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Manual

Guidelines for Halal Industry and Services *

(Final Proposal)

23 January 2013

*This Proposed Manual Halal Certification Standard Model is neither intended to be enforced for its adoption by any country nor it is intended to unify all Halal standards of different Islamic schools. However, this model tends to suggest a Halal term of reference for those who are looking for best Halal guidelines.

Manual of Halal Industry and Services (Final propos al)

(1) Scope

This Halal Standard Model provides guidelines related to the production,

preparation, handling and storage of Halal food and drinks, leather garments

medicine, cosmetics and skincare and healthcare products. Some of these

guidelines are mandated by Shariah and are necessary to adhere to, some are

recommended, whilst some are of a regulatory nature which, although are not

required by Shariah, are intended to provide the Muslim consumer added

confidence. The Shariah element of this proposed Halal model is based on the all-

encompassing general Shariah law. Products or processes that adhere to these

guidelines can be considered Halal without any doubt.

(2) Concept related to Halal

(2.1) Shariah

It is a set of beliefs, acts of devotion, relations and morals, provided for in the

Noble Qur’an, Sunnah, consensus of Islamic scholars and the approved

measuring.

(2.2) Shariah Provisions

The Shariah provisions are divided into two parts: Commissioning Shariah

provisions and Situational Shariah provisions. What concerns us in this context

is the Commissioning Shariah provisions which are defined as follows:

«The Message of God Almighty with regard to the actions of the legally

competent person, either on exigent or optional or situational basis1

The Commissioning Shariah provisions are divided by the majority of

1 Al-Shanqeety – Memorandum on the Principles of Fiqh – P:2

jurisprudents (experts of Fiqh) to five sections: the imperative (Wajib) – the

recommended (Mandoob) - the permissible (Mubah) - the Disapproved

(Makrooh) and the prohibited (Haram)2

Among the commissioning Shariah provision we are concerned with in the

Halal industry are: the permissible (Mubah) – disapproved (Makrooh) –

prohibited (Haram).

(2-3) Halal (Mubah):

The Halal is defined by the fundamentalists as follows:

Every act for which the Legislator has granted the option to choose between

doing it and abandoning it3. Halal is the allowable actions which the Shariah

has authorized to do and there is no order that prohibits it4. It is called the

permissible and the allowable and that is the act which a person is not praised

either for doing it or abandoning it5.

In Shariah and in the convention of the jurisprudents, Halal is designated to

everything that is contrary to Haram and that would include everything other

than Haram, including the permissible (Mubah), the recommended (Mandoob),

the imperative (Wajib)and disapproved (Makrooh)6,

(2-4) Haram7

Haram is defined by the fundamentalists as follows:

Every act which the Legislator requests to be abstained under commissioning

2 According to the followers of Imam Abu Hanifa, the Obligatory provision is divided into seven sections: The religious duty (Fard), the imperative (Wajib) – the recommended (Mandoob) - the Properly disapproved, Duly disapproved (Makrooh) - and the prohibited (Haram) 3 Khallaf – Principles of Jurisprudence – P: 115 4 Shubair – The Inclusive Jurisprudent Rules and Controls (P: 324) 5 Al-Shokany – Guidance of Maters to Achieving the Right in the Principles Science – V: 1 – P: 74 6 Controls of becoming Lawful (Halal) or Prohibited (Haram) 7 The Haram according to the majority of jurisprudents is considered as Haram whether it was proven by categorical evidence without any suspicion such as the prohibition of the Dead Meat, or if it has hypothetical evidence such as the prohibitions according to the Sunnah. However, according to the followers of Imam Abu Hanifa. The Haram is not ascribed to anything unless and until it has categorical evidence. If the evidence was hypothetical, they would call it reprehensible (Makrooh)- (Zeidan – Al-Wageez in the Principles of Fiqh – P.: 41)

and binding basis. Therefore, its abandoner would be considered as obedient

and rewarded and its doer would be considered as sinner and disobedient8, its

doer would be damned and dispraised while its abandoner would be praised

and lauded, it is also called the prohibited, the sin, the guilt, the impermissible,

the impending upon and the disgraceful9 (See Aappendix No: "1" and Appendix

No: "2")10

(2-5) Disapproved (Makrooh):

"Makrooh" is defined by the fundamentalists as follows:

Every act which the Legislator has asked the legally competent person to

abandon, but not on decreeing and commissioning basis, i.e., the act which it

would be more appropriate to abandon than to do11and it is the act which its

abandoner is praised but its doer is not dispraised or disparaged 12and he may

deserve to be blamed13

(2-6) other Terms

The following terms are closely related to the subject of Halal and Haram:

(2-6-1) The Suspicions

Idiomatically suspicion is: What is not for certain of being Haram

or Halal, or what a person fails to know the truth on whether it is

lawful or unlawful

The" Suspicious" is defined by the fundamentalists as follows:

The act or thing where there is suspicion whether it is lawful or

8 Zeidan – Al-Wageez in the Principles of Fiqh – P.: 41 9 Al-Shokany – Guidance of Maters to Achieving the Right in the Principles Science – V: 1 – P: 74 10 Annex No: 1 under the Title: Non-Halal Sources of Food, medicine, cosmetics and the items of Skin care and Annex No: 2: Conditions of Slaughter 11 zeidan – Al-Wageez in the Principles of Fiqh – P.: 45 12 Al-Shokany – Guidance of Maters to Achieving the Right in the Principles Science – V: 1 – P: 74 13 Khallaf – Principles of Jurisprudence – P: 114 & Zeidan – Al-Wageez in the Principles of Fiqh – P.: 45

unlawful14and it is not known for sure whether it is considered as

Halal or Haram.

(2-6-2) The Najis

The Najis is everything which is contaminated and ritually unclean

and which prevents the rightness of validity of the worship, such

as some liquid or solid materials that come out of the bodies of

humans or animals; such as: the urine, the vomit, the blood, the

pus, the placenta and the excrement.

