HALAL – NEW MARKET OPPORTUNITIES *
By
Hj. Sumali bin Amat
Department of Islamic Development, Malaysia
I. INTRODUCTION
Definition
1.1 Halal is a description of things or actions permitted by Shariah law without punishment imposed on the doer. Halal food means food permitted under the Shariah law and fulfils 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;
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 above, or any other things that have been decreed as najs by Shariah law.
* Paper presented in The 9th Efficient Consumer Response (ECR) Conference, on 15th November 2006, at Kuala Lumpur Convention Centre (KLCC), Kuala Lumpur, Malaysia.
Halal Defines Safety and Quality Assurance
1.2 From the above halal definition, it is clear that halal recognizes safety and quality assurance. It means the product prepared must be up to the standards which also include hygiene. Safety and quality assurance ensure that the halal products are also clean, safe, well taken care of, with good presentation and served in a proper manner, and of quality for everybody.
Halal Food is For All
1.3 Halal food is a basic need to every Muslim. It is a universal food requirement, well accepted not only by Muslims but also non-Muslims. Due to greater awareness among Muslims on their responsibility to consume only halal food, the demand for halal food is on the rise. The average Halal consumer will also purchase additional groceries and supplies from stores carrying halal products. They want more choices, and are more loyal to stores and halal brands than the average non-halal consumers. This is due to religious affiliation of the products they purchase.
1.4 Halal product is not just exclusive to the Muslim population. It is also purchased by non-Muslims, who come from many backgrounds and ethnicities, be it Jews, Asians and even natural and organic consumers. For the non-Muslims, halal has become a mark of unquestioned conformance in trade dealings with Muslims. So many non-Muslims have found it to be a credible stamp of hygiene and standards.
II. FORMATION OF COMPREHENSIVE HALAL STANDARD
2.1 In order to be recognized as halal, products must conform to accepted halal standard. Unfortunately, the global halal industry still tends to be fragmented with numerous standards and sometimes competing with each others. There is a need for uniform halal standards that impact the various sectors in the market ranging from food and agriculture to shipping and logistics. The same applies to the labelling of various halal standards currently used. An alternative has to be adopted by all parties which should also be internationally recognised.
2.2 Being a prominent Islamic country in the world, the Malaysian Government has taken an initiative to address halal standard issue. Department of Islamic Development Malaysia (JAKIM) together with Department of Standards Malaysia, Institute of Islamic Understanding Malaysia and Malaysian Institute of Industrial Research and Standards (SIRIM) have drafted a halal standard. The standard was based on a previous standard developed by SIRIM, known as MS1500:2000.
2.3 As halal does not only cover the rituals of Muslim norm such as animal slaughtering, but also encircles all aspects of cleanliness, safety, preparation, storage and purification, the following guidelines have been incorporated into the proposed standard:
- General Principles of Food Hygiene (MS1514:2001),
This Malaysian Standard follows the food chain from primary production to the final consumer, setting out the necessary hygienic conditions for producing food which is safe and suitable for consumption.
- Food Safety According to Hazard Analysis and Critical Control Point (HACCP) MS1480:1999
This document describes requirements for food safety according to hazard analysis and critical control point (HACCP) system.
2.4 The draft was circulated to various countries for comments. The new halal standard, known as Malaysian Standard MS 1500:2004 was finally approved by Government and gazetted on July 10 2004. Due to its comprehensive and explicit nature, the halal standards have been accepted by the United Nations. The credibility of JAKIM Halal Certification has long been recognized by many multinational companies especially those in the region. It has been proposed that MS 1500: 2004 to be a global standard for halal products.
2.5 MS 1500:2004 has effectively promulgated Malaysia as the world’s first to issue standards for the manufacturing, preparation, managing and storage of halal food. The standard requirement must be adhered to by manufacturers and producers before halal certificate can be awarded. Some practical aspects of the standard are discussed in Appendix A.
