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Isna Presentation

  1. 1. GUELPH FOOD TECHNOLOGY CENTRE HALAL FOOD PROCESSING OPPORTUNITIES / CERTIFICATION BY: M. EHSAN SAIRALLY ISNA CANADA HALAL CERTIFICATION AGENCY HALAL COORDINATOR
  2. 2. CONTENTS: <ul><li>Halal Concept </li></ul><ul><li>Meaning / Arabic Terminology </li></ul><ul><li>Why Eating Halal? </li></ul><ul><li>Halal Process / Procedure </li></ul><ul><li>Certification Benefits </li></ul><ul><li>Audits / Inspection </li></ul><ul><li>Halal is Now </li></ul><ul><li>Watch the Trends </li></ul>
  3. 3. UNDERSTANDING THE MEANING OF HALAL: “ Halal” is an arabic word meaning “allowed” or “permitted” “ haram” is derived from arabic meaning “prohibited” or “disallowed”
  4. 4. 1) QUR’AN - WRITTEN WORD OF GOD 2) SUNNAH – SAYINGS AND TEACHINGS OF PROPHET MUHAMMAD SOURCES OF HALAL CONCEPT :
  5. 5. 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 :
  6. 6. <ul><li>Foods and drinks forbidden by the Qur’an </li></ul><ul><li>Alcohol, intoxicants, drugs </li></ul><ul><li>Blood </li></ul><ul><li>Pork </li></ul><ul><li>Carrion Meat </li></ul><ul><li>Meat of strangled animals (animal welfare) </li></ul><ul><li>Meat of dead animals through beating </li></ul><ul><li>Halal species animals not ritually slaughtered </li></ul><ul><li>Immolated (sacrificed) animals </li></ul>HARAAM MEANS FORBIDDEN
  7. 7. FROM THE PLANT KINGDOM <ul><li>ANY PLANTS THAT FLOURISH ON EARTH OR WATER / NATURAL </li></ul><ul><ul><ul><li>LEAVES </li></ul></ul></ul><ul><ul><ul><li>VINES </li></ul></ul></ul><ul><ul><ul><li>ROOTS </li></ul></ul></ul><ul><ul><ul><li>FRUITS – BENEFICIAL TO THE HUMAN </li></ul></ul></ul><ul><ul><ul><li>BODY WITHOUT CAUSING ANY HARMFUL </li></ul></ul></ul><ul><ul><ul><li>EFFECTS. </li></ul></ul></ul>
  8. 8. 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, but Render the dues that are proper on the day that the harvest is gathered. But waste not by excess: for Allah loveth not the wasters.
  9. 9. DRINKS WATER FROM ALL AVAILABLE SOURCE IS HALAL WITH THE EXCEPTION OF: POISONOUS SUBSTANCES INTOXICANTS MIXED WITH (NAJIS) SUBSTANCE
  10. 10. DISTINGUISHING HALAL & HARAM <ul><li>ANIMALS THAT HAVE BEEN BLESSED BY INVOKING GOD’S NAME </li></ul><ul><li>FRUITS, VEGETABLES, WATER – NATURAL IN THIS STATE </li></ul><ul><li>HARAM – ALCOHOL AND ITS DERIVATIVES </li></ul><ul><li>PORK AND ITS DERIVATIVES </li></ul>
  11. 11. ANIMALS ALLOWED: LAMB / GOAT / DEER / BUFFALO CHICKEN & OTHER BIRDS (EXCEPT BIRDS OF PREY) SEAFOOD (FISH & SHRIMP)
  12. 12. PROHIBITED ANIMALS PIG / SWINE WILD ANIMALS: BEARS, LIONS, TIGERS DOGS & CATS REPTILES: SNAKES
  13. 13. VEGETABLES ALL TYPES OF VEGETABLE FOODS USEFUL AND GOOD FOR HUMAN CONSUMPTION.
