One Day Specialized International Workshop on Halal Meat

HALAL PRODUCTION REQUIREMENTS for

Food Industry

Dr. Javaid Aziz AwanHalal Research council

www.halalrc.org

•HALAL, HARAM AND MASHBOOH

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Definitions

• Halal - permissible and lawful for Muslims

• Haram - prohibited and unlawful

• Mashbooh - doubtful and questionable - Main domain for halal certification

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Lawful Foods

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Lawful Foods

• O ye people! Eat of what is on earth, lawful and good; and do not follow the footsteps of Satan for he is to you an avowed enemy

• II:168: Al-Baqara

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General Guidelines

• Halal - an all inclusive term

• Halal means permissible foods – includes:

– All herbivorous animals that have split hoofs and are ruminants - goat, sheep, cattle, buffalo

– All birds that have a crop and gizzard and do not eat while grabbing meal in their claws like prey birds

– Beak is not curved as prey birds - fowls, ducks, pigeon, sparrow, quail04/11/23 6

Unlawful Foods

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Unlawful Foods

• ‘Forbidden unto you (for food) are carrion and blood and swine-flesh, and that which hath been dedicated unto any other than Allah, and the dead through beating, and the strangled and the dead through falling from a height, and that which hath been killed by (the goring of) horns, and the devoured of wild beasts, saving that which ye make lawful (by the death stroke), and that which had been immolated unto idols . . . . . . . . . . .contd.

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Unlawful Foods• . . . . . And (forbidden is it) that ye swear by the

divining arrows. This is an abomination. This day are those who disbelieve in despair of (ever harming) your religion; so fear them not, fear Me! This day have I perfected your religion for you and completed My favour unto you, and have chosen for you as religion Al-Islam. Whoso is forced by hunger, not by will, to sin: (for him) lo! Allah is Forgiving Merciful’.

• (Al Maidah V:3)

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General Guidelines

• Haram foods and drinks include:

– Pork

– Carnivorous animals

– Dead animals

– Blood

– Harmful foods

– Alcoholic drinks

– Intoxicants

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Requirements for Animal Products

• Animals of halal species

• Humane treatment of animals

• Animals slaughtered by a sane Muslim

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Requirements for Fish & Seafood

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Lawful to you is the pursuit of water game and its use for food, for the benefit of yourselves and those who travel; but forbidden is the pursuit of land game; as long as ye are in the sacred precincts or in pilgrim garb. And fear Allah, to whom ye shall be gathered back.

Fish & Seafood

• All fish halal depending on the school of thought

• Slaughtering not required

• Shellfish and crustaceans:

– questionable

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Requirements for Eggs & Dairy Products

• Milk and eggs of halal species permitted

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Requirements for Vegetable Products

• All vegetable products - halal

• Except

– Alcoholic drinks

– Intoxicants

– Toxic substances

• Ethanol for processing acceptable

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•INGREDIENTS and Food additives

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Haram ingredients strictly prohibited by Quran and Sunnah – derived from non-halal sources:

• Pork• Carnivorous animals and birds• Dead animals• Non-Dhabiha Halal • Blood • Ethyl alcohol and intoxicants

Haram Ingredients

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HARAM / AVOID

• Animal Shortening Bacon Bacon bits Gelatin Ham Hydrolyzed animal protein Hydrolyzed porcine collagen Lard Pork Shortening

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• Vegetable ingredients All Halal except intoxicating and harmful

• Animal derived ingredients Animals of non-Halal species Non-Dhabiha Halal animals Synthetic ingredients - All Halal• Microbial ingredients – Questionable

Questionable Ingredients

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Examples of Questionable IngredientsIngredient /

ProductSource Industrial Use

Amino Acids

Animals, plants, human hairs, duck feathers, microbial fermentation.

Food supplements, baby foods, medicine, cosmetics, shampoos etc.

Charcoal

Animal bone, wood, synthetic (tribasic calcium phosphate)

Sugar white, water filters, etc.

Fats and Oils Animals, Plants

Foods, cosmetics, medicine etc.

Gelatin Pigs, cows, fish

Cosmetics, shampoos, food, pharmaceuticals (capsule) etc.

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Examples of Questionable Ingredients

Rennet Animal, microbial Cheese (whey as by product)

Water retention agents

Protein (animals, plants etc.), salts (Phosphates etc.)

Low cost protein powder mixed with water and injected in meat to increase weight

In UK certain poultry meat imported from the Netherlands and Belgium contained pork and beef proteins used as water retention agents (http://www.food.gov.uk/multimedia/pdfs/pmeatregsriani.pdf)

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– Enzymes from animals

– Emulsifiers of animal origin

– Glycerin

– Shortening

– Others

Must be from non-animal sources or from halal dhabiha animals

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GelatinGelatin

• Bovine

– Halal from halal animalsHalal from halal animals

– Slaughtered by Islamic methodSlaughtered by Islamic method

• Fish

- Halal

• Porcine

• - Haram


• Following ingredients from insects are Following ingredients from insects are controversial but accepted by Halal Research controversial but accepted by Halal Research Council:Council:

– Carmine in candy as colorant

– Shellac as coating in candy

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• Alcohol: Alcohol: ethyl alcoholethyl alcohol

– Alcoholic drinks not permitted:

• in cooking or

• food formulations

Essence from alcoholic drinks - controversial

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–Ethyl alcohol used for technical reasons:

–Extraction of flavors like vanilla

–Flavor carrier

–Solvent or substrate

–Disinfectant

• Permitted at appropriate levels

–Residual amounts vary by country

–Naturally occurring in fruits - No restriction

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GMO Biotechnology• Chemicals - acceptable

• Enzymes – acceptable

• Food – Yes/No

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Transgenic Foods• Plant to plant gene transfer - ok

• Animal to plant gene transfer - ?

