HALAL CERTIFICATION PROCESS

Food and Catering

HALAL SCHEMES : Scheme

Logistic Scheme Restaurant Scheme

Halal Friendly Medical

Industrial Scheme
Tourism Scheme

Halal Friendly tourism

Abattoir Scheme
Scheme

Eating Establishment Warehouse or Storage

Scheme Scheme

Product Endorsement
Whole plant scheme
Scheme
HALAL CERTIFICATION PROCESS :

Ø Application
Ø Product review
Ø Process & Procedure
Ø Documentation
Ø Verifiction
Ø Certification
Ø Post Certification
Ø Renewal
AUDIT PROCESS :
1.OPENING MEETING :
 Introduces the audit team to the
Department members.
 Review the audit plan , scope and
Objectives for the audit.
 Establishes the official communication
Link between department representative
And audit team.
 Review findings from Documentation
Review.
2.DOCUMENTATION REVIEW :

 Define the criteria – Have a cheklist

of what to look for
 Perform the check and Record your
Results
 Share , Discuss and Implement the
changes required
 Version control the documents involved
 Sign off and use the doc as intended
 QC / Validation
3.SITE INSPECTION :

 A site inspection is a series of regular check-ups

and verification processes to ensure safety standards.

 The traditional method of conducting site inspections

involves field visits and paper checklists.

 checking and reviewing deemed halal food in

compliance of the following: Halal product and
Ingredients,Customer production process flow.
4.EVALUTION:

 In general, evaluation processes go through four

distinct phases: planning, implementation, completion,
and reporting.

 It is important to remember that your evaluation efforts

may not always be linear, depending on where you are in
your program or intervention.
5.CLOSING MEETING:

 The Closing meeting is particularly important

it allows the auditor to communicate the audit
findings and conclusions.

 A Simple agenda and a short written summary

of observations should be provided.

 It Is important to emphasise the good news as

Well as highlight the areas of improvement
With supporting evidence.
DOCUMENTATION:

 Certificate of analysis
 Certificate of Incorporation
 Factory License
 Third Party testing
 Pollution Control
 IEC  Halal certificates & Declarations
 Standards Certificates
 Packaging details & Documents
 Product List & Details
 Process FLow Chart
 Halal Assurance System Booklet
 Raw material list & Suppliers (During Renewal)
PRIMARY DOCUMENTATION:

1.ELECT A HALAL ENFORCEMENT DIRECTOR :

The Halal enforcement director is appointed as a responsible individual from

the submitting organization.Their full name, phone number and Email address must be
provided .If the HED is a team of individuals, provide the team name, contact
number and email address. This individual or team will be responsible for ensuring
that the halal system is functional and monitored.

2. DEFINE YOUR HALAL CONSUMERS:

Document and provide the entities that your halal products are sold to
your halal consumers may be businesses, government agencies , consumers or
otherwise.
3.DEFINE YOUR HALAL PRODUCT FACILITY:

MR The Halal Manufacturer

(A)

(B) RS The Halal Restaurant

(C) SH The Halal slaughter House

(D) KT The Halal kitchen

(E) DR The Halal Distributor

GR The Halal Grocery

(F)
FACILITY DOCUMENTATION :
1.LEGAL BUSINESS DOCUMENTS:
Provide documentation verifying that your company is legally
permitted to do business in your local. Submitted documents must include your
company’s name, address, and the government entity recognizing your
establishment.

2.TRACEABILITY PLAN:
Provide a traceability plan document that details the overall
production process of your halal system .Your plan must include the following:
1) Explain the means by which continuity is maintained within the halal
product facility, such as the use of demarcation markers, colors, signage,
designated locations or computer systems utilized in your traceability plan.
2) Preventative measures aiding against mislabeling, or mix-up of halal
products.

3) Logging/documenting incoming and outgoing HP’s. Logs should include

product identifiers, supplier/raw material manufacturer, date received, unit
amount, production date, and lot number.

3.FLOWCHART OF PROCESSING:
Provide a graphical representation of halal production showing how your
HP’s move throughout your facility.
4.SANITATION STANDARD OPERATING PROCEDURE:

Provide a document that details your method of sanitation pertaining to the

following:
 Personnel (The HPH) - Any individual who makes physical contact with the halal
product within the halal facility

 Equipment (The HPE) – Includes appliances, tools, machinery, apparatuses, and

surfaces in contact with all halal products.

 Products (The HP) – Sanitation measures must also be provided detailing how
contamination is prevented for the halal product itself within the HPF.
5.RECALL PLAN:

Provide a written actionable recourse plan, which protects your halal consumers
from products that have been contaminated (whether actual or potential) with non-halal
substances. The recall plan acts as the safety net for the HC and the HPF.

6.PEST CONTROL:
• Provide pest control documentation which demonstrates that:
 A pest control program is in place
 The pest control program is current and shows passing results within the last 3
months.
• If pest control is being performed internally, as opposed to a third-party company,
also provide a pest control SOP.
PRODUCT DOCUMENTATION:
1.FINISHED PRODUCT INFORMATION:
 Product name

 Corresponding product specification sheet, or an official document listing

all of the ingredients associated with each product (e.g. finished product
labels may be submitted, so long as the product, and its ingredients are
visible)

 Any correlating internal ID numbers, or SKU’s for each finished product

if one exists.

 Restaurants/catering kitchens are required to submit their menu as well

2.RAW MATERIAL INFORMATION:

 Provide documented information pertaining to all raw materials

related to the halal products in consideration. All of the following
items are considered to be raw materials:
 Any Ingredients used to produce the halal product.
 Packaging material that comes into contact with the halal
product.
 Cleaning agents used to sanitize production tools, utensils, or
surfaces that are in contact with the halal product.
 Feed for livestock, or any living creatures related to the halal
product.
3.HALAL CERTIFICATES / DISCLOSURE STATEMENTS:

 All Raw Material Manufacturers (RMM’s) must be halal certified, or

provide a halal disclosure statement.

 The Halal disclosure statements is a written testimony that the RM’s

do not contain, nor do they ever come into contact with contaminants

Raw Material Manufacturers may alternatively provide a Halal

statement of compliance, a certificate of origin, an allergen statement,
or other official statement that discloses the required information.
HALAL ASSURANCE SYSTEM
HALAL ASSURANCE SYSTEM :

 An arranged, applied and maintained system by a halal certified company to

maintain sustainability of halal production process & halal Certified products.
 In otherwords, Halal Assurance system is a systematic approach to identify non-
halal contamination and control measures to ensure halal and safety status of
products and services.

IMPORTANCE :
 Upholding the Halal integrity
 Join responsibility for Halal production
 Transparency – Viewed as Critical enabler of trust
 Trust in the border food industry
PRODUCER RESPONSIBILITY :

 Establish and implement Halal Assurance system

 Establish an IHT

 Responsible to govern & uphold the integrity of the

Halal Production process.

 Make a periodic report for every 6 months or regulations stated

By Halal Certification Body (HCB).
HALAL ASSURANCE PROCESS :
HAS OPERATIONAL CYCLE :
HAS COMPONENTS :

1.Halal Policy
2.Halal Guideline
3.Halal Management Organization
4.Standard Operating Procedures
5.Administration and Documentation system
6.HAS Training and Socialization
7.Internal and External Communication
8.Internal Audit
9.Corrective Action
10.Management Review
1.HALAL POLICY:

 Islam generally considers every food halal unless it is specifically

prohibited in hadith or the Qur'an.
 Specifically, halal foods are those that are: Made, produced,
manufactured, processed, and stored using machinery, equipment or
utensils that have been cleaned according to Islamic law (shariah).

DECLARATION OF HALAL POLICY:

 Halal policy is a written statement of company
 Commitment to produce halal product
 Consistency in utilizing halal materials
 Consistency of halal production process
The Halal policy is considered as a
fundamental to a company in term
of setting up, implementing,
monitoring and evaluation and
necessary corrective action of HAS
and IHCS
2.HALAL GUIDELINE:

 Halal Guideline is a guidance in doing activities to ensure halal

Assurance system conformed to standard of halal india

 These guidelines are prepared to interpret and explain, to the processors and
the public, either Muslim or non-Muslim.

