WHAT ARE HALAL PRODUCTS?

 Halal products simply mean that it is clean and healthy.

 It is a human provision that fits the Muslim consumption. However, it does not necessarily mean
that it is exclusively for Muslims.

 A product that is fit for Muslim consumption is definitely fit for human consumption.

Provisions that are permitted in Islam for human consumption and production are divided into
three categories:

1. Plants: all kinds of plants are halal except those that are poisonous, hazardous to health,
and intoxicating.

2. Liquids: all kinds of liquids are halal except those that are intoxicating, hazardous to
health, poisonous and those that are mixed with filth (najis).

3. Animals: Halal animals are divided into two categories

AQUATIC ANIMALS:

All animals that live in water or marine animal dependent on water are halal except
those that are poisonous, hazardous to health and intoxicating.

LAND ANIMALS:

All land Animals are Halal except the following:

1. Animals that are not slaughtered according to Islam method;

2. pigs or swine or boars;

3. dogs;

4. animals with claws and pointed teeth (canines/tusks) which are used to kill prey;

5. birds with talons or predator birds which include carnivorous birds with sharp
claws;

6. animals enjoined in Islam to be killed like scorpions, snakes, centipedes, and

mice;

7. animals that are forbidden to be killed like bees, ants, woodpecker;

8. animals that are considered to be filthy by the public like lice, and flies;

9. animals that both live in land and in water(amphibians, frogs, crocodiles).

10.

WHAT IS HALAL HYGIENE & SANITATION

 In Islam, HYGIENE means free from najis and from any form of contamination with haram
components and harmful organisms.

 Najis is an Arabic term that means filth or unclean.

NAJIS refers to three things:

1. Mughallazhah which is considered as severe najis which are dogs and pigs including any
liquid and objects discharged from orifices, descendants, and derivatives;

2. Mukhaffafah which is considered as light najis. The only najis in this category is urine
from a baby at the age of 2 years and below who has not consumed any other food
except his mother’s milk; and

3. Mutawassitah which is considered a medium najis does not fall under severe or light
najis such as vomit, pus, blood, alcoholic drinks, carrion, liquid, and objects discharged
from the orifices, etc.
  FILTH refers to all forms of impurity.

 There is contamination when traces of undesired substances entered the product during
handling, processing, and storage.

HALAL PROCESSING

A product is considered halal when it was prepared, processed, stored, transported, and served
under the strict observance of halal standards. There must be a permanent area/place exclusively
dedicated to processing halal products and the same must be free from najis and from any form of
contamination with haram elements. There must be types of equipment and utensils exclusively
dedicated to processing halal products and the same must be free from najis and from any form of
contamination with haram elements.

HALAL INGREDIENTS

 Rule: all ingredients are halal except those that are poisonous, hazardous to health, intoxicating,
and those that are mixed or contaminated with filth or haram elements.

 Animal-Based: the ingredients must not contain any component of animals that are considered
haram or halal animals that are not slaughtered in accordance with Islamic law

 Plant-Based: the ingredients must not be poisonous, hazardous to health, or intoxicating

 Others: the ingredients must have been prepared, processed, and stored with due observance
of halal standards.

ALCOHOL AS INGREDIENT

 Rule: all liquids are halal except those that are intoxicating, poisonous, hazardous to health, and
those that are mixed with najis.

 All liquids that are intoxicating are basically haram. Therefore, alcoholic drinks or wine are not
halal and cannot be used for producing halal food, and cannot be even stored with halal
products or inside halal premises.

HALAL WORKPLACE

 The purpose of slaughtering is to let the blood out and use the flesh of the animal as food and
thereby remove the slaughtered animal from the category of “dead animal”.

 There must be an area or place exclusively dedicated to process or serving halal products.

 There must be storage equipment or a room dedicated exclusively for halal

products/materials/ingredients.

 The halal premises must be manned with halal assurance officers or halal crew who must be
Muslims.

 In all of its operations, the halal standard /GMP / Hygiene and Sanitation and other safety
management system must be strictly and properly observed.

HALAL STANDARD IS A QUALITY CONTROL SYSTEM BY ITSELF.

IT ILLUSTRATES THE HIGHEST FORM OF CLEANLINESS IN THE PREPARATION AND HANDLING OF FOOD.