Halal Awareness

PROGRAM KESEDARAN HALAL
Pengajar: Azurah Abdul Aziz

Kandungan & Jadual Program
Masa Kandungan/ Aktiviti
8.30 Pendaftaran
9.00
Pengenalan
Konsumerisma Halal
Pengenalan kepada Halal &
Haram
• Terminologi
• Definisi Produk Halal
• Maqasid Shariah
• Prinsip Produk Halal
• Aplikasi Toyyib dalam
Makanan
• Keselamatan
Makanan
• Kebersihan Makanan
• Keracunan Makanan
Masa Kandungan/ Aktiviti
10.30 Rehat
11.00
Isu Ramuan Halal bagi
Produk Makanan
Asas Rantaian Nilai Halal
Logisitik Halal
Standard Halal Malaysia:
Makanan Halal –
MS1500:2009
13.00 Solat & Makan Tengahari
14.00
Perundangan Halal di
Malaysia
Halal: Sijil & Logo
17.00 Pemberian Sijil

Introduction (Pengenalan)
NEEDS
(Keperluan)
To survive
(Untuk hidup)
WANTS
(Kehendak)
To fulfil satisfaction
(Untuk penuhi
kepuasan diri)
Humans (Manusia)

NEEDS
(Keperluan)1
WANTS
(Kehendak)
2

WANTS
(Kehendak)
NEEDS
(Keperluan)
Location (Lokasi)
Education (Pendidikan)
Social status
(Status sosial)
Religion (Agama)
Affected by:
(Dipengaruhi oleh:)

ISLAM
DEFINITION (Definisi)
SUBMISSION, SURRENDER, OBEDIENCE & PEACE
TUNDUK, PATUH, PENGABDIAN & KEAMANAN

A Muslim believes
and abide to:
(Seorang Muslim
beriman dan patuh
kepada:)
There is only one God – Allah
(Tuhan yang satu – Allah)
Muslims practices Ad-Deen
-Muslim way of life.
(Muslim amalkan cara hidup Ad-
Din)

(Muslim amalkan cara hidup Ad-Din)
Quran
Hadith
Words & action–
by the holy
Prophet
Muhammad s.a.w
(Kata-kata &
perbuatan Nabi
Muhammad
s.a.w)
Words of Allah –
teaching of
Islam
(Kata-kata dari
Allah – ajaran
mengenai Islam)

(Muslim amalkan cara hidup Ad-Din)
People (Manusia)
Environment (Persekitaran)
Animal & Plant
(Haiwan & Tumbuhan)
Allah - God (Allah - Tuhan)
Relation
(Hubungan)
Interaction
(Interaksi)
Activity
(Aktiviti)
Muslim

Among the elements covered in Ad Deen
(Diantara yang kandungan Ad-Din):
Clothing which cover aurah of a person.
(Pakaian yang menutup aurat individu.)
Clothing which protect and maintain
dignity of a person.
(Pakaian yang melindungi dan menjaga
kehormatan individu)

Among the elements covered in Ad Deen
(Diantara perkara bagi Ad-Din):
Halal food or product which are
made from
(Makanan atau produk Halal
yang dibuat dari):
•Halal ingredient (Ramuan Halal)
•Equipment free from najs or
haram material (Peralatan
bebas dari najis atau bahan
haram)

“And eat of what Allah has provided for you
[which is] lawful and good. And fear Allah , in
whom you are believers.”
“Dan makanlah makanan yang halal lagi baik
dari apa yang Allah telah rezekikan
kepadamu, dan bertakwalah kepada Allah
yang kamu beriman kepada-Nya.”
Quran (Al-Maidah : 88)

`O people! Eat of the lawful and pure things in the earth and
follow not in the footsteps of Satan; for surely he is your open
enemy’
`Wahai sekalian manusia! Makanlah dari apa yang ada di bumi
yang halal lagi baik, dan janganlah kamu ikut jejak langkah
Syaitan; kerana sesungguhnya Syaitan itu ialah musuh yang
terang nyata bagi kamu.’
Al Baqarah : 168

Eating Halal and toyyib food is one of the teaching in
the Quran.
(Memakan makanan Halal adalah salah satu ajaran
yang dinyatakan di dalam Quran.)
Eating Halal Food: What’s the big deal?
(Makan Makanan Halal: Apa yang penting
sangat?):
1
Eating Halal food is repeatedly emphasizes in the
Quran which indicate eating Halal and toyyib is of great
importance .
(Memakan makanan Halal dan toyyib ditekankan
berulang kali di dalam Al Quran yang mana
menunjukkan ianya mempunyai kepentingan.)
2

Food consumed and supplications (du’a) are closely
related, which finally may build Islamic faith
(Makanan yang dimakan dan doa mempunyai
hubungan yang rapat dalam membina keimanaan
seorang Muslim).
Halal food is guaranteed for its safe for
consumption clean and hygienic nutritious of
quality and reliable.
(Makanan Halal dijamin ia adalah  selamat di
makan  bersih  berkhasiat  berkualiti dan 
dipercayai.)
3
4

Whatever we eat will
become our flesh and
blood.
We are what we eat.

HALAL
CONSUMERISM
(KONSUMERISMA
HALAL)

Consumerism (Konsumerisma)…?
The theory that an increasing consumption of goods
is economically desired.
(Teori dimana penambahan penggunaan barangan
adalah keadaan ekonomi yang diidamkan.)
A movement towards consumer protection that
promotes improvement in safety standards and
truthful packaging & advertisement
(Satu gerakan perlindungan pengguna yang
mengetengahkan penambahbaikan dalam standard
keselamatan dan kejujuran dalam pembungkusan dan
pengiklanan)
2
1

Halal Consumerism (Konsumerisma Halal)?
The consumption of Halal goods
(Penggunaan produk-produk Halal)
Halal goods which comply to the standards on Halal
requirement and product safety
(Produk-produk Halal yang patuh standard bagi
keperluan Halal dan keselamatan produk)
Halal goods consumer is further protected through
acts and regulations imposed on Halal goods.
(Pengguna barangan Halal dilindungi melalui akta-
akta dan undang-undang yang dikenakan keatas
barangan Halal)
1
2
3

Halal Certification
mark from a
recognised
certification body?
Does the premise
has been certified
Halal ?
Are the ingredient
used in this
product is from
Halal sources?
Is the Halal
product safe to be
used?
The name of the
product is so
confusing, is it
halal or haram?

