ERT 433 HALAL PROCESSING MDM ROHAZITA BAHARI School

ERT 433 HALAL PROCESSING MDM ROHAZITA BAHARI School of Bioprocess Engineering, Uni. MAP Semester 2, 2019/2020

QR CODE 05 03 2020 2 6/14/2021 Add a footer

HOW TO GET HALAL CERTIFIED 3 6/14/2021 Add a footer

HOW TO GET HALAL CERTIFIED ØMS 1500: 2009 HALAL (production, preparation and handling + storage) ØMANUAL PROCEDURE FOR MALAYSIA HALAL CERTIFICATION (THIRD REVISION) 2014 4 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 1) Scope 2) Definitions 3) Requirements 4) Compliance 5) Halal certificates 6) Halal certification mark 5 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 1) Scope • This Malaysian Standard provides practical guidance for the food industry on the preparation and handling of ha/al food (including nutrient supplements) and to serve as a basic requirement for Halal food product and food trade or business in Malaysia. 6 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 2) Definitions • • • For the purposes of this standard, the following definitions apply. 2. 1 Shariah law 2. 1. 1 Shariah law is the orders of Allah which relate to the action of the people who are being accountable (mukallaf) by obligation, option or al wadh'u 1 • 2. 1. 2 Shariah law defined by Malaysia law means the laws of Islam in the Mazhab of Shafie or the laws of Islam in any of the other Mazhabs of Maliki, Hambali and Hanafi which are approved by the Yang di-Pertuan Agong to be in force in the Federal Territory or the Ruler of any State to be in force in the state or fatwa approved by the Islamic Authority. • 2. 2 Halal • Things or actions permitted by Shariah law without punishment imposed on the doer. 7 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) Halal food • Halal food means food and drink and/or their ingredients permitted under the Shariah law and Fulfill the following conditions: Ø does not contain any parts or products of animals that are non-ha/al by Shariah law or Øany parts or products of animals which are not slaughtered according to Shariah law; Ø does not contain najs according to Shariah law; Øsafe for consumption, non-poisonous, non-intoxicating or non-hazardous to health; Ø not prepared, processedor manufactured using equipment contaminated with najs according to Shariah law; 8 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) Ø 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 a), b), c), d) or e) or any other things that have been decreed as najs by Shariah llaw 9 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) Najs according to Shariah law are: Ø dogs and pigs and their descendents; Ø Halal food that is contaminated with things that are non-halal; Øhalal food that comes into direct contact with things that are non-ha/al; Øany liquid and objects discharged from the 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; Øcarrion or halal animals that are not slaughtered according to Shariah law; and Økhamar and food or drink which contain or mixed with khamar 10 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) • There are three types of najs: a) mughallazah which is considered as severe najs which are dogs and pigs (khinzif) including any liquid and objects discharged from their orifices, descendants and derivatives. ; b) mukhaffafah which is considered as light najs. The only najs in this category is urine from a baby boy at the age of two years and below who has not consumed any other food except his mother's milk; and c) mutawassitah which is considered as medium najs which does not falls under severe or light najs such as vomit, pus, blood, khamar, carrion, liquid and objects discharged from the orifices, etc. 11 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) Slaughtering ØAccording to Shariah law the slaughter act that sever the trachea (halqum), oesophagus (mart) and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the animal. 12 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) Competent authority is the agency which is entrusted by the government to carry out specified work according to prescribed requirements Premises • Any building or any other structure, permanent or otherwise together with the land on which • the building, or other structure is situated any adjoining land used in connection with the • preparation, slaughtering, processing, handling, packaging, storage, distribution and sale of any food. 13 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 3) Requirements 3. 1 Management responsibility • 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 hala/ control system including training and resources ((i. e. manpower, facility, financial and infrastructure) 3. 2 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. 3. 3 Devices, utensils, machines and processing aids • Devices, utensils, machines and processing aids used for processing ha/al 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 ha/al food. 14 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 3) Requirements 3. 4 Hygiene, sanitation and food safety • Hygiene, sanitation and food safety are prerequisites in the preparation of ha/al 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. 3. 5 Processing of halal food 3. 5. 1 Sources of ha/a/ food and drink 3. 5. 2 Slaughtering process 3. 5. 3 Processing, handling, distribution and serving 15 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 3) Requirements 3. 6 Storage, transportation, display, sale and servings of halal food • All halal food that are stored, transported, displayed, sold and/or 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. 3. 7 Packaging, labelling and advertising • during its preparation, processing, storage or transportation, it shall be physically separated from any other food that does not meet the requirements stated in item a) or b) or any other things that have been decreed as najs by Shariah law; and the packaging material does not have any toxic effect on the ha/al food; and 3. 8 Legal Requirement The product shall in other aspects comply with legislation including other relevant requirements currently in force in Malaysia 16 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 4 Compliance For product deemed to comply with this standard, it shall comply with Clause 3 of this Standard. This shall be verified through site inspection as deemed necessary by the competent authority. 17 6/14/2021 Add a footer

