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HALAL REQUIREMENTS

for
FOOD AND CHEMICAL INDUSTRY
By

DR. MOHAMED SADEK
Chairman

HALAL Food Council of Europe
HFCE

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Key Terminology
 Halal

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

HFCE

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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

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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
HFCE

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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 5 .

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 6 .

e.Requirements for Vegetable Products   Fermented intoxicating materials prohibited.. –  Ethyl Alcohol.g. Alcoholic Drinks –  Drugs/intoxicants [not medicine] HFCE 7 .

Food Ingredients   All vegetable ingredients are Halal except intoxicating ones   Animal derived ingredients should be from animals slaughtered by Muslims or from fish HFCE 8 .

Vegetable   Enzymes: Animal. Fish   Glycerin/glycerol   Emulsifiers: Animal. Biotech   Dairy Ingredients. Beef.Questionable Ingredients   Gelatin: Pork. Alcoholic Drinks   Animal Protein/Fat   Flavorings and Compound Mixtures HFCE 9 . whey. cheese   Ethyl Alcohol. Microbial.

HFCE 10 . so any product containing gelatin is Haram or suspected.Questionable Ingredients   Gelatin –  No distinction on the label for the source of animal.   Glycerin –  No distinction on the label for source of glycerin (animal or vegetable) so any product containing glycerin is also suspected.

Questionable Ingredients   Emulsifiers: –  C o m m e r c i a l l y a v a i l a b l e m o n o a n d diglycerides may be manufactured from vegetable oil. HFCE 11 . beef fat or lard. then product is considered suspected. –  If not labeled as vegetable.

Normally the label does not make any distinction.Questionable Ingredients   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. HFCE 12 . so products with emulsifiers are Haram or suspected.

–  There is no allowance for added alcoholic drinks in food. –  Alcohol naturally present e. Extraction of flavors like vanilla. e.g. cooking or formulations.Questionable Ingredients   Alcohol: –  Alcohol (intoxicants) is prohibited in Islam. fruit essences –  Alcohol used for technical reasons. HFCE 13 .g.

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 14 .

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 15 .

MARKETING OPPORTUNITIES 1.4 Billion Muslims in the World South Asia South East Asia Middle East Asia Africa Europe North America 400 million 250 million 200 million 200 million 200 million 18 million 8 million HFCE 16 .

HALAL MARKET   Halal. schools (public and private) and airlines HFCE 17 . ethnic & specialty stores   Supermarket chains   Food Service –  Universities.

Others. 18 . –  Singapore –  Malaysia –  Indonesia –  Saudi Arabia The products ranged from frozen meat and poultry to processed meat and food items for food service.A.The Importance of Halal Certification Background   Pioneering countries in requesting Halal certificates from the U.S. A&W.IFCEMc Donald s.

  Halal meat was always prepared by Muslims and was usually sold by Muslims.   HFCE 19 .   There was no use of complex processed ingredients.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 foods were made from scratch at home.

The Importance of Halal Certification Halal Activity Percentages of the requests for Halal Certificates for various countries. Percentage of Halal Requests per Country Indonesia 55% USA 10% Singapore 5% Malaysia 20% HFCE Other 10% 20 .

–  Auditors understand the industry and design audits to complement the company personnel. –  We speak the language of the industry. 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.

Halal is a matter of faith and commitment. –  We are expanding both Technical and Religious Committees to include diverse scholars.HFCE Halal Certification   Resolving issues through Shura. –  Religious Scholars (Shura Committee) upon recommendation from the Technical Committee determine new guidelines. HFCE 22 .

1. which stipulates three types of visits to the facility for audit and inspection.2-A confidential contract is agreed to.0-Legal obligations of the parties.   1.1-An application is made to HFCE in original and signed by the company s authorized person.   HFCE 23 .HFCE Guidelines for Halal Certification   1.

