Reference standard for Halal certification - · PDF fileReference standard for Halal certification - Product and system requirements Page 6/43 Values: the Islamic Perspective on Food

Reference standard for

Halal certification

Product and system requirements

Rev. No.: 0 dated 27/01/2015

Reference standard for Halal certification - Product and system requirements

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Contents

Contents ........................................................................................................................................... 2

Preamble............................................................................................................................................... 4

Introduction .......................................................................................................................................... 4 Islam, the Sacred Law and the Case-Law ........................................................................................ 4 Islamic Jurisprudence ....................................................................................................................... 5 Values: the Islamic Perspective on Food and Meat Consumption ................................................... 6 Importance and Significance of Halal Food in Islam ...................................................................... 7

1 Purpose and scope of the standard ............................................................................................... 9

2 Regulatory References ............................................................................................................... 10 3 Terms and definitions ................................................................................................................. 10 4 Halal Management System ........................................................................................................ 11

4.1 General requirements .......................................................................................................... 11 4.2 Documentation requirements .............................................................................................. 11

4.2.1 Halal Quality Manual ................................................................................................... 12 4.2.2 Documents control ....................................................................................................... 12

4.2.3 Control of records ........................................................................................................ 12 5 Management Responsibility ....................................................................................................... 12

5.1 Management commitment ................................................................................................... 12

5.2 The Halal quality policy ...................................................................................................... 13 5.3 Planning of the Halal management system ......................................................................... 13

5.4 Responsibilities and authorities ........................................................................................... 13 5.5 Halal Team ........................................................................................................................... 14 5.6 Communication ................................................................................................................... 14

6 Resource Management ............................................................................................................... 14

6.1 Provision of resources ......................................................................................................... 14

6.2 Human resources ................................................................................................................. 14

6.2.1 Training ........................................................................................................................ 15 6.3 Infrastructure ....................................................................................................................... 15 6.4 Work environment ............................................................................................................... 15

7 Planning and implementation of safe Halal products ................................................................ 15 7.1 Overview ............................................................................................................................. 15

7.2 General requirements and goods practices for the Halal product ....................................... 15 7.3 Self-monitoring hygiene plan (HACCP) ............................................................................. 16 7.4 Purchasing ........................................................................................................................... 16

7.4.1 Suppliers....................................................................................................................... 16 7.4.2 Purchased products ...................................................................................................... 16

7.4.3 Control on critical suppliers ......................................................................................... 17 7.4.4 Control of purchased products ..................................................................................... 17


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7.4.5 Records......................................................................................................................... 17 7.5 Production ........................................................................................................................... 17

7.5.1 Management of the production process ....................................................................... 17

7.5.2 Validation of processes................................................................................................. 18 7.5.3 Production .................................................................................................................... 18 7.5.4 Identification and traceability ...................................................................................... 20 7.5.5 Labelling ...................................................................................................................... 20 7.5.6 Product storage ............................................................................................................. 21

7.6 Analyses, controls, testing and monitoring and relevant setting of measuring instruments 21 8 Controls and monitoring on the Halal system and products ...................................................... 22

8.1 Overview ............................................................................................................................. 22

8.1 Product and process assessment .......................................................................................... 22 8.2 Halal system audit ............................................................................................................... 23 8.3 Control of non-conforming products ................................................................................... 23

8.4 Analysis of data ................................................................................................................... 23

8.5 Corrective actions ................................................................................................................ 24 8.6 Preventive actions................................................................................................................ 24

9 Halal product requirements ........................................................................................................ 25

9.1 Requirements for all supply chains ..................................................................................... 25 9.2 Meat and meat-based products ............................................................................................ 25

9.2.1 Lawful (Halal) animals ................................................................................................ 26

9.2.2 Unlawful (Haram) animals........................................................................................... 26 9.2.3 Unlawful Parts of Animals Slaughtered with the Islamic Ritual ................................. 27

9.3 Drinks, liquid ingredients and/or components .................................................................... 27

Bibliography....................................................................................................................................... 28

Annex 1 – Process of cleaning and sanitation before Halal slaughter ........................... 29

Annex 2 – Slaughtering procedure for lawful animals ...................................................................... 30 Annex 3 – E numbers ......................................................................................................................... 32 Addendum .......................................................................................................................................... 35

The Fiqh of Halal and Haram animals .................................................................................... 35


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Preamble

This document has been prepared by European Muslims League (EML) , international

association,and by RINA, Certification Body as a reference document available to food

companies for the production of food compliant to the prescriptions of the Muslim

Religion, as well as hygienically safe for consumers’ health, and for identifying, by affixing

the relevant logo, the products that, after the positive results of the consequent

certification activities, will be evaluated as compliant.

The above aims at making available to consumers safe and easily recognisable Halal

food.

Introduction

This Introduction is an integral part of the Specifications.

Islam, the Sacred Law and the Case-Law

Islam is a complete way of life (Din) which embraces and guides all aspects of a person’s

existence and activities: not only doctrine, worship, morals and spirituality, but also

behaviour, social and family relations, food, economy, commercial transactions, politics,

as well as the relations of human beings with one another, with the various communities,

and with nature and the surrounding environment.

The Sacred Law of Islam (Shariàh) includes all these aspects and Muslims accept it as a

system, the Sacred Law revealed by God, which must be followed in order to obtain the

divine complacency and salvation in the Afterlife.

The fundamental source of Islamic teachings is the Sacred Qur'an, the Sacred Book

revealed by God to the Prophet Muhammadملسو هيلع هللا ىلصA2 through the Angel Gabriel – thus

A2Il Prophet Muhammad (Muhammad ibn ʿAbdillah ibn ʿAbd al-Muṭṭalib)ملسو هيلع هللا ىلص, was born in 570 of the

common era in Makkah al-Mukarramah, a town of the Ḥijaz region in the Arabian Peninsula

(today's Saudi Arabia). The town had been founded centuries before by the Prophet Abraham

(Ibrahīm, Peace upon him), and is known as a site of pilgrimages to the Sacred Kaʿbah

Sanctuary (built by Abraham himself, Peace upon him). Muhammad began his prophetic

mission when he was aged 40, as a Prophet and Messenger of God, who sent down the Sacred

Qur'an and revealed to him the last and final divine message, addressed to all humanity.


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leading to his prophetic mission and predication – starting from 610 in the common era

and for 23 years, until his death.

The same Qur'an and the Prophetic Tradition (Sunnah), collected in the prophetic

narrations (ahadith), are the cornerstones of Islam, and all other Islamic subjects and

sciences stem and originate from them: doctrine, jurisprudence, spirituality, etc.

While the revelation of the Qur'an and the historical facts of the predication of its message

took place in the VII century of the common era, according to the Islamic doctrine, Islam

did not appear just fourteen centuries ago, but it has always been there, since the

creation of man/human, and it was the message and religion brought and followed by all

Prophets – from Adam to Noah, from Abraham to Ishmael, from Isaac to Jacob, from

Joseph to Moses, from Aaron to David, from Solomon to Jesus to all others (Peace be

upon them all) – who all through history have transmitted the same message coming from

God (in primis, the oneness of God and the duty to reserve worship and prayer only for

Him) to all the various societies and peoples on earth, although with different laws and

rules depending on the times and circumstances.

The revelation to the Prophet Muhammad, therefore, is no “new religion”, but the

coronation, synthesis and fulfilment of all previous revelations (which were also “Islam”, at

least until the communities of their followers would not corrupt the message received,

deviating from the “Right Way”); these are thus repealed from the relevant Sacred Laws

and replaced, as to their “redeeming validity”, by one and the same message addressed

to all humanity of all ages until the Day of Judgement, namely the one brought by the

Last Messenger, the Prophet Muhammadملسو هيلع هللا ىلص.

