Halal The emerging food quality · PDF fileHalal : An Emerging Food Quality Standard Standard -- Similarities of Halal & Similarities of Halal & HACCP Mian N. Riaz, Ph.D. Food Protein

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


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


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


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


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


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


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


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


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


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


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


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


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


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


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”


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


–– 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


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


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


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


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


Suggested documentsSuggested documents Product description and Product description and

ingredients specificationsingredients specifications


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


Suggested documentsSuggested documents Record keeping and Record keeping and

verification formverification form


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


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)


Controlled processControlled process**

Sanitized environmentSanitized environment**

Cleaned equipment and consumablesCleaned equipment and consumables**


Halal trained operatorsHalal trained operators

Good health of employeesGood health of employees**(* common)(* common)


Halal Halal CCP’sCCP’s ((HCCP’sHCCP’s)) HACCP HACCP CCP’sCCP’s ((CCP’sCCP’s))


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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

Documents

Halal The emerging food quality · PDF fileHalal : An Emerging Food Quality Standard Standard -- Similarities of Halal & Similarities of Halal & HACCP Mian N. Riaz, Ph.D. Food Protein