• Animal to animal gene transfer - ?

• New Species?

• Transgenic foods both plant and animal - controversial

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Fermentations

• Culture/media ingredients

• Extraction materials

• Standardization ingredients

• Sanitation chemicals

All rules similar to food production apply for fermentations too

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Medicine versus Food

• Preservation of life takes precedence over any rules

• In times of starvation haram food permissible

• Islamic laws relax rules for use of medicine for prevention of diseases

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Hormones

• Use of hormones to increase productivity:

– Discouraged

Use of oxytocin in Pakistan

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HYGIENE AND SANITATION

(TAYYAB)

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Sanitation & Cleanliness

• Eat of the things which Allah hath provided for you, lawful and good; but fear Allah, in whom ye believe. V:88 Al-Maidah

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• :“.... Truly Allah loveth those who turn unto Him, and loveth those who have a care for cleanness” (II:222)

• ِر�يَن� َت�َط�ِّه� اْل�ُم� ي�ِح�ُّب َو� اِب�يَن� اْلَت&َّو& ي�ِح�ُّب اْلَّل&َه� ِإ�َّن&

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• All equipment for halal production must be cleaned:

– Per visual inspection

– Validated by analytical methods

• Special cleaning needed after use of non-halal ingredients or porcine products

• Dedicated equipment where possible

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HALAL FOODS

•Marketting OPPORTUNITIES

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Importance of Halal Certification Background

• Pioneering countries in requesting Halal certificates from the U.S.A.

– Singapore

– Malaysia

– Indonesia

– Saudi Arabia

– United Arab Emirates

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MARKETING OPPORTUNITIES

1.6 Billion Muslims in the World1.6 Billion Muslims in the World

• South Asia 490 million

• South East Asia 280 million

• Middle East 300 million

• Asia 250 million

• Africa 250 million

• Europe 20 million

• North America 10 million

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•HALAL CERTIFICATION

PROCEDURE

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Halal Research Council Guidelines for Halal Certification

• 1.0 - Determine need for certification

• 1.1 - Submit application to Halal Research Council, signed by an authorized person

• 1.2 - Sign confidential agreement:

– Stipulates three types of factory visits:

• Initial Inspection

• Yearly Audits

• Frequency Visits04/11/23 43


• 1.2.1 Initial inspection made for the factory approval and training

• 1.2.2 Yearly audit and inspection for halal compliance as well as training

• 1.2.3 Frequency visit may be required to verify compliance in the use of critical ingredients.

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• 2.0 - Review of ingredients

• 2.1 - Information reviewed:

– received from the company

– received from halal auditor

• Reviewed to determine:

– acceptability of ingredients

– acceptability of facility cleanliness and

– chances of cross-contamination04/11/23 45


• 2.2 - Recommendations made:

– need to replace ingredients and/or

– revise standard operating procedures.

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• 2.3 - Ingredients classified into various categories, according to halal requirements:

• H1 through H9 as follows:

• H1 ingredients

– Pure plant materials

– Pure ingredients of mineral origin

• Can be used without a halal certificate and without restriction.04/11/23 47


• H2 ingredients

–Include all complex mixes and ingredients from multiple origins

• Examples - Glycerin and amino acids

• Halal questionnaire required for this group

• H2 may be moved up or down after review.

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H3

• Halal certificate by any agency required

• H4

• Halal certificate required from:

–Halal Research Council or

–Halal Research Council recognized bodies

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• H5 • Halal batch certificate required for each lot

or shipment from Halal Research Council or Halal Research Council recognized bodies

• Include:–Gelatin–Animal enzymes and in certain cases–Glycerin


• H6

• All ingredients containing ethyl alcohol in amount of 0.5% or higher

• All ingredients that do not contain animal derived material

• Example: Natural vanilla flavor which by regulation contains +35% alcohol.

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• H6 continued• Halal Research Council would certify a food

ingredient if alcohol level less than 0.5%• Control point for alcohol-containing

ingredients - at finished product level, alcohol level must be less than 0.1% in consumer product

• This may vary from country to country.04/11/23 52


• H7

• Reserved for future or company use.

• H8

• Reserved for future or company use.

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• H9 Ingredients

• Those from Haram sources

• Not permitted to be used:

–in Halal products

–around Halal products where chance of cross-contamination exists

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• 3.0 - Issuance of Halal certificate• The company understands halal guidelines• Assures that formula submitted to Halal Research

Council meets established guidelines for the products• The company also submits amount of alcohol present

in each formulation• Based on this information Halal Research Council

decides:– whether to issue the certificate or – have the company modify the formula and resubmit.

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• Database:

• Halal Research Council maintains database of approved ingredients for each company and its suppliers

• In certain cases where a company manages a common global database, Halal Research Council may have direct access to its database.

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•Importance of Halal

Certification

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Halal Research Council Importance of Halal Certification

to the Producer

• Customer requirement

• Government mandated compliance

• Market/competition driven

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Halal Research Council Importance of Halal Certification to the

Consumer

• Clears the doubt

• Saves time from reading the labels

• Peace of mind and satisfaction.

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Post-Certification Obligations of the Company

• Ensure all incoming raw materials and ingredients are halal

• Ensure every batch of ingredients received accompanied by halal certificate or declaration

• Maintain records – electronic and hard copy

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Thank you

www.halalrc.org

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Business

One Day Specialized International Workshop on Halal Meat