Islamic Jurisprudence

The sources of Islamic jurisprudence (Fiqh) are: the Qur'an, the Sunnah (prophetic

Tradition), the ijmaʿ (agreement of the scholars) and the qiyas (reasoning by analogy); for

the comprehension of the Fiqh, a global comprehension is required, of all sciences and

fields of knowledge which are necessary to understand the Qur'an and the Sunnah; such

expertise belongs to the Ùlama', the Wise Men of Islam, whose duty is to transmit the

Islamic knowledge and derive from the corpus of the primary texts - the Sacred Qur'an

and the Prophetic Tradition (Sunnah) – the various rules and precepts, so as to understand

the legal status of the various actions, and whether they are lawful or not.


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Values: the Islamic Perspective on Food and Meat Consumption

Mufti Muhammad Ibn Adam al-Kawthari explains:

“It is common knowledge that the consumption of meat dates back from the beginning

of human life: humans have eaten meat since the dawn of time. Before the advent of

Islam, though, any possible method was used to obtain meat from animals: even meat

from dead animals was consumed, or parts were cut from the body of living animals to

eat them, etc. Therefore, no consideration was taken in preventing the pain and suffering

to other defenseless and innocent creatures of God. With the Islam revelation, God

defined the mission of the Prophet Muhammad (Peace and blessings be upon him) as

mercy for all creatures. The Sacred Law (Shariàh), sent by God through the Prophet

Muhammad, ملسو هيلع هللا ىلص differentiated between dead animals – declared unlawful – and living

animals.

Other animals, being harmful to the (physical and spiritual) well-being of humans, were

also forbidden, such as: pigs, dogs, cats and wild animals.

Animals declared lawful were also subject to certain rules, which ensure that blood and

other impure elements come out from the body as much as possible and that the

slaughter be done in the way that is least painful and most merciful to the animal.

The ritual nature of the slaughter also serves as a reminder to humans of the

tremendousness is the gift of life, and the blessing of food in general and meat in

particular.

Moreover, the Sacred Law of Islam differentiates between consumption of meat and of

other types of food: animals are similar to humans, in that they possess a soul and the five

senses; they are able to experience pain and pleasure. Due to this fact, it would appear

that the consumption of meat should not have been lawful for humans. Some people, in

different times and civilisations, whose intellect have not been enlightened by the light of

Revelation, came to this conclusion.

However, God, through His infinite Mercy and Grace, permitted humans to consume the

meat of certain animals, He made humans the best of creations and created everything

to their benefit:


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“It is He, who has created for you all things that are on the earth”. (Qur'an, 2, 29).

With this, Islam stands out from the man-made religions, in that it has appointed and fixed

certain methods for the slaughtering of animals. It has laid down principles and prescribed

laws, without which animals are not lawful to consume.

The issue of slaughtering animals is not, for Islam, a merely “mundane” issue, in which an

individual may behave as he/she desires, without being restricted by rules and principles.

Rather, it is regarded among the acts of worship, and there is sacrality associated with it.

Several prophetic narrations clearly show that the slaughtering of animals holds a

significant position within the Sacred Law; it is mentioned on various occasions together

with saying the ritual prayer (Salah) and turning towards the holy town of Makkah: it is

therefore considered among those specific features of Islam, which distinguishes a Muslim

from a non-Muslim, and one of the hallmarks of a true believer.

Thus it can be seen that the Sacred Law is very clear about meat consumption: it has

prescribed certain principles, rules, regulations and laws to which a Muslim must adhere”.

[Abstract taken from “The Issue of Halal Meat (A Detailed Article)”, with opportune amendments

and adjustments]

Importance and Significance of Halal Food in Islam

Food is of major importance in the daily life of Muslims, who regard their physical body not

as a private property which may be abused, but as a “good entrusted” (amanah) by

God, and which has also some rights, including the right to be well cared for, without

damaging it or bringing harm to it, ensuring to maintain physical health, so that the spirit

may also remain sound and, in turn, help the believer pursue his material and spiritual

goals. Food, therefore, plays an essential role for this purpose, and this is why Islam has

prohibited some food for its negative (physical or spiritual) effect, whereas other pure and

lawful food has been permitted.

Since the precepts relating to food are part of the Sacred Law, obeying those rules and

abstaining from what has been prohibited is not a mere recommendation or suggestion,

but a proper religious duty and its breach, apart from being a sin subject to punishment in

the Afterlife, is regarded as having quite negative spiritual effects even in this life, such as


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the non acceptance by God of the acts of worship performed by a person who eats

unlawful food.

On the contrary “halal”, or lawful food is regarded as having positive spiritual effects and,

if eaten with a good intention, it may even be a source of divine reward and blessings.

Eating Halal food is therefore a divine command and an essential part of Islamic faith.

In the Noble Qur'an God has repeatedly underlined the need to eat Halal food, for

instance in the following verses, of which we present a translation of the meaning into

English:

“O Messengers, eat from the pure foods, and do right” (23, 51).

“Mankind, eat what is good and lawful on the earth and do not follow the footsteps of

Satan. He truly is an outright enemy to you”. (2, 168).

“O you who believe, eat the good things that We have provided you with and give thanks

to Allah, if it is He that you worship". (2, 172).

“Eat of that, over which the name of Allah has been mentioned, if you believe in His signs.

Why don’t you eat that, over which the name of Allah has been pronounced, when He

has well indicated what is forbidden, except for cases of force majeure? Many lead others

astray because of their passions and ignorance. Your Lord knows transgressors better than

anyone else.

Do not eat things, over which the Name of Allah has not been mentioned; that would

surely be impiety”, (6, 118-9,121)

The general principle regarding lawful food is mentioned In these verses, but the Noble

Qur'an also specifies certain types of forbidden food:

“He has forbidden you dead animals, blood, pork and that on which a name other than

Allah’s name has been mentioned, animals that have been strangled, beaten to death,

killed by a fall, gored to death or eaten by a wild animal, unless you have properly

slaughtered it [before its death], as well as animals sacrificed on stones set up [for idols]”.

(5, 3).

Consumption of alcoholics and other intoxicating substances is also forbidden, for

example, pursuant to this verse:


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“O you who believe, the truth is that wine, gambling, stone idols, divining arrows, are all

filthy works of Satan. Avoid them, so that you may prosper”. (5, 90).

Meat is the food most subject to rules, not only blood, pork and the flesh of animals

already dead or sacrificed in the name of idols are forbidden, but it is also required,

among other things, that lawful animals be slaughtered while mentioning Allah’s name:

“Eat of that, over which the name of Allah has been mentioned, if you believe in His signs.

Why don’t you eat that, over which the name of Allah has been mentioned, when He has

well indicated what is forbidden, except for cases of force majeure? Many lead others

astray because of their passions and ignorance. Your Lord knows transgressors better than

anyone else.

Do not eat things, over which the Name of Allah has not been mentioned; that would

surely be impiety”, (6, 118-9,121)

As regards the criteria for lawfulness or prohibition of food, Muslim jurists have established

the principle that “all things are automatically classified as Halal unless there is a specific

proof of their prohibition, except for meat: all animal meat, on the contrary, is

automatically regarded as Haram unless there is a proof that it is Halal”.

Based on this, all food regarded as pure and lawful is permitted, whereas food bans

essentially concern:

-Animals regarded as unlawful;

-Lawful animals which have not been slaughtered according to Islamic rituals;

-Alcoholic or intoxicating substances;

-Substances from the human body.

1 Purpose and scope of the standard

The purpose of this standard is to define the minimum requirements to be met by an

Organisation in order to obtain the mark indicated by European Muslims League

(hereinafter EML) and RINA for Halal food, as defined in the introduction to this document,

in chapter 9 “Halal product requirements”, and in the terms and conditions.

The guidelines apply to the production, processing, distribution and transport of all foods

for human consumption.


