One Day Specialized International Workshop on Halal Meat
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Halal Research Council is an organization working globally on Halal certifications in order to cater the needs of food and nutrition agencies and side by side non-food agencies especially in the FMCG sectors. Halal Research has organized “One Day Specialized International Workshop on Halal Meat” on 8th October, 2013 at Dubai. The key goal of the International Workshop was to highlight the importance of consuming Halal Meat, Halal Meat export, Halal International Meat Market Potential and development of Halal Meat Concept among the masses.
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One Day Specialized International Workshop on Halal Meat
- 1. HALAL PRODUCTION REQUIREMENTS for Food Industry Dr. Javaid Aziz Awan Halal Research council www.halalrc.org
- 3. Definitions • Halal - permissible and lawful for Muslims • Haram - prohibited and unlawful • Mashbooh - doubtful and questionable - Main domain for halal certification 10/22/13 3
- 5. 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 10/22/13 5
- 6. 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 10/22/13 6
- 8. 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. 10/22/13 8
- 9. 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) 10/22/13 9
- 10. General Guidelines • Haram foods and drinks include: – Pork – Carnivorous animals – Dead animals – Blood – Harmful foods – Alcoholic drinks – Intoxicants 10/22/13 10
- 11. Requirements for Animal Products • Animals of halal species • Humane treatment of animals • Animals slaughtered by a sane Muslim 10/22/13 11
- 12. 10/22/13 12
- 13. Requirements for Fish & Seafood 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. 10/22/13 13
- 14. Fish & Seafood • All fish halal depending on the school of thought • Slaughtering not required • Shellfish and crustaceans: – questionable 10/22/13 14
- 15. Requirements for Eggs & Dairy Products • Milk and eggs of halal species permitted 10/22/13 15
- 16. Requirements for Vegetable Products • All vegetable products - halal • Except – Alcoholic drinks – Intoxicants – Toxic substances • Ethanol for processing acceptable 10/22/13 16
- 18. Haram Ingredients Haram ingredients strictly prohibited by Quran and Sunnah – derived from nonhalal sources: • Pork • Carnivorous animals and birds • Dead animals • Non-Dhabiha Halal • Blood • Ethyl alcohol and intoxicants 10/22/13 18
- 19. HARAM / AVOID • Animal Shortening Bacon Bacon bits Gelatin Ham Hydrolyzed animal protein Hydrolyzed porcine collagen Lard Pork Shortening 10/22/13 19
- 20. Questionable Ingredients • 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 10/22/13 20
- 21. Examples of Questionable Ingredients Ingredient / Product Source Industrial 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 Oils Gelatin 10/22/13 Animals, Plants Pigs, cows, fish Foods, cosmetics, medicine etc. Cosmetics, shampoos, food, pharmaceuticals (capsule) etc. 21
- 22. Examples of Questionable Ingredients Rennet Animal, microbial Cheese (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 (http://www.food.gov.uk/multimedia/pdfs/pmeatregsriani.pdf) 10/22/13 22
- 23. Questionable Ingredients – Enzymes from animals – Emulsifiers of animal origin – Glycerin – Shortening – Others Must be from non-animal sources or from halal dhabiha animals 10/22/13 23
- 24. Questionable Ingredients Gelatin • Bovine – Halal from halal animals – Slaughtered by Islamic method • Fish - Halal • Porcine • - Haram 10/22/13 24
- 25. Questionable Ingredients • Following ingredients from insects are controversial but accepted by Halal Research Council: – Carmine in candy as colorant – Shellac as coating in candy 10/22/13 25
- 26. Questionable Ingredients • Alcohol: ethyl alcohol – Alcoholic drinks not permitted: • in cooking or • food formulations Essence from alcoholic drinks - controversial 10/22/13 26
- 27. 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 10/22/13 27
- 28. GMO Biotechnology • Chemicals - acceptable • Enzymes – acceptable • Food – Yes/No 10/22/13 28
- 29. 10/22/13 29
- 30. 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 10/22/13 30
- 31. 10/22/13 31
- 32. Fermentations • • • • Culture/media ingredients Extraction materials Standardization ingredients Sanitation chemicals All rules similar to food production apply for fermentations too 10/22/13 32
- 33. 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 10/22/13 33
- 34. Hormones • Use of hormones to increase productivity: – Discouraged Use of oxytocin in Pakistan 10/22/13 34
- 36. Sanitation & Cleanliness • Eat of the things which Allah hath provided for you, lawful and good; but fear Allah, in whom ye believe. V:88 AlMaidah 10/22/13 36 36
- 37. Sanitation & Cleanliness • :“.... Truly Allah loveth those who turn unto Him, and loveth those who have a care for cleanness” (II:222) • إن الل نيحب التوابنين َنيحب المتطهرنين َ َِنيِ باَّ باَّ َتُ َنيِ ُّ باَّ باَّ َنيِ َ وَتُ َنيِ ُّ مْ َتُ َ َ رِّ َني َ 10/22/13 37
- 38. Sanitation & Cleanliness • All equipment for halal production must be cleaned: – Per visual inspection – Validated by analytical methods • Special cleaning needed after use of nonhalal ingredients or porcine products • Dedicated equipment where possible 10/22/13 38
- 40. Importance of Halal Certification Background • Pioneering countries in requesting Halal certificates from the U.S.A. – Singapore – Malaysia – Indonesia – Saudi Arabia – United Arab Emirates 10/22/13 40
- 41. MARKETING OPPORTUNITIES 1.6 Billion Muslims in the World • South Asia 490 million • South East Asia 280 million • Middle East 300 million • Asia 250 million • Africa 250 million • Europe 20 million • North America 10 million 10/22/13 41
- 43. Halal Research Council Guidelines for Halal Certification • 1.0 - Determine need for certification • 1.1 - Submit application to Halal Research Council, signed by an authorized person • 1.2 - Sign confidential agreement: – Stipulates three types of factory visits: • Initial Inspection • Yearly Audits • Frequency Visits 10/22/13 43
- 44. Halal Research Council Guidelines for Halal Certification • 1.2.1 Initial inspection made for the factory approval and training • 1.2.2 Yearly audit and inspection for halal compliance as well as training • 1.2.3 Frequency visit may be required to verify compliance in the use of critical ingredients. 10/22/13 44
- 45. Halal Research Council Guidelines for Halal Certification • 2.0 - Review of ingredients • 2.1 - 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 10/22/13 45
- 46. Halal Research Council Guidelines for Halal Certification • 2.2 - Recommendations made: – need to replace ingredients and/or – revise standard operating procedures. 10/22/13 46
- 47. Halal Research Council Guidelines for Halal Certification • 2.3 - 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. 10/22/13 47
- 48. 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. 10/22/13 48
- 49. 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 10/22/13 49
- 50. 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 10/22/13 50
- 51. 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. 10/22/13 51
- 52. 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. 10/22/13 52
- 53. Halal Research Council Guidelines for Halal Certification • H7 • Reserved for future or company use. • H8 • Reserved for future or company use. 10/22/13 53
- 54. 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 10/22/13 54
- 55. Halal Research Council Guidelines for Halal Certification • 3.0 - 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: 10/22/13 55 – whether to issue the certificate or
- 56. 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. 10/22/13 56
- 58. Halal Research Council Importance of Halal Certification to the Producer • Customer requirement • Government mandated compliance • Market/competition driven 10/22/13 58
- 59. Halal Research Council Importance of Halal Certification to the Consumer • Clears the doubt • Saves time from reading the labels • Peace of mind and satisfaction. 10/22/13 59
- 60. 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 10/22/13 60
Notes de l'éditeur
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