Halal for the Food & Chemical Industry 2012

HFCE 1

HALAL REQUIREMENTS for

FOOD AND CHEMICAL INDUSTRY

By

DR. MOHAMED SADEK Chairman

HALAL Food Council of Europe

HFCE 2

Key Terminology  Halal means permissible and lawful  Haram means prohibited  Mashbooh means doubtful  Makrooh means disliked or detested  Zabiha means slaughtered by Muslim

HFCE 3

General Guidelines

 Only ALLAH (GOD) can ordain what is Halal and what is haram.

 All foods are Halal except those ordained as haram.

 Haram foods include those containing pork, alcohol, blood, dead animals, and animals slaughtered reciting a name other than ALLAH.

HFCE 4

Requirements for Meat & Poultry

 Animals must be of the Halal species  Animals and birds to be slaughtered by sane Muslim  Complete removal of blood from the carcass  Humane handling to be practiced  Stunning permitted provided it is not fatal

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Requirements for Fish & Seafood

  Fish with scales, universally accepted   Fish without scales not accepted by Some Groups   Shellfish and crustaceans accepted by most but

detested by some groups

HFCE 6

Requirements for Eggs & Dairy Products

  Milk and eggs of all acceptable animal species are permitted

  Restrictions on: –  Enzymes from animals –  Emulsifiers of animal origin –  Other functional ingredients

HFCE 7

Requirements for Vegetable Products

 Fermented intoxicating materials prohibited, e.g.,

–  Ethyl Alcohol, Alcoholic Drinks –  Drugs/intoxicants [not medicine]

HFCE 8

Food Ingredients

 All vegetable ingredients are Halal except intoxicating ones

 Animal derived ingredients should be from animals slaughtered by Muslims or from fish

HFCE 9

Questionable Ingredients  Gelatin: Pork, Beef, Fish  Glycerin/glycerol  Emulsifiers: Animal, Vegetable  Enzymes: Animal, Microbial, Biotech  Dairy Ingredients, whey, cheese  Ethyl Alcohol, Alcoholic Drinks  Animal Protein/Fat  Flavorings and Compound Mixtures

HFCE 10

Questionable Ingredients

 Gelatin –  No distinction on the label for the source of

animal, so any product containing gelatin is Haram or suspected.

 Glycerin –  No distinction on the label for source of

glycerin (animal or vegetable) so any product containing glycerin is also suspected.

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 Emulsifiers: –  Commercia l ly ava i lable mono and

diglycerides may be manufactured from vegetable oil, beef fat or lard.

–  If not labeled as vegetable, then product is considered suspected.

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 Enzymes: –  The source can be animal, plant or microbial.

Normally the label does not make any distinction.

 Whey and Other Dairy Ingredients: –  Depends on the enzyme used. Normally the

label does not make any distinction, so products with emulsifiers are Haram or suspected.

HFCE 13


 Alcohol: –  Alcohol (intoxicants) is prohibited in Islam. –  There is no allowance for added alcoholic

drinks in food, cooking or formulations. –  Alcohol naturally present e.g. fruit essences –  Alcohol used for technical reasons, e.g.

Extraction of flavors like vanilla.

HFCE 14

GMO’s Biotechnology

 Chemicals are acceptable  Enzymes are acceptable  Transgenic Foods

 Plant to plant gene transfer is ok  Animal to plant gene transfer ?  Animal to animal gene transfer ?

 New Species ?

HFCE 15

Sanitation & X-Contamination

 All equipment must be clean per visual inspection –  Clean up after non Halal Ingredients

production  All Halal products must be segregated to

avoid cross-contamination

HFCE 16

MARKETING OPPORTUNITIES

1.4 Billion Muslims in the World South Asia 400 million South East Asia 250 million Middle East 200 million Asia 200 million Africa 200 million Europe 18 million North America 8 million

HFCE 17

HALAL MARKET

 Halal, ethnic & specialty stores  Supermarket chains  Food Service

–  Universities, schools (public and private) and airlines

IFCE 18

The Importance of Halal Certification Background

  Pioneering countries in requesting Halal certificates from the U.S.A. –  Singapore –  Malaysia –  Indonesia –  Saudi Arabia The products ranged from frozen meat and

poultry to processed meat and food items for food service, A&W, Mc Donald’s, Others.

HFCE 19

The Importance of Halal Certification Background

  Halal regulations are almost 1400 years old.   For 1350 years there was no concept of Halal

certification on paper.   Halal meat was always prepared by Muslims

and was usually sold by Muslims.   Halal foods were made from scratch at home.   There was no use of complex processed

ingredients.

HFCE 20

The Importance of Halal Certification Halal Activity

Percentages of the requests for Halal Certificates for various countries.