INTRODUCTION
TO
HALAL & HARAM
(Pengenalan
kepada Halal &
Haram)

Thing
(Benda)
Action
(Perbuatan)
Permissible by Islamic Law
(Dibenarkan undang-undang Islam)
Definition (Definisi)

MASBOOH/SYUBHAH
DOUBTFUL (Meragukan)
HARAMHALAL

NAJS
(Najis) Things which is dirty
and repulsive.
(Benda yang kotor
dan menjijikkan)

SOURCE(Sumber)
Material not source from haram animal
(Bahan bukan sumber dari haiwan haram)
Halal animal source – slaughtered as in shariah law
(Sumber bahan haiwan halal – disembelih ikut syara’)
Source not from najs material
(Sumber bahan bukan dari najis)
DEFINISI - PRODUK HALAL

SOURCE(Sumber)
Source not intoxicating material
(Bukan sumber dari bahan memabukkan)
Material not source from human
(Sumber bahan bukan dari manusia)
Not sourced from poisonous and hazardous material
(Bukan dari sumber bahan beracun dan bahaya)

EQUIPMENT & UTENSILS
(Peralatan & Perkakasan)
HALAL
DO NOT
CAUSE
HAZARD*
SAFE
(Selamat)
Source of material made from
(Bahan dari sumber) :
*Tidak memudaratkan

PROCESSING
(PEMPROSESAN)
Do not contribute hazards
(Tidak menyumbang mudarat):
PHYSICAL CHEMICAL
BIOLOGICAL HALAL
1 2
3
4

Faith (Agama – Iman)
Life (Nyawa)
Mind (Akal)
Property (Harta)
Progeny (Keturunan)
OBJECTIVES
OF
SHARIAH
LAW
(Objektif Hukum Syara’)
Maqasid Shariah

Principles of Halal
Product
(Prinsip-prinsip Produk
Halal)
52

PRINCIPLES of HALAL PRODUCT is
based on
The Basic Principles of Halal and
Haram in Islam
by Dr. Yusof Al Qardawi
(Prinsip-prinsip Produk Halal
adalah berdasarkan
Asas Prinsip – prinsip Halal dan
Haram dalam Islam
Oleh Dr. Yusuf A Qardawi)

▪ The outline of Halal and haram in Islam
was written by Sheikh Dr. Yusof Al
Qardawi based on primary & secondary
references use by Muslim.
(Garispanduan Halal & Haram dalam
Islam diperjelaskan dalam tulisan Sheikh
Dr. Yusof AL Qardawi)
▪ Sheikh Dr. Yusof AL Qardawi is one of the
globally renowned Muslim scholar.
(Sheikh Dr. Yusof Al Qardawi adalah salah
seorang ilmuan agama yang disanjung
tinggi di peringkat dunia)

Asal tiap sesuatu adalah harus (mubah) dengan
beberapa pengecualian yang diharamkan secara
khusus.
Naturally permissibility (MUBAH) of things
created by Allah, unless explicitly forbidden.
1
PRINCIPLES of HALAL &
HARAM IN ISLAM
(PRINSIP-PRINSIP HALAL & HARAM DALAM
ISLAM)

1
Example
(Contoh)
Porcine & dogs (babi dan anjing)
Carrion (Bangkai)
Food and drink prepared with
intention or sacrifice for other
than Allah.
(Makanan yang diniatkan dan
dikorbankan selain nama Allah)
Alcoholic beverages (Arak)

To make Halal or Haram is the right of Allah alone
referring to order as stated in the Quran & Hadith
Penentuan Halal dan Haram adalah hak Allah
s.w.t merujuk kepada perintahNya yang terdapat
daripada al-Quran dan Hadith/Sunnah.
2
Quran
Hadith

“Diharamkan kepada kamu (memakan) bangkai (binatang yang
tidak disembelih), dan darah (yang keluar mengalir), dan daging
babi (termasuk semuanya), dan binatang-binatang yang
disembelih kerana yang lain daripada Allah, dan yang mati
tercekik, dan yang mati dipukul, dan yang mati jatuh dari tempat
yang tinggi, dan yang mati ditanduk, dan yang mati dimakan
binatang buas, kecuali yang sempat kamu sembelih (sebelum
habis nyawanya)”
(Surah Al-Ma’idah:3)

“Forbidden to you are carrion, blood, the flesh of swine,
the animal slaughtered in any name other than Allah’s,
the animal which has either been strangled, killed by
blows, has died of a fall, by goring or that devoured by a
beast of prey - unless it be that which you yourselves
might have slaughtered while it was still alive”
(Surah Al-Ma’idah :3)

Prohibition of things due to manifest harm; filth/
natural repulsiveness; intoxication
Pengharaman sesuatu itu ialah kerana ketidak sucian
dan kemudharatan perkara tersebut.
3
Alcoholic
beverages
(Arak)
Cause intoxication & prolong and excessive
intake may damage internal organs.
(Memabukkan & pengambilan yang tidak
terkawal & berterusan merosak organ
dalaman.)
Blood
(Darah)
Blood is made from material ideal for growth of
bacteria & contains metabolism material.
(Darah adalah terdiri dari bahan yang digemari
oleh bakteria dan mengandungi bahan-bahan
metabolism.)

What is Halal is sufficient and what is haram is
superfluous
Setiap yang Halal itu adalah sempurna dan tidak
perlu kepada yang haram.
4
Source of ingredient/ material (Sumber ramuan/bahan)

The new source of protein
(Sumber baru bagi protein)

Whatever is conducive to or leads towards haram
is in itself haram
Apa-apa yang membawa kepada haram adalah
haram
5

Falsely representing haram as Halal is prohibited
Sengaja mengharamkan yang Halal dan sebaliknya
adalah dilarang.
6

Doubtful things should be avoided
Perkara yang shubhah haruslah dijauhi.7
Halal Certified product
shall only be made from
halal material (s).
(Produk / Makanan Halal
hanya menggunakan
bahan yang halal).