III. HALAL CERTIFICATIONS
3.1 JAKIM is given the authority to certify Halal products. Requirements stipulated under the MS 1500:2004 halal standard must be fulfilled before any halal product be awarded halal certificate by JAKIM. To facilitate the manufacturers in the manufacturing process of halal product, JAKIM has also introduced halal guidelines namely ISO/IEC Guide 65 and Malaysian Halal Certification Procedure Manual. These are very valuable sources of reference for halal manufacturers applying for halal certification.
3.2 Once halal certificates are awarded, manufacturers can use halal label on their products. The halal label issued by JAKIM is a registered trade mark under Trade Mark Act 1975. Products with halal certificate must all the time conform fully to halal standards.
3.3 By getting halal products certified by JAKIM, manufacturers and producers are getting the assurance that their ingredients, its preparation, processing, hygienic and sanitation procedures meet not only the Halal standards, but also consistent with HAACP and other established quality assurance standards. Assurance of quality and wholesomeness can results in the increase in demand for such products.
3.4 JAKIM carries out halal conformity inspection through regular monitoring either by spot check/inspection or verbal communication with the companies involved. During the post certification period, any changes discovered without prior approval from JAKIM will result in the certificate being suspended or revoked. These changes may be classified as minor, major or serious offences:
a) Minor – involving hygiene and cleanliness
b) Major – involving the change of ingredients, manufacturers and suppliers, machinery and relocation of the plant.
The above offences (minor and major) will render the certificate to be suspended and subjected to remedial and corrective actions by the manufacturer and require resubmission of application.
c) Serious – involving the use of non-halal ingredients e.g. non slaughtered animals, pork or its derivatives in the production. This will cause the certificate to be revoked and the company to be prosecuted in court.
3.5 Halal certificate is valid for two years. The renewal of the certificate is not automatic. Before renewal is granted, the products will undergo thorough inspection process, similar to the one when the first application was made. As halal certification is not mandatory, those with halal certification have a competitive advantage over other food manufacturers.
Adoption of Malaysian Halal Standard for Certification
3.6 Malaysia is also an importer of halal products. Certain imported products like meat must be certified halal by approved authority in the country of origin. With regards to halal certification overseas, JAKIM has identified and accredited several local Islamic organisations that are actively involved in the certification of halal products and monitoring products exported to Malaysia.
3.7 The Australian and New Zealand authorities for example have undertaken tasks to ensure the acceptance of the halal protocol with Malaysia. This protocol outlined Malaysia’s requirements for meat exports in accordance with Halal guidelines and standards.
3.8 It is interesting to note that Australia is amongst the largest red meat export in the world. All sheep in Australia are Halal slaughtered. 28% of sheep exports are to the Middle East and Africa, 6% of sheep exports are the South East Asia. The export focused to more than 120 countries, and has been suppying Muslim countries for more than 35 years.
IV. HALAL SERVICE DELIVERY
Application for Halal Certification
4.1 Application for halal certificate can be done at JAKIM’s office in Putrajaya. Applicants can obtain information about the application process from JAKIM website, which is accessable at http://www.islam.gov.my. A lot of halal-related information is available, ranging from application guides to halal Q & A. Help-desk service is also available to give clearer explanation on halal-related matters and issues.
Halal Portal
4.2 Halal service delivery has been enhanced in 2004 with the development of Halal Portal. The portal is a one-stop center for any halal-related matters which is accessible at http://www.halaljakim.gov.my/. The portal is also linked to JAKIM website. The capability of the portal has been upgraded to enable users making online application for halal certificate. In light of the Government ICT policies, users are encouraged to make online application. They can come to JAKIM office in Putrajaya to get assistance in the furnishing of electronic application form. JAKIM is in the process of phasing out the processing of manual halal certificate application. It is expected that online halal certificate application will be fully implemented by end of 2007.
Halal Online Authentications & Verifications
4.3 The implementation of halal certification is not without any problems