بسم الله الرحمن الرحيم

Manual
Guidelines for Halal Industry and Services *

(Final Proposal)

23 January 2013

*This Proposed Manual Halal Certification Standard Model is neither intended to be enforced for its adoption by any country nor it is intended to unify all Halal standards of different Islamic schools. However, this model tends to suggest a Halal term of reference for those who are looking for best Halal guidelines.

Manual of Halal Industry and Services (Final proposal)

(1) Scope

This Halal Standard Model provides guidelines related to the production, preparation, handling and storage of Halal food and drinks, leather garments medicine, cosmetics and skincare and healthcare products. Some of these guidelines are mandated by Shariah and are necessary to adhere to, some are recommended, whilst some are of a regulatory nature which, although are not required by Shariah, are intended to provide the Muslim consumer added confidence. The Shariah element of this proposed Halal model is based on the all-encompassing general Shariah law. Products or processes that adhere to these guidelines can be considered Halal without any doubt.

(2) Concept related to Halal

(2.1) Shariah

It is a set of beliefs, acts of devotion, relations and morals, provided for in the Noble Qur’an, Sunnah, consensus of Islamic scholars and the approved measuring.

(2.2) Shariah Provisions

The Shariah provisions are divided into two parts: Commissioning Shariah provisions and Situational Shariah provisions. What concerns us in this context is the Commissioning Shariah provisions which are defined as follows:

«The Message of God Almighty with regard to the actions of the legally competent person, either on exigent or optional or situational basis[1]

The Commissioning Shariah provisions are divided by the majority of jurisprudents (experts of Fiqh) to five sections: the imperative (Wajib) – the recommended (Mandoob) - the permissible (Mubah) - the Disapproved (Makrooh) and the prohibited (Haram)[2]

Among the commissioning Shariah provision we are concerned with in the Halal industry are: the permissible (Mubah) – disapproved (Makrooh) –prohibited (Haram).

(2-3) Halal (Mubah):

The Halal is defined by the fundamentalists as follows:

Every act for which the Legislator has granted the option to choose between doing it and abandoning it[3]. Halal is the allowable actions which the Shariah has authorized to do and there is no order that prohibits it[4]. It is called the permissible and the allowable and that is the act which a person is not praised either for doing it or abandoning it[5].

In Shariah and in the convention of the jurisprudents, Halal is designated to everything that is contrary to Haram and that would include everything other than Haram, including the permissible (Mubah), the recommended (Mandoob), the imperative (Wajib)and disapproved (Makrooh)[6],

(2-4) Haram[7]

Haram is defined by the fundamentalists as follows:

Every act which the Legislator requests to be abstained under commissioning and binding basis. Therefore, its abandoner would be considered as obedient and rewarded and its doer would be considered as sinner and disobedient[8], its doer would be damned and dispraised while its abandoner would be praised and lauded, it is also called the prohibited, the sin, the guilt, the impermissible, the impending upon and the disgraceful[9] (See Aappendix No: "1" and Appendix No: "2")[10]

(2-5) Disapproved (Makrooh):

"Makrooh" is defined by the fundamentalists as follows:

Every act which the Legislator has asked the legally competent person to abandon, but not on decreeing and commissioning basis, i.e., the act which it would be more appropriate to abandon than to do[11]and it is the act which its abandoner is praised but its doer is not dispraised or disparaged [12]and he may deserve to be blamed[13]

(2-6) other Terms

The following terms are closely related to the subject of Halal and Haram:

(2-6-1) / The Suspicions
Idiomatically suspicion is: What is not for certain of being Haram or Halal, or what a person fails to know the truth on whether it is lawful or unlawful
The" Suspicious" is defined by the fundamentalists as follows:
The act or thing where there is suspicion whether it is lawful or unlawful[14]and it is not known for sure whether it is considered as Halal or Haram.
(2-6-2) / The Najis
The Najis is everything which is contaminated and ritually unclean and which prevents the rightness of validity of the worship, such as some liquid or solid materials that come out of the bodies of humans or animals; such as: the urine, the vomit, the blood, the pus, the placenta and the excrement.
2-6-3 / Al-Mutanajis
He is the pure person (Tahir) who was hit by impurity or associated with uncleanness, and that would include the foodstuffs or food products that were contaminated with non-Halal items. (See Appendix "1")

* The difference between the Najis and the Mutanajis:

Najis / The person who has got Najasa (impurity) is in kind, such as the fat of the Dead Meat.
Mutanajis / The person who was overtaken by Najasa (impurity) after he was pure. This means that he is originally pure, but the Najasa came unexpectedly upon him.