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2 Regulatory References

UNI EN ISO 9001:2008

EN 45011

UNI EN ISO 17021

3 Terms and definitions

-Àlim (pl. Ùlama'): a scholar of Islam, a person who has received thorough training in

Islamic sciences from other scholars, and has been permitted to transmit them in turn. -Fatwa (pl. Fatawa): A legal response given by a Mufti, which makes clear, in light of the

sources of Islam and of the Islamic legal principles, whether an action is prohibited,

permitted or mandatory, recommended or discouraged, etc. -Fiqh: Islamic jurisprudence defining the legal status of human actions and behaviours. -Dhabh: Islamic ritual slaughter, essentially consisting in slaughtering an animal, lawful in

itself, by cutting its throat with a sharp object and letting its blood drain from the arteries.

The conditions for a valid ritual slaughter are: a) to sever at least three of the four vessels

(esophagus, trachea and the two jugular veins) by cutting, with a sharp tool, between the

upper part of the chest and the lower part of the animal’s throat, letting it bleed to death

from the jugular veins, b) to mention the name of God over the slaughter, c) that such

procedure be carried out by a Muslim. See the section regarding “Procedure for Slaughtering Lawful Animals”. -Hadith (pl. Ahadith): Narration of what the Prophet Muhammad (Peace and Blessings

upon him) said and did. -Halal: Lawful; defines an act or action which is not a sin and, if committed with a good

intention, may even deserve a reward. With particular reference to food, it indicates what

it is permitted to eat. -Haram: Unlawful; defines an act or action which constitute sin. With particular reference

to food, it indicates what it is not permitted to eat.

-Madhhab: School of law, named after the scholar who first established its legal principles.

Four schools of law have survived to our days: Hanafi, Shafi, Maliki and Hanbali: each is


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mutually recognised by the other three as valid and lawful. -Makruh: Blameworthy; often (when it implies the “tahrimi” specification), it means

something that is not merely discouraged, but outright forbidden. -Mashbuh: Doubtful; typically an ingredient that may have derived from a lawful or an

unlawful source.

-Mufti: A scholar qualified to give legal responses (fatawa) on specific issues. -Najis: Impure; such as any haram (unlawful) product, solid or liquid, entailing risks of

contamination for lawful substances that come in contact with it.

-Qur'an: The last divine Book, revealed by God to the Prophet Muhammad (Peace and

Blessings upon him), the first source of Islamic doctrine and jurisprudence. -Shariàh: The “Sacred Law”, which indicates the way to obtain happiness and

redemption in this life and the other. -Sunnah: The Prophetic Tradition, contained in the narrations (ahadith) of what the

Prophet Muhammad (Peace and Blessings upon him) said and did; they are the second

source of Islamic doctrine and jurisprudence.

4 Halal Management System

4.1 General requirements

The organisation must establish, implement and maintain as well as update, where

necessary, a management system complying with the Halal requirements as defined in

these guidelines.

4.2 Documentation requirements

The documentation of the Halal Management system must include:

a) documented statements regarding the quality policy and the relevant objectives,

b) Halal Manual,

c) the procedures required by these guidelines,


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d) the records required by these guidelines,

e) any other document and record as the Organisation deems necessary to ensure

effective planning, operation and control of the products and processes that regard the

Halal system.

4.2.1 Halal Quality Manual

The Organisation shall maintain a Halal quality manual including, at least:

a) the scope of the Halal management system: a description of the activity, the

production categories and the products, as well as of the sites and of any outsourcing

process, if existing;

b) a list of the documented procedures and/or instructions for the Halal system;

c) other information being relevant for the Halal system.

4.2.2 Documents control

A documented procedure is required for the issue and maintenance of the documents

required for the Halal System, according to the following requirements:

a) every document must be approved for adequacy before being issued,

b) reviewed and updated, where necessary, and approved again,

c) each revision must be identified.

4.2.3 Control of records

The Organisation must maintain records to prove the compliance with the requirements

and the effective operation of the management system and of the Halal products.

A documented procedure is required.

5 Management Responsibility

5.1 Management commitment

In order to prove its commitment to the development and implementation of the Halal

system and to constantly improve its efficacy, the Management shall:


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Establish the Halal qualitypolicy;

Ensure the availability of resources.

5.2 The Halal quality policy

The Organisation shall define and document its Halal quality policy and the relevant

statement shall include:

a) A continuing commitment to the production of Halal food;

b) A commitment to implement suitable food hygiene practices;

c) A commitment to communicate its policy within and outside the Organisation.

Records of the Halal food safety policy shall be maintained.

5.3 Planning of the Halal management system

The company shall implement a suitable organisational system to ensure compliance with

the requirements set out for Halal food under these guidelines.

In particular, the Organisation shall ensure:

compliance with the Law provisions regarding food hygiene and safety;

compliance with the process and product requirements set out in these guidelines

and in the relevant annexes.

The Management shall ensure that:

a) the Halal management system be planned so as to meet the requirements under

these guidelines;

b) the integrity of the Halal food safety system be maintained in any case of changes

in the Organisation’s processes.

5.4 Responsibilities and authorities

The Organisation shall define and assign the responsibilities and authorities of the staff,

whose activity affects the Halal food safety system, including the members of the Halal

team.


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The Organisation must prove the awareness of the person in charge of the control and

monitoring regarding the Halal processes and products.

Records of the assignment of such authorities and responsibilities must be maintained.

5.5 Halal Team

The Organisation shall ensure that the Halal management system be implemented and

maintained with a multidisciplinary approach and for such purpose, a Halal Team shall be

created, with all skills deemed necessary to ensure the compliance of the Organisation’s

products and processes.

Records of the qualified resources and of the ways of such qualification must be

maintained.

5.6 Communication

The Organisation shall implement and maintain an effective communication system along

the supply chain to ensure that all partners involved in the chain be aware of the

objectives and requirements of the Halal safety system.

Communications shall be specifically addressed to and from:

- Outsourcers, suppliers and contractors;

- Customers and consumers;

- All people within the Organisation, whose activity regards the Halal requirements.

6 Resource Management

6.1 Provision of resources

The Organisation shall provide suitable resources to ensure an effective implementation,

maintenance and updating of the Halal system.

6.2 Human resources

The Halal Team shall bring together a wide range of expertise regarding, for instance, the

applicable principles and rules of the Quran and the Shar’ia, knowledge of food hygiene


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and safety, supply chains and processes handled by the organisations, in order to allow

identifying and monitoring the Halal risks as well as the food risks.

In the slaughterhouses, the persons in charge of the slaughter must be of Muslim Religion

and suitably trained for the correct performance of such activity.

6.2.1 Training

The Organisation shall plan the necessary training for the staff in charge of activities

deemed critical for the conformity of the products to the requirements under these

guidelines.

The training shall be defined by contents, teacher qualifications, attendance and

addressees in relation to the requirements under these guidelines and to the critical points

of the products and processes performed.

Completed training shall be recorded.

6.3 Infrastructure

The Organisation shall provide suitable facilities for the activities required to ensure the

conformity of the products.

6.4 Work environment

The Organisation shall ensure a suitable work environment to guarantee the conformity of

the products.

7 Planning and implementation of safe Halal products

7.1 Overview

The Organisation shall plan and implement the Halal product in such manner as to suitably

meet food safety and hygiene requirements, compliance with the applicable Halal rules

and the elimination of any risks of contamination with unlawful substances or food during

the production cycle, including distribution and transport.

7.2 General requirements and goods practices for the Halal product

The Organisation shall put in place, for its processes, the applicable good hygienic


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practices.

In particular:

hygiene in the premises, work environment, production lines, machinery and

equipment, warehouses, refrigerating rooms, transports, etc.;

hygiene of staff;

disinfestation and pest control.

7.3 Self-monitoring hygiene plan (HACCP)

The Organisation shall adopt a self-monitoring hygiene plan (HACCP) extended to all

processes of the Halal food safety system. Such plan shall include the risks inherent in the

production, transport and distribution of Halal food, identified on the basis of the

requirements of these guidelines.

7.4 Purchasing

7.4.1 Suppliers

The suppliers of products being critical to the final quality must be assessed and qualified

for ability to supply products conforming to the requirements.

