1 pengenalan kpd mknn hll

7/27/2019 1 Pengenalan Kpd Mknn Hll

1/30

Definition of Halal Terms andMalaysia Halal Standards and

IndustriesMariam Abdul Latif

Deputy Director of Food Safety and Quality,Ministry of Health,

MalaysiaThe First Gulf Conference on Halal Industry and its Services

24-26 January, 2011Salmiyah, State of Kuwait-Holiday Inn Hotel, Al


2/30

-


3/30

CONTENT

BACKGROUND

INTRODUCTION

HALAL TERMS

MALAYSIA HALAL STANDARDS

MALAYSIA HALAL INDUSTRY

SUMMARY


4/30

BACKGROUND

The underlying principle for a Muslims

diet is food and it has to be :

Halal (permissible Syariah compliant)

Thoyyiban (wholesome: healthy, safe,nutritious, quality)


5/30

INTRODUCTION

The lives of every Muslims, including theirdietary requirements and daily use, areguided by the Shariah Law

Shariah Law means Islamic Law based on

the Quran, Hadith, Ijma and Qiyas A particular food or consumer products

become Halal or Haram by Shariah Law if

it is considered so through by any one of

the above mentioned sources or Fatwa(religious edicts) issued by a competent

Islamic Authority.


6/30

HALAL TERMS

Halal is an Arabic word meaning things oractions permitted by the Shariah law

Halal when used in relation to food and

drink, means permissible for consumption

by Muslims Haram is the opposite of Halal (illegal,

prohibited, not allowed)

Shubhah or Mashbooh means doubtful orsuspected, so Muslims will avoid it


7/30


Developed by Standards Malaysia (SM)

Developed through consensus,

transparency, openness and adopt

international standard where applicable

Provides rules, guidelines, methods andregulations

Voluntary (compliance is not mandatory)

unless declared by a competent authority


8/30


MS 1500:2009 Halal Food

MS 2200:2008 Halal Cosmetic & Personal

Care

MS 1900:2005 Quality Management

MS 2300:2009 Value-Based Management

System

MS 2400:2010 Logistic Transportation

MS 2400:2010 Logistic Warehousing MS 2400:2010 Logistic - Retailing


9/30

MS 1500: 2009 Halal Food


10/30

CONTENT

1. Scope2. Definitions

a. Halal Food

b. Najs

3. Requirements

4. Compliance

5. Halal Certificates

6. Halal Certification Mark


11/30

1. SCOPE

Provides practical guidance for the foodindustry on the preparation and handlingof Halal food (including nutrientsupplements)

To serve as a basic requirement for Halalfood product and food trade or business inMalaysia


12/30

2. DEFINITION HALAL FOOD

Food and drink and/or their ingredients

permitted under the Shariah law and fulfil the

following conditions:a.Does not contain any parts or products of

animals that are non-Halalby Shariah law or any

parts or products of animals which are notslaughtered according to Shariah law

b.Does not contain any Najs according to Shariah

law

c. Safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health


13/30

d. Not prepared, processed or manufactured using

equipment contaminated with Najs according toShariah law

e. Does not contain any human parts or its

derivatives that are not permitted by Shariah law

f. During its preparation, processing, handling,packaging, storage and distribution, the food must

meet the requirements stated in items a, b, c, d or

e, and/or is physically separated from any other

food and any other things that have been decreed

as Najs by Shariah law

2. DEFINITION HALAL FOOD (cont.)


14/30

a. Dogs and pigs and their descendants

b. Halal food that is contaminated with things thatare non-Halal

c. Halal food that comes into direct contact withthings that are non-Halal

d. Any liquid and objects discharged from theorifices 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

e. Carrion or Halal animals that are not slaughteredaccording to Shariah law

f. Khamar and food or drink which contain or mixedwith khamar

2. DEFINITION NAJS (cont.)


15/30

3.1 Management responsibility

3.2 Premises (dedicated)3.3 Devices, utensils, machines and processing

aids

3.4 Hygiene, sanitation and food safety

3.5 Processing of Halal food3.5.1 Sources of Halal food and drink

3.5.2 Slaughtering process

3.5.3 Processing, handling, distribution and serving

3.6 Storage, transportation, display, sale and

servings of Halal food3.7 Packaging, labelling and advertising

3.8 Legal requirements

3. REQUIREMENTS


16/30

3.1 Management responsibility

3.1.1 The management shall appoint Muslim Halalexecutive officers or establish a committee which

consist of Muslim personnel who are responsible to

ensure the effectiveness in implementation of

internal Halal control system

3.1.2 The management shall ensure that they are

trained on the Halal principles and its application

3.1.3 The management shall ensure that sufficient

resources (i.e. manpower, facility, financial and

infrastructure) are provided in order to implement

the Halal control system.


