HALAL PRODUCTION REQUIREMENTS for Food Industry Dr Javaid

HALAL PRODUCTION REQUIREMENTS for Food Industry Dr. Javaid Aziz Awan Halal Research council www. halalrc. org

• HALAL, HARAM AND MASHBOOH 11/22/2020 2

Definitions • Halal - permissible and lawful for Muslims • Haram - prohibited and unlawful • Mashbooh - doubtful and questionable - Main domain for halal certification 11/22/2020 3

Lawful Foods 11/22/2020 4

Lawful Foods • O ye people! Eat of what is on earth, lawful and good; and do not follow the footsteps of Satan for he is to you an avowed enemy • II: 168: Al-Baqara 11/22/2020 5

General Guidelines • Halal - an all inclusive term • Halal means permissible foods – includes: – All herbivorous animals that have split hoofs and are ruminants - goat, sheep, cattle, buffalo – All birds that have a crop and gizzard and do not eat while grabbing meal in their claws like prey birds – Beak is not curved as prey birds - fowls, ducks, pigeon, sparrow, quail 11/22/2020 6

Unlawful Foods 11/22/2020 7

Unlawful Foods • ‘Forbidden unto you (for food) are carrion and blood and swine-flesh, and that which hath been dedicated unto any other than Allah, and the dead through beating, and the strangled and the dead through falling from a height, and that which hath been killed by (the goring of) horns, and the devoured of wild beasts, saving that which ye make lawful (by the death stroke), and that which had been immolated unto idols. . . contd. 11/22/2020 8

Unlawful Foods • . . . And (forbidden is it) that ye swear by the divining arrows. This is an abomination. This day are those who disbelieve in despair of (ever harming) your religion; so fear them not, fear Me! This day have I perfected your religion for you and completed My favour unto you, and have chosen for you as religion Al-Islam. Whoso is forced by hunger, not by will, to sin: (for him) lo! Allah is Forgiving Merciful’. • (Al Maidah V: 3) 11/22/2020 9

General Guidelines • Haram foods and drinks include: – Pork – Carnivorous animals – Dead animals – Blood – Harmful foods – Alcoholic drinks – Intoxicants 11/22/2020 10

Requirements for Animal Products • Animals of halal species • Humane treatment of animals • Animals slaughtered by a sane Muslim 11/22/2020 11

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Requirements for Fish & Seafood Lawful to you is the pursuit of water game and its use for food, for the benefit of yourselves and those who travel; but forbidden is the pursuit of land game; as long as ye are in the sacred precincts or in pilgrim garb. And fear Allah, to whom ye shall be gathered back. 11/22/2020 13

Fish & Seafood • All fish halal depending on the school of thought • Slaughtering not required • Shellfish and crustaceans: – questionable 11/22/2020 14

Requirements for Eggs & Dairy Products • Milk and eggs of halal species permitted 11/22/2020 15

Requirements for Vegetable Products • All vegetable products - halal • Except – Alcoholic drinks – Intoxicants – Toxic substances • Ethanol for processing acceptable 11/22/2020 16

• INGREDIENTS and Food additives 11/22/2020 17

Haram Ingredients Haram ingredients strictly prohibited by Quran and Sunnah – derived from non-halal sources: • Pork • Carnivorous animals and birds • Dead animals • Non-Dhabiha Halal • Blood • Ethyl alcohol and intoxicants 11/22/2020 18

HARAM / AVOID • Animal Shortening Bacon bits Gelatin Ham Hydrolyzed animal protein Hydrolyzed porcine collagen Lard Pork Shortening 11/22/2020 19

Questionable Ingredients • Vegetable ingredients All Halal except intoxicating and harmful • Animal derived ingredients § Animals of non-Halal species § Non-Dhabiha Halal animals § Synthetic ingredients - All Halal • Microbial ingredients – Questionable 11/22/2020 20