Manufacturers of products that are not of animal origin must promptly notify any change

in the composition of their products’ ingredients; whereas for products of the animal

supply chain frequent controls and inspections shall be necessary, in view of the delicate

requirements and the great number of potential problems connected therewith.

7.4.2 Purchased products

The Organisation shall ensure that purchased products are not liable to impair the

conformity of the finished product to the requirements under these guidelines.

For such purpose, purchase specifications shall be defined for all products liable to affect

the quality of the finished product, such as raw materials, ingredients, components,

accessories, equipment, machinery, and all purchased items that may influence the final

quality of a product.

Such specifications must ensure that the purchased product meets the product and

system requirements under this standard and, depending on the type and features of the

purchased products, the reference finished product and the supplier, they may include:

a description of the purchased product, ingredients, components, etc.;


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a description of the production process (e.g.: slaughtering process) and instructions,

where applicable;

requirements concerning the qualifications of the staff (e.g. in charge of the

slaughter);

possible audits at the supplier’s:

for all products, the obligation of the manufacturer to timely notify any change in

the composition of the ingredients;

for products of the animal supply chain, the obligation to accept controls and

inspections at the manufacturing sites as often as the Organisation decides, as well as

inspections and controls of the Certifying Body in the manner and at times established by

the same.

Such specifications must be part of the contract stipulated by the supplier and be

accepted by the latter.

7.4.3 Control on critical suppliers

Based on the criteria set out together with the Halal Team, methods and times shall be

established for the controls and analyses on the products certified/to be certified, and

inspection visits at the critical suppliers’ premises shall be planned.

7.4.4 Control of purchased products

Before being introduced into the production cycle, a purchased product must be

accepted by the Organisation, after checking its compliance with the requirements.

7.4.5 Records

Records shall be kept of the qualification of suppliers, the purchase specifications, the

purchase contracts and the acceptance of the product purchased.

7.5 Production

7.5.1 Management of the production process

For a controlled management of the production process, the Organisation must be in

possession, insofar as applicable, of:


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the product specification containing the description and requirements, with

particular reference to the Halal requirements and to all information relevant to the

product features and quality;

suitable work procedures and instructions;

suitable plants, equipment and instruments;

relevant instruments for the controls and measurements deemed necessary to

check the conformity of raw materials, semi-finished goods and products during the

processing;

suitable procedures for the release of finished products.

7.5.2 Validation of processes

For production processes where the conformity cannot be checked during the production

stages, or upon their completion, the Organisation shall arrange for suitable validation

procedures.

7.5.3 Production

7.5.3.1 Production: general requirements for all supply chains

The Organisation shall ensure to avoid any possible contamination between the Halal

food production process and any other production lines where unlawful, Haram

ingredients or products are processed (e.g.: ingredients containing, or derived from,

animals being non Halal in themselves or for having been slaughtered without observing

the Islamic law, alcoholics or intoxicating substances, substances deriving from the human

body, etc.).

For such purpose, separate lines shall be adopted or, if this is not possible, the Halal

production shall be carried out at start of shift, after cleaning, sanitation and purification

of the production lines. Such cleaning, sanitation and purification must be validated by a

Muslim expert.

Records shall be kept of such activity.


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The staff in charge of lines and activities involving Halal food shall be suitably trained with

regard to the conduct to be held in order to avoid the risk of contamination between

Halal and non-Halal food, as well as to observe good hygienic practices for food safety.

For the rules relating to the classification of Halal and Haram food see paragraph 9.

Note 1: The presence of any Haram ingredients shall make the relevant product entirely Haram

(unlawful).

7.5.3.2 Requirements for processing meat

7.5.3.2.1 Slaughter

The slaughterhouse shall be, insofar as possible, exclusively used for processing in

accordance with the Halal rituals.

If this is not possible and processing is carried out according both to the Muslim ritual and

to other methods in the same slaughterhouse: the Halal slaughter must be carried out at

start of shift after cleaning, sanitation and purification of the environment and the

equipment according to the criteria specified in Annex , and under the supervision of a

Halal expert.

Records must be kept of each slaughtering process, with identification of the animal, of

the person who carried out the slaughter and of the date thereof.

Records shall be kept of the cleaning, sanitation and purification process.

Lawful animals – except for fish – may be considered such only provided that their

slaughter has met the conditions for being deemed valid under Islamic laws.

The slaughter shall be made manually by properly trained Muslim staff and observing the

required ritual (See Annex 2).

No stunning instruments may be used.

It is not possible to use recordings instead of recitation of the ritual prayers by the person

that proceeds to the slaughter.


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Animals slaughtered without severing the minimum number of vessels under the Muslim

ritual shall be considered non-Halal and, therefore, non-conforming.

7.5.3.2.2 Requirements for processing meat: production

The Organisation shall make sure that during the meat processing and warehousing

processes, all forms of contamination be avoided between Halal meat and meat that is

non-Halal due either to the characteristics of the species (e.g. swine), or to slaughtering

not conforming to the Muslim ritual. Moreover, all possible cross contaminations with other

non-Halal food or components (such as blood, alcoholics, etc.) must also be avoided.

7.5.4 Identification and traceability

An identification system shall be arranged for finished products as well as for raw materials,

semi-finished goods and ingredients.

The Organisation shall ensure the traceability between raw materials (and/or critical

ingredients) and finished products, including the relevant documentation and the results

of the laboratory analyses on the lots of finished products and purchased products.

The traceability system must permit a prompt identification of the consignees of the

product, so as to allow taking the necessary actions in the event that a non-conforming

product is found on the market (notice, lot recall).

The above particularly refers to the Halal requirements and the food hygiene and safety

requirements.

7.5.5 Labelling

7.5.5.1 Requirements of the labelling process

The Organisation shall ensure that labels be correct as to their contents and affixed onto

the right product, through a documented procedure and suitable controls.

7.5.5.2 Label requirements

Finished products shall be clearly identified through a label, which shall report:

all information under the applicable Laws;


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and, however, at least the following:

the product name, brand (Legislative Decree no. 109 of 27/01/92, Art.4) and/or

trade name;

product identification code

the quantity contained in the package (sale format);

lot number, use by, or best before date

list of ingredients;

name and address of manufacturer;

after issue of the licence to use the Halal mark by EML-RINA, the Halal logo as

indicated in the Rules, the certificate number and the relevant date of expiry.

7.5.5.3 Use of the Halal logo issued by EML - RINA

For a correct use of the Halal logo of EML – RINA, the Organisation must comply with the

requirements under the relevant Rules set forth by RINA – EML.

7.5.6 Product storage

The Organisation shall arrange for suitable procedures to keep the products in its

warehouses under control, as regards both maintenance of the required hygiene and

food safety standards and preservation of the product from any contamination liable to

endanger its Halal status.

The above refers both to finished products and to raw materials, semi-finished goods,

ingredients, components, equipment and any other materials that may affect the product

quality.

7.6 Analyses, controls, testing and monitoring and relevant setting of

measuring instruments

In relation to monitoring and measuring activities defined in the hygiene self-assessment

plan HACCP, (see par. 7.3) and in relation to any other controls defined, the Organisation


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shall make sure that the analyses and controls be carried out in accordance with a

prearranged, appropriate plan that shall include:

type of analysis / control

periodicity

method

reference values

acceptance and/or tolerance limits

sampling method and quantities

people in charge

methods for recording the plan, its updates and the controls carried out.

The Organisation shall ensure the correct performance of the required analyses, controls,

tests, by availing of suitably qualified internal staff as well as suitable and properly set

equipment; or by availing of qualified – and, where appropriate, certified - external

laboratories.

The results of analyses and tests deemed of critical level in the HACCP self-assessment

plan shall be validated, on a regular basis, by another qualified and certified laboratory.

8 Controls and monitoring on the Halal system and products

8.1 Overview

The Organisation shall plan and implement all necessary measures to monitor and check

the efficacy of the Halal system and relevant processes.