2-6-3 Al-Mutanajis

He is the pure person (Tahir) who was hit by impurity or

associated with uncleanness, and that would include the

foodstuffs or food products that were contaminated with non-Halal

items. (See Appendix "1")

* The difference between the Najis and the Mutanajis:

Najis The person who has got Najasa (impurity) is in kind, such

as the fat of the Dead Meat.

Mutanajis The person who was overtaken by Najasa (impurity) after

he was pure. This means that he is originally pure, but the

Najasa came unexpectedly upon him.

(2.7) Halal in the Manual of Halal certification st andard

Means: Refer to: 1) Items such as food and drinks, medicine, leather garments,

cosmetics, skincare, health products and etc; or 2) processes; or 3) services

that are are allowed for consumption or use or performed by Muslims and that

comply with the requirements mentioned in the Halal Standards of the importing

14 Al-Amady – The Accuracy in the Principles of the Provisions (P: 153) - Al-Shokany – Guidance of Maters to Achieving the Right in the Principles Science – V: 1 – P: 74 - Shubair – The Inclusive Jurisprudent Rules and Controls (P: 324)

country.

(2.8) Haram in the Manual of Halal certification st andard

Means: 1) Items such as food and drinks, medicine, leather garments, cosmetics,

skincare, health products and etc; or 2) processes; or 3) services that are

considered as unlawful and not permissible for consumption by Muslims by virtue

of being prohibited or containing ingredients that are not Halal or by virtue of their

having been fed, handled, slaughtered or processed in some way that cannot be

accepted as Halal.

(2.9) Animal welfare at the time of slaughter (Huma ne handling of animals)

Animals should be treated in ways that minimize fear, pain, stress and

suffering. Animals are provided with water, food, proper handling, health care,

an environment appropriate to their care and use, with thoughtful consideration

for their species-typical biology and behavior.

(2.10) Halal slaughtering (Reference APPENDIX (2))

According to Shariah, it is the slaughter act that sever the trachea (Hulqum),

oesophagus (mari’) and both the carotid arteries and jugular veins

(wadajain)and the spinal cord should still intact to hasten the bleeding and

death of the animal. Together with tasmiyah (Bismillah, Allahu Akbar); which is

commissioning in Hanafi, Maliki and Hanbali schools in general.

(2.11) Halal processing, handling and storage

The making, manufacturing, producing, collecting, extracting, processing,

storing, transporting, delivering, preparing, treating, preserving, packing,

cooking, thawing, serving and displaying of Halal items.

(2.12) Tahara of Najis lines

� The processing lines of porcine production or its derivatives cannot be

used for Halal Production.

� However, if the Halal slaughtered meat was complied with the shariah

requirements, the interchangeably use for Haram Production into Halal

production line is permitted if Tahara is completely performed on the line

that is by ritually cleansing the lines as required by Shariah. This

procedure shall be supervised and verified by the Islamic competent

authority.

(2.13) Halal certifying authority or body (HCB)

The competent authority that is assigned to control and issue HALAL

certificates recognized by the relevant authority in the importing country.

(2.14) Halal accreditation authority or body (HAB)

The authorized body that performs accreditation for bodies involved in Halal

certification

(2.15) Exporting Country (EC)

A country that exports Halal products and services.

(2.16) Importing Country (IC)

A country that imports Halal products and services.

3. Role of Importing Country

Functions

To:

� Provide training and standards of Halal (as necessary)

� Make laws to monitor, control and regulate Halal industry and services.

� Provide enabling laws of the country to support the HCB

� Provide the exporter and HCB with Halal standards and animal products markets access requirements for Halal (APMAR) of the IC.

� Appoint one HCB as the Overall Coordinating Body in a country (if appropriate)

� Provide training on Halal standards (if necessary)

� Provide independent and reliable laboratory and analyses services (if necessary)

� Negotiate with the Government of the EC in which the HCB operates on market specific requirements to support the selected HCB and exporters

� Provide the list of Halal Accreditation Authority or Body.

4. Role of Exporting Country (EC)

Functions

To:

� Negotiate Government to Government on “Overseas Market Access Requirements for Halal Assurances” (OMAR)

� Provide enabling laws of the country to support the HCB

� Have oversight – provide support to HCBs in facilitating exports of Halal products

� Provide the list of Halal Accredited authority or body

5. Role of Halal Certification Body (HCB) in the E xporting Country

Functions

� The Halal Certification Body should be independent, registered, reputed and Islamic organization representing the reputed Islamic Body of the EC. Issuer Body should be NGO, not a commercial company.

� The HCB should establish a Halal Certification System that includes the following:

o Halal Management Policy and Committee which shall have Halal Shariah and Technical Advisors

o Manual of Halal control procedures (APPENDIX3)

o Certification process (Application by exporting plant or company, Halal Audit, issuance of Halal certificates, Database management for traceability)

o Competent Halal Muslim Auditors

� The Certification process ensures that the products are genuinely Halal (i.e. ensure complete Halal chain of feed to consumption or use) and meet all the requirements of the Islamic Shariah and follow the Standards of the IC.

� The HCB should be an approved Halal Organization (AHO) by the EC Food Safety Authority (ECFSA) or equivalent government authority or by a representative Muslim (APPENDIX 3)

6 Role of Halal Accreditation Body (HAB) in the Im porting Country

Functions

� The Halal Accreditation Body (HAB) is a legal independent registered Islamic organization or an alliance of a Halal specialist committee. . Preferably HAB should be NGO, governmental body and not a commercial company.

� Upon request from a HCB, a Halal specialist committee from the HAB is authorized to audit the HCB to ensure its compliance to the required specifications.

� HAB should establish the following:

o Specialist Team of Halal Management Policy contains Shariah and Technical background

o Accreditation process (Application by HCB, Halal Audit, issuance of Halal certificates, Database)

o Competent Halal Muslim Auditors

7 Market Access Requirements for Halal Assurances of food products, medicine and etc; in the IC.

The production of Halal Lamb, Beef, Chicken and other permitted animals for

exports should meet the Halal slaughter requirements and standards of the IC.

