“ HALAL LABORATORY PROTOCOLS & LABORATORY TESTING”

1. “HALAL LABORATORY PROTOCOLS & LABORATORY TESTING” Presented by SANDY E. BUCAO 1st NATIONAL HALAL CONVENTION June 26, 2008

2. According to Shari’ah Law, HALAL is …. • Lawful • Permissible • Wholesome • Just • All things pure and good(“Tayyab”)

3. RULE OF THUMB • In Islam, every thing (food) is permitted (Halal) to be consumed, except “A B C D I S” which is prohibited (Haram): A: Alcohol and Drugs B: Blood (flowing or congealed) C: Carnivorous animals and birds or prey D: Dead animals/Birds (that died of itself before slaughter) I : Immolated Foods S: Swine and its by-products

4. “HALAL” & “TAYYAB” • For the food to be lawful (Halal) for consumption, it must meet the following two criteria: (a) The food must be earned /acquired lawfully (b) The food must conform to the Islamic dietary laws • For the food to be good (Tayyab) for consumption, it must meet the following two criteria: (a) The food must be wholesome and nutritious (b) The food must be safe for consumption.

5. HALAL + TAYYAB = HALAL QUALITY • Determination of Halal & Tayyab is based on Shar’iah Requirements • Halal products should meet Food Safety & Quality Requirements to fulfill consumer needs • Halal Quality is a system based on a standard which respects both the Shar’iah requirements, the Government Regulations and relevant Food Safety & Quality standards • All ingredients used in production must meet Halal requirements • Certification Bodies must conform to the appropriate product standards, locally and/or internationally • Food safety, hygiene, sanitation, product labeling and handling should be covered by mandatory government regulations • Halal Quality implementation should encompass standards on PRODUCT, PROCESS & SYSTEM

6. HALAL & TAYYAB are technically determined through stringent laboratory analyses by a highly competent laboratory.

7. PROBING THE COMPETENCE OF A HALAL LABORATORY …

8. The Halal Lab must comply with the Elements of GLP • QA Programs • Laboratory Conditions • Test Samples • Test Measurements • Records Management • Health & Safety Management

9. QA Programs Laboratory Conditions Test Samples Test Measurements Record Management To ensure consistent quality of test data To ensure conditions are optimized To preserve the identity and integrity of the samples for testing To ensure that test methods used are acceptable and will produce expected performance To enable efficient retrieval of undistorted information Objective Element

10. I. Laboratory Conditions (Resources) A. Organization and Personnel • Structure of the organization • Qualified Personnel to head the laboratory • Well-defines roles and responsibilities of personnel • Qualifications and training required & undertaken must be defined and documented

11. From point of view of Shar’iah Experts …. A HALAL LABORATORY MUST HAVE AT LEAST A MUSLIM ANALYST !

12. I. Laboratory Conditions (Resources) B. Facilities • Sufficient area or space for testing • Proper lighting and ventilation • Having the right and applicable equipment • Facility for data encoding and management • Sufficient space for storage (for consumables, sample retention and documents) • Sufficient supplies (reagents and standards) • Facilities to address personnel’s proper hygiene

13. IS IT REALY NECESSARY TO HAVE A SEPARATE TESTING AREA FOR SAMPLES INTENDED FOR HALAL TESTING???

16. I. Laboratory Conditions (Resources) C. Equipment • Availability of Equipment Manuals • All equipment must be in good working condition • Equipment specifications are well-defined • Equipment Verification and Calibration Program • Troubleshooting and maintenance program

17. LABORATORY CONDITIONS THAT AFFECTS THE ANALYSIS Equipment Consumables/Chemicals & reagents Glassware Environmental Conditions OBJECTIVE: to control the laboratory conditions to achieve the target performance of the test method

18. II. Test Samples (Characterization) It is very important to know as much as possible the details of the material to be tested as well as the materials/reagents to be used for testing. This will ensure preservation and integrity of samples. • Test item/sample – ex. to which sample matrix • Reagents/testing materials – must be freshly prepared & properly labeled; expiration must be checked. • Test system – suitable location, appropriate design and adequate capacity

19. Documentation & Record Management A. Maintenance of documents & records... • job records, test application sheets • chain-of-custody record • raw analytical data, processed analytical data (Worksheets and Test Reports) - Quality Manual, Quality Procedures Manual • Standard Operating Procedures & Work Instructions • Instrument validation results (method validation) • Certificate of Analysis of Reagents, certification of reference materials, MSDS, etc. • training records & certificates • PT records and corrective actions

20. IV. Documentation & Record Management B. Raw Data • Actual results generated • Represents basis of results and reasons of arriving at conclusions • Reflect procedures and the conditions of the test (in worksheets) C. Final Report • Ensure complete contents of the report (test method used, test results, MDL’s, guidance values, sample description, date of analysis, etc • Accuracy of results • Interpretation of the data, conclusions

21. IV.Documentation & Record Management D. Archiving • Storage of records must ensure safekeeping for certain number of years as defined in the lab’s system or as required by their clients • Retrieval must be easy, logical and prompt • Storage for retained records must be secured and free from any potential damage or deterioration • Maintain Confidentiality of records

22. QA/QC Programs • Standard Operating Procedures (SOP’s) • procedures which have been tested and approved for conducting a particular test • developed to acceptable standards, so that any analytical data collected and reported can be tied to a documented procedure • Statistical Procedures • Method/Instrumentation Validation • - establish the continuing acceptable operation of laboratory instruments within prescribed specifications • Time-related graphical records of the results of these instrument validation procedures are called "control charts".

