module 1

1
PROFESSIONAL CERTIFICATE IN HALAL EXECUTIVE
Module 1 Halal Manual and Records
2
Professional Certificate in Halal Executive
Module 1 Halal Manual Records
Module 2 Internal Halal Committee Program
Module 3 Halal Quality Assurance
Module 4 Halal Certification Process
Module 5 Halal Internal Audit Facilitation
3
1. Introduction to HAMS
2. Criteria of HAMS
3. HAMS References
4. HAMS Establishment Process
5. Halal Policy
6. Internal Halal Committee
7. Halal Training
8. HAS Manual
8. Halal Auditing
4
TOPIC 1
Introduction to Halal Assurance Management
Systems (HAMS)
5
Guidelines for HAMS

• Introduced by JAKIM in 2012
• A systematic approach to ensure and preserve
  halal integrity of product or services
• Based on Effective Quality Management for Supply
  Chain Concept
• Stated in Manual Procedure for Malaysia Halal
  Certification/ MPPHM (3rd Rev) 2014

6
Malaysia Halal Management System 202

• Introduced on Sep 28, 2020
• Replace the Guidelines for Halal Assurance
  Management System of Malaysia Halal
  Certification 2012 effective Jan 1, 2021

7
Malaysia Halal Certification Schemes
MPPHM (Pg. 14/ Ms. 15)
OEM
8
Malaysia Halal Certification Schemes
MPPHM 2020 (Ms. 10)
OEM
MEDICAL DEVICES
9
Objective of HAMS

• To ensure the production of any genuine halal
  product or services to customers
• To achieve this
• Top management must give absolute commitment in
  terms of monitoring, providing sufficient
  manpower, premise, processing facilities,
  material and training

10
Benefit of HAMS

• Customers / Consumers
• Informed the choice to choose halal
• Added value for the product/services
• Provide trust and peace of mind
• Confident on the quality of the product /
  services Halalan Toyibban Concept

• Manufacturers
• Comply to special requirement by customers
  Halal
• Gain customers confident and trust
• Marketing tools as an added value feature
• Able to penetrate local and global market
• Build strong company instill ownership to
  workers
• Knowledge to eliminate or minimize potential
  halal hazards

11
TOPIC 2
Criteria of Halal Assurance Management System (H
AMS)
12
Criteria of HAMS
Halal Policy
Internal Halal Committee
HAS Review
closely correlated

• These six (6) criteria are with each other

• Must develop as a whole without exception

Training
Auditing
HAS Manual
13
HAMS Content
Halal Assurance Management System manual shall
have
3 Halal Assurance System (HAS)/ Internal Halal
Control System (IHCS)
1 Document Control
2 Introduction
4 Appendices
14
HAMS Content
1 Document Control
2 Introduction
3 HAS/ IHCS
4 Appendices

• List of Content
• Approval Page
• List of Manual Distribution
• Amendment List

• Company Profile
• Implementation Objective
• Implementation Scope

• Halal Policy
• Halal Guidelines
• Internal Halal Committee
• Top Management Policy Maker
• Management Review System
• Standard Operating Procedure
• Working Instruction
• Administration System
• Training System
• Internal Audit

• Company registration certificate
• PBT license
• Halal certificates

15
TOPIC 3
Source of HAMS Reference
16
14 Sources of HAMS

1. Manual Procedure for Malaysia Halal
   Certification 2020 (MPPHM)
2. Malaysian Halal Standards
3. Malaysia Halal Management System 2020 (MHMS)
4. Malaysian Protocol for Halal Meat and Poultry
   Production
5. Guidelines for Islamic Cleansing from Islamic
   Perspective
6. Malaysia Food Act
7. Food Regulation 1995
8. Guidelines for Control Cosmetic Product in
   Malaysia

17
14 Sources of HAMS
9.

