The document discusses halal food production and authentication, emphasizing the importance of controlled processes, compliance with halal standards, and the need for proper documentation to ensure halal integrity. It highlights consumer awareness, market dynamics, and certification requirements in the halal food industry, which is worth an estimated USD 150 to 500 billion annually. Additionally, it covers issues surrounding the authenticity of halal products and the technological advancements in verifying halal compliance, including DNA testing methods.

1. Halal Food Production and
Halal Authentication
Azhar Mat Easa
Food Technology, School of Industrial Technology,
11800, USM, Penang

2. Halal Food Production
Halal standard for
foods, MS1500:2004, :
production of halal
foods, preparation,
handling and storage.

3. (a) Mass, huge quantity of materials, complex
Inter-related processes (could go wrong if
not properly controlled)
(b) Carefully planned activities involving strategies,
SOPs, WIs, Specifications, and especially
Process Control, thus
-Not supposed to go wrong, unless the process
is not under controlled conditions

4. Halal process control; to ensure that
“production, installation and servicing” are
peformed under Halal-controlled conditions;
• production is planned (scheduled), and
communicated
• documented procedures for critical steps e.g.
those affecting Halal compliance
(absence of which could affect quality or Halal)
• maintain environment, buildings, plant
equipment etc to comply with requirements

5. • training workers in specific critical areas
e.g. Halal, SOP, WI, GMPs, HACCP,
hygiene, pest control and manufacturing
• maintain compliance with all reference
standards and procedures (especially
Halal)
• monitor and control processes and
process parameters
• for food; ensure HACCP plan and Halal
plan has been created and being followed
(including prerequisites programs)

6. • contingency plan (e.g. system failure,
computer malfunctions, suppliers capability
problem etc)
• clear definition of special processes (if
any)
• maintenance of equipment
• maintain records (Halal-related) to
demonstrate compliance to defined
requirements (especially evidence to
support Halal compliance)

7. Basic process control:
Quality Management approach
input Process output
Adjustment monitoring
Feedback loop

8. Halal process control?
Halal input Halal Process Halal output
Adjustment monitoring
Feedback loop

9. The management is in control of the Halal process when;
(a) Process approved and running under controlled conditions
(b) Process Halal resources (Materials, Men (workers), machines and
methods) or 4M) are all verified (Halal) and optimized.
Meet
Input meet Process is Halal Customer
Halal Process output
verified Halal requirement
requirement
Fed-back for Processes and output
Analysis and Are continually monitored
improvement
Fed-up for
record information and
improvement

10. Halal plan is akin to Quality plan

11. Halal plan
No Process Check item Sample Parameters Person in Records/reference remarks
size/frequency charge
1 Receiving of Physical Every lot Not wet or damaged Store Vendor delivery
Halal materials appearance delivered supervisor order
(a) raw Description of item Every lot Right item and quantity Store Vendor delivery The lorry must be
materials, e.g against vendor delivered supervisor order and Halal-dedicated too.
coffee powder delivery order and Purchase order
purchase order
Manufacturing date Every lot (a) for items with shelf life < 24 Store Certificate of Special:
delivered months: received date shall supervisor analysis and QC department shall
not exceed 2 months from vendor delivery have the concession to
manufacturing date order receive the materials
(b) for items with shelf life > 24 stated in the raw
months: received dates shall materials shelf life
not exceed 4 months from requirement exclusion
manufacturing date list without adherence
to this requirement
Storage location Every lot Designated Halal right location Store Stock card
delivered supervisor
Storage condition Every storage Air condition room temperature Maintenance Routine
area: 3 times (28 °C & below; dedicated for supervisor maintenance
per day Halal) record
Once per day Freezer temperature (-20 to -13 Maintenance Routine
(for frozen °C; dedicated for Halal) supervisor maintenance
items) record
Halal cert & Every lot Halal & According to certificate QC officer Halal cert, Non-Halal materials
Specifications on delivered of analysis Certificate of or materials with
certificate of analysis, doubtful status must
analysis (where supplier’s be rejected, followed
applicable) specification, raw by swift actions to
material’s COA prevent recurrence
and inspection
guidelines
(b) any other
processes that
affect Halal &
quality

12. Halal Assurance is akin to Quality Assurance
Quality Assurance: All the planned and
systematic actions to be implemented, and
demonstrated as needed, necessary to provide
adequate confidence that an entity will satisfy
given requirements for quality.
Halal Assurance: All the planned and
systematic actions to be implemented, and
demonstrated as needed, necessary to provide
confidence that an entity will satisfy given
requirements for Halal.