In this regard the introduction of the Animal Products Market Access

Requirements for Halal Assurances (APMAR) in the IC will be promulgated

after the adoption of Halal Standards. The governments and HCB in the

exporting markets will be duly notified of the APMAR specific to the IC. This will

be followed by an appropriate Overseas Market Access Requirement (OMAR)

agreed between the governments of the EC and the IC. HCB will work

independently under as the Authorized Halal Organization (AHO) in the EC to

implement the Halal Standards and perform regular audits of Halal meat plants

and processed food, pharmaceuticals, cosmetics and other products confirmed

as Halal and exported to the IC from the EC.

(7.1) Approved Halal Premises and Halal Program All Plants supervised by the HCB are considered as "Approved Halal Premises"

to produce Halal products. Such approved premises are also required to have a

set of documented procedures known as a "Halal Program" in accordance with

the requirement of Halal standards implemented by the appointed HCB. It is the

responsibility of the HCB to notify the designated authority in the IC of any new

listing of plants in the country exporting meat and food products into the IC.

Abattoirs should be equipped with the facilities required for the good application of animal welfare standards, including unloading facilities, lairage, availability of feed and water, anti-mortum inspection , controlling animal movement inside the SH , securing animals and slaughtering boxes.

(7.2) Halal Competency The HCB office personnel and field staff are qualified as Halal

Supervisors/Auditors. They should have attained the standards and

qualifications of the EC Qualification Authority or of any Qualification Authority

recognized by the IC.

(7.3) Competent Halal Slaughter Persons All slaughter men employed by the Halal plants are to be competent Muslims

and verified by the Islamic Authority of the EC or HCB. In addition, Halal

slaughter men are also required to obtain the Islamic credentials that are laid

down by the Approved Halal Training Providers (AHTP) of the IC. These plants

are required to provide the appropriate conditions to perform his worships.

(7.4) Competent Halal supervisor All supervisors employed by the Halal plants are to be competent Muslims and

employed by the Islamic Authority of the EC or HCB. In addition, Halal

supervisors are also required to obtain the Islamic credentials that are laid

down by the Approved Halal Training Providers (AHTP) of the IC.

(7.5) Approval and On-going Assessment The HCB approves the Halal Premises / Halal Programmes of exporting

plants/production system based on:

a) The Halal premises only producing or processing Halal animal

products that are approved for export to Muslim markets.

b) Halal premises are complying with the IC Halal standards and any

other OMAR related to the clear segregation, separation and

identification of Halal and Non-Halal material and their proper

labeling and transportation.

c) The premises are required to maintain proper records to ensure the

movement of Halal products can be monitored / controlled.

8. General Requirements of Halal Slaughter 15 a. The slaughter man must be appropriately trained / licensed and

be a practicing Muslim who is of sound belief and mind be aware

of the fundamental rules and conditions related to the slaughter of

animals according to Islamic Shariah.

b. Prior to slaughter every animal should be inspected by a

veterinarian to prove that the animal is clean, healthy with stable

life, fully conscious. the animal should be treated gently.

c. Prior to slaughter, the animal should be treated gently in a

humane manner (not to be slaughtered in front of another animal,

chances of their exposure to see blood, knives should be

maximized). Furthermore, any act of injury is prohibited on

animals prior to their slaughter. In addition, producing any type of

STRESS to the animal before slaughter during restraining must

be avoided.

d. Pre-slaughter or post-slaughter treatment of animals such as

stunning of any form even the post cut stunning is strictly

prohibited. For this reason and others, Halal slaughter should be

carried out at 100% non-stun dedicated abattoirs.

e. Mechanical slaughter of poultry and animals is strictly prohibited.

f. At the time of slaughter the animal is provided with an

environment of being calm.

g. At the time of slaughter it is preferred to make the face of animal

to the direction of Qiblah.

h. Allah’s name (Bismillah, Allahu Akbar) must be mentioned at the

time of slaughter of each animal individually. Tassmeyia after

slaughter or solely at the beginning of the slaughter process or

over the phone, or on a pre-recorded device are not valid.

15 Annex No. (2): Slaughter requirements.

i. The slaughtering shall be carried out from the front side (towards

the chest) and not from behind (towards the back) or the sides.

j. The animal should be slaughtered with a swift cut using a very

sharp knife capable of severing blood vessels and making the

animal bleed spontaneously.

k. The knife used must be inspected to ensure that it is clean,

extremely sharp, long enoughand free from nicks. It should not be

sharpened in front of another animal. The length of the knife

should be at least twice the width of the neck of the animal to be

slaughtered.

l. The cut should sever the carotid arteries and jugular veins, the

esophagus and the trachea, using brisk stroke(s) without lifting

the knife or touching the spinal cord (No cutting of Spinal cord).

Blood should be allowed to drain freely to facilitate rapid, profuse

and complete bleeding. The death of the animal must be caused

by exsanguination (bleeding).

m. Manipulating the carcass – such as skinning or cutting off the

hooks or putting into the water - is not allowed to commence

before the animal is completely dead.

9. Other procedures during Slaughter of Sheep and C attle.

Halal slaughter

The Halal slaughter should be carried out according to the following regulations:

a) The slaughter boxes are preferably used to facilitate and relieve the

animal slaughter.

b) The Halal cut is performed as fast as possible without frightening the

animal (Figure 1).

c) After the slaughtering, the animal is dropped humanely onto a

cradle or moving table

d) The dressing of the carcass must be delayed until all signs of life

and cerebral reflex have disappeared

Figure1. Example of a Halal slaughtered beef showin g proper Halal cut done in one stroke.

Oesophageal Closure

This procedure is done to prevent rumen content from the stomach from

being regurgitated and contaminating head meat. This act must be

performed after the animal has been completely dead as judged by a

veterinarian and witnessed by a Halal supervisor.

Thoracic Stick

This procedure is prohibited as the bleeding of the animal must be

performed in a normal manner so that all the blood in the animal is

allowed to be squeezed out normally from most of blood vessels while

the animal is undergoing normal death process.

