2. " In The Name of Allah, The Most Beneficent, The Most Merciful" Good Halal Practices (GHP) How Important is Halal to You? By: Dr. Hani M. Al-Mazeedi
Reviewed by Ms. Aida Kader Ghanem, General secretary of AzkaHalal, and international lecturer on Halal

3. The consumer has the right to know من حق المستهلك أن يعرف
And consumers are deliberately made not to know
ويتم عمداً جعل المستهلكين لا يعرفون

4. Scope:
This presentation focuses on good practices that must be performed with Halal products and services.
Viewer on the global Halal practices will see that the meaning of Halal in one geographical area is different to another area.
Hence, this presentation will have the aim of unifying Halal practices to achieve Halal & Quality in products and services.

5. Content Introduction A glance view on Halal terminologies
Good Halal practices
Conclusions
Recommendations

6. Introduction
Several companies world wide offer Halal processed foods, Halal products, and Halal services.
Halal ready meals are a growing consumer market for Muslims and non-Muslims and are offered by an increasing number of retailers.

7. The most common example of non-halal (or haram) food is pork and its meat products.
While pork may not be consumed by Muslims, other foods not in a state of purity are also considered Haram.

8. The criteria for non-pork items include: their source1, the cause of the animal's death2, and how it was processed3.
It also depends on the Muslim's school of thoughts4.

9. Muslims must also ensure that all foods1 (particularly processed foods), as well as non-food2 items like cosmetics and pharmaceuticals, are Halal.
Frequently, these products contain animal by-products or other ingredients that are not permissible for Muslims to eat1 or use2 on their bodies.

10. According to Shariah Law, Halal is ….
A glance view on Halal terminologies
According to Shariah Law, Halal is ….
Lawful
Not forbidden
Allowed
Permissible
Wholesome<
Pure and good (“Tahir, Tayeb”)
Haram is ….
Unlawful
Forbidden
Not allowed
Not permissible <
Not pure and not good (“Not Tayyib”)

11. Disapproved but not Haram.
Najis is ….
Ritually unclean such as: urine, vomit, blood, pus, placenta and excrement براز.
Makrooh is ….
Disapproved but not Haram.
Mashbooh is ….
Suspected and Doubts
Tayyib is ….
Good and Quality that it is without harm.
The words Halal and Tayyib come together in the Holy Quran.
Shariah is ….
Legislations, laws and Guidelines prescribed by almighty God (Allah swt) in the Holy Quran and through his last messenger to mankind Mohammed peace be upon him (Sunnah)

12. Halal rule of thump
In Islam, every thing is permitted (Halal) to be used or consumed, except “A B C D I N S” which are prohibited (i.e. Haram) such as:
A: Alcohol and Drugs
B: Blood (flowing or congealed)
C: Carnivorous animals and birds or prey
D: Dead animals/Birds (that died of itself before slaughter/or definitely will die if not slaughtered)
I: Insects except grass hopper
N: Najis materials <
S: Swine and its by-products

13. Halal + Tayyib = Halal of Good Quality
Determination of Halal & Tayyib is based on Shariah Requirements
Halal products should meet Food Safety & Quality Requirements to fulfill consumer needs
Halal Quality is a system based on a standard which respects both the Shariah requirements1, the Government Regulations2 and relevant Food Safety & Quality standards3

14. All ingredients used in production must meet Halal & Tayyib requirements
Certification Bodies must conform to the appropriate product standards, locally1 and/or internationally2
Food safety1, hygiene2, sanitation3, product labeling4 and handling5 should be covered by mandatory government regulations
Halal & Tayyib implementation should encompass standards on PRODUCT1, PROCESS2 & SYSTEM3

15. The five pillars of GHP Real Halal system Free from
Requirements for meat to be Halal
Approved Real Halal Certifier
Free from
Non-Halal ingredients
The five pillars of GHP
No Contamination or Cross-Contamination
Real Halal system

16. Good Halal practices
Good Halal practices (GHP) are practices required in order to conform to the Halal guidelines recommended by agencies that control authorization and licensing for manufacture and sale of Halal food1 and non-food2 products.

17. These guidelines provide requirements for Halal & Tayyib that a food and non-food products must meet to assure that the products are of Halal1 and high quality2 and do not pose any risk to the consumer or public3.

18. All GHP guidelines follow a few basic principles:
Manufacturing facilities must be maintained free from Haram1, Makrooh2, Mashbooh3 components as well as insure a clean and hygienic4 manufacturing area.

19. Controlled environmental conditions in order to prevent cross contamination of Halal products from Haram adulterants that may render the product to become non-Halal or unsafe for human consumption.

20. Manufacturing processes are clearly defined and controlled to maintain the integrity of the Halal chain.
All critical processes are validated to ensure consistency and compliance with Halal specifications.
Manufacturing processes are controlled, and any changes to the process are evaluated to sustain complete Halal chain.

21. Changes that affect the Halalness1 or the Tayyibness2 of the products are validated as necessary.
Instructions and procedures are written in clear1 and unambiguous language2 as part of good documentation practices.
Operators are trained to carry out1 and document2 procedures.

22. Cross contamination with unlabeled products is prevented for the entire Halal chain.
Records are made, manually or by instruments, during manufacture that demonstrate that all the steps required by the defined Halal procedures and instructions were in fact taken and that the quantity and quality of the food or non-food products was as expected.

23. Deviations are investigated and documented.
Records of manufacture (including distribution) that enable the complete history of any Halal batch to be traced are retained in a comprehensible and accessible form.
The distribution of Halal products should ensure zero risk to maintain their religious status of Halalness1 and Tayyibness2.

24. A system is available for recalling any Halal batch from sale1 or supply2.
Complaints about marketed Halal products are examined.
The causes of the status of Halal1 or quality2 defects are investigated, and appropriate measures are taken with respect to the defective Halal products and to prevent recurrence.

25. Conclusion
Good Halal Practices (GHP) are recommended with the goal of safeguarding the religious status1 and health2 of consumers and patients as well as producing good quality Halal products.

26. GHP guidelines are not prescriptive instructions on how to manufacture products.
GHP are a series of general principles that must be observed during manufacturing of Halal products1 or providing Halal services2.

27. When a company is setting up its Halal & quality program1 and manufacturing process2, there may be many ways it can fulfill GHP requirements.
It is the company's responsibility to determine the most effective and efficient Halal & quality process.
GHP is the most essential part of ensuring the Halalness1 and Tayyibness2 of product and services.

28. Recommendations
Institutions provide products1 and services2 to Muslim consumers should be educated on Halal terminologies and their applications.
Parents of patients who reside in hospitals1 or of students at school2 should never assume foods or non-food items provided to their love ones are Halal, they must review the Halal policy of these institutions.

29. References
“My Food, under publication for 2017”, by its author Dr. Hani Mansour Mosa Al-Mazeedi. Kuwait Institute for Scientific Research.
Good manufacturing practice,

30. شكراً لاستماعكم mazeedi@hotmail.com 0096597498500
سبحنك اللهم وبحمدك أشهد أن لا إله إلا أنت، أستغفرك وأتوب إليك
د. هاني منصور المزيدي
مع الأخ أمجد محبوب في أستراليا سنة 1981
Dr. Hani Mansour Al-Mazeedi
With brother Amjad Mahboob in Australia in 1981

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