HALAL FOODS - EQUIPMENT AND

UTENSILS

PROCESSING/FILLING/PACKING/STORAGE/TRANSPORT/SALE

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LECTURE 4

DR ANIS SHOBIRIN MEOR HUSSIN

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EQUIPMENT AND UTENSILS

INGREDIENTS

PACKAGING

TRANSPORT

AND STORAGE POINT OF SALE

FOOD MANUFACTURING OPERATIONS

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RAW

MATERIAL

PROCESS

FILLING

PACKING

STORE

DISTRIBUTE

RAW MATERIAL

Cleaning/Washing

Selection Sorting and

Grading

PROCESSING/PRESERVATION

TECHNOLOGY

Thermal process

Chilled

Freeze

Drying ( solids and powders)

Frying

Freeze drying

Aseptic processing (HTST process)

PRETREATMENT

Size reduction

Blanching

PRETREATMENT

Filtration

Expression

Emulsification

UNDER SYARIAH LAW, FOOD, DRINK AND

INGREDIENTS ARE HALAL :

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Does not contain any parts or its derivatives that

are not permitted by Shariah law

During its preparation, processing, handling,

packaging, storage and distribution, the food is

physically separated from any other food that have

been decreed as najs by Shariah law

MATERIALS USED FOR FOOD EQUIPMENT

AND UTENSILS

Not prepared, processed or manufactured using

equipment contaminated with najs according to Shariah

law.

Equipment including parts, accessories and utensils (e.g.

leather, brush from hair) not derived from Mughallazah

Najs i.e. pigs or dog.

Halal Foods - Equipment And Utensils In

Processing/Filling/Packing

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If equipment is “contaminated” with pig or dog, the

product processed on that equipment is Haram

The equipment requires ritual cleansing termed “Samak”

to be able for use in the production of halal foods.

Overlapping use of equipment and utensils in processing,

filling halal and non halal food is not acceptable so as to

avoid cross contamination.

UNSAFE FOODS CAN BE HARAM

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Equipment and utensils can be a source of contaminants

which can compromise on product safety.

Product safety

Chemical safety

Microbial safety.

Therefore, processing, handling equipment and utensils

must adhere to the Toyibban principles

FOREIGN MATTER CONTAMINANTS

GLASS

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GOOD MANUFACTURING PRACTICE (GMP)

RELATING TO PROCESSING EQUIPMENT

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GMP – PROCESSING EQUIPMENT

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Materials in the manufacture, installation and

repair of processing equipment must be suitable

for product and processes

Inert and non porous

Non-corrosive

Resistant to acid and alkali

Resistant to specific solution

Fixings in similar material

GMP – PROCESSING EQUIPMENT

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Equipment shall not have: Wooden parts

Glass parts (unless shatter proof)

No mercury thermometers should be installed unless there is legal obligation. Use of mercury is dangerous.

Installations – must have hygienic design and accessible for easy cleaning

GMP – PROCESSING EQUIPMENT

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Equipment lubricant must not come in contact with

food.

If lubrication is required, use food grade standard.

Halal lubricant for halal products.

COLOUR CODING OF CLEANING TOOLS TO

AVOID CROSS CONTAMINANTS

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WOOD PIECES.STONES AND

PLASTICS

FOOD MANUFACTURING OPERATIONS

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RAW

MATERIAL

PROCESS

FILLING

PACKING

STORE

DISTRIBUTE

RAW MATERIAL

Cleaning/Washing

Selection Sorting and

Grading

PROCESSING/PRESERVATION

TECHNOLOGY

Thermal process

Chilled

Freeze

Drying ( solids and powders)

Frying

Freeze drying

Aseptic processing (HTST process)

PRETREATMENT

Size reduction

Blanching

PRETREATMENT

Filtration

Expression

Emulsification

INGREDIENTS IN PRODUCT FORMULATION

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Raw materials commonly used in product

formulation

Water

Base ingredients – carbohydrates, proteins,

fats and oils

Additives

Preservatives inc. antimicrobial agents

Colouring substances

Flavouring substances

INGREDIENTS IN PRODUCT

FORMULATION

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Flavour enhancers Antioxidants Food conditioners Nutrients Mineral/Vitamin/Amino

acids/Nucleotide/Bifido bacteria

Sources : Plants/Animals/Microorganisms/Chemical

HALAL AND TOYIBBAN

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Halalan toyyiban merely means allowed and permissible for consumption with relation to Syariah law

as long as they are safe and not harmful.

The opposite of halal is haram/ non-halal which means forbidden and prohibited.

Any food or drink which lies within the grey area and does not fall clearly under the Halal or non-Halal category is classified as 'Syubhah', alternatively called questionable or dubious. In this category, until the status becomes clear, Muslims should avoid

consuming Syubhah food or drinks

Therefore, raw materials and ingredients must adhere to the Toyibban principles in order to obtain a safe, clean, nutritious and good quality finished product

MALAYSIAN FOOD LAW 1983 AND FOOD REGULATIONS 1985

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