• Guidelines for Cosmetic Good Manufacturing
  Practice
• Pharmaceutical Inspection Cooperation Scheme
  (PIC/S) Guide to Good Manufacturing Practice
  for Medical Product and Pharmaceutical
  Inspection Cooperation Scheme (PIC/S) Guide to
  Good Manufacturing Practice for Medical Product
  Annexes
• Animals Act 1953 (rev 2006)
• Procedure of Issuance the Islamic Slaughtering
  Authorization by State Islamic Religion
  Departments throughout Malaysia
• Trade Description Act (rev 2011)
• Fatwa

18

• Procedure Manual for Malaysia Halal
  Certification 2014 (MPPHM)
• Concurrently used together with
• Malaysia Halal Standard
• Contain guideline for JAKIM and JAIN inspection
  officer
• Must be read together with standards, fatwa
  other related regulation

19

• Manual Procedure for Malaysia Halal
• Certification (4th Revision) 2020
• Developed by JAKIM
• Main reference for Malaysia Halal Certification
• Used together with Malaysia
• Halal Standard
• Contain guideline for JAKIM and JAIN inspection
  officer

20
Halal Standards

• MS 15002009 Halal Food
• MS 19002005 Quality Management Systems
• MS 2200 Part 1 2008 Islamic Consumer Goods
• MS 2200 Part 2 2012 Islamic Consumer Goods
• MS 2300 2009 Value-based management system
• MS 2393 2010 Islamic Principles and Halal
• MS 2400-1 2010 Transportation 8. MS 2400-2
  2010 Warehouse
• 9. MS 2400-3 2010 Retail
• MS 2424 2012 Halal Pharmaceuticals
• MS 25652014 Packaging
• MS 25942015 Halal chemicals
• MS 26102015 Muslim Friendly Hospitality
  Services

21
Halal Standards(Updates)

• MS 15002019 Halal Food General Requirements
  (3rd Revision)
• MS 2634 2019 Halal Cosmetics General
  Requirements(1st Revision)
• MS 2400-1 2019 Halal Supply Chain Management
  System Part 1
• Transportation General Requirements (1st
  Revision)
• MS 2400-2 2019 Halal Supply Chain Management
  System Part 2 Warehousing General
  Requirements (1st Revision)
• MS 2400-3 2019 Halal Supply Chain Management
  System Part 3 Retailing
• General Requirements (1st Revision)
• MS 2424 2019 Halal Pharmaceuticals (1st
  Revision)
• MS 26362019 Halal Medical Devices General
  Requirements

22
OBJECTIVES
Malaysia Halal Management System 2020 (MHMS)
Guidelines for Halal Assurance Management System
of Malaysia Halal Certification 2011

• To promote the adoption of systems when
  developing, implementing and improving the
  effectiveness of controlling halal integrity
• Set out the principle of HAMS and its
• applications.
• Provide systematic approach based on effective
  Quality Management System (QMS) throughout
  supply chain
• Read together with halal standards or another
  relevant document issued by JAKIM

23
OBJECTIVES
Malaysia Halal Management System 2020 (MHMS)

• Includes implementation plan for
• Internal Halal Control System (IHCS) micro
  small
• Halal Assurance System (HAS) medium big
• Set responsibility for applicants to make sure
  Malaysia Halal Certification requirements are
  meet at all time

24
Malaysia Halal Management System
Bahagian 2012 (12 ms) 2020 (53 ms)
I Introduction (Ms. 4) Pengenalan (Ms. 1)
II Terms and Definitions (Ms. 4) Objektif (Ms. 1)
III General Principles (Ms. 5) Skop (Ms. 1)
IV Internal Halal Committee (Ms. 6) Tafsiran (Ms. 2)
V Training Program (Ms. 6) Keperluan Umum Sistem Jaminan Halal (HAS) (Ms. 5-15)
VI Principles of Halal Assurance Management System (Ms. 6) Keperluan Umum Sistem Kawalan Halal Dalaman (IHCS) (Ms. 16)
VII Development of Recall Product Procedure (Ms. 8) Keperluan Khusus Sistem Jaminan Halal dan (HAS) Sistem Kawalan Halal Dalaman (IHCS) (Ms. 16-20)
VIII Traceability (Ms. 8) Penilaian dan Penarafan Sistem Jaminan Halal (Ms. 21)
IX Pelbagai (Ms. 22)
Appendices (Ms. 10-11) Lampiran (Ms. 23-48)
25
Malaysian Protocol for the Halal Meat and
Poultry Production

• Developed by JAKIM
• Provide clear guideline for production of halal
  meat and poultry on slaughtering, stunning,
  dressing process, storage and transportation
  activities
• Established for all abattoir intended to export
  to Malaysia under Animal Act 1953 (rev 2006)
• Use together with MS15002009 Halal
• Food Production, Preparation, Handling