 The Halal and Haram (Non-Permissible) aspects as stipulated in Islamic

laws. It covers foods, drinks, goods, slaughtering and utensils and equipments
used by Muslims.
These guidelines contains the following particulars:

1. Important definitions as provided for the Trade Description Act (usage of Statement
‘HALAL’) 1975
2. Sources of foods and drinks
3. Slaughtering of animals
4. Alcohol usage
5. Presentation and storage
6. Processing and cooking of food
7. Hygiene
8. Utilized Goods
9. The Label Halal (Permissible)
10. Conclusion
3.HALAL MANAGEMENT ORGANIZATION :

 Halal Management Organization manages all functions and activities

In order to produce halal products

 This organization invloves top management , Quality control , Quality

assurance , Production , warehousing , Storage , Purchase, etc.

 Top management must review the effectiveness of Halal Management

System implementation once in a year, or more often if necessary

 Every member of halal management organization officially assigned by

top management
4.STANDARD OPERATING PROCEDURES :

 SOP of Halal Assurance System are made for all key activities in the halal
production process, namely the fields of R&D, purchasing, PPIC, quality
assurance/control, production and warehouse.
 Company needs to follow SOP in order to achieve the objective of HAS
implementation.
Standard Operating Procedures (SOP) is a set of standard instruction tools to
complete a certain routine process.
SOP is established for all activities in halal production process
i.e SOP for R&D, Purchasing, QA/QC, Production and Storage/Warehousing.
 Example of key activities in SOP for halal production is SOP for material
purchasing,
5.ADMINISTRATION AND DOCUMENTATION SYSTEM :

 A Halal certified company has to design administration and documentation

system, so that internally and externally it can be traced.

 Company must set up an integrated, accountable, and traceable administration

system.

 Administration system on HAS is started from purchasing administration

(Purchasing), material receiving (Quality Control/QC), material storage
(Warehousing), Research and Development (R&D), Production/Operational,
Product Storage (Finish Product) and Distribution.

 Every Department must have form in order to maintain record of activities or

work
CHAIN OF ADMINISTRATION SYSTEM OF HAS :
6.HAS TRAINING AND SOCIALIZATION :

 Company need to conduct training for all staffs and employees

 Company must identify topic of training in a certain period

 Training must involve all personnels whose jobs may affect the halalness of the
products.

 A Halal certified company has to analyze materials of training for

every department and staff / worker / labour that related with the halal production.

 Halal training consist of External & Internal training

OBJECTIVES OF TRAINING :

 To improve employee’s knowledge on the importance of the halalness of

product, critical points of materials and process.

 To make employees understand the Halal Assurance System.

 Understanding Halal Assurance System.

 Improving awareness and knowledge of staff / worker about

halal slaughtering and proper material handling as required
7.INTERNAL AND EXTERNAL COMMUNICATION:

 Internal and external communication is important activity in HAS

implementation. For this reason,

 company has to establish and implement procedure for:

a. Internal communication among all organization levels and functions.
b. Receiving, documenting, and responding communication from external side
including LPPOM MUI.
8.INTERNAL AUDIT:

• Internal audit is needed to monitor and evaluate Halal Assurance System

(HAS) implementation by company itself.
• Internal audit could monitor and evaluate that HAS implementation runs
effectively, including procedures, frequency And forms related to this activity

OBJECTIVES OF INTERNAL AUDIT :

1) Determining the conformity of HAS according to the standard of LPPOM
MUI.
2) Determining the conformity of company HAS implementation with
planning.
3) Detecting non conformities occured and to decide corrective and
preventive actions.
4) Ensure that the problems found in previous audit has been corrected according to
time frame scheduled.

5) Providing information about HAS implementation to the management and

LPPOM MUI.

INTERNAL AUDIT SCOPE:

 Scope of internal auditing covers examination of HAS documentation and
implementation.
 The internal auditor should review the reliability and integrity of financial and
operating information and examine the effectiveness of the means used to
identify, measure, classify, and to report such information.
HAS DOCUMENTATION :

 Completeness of Halal Assurance System document

 Completeness of Material Specification
 Completeness and validity of material halal certification
 Conformity between formula and list of halal material
 Conformity between material purchasing document and list of halal material
 Completeness and conformity between production document and list of halal
material and formula
 Completeness and conformity between warehousing/ storage document list of
halal material and product
 Traceability of system
HAS IMPLEMENTATION :

 Halal Management Organization

 Completeness of HAS Implementation Technical Reference documents
 Document traceability
 HAS Socialization
 Training
 Internal and External Communication
9.CORRECTIVE ACTION :

 Corrective action is realizing and defining a problem, determining its cause, and
taking appropriate measures to prevent it from happening again.
 Corrective actions taken shall preserve the halal integrity of the products or
processes.
 Corrective action in HAS implementation is taken when non conformities
were found in Internal Halal Audit.
 Corrective action must be taken as possible, especially if non
conformity case may cause direct effect on halal product status.
 Any kind of corrective action taken by company should be recorded in a well
documented report form.
10.MANAGEMENT REVIEW:

 Management Review of the HAS system must be conducted annually,

corresponding with Internal halal auditing.
 Details of the review must be documented and kept in HAS Manual.
 Each signatory must sign at the documents acknowledging that the review
has been conducted.
 Changing the company management that may affect HAS implementation
 Non conformity cases may occurs in HAS implementation.
 Management review has to be done by all divisions involved in HAS,
including top management.
 Review meeting must be recorded
ADVANTAGES:

 Halal certification is essential for Muslim consumers who seek assurance that
their products align with their religious beliefs.
 The importance of halal certification extends beyond religious considerations.
 It encompasses the broader concept of ethical and quality assurance in the food
industry.
HAS is a system that ensures food safety, quality, and cleanliness at each step of
production in order to meet the legal requirements of Halal certification.
This system aids in the elimination of any potential food-borne or production-
related hazards, resulting in high-quality products that are Halal-compliant.
 Company will have guidance in maintaining the sustainability of halal production
process.
 Giving an assurance and spiritual tranquility for muslim society
 Assuring the halal status of their products within the validity of
halal certificate.
 Prevent from any loss of halal status cases that may
cause company loss.
PROCESSING OF HALAL FOOD
SOURCES OF HALAL FOODS & DRINKS :

ANIMALS :
 LAND ANIMALS :
 Most herbivores or cud-chewing animals like cattle, deer, sheep, goats, and
antelope are considered halal to consume.
 Animals hunted by trained birds and animals are also permitted according to
the Quran 5:4.
 Halal foods must not contain pork, alcohol or intoxicants, harmful ingredients,
unsanitary elements and poisons.
 All animals are halal as food except the following :
 Animals that are not slaughtered according to shariah law
 Najs al - mughallazah animal ,ie. Pigs & dogs
• Animals with long pointed teeth or tusks which are used to kill prey such as tigers , bears,
elephants , cats , monkeys, etc.
• Predator birds such as eagles , owl & etc.
• Pests and poisonous animals such as rats , cockroaches , centipedes, scorpion , snakes, wasps, and
other similar animals.
• Animals that are forbidden to be killed in islam such as bees , woodpeckers,etc.
• Creatures that are considered repulsive such as lice , flies , etc.
• Farmed halal animals which are intentionally and continually fed with najs
• Other animals forbidden to be eaten in accordance to shariah law such as donkeys and mules.
AQUATIC ANIMALS:

• Aquatic Animals are those which lives in water and cannot survive outside such as fish
• Any fish without scales are haram but fish that do have scales are permissible.
• Shia scholars tend to teach that no other aquatic creatures are halal, with the exception of
certain edible aquatic crustaceans (i.e., shrimps but not crabs), which are also Halal like
scaled fish.
• There are two categories of halal sea foods :
1) Category One — includes fish with scales and fins such as cod, flounder, haddock,
halibut, herring, mackerel, perch, pollock, salmon, sea bass, whiting, buffalo fish, carp,
trout, tuna, orange roughy, and snapper.
2) Category Two — includes fish or fish-like animals which may have fins but not
removable scales.
• All aquatic animals are halal except those that are poisonous,
Intoxicating or hazardous to health
• Animals that live both on land and water such as crocodiles, turtles and frogs
are not halal.
• Aquatic animals which live in najs or intentionally and continually fed with
najs are not halal.

