L13. Dzulkifly Mat Hashim - ASIDCOM

Consolidation of analytical techniques in certification and traceability systems will assist integrity and will result in a more rapid growth of the Halal industry ...
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Instrumentations and Analysis Techniques for Halal Authentication and its Current Reality in the Muslim World

Dzulkifly Mat Hashim Faculty of Food Science and Technology, University Putra, Malaysia The First Gulf Conference on Halal Industry and its Services 24-26 January 2011 Holiday Inn Hotel, Al-Salmiyah, State of Kuwait

‫أدوات القياس وتقنيات التحليل لمصادقة الحالل‪،‬‬ ‫وواقعھا الحالي في العالم اإلسالمي‬

‫ذو الكفل مات ھاشم‬ ‫كلية العلوم وتقنية الغذاء‪ ،‬جامعة بوترا‪ ،‬ماليزيا‬ ‫مؤتمر الخليج األول لصناعة الحالل وخدماته‬ ‫‪ 26-24‬يناير ‪2011‬‬ ‫فندق ھوليدي إن – السالمية – دولة الكويت‬

APPLICATION OF THE HALAL PRINCIPLES In the selection of food and drink, Islam has laid down a few very important guidelines:



Whether the consumption of such food (product) is prohibited by Allah (swt)

 

Whether the food (product) is obtained through Halal or haram means Whether the food (product) has, at any stage of its production or processing, been added or comes into contact with a prohibited ingredient



Whether or not the material or any of its added composite is harmful to health

SOURCE:

MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES

HALAL FOODS  Halal foods shall meet the following criteria:  Does not contain a part or ingredients derived from human  Do not comprise of or contain any part of an animal that is forbidden to be used or consumed by a Muslim by Shariah Law, or that is not slaughtered according to Shariah Law  Do not contain any material or genetic modified organism (GMO) which are decreed as najs according to Shariah Law SOURCE:

MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES

HALAL FOODS (cont’d)  Is not prepared, processed, manufactured or stored using any equipment that is contaminated with things that are najs according to Shariah Law.  During its preparation, processing, manufacturing or storage, the medicinal product is not in contact or near with any materials that does not meet the requirements stated in items above  Do not endanger the consumer or the user SOURCE:

MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES

HALAL CRITICAL AREAS 1. Raw materials : animal or plant origin? 2. Slaughtering : according to Islamic law or Halal compliant? 3. Processing operations/equipment – any cross-contamination? 4. Packaging/Storage/Transportation (containers and vessels) – packaging composites or additives contain animal derivatives? 5. Food ingredients and additives 

Pig and by-products (e.g. lard, gelatin), derivatives (protein hydrolysate)



Enzymes



Emulsifiers



Alcohol (ethanol from intoxicants)

6. Biotechnology and GMF (genetically modified food) 7. Safety and quality aspects (aspect of ‘Thoyyiba’)

GUIDELINES ON HALAL CRITICAL AREAS 

Is the product sourced from animal? 1.

Type of animal (permissible animals only)

2.

Slaughtering (must be according to procedure prescribed by Shariah)

3.

At which stage the raw materials or derivatives are removed from the animal?) (limolin, keramin and vitamin D3, amino acids, L-cystein, gelatin and lard)



Is the product extracted from plants, vegetables or chemical in nature? Generally, no issue except if proven to be poisonous or intoxicating



Is it derived from aquatic products? Generally, acceptable except poisonous or intoxicating

GUIDELINES on Halal CRITICAL AREAS (continued)



Ethanol (Alcohols from intoxicating beverages are forbidden)



Processing of products?



1.

Contamination? Separation from Halal and Haram?

2.