halal standard and certification

HALAL STANDARD AND CERTIFICATION

Assoc. Prof. Hjh. Mariam Abdul La6f Universi6 Malaysia Sabah

2nd Interna6onal Maori-‐Melayu-‐Polynesian Conference Bay of Islands, New Zealand. 28 March 2014

Content

•  Introduc6on •  Halal Standards •  Halal Cer6fica6on •  Halal Training •  Conclusion

Introduction

 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

Background •  Continuous and increasing demand for Halal products

and services globally •  World population ~1.6 billion Muslims (World Bank 2013) •  Study showed often positive relationship between

standards and trade (imports/exports) •  World Halal market ~ USD 2.3 trillion, halal food ~

USD700 billion annually (HDC 2013) •  To protect consumer interests •  To certify food products are Halal and Thoyyiban •  To facilitate Halal business and trade •  Development and Harmonization of Halal Standards are

crucial

Background •  The halal industry is expanding and so the problems of

integrity in the halal supply chain •  Common mistakes by Halal Certification Bodies (HCB) •  Issues on integrity of the Halal supply chain? •  Minor differences between “Mazhabs” •  Harmonization of Halal standards is difficult, but crucial

for stakeholders’ reference •  Harmonization of Halal standard and certification

practices (equivalence) •  Emphasis on the importance of regulating Halal

certification in exporting countries (import control) •  The concept remains “Halal and Tayyib” food

23% of world’s popula6on are Muslims (World Bank 2013)

World Muslim Popula?on

The Principle 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.

•  Muslims are obliged to consumed only halal food as mentioned in the Qur’an, Surah Al-Baqarah:168.

“O ye people! Eat of what is on earth, lawful (Halal) and good (Thoyyib); and do not follow the footsteps

of Satan, for he is to you an avowed enemy.”

•  The basic principle established by Islam is the principle of natural usability and permissibility of things.

•  All food is halal except what is prohibited either by a verse of the Qur’an or an authentic Sunnah of the Prophet Muhammad SAW.

Muslims’ Basic Obligations

The Halal Food Concept •  The underlying principle for a Muslim diet is

–  food has to be halal (permissible) and thoyyiban (wholesome: healthy, safe, nutri6ous, quality)

•  All food are Halal except a few men6oned in the Quran (pork, blood, carrion and those animals slaughtered without the name of Allah)

•  Halal = not poisonous, not intoxica6ng and non hazardous to health

Halal Products & Services Industry

Halal Product and Services

Food

Ingredient &

Addi?ves

Cosme?cs

Animal Feed

Drugs and vaccines

Islamic finance

Pharmaceu?cals

Logis?cs

Halal is a

VALUE

PROPOSITION

that exist within

key elements of

the supply chain

of the intersec?ng

industry sectors

Products •  Halal foods •  Halal Pharmaceu6cals •  World Halal Week

Malaysian Halal Industry

Services •  Halal Cer6fica6on (JAKIM) •  Halal Educa6on (UMS, UPM,

USIM, IIUM) •  Halal Training (HDC, UMS,

IIUM, USIM) •  Halal R&D, Analysis (UPM,

IIUM, USIM, UMS) •  Islamic Banking •  Islamic Tourism •  Halal Parks

Malaysian Halal Industry

The Halal Food Chain

Farm Transportation /Logistics

Storage and Retailing

Processing / manufacturing

Preparation

Serving

STANDARD CERTIFICATION SURVEILLANCE

15

•  Ensuring integrity in the entire halal food value chain is very important ……….Need Standards

Standard

Definition

A document established by consensus and approved by a recognized body, that provides for common and repeated use, rules, guidelines or characteristics for activities or their results, aimed at the achievement of the optimum degree of order in a given context.

Malaysia Taking the Lead in Halal Codex

•  Malaysia was instrumental in drabing the Codex General Guidelines for Use of the Term Halal (CAC/GL 24-‐1997)

•  Scope: –  use of the term halal and equivalent terms in claims as defined in the General Standards for the Labelling of Prepackaged Foods

– measures to be taken on the use of the term halal

Interna?onal Halal Food Standard

1.  Supplements the Codex General Guidelines on Claims

2.  Adopted by the Codex Alimentarius Commission at its 22nd Session, 1997. They have been sent to all Member Nations and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of the Guidelines.

Codex General Guidelines for Use of the Term “Halal”

3.  Provides basic and general information on how food could be produced and claimed as halal;

4.  Acknowledges different Islamic Schools of Thought - minor differences in opinion in the interpretation of law - national Islamic authority.

Continue

International Halal Food Standards

1997 - Codex

2011 - OIC

Regional Halal Food Standards

STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)GSO

993 / 1998

ANIMAL SLAUGHTERING REQUIREMENTS ACCORDING TO

ISLAMIC LAW

National Halal Food Standards

No Malaysian Standard Descrip6on

1 MS 1500 Halal Food

2 MS 1900 Quality Management System – Islamic Perspec6ve

3 MS 2200 -‐ 1 Halal Cosme6c and Personal Care

4 MS 2300 Value Based Management System – Islamic Perspec6ve

5 MS 2400-‐1 Halal Logis6c (transporta6on)

6 MS 2400-‐2 Halal Logis6c (warehousing)

7 MS 2400-‐3 Halal Logis6c (retailing)

8 MS 2424 Halal Pharmaceu6cal

9 MS 2200 -‐ 2 Halal Fur and Skin

Malaysian Halal Standards

MS 1500: 2009 Halal Food

Content of MS1500:2009

1.  Scope

2.  Definitions

3.  Requirements

4.  Compliance

5.  Halal Certificates

6.  Halal Certification Mark

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, non-intoxicating or non-

hazardous to health; 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.

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.

Definition – Najs

3.1 Management responsibility 3.2 Premises (dedicated) 3.3 Devices, utensils, machines and processing aids 3.4 Hygiene, sanitation and food safety (GHP, GMP,

HACCP) 3.5 Processing of halal food 3.5.1 Sources of halal food and drink 3.5.2 Slaughtering process 3.5.3 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

Section 3: Requirements

3.1.1 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;

3.1.2 The management shall ensure that they are trained on the halal principles and its application;

3.1.3 The management shall ensure that sufficient resources (i.e. manpower, facility, financial and infrastructure) are provided in order to implement the halal control system.

Section 3.1: Management responsibility

OIC Halal Certification Model

Halal Industry

OIC/SMIIC 1:2011, General Guidelines on Halal Food

Halal Certification Body (HCB) OIC/SMIIC 2:2011, Guidelines for Bodies Providing Halal

Certification

Halal Accreditation Body OIC/SMIIC 3:2011, Guidelines for the Halal Accreditation Body

Accrediting Halal Certification Bodies

Malaysian Halal Certification   The Halal Authority in Malaysia is the Department of Islamic Development Malaysia (JAKIM) under the Prime Minister’s Office

  Halal food certification refers to the examination of food processes in its preparation, slaughtering, cleaning, processing, handling, disinfection, storage, transportation and management practices

  It confirms that the ingredients used in a product are halal certified and the premise is free from haram or non-halal products

  Concept of halal food from farm to table

Halal Supply Chain-‐ Farm to Table

Farm

Raw materials: *Animal *Plant

Handling e.g. slaughtering

Unit Opera6ons/Processing

*Preliminary opera6on *Conversion opera6on *Preserva6on opera6on *Product development

Processing

Ingredient & Addi6ve

Handling

Packaging

Storage & Distribu6on Storage

Transporta6on Consump6on

Malaysian Halal Cer?fica?on Process Register on-‐line

-‐ Create ID & password Validate account within 24 hours

Send suppor?ng documents within 5 working days aVer

registering online

Applica?on process within

1-‐5 days

Audit Process (30 days aVer payment)

Pay Processing Fee (within 14 working days)

Approval process through

Cer?fica?on Panel Mee?ng

Cer?ficate issued within 5 working

days

No?fica?on leZer issued for non-‐

approval

Processing fee leZer will be

issued

Approved

Not Approved

Suppor?ng Documents: 1) Company Profile 2) Company/Business Registra6on 3) Name and menu/product details to verify; Ingredients to be used 4) Name & address of ingredients supplier 5) Halal status of all ingredients (if applicable) 6) Packaging type 7) Produc6on Process & Procedure 8) Other documents such as HACCP, ISO, GHP, GMP, TQM; and premise/factory loca6on map

Complete?

Malaysian Halal Cer?ficate and Logo

35

Benefi?ng Halal Standard and Cer?fica?on

Prime Minister’s Office

Laboratories

Accreditation Body (SM)

Halal Certification Body (JAKIM)

Accreditation Body

FIANZ

(Halal Certification

Bodies)

ACCREDITS

Recognition/ Appointment

Suppliers Products

TESTS CERTIFIES

Designates/Accredits

MS 1500:2009 Certification requirements

NEW ZEALAND MALAYSIA

MANDATES USE OF MS

•  Developing human resource capacity in the Halal sector (competency)

•  Maintaining Halal Integrity from farm to table

•  Aims to bridge the gap between current level of awareness & understanding and the kind of exper6se needed to support the growing Halal industry

•  Through competent trainers & standardized training modules

•  Training centres: HDC, UMS, IIUM, UPM, USIM

Halal Training Services

•  Vice Chancellor of Universi6 Malaysia Sabah: Prof. Datuk Dr. Mohd. Harun Abdullah

•  Dean, School of Food Science and Nutri6on Assoc.Prof. Dr. Sharifudin Md. Shaarani

•  Established Food Safety and Quality Unit (FSQunit) •  Offers Halal Training and Consultancy

•  FSQunit Head: Assoc.Prof. Mariam Abdul La6f •  Contact: Unit Head – [email protected]

Liaison – [email protected]

+6088-‐320000 ext: 8688 +6088-‐320259

FSQ UNIT, UMS -‐ Halal Training Modules

UNDERSTANDING HALAL FOOD

(HF)

HF01 -‐

Basics of Halal Food

(1 day)

HF02 -‐

Intermediates of Halal Food

(1 day)

HF03 -‐

Advanced Level of Halal Food

(1 day)

HALAL FOOD INDUSTRY DEVELOPMENT

(FI)

FI01 -‐

Basics of Halal Food Industry Development

(1 day)

FI02 -‐

Intermediates of Halal Food Industry Development

(1 day)

FI03 -‐

Advanced Level of Halal Food Industry Development

(1 day)

HALAL TRAINING PACKAGE

(HTP)

HF01 + HF02 + MeSTI Halal and Thoyyib Food

(2 days)

FI01 + FI02 + GMP

Halal Execu6ve

(2 days)

FI03 + HACCP

Professional Halal Auditor

(3 days)

HDC Halal Training Modules

HALAL AWARENESS PROGRAMME

(HAP)

HAP01 -‐

Understanding Halal

(1 day)

HAP02 -‐

Understanding the Halal Industry

(2 days)

HAP03 -‐

MS1500:2004 -‐ The Malaysian Halal Food

Standard

(1 day)

HALAL INDUSTRY PROGRAMME

(HIP)

HIP01 -‐

Best Halal Prac6ces in the Food Industry

(2 days)

HIP02 -‐

Effec6ve Halal Opera6ons in the Food

Industry

(2 days)

HIP03 -‐

Internal Halal Audi6ng Workshop

(3 days)

HALAL PROFESSIONAL PROGRAMME

(HPP)

HPP01-‐ Professional Halal Trainers Workshop

(5 days)

HPP02-‐ Professional Halal Auditors Workshop

(5 days)

HPP03-‐ Refresher Course for Halal Consultants

(1 day)

Halal Food Means

Permissible +

Good Quality +

Universal Value

MARKETABLE PRODUCTS

FOR MUSLIMS & NON-‐MUSLIMS

…..fine dining to fast food ...in the air, the sea, the land

…. In schools, hospitals, military rations

…Retailers, producers, suppliers, logistics

…..health care, tourism, cosmetics, IT, lab

…….…New Halal industry sectors

Halal - Expanding Opportunities

Summary •  Halal and haram issues are serious matters to Muslims •  Halal Food is not only complying to Shariah requirement but is also wholesome (safe and with good qualities) •  Halal Standard is important to provide guidelines to stakeholders (consumer, government, industry) •  Halal Certification is important to verify the halal status

of a product based on the standard •  Halal certified products and services will form quality

output to establish the halal industry of any economy •  Maintaining the integrity of halal products is crucial to

ensure long term businesses •  Developing the Halal Industry through standards and

certification is the way forward!

Thank You for Your Attention