26
Guideline for Islamic Cleansing for Islamic
Perspective

• Developed by JAKIM
• Provide clear guideline for managing Islamic
  cleansing process affected by najs mughallazah
• Ensure everything is scared in terms of
  legislation

27
Malaysian Food Act 1983

• The parent act
• To protect public against health hazards and
  fraud in preparation, sale and use of food.
• Has 36 sections divided in 5 parts
• ? Preliminary matter definition and concept
• ? Administration and enforcement of the Act
• ? Protect consumer bad food composition, false
  labeling and misleading advertisement
• ? Importation, warranties and defenses
• ? All miscellaneous matters

28
Food Regulation 1985

• Under purview of Ministry of Health Malaysia
• Provision to food safety and quality matters
• Has 399 provision divided into 10 parts
• Provide procedure for taking sample, use of GMO,
  labeling, MRLs for pesticides residue, use of
  veterinary drugs, food additives nutrient
  supplement, food packaging, incidental
  constituent, food standard, particular labeling
  requirement for food and miscellaneous
• MRLs - maximum residue level

29
Guidelines for Control of Cosmetic Product in
Malaysia

• Prepared by Cosmetic Technical Working Bureau
  and representatives from industry
• Accordance to ASIAN Cosmetics Directive
• To implement an efficient regulatory control
  system without compromising consumer safety
• Ensuring safety, quality and claimed benefit of
  product

30
Guidelines for Cosmetic Good Manufacturing
Practice

• Ensure cosmetic product has clear description on
  drug or pharmaceutical GMP
• As a general guideline for the company to
  develop their own internal Quality Management
  System and Procedures
• Ensure quality product must meet the
• claimed by company
• Ensure products are consistently manufactured
  and controlled to the specific quality
  Production Quality Control

31
Pharmaceutical Inspection Cooperation Scheme
(PIC/S)

1. Guide to Good Manufacturing Practice for
   Medicinal Product
2. Guide to Good Manufacturing Practice for
   Medicinal Product Annexes

32
PIC/S Guide to Good Manufacturing Practice
for Medicinal Product

• Developed harmonized GMP standards and guidance
  document, training modules for national
  regulatory authorities (inspectors), assess /
  reassessing inspectorates, facilitated
  cooperation and networked with authorities and
  international organizations
• Agency works with PIC/S by

• Training GMP inspectors, developing harmonize
  guidance documents, regular meetings
• Agency also assist with assessment of the
  equivalence of authorities, inspection
  activities and sharing the information on
  inspections.

PIC/S Guide to Good Manufacturing Practice
for Medicinal Product Annexes
33
Animals Act 1953 (Rev 2006)
Provide regulation for animal welfare, control
of animal diseases, trans- boundary movement of
animals, power of the minister to make any laws
and regulations as deemed necessary for
effective enforcement of the Act
34
Procedure of Issuance the Islamic Slaughtering
Authorization by State Islamic Religious
Department throughout Malaysia

• Specify the requirement an authorized slaughter
  man.
• Provide the procedures and terms and condition
  for an individual to fulfill before he/her can
  be certified as authorized slaughter man

35
Trade Description Act (Rev 2011)

• Promoting good trade practice.
• Prohibit false trade description and false or
  misleading statement
• TDA stated the use of Halal or other such
  description is voluntary under current
  legislation.
• However, if halal is used, food or goods
  accordance to Shariah Law

36
Trade Description Act (Rev 2011)

• Food or goods does not contain
• Any part of prohibited animal
• Meat from not slaughtered
• Anything impure
• Intoxicate
• Human part or its yield
• Poisonous or hazardous substance
• Haram / Subhah material due to the use
  contaminated tools according to Shariah Law

Food / goods are not produced by 1. Improper
manufacturing process and product handling
activities 1. Improper supply chain activities
according to Shariah law Specify all goods or
service shall NOT be described halal unless it
is certified with the logo issued by JAKIM
37
Fatwa

1. Islamic verdict issued by the Fatwa Committee
   after a thorough study and discussion being
   conducted on any Islamic related matter
2. NOT gazetted unless it has been adopted at state
   level

