MANUAL PROCEDURE OF HALAL CERTIFICATION MALAYSIA

Mariam binti Abdul Latif SBT 4231 Halal and Haram in Food Processing International Islamic University Malaysia 14 February 2008

Lecture 5: Manual Procedure of Halal Certification Malaysia

Introduction Manual Procedure of Halal Certification Malaysia Conclusion

Introduction
Procedure

- A formal or official order or way of doing things

- A series of actions that need to be completed in order to achieve something Manual Procedure

- A book containing information or practical instructions on a given subject

Manual Procedure - Content

1. Scope 2. Definition 3. Halal Certification 4. Application Procedures 5. Service Fee 6. General Requirements for Halal Certification 7. Requirements for Supermarket 8. Inspection Procedures

9. Re inspection Procedures
10. Halal Certification Panel

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11. Endorsement 12. Timeframe 13. Halal Logo 14. Conditions for Use of Halal Certificate and Logo

15. Responsibility of Halal Certification Owners

16. Procedures on Monitoring and Enforcement

1. Scope
Prescribes guidelines for inspection officers and manufacturers of halal food and consumer goods in Malaysia with the aim to clarify requirements to be complied to in order to obtain JAKIM/ JAIN/ MAIN Halal certification.

2. Definition
Competent Authority JAKIM/JAIN/MAIN

Halal Trade Descriptions (Use of Expression Halal) Order, 1975: When used in relation to food in any form whatsoever in the course of trade or business as or as part of, a trade description applied to the food, the expressions Halal, Ditanggong Halal or Makanan Islam or any other expression indicating or likely to be understood as indicating that Muslims are permitted by their religion to consume such food such expression shall have the following meaning, that is to say the food in relation to which such expression or expressions are used.

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Food Product and Beverage products made, produced or products produced or manufactured involving food and beverage. Consumer good products that are not food and beverage for example cosmetics, clothing and appliances. Food premise building and area where food and beverage business are managed including restaurant, food court, commercial kitchen, cafeteria, cake and pastry shop, fast-food restaurant, canteen, club/hotel restaurant, kiosk, caterer and etc.

3. Halal Certification
JAKIM/JAIN/MAIN will issue Halal certification for products produced or manufactured in Malaysia JAKIM will not issue any halal certificate or logo for products manufactured outside Malaysia to be marketed in Malaysia or to other countries Companies in other countries can use halal certificate and logo issued by the local Islamic Body recognized by JAKIM.

4. Application Procedures
Eligible applicants for Halal certification are as follows:
i. ii. iii. iv. v. vi. manufacturer/ producer; distributor/ trader; sub-contract manufacturer; repackaging; food premise; and abattoir/slaughter

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Application for Halal certification for national and international market should be made directly to JAKIM. Application for Halal certification for local market should be made directly to JAIN/MAIN, whichever is applicable.

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The following applications will be rejected: a) companies producing and distributing halal and non- halal products; b) producing non-halal products; c) natural products which do not involve any forms of processing; d) medicine or products categorized as pharmaceutical products by the Ministry of Health Malaysia; e) hair colour/ hair dye; f) finished processed product produced abroad; g) products using names synonymous with confusing terms such as bak kut teh and ecetra; and h) fertilizer and animal feed.

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Applicants must open a special file on Halal Certification to file relevant documents for reference during premise/site inspection. Incomplete application forms will be acknowledged by mail to the applicant.
Completed applications will receive a letter of acknowledgement and an instruction for payment of service fee.

6. General Requirements for Halal Certification

Every manufacturer/food premise/slaughter house should produce only halal products. Every company applying for Halal certification must ensure that all raw ingredients used are halal; and only suppliers or sub-contractors who supply halal materials or having Halal certificates are selected.

Every company must comply with the halal procedure as stated in this Manual Procedure.

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Companies which fall under Multinational and Medium Industry categories should form an Internal Halal Audit Committee and appoint a Religious/Halal Executive to handle and ensure that halal procedures are complied. A minimum of two Muslim permanent employees of Malaysian citizenship are required at the kitchen /handling/food processing areas. The product must be in clean condition and not containing any non halal ingredient according to Syariah law during its preparation, handling, processing, packaging or transportation.

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The use of equipment or appliances at the premise must be clean and free from filth according to Syariah law or not hazardous to health. Transportation used must be for halal products only. The factory should adopt good manufacturing practices (GMP). Cleanliness of the equipments, manufacturing area and the surrounding must be monitored closely.