PLANTS:
• All types of plants and plant products and their derivatives are halal
Except those that are poisonous , intoxicating or hazardous to health.
MUSHROOM AND MICROORGANISMS:

• All types of mushroom and micro-organisms (ie.bacteria , algae , and fungi) and their
byproducts and derivatives are halal except those that are poisonous , intoxicating or
hazardous to health.

NATURAL MINERALS AND CHEMICALS :

• All Natural minerals and chemicals are halal except those that are poisonous , intoxicating
or hazardous to health.

DRINKS :
• All kinds of water and beverages are halal as drinks except those that are poisonous ,
intoxicating or hazardous to health.
GENETICALLY MODIFIED FOOD (GMF) :

• Foods and drinks containing products and by-products of genetically modified organisms
(GMOs).
• Ingredients made by the use of genetic material of animals that are non-halal by
shariah law are not halal
• GM foods and GM ingredients may not be haram but many Muslims may avoid them
anyway because they do not feel comfortable consuming them.
• A plant-to-plant gene transfer to make conventional ingredients such as citric acid and
mono-sodium glutamate is acceptable.
• . A plant-to-plant gene transfer where genetic material is actually consumed, such
as tomatoes, corn, and rice, does not pose any other issue.
PROCESSING , HANDLING,
DISTRIBUTION AND SERVING :
PROCESSING AND HANDLING

 All processed foods are Halal if the ingredients used are Halal, so as and the
processing done is clean and free from the filth such as :
 Must not be made of, or containing any parts or products from animals, which are
forbidden by Islamic Laws to be consumed by Muslims or not slaughtered according
to Islamic Laws.
 Must not contain any products which are considered as filth according to Islamic
Laws whether in little or large quantities such as pig oils, fats, lards from carcass,
types of alcohol and other items.
 Must be prepared, processed or manufacturer using equipment which are free from
filth according to Islamic Laws, such as cutting devices, premises, containers and
other related equipment.
Ø During preparation, processing and storage, food must not come into contact or close
proximity with any food which do not meet the requirements in above Paragraph or
any product that is considered as filth according to Islamic Laws.
Ø Processed food or its ingredients shall be safe for consumption , non-
poisonous , non-intoxicating or non-hazardous to health;
 All Halal goods that are kept, displayed and served must be isolated from goods that
are non halal to prevent mixing or contaminating with filth.
 Any goods coming in contact with filth or non-Halal materials are considered as filth
and Haram to be used or eaten.
STORAGE , TRANSPORTATION , DISPLAY & SERVINGS :

 All Halal food must meet the following conditions:

 They should be stored in a location that is segregated from non-Halal food and/or Najis
items.
 They should be displayed and served using equipment and facilities that are free from
contamination with Najis.
 There must be signages indicating that the food is Halal so as to prevent it from being
mixed or contaminated with non-Halal food and/or Najis items.
 All halal food that are stored , transported , displayed ,sold and served shall
be categorised and labelled halal and segregated at every stage so as to prevent them
from being mixed or contaminated with things that are non-halal.
 Products based on naj shall be stored in dedicated place
 Transportation vehicles such as bonded truck shall be dedicated and appropriate to
the type of the halal food and satisfy hygiene and sanitation condition.
PACKAGING AND ADVERTISING :

 In principle, packaging materials are incredibly important for 2 billion halal consumers
worldwide because if a halal product comes into contact with a non-halal material, the
resulting product will no longer be considered halal to consumers.
 The packaging materials shall not be made from any raw materials that are decreed as najs
by shariah law
 During its preparation , processing , storage or transportation , it shall be physically
separated from any other foods that does not meet the requirements things that have been
decreed as najs
 The packaging material does not have any toxic effect on the halal food
 Paclaging design, sign , symbol , logo , name and picture shall not be misleading and
contravening the principles of shariah law.
LABELLING :

 Labelling material used in direct contact with the product shall be non-hazardous and
halal
 food additives, enzymes, emulsifiers and flavors must be clearly marked on the
packaging
 A food label is stamped halal if the contents of the food conform with Muslim dietary
laws
 For Muslims who are concerned about obeying the sharia or Islamic law, this label
acts as an assurance that the contents of the food are not haram, or forbidden.
 Halal food and halal artificial flavour shall not be named or synonymously named
after non-halal products such as ham , bak kut the , bacon , beer , rum and others that
might create confusion.
 For primary meat products , the label or mar shall also include the following information :
1) Date of slaughter
2) Date of processing
 Advertising shall not contravene with the principles of shariah law and shall not display indecent
elements which are against shariah law.
 Each container shall be marked legibly or a label shall be attached to the container, with
the following information:
• Name of the product
• Net content in SI unit
• Name and address of the manufacturer, importer or distributor and trademark
• List of ingredients
• Code number identifying date or batch number of manufacture and expiry date
• Country of origin.
HALAL INDUSTRY
 Tourism
Logistics Pharma

Ingredients
& Food Chemicals
Additives
HALAL
Leather INDUSTRIES Finance

Cosmetics Investment
Insurance Natural
Hospital
GLOBAL HALAL MARKET
An industry in the global economy that is comprised of:
Halal food
Halal cosmetics

Halal pharmaceuticals

Muslim friendly tourism

Halal logistics
Modest fashion
Halal media and recreation
and other markets targeting to fulfill the needs of Muslim consumers globally.
• Halal consumers represent approximately 25% of the world's population.
• The global halal food market attained a value of USD 1.64 trillion in 2022.
• Revenue / turnover of Halal India private
limited is INR 1 cr - 100 cr
• Net worth of the company has increased by
21.19 %
• EBITDA of the company has increased by
25.12 %
• Total assets of the company has increased by
3.56 %
• Liabilities of the company has increased by
17.12 %
HALAL INDIA
 Established in the year 2009 • WHC
 Halal Certified: • IHIA
 700+ Industries • Intertek
 150+ Restaurants • Halal International Hub
 Multiple hotels , Hospitals , • Crescent Rating
Storage Facility, etc. • CII
 Accreditation & Association • AIFPA
 JAKIM • NRAI
 MUIS • Halal Training (CHCP)
• Expo & Road Shows
PRINCIPLES AND REQUIREMENTS OF
SHARIAH
ISLAM BASIC
Five pillars of islam:
I. Shahada - the declaration of faith in one God (Allah) and His
messenger.
II. Salah - prayer 5 times a day
III. Zakat - to donate a portion of their wealth to charity.
IV. Sawm - fasting
V. Hajj – pilgrimage made to the Kaaba
SHARIAH
The term sharia refers to a set of
Islamic religious law that governs
aspects of day-to-day life for Muslims
in addition to religious rituals.
Five major goals of the Sharia are
the protection of sound religious
practice, life, sanity, the family, and
personal and communal wealth.
Four primary sources of Sharia Law are:
• The Quran – The Holy Book conveys Allah’s messages relayed by the
Prophet
• The Hadith – The Hadith refers to reports of statements or actions of
Muhammad
• Ijma – The consensus or agreement of the Islamic community on a point
of Islamic law.
• Qiyas – Analogical reasoning as applied to the deduction of juridical
principles from the Quran and the Sunnah.
HALAL & HARAM
 HALAL
Halal - lawful or permissible
• Refers to food that does not contain alcohol and pork
• Animal or its meat is slaughtered or prepared in a manner prescribed by Islamic law
Types of food that are considered Halal:

• Meat that is slaughtered in the Islamic manner

• Fish and other creatures of the sea (they need not be slaughtered)
• Fruits and vegetables
• Dairy products (barring cheese made using non-Halal rennet, etc.)
Halal products and services
Halal product - Does not intoxicated according to Shariah
law and Fatwa
PRODUCTS SERVICES
• Storage
• Food
• Logistics
• Pharmaceutical
• Hospitality
• Nutraceuticals and supplements •
Finance and income
• Processing chemicals • Business Interaction
• Cleaning agents • Technical Facility
• Flavouring and fragrance agents • Political Activities
• Clothing and accessories • Social Welfare
• Equipment and machinery • Animal Welfare
 HARAM
Haram - forbidden or unlawful
• Haram is used to refer to any act that is forbidden by Allah and is one of the five Islamic
commandments
• If the animal is treated poorly or tortured while being slaughtered, the meat is haram

Foods that are forbidden in Islam:

• Meat that is not slaughtered according to the methods prescribed by Qur’an and Hadeeth.
• Alcohol
• Pork or pork by-products
• Blood
• Food that may contain any combination of the above three (gelatin made from Haram meat,
cakes with alcohol, etc.).
• Interest (Financial)
• Gambling/Betting
• Illegal activity
• Unethical/Unprofessional/Non social activities
• Animal: Flesh/Filth eating, Dead animal, Non-Halal slaughtered, Reptiles, Insects(Except locust), Pest,
Amphibious, etc.
• Blood and its derivatives
• Pig/Swine its relatives and their derivatives
• Intoxicant, poisonous or toxic substances
• Human based products
PIG AND ITS DERIVATIVES
 MUSHTABAH
Mushtabah - doubtful, suspected, suspicious
Doubtful for human consumption, products and services both.
• Activated carbon
• Gelatine
• Shampoos
• Glycerides
• Creams and lotion
• Emulsifiers
• Sugar
• Cheese
• Salt
• Enzymes • Mineral water
• Vaccines • Energy drink
• Perfumes • Fermented products
• Herbal Products
 THOYYIBAH
• Thoyyibah means quality, delicious, and good for health
• Food should have clean substances, not expired and not accidentally
interrupted by any forbidden ingredients.
• Thoyyibah is Arabic for Wholesome
• Halalan - Thoyyibah : Faith & Whole
 Healthy  Eco-friendly
 Safety  Social Welfare
 Hygiene  Animal Welfare
 Sanitation  Nutritious
 Quality  Authentic
 Natural  Life ethics
 Organic
 NAJIS
• Najs - Ritually unclean
• Contact with products, raw materials, machinery, production line & area, worker,etc.
Three types of Najs:
I. Mukhaffafah najis(minor) – urine from a male boy below age 2 and below who has not
consumed any other food except his mother’s milk
II. Mutawassitah najis (moderate) – waste, intoxicant, fur, milk, etc of forbidden animals, etc.
III. dan Mughallazah najis (major) – pig/swine & dog derivatives including any liquid and objects
discharged from their orifices
Ritual cleansing:
• Minor - washed & dried
• Moderate - wash to remove smell & color then 3 times with clean water
• Major - wash 6 times with water & 1 time with mixture of clean water & soil
Najs according to Shariah law:
I. Dogs & pigs and their descendents
II. Halal food that is contaminated with things that are non-halal
III. Halal food that comes into direct contact with things that are non-halal
IV. Any liquid objects discharged from thr 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 NOTE: milk, sperm and ova of human and animals except dogs and pigs are not najs
V. Carrion or halal animals that are not slaughtered according to Shariah law
VI. Khamar and food or drink which contain or mixed with khamar.
Definition:
 Makrooh: Disliked, detested, or discouraged
 Mashbooh: Suspect, in doubt, or questionable
 Tasmiya & Takbir: Bismillah Allahu Akbar, which means by the name of God, the Greatest.
 Zabiha: Thabiha in Arabic means slaughtered with a sharp instrument.
• Makrooh: Disliked, detested, or discouraged
• Mashbooh: Suspect, in doubt, or questionable
• Tasmiya & Takbir: Bismillah Allahu Akbar, which means by the name of God, the Greatest.
• Zabiha: Thabiha in Arabic means slaughtered with a sharp instrument.
HALAL STANDARDS
Halal standards in different geographic areas:
 HALAL FOOD STANDARDS
• The halal food standard, which was first used in Malaysia, is becoming more common.
• Halal Food standards are the standards required for the preparation of a product in
accordance with religious rules at every stage from farm to consumer table.
• In other words, Halal Food standards cover the production stages of foodstuffs of animal,
vegetable or chemical origin in accordance with religious rules from raw materials, additives,
auxiliary substances, components, processing methods, operating conditions and packaging.
• Apart from pork meat, it is not known exactly whether many additives used in food
production are religiously halal.
• Additives are used to preserve the consistency, nutritional values, flavors and appearances of
packaged foods, to keep their shelf life long and to prevent their deterioration.
• Besides, eating the meat of uncut animals according to religious rules is another problem.
• As a result of these concerns, believing people believed that new regulations should be
made to determine whether the food they consume was religiously appropriate.
• Halal Food standards have emerged in this way.
• Shariah law is the orders of Allah which relate to the action of the prople who are being accountable
by obligation, option or al wadh’u
• Halal – Things or actions permitted by Shariah law without punishment imposed on the doer
• According to Shariah law the slaughter act that sever the trachea(halqum), oesiphagus(mari’) and both
the carotid arteries and jugular veins(wadajain) to hasten the bleeding and death of the animal
Halal food means food and drink and their ingredients permitted under the Shariah law and fulfill the
following conditions:
 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 acoording to Shariah law
 Does not contain najs according to Shariah law
 Safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health
 Not prepared, processed or manufactured using equipment contaminated with najs according to
Shariah law
 Does not contain any human parts or its derivatives that are not permitted by Shariah law
 During its preparation, processing, handling, packaging, storage and distribution, the food items
mentioned in above points or any other things that have been decreed as najs by Shariah law.
Halal practices mentioned in the Quran are as follows:
I. Only a Muslim man can slaughter the animal. In many texts, it is also mentioned that if Jews
and Christians slaughter the animals following the rest of the steps (Halal procedure), the meat
is halal as per the Islamic dietary laws.
II. The animal must be slaughtered with the help of a sharp knife with a cut to the jugular vein,
carotid artery and windpipe.
III. The Quranic verse must be read while slaughtering the animal and is known as Tasmiya or
Shahada.
IV. At the time of slaughter, the animal must be alive and healthy. The maximum amount of blood
must be drained from the veins of the carcass.
V. Consuming meat of an animal which is already dead or other than the halal process is
prohibited in Islam.
 MANAGEMENT RESPONSIBILITY
• HAMS(Halal Assurance Management System) is a system that ensures food safety, quality, and
cleanliness at each step of production in order to meet the legal requirements of Halal
certification.
• 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.
• The management shall ensure that they are trained on the halal principles and its application.
• The management shall ensure that sufficient resources(i.e. manpower, facility, financial and
infrastructure) are provided in order to implement the halal control system.
Responsibilities of a halal management