8.1 Product and process assessment

The Organisation shall carry out the necessary controls, tests and Halal food safety

analyses to ensure that the planned processes and the products conform to the pre-set

Halal requirements, as per par. 7.6.


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8.2 Halal system audit

The Organisation shall carry out internal audits at scheduled times to verify whether the

Halal food safety system conforms to the requirements defined by the Organisation and

by this standard, and whether it is effectively implemented, updated and applied.

The audit scope, times and methods shall be defined.

The criteria for qualification of the auditors and the method to carry out the audit must

ensure objectivity, equal treatment and expertise in the audit process.


Records shall be kept of the audits carried out.

In order to remove any non-conformities found and the relevant causes, suitable actions

shall be taken and the relevant records shall be kept.

8.3 Control of non-conforming products

The Organisation shall ensure that non-conforming products be identified and controlled

in order to avoid unintentional use.

The Organisation shall define the controls and relevant responsibilities and authorities for

handling non-conforming products.


In any case of non-conformity, records of the decision taken and the treatment applied

must be kept.

8.4 Analysis of data

The Organisation shall review the following data at least once a year:

a) outcome of the controls, tests and analyses on finished products;

b) outcome of the monitoring of suppliers;

c) effective handling of non-conformities and claims, verification of the closure of any

recalls of lots of non-conforming products.

Records of the analyses of data shall be kept.


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8.5 Corrective actions

In order to avoid a repeat of a non-conformity, the Organisation shall take action to

remove the relevant causes.

The Organisation shall:

a) review the non-conformities found,

b) Identify the causes of such non-conformities,

c) define and implement the relevant corrective actions,

d) assess the effectiveness of the corrective actions taken.


Records shall be kept of the corrective actions undertaken.

8.6 Preventive actions

In order to prevent prospective non-conformities, the Organisation shall define the actions

to remove their potential causes.

The Organisation shall:

a) identify any prospective non-conformities and the relevant causes,

b) assess the need for actions to prevent the occurrence of such prospective non-

conformities,

c) define and implement the necessary actions,

d) keep records of the results

e) verify the effectiveness of the preventive actions taken.


Records must be kept of the preventive actions undertaken.


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9 Halal product requirements

9.1 Requirements for all supply chains

Requirements for all supply-chains, even those not treating animals, consist in the absence

of any Haram (unlawful) substances among the ingredients, including additives,

preservatives, emulsifiers, flavours, etc.

The following are considered Haram:

a. Any product or ingredient containing or derived from substances or by-products

coming from non-Halal animals (be they non-Halal in themselves, or Halal animals

slaughtered without observing the Islamic ritual);

b. Alcoholic or intoxicating substances;

c. Substances derived from parts of the human body (such as L-Cysteine (E910), which

may be derived from human hair).

The presence of any Haram ingredient shall make the relevant product entirely Haram

(unlawful).

Some examples are the presence of lard (pork fat) in baking products, of emulsifiers of

animal origin, or flavours or colouring agents of unlawful origin, etc.

For a list of unlawful or doubtful “E-Numbers”, please see the contents of Annex 2.

9.2 Meat and meat-based products

Here follow the criteria and conditions for a product to be considered Halal, with specific

reference to meat.

A first, general classification exists for all animals, between Halal and Haram animals:

a) animals that are unlawful (Haram), regardless of the slaughtering method;

b) animals that are lawful (Halal) in themselves

Moreover, a second classification is made among lawful (Halal) animals:

animals that are lawful (Halal), but, in order to be eaten, must be slaughtered in

accordance with the Islamic law (dhabh), such as lawful land animals and lawful birds;

where all criteria for a valid Islamic slaughter are not complied with, meat, even from a

lawful animal, becomes unlawful (Haram).


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animals that are lawful and need not be slaughtered in a specific manner (such

as fish and locusts).

Here follow the lists according to the above classifications.

9.2.1 Lawful (Halal) animals

The following animals are considered lawful:

All domestic birds, but not birds of prey,

Cattle

Sheep,

Goats,

Camels,

Stags, deer

Rabbits,

Fish,

Locusts.

All these animals – except for fish and locusts– are considered lawful only provided that

their slaughter has met the conditions for correct Islamic slaughter.

9.2.2 Unlawful (Haram) animals

The following animals are unlawful, as any ingredient or product deriving from or

contaminated by them.

Pork and relevant by-products;

Meat of any lawful animal, which was not slaughtered in accordance with the

criteria for a valid Islamic slaughter ( including carcasses of animals that died not by

slaughtering),

Carnivorous animals with fangs and claws (tigers, lions, bears, wolfs, foxes, etc.)

Birds of prey (hawks, eagles, owls, vultures, etc.);

Reptiles (snakes, turtles, tortoises, etc), anphibians,

Mules and donkeys;


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Harmful animals such as rats, scorpions, etc.;

Shellfish and mussels;

Insects, except for locusts.

As the list of the various categories of lawful and unlawful animals cannot be exhaustive,

for any information not contained in this document, more in-depth research may be

carried out at the RINA-EML website.

9.2.3 Unlawful Parts of Animals Slaughtered with the Islamic Ritual

In lawful animals slaughtered in accordance with the Islamic ritual, certain parts are

however unlawful and not to be eaten, namely:

Running blood,

Male reproductive organ,

Testicles,

Female reproductive organ,

Pancreas,

Gall bladder,

Urinary bladder.

9.3 Drinks, liquid ingredients and/or components

The following liquids are Haram:

Alcohol,

Blood,

Intoxicating substances of any kind, including alcoholics, drugs, etc.


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Bibliography

-Mufti Muhammad Taqi Usmani, “The Islamic Laws of Animal Slaughtering (Aḥkam

al-Dhaba'iḥ), White Thread Press, Santa Barbara California USA, 2006.

-Mufti Muhammad Ibn Adam al-Kawthari, “The Issue of Halal Meat (A Detailed

Article)”, http://www.daruliftaa.com/question?txt_QuestionID=q-14415786

-Mufti Muhammad Ibn Adam al-Kawthari, “The Fiqh of Halal and Haram Animals”,

http://www.daruliftaa.com/question?txt_QuestionID=q-18090311; Italian translation

on: http://sunnita.wordpress.com/fiqh/alimentazione/il-fiqh-degli-animali-halal-e-

haram/

-Halal Monitoring Committee UK, “Resources”, at http://www.halalhmc.org/

-Halal Advocates of America, http://halaladvocates.net/

-South African National Halaal Authority, http://www.sanha.co.za

-“Which E-Numbers are Halaal?” -

http://www.gmwa.org.uk/foodguide2/index.php?page=viewquestion&id=44

-Darul Uloom Bury, UK, http://www.inter-islam.org

http://www.daruliftaa.com/question?txt_QuestionID=q-14415786


http://sunnita.wordpress.com/fiqh/alimentazione/il-fiqh-degli-animali-halal-e-haram/

http://sunnita.wordpress.com/fiqh/alimentazione/il-fiqh-degli-animali-halal-e-haram/

http://www.halalhmc.org/

http://halaladvocates.net/

http://www.sanha.co.za/

http://www.gmwa.org.uk/foodguide2/index.php?page=viewquestion&id=44

http://www.inter-islam.org/


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Annex 1 – Process of cleaning and sanitation before Halal

slaughter

The activity of cleaning and sanitation, that have to be done before the slaughter

according to Islamic ritual, must be:

1. documented specifying the following requirements:

a. the surface where the process will take place and the related equipments,

b. the methods of cleaning and sanitation in relation to the different surfaces, and

equipments,

c. the activity responsible,

d. the control procedures and the control responsible.

2. Recorded: for each process of cleaning and sanitation, the records should include:

a. Date and time,

b. Reference to the animal register or to the animal lot that will be submitted to

the slaughter process,

c. Control results,

d. The responsible for the implementation

e. The control responsible.