The expenses are not billed to the company. HFCE 24 .HFCE Guidelines for Halal Certification   1.21-an initial and subsequent yearly inspection. Expenses for which are paid for by the company. generally one visit per year.22-A surprise visit is allowed whenever the plant is open for business.   1.

there will be an on site inspection paid for by the company. Generally. such as gelatin or meat powders.23-For the production of critical ingredients. –  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) IFCE 25 . companies are requested to have halal certificate for critical ingredients being used in the certifiable product.HFCE Guidelines for Halal Certification   1.

and then standard operating procedures are codeveloped with the company.0-Review of the facility and ingredients.HFCE Guidelines for Halal Certification   2. HFCE 26 .   2.1-Information received from the auditor is reviewed to determine the chance of cross-contamination.

[See H1-H9 criteria]. Ingredients are classified into categories.2-company provides a list of all ingredients and suppliers. according to their level of doubt about non-conformity to the Halal requirements.HFCE Guidelines for Halal Certification 2.3-suppliers are asked to fill out Halal questionnaires for each ingredient considered doubtful.   2.   HFCE 27 .

IFCE 28 .41-H1 ingredients-may be used without restriction.42-H2 ingredients may be used if all answers in the questionnaire are no.4-ingredient conformation is reviewed and reclassified and the company may only use approved ingredients in Halal formulations.   2.HFCE Guidelines for Halal Certification   2.   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. is classified H5. An ingredient that must have a general Halal certificate is designated H3 and an ingredient which requires a batch certificate.   HFCE 29 .   2.44-Halal certified ingredients with a general yearly certificates are designated H4. such as gelatin containing ingredients.HFCE Guidelines for Halal Certification 2.

5%. Natural vanilla flavor which by regulation contains 35% alcohol. HFCE does not certify any ingredient containing 0.5% or more alcohol.g. All ingredients containing alcohol in the amount of 0. HFCE 30 . e.45-all food ingredients in the above classes H1 through H5 must have alcohol level less than 0.5% or higher that do not contain animal derived material are classified as H6..HFCE Guidelines for Halal Certification   2.

1% in the consumer product. The control point for the alcohol-containing ingredients is at the finished product level. HFCE 31 .HFCE Guidelines for Halal Certification HFCE would certify a food ingredient if the alcohol level is less than 0.5%. where the alcohol level must be less than 0.

HFCE may have direct access to its database.   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. In certain cases where a company manages a common global database.47-HFCE maintains a database of approved ingredients for each company and its suppliers.HFCE Guidelines for Halal Certification 2.   HFCE 32 .

The company also submits the amount of alcohol present in each formulation.HFCE Guidelines for Halal Certification   3.0-issuance   of a Halal certificate. HFCE 33 . Based on this information HFCE decides whether to issue the certificate or have the company modify the formula and resubmit it. The formula is submitted to HFCE for review with assurance that the product meets the established guidelines. 3.1-after the company understands the above guidelines.

  Peace of mind and satisfaction.   It saves time from reading the labels. HFCE 34 .HFCE Importance of Halal Certification to the Consumer   It clears the doubt.

Not on each animal HFCE 35 . Blessing before entering slaughtering area.Kosher vs Halal Kosher Halal Pork Prohibited Prohibited Ruminants & Poultry Slaughtered by a Jewish person Slaughtered by a Muslim Restrictions Hind quarters not used Salting and soaking required Whole carcass used No salting Blessing Blessing on each animal while slaughtering.

Kosher vs Halal Kosher Halal Slaughter By Hand Mandated Mechanical Not accepted Stunning Not accepted Preferred Accepted Accepted Blood Prohibited Prohibited Gelatin: Blessed Dry Bones Fish Pork From Kosher Animals May Be Kosher Fish Only May Be From Halal Animals Halal Bones Only Any Fish NO IFCE 36 .

Kosher vs Halal Kosher Halal Accepted Accepted Kosher Slaughtered(?) No(?) Accepted Accepted Halal slaughtered(?) No Not Permitted Fish Accepted (Source restrictions) With Scales Only Seafood Not Accepted Varying Degrees of Acceptance Enzymes Microbial Biotech Animal Porcine Alcohol IFCE All Fish Accepted 37 .