  14. 14. PROHIBITED DRINKS <ul><li>ALL TYPES OF ALCOHOL & LIQOUR </li></ul><ul><li>ALL TYPES OF SOFT DRINKS MIXED WITH ALCOHOL </li></ul>
  15. 15. HALAL IS A VALUE SYSTEM & LIFESTYLE <ul><ul><li>IT IS APPLICABLE TO ALL FACETS OF LIFE… </li></ul></ul><ul><ul><ul><ul><li>FOODS </li></ul></ul></ul></ul><ul><ul><ul><ul><li>DRINKS </li></ul></ul></ul></ul><ul><ul><ul><ul><li>CLOTHING </li></ul></ul></ul></ul><ul><ul><ul><ul><li>COSMETICS </li></ul></ul></ul></ul><ul><ul><ul><ul><li>PHARMACEUTICALS </li></ul></ul></ul></ul><ul><ul><ul><ul><li>GAMES </li></ul></ul></ul></ul><ul><ul><ul><ul><li>PACKAGING </li></ul></ul></ul></ul><ul><ul><ul><ul><li>FINANCING </li></ul></ul></ul></ul>
  16. 16. SOME KOSHER FOODS: <ul><li>ARE ALLOWED AS AN ALTERNATIVE FOR HALAL </li></ul><ul><li>CONTAIN ALCOHOL (PROHIBITED IN ISLAM), E.G. </li></ul><ul><li>KOSHER WINE </li></ul><ul><li>KOSHER GELATIN: </li></ul><ul><ul><li>- MAY CONTAIN PORK PRODUCTS </li></ul></ul><ul><ul><li>- STILL KOSHER FOR THE JEWS </li></ul></ul>
  17. 17. 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
  18. 18. KOSHER GELATIN <ul><li>MOST KOSHER CERTIFYING AGENCIES ALLOW THE USE OF THIS KIND OF GELATIN </li></ul><ul><li>KOSHER GELATIN IS CONSIDERED AS: </li></ul><ul><ul><li>NEUTRAL (PARVE) </li></ul></ul><ul><ul><li>CHEMICAL AND NOT A MEAT INGREDIENT </li></ul></ul><ul><li>KOSHER GELATIN MIGHT ACTUALLY BE: </li></ul><ul><ul><li>PORK GELATIN </li></ul></ul><ul><ul><li>BONE GELATIN </li></ul></ul><ul><li>THE U.A.E. BANNED PRODUCTS CONTAINING GELATIN </li></ul><ul><ul><li>HALAL GELATIN FROM HALAL ANIMALS </li></ul></ul><ul><ul><li>FROM PLANTS </li></ul></ul>
  19. 19. No meat and dairy No restrictions Species mixing Allowed (some restrictions) Not allowed Alcohol No restrictions Microbial only Enzymes Kosher animals (some exceptions) Halal animals only Gelatin No pork Beef, poultry (mixing can be an issue) Fish with scales No pork Beef, poultry etc Any fish Species By rabbi Blessing before slaughter (not each) Mechanical not allowed No residual blood Blessing during each slaughter Mechanical allowed No residual blood Slaughter Halal vs. Kosher
  20. 20. 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
  21. 21. 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
  22. 22. 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
  23. 23. 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
  24. 24. HALAL VS KOSHER FOODS HALAL: KOSHER: BIOTECH: BIOTECH: ALLOWED ALLOWED ALCOHOL: ALCOHOL: NOT ALLOWED ALLOWED (SOURCE RESTRICTIONS) MEAT & POULTRY: MEAT & POULTRY: COMBINATION, BIG ISSUE CO-MINGLING, PERMITTED
  25. 25. 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
  26. 26. ISNA CANADA HALAL CERTIFICATION AGENCY <ul><li>Islamic Association of North America (ISNA) </li></ul><ul><li>Largest Islamic organization in North America </li></ul><ul><li>Established in 1963 as the Muslim Student Association of U.S. and Canada </li></ul><ul><li>ISNA US headquarters are in Plainfield, Indiana </li></ul><ul><li>ISNA Canada headquarters are in Mississauga, Ontario </li></ul><ul><li>ISNA Canada’s Halal Certification Agency was federally registered as a </li></ul><ul><li>non-profit agency in December 2001 and is based in Mississauga, Ontario </li></ul>
