Definition of Halal Terms and Malaysia Halal Standards & Industries Mariam Abdul Latif

Transcription

1 Definition of Halal Terms and Malaysia Halal Standards & Industries Mariam Abdul Latif IHIA/Ministry of Health, Malaysia Halal Industry and its Services Conference January 2011 State of Kuwait, Salmiyah, Holiday Inn Hotel al-salmiyah

2 تعريف بمصطلحات الحالل ومعايير الحالل الماليزية والصناعات المتعلقة بھا د. مريم عبد اللطيف وزارة الصحة مؤسسة التحالف الدولي لتگامل الحالل ماليزيا مؤتمر الخليج األول لصناعة الحالل وخدماته يناير 2011 دولة الكويت السالمية فندق ھوليداي - إن

3 CONTENT BACKGROUND INTRODUCTION HALAL TERMS MALAYSIA HALAL STANDARDS MALAYSIA HALAL INDUSTRY SUMMARY

4 BACKGROUND The underlying principle for a Muslim s diet is food has to be : halal (permissible Syariah compliant), and thoyyiban (wholesome: healthy, safe, nutritious, quality).

5 INTRODUCTION The lives of every Muslims, including their dietary requirements and daily use, are guided by the Shariah Law Shariah Law means Islamic Law based on the Quran, Hadith, Ijma and Qiyas A particular food or consumer products become halal or haram by Shariah Law if it is considered so through by any one of the above mentioned sources or Fatwa (religious edicts) issued by a competent Islamic Authority.

6 HALAL TERMS Halal is an Arabic word meaning things or actions permitted by the Shariah law Halal when used in relation to food and drink, means permissible for consumption by Muslims Haram is the opposite of halal (illegal, prohibited, not allowed) Shubhah or Mashbooh means doubtful or suspected, so Muslims will avoid it

7 MALAYSIA HALAL STANDARDS Developed by Standards Malaysia (SM) Developed through consensus, transparency, opennes and adopt international standard where applicable Provides rules, guidelines, methods and regulations Voluntary (compliance is not mandatory) unless declared by a competent authority

8 MALAYSIA HALAL STANDARDS MS 1500:2009 Halal Food MS 2200:2008 Halal Cosmetic & Personal Care MS 1900:2005 Quality Management MS 2300:2009 Value-Based Management System MS 2400:2010 Logistic Transportation MS 2400:2010 Logistic Warehousing MS 2400:2010 Logistic - Retailing

9 MS 1500: 2009 Halal Food

10 CONTENT 1. Scope 2. Definitions 3. Requirements 4. Compliance 5. Halal Certificates 6. Halal Certification Mark

11 SCOPE Provides practical guidance for the food industry on the preparation and handling of halal food (including nutrient supplements) To serve as a basic requirement for halal food product and food trade or business in Malaysia

12 DEFINITION HALAL FOOD Food and drink and/or their ingredients permitted under the Shariah law and fulfil the following conditions: a) does not contain any parts or products of animals that are non-halal by Shariah law or any parts or products of animals which are not slaughtered according to Shariah law; b) does not contain any najs according to Shariah law; c) safe for consumption, non-poisonous, nonintoxicating or non-hazardous to health;

13 DEFINITION HALAL FOOD (continue) d) not prepared, processed or manufactured using equipment contaminated with najs according to Shariah law; e) does not contain any human parts or its derivatives that are not permitted by Shariah law; and f) during its preparation, processing, handling, packaging, storage and distribution, the food is physically separated from any other food that does not meet the requirements stated in items a), b), c), d) or e) or any other things that have been decreed as najs by Shariah law.

14 DEFINITION NAJS a) dogs and pigs and their descendents; b) halal food that is contaminated with things that are non-halal; c) halal food that comes into direct contact with things that are non-halal; d) any liquid and objects discharged from the orifices of human beings or animals such as urine, blood, vomit, pus, placenta and excrement, sperm and ova of pigs and dogs except sperm and ova of other animals; e) carrion or halal animals that are not slaughtered according to Shariah law; and f) khamar and food or drink which contain or mixed with khamar.

