WIP

Challenges for development of

international Halal standards

GLOBAL HALAL DEVELOPMENT

IMPLEMENTATION OF HALAL CERTIFICATION PROGRAMMES

More than 300 foreign Halal certifying

bodies

Move towards QMS-based certification

ADVANCEMENT OF

HALAL SCIENCE & TECHNOLOGY

Establishment of Halal research institutes

and analytical laboratories

Product innovation

GLOBAL HALAL DEVELOPMENT

EMERGENCE OF NEW HALAL SUB-SECTORS

‘Farm-to-table’ operations

Logistics

Traceability

Beyond food

Cosmetics, tourism, leather, etc

New players

Promotion agencies, education institutes,

R&D labs, Halal consultants, training

providers

RETAIL FOOD

ESTABLISHMENT

FOOD

PREPARATION

AREA

PRODUCT

POULTRY ENDORSEMENT WHOLE PLANT STORAGE

FACILITY

HALAL CERTIFICATION SCHEMES

MUIS HALAL CERTIFICATION PROCESS

ENQUIRIES

ONLINE APPLICATION

PROCESSING CERTIFICATION

POST CERTIFICATION

RENEWAL

Singapore Muis Halal Quality

Management System (HalMQ)

HALAL STANDARDS AND REQUIREMENT

RELIGIOUS COMPONENT

TECHNICAL COMPONENT

SINGAPORE MUIS HALAL STANDARDS

Mandatory compliance with the Singapore Muis Halal Standards

RELIGIOUS COMPONENT: General Guidelines for Handling and Processing of Halal Food

TECHNICAL COMPONENT: General Guidelines for Development and Implementation of HalMQ

10 CORE PRINCIPLES OF HalMQ

1. Establish the Halal Team

2. Define the product/nature of business

3. Construct and verify flow chart

4. Identify Halal threats and their control measures

5. Determine Halal Assurance Points (HAPs), their limits and prescribed practices

6. Establish monitoring system for HAPs

7. Establish corrective actions for each HAP

8. Establish documentation and record keeping system

9. Verify the Halal system

10. Review the Halal system

STATE OF THE ART SECURITY TECHNOLOGY

OLD 1992 – AUG ‘09

NEW FROM SEPT ‘09

STATE OF THE ART SECURITY TECHNOLOGY

ANTICOPY

For unauthorised

reproduction

MICRO PRINT ‘Muis’ in small print appears on

the line above Mufti’s name

MUIS RECOGNITION OF FOREIGN

HALAL CERTIFICATES

• Islamic bodies that are not recognised as yet can submit an application to Muis to attain recognition

VARIGATED LEGAL INSTRUMENTS

SECTION 88A(5):

• Any person who, without the approval of the Majlis:

• (a) issues a Halal certificate in relation to any product, service or activity; or

• (b) uses any specified Halal certification mark or any colourable imitation thereof,

• shall be guilty of an offence and shall be liable on conviction to a fine not exceeding $10,000 or to imprisonment for a term not exceeding 12 months or both

SECTION 88E(1):

• The Majlis may, in its discretion, compound

any offence under this Part or the rules made

thereunder which is prescribed as a

compoundable offence by collecting from a

person reasonably suspected of having

committed the offence a sum not exceeding —

• (a) one half of the amount of the maximum

fine that is prescribed for the offence; or

• (b) $2,000,

• whichever is the lower

SOURCE: ADMINISTRATION OF MUSLIM LAW ACT

VARIGATED LEGAL INSTRUMENTS

SECTION 88A(6):

• The Majlis may, in granting approval to any person to issue halal certificate or to use any specified halal certification mark, impose such condition as it thinks fit and may at any time vary, remove or add to such condition

SECTION 88A(7):

• The Majlis may revoke or suspend its approval granted to any person to issue any halal certificate or to use any specified halal certification mark if that person fails to comply with any condition imposed under subsection (6)

SOURCE: ADMINISTRATION OF MUSLIM LAW ACT

LEGAL PROCEEDINGS UNDER AMLA

LEGAL PROCEEDINGS UNDER AMLA

COMPOSITION OF HALAL

CERTIFICATION OFFENCES

Ensures significant reduction in

financial and administrative burden

on Muis

CONCLUSION

Muis as regulator cum facilitator in developing the

Singapore Halal industry

CONTACT

HALAL CERTIFICATION STRATEGIC UNIT

MAJLIS UGAMA ISLAM SINGAPURA

SINGAPORE ISLAMIC HUB

273 BRADDELL ROAD

SINGAPORE 579702

TEL : (65) 6359 1199

FAX : (65) 6259 4733

EMAIL : HALALSG@MUIS.GOV.SG

URL : WWW.HALAL.SG

@halalSG

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