Syed Noor Mustafa Shah

Jr. Officer Compliance

Halal - Internal Auditor Training

Pearl Confectionery Pvt Ltd.

Learning Objectives

•Concept of Halal Food•Halal related terminology•Halal Certification

▫Categorization of Findings▫Hygiene Status grading system

•Halal Food Management System - Standard

•Halal Internal Audit

Concept of Halal Food

Holy Quran - 2:172

What is Halal Food?Halal food means food fit for human consumption and permitted by laws of Islam and fulfill the following conditions.

a) The food or its ingredients do not contain any parts or products of animals that are non - Halal or products of animals which are not slaughtered according to laws of Islam.

b) The food doesn’t contain any ingredients that are Haram / Najis.c) Food that is safe and not harmful human health.d) The food that is not prepared, processed or manufactured using equipment

contaminated with things that are Haram / Najis.e) The food or its ingredients do not contain any human parts or its derivatives.f) During its preparation, processing, packaging, storage or transportation, the food

does not come in to contact with any Haram or Najis items that can contaminate it.

Clause # 2.2 - PS 3733-2010

Halal related terminology•Halal•Haram / Najis•GMP (Good Manufacturing Practice)•GHP (Good Hygiene Practice)•GMF (Genetically Modified

Food/Ingredients)•Food Safety•Halal Food Safety Policy

Halal•Halal is a means permitted,

lawful with respect to which the Allah has allowed.

•Things or services permitted by Laws of Islam without punishment imposed on the doer.

Haram / Najis•Haram means the

opposite-unlawful or forbidden that which the Allah absolutely prohibited.

•Najis means the things or persons regarded as unclean according to the Islamic law.

GMP (Good Manufacturing Practices)•A GMP is a system for ensuring that

products are consistently produced and controlled according to quality standards.

•In other words GMP can be expressed as continuous urge for improvement which may include and but not limited to ▫Annual Product Quality Review▫Quality risk management▫Complaints handling▫Self-inspection

GHP (Good Hygiene Practices)• GHP is a system/measures set for maintaining

hygiene & sanitation & include:

▫Prevention of cross contamination Maintenance of plant & equipment hygiene including food contact surfaces

▫Employee health conditions ▫Toilet & hand wash facilities ▫Personal hygiene ▫Pest control ▫Waste disposal, ▫Water quality ▫ ▫

GMF (Genetically Modified Foods)• Genetically modified foods (GMF) are foods derived from

organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism.

• In other words GMF are foods containing products and/or by-products of genetically modified organism (GMO) or GMO ingredients.

Food Safety• Food safety is a scientific discipline describing

handling, preparation, and storage of food in ways that prevent Food Borne Illness and from potentially severe health hazards.

• In other words it is the concept that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use.• Food Borne Illness is food poisoning or any illness resulting from the consumption of contaminated food.

Halal Food Safety Policy

Halal food safety policy is statement of overall intention and directions of an organization related to Halal food safety as formally expressed by top management.

It is in a similar way as a Quality policy in any organization.

Halal Certification• Halal certification is a process by which a credible Islamic

organization and certification body certifies that a company's products can be lawfully consumed by Muslims.

• Halal certification provides an independent third party endorsement of food safety.

• We are certified by SGS-Pakistan & Binora Sharia Board Pakistan.

• Standard basis for certification is Halal Food Management System (PS 3733:2010)

Halal Certificate

PCL is certified as Halal Food Safety Management System Certified by SGS for specified products.

Based on Pakistan standard, which is PS:3733-2010.Halal Food Management System Requirements

Benefits of Halal Certification?• Halal certification can deliver many benefits to an

organization are:▫Compliance to Sharia requirements (relating to

Halal)▫Improved access to export markets in Muslim

countries▫Potential business growth; Halal certification

demonstrates food safety for both Muslims and non-Muslims

▫No loss of non-Muslim markets/consumers▫Differentiation from your competitors▫Food safety assurance▫Customer satisfaction

Halal Certification Standards• PS 3733: 2010

• Pakistan Standards for Halal Food Management Systems:

Requirements for any organization in the food chain

• PS 4992:2010 • Pakistan Standard for General Criteria for the operation of Halal

Certification Bodies

Organization (like PCL) can only be certified on PS 3733:2010.

