Current Issues on Halal Food

PREPARED BY:ASYRAFUDDIN BIN SARUN 1080831MOHD KHALIL BIN RAMLI 1080834MOHD SAFUAN BIN HUSSIN 1080843SOFIYUDDIN BIN HASHIM 1080832

IntroductionIntroduction

Halal is a Qur’anic term meaning ‘permitted, allowed or lawful’. Halal when used in relation to food and other consumer goods, means “permissible for consumption and used by Muslims’

Haram is the opposite of halal. Shubhah or Mashbooh, means doubtful or suspected Halal and haram are serious matters in Islam Increasing awareness of Muslim consumers on their religious

obligations creates greater demand for halal food and other consumer goods

Ensuring food and other consumer products authentically halal is obligatory for every Muslims

Hence, certification and verification of every item for halal compliance by competent Islamic Authorities, such as JAKIM, is extremely important

Al-Quran Surah Al Baqarah, Al-Quran Surah Al Baqarah, Verse 168Verse 168

“O ye people! Eat of what is on earth, halal and thaiyiban

(wholesome), and do not follow the footsteps of the Evil

One, for he is to you an avowed enemy”

Basic ConceptBasic Concept

Muslims eat food that are

• Halal – Shariah (religious, faith, spiritual, personal choice)

• Thoyyiban – Wholesome (safety, cleanliness, nutritious, quality, authentic)

Food permitted under the Shariah law and fulfills the following conditions:

a) does not contain any parts or products of animals that are non-halal to Muslims or products of animals which are not slaughtered according to Shariah law;

b) does not contain any ingredients that are najs according to Shariah law;

c) is safe and not harmful;d) is not prepared, processed or manufactured using equipment

that is contaminated with things that are najs according to Shariah law;

Halal Food Halal Food

e) the food or its ingredients do not contain any human parts or its derivatives that are not permitted by Shariah law; and

f) during its preparation, processing, packaging, storage or transportation, the food is physically separated from any other food that does not meet the requirements stated in items a), b), c) d) or e) or any other things that have been decreed as najs by Shariah law.

Haram FoodHaram Food

Carrion

Blood

Pig

Ritual Offerings

National IssuesNational Issues

• Malaysia – World Halal Hub• JAKIM – Centre of Halal Certification

and Reference- Halal Food Control- Accreditation System- Human Resource- Control (Law)- Food Hygiene and Sanitary- Future Planning

Halal Food ControlHalal Food Control

In Malaysia, the government controls halal food through multi-agency approach lead by JAKIM. JAKIM is the authority for Halal Food MOH is responsible for food safetyMOA is responsible for animal health and

abattoirs and KPDN is responsible for halal label under the

Trade Description ActChemistry Department is responsible for

food analysis

Issues and ChallengesIssues and Challenges

• Halal Food Laws• Halal Food Industry is still Small• Insufficient raw ingredients Biotechnology in food product development is new Halal food is sensitive and serious matter to Muslim

With many fraudulent issues around, more stringent monitoring should be established by the Islamic Authorities.

Authentication and verification for halal has become one of a major challenges in analysis of processed food

At present, very limited analytical methods available for halal food verification

Rapid and reliable methods are urgently needed for detection of non-halal components (e.g porcine origin) in food products

• Understanding and awareness level of Halal Food manufacturers

• Voluntary application of Halal Certification

• Exploitation on the Halal Logo• Competition from Other Non-Muslim

Countries

Issues in Halal Food Issues in Halal Food ProductionProduction

Raw materials – animal or plant origin/imported Slaughtering – according to Shariah/stunning Processing operations/equipment – x-contamination Packaging/Storage/Transportation (containers and

vessels) Food ingredients and additives

Pig and its by-products (e.g. pork, lard, gelatin) Enzymes (e.g rennet) Emulsifiers (e.g. E471 or mono- & diglycerides) Alcohol (ethanol) Biotechnology and GMOs (genetically modified organisms) Safety and quality aspects (aspect of ‘Thoyyiba’)

Muslim Consumer Muslim Consumer PerspectivePerspective

Muslims “eat to live” and not “live to eat” Eating is a matter of worship and begins in the name of Allah Muslims are not to be misled by their appetites unchecked by

knowledge (6:119) “Eat less you will be healthier” (Hadis)

Role of the GovernmentRole of the Government

Food Legislation and EnforcementAdvice for Industry/TradeConsumer EducationInformation Gathering and ResearchProvision of Health Related Services

Role of Industry/The Role of Industry/The Private SectorPrivate Sector

• Halal and Good Practices by Primary Producers and Distributors

• Quality Assurance and Halal Control of processed Food

• Appropriate Processes and Technology• Trained Managers and Food Handlers• Informative Labelling and Consumer

Education

Role of Consumer@..Educated and Knowledgeable

@..Discriminating and Selective

@..Safe Food Practices in the Home

@..Community Participation

@..Active Consumer Groups

Issues and Challenges

1..No specific provision of a comprehensive Halal food laws

2..Halal food industries in Malaysia are still small

3..Lack of local halal resources4..Progress in biotechnology food

production

Recent Issues of Processed Halal Food Fraud in Malaysia

Non-halal (pork) moon cakes with halal logo Pigs and chicken stored together Issue on bread using lard Brushes using pig’s bristle (fur) in cake and

bread preparation Minced pork with halal label Sausages with non-halal casing, expired halal

certificate and old halal logo

ConclusionConclusion

Halal and haram are sensitive and serious matters to

every Muslim

Properly processed and certified halal food is pertinent

to capture the lucrative halal food market

Adulteration and contamination of non-halal components

are major concern in food processing and production

Development on methods of detection adulteration are urgently needed for halal food verification and certification

New analytical methods of analysis developed by our research group is simple, rapid and reliable for detection of pork and lard in food and other consumer products

These analytical methods have potential to be utilised by halal food authorities responsible for authentication of halal food such as JAKIM