Documents in Halal

1. Documents in Halal Dr. Hani Mansour Al-Mazeedi Kuwait Institute for Scientific Research - State of Kuwait

2. Scope: This presentation focuses on the value of having documents as policies, procedures, guidelines, etc., in Halal.

3. Documents are part of good Halal practices that must be declared when a Halal organization accredited in providing Halal products or Halal services (ISO 17065) or Halal testing services (ISO 17025).

4. Definition of document A document is a piece of written, printed, or electronic matter that provides information or evidence or that serves as an official record.

5. Content • Introduction • Halal terminologies • Halal documents • Conclusions • Recommendations

6. Introduction • Several companies world wide offer Halal meat, Halal processed foods, Halal products, Halal services, and Halal certifications. • Halal systems is the bases of Halal certification and it is varied from one country to another.

7. While Halal systems are varied internationally, Halal is currently being accredited worldwide by major Muslim countries and Muslim international organizations like:

8. Pakistan Standards (e.g. PS: 4992-2016 R), Malaysia (Jakim), Indonesia (MUI), Gulf Corporation Council (GAC-GSO), and Organization Islamic Council, OIC (SMIIC). • Documents are becoming more standardized.

9. But most importantly Documents must carry and contain the following messages

10. Halal terminologies According to Shariah Law, Halal is …. • Lawful • Not forbidden • Allowed • Permissible • Wholesome< • Pure and good (“Tahir, Tayeb”) Haram is …. • Unlawful • Forbidden • Not allowed • Not permissible < • Not pure and not good (“Not Tayyib”)

11. Najis is …. • Ritually unclean such as: urine, vomit, blood, pus, placenta and excrement براز. Makrooh is …. • Disapproved but not Haram. Mashbooh is …. • Suspected and Doubts Tayyibis …. • Good and Quality that it is without harm. • The words Halal and Tayyib come together in the Holy Quran. Shariah is …. • Legislations, laws and Guidelines prescribed by almighty God (Allah swt) in the Holy Quran and through his last messenger to mankind Mohammed peace be upon him (Sunnah)

12. Halal rule of thump • In Islam, every thing is permitted (Halal) to be used or consumed, except “A B C D I N S” which are prohibited (i.e. Haram) such as: A: Alcohol (Intoxicants) and Drugs B: Blood (flowing or congealed) C: Carnivorous animals and birds or prey D: Dead animals/Birds (that died of itself before slaughter/or definitely will die if not slaughtered) I: Insects except grass hopper N: Najis materials < S: Swine and its by-products

13. Halal + Tayyib= Halal of Good Quality • Determination of Halal & Tayyib is based on Shariah Requirements • Halal products should meet Food Safety & Quality Requirements to fulfill consumer needs (Tayyib)

14. Halal Quality is a system based on a standard which respects both the Shariah requirements1, the Government Regulations2 and relevant Food Safety & Quality standards3

15. All ingredients used in production must meet Halal & Tayyib requirements • Certification Bodies must conform to the appropriate product standards, locally1 and/or internationally2

16. Food safety1, hygiene2, sanitation3, product labeling4 and handling5 should be covered by mandatory government regulations

17. Halal & Tayyib implementation should encompass standards on PRODUCT1, PROCESS2 & SYSTEM3

18. Halal tests certificate to confirm processed food and non-food are free from Non-Halal ingredients Official Halal Certificate Halal Supervisor Interim Halal Certificate Health/safety certificate Halal Documents on Shariah requirements1, Government Regulations2 and relevant Food Safety & Quality standards3 Halal Slaughter man

19. Halal Documents • Halal documents internationally required to conform that the Halal guidelines set by international agencies that control authorization and licensing for their Halal systems are fully met.

20. These documents are policies, and procedures, guidelines, and instructions of assurance for Halal & Tayyib

21. To confirm in summary: that meat or products are of Halal1 and high quality2 and do not pose any risk to the consumer or public3.

22. All Halal Documents reflects policies on basic declarations: • Manufacturing facilities must be maintained free from Haram1, Makrooh2, Mashbooh3 components as well as insure a clean and hygienic4 manufacturing area.

23. Controlled environmental conditions in order to prevent cross contamination of Halal products from Haram adulterants that may render the product to become non-Halal or unsafe for human consumption.

24. Manufacturing processes are clearly defined and controlled to maintain the integrity of the Halal chain. • All critical processes are validated to ensure consistency and compliance with Halal specifications. • Manufacturing processes are controlled, and any changes to the process are evaluated and documented (in records) to sustain complete Halal chain.

25. Changes that affect the Halalness1 or the Tayyibness2 of the products are validated and documented as necessary. • Policies and guidelines in all documents are written in clear1 and unambiguous language2 as part of good documents practices.

26. Operators are trained to provide records on what they observe along the entire Halal chain . • Cross contamination with unlabeled products is prevented for the entire Halal chain.

27. Deviations are investigated and documented. • Once the document is filled with information it will be no longer a document it will be a record. • Records are made, manually or by instruments, during manufacture.

28. Records are proof that all the steps required by defined Halal guidelines were observed on the quantity and quality of the food or non-food products.

29. Records of manufacture (including distribution) that enable the complete history of any Halal batch to be traced are retained in a comprehensible and accessible form.

30. The distribution of Halal products should be documented as a proof of zero risk to maintain their religious status of Halalness1 and Tayyibness2. • A document system must be available for recalling any Halal batch from sale1 or supply2.

31. Complaints is part of a policy document that is about marketed Halal products under examination. This document should cover: • The causes of the status of Halal1 or quality2 defects for investigations, and what are the appropriate measures that must be taken with respect to the defective Halal products and to prevent recurrence.

32. Conclusion • Halal documents are necessary with the goal of safeguarding the religious status1 and health2 of consumers and patients as well as producing good quality Halal products. • Halal documents are not prescriptive instructions on how to manufacture products.

33. Halal documents are a series of general principles and guidelines that must be observed during manufacturing of Halal products1 or providing Halal services2.

34. Recommendations • Institutions provide products1 and services2 to Muslim consumers should be first educated on Halal terminologies and their applications. • Halal documents are a series of policies, guidelines, values that a Halal certification body must declare.

35. References “My Food, under publication for 2017”, by its author Dr. Hani Mansour Mosa Al-Mazeedi. Kuwait Institute for Scientific Research. Good manufacturing practice, https://en.wikipedia.org/wiki/Good_manufacturing_practice

36. شكراً لاستماعكم سبحنك اللهم وبحمدك أشهد أن لا إله إلا أنت، أستغفرك وأتوب إليك د. هاني منصور المزيدي مع الأخ أمجد محبوب في أستراليا سنة 1981 Dr. Hani Mansour Al-Mazeedi With brother AmjadMahboob in Australia in 1981