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HALAL FOOD
The word halal in Arabic means permitted or lawful. It is used to reference any behavior or object that is permitted under Islamic law. Therefore, halal foods are foods that are allowed to be consumed under Islamic dietary guidelines.
Results and discussions
- The halal decision tree - to recognize food ingredients and process control systems.
- There are 7 inquiries raised to ensure that the ingredients and processes are free of all haram and cross-contamination substances.
- Decision tree for the selection of Halal Critical Control Points
(HCCP) for the slaughter of farmed animals
- Development of generic pre-requisite programmes
- Phase 1 - Definition of SHFMS conditions for food production
- Phase 2 - PRP Introduction Strategies
- Phase 3- Establishment of a Safe Halal Food Management System for
Food Manufacturers
- Phase 4- Control of the Safe Halal Food Management System
(SHFMS) for Food Manufacturers
- Development of Haram and Hazard Analysis Critical Control Point
(HHACCP)
- . Plot summary of the Safe Halal Food Management System
Implementation - This ensures that disciplinary action, record keeping and verification must continue to work as planned. Reasonable modifications should be made with the consent of the system coordinator.
Halal food refers to a guideline by which Muslims perform a prayer over the first and last animal in any given slaughter and slaughter the animal in a manner which will limit the amount of pain the animal will endure.
Methods and materials:
- Developing the halal decision tree
- Applicable Creation of a decision tree to define Halal Critical Control
Points (HCCPs) for components and operating procedures.
- Designing of the decision tree for the selection of Halal Critical
Control Points (HCCPs) for the slaughter of livestock.
- Development of Haram and Hazard Analysis Critical Control Point (HHACCP)
- Development of auditable Safe Halal Food Management System
(SHFMS)
- The SHFMS was established to synchronize voluntary internal requirements and frameworks consistent and provide
international coordination of HHACCP principles.
- SHFMS is integration between food safety component (microbiological, chemical and physical) and Islamic dietary requirements (halal and haram) which were developed to meet the international Codex HACCP principles and religious dietary law (Halal Food).
- The SHFMS was developed to harmonize the voluntary internal standards and structured to provide communication of HHACCP concepts internationally accepted.
Halal food legislation and regulation - Food legislation is defined as “the complete body of legal texts (laws, regulations and standards) that establish broad principles for food control in a country and that governs all aspects of the production, handling, marketing and trade of food as a means to protect consumers against unsafe food and fraudulent practises"
Fatwa
- A fatwa declaration is a mechanism that allows new rulings to
be introduced in Islam.
- Sharia laws are derived from Quran and the Sunnah (the practice of the Prophet Muhammad). However, when a contemporary situation or issues are not explicitly covered by Quran and Sunnah,
Food law
- this law directed to companies or individuals who apply false trade descriptions (signs, labels, or other markings) on their products or premises
- There are other laws which are not explicit or specific to but are indirectly related to halal, such as the Food Act of 1983, the Consumer Protection Act of 1999, and the Animal Rules of 1962.
Halal standard
- The standards are established through a consensus of committees comprised of producers, policy makers, consumers, and others with relevant interests
- defined food standards as “nationally or internationally accepted procedures and guidelines (voluntary or mandatory) that apply to various aspects of food production,
handling,
- One of the main objectives of standardisation is to ensure everyone adheres to the same procedures or product specifications, which in return facilitate logistical procedures, trade, prevent consumer deception, and improve product quality
- National food safety and quality control, which includes food standards, food hygiene, food import and export, food advertisement, and accreditation of laboratories, is under the jurisdiction of the Ministry of Health (MOH) Malaysia
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Halal laboratory
- In food control, laboratories are responsible for analysing food samples to detect, identify, and quantify contaminants
- provide support for food law
enforcement
- help inform the process of food safety, quality
policy, and decision making
Halal information, education, communication and training
(IECT
- is imperative for indorsing awareness among consumers, to improve their halal knowledge
- Training courses on food standards, certification programs, and quality assurance schemes for food industry associations and food enterprises are often organised by government agencies, such as Jakim and HDC.
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