Examples of Questionable Ingredients Ingredient / Product Amino Acids Charcoal Fats and Oils Gelatin 11/22/2020 Source Animals, plants, human hairs, duck feathers, microbial fermentation. Industrial Use Food supplements, baby foods, medicine, cosmetics, shampoos etc. Animal bone, wood, Sugar white, water synthetic (tribasic filters, etc. calcium phosphate) Foods, cosmetics, medicine etc. Animals, Plants Cosmetics, shampoos, food, pharmaceuticals Pigs, cows, fish (capsule) etc. 21

Examples of Questionable Ingredients Rennet Animal, microbial Cheese (whey as by product) Water retention agents Protein (animals, plants etc. ), salts (Phosphates etc. ) Low cost protein powder mixed with water and injected in meat to increase weight In UK certain poultry meat imported from the Netherlands and Belgium contained pork and beef proteins used as water retention agents (http: //www. food. gov. uk/multimedia/pdfs/pmeatregsriani. pdf) 11/22/2020 22

Questionable Ingredients – Enzymes from animals – Emulsifiers of animal origin – Glycerin – Shortening – Others Must be from non-animal sources or from halal dhabiha animals 11/22/2020 23

Questionable Ingredients Gelatin • Bovine – Halal from halal animals – Slaughtered by Islamic method • Fish - Halal • Porcine • - Haram 11/22/2020 24

Questionable Ingredients • Following ingredients from insects are controversial but accepted by Halal Research Council: – Carmine in candy as colorant – Shellac as coating in candy 11/22/2020 25

Questionable Ingredients • Alcohol: ethyl alcohol – Alcoholic drinks not permitted: • in cooking or • food formulations Essence from alcoholic drinks - controversial 11/22/2020 26

Questionable Ingredients – Ethyl alcohol used for technical reasons: –Extraction of flavors like vanilla –Flavor carrier –Solvent or substrate –Disinfectant • Permitted at appropriate levels – Residual amounts vary by country – Naturally occurring in fruits - No restriction 11/22/2020 27

GMO Biotechnology • Chemicals - acceptable • Enzymes – acceptable • Food – Yes/No 11/22/2020 28

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Transgenic Foods • Plant to plant gene transfer - ok • Animal to plant gene transfer - ? • Animal to animal gene transfer - ? • New Species? • Transgenic foods both plant and animal - controversial 11/22/2020 30

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Fermentations • Culture/media ingredients • Extraction materials • Standardization ingredients • Sanitation chemicals All rules similar to food production apply for fermentations too 11/22/2020 32

Medicine versus Food • Preservation of life takes precedence over any rules • In times of starvation haram food permissible • Islamic laws relax rules for use of medicine for prevention of diseases 11/22/2020 33

Hormones • Use of hormones to increase productivity: – Discouraged Use of oxytocin in Pakistan 11/22/2020 34

HYGIENE AND SANITATION (TAYYAB) 11/22/2020 35

Sanitation & Cleanliness • Eat of the things which Allah hath provided for you, lawful and good; but fear Allah, in whom ye believe. V: 88 Al-Maidah 11/22/2020 36 36

Sanitation & Cleanliness ● : “. . Truly Allah loveth those who turn unto Him, and loveth those who have a care for cleanness” (II: 222) ● 11/22/2020 ﺍﻟ ﺍﻟ ﺍﻳ ﺍ ﻳ 37

Sanitation & Cleanliness • All equipment for halal production must be cleaned: – Per visual inspection – Validated by analytical methods • Special cleaning needed after use of nonhalal ingredients or porcine products • Dedicated equipment where possible 11/22/2020 38

HALAL FOODS • Marketting OPPORTUNITIES 11/22/2020 39

Importance of Halal Certification Background • Pioneering countries in requesting Halal certificates from the U. S. A. – Singapore – Malaysia – Indonesia – Saudi Arabia – United Arab Emirates 11/22/2020 40

MARKETING OPPORTUNITIES 1. 6 Billion Muslims in the World • South Asia 490 million • South East Asia 280 million • Middle East 300 million • Asia 250 million • Africa 250 million • Europe 20 million • North America 10 million 11/22/2020 41

• HALAL CERTIFICATION PROCEDURE 11/22/2020 42

Halal Research Council Guidelines for Halal Certification • 1. 0 - Determine need for certification • 1. 1 - Submit application to Halal Research Council, signed by an authorized person • 1. 2 - Sign confidential agreement: – Stipulates three types of factory visits: • Initial Inspection • Yearly Audits • Frequency Visits 11/22/2020 43

