PRESENTATION AT THE WORLD HALAL COUNCIL, CHINA, NOVEMBER. 2009
DISPLAY OF SLIDES BY SECTION AND NUMBERS
Section I. Halal Certification Section V. Dilemmas For Halal Certifiers
1. Halal Standards 27. Certifying Paper
2. Halal Certifiers 28. Spring Water
3. Judges 29. Bottled Water
4. Certifiers 30. What is in the Bottle
5. Conclusion 31. Why not Certifying Sardine
32. What is in the Tomato Sauce Section II. Food Safety 33. Fresh Vegetables
6. Ingredients 34. Packaged Vegetables
7. Additives 35. Fresh Fruits
8. BPA 36. Canned Fruits
9. Prion 37. Arabic Labeling
10. Prion in Action Section VI. Non Food Items
11. Nitrates & Nitrites 38. Cosmetics
12. Shellac 39. Cosmetics Ingredients
Section III. Harmful Practices (or not): 40. Jewelry
13. What is Irradiation Section VII. Traditional Slaughtering
14. Irradiated Foods 41. Lamb Slaughtering
15. Gas Flush 42. Hauling Carcasses
16. Gas Flush Packaging 43. Where is the Hair Net
17. Gas Stunning 44. Camel Heads
18. Barbequing 45. Where is the Health Inspection
19. Genetically Modified Organisms Section VIII. From Farm to Fork
Sections IV. Humane Treatment of Animals 46. Display of Meat in Stores
20. Animal Well fare 47. Entire Food Chain
21. Cattle Pin 48. On the Dinning Table – Halalan Tayyiban
22. Animal Feed
24. Food Formula
25. Chicken Safety
26. Truth In Labeling
Objectives For the Halal Standards
The Aims and Objectives for Developing Halal Standards:
Applying the Islamic Shariah by performing the religious rituals and its required protocols.
Protecting the Muslim consumers and help them obtain authentic Halal products without taking advantage of their believes and needs.
Witnessing the production of wholesome foods and safe products.
Working with the industry, especially manufacturers, to help them produce the Halal products according to the Islamic Shariah and guide them to comply with the requirements of the importing Muslim countries and customers needs.
Formulating common standards and procedures for all members to follow and propagate.
Propagating mutual understanding, cooperation and recognition between the member certifiers.
The Halal Certifying Organization Should be:
1. Neutral and independent organization with no ties to government, legislators, or industry. (Such as the judges where judicial system should be independent and fair).
2. A combination of religious advisors, food scientists, and qualified managers and technicians.
3. A power house of information - must be knowledgeable of basic Islamic Sharia and Fatwas, scientific advancements and technology and governmental rules and regulations of exporting and importing countries.
4. Keeping updated on consumers needs and concerns and market trends, i.e. connected with the grassroots, and informing customers about new development about Halal food, safety & technology.
5. Should not inflate their fees so as not to render Halal goods cost prohibitive, or seem to be punishing consumers who seek Halal.
6. Promoting the Halal concept as an Islamic value.
The Halal Certifiers
The Halal Certifier should be independent and informative.
If the certifier is attached or controlled by the ruling authorities it becomes too corrupt,
If it is influenced by the consumers or industry its rules become too loose and watered down,
If it is controlled solely by science it looses its spirituality,
if it is controlled solely by Ulama it becomes too rigid and may lose touch with reality.
The Certifying Organization may contain a mixture of the four elements mentioned above or stay completely independent.
Food Ingredients/ Additives
The following section deals with food ingredients/additives and some methods of food preparations.
What is the rule of the Halal Certifier in educating the consumers about the benefits and harmful effects of the food ingredients?
Is this a Shariah requirement, a moral responsibility, or just a good business practice?
Can we classify the harmful ingredients (not necessary the forbidden ones such as pork or khamr) as Haram based on its Manfaa or Madharaa (benefits and harms) and not just on the way they are slaughtered or processed?
A preservative is an ingredient that you would not eat as food on its own. There are 19 categories of additive, grouped according to function. An additive may be added to a product to do more than one job but will be listed only under the main one. Some of the categories are:
Artificial sweetening substances
Flour treatment agents
Bisphenol A , commonly abbreviated as BPA , is an organic compound with two phenol functional groups . It is a difunctional building block of several important plastics and plastic additives. With an annual production of 2–3 million metric tonnes , it is an important monomer in the production of polycarbonate .
Suspected of being hazardous to humans since the 1930s, concerns about the use of bisphenol A in consumer products, especially inner lining of baby bottles and food cans, were regularly reported in the news media in 2008 after several governments issued reports questioning its safety, and some retailers have removed products made of it from their shelves.
Health Concerns of Fodders
In the past, mad cow disease spread through the inclusion of ruminant meat and bone meal in cattle feed due to prion contamination. This practice is now banned in most countries where it has occurred. Some animals have a lower tolerance for spoiled or moldy fodder than others, and certain types of molds , toxins , or poisonous weeds inadvertently mixed into a food source may cause economic losses due to sickness or death of the animals.
PRION IN ACTION Could cause BSE - the animal’s brain becomes spongy as shown here
Shellac- Halal or Haram!
Gas Flush packaging reduces the amount of oxygen surrounding the packaged product to slow or eliminate the growth of aerobic life forms, which increase the rate of oxidation reactions. Often, the displaced oxygen is replaced with nitrogen, carbon dioxide or sometimes argon. The gas composition of an average packed food product, for example, would contain less than 1% oxygen compared with the 21% typically found in air.
Packaging with Gas Flush
Gas Stunning Kills the bird before reaching the knife!
BBQ! is it good for you? Meats burned on fire and cured meats (i.e. beef jerky) will have acrylic compounds that are carcinogenic. This is why communities who eat lots of BBQ have higher rates of cancer.
