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HALAL PRODUCTION REQUIREMENTS for Food Industry

HALAL PRODUCTION REQUIREMENTS for Food Industry. Dr. Javaid Aziz Awan Halal Research council www.halalrc.org. HALAL, HARAM AND MASHBOOH. Definitions. Halal - permissible and lawful for Muslims Haram - prohibited and unlawful

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HALAL PRODUCTION REQUIREMENTS for Food Industry

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  1. HALAL PRODUCTIONREQUIREMENTSforFoodIndustry Dr. Javaid Aziz Awan Halal Research council www.halalrc.org

  2. HALAL, HARAM AND MASHBOOH

  3. Definitions • Halal - permissible and lawful for Muslims • Haram - prohibited and unlawful • Mashbooh - doubtful and questionable - Main domain for halal certification

  4. Lawful Foods

  5. LawfulFoods • 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

  6. GeneralGuidelines • 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, quail

  7. Unlawful Foods

  8. 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.

  9. 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)

  10. GeneralGuidelines • Haram foods and drinks include: • Pork • Carnivorous animals • Dead animals • Blood • Harmful foods • Alcoholic drinks • Intoxicants

  11. Requirements for Animal Products • Animals of halal species • Humane treatment of animals • Animals slaughtered by a sane Muslim

  12. Requirements for Fish & Seafood 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.

  13. Fish & Seafood • All fish halal depending on the school of thought • Slaughtering not required • Shellfish and crustaceans: • questionable

  14. Requirements for Eggs & Dairy Products • Milk and eggs of halal species permitted

  15. Requirements for Vegetable Products • All vegetable products - halal • Except • Alcoholic drinks • Intoxicants • Toxic substances • Ethanol for processing acceptable

  16. INGREDIENTS and Food additives

  17. Haram Ingredients • Haramingredients strictly prohibited by Quran and Sunnah – derived from non-halal sources: • Pork • Carnivorous animals and birds • Dead animals • Non-DhabihaHalal • Blood • Ethyl alcohol and intoxicants

  18. HARAM / AVOID • Animal Shortening Bacon Bacon bits Gelatin Ham Hydrolyzed animal protein Hydrolyzed porcine collagen Lard Pork Shortening

  19. Questionable Ingredients • Vegetable ingredients All Halal except intoxicating and harmful • Animal derived ingredients • Animals of non-Halal species • Non-Dhabiha Halal animals • Synthetic ingredients - All Halal • Microbialingredients – Questionable

  20. Examples of Questionable Ingredients

  21. Examples of Questionable Ingredients

  22. Questionable Ingredients • Enzymes from animals • Emulsifiers of animal origin • Glycerin • Shortening • Others Must be from non-animal sources or from halal dhabiha animals

  23. Questionable Ingredients Gelatin • Bovine • Halal from halal animals • Slaughtered by Islamic method • Fish - Halal • Porcine • - Haram

  24. Questionable Ingredients • Following ingredients from insects are controversial but accepted by Halal Research Council: • Carmine in candy as colorant • Shellac as coating in candy

  25. Questionable Ingredients • Alcohol: ethyl alcohol • Alcoholic drinks not permitted: • in cooking or • food formulations Essence from alcoholic drinks - controversial

  26. Questionable Ingredients • Ethylalcohol used for technical reasons: • Extraction of flavors like vanilla • Flavor carrier • Solvent or substrate • Disinfectant • Permitted at appropriate levels • Residual amounts vary by country • Naturallyoccurring in fruits - No restriction

  27. GMO Biotechnology • Chemicals - acceptable • Enzymes – acceptable • Food – Yes/No

  28. 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

  29. Fermentations • Culture/media ingredients • Extraction materials • Standardization ingredients • Sanitation chemicals All rules similar to food production apply for fermentations too

  30. 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

  31. Hormones • Use of hormones to increase productivity: • Discouraged Use of oxytocin in Pakistan

  32. HYGIENE AND SANITATION (TAYYAB)

  33. 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 36

  34. Sanitation & Cleanliness • :“.... Truly Allah loveth those who turn unto Him, and loveth those who have a care for cleanness” (II:222) • إِنَّ اللَّهَ يُحِبُّ التَّوَّابِينَ وَيُحِبُّ الْمُتَطَهِّرِينَ

  35. Sanitation & Cleanliness • 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

  36. HALAL FOODS • Marketting OPPORTUNITIES

  37. Importance of Halal CertificationBackground • Pioneering countries in requesting Halal certificates from the U.S.A. • Singapore • Malaysia • Indonesia • Saudi Arabia • United Arab Emirates

  38. MARKETING OPPORTUNITIES 1.6 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

  39. HALAL CERTIFICATION PROCEDURE

  40. Halal Research CouncilGuidelines 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 Visits

  41. Halal Research CouncilGuidelines for Halal Certification • 1.2.1 Initial inspection made for the factory approval and training • 1.2.2 Yearlyaudit and inspection for halal compliance as well as training • 1.2.3 Frequency visit may be required to verifycompliance in the use of critical ingredients.

  42. Halal Research CouncilGuidelines for Halal Certification • 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 facilitycleanliness and • chances of cross-contamination

  43. Halal Research CouncilGuidelines for Halal Certification • 2.2 - Recommendations made: • need to replace ingredients and/or • revise standard operating procedures.

  44. Halal Research CouncilGuidelines for Halal Certification • 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.

  45. Halal Research CouncilGuidelines for Halal Certification • 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.

  46. Halal Research CouncilGuidelines for Halal Certification H3 • Halal certificate by any agency required • H4 • Halal certificate required from: • Halal Research Council or • Halal Research Council recognized bodies

  47. Halal Research CouncilGuidelines for Halal Certification • 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

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