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1. HALAL STANDARD
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2. BASIC PRINCIPLES ON HALAL:
 Way of life / day-to-day affairs of a
Muslim is guided by the principle
of Halal and Haram.
Halal is an Arabic word which means
lawful and permitted

3. To Non-Muslims
To Industries
To Muslims - Commandment
- Requirements
- Profit
To Islam - Not only for food, its include other things

4. • Performing good deeds
• Quality control system by itself.
• Not only food

5. •Haram
FORBIDDEN
- is the opposite of Halal which means unlawful and
prohibited

6. Significance of Halal food to every Muslim
Healthy body and soul
Paradise
True Believers
 Duty to Almighty

7. WHAT IS HALAL PRODUCTS:
 Clean ,Healthy and Global
 Fits for Muslim consumption
 Universal

8. For Plants:

9. Liquids

10. Animals
•All Aquatic Animals are Halal except the following:
1. Poisonous
2. Carnivorous

11. LAND ANIMALS:
• All land Animals are Halal except:
1. Not slaughtered properly
2. Pig or swine or boar
3. Dogs

12. 3. Carnivorous and sharp claws
4. Pest

13. 6. Filthy by the public like
lice, flies
7. ) Animals that live
both on land and in
water

14. WHAT IS HALAL HYGIENE & SANITATION
 HYGIENE means free from najis and from any form of
contamination with haram components and harmful
organism
 Najis an Arabic term which means filth or unclean.
Islamic law (Shari’ah) details that are:
a) those that are
themselves not
permissible such as
swine and all its
derivatives, blood and
carrion;

15. b) halal food that is contaminated with najis;
c) halal food that comes into direct contact
with things that are non-halal;
d) any liquid and objects discharged from
body such as urine, excrement, blood,
vomit, pus, sperm and ova except sperm and
ova of lawful animals;

16. e) carrion or halal animals that are not slaughtered
according to Islamic (Shariah) law.
 FILTH refers to all forms of
impurity.
There is contamination when traces of undesired substances
entered the product during handling, processing and storage.

17. HALAL PROCESSING
 A product is considered halal when it was
prepared processed
stored transported served

18. HALAL INGREDIENTS

19. APPLICATION OF HALAL IN THE WORK
PLACE
 Knowledge
 Identified dedicated area
 Storage with segregation system for Halal
products/materials/ingredients.

20.  HALAL STANDARD IS A QUALITY CONTROL
SYSTEM BY ITSELF.
 IT ILLUSTRATES THE HIGHEST FORM OF
CLEANLINESS IN THE PREPARATION AND
HANDLING OF FOOD.
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HALAL / KOSHER

21. THANK YOU

22. How will you improve the system of each picture:

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26. ASSESSMENT
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