Comparative Study Between Halal International Models: The Requirements of Accreditation and

Certification Bodies in Importing Countries

Assoc. Prof. Mariam Abdul LatifUniversiti Malaysia Sabah, Malaysia

The Second Gulf Conference on Halal Industry and its Services22-24 January, 2013

Farwaniyah, State of Kuwait-Crown Plaza Hotel, Al

ذج ا�ل ا�دو������ ����� ط ا��وا�ق وا���ف : درا�� ��� د وا�دول ا����وردة���و��ط�! ت � ت ا���� وا�

�ر�م �!د ا��ط�ف. م. أ � ���ح ا�����ز��، ����ز�����

�ل و�د����ا����� �ؤ��ر ا����� ��� ا���������2013ر 22-24

دو�� ا�"و�ت– ا�#روا���–"روان ��زا �دق

CONTENT

• INTRODUCTION

• HARMONIZATION OF HALAL STANDARDS

• HALAL CERTIFICATION MODEL

• CONFORMITY ASSESSMENT

• CREDIBILITY OF HALAL CERTIFICATION

BODIES (HCBs)

• CAPABILITY BUILDING

• MOVING FORWARD

INTRODUCTION

• Continuous and increasing demand for Halal products and services (~1.8 billion Muslims)

• Study showed often positive relationship between international standards and trade (imports/exports)

• Common mistakes by Halal Certification Bodies (HCB)• Issues on integrity of the Halal supply chain?• Minor differences between “Mazhabs”• Development and harmonization of Halal standards is

difficult, but crucial for stakeholder reference• Harmonization of Halal certification practices• Emphasis on the importance of regulating Halal

certification in exporting countries (import control)• The concept remains “Halal and Tayyib” food

Finance

INTEGRITY ALONG HALAL SUPPLY CHAIN

Halal Food Supply Chain

• All processes involved in the food supply chain

(farm to table) shall adhere to Shariah laws and

verified by a competent certification body.

• Objective of the Halal certification is to

authenticate and assure the component factors

utilized in the food industry are all Halal

compliant.

• It confirms the ingredients used in a product are

Halal certified and the premise is free from

haram or non-Halal food (authenticity)

Development of Global Halal

StandardNATIONAL SOVEREIGNITY

SHIA’

MALIKI

SHAFII’

HANBALI

HANAFIAuthority/Science

Ummah Industry

Shariah

National Halal Food Standards

International and Regional Halal Food Standards

STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)GSO

993 / 1998

ANIMAL SLAUGHTERING REQUIREMENTS ACCORDING TO

ISLAMIC LAW

SMIIC - The Standards and Metrology

Institute for Islamic Countries, under OIC

• OIC/SMIIC 1:2011General Guidelines on Halal

Food

– This standard defines the basic requirements that

shall be followed at any stage of food chain

including, receiving, preparation, processing, sorting,

determination, packaging, labeling, marking,

controlling, handling, transportation, distribution,

storage and service of Halal food and its products

based on Islamic rules.

• OIC/SMIIC 2:2011Guidelines for Bodies

Providing Halal Certification

– This guidelines specify the rules that the Halal

certification bodies shall satisfy and the

requirements for the execution of Halal certification

activities.

• OIC/SMIIC 3:2011Guidelines for the Halal

Accreditation Body Accrediting Halal

Certification Bodies

– This guidelines prescribe general guidance and

procedures for the Halal accreditation body

assessing and accrediting Halal certification bodies

Certification Hierarchy

Accreditation BodiesUKAS, DSM, RvA, SEMAC.EGAC

Certification BodiesJAKIM, BIS, DNV, BVQI, LRQA

ISO 17021/ISO Guide 65

AuditorsTrained by course provider

ISO 19011

Organizations Food Safety Systems

International Accreditation Forum

ISO/IEC 17011

OIC Halal Certification Model

Halal IndustryHalal Industry

OIC/SMIIC 1:2011, General Guidelines on Halal Food

Halal Certification Body (HCB)Halal Certification Body (HCB)

OIC/SMIIC 2:2011, Guidelines for Bodies Providing HalalCertification

Halal Accreditation BodyHalal Accreditation Body

OIC/SMIIC 3:2011, Guidelines for the Halal Accreditation Body Accrediting Halal Certification Bodies

Certification Process

Application to Certification Body

Document Review

On-Site Assessment

Issue of Certificate

Periodic Surveillance

Renewal of Certificate

Verificationof

CorrectiveAction

3 Types Certification Processes

Application

Consultants

On-Site Audit

Audit Report(Recommendation)

Issue Certificate

Surveillance

Pre-Audit/Training

Application

On-Site Audit

Issue Certificate

Surveillance

Application

On-Site Audit

Issue Certificate

Surveillance

Conformity Assessment

• Process used to show that a product,

service or system meets specified

requirements

Main forms of Conformity Assessment:

1) Certification – best known, consumer

confidence, market potential

2) Inspection – maintain integrity

3) Testing - widely used, regulatory

Lacking in Many HCBs

1) Management commitment

2) Competent Shariah advisors

3) Competent Auditors (Shariah and

technical)

4) Adequate knowledge/training

5) Laboratories

6) Comprehensive Halal certification

system

Credibility of HCBs

1) Impartiality and Conflict of interest

• Certification, training and consultancy?

2) Competency

• HCBs and their sub-contractors

• Consultants and training providers

• Auditors, assessors and inspectors

Capability Building

Registration mechanism of personnel

Example: Halal AQL Malaysia

Moving Forward

1) Adoption/Revision of OIC/SMIIC Halal standards

2) Training on Halal standard and certification

• Consultants and training providers

• Auditors, assessors and inspectors

3) Development of guidelines and procedures of

OIC/SMIIC Halal standards

4) Registration scheme for Halal certification bodies

and certified Halal personnel.

SUMMARY

• Harmonization and adoption of OIC/SMIIC Halal standards among Members

• Expand and strengthen SMIIC standard programmes

• Develop Halal Import Control System• Establish the World Halal Trade Organization• Halal Certification is important to verify the

Halal status of a product• Halal certified products and services will form

quality output to establish the Halal industry of any economy.

THANK YOU VERY MUCH FOR

YOUR ATTENTION!