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Employees must practice good code of work ethics and good hygiene practices as the following: a. All employees must be vaccinated at any health centre approved by the government before and after employment;

b.
c.

All employees must practice good personal hygiene, especially those who work as production operators;
Any employee who is not feeling well or having any open wound that can affect the quality of any product should not be allowed to work until the person has recovered;

d. Direct hand contact of the handlers and the raw material and half finished products should be avoided.

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e. Smoking, eating, drinking or storing of food, drink, cigarette, medicine and other things must be kept at specified area and not allowed in the production area or any other places that can reduce the quality of products; f. All individuals entering the production area should wear special factory attire or proper and clean clothing (if attire is not available) in accordance with procedures on health and personal cleanliness for permanent employees, temporary employees, management staff, visitors and others; g. Employee must always ensure his personal hygiene and wear suitable clothing, hair and mouth covers, glove and suitable shoes.

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h. Employees must always wash their hands thoroughly and use suitable detergent; - before beginning any food handling activities; - after going to the lavatory; - and after handling raw material or contaminated ingredients. i. Employees are not allowed to wear any jewellery or decorative items, watches and the like in food processing areas which might lead to contamination during the food handling processes;

Proper handwashing is important

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j. Employees should always station and function at the specified area for example check point for halal quality and purchase of halal raw ingredients; h. Employees must be committed and responsible for the assigned halal policy. i. Any form of deity or religious statues are prohibited in the premise or food processing area.

7. Requirements for Supermarket

Area for halal and non-halal category must not be near or alongside and must be clearly labelled; Halal products must be separated from non-halal products even though they are under the same category; HALAL and NON-HALAL label or tag for food products must be clearly displayed; Products should be arranged according to category such as wet raw ingredients, dry raw ingredients and so on;

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The payment counters for the HALAL and NONHALAL categories should be separated; and Use of trolley/basket must be separated for HALAL and NON HALAL categories. Labelling or use of colour on separate trolley/basket should be used for this reason and this information should be disseminated or the premise owner should utilize whichever means to properly inform consumers on the separation of trolley and basket.

8. Inspection Procedures
Inspection will be done after the application meets all requirements and the certification service fee had been fully paid. Inspection to the factories will be carried out by at least two officers, as follows; i. Islamic Affairs Officer ii. Technical Officer (Food Technology Officer)

Scope of Inspection
Inspection covers the following items:

a. documentation; b. processing, handling and distribution of products; c. equipments, appliances, machinery and food processing aids; d. storage, display and product serving; e. cleanliness, sanitation and food safety; f. packaging and labelling; and g. overall premise.

Requirements for Producers

Every producer wishing to apply for halal certification should produce, handle, prepare and process only halal products, meaning:

a) the content of raw materials, processed materials or additives must be halal. List of these materials should be the same as declared in the application form; b) the surrounding should be clean and the cleaning roaster should be properly scheduled and free from contamination; c) the arrangement of equipment and appliances in the factory must be tidy, neat and safe during the work of production;

What's wrong/right with this picture?

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d) do not accept external processing contract except for halal products only; e) the factory producing halal products should be separated in a distance of 5 km from: i. pig rearing centre; and ii. waste sewage. f) Packaging materials should not be made from materials categorized as filth by Syariah Law or hazardous to health; g) Packaging should be handled hygienically and in complete sanitary condition; h) Appliances to be used should be free from najis according to Syariah Law, does not contain any hazardous material and do not produce any side effect to the products;

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Every packaging should be marked in a way it is easy to read, durable and labeled with the following information: i. name and/or product brand (should be the same in the Halal Certificate); ii. minimum content in metric measurement; iii. name and address of manufacturer and/or distributor and chop/trade mark; iv. list of ingredients; v. code numbers showing the date and/or batch number/expiry date; and vi. JAKIM/ JAIN/ MAIN halal logo. The factory should be fenced or provide a control mechanism to keep out animals either domestic or otherwise from entering or present in the premise.

Requirements for Food Premise

Sources of doubtful ingredients must be proven by a halal certificate issued by recognized Islamic Bodies for raw materials, processed materials or food additives; Preparation and handling of raw materials and related ingredients should meet halal, hygiene and safety standards; Chicken/duck and the like should be obtained from suppliers/slaughter house which already acquired JAKIM/JAIN/MAIN halal certificate;

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Sale of liquour and the like is prohibited; Equipments and appliances should be cleaned every time before and after use and used only for cooking of halal food; The arrangement of equipments and appliances must be tidy, clean and safe; Every employee is encouraged to undergo Food Handlers and Halal courses; Should adhere to safety and cleanliness measures;

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Storage of raw materials and finished products, either before and after cooking, should be in satisfactory condition in aspects of cleanliness and safety; Storage for wet and dry raw ingredients should be separated, well arranged and systematic; Transportation is assigned for Halal products only; and

All involved in food handling (ingredients, kitchen, equipments, storage, packaging) should be totally for halal food.