15 SECTION 3: REQUIREMENTS 3.1 Management responsibility 3.2 Premises (dedicated) 3.3 Devices, utensils, machines and processing aids 3.4 Hygiene, sanitation and food safety 3.5 Processing of halal food Sources of halal food and drink Slaughtering process Processing, handling, distribution and serving 3.6 Storage, transportation, display, sale and servings of halal food 3.7 Packaging, labelling and advertising 3.8 Legal requirements

16 SECTION 3.1:MANAGEMENT RESPONSIBILITY The management shall appoint Muslim halal executive officers or establish a committee which consist of Muslim personnel who are responsible to ensure the effectiveness in implementation of internal halal control system The management shall ensure that they are trained on the halal principles and its application The management shall ensure that sufficient resources (i.e. manpower, facility, financial and infrastructure) are provided in order to implement the halal control system.

17 SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK All land animals are halal as food except the following: a) animals that are not slaughtered according to Shariah law; b) najs al-mughallazah animal, i.e. pigs and dogs and their descendants; c) animals with long pointed teeth or tusks which are used to kill prey such as tigers, bears, elephants, cats, monkeys, etc.; d) predator birds such as eagles, owls and etc.; e) pests and/or poisonous animals such as rats, cockroaches, centipedes, scorpions, snakes, wasps and other similar animals;

18 SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue) c) animals that are forbidden to be killed in Islam such as bees (al-nahlah), woodpeckers (hudhud), etc.; d) creatures that are considered repulsive such as lice, flies, etc. e) farmed halal animals which are intentionally and continually fed with najs; and f) other animals forbidden to be eaten in accordance to Shariah law such as donkeys and mules.

19 SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue) AQUATIC ANIMALS are those which live in water and cannot survive outside it, such as fish. all aquatic animals are halal except those that are poisonous, intoxicating or hazardous to health. animals that live both on land and water such as crocodiles, turtles and frogs are not halal. aquatic animals which live in najs or intentionally and/or continually fed with najs are not halal.

20 SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue) All types of plants and plant products and their derivatives; all types of mushroom and micro-organisms (i.e. bacteria, algae and fungi) and their by-products and/or derivatives; all natural minerals and chemicals are halal except those that are poisonous, intoxicating or hazardous to health.

21 SECTION 3.5.1: SOURCES OF HALAL FOOD AND DRINK (Continue) All kinds of water and beverages are halal as drinks except those that are poisonous, intoxicating or hazardous to health. Food and drinks containing products and/or byproducts of Genetically modified organisms (GMOs) or ingredients made by the use of genetic material of animals that are non-halal by Shariah law are not halal. The products from hazardous aquatic animal or plants are halal when the toxin or poison has been eliminated during processing, as permitted by Shariah law.

22 SECTION 3.5.2: SLAUGHTERING PROCESS The slaughtering process shall take into account animal welfare in accordance to Shariah law. The following requirements shall also be complied with: a)slaughtering shall be performed only by a practicing Muslim who is mentally sound, baligh, fully understands the fundamental rules and conditions related to the slaughter of animals in Islam;

23 SECTION 3.5.2: SLAUGHTERING PROCESS (Continue) b) the slaughter man shall have certificate for halal slaughter issued by a competent authority c) the act of slaughtering shall be done with niyyah (intention) in the name of Allah and not for other purposes. The slaughter man is well aware of his action; d) the animal to be slaughtered has to be an animal that is halal; e) the animal to be slaughtered shall be alive or deemed to be alive (hayat al-mustaqirrah) at the time of slaughter;

24 SECTION 3.5.2: SLAUGHTERING PROCESS (Continue) f) animals to be slaughtered shall be healthy and have been approved by the competent authority; g)tasmiyyah has to be invoked immediately before slaughtering; h)the slaughtering is recommended to be performed while facing the qiblah; i) slaughtering lines, tools and utensils shall be dedicated for halal slaughter only; j) slaughtering knife or blade shall be sharp and free from blood and other impurities;