*Slaughtering Chain

In the case of using slaughter methods designed to kill animals in the

non-Muslim (secular) manner that requires the use of stunning:

The Non-Halal tags should be available at each slaughtering chain

within easy reach of the Muslim slaughter men who should use these

tags on any slaughter of animal declared Non-Halal. If there are a large

number of Non-Halal slaughtered animals in a continuous order, the first

three carcasses and the last three carcasses should be tagged Non-

Halal. The spare slaughter man follows individual tagged carcass along

the chain to ensure compliance with the procedure. The plant foreman

should also be informed and assist where possible.

When a carcass is tagged Non-Halal, its offal should have a `Non-Halal’

stamped paper placed on it. As the Non-Halal tagged carcass comes

down the chain, the ticket person will put a ticket stamped ‘non-Halal’

plus a standard export ticket. This plain, non-Halal ticket will accompany

the carcass right through the system.

*Chiller-room

Non-Halal carcasses are to be kept on a separate rail without contact

with adjacent rails and be readily identifiable to the Muslim slaughter

men or the HCB Supervisor for checking.

*Bagging

Non-Halal carcass will be identified by the bagging people recognizing

the plain `Non-Halal’ ticket and putting that carcass into a different bag

stamped ‘Non-Halal’.

*Freezer

Non-Halal products should be kept in the freezer on a separate frame,

readily identifiable to the HCB Supervisor for checking.

*Boning

Halal carcasses should be boned first in the presence of a Muslim Halal Supervisor. Non-Halal carcasses must not be permitted in Boning Rooms at all but should be disposed off in carcass form.

*Packaging

All cartons containing non-Halal carcasses are to be stamped ‘non-Halal’

on both end panels and on the label if possible. The HCB Supervisor

need to check that the non-Halal cartons are kept separate and ensure

that non-Halal cuts are not destined to any Halal market.

Note: Kindly note that the present Manual urges to find the best possible

means that conform to the requirements of the Islamic slaughter of

animals which let us have no need for other tools that do not provide the

circumstances of the application of such conditions.

*Hygiene and Sanitation

Hygiene, sanitation and all considerations of health and of food safety

are essential considerations at all stages in the preparation of Halal food

and producers must put in place protocols and procedures to ensure the

following:

� That food production and processing areas are free from

contamination from all sources associated with primary

production, including air and soil, pesticides, fertilizers, drugs

used in veterinary treatments and others;

� Food sources must be protected from contamination from sources

such as undesirable micro-organisms, pests and fecal

contaminants;

� That all food and product waste is disposed of completely and in a

way that ensures no contamination can occur either within or

outside the confines of the food processing and production area;

� That harmful substances be stored in an appropriate way, such

that they can only be accessed under approved conditions;

� All staff are trained in maintaining personal hygiene standards

and that systems are in place to check on and ensure that these

standards are maintained;

� Proper caution is maintained over the use of food additives such

that they are not used to excess and such that they are used in a

responsible way and are not to be considered as ways to

“disguise” or “hide” any imperfections in a food product;

� That systems be put in place to prevent any contamination of

foods by any sort of foreign or harmful or unwanted matter, such

as glass, dust, plastic or pieces that could originate from

machinery.

10. Other Conditions during Slaughter of Poultry

*Halal slaughter

The Halal slaughter should be carried out according to the following regulations:

a) Prior to slaughter, not to shackle of poultry/upside down is preferred.

b) Stunning the animal is not allowed prior or post the slaughter.

c) Each chicken to be slaughtered individually by hand (No Mechanical slaughter of

poultry).

(c) The slaughtering should sever the trachea and esophagus. The carotid arteries and

jugular veins will automatically be severed when both main vessels are cut through

(Figure III).

(d) Slaughtering must be done in a swift cut. The “sawing action" of slaughtering is only

permitted as long as the slaughtering implement is not lifted off the animal during the

slaughter. Any lifting of the knife is considered as the end of one act of slaughter.

(e) Avoid multiple acts of slaughter on one bird.

(f) Slaughtering knives, tools and utensils must be utilized only for the slaughter of Halal

chicken, geese and turkeys.

(g) The act of Halal slaughter should begin with an incision on the neck at some point

after the glottis for animals with long necks such as geese, turkeys, ostriches, etc.

(h) Prior-cut and post-cut stun are not allowed

All Halal verification certificates for Halal meat must be issued, approved and signed by the

HCB which has been accepted by the government of the importing country. In other words, the

slaughterhouse must be under the supervision of the HCB, which is capable of auditing the

Halal certificationand duly recognized by the appropriate authorities of the importing countries.

Slaughtering Chain (a) Two Halal slaughter men must always be at the scene to ensure that if any

bird is missed out by the first slaughter man, it is covered by the second

slaughter man. This will prevent the occurrence of ‘non-Halal’ and hence

eliminate any problem of contamination.

(b) The cutting, packing and batching must be overseen by the Muslim

Supervisor. The Halal supervisor will liaise with the slaughter men and plant

management.

(c) All Halal poultry and poultry products are to be properly labeled, recorded,

batched and stored in a marked Halal area which is separated from non-

Halal products.

(d) The employing company is to keep a proper record of all Halal poultry and

poultry products and shall provide the HCB with such records on a weekly

basis.

(e) A production report must be completed and signed by the Halal slaughter

men at the end of each day's killing and such reports are to be made

available to the HCB supervisors on their regular inspection visits.

(f) The HCB will issue a Halal certificate within twenty-four hours of receipt of

any request for this.

Figure III: An example showing proper Halal cut mad e on poultry

11. Halal Processed Foods

Companies wishing to have their products Halal certified must complete a Halal

application form. (Appendix A)

Once the application is received by the HCB, it is transferred to Halal Technical

Team (HTT). The HTT will evaluate and determine the nature of the ingredients

by an approved lab testing. Wherever necessary, further information and

clarification is sought from the applying company. Ingredients of animal origin

are traced to the suppliers to check whether they are Halal or not. Where other

questions arise, issues are also checked with the Religious Advisor.

