GUELPH FOOD TECHNOLOGY CENTRE

HALAL FOOD PROCESSING OPPORTUNITIES / CERTIFICATION BY:

M. EHSAN SAIRALLY

ISNA CANADA HALAL CERTIFICATION AGENCY

HALAL COORDINATOR

CONTENTS:

• Halal Concept

• Meaning / Arabic Terminology

• Why Eating Halal?

• Halal Process / Procedure

• Certification Benefits

• Audits / Inspection

• Halal is Now

• Watch the Trends

UNDERSTANDING THE MEANING OF HALAL:

“Halal” is an arabic word meaning “allowed” or “permitted”

“haram” is derived from arabic meaning “prohibited” or “disallowed”

1) QUR’AN - WRITTEN WORD OF GOD

2) SUNNAH – SAYINGS AND TEACHINGS OF PROPHET MUHAMMAD

SOURCES OF HALAL CONCEPT:

QUR’AN 2:168“O MANKIND, EAT FROM WHATEVER IS ON EARTH

(THAT IS LAWFUL AND PURE)”

QUR’AN 2:172“O YOU WHO BELIEVE IN THE ONENESS OF

ALLAH. EAT OF LAWFUL THINGS THAT WE HAVE PROVIDED YOU WITH AND BE GRATEFUL TO ALLAH, IF IT IS INDEED HE WHOM YOU WORSHIP.”

SOURCES OF HALAL CONCEPT:

Foods and drinks forbidden by the Qur’an

• Alcohol, intoxicants, drugs• Blood• Pork• Carrion Meat• Meat of strangled animals (animal welfare)• Meat of dead animals through beating• Halal species animals not ritually slaughtered• Immolated (sacrificed) animals

HARAAM MEANS FORBIDDEN

FROM THE PLANT KINGDOM

ANY PLANTS THAT FLOURISH ON EARTH OR WATER / NATURAL

LEAVES

VINES

ROOTS

FRUITS – BENEFICIAL TO THE HUMAN BODY WITHOUT CAUSING ANY HARMFUL EFFECTS.

REGARDING PLANTS FROM THE QUR’AN

Qur’an 6:141

It is He who produceth gardens, with trellises and without, and dates, and tilth with produce of all kinds, and olives and pomegranates, similar (in

kind) and different (in variety): eat of their fruit in their season, butRender the dues that are proper on the day that the harvest is gathered.

But waste not by excess: for Allah loveth not the wasters.

DRINKS

WATER FROM ALL AVAILABLE SOURCE IS HALAL WITH THE EXCEPTION OF: POISONOUS SUBSTANCES

INTOXICANTS

MIXED WITH (NAJIS) SUBSTANCE

DISTINGUISHING HALAL & HARAM

• ANIMALS THAT HAVE BEEN BLESSED BY INVOKING GOD’S NAME

• FRUITS, VEGETABLES, WATER – NATURAL IN THIS STATE

• HARAM – ALCOHOL AND ITS DERIVATIVES

• PORK AND ITS DERIVATIVES

ANIMALS ALLOWED:

LAMB / GOAT / DEER / BUFFALO

CHICKEN & OTHER BIRDS (EXCEPT BIRDS OF PREY)

SEAFOOD (FISH & SHRIMP)

PROHIBITED ANIMALS

PIG / SWINE

WILD ANIMALS: BEARS, LIONS, TIGERS

DOGS & CATS

REPTILES: SNAKES

VEGETABLES

ALL TYPES OF VEGETABLE FOODS USEFULAND GOOD FOR HUMAN CONSUMPTION.

PROHIBITED DRINKS

• ALL TYPES OF ALCOHOL & LIQOUR

• ALL TYPES OF SOFT DRINKS MIXED WITH ALCOHOL

HALAL IS A VALUE SYSTEM & LIFESTYLE

IT IS APPLICABLE TO ALL FACETS OF LIFE…

• FOODS• DRINKS• CLOTHING• COSMETICS• PHARMACEUTICALS• GAMES• PACKAGING• FINANCING

SOME KOSHER FOODS:

• ARE ALLOWED AS AN ALTERNATIVE FOR HALAL• CONTAIN ALCOHOL (PROHIBITED IN ISLAM), E.G. KOSHER WINE• KOSHER GELATIN:

- MAY CONTAIN PORK PRODUCTS- STILL KOSHER FOR THE JEWS

GELATIN

GELATIN IS A PROTEIN COMERCIALLY MADE FROM PORK SKIN, CATTLE BONES, CALF SKIN, FISH SKIN

IN THE MANUFACTURING INDUSTRY THERE IS NO DISTINCTION AS TO THE SOURCE OF GELATIN PRESENT IN THE FOOD PRODUCTS

KOSHER GELATIN• MOST KOSHER CERTIFYING AGENCIES ALLOW THE USE OF

THIS KIND OF GELATIN

• KOSHER GELATIN IS CONSIDERED AS:

- NEUTRAL (PARVE)

- CHEMICAL AND NOT A MEAT INGREDIENT

• KOSHER GELATIN MIGHT ACTUALLY BE:

- PORK GELATIN

- BONE GELATIN

• THE U.A.E. BANNED PRODUCTS CONTAINING GELATIN

- HALAL GELATIN FROM HALAL ANIMALS

- FROM PLANTS

Halal vs. KosherSlaughter Blessing during each slaughter

Mechanical allowed

No residual blood

By rabbi

Blessing before slaughter (not each)

Mechanical not allowed

No residual blood

Species No pork

Beef, poultry etc

Any fish

No pork

Beef, poultry (mixing can be an issue)

Fish with scales

Gelatin Halal animals only Kosher animals (some exceptions)

Enzymes Microbial only No restrictions

Alcohol Not allowed Allowed (some restrictions)

Species mixing

No restrictions No meat and dairy

HALAL VS KOSHER FOODS

HALAL: KOSHER:

CATTLE & POULTRY: CATTLE & POULTRY:

SLAUGHTERED BY A SLAUGHTERED BY A

PRACTICING MUSLIM RABBI

BLESSING: BLESSING:

BLESSING ON EACH BLESSING BEFORE

ANIMAL (SAYING TASMIAH: ENTERING SLAUGHTERING

BISMILLAH, ALLAHU AKBAR) AREA, NOT ON EACH

IN ARABIC ON EACH ANIMAL ANIMAL.

WHILE SLAUGHTERING

HALAL VS KOSHER FOODS

HALAL: KOSHER:

MECHANICAL MECHANICAL

SLAUGHTERING: SLAUGHTERING:

ACCEPTED FOR POULTRY NOT ALLOWED

WITH MUSLIM BACK-UP

BLOOD BLOOD

PROHIBITED PORK PROHIBITED PORK

HALAL VS KOSHER FOODS

HALAL: KOSHER:

GELATIN: GELATIN:

FROM HALAL ANIMALS ALLOWED BY LIBERAL

(BONES – HALAL ONLY) RABBI (PORK)

FISH: FISH:

ANY FISH KOSHER FISH: ONLY FISH

WITH SCALES

HALAL VS KOSHER FOODS

HALAL: KOSHER:

ENZYMES: ENZYMES:

MICROBIAL – ACCEPTED ACCEPTED

ANIMALS: ANIMALS:

ONLY HALAL SLAUGHTERED ONLY KOSHER

SLAUGHTERED

PORCINE: PORCINE:

NOT ACCEPTED NOT ACCEPTED

HALAL VS KOSHER FOODSHALAL: KOSHER:

BIOTECH: BIOTECH:

ALLOWED ALLOWED

ALCOHOL: ALCOHOL:

NOT ALLOWED ALLOWED (SOURCE

RESTRICTIONS)

MEAT & POULTRY: MEAT & POULTRY:

COMBINATION, BIG ISSUE

CO-MINGLING, PERMITTED

HALAL VS KOSHER FOODS

HALAL: KOSHER:

SANITATION OF EQUIP.: SANITATION OF EQUIP.:

CLEANING AS PER RITUAL IDLE PERIOD IF HEAT

CLEANSING TREATMENT IS INVOLVED

SPECIAL OCCASIONS: SPECIAL OCCASIONS:

SAME RULES APPLY ALL RESTRICTIONS DURING

YEAR ROUND PASSOVER

ISNA CANADA HALAL CERTIFICATION AGENCY

• Islamic Association of North America (ISNA)

