Assoc. Prof. Mariam Abdul Latif Universiti Malaysia Sabah ... · Assoc. Prof. Mariam Abdul Latif...
Transcript of Assoc. Prof. Mariam Abdul Latif Universiti Malaysia Sabah ... · Assoc. Prof. Mariam Abdul Latif...
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
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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!