Percentage of Halal Requests per Country

Malaysia20%

Indonesia55%

USA10%

Singapore5%

Other10%

HFCE 21

HFCE Halal Certification

 Technical content/ food technologists –  A group of food technologists to discuss and

recommend any evolving technical issues, and make recommendations to the Shura committee.

–  Auditors understand the industry and design audits to complement the company personnel.

–  We speak the language of the industry.

HFCE 22

HFCE Halal Certification

 Resolving issues through Shura. Halal is a matter of faith and commitment. –  Religious Scholars (Shura Committee) upon

recommendation from the Technical Committee determine new guidelines.

–  We are expanding both Technical and Religious Committees to include diverse scholars.

HFCE 23

HFCE Guidelines for Halal Certification

 1.0-Legal obligations of the parties.   1.1-An application is made to HFCE in original

and signed by the company’s authorized person.

  1.2-A confidential contract is agreed to, which stipulates three types of visits to the facility for audit and inspection.

HFCE 24


 1.21-an initial and subsequent yearly inspection; Expenses for which are paid for by the company.

 1.22-A surprise visit is allowed whenever the plant is open for business, generally one visit per year. The expenses are not billed to the company.

IFCE 25


  1.23-For the production of critical ingredients, such as gelatin or meat powders, there will be an on site inspection paid for by the company. Generally, companies are requested to have halal certificate for critical ingredients being used in the certifiable product. –  Critical Ingredients include: –  Amino Acids –  Cheese and its byproducts –  Chemicals derived from fats –  Colorings –  Enzymes –  Extracts –  Gelatin (IFANCA HC only) –  Glycerin/glycerol –  Ingredients processed with enzymes –  Natural and artificial flavorings –  Premixes / blends –  Vitamins (with standardizing ingredients of A and D)

HFCE 26


 2.0-Review of the facility and ingredients.

 2.1-Information received from the auditor is reviewed to determine the chance of cross-contamination, and then standard operating procedures are co-developed with the company.

HFCE 27


  2.2-company provides a list of all ingredients and suppliers. Ingredients are classified into categories, according to their level of doubt about non-conformity to the Halal requirements. [See H1-H9 criteria].

  2.3-suppliers are asked to fill out Halal questionnaires for each ingredient considered doubtful.

IFCE 28


 2.4-ingredient conformation is reviewed and reclassified and the company may only use approved ingredients in Halal formulations.

 2.41-H1 ingredients-may be used without restriction.

 2.42-H2 ingredients may be used if all answers in the questionnaire are “no.”

HFCE 29


  2.43-if the answer to any of the questions is “yes”, the supplier is asked for a Halal certificate or further information to establish the status. An ingredient that must have a general Halal certificate is designated H3 and an ingredient which requires a batch certificate, such as gelatin containing ingredients, is classified H5.

  2.44-Halal certified ingredients with a general yearly certificates are designated H4.

HFCE 30


  2.45-all food ingredients in the above classes H1 through H5 must have alcohol level less than 0.5%. All ingredients containing alcohol in the amount of 0.5% or higher that do not contain animal derived material are classified as H6, e.g., Natural vanilla flavor which by regulation contains 35% alcohol. HFCE does not certify any ingredient containing 0.5% or more alcohol.

HFCE 31

HFCE Guidelines for Halal Certification HFCE would certify a food ingredient if the alcohol level is less than 0.5%. The control point for the alcohol-containing ingredients is at the finished product level, where the alcohol level must be less than 0.1% in the consumer product.

HFCE 32


  2.46-ingredients classified as H9 are from Haram sources and are not permitted to be used in and around Halal products where chance of cross-contamination exists.

  2.47-HFCE maintains a database of approved ingredients for each company and its suppliers. In certain cases where a company manages a common global database, HFCE may have direct access to its database.

HFCE 33


 3.0-issuance of a Halal certificate.   3.1-after the company understands the above

guidelines; The formula is submitted to HFCE for review with assurance that the product meets the established guidelines. The company also submits the amount of alcohol present in each formulation. Based on this information HFCE decides whether to issue the certificate or have the company modify the formula and resubmit it.

HFCE 34

HFCE Importance of Halal Certification

to the Consumer

 It clears the doubt.  It saves time from reading the labels.  Peace of mind and satisfaction.