38
TOPIC 4
Establishment Process
39
HAMS Establishment Process
Company Sizes
Micro
Small
Medium
Big
lt RM300,000
RM300,000 RM15m
RM15 RM50m
gt RM50m
40
HAMS Establishment Process
Company Sizes
Micro
Small
Medium
Big
Halal Assurance System (HAS)
Internal Halal Control System (IHCS)
41
HAMS Establishment Process (MHMS2020)
No Items IHCS HAS
1 Halal Policy ? ?
2 Halal Risk Control ? ?
3 Raw Material Control ? ?
4 Traceability ? ?
5 Internal Halal Committee ?
6 Internal Halal Audit ?
7 Halal Training ?
8 HAS Review ?
9 Laboratory Analysis ?
10 Sertu ?
42
HAMS Establishment Process
1. DO Preparation
2. MAKE Verification
3. GET Approval
Draft manual and policy of all criteria must be
prepared well with related supporting documents
Obtain approval from Top Management for all
verified draft
Obtain verification of the draft via IHC, HR
meeting
43
HAMS Establishment Process
1. DO Preparation
2. MAKE Verification
3. GET Approval
Halal Policy Internal Halal Committee Structure
Written SOP Training SOP Internal Halal Audit SOP
Written SOP on HAMS Review
44
LET'S TAKE A BREAK
10 Minutes
45
TOPIC 5
Halal Policy
46
Halal Policy
MHMS2020 (Ms. 4)
Documented statement that formally defines
organizations halal assurance commitment and
directions that served as the guidelines to all
stakeholders in order to comply to Malaysia
Halal Certification requirements
47
Establishing Halal Policy

• Shall consist statement that portray
• Company compliance to Malaysian Halal Standards,
  MPPHM, related standards or guidelines, related
  act and regulation in Malaysia
• Stakeholders of the products (supplier, vendors
  etc.) aware of their responsibility towards the
  halal requirements.
• Ensuring continuous improvement by identifying
  the scope of halal control system (start to end
  point of process)
• Should have measurable objectives

48
Development Process of Halal Policy
MHMS2020 Lampiran A (Ms. 23)

• Understanding of Basic Islamic Knowledge
• Shariah
• Sources of Shariah
• 11 Principles of Halal
• Principles of Halal Food and its Sources
• Halal Slaughtering
• Najs in Islam
• Malaysia Halal Certification Policy
• Establish Halal Policy

49
Step 1 Understanding of Basic Islamic
Knowledge

1. Shariah
2. Sources of Shariah

C. Principles of Halal

1. Principles of Halal Food and its Sources
2. Halal Slaughtering
3. Najs inIslam
4. Malaysia Halal CertificatePolicy

50
A. Understanding the Shariah
Basic Islamic Knowledge

• Command and regulation of Allah pertaining to
  life and welfare for the prosperity of life in
  this world and thereafter
• 2 hukm Taklifi and Wadi
• Mukallaf demand (commandments and prohibitions)
  and option or an enactment

Hukm Taklifi
Hukm Wadi

• Communication from Allah which demand mukallaf
  to do something or give him option between the
  two.
• 5 parts wajib sunat haram makruf and harus

• Communication from Allah which enacts something
  into a cause, condition or hindrance to
  something else.
• 5 parts sebab shart mani sah dan tak sah

51
A. Understanding the Shariah
Hukm Taklifi
Wajib
Sunat
Haram
Makruh
Harus
Obligatory Recommended Prohibited Abominable Permissible
Imperative and Complying earns A binding demand Demand of Allah Option given by
binding demand of spiritual reward no of Allah in respect requires to avoid Allah whether to
punishment is failure to perform

• Allah.
• Doing earns reward while omitting will be
  punished

• of abandoning something.
• Committing it is punishable and omitting is
  rewarded

• something.
• No strictly prohibit terms
• Doing does not incur punishment and avoiding is
  rewarded

do or not on something
52
Hukm Taklifi Simple Example
Hukum Taklifi
Wajib
Sunat
Haram
Makruh
Harus
Obligatory Recommended Prohibited Abominable Permissible
Imperative and Complying earns A binding demand Demand of Allah Option given by
binding demand of spiritual reward no of Allah in respect requires to avoid Allah whether to
punishment is failure to perform

• Allah.
• Doing earns reward while omitting will be
  punished

• of abandoning something.
• Committing it is punishable and omitting is
  rewarded