If certain ingredients cannot be deemed Halal by an approved HCB (e.g.

contaminated with Haram sources), then the company is asked to re-formulate

their product and facility to meet HCB Halal criteria.

If the products are deemed to be suitable for certification, then an inspection of

the production facility should be made. The internal environment and

procedures in place to manufacture Halal products should be assessed and

verified. If any procedure needs changing, the company is advised and a time

frame agreed for such action. In places where changes are required, a follow-

up visit should take place to see that the recommended changes have been

effected.

If all conditions are approved by an approved HCB, then the company performs

either a trial production run or the first commercial run at which the HCB

deputed person may be present. The Halal products, which are certified by the

HCB, will have its Halal logo on the packaging. A certificate should be issued to

the company stating that they are certified by the HCB as a producer of a

specific Halal food. Companies may also wish to obtain the HCB Halal

certificate to accompany their consignment.

Processed food includes a very wide range, from jams to burger patties. It is

not, therefore, possible to devise a Halal manual that will be applicable to all, as

different processes and procedures are involved. There is however certain

basic steps in all the processes and procedures that are common and that,

from the point of view of Halal certification become Critical Control Points

(CCP).

The basic tenets of this document are to:

o Identify potential violations of the Halal system and list preventive

measures to control them.

o Determine all Halal critical control points.

o Establish procedures to monitor Halal critical control points.

o Establish corrective action in case of deviation.

o Establish procedures to verify that the Halal system is working properly.

o Establish effective record keeping.

To facilitate the above, Halal certification should focus on the following Halal

CCPs.

i. Incoming raw materials: Muslim Supervisors should have the

ingredient list for each individual product that is being Halal certified.

This list should also be checked to confirm that they are from a supplier

that is recognised as an approved source. Ingredients can be derived

from both Halal and non-Halal sources and the source suppliers can be

verified through invoices and/or shipping/transport documents.

ii. Storage of raw material : If the plant produces complete Halal products,

then this does not become a CCP. However, where a plant is partially

Halal, then proper segregation of Halal ingredients should be insisted

upon and checked. In such cases this becomes a CCP.

iii. Cleaning Agents : The cleaning should not be alcohol based. In cases

where alcohol-based cleaning occurs, then a second, thorough cleaning

run using a non-alcohol cleaning agent becomes necessary.

iv. Equipment and utensils: The concerns here are the same as above. In

a partial Halal plant, the Halal product is to be the first to be produced

after the cleaning of the equipment and utensils.

v. Pre-production process: The concerns here are the same as above.

The mixing of ingredients should be such that no non-Halal ingredients

should contaminate the Halal product mix.

vi. Production stage: The Halal run should be either first after the cleaning

of the equipment or in cases where there are a number of production

chains, it should have a dedicated run. At no point in the production run

should the Halal and non-Halal products crises-cross each other’s line.

vii. Packaging and Storage: The Halal product is to be packed and stored

separately. Adequate precautions should be taken that the products do

not get mixed at this stage.

viii. Labeling: The manufacturer may or may not agree that the Halal

product should be labeled as Halal and this may be due to market and

commercial constraints and considerations. Using this Halal model the

label Halal/non-stunned/non-mechanical slaughtered can be used.

ix. Lot or batch identification : In the audit report the auditor should make

a note of the lot or batch identification numbers so that the Halal product

can be easily traced and identified in cases of enquiry.

If any deviation occurs in any of the points listed as i – vii above, then the

corrective action to be taken is to declare the pro duction as non-Halal.

(12) NOTES

(12.1) KHAMR, ALCOHOLIC BEVERAGES, ALCOHOLIC BEVERA GE, BY-

PRODUCTS AND ETHANOL ARE PROHIBITED.

Khamr (wine) is prohibited in Islam. Khamr is defined as an intoxicating

beverage, which has been made, brewed and consumed for the purposes of

enjoyment and inducing a state of intoxication. All products containing Khamr

or Khamr by-products are prohibited in Islam.

Any product that contains Wine, Beer, Sherry, Port, Champagne, Brandy,

Cognac, Burgundy, Whiskey/Whisky, Bourbon, Gin, Scotch, Rum, Bordeaux,

Martini, Malt Liqueur, Vermouth, Vodka, Bronx Cocktail, Liqueur, Mescal, Marc,

Maraschino, Rhome, Alcohol, Rakia Or Rakija, Lager, Ale, Stout, Porter, Spirits,

Sakeand Kirsch or Kirschwasser or by-products as an ingredient is

unacceptable even in minute quantities.

According to Islamic Shariah Ethanol is not only a prohibited material but also a

najis material (according to the four Imams Abo-hanifia, Malek, Al-shafie and

Ahmed)16 regardless alcohol was derived from the petroleum derivatives

16 But the opinion of non najis material is attributed to the modern scholars and Imam Alshaokany

(industrial Ethanol) or it was obtained during fermentation process of grain (e.g.

corn or sugar cane residues (organic ethanol) or from alcoholic beverages.

It is not permitted to use the Ethanol (Ethyl Alcohol) as a sterile material for the

production lines after washing, even if the Ethanol evaporated and left no trace

on the production lines, considering the Najasa of the Ethanol.

During the manufacture of certain products such as the juices, the Ethanol may

be produced automatically produce (Natural Fermentation)and that would make

up for the fabricated Ethanol provided that: the goal of manufacturing should

not be is the production of Ethanol.

Other alcoholics such as Butanol, Izobarbanol, Methanol.... other than Ethanol

are considered as Halal and pure because they do not lead to intoxication or

drunkenness as it is impossible to drink them.

(12.2) FISH AND SEAFOOD

Other than a few cases, the fish is generally Halal (lawful) and acceptable.

According to Islamic law " Shariah", it is not necessary to slaughter the fish and

seafood.

The Additives during the manufacture of fish products must be Halal, as well as

the production lines that should not be used to manufacture Haram (illicit)

products.