Categorization of Findings• Major

▫ A situation identified which would on a basis of available objective evidence, raise significant doubt as to the conformity of the product being supplied as Halal Doubtful ingredients without Halal certificates

• Minor▫ Where there is no evidence to the verification for the conformity of

the products being supplied as Halal. No certificate but through traceability it showed that ingredients are

Halal

• Observation▫ Covering the non compliance against GMP

Issues related to infrastructure and Continuous Improvement

Findings evaluationMajor Minor Corrective Action

1 or more -Certification not

grantedRe-audit required

0 10 or fewerObjective evidence in

21 days

0 More than 10Certification not

grantedRe Audit required

Hygiene Status grading systemGrade Observation Minor Major

A+ 5 or fewer 10 or fewer 0

A 10 or fewer 10 or fewer 0

B 15 or fewer 10 or fewer 0

C More than 15 10 or fewer 0

Halal Food Management System – Standard Requirements

1. Scope2. Definitions3. Halal Food Management System4. Documentation Requirements5. Requirements for any organization in food Chain6. Halal Product manufacturing, processing,

Handling, storage, transportation and distribution

7. Hygiene, sanitation and food safety8. Packaging and Labeling

1. Scope• It is applicable to all enterprises

organizations, regardless of size, which are involved in any aspect of the food chain and wish to implement system that consistently provide safe Halal products.

• This standard specifies requirements to enable an organization to:

a) plan, implement, operate, maintain and update a Halal food safety management system aimed at providing products that are Halal and are safe for consumer according to their intended use;

1. Scope (continued)b) Demonstrate compliance with Sharia rules;c) Demonstrate compliance with statutory and

regulatory food safety requirements;d) Effectively communicate Halal food issues to their

suppliers, customers and relevant interested parties in the food chain;

e) Ensure that the organization conforms to its stated food policy;

f) Seek certification or registration of its Halal food safety management system by an external organization or make a self-assessment of conformity to this Pakistan standard. (PS 3733:2010)

2. Definitions2.1 Halal2.2 Halal Foods2.3 Haram Foods2.4 Najis2.5 Slaughtering2.6 Good Manufacturing Practice2.7 Good Hygiene Practice2.8 Food Chain2.9 Food Additives2.10 Cold Chain2.11 Genetically Modified Food (GMF)2.12 Food Safety2.13 Halal food safety Policy

3. Halal Food Management System3.1 General requirements

3.1.1 The organization shall establish an effective Halal Food safety Management System (HFSMS) and update it when necessary in accordance with the requirements of this standard.

3.1.2 The organization shall define the scope of the HFSMS. The scope shall specify the products or product categories, processes and production sites that are addressed by the HFSMS.

4. Documentation requirements

4.1 The halal food safety management system documentation shall include:

a) Documented statements of a Halal Food safety policy and related objectives;

b) Documented procedures and records required by this standard;

c) Documents needed by the organization to ensure effective development, implementation and updating of Halal food Safety Management System.

4. Documentation requirements (continued)

4.2 Records shall be established and maintained to provide evidence of conformity to requirements and effective operation of the HFSMS. Records shall remain legible, readily identifiable and retrievable. A document procedure shall be established to define the controls needed for identification, storage, protection, retrieval retention time and disposition of records.

4. Documentation requirements (continued)

4.3 Emergency preparedness and response

The organization’s top management shall establish, implement and maintain procedures to manage potential emergency situations and accidents that can impact Halal food safety.

4. Documentation requirements (continued)

4.4 Internal AuditThe organization shall conduct internal audits at planned intervals to determine whether, the HFSMS:-

a) conforms to the planned arrangements established by organization, and to the requirements of this standard;

b) is effectively implemented and updated.

4. Documentation requirements (continued)4.5 Management Review

4.5.1 The organization’s top management shall review the HFSMS at planned intervals to ensure its continuing suitability, adequacy and effectiveness. This review shall include assessing opportunities for improvement and the need for change to HFSMS, including the Halal Food safety policy.

4.5.2 Record of management reviews shall be maintained.

4. Documentation requirements (continued)4.6 Human Resources

4.6.1 The personnel carrying out activities on Halal food safety shall be competent and shall have appropriate education, training, skills and experience in Shariah knowledge and Food Technology.

4.6.2 Where the assistance of external experts (i.e. Shariah Advisors, Food Technologists, Veterinarians) are required for the development, implementation, operation or assessment of HFSMS, records of agreement or contracts defining the responsibility and authority of external experts shall be maintained.