Implementing Toyyib in Halal
Product
(Penerapan Nilai Toyyib dalam
Produk Halal )

Food Safety (Keselamatan Makanan)
The best way to reduce risk of food borne illness to consumer
(Kaedah terbaik bagi mengurangkan penyakit dari makanan
kepada pengguna)
Handling (Kendalian)
Preparing (Penyediaan)
Storage (Penyimpanan)

Prevent food
poisoning occurrence
(Menghalang
keracunan makanan
berlaku)
Prevent food from
contaminated
(Menghalang
makanan dari
kontaminasi)
FOOD
SAFETY
(Keselamatan
Makanan)
Safe Food
(Makanan
yang
selamat)

FOOD
SAFETY
(Keselamatan
Makanan)
Properly cleaning and sanitising
(Pembersihan dan sanitasi yang
berkesan)
Maintain high level of personal
hygiene
(Mengekal tahap kebersihan diri
yang tinggi)
Correct and effective temperature control –
cooking, cooling & storage
(Kawalan suhu - memasak, penyejukkan dan
penyimpanan yang betul dan tepat)

FOOD
SAFETY
(Keselamatan
Makanan)
Implementing effective pest
control
(Aplikasi kawalan makhluk perosak
yang berkesan)
Comprehending food allergies, food
poisoning and food intolerance
(Memahami alergi makanan, keracunan
makanan dan makanan tidak ditoleransi)

So…what does food
safety have to do with
Halal?
(Jadi ..apa kaitan
keselamatan makanan
dengan Halal?)

“O people! Eat of the lawful and pure things in the
earth and follow not in the footsteps of Satan; for
surely he is your open enemy”
“Wahai sekalian manusia! Makanlah dari apa yang ada di
bumi yang halal lagi baik, dan janganlah kamu ikut jejak
langkah Syaitan; kerana sesungguhnya Syaitan itu ialah
musuh yang terang nyata bagi kamu.”
Al Baqarah : 168

THOYYIB Means – good
(Bermaksud – baik)
THOYYIB
PRODUCTS
(Produk Toyyib)
GOOD QUALITY
(BERKUALITI)
NUTRITIOUS
(BERKHASIAT)
CLEAN & SAFE
(BERSIH & SELAMAT)

HALALAN THOYYIBAN
HALAL
SAFE TO BE USED &/ or
CONSUMED BY USER
(SELAMAT DIGUNAKAN &/ atau
DIMAKAN OLEH MANUSIA)
GHP, GMP, GCP, cGMP,
HACCP
Implementing system
(Melaksanakan sistem):

Acronym
(Singkatan)
GHP Good Hygiene Practices
(Amalan Kebersihan yang Baik )
GMP Good Manufacturing Practices
(Amalan Pengilangan yang Baik)
cGMP Current Good Manufacturing Practices
(Amalan Pengilangan yang Baik –terkini)
GCP Good Catering Practices
(Amalan Katering yang Baik)
HACCP Hazard Analysis Critical Control Point
(Analisis Mudarat dan Titik Kawalan
Kritikal)

Acronym
(Singkatan)
GHP Food Handler Training
(Latihan Pengendali Makanan) - Wajib
GMP/ GCP Food Hygiene Regulations 2009
(Undang-undang Kebersihan Makanan
2009)
cGMP Cosmetic and Pharmaceutical Guidelines
HACCP Requirements for critical product and export
market)
(Keperluan bagi produk-produk kritikal dan
pasaran ekspot)

Hazard - Contaminant (Mudarat - Kontaminan)
Contaminant refer to any non-halal or detrimental
(mudhorat) substances that are intentionally or
unintentionally added which render the halalan product
as non-halal.1
(Kontaminan merujuk kepada sebarang bahan tidak halal
atau mudharat yang dimasukkan secara sengaja atau tidak
yang akibatkan produk halal dan toyyib menjadi tidak halal
- haram).
HARAM
Halal Product
(Produk Halal)

CONTAMINANT
(Kontaminan)
NON- HALAL
(Tidak Halal)
DETRIMENTAL
- MUDHORAT)
(Membahayakan –
Mudarat)
Haram
Najs (Najis)
Physical (Fizikal)
Chemical (Kimia)
Biological (Biologi)

NAJS (Najis)
Things which is dirty and repulsive.
(Benda yang kotor dan menjijikkan)
TYPES OF NAJS (JENIS-JENIS NAJIS)
Severe
(Berat)
Medium
(Sederhana)
Light
(Ringan)
CATEGORY DEFINE the METHOD of
CLEANING
(Kategori najis menentukan kaedah pencucian)

Najs Categories (Kategori Najis)
SEVERE NAJS
(Mughallazah)
LIGHT NAJS
(Mukhaffaffah)
MEDIUM NAJS
(Mutawassitah)
 Urine of baby boy (Air
kencing bayi lelaki):
•Age less than 2 years
(Kurang dari 2
tahun)
•Consuming only
mother’s milk
(Hanya minum susu
ibunya)
 Every najs
which is not
mentioned in
severe & light
(Semua jenis
najis yang tidak
disebut dalam
najis berat &
ringan)
 Pig and dogs
& their
descendants
(Anjing &
khinzir serta
hasilan
darinya)

Halal food that is contaminated with things that are non-Halal
(Makanan Halal dicemari dengan benda dari bahan tidak Halal)
Halal food that comes into direct contact with things that are non-Halal
(Makanan Halal bersentuhan secara terus dengan benda/bahan tidak
halal)
Any liquid and objects discharged from the orifices of human beings or
animals such as urine, blood, vomit, pus, placenta and excrement,
sperm and ova of pigs and dogs.
(Sebarang cecair atau objek dikeluarkan dari mana-mana anggota
badan manusia atau haiwan seperti air kencing, darah, muntah, nanah,
placenta dan kumuhan lain, serta sperma dan ova dari khinzir & anjing)
Example of NAJS (Contoh Najis)

Example of NAJS (Contoh Najis)
Carrion (bangkai)
Alcoholic beverages and food or drink which contain or mixed with
alcoholic beverages
(Arak serta mana-mana makanan dan minuman yang mengandungi
atau dicampur dengan arak)

CHEMICAL CONTAMINANT (Kontaminan Kimia)
Ingredient
(Ramuan)
Intentional Added
(Dimasukkan secara
sengaja)
Unintentional
Added
(Dimasukkan secara
tidak sengaja)
Food colouring
(Pewarna
Makanan)
Preservative
(Pengawet
Makanan)