  27. 27. ISNA CANADA ISLAMIC SOCIETY OF NORTH AMERICA (CANADA) <ul><li>Oldest and largest Islamic Organization in Canada/US providing various community services and programs </li></ul><ul><li>High School & Elementary School </li></ul><ul><li>Housing Cooperatives </li></ul><ul><li>Financial Services </li></ul><ul><li>Youth & Community Development </li></ul><ul><li>Book Service </li></ul><ul><li>Travel Service </li></ul><ul><li>Halal Certification Service </li></ul>
  28. 28. ISNA CANADA <ul><li>Largest centre in canada </li></ul><ul><li>Headquarters - Mississauga </li></ul><ul><li>Canadian heritage building </li></ul><ul><li>Involved in various community activities and services </li></ul><ul><li>Food bank </li></ul>
  29. 29. ISNA CANADA <ul><li>AFFILIATED WITH MOSQUES & CENTRES </li></ul><ul><li>ONTARIO – TORONTO </li></ul><ul><li>MONTREAL – QUEBEC </li></ul><ul><li>VANCOUVER – B.C. </li></ul><ul><li>CALGARY – ALBERTA </li></ul><ul><li>HALIFAX – N.S. </li></ul><ul><li>YUKON </li></ul><ul><li>N.W.T. </li></ul><ul><li>WINNIPEG - MANITOBA </li></ul>
  30. 30. ISNA CANADA HALAL CERTIFICATION AGENCY OBJECTIVES <ul><li>Provide halal certification services to the Canadian food industry and agricultural production sector </li></ul><ul><li>Provide halal information outreach programs and consultative services to the Canadian food processing and agri-food sector. </li></ul><ul><li>Cooperate with industry, government and academia to promote and facilitate halal food production and consumption in Canada. </li></ul><ul><li>Sponsor forums, seminars, symposia on Canadian halal food processing and marketing. </li></ul>
  31. 31. ISNA CANADA ACTIVITIES: <ul><li>ACTIVELY PARTICIPATES IN TRADE MISSIONS TO PROMOTE CANADIAN HALAL PRODUCT EXPORTS </li></ul><ul><li>PROVIDES HALAL MARKET AND TECHNICAL INFORMATION TO CANADIAN FEDERAL AND PROVINCIAL GOVERNMENT AGENCIES </li></ul><ul><li>CERTIFIES AND MONITORS COMMERCIAL HALAL FOOD PRODUCTION </li></ul><ul><li>HALAL INFORMATION DATABASE: PROVIDES TECHNICAL INFORMATION AND KNOW HOW TO PROMOTE THE DEVELOPMENT AND PRODUCTION OF HALAL FOODS, PHARMACEUTICALS AND CONSUMER GOODS IN CANADA </li></ul>
  32. 32. ISNA CANADA’S CERTIFICATION PROCESS / GUIDELINES <ul><li>REQUEST FOR HALAL CERTIFICATION </li></ul><ul><li>HALAL APPROVAL PROCESS </li></ul><ul><li>REVIEW APPLICATION PRIOR TO APPROVAL </li></ul><ul><li>HALAL APPROVAL </li></ul><ul><li>SUBMIT INGREDIENTS </li></ul><ul><li>AUDIT / INSPECTION SETUP </li></ul><ul><li>HALAL INSPECTION </li></ul><ul><li>HALAL REPORT </li></ul><ul><li>APPROVAL </li></ul><ul><li>CONFIDENTIAL AGREEMENT SIGNED </li></ul><ul><li>ISSUANCE OF HALAL CERTIFICATION </li></ul><ul><li>PAYMENT RECEIVED </li></ul>APPLICATION FORM APPLICATION REVIEW APPLICATION PROCESS INGREDIENTS COMPLIANCE INSPECTION PROCESS CHART RECOMMENDATION HALAL SCHEDULE HALAL CONTRACT HALAL CERTIFICATION ISNA LOGO ALLOWED
  33. 33. SUMMARY: HALAL APPROVAL <ul><li>COMPLETE HALAL APPLICATION </li></ul><ul><li>PROVIDE NECESSARY DOCUMENTS </li></ul><ul><li>PRODUCTION FLOW CHARTS </li></ul><ul><li>REVIEW THE WHOLE PROCESS </li></ul><ul><li>RECOMMENDATION / CHANGES / ADJUSTMENTS </li></ul><ul><li>CONFIDENTIALITY AGREEMENT SIGNING (ALL INFORMATION STRICTLY CONFIDENTIAL) </li></ul><ul><li>ALL INFORMATION STRICTLY CONFIDENTIAL </li></ul><ul><li>HALAL CERTIFICATE ISSUED </li></ul><ul><li>COMPANY ALLOWED TO INCORPORATE THE “ISNA CANADA LOGO” ON THE LABEL </li></ul><ul><li>HALAL LABEL </li></ul>