Receiving areas should be physically separated from shipping areas

Incoming product Outgoing product

Requirements for Hotel Kitchen

a) generally it should comply requirements for food premise b) inspection and certification should be only for the hotel kitchen; c) two Muslim cooks should be working full time in the hotel kitchen; d) all crockery must be specifically used for halal dining room only; e) ensure that the kitchen is used only for halal cooking;

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f) do not use any non-halal or doubtful ingredient or raw material for all types of cooking such as Western Food and Chinese Food cooking; g) ensure that halal kitchen must be separated from the non-halal kitchen and no materials or food are allowed to be moved in and out of both kitchens; h) employees are not allowed to enter or leave between the halal and non-halal kitchen; and i) liquor and liquor-based ingredients are prohibited in the halal kitchen.

Requirements for a Slaughter House

Every slaughter house should comply with the following: a) Every slaughter man employed in the slaughter house must be a Malaysian citizen and possesses a valid Slaughtering Certificate issued by JAIN/MAIN; b) Number of slaughter men should be sufficient according to the number of slaughters. According to the current practices of slaughter houses in Malaysia, for every slaughter man, he could slaughter: i. 25 cattle per hour; and ii. 2000 chickens per hour. c) Acquired Veterinary Inspection Certificate from the Department of Veterinary Services (DVS);

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A slaughter house must be separated from residential house; A slaughter house should be fenced and free from animals; The slaughtering area must be clean and comply to the cleanliness criteria set by the competent local authority; Slaughtered animals should not be assembled in one place; Equipments, storage and transportation should be sanitary and clean from najis and do not mix with other non-halal materials;

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The use of stunning is not recommended. However if stunning is required, it should comply to the required conditions (refer to Halal Food - Production, Preparation, Handling and Storage of Halal Food General Guidelines, First Revision):

a)

Electrical stunning of poultry/duck is allowed using water bath stunner only and electrical stunner for cattle/buffalo/goat or the like is also allowed. Any stunner may be used as long as it is approved by the Fatwa; b) stunning should meet the conditions acceptable for slaughter and used only on halal animals; c) the voltage rate for electric current should be supervised by a trained Muslim

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d) animals undergo stunning should not: i. experience permanent shock; ii. result in death; and iii. result in permanent injury.

The management should appoint at least one Muslim supervisor at the slaughter house responsible in ensuring the conditions of Islamic slaughter is met accordingly as follows: a) Ensure that the checker is continuously stationed at his place during the slaughtering process;

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b) Halal inspector should examine the slaughtered animals and ensure that: i. the trachea (halkum) is cut; ii. the oesophagus (mari) is cut; and iii. the animal is dead before the next processing activity.

c) The supervisor should be responsible to ensure that the role of the halal examiner is not ignored and the task is taken over by another examiner when he is absent; d) Animals that are not properly slaughtered should be separated and labeled as non-halal.

The Halal Logo

Halal logo should be printed clearly on all manufactured products and labelled on each box/package. As in the case of food premises, the halal logo should be displayed at the said premise.

For hotel: a) The Halal logo/certificate should be exhibited at the halal kitchen or at the particular halal section of the restaurant only. It is not allowed to display the halal logo/certificate at the payment counter; and b) Halal logo is not allowed to be printed on the food/beverage menu.

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Halal Logo can be used for advertisement and be displayed at any suitable location. Use of Halal logo are only allowed for the products which have been officially certified as stated on the certificate issued by JAKIM/ JAIN/MAIN. Companies are allowed to print the colour of the logo suitable to its packaging as long as it does not change the original specification of the logo.

CONCLUSION
Halal food is a basic need to every Muslim. The new Malaysian Standard 1500:2004 is hoped to set the world standard for industries to produce quality halal food for the consumers worldwide. The MS can be accepted by all countries as a benchmark for their halal food production. By using the Halal Standard, industries and business sector can use halal logo as a tool or catalyst for their economic benefit which in turn will increase the economy of countries, hence facilitate international food trade.

Thank You for Your Attention Wassalam