PHYSICAL CONTAMINANT (Kontaminan Fizikal)
Human
(Manusia)
Equipment
(Peralatan)
Building Structure
(Struktur Bangunan)
Flaking paint, sand,
small stone, broken
glass, broken tiles
and others
(Kopekan cat, pasir,
batu kecil, kaca
/Jubin pecah dll)
Nuts and bolds,
metal shards,
broken glass,
flaking paint, rust,
stapler bullet, nail
(skrew, kepingan
logam, serpihan
kaca, kopekan cat,
karat, ubat
pengokot, paku)

BIOLOGICAL HAZARD (Mudarat Biologi)
MACROBIOLOGICAL
Pathogenic
Bacteria
(Bakteria Bahaya)
Yeast
(Yis)
Mould
(Kulat)
Algae Protozoa Virus
MICROBIOLOGICAL
(MIKROBIOLOGI)
(MAKROBIOLOGI)
BIOLOGICAL
HAZARD
(MUDARATBIOLOGI)

BIOLOGICAL
HAZARD
(MUDARAT
BIOLOGI)
FOOD SPOILAGE
(Kerosakan Makanan)
RANCIDITY
(Tengik)
HAZARDOUS TOXIN
(Toksin Bahaya)

• Dust from dirty environment (Habuk dari persekitaran kotor)
• Low personal hygiene (Kebersihan diri yang rendah)
• Dirty equipment (Peralatan kotor)
• Pest and animal (Makhluk perosak & haiwan)
• Insufficient heat treatment
(Proses haba yang tidak mencukupi)
• Insufficient cleaning & sanitation process
(Proses pembersihan & sanitasi yang tidak berkesan)
• Inappropriate storage condition
(Keadaan penyimpanan yang tidak sesuai)
• Inappropriate handling practices
(Amalan pengendalian bahan yang tidak berkesan)
Biological contamination through
(Kontaminasi biologi menerusi):

Halal Ingredient:
Issues
(Ramuan Halal:
Isu- isunya)

One ingredient can be sourced
from – plant, animal,
microbial?
(Satu bahan boleh
bersumberkan dari –
tumbuhan, haiwan ,
microbial?)
Does the ingredient have Halal
certificate?
(Adakah ramuan mempunyai sijil
Halal ?)

Does the processing steps for the
ingredient involve / contaminate with
haram material?
(Adakah langkah pemproses bagi bahan
tersebut dicemari dengan benda haram?)
Is the ingredient Halal
Certification Body recognised
by Malaysia Halal Certification
authority?
(Adakah Badan Pensijilan Halal
ramuan tersebut dari badan
yang diiktiraf oleh pihak
berkuasa Pensijilan Halal
Malaysia?)

PIC not familiar with critical
ingredient – source and
process ?
(Adakah pihak yang
bertanggungjawab tidak arif
dengan bahan kritikal –
sumber & proses?)
Does the traders implements Halal control
system in their premise (storage)?
(Adakah pihak pembekal mengamalkan sistem
kawalan Halal di premis (stor/ penyimpanan?)

CORCHINEAL
Permissible according to Fatwa
(Dibenarkan oleh Fatwa

Shared facilities for Halal and Haram gelatine
production
(Perkongsian penggunaan kemudahan bagi
pengeluaran gelatin Halal dan Haram)
Equipment
Gelatine
powder

101
Agglutination agent for
milk curdling
(Ejen pengentalan bagi
susu)
Enzyme (Enzim)
• Microbial (Mikrobial)
• Plant (Tumbuhan)
• Animal (Haiwan)

102
L-cysteine
Antioxidant for fruit juices
(Antioksidan bagi jus buah-buahan)
Dough conditioner - to reduce
mixing time, prevent dough
from sticking
(Kondisioner doh – bagi
mengurangkan masa
mencampurkan bahan-bahan
dan hindarkan doh dari
melekat)
Meat flavouring
(Perisa Daging)

103
L-cysteine
Source (Sumber)

SOURCES OF HALAL MATERIAL
(Sumber Bahan Halal)

SOURCE OF HALAL MATERIAL
(SUMBER BAHAN HALAL)
Every land animal is Halal except for
(Setiap haiwan darat adalah halal
kecuali):

Dog and Pig
(Anjing & Khinzir)
Carrion (Bangkai)

Animal with long pointed teeth / tusk – to kill prey
(Haiwan bertaring panjang dan tajam / gading – bagi
membunuh mangsa)

Predator Birds.. (Burung
pemangsa)

POISONOUS ANIMAL (Haiwan berbisa)

POISONOUS ANIMAL (Haiwan Berbisa)

Animal Which Is Forbidden To Be Killed In Islam
(Haiwan yang tidak dibenarkan dibunuh dalam Islam)

Repulsive Animal (Haiwan Menjijikkan)

ANIMAL FED WITH NAJS
Farmed Animal Intentionally And Continuously Fed
With Najs (Haiwan diternak diberi makan najis dengan
sengaja & berterusan)

AQUATIC ANIMAL (HAIWAN AKUATIK)
• Every aquatic animal is halal except (Setiap haiwan
akuatik ialah Halal kecuali):
• Poisonous (Beracun)
• Intoxicating (Memabukkan)
• Hazardous (Merbahaya)
• Live in both water and land (Haiwan dua alam)
• Fed intentionally & continually- Najs (Diberi makan
dengan sengaja dan berterusan dengan najis)

BLOOD AS INGREDIENT FOR CUISINE
(Darah sebagai ramuan masakan)
BLOOD IN CUISINE
Blood Soup
(Sup darah) Blood tofu
(Tauhu Darah)
Blood Pancake
(Lempeng darah)

BLOOD SAUSAGE (SOSEJ
DARAH)
Cooking blood with filler.
Blood used : cattle or pig
Filler used: meat, fat , suet, bread,
sweet potatoes, barley, oatmeal.
(Darah dimasak dengan isian lain.
Darah yang digunakan dari lembu
dan khinzir. Isian dari daging, lemak,
suet, roti, keledek, barli dan oat.)

