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.

1. HALAL PRODUCTION
REQUIREMENTS for
Food Industry
Dr. Javaid Aziz Awan
Halal Research council
www.halalrc.org

2. •HALAL, HARAM
AND MASHBOOH
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3. Definitions
• Halal - permissible and lawful for
Muslims
• Haram - prohibited and unlawful
• Mashbooh - doubtful and
questionable - Main domain for halal
certification
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4. Lawful Foods
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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
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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
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7. Unlawful Foods
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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.
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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)
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10. General Guidelines
• Haram foods and drinks include:
– Pork
– Carnivorous animals
– Dead animals
– Blood
– Harmful foods
– Alcoholic drinks
– Intoxicants
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11. Requirements for Animal
Products
• Animals of halal species
• Humane treatment of animals
• Animals slaughtered by a sane Muslim
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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.
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14. Fish & Seafood
• All fish halal depending on
the school of thought
• Slaughtering not required
• Shellfish and crustaceans:
– questionable
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15. Requirements for Eggs & Dairy
Products
• Milk and eggs of
halal species permitted
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16. Requirements for Vegetable
Products
• All vegetable products - halal
• Except
– Alcoholic drinks
– Intoxicants
– Toxic substances
• Ethanol for processing acceptable
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17. •INGREDIENTS aND
FooD aDDITIvES
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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
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19. HARAM / AVOID
• Animal Shortening
Bacon
Bacon bits
Gelatin
Ham
Hydrolyzed animal protein
Hydrolyzed porcine collagen
Lard
Pork
Shortening
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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
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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
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Animals, Plants
Pigs, cows, fish
Foods, cosmetics,
medicine etc.
Cosmetics, shampoos,
food, pharmaceuticals
(capsule) etc.
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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)
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23. Questionable Ingredients
– Enzymes from animals
– Emulsifiers of animal origin
– Glycerin
– Shortening
– Others
Must be from non-animal sources or from halal
dhabiha animals
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24. Questionable Ingredients
Gelatin
• Bovine
– Halal from halal animals
– Slaughtered by Islamic method
• Fish
- Halal
• Porcine
• - Haram
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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
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26. Questionable Ingredients
• Alcohol: ethyl alcohol
– Alcoholic drinks not permitted:
• in cooking or
• food formulations
Essence from alcoholic drinks - controversial
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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
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28. GMO Biotechnology
• Chemicals - acceptable
• Enzymes – acceptable
• Food – Yes/No
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29. 10/22/13
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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
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31. 10/22/13
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32. Fermentations
•
•
•
•
Culture/media ingredients
Extraction materials
Standardization ingredients
Sanitation chemicals
All rules similar to food production apply for
fermentations too
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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
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34. Hormones
• Use of hormones to increase productivity:
– Discouraged
Use of oxytocin in Pakistan
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35. HYGIENE
AND SANITATION
(TAYYAB)
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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
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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
َ
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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
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39. HALAL FOODS
•MArkETTING
OPPOrTUNITIES
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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
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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
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42. •HALAL CErTIFICATION
PrOCEDUrE
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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
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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.
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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
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46. Halal Research Council
Guidelines for Halal Certification
• 2.2 - Recommendations made:
– need to replace ingredients and/or
– revise standard operating procedures.
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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.
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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.
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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
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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
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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.
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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.
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53. Halal Research Council
Guidelines for Halal Certification
• H7
• Reserved for future or company use.
• H8
• Reserved for future or company use.
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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
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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:
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– 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.
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57. •Importance of
Halal
certIfIcatIon
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58. Halal Research Council
Importance of Halal Certification
to the Producer
• Customer requirement
• Government mandated compliance
• Market/competition driven
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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.
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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
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61. Thank you
www.halalrc.org
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