13. Root causes of Halal Food Production issues
(a) Consumers are much more educated
(b) New media
(c) Consumers believe what they want to believe
Case example: meat and meat products
(the more we know, the more we ask questions,
the more we seek assurance)
e.g. Beef burger processing, we see what we
want to see.

14. Mineral water plant

15. 2 KM away, behind
The hills
A new knowledge
that changes
Your perception.
New media?
Mineral water plant

16. Global
> 1.8 billion Muslims globally, the total size of global halal food
and non-food (such as financial services, pharmaceuticals and
cosmetics) industries is estimated at more than RM 8 trillion.
But the estimated halal food market ranges from USD 150 to
USD 500 billion a year
Global Halal Food production?

17. Key Halal Muslim Markets - 652
million
Algeria, Iran, Lebanon,
Qatar,Turkey, Bahrain, Iraq,
Malaysia, Saudi Arabia, United Arab
Emirates, Egypt, Jordan, Morocco,
Syria, Yemen, Indonesia, Kuwait,
Oman,Tunisia
http://www.daganghalal.com/HalalInfo/WorldOfHalal.asp
x

18. Rotterdam port: “Halal DistriPark”
to serve 30 million Muslims in
Europe
Supermarket giants Carrefour and Auchan are
now aggressively pursuing the Halal food
retailing
http://www.daganghalal.com/HalalInfo/WorldOfHalal.aspx

19. The trade in halal food is (estimated annual halal food value) of
US$347 billion (RM 1,317 billion) globally.
Many global players are looking at halal concept as a new tool
for marketing, e.g..
•Australian Halal meat sales rose by 70% between 1997 and
2002.
•Annual Australian Halal exports in 2003 were valued at A$ 3.7
billion for meat and A$ 1 billion for dairy produce.
•The Australian Government has committed A$ 100 million
over 5 years to promote their Halal food export
•New Zealand Lamb exports account for 40 % of the world
market and 95 % of all New Zealand lamb exports are now
Halal while non-Halal production is being phased out.
http://www.daganghalal.com/HalalInfo/WorldOfHalal.aspx

20. Dynamics driving forces of the global Halal food market
includes:
• Growth in the Muslim population, with increasing awareness
of religious obligations
• Rising incomes in primary markets for Halal food;
• Increasing demand for safe, high quality food in primary
markets;
• Increasing demand for greater variety in primary markets;
• Incidents of food marketed as Halal but failing to meet Halal
requirements has spurred demand for genuine Halal products
– the authenticity issue
http://www.daganghalal.com/HalalInfo/WorldOfHalal.aspx

21. Halal Food Production
and Halal Authentication?

22. Halal product certification
• A prerequisite for entering the global Halal market.
• A document issued by JAKIM certifying that the
product/sites meet Islamic dietary guidelines, as defined by the
Halal standard.
(a) Registration of a site certificate: e.g. plant,
production facility, food establishment, slaughterhouse,
abattoir, or any establishment handling food has been
inspected and approved to produce, distribute, or market
halal food.
(b) Halal certificate for a specific product with
specific duration: signifies that the product meet the halal
standard.

23. Halal Authentication has gone forensic

25. What is “authentic”?
• Of the nature demanded by consumers
Their demand Non-authentic
Fresh meat Thawed meat
Halal Non-Halal/doubtful

26. Authenticity gives (a) confidence and
(b) Assurance.

27. Confidence? Assurance?

28. Confidence? Assurance?

29. Confidence? Assurance?

30. WAS-WAS
Versus
Tanpa WAS-WAS

31. 31

32. PUTRAJAYA: Memakan haiwan ternakan, termasuk ikan keli yang diberi
makanan sebahagian besarnya organ dalaman babi atau haiwan lain
secara berterusan adalah haram bagi umat Islam dan fatwa mengenai
pengharaman itu sudah diwartakan.
Penolong Pengarah Cawangan Pemantauan dan Penguatkuasaan Bahagian Hab
Halal, Jabatan Kemajuan Islam Malaysia (Jakim), Mohd Amri Abdullah, berkata
fatwa pengharaman itu wajar menjadi panduan kepada umat Islam bagi
mengelak membeli hasil ternakan haram dimakan…(Berita harian Online,
18 January 2011)
(Analysis of Pig DNA can be performed)

33. Pig element as Halal indicator
Why pig?

34. Case example: when is a filth is not a filth?
~ USD 2000 per kilogram.

35. Civet dung is prepared during the production of Kopi Luwak
Indonesia’s top religious body has declared a premium coffee made from civet
cat droppings fit for Muslims to drink.
The proclamation has brought relief to farmers who can now continue
exporting Kopi Luwak, the world’s most expensive coffee.
But their excretions provide the mainstay of income for many Indonesian
farmers and peasants.
The civets eat coffee berries which they defecate in clumps for harvesters to
collect.
The fecal material is dried in the sun and packaged for consumers.