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Annex 2 – Slaughtering procedure for lawful animals

Islamic slaughter for animals such as cattle, sheep, fowl and similar (unlike camels, on the

one side, and animals that are not under one’s physical controls, such as during hunting)

consists in the “dhabh”, which regards three aspects:

a. The method of killing the animal;

b. The mention of Allah's name over the slaughter;

c. The status of Muslim of the person performing the slaughter.

More in detail, the conditions for a valid Islamic slaughter are the following:

The person performing the slaughter must be a Muslim;

-The animal must be alive until the actual time of the slaughter;

-Soon before slaughtering, the person who is killing the animal shall invoke Allah’s

name over the animal to be slaughtered, verbally reciting the formula “Bismillahi Allahu

akbar” (“in the name of God, God is (the) greatest”), or at least “Bismillah”;

-The animal must be slaughtered immediately before reciting such formula, with no

significant delay;

The knife used must be very sharp so that the cutting is made in an efficient and

easy manner and the animal suffers as little as possible; the cutting must be done through

the sharpness of the blade, not its weight;

The following “vessels” are to severed: Trachea,

Esophagus

Both of the external jugular veins (wadajan).

If it is not possible for any reason to sever all four of such “vessels”, then it is

necessary to cut at least three for the animal meat to be Halal.

The cutting must be made manually (by the hand) and quickly, below the Adam's

apple, where the throat meets the upper part of the animal’s chest; the knife must not be

lifted until the cutting is complete;

The blood must be left to drain from the animal until the end.

Each of these conditions is necessary; even if only one of them is lacking, the animal will

be unlawful, although all the others have been met with.

Other requirements:

-Separation of Halal and non-Halal supply chains;


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-No contamination with non-Halal products at any stage of the production process;

-No non-Halal ingredients, additives, preservatives, colouring agents.


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Annex 3 – E numbers

Source: South African National Halaal Authority”:

Haram (Unlawful) E numbers – Always: E120 (Carminic Acid) [Haram E-Numbers -

http://www.sanha.co.za/a/index.php?option=com_content&task=category&sectionid=6&id=17&It

emid=260]

Mashbuh (Doubtful) E numbers

Prohibited when originating from an unlawful animal or an animal not slaughtered according to the Islamic ritual, or other unlawful substances; otherwise lawful: E1000 (Cholic Acid) - Alternative Names: Bile Acid E1405 (Enzyme Treated Starch) - E1423 (Acetylated Distarch Glycerol) E1430 (Distarch Glycerine) E1441 (Hydroxy Propyl Distarch Glycerine) E1443 (Hydroxy Propyl Starch Glycerol) E1510 (Ethanol) - Alternative Names: Ethyl Alcohol; Alcohol; absolute alcohol. E1517 (Glyceryl Diacetate) - Alternative Names: Diacetin; glycerol diacetate. E1518 (Glyceryl Triacetate) - Alternative Names: Triacetin; triacetyl gycerine; Enzactin;

Fungacetin; Vanay; acetin. E153 (Carbon Black) - Alternative Names: Vegetable Carbon; Activated Charcoal; Carbon

Amorphous; Pigment Black 6; CI 77266. E160 E161(g) (Canthaxanthin) - Alternative Names:4,4-dioxo-beta-carotene; Food Orange 8; C.I.

40850; carophyll red; orobronze; roxanthin red 10; caroteben plus. E252 (Potassium Nitrate) - Alternative Names: Saltpetre; niter; saltpeter. E290 (Carbon Dioxide) - Alternative Names: Carbonic acid gas; carbonic andydride. E334 (L-(+)-Tartaric Acid) - Alternative Names: tartaric acid; l-tartaric acid. E335 (Sodium L-(+)-tartrate) - Alternative Names: monosodium L-(+)-tartrate; disodium L-(+)-

tartrate. E336 (Cream of Tartar) - Alternative Names: Potassium hydrogen tartrate; potassium acid tartrate;

monopotassium L-(+)-tartrate; dipotassium L-(+)-tartrate.

http://www.sanha.co.za/a/index.php?option=com_content&task=category&sectionid=6&id=17&Itemid=260

http://www.sanha.co.za/a/index.php?option=com_content&task=category&sectionid=6&id=17&Itemid=260


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E337 (Potassium Sodium L-(+)-Tartrate) - Alternative Names: Sodium tartrate; potassium tartrate;

sodium potassium tartrate; Rochelle salt. E353 (Metatartaric Acid) E354 (Calcium Tartrate) - Alternative Names: Tartaric acid calcium salt. E422 (Glycerin) - Alternative Names: Glycerine; Glycerol; 1,2,3-propanetriol (*-Halal per

GMWA, see above) E430 (Polyoxyethylene (8) Stearate) - Alternative Names: Polyoxyl 8 stearate. E431 (Polyoxyethylene (40) Stearate) - Alternative Names: Polyoxyl 40 stearate. E433 (Tween 80) - Alternative Names: Polysorbate 80; Polyoxyethlene (20) sorbitan mono-oleate. E435 (Tween 60) - Alternative Names: Polysorbate 60; Polyoxyethylene (20) sorbitan

monostearate. E436 (Tween 65) - Alternative Names: Polysorbate 65; Polyoxyethylene (20) sorbitan tristearate. E440(a) (Pectin) E440(b) (Amidated Pectin) E441 (Gelatin) - Alternative Names: Gelfoam; Puragel E445 (Glycerol Esters of Wood Rosin) E470 (Sodium, Potassium, & Calcium Salts of Fatty Acids) - Alternative Names: Soaps E470b (Magnesium Salts of Fatty Acids) E471 (Glyceryl Monostearate) - Alternative Names: Distearate; Monostearin; GMS; Citrol EGMS. E472(a) (Acetoglycerides) - Alternative Names: Acetylated mono- & di-glycerides; Glycerol

esters; Acetic acid esters of nono- & di-glycerides of fatty acids. E472(b) (Lactoglycerides) - Alternative Names: Lactylated mono- & di- glycerides; Lactic acid

esters of mono- & di-glycerides of fatty acids. E472(c) (Citroglycerides) - Alternative Names: Citric acid esters of mono- & di-glycerides of fatty

acids. E472(d) (Tartaric acid glycerol esters) - Alternative Names: Tartaric acid esters of mono- & di-

glycerides of fatty acids. E472(e) (Acetyltartaric acid glycerol esters) - Alternative Names: mono- & di-acetyltartaric acid

esters of mono & di-glycerides of fatty acids; Panodan AB 100 Veg. E472f (Mixed Acetic & Tartaric Acid Esters of Mono & Digl) E473 (Sucrose Esters of Fatty Acids) E474 (Sucroglycerides) E475 (Polyglycerol Esters of Fatty Acids) E476 (Polyglycerol Polyricinoleate) - Alternative Names: Polyglycerol esters of polycondensed

fatty acids of castor oil. E477 (Propylene Glycol Esters of Fatty Acids) - Alternative Names: Propane-1,2-diol esters of

fatty acids. E478 (Lactylated Fatty Acid Esters) - Alternative Names: Lactylated fatty acid esters of glycerol &

propane-1,2-diol. E479b (Thermally oxidized Soya Bean Oil interacted with M) E481 (Sodium Stearoyl-2 lactylate) E482 (Calcium Stearoyl-2-lactylate) E483 (Stearyl Tartrate)


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E491 (Sorbitan Monostearate) E492 (Sorbitan Tristearate) - Alternative Names :Span 65 E494 (Sorbitan Mono-oleate) - Alternative Names :Span 80. E542 (Edible Bone Phosphate) E570 (Stearic Acid) - Alternative Names :Octadecanoic acid. E572 (Magnesium Stearate) - Alternative Names :Octadecanoic acid magnesium salt. E630 (Inosinic Acid) - Alternative Names :5-Inosinic acid; muscle inosinic acid; t-inosinic acid;