References : MS 1500: 2009 HALAL (production, preparation and handling + storage) 5) Halal certificates • The ha/al certificates shall be issued by the competent authority in Malaysia 6) Halal certification mark Each product, upon approval by the competent authority in Malaysia, may be marked with the halal certification mark of that authority provided the product conforms to the requirements of this standard. 18 6/14/2021 Add a footer

WHAT IS A HALAL CERTIFICATE? A halal certificate is a document issued by an Islamic organization certifying that the products listed on it meet Islamic dietary guidelines, as defined by that certifying agency. Or The ha/al certificates shall be issued by the competent authority in Malaysia (ms 1500: 2009) 19 6/14/2021 Add a footer

CERTIFICATION SCHEME Malaysia halal certification scheme is divided into: • i. Food Product/ Beverages/ Food Supplement; • ii. Food Premise/ Hotel; • iii. Consumer Goods; • iv. Cosmetic and Personal Care; • v. Slaughterhouse; • vi. Pharmaceutical; and • vii. Logistic. 20 6/14/2021 Add a footer

MANUAL PROCEDURE FOR MALAYSIA HALAL CERTIFICATION (THIRD REVISION) 2014 Scope • This Manual Procedure for Malaysia Halal Certification (Third Revision) 2014 (MPPHM 2014) contains guidelines for Department of Islamic Development Malaysia (JAKIM) and the States Department of Religious Affairs (JAIN)/ Islamic Religious Affairs Councils (MAIS) Inspection Officers, with the aim to clarify requirements to be complied with, in managing the Malaysia Halal Certification. 21 6/14/2021 Add a footer

MANUAL PROCEDURE FOR MALAYSIA HALAL CERTIFICATION (THIRD REVISION) 2014 2. DEFINITION 2. 1 The Competent Authority • The Competent Authority refers to JAKIM, MAIN/ JAIN or whichever is relevant. 2. 2 Inspection Officer • Inspection Officer means: • i. Audit Officer; and competent officers who are authorized to conduct audit for verification of Malaysia Halal Certification information. • ii. Enforcement Officer. • officers who are authorized under the Trade Description Act 2011 to enforce trade description “Halal”. 22 6/14/2021 Add a footer

MANUAL PROCEDURE FOR MALAYSIA HALAL CERTIFICATION (THIRD REVISION) 2014 • Slaughter • Food Products and Beverages • Consumer Goods • Food Premise • Slaughterhouse • Logistic 23 6/14/2021 Add a footer

MANUAL PROCEDURE FOR MALAYSIA HALAL CERTIFICATION (THIRD REVISION) 2014 Pharmaceutical • Pharmaceutical refers to pharmaceutical products in the form of finished dosage including prescribed and non-prescribed medicinal products for human usage (biopharmaceutical, radiopharmaceutical, traditional medicine, dietary supplement and researched medicine) that has been registered with the Drug Control Authority under the Ministry of Health Malaysia. 24 6/14/2021 Add a footer

MANUAL PROCEDURE FOR MALAYSIA HALAL CERTIFICATION (THIRD REVISION) 2014 Cosmetic and Personal Care • Cosmetic and personal care means material and preparations made for contact with various outer layers of the body (epidermis, hair, nail, lips, and external sexual organ) or on teeth and mucus channel in the mouth. The sole objective is to clean, to perfume, to change appearance and/ or improve body odour and/ or protect or preserve them in good condition. 25 6/14/2021 Add a footer

MANUAL PROCEDURE FOR MALAYSIA HALAL CERTIFICATION (THIRD REVISION) 2014 OEM (Original Equipment Manufacturer) Company • OEM Company is the manufacturers which offer manufacturing services to other companies on contract basis. 26 6/14/2021 Add a footer

