HALAL PRODUCTION REQUIREMENTS for Food Industry Dr. Javaid Aziz Awan Halal Research council

HALAL, HARAM AND MASHBOOH 5/8/20152

Definitions Halal - permissible and lawful for Muslims Haram - prohibited and unlawful Mashbooh - doubtful and questionable - Main domain for halal certification 5/8/20153

Lawful Foods 5/8/20154

Lawful Foods O ye people! Eat of what is on earth, lawful and good; and do not follow the footsteps of Satan for he is to you an avowed enemy II:168: Al-Baqara 5/8/20155

General Guidelines Halal - an all inclusive term Halal means permissible foods – includes: –All herbivorous animals that have split hoofs and are ruminants - goat, sheep, cattle, buffalo –All birds that have a crop and gizzard and do not eat while grabbing meal in their claws like prey birds –Beak is not curved as prey birds - fowls, ducks, pigeon, sparrow, quail 5/8/20156

Unlawful Foods 5/8/20157

Unlawful Foods ‘Forbidden unto you (for food) are carrion and blood and swine-flesh, and that which hath been dedicated unto any other than Allah, and the dead through beating, and the strangled and the dead through falling from a height, and that which hath been killed by (the goring of) horns, and the devoured of wild beasts, saving that which ye make lawful (by the death stroke), and that which had been immolated unto idols contd. 5/8/20158

Unlawful Foods..... And (forbidden is it) that ye swear by the divining arrows. This is an abomination. This day are those who disbelieve in despair of (ever harming) your religion; so fear them not, fear Me! This day have I perfected your religion for you and completed My favour unto you, and have chosen for you as religion Al-Islam. Whoso is forced by hunger, not by will, to sin: (for him) lo! Allah is Forgiving Merciful’. (Al Maidah V:3) 5/8/20159

General Guidelines Haram foods and drinks include: –Pork –Carnivorous animals –Dead animals –Blood –Harmful foods –Alcoholic drinks –Intoxicants 5/8/201510

Requirements for Animal Products Animals of halal species Humane treatment of animals Animals slaughtered by a sane Muslim 5/8/201511

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Requirements for Fish & Seafood 5/8/ Lawful to you is the pursuit of water game and its use for food, for the benefit of yourselves and those who travel; but forbidden is the pursuit of land game; as long as ye are in the sacred precincts or in pilgrim garb. And fear Allah, to whom ye shall be gathered back.

Fish & Seafood All fish halal depending on the school of thought Slaughtering not required Shellfish and crustaceans: –questionable 5/8/201514

Requirements for Eggs & Dairy Products Milk and eggs of halal species permitted 5/8/201515

Requirements for Vegetable Products All vegetable products - halal Except –Alcoholic drinks –Intoxicants –Toxic substances Ethanol for processing acceptable 5/8/201516

INGREDIENTS and Food additives 5/8/201517

Haram ingredients strictly prohibited by Quran and Sunnah – derived from non-halal sources: Pork Carnivorous animals and birds Dead animals Non-Dhabiha Halal Blood Ethyl alcohol and intoxicants Haram Ingredients 5/8/201518

HARAM / AVOID Animal Shortening Bacon Bacon bits Gelatin Ham Hydrolyzed animal protein Hydrolyzed porcine collagen Lard Pork Shortening 5/8/201519

Vegetable ingredients All Halal except intoxicating and harmful Animal derived ingredients  Animals of non-Halal species  Non-Dhabiha Halal animals  Synthetic ingredients - All Halal Microbial ingredients – Questionable Questionable Ingredients 5/8/201520

Examples of Questionable Ingredients Ingredient / Product SourceIndustrial Use Amino Acids Animals, plants, human hairs, duck feathers, microbial fermentation. Food supplements, baby foods, medicine, cosmetics, shampoos etc. Charcoal Animal bone, wood, synthetic (tribasic calcium phosphate) Sugar white, water filters, etc. Fats and OilsAnimals, Plants Foods, cosmetics, medicine etc. GelatinPigs, cows, fish Cosmetics, shampoos, food, pharmaceuticals (capsule) etc. 5/8/201521

Examples of Questionable Ingredients RennetAnimal, microbialCheese (whey as by product) Water retention agents Protein (animals, plants etc.), salts (Phosphates etc.) Low cost protein powder mixed with water and injected in meat to increase weight In UK certain poultry meat imported from the Netherlands and Belgium contained pork and beef proteins used as water retention agents ( 5/8/201522

Questionable Ingredients –Enzymes from animals –Emulsifiers of animal origin –Glycerin –Shortening –Others Must be from non-animal sources or from halal dhabiha animals 5/8/201523

5/8/ Questionable Ingredients Gelatin Bovine –Halal from halal animals –Slaughtered by Islamic method Fish -Halal Porcine - Haram

Questionable Ingredients Following ingredients from insects are controversial but accepted by Halal Research Council:Following ingredients from insects are controversial but accepted by Halal Research Council: –Carmine in candy as colorant –Shellac as coating in candy 5/8/201525

Questionable Ingredients Alcohol: ethyl alcoholAlcohol: ethyl alcohol –Alcoholic drinks not permitted: in cooking or food formulations Essence from alcoholic drinks - controversial 5/8/201526

Questionable Ingredients –Ethyl alcohol used for technical reasons: –Extraction of flavors like vanilla –Flavor carrier –Solvent or substrate –Disinfectant Permitted at appropriate levels –Residual amounts vary by country –Naturally occurring in fruits - No restriction 5/8/201527

GMO Biotechnology Chemicals - acceptable Enzymes – acceptable Food – Yes/No 5/8/201528