• Provide advisory services on opportunities throughout the halal market and value chain.
• Formulate strategies and initiatives that support the Country’s socio-economic
development agenda
• Facilitate participation and growth of halal industry participants
• Promote Halal Malaysia brand worldwide
• Coordinate and report on the performance index of initiatives implemented
• Facilitate the development of fully halal and shariah-compliant value chain
• Facilitate the management of halal industry-related initiatives and issues
 PREMISES
• Premises shall be designed and constructed or renovated so as to enable the process flow to
control the risk of product contamination and suitable for intended use.
• Layout of premises shall permit proper process flow, proper employee flow, good hygienic and
safety practices, including protection against pest infestation and cross contamination between
and during operations.
• Product process flow from receipt of raw materials to the finished products shall prevent cross
contamination.
• The premises shall be designed to facilitate cleaning and proper supervision of food hygiene.
• Adequate sanitary facilities shall be provided and maintained.
• Loading and unloading bay shall be appropriately designed to allow effective transfer of
perishable products.
 Premises
• Premises shall be kept in good repair and condition to prevent pest access and to eliminate
potential breeding sites.
• The premises shall be effectively separated and well insulated from pig farm or its processing
activities to prevent cross contamination through personnel and equipment.
• Slaughtering and processing premises shall be dedicated for halal slaughtering and halal
processing only.
• Processing and carcasses such as deboning, cutting, packing and storing shall be done in the same
premises as slaughtering or in approved premises by the competent authority that meets the
requirements of this standard.
• Pets and other animals shall be refrained from entering the premises.
 Devices, utensils, machines and processing aids
• Devices, utensils, machines and processing aids used for processing halal food shall be designed
and constructed to facilitate cleaning and shall not be made of or contain any materials that are
decreed as najs by Shariah law and shall be used only for halal food.
• Devices, utensils, machines and processing aids which were previously used or in contact with
najs shall be washed and ritually cleansed as required by Shariah law.
• In the case of converting najs line or processing line containing najs into halal production line, the
line shall be washed and ritually cleansed by Shariah law.
• This procedure shall be supervised and verified by the competent authority.
• Upon conversion, the line shall be operated for halal food only.
• Repition in converting the line to najs line and back to halal line, shall not be permitted.
 Hygiene,sanitation and food safety
• Hygiene, sanitation and food safety are prerequisites in the preparation of halal food.
• It includes the various aspects of personal hygiene, clothing, devices, utensils, machines and
processing aids and the premises for processing, manufacturing and storage of food.
• Halal food shall be processed, packed and distributed under hygienic condition in premises licensed in
accordance with good hygiene practices(GHP), good manufacturing practices(GMP).
Halal food manufacturers shall implement measures to:
• Inspect and sort raw material, ingredients and packaging material before processing.
• Manage waste effectively.
• Store harmful chemical substances appropriately and away from halal food.
• Prevent contamination of foods by foreign matters such as plastics, glass or metal shards.
• From machinery, dust, harmful gas or fumes and unwanted chemicals
• And prevent excessive use of permitted food additives.
• In manufacturing and processing , suitable detection or screening devices should be used where
necessary.
Food safety includes:
• 1. Response to the hazard separating aspects food safety from food quality aspects others that
cause food not suitable for human consumption, although not harmful to health. This refers to the
suitability of the food (food suitability).
• 2. The concept of food safety and management is based on the standards provided to guarantee
that the food is safe. Terms for ensuring the safety and relevance of a food refers to food hygiene.
• 3. The preparation process and/or the use of food products should consider food security and vice
versa. Food products are considered safe if they are provided and/or used in accordance with the
policy measures of food safety. These are necessary steps emphasized by producers, manufacturers,
vendors and buyers
What is a Halal Audit
A halal audit aims to evaluate products deemed as halal to ensure that it
fulfills the conditions stated in the halal requirements or guidelines. A halal
audit generally involves checking and reviewing deemed halal food in
compliance of the following:

Halal product and ingredients

Customer production process flow
Onsite facility audit inspection (incl. Production process, packaging,
labeling and post production storage)
Sanitation, recall, and other standard documentation and practices
 Halal Internal Audit Checklist
A Halal Internal Audit Checklist is a tool to evaluate and monitor company processes and procedures’
compliance with Halal standards. It helps ensure the company adheres to the strict guidelines for halal food
production, preparation, processing, packaging, transportation, and storage.
The checklist typically includes a comprehensive list of requirements that must be met for a product to be
considered halal. The items on the checklist may include:
Ensuring all raw materials used are halal compliant
Verifying the supplier’s halal certification
Maintaining separate storage areas for halal and non-halal products
Making sure all equipment used in production is free from contamination and thoroughly cleaned before use
Confirming that the correct slaughtering methods were used for any meat products
Checking the labeling and packaging of products to ensure they meet halal standards
• Ensuring that all staff involved in the production and handling of the products are properly trained in halal
procedures.
By using a Halal Internal Audit Checklist, companies can identify any areas where they may be falling short of
the halal standards and make necessary adjustments to their processes and procedures. This helps maintain the
integrity of the halal certification
 Requirements For Halal Internal Audit

• Halal Standards and Regulations: The internal audit process should be based on the relevant halal standards
and regulations applicable to the specific industry and country. These standards may include guidelines from
local halal certification bodies or international halal certification organizations.
• Competent Internal Auditors: The audit team should consist of competent and knowledgeable internal
auditors who have a good understanding of halal principles and requirements. They should possess appropriate
qualifications, training, and experience in halal certification.
• Documented Procedures: The audit process should be clearly defined and documented in procedures or an
audit manual. This includes the scope of the audit, objectives, audit criteria, audit methods, and responsibilities
of the audit team members.
• Risk Assessment: A thorough risk assessment should be conducted to identify potential risks and vulnerabilities
in the halal compliance process. This may involve evaluating critical control points, supply chain management,
ingredient sourcing, and production processes.
• Documentation Review: The internal audit should include a review of relevant documentation related to halal
compliance, such as ingredient specifications, sourcing records, production procedures, and quality control
processes. The auditors should verify that these documents are accurate, up-to-date, and compliant with halal
requirements.
• On-Site Inspections: Auditors should conduct on-site inspections of facilities, production areas, and storage
areas to ensure that halal requirements are being met. This may involve observing processes, interviewing
staff, and conducting physical inspections of equipment, ingredients, and finished products.
• Corrective Actions and Follow-up: If any non-compliance or deviations from halal requirements are
identified during the audit, the internal audit team should recommend appropriate corrective actions. These
actions should be followed up to ensure their implementation and effectiveness in addressing the identified
issues.
• Reporting: A comprehensive audit report should be prepared, documenting the findings, observations, and
recommendations of the internal audit. The report should be clear, accurate, and communicated to relevant
stakeholders, including management and the halal certification body.
• Continuous Improvement: The internal audit process should contribute to the organization’s ongoing efforts
for continuous improvement in halal compliance. The audit team should review the effectiveness of the audit
process itself and make recommendations for enhancements or changes as necessary.
Internal Halal Assurance Team
The Internal Halal Assurance Team, also known as the Internal Halal Compliance Team, is a dedicated group
within an organization responsible for ensuring halal compliance across various operations. Their primary role is
to establish and maintain processes and systems that adhere to halal principles and requirements. Here are some
key responsibilities of the Internal Halal Assurance Team:
Halal Compliance Management: The team is responsible for developing and implementing policies, procedures,
and guidelines to ensure halal compliance throughout the organization. They establish and maintain a framework
that aligns with halal standards and regulations.
Halal Documentation Management: The team oversees the management of halal-related documentation,
including ingredient specifications, sourcing records, production procedures, and quality control processes. They
ensure that these documents are accurate, up-to-date, and compliant with halal requirements.
• Training and Education: The team conducts training sessions and workshops to educate employees about halal
principles, practices, and the importance of compliance. They raise awareness among staff members and provide
guidance on proper halal handling, storage, and processing.
• Risk Assessment: A thorough risk assessment should be conducted to identify potential risks and vulnerabilities
in the halal compliance process. This may involve evaluating critical control points, supply chain management,
ingredient sourcing, and production processes.
Documentation Review: The internal audit should include a review of relevant documentation related to halal
compliance, such as ingredient specifications, sourcing records, production procedures, and quality control
processes. The auditors should verify that these documents are accurate, up-to-date, and compliant with halal
requirements
• On-Site Inspections: Auditors should conduct on-site inspections of facilities, production areas, and storage
areas to ensure that halal requirements are being met. This may involve observing processes, interviewing
staff, and conducting physical inspections of equipment, ingredients, and finished .
• Corrective Actions and Follow-up: If any non-compliance or deviations from halal requirements are
identified during the audit, the internal audit team should recommend appropriate corrective actions. These
actions should be followed up to ensure their implementation and effectiveness in addressing the identified
issues.
• Reporting: A comprehensive audit report should be prepared, documenting the findings, observations, and
recommendations of the internal audit. The report should be clear, accurate, and communicated to relevant
stakeholders, including management and the halal certification body.
• Continuous Improvement: The internal audit process should contribute to the organization’s ongoing
efforts for continuous improvement in halal compliance. The audit team should review the effectiveness of
the audit process itself and make recommendations for enhancements or changes as necessary.
 Halal Test Methodology
Halal testing is conducted to determine if a product or ingredient meets the requirements of halal certification, which signifies
that it is permissible according to Islamic dietary laws. The specific methodology for halal testing may vary depending on the
product being tested and the certifying body involved. However, I can provide you with a general overview of the typical steps
involved in halal testing:
1. Identification of Ingredients: The first step is to identify all the ingredients present in the product. This includes both
primary ingredients and any additives or processing aids used.
2. Verification of Halal Status: Each ingredient is then individually evaluated to determine its halal status. This involves
researching the source and origin of the ingredient to ensure it is permissible according to Islamic dietary laws.
3. Screening for Haram (Forbidden) Ingredients: A comprehensive list of haram ingredients is maintained, and the
product’s ingredients are screened against this list to identify any prohibited substances. Haram ingredients include pork,
alcohol, and certain animal-derived ingredients not slaughtered according to Islamic guidelines.
4. Assessment of Processing Methods: The manufacturing and processing methods used for the product are
evaluated to ensure they comply with halal requirements. This includes examining the equipment, handling
procedures, and potential cross-contamination issues.
5. Analytical Testing: In some cases, laboratory analysis may be conducted to verify the halal status of certain
ingredients or finished products. This can involve techniques such as DNA testing, chemical analysis, or
microbiological testing.
6. Certification and Labeling: If the product passes the halal testing process, it can be certified as halal by a
recognized certification authority. Once certified, the product can be labeled with the halal logo or a specific
halal certification number.
Porcine Screening
Porcine screening in halal refers to the testing or analysis conducted to detect the presence of porcine (pig-derived)
ingredients in products or ingredients intended for halal certification. The screening is necessary because the
consumption of pork and its derivatives is strictly prohibited in Islamic dietary laws.

