The document discusses halal food certification and guidelines. It provides an overview of halal concepts in Islam, outlines differences between halal and kosher practices, and describes the halal certification process of the Islamic Society of North America Canada including application procedures, auditing, and labeling requirements.

1. GUELPH FOOD TECHNOLOGY CENTRE HALAL FOOD PROCESSING OPPORTUNITIES / CERTIFICATION BY: M. EHSAN SAIRALLY ISNA CANADA HALAL CERTIFICATION AGENCY HALAL COORDINATOR

2. CONTENTS: Halal Concept Meaning / Arabic Terminology Why Eating Halal? Halal Process / Procedure Certification Benefits Audits / Inspection Halal is Now Watch the Trends

3. UNDERSTANDING THE MEANING OF HALAL: “ Halal” is an arabic word meaning “allowed” or “permitted” “ haram” is derived from arabic meaning “prohibited” or “disallowed”

4. 1) QUR’AN - WRITTEN WORD OF GOD 2) SUNNAH – SAYINGS AND TEACHINGS OF PROPHET MUHAMMAD SOURCES OF HALAL CONCEPT :

5. QUR’AN 2:168 “ O MANKIND, EAT FROM WHATEVER IS ON EARTH (THAT IS LAWFUL AND PURE)” QUR’AN 2:172 “ O YOU WHO BELIEVE IN THE ONENESS OF ALLAH. EAT OF LAWFUL THINGS THAT WE HAVE PROVIDED YOU WITH AND BE GRATEFUL TO ALLAH, IF IT IS INDEED HE WHOM YOU WORSHIP.” SOURCES OF HALAL CONCEPT :

6. Foods and drinks forbidden by the Qur’an Alcohol, intoxicants, drugs Blood Pork Carrion Meat Meat of strangled animals (animal welfare) Meat of dead animals through beating Halal species animals not ritually slaughtered Immolated (sacrificed) animals HARAAM MEANS FORBIDDEN

7. FROM THE PLANT KINGDOM ANY PLANTS THAT FLOURISH ON EARTH OR WATER / NATURAL LEAVES VINES ROOTS FRUITS – BENEFICIAL TO THE HUMAN BODY WITHOUT CAUSING ANY HARMFUL EFFECTS.

8. REGARDING PLANTS FROM THE QUR’AN Qur’an 6:141 It is He who produceth gardens, with trellises and without, and dates, and tilth with produce of all kinds, and olives and pomegranates, similar (in kind) and different (in variety): eat of their fruit in their season, but Render the dues that are proper on the day that the harvest is gathered. But waste not by excess: for Allah loveth not the wasters.

9. DRINKS WATER FROM ALL AVAILABLE SOURCE IS HALAL WITH THE EXCEPTION OF: POISONOUS SUBSTANCES INTOXICANTS MIXED WITH (NAJIS) SUBSTANCE

10. DISTINGUISHING HALAL & HARAM ANIMALS THAT HAVE BEEN BLESSED BY INVOKING GOD’S NAME FRUITS, VEGETABLES, WATER – NATURAL IN THIS STATE HARAM – ALCOHOL AND ITS DERIVATIVES PORK AND ITS DERIVATIVES

11. ANIMALS ALLOWED: LAMB / GOAT / DEER / BUFFALO CHICKEN & OTHER BIRDS (EXCEPT BIRDS OF PREY) SEAFOOD (FISH & SHRIMP)

12. PROHIBITED ANIMALS PIG / SWINE WILD ANIMALS: BEARS, LIONS, TIGERS DOGS & CATS REPTILES: SNAKES

13. VEGETABLES ALL TYPES OF VEGETABLE FOODS USEFUL AND GOOD FOR HUMAN CONSUMPTION.

14. PROHIBITED DRINKS ALL TYPES OF ALCOHOL & LIQOUR ALL TYPES OF SOFT DRINKS MIXED WITH ALCOHOL

15. HALAL IS A VALUE SYSTEM & LIFESTYLE IT IS APPLICABLE TO ALL FACETS OF LIFE… FOODS DRINKS CLOTHING COSMETICS PHARMACEUTICALS GAMES PACKAGING FINANCING

