HALAL FOOD GUIDELINES
GENERAL GUIDELINES FOR THE HANDLING AND PROCESSING OF HALAL FOOD
1. Halal Food - Definition
Foods and beverages and/or their ingredient permitted by Islamic law and are
free from the following:
Prohibited animals for consumption
- Halal animals that are not slaughtered as per Islamic requirement
- Severe najis (impure, refer item 2 below for more details) animals (i.e. Pig & dogs) and their descendant and derivatives
- Animals with long pointed teeth or tusks which are used to kill and prey on other animals (tigers, bears, cats, monkey, elephant etc.)
- Predatory birds (eagles, falcon, hawks, sparrow, peregrines, kites, owls etc.)
- Pest/poisonous animal (rats, rodents, centipedes, snakes, monitor, geckos, bats, scorpion, cockroaches, wasps and all types of insects and other similar animals
- animals that are forbidden to be killed in Islam such as ants, bees, woodpeckers, etc.
- Creatures that are considered repulsive such as lice, flies, worms, etc.
- Animals forbidden to be eaten in accordance to Islamic law such as domesticated donkeys and mules (Hybrid offspring from Halal & Non Halal animal)
- Farm animals which are intentionally & continuously fed with filth
Najis (filth) that have been decreed by Islamic Law
- Severe najis (filth) - (Pig & dogs) and their descendant and derivatives)
- Medium najss (filth) – which does not fall under either severe or light types of Najis
- blood, pus, lymph, vomit, urine, excrement and placenta of human beings or all the animals
- carrion (dead animals) except carrion specified in severe Najis
- halal animals that are not slaughtered according to Islamic law
- milk of unlawful animals
- halal food that is contaminated or comes into direct contact with matters that are non-halal
- khamr (alholic beverages) and food and beverages which contain &/or mixed with khamr
- Light Najis (filth) the only najis in this category is urine of a baby boy whose age is 2 years and below who has not consumed any other food except his mother’s milk.
- a. Liquor/alcoholic drinks (Khamr)
- b. Others (drugs such as cannabis, cocaine etc.)
- Human body parts or its derivatives
Poisonous or hazardous substance to health
- Chemical hazard
- Physical hazard
- Biological hazard
and fulfill the following condition:
- Not prepared, processed or manufacture using the equipment’s that already contaminated with Najis (Impurity)
- The food which is contact with or close proximity to any items listed with items 1 to 5 during its preparation, processing, handling. Packaging, storage or transportation
2. Source of Halal Food
- Land animal – all the animals are Halal except listed in above (1.1. Prohibited animals for consumption)
- Aquatic animal - All aquatic animals are halal except those that are poisonous, intoxicating or hazardous to health.
All types of plants and plant products and its derivatives are halal except those that are Poisonous, intoxicating or hazardous to health.
- Micro organisms
All types of micro-organisms (i.e. bacteria, algae and fungi) and their by-products and/or derivatives are halal except those that are poisonous, intoxicating or hazardous to health.
- Minerals & Chemicals
All minerals and chemicals halal except those that are poisonous, intoxicating or hazardous to health.
- Water & beverages
All kinds of water and beverages are halal as drinks except those that are poisonous, intoxicating, and hazardous to health or contain traces of Najis
- Genetically Modified Organisms (GMOs)
Food and beverages containing products and/or by products of GMOs OR ingredients made by the use/manipulating of genetic materials of animal that are non-halal by Islamic law
3. Requirements for Handling and Processing of Halal Food
3.1 Premises and facilities
All locations / Premises involved in the handling and processing of Halal food must meet the following conditions:
- The location/premises must NOT be used for the handling and processing of non-Halal food and/or items filth (Najis).
- The location/premises shall be totally segregated and isolated from other locations and facilities that are involved with the handling and processing of non-Halal food and/or items filth (Najis).
3.2 Equipment, devices, machines, utensils and processing aids
- Equipment, devices, machines utensils and processing aids used, for processing halal food shall NOT be made of or contain any materials that are decreed as filth (Najis) by Islamic Law.
- Equipment, devices, machines utensils and processing aids, which were previously used or were in contact with heavy filth (Najis) in shall be washed and cleansed according to the instruction and supervision of HAC official(s) if it had been contaminated with non-Halal items before certification.
- After such cleansing and conversion, the lines, devices, utensils and machines shall be used and operated for halal food only. Repetition of such situations where cleaning and converting the line to Heavy Najis line and to and from Halal line shall NOT be permitted.
3.3 Product manufacturing, processing or handling
All processed halal food during its receipt of raw material, preparation, processing, handling, packaging, storing processing and handling of Halal food shall meet the following requirements:
- The ingredient, additive, processing aid used to prepare the food shall be from halal sources only and shall NOT contain any ingredient, additive &/or derivatives from non halal sources
- food shall not be processed using any ingredient, additive &/or derivatives in any quantity that is decreed as filth (Najis)
- processed food or its ingredients shall be safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health;
- food shall be prepared, processed or manufactured using equipment and facilities that are free from contamination with filth (Najis);
3.4 Packaging and labeling
Halal food shall be suitably packed. Packaging materials shall be Halal in nature and shall fulfil the following requirements:
- The packaging materials shall not be made from raw materials that are decreed as najis by Islamic Law.
- The packaging material is not prepared, processed or manufactured using equipment that is contaminated with things that are Najis as decreed by Islamic Law.
- During the preparation, processing, storage or transportation of the packaging material, it shall be physically separated from any other packaging material that does not meet the requirements stated in item a) or b).
- Packaging material shall not have an toxic effect on the food
- The packing design, sign, symbol, logo, name and picture shall not be misleading and/or contravening the Islamic Law.
3.5 Storage, transport, display and serving
All Halal food storage, transportation, display and servings must meet the following conditions:
- Halal Food should be stored in a location that is fully segregated and isolated from Non-Halal food and/or Najis items.
- Halal Food should be transported in vehicles that are “NOT” for transporting non-Halal food and/or Najis items.
- Halal Food should be displayed and served using equipment and facilities that are free from contamination with Najis and away from Non-Halal food.
3.5 Hygiene, sanitation and food safety
Hygiene, sanitation and food safety are prerequisites in the preparation of halal foods. It includes the various aspects of personal hygiene, clothing, devices, utensils, machines and processing aids and the premises for processing, manufacturing and storage of food.Manufacturers shall implement measures to;
- Manage and inspect raw materials, ingredients, and packaging materials before processing
- Manage waste effectively
- Store harmful chemical substances safely and appropriately
- Prevent physical, biological, chemical contamination of food
- Prevent excessive use of permitted food additives