There are several methods commonly used for porcine screening in halal:

1. ELISA (Enzyme-Linked Immunosorbent Assay): ELISA is a widely used analytical technique for porcine
screening. It involves the use of antibodies that specifically recognize porcine proteins or DNA. ELISA can detect
even trace amounts of porcine contamination in food or ingredients.

2. PCR (Polymerase Chain Reaction): PCR is a molecular biology technique that amplifies and detects specific
DNA sequences. PCR can be used to target and identify porcine DNA in samples, providing highly sensitive and
specific results.
3. Mass Spectrometry: Mass spectrometry-based methods, such as liquid chromatography-mass spectrometry
(LC-MS), can be used for porcine screening. These techniques analyze the molecular composition of a sample,
allowing for the detection of porcine-specific proteins or peptides.

4. Near Infrared Spectroscopy (NIRS): NIRS is a rapid and non-destructive method that utilizes light absorption
characteristics to analyze the composition of a sample. It can be employed for screening porcine ingredients or
products, often by comparing the sample's spectral data with a reference database.

It's important to note that the choice of porcine screening method may depend on factors such as the specific
product or ingredient being tested, the desired level of sensitivity, and the availability of resources and equipment.
The selection of a suitable method should be in line with the guidelines and requirements of the certifying body or
halal certification authority you are working with.

It's worth mentioning that halal certification authorities may have their own approved testing methods and
thresholds for porcine contamination. Therefore, it's crucial to consult the specific guidelines and requirements of
the certifying body to ensure compliance with their standards.
Alcohol Screening
Alcohol screening in halal products is an essential process to ensure compliance with Islamic dietary laws, as
the consumption of alcohol is strictly prohibited. Here are some common methods used for alcohol screening in
halal products:

1. Analytical Testing: Analytical methods, such as gas chromatography (GC) or high-performance liquid
chromatography (HPLC), are often employed to detect and quantify the presence of alcohol in products. These
methods separate and analyze the different components of a sample, including alcohol compounds.

2. Alcohol Content Determination: Specific tests can be conducted to measure the alcohol content in products,
such as alcoholic beverages or flavorings. These tests may involve distillation, followed by measurement using
alcohol meters, refractometers, or densitometers.

3. Volatile Alcohol Detection: Volatile alcohols, such as ethanol, can be detected using techniques like
headspace analysis or gas chromatography-mass spectrometry (GC-MS). These methods can identify and
quantify the presence of alcohol compounds in samples.
4. Label Review: The labeling and ingredient list of a product are carefully examined to identify any alcohol-related
terms, such as ethanol, ethyl alcohol, or alcohol denat. Products containing these ingredients are usually considered
non-halal unless they have undergone a process that eliminates the alcohol's intoxicating properties.

5. Supplier Verification: Verification of suppliers and their manufacturing processes is crucial to ensure that alcohol-
containing ingredients are not used in the production of halal products. Suppliers should provide certificates or
documentation indicating that their ingredients are alcohol-free.

It's important to note that the specific method used for alcohol screening may depend on the type of product being
tested and the requirements set by the certifying body or halal certification authority. Therefore, it is recommended to
consult the guidelines and requirements of the certifying body you are working with to ensure accurate and appropriate
alcohol screening in halal products.
Halal Executive
A Halal executive is a professional responsible for ensuring that products, services, and processes meet the
standards and guidelines of Halal, which refers to practices permissible in Islamic law. Their role involves
obtaining and maintaining Halal certification, enforcing compliance with Halal requirements, training
employees, conducting audits, and engaging with stakeholders to ensure adherence to Halal practices. They play
•a crucial
our userole in upholding the integrity of Halal standards within an organization or industry.
• To apply for Halal certification, perform maintenance and monitor the implementation.
• To conduct and perform QC testings such as water test, microbiology analysis and keeping good record and
filing of every batch of production.
• To plan and execute QA & Halal preparation in order to be officially certified + annual maintenance of the
certification (will be assistance by the Management).
• To investigate causes and take corresponding actions against issue that affect production line, SOPs,
Checklists
• Establish/review SOP, work instruction and operational standard for food quality and safety to meet AVA,
Halal, HACCP and FSSC 22000 requirements.
• Review effectiveness of corrective/preventive action
Roles and Responsibilities of Halal executive

The role of a Halal executive typically involves overseeing and ensuring compliance with Halal standards and
regulations within an organization or industry. Here are some key aspects of their role:

1. Halal Certification: Halal executives are responsible for obtaining and maintaining Halal certification for
products, services, or facilities. They ensure that the necessary processes, ingredients, and production methods
comply with Halal guidelines. This may involve liaising with certifying bodies and conducting audits or
inspections.

2. Compliance and Quality Assurance: Halal executives ensure that all operations, from sourcing to
manufacturing and distribution, meet the Halal requirements. They implement and enforce Halal standard
operating procedures, conduct regular checks, and verify the integrity of the supply chain.

3. Training and Education: They provide training and education to employees regarding Halal practices,
sensitizing them to the specific requirements and sensitivities involved. This helps maintain awareness and
adherence to Halal standards throughout the organization.
4. Research and Development: Halal executives stay updated with the latest developments in Halal
standards, regulations, and consumer expectations. They may collaborate with R&D teams to develop
Halal-compliant products or explore innovative approaches to meet the evolving needs of Halal consumers.

5. Communication and Stakeholder Management: Halal executives engage with relevant stakeholders,
such as suppliers, customers, industry organizations, and regulatory bodies. They communicate the
organization’s commitment to Halal compliance, address inquiries or concerns, and maintain positive
relationships within the Halal ecosystem.

6. Continuous Improvement: They monitor industry trends, emerging issues, and consumer feedback to
identify areas for improvement. Halal executives drive initiatives to enhance Halal practices, streamline
processes, and ensure ongoing compliance with evolving standards.