HUMAN BODY (Anggota Badan Manusia)
HUMAN BODY
(Anggota Manusia)
FETUS
(Janin)
HAIR
(Rambut)
PLACENTA
(Uri)

MUSHROOM(CENDAWAN)
POISONOUS
(BERACUN)
HAZARDOUS
(BAHAYA)
INTOXICATING
(MEMABUKKAN)

MICROORGANISM
(MIKRO-ORGANISMA)
YEAST (YIS)
BACTERIA
(BAKTERIA)
FUNGI
PROTOZOA
ALGAE (ALGA)
Not poisonous, hazardous, intoxicating
(Tidak beracun, bahaya dan memabukkan)

ENZYME (ENZIM)
• Prohibited to use enzyme from haram animal, animal which
has not been slaughtered according to shariah law.
(Dilarang menggunakan enzim dari haiwan yang tidak halal, haiwan yang tidak
disembelih mengikut hukum syarak.)

GENETICALLY MODIFIED ORGANISM
(ORGANISMA DIUBAH GENETIK)

ANIMAL (Haiwan)
PLANT (Tumbuhan)
MICROORGANISM
(Mikroorganisma)
SOURCE
(SUMBER)
GMO

GMO
HALAL + HALAL = HALAL
HALAL + =
HARAM + =

PLANT
(TUMBUHAN)
MINERAL CHEMICAL
(Kimia)
POISONOUS (Beracun)
HAZARDOUS (Bahaya)
INTOXICATING (Memabukkan)

YEASTWATER ACETOBACTOR
ACETOBACTOR
(YIS)(AIR)
VINEGAR
(CUKA)
YEAST
(YIS)
Alcohol
Fermentation
[Fermentasi
(pemeraman) alkohol]
Acetic Acid
Fermentation
[Fermentasi
(pemeraman) asid
asetik]
VINEGAR PRODUCTION PROCESS (PROSES PEMBUATAN CUKA)

Basis of Halal
Supply Chain
(Asas Rantaian
Nilai Halal)

Halal Supply Chain
A supply chain is a network between a company
and its suppliers to produce and distribute a
specific product.
(Rantaian nilai ialah satu rangkaian diantara
syarikat dan pembekal-pembekal bagi menghasilkan
dan mengedarkan produk tertentu.)

Halal Supply Chain
The supply chain represents the steps it takes to
get the product or service to the customer.
(Rantaian nilai tersebut mewakili langkah-langkah
yang diambil untuk menyampaikan produk/
perkhidmatan kepada pelanggan)

Halal Supply Chain
The Halal supply chain is the implementation of
Shariah requirement along the supply chain activities
to get the product or service to the customer.
(Rantaian nilai Halal ialah penerapan keperluan
Shariah pada aktiviti-aktiviti di sepanjang rantaian
nilai menyampaikan produk/ perkhidmatan kepada
pelanggan)

Concept: Halal Supply Chain
(Konsep: Rantaian Nilai Halal)
Shariah
Halal
Toyyib
Supply Chain
Sourcing
Logistics
Operation
Management
Integration
Halal
Supply
Chain
Ref: Dr. Harlina Suzana , MITRANS

Objective: Halal Supply Chain
(Objektif: Rantaian Nilai Halal)
To prevent cross contamination:
(Mencegah pencemaran silang:)
From haram substances
(Dari bahan haram)
From hazardous substances
(Dari bahan bahaya)

Contamination
(Kontaminasi)

Key Area of Halal Logistics
(Perkara Utama bagi Logistik Halal)
Halal Logistic
Hub
(Pusat Logistik
Halal)
Halal Logistic
Transport
(Pengangkutan
Logistik Halal)
Halal Logistic
Route
(Laluan Logistik
Halal)
Halal Logistic
Management
(Pengurusan
Logistik Halal)

Halal Logistic Hub
(Pusat Logistik Halal)
Dedicated storage / warehouse in assisting distribution
from manufacturer to global Customer
(Gudang / ruang penyimpanan yag dedikasi bagi
membantu pengedaran dari pengilang hingga ke
pengguna global)

Halal Logistic Transport
(Pengangkutan Logistik Halal)
Dedicated liner / transport for halal products to avoid
cross contamination during transportation
(Pengangkutan yang dedikasi bagi produk Halal bagi
mencegah pencemaran silang semasa penghantaran)

Halal Logistic Route
(Laluan Logistik Halal)
Dedicated route in linking supplier to the customer for
faster turnaround
(Laluan yang ditetapkan bagi menghubungkan
pembekal kepada pelanggan bagi mempercepatkan
perjalanan)

Halal Logistic Management
(Pengurusan Logistik Halal)
Supervise all aspects of Halal supply chain of
manufacturer or distributor and act as solution &
information service provider
(Memantau setiap aspek rantaian nilai Halal pengeluar
atau pengedar dan bertindak sebagai penyedia
perkhidmatan maklumat dan penyelesaian)

Halal Supply Chain
Halal Logistics
Halal Supply Chain Process (Proses Rantaian Nilai Halal)

Overview of
Malaysia Halal
Standard: Food
Production
(Ringkasan
Standard Malaysia
: Makanan Halal)

General guideline for the
implementation of Malaysia
Halal certification requirements
(Garispanduan umum bagi
penerapan keperluan-keperluan
pensijilan Halal Malaysia)

Requirements Clause in MS1500:2009
3.1 Management Responsibilities
(Tanggungjawab Pengurusan)
3.2 Premise (Premis)
3.3 Devices, utensil, machine and processing aid
(Peralatan, perkakas, mesin dan bahan bantuan
pemprosesan)
3.4 Hygiene, Sanitation and Food Safety
(Kebersihan, sanitasi dan keselamatan makanan)
3.5 Processing of Halal Food
(Pemprosesan makanan Halal)

Requirements Clause in MS1500:2009
3.6 Storage, Transportation, Display, Sales and Serving
of Halal Products
(Penyimpanan, pengangkutan, pameran, jualan
dan penyajian produk Halal)
3.7 Packing, Labelling and Advertising
(Pembungkusan, pelabelan dan pengiklanan)
3.8 Legal requirement
(Keperluan perundangan)

3.1
IHC
Internal Halal Committee
(Komiti Halal Dalaman)
Management Responsibility
(Tanggungjawab Pihak Pengurusan)

3.1
IHC
Internal Halal Committee
(Komiti Halal Dalaman)
Implement and maintained Halal Control System
(Melaksanakan dan menjaga Sistem Kawalan
Halal Dalaman)