(2.7) Halal in the Manual of Halal certification standard

Means: Refer to: 1) Items such as food and drinks, medicine, leather garments, cosmetics, skincare, health products and etc; or 2) processes; or 3) services that are are allowed for consumption or use or performed by Muslims and that comply with the requirements mentioned in the Halal Standards of the importing country.

(2.8) Haram in the Manual of Halal certification standard

Means: 1) Items such as food and drinks, medicine, leather garments, cosmetics, skincare, health products and etc; or 2) processes; or 3) services that are considered as unlawful and not permissible for consumption by Muslims by virtue of being prohibited or containing ingredients that are not Halal or by virtue of their having been fed, handled, slaughtered or processed in some way that cannot be accepted as Halal.

(2.9) Animal welfare at the time of slaughter (Humane handling of animals)

Animals should be treated in ways that minimize fear, pain, stress and suffering. Animals are provided with water, food, proper handling, health care, an environment appropriate to their care and use, with thoughtful consideration for their species-typical biology and behavior.

(2.10) Halal slaughtering (Reference APPENDIX (2))

According to Shariah, it is the slaughter act that sever the trachea (Hulqum), oesophagus (mari’) and both the carotid arteries and jugular veins (wadajain)and the spinal cord should still intact to hasten the bleeding and death of the animal. Together with tasmiyah (Bismillah, Allahu Akbar); which is commissioning in Hanafi, Maliki and Hanbali schools in general.

(2.11) Halal processing, handling and storage

The making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving and displaying of Halal items.

(2.12) Tahara of Najis lines

 The processing lines of porcine production or its derivatives cannot be used for Halal Production.

 However, if the Halal slaughtered meat was complied with the shariah requirements, the interchangeably use for Haram Production into Halal production line is permitted if Tahara is completely performed on the line that is by ritually cleansing the lines as required by Shariah. This procedure shall be supervised and verified by the Islamic competent authority.

(2.13) Halal certifying authority or body (HCB)

The competent authority that is assigned to control and issue HALAL certificates recognized by the relevant authority in the importing country.

(2.14) Halal accreditation authority or body (HAB)

The authorized body that performs accreditation for bodies involved in Halal certification

(2.15) Exporting Country (EC)

A country that exports Halal products and services.

(2.16) Importing Country (IC)

A country that imports Halal products and services.

3. Role of Importing Country

Functions

To:

 Provide training and standards of Halal (as necessary)

 Make laws to monitor, control and regulate Halal industry and services.

 Provide enabling laws of the country to support the HCB

 Provide the exporter and HCB with Halal standards and animal products markets access requirements for Halal (APMAR) of the IC.

 Appoint one HCB as the Overall Coordinating Body in a country (if appropriate)

 Provide training on Halal standards (if necessary)

 Provide independent and reliable laboratory and analyses services (if necessary)

 Negotiate with the Government of the EC in which the HCB operates on market specific requirements to support the selected HCB and exporters

 Provide the list of Halal Accreditation Authority or Body.

4. Role of Exporting Country (EC)

Functions

To:

 Negotiate Government to Government on “Overseas Market Access Requirements for Halal Assurances” (OMAR)

 Provide enabling laws of the country to support the HCB

 Have oversight – provide support to HCBs in facilitating exports of Halal products

 Provide the list of Halal Accredited authority or body

5. Role of Halal Certification Body (HCB) in the Exporting Country

Functions

 The Halal Certification Body should be independent, registered, reputed and Islamic organization representing the reputed Islamic Body of the EC. Issuer Body should be NGO, not a commercial company.