36. Non-Halal Halal

37. Pork versus filth (civet coffee)
Properly cleaned
droppings of civet
vs
Best cut of pork

38. Current Approaches of species differentiation
Electrophoresis
Liquid Chromatography
Dot blot hybridization
Random amplified polymorphic
DNA polymerase chain
reaction (PCR)
RFLP analysis
Species-specific PCR etc…

40. DNA-based technique
• DNA is relatively stable even after processing
• HPRI (Halal Product Research Institute) developed
methods for species identification from pork and lard
samples using PCR-RFLP and Real-time-PCR analysis

41. Real-time PCR
Sensitivity test of pork primer with 10-fold serial dilutions
Detection - 0.001ng of pork DNA. This is an essential discovery in
terms of Halal identification of food products

42. HaFYS (Halal Verification System)
Produk hasil kajian dan penyelidikan Institut
Penyelidikan Produk Halal (IPPH), Universiti Putra
Malaysia

44. Intention to
purchase
Check for
DNA (pig)
Is it Halal
Certified?
Pig DNA
Detected?
Yes
No
Still doubtful?
l
Authentic
l
l

45. Journal of Food Composition and Analysis 25 (2012) 83–87
Short Communication
Real-time PCR assays for detection and quantitation of
porcine and bovine DNA in gelatin mixtures and gelatin
capsules
Hui Cai *, Xuelin Gu, Mary S. Scanlan, Dintletse H. Ramatlapeng, Chris R. Lively
cGMP Laboratories, PPD Inc., 8551 Research Way, Suite 90, Middleton, WI
53562, USA

47. SDS-PAGE

48. Por Bov Por
std std std

USM researchers have invented an extraction method that enables
them to recover good proteins, leaving behind the fragmented
proteins in the highly viscous gelatine solution.

49. Unlike the PCR based method, which detects only the
porcine DNA, the current method uses the specific
biomarkers to identify the exact source of the gelatine.
The specificity of these biomarkers enabled the
unambiguous identification of the gelatine source.

50. One of these is minced pork,
the other is minced chicken
‫ل حلل، ل تأكل‬ 清真食品，穆斯林可以吃

51. Rare occasion but it still happens!

52. Chicken Pork
Myowater,
between muscle contains
Water soluble protein It is possible to use native-PAGE
To differentiate the meats

53. 210 kDa
98 kDa
29 kDa
15 30 45 60 15 30 45 60
m
Chicken Pork
It is possible to use SDS-PAGE to differentiate the meats. Water soluble
Protein from chicken and pork behave differently upon heating.

54. The Maillard reaction in meat
Method short-cut

55. Summary of invention
(Add ribose)
Myowater
(Brown pigments)

56. SDS-PAGE
Heated, with ribose:
Heated, without ribose Protein react with ribose
210 kDa
98 kDa
29 kDa
15 30 45 60 15 30 45 60 15 30 45 60 15 30 45 60
m Chicken Pork Chicken Pork

57. Summary of results
Chicken Pork

58. chicken
pork

59. Statistical Process Control (SPC) chart for fresh minced chicken
versus pork meat

60. • Statistical confidence level
• Lab variation; same sample different results?
• Level of detection:
How far do we go?
Which level is considered Halal/Haram?
Should be case by case
…Walaupun JAKIM mengeluarkan cop Halal tetapi bagaimana kita nak pastikan
produk mereka betul-betul halal (authentic)…

61. Produk HaFYS akan dapat mengesan dengan tepat jika terdapat anggaran unsur
DNA babi dalam sebarang produk dengan catatan bacaan 0.001 peratus
ataupun satu auns (0.04 gram) bagi setiap satu kilogram
(e.g. cross-
contamination)
Below 0.04 gram:
(a) Present but not detected?
(b) Absent?

62. Babi is our good Quality
Assurance HACCP factor,
bukan musuh tetapi a
challenging Allah created
animal for us to research on
to explore why is it
ubiquitous almost
omnipresent in our
system ! Good luck n you
can quote me, my friend…

63. ar ch
re se
s of
year
hree
T
Christien Meindertsma

64. It is possible for pig to be carried-over
in certain substances!
The absence of pig DNA is not a
guarantee of Halal. But the presence of
pig is a good way to prove non-Halal
(case by case).

65. We have many issues with Authenticity in food,
why focus solely on Halal?
If a food is declared Halal, but not authentic in
other aspects, will it still be Halal? E.g.
•Adding water to meat, or to milk etc…
Halal?