  34. 34. HALAL AWARENESS & OUTREACH <ul><li>Census, demographics </li></ul><ul><li>Retail & food service </li></ul><ul><li>Seminars, conferences & workshops </li></ul><ul><li>Halal laws and practices </li></ul><ul><li>Technical & trade magazine articles </li></ul><ul><li>Global halal develpments (technical, marketing, standards: </li></ul><ul><ul><li>Europe </li></ul></ul><ul><ul><li>Middle East </li></ul></ul><ul><ul><li>South East Asia </li></ul></ul><ul><ul><li>Australia </li></ul></ul><ul><ul><li>New Zealand </li></ul></ul>
  35. 35. HALAL PRESENTATION PART II
  36. 36. <ul><li>HALAL </li></ul><ul><li>MANUFACTURING & PROCESSING GUIDELINES </li></ul><ul><li>HALAL CRITICAL CONTROL POINTS </li></ul><ul><li>Receiving documentation </li></ul><ul><li>Storage/label identification code </li></ul><ul><li>Halal production scheduling (Recommendation: 1 st thing A.M. as per clean equipment) </li></ul><ul><li>Halal sanitation controls- equipment & lines </li></ul><ul><li>Proper packaging and labeling </li></ul><ul><li>Logistics - storage, shipping and distribution </li></ul>
  37. 37. CO-PACKERS & ABBATTOIRS <ul><li>ADHERENCE TO ISNA CANADA’S POLICIES GUIDELINES </li></ul><ul><li>ENSURE AND MAINTAIN QUALITY & SAFETY OF HALAL PRODUCTION </li></ul><ul><li>ENSURE PROPER SANITATION PROTOCOLS ARE FOLLOWED </li></ul>
  38. 38. HALAL NOTICE SCHEDULE <ul><li>WHEN HALAL PRODUCTION IS RUNNING (AM / PM / OTHER) </li></ul><ul><li>PLANT/SITE CONTACT PERSON (E.G. Q.A. / Q.C. / SUPERVISOR) </li></ul><ul><li>HALAL PRODUCTION SCHEDULE & PRODUCT DETAILS </li></ul>
  39. 39. IMPORTANCE OF HALAL <ul><li>Regulatory and Labeling Issues </li></ul><ul><li>CFIA’s labeling regulatory division has established guidelines regarding the use of halal labels. </li></ul><ul><li>The FAO& Codex Alimentations Division has adopted guidelines in regard to the use of the term “Halal” used for assuring fair international trade. </li></ul>
  40. 40. HALAL FOOD: Definition (Codex simplified) <ul><li>Food permitted under Islamic law </li></ul><ul><ul><li>Contains no unlawful food substance </li></ul></ul><ul><ul><li>No direct contact with an unlawful food substance </li></ul></ul><ul><ul><li>No direct contact with an appliance not free of an unlawful substance </li></ul></ul><ul><ul><li>Not withstanding above conditions… </li></ul></ul><ul><ul><li>Halal food can be processed in the same premises as non-halal foods provided that measures are taken to prevent halal/non-halal contact </li></ul></ul><ul><ul><li>Halal food can be processed using the same equipment as non-halal foods provided that measures are taken to prevent halal/non-halal contact </li></ul></ul>
  41. 41. LAWFUL FOOD: Simplified <ul><li>Animal Origin: All except… </li></ul><ul><ul><li>No pork (plus 16 other excluded animal categories not relevant to Canadian context) </li></ul></ul><ul><ul><li>No blood </li></ul></ul><ul><li>Plant Origin: All except… </li></ul><ul><ul><li>Intoxicating and hazardous plants (except where toxin can be eliminated during processing) </li></ul></ul><ul><li>Drinks: All except.. </li></ul><ul><ul><li>Alcoholic and intoxicating drinks </li></ul></ul><ul><li>Food Additives: All except… </li></ul><ul><ul><li>those derived from unlawful animal and plant categories specified above </li></ul></ul>
