halal standard slaughtering

PEMATUHAN PRODUK HALAL

(HALAL PRODUCT COMPLIANCE)

OLEH :

HJ. MOHD RIDZUAN MUDAALFAFA GROUP | AKADEMI ALFAFA | L02248

Pakar Industri & Ahli Jawatankuasa Penasihat Pembangunan Kemahiran (JPPK), Jabatan

Pembangunan Kemahiran (JPK),

Kementerian Sumber Manusia

Sektor : Perkhidmatan Pendidikan & Latihan

Sub-Sektor : Penyelidikan Islam

PENGENALAN

• Pematuhan pengeluaran produk halal di Malaysia dikawalselia oleh beberapa peruntukan undang-undang dan standard piawai yang dikeluarkan oleh beberapa agensi kerajaan.

• Semua peruntukan undang-undang dan piawaian ini bertujuan bagi memastikan semua produk yang dikeluarkan bagi kegunaan orang Islam adalah halal menurut Shariah.

PERUNDANGAN & STANDARD TERLIBAT

1) MS 1500: 2009 standard

2) MS 1480 : 2007 standard

3) MS 1514 : 2001 standard

4) MS 2200: 2008 standard

5) National Pharmaceutical Control Bureau, GMP for cosmetic

6) Akta Kerajaan Tempatan 1976

PERUNDANGAN & STANDARD TERLIBAT

7) Malaysia Manual Procedure for Halal Certification (Manual Prosedur Pensijilan Halal Malaysia)

8) Akta Makanan, 1983

9) Food Hygiene Regulation 2009

10) Malaysian Protocol for the Halal Meat and Poultry Productions, 2011

MS 1500 : 2009 Standard

• Menggantikan standard MS 1500 : 2004 dengan beberapa perubahan.

• Di antara kandungan utama :• Pengeluaran, penyediaan, pengendalian dan

penyimpanan makanan Halal• Kaedah dan syarat-syarat penyembelihan

binatang• Aspek kebersihan dan penyucian

MS 1500 : 2009 Standard

Halal product must fulfill the following conditions:

i. Does not contain any parts or product of animals that are non-halal by syariah law or any parts or products of animals which are not slaughtered according to syariah law.

ii. Does not contain najs according to syariah law.

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

MS 1500 : 2009 Standard

Halal product must fulfill the following conditions:

iv. Not prepared, processed or manufactured using equipment contaminated with najs according to syariah law.

v. Does not contain any human parts or its derivatives that are not permitted by syariah law.

vi. During its preparation, processing, handling, packaging, storage and distribution, the food is physically separated from any other food that does not meet the requirements stated in items i, ii, iii, iv, or v or any other things that have been decreed as najs by syariah law.

KEBERSIHAN DIRI / PERSONAL HYGIENE

MOHD RIDZUAN MUDA

ALFAFA GROUP

AKADEMI ALFAFA | L02248

KEPENTINGAN KEBERSIHAN

• Syarat status halal – tiada halal tanpa bersih • Orang yang berjaya. Dinyatakan oleh Allah di

dalam Surah Syams : “Dan berjayalah orang yang menyucikan (jiwanya)….

• Hadith : “Kebersihan itu sebahagian daripada Iman”.

• Punca kesihatan. Kekotoran punca penyakit.• Kekotoran bertentangan dengan undang-

undang.

JENIS KEKOTORAN• Najis – menurut fiqh Islam – seperti darah.

Terbahagi 3 :• Mukhaffafah• Mutawassitah• Mughallazah

• Sisa buangan industri – bahan toksik• Bahan kimia domestik – bahan cucian lantai• Bakteria – wujud di mana-mana tempat• Virus bawaan penyakit – melalui makanan,

udara atau sentuhan anggota badan

KATEGORI KEKOTORAN

1. Najis tapi tidak merbahaya Contoh – darah

2. Merbahaya tapi tidak najis Contoh – bahan kimia beracun terbuang

3. Merbahaya dan najis Contoh – najis tikus

4. Tidak merbahaya dan tidak najis Contoh – debu jalanan

KAEDAH PEMBERSIHAN & PENYUCIAN - KHABATH

• Basuhan – air mutlak• Istinjak – guna barang kering seperti

daun, batu, tisu• Pengeluwapan• Pancaran Matahari• Tanah – samak atau sapu

Kaedah Pembersihan & Penyucian - Hadath

• Mandi – Hadath besar• Wudhu’ – Hadath Kecil• Tayammum – jika terdapat halangan

untuk menggunakan air seperti penyakit, kesejukan dan lain-lain.

Keperluan Kebersihan Diri (Petunjuk/Indicator)

• Petunjuk Kebersihan Oral • Gigi sentiasa bersih.• Tidak meludah di kawasan kerja.

• Petunjuk Kebersihan Badan• Tidak mengeluarkan bau yang tidak

menyenangkan.• Tangan – kuku sentiasa terpotong.