(12.3) DAIRY PRODUCTS

Dairy products like milk, yogurt, cheese and ice-cream are acceptable provided

they do not contain any ingredient that may render them non-Halal e.g.: gelatin

in yogurt or ice cream and rennet in cheese, unless these ingredients are non

Halal animals or do not comply with the Islamic Slaughter requirements.

Likewise, the leavening agents (the yeasts, which are added to the dairy

products to give them the right shape and texture as well as taste and

distinctive flavor) must be Halal (lawful) and to be raised on nourishing

environments that do not contain any prohibited substances.

(12.4) BAKED AND PROCESSED FOOD

Baked and processed food have the potential of having ingredients that may be

derived from non-Halal sources i.e. fats, shortenings, cream fillings, gelatin

emulsifiers, etc. Ingredients used in baked and processed food must be from

certified Halal sources.

These products must also be checked for wholesomeness because Food that

will be consumed must be Halal and Tayyib.

(12.5) OILS AND FATS

Fats must be derived from Halal animals and Halal-slaughtered. The extraction

and processing of both fats and vegetable oils must not involve contamination

with non-Halal fats, ingredients, additives or processing aids. Oils from GMO

(Genetically Modified Organisms) aren’t allowed (Like Canola Oil).

(12.6) INGREDIENTS AND ADDITIVES

All ingredients and additives used in Halal food production must be derived

from Halal resources and GMO free, healthy and mustn’t be processed by

alcohol. In addition, any material that is unhealthy for consumption isn’t

accepted although it may be made of Halal products. (Sodium Nitrite and

Nitrates)

(12.7) BIOTECHNOLOGICALLY PRODUCED FOOD AND BEVERAG ES

Products that contain GMO (Genetically modified organisms) are considered as

questionable according to Islam. For this reason, such products will not be

certified.

(12.8) MICROORGANISMS AND MUSHROOMS

The all fungi and micro-organisms and their derivatives and products such as

enzymes, pigments, preservatives such as citric acid and ascorbic acid, amino

acids and vitamins are Halal. solver, taking into consideration that fungi and

bacteria have been cultured and grown on nutritious environments free of

prohibited substances (such as meat extract, proteins of porcine origin...),

provided that they would not be harmful to health.

(12.10) HYGIENE AND BEING HEALTHY

Hygiene is very important in Islam. This includes places, tools, costumes and

personal cleanliness used in food manufacturing. The goal is to provide food

that is safe and healthy for the consumption. The below conditions are to be

met at all times: Product has to be manufactured and packed in hygienic

conditions and in authorized places of good manufacturing.

(12.11) STATUS OF PRODUCTS THAT RESEMBLE HARAM PROD UCTS

Any product that resembles a Haram product is not accepted although they

might contain Halal ingredients. (pork flavor, non-alcoholic wine or champagne

etc).

(12.12) PHARMACEUTICALS

Pharmaceutical products in finished dosage forms must be free from Haram

sources; including both prescription and non-prescription medicinal products for

Muslim use. The label must mention the entire active and non-active

ingredients. The pharmaceutical industry should look for Halal ingredients in

there pharmaceutical products and have them certified by an approved HCB.

(12.13) COSMETICS AND PERSONAL CARE (Skincare and h ealth

products)

Cosmetics and personal care products are any substance or preparation

intended to be placed in contact with various external parts of the human body

(epidermis, hair system, nails, lips and external genital organs) or with teeth

and mucous membranes of the oral cavity. The functions of these items are

exclusively or mainly to cleaning them, perfuming them, changing their

appearance and/or correcting body odors and/or protecting them in good

condition. These products must be certified as Halal by an approved HCB.

Haram ingredients in these products must not be allowed during manufacturing.

(12.14) Animal Feed

Every animal (Sheep/cattle/poultry) should be fed during their life "Halal Tayyib

diet", commonly vegetarian stuff. The feed components should be free of

Haram or Nanjes materials e.g. (Blood, the waste of slaughter and porcine)

13 – The Drafting Team of the Standard Model:

Asst. Prof. Abdul Latif, M - Malaysian Sabah University - Malaysia.

Dr Shehimi Mustafa - Deputy Director - University Putra Malaysia.

Dr Mohammed Ahmed al-Quraishi, University professor - Department

of Islamic Affairs, Dubai - United Arab Emirates.

D. Abdul Qahir Qamar - the International Islamic Fiqh Academy (IIFA)

Mufti Mohammad Zubair Bit - Follow-up Committee - the United

Kingdom

Sheikh Dr Amir Zaidan - Austria.

Maulana Sa'eed Neflakhi - the South African National Halal Authority

"SANHA"

Prof. A'ida Qader Ghanem – A Researcher of Jurisprudence and

Legislation and its Principles - University of Jerusalem

Hanan Rizki Bezit – ASIDCOM for the Protection of Muslim Consumer

Mohammed bin Khalifa - France.

Abdul Rahman Bouzid - France.

Reviewed and Revised by:

Prof. Dr Hussam El Din Afaneh - Professor of Jurisprudence and Principles - University of Jerusalem - Occupied Palestine.

Dr Ayman Mohammad Al-Omr - a Legitimate Researcher at Ifta Department - Ministry of Awqaf and Islamic Affairs - Kuwait

14. References: - FIANZ Halal Standard - AFIC Halal Standard - SASO 2172/2003 - GSO 993/1998 - Malaysian Standard MS 1500:2009 - CAC/GL 24-1997 - Indonesia HAS 23103 - Brunei Darussalam Standard PBD 24:2007 - Muslim Consumer Protection Association studies, 2008/2013, ASIDCOM - Abdul Latif, M. 2004. Requirements for the Development of Halal Food Management System”.