  42. 42. SLAUGHTERING CRITERIA: SIMPLIFIED <ul><li>Knowledgeable Muslim </li></ul><ul><li>According to Islamic law </li></ul><ul><li>Animal must be alive </li></ul><ul><li>Blessing invoked before each slaughter </li></ul><ul><li>Slaughtering device specification (sharp) and use (continuous stroke) </li></ul><ul><li>Must severe trachea, esophagus & main arteries/veins of neck </li></ul>
  43. 43. HALAL PREPARATION CRITERIA: SIMPLIFIED <ul><li>Preparation, processing, packaging, transportation & storage </li></ul><ul><ul><li>In compliance with halal content and halal/non-halal non-contamination guidelines </li></ul></ul><ul><ul><li>In compliance with relevant Codex hygiene and other standards </li></ul></ul>
  44. 44. HALAL LABELING: SIMPLIFIED (Codex) <ul><li>Halal claim must appear on the label </li></ul><ul><li>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 </li></ul>
  45. 45. HALAL RAW MATERIAL SPECIFICATION SHEET <ul><li>SOURCE OF RAW MATERIALS </li></ul><ul><li>IS THE MATERIAL HALAL APPROVED? </li></ul><ul><li>CROSS CHECK CERTIFICATE / SIGNATURES </li></ul>
  46. 46. CROSS CONTAMINATION CONTROL Applies 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
  47. 47. HALAL (IN PLANT) SUPERVISION <ul><li>A TRAINED, SUPERVISOR OR MANAGER WELL VERSED WITH HALAL PROTOCOL </li></ul>
  48. 48. <ul><li>HALAL PROCESSING DELIVERS… </li></ul><ul><li>Consistency </li></ul><ul><li>Food safety </li></ul><ul><li>Quality </li></ul><ul><li>Value added </li></ul><ul><li>Trust and credence </li></ul><ul><li>Wider market access (domestic & international) </li></ul>
  49. 49. SPECIAL SITUATION: FOOD COLOURING SOURCES <ul><li>HALAL CERTIFICATE </li></ul><ul><li>ISNA – HCA CERTIFICATE </li></ul><ul><li>PRODUCT CERTIFICATE </li></ul>
  50. 50. HALAL PRODUCT SPECIFICATIONS <ul><li>DETAILED SPECIFICATIONS REGARDING… </li></ul><ul><ul><li>PACKAGING </li></ul></ul><ul><ul><li>STORING </li></ul></ul><ul><ul><li>COOKING </li></ul></ul><ul><ul><li>INGREDIENTS / ADDITIVES </li></ul></ul><ul><ul><li>PHYSICAL APPEARANCE </li></ul></ul><ul><ul><li>BATCH PROCESSING </li></ul></ul>
  51. 51. HALAL SPECIFICATIONS ARE USED FOR: <ul><li>HALAL STANDARD GUIDELINES / PROCEDURES </li></ul><ul><li>RAW MATERIAL SOURCES </li></ul><ul><li>FINISHED PRODUCTS APPEARANCES (STANDARD) </li></ul><ul><li>FORMULATION & DOCUMENTATION </li></ul><ul><li>PRODUCT INSPECTION SHEET / RECORD </li></ul>
  52. 52. NEW ZEALAND HALAL MEAT CERTIFICATION SHOW COPY
  53. 53. HALAL FLOW CHART SHOW COPY
  54. 54. INSPECTION & AUDIT REQUIREMENTS <ul><li>MEAT PLANTS </li></ul><ul><li>CHICKEN PLANTS </li></ul><ul><li>VEAL PLANTS </li></ul>
  55. 55. FOR FURTHER PROCESSING <ul><li>HALAL NOTIFICATION NOTICE </li></ul><ul><li>SHOW SPECIFICATION </li></ul>
  56. 56. AUDIT PROGRESS <ul><li>CROSS – CHECK INFO WITH HALAL NOTIFICATION </li></ul><ul><li>REVIEW ALL HALAL DOCUMENTATION (FORMULATION, INGREDIENTS & SPICES) </li></ul><ul><li>CHECK PRODUCTION / MATRIX </li></ul><ul><li>PRODUCTION LINE ASSEMBLY </li></ul><ul><li>PACKAGING & LABELLING </li></ul><ul><li>PRODUCT CODE, DATE & HALAL LOGO </li></ul><ul><li>STORAGE AREA </li></ul>
  57. 57. HALAL SANITATION <ul><li>PERSONAL HYGIENE </li></ul><ul><li>QUALITY HALAL MANAGEMENT </li></ul><ul><li>CLEANING </li></ul><ul><li>FOOD HANDLING PRACTICES </li></ul><ul><li>LOGISTIC & FOOD TRANSPORTATION </li></ul>