23. QA/QC Programs • Computation of Standard Deviation and Uncertainty of Measurements • Use of Certified Reference Materials (CRM’s) • Replicate Testing • Correlation Tests among Analysts • Regular Participation in Proficiency Testing Programs • Equipment Calibration & Verification • Internal Quality Audits

24. QA/QC Programs • Accreditation/Certification of laboratory facility to ISO/IEC 17025 by the DTI – PAO as a proof of technical competence and implementation of a Quality Management System in the lab • Laboratory recognition schemes by regulatory agencies : DoH/BFAD, BFAR, BAI, DENR-EMB, NMIS, etc.

25. SAFETY IN THE LABORATORY

26. SAFETY IN THE LABORATORY Install emergency eyewash and showers In strategic locations in the lab There should at least be two emergency exits from the laboratory area in case of an emergency

27. Housekeeping/5S • The area must be kept as clean as the work allows. • Each employee should be responsible for maintaining the cleanliness of his/her area. • Reagents, test equipment or instrument and samples should be returned to their proper places after use. • All containers must be labeled with at least the identity of the contents and the hazards those chemicals present to users. “CLEAN AS YOU GO …. SAFE AS YOU GO.”

28. Electrical Safety • All electrical equipment should be properly grounded. • Sufficient space for work must be present in the area of circuit breaker boxes. • The equipment, appliances and extension cords shall be in good condition. • Extension cords shall not be used as a substitute for permanent wiring. • Conduct regular electrical safety checks

29. CHEMICAL SAFETY CHEMICAL WASTE BY PRODUCT / WASTE WASTE STORAGE / DISPOSAL

30. CHEMICAL SAFETY CHEMICAL WASTE REGISTER WITH THE DENR AS A WASTE GENERATOR AND ENGAGE IN A REGULAR WASTE TREATMENT & DISPOSAL PROGRAM!

31. THE ROLE OF A HALAL LABORATORY • Extend strong technical support to Certification Bodies thru issuance COA • No product can be certified to be truly Halal without the aid of testing • Information dissemination and implementation of product standards • Technical training

32. ISSUES & CHALLENGES OF A HALAL LABORATORY • NONE OF THE HALAL STANDARDS SPECIFY TEST PROTOCOLS REQUIRED FOR HALAL VERIFICATION • THERE ARE NO ENDORSED OR APPROVED TEST METHODS OR STANDARDS FOR CRITICAL TESTS • DEVELOPMENT OF TEST METHODS • EQUIPMENT NEEDED FOR CRITICAL OR SPECIALIZED TESTS ARE VERY EXPENSIVE (GC-MS, LC-MS, PCR, FTIR, etc.) • THE EMPLOYMENT OF A MUSLIM ANALYST OR TECHNICAL STAFF NEEDS TO BE CONSIDERED

33. Products Not Considered as “Halal” Under The Shar’iah Law Pigs and boars Dogs, snakes and monkeys Carnivorous animals with claws and fangs such as lions, tigers, bears and other similar animals Birds of prey with claw such as eagles, vultures and other similar birds Pests such as rats, centipedes, scorpions and other similar animals Animals forbidden to be killed in Islam, such as ants, bees and woodpeckers Animals that are generally considered repulsive such as lice, flies, maggots and other similar animals Animals that live both on land and in water such as frogs, crocodiles and other similar animals Mules and donkeys

34. Products Not Considered as “Halal” Under The Shar’iah Law 10. All poisonous and hazardous aquatic animals 11. Any other Halal animals not slaughtered according to Shar’iah law 12. Blood 13. All drinks that are poisonous, intoxicated and harmful to human health 14. All plants that are poisonous, intoxicated, and harmful to human health 15. All foods, food or product additives, or ingredients derived from items or their derivatives described above 16. Alcoholic drinks NOTE: Products from hazardous aquatic animals or plants become Halal (permissible) when the toxin or hazard has been eliminated during the production process.

35. CRITICAL TEST PARAMETERS FOR EVALUATING HALAL PRODUCTS • Determination of Pork Fat, Lard & Lard Derivatives via GC, GC-MS, FTIR, PCR, ELISA Test • Detection of the presence of Alcohol via GC, GC-MS, FTIR • Characterization and comparison of Gelatin from Animal and plant based origin via FTIR, PCR, ELISA Test • Protein Expression to predict quality of Halal Meat via Immunochemistry test, ELISA, Fluorimetry • Detection of Pig’s blood in processed & raw products via PCR, ELISA Test, FTIR, DNA test • Fatty Acid Profiling of Meat Products via GC-MS

36. - End of Presentation - SHUKRAN! THANK YOU!