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Transgenic Foods Plant to plant gene transfer - ok Animal to plant gene transfer - ? Animal to animal gene transfer - ? New Species? Transgenic foods both plant and animal - controversial 5/8/201530

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Fermentations Culture/media ingredients Extraction materials Standardization ingredients Sanitation chemicals All rules similar to food production apply for fermentations too 5/8/201532

Medicine versus Food Preservation of life takes precedence over any rules In times of starvation haram food permissible Islamic laws relax rules for use of medicine for prevention of diseases 5/8/201533

Hormones Use of hormones to increase productivity: –Discouraged Use of oxytocin in Pakistan 5/8/201534

HYGIENE AND SANITATION (TAYYAB) 5/8/201535

Sanitation & Cleanliness Eat of the things which Allah hath provided for you, lawful and good; but fear Allah, in whom ye believe. V:88 Al-Maidah 5/8/201536

Sanitation & Cleanliness :“.... Truly Allah loveth those who turn unto Him, and loveth those who have a care for cleanness” (II:222) إِنَّ اللَّهَ يُحِبُّ التَّوَّابِينَ وَيُحِبُّ الْمُتَطَهِّرِينَ 5/8/201537

Sanitation & Cleanliness All equipment for halal production must be cleaned: –Per visual inspection –Validated by analytical methods Special cleaning needed after use of non- halal ingredients or porcine products Dedicated equipment where possible 5/8/201538

HALAL FOODS Marketting OPPORTUNITIES 5/8/201539

Importance of Halal Certification Background Pioneering countries in requesting Halal certificates from the U.S.A. –Singapore –Malaysia –Indonesia –Saudi Arabia –United Arab Emirates 5/8/201540

MARKETING OPPORTUNITIES 1.6 Billion Muslims in the World South Asia490 million South East Asia280 million Middle East300 million Asia250 million Africa250 million Europe20 million North America10 million 5/8/201541

HALAL CERTIFICATION PROCEDURE 5/8/201542

Halal Research Council Guidelines for Halal Certification Determine need for certification Submit application to Halal Research Council, signed by an authorized person Sign confidential agreement: – Stipulates three types of factory visits: Initial Inspection Yearly Audits Frequency Visits 5/8/201543

Halal Research Council Guidelines for Halal Certification Initial inspection made for the factory approval and training Yearly audit and inspection for halal compliance as well as training Frequency visit may be required to verify compliance in the use of critical ingredients. 5/8/201544

Halal Research Council Guidelines for Halal Certification Review of ingredients Information reviewed: – received from the company – received from halal auditor Reviewed to determine: –acceptability of ingredients –acceptability of facility cleanliness and –chances of cross-contamination 5/8/201545

Halal Research Council Guidelines for Halal Certification Recommendations made: –need to replace ingredients and/or –revise standard operating procedures. 5/8/201546

Halal Research Council Guidelines for Halal Certification Ingredients classified into various categories, according to halal requirements: H1 through H9 as follows: H1 ingredients –Pure plant materials –Pure ingredients of mineral origin Can be used without a halal certificate and without restriction. 5/8/201547

Halal Research Council Guidelines for Halal Certification H2 ingredients –Include all complex mixes and ingredients from multiple origins Examples - Glycerin and amino acids Halal questionnaire required for this group H2 may be moved up or down after review. 5/8/201548

Halal Research Council Guidelines for Halal Certification H3 Halal certificate by any agency required H4 Halal certificate required from: –Halal Research Council or –Halal Research Council recognized bodies 5/8/201549

5/8/ Halal Research Council Guidelines for Halal Certification H5 Halal batch certificate required for each lot or shipment from Halal Research Council or Halal Research Council recognized bodies Include: –Gelatin –Animal enzymes and in certain cases –Glycerin

Halal Research Council Guidelines for Halal Certification H6 All ingredients containing ethyl alcohol in amount of 0.5% or higher All ingredients that do not contain animal derived material Example: Natural vanilla flavor which by regulation contains +35% alcohol. 5/8/201551

Halal Research Council Guidelines for Halal Certification H6 continued Halal Research Council would certify a food ingredient if alcohol level less than 0.5% Control point for alcohol-containing ingredients - at finished product level, alcohol level must be less than 0.1% in consumer product This may vary from country to country. 5/8/201552

Halal Research Council Guidelines for Halal Certification H7 Reserved for future or company use. H8 Reserved for future or company use. 5/8/201553

Halal Research Council Guidelines for Halal Certification H9 Ingredients Those from Haram sources Not permitted to be used: –in Halal products –around Halal products where chance of cross-contamination exists 5/8/201554

Halal Research Council Guidelines for Halal Certification Issuance of Halal certificate The company understands halal guidelines Assures that formula submitted to Halal Research Council meets established guidelines for the products The company also submits amount of alcohol present in each formulation Based on this information Halal Research Council decides: –whether to issue the certificate or –have the company modify the formula and resubmit. 5/8/201555

Halal Research Council Guidelines for Halal Certification Database: Halal Research Council maintains database of approved ingredients for each company and its suppliers In certain cases where a company manages a common global database, Halal Research Council may have direct access to its database. 5/8/201556

Importance of Halal Certification 5/8/201557

Halal Research Council Importance of Halal Certification to the Producer Customer requirement Government mandated compliance Market/competition driven 5/8/201558

Halal Research Council Importance of Halal Certification to the Consumer Clears the doubt Saves time from reading the labels Peace of mind and satisfaction. 5/8/201559

Post-Certification Obligations of the Company Ensure all incoming raw materials and ingredients are halal Ensure every batch of ingredients received accompanied by halal certificate or declaration Maintain records – electronic and hard copy 5/8/201560

Thank you 5/8/201561