66. Authenticity: Case example.
(can it be authentically halal, but not authentic
In nature intended and does not function)?
√ √
?

67. The unique proanthocyanidins (PACs) content
of the berries
Helps to maintain urinary
tract health.
Cranberry PACs provide
unique bacterial anti-
adhesion effects

68. • PACs are not exclusive to cranberries, and can be found in a
range of foods, including green tea, grapes, apples, and
chocolate.
• However, the main type of PACs in cranberry called A-type
PACs are different from those in these other sources, called
B-type PACs.
• Only cranberry PACs may prevent bacterial adhesion.
PAC analysis method or DMAC method – BL-
DMAC method (Journal of the Science of
Food and Agriculture, July 2010, Vol. 90, pp.
1473-1478). The only method proven to
accurately measure PAC.

69. In 2004 France became the first country to approve a
health claim for the North American cranberry
(Vaccinium macrocarpon) with at least 36 milligrams of
PAC to “help reduce the adhesion of certain E. coli
bacteria to the urinary tract walls”, and subsequently
fight urinary tract infections (UTIs).
What happens if consumers suffer as products they purchased
on the promise of urinary tract benefits do not offer the
same efficacy?
Answer:
(a) They will turn their backs on what they see as
underperforming or ineffective products.
(b)They will no longer trust the Halal logo that goes with the
product.

70. Malaysia Food Act and regulations 1983
13B. (1) No person shall prepare or sell any adulterated food.
(2)For the purposes of and without prejudice to the generality
of subsection (1), any food shall be deemed to be adulterated if –
(a)It contains (e.g. pig element) or is mixed or diluted (e.g
water) with any substance which diminishes in any manner
its nutritive or other beneficial properties (e.g. Halal) as
compared to such food in a pure, normal or specified state
and in an undeteriorated and sound condition, or which in any
other manner operates or may operate to the prejudice or
disadvantage of the purchaser or consumer …

71. • Authenticity of food, including Halal
authenticity could already be covered in food
act under section 13B.
For Halal food containing pig element, the Halal
claim could be a case of adulteration- the
food is adulterated with pig.
• Authenticity science:
we might as well do all and prosper in all areas
of authenticity rather than excelling solely in
Halal authentication.

72. Right-brainers!

73. Right Brain
Left Brain •Face recognition
•Languages •visual
•Logical, sequences •Imagination
•Analysis •Music
•Facts •Intuition
•Mathematics •Arts, color
L R

74. Is Halal certification a Left-brain Halal
(technically Halal)?

75. What is right-Brain Halal?

76. Confidence and Assurance?

77. How many will eat here?

78. This is the holistic approach
L R
• Halal cert • Halal Perception
• Authenticity – Management
Pig DNA • Integrity – keep it
• Safe & nutritious Intact, stronger
• Business & science • Human & beyond

79. Perception Management: the “Halal soul”
• Science competency – truly know your
product, inside out from design and
development to consumer’s plate
• Human factor: Strong empathy and
compassion in muslim public relation. Truly
understand the consequences of non-Halal

80. Perception Management: the “Halal soul”
Stray dog in Halal premise
Beer lorry carrying
canteen provisions

81. Which one looks better?

82. The holistic approach is important
because;
The true Halal is in the mind of
consumers, not
In the certificate awarded by JAKIM

83. The holistic approach
L R
• Halal cert • Halal Perception
• Authenticity – Management
Pig DNA • Integrity – keep it
• Safe & nutritious Intact, stronger
• Business & science • Human & beyond

84. Safety and quality are so inter-related.
Halal goes beyond safety and quality.
The are so much danger in integrating these three.
It gives a signal of relative importance.

85. The root cause of Halal issue today?
: relative importance.
Halal-Safety- Safety-
Halal-
Quality vs
Quality
HALAL

86. Another root cause of Halal issue today
:lacking in empathy and compassion?
A symbol of Market share
After life
quality And branding
HALAL

88. Future growth in authenticity;
• A lot of sciences to check on product authenticity,
In addition to Halal (case by case)
• keep up the research, but don’t overdo the sciences
(confusion among consumers)
• Manufacturers: Compassion, Empathy and
Integrity, will go along way to enhance certificates.
• Promote Halal programs, not certificate.

89. • Overall, Scientists will show many
other potential tools to authenticate
Halal status,
But we must not be over-relying on sciences.
• Halal management should be beyond
pig-gelatine-slaughtering, but more on
assuring the consumers of our
practices are intact and trustworthy

91. Halal authentication in the mind is more
Important than Halal certificate on paper
HALAL
Azhar@usm.my