• something.
• No strictly prohibit terms
• Doing does not incur punishment and avoiding is
  rewarded

do or not on something
53
A. Understanding the Shariah
Hukm Wadi
Sebab
Syarat
Mani
Sah
Tidak Sah

• Condition
• An attribute of evident constant
• Absence of necessity hukm but whose presence
  does not automatically bring about the hukm

• Cause
• An attribute of evident constant
• Indicator of hukm identified and has the
  necessity in the presence and vice versa

• Hindrance
• An act or and attribute whose presence either
  nullifies the hukm or the cause of hukm.
• Means absence of hukm

• Valid
• An act fulfills all requirement pertaining the
  essential requirements, causes, condition and
  hindrance

• Void
• An act does not fulfill all requirement
  pertaining the essential requirements, causes,
  condition and hindrance

54
Hukm Wadi Simple Example
Hukm Wadi
Sebab
Syarat
Mani
Sah
Tidak Sah

• Condition
• Ablution is one of conditions for prayer
  (syarat berwuduk untuk sembahyang)

• Cause
• Because its prayer time, its obligatory to
  perform prayer (Masuk waktu adalah sebab wajib
  solat)

• Hindrance
• An apostate cannot inherit the property of his
  Muslim family (Murtad tidak boleh mewarisi
  harta keluarganya yang Muslim)

• Valid
• Prayers are valid if performed with required
  conditions principles
• (Sah sembahyang jika tunaikan dengan cukup
  syarat rukunnya)

• Void
• prayers are not valid if performed with
  insufficient conditions principles (sembahyang
  tidak sah jika dtunaikan dengan tidak cukup
  syarat rukunnya)

55
B. Understanding the Source of Shariah
Basic Islamic Knowledge
Source
Consensus of Opinion (ijmak)
Analogy (Qiyas)
Al-Quran
Sunnah
56
11 Principle of Halal
Basic Islamic Knowledge

1. The basic principle is that all create by Allah
   are halal, with few exceptions that are
   specifically haram
2. To make halal and haram is the right of Allah
   alone
3. Prohibiting what is halal and permitting what is
   haram is similar to ascribing partner to Allah
4. The basic reasons for the prohibiting of things
   are due to impurity and harmfulness
5. What is halal is sufficient and what is haram is
   then superfluous
6. Whatever is conducive to haram is in itself is
   haram

57
11 Principle of Halal
Basic Islamic Knowledge

1. Falsely representing haram as halal is prohibited
2. Good intentions do not make haram acceptable
3. Islam does not endorse employing haram means
   to achieve praiseworthy ends, doubtful thing
   should be avoided
4. Haram things are prohibited to everyone alike
5. Necessity dictates exception

58
1. The Basic Principle is that All Create by
Allah are Halal, with Few Exceptions That are
Specifically Haram
11 Principles of Halal

• All things created by Allah and has benefits to
  mens use, hence are halal
• Nothing is haram except what is prohibited
  either by Al Quran and Hadith
• As mentioned in Al Quran in surah Al- Baqarah
  (229) and Al- Jathiah (4513), Luqman (3120),
• In Prophet Muhammad (SAW) reported by
  Al-Hakim, Al-Tamizi and Ibn Majah, and Al-
  Darqutni

59
1. The Basic Principle is that All Create by
Allah are Halal, with Few Exceptions That are
Specifically Haram Hadith
11 Principles of Halal
60
2. To Make Halal or Haram is the Right of Allah
Alone

• Islam has restricted authority to legislate
  halal and haram. The solely right is reserve to
  Allah alone.
• Mentioned in Quran in surah Yunus 1059, surah
  Al-Nahl 16116 and Al-Anam 6119
• Thus, for jurist, in spite of their scholarship
  and ability of ijtihad, does not pronounce
  judgment on issues halal and haram.
• The fear of passing false information which will
• cause others to committing wrong practice.