HFCE 35

Kosher vs Halal Kosher Halal

Pork Prohibited Prohibited Ruminants Slaughtered by Slaughtered by & Poultry a Jewish person a Muslim Restrictions Hind quarters not used Whole carcass used

Salting and soaking No salting required

Blessing Blessing before entering Blessing on each animal

slaughtering area. while slaughtering. Not on each animal

IFCE 36


Slaughter By Hand Mandated Preferred Mechanical Not accepted Accepted Stunning Not accepted Accepted

Blood Prohibited Prohibited Gelatin:

Blessed From Kosher Animals From Halal Animals Dry Bones May Be Halal Bones Only Fish Kosher Fish Only Any Fish Pork May Be NO

IFCE 37


Enzymes Microbial Accepted Accepted Biotech Accepted Accepted Animal Kosher Slaughtered(?) Halal slaughtered(?) Porcine No(?) No

Alcohol Accepted Not Permitted

(Source restrictions) Fish With Scales Only All Fish Accepted Seafood Not Accepted Varying Degrees of

Acceptance

IFCE 38


Combining BIG Problem Not an Issue Meat & Dairy Sanitation of Cleaning Cleaning Equipment Kosherization Ritual Cleansing

Idle Period if heat No Idle Period treatment is involved

Special Restrictions during Same Rules Year- Occasions Passover round

IFCE 39

Kosher vs Halal

Kosher Halal Market Size 6 million U.S. Jews 8 million U.S. Muslims

LT 1/2 Observe Kosher Almost All Observe Halal

Worldwide 14 million Worldwide 1400 million Jews Muslims ?% Observe Kosher Almost 100% Observe Halal

HFCE 40

What is HFCE?

Halal Food Council of Europe

  Not for Profit Technical Islamic Organization   Supervising production of Halal foods.   Certifying production of Halal foods.   Finding solutions for new challenges.   Publishing relevant information.   Consulting with Islamic scholars on the practical

issues facing Muslims in selecting food products.

HFCE 41

Halal Food Approval Process

HFCE 42


Presentation re: HalalProgram ReviewProcess ReviewSanitaion ReviewRM ProceduresProduction ProceduresLabelling ReviewPhysical Audit

-----

Recommendations Changes

Approval

Review Meeting

Facility Audit

Application

HFCE 43


Batch Certificate

Review

Records to IFCE

Batch

Yearly Certificate

Total

Production

Product Process

HFCE 44


RM ReceiptsInvoice ChecksProduction RecordsRM where usedSame N.H. IngredientsSeparate RM # for HalalPackaging P.O. Control

IFrequency Audits

Monitoring Process

HFCE 45

HFCE Certified Halal Logo

HFCE 46

Halal Symbols

47

CARRIONBLOOD

PIG

KHAMR

HUMAN ORGANS

CHICKEN DUCK GOAT LAMB

FERMENTATION MEDIA

SAUSAGES

PASTE

FETUS(EMBRYO)

HAIR

Animal Without Slaughtering Animal Slaughtered not according to Islamic Law

Duck Feather

Flavor Seasoning Bread Improver Cooking Oil

Cooking / Culinary Hide

Cooking / Culinary

Seasoning

Seasoning

Flavor

Breast Feed SuplementAntioxidantCosmetics

Anti Ageing

Flavor Seasoning

Bread Improver

LIQUEUR in drink (coctail)

LIQUEUR in cake

WINE FOR COOKING

MEDICINEPLACENTA

L-Cystein

Fat

Tallow

Bone

Gelatine

Cooking / Culinary

Activated Carbon

Gelatine Cooking

Amino Acid

Bone Marrow

Enzyme

L-Cystein

BEEF Meat Extract

Meat

Boullion

see the detailed Pig Chart

ALCOHOL BEVERAGE

48

PIG & ITS DERIVATIVES

INSULIN

RENNET

BREAD IMPROVERFLAVOR

FLAVOR & SEASONING

COSMETIC

SOAPLIPSTICK

CREAMER

MARGARINE

CREAM

TOOTH PASTE

BAKERYBISCUIT

MICROBIAL PRODUCTS

MONO&DIGLYCERIDA

EMULSIFIER

ICE CREAM

GLYCERINEFLAVOR SOUP SEASONING

CHEESE

HAIRCYSTEIN

TOOTH BRUSH

BRUSH

FAT(Lard)

SHORTENING

BROTHFAT DERIVATIVES

TEXTURIZER

BONE

INTESTINE

INNARDS PANCREAS

ENZYM

SAUSAGEMEDICINE

FERMENTATIONMEDIA

BLOOD

YOGHURT

MARSHMALLOW SOFT CANDY

CAPSULES

JELLYICE CREAM

MEAT

POWDERPORK

BACONPASTA

BURGERMEAT FLOSS

ACTIVATED CARBON

REFINED OIL & WATER

THE ASSESSMENT INSTITUTE FOR FOODS DRUGS AND COSMETICS,

INDONESIAN COUNCIL OF ULAMA (LPPOM MUI) MUI Building, 3 Floor, Jl. Menteng Bogor - Indonesia

+62 0251 8662 931 ; +62 0251 8358 748www.halalmui.org or email: [email protected]

COSMETIC

SAUSAGECASSING

COLLAGEN

LEATHER

GELATINE

SKIN

Education

Halal for the Food & Chemical Industry 2012