4. Documentation requirements (continued)4.7 Halal Control Points

4.7.1 Halal Control points shall be established for Halal production requirements for all foods (i.e., meat poultry, dairy products, fish, sea food, cereal, confectionary, nutritional food supplements etc)

4.7.2 Where appropriate, Halal food shall be establish and apply a traceability system that enables the identification of product lots and their relation to batches or raw materials, processing and delivery records.

4. Documentation requirements (continued)4.7 Halal Control Points (continued)

4.7.3 The traceability system shall identify incoming material from the immediate suppliers and initial distribution route of the end product.

4.7.4 Traceability records shall be maintained for a defined period for system assessment to enable the handling of potentially unsafe products and in the event of product withdrawal. Records shall be in accordance with statutory and customer requirements and may be based on the end product lot identification.

5. Requirements for any organization in the Halal food chain5.1 Sources of Halal Foods and drinks

5.1.1 Animalsthat have split hooves and chew cud

5.1.2 Birdsthat are similar to poultry and quail

5.1.3 Aquatic animalsthat live in water and cannot survive outside it

5.1.4 Insectsonly Locust is Halal

5. Requirements for any organization in the Halal food chain (Continued)5.1 Sources of Halal Foods and drinks (continued)

5.1.5 Amphibiansnot Halal (Haram and Hazardous to health)

5.1.6 Plantsall edible species of plants and their products are Halal except poisonous, intoxicating or those hazardous to health

5.1.7 Mushrooms and Micro-organismsall edible species of mushrooms and micro-organisms are Halal except poisonous, intoxicating or those hazardous to health

5.1.8 Natural minerals and Chemicalsall natural minerals and chemicals are Halal except poisonous, intoxicating or those hazardous to health

5. Requirements for any organization in the Halal food chain (Continued)5.1 Sources of Halal Foods and drinks (continued)

5.1.9 Beveragesa) All non-alcoholic beverages, produced synthetically or derived from edible fruits are Halal as drinks.b) All alcoholic and intoxicating beverages are non-Halal

5.1.10 Genetically Modified Food (GMF)GMF or ingredients or products containing GMO’s shall not be made by the use of genetic material which is not a Halal source.

5.1.11 Food Additive shall be only be from sources acceptable and processed according to Halal requirements without the use of non-Halal or alcohol-based carriers.

5. Requirements for any organization in the Halal food chain (Continued)

5.2 Slaughtering

5.2.1 Place of Slaughtering5.2.2 Slaughterer5.2.3 Slaughtering lines and utensils5.2.4 Procedures5.2.5 Stunning

5.3 Health Inspection of Carcass and Giblets

6. Halal Product manufacturing, processing, handling, storage, transportation and distribution6.1 All processes food is Halal if it meets the following requirements:

a) The product or its ingredients don contain any components or products that are no Halal;

b) The product doesn’t contain any thing in quantity that is decreed as Najis.

c) The product is prepared, processed or manufactured using equipment and facilities that are free from contamination with najis non halal.

d) Food that is safe and not harmful human health.e) During its preparation, processing, packaging, storage or

transportation, the food that does not meet the requirements specified in items (a), (b), (c), (d) and/or (e) or any other things that are decreed as najis.

6. Halal Product manufacturing, processing, handling, storage, transportation and distribution (continued)6.2 Devices, utensils, machines and processing aids

6.2.1 Devises, utensils, machines and processing aids used for processing Halal food shall not be made or contain any materials that are decreed as najis or not halal and shall be used only for Halal food.

6.2.2 In case of converting a processing line or equipment from non Halal to Halal manufacture, all devices, utensils and machines, which were previously used or in contact with such manufacture shall be washed and ritually cleansed.

6.2.3 Upon conversion, the lines, devices, utensils and machines shall be used and operated for Halal food only. Repetition in converting the line to najis al-mughallazhah line and back to Halal line shall not be permitted.

7. Hygiene, sanitation and food safety7.1 Personal hygiene, food plant sanitation, and food safety shall be

given prime consideration in the preparation of Halal food.

7.2 Procedure shall implement measures to:

a) Control contamination from all sources including air, soil, water, feedstuffs, fertilizer (including natural fertilizers), pesticides, veterinary drugs or any other agent used in primary production;

b) Control plant and animal health so that is does not pose a threat to human health thorough food consumption, or adversely affect the suitability of the product;

c) Protect food sources from faucal and other contaminations;

d) Manage waste effectively; and

e) Store harmful substances appropriately.

7. Hygiene, sanitation and food safety (continued)7.3 Halal food shall be prepared, packaged,

transported and stored in such a manner that it is in compliance to general hygiene and sanitary requirements that include prevention of contamination.