TYPES OF HALAL CERTIFICATES A plant, production facility, food establishment, slaughterhouse/abattoir, or any establishment handling food has been inspected and approved to produce, distribute, or market halal food. This does not mean that all food products made or handled at such a facility are halal certified. A site certificate should not be used as a halal product certificate. Products meet the halal guidelines formulated by the certifying organization. Issued for a certain time period or for a specified quantity of the product destined for a particular distributor or importer. 27 6/14/2021 Add a footer Registration of a site certificate Halal certificate for a specific product for a specific duration May be automatically renewed contingent on passing the annual inspection, through halal compliance and payment of the certification fee. Yearly certification

Duration of the Certificate • A batch certificate issued for each consignment is valid for as long as that specific batch or lot of the product is in the market, generally up to product expiration date or “Use By” date. • If a certified product is made according to a fixed formula, a certificate may be issued for a one-, two, or three-year period. 28 6/14/2021 Add a footer

Who Is Authorized to Issue Halal Certificates? Jabatan Kemajuan Islam Malaysia (JAKIM), Malaysia Majelis Ulama Indonesia (MUI), Indonesia Majlis Ugama Islam Singapura (MUIS), Singapore Muslim World League (MWL), Saudi Arabia 29 6/14/2021 Add a footer

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• Filling out an application to the organization on paper or on the Internet. HALAL CERTIFICATIO N PROCESS • Review of the information by the organization, especially the type of product and its components. • Inspection and approval of the facility. This includes review of the production equipment, inspection of ingredients, cleaning procedures, sanitation, and cross-contamination. • For slaughterhouse, inspection involves review of holding areas, method of stunning, actual slaying, pre- and post-slaughter handling, etc. • Determining the cost and fees involved and signing of the contract. • Payment of fees and expenses. 31 6/14/2021 Add a footer

APPLICATION PROCEDURES ACCORDING TO SCHEME • 1) All applications for halal certificate shall be submitted online via MYe. HALAL at www. halal. gov. my; • 2) Supporting documents shall be submitted to JAKIM/ JAIN after the application form has been submitted online; • 3) For renewal purposes, application shall be submitted at least three months before the expiry date of the certificate; • 4) Incomplete application will be automatically rejected by MYe. HALAL; • 5) Completed application will receive a letter requesting payment for certification fee; • 6) Application for chain restaurants/franchise will be managed by JAKIM 32 6/14/2021 Add a footer

APPLICATION PROCEDURES ACCORDING TO SCHEME Qualified applications according to scheme are: i. Food Product/ Beverages/ Food Supplement • a. Manufacturer/ Producer; • b. Contract Manufacturing (Original Equipment Manufacturer); • c. Repacker; and • d. Central Kitchen ii. Food Premise • a. Restaurant/ Canteen/ Cafeteria; • b. Chain Retaurant; • c. Franchise Restaurant; • d. Hotel (Kitchen/ Restaurant); • e. Cafeteria Operating in Food Court (Central Management); • f. Kiosk; • g. Catering/ Food Catering Services/ Convention Central Kitchen/ Central Kitchen; • h. Mobile Premise (Only With Management/ Central Kitchen); and • i. Bakery/ Cake/ Pastry Shop. 33 6/14/2021 Add a footer iii. Consumer Good • a. Producer/ Manufacturer of products; • b. Contract Manufacturing (OEM); and • c. Repacker. iv. Cosmetic and Personal Care • a. Producer/ Manufacturer of products; • b. Contract Manufacturing (OEM); and • c. Repacker. v. Pharmaceuticals • a. Producer/ Manufacturer of products; • b. Contract Manufacturing (OEM); and • c. Repacker. vi. Logistics • a. Warehousing Services Company; and • b. Transportation Services Company.

Flowchart of the Halal Certification process 34 6/14/2021 Add a footer

Application for Halal Certification 35 6/14/2021 Add a footer

Halal markings and logos used by different countries and organizations 36 6/14/2021 Add a footer

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ASSIGNMENT 1 (PRESENTATION : 10 MINUTES EACH GROUP) March 2020 Thursday Propose How To Get Halal Certificate; • i. Food Product/ Beverages/ Food Supplement; (ORKED) • ii. Food Premise/ Hotel; (ZARUL) • iii. Cosmetic and Personal Care; (CENG) • iv. Slaughterhouse; (GUARDIANCE) • v. Pharmaceutical; (CENG) • vi. Enforcement/Inspection as JAKIM (KOPIKO) 38 6/14/2021 Add a footer

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