TO PROVIDE SUFFICIENT
RESOURCES
Management Responsibility
(Tanggungjawab Pihak Pengurusan)
3.1

3.2
Designed
(Direkabentuk)
Constructered
(Dibina)
Renovated
(Diubahsuai)
Dedicated for producing Halal Product
(Dedikasi untuk penyediaan produk Halal)
Facilitate cleaning process
(Memudahkan kerja permbersihan)
Prevent pest infestation
(Menghalang infestasi makhluk perosak)

3.2
Designed
(Direkabentuk)
Constructered
(Dibina)
Renovated
(Diubahsuai)
Prevent contamination
(Menghalang kontaminasi)

3.2
Sanitation Facilities
(Kemudahan Sanitasi)
Good Condition (Berkeadaan baik)
Functioning (Berfungsi)
Sufficient quantity & segregated*
(Jumlah mencukupi dan diasingkan)
Gradient away from main disposal area

3.2
In good condition
(Berkeadaan baik )
Diselenggara dengan berkesan
(Effective maintained)
Prevent pest infestation
(Menghalang infetasi makhluk perosak)

3.2
A control mechanism
(Mekanisma Kawalan)

EQUIPMENT
Source (Sumber): not from (bukan dari)…
Najs (Najis)
Hazardous material (Bahan Bahaya)
DEDICATED FOR PRODUCING HALAL
PRODUCT (S) ONLY
(Dedikasi untuk menghasilkan
produk Halal sahaja)
3.3
171

EQUIPMENT
During processing do not
(Semasa pemprosesan tidak)
Not contaminated with najs
(Dicemari dengan najis)
Not contaminated with hazardous
material
(Tidak dicemari dengan bahan bahaya)
Do not results in side effects to product produce
(Tidak menyebabkan kesan sampingan kepada
produk yang dihasilkan)
3.3
172

EQUIPMENT
Hygiene & Sanitation
(Kebersihan & Sanitasi)
Must be clean & sanitary
(Mesti bersih & sanitasi)
If contamination by najs Mughallazah
– SERTU
(Jika dicemari najis najis Mughallazah
– Sertu)
3.3
173

EQUIPMENT
SERTU or ritual cleansing is a specific
cleaning method used to clean any
surfaces (equipment, area, ingredient*)
after being contaminated with najs
Mughallazah.
(SERTU adalah satu kaedah khusus
bagi membersihkan mana-mana
permukaan (peralatan, Kawasan,
ramuan*) selepas dicemari dengan
najis Mughallazah)
Any derivatives from any of the sources
or combination of the two sources.
(Setiap hasilan dari mana-mana sumber
atau campuran kedua-dua sumber)
3.3
174

Prepare sufficient
amount of clean
soil solution
Evenly pouring
soil solution with
suitable tool (s)
❷
❸
Evenly
pour
with
mutlaq
water-
six times
Clean & Sanitize❹
Surface
Hand
❺
Obtain
verification
report from
Religious Officer
whom monitor
Sertu process❶
Floor
Sertu
Process
With the
presence
of
Religious
Officer
Tools Equipment

3.4 Hygiene, Sanitation & Food Safety
Prevent contamination
(Mencegah kontaminasi)
Control of additive usage
(Kawal penggunaan aditif)
Quality control activities
(Aktiviti kawalan kualiti)

Ingredients - Halal sources & safe
(Ramuan dari sumber Halal & selamat)
3.5
Equipment & tools – free from najs
(Peralatan & Perkakasan – bebas
najis)
Separate / Segregated from any najs ,
haram and hazardous material -
ingredient/ equipment
(Diasingkan dari bahan yang najis,
haram dan bahaya – ramuan /
peralatan)

3.6
Clearly identify & segregate - Halal and Non-Halal
area for:
(Kenalpasti dengan jelas dan asingkan – Kawasan
Halal dan tidak-Halal bagi:)
Storage
(Penyimpanan)
Transfering
(Agihan)
Display
(Pamer)
Serve
(Hidang)
Sales
(Jualan)

Halal
Product
Transportation:
Dedicated Halal
Products Only
Personal Belonging- NO
Haram Material
(Barang Peribadi – Tiada
bahan HARAM)
Driver – clean &
practise GHP
(Pemandu –
Bersih &
amalkan GHP)
3.6

Packaging material shall from Halal source, clean and
non toxic.
(Bahan pembungkusan hendak dari sumber Halal,
bersih dan tidak toksid /bahaya)
3.7
Packaging material processed hygienicly.
(Bahan pembungkusan hendaklah dihasilkan dalam
keadaan bersih)

Every packaging label should be printed prominently
(displayed), clearly and indelible (permanently).
(Setiap label pembungkusan hendaklah dicetak dengan
terang, jelas dan kekal.)
3.7

Product name
(Nama produk)
Net content (SI Unit)
(Kandungan bersih – Unit SI)
List of ingredient
(Senarai ramuan)
3.7

Using non-Halal Product name
(Menggunakan nama produk tidak
Halal)
Hotdog
Bah Kut Teh
Rum
Beer
BaconHamCharsiew
Product name (Nama produk)
3.7
Cannot use (Tidak boleh menggunakan):

Product name -synonymous with
non Halal product
(Nama produk – sama / mirip
nama produk tidak Halal))
Hotdog
Bah Kut Teh
Rum
Beer
BaconHamCharsiew
3.7

Product name -confusing term
(Nama produk – menggunakan
terma yang mengelirukan)
Hotdog
Bah Kut Teh
Rum
Beer
BaconHamCharsiew
3.7

Name & Address of
manufacture/ importer
and/ or distributor
(Nama & Alamat
pengilang/ pengimpot
dan/atau pengedar)
Coding – date and/ or
production batch number
and expiry date
(Kod – Tarikh dan/ atau
nombor kumpulan
pengeluaran dan Tarikh
luput)
3.7

Malaysia Halal Logo (Marking) with the Malaysia Standard
(MS) number and the file reference number (the last 10
digits)
(Logo Halal Malaysia dengan nombor Malaysia Standard dan
nombor rujukan fail (10 dijit yang terakhir)