7.4 In manufacturing and processing, suitable detection or screening devices should be used where necessary.

Pearl Confectionery (pvt) ltd

BASIC INTRODUCTION

TO FOOD HYGIENE

How do people get Food Poisoning?Because of Bad Bacteria

What is Bad Bacteria?

Where does bad bacteria come from?

Poor Personal Hygiene

Dirty Hands Dirty Finger Nails

Open Cuts

Dirty Uniforms

Smoking in Food Areas Being Sick at Work

The Importance of Washing your Hands

Bad Food Storage

Food Not Covered

Dirty Kitchens

Fridge Not Cleaned

Dirty Stove Tops Old Chopping Boards

Food Has Past its Expiration Date

Rotten Meat Mouldy Cheese

Mouldy Bread

Off Milk

Food Contamination

Mixing raw foods together Cutting foods on chopping boards with raw meat juices

Under Cooked White Meat

Leaving Food Out For a Long Period of Time

Once Frozen Food or Cooked Food has reached room temperature bacteria can start doubling after a few hours

Incorrect

Food

Temperatures

No Pest Control

Flies on the Food Cockroaches Rats and MiceIn the Kitchen

Rubbish Bins not Emptied Regularly

How do you prevent Food Poisoning?

By Having Good Personal Hygiene

Wash your hands regularly Especially after going to the

bathroom

Have a Clean Uniform Available

If Sick Stay HomePlace a Band Aid on Cuts

Correct Food StorageFoods to be covered and stored separately

58

Keep Kitchen Clean

Check Expiry Dates and Label Foods

Correct Food Temperatures

Pest Control

Pest Control should be done on a weekly basis

Remember to always……After……

What we are doing !!!

What we are doing !!!

What we are doing !!!

8. Packaging & Labeling8.1 Halal food shall be suitably packed using packaging materials

that fulfills the following requirements:

a) It shall not be made from raw materials that are decreed as Haram / Najis;

b) It shall not be prepared, processed or manufactured using equipment that is contaminated with things that are non - Halal or najis.

c) During the preparation, processing, storage or transportation of the packaging material, it shall be physically separated from any other packaging material that does not meet the requirements stated in item a) or b), or any other things that have been decreed as najis; or non halal.

d) It will not transmit toxicant to the food.e) Packing process shall be carried out in clean and hygienic manner

and in sound sanitary conditions.

8. Packaging & Labeling (continued)8.2 Labeling material used in direct contact with the product shall not impart any

color, flavor or toxicity to the food and shall be from a halal source.

8.2.1 Each package shall be marked legibly and indelibly or a label shall be attached to the package, with the following information:

a) Name of the product;b) Net content expressed in SI units;c) Name, address and trademark of the manufacturer of local origin;d) Name and address of importer/exporter and/or local distributor;e) List of ingredients in descending order of the proportion by weight;f) Code number identifying date and/ or batch number of manufacture, expiry date and

country of origin.

8.2.2For primary meat products, in addition to requirements specified in 4.2, the label or mark shall also include the following information:

g) Date of slaughter;h) Date of Processing

Importance of Labeling •Provide basic information •Details of the contents of ingredients •Instruction for use•Warning and contradiction

E – Numbers •E -120 ------Conchineal ---------Haram

Doubtful E- Numbers

Suspected •Gelatin •Rennet

Halal Internal AuditAudit Planning

Audit Execution

Audit Reporting & Follow-up

Audit Planning

Initiation

ReviewDocuments

PlanAudit

GetApprovals

AuditorsSelection

Audit Execution

Opening Meeting

ConductingAudit

ClosingMeeting

Follow Up

Audit Reporting & Follow-up

Agree?

OK

not OK

Identify NC, issue CAR

Agree on need for CAR, sign it

Propose CAplan

ImplementCorrective Action

Verify Corrective Action &Close CAR

Introduction to CARAuditor should include:

Date, CAR No, Basis, Department,Resp. Dept. Head (Name),Auditee (Name), Auditor (Name),Observer (Name),Type, N.C Condition and Auditor (Sign)

Auditee should include:

Resp. Dept. Manager (Sign)Root CauseCorrective / Preventive ActionAuditee (Sign)Resp. Dept. Manager (Sign)Due Date

What if nothing seems to be wrong?

•No problems … don’t panic•Move on•Don’t keep looking for

something wrong

State your remarks on Attendance sheet