• Petunjuk Kebersihan Rambut• Tidak terlalu panjang• Sentiasa memamaki penutup kepala

Perlaksanaan Kebersihan Diri

• Sentiasa patuhi Prosedur Operasi Standard (SOP) yang ditetapkan syarikat.

• Memastikan semua petunjuk (Indicator) kebersihan diri dipatuhi seperti berikut :-

• Pembersihan badan dan kulit.• Penyucian mulut dan gigi.• Pemotongan/perapian rambut dan kuku.

Amalan Kebersihan Diri

• Tutup semua luka dengan pembalut yang bersih dan kalis air. Badan biasanya mengandungi bakteria dan perlu dibersihkan dengan kerap. S.aureus (salah satu kuman pantogen yang sering terlibat dalam keracunan makanan) dapat dikesan di tempat luka.

• Mandi dengan sabun sekurang – kurangnya dua kali sehari.

Amalan Kebersihan Diri

• Jangan pakai barang kemas (contoh: cincin, gelang dan jam tangan) kerana boleh menjadi punca pencemaran.

• Pastikan kuku bersih dan pendek. Bersihkannya selalu kerana bahan kotor dan kuman seperti E.coli dan S. aureus terdapat pada kuku yang panjang dan kotor.

• Sekiranya menghidap penyakit atau menunjukkan tanda – tanda keracunan makanan, elakkan daripada mengendali atau menyediakan makanan.

Amalan Kebersihan Diri

• Jangan merokok di kawasan penyediaan dan penghidangan makanan.

• Jangan memegang makanan tanpa penyepit / sarung tangan.

NCS’s Standard PerformanceMaintain personal hygiene using MS 1500: 2004

standard, MS 1480 : 2007 standard, MS 1514 : 2001 standard, MS 2200 : 2008 standard, National Pharmaceutical Control Bureau, GMP for cosmetic, Akta Kerajaan Tempatan 1976, Malaysia Manual Procedure for Halal Certification ( Manual Prosedur Pensijilan Halal Malaysia), Akta Makanan, 1983 and Food Hygiene Regulation 2009 so that personal hygiene, sanitation and safety guidelines obtained, personal hygiene requirements studied and body cleanliness executed in accordance with Good Hygiene Practice.

LANGKAH-LANGKAH / STEPS

1. Mendapatkan panduan kebersihan, penyucian dan keselamatan diri / Obtain personal hygiene, sanitation and safety guidelines.

2. Kaji keperluan kebersihan diri / Study personal cleanliness requirements.

3. Melaksanakan pembersihan diri / Execute body cleanliness.

LANGKAH 1 / STEP 1

Mendapatkan panduan kebersihan, penyucian dan keselamatan diri / Obtain personal hygiene, sanitation and safety guidelines.•Locating personal hygiene, sanitation and safety guidelines•Types of personal hygiene, sanitation and safety guidelines•Procedures of obtaining halal food and consumers products

LANGKAH 2 / STEP 2

Kaji keperluan kebersihan diri / Study personal cleanliness requirements.

2.1 Interpret personal hygiene requirements

2.2 Indicate oral hygiene

2.3 Indicate body hygiene

2.4 Indicate hair and hair hygiene

LANGKAH 3 / STEP 3

Melaksanakan pembersihan diri / Execute body cleanliness :-

3.1 Washing body and skin

3.2 Cleaning teeth and mouth

3.3 Cutting and trim nails

MALAYSIAN PROTOCOL 2011

MOHD RIDZUAN MUDA

ALFAFA GROUP

AKADEMI ALFAFA | L02248

PURPOSES & USAGE OF MALAYSIAN PROTOCOL 2011

This Market Access Advice clarifies the actions for establishments to meet amended Malaysian Halal requirements that are additional to the requirements of the Australian Government Authorised Halal Program (AGAHP), as outlined in Meat Notice 2009/08 - AGAHP - guidelines for the preparation, identification, storage and certification for export of halal red meat and red meat products.

The additional Malaysian halal requirements apply to establishments listed (or intending to become listed) for Malaysia for the export of ruminant (beef, sheep, deer and goat) halal meat.

PURPOSES & USAGE OF MALAYSIAN PROTOCOL 2011

This Market Access Advice clarifies the actions for establishments to meet amended Malaysian Halal requirements that are additional to the requirements of the Australian Government Authorised Halal Program (AGAHP), as outlined in Meat Notice 2009/08 - AGAHP - guidelines for the preparation, identification, storage and certification for export of halal red meat and red meat products.

The additional Malaysian halal requirements apply to establishments listed (or intending to become listed) for Malaysia for the export of ruminant (beef, sheep, deer and goat) halal meat.

MEAT EXPORT REQUIREMENTS TO MALAYSIA

Red meat establishments must have an AGAHP and meet the additional Malaysian requirements specified below :-

A. Halal personnel

a. The 2011 halal protocol requires an additional halal position, (the halal supervisor) for both cattle and sheep establishments.