3.7

PACKAGING & LABELLING
Labelling Advertising
shall not contravene (tidak melanggari)
Shariah Law Principles
Prinsip-Prinsip Shariah
Not highlighting indecency
(Tidak menunjukkan
ketidaksopanan)
Tag line/ phrase Actual Picture Animation

3.8
Comply with every laws and regulations related
to the food products
(Patuh kepada setiap undang-undag dan
peraturan-peraturan yang berkaitan dengan
produk makanan tersebut)

Halal Regulation in
Malaysia
(Perundangan
Halal di Malaysia)

HALAL LEGAL REQUIREMENTS
(Keperluan Perundangan Halal)
Act (s) & regulation (s)
related to product/ service
(Akta & Undang-undang
berkaitan
produk/perkidmatan
Manual Procedure for
Malaysia Halal Certification
(Manual Prosedur
Pensijilan Halal Malaysia)

Act (s) & regulation (s) related to product/ service
• Trade Description Order 2011
• Food Act 1983 and Food Regulations 1985
• Animal Act 1953 (2006), Abattoir Act (Corporatization) 1993;
• Custom Act 1967 (Prohibition of Import 1998)- importation
of halal meat;
• Shariah Criminal Offence Act (Federal Territory) 1997 – Halal
food marking by JAIN;
• Local Government Act 1967 and Local Authority by laws;
• The Trade Mark Act 1976.

General Requirements (Keperluan-keperluan Umum)
Manual Procedure for Malaysia Halal Certification
Halal Certification Offences
(Kesalahan-kesalahan pensijilan Halal)
Major
(Besar)
Serious
(Serius)
Minor
(Kecil)
Offences
Categories
(Kategori
Kesalahan)

Trade Description Order 2011
(Perintah Perihal Dagangan 2011)
Definition (Definisi)
Section 28Section 28 (Seksyen 28) Section 28Section 29 (Seksyen 29)
Halal Food
(Makanan Halal)
Halal authorised authority
(Pihakberkuasa bertauliah)
Halal Food
Halal Marking
(Penandaan Halal)

Comply to Halal Food definition
Use of display with
Quranic verses
(Guna ayat Quran
sebagai bahan
pameran)
Things or item related to
Islam
(Benda atau bahan yang
melambangkan agama
Islam)
False / mislead statement through:
Misleading representation
(Cara makluman yang mengelirukan/ menipu)
Halal Food
Section 28Section 28 (Seksyen 28)

Maximum of RM
5 million
(Maksima RM 5
juta)
Maximum of RM
1 million
(Maksima RM 1
juta)
Maximum of 3
years
imprisonment
(Maksima 3
tahun penjara)
And / or

Certification by
authorised authority:
JAKIM/JAIN
Badan pensijilan
diiktiraf:
JAKIM/JAIN
Any product/service
claimed as Halal
(Mana-mana produk
/ perkidmatan Halal):
• Must have Halal
certificate
(Mesti ada sijil halal)
• Must display Halal
mark on product
(Wajib ditanda
dengan logo Halal
pada product)
Recognised foreign Halal certification
body
(Badan pensijilan halal luarnegara yang
diiktiraf)

Maximum of RM
250,000
(Maksima RM
250,000
Maximum of RM
100,000
(Maksima RM
100,000)
Maximum of 3
years
imprisonment
(Maksima 3
tahun penjara)
And / or

Minor Offences (Kesalahan Kecil)
i. Premise cleanliness (Kebersihan premis)
ii. Utensils & devices cleanliness (Kebersihan
peralatan)
iii. Personnel hygiene (Kebersihan pekerja)
iv. Premise compound cleanliness (Kebersihan
persekitaran)
v. Pest control (Kawalan serangga perosak)
vi. Food handler with no typhoid vaccination
(Pengendali makanan tidak mendapat pelalian
anti Typhoid)

vii. Fail to produce documentation as require by
the inspection officer
(Gagal mengemukakan dokumen yang
dikehendaki oleh pegawai pemeriksa)
vii. Change or addition of raw material which have
Halal Certificate but fail to formally informed in
writing to JAKIM/ State Religious Council
(Pertukaran atau penambahan pengeluar
bahan mentah yang mempunyai Sijil
Pengesahan Halal tanpa memaklumkan secara
bertulis kepada JAKIM/JAIN)
Minor Offences (Kesalahan Kecil)

Major Offences (Kesalahan Besar)
i. The changing of supplier/producer which did not
obtain halal certification from recognized Islamic
bodies
(Menukar pembekal/pengilang bagi bahan
mentah yang tidak mempunyai sijil Halal dari
badan pensijilan yang diiktiraf)
ii. The using of Malaysia Halal logo at the product
which not listed in the Halal certificate
(Meenggunakan logo Halal Malaysia pada produk
yang tidak disenaraikan dalam sijil Halal)

iii. Falsification or misuse of Halal certificate
(Memalsukan atau salah guna sijil Halal)
iii. Giving lease of Halal certificate to other premise or
company
(Menyewakan/meminjamkan sijil Halal ke premis
atau syarikat lain)
iii. Alter the information on the Halal certificate
(Mengubah maklumat di dalam sijil Halal)
iii. The changing of ingredient or using any additional
ingredient without any permission from JAKIM/
State Religious Council
(Menukar ramuan atau menggunakan ramuan
tambahan tanpa kebenaran dari JAKIM/JAIN)

vii. Did not have at least two Muslim employees
of at the food processing area or kitchen
(Tidak mempunyai minimum 2 orang pekerja
Muslim dibahagian penyediaan/pemprosesan)
vii. Exhibite the expired Halal certificate
(Mempamerkan sijil Halal tamat tempoh)
vii. Failed to comply with the instruction of
correction due to minor offences
(Gagal mematuhi kepada arahan pembetulan
bagi kesalahan kecil)

a. Technical offences; any offences which not related with
Shariah Law (Kesalahan teknikal adalah kesalahan yang
tidak berkaitan dengan syara’)
i. transfers of premise without informing JAKIM/State
Religious Council
(Memindahkan premis tanpa memaklumkan kepada
JAKIM/JAIN)
ii. the changing of administration or company name
without informing JAKIM/State Religious Council
(Menukar pengurusan atau nama syarikat tanpa
memaklumkan JAKIM/JAIN)
SERIOUS OFFENCES (Kesalahan Serius)

iii. the slaughterman and the checker did not have valid
slaughtering certificate
(Penyembelih dan checker tidak mempunyai tauliah
sembelih yang sahlaku)
iv. not following the standard parameters for electrical
stunning.
(tidak mengikut parameter standard bagi alat
renjatan elektrik)
v. non-Muslim supervised the stunner
(Mesin renjatan elektrik dikawalselia oleh bukan
Muslim)

vi. non-Halal material in the premise or company which
has Halal certificate
vii. putting the unclean and clean product in one area

b. Shariah offences: any offences which are related with
syariah law
(Kesalahan Shariah adalah kesalahan yang berkaitan dengan
undang-undang Shariah)
i. use of non-halal material after obtain Halal certificate
(menggunakan bahan ramuan Haram setelah mendapat
sijil Halal)
ii. Sharing of equipment for Halal and non-Halal product
(Peralatan yang digunakan bercampuraduk antara halal
dan haram.)