• Largest Islamic organization in North America

• Established in 1963 as the Muslim Student Association of U.S. and Canada

• ISNA US headquarters are in Plainfield, Indiana

• ISNA Canada headquarters are in Mississauga, Ontario

• ISNA Canada’s Halal Certification Agency was federally registered as a non-profit agency in December 2001 and is based in Mississauga, Ontario

ISNA CANADA ISLAMIC SOCIETY OF NORTH AMERICA

(CANADA)Oldest and largest Islamic Organization in Canada/US

providing various community services and programs

1) High School & Elementary School

2) Housing Cooperatives

3) Financial Services

4) Youth & Community Development

5) Book Service

6) Travel Service

7) Halal Certification Service

ISNA CANADA• Largest centre in canada

• Headquarters - Mississauga

• Canadian heritage building

• Involved in various community activities and services

• Food bank

ISNA CANADAAFFILIATED WITH MOSQUES & CENTRES

1) ONTARIO – TORONTO

2) MONTREAL – QUEBEC

3) VANCOUVER – B.C.

4) CALGARY – ALBERTA

5) HALIFAX – N.S.

6) YUKON

7) N.W.T.

8) WINNIPEG - MANITOBA

ISNA CANADAHALAL CERTIFICATION AGENCY

OBJECTIVES1) Provide halal certification services to the Canadian food

industry and agricultural production sector

2) Provide halal information outreach programs and consultative services to the Canadian food processing and agri-food sector.

3) Cooperate with industry, government and academia to promote and facilitate halal food production and consumption in Canada.

4) Sponsor forums, seminars, symposia on Canadian halal food processing and marketing.

ISNA CANADAACTIVITIES:

1) ACTIVELY PARTICIPATES IN TRADE MISSIONS TO PROMOTE CANADIAN HALAL PRODUCT EXPORTS

2) PROVIDES HALAL MARKET AND TECHNICAL INFORMATION TO CANADIAN FEDERAL AND PROVINCIAL GOVERNMENT AGENCIES

3) CERTIFIES AND MONITORS COMMERCIAL HALAL FOOD PRODUCTION

4) HALAL INFORMATION DATABASE: PROVIDES TECHNICAL INFORMATION AND KNOW HOW TO PROMOTE THE DEVELOPMENT AND PRODUCTION OF HALAL FOODS, PHARMACEUTICALS AND CONSUMER GOODS IN CANADA

ISNA CANADA’S CERTIFICATION PROCESS / GUIDELINESREQUEST FOR HALAL CERTIFICATION

1) HALAL APPROVAL PROCESS

2) REVIEW APPLICATION PRIOR TO APPROVAL

3) HALAL APPROVAL

4) SUBMIT INGREDIENTS

5) AUDIT / INSPECTION SETUP

6) HALAL INSPECTION

7) HALAL REPORT

8) APPROVAL

9) CONFIDENTIAL AGREEMENT SIGNED

10) ISSUANCE OF HALAL CERTIFICATION

11) PAYMENT RECEIVED

APPLICATION FORM

APPLICATION REVIEW

APPLICATION PROCESS

INGREDIENTS COMPLIANCE

INSPECTION

PROCESS CHART

RECOMMENDATION

HALAL SCHEDULE

HALAL CONTRACT

HALAL CERTIFICATION

ISNA LOGO ALLOWED

SUMMARY: HALAL APPROVAL

• COMPLETE HALAL APPLICATION

• PROVIDE NECESSARY DOCUMENTS

• PRODUCTION FLOW CHARTS

• REVIEW THE WHOLE PROCESS

• RECOMMENDATION / CHANGES / ADJUSTMENTS

• CONFIDENTIALITY AGREEMENT SIGNING (ALL INFORMATION STRICTLY CONFIDENTIAL)

• ALL INFORMATION STRICTLY CONFIDENTIAL

• HALAL CERTIFICATE ISSUED

• COMPANY ALLOWED TO INCORPORATE THE “ISNA CANADA LOGO” ON THE LABEL

• HALAL LABEL

HALAL AWARENESS & OUTREACH

• Census, demographics

• Retail & food service

• Seminars, conferences & workshops

• Halal laws and practices

• Technical & trade magazine articles

• Global halal develpments (technical, marketing, standards:

• Europe

• Middle East

• South East Asia

• Australia

• New Zealand

HALAL PRESENTATION

PART II

HALAL

MANUFACTURING & PROCESSING GUIDELINES

HALAL CRITICAL CONTROL POINTS

• Receiving documentation

• Storage/label identification code

• Halal production scheduling (Recommendation: 1st thing A.M. as per clean equipment)

• Halal sanitation controls- equipment & lines

• Proper packaging and labeling

• Logistics - storage, shipping and distribution

CO-PACKERS & ABBATTOIRS

• ADHERENCE TO ISNA CANADA’S POLICIES GUIDELINES

• ENSURE AND MAINTAIN QUALITY & SAFETY OF HALAL PRODUCTION

• ENSURE PROPER SANITATION PROTOCOLS ARE FOLLOWED

HALAL NOTICE SCHEDULE

1) WHEN HALAL PRODUCTION IS RUNNING (AM / PM / OTHER)

2) PLANT/SITE CONTACT PERSON (E.G. Q.A. / Q.C. / SUPERVISOR)

3) HALAL PRODUCTION SCHEDULE & PRODUCT DETAILS

IMPORTANCE OF HALAL

Regulatory and Labeling Issues• CFIA’s labeling regulatory division has established guidelines regarding

the use of halal labels.

• The FAO& Codex Alimentations Division has adopted guidelines in regard to the use of the term “Halal” used for assuring fair international trade.

HALAL FOOD: Definition (Codex simplified)

• Food permitted under Islamic law– Contains no unlawful food substance – No direct contact with an unlawful food substance– No direct contact with an appliance not free of an unlawful substance

– Not withstanding above conditions…– Halal food can be processed in the same premises as non-halal foods

provided that measures are taken to prevent halal/non-halal contact– Halal food can be processed using the same equipment as non-halal

foods provided that measures are taken to prevent halal/non-halal contact

LAWFUL FOOD: Simplified

• Animal Origin: All except…

– No pork (plus 16 other excluded animal categories not relevant to Canadian context)

– No blood

• Plant Origin: All except…

– Intoxicating and hazardous plants (except where toxin can be eliminated during processing)

• Drinks: All except..

– Alcoholic and intoxicating drinks

• Food Additives: All except…

– those derived from unlawful animal and plant categories specified above

SLAUGHTERING CRITERIA: SIMPLIFIED

• Knowledgeable Muslim

• According to Islamic law

• Animal must be alive

• Blessing invoked before each slaughter

• Slaughtering device specification (sharp) and use (continuous stroke)

• Must severe trachea, esophagus & main arteries/veins of neck

HALAL PREPARATION CRITERIA: SIMPLIFIED

• Preparation, processing, packaging, transportation & storage

– In compliance with halal content and halal/non-halal non-contamination guidelines

– In compliance with relevant Codex hygiene and other standards

HALAL LABELING:SIMPLIFIED (Codex)

• Halal claim must appear on the label

• Halal claims should not be use in a manner that could give rise to doubt about the safety of other similar foods or claims that halal foods are nutritionally superior to or healthier than other foods

HALALRAW MATERIAL SPECIFICATION SHEET

• SOURCE OF RAW MATERIALS

• IS THE MATERIAL HALAL APPROVED?

• CROSS CHECK CERTIFICATE / SIGNATURES

CROSS CONTAMINATION CONTROLApplies to all aspects of halal production

- Food commodity - Ingredients - Additives, processing aids - Utensils - Line production - Must be segregation at all times–keep non-halal

materials & substances away from halal production

HALAL (IN PLANT) SUPERVISION

• A TRAINED, SUPERVISOR OR MANAGER WELL VERSED WITH HALAL PROTOCOL

HALAL PROCESSING DELIVERS…

- Consistency

- Food safety

- Quality

- Value added

- Trust and credence

- Wider market access (domestic & international)

SPECIAL SITUATION:FOOD COLOURING SOURCES

• HALAL CERTIFICATE

• ISNA – HCA CERTIFICATE

• PRODUCT CERTIFICATE

HALAL PRODUCT SPECIFICATIONS

• DETAILED SPECIFICATIONS REGARDING…

- PACKAGING

- STORING

- COOKING

- INGREDIENTS / ADDITIVES

- PHYSICAL APPEARANCE

- BATCH PROCESSING

HALAL SPECIFICATIONS ARE USED FOR:

• HALAL STANDARD GUIDELINES / PROCEDURES

• RAW MATERIAL SOURCES

• FINISHED PRODUCTS APPEARANCES (STANDARD)

• FORMULATION & DOCUMENTATION

• PRODUCT INSPECTION SHEET / RECORD

NEW ZEALAND HALAL MEAT CERTIFICATION

SHOW COPY

HALAL FLOW CHART

SHOW COPY

INSPECTION & AUDIT REQUIREMENTS

• MEAT PLANTS

• CHICKEN PLANTS

• VEAL PLANTS

FOR FURTHER PROCESSING

• HALAL NOTIFICATION NOTICE

• SHOW SPECIFICATION

AUDIT PROGRESS

1) CROSS – CHECK INFO WITH HALAL NOTIFICATION

2) REVIEW ALL HALAL DOCUMENTATION (FORMULATION, INGREDIENTS & SPICES)

3) CHECK PRODUCTION / MATRIX

4) PRODUCTION LINE ASSEMBLY

5) PACKAGING & LABELLING

6) PRODUCT CODE, DATE & HALAL LOGO

7) STORAGE AREA

HALAL SANITATION

• PERSONAL HYGIENE

• QUALITY HALAL MANAGEMENT

• CLEANING

• FOOD HANDLING PRACTICES

• LOGISTIC & FOOD TRANSPORTATION

HALAL FOOD MANUFACTURING STANDARDS

• FREE FROM NON-HALAL PRODUCTS DURING PRODUCT PROCESSING & STORAGE

• MUST AVOID CO-MINGLING, RISK OF CONTAMINATION

HALAL EQUIPMENT INSPECTIONCHECK LIST ()

• Cleanliness

• Sanitation

• Processing and handling of raw materials

• Cross-contamination

• Packaging

• Labeling

• Storage

• Transportation

• Recommendations (if any)

Post audit monitoring

The company must maintain halal status of the products

Packaging materials

e.g., sausage casing, pork, cellulose, synthetic metal containers, lining could be synthetic, minerals, vegetable oil or animal

product

PRE-REQISITES FOR HALAL FOOD PRODUCTION

• Good halal manufacturing practice (GHMPH)

• good halal hygiene practice (GHHP)

• halal food safety system (HFSS)

• halal analysis critical control point (HACCP)

HALAL MANUAL FEATURES:

• Standard operating procedure (SOP)

• Control any critical process

• Maintaining halal status

Standard auditing procedures

• Name of auditor

• Date of auditing

• Report / recommendation / document received

• Specification, ingredients, process flow, halal certificates, p.o., product formulation

Validity of halal certificate

• Halal certificates are valid 1 – 2 years depending on the contract

• Two months before expiry date, the company will be sent a notification for renewal

• If the company does not renew their halal certification, they will be removed from the halal approved list

• Any halal certificate lost, must be reported immediately

HALAL CONTROLLING SYSTEM

• Report on internal auditing

- Monthly

- Quarterly

- Every 6 months

- Depending on contract

WHAT IS A HALAL CERTIFICATE?

• A halal certificate is an official document issued by a reputable

Canadian Islamic organization certifying that the products are in

compliance with the Muslim dietary guidelines

TYPES OF HALAL CERTIFICATION

• Co-packers halal certified

• Regular halal production

• Batch certificate

• Specific duration e.g., 3 – 6 months

• Yearly certification

• Renewed after complete halal inspection

ISNA CANADAHALAL CERTIFICATION BENEFITS

1) Consumer confidence

2) Halal consumers to make informed choice of their purchase

3) Competitive advantage

4) Access a bigger market share for a minimal investment

5) At the international level, it can enhance the marketability of your product

EXEMPLE OF HALAL CERTIFIED PRODUCT: PATTIES

EXEMPLE OF HALAL CERTIFIED PRODUCT: READY TO SERVE HALAL MEALS

EXEMPLE OF HALAL CERTIFIED PRODUCT: HALAL PIZZA

Thank you

M. Ehsan SairallyISNA Canada Halal Certification Agency

(905) 403-8406 x 235ehsan@isnahalal.ca