25 SECTION 3.5.2: SLAUGHTERING PROCESS (Continue) k) slaughtering shall be done only once. The sawing action of the slaughtering is permitted as long as the slaughtering knife or blade is not lifted off the animal during the slaughtering; l) bones, nails and teeth shall not be used as slaughtering tools; m) the act of halal slaughter shall begin with an incision on the neck at some point just below the glottis (Adam s apple) and after the glottis for long necked animals;

26 SECTION 3.5.2: SLAUGHTERING PROCESS (Continue) n) the slaughter act shall sever the trachea (halqum), oesophagus (mari ) and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the animal. The bleeding shall be spontaneous and complete; o) a trained Muslim inspector shall be appointed and be responsible to check that the animals are properly slaughtered according to the Shariah law.

27 SECTION 3.5.2: SLAUGHTERING PROCESS (Continue) For poultry, scalding shall only be carried out on animals that are deemed dead as a result of halal slaughter Stunning is not recommended. However if stunning is to be carried out, the conditions specified shall be complied.

28 MONITORING & SURVEILLANCE 1. JAKIM as the Competent Authority Scheduled Monitoring On all companies awarded Halal certificates Ad-Hoc Inspection on Complaints Integrated approach with cooperation from the Ministry of Domestic Trade and Consumer Affairs 2. Industries Self Compliant 3. Consumers Complaint, labelling (Shared Responsibility)

29 MALAYSIA HALAL INDUSTRY Products Halal food Halal Pharmaceuticals MIHAS World Halal Forum World Halal Research Summit MALAYSIA HALAL WEEK

30 MALAYSIA HALAL INDUSTRY Services Halal Certification (JAKIM) Halal Education (UPM, USIM, IIUM) Halal Training (HDC, IHIA) Halal R&D, Analysis (UPM) Islamic Banking Islamic Tourism

31 SUMMARY Halal Food is not only halal but also safe and with good quality. Halal products & services are universal, fit for Muslims as well as non-muslims Ensuring sources and slaughtering of halal animals fulfil the Shariah requirements in producing halal food is crucial to maintain the integrity of halal products. THANK YOU

32 Abstract:

33 MARIAM ABDUL LATIF Mariam Abdul Latif has obtained her Diploma in Agriculture from University Pertanian Malaysia in 1977 and in 1990, graduated in Nutrition (Hon) from King s College, University of London. She did her Post Graduate Diploma in Community Nutrition at University Indonesia, Jakarta in 1992 and completed her Masters study in Food Service Management at University Putra Malaysia, specializing in Halal food management in She began her career in 1979 as a lecturer in agriculture and food processing at the Institute of Agriculture Air Hitam, Johore and later at the Institute of Agriculture Serdang, Selangor ( ). She joined the Ministry of Health Malaysia (MOH) in 1994 as a Food Technologist in Negeri Sembilan heading the state food safety programmes. In 1996, she was transferred to the Food Quality Control Division of MOH and established the office of Codex Contact Point Malaysia taking over from SIRIM, after the latter was corporatized in Being the country Liaison Officer (Codex Contact Point Malaysia), she had participated in many Codex meetings, defending many issues related to food standards, including the adoption of the General Guidelines for Use of the Term Halal in She was appointed as a Consultant to Codex Secretariat at the Food and Agriculture Organization (FAO) of the United Nations in Rome, Italy in 2001 and She headed the Halal certification programme under the Department of Islamic Development Malaysia (JAKIM) from 2004 to 2006, and was the Vice President (Halal Integrity) of the Halal Industry Development Corporation (HDC) Malaysia from 2007 until July She is currently serving the Ministry of Health Malaysia as the Selangor State Deputy Director of Health (Food Safety) besides doing her PhD research on Halal Nutrition.