Overall, the Halal executive plays a crucial role in upholding the integrity of Halal practices within an
organization, safeguarding consumer trust, and facilitating access to the Halal market.
Halal Compliance

Halal compliance refers to the adherence to Islamic dietary laws, known as halal, which determine
what is permissible for Muslims to consume. In short, it means ensuring that products, services, and
processes meet the requirements set forth by Islamic guidelines. This includes aspects such as
ingredients, food preparation, handling, and overall production practices.
Halal compliance is important because it allows businesses to cater to the needs of Muslim
consumers and tap into the growing halal market. It helps build trust and credibility among Muslim
customers, who seek assurance that the products and services they consume align with their religious
beliefs. Halal compliance also promotes inclusivity, respect for cultural diversity, and ethical
practices in the marketplace. By adhering to halal standards, businesses can expand their customer
base and contribute to a more inclusive and diverse society.
Keys for Halal compliance
1. Sourcing and Ingredients: Ensure that all ingredients used in the production of halal products are sourced
from approved suppliers and are halal-certified. This involves verifying the origin and processing methods of
ingredients to ensure they comply with Islamic dietary laws.

2. Production and Processing: Implement strict procedures to prevent cross-contamination and ensure that
halal products are processed and manufactured separately from non-halal items. This includes maintaining
dedicated equipment, utensils, and production lines for halal production.

3. Facility and Equipment: Establish appropriate measures to maintain a halal-compliant facility. This may
involve regular cleaning, sanitation, and pest control practices to prevent contamination. Additionally, ensure
that all equipment used in the production process is cleansed and free from non-halal substances.
4. Logistics and Transportation: Halal compliance also applies to the transportation and logistics involved in
the distribution of halal products. This includes maintaining separation and avoiding cross-contamination with
non-halal products during storage, handling, and transportation.

5. Staff Training and Awareness: Conduct training programs to educate employees about halal requirements
and the importance of maintaining halal compliance. This includes providing guidelines on handling,
processing, and storage of halal products, as well as raising awareness of the significance of halal certification.

6. Traceability and Documentation: Implement robust systems for traceability and documentation of halal
products. This involves maintaining records of ingredient sourcing, production processes, and certifications
obtained. Proper documentation enables effective auditing and verification of halal compliance.
7. Halal Certification: Seek certification from recognized and reputable halal certification bodies. Halal
certification provides assurance to consumers that products meet halal standards and are compliant with Islamic
dietary laws. Ensure that the certification body follows recognized halal standards and is accredited.

8. Supply Chain Management: Collaborate with suppliers, distributors, and logistics partners who are also
committed to halal compliance. Ensure that the entire supply chain adheres to halal requirements to prevent any
potential contamination or mixing of halal and non-halal products.

By focusing on these key areas, businesses can establish and maintain halal compliance, building trust with
consumers and gaining access to the growing market for halal products and services.
Guidelines
 Criticality in Daily Usages
Burger King –
a. Burger King milkshakes- contain whey
b. BK Onion Rings – shared oil
c. BK fish filets- shared oil
d. Shortening used in from swine = HARAM
e. Lard is used in buns and apple pie = HARAM
f. Lecithin is used in buns =HARAM
Bread-
a. President’s Choice Bake at Home garlic bread contains white wine
b. Drake Bakeries (Div. Of Borden foods Inc.) – Honey bun, lard
c. Keebler- all products, lard
d. Nabisco – all products, lard
e. Stroehmann Brothers Co – Hillbilly Bread, White bread
Cake-
a. McCain Delite frozen cake, manufactured by McCain Foods Limited
b. No Name english muffins- contains l-cystine from human hair
c. Vachon Christmas cakes – contains lard
d. Ah Caramel! Triple Choco cakes contain beef tallow and lard
e. Wonder brand english muffins contain L-cysteine

Candy- Tootsie Roll candies

Cereal-
Harvest Crunch Light and Crisp crereal, by Quaker oats company,vanilla extract
contains ethyl alcohol
Cheese-
a. Jalapeno White Cheddar Cheese dip contains animal rennet
b. Our Compliments brand Macaroni and Cheese
c. Saputo- Saputo Feta Cheese
Saputo Provolone Cheese
Saputo Grated Romano and Parmesan Cheeses
Saputo Process Cheese (sliced)
Saputo Provella Cheese
d. Feta and Parmesan cheeses – by PIZZA PIZZA
e. Swiss Knight, Gerber cheeses contain animal rennet
f. Nacho Cheese Bugles- contain rennet
g. Kraft Singles Swiss "Light" process cheese slices, Kraft Singles Mozzarella
(regular) cheese – contain rennet
Chips-
a. DORITOS® Cool Ranch, Jalapeno & Cheddar Cheese, Smokey Red BBQ, and
Zesty Cheese Flavoured Tortilla Chips
b. BAKED RUFFLES® Cheddar & Sour Cream Flavoured Potato Chips
c. RUSTLERS™ Original Beef and Pepperoni Beef Sausage Sticks
d. MUNCHIES™ BBQ Flavoured Snack Mix
e. SUNCHIPS® French Onion Flavoured Multigrain Snacks
f. Humpty Dumpty’s cheese flavoured corn snacks

Christie Original Bits & Bites Snack Mix, by Nabisco Ltd.- contain haram cheese

Cosmetic – Chesbrough Ponds Inc., Vaseline, Intensive Lotion; contains lard

Cookies-
a. Ahoy- contain rennet and whey
Chips!Ahoy, Peanut butter chips Ahoy!cookie
b. Christie Coffee Breaks cookies, manufactured by
Nabisco Ltd- contain lard
c. Peek Freans Shortcake Cookies contain beef fat.

Donut-
a. Country style donut- contain whey
b. Robin’s Donuts – whey and gelatin
c. Krispy Kreme’s glazed doughnuts contain alcohol

Drinks- Pepsi Vanilla and Diet Pepsi Vanilla – contains alcohol

GUM-
a.Trident Splash gum, strawberry-kiwi & vanillamint flavour combos-contain gelatin
b. Colgate dental gum – contains gelatin
c. Beach Nut

Ice cream-
a. Baskin Robbins vanilla flavoured ice cream
b. Nestle ice creams contain alcohol
c. Pensupreme

INFANT FORMULA-
a. Enfamil Nutramigen and Pregestimil contain enzymes from pigs and
the Fer-in-Sol drops contain ethyl alcohol
b. Nestle SMA Infant Formula- contains rennet
Soap –
a. Proctor & Gamble Co. – Ivory, Camay, Safe Guard, Coast, Zest contains pork & beef
tallow
b. Lever Brothers Co – Lux, Lifebuoy, Phase II, Dove, Caress; contains pork & beef
tallow
c. Colgate Palmolive Co – Palmolive, Cashmere; contains pork & beef tallow
d. Andrew Jergen Co – Jergens, Woodbury; contains pork & beef tallow
e. Armour Dial inc – Dial, Tone, Irish spring; contains pork & beef tallow
f. Amway Corporation – All Bar Soaps, Nivia Creams; contains pork & beef tallow

Toothpaste:
a. Colgate Palmolive Co-Ultra Brite, Colgate Paste, Colgate Powder; contains lard
b. Procter and Gamble – Gleen; contains lard
Sauce-
a. Pizza Pizza’s garlic sauce contains rennet
b. Hamburger Sauce, Poutine Gravy, Sandwich Sauce, Steak Sauce, etc
c. Kikkoman Soy Sauce (naturally brewed) – contain alcohol
d. Ragu Diced Tomatoes, Garlic & Herbs pasta sauce contains “dehydrated romano cheese”.