Halal Research Council Guidelines for Halal Certification • 1. 2. 1 Initial inspection made for the factory approval and training • 1. 2. 2 Yearly audit and inspection for halal compliance as well as training • 1. 2. 3 Frequency visit may be required to verify compliance in the use of critical ingredients. 11/22/2020 44

Halal Research Council Guidelines for Halal Certification • 2. 0 - Review of ingredients • 2. 1 - Information reviewed: – received from the company – received from halal auditor • Reviewed to determine: – acceptability of ingredients – acceptability of facility cleanliness and – chances of cross-contamination 11/22/2020 45

Halal Research Council Guidelines for Halal Certification • 2. 2 - Recommendations made: – need to replace ingredients and/or – revise standard operating procedures. 11/22/2020 46

Halal Research Council Guidelines for Halal Certification • 2. 3 - Ingredients classified into various categories, according to halal requirements: • H 1 through H 9 as follows: • H 1 ingredients – Pure plant materials – Pure ingredients of mineral origin • Can be used without a halal certificate and without restriction. 11/22/2020 47

Halal Research Council Guidelines for Halal Certification • H 2 ingredients – Include all complex mixes and ingredients from multiple origins • Examples - Glycerin and amino acids • Halal questionnaire required for this group • H 2 may be moved up or down after review. 11/22/2020 48

Halal Research Council Guidelines for Halal Certification H 3 • Halal certificate by any agency required • H 4 • Halal certificate required from: – Halal Research Council or – Halal Research Council recognized bodies 11/22/2020 49

Halal Research Council Guidelines for Halal Certification • H 5 • Halal batch certificate required for each lot or shipment from Halal Research Council or Halal Research Council recognized bodies • Include: – Gelatin – Animal enzymes and in certain cases 11/22/2020 50

Halal Research Council Guidelines for Halal Certification • H 6 • All ingredients containing ethyl alcohol in amount of 0. 5% or higher • All ingredients that do not contain animal derived material • Example: Natural vanilla flavor which by regulation contains +35% alcohol. 11/22/2020 51

Halal Research Council Guidelines for Halal Certification • H 6 continued • Halal Research Council would certify a food ingredient if alcohol level less than 0. 5% • Control point for alcohol-containing ingredients - at finished product level, alcohol level must be less than 0. 1% in consumer product • This may vary from country to country. 11/22/2020 52

Halal Research Council Guidelines for Halal Certification • H 7 • Reserved for future or company use. • H 8 • Reserved for future or company use. 11/22/2020 53

Halal Research Council Guidelines for Halal Certification • H 9 Ingredients • Those from Haram sources • Not permitted to be used: – in Halal products – around Halal products where chance of cross-contamination exists 11/22/2020 54

Halal Research Council Guidelines for Halal Certification • 3. 0 - Issuance of Halal certificate • The company understands halal guidelines • Assures that formula submitted to Halal Research Council meets established guidelines for the products • The company also submits amount of alcohol present in each formulation • Based on this information Halal Research Council decides: 11/22/2020 55 – whether to issue the certificate or

Halal Research Council Guidelines for Halal Certification • Database: • Halal Research Council maintains database of approved ingredients for each company and its suppliers • In certain cases where a company manages a common global database, Halal Research Council may have direct access to its database. 11/22/2020 56

• Importance of Halal Certification 11/22/2020 57

Halal Research Council Importance of Halal Certification to the Producer • Customer requirement • Government mandated compliance • Market/competition driven 11/22/2020 58

Halal Research Council Importance of Halal Certification to the Consumer • Clears the doubt • Saves time from reading the labels • Peace of mind and satisfaction. 11/22/2020 59

Post-Certification Obligations of the Company • Ensure all incoming raw materials and ingredients are halal • Ensure every batch of ingredients received accompanied by halal certificate or declaration • Maintain records – electronic and hard copy 11/22/2020 60

Thank you www. halalrc. org 11/22/2020 61