Conference Advisory Board to approve the suggested Halal Model

1. Saudi Arabia: Dr. Zuhair S. A. Al-Mula, Saudi Food and Drug Authority, SFDA

2. Saudi Arabia: Dr. Abdulqahir Qamar, International Islamic Fiqh Academy, IIFA

3. UAE: Khalid Mohamed Sharif Mohamaed Al-Awadi, Food Control, Dubai Municipality

4. Turkey: Dr. Huseyin Kami Buyukozer, GIMDES

5. Malaysia: Dzulkifly Mat Hashim, Putra University

6. Malaysia: Darhim Dali Hashim, International Halal Integrity Alliance, IHIA

7. Malaysia: Assoc. Prof. Sharifudin Md Shaarani, Dean of SSMP, Universiti Malaysia Sabah 8. Germany: Mahmoud Tatari, Halal Control

9. France: Mrs. Hanan Rezgui, ASIDCOM

10. USA: Dr. Muhammad Munir Chaudry, IFANCA

11. New Zealand: Dr. Anwar Ghani, FIANZ

12. South Africa: Moulana-Navlakhi, SANHA

13. Palestine: Ayda Kader Ghanim, Quds University

14. Kuwait: Dr Ahmad Al-Haji Al-Kurdy, Ministry of Awqaf and Islamic Affairs

15. Kuwait: Dr Hani Mansour Al-Mazeedi, Kuwait Institute for Scientific Research, KISR

APPENDIX 1 Sources of Food, medicine, cosmetics and the items of Skin care that fall under the control of Shariah Supervisory Service (being Haram (prohibited) or Nijsa (unlean) or suspicious) 1 The Items of Human Origin

1-1 The human was prohibited for his dignity. Therefore it is forbidden to use

any part of the Human body, either any of his organs or his semen or his

ovules as a sign of honoring, or any of the liquids or secretions that come

out of the body, such as the urine or the blood or the placenta, or the

vomiting, or the pus.

2 The Items of Human Origin

2-1 Not from non-Halal animals or prohibited or Najisa (unclean) according

to the Shariah Islamic law, namely:

2-2 All kinds of pigs, including the wild and it is prohibited to use any of its

parts; meat, bones, skin, hair and all that is drawn out of them.

2-3 All predators with fangs, such as lions, wolves, bears, leopards, foxes,

hyenas, jackals, cats dogs as well as elephants and monkeys

2-4 All birds of prey with claws, such as the vultures, hawks, falcons, eagles

and owls

2-5 The donkeys and mules

2-6 Any animal or bird that eats carrion or impurity (Najasa)17

, because of

his harmful and offensive food that runs in its flesh; such as the Bat

(which feeds on the blood) the Raven (which feeds on carrion)

2-7 The amphibians (which are not inherent in water): such as crocodiles,

frogs and the like.

2-8 The animals which the Shariah has forbade its killing, namely: the Ants,

the Bees, the Hoopoe, the Martin and the Shrike.

2-9 The animals which the Shariah has ordered to be killed, namely the

Crow, the Kite, the Scorpio, the Mouse and the Dog

2-10 All insects (and their eggs and larvae) are prohibited due to their harm

and offensiveness, such as: the cockroaches, the flies, the beetles, the

geckos, the fleas, the worms and the spiders.....

2-11 The vermin: i.e., the serpents (snakes) and all pests having fatal poison

and the poisonous pests that poisons but do not kill, such as the

(Scorpion, Wasp and Hornet) and the "Qawam": that neither kill nor

poison, such as (the hedgehog, the mouse, the jerboa and the insects),

followed by snails and lizards and the like.

2-12 All aquatic animals (inherent in water) which are poisonous and harmful

17 The animals that are being fed by the (Najasa) of slaughter wastes e.g. blood and dead and etc. they must be inspected and taken into consideration because of its damages that may hit the consumers

to health.

2-13 All dead wild animals (which are considered dead for the following

reasons):

2-13-1 If they dies with or without illness or all alone without reason

(Perished)

2-13-2 If they are not slaughtered in conformity to the Islamic

Shariah (i.e., to lose one of the requirements of Islamic

slaughtering) as shown in Appendix "2"(Controls and

Conditions of Islamic slaughter).

2-13-3 If they are part of the forbidden animals, even if they were

slaughtered in conformity to the Islamic Shariah

2-13-4 The following items fall within the category of dead animals:

1 The fatally dead (that is hit on the head)

2 The Deteriorating (which fell down from a high place, or

dropped in the pit)

3 The Butted (that is hit the horns of another animal, or

through fighting with it).

4 The animal that was ravened by a predatory animal or a

bird of prey (with the exception of the animals that were

hunted according to its controls and conditions)

5 The animal that was slaughtered for the sake of anything

other than God, as well as what was slaughtered on a

name other than the name of God.

6 The animals which are slaughtered without mentioning

the name of ALLAH on it during slaughter

7 It would be considered as Haram every part taken from the

dead body and each organ taken of a live wild animal

2-14 Where there is a ruling on its inviolability or Najasa and is originally

attributed to the prohibited animals:

2-14-1 The blood and its derivatives is prohibited (Haram) in kind

2-14-2 All liquids that come out of the openings of non-Halal animals

such as: the urine – the feces (droppings), the vomit, the pus,

are also considered as non-Halal

2-14-3 The milk and the dairy products derived from non-Halal

animals, are also considered as non-Halal

2-14-4 The eggs and egg products derived from non-Halal animals or

birds are also considered as non-Halal

2-14-5 The food additives, produced from non-Halal or Najis animals

or animals not slaughtered in conformity to the Islamic

Shariah are also considered as non-Halal

3 The Items of Vegetarian Origin

3-1 The plants which are toxic, like some flowers and fruits, unless and until

the poison is taken out from them

3-2 The plants which are intoxicating (i.e., what takes away the mind but

not the senses, with ecstasy and delight), such as alcoholic drinks

3-3 The plants which are anesthetic (i.e., what takes away the mind but not

the senses, without ecstasy or delight), such as the Hashish and the

(marijuana).

3-4 The plants which are somniferous or causes languor and lack of interest

(i.e., what takes away both the mind and the senses) such as the opium

and the sykran

3-5 The plants which are Najis (combined with unclean material like to be

added to the plant i.e., from any prohibited animals or their products) in

the course of manufacture.