iii. processed not complete slaughtered animal or not
complete death
(Memproses haiwan yang tidak sempurna sembelihan
atau tidak sempurna mati.)
iii. stunning until the animal death or moribund - hayat
mazboh)
(Penggunaan alat stunning sehingga menyebabkan
haiwan mati atau hayat mazboh)

Halal : Certificate
& Marking
(Halal: Perlabelan
& Logo)

Conditions on Use of the Certificate
(Syarat-syarat Penggunaan Sijil)
Use (Penggunaan)
Subject to specified conditions
(Tertakluk kepada syarat-syarat yang
dinyatakan)
Certificate Holder (Pemegang Sijil)
Responsible on any abuse or misuse of the
certificate & subject to the laws and
regulations
(Bertanggungjawab jika berlaku sebarang
penyalahgunaan sijil & termaktub kepada
undang-undang dan peraturan-peraturan)

Can be withdrawn or terminated at
any time
Sijil boleh ditarik semula atau
hentikan pada bila-bila masa.
use of the Halal logo is not
allowed
(Pengunaan logo Halal tidak
dibenarkan)

traded (didagangkan)
leased (sewa)
Exchanged (ditukar)
forged (dipalsukan)
abused (salahguna)
CANNOT BE (Tidak boleh):

Cannot amended its content in any
form
(Tidak boleh diubah kandungannya
dalam sebarang bentuk)
Original & valid - shall be displayed
at all times at the address stated on
the certificate
(Sijil asli dan sah – hendaklah
dipamerkan setiap masa pada
alamat yang tertera pasa sijil
tersebut)

Conditions on Use of the Logo
(Syarat-syarat penggunaan logo)
Shall be printed/ affixed clearly on each
product that has been halal certified
(Hendaklah dicetak/ ditampalkan denganjelas
pada setiap produk yang mendapat pensijilan
Halal)
Shall meet the specification as set
(Hendaklah mematuhi spesifikasi yang
ditetapkan)


PRODUCT / SLAUGHTERHOUSE
Produk/ Rumah Sembelihan)

can be used for advertising and shall be placed
suitably
(Boleh digunakan untuk pengiklanan dan pada
lokasi yang sesuai)
Allowed to print coloured logo suitable with
the respective product packaging
(Dibenarkan untuk dicetak menggunakan
warna yang bersesuaian dengan
pembungkusan produk)


PRODUCT / SLAUGHTERHOUSE
Produk/ Rumah Sembelihan)

Can be displayed at only halal
certified premises
(Boleh dipamerkan hanya pada
premis yang mendapat
pensijilan)
Can be printed only on the halal
certified menu
(Hanya boleh dicetak pada menu
yang telah mendapat pensijilan
Halal)
Premise (Premis)

Can be displayed at suitable
location at the premise
(Boleh dipamerkan dilokasi yang
bersesuian di premis)
Can be used for advertising and
shall be placed suitably
(Boleh digunakan untuk
pengiklanan dan pada lokasi yang
sesuai)
Premise (Premis)

Can be printed on the menu at restaurants
and kitchens which are halal certified
(Boleh dicetak pada menu bagi restoran dan
dapur yang mendapat pensijilan)
Can be displayed anywhere suitable in the
restaurant;
(Boleh dipamerkan dimana-mana kawasan
yang bersesuaian di restoran)


Can be displayed only at kitchen which has
been Halal certified
(Hanya boleh dipamerkan pada dapur yang
telah mendapat pensijilan Halal)
It is not allowed to paste the Halal Certificate
nor the Malaysia Halal Logo at the payment
counter
(Tidak dibenarkan untuk menampal Sijil Halal
atau logo Halal Malaysia di kaunter
pembayaran) 

Coffee House
Restaurant
(Restoran)
Function Room
If application is made for all kitchens which
supply the food & beverages to the
restaurant/ coffee house & the function
room.
(Jika permohonan dibuat bagi semua dapur
yang membekalkan makanan dan minuman
ke restoran/ coffee house dan function room)

Shall be displayed at the premises which offer halal
certified logistics services
(Hendaklah dipamerkan di premis yang telah mendapat
pensijlan Halal bagi perkhidmatan logistik)

The Malaysia Halal Logo can be used for advertising and
shall be placed suitably.
(Logo Halal Malaysia boleh digunakan bagi pengiklanan
dan hendaklah diletakkan ditempat yang sesuai)

New applicants and Malaysia Halal Certificate
holders are responsible on any misuse or abuse of
the Malaysia Halal Logo & are subject to the laws
and regulations.
(Pemohon baru dan pemegang Sijil Halal Malaysia
adalah bertanggungjawan bagi sebarang
penyalahgunaan logo Halal Malaysia dan termaktub
kepada undang-undang dan peraturan-peraturan)

Conclusion (Kesimpulan)
Implementing and maintaining Halal Control System
requires the involvement from top management to the
general worker. The presence on non halal material
even in the smallest quantity shall affect the halal
status of the halal product and service.
(Sistem Kawalan Halal memerlukan penglibatan dari
pihak pengurusan sehingga ke pekerja am. Kehadiran
bahan tidak halal walau dalam kuantiti yang sedikit
akan memberi kesan kepada status perkhidmatan dan
produk halal)

Thank
you
AZURAH ABDUL AZIZ
0193588827
azurah3@yahoo.co.uk

Halal Awareness

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