IMP. E631 (Sodium 5-Inosinate) - Alternative Names :Inosine 5-disodium phosphate; disodium salt of

inosinic acid. E632 (Dipotassium Inosinate) - Alternative Names :Potassium inosinate; potassium 5-inosinate. E633 (Calcium Inosinate) - Alternative Names: Calcium 5-inosinate. E634 (Calcium 5-ribonucleotides) E635 (Sodium 5-Ribonucleotide) E640 (Glycine & its Sodium Salt) - Alternative Names :Glycine; sodium glycinate; glycocoll;

aminoacetic acid; aminoethanoic acid. E910 (L-Cysteine) - Alternative Names :cys; beta mercaptoalanine; L-cysteine monohydrate. E915 (Esters of Colophony) - Alternative Names :esters of rosin. E920 (Cysteine Hydrochloride) - Alternative Names :cys; beta mercaptoalanine HCl; L-cysteine

hydrochloride; L-cysteine HCl monohydrate. E921 (L-Cystine) - Alternative Names :L-Cystine hydrochloride. [Mashbooh (doubtful) E-Numbers - http://www.sanha.co.za/a/index.php?option=com_content&task=category&sectionid=6&id=16&It

emid=261&limit=50&limitstart=0;http://www.sanha.co.za/a/index.php?option=com_content&task

=category&sectionid=6&id=16&Itemid=261&limit=50&limitstart=50]

http://www.sanha.co.za/a/index.php?option=com_content&task=category&sectionid=6&id=16&Itemid=261&limit=50&limitstart=0





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Addendum

The Fiqh of Halal and Haram animals

(According to the Hanafi legal school . the oldest and most widespread of the

four legal schools of Islam) By: Mufti Muhammad Ibn Adam al-Kawthari. Original source: http://www.daruliftaa.com/question?txt_QuestionID=q-

18090311 Question: Can you give me a list of the animals that are Halal and Haram according to

the Hanafi school? Answer:

In the name of Allah, most Compassionate, most Merciful,

Islam is a religion of mercy and compassion. It only commands and prohibits

that which is in the best interests of the human being. The human mind

however, due to it being very limited and restricted, may not be able to

understand the logic behind every ruling. It may not be able to comprehend

properly why a particular ruling is given, but Allah Most High- the Merciful and

All-Knowing- is the best to decide what is beneficial and harmful for us, for He is

the one who created us.

Allah Most High blessed humanity with His beloved Messenger (Allah bless him

and give him peace), as a light and light-giving. The Sacred Law (Shariah) of

Islam that the Messenger of Allah (blessings and peace be upon him) came

with from Allah differentiated between a living and a dead animal. Dead

animals were declared unlawful (haram). Certain animals that were harmful to

the welfare of humans were also prohibited, such as pigs, dogs, cats and wild

animals. Thus, the animals that have been prohibited for consumption by

Shariah is due to the fact that they are harmful for human consumption,

whether we realize and understand this or otherwise.




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After understanding the above, it should be noted that each of the four Sunni

Schools of Islamic law (madhhabs) have their own principles (based on the

guidelines of the Qur’an & Sunnah) with regards to which animals are lawful

(halal) and which are unlawful (haram) for consumption.

Below are the basic principles of permissibility and impermissibility in the Hanafi

School with regards to animal consumption, as mentioned in the classical books

of Hanafi jurisprudence. (Culled from: al-Fatawa al-Hindiyya, 5/289-291, Bada’i

al-Sana’i, 5/35-39 and Radd al-Muhtar, 304-308)

1. Animals that have been clearly and explicitly prohibited in the Qur’an or

Sunnah are without doubt Haram, such as a swine, donkey, etc.

2. Animals that are born and live in water are all Haram with the exception of

fish. All types of fishes are Halal, with the exception of that which dies naturally

in the sea without any external cause. However, if a fish was to die due to some

external cause such as cold, heat, being thrown to the shore by the water,

colliding with a stone, etc., then it would be Halal.

Allah Most High says:

“Forbidden to you (for food) are: dead meat, blood, the flesh of swine…..”

(Surah al-Ma’idah, V: 53)

In the above verse, Allah Almighty forbade the meat of all dead animals

without differentiating between sea-animals and land-animals. Thus, all sea-

animals would also be included in this general prohibition. However, fish has

been exempted from this general ruling due to the explicit mention of its

permissibility by the Messenger of Allah (Allah bless him and give him peace).

Sayyiduna Abd Allah ibn Umar (Allah be pleased with him) narrates that the

Messenger of Allah (Allah bless him and give him eternal peace) said: “Two

types of dead meat and two types of blood have been made lawful for our

consumption: The two dead meats are: fish and locust, and the two types of

blood are: liver and spleen.” (Sunan Abu Dawud, Musnad Ahmad and Sunan

Ibn Majah)

Moreover, there is no mention in the Sunnah literature that the Messenger of

Allah (Allah bless him & give him peace) or his Companions (Allah be pleased

with them all) ever consumed the meat of a sea-animal besides the fish, hence


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if it was permitted, it would have at least been consumed once in order to show

its permissibility. (Dars Tirmidhi, 1/280)

As far as the fish which dies naturally in the sea without an external cause

(samak al-tafi) is concerned, Sayyiduna Jabir ibn Abd Allah (Allah be pleased

with him) narrates that the Messenger of Allah (Allah bless him & give him

peace) said: “What the sea throws up and is left by the tide you may eat, but

what dies in the sea and floats you must not eat.” (Sunan Abu Dawud, no: 3809

& Sunan Ibn Majah)

Sayyiduna Ali (Allah be pleased with him) forbade the selling of naturally dead

fish (floating fish) in the markets. (Bada’i al-Sana’i, 5/36 and al-Ikhtiyar)

In light of the above, all sea-animals are Haram except for fish. It will be

permitted to eat a fish even without slaughtering it according to the rules of

Shariah. However, a fish that dies naturally without an external cause and

begins to float on the surface of the water (Samak al-Tafi) is also considered

Haram.

3. The third principle is that, amongst the land-animals, those that have no

blood in them are considered Haram, such as a hornet, fly, spider, beetle,

scorpion, ant, etc.


“…for he (the Prophet) commands them what is just and forbids them what is

evil; he allows them as lawful what is good (and pure) and prohibits them from

what is bad (and impure)…” (Surah al-A’raf, V: 157)

Thus, animals that don’t contain blood such as spiders and others are

considered to be from “what is impure” because a sound natured person

would detest their consumption.

The only exception is that of a locust, for the Messenger of Allah (Allah bless him

& give him peace) clearly permitted its consumption, in the Hadith of Sunan

Abu Dawud and Musnad Ahmad quoted earlier.

Similarly, Ibn Abi Awfa (Allah be pleased with him) was asked concerning the

consuming of a locust and he said: “I fought with the Messenger of Allah (Allah

bless him & give him peace) in six or seven battles, and we used to eat it


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(locust) with him. “ (Sunan Abu Dawud, no: 3806)

4. The forth principle is that those land-animals who have blood in them but the

blood does not flow, in other words animals that do not have flowing blood, are

also considered Haram, such as a snake, lizard, chameleon, etc.

5. The fifth principle is that all types of pests (hasharat al-Ardh) are also

considered Haram, such as a mouse, hedgehog, jerboa, etc. The reasoning

behind the prohibition of these animals is the same verse of Surah al-A’raf

quoted above, in that they are considered impure (khabith) for consumption.

6. The sixth principle is, land-animals who have flowing blood in them and they

survive on grass and leaves, and do not prey on other animals (i.e. non-

predatory terrestrial animals) are all considered Halal, such as a camel, cow,

goat, buffalo, sheep, deer, etc., although there is a slight difference of opinion

within the Hanafi School with regards to the consumption of horse-meat, as will

be discussed later. Also, a donkey is exempted from this general ruling, in that its

meat in considered Haram for consumption.


“And cattle (an’am), He has created for you, from them you derive warmth,

and numerous benefits, and of their (meat) you eat.” (Surah al-Nahl, V: 5)

And:

“It is Allah Who made cattle for you, that you may use some for riding and some

for food.” (Surah al-Mu’min, V: 79)

In the above two verses, Allah Most High uses the term “al-An’am” (cattle)

which refers to non-predatory animals, according to the unanimous agreement

of all the linguistics.