  58. 58. HALAL FOOD MANUFACTURING STANDARDS <ul><li>FREE FROM NON-HALAL PRODUCTS DURING PRODUCT PROCESSING & STORAGE </li></ul><ul><li>MUST AVOID CO-MINGLING, RISK OF CONTAMINATION </li></ul>
  59. 59. <ul><li>HALAL EQUIPMENT INSPECTION </li></ul><ul><li>CHECK LIST (  ) </li></ul><ul><li>Cleanliness </li></ul><ul><li>Sanitation </li></ul><ul><li>Processing and handling of raw materials </li></ul><ul><li>Cross-contamination </li></ul><ul><li>Packaging </li></ul><ul><li>Labeling </li></ul><ul><li>Storage </li></ul><ul><li>Transportation </li></ul><ul><li>Recommendations (if any) </li></ul>
  60. 60. 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
  61. 61. <ul><li>PRE-REQISITES </li></ul><ul><li>FOR HALAL FOOD PRODUCTION </li></ul><ul><li>Good halal manufacturing practice (GHMPH) </li></ul><ul><li>good halal hygiene practice (GHHP) </li></ul><ul><li>halal food safety system (HFSS) </li></ul><ul><li>halal analysis critical control point (HACCP) </li></ul>
  62. 62. HALAL MANUAL FEATURES: <ul><li>Standard operating procedure (SOP) </li></ul><ul><li>Control any critical process </li></ul><ul><li>Maintaining halal status </li></ul>
  63. 63. Standard auditing procedures <ul><li>Name of auditor </li></ul><ul><li>Date of auditing </li></ul><ul><li>Report / recommendation / document received </li></ul><ul><li>Specification, ingredients, process flow, halal certificates, p.o., product formulation </li></ul>
  64. 64. Validity of halal certificate <ul><li>Halal certificates are valid 1 – 2 years depending on the contract </li></ul><ul><li>Two months before expiry date, the company will be sent a notification for renewal </li></ul><ul><li>If the company does not renew their halal certification, they will be removed from the halal approved list </li></ul><ul><li>Any halal certificate lost, must be reported immediately </li></ul>
  65. 65. HALAL CONTROLLING SYSTEM <ul><li>Report on internal auditing </li></ul><ul><li>Monthly </li></ul><ul><li>Quarterly </li></ul><ul><li>Every 6 months </li></ul><ul><li>Depending on contract </li></ul>
  66. 66. WHAT IS A HALAL CERTIFICATE? <ul><li>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 </li></ul>
  67. 67. TYPES OF HALAL CERTIFICATION <ul><li>Co-packers halal certified </li></ul><ul><li>Regular halal production </li></ul><ul><li>Batch certificate </li></ul><ul><li>Specific duration e.g., 3 – 6 months </li></ul><ul><li>Yearly certification </li></ul><ul><li>Renewed after complete halal inspection </li></ul>
  68. 68. ISNA CANADA HALAL CERTIFICATION BENEFITS <ul><li>Consumer confidence </li></ul><ul><li>Halal consumers to make informed choice of their purchase </li></ul><ul><li>Competitive advantage </li></ul><ul><li>Access a bigger market share for a minimal investment </li></ul><ul><li>At the international level, it can enhance the marketability of your product </li></ul>
  69. 69. EXEMPLE OF HALAL CERTIFIED PRODUCT: PATTIES
  70. 70. EXEMPLE OF HALAL CERTIFIED PRODUCT: READY TO SERVE HALAL MEALS
  71. 71. EXEMPLE OF HALAL CERTIFIED PRODUCT: HALAL PIZZA
  72. 72. Thank you M. Ehsan Sairally ISNA Canada Halal Certification Agency (905) 403-8406 x 235 [email_address]

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