Rosemary Extracts and Carcinogens in Meat
Rosemary extracts possibly might act synergistically in inhibiting the formation of certain carcinogenic chemicals during the cooking of muscle foods at high temperatures, according to researchers with The Food Science Institute at Kansas State University, Jan. 2010, Journal of Food Science. Heterocyclic Amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl and fish, according to the National Cancer Institute, Bethesda, Md. The K.S.U. researchers evaluated the inhibition of HCAs by rosemary extracts with beef patties grilled at 375 degrees Fahrenheit (191 degrees Celsius) for 6 minutes on each side and at 400 degrees F (204 degrees C) for 5 minutes on each side. Five rosemary extracts extracted with different solvents were used: extract 100W (100% water), 10E (10% ethanol), 20E (20% ethanol), 30E (30% ethanol) and 40E (40% ethanol). The five extracts were added to beef patties at the three levels of 0.05%, 0.2% and 0.5% before cooking. There was no statistical difference in the inhibition of HCAs in the 0.05%, 0.2% and 0.5% rosemary extracts. When cooking at 400 degrees F for 5 minutes on each side, the rosemary extracts 10E and 20E were superior to rosemary extracts 100W, 30E and 40E in inhibiting HCA formation.
GMO Fish - Are they still Halal?
Animal Well Fare • A coalition of animal welfare experts from universities and industry trade groups throughout North America have formed the North American Well-being Commission for Beef (NAFAWC-Beef). The 21-member group plans to promote research efforts focused on animal being and regularly communicate update findings in a timely manner. • Among the organization’s goal is providing science-based recommendations for cattle-management practices and conducting public outreach efforts for the entire food chain. • Some extremist animal right groups such as PITA go too far in their efforts to stop consuming meat altogether. Muslim consumers should not fall into the traps and propaganda of such groups. • Islam mandates humane treatment of animals every where even during the slaughtering… Hadith.
Animals In the holding pins are offered water and treated humanely
Animal Feed could contain artificial materials and food additives in addition to natural ingredients. It may also contain extra added proteins (from plant or animal sources), growth hormones, vitamins, minerals, salts and various types of drugs.
The types of drugs that may be used in feed include
(in addition to the above):
antimicrobials (such as antibacterial drugs) to fight infections
anticoccidials to fight coccidial parasites
hormonals to suppress estrus (the female “heat” cycle) in cattle
anthelmintics to fight parasitic worms
sulfonamidics to fight certain types of infections
beta agonists to promote leanness in animals raised for meat
anti-bloating drugs to prevent swelling of the stomach and intestinal tract of cows caused by excessive gas.
Animal Feed What is Halal Feed? Does it have to be Natural, Organic, Free Range?
How Much Truth there is in Food Labeling, Claims based on Animal Feed?
Dilemmas: Do we have to Certify Writing and Tissue Papers?
Spring Water Naturally Certified
2. Bottled Water – Is Certification Needed?
3. Sardine in Tomato Sauce Who Said Processed Sea Food Doesn't Need to be Certified?
What is in the Tomato Sauce?
Fresh Non Processed Vegetables
Processed and Repackaged Vegetables Should be Checked and Certified, Because they are not Natural Any More!
The Same Could be Said about Fruits
Canned Fruits There is more than just fruits in the can
Does labeling products in Arabic makes them Halal?
Cosmetics Are the components Halal? Are they safe?
Several common names of materials used in cosmetics
Purified water (Aqua) Vitamin E Tocopherol Beeswax Beeswax Vegetable Glycerin Glycerin Oat Bran Avena Sativa (Oat) Bran Shea Butter Butyrospermum Parkii (Shea Butter) Passion Fruit Juice Passiflora Edulis Fruit Juice Red Rose Water Rosa Damascena Flower Water Raspberry Extract Rubus Idaeus (Raspberry) Fruit Extract Yucca Herbal Extract Yucca Schidigera Stem Extract Aloe Vera Leaf Gel Aloe Barbadensis Leaf Juice Tea Tree Oil Melaleuca Alternifolia (Tea Tree) Leaf Oil Peppermint Leaf Oil Mentha Piperita (Peppermint) Oil Spearmint Leaf Oil Mentha Viridis (Spearmint) Leaf Oil Wintergreen Leaf Oil Gaultheria Procumbens (Wintergreen) Leaf Oil Lavender Oil Lavandula Angustifolia (Lavender) Oil Cinnamon Leaf Oil Cinnamomum Cassia Leaf Oil Lemon Peel Oil Citrus Medica Limonum (Lemon) Peel Oil Valencia Orange Peel Oil Citrus Aurantium Dulcis (Orange) Peel Oil Pink Grapefruit Peel Oil Citrus Paradisi (Grapefruit) Peel Oil Roman Chamomile Oil Anthemis Nobilis Flower Oil Jasmine Oil Jasminum Officinale (Jasmine) Oil Extra Virgin Olive Oil Olea Europaea (Olive) Fruit Oil Saponified Oil of Coconut Sodium Cocoate Saponified Oil of Palm Sodium Palmate Hemp Seed Oil Cannabis Sativa Seed Oil Jojoba Seed Oil Simmondsia Chinensis (Jojoba) Seed Oil Sunflower Oil Helianthus Annuus (Sunflower) Seed Oil
Jewelry -Are they toxic, cause allergy, contain Haram substance, …
Lamb Slaughtering-Village Stile Putting health aspects aside, Which is “more Halal”: slaughtering in a traditional-cultural way or using machines in modern slaughterhouses?
Transportation of Carcasses !?
HCCP-Where is the hair net?
If the head and neck are still attached how the slaughtering was done? By Sticking!
This Slaughterhouse is run by the Municipality. Where is The Health Inspection?