MEAT EXPORT REQUIREMENTS TO MALAYSIA

A. Halal personnel

b. Attachment 1 provides clarification of the roles and responsibilities for the halal personnel. Please note that the halal checker is required to be on the slaughter floor at all times.

c. The halal supervisor position needs to be a full time dedicated position. The halal slaughter man, head checker or checker may not fill in for this position if the halal supervisor is unable to work.

MEAT EXPORT REQUIREMENTS TO MALAYSIA

A. Halal personnel

d. The halal supervisor position is superior to the halal checker, head checker and slaughter man and is non-interchangeable with these positions.

e. A Halal supervisor is permitted to have responsibility for additional tasks within the establishment (e.g. quality assurance) provided that they complete all halal supervisor tasks in full.

MEAT EXPORT REQUIREMENTS TO MALAYSIA

B. Halal Critical Control Points

a. Establishments must determine and document the Halal Critical Control Points (HCCPs), similar to control points used in Hazard Analysis Critical Control Point (HACCP) systems but relevant for halal. HCCPs will form the basis for audits and checklist-identified issues and are the targets of corrective actions.

MEAT EXPORT REQUIREMENTS TO MALAYSIA

B. Halal Critical Control Points

b. HCCPs should be clearly pass or fail when monitoring these control points.

c. The Approved Islamic Organisation (AIO) shall determine the HCCPs in association with the establishment.

MEAT EXPORT REQUIREMENTS TO MALAYSIA

C. Flow chart of halal processes

a. The AIO must produce a flow chart showing the flow of halal carcasses and offal through the plant. The flow chart must include HCCPs. (Note that Malaysia specified that separate flow charts for halal product and for non-halal product/processes must be produced).

MEAT EXPORT REQUIREMENTS TO MALAYSIA

D. Flow chart of non-halal processes

a.The AIO must produce a flow chart showing the flow of non-halal carcasses and offal through the plant and corrective actions to preserve halal integrity.

E. Establishments must have their own halal standard operating procedures (SOPs).

MEAT EXPORT REQUIREMENTS TO MALAYSIA

F. Development, monitoring and control of halal system in the establishment

a.The AIO shall form a monitoring team in the establishment to be responsible for developing, monitoring and controlling the Halal system in order to ensure effectiveness.

DUTIES & RESPONSIBILITIES OF HALAL PERSONNEL

A. HALAL CHECKER1. Must be present on the slaughter floor at all times and

ensures: Stunning is conducted according to approved methods Halal slaughter requirements are met proper bleeding protocol occurs determination of death prior to dressing operations non-halal carcasses are handled according to Malaysian

protocol

2. Records the number of animals slaughtered daily and non-halal carcasses.

DUTIES & RESPONSIBILITIES OF HALAL PERSONNEL

B. HALAL SLAUGHTERER• Is satisfied animals provided are alive and if dead are

removed from the halal system

• Must give blessing / tasmiyyah immediately before slaughtering

• Must be enough slaughter men to ensure Halal slaughter is correct on each animal

• Slaughter procedure in accordance with 2011 Malaysian Halal protocol.

DUTIES & RESPONSIBILITIES OF HALAL PERSONNEL

C. HALAL HEAD CHECKER

(Only if pneumatic stunning is used for cattle)

• Must be present

• Responsible for assessing skull damage

• Identify /label and record the related non-compliance carcasses.

• Refer any uncertainty in skull damage to halal supervisor

• Must identify/label and record non halal carcasses

DUTIES & RESPONSIBILITIES OF HALAL PERSONNEL

D. HALAL SUPERVISOR

1. Ensure internal halal control system as per the 2011 Malaysian Halal protocol and be responsible for effectiveness of its implementation.

2. Ensure halal checker, head checker and slaughter man all function in accordance with 2011 Halal protocol.

DUTIES & RESPONSIBILITIES OF HALAL PERSONNELD. HALAL SUPERVISOR

3. Supervise and verify the following establishment halal records: Stunning equipment verification and calibration records Slaughtering record Non-halal conformance record Chiller room, freezer and blast freezer record Deboning activity record Packing and storage record

RELATING ISSUES

HALAL SLAUGHTER a. The animal shall be ritually slaughtered by a

practicing Muslim slaughterman who is registered with a Halal Certification Body.

b. Animals that are dead due to stunning procedure shall be identified as non-conformance and condemned.

c. The number of slaughtermen shall be adequate to ensure that the act of ritual slaughter is conducted properly on each

RELATING ISSUES HALAL SLAUGHTER

animal. (It is recommended to have at least one slaughterman for the maximum slaughtering of ninety (90) animals per hour.)

a. Slaughtering of animals while hanging head down shall not be permitted.

e) If the ruminant is not slaughtered according to this protocol, the slaughter man shall identify the carcass and its offal as non-halal and shall be segregated from Malaysian eligible carcasses and offal.