16. SOME KOSHER FOODS: ARE ALLOWED AS AN ALTERNATIVE FOR HALAL CONTAIN ALCOHOL (PROHIBITED IN ISLAM), E.G. KOSHER WINE KOSHER GELATIN: - MAY CONTAIN PORK PRODUCTS - STILL KOSHER FOR THE JEWS

17. GELATIN GELATIN IS A PROTEIN COMERCIALLY MADE FROM PORK SKIN, CATTLE BONES, CALF SKIN, FISH SKIN IN THE MANUFACTURING INDUSTRY THERE IS NO DISTINCTION AS TO THE SOURCE OF GELATIN PRESENT IN THE FOOD PRODUCTS

18. KOSHER GELATIN MOST KOSHER CERTIFYING AGENCIES ALLOW THE USE OF THIS KIND OF GELATIN KOSHER GELATIN IS CONSIDERED AS: NEUTRAL (PARVE) CHEMICAL AND NOT A MEAT INGREDIENT KOSHER GELATIN MIGHT ACTUALLY BE: PORK GELATIN BONE GELATIN THE U.A.E. BANNED PRODUCTS CONTAINING GELATIN HALAL GELATIN FROM HALAL ANIMALS FROM PLANTS

19. No meat and dairy No restrictions Species mixing Allowed (some restrictions) Not allowed Alcohol No restrictions Microbial only Enzymes Kosher animals (some exceptions) Halal animals only Gelatin No pork Beef, poultry (mixing can be an issue) Fish with scales No pork Beef, poultry etc Any fish Species By rabbi Blessing before slaughter (not each) Mechanical not allowed No residual blood Blessing during each slaughter Mechanical allowed No residual blood Slaughter Halal vs. Kosher

20. HALAL VS KOSHER FOODS HALAL: KOSHER: CATTLE & POULTRY: CATTLE & POULTRY: SLAUGHTERED BY A SLAUGHTERED BY A PRACTICING MUSLIM RABBI BLESSING: BLESSING: BLESSING ON EACH BLESSING BEFORE ANIMAL (SAYING TASMIAH: ENTERING SLAUGHTERING BISMILLAH, ALLAHU AKBAR) AREA, NOT ON EACH IN ARABIC ON EACH ANIMAL ANIMAL. WHILE SLAUGHTERING

21. HALAL VS KOSHER FOODS HALAL: KOSHER: MECHANICAL MECHANICAL SLAUGHTERING: SLAUGHTERING: ACCEPTED FOR POULTRY NOT ALLOWED WITH MUSLIM BACK-UP BLOOD BLOOD PROHIBITED PORK PROHIBITED PORK

22. HALAL VS KOSHER FOODS HALAL: KOSHER: GELATIN: GELATIN: FROM HALAL ANIMALS ALLOWED BY LIBERAL (BONES – HALAL ONLY) RABBI (PORK) FISH: FISH: ANY FISH KOSHER FISH: ONLY FISH WITH SCALES

23. HALAL VS KOSHER FOODS HALAL: KOSHER: ENZYMES: ENZYMES: MICROBIAL – ACCEPTED ACCEPTED ANIMALS: ANIMALS: ONLY HALAL SLAUGHTERED ONLY KOSHER SLAUGHTERED PORCINE: PORCINE: NOT ACCEPTED NOT ACCEPTED

24. HALAL VS KOSHER FOODS HALAL: KOSHER: BIOTECH: BIOTECH: ALLOWED ALLOWED ALCOHOL: ALCOHOL: NOT ALLOWED ALLOWED (SOURCE RESTRICTIONS) MEAT & POULTRY: MEAT & POULTRY: COMBINATION, BIG ISSUE CO-MINGLING, PERMITTED

25. HALAL VS KOSHER FOODS HALAL: KOSHER: SANITATION OF EQUIP.: SANITATION OF EQUIP.: CLEANING AS PER RITUAL IDLE PERIOD IF HEAT CLEANSING TREATMENT IS INVOLVED SPECIAL OCCASIONS: SPECIAL OCCASIONS: SAME RULES APPLY ALL RESTRICTIONS DURING YEAR ROUND PASSOVER