11 Principles of Halal
61
3. Prohibiting What is Halal and Permitting
What Haram is Similar to Ascribing Partner to
Allah

• Islam warning all those who in their own
  authority to declare what is lawful and what is
  prohibited (mentioned in Al- Maidah 587-88).
• However, in Prophet Muhammad SAW messages,
  consist believe in tauhid and its ease in
  practice and legislation (Hadith reported by
  Muslim)
• Prohibiting something which is halal similar to
  committing shirk. E.g.
• Certain kind of cattle during pre-Islamic time
• Bahirah, Saibah and wasilah

11 Principles of Halal
62
4. The Basic Reason for the Prohibition of Things
are Due to Impurity and Harmfulness

• Is Allah right to legalize or prohibit as He
  deems for proper.
• His creations neither have right to question or
  disobey
• Allah had prohibited certain good things to the
  Jews, but was only as a punishment for their
  rebelliousness kosher animals which later
  relieve by prophet Muhammad SAW (Al-Araf 7.157)

11 Principles of Halal
Fat of oxen and sheep
Undivided hoofs
63
4. The Basic Reason for the Prohibition of Things
are Due to Impurity and Harmfulness (Cont.)
11 Principles of Halal

• Hazardous to human body
• To remain consciousness of Allah
• Not required to know exactly what is unclean or
  harmful what Allah prohibited.. This will take
  lifetime to discover as human intellectual has
  limitation.
• Avoid three abominable acts (that is, the one
  who does them is cursed by Allah and by the
  people) defecating in stream, defecation in
  roadways and defecating in shaded places
• Hadith reported by Abu Daud, Ibn Majah and
  Al-Hakim

64
5. What is Halal is Sufficient and is Haram is
then Superfluous

• Islam warning all those who in their own
  authority to declare what is lawful and what is
  prohibited (mentioned in Al- Maidah 587-88).
• However, in Prophet Muhammad SAW messages,
  consist believe in tauhid and its ease in
  practice and legislation (Hadith reported by
  Muslim)
• Prohibiting something which is halal similar to
  committing shirk. E.g.
• Certain kind of cattle during pre-Islamic time
• Bahirah, Saibah and wasilah

11 Principles of Halal
65
6. Whatever in Conductive to the Haram is in
Itself is Haram

• For something prohibited, anything leads to it
  is likewise prohibited.
• Criterion is haram and anything that conductive
  to or leads to it is also haram.
• Eg. Pork is haram, any food that use substance
  derive from pork is haram.
• Any doing which haram, anything leads to it is
  also haram
• Drinking alcohol is haram, selling, serving it
  is also haram.

11 Principles of Halal
66
7. Falsely Representing Haram as Halal is
Prohibited
11 Principles of Halal

• Islam prohibit resorting to technical legalities
  in order to do what is haram as devious excuse
• Calling what is haram in another name as a
  devious tactic to attract customer is haram
• Eg. No Lard, No Pork (but use liquor in cooking
  or use halal animal which not slaughtered
  accordance to shariah law)

67
8. Good Intention Do Not Make Haram Acceptable

• Islam lays great stress on nobility of feelings,
  loftiness of aims, and purity of intentions
• Action will be judge by intentions, and everyone
  will be recompensed according to
• what he intended
• Hadith reported by Al-Bukhari)
• Example
• intention to save cost for company, purchasing
  dept. import porcine contained seasonings
• to make your non-Muslim guest feel at home, you
  serve alcohol
• gambling won money use to give charity to
  orphanage

11 Principles of Halal
68
9. Islam Does Not Endorse Employing Haram Means
To Achieve Trustworthy End Doubtful things
Should Be Avoided
11 Principles of Halal

• Allah has explicitly made what is Halal and
  explain what is Haram
• However, there is grey area in between that
  called as Doubtful.
• Islam considers it an act of piety for the
  Muslim to avoid what is doubtful to stay clear
  of potentially doing what is haram

69
10. Haram Things are Prohibited to All Alike

• In Shariah of Islam, haram is universal
  applicability.
• Haram is still haram even for non-Muslim
• Muslim does not have any privilege of making
  something haram to the non- Muslim
• Example
• Manufacturing beers meant for non- Muslim is
  still prohibited and sinful
• Same as serving haram food to non- Muslim

11 Principles of Halal
70
11. Necessity Dictates Exceptions

• Islam has narrowed what is prohibited whilst
  strictly looking these prohibited is observed.
• However, as Allah is merciful, He permits Muslim
  under the compulsion of necessity to eat a
  prohibited food in quantities sufficient to
  remove the necessity and save from death
  Darurah
• However, a Muslim must try his/her best to find
  thehalal
• alternatives before this can be considered as
• Darurah
• Example
• Taking vaccine
• Male gynaecologist