Kosher vs Halal Kosher Halal Combining BIG Problem Meat & Dairy Not an Issue Sanitation of Equipment Cleaning Ritual Cleansing No Idle Period Special Occasions Cleaning Kosherization Idle Period if heat treatment is involved Restrictions during Passover IFCE Same Rules Yearround 38 .

S. Jews LT 1/2 Observe Kosher Worldwide 14 million Jews ?% Observe Kosher IFCE 8 million U. Muslims Almost All Observe Halal Worldwide 1400 million Muslims Almost 100% Observe Halal 39 .S.Kosher vs Halal Kosher Halal Market Size 6 million U.

  Certifying production of Halal foods.What is HFCE? Halal Food Council of Europe Not for Profit Technical Islamic Organization   Supervising production of Halal foods.   Publishing relevant information.   Consulting with Islamic scholars on the practical issues facing Muslims in selecting food products.   HFCE 40 .   Finding solutions for new challenges.

Halal Food Approval Process HFCE 41 .

Halal Food Approval Process Application Facility Audit Review Meeting Recommendations Presentation re: Halal Program Review Process Review -----Sanitaion Review RM Procedures Production Procedures Labelling Review Physical Audit Changes Approval HFCE 42 .

Halal Food Approval Process Product Process Production Batch Total Records to IFCE Yearly Certificate Review Batch Certificate HFCE 43 .

H. Ingredients Separate RM # for Halal Packaging P.Halal Food Approval Process Monitoring Process Frequency Audits I RM Receipts Invoice Checks Production Records RM where used Same N.O. Control HFCE 44 .

HFCE Certified Halal Logo HFCE 45 .

Halal Symbols HFCE 46 .

ALCOHOL BEVERAGE Seasoning Flavor WINE FOR COOKING Breast Feed Suplement Antioxidant Bread Improver Cosmetics L-Cystein LIQUEUR in drink (coctail) MEDICINE PLACENTA HAIR Anti Ageing KHAMR FETUS (EMBRYO) HUMAN ORGANS LIQUEUR in cake PIG FERMENTATION MEDIA see the detailed Pig Chart CARRION PASTE 1 Animal Without Slaughtering 1 Animal Slaughtered not according to Islamic Law CHICKEN Cooking / Culinary DUCK Duck Feather LAMB GOAT Fat Enzyme BEEF Bone Cooking / Culinary SAUSAGES BLOOD Hide Boullion Seasoning Meat Extract Seasoning Flavor Meat Amino Acid L-Cystein Tallow Bone Marrow Activated Carbon Gelatine Cooking Gelatine Flavor Seasoning Bread Improver Cooking Oil Cooking / Culinary 47 .

Indonesia +62 0251 8662 931 .PIG & ITS DERIVATIVES YOGHURT MARSHMALLOW CREAMER TOOTH PASTE MONO& DIGLYCERIDA CAPSULES FLAVOR SOUP SEASONING COSMETIC GLYCERINE BAKERY BISCUIT LIPSTICK FAT DERIVATIVES COSMETIC FLAVOR & SEASONING GELATINE CREAM EMULSIFIER SOAP JELLY ICE CREAM MARGARINE ICE CREAM SOFT CANDY COLLAGEN BROTH SKIN SHORTENING LEATHER SAUSAGE CASSING TEXTURIZER POWDER PORK BACON PASTA BURGER MEAT FLOSS BREAD IMPROVER FLAVOR CYSTEIN TOOTH BRUSH FAT INTESTINE (Lard) MEAT INNARDS PANCREAS ENZYM HAIR INSULIN RENNET BRUSH CHEESE ACTIVATED CARBON REFINED OIL & WATER BONE BLOOD THE ASSESSMENT INSTITUTE FOR FOODS DRUGS AND COSMETICS. ¨+62 0251 8358 748 www. Jl.halalmui.org or email: info@halalmui. INDONESIAN COUNCIL OF ULAMA (LPPOM MUI) FERMENTATION MEDIA MEDICINE SAUSAGE MICROBIAL PRODUCTS MUI Building. 3 Floor. Menteng Bogor .org 48 .