17/30

All land animals are Halal as food except the

following:

a. Animals that are not slaughtered according to

Shariah law

b. Najs al-mughallazah animal, i.e. pigs and dogs

and their descendantsc. Animals with long pointed teeth or tusks which

are used to kill prey such as tigers, bears,

elephants, cats, monkeys, etc.

d. Predator birds such as eagles, owls and etc.e. Pests and/or poisonous animals such as rats,

cockroaches, centipedes, scorpions, snakes,

wasps and other similar animals

3.5.1: Sources of Halal Food & Drink


18/30

f. Animals that are forbidden to be killed in Islamsuch as bees (al-nahlah), woodpeckers (hud-

hud), etc.

g. Creatures that are considered repulsive such as

lice, flies, etc.

h. Farmed Halal animals which are intentionally and

continually fed with najs; and

i. Other animals forbidden to be eaten in

accordance to Shariah law such as donkeys and

mules.


(cont.)


19/30

AQUATIC ANIMALS

are those which live in water and cannotsurvive outside it, such as fish.

all aquatic animals are Halal except thosethat are poisonous, intoxicating orhazardous to health.

animals that live both on land and watersuch as crocodiles, turtles and frogs are not

Halal. aquatic animals which live in Najs or

intentionally and/or continually fed with Najsare not Halal.


(cont.)


20/30

All types of plants and plant products andtheir derivatives; all types of mushroom and

micro-organisms (i.e. bacteria, algae and

fungi) and their by-products and/or

derivatives; all natural minerals and

chemicals are Halal except those that are

poisonous, intoxicating or hazardous to

health.


(cont.)


21/30

All kinds of water and beverages are Halal asdrinks except those that are poisonous,

intoxicating or hazardous to health.

Food and drinks containing products and/or by-

products of Genetically Modified Organisms(GMOs) or ingredients made by the use of

genetic material of animals that are non-Halal by

Shariah law are not Halal.

The products from hazardous aquatic animal or

plants are Halal when the toxin or poison hasbeen eliminated during processing, as permitted

by Shariah law.


(cont.)


22/30

1. The slaughtering process shall take intoaccount animal welfare in accordance toShariah law. The following requirementsshall also be complied with:

a) Slaughtering shall be performed only by a practicing

Muslim who is mentally sound, baligh, fullyunderstands the fundamental rules and conditionsrelated to the slaughter of animals in Islam;

b) The slaughter man shall have certificate for Halalslaughter issued by a competent authority

c) The act of slaughtering shall be done with niyyah(intention) in the name of Allah and not for other purposes. The slaughter man is well aware of hisaction

3.5.2: Slaughtering Process


23/30

d) The animal to be slaughtered has to be an animal that is

Halale) The animal to be slaughtered shall be alive or deemed to

be alive (hayat al-mustaqirrah) at the time of slaughter

f) Animals to be slaughtered shall be healthy and have beenapproved by the competent authority;

g) Tasmiyyah has to be invoked immediately beforeslaughtering;

h) The slaughtering is recommended to be performed whilefacing the qiblah

i) Slaughtering lines, tools and utensils shall be dedicated forHalal slaughter only

j) Slaughtering knife or blade shall be sharp and free fromblood and other impurities

3.5.2: Slaughtering Process (cont)


24/30

k) Slaughtering shall be done only once. The sawing action

of the slaughtering is permitted as long as theslaughtering knife or blade is not lifted off the animalduring the slaughtering

l) Bones, nails and teeth shall not be used as slaughteringtools

m) The act of Halal slaughter shall begin with an incision onthe neck at some point just below the glottis (Adamsapple) and after the glottis for long necked animals

n) The slaughter act shall sever the trachea (halqum),oesophagus (mari) and both the carotid arteries and

jugular veins (wadajain) to hasten the bleeding and deathof the animal. The bleeding shall be spontaneous andcomplete;



25/30

o) A trained Muslim inspector shall be appointed and be

responsible to check that the animals are properlyslaughtered according to the Shariah law.

2. For poultry, scalding shall only be carried out onanimals that are deemed dead as a result of Halalslaughter.

3. Stunning is not recommended. However if stunningis to be carried out, the conditions specified shallbe complied.



26/30

MONITORING & SURVEILLANCE

11.. JAKIM as the Competent AuthorityJAKIM as the Competent Authority

Scheduled MonitoringScheduled Monitoring

On all companies awardedOn all companies awarded HalalHalal certificatescertificates

AdAd--Hoc Inspection on ComplaintsHoc Inspection on Complaints

Integrated approach with cooperation fromIntegrated approach with cooperation fromthe Ministry of Domestic Trade and Consumerthe Ministry of Domestic Trade and Consumer

AffairsAffairs

22. Industries. Industries Self CompliantSelf Compliant

33. Consumers. Consumers

Complaint, labelingComplaint, labeling(Shared Responsibility)(Shared Responsibility)


27/30

Products

Halal food

Halal Pharmaceuticals

MIHAS

World Halal Forum

World Halal ResearchSummit

MALAYSIA HALAL WEEK



28/30

Services

Halal Certification (JAKIM)

Halal Education (UPM,USIM, IIUM)

Halal Training (HDC, IHIA)

Halal R&D, Analysis (UPM)

Islamic Banking

Islamic Tourism



29/30

SUMMARY

Halal Food is not only Halal but also safeand with good quality

Halal products & services are universal, fit

for Muslims as well as non-Muslims

Ensuring sources and slaughtering ofHalal animals fulfil the Shariah

requirements in producing Halal food is

crucial to maintain the integrity of Halal

products.


30/30

THANK YOU

1 pengenalan kpd mknn hll

Documents