26. ISNA CANADA HALAL CERTIFICATION AGENCY Islamic Association of North America (ISNA) Largest Islamic organization in North America Established in 1963 as the Muslim Student Association of U.S. and Canada ISNA US headquarters are in Plainfield, Indiana ISNA Canada headquarters are in Mississauga, Ontario ISNA Canada’s Halal Certification Agency was federally registered as a non-profit agency in December 2001 and is based in Mississauga, Ontario

27. ISNA CANADA ISLAMIC SOCIETY OF NORTH AMERICA (CANADA) Oldest and largest Islamic Organization in Canada/US providing various community services and programs High School & Elementary School Housing Cooperatives Financial Services Youth & Community Development Book Service Travel Service Halal Certification Service

28. ISNA CANADA Largest centre in canada Headquarters - Mississauga Canadian heritage building Involved in various community activities and services Food bank

29. ISNA CANADA AFFILIATED WITH MOSQUES & CENTRES ONTARIO – TORONTO MONTREAL – QUEBEC VANCOUVER – B.C. CALGARY – ALBERTA HALIFAX – N.S. YUKON N.W.T. WINNIPEG - MANITOBA

30. ISNA CANADA HALAL CERTIFICATION AGENCY OBJECTIVES Provide halal certification services to the Canadian food industry and agricultural production sector Provide halal information outreach programs and consultative services to the Canadian food processing and agri-food sector. Cooperate with industry, government and academia to promote and facilitate halal food production and consumption in Canada. Sponsor forums, seminars, symposia on Canadian halal food processing and marketing.

31. ISNA CANADA ACTIVITIES: ACTIVELY PARTICIPATES IN TRADE MISSIONS TO PROMOTE CANADIAN HALAL PRODUCT EXPORTS PROVIDES HALAL MARKET AND TECHNICAL INFORMATION TO CANADIAN FEDERAL AND PROVINCIAL GOVERNMENT AGENCIES CERTIFIES AND MONITORS COMMERCIAL HALAL FOOD PRODUCTION HALAL INFORMATION DATABASE: PROVIDES TECHNICAL INFORMATION AND KNOW HOW TO PROMOTE THE DEVELOPMENT AND PRODUCTION OF HALAL FOODS, PHARMACEUTICALS AND CONSUMER GOODS IN CANADA

32. ISNA CANADA’S CERTIFICATION PROCESS / GUIDELINES REQUEST FOR HALAL CERTIFICATION HALAL APPROVAL PROCESS REVIEW APPLICATION PRIOR TO APPROVAL HALAL APPROVAL SUBMIT INGREDIENTS AUDIT / INSPECTION SETUP HALAL INSPECTION HALAL REPORT APPROVAL CONFIDENTIAL AGREEMENT SIGNED ISSUANCE OF HALAL CERTIFICATION PAYMENT RECEIVED APPLICATION FORM APPLICATION REVIEW APPLICATION PROCESS INGREDIENTS COMPLIANCE INSPECTION PROCESS CHART RECOMMENDATION HALAL SCHEDULE HALAL CONTRACT HALAL CERTIFICATION ISNA LOGO ALLOWED

33. SUMMARY: HALAL APPROVAL COMPLETE HALAL APPLICATION PROVIDE NECESSARY DOCUMENTS PRODUCTION FLOW CHARTS REVIEW THE WHOLE PROCESS RECOMMENDATION / CHANGES / ADJUSTMENTS CONFIDENTIALITY AGREEMENT SIGNING (ALL INFORMATION STRICTLY CONFIDENTIAL) ALL INFORMATION STRICTLY CONFIDENTIAL HALAL CERTIFICATE ISSUED COMPANY ALLOWED TO INCORPORATE THE “ISNA CANADA LOGO” ON THE LABEL HALAL LABEL

