7/27/2019 1 Pengenalan Kpd Mknn Hll
1/30
Definition of Halal Terms andMalaysia Halal Standards and
IndustriesMariam Abdul Latif
Deputy Director of Food Safety and Quality,Ministry of Health,
MalaysiaThe First Gulf Conference on Halal Industry and its Services
24-26 January, 2011Salmiyah, State of Kuwait-Holiday Inn Hotel, Al
7/27/2019 1 Pengenalan Kpd Mknn Hll
2/30
-
7/27/2019 1 Pengenalan Kpd Mknn Hll
3/30
CONTENT
BACKGROUND
INTRODUCTION
HALAL TERMS
MALAYSIA HALAL STANDARDS
MALAYSIA HALAL INDUSTRY
SUMMARY
7/27/2019 1 Pengenalan Kpd Mknn Hll
4/30
BACKGROUND
The underlying principle for a Muslims
diet is food and it has to be :
Halal (permissible Syariah compliant)
Thoyyiban (wholesome: healthy, safe,nutritious, quality)
7/27/2019 1 Pengenalan Kpd Mknn Hll
5/30
INTRODUCTION
The lives of every Muslims, including theirdietary requirements and daily use, areguided by the Shariah Law
Shariah Law means Islamic Law based on
the Quran, Hadith, Ijma and Qiyas A particular food or consumer products
become Halal or Haram by Shariah Law if
it is considered so through by any one of
the above mentioned sources or Fatwa(religious edicts) issued by a competent
Islamic Authority.
7/27/2019 1 Pengenalan Kpd Mknn Hll
6/30
HALAL TERMS
Halal is an Arabic word meaning things oractions permitted by the Shariah law
Halal when used in relation to food and
drink, means permissible for consumption
by Muslims Haram is the opposite of Halal (illegal,
prohibited, not allowed)
Shubhah or Mashbooh means doubtful orsuspected, so Muslims will avoid it
7/27/2019 1 Pengenalan Kpd Mknn Hll
7/30
MALAYSIA HALAL STANDARDS
Developed by Standards Malaysia (SM)
Developed through consensus,
transparency, openness and adopt
international standard where applicable
Provides rules, guidelines, methods andregulations
Voluntary (compliance is not mandatory)
unless declared by a competent authority
7/27/2019 1 Pengenalan Kpd Mknn Hll
8/30
MALAYSIA HALAL STANDARDS
MS 1500:2009 Halal Food
MS 2200:2008 Halal Cosmetic & Personal
Care
MS 1900:2005 Quality Management
MS 2300:2009 Value-Based Management
System
MS 2400:2010 Logistic Transportation
MS 2400:2010 Logistic Warehousing MS 2400:2010 Logistic - Retailing
7/27/2019 1 Pengenalan Kpd Mknn Hll
9/30
MS 1500: 2009 Halal Food
7/27/2019 1 Pengenalan Kpd Mknn Hll
10/30
CONTENT
1. Scope2. Definitions
a. Halal Food
b. Najs
3. Requirements
4. Compliance
5. Halal Certificates
6. Halal Certification Mark
7/27/2019 1 Pengenalan Kpd Mknn Hll
11/30
1. SCOPE
Provides practical guidance for the foodindustry on the preparation and handlingof Halal food (including nutrientsupplements)
To serve as a basic requirement for Halalfood product and food trade or business inMalaysia
7/27/2019 1 Pengenalan Kpd Mknn Hll
12/30
2. DEFINITION HALAL FOOD
Food and drink and/or their ingredients
permitted under the Shariah law and fulfil the
following conditions:a.Does not contain any parts or products of
animals that are non-Halalby Shariah law or any
parts or products of animals which are notslaughtered according to Shariah law
b.Does not contain any Najs according to Shariah
law
c. Safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health
7/27/2019 1 Pengenalan Kpd Mknn Hll
13/30
d. Not prepared, processed or manufactured using
equipment contaminated with Najs according toShariah law
e. Does not contain any human parts or its
derivatives that are not permitted by Shariah law
f. During its preparation, processing, handling,packaging, storage and distribution, the food must