 The HCB should establish a Halal Certification System that includes the following:

  • Halal Management Policy and Committee which shall have Halal Shariah and Technical Advisors
  • Manual of Halal control procedures (APPENDIX3)
  • Certification process (Application by exporting plant or company, Halal Audit, issuance of Halal certificates, Database management for traceability)
  • Competent Halal Muslim Auditors

 The Certification process ensures that the products are genuinely Halal (i.e. ensure complete Halal chain of feed to consumption or use) and meet all the requirements of the Islamic Shariah and follow the Standards of the IC.

 The HCB should be an approved Halal Organization (AHO) by the EC Food Safety Authority (ECFSA) or equivalent government authority or by a representative Muslim (APPENDIX 3)

6 Role of Halal Accreditation Body (HAB) in the Importing Country

Functions

 The Halal Accreditation Body (HAB) is a legal independent registered Islamic organization or an alliance of a Halal specialist committee. . Preferably HAB should be NGO, governmental body and not a commercial company.

 Upon request from a HCB, a Halal specialist committee from the HAB is authorized to audit the HCB to ensure its compliance to the required specifications.

 HAB should establish the following:

  • Specialist Team of Halal Management Policy contains Shariah and Technical background
  • Accreditation process (Application by HCB, Halal Audit, issuance of Halal certificates, Database)
  • Competent Halal Muslim Auditors

7 Market Access Requirements for Halal Assurances of food products, medicine and etc; in the IC.

The production of Halal Lamb, Beef, Chicken and other permitted animals for exports should meet the Halal slaughter requirements and standards of the IC. In this regard the introduction of the Animal Products Market Access Requirements for Halal Assurances (APMAR) in the IC will be promulgated after the adoption of Halal Standards. The governments and HCB in the exporting markets will be duly notified of the APMAR specific to the IC. This will be followed by an appropriate Overseas Market Access Requirement (OMAR) agreed between the governments of the EC and the IC. HCB will work independently under as the Authorized Halal Organization (AHO) in the EC to implement the Halal Standards and perform regular audits of Halal meat plants and processed food, pharmaceuticals, cosmetics and other products confirmed as Halal and exported to the IC from the EC.

(7.1) Approved Halal Premises and Halal Program

All Plants supervised by the HCB are considered as "Approved Halal Premises" to produce Halal products. Such approved premises are also required to have a set of documented procedures known as a "Halal Program" in accordance with the requirement of Halal standards implemented by the appointed HCB. It is the responsibility of the HCB to notify the designated authority in the IC of any new listing of plants in the country exporting meat and food products into the IC.

Abattoirs should be equipped with the facilities required for the good application of animal welfare standards, including unloading facilities, lairage, availability of feed and water, anti-mortum inspection , controlling animal movement inside the SH , securing animals and slaughtering boxes.

(7.2) Halal Competency

The HCB office personnel and field staff are qualified as Halal Supervisors/Auditors. They should have attained the standards and qualifications of the EC Qualification Authority or of any Qualification Authority recognized by the IC.

(7.3) Competent Halal Slaughter Persons

All slaughter men employed by the Halal plants are to be competent Muslims and verified by the Islamic Authority of the EC or HCB. In addition, Halal slaughter men are also required to obtain the Islamic credentials that are laid down by the Approved Halal Training Providers (AHTP) of the IC. These plants are required to provide the appropriate conditions to perform his worships.

(7.4) Competent Halal supervisor

All supervisors employed by the Halal plants are to be competent Muslims and employed by the Islamic Authority of the EC or HCB. In addition, Halal supervisors are also required to obtain the Islamic credentials that are laid down by the Approved Halal Training Providers (AHTP) of the IC.

(7.5) Approval and On-going Assessment

The HCB approves the Halal Premises / Halal Programmes of exporting plants/production system based on:

a) The Halal premises only producing or processing Halal animal products that are approved for export to Muslim markets.

b) Halal premises are complying with the IC Halal standards and any other OMAR related to the clear segregation, separation and identification of Halal and Non-Halal material and their proper labeling and transportation.

c) The premises are required to maintain proper records to ensure the movement of Halal products can be monitored / controlled.

