SLIDE 1 Strengthening the Halal Food Model
Director, Food Protein R & D Center, Texas A&M University, America
The Second Gulf Conference on Halal Industry and its Services 22-24 January, 2013 Farwaniyah, State of Kuwait
SLIDE 2 تو ا لوا دو لا د . رھز دوا را ا ،ءاوداو ءاذا ھ ،ر
ا رؤ ادو ل !ا "# 22-24 ر2013 قد%از ناور(–اور)ا –تو(ا ود
SLIDE 3
Models for Halal Food Industry
Several Halal food models exist for different
country
Some of the Halal food models are based on
import and export requirements
Some of the Halal food models are based on
different school of thoughts
Some of the Halal food models got modified
because of each countries internal regulations
SLIDE 4
Some of the Main Differences in Halal Model
Halal verification with lab. analysis vs. Halal
traceability via certification
Stunning vs. non stunning meat Gelatin from different sources Colors from different insects Alcohol levels in food
SLIDE 5
Some of the Main Differences in Halal Model
Stunning vs. non stunning meat Gelatin from difference sources Colors from different insects
SLIDE 6 Some of the Main Differences in Halal Model
Alcohol levels in food
Country Alcohol (%) Malaysia (JAKIM) 0.01 Indonesia (MUI) 1.0 Thailand (AOI) 1.0 Singapore (MUIS) 0.5 Brunei (BIRC) 0.0 Europe <0.5 UK Not allowed Canada Not allowed
Alcohol Permitted in Food (%)
SLIDE 7 Farm Raw Materials Processing Must be performed by a Muslim, animal must be alive at time of slaughter, bleeding must me complete, the trachea and esophagus must be severed, and stunning techniques may be used according to guidelines. Handling Ingredients and Additives Processing Unit Operations Handling Packaging Must have a certified Halal label on package Transportation Storage Distribution Consumption
Indonesian & Malaysia Halal Model
SLIDE 8 Farm Raw Materials Processing Ritual slaughter must take place and be performed by a Muslim in no name other than God. Handling Ingredients & Additives Must not be contaminated by blood or alcohol, pork by- products or other haram ingredients. Processing Unit Operations Handling Packaging Certificate must accompany products labeled Halal, same for fresh/frozen unprocessed product. Transportation Storage Distribution Consumption
United Arab Emirates Halal Model
SLIDE 9 Farm Raw Materials Processing The act must not be carried out in front of other animals, animal must be free from disease, knife must be extremely sharp and not raised until the cut is complete, cut must be conducted manually. Handling Ingredients and Additives Unless verified Halal, avoid: animal fat or protein, anti-oxidants, dairy products, emulsifiers, flavoring agents, gelatin, glycerin, vitamins, L- Cysteine and other amino acids. Processing Unit Operations Handling Packaging Must have a certified Halal label. Transportation Storage Distribution Consumption
Australian Halal Model
SLIDE 10 Application Halal Program Process review, Sanitation Review, Ingredient review, Physical Audit Ingredient Replacement Process Recommendation Facility Audit
Review Meeting
Approval of Facility Product Review Process Review Production Total Process Yearly Certificates Facility Audit Records to the Agency Record verification
Batch certificate issued
Halal Certification Process Flowchart
SLIDE 11
Step by Step Approach
We need to review each model Find major differences in these models Technical and religious scholar need to discuss
these differences
Agreed on one common model
SLIDE 12
Step by Step Approach
It is easy to say then agreed on one common point
SLIDE 13
Halal Model Religious Knowledge Technical Knowledge
SLIDE 14 Religious Knowledge
- One of the major breakthrough for Halal came from
Biotechnology
- Bovine rennet produced from calves
- Not accepted by most Muslims
- Whereas chymosin (the main enzymes found in rennet)
produced microbially through transcription from the bovine chymosin gene is universally accepted by Muslims.
SLIDE 15 Producer Species - Breeding HCCP1: Halal Animal Livestock Farming HCCP2: Animal Welfare Slaughter Process HCCP3: Stunning HCCP4: Knife HCCP5: Slaughter Person HCCP6: Slaughter Method HCCP7: Invocation Meat Processing HCCP8: Control of Raw Materials HCCP9: Storage HCCP10: Packaging, Labelling Retailing HCCP:11 Halal Meat Outlet Consumer
SLIDE 16 Halal Auditors and Management Competency
Halal Certifying Bodies
Australia & New Zealand 20 Africa 9 Asia 22 Europe 40 North America 14 South America 6 Total 111
SLIDE 17 Halal Auditors and Management Competency
How many of these certifying bodies have food
scientist or technologist on their staff with professional degree from universities
How many of these certifying bodies have panel
- f religious scholar to discuss Halal related issue
- n a daily basis
How many of these certifying bodies provide
training to their inspector on routine basis
SLIDE 18
Halal Auditors and Management Competency
How many of these certifying bodies visit food
processing facilities for Halal inspection on yearly basis
How many of these certifying bodies have their
website to provide information to the consumer
How many of these certifying bodies have their
Halal standards on their website to help food industries
SLIDE 19
Halal Auditors and Management Competency
How many of these certifying bodies hold
seminar and conference to provide information to Muslim and non-Muslim regarding Halal foods
How many inspectors from these certifying
bodies get training for animal handling and slaughtering
SLIDE 20
Accreditation of Halal Certifying Bodies
According to my information very few HCB are
accredited by third parties
SLIDE 21
Halal Certification
Review Alcohol Animal Halal Certificate
Food formula arrives for review Look for animal origin ingredient have been used Look for alcohol origin ingredient have been used
