General Introduction to SMIIC and OIC/SMIIC Halal Food

Standards

Dr. Mohammed Ali Alsheikh Wace

SMIIC 2023
Fresh Local Food
Processed Imported Food
Meat and Poultry
Dairy Products
GMO Foods
Bread
What is Halal?
Standards and Metrology Institute
for Islamic Countries (SMIIC)

3
 What is SMIIC ?
• SMIIC is a treaty based and an
intergovernmental organization, Organization of Islamic
technical and affiliated to the OIC. Cooperation (OIC)

• Recognized as an international Affiliated Specialized Subsidiary

organization, has diplomatic status. Organs Organs Organs
• Established in August 2010.
• Headquarters located in Istanbul, Standards and Metrology Institute for
Turkey. Islamic Countries (SMIIC)
• Not a conformity assessment body
(CB).
 Member States In The Standards and Metrology Institute for
Islamic Countries (SMIIC)

P Member in SMIIC
OIC member
O Member in SMIIC
• All OIC Member States through their National Standardization, Metrology and
Accreditation Bodies can be a SMIIC member.
• SMIIC has 46 Member States to date. (43 Full and 3 Observer Members)
https://www.smiic.org/en/members

5
 OIC/SMIIC Standards Structure
Must be
Management worker Center
Muslim

✓ ✓
Certification
-
body

✓ ✓
Accreditation OIC
body countries

IIFA International
Islamic Fiqh Academy
OIC/SMIIC Standards
Technical Requirements
• OIC/SMIIC 1 = + CODEX STAN 1 CAC/RCP 1 CAC/RCP 58 ISO/TS 22002 ISO/TS 22003 ISO/TS 22005
Islamic Rules

• OIC/SMIIC 2 = + ISO/IEC 17000 ISO/IEC 17020 ISO/IEC 17021-1 ISO/IEC 17025 ISO/TS 22003 ISO 9000

• OIC/SMIIC 3 = + ISO/IEC 17000 ISO/IEC 17011 ISO/IEC 17021 ISO 9000 OIC/SMIIC 1
OIC/SMIIC 2
OIC/SMIIC 4
OIC/SMIIC 6
 Islamic rules in OIC/SMIIC standards

Strong cooperation with the International Islamic Fiqh Academy

National Islamic and fatwa department represented in the technical committees.
Looking for the common and the majority accepted opinion.
 OIC/SMIIC Standards on Halal Food

Dr. Mohammed Ali Alsheikh Wace

2022 SMIIC
 1 SMIIC TC1 Halal Food Issues
• Structure
• Member countries
• Scope

Contents 2 Published Standards

• OIC/SMIIC 1:2019 General Requirements for
Halal Food
• OIC/SMIIC 22:2021 Halal Edible Gelatine –
Requirements and Test Methods
• OIC/SMIIC 24:2020 General Requirements for
Food Additives and Other Added Chemicals to
Halal Food
• OIC/SMIIC 23:2022 General Requirements for
Halal Animal Feeding Stuffs
 3 Current Projects
• OIC/SMIIC WD 25 Test Method for detection of
porcine in Food Products and cosmetics

• OIC/SMIIC WD 26 Test Method detection of

ethanol in Food Products and cosmetics

• OIC/SMIIC WD 38 Maximum Limit for Residues of

Contents Ethyl Alcohol (Ethanol) in Food

• OIC/SMIIC AWI 58 General Requirements for

Preparation and Handling of Halal On-Board
Meals

• OIC/SMIIC AWI 59 Halal Packaging: General

Requirements

• OIC/SMIIC AWI 60 Halal Food Prepared By

Bioprocessing Techniques: General Requirements
STRUCTURE
Secretariat Turkish Standards Institution

Secretary Ms. Tuğba Daysaloğlu

Chairperson Dr. Mediha Esra YAYLA

SMIIC Dr. Mohammed Ali Alsheikh Wace

Technical
Assistant
Creation Date 2011

Working TC1 WG1 (21 experts)

Groups
 P Members

Afghanistan Indonesia (BSN) Saudi Arabia (SASO)

(ANSA)
Azerbaijan (AZSTAND) Iran (INSO) Saudi Arabia (SFDA)

Bangladesh (BSTI) Iraq (COSQC) Senegal (ASN)

Algeria (IANOR) Kuwait (KOWSMD) Somalia (SOBS)

Benin (ANM) Libya (LNCSM) Sudan (SSMO)

Cameroon (ANOR) Malaysia (DSM) Tunisia (INNORPI)

Côte d'Ivoire (CODINORM) Mali (AMANORM) Turkey (TSE)

Djibouti (ADN) Morocco (IMANOR) Uganda (UNBS)

Egypt (EOS) Pakistan (PSQCA) United Arab Emirates (MOIAT)

Gabon (AGANOR) Palestine (PSI) Uzbekistan (UZSTANDARD)

Gambia (TGSB) Qatar (QS)

 O Members
Bosnia & Herzegovina (BAS) Mauritania (DNPQ)
Lebanon (LIBNOR) Thailand (HSIT)