As far as the consumption of horse-meat is concerned, Imam Abu Hanifa (Allah

have mercy on him) considers is somewhat disliked (makruh tanzihan) due to its

honour and due to the fact that a horse is needed in Jihad. Imam Abu Yusuf

and Imam Muhammad (Allah have mercy on them both) consider it Halal, and

it is said that Imam Abu Hanifa also retreated to this opinion. Thus, it would be

permitted to consume horse-meat, although better to avoid.


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With regards to the meat of a donkey and mule, Allah Most High says:

“And (He has created) horses, mules, and donkeys, for you to ride and use for

show; and He has created (other) things of which you have no knowledge.”

(Surah al-Nahl, V: 8)

So, in regards to all other non-predatory animals, Allah Almighty mentions that

He has created them for consumption (as we have seen in the verses mention

earlier). However, with regards to donkeys and mules, He mentions that they

are for riding and adornment (zeenah). Had consumption of these animals

been Halal, Allah Almighty would surely have mentioned it.

Moreover, Sayyiduna Abd Allah ibn Umar (Allah be pleased with him) narrates

that the Messenger of Allah (Allah bless him & give him peace) forbade the

meat of donkeys on the day of the battle of Khaybar. (Sahih al-Bukhari, no:

5202)

Sayyiduna Abu Tha’laba (Allah be pleased with him) narrates that the

Messenger of Allah (Allah bless him & give him peace) prohibited the eating of

donkey’s meat. (Sahih al-Bukhari, no: 5205)

Sayyiduna Anas ibn Malik (Allah be pleased with him) narrates that a person

came to the Messenger of Allah (Allah bless him & give him peace) and said:

“The donkeys have been (slaughtered and) eaten.” Another man came and

said: “The donkeys have been destroyed.” The Messenger of Allah (Allah bless

him & give him peace) ordered a caller to announce to the people: “Allah and

His Messenger forbid you to eat the meat of donkeys, for it is impure.” Thus the

pots were turned upside down while the (donkey’s) meat was boiling in them.”

(Sahih al-Bukhari, no: 5208)

With regards to the mules, Sayyiduna Khalid ibn al-Walid (Allah be pleased with

him) narrates that the Messenger of Allah (Allah bless him & give him peace)

forbade the meat of horses, mules and donkeys.” (Musnad Ahmad, 4/89, Sunan

Abu Dawud, no: 3790, Sunan Nasa’i and Sunan Ibn Majah)

However, the fuqaha mention that the ruling on a mule would be that of its

mother. If the mother is a donkey, then it would be definitely Haram. If the

mother is some Halal animal such as a cow, it would be completely Halal, and if

the mother is a horse, then the rules of eating horse-meat would apply. (See:

Radd al-muhtar)


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7. The seventh principle is that all terrestrial predatory animals and beasts, i.e.

animals that hunt with their teeth, are considered Haram, such as a lion,

cheetah, tiger, leopard, wolf, fox, dog, cat, etc.

8. The eighth principle is that all birds of prey, i.e. those that hunt with their

claws/talons, are considered Haram, such as a falcon, eagle, kite, hawk, bat,

etc. The proof for both these principles (seven and eight) is the famous Hadith of

Sayyiduna Abd Allah ibn Abbas (Allah be pleased with him) that the Messenger

of Allah (Allah bless him & give him peace) prohibited the eating of all fanged

beasts of prey, and all the birds having talons.” (Sahih Muslim, no: 1934)

Hence, all beasts and birds of prey, beasts that hunt with their teeth and birds

who hunt with their talons/claws, are unanimously considered Haram.

9. The ninth principle is that birds who do not hunt with their claws and do not

prey on other animals, rather they merely eat grains and crop, are all

considered Halal, such as a chicken, duck, pigeon, dove, sparrow, crow, etc.

Sayyiduna Abu Musa al-Ash’ari (Allah be pleased with him) says: “I saw the

Messenger of Allah (Allah bless him & give him peace) consuming (the meat of)

chicken.” (Sahih al-Bukhari, no: 5198)

10. The tenth principle is that if a Halal animal only consumes impure things

to the extent that it creates bad odour in its meat and milk, then it will be

Makruh to consume its meat and drink its milk. However, if it consumes other

things along with the impure, or if it does not create bad smell in its meat and

milk, then the meat and milk will be totally Halal. (Radd al-Muhtar, 6/340)

It is stated in al-Fatawa al-Hindiyyah:

“A chicken will only be considered a jallalah (hence makruh) if the majority of

what it eats is impure, and that it penetrates into the meat in such a way that it

creates a bad smell.” (See: al-fatawa al-Hindiyya, 5/289)

11. The last principle is that if one parent of an animal is Halal and the other

Haram, consideration will be taken of the mother. Thus, if the mother is a Halal

animal, the offspring would also be Halal, such as a mule whose mother is a

cow. If however, the mother is a Haram animal, the offspring would also be


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Haram, such as a mule whose mother is a donkey.

The above were eleven general and broad principles with regards to the

consumption of animal meat, according to the Hanafi School of thought. It

should be noted here that the meaning of Halal is merely that one may eat of

the animal, but there are separate rules with regards to slaughtering and

hunting these animals, for which one may refer to previously posted articles or

the books of Fiqh. Failure to comply with these rules may well render a Halal

animal Haram.

In light of the above general principles, the following is a list of Halal and Haram

animals in the Hanafi School: (Both these lists of animals are not exclusive)

Animals whose meat is Halal (provided that they are slaughtered in

accordance with the Islamic ritual except for fish and locusts, Note of the Italian

Translator): 1. Camel 2. Goat 3. Sheep 4. Buffalo 5. Stag 6. Rabbit 7. Cow (including mountain cow),

8. Wild-ass (The prohibition in the Hadith is of domesticated donkeys) 9. Fish (of all types, including prawns according to those who consider

prawns to be a form of fish. Others however, don’t permit its consumption, for

they don’t consider prawns to be from the fish family. For details, see an earlier

post). 10. Deer/Antelope/Gazelle 11. Duck 12. Heron (grey or white wading bird with long neck and long legs and

(usually) long bill). 13. Nightingale 14. Quail 15. Parrot 16. Francolin 17. Locust 18. Partridge (heavy-bodied small-winged South American game bird) 19. Lark (North American yellow-breasted songbirds)


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20. Sparrow 21. Goose 22. Ostrich 23. Dove 24. Pigeon 25. Stork 26. Rooster 27. Chicken 28. Peacock 29. Starling 30. Hoopoe (any of several crested Old World birds with a slender down-curving

bill, known in Arabic as Hudhud- that was sent by Sayyiduna Suleyman (peace

be upon him).

Animals whose meat is Haram: 1. Wolf 2. Hyena 3. Cat 4. Monkey 5. Scorpion 6. Leopard 7. Tiger 8. Cheetah 9. Lion 10. Jerboa 11. Bear 12. Swine/pig 13. Squirrel 14. Hedgehog 15. Snake 16. Tortoise/Turtle 17. Dog 18. Crab 19. Jackal 20. Donkey (domesticated).

21. Lizard (The Messenger of Allah (Allah bless him & give him peace)

forbade the eating of a Lizard. Recorded by Imam Abu Dawud in his Sunan

from Abd al-Rahman ibn Shibl (Allah be pleased with him). Hadith no: 3790) 22. Fox 23. Crocodile


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24. Weasel

25. Elephant (Radd al-Muhtar, 6/306). 26. Falcon 27. Hawk 28. Kite 29. Bat 30. Vulture 31. Mouse 32. Rat 33. All insects, such as a Mosquito, Fly, Wasp, Spider, Beetle, etc.

And Allah knows best.

[Mufti] Muhammad ibn Adam al-Kawthari Darul iftaa, Leicester, UK