8. General Requirements of Halal Slaughter[15]

  1. The slaughter man must be appropriately trained / licensed and be a practicing Muslim who is of sound belief and mind be aware of the fundamental rules and conditions related to the slaughter of animals according to Islamic Shariah.
  2. Prior to slaughter every animal should be inspected by a veterinarian to prove that the animal is clean, healthy with stable life, fully conscious. the animal should be treated gently.
  3. Prior to slaughter, the animal should be treated gently in a humane manner (not to be slaughtered in front of another animal, chances of their exposure to see blood, knives should be maximized). Furthermore, any act of injury is prohibited on animals prior to their slaughter. In addition, producing any type of STRESS to the animal before slaughter during restraining must be avoided.
  4. Pre-slaughter or post-slaughter treatment of animals such as stunning of any form even the post cut stunning is strictly prohibited. For this reason and others, Halal slaughter should be carried out at 100% non-stun dedicated abattoirs.
  5. Mechanical slaughter of poultry and animals is strictly prohibited.
  6. At the time of slaughter the animal is provided with an environment of being calm.
  7. At the time of slaughter it is preferred to make the face of animal to the direction of Qiblah.
  8. Allah’s name (Bismillah, Allahu Akbar) must be mentioned at the time of slaughter of each animal individually. Tassmeyia after slaughter or solely at the beginning of the slaughter process or over the phone, or on a pre-recorded device are not valid.
  9. The slaughtering shall be carried out from the front side (towards the chest) and not from behind (towards the back) or the sides.
  10. The animal should be slaughtered with a swift cut using a very sharp knife capable of severing blood vessels and making the animal bleed spontaneously.
  11. The knife used must be inspected to ensure that it is clean, extremely sharp, long enoughand free from nicks. It should not be sharpened in front of another animal. The length of the knife should be at least twice the width of the neck of the animal to be slaughtered.
  12. The cut should sever the carotid arteries and jugular veins, the esophagus and the trachea, using brisk stroke(s) without lifting the knife or touching the spinal cord (No cutting of Spinal cord). Blood should be allowed to drain freely to facilitate rapid, profuse and complete bleeding. The death of the animal must be caused by exsanguination (bleeding).
  13. Manipulating the carcass – such as skinning or cutting off the hooks or putting into the water - is not allowed to commence before the animal is completely dead.

9. Other procedures during Slaughter of Sheep and Cattle.

Halal slaughter

The Halal slaughter should be carried out according to the following regulations:

a) The slaughter boxes are preferably used to facilitate and relieve the animal slaughter.

b) The Halal cut is performed as fast as possible without frightening the animal (Figure 1).

c) After the slaughtering, the animal is dropped humanely onto a cradle or moving table

d) The dressing of the carcass must be delayed until all signs of life and cerebral reflex have disappeared

Figure1. Example of a Halal slaughtered beef showing proper Halal cut done in one stroke.

Oesophageal Closure

This procedure is done to prevent rumen content from the stomach from being regurgitated and contaminating head meat. This act must be performed after the animal has been completely dead as judged by a veterinarian and witnessed by a Halal supervisor.

Thoracic Stick

This procedure is prohibited as the bleeding of the animal must be performed in a normal manner so that all the blood in the animal is allowed to be squeezed out normally from most of blood vessels while the animal is undergoing normal death process.

*Slaughtering Chain

In the case of using slaughter methods designed to kill animals in the non-Muslim (secular) manner that requires the use of stunning:

The Non-Halal tags should be available at each slaughtering chain within easy reach of the Muslim slaughter men who should use these tags on any slaughter of animal declared Non-Halal. If there are a large number of Non-Halal slaughtered animals in a continuous order, the first three carcasses and the last three carcasses should be tagged Non-Halal. The spare slaughter man follows individual tagged carcass along the chain to ensure compliance with the procedure. The plant foreman should also be informed and assist where possible.