meet the requirements stated in items a, b, c, d or
e, and/or is physically separated from any other
food and any other things that have been decreed
as Najs by Shariah law
2. DEFINITION HALAL FOOD (cont.)
7/27/2019 1 Pengenalan Kpd Mknn Hll
14/30
a. Dogs and pigs and their descendants
b. Halal food that is contaminated with things thatare non-Halal
c. Halal food that comes into direct contact withthings that are non-Halal
d. Any liquid and objects discharged from theorifices of human beings or animals such as
urine, blood, vomit, pus, placenta and excrement,
sperm and ova of pigs and dogs except sperm
and ova of other animals
e. Carrion or Halal animals that are not slaughteredaccording to Shariah law
f. Khamar and food or drink which contain or mixedwith khamar
2. DEFINITION NAJS (cont.)
7/27/2019 1 Pengenalan Kpd Mknn Hll
15/30
3.1 Management responsibility
3.2 Premises (dedicated)3.3 Devices, utensils, machines and processing
aids
3.4 Hygiene, sanitation and food safety
3.5 Processing of Halal food3.5.1 Sources of Halal food and drink
3.5.2 Slaughtering process
3.5.3 Processing, handling, distribution and serving
3.6 Storage, transportation, display, sale and
servings of Halal food3.7 Packaging, labelling and advertising
3.8 Legal requirements
3. REQUIREMENTS
7/27/2019 1 Pengenalan Kpd Mknn Hll
16/30
3.1 Management responsibility
3.1.1 The management shall appoint Muslim Halalexecutive officers or establish a committee which
consist of Muslim personnel who are responsible to
ensure the effectiveness in implementation of
internal Halal control system
3.1.2 The management shall ensure that they are
trained on the Halal principles and its application
3.1.3 The management shall ensure that sufficient
resources (i.e. manpower, facility, financial and
infrastructure) are provided in order to implement
the Halal control system.
7/27/2019 1 Pengenalan Kpd Mknn Hll
17/30
All land animals are Halal as food except the
following:
a. Animals that are not slaughtered according to
Shariah law
b. Najs al-mughallazah animal, i.e. pigs and dogs
and their descendantsc. Animals with long pointed teeth or tusks which
are used to kill prey such as tigers, bears,
elephants, cats, monkeys, etc.
d. Predator birds such as eagles, owls and etc.e. Pests and/or poisonous animals such as rats,
cockroaches, centipedes, scorpions, snakes,
wasps and other similar animals
3.5.1: Sources of Halal Food & Drink
7/27/2019 1 Pengenalan Kpd Mknn Hll
18/30
f. Animals that are forbidden to be killed in Islamsuch as bees (al-nahlah), woodpeckers (hud-
hud), etc.
g. Creatures that are considered repulsive such as
lice, flies, etc.
h. Farmed Halal animals which are intentionally and
continually fed with najs; and
i. Other animals forbidden to be eaten in
accordance to Shariah law such as donkeys and
mules.
3.5.1: Sources of Halal Food & Drink
(cont.)
7/27/2019 1 Pengenalan Kpd Mknn Hll
19/30
AQUATIC ANIMALS
are those which live in water and cannotsurvive outside it, such as fish.
all aquatic animals are Halal except thosethat are poisonous, intoxicating orhazardous to health.
animals that live both on land and watersuch as crocodiles, turtles and frogs are not
Halal. aquatic animals which live in Najs or
intentionally and/or continually fed with Najsare not Halal.
3.5.1: Sources of Halal Food & Drink
(cont.)
7/27/2019 1 Pengenalan Kpd Mknn Hll
20/30
All types of plants and plant products andtheir derivatives; all types of mushroom and
micro-organisms (i.e. bacteria, algae and
fungi) and their by-products and/or
derivatives; all natural minerals and
chemicals are Halal except those that are
poisonous, intoxicating or hazardous to
health.
3.5.1: Sources of Halal Food & Drink
(cont.)
7/27/2019 1 Pengenalan Kpd Mknn Hll
21/30
All kinds of water and beverages are Halal asdrinks except those that are poisonous,
intoxicating or hazardous to health.
Food and drinks containing products and/or by-
products of Genetically Modified Organisms(GMOs) or ingredients made by the use of
genetic material of animals that are non-Halal by
Shariah law are not Halal.
The products from hazardous aquatic animal or
plants are Halal when the toxin or poison hasbeen eliminated during processing, as permitted
by Shariah law.
3.5.1: Sources of Halal Food & Drink
(cont.)