11 Principles of Halal
71
D. Halal Food its Sources
SOURCES OF HALAL FOOD
Basic Islamic Knowledge
Mushroom Micro-Organism
Natural Mineral Chemical
Animal
Plant
Drink
GMF
Except for those that are poisonous, intoxicating
or hazardous to health
Except contain GMO or ingredient made from
genetic material of non- halal animal
and not slaughter accordance to shariah law,
pigs, dogs and their descendants animal with
long pointed teeth or tusk that used to kill
(tiger, bears) birds with claw pest (rat,
scorpion) and creature that consider repulsive
(flies and lice)
Land
and not that lives in both land and water. Eg.
Crocodiles and frogs
Aquatic
72
E. Halal Slaughtering
Basic Islamic Knowledge

• In Shariah of Islam, its forbidden to consume
  meat from animal that was killed inhumanely
  smashed, drown and bitten to death.
• Animal must be treated in proper manner in how
  to end their life Slaughtering
• Slaughtering is a crucial matter in Islam and is
  a blessing for both the animal to the human

73
E. Halal Slaughtering
Cutting the throat of the halal animals, severing
the trachea, esophagus and jugular veins and
the carotid artery - Sheep, cattle and poultry
animal
Al-Dhabh (Slaughter)
Islamic Slaughtering
Al-Nahr (Slayer)
Stabbing the throat of and then cutting it up to
the top of the chest - Camel and other long neck
animals
74
4 Pillars of Islamic Slaughtering
E. Halal Slaughtering
Slaughter Person
Animal
Instrument
Method
75
4 Pillars of Islamic Slaughtering
E. Halal Slaughtering
The Slaughter Person
The Animal

• Halal animal
• Alive at the slaughtering

• Muslim, mature and have a sound of mind
• Fully understand the fundamental conditions
  related to slaughtering
• Male or female
• Intention must be pure only for Allah SWT

time of

• Dead animal due to other than slaughtering is
  haram to be consumed
• Healthy and approved by veterinary or competent
  parties

76
4 Pillars of Islamic Slaughtering
E. Halal Slaughtering
The Instruments
The Method

• Single cut
• Sawing action is permitted - knife/ blade not
  being lifted of the animal during slaughtering
• Begin incision at neck at point just below
  glottis (sheep) and after glottis (camel)
• Blood must be drained out thoroughly
• A competent Muslim Inspector to inspect

• Dedicated for slaughtering only
• Knife or blade must be sufficiently sharp
• Cleaned each slaughtering

77
Stunning

• To make the animal feel unconscious or
  insensible to pain.
• Condition should last until the animal is dead
• Methods electrical stunning, percussive
  stunning and gas stunning.
• Not recommended but permitted with condition
• Should not kill the animal
• Should not use the same stunning with mughalazah
  najs animal
• Head stunning only
• Pneumatic percussive stunning, animal head must
  be still, stunner is perpendicular to frontal
  bone. Animals shall stuned once.