3-6 The plants polluted by the nuclear radiation, due to their harmful effect

on the health

3-7 The plants which are detrimental or harmful for any reason that was

not mentioned

3-8 All products containing ethyl alcohol (intoxicating substance) or

extracted through it, are considered as non-Halal

3-9 The substance containing products of methyl alcohol (harmful) also

considered as non-Halal if they caused any harm

3-10 If any forbidden substance was extracted or added to the plant (such as

the porcine or (forbidden alcohol) they would also considered as non-

Halal

3-11 The additives produced from forbidden or Najis (unclean) substance are

also considered as non-Halal

3-12 The genetically modified plants of prohibited origins are also considered

as non-Halal

3-13 The edible plants should not be watered with unclean or wastewater

before being processed to avoid the harms which they cause

4 What has a different Origin

4-1 Any substance that causes harm to the human shall be considered as

prohibited (non-Halal)

4-2 All items where a Najis or prohibited substance(as mentioned

above)shall also be considered as non-Halal

4-3 Any substance contaminated by nuclear radiation are considered

prohibited if they cause any harm

4-4 the substance produced by Nanotechnology, as it is important to make

sure that they are not cause any harm to the health

must

Appendix No: 2 – Provisions of Slaughtering and conditions for making it Lawful "Halal"

Definition of ritual optional slaughter (making lawful) and

its conditions

Slaughter: as

language: Slaughter

and Sacrifice, originally

to complete the action until the animal is

completely dead.

Slaughter: according to shariah:

Slaughter of the eatable animal by

that sever the trachea (Hulqum),

oesophagus (mari’) and both the carotid arteries and jugular veins (wadajain)or the slaughtering in

the upper part of the chest (the Camels)

Conditions

It is obligatory, and the eatable animal

shall not be considered as Halal

unless it is made Lawful by the

Slaughter (otherwise it would

be considered as dead meat)

Consensus was made with regard to the prohibition of

eating the dead meat

except for the compelled

person

Controls of he who would have his slaughter from the People of the Book

The slaughtered animal must not be of those are forbidden specifically by God such as the swine and the blood or that as forbidden by description such as the dead meat and if they consider it as permissible, then we are forbidden to eat according to their way of slaughter.

Accordingly: If one of the People of the Book killed the animal in an unlawful manner, such as strangling beating and so on, then it would be prohibited for us, because God has prohibited according to the text of the Holy Qur'an. God Almighty said: Forbidden to you (for food) are: dead meat, blood, the flesh of swine, and that on which hath been invoked the name of other than Allah; that which hath been killed by strangling, or by a violent blow, or by a headlong fall, or by being gored to death; that which hath been (partly) eaten by a wild animal; unless ye are able to slaughter

One of the People of the Book must be present during the Slaughter; rather not slaughter process must be attended by the Muslim who is quite aware of the ritual method of Slaughter lest the member of the People of the Book would have killed it (according to Maliki)

What was slaughtered by the People of the Book on a name other than the name of God, like Christ what is likely of the teachings of the Scholars is the prohibition

Controls & Conditions of ritual Slaughtering

Conditions of the Slaughtered

It should be alive a normal life at the time of slaughtering, so that rivers of blood would pour out and forth

Giving up the ghost as a consequence of the slaughtering

Conditions of the Slaughterer

Eligibility of the Slaughterer: To be adult, sane, Muslim or the People of the Book

To mention and pronounce the name of Allah on the carcass at slaughter and tasmiyah is mandatory:

*Upon a specific animal * Upon the slaughter * Without a break *From the Slaughterer himself

He must intend to Slaughter according to the Shari'a

He cut off starting from the forepart of the Neck

He must sever the trachea oesophagus (mari’) and both the carotid arteries and jugular veins (wadajain) (wadajain)

Forbid rocking the carcass, i.e., the Slaughterer must not go to the extreme and cut off the Head of the carcass or break its neck during the slaughtering process.

The Slaughterer must not raise his hand before the lawful slaughter is complete

The Slaughterer must not mention any name but the name of Allah

These conditions are almost impossible

in the automated slaughter

of the Birds

Conditions of the Slaughtering Machine

It must have sharp edges and must cut by its edges not by its weight

It must be neither a tooth nor a nail

" ا�������� �� �� أ��� ا��م وذ�� ا�� الله � " :�ّ $�ل ر�"ل الله ّ� الله � �� و�

Appendix No: (3)

The Guarantee System Halal Certification Body

The Administrative Structure of Halal Certification Body

Halal Committee at Halal

Certification Body

President

Technical Experts

President / CEO at

Halal Certification

Body

President

The Religious Council

Halal Certification Body

Liaison Committee

Halal Certification Body

the Executive Director

Halal Auditor (Area No: (1)

Halal Auditor

(Area No: (2) Halal Auditor

(Area No: (3)

Halal Auditor

(Area No: (4)

Meat Slaughtering Plants and Meat Packaging

Plants & Establishments of Processed Food.

Manual of Industry &Services of Halal (Final propos al)

1

Appendix No: 4

Auditing and Approval System

At Halal Certification Body

The slaughtering would be carried

out by specialized Muslims approved

by Reliable Slaughters duly confirmed

by Halal Certification Body

A continuous random auditing

shall take place at least every

two weeks by the auditors of

the region belonging to Halal

Certification Body, and reports

would be submitted every two

weeks for each meat plant to

the head office of Halal

Certification Body

The Meat Companies shall keep a daily

production report to be approved by

the supervisors of Halal Certification

Body

The Head Office of Halal Certification

Body shall receive reports from the

Meat Companies and the Supervisors

and would revise and verify them

Manual of Industry &Services of Halal (Final propos al)

2

Halal The certificate

to be sent to the

Chamber of

Commerce and / or

the Embassy of the

importing country

The Meat Export

companies ask the

Body to issue Halal

certificates, on the

basis of one certificate

per each shipment.

The Head Office of the

Committee issuing the

Halal certificates shall

examine the details of

applications for

issuance of Halal

certificates and then

issues the certificates

The Halal certificate issued

by the Body shall be

certified by the

(Government) Expert, and

sent back to the Meat

Company that submitted

the Application