7/27/2019 1 Pengenalan Kpd Mknn Hll
22/30
1. The slaughtering process shall take intoaccount animal welfare in accordance toShariah law. The following requirementsshall also be complied with:
a) Slaughtering shall be performed only by a practicing
Muslim who is mentally sound, baligh, fullyunderstands the fundamental rules and conditionsrelated to the slaughter of animals in Islam;
b) The slaughter man shall have certificate for Halalslaughter issued by a competent authority
c) The act of slaughtering shall be done with niyyah(intention) in the name of Allah and not for other purposes. The slaughter man is well aware of hisaction
3.5.2: Slaughtering Process
7/27/2019 1 Pengenalan Kpd Mknn Hll
23/30
d) The animal to be slaughtered has to be an animal that is
Halale) The animal to be slaughtered shall be alive or deemed to
be alive (hayat al-mustaqirrah) at the time of slaughter
f) Animals to be slaughtered shall be healthy and have beenapproved by the competent authority;
g) Tasmiyyah has to be invoked immediately beforeslaughtering;
h) The slaughtering is recommended to be performed whilefacing the qiblah
i) Slaughtering lines, tools and utensils shall be dedicated forHalal slaughter only
j) Slaughtering knife or blade shall be sharp and free fromblood and other impurities
3.5.2: Slaughtering Process (cont)
7/27/2019 1 Pengenalan Kpd Mknn Hll
24/30
k) Slaughtering shall be done only once. The sawing action
of the slaughtering is permitted as long as theslaughtering knife or blade is not lifted off the animalduring the slaughtering
l) Bones, nails and teeth shall not be used as slaughteringtools
m) The act of Halal slaughter shall begin with an incision onthe neck at some point just below the glottis (Adamsapple) and after the glottis for long necked animals
n) The slaughter act shall sever the trachea (halqum),oesophagus (mari) and both the carotid arteries and
jugular veins (wadajain) to hasten the bleeding and deathof the animal. The bleeding shall be spontaneous andcomplete;
3.5.2: Slaughtering Process (cont)
7/27/2019 1 Pengenalan Kpd Mknn Hll
25/30
o) A trained Muslim inspector shall be appointed and be
responsible to check that the animals are properlyslaughtered according to the Shariah law.
2. For poultry, scalding shall only be carried out onanimals that are deemed dead as a result of Halalslaughter.
3. Stunning is not recommended. However if stunningis to be carried out, the conditions specified shallbe complied.
3.5.2: Slaughtering Process (cont)
7/27/2019 1 Pengenalan Kpd Mknn Hll
26/30
MONITORING & SURVEILLANCE
11.. JAKIM as the Competent AuthorityJAKIM as the Competent Authority
Scheduled MonitoringScheduled Monitoring
On all companies awardedOn all companies awarded HalalHalal certificatescertificates
AdAd--Hoc Inspection on ComplaintsHoc Inspection on Complaints
Integrated approach with cooperation fromIntegrated approach with cooperation fromthe Ministry of Domestic Trade and Consumerthe Ministry of Domestic Trade and Consumer
AffairsAffairs
22. Industries. Industries Self CompliantSelf Compliant
33. Consumers. Consumers
Complaint, labelingComplaint, labeling(Shared Responsibility)(Shared Responsibility)
7/27/2019 1 Pengenalan Kpd Mknn Hll
27/30
Products
Halal food
Halal Pharmaceuticals
MIHAS
World Halal Forum
World Halal ResearchSummit
MALAYSIA HALAL WEEK
MALAYSIA HALAL INDUSTRY
7/27/2019 1 Pengenalan Kpd Mknn Hll
28/30
Services
Halal Certification (JAKIM)
Halal Education (UPM,USIM, IIUM)
Halal Training (HDC, IHIA)
Halal R&D, Analysis (UPM)
Islamic Banking
Islamic Tourism
MALAYSIA HALAL INDUSTRY
7/27/2019 1 Pengenalan Kpd Mknn Hll
29/30
SUMMARY
Halal Food is not only Halal but also safeand with good quality
Halal products & services are universal, fit
for Muslims as well as non-Muslims
Ensuring sources and slaughtering ofHalal animals fulfil the Shariah
requirements in producing Halal food is
crucial to maintain the integrity of Halal
products.
7/27/2019 1 Pengenalan Kpd Mknn Hll
30/30
THANK YOU
Top Related