E. Halal Slaughtering
78
Stunning
Guideline Parameters for Electric Stunning of
Chicken and Cull
E. Halal Slaughtering
Type of Stock Weight (kg) Current (A) Voltage (V) Duration (s)
Chicken 2.40 2.7 0.20 0.60 2.50 10. 50 3.00 5.00
Bull 300 - 400 2.50 3.50 300 - 310 3.00 5.00
NOTE Electrical current, voltage and duration to be determine and validated by the organization, taking into account the type and weight of the animal and other varying factors NOTE Electrical current, voltage and duration to be determine and validated by the organization, taking into account the type and weight of the animal and other varying factors NOTE Electrical current, voltage and duration to be determine and validated by the organization, taking into account the type and weight of the animal and other varying factors NOTE Electrical current, voltage and duration to be determine and validated by the organization, taking into account the type and weight of the animal and other varying factors NOTE Electrical current, voltage and duration to be determine and validated by the organization, taking into account the type and weight of the animal and other varying factors
79
Stunning
Guideline Parameters for Electric Stunning of
Other Animals
Type of Stock Current (A) Duration (s)
Lamb 0.50 0.90 2.00 3.00
Goat 0.70 1.00 2.00 3.00
Sheep 0.70 1.20 2.00 3.00
Calf 0.50 1.50 3.00
Steer 1.50 2.50 2.00 3.00
Cow 2.00 3.00 2.50 3.50
Buffalo 2.50 3.50 3.00 4.00
Ostrict 0.75 10.00
NOTE Electrical current, voltage and duration to be determine and validated by the organization, considering the type and weight of the animal and other varying factors NOTE Electrical current, voltage and duration to be determine and validated by the organization, considering the type and weight of the animal and other varying factors NOTE Electrical current, voltage and duration to be determine and validated by the organization, considering the type and weight of the animal and other varying factors
E. Halal Slaughtering
80
E. Njs
Type of Najs Description Method of Cleansing
Mughallazah (Severe Najs) Pigs and dogs and any liquid or objects discharge from their orifice's descendants and derivatives Washing the spot that contain najs with 7 times cleansing with pure water, 1 shall be mix with soil
Mukhaffafah (Light Najs) Urine from a baby boy at age of 2 and who not consume anything other than his mothers milk Wipe urine till dry and splash with clean water on itcouple of times
Mutawasitah (Medium Najs) Vomit, alcohol drinks, pus, blood, carrion, liquid or objects discharge from their orifice's descendants and derivatives Removing najs and wash it with pure water till there is no sign on its odor and color
NOTE skin of animal (other than pigs and dogs)
such as tiger and lion or another halal animal
(not shariah slaughtered) can be purified
Dibagh. However, if it already mixed in food it
can not be purified.
81
TOPIC 6
Internal Halal Committee
82
Internal Halal Committee

• Most important element in HAMS
• To establish, implement, monitor and maintain
  the integrity of halal product or services by
  the company
• Its a quality terms of reference

83
Formation and Competency of Internal Halal
Committee (IHC)
Internal Halal Committee
AHMAD BIN ALI (CEO)
KHALID BIN KAZIM (HEAD OF IHC)
IRENE TAN (SECRETARY)
FARAH BINTI HAMID (OPERATION / PRODUCTION)
EMMA BINTI ZUBIR (PURCHASING)
MOHD NOOR (TECHNICAL/ QA/ QC)
KESAWARY (RD)
84
TOPIC 7
Halal Training
85
Halal Training

• To provide the related knowledge and skills
  needed to enable the employee to be competent
  in handling his/her tasks accordance to shariah
  law.
• Important for personnel in department top
  management, supervisors, personnel in areas
  production/preparation, packaging and storage or
  warehouse, maintenance RD, sanitation,
  purchasing, sales, marketing and transport
• Is best to include stakeholders vendor /
  supplier,OEM.

86
Manpower

• One most important component in HAMS
• Must be a trained and competent personnel
• Responsible in establishing, implementing,
  monitoring, controlling and verifying all
  processes done in the company
• This group that manage halal issues called
  Internal Halal Committee, headed by Halal
  Executive

87
TOPIC 8
Halal Assurance System Manual (HAS)
88
Halal Assurance System (HAS) Manual

1. Introduction
2. HAS Manual Objectives
3. Principles of HAS Manual
4. Implementation of HAS Manual Process Flow,
   HRCCP diagrams etc.
5. HAS Standard Operating Procedures (SOPs)

89
TOPIC 9
Halal Auditing
90
Halal Auditing

1. Introduction
2. Halal Audit Objectives
3. Implementation of Halal Audit
4. Halal Audit Standard Operating Procedures (SOPs)

91
Conduct Company HAMS of Malaysia Halal
Certification Documentation Maintenance

• Introduction
• Document Review Policy
• Document Review Process
• Company Halal Policy
• Team Member Profile
• Halal Training Manual
• HAS Manual
• HAMS from other country
• Halal Compliance Reference
• Documentation and record format

1. Content outline
2. Revision number and accuracy of information
3. Product release
4. Testing and validation data and others relevant
   records
5. Halal product profile, specification,
   characteristics and process flow charts
6. HRCCP planning procedure
7. Documentation and record HAMS
8. Valid duration/ Project development timeline

92
Disclaimer
All teaching and learning materials associated
with this course are for personal use only. The
materials are intended for educational purposes
only. Reproduction of the materials in any form
for any purposes other than what it is intended
for is prohibited. While every effort has been
made to ensure the accuracy of the information
supplied herein, HOLISTICS Lab Sdn Bhd cannot be
held responsible for any errors or omissions.
93
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