Russia (ROSSTANDART)
1 SMIIC TC1 Halal Food Issues

• OIC/SMIIC 1:2019 General Requirements for

Halal Food

• OIC/SMIIC 23:2022 Feeding Stuffs for Halal

Animals – General Requirements

• OIC/SMIIC 22:2021 Halal Edible Gelatine –

Requirements and Test Methods

• OIC/SMIIC 24:2020 General Requirements for

Food Additives and Other Added Chemicals to
Halal Food
 OIC/SMIIC 1
General Requirements for Halal Food:
Basic requirements of halal food and its
products based on Islamic rules for any stage
of food chain such as:
Preparation,
Processing,
packaging, labelling and marking,
storage and service…etc.
The standard enumerates
and give examples of halal
and non-halal food sources
It mentions animals and
plants that are not halal in
detail and gives examples of
halal ones
The standard dedicates a
large part of it to detailing
halal matters related to meat
The standard explains the
conditions of the places of
slaughter and the equipment
required for it, its cleanliness,
and how to control it.
It also explains the conditions of
slaughtering and the method of
slaughtering, giving details about
the slaughtering tools and the
acceptable and unacceptable types
of stunning according to Islamic
rulings.
It also explains the conditions of
slaughtering and the method of
slaughtering, giving details about
the slaughtering tools and the
acceptable and unacceptable types
of stunning according to Islamic
rulings.
The standard also explains the
provisions for slaughtering
poultry and gives details
about mechanical slaughter
and its requirements
The standard is concerned with
animal welfare as ordered by the
Islamic religion and set the
necessary requirements for that
 Food types covered in the
standard

SMIIC 2023
The standard also covers all sectors
of halal food Such as:
Milk and dairy products
Eggs and egg products
Cereal and cereal products,
vegetable and animal oils
and fats, fruit and vegetables
and their products
sugar and confectionery products
Beverages
Honey and its by-products
Dietary supplements
Genetically modified food (GMF)
Food additives And Processing Aids
Enzymes and Microorganisms
 Packaging and labeling

SMIIC 2023
The standard dedicates a special
section for packaging and labeling
and how to write product labels
OIC/SMIIC 22:2021 Halal Edible Gelatine – Requirements and Test
Methods

Project started in 2019

Proposed by Pakistan
First halal gelatin standard in the world

Focus on the production processes in the

gelatin factories

Test methods for halal editable gelatin

 OIC/SMIIC 22
Halal Edible Gelatine- Requirements
and Test Methods

prescribes the requirements and test methods for

Halal edible gelatine.

discusses the gelatine processing chain, setting out

the Halal and necessary hygienic conditions for
producing gelatine that is Halal, safe, suitable and
admissible for human consumption, based on Islamic
Rules.
OIC/SMIIC 22 contents
 Importance of OIC/SMIIC 22

Clear statement about the animal used

clear statement about the slaughtering process
no accept of istihalah
Importance of OIC/SMIIC 22

Plant shall be for halal production only

traceability in all processes
prevent contamination with non halal materials
 OIC/SMIIC 24
General Requirements for Food Additives and
Other Added Chemicals to Halal Food

specifies the requirements and conditions needed

for food additives and any other added chemicals
(processing aids, flavourings, added nutrients,
enzymes) used during food production to ensure
that the final product is halal and safe to consume in
OIC countries and all over the world.

also defines the halal status of food additives in

foodstuffs intended for human consumption.
OIC/SMIIC 23:2022 General Requirements for
Halal Animal Feeding Stuffs
OIC/SMIIC 23:2022 General Requirements for Halal
Animal Feeding Stuffs

• Blood meal
• Bone meal

• Adding hormones and antibiotics

• Using gelatin in feed

2 Current Projects
• OIC/SMIIC WD 25 Test Method for detection
of porcine in Food Products and cosmetics

• OIC/SMIIC WD 26 Test Method detection of

ethanol in Food Products and cosmetics

• OIC/SMIIC WD 38 Maximum Limit for

Residues of Ethyl Alcohol (Ethanol) in Food

• General Requirements for Preparation and

Handling of Halal On-Board Meals

• Halal Packaging: General Requirements

• Halal Food Prepared by Bioprocessing

Techniques: General Requirements
OIC/SMIIC WD 26 Test Method detection of
ethanol in Food Products and cosmetics
OIC/SMIIC WD 25 Test Method for detection of
porcine in Food Products and cosmetics

the aim of this TC1WG1 is to create a

Test Method for detection of porcine
in cosmetics product and food.

there is different levels of validation

for any test method (e.g. in-house
validation, inter-laboratory validation)
the goal of this group is to do a
proficiency testing by interlaboratory
comparison.
 OIC/SMIIC WD 25 Test Method for detection of
porcine in Food Products and cosmetics

1. Detection method of porcine contamination in meat and meat products

2. meat speciation method (porcine – bovine– equine– avian - canine …)
3. Detection method of porcine contamination in processed food
4. Detection method of porcine gelatin
5. Detection method of porcine contamination in cosmetics
6. Detection method of ethanol
 OIC/SMIIC WD 25 Test Method for detection of
porcine in Food Products and cosmetics

• Possible future projects

1. Rapid halal test kits limitation
and Regulatory Requirements
2. Distinguishing between natural
and synthetic ethanol
3. Distinguishing between halal
slaughtered Dhabihah (‫ )ذَ ِب ْي َحة‬and
non Dhabihah (‫)ذَ ِب ْي َحة‬
OIC/SMIIC WD 38 Maximum Limit for Residues of
Ethyl Alcohol (Ethanol) in Food
General Requirements for Preparation and
Handling of Halal On-Board Meals
Halal Packaging: General Requirements

• Can we use recycled materials?

• Using ethanol in packaging?

• Non-halal polymers?
 Halal Food Prepared by Bioprocessing
Techniques: General Requirements

• Doubtful and non-halal Culture media

• Enzymes

• Specific standards for fermented products

Thank you