Yogourt –
a. Astro brand yogurts containing gelatin.
b. Spring Valley yogourt
c. Lactantia brand yogurts contain gelatin.
d. Danone yogurts in Canada contain gelatin
 External Factors

• Cleanliness and Sanitation:

Maintaining cleanliness and sanitation in food processing facilities is essential. This
includes following proper hygiene practices, ensuring the cleanliness of equipment and utensils, and
implementing good manufacturing practices (GMP) to prevent contamination.
• Food Processing
During food processing, it is important to ensure separation between halal and haram
ingredients, equipment, and utensils. This is done to prevent cross-contamination and maintain the
integrity of halal products. Separate processing lines or designated areas may be used for halal
production.
• Supply Chain Management:
The supply chain plays a critical role in ensuring the halal integrity of products.
Manufacturers and suppliers must carefully manage their supply chains to ensure that all ingredients,
processes, and handling procedures are in line with halal requirements. The sourcing of raw materials,
transportation, storage, and packaging must also be halal-compliant.
 Internal Factors

• Ingredients:
The choice of ingredients used in halal products is significant. Companies must ensure that
all ingredients are sourced from halal-certified suppliers. Internal controls should be in place to verify
the halal status of each ingredient, including additives, preservatives, and flavorings
• Cross-Contamination Prevention:
Preventing cross-contamination is vital for maintaining the integrity of halal products.
Adequate measures should be implemented to prevent contact between halal and non-halal products
during production, storage, and transportation. Separate facilities, storage areas, and utensils may be
necessary.
• Staff Training and Awareness:
Internal training programs should be in place to educate employees about halal requirements
and the importance of maintaining halal integrity. Employees involved in the production and handling
of halal products need to be aware of the specific procedures and protocols to follow to avoid any
contamination or non-compliance issues.
 DOUBTFUL PRODUCTS
• Animal meat does not slaughter following the methods prescribed in the Quran and Sunnah.
• Pork or pork by-products
• Alcohol
• Blood
• Foods that may contain any combination of the aspic, alcoholic pastries, etc.
• Hallugenic drugs and substances
 CRITERIA FOR HALAL PRODUCT
Ingredients:
• Only halal ingredients are permitted, which means they must not contain any haram (forbidden)
substances, such as pork, alcohol, or any derivatives from these forbidden items. Additionally, any
additives or processing aids used should also be halal.
Meat and Poultry(slaughtering process)
The slaughtering process shall take into account animal welfare in accordance to shariah law. The
following requirements shall also be complied with:
a) Slaughtering shall be performed only by a practicing muslim who is mentally sound, baligh, fully
understands the fundamental rules and conditions related to the slaughter of animals in Islam
b) The slaughterman shall have certificate for halal slaughter issued by a competent authority
 CRITERIA FOR HALAL PRODUCT

c) The act of slaughtering shall be done with niyyah (intention) in the name of Allah and not for
other purposes. The slaughterman is well aware of his action
d) The animal to be slaughtered has to be an animal that is halal
e) The animal to be slaughtered shall be alive or deemed to be alive (hayal al-muslaqirrah^3)at the
time of slaughter
f) Animals to be slaughtered shall be healthy and have been approved by the competent authority
g)(tasmiyyah^4)has to be invoked immediately before slaughtering
 CRITERIA FOR HALAL PRODUCT

h) The slaughtering is recommended to be performed while facing the qiblah

i) slaughtering Iines, tools and utensils shall be dedicated ter halal slaughter only
j) slaughtering knife or blade shall be sharp and free from blood and other impurities
k) slaughtering shall be done only once. The “sawing action” of the slaughtering is permitted as long
as the slaughtering knife or blade is not Iifted off the animal during the slaughtering
l) bones, nails and teeth shall not be used as slaughtering tools
 CRITERIA FOR HALAL PRODUCT

m) the act of halal slaughter shall begin with an incision on the neck at some point just below the
glottis (Adam's apple) and after the glottis for long necked animals;
n) the slaughter aet shall sever the trachea (halqum), oesophagus (mari) and both the carotid arteries
and jugular veins (wadajain) to hasten the bleeding and death of the animal (see Figures 1 to 4). The
bleeding shall be spontaneous and complete; and
o) A trained Muslim inspector shall be appointed and be responsible to check that the animals are
properly slaughtered according to the shariah law.
 MATERIAL CRITICALITY

• Not derived from pork or its derivatives

• Not contain material derived from pork or its derivatives.
• Not a khamr (alcoholic beverage) or khamr derivatives that are physically separated.
• Not contain khamr (alcoholic beverage) or khamr derivatives that are physically separated.
• Not blood ,carrion ,and parts of the human body
• Not contain blood, carrion, and parts of the human body.
• Materials is produced in porcine free facilities
• Not mixed with haram (unlawful) or najis(impure/filth) materials that can be derived from
additives, processing aids,and production facilities.
 ANIMAL CRITICALITY PRODUCT

Animal Derivatives are halal if they are derived from halal animals slaughtered according to the
Islamic law, not derived from blood and not contaminated by haram (unlawful) and najis (impure)
materials. Following are examples of animal derivatives or materials that could be derived from
animal derivatives:
i. Fat v. Fatty Acid and its derivatives(E430 – E436)
vi. Salts or esters of fatty acid (E470-E495)
ii. Protein vii. Glycerol/glycerin (422)
iii. Gelatin viii. Amino acid (examples : cysteine, phenylalanine,
iv. Collagen etc.)
 ANIMAL CRITICALITY PRODUCT
ix. Edible bone phosphate (E521)
x. Di/Tricalcium Phosphate
xi. Blood plasma
xiii. Fibrinogen
xiv. Microbe growth media (example : blood agar)
xv. Hormone (example : insulin)
xvi. Enzyme from pig/cow pancreas
xviii. Placenta
xix. Milk products and their derivatives and
their by products which are processed by
enzyme (example : cheese, whey, lactose,
caseine/caseinate)
xx. Several vitamins (examples: A, B6, D, E)
xxi. Activated Carbon
xxii. Bristle
 PLANT CRITICALITY

i. Wheat flour could be enriched by vitamins, among them B1, B2 and pholate acid.
ii. Oleoresin (Chili, spices, etc) may contain emulsifiers (examples:polysorbate/tween & glycerol
monooleate that might be derived from animals)
iii. Soybean lecithin could be produced by using phospholipase in the production process to improve
its function.
iv. Hydrolyzed Vegetable Protein (HVP) could be produced by using enzyme in hydrolysis process.
 MICROBIAL CRITICALITY

i.Alcoholic drinks (khamr) and their by products

ii.Microbial products grow on media containing haram materials such as blood peptone from haram
source or produce by using enzyme from haram source.
iii) Microbial products using enzymes of haram materials in their production process.
iv)Microbial products using haram additives or processing aid in their production process, such as
antifoams derived from lard, glycerol or other similar substances.
v)Microbial recombinants genes derived from haram materials. Examples are as follows :
1) α-amilase enzymes and protease resulting from Saccharomyces cereviceae recombinants with
genes from animal tissues.
2) Insulin hormones resulting from E.coli recombinants and genes from pig pancreas tissues.
3) Human growth hormones resulting from E. coli recombinants.
 MISCELLANEOUS CRITICALITY

The following are examples of other additives those often become critical points :
i. Aspartame (made of amino acid fenilalanin and aspartic acid)
ii. Natural colorings
iii. Flavors
iv. Seasonings
v. Vitamin coatings
vi. Emulsifiers and stabilizers
vii. Antifoams
viii. Etc.
 Haram Food Ingredients
Gelatin is commonly derived from pigs or other animals that are not
slaughtered according to Islamic dietary laws. Gelatin is typically
obtained from animals that have not undergone halal slaughter, many
scholars argue that it is not permissible for Muslims to consume gelatin
derived from such sources. They consider it haram because it does not
meet the requirements for halal food.
Carmine (Cochineal or Carminic Acid):
• carmine – is made from crushed up bugs. The insects used to
make carmine are called cochineal, and are native to Latin
America where they live on cacti.
• There have been reports that the bug based colouring can cause
savere allergic reactions in some people
• Carmine is not considered as halal by some scholars due to its
source. However, there are differing opinions on its
permissibility, and some argue that it undergoes sufficient
transformation to be considered halal. It’s best to consult with a
knowledgeable scholar for a specific ruling on carmine.
• Carmine can be found in skittles,good and plenty, dannon
strawberry, yoghurt,and raspberry ice cream.