34. HALAL AWARENESS & OUTREACH Census, demographics Retail & food service Seminars, conferences & workshops Halal laws and practices Technical & trade magazine articles Global halal develpments (technical, marketing, standards: Europe Middle East South East Asia Australia New Zealand

35. HALAL PRESENTATION PART II

36. HALAL MANUFACTURING & PROCESSING GUIDELINES HALAL CRITICAL CONTROL POINTS Receiving documentation Storage/label identification code Halal production scheduling (Recommendation: 1 st thing A.M. as per clean equipment) Halal sanitation controls- equipment & lines Proper packaging and labeling Logistics - storage, shipping and distribution

37. CO-PACKERS & ABBATTOIRS ADHERENCE TO ISNA CANADA’S POLICIES GUIDELINES ENSURE AND MAINTAIN QUALITY & SAFETY OF HALAL PRODUCTION ENSURE PROPER SANITATION PROTOCOLS ARE FOLLOWED

38. HALAL NOTICE SCHEDULE WHEN HALAL PRODUCTION IS RUNNING (AM / PM / OTHER) PLANT/SITE CONTACT PERSON (E.G. Q.A. / Q.C. / SUPERVISOR) HALAL PRODUCTION SCHEDULE & PRODUCT DETAILS

39. IMPORTANCE OF HALAL Regulatory and Labeling Issues CFIA’s labeling regulatory division has established guidelines regarding the use of halal labels. The FAO& Codex Alimentations Division has adopted guidelines in regard to the use of the term “Halal” used for assuring fair international trade.

40. HALAL FOOD: Definition (Codex simplified) Food permitted under Islamic law Contains no unlawful food substance No direct contact with an unlawful food substance No direct contact with an appliance not free of an unlawful substance Not withstanding above conditions… Halal food can be processed in the same premises as non-halal foods provided that measures are taken to prevent halal/non-halal contact Halal food can be processed using the same equipment as non-halal foods provided that measures are taken to prevent halal/non-halal contact

41. LAWFUL FOOD: Simplified Animal Origin: All except… No pork (plus 16 other excluded animal categories not relevant to Canadian context) No blood Plant Origin: All except… Intoxicating and hazardous plants (except where toxin can be eliminated during processing) Drinks: All except.. Alcoholic and intoxicating drinks Food Additives: All except… those derived from unlawful animal and plant categories specified above

42. SLAUGHTERING CRITERIA: SIMPLIFIED Knowledgeable Muslim According to Islamic law Animal must be alive Blessing invoked before each slaughter Slaughtering device specification (sharp) and use (continuous stroke) Must severe trachea, esophagus & main arteries/veins of neck

43. HALAL PREPARATION CRITERIA: SIMPLIFIED Preparation, processing, packaging, transportation & storage In compliance with halal content and halal/non-halal non-contamination guidelines In compliance with relevant Codex hygiene and other standards

44. HALAL LABELING: SIMPLIFIED (Codex) Halal claim must appear on the label Halal claims should not be use in a manner that could give rise to doubt about the safety of other similar foods or claims that halal foods are nutritionally superior to or healthier than other foods

45. HALAL RAW MATERIAL SPECIFICATION SHEET SOURCE OF RAW MATERIALS IS THE MATERIAL HALAL APPROVED? CROSS CHECK CERTIFICATE / SIGNATURES

46. CROSS CONTAMINATION CONTROL Applies to all aspects of halal production - Food commodity - Ingredients - Additives, processing aids - Utensils - Line production - Must be segregation at all times–keep non-halal materials & substances away from halal production

47. HALAL (IN PLANT) SUPERVISION A TRAINED, SUPERVISOR OR MANAGER WELL VERSED WITH HALAL PROTOCOL

48. HALAL PROCESSING DELIVERS… Consistency Food safety Quality Value added Trust and credence Wider market access (domestic & international)

49. SPECIAL SITUATION: FOOD COLOURING SOURCES HALAL CERTIFICATE ISNA – HCA CERTIFICATE PRODUCT CERTIFICATE

50. HALAL PRODUCT SPECIFICATIONS DETAILED SPECIFICATIONS REGARDING… PACKAGING STORING COOKING INGREDIENTS / ADDITIVES PHYSICAL APPEARANCE BATCH PROCESSING

51. HALAL SPECIFICATIONS ARE USED FOR: HALAL STANDARD GUIDELINES / PROCEDURES RAW MATERIAL SOURCES FINISHED PRODUCTS APPEARANCES (STANDARD) FORMULATION & DOCUMENTATION PRODUCT INSPECTION SHEET / RECORD

52. NEW ZEALAND HALAL MEAT CERTIFICATION SHOW COPY

53. HALAL FLOW CHART SHOW COPY

54. INSPECTION & AUDIT REQUIREMENTS MEAT PLANTS CHICKEN PLANTS VEAL PLANTS

55. FOR FURTHER PROCESSING HALAL NOTIFICATION NOTICE SHOW SPECIFICATION

56. AUDIT PROGRESS CROSS – CHECK INFO WITH HALAL NOTIFICATION REVIEW ALL HALAL DOCUMENTATION (FORMULATION, INGREDIENTS & SPICES) CHECK PRODUCTION / MATRIX PRODUCTION LINE ASSEMBLY PACKAGING & LABELLING PRODUCT CODE, DATE & HALAL LOGO STORAGE AREA

57. HALAL SANITATION PERSONAL HYGIENE QUALITY HALAL MANAGEMENT CLEANING FOOD HANDLING PRACTICES LOGISTIC & FOOD TRANSPORTATION

58. HALAL FOOD MANUFACTURING STANDARDS FREE FROM NON-HALAL PRODUCTS DURING PRODUCT PROCESSING & STORAGE MUST AVOID CO-MINGLING, RISK OF CONTAMINATION

59. HALAL EQUIPMENT INSPECTION CHECK LIST (  ) Cleanliness Sanitation Processing and handling of raw materials Cross-contamination Packaging Labeling Storage Transportation Recommendations (if any)

60. Post audit monitoring The company must maintain halal status of the products Packaging materials e.g., sausage casing, pork, cellulose, synthetic metal containers, lining could be synthetic, minerals, vegetable oil or animal product

61. PRE-REQISITES FOR HALAL FOOD PRODUCTION Good halal manufacturing practice (GHMPH) good halal hygiene practice (GHHP) halal food safety system (HFSS) halal analysis critical control point (HACCP)

62. HALAL MANUAL FEATURES: Standard operating procedure (SOP) Control any critical process Maintaining halal status

63. Standard auditing procedures Name of auditor Date of auditing Report / recommendation / document received Specification, ingredients, process flow, halal certificates, p.o., product formulation

64. Validity of halal certificate Halal certificates are valid 1 – 2 years depending on the contract Two months before expiry date, the company will be sent a notification for renewal If the company does not renew their halal certification, they will be removed from the halal approved list Any halal certificate lost, must be reported immediately

65. HALAL CONTROLLING SYSTEM Report on internal auditing Monthly Quarterly Every 6 months Depending on contract

66. WHAT IS A HALAL CERTIFICATE? A halal certificate is an official document issued by a reputable Canadian Islamic organization certifying that the products are in compliance with the Muslim dietary guidelines

67. TYPES OF HALAL CERTIFICATION Co-packers halal certified Regular halal production Batch certificate Specific duration e.g., 3 – 6 months Yearly certification Renewed after complete halal inspection

68. ISNA CANADA HALAL CERTIFICATION BENEFITS Consumer confidence Halal consumers to make informed choice of their purchase Competitive advantage Access a bigger market share for a minimal investment At the international level, it can enhance the marketability of your product

69. EXEMPLE OF HALAL CERTIFIED PRODUCT: PATTIES

70. EXEMPLE OF HALAL CERTIFIED PRODUCT: READY TO SERVE HALAL MEALS

71. EXEMPLE OF HALAL CERTIFIED PRODUCT: HALAL PIZZA

72. Thank you M. Ehsan Sairally ISNA Canada Halal Certification Agency (905) 403-8406 x 235 [email_address]