halal food
TRANSCRIPT
Current Issues on Halal Food
PREPARED BY:ASYRAFUDDIN BIN SARUN 1080831MOHD KHALIL BIN RAMLI 1080834MOHD SAFUAN BIN HUSSIN 1080843SOFIYUDDIN BIN HASHIM 1080832
IntroductionIntroduction
Halal is a Qur’anic term meaning ‘permitted, allowed or lawful’. Halal when used in relation to food and other consumer goods, means “permissible for consumption and used by Muslims’
Haram is the opposite of halal. Shubhah or Mashbooh, means doubtful or suspected Halal and haram are serious matters in Islam Increasing awareness of Muslim consumers on their religious
obligations creates greater demand for halal food and other consumer goods
Ensuring food and other consumer products authentically halal is obligatory for every Muslims
Hence, certification and verification of every item for halal compliance by competent Islamic Authorities, such as JAKIM, is extremely important
Al-Quran Surah Al Baqarah, Al-Quran Surah Al Baqarah, Verse 168Verse 168
“O ye people! Eat of what is on earth, halal and thaiyiban
(wholesome), and do not follow the footsteps of the Evil
One, for he is to you an avowed enemy”
Basic ConceptBasic Concept
Muslims eat food that are
• Halal – Shariah (religious, faith, spiritual, personal choice)
• Thoyyiban – Wholesome (safety, cleanliness, nutritious, quality, authentic)
Food permitted under the Shariah law and fulfills the following conditions:
a) does not contain any parts or products of animals that are non-halal to Muslims or products of animals which are not slaughtered according to Shariah law;
b) does not contain any ingredients that are najs according to Shariah law;
c) is safe and not harmful;d) is not prepared, processed or manufactured using equipment
that is contaminated with things that are najs according to Shariah law;
Halal Food Halal Food
e) the food or its ingredients do not contain any human parts or its derivatives that are not permitted by Shariah law; and
f) during its preparation, processing, packaging, storage or transportation, 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.
Haram FoodHaram Food
Carrion
Blood
Pig
Ritual Offerings
National IssuesNational Issues
• Malaysia – World Halal Hub• JAKIM – Centre of Halal Certification
and Reference- Halal Food Control- Accreditation System- Human Resource- Control (Law)- Food Hygiene and Sanitary- Future Planning
Halal Food ControlHalal Food Control
In Malaysia, the government controls halal food through multi-agency approach lead by JAKIM. JAKIM is the authority for Halal Food MOH is responsible for food safetyMOA is responsible for animal health and
abattoirs and KPDN is responsible for halal label under the
Trade Description ActChemistry Department is responsible for
food analysis
Issues and ChallengesIssues and Challenges
• Halal Food Laws• Halal Food Industry is still Small• Insufficient raw ingredients Biotechnology in food product development is new Halal food is sensitive and serious matter to Muslim
With many fraudulent issues around, more stringent monitoring should be established by the Islamic Authorities.
Authentication and verification for halal has become one of a major challenges in analysis of processed food
At present, very limited analytical methods available for halal food verification
Rapid and reliable methods are urgently needed for detection of non-halal components (e.g porcine origin) in food products
• Understanding and awareness level of Halal Food manufacturers
• Voluntary application of Halal Certification
• Exploitation on the Halal Logo• Competition from Other Non-Muslim
Countries
Issues in Halal Food Issues in Halal Food ProductionProduction
Raw materials – animal or plant origin/imported Slaughtering – according to Shariah/stunning Processing operations/equipment – x-contamination Packaging/Storage/Transportation (containers and
vessels) Food ingredients and additives
Pig and its by-products (e.g. pork, lard, gelatin) Enzymes (e.g rennet) Emulsifiers (e.g. E471 or mono- & diglycerides) Alcohol (ethanol) Biotechnology and GMOs (genetically modified organisms) Safety and quality aspects (aspect of ‘Thoyyiba’)
Muslim Consumer Muslim Consumer PerspectivePerspective
Muslims “eat to live” and not “live to eat” Eating is a matter of worship and begins in the name of Allah Muslims are not to be misled by their appetites unchecked by
knowledge (6:119) “Eat less you will be healthier” (Hadis)
Role of the GovernmentRole of the Government
Food Legislation and EnforcementAdvice for Industry/TradeConsumer EducationInformation Gathering and ResearchProvision of Health Related Services
Role of Industry/The Role of Industry/The Private SectorPrivate Sector
• Halal and Good Practices by Primary Producers and Distributors
• Quality Assurance and Halal Control of processed Food
• Appropriate Processes and Technology• Trained Managers and Food Handlers• Informative Labelling and Consumer
Education
Role of [email protected] and Knowledgeable
@..Discriminating and Selective
@..Safe Food Practices in the Home
@..Community Participation
@..Active Consumer Groups
Issues and Challenges
1..No specific provision of a comprehensive Halal food laws
2..Halal food industries in Malaysia are still small
3..Lack of local halal resources4..Progress in biotechnology food
production
Recent Issues of Processed Halal Food Fraud in Malaysia
Non-halal (pork) moon cakes with halal logo Pigs and chicken stored together Issue on bread using lard Brushes using pig’s bristle (fur) in cake and
bread preparation Minced pork with halal label Sausages with non-halal casing, expired halal
certificate and old halal logo
ConclusionConclusion
Halal and haram are sensitive and serious matters to
every Muslim
Properly processed and certified halal food is pertinent
to capture the lucrative halal food market
Adulteration and contamination of non-halal components
are major concern in food processing and production
Development on methods of detection adulteration are urgently needed for halal food verification and certification
New analytical methods of analysis developed by our research group is simple, rapid and reliable for detection of pork and lard in food and other consumer products
These analytical methods have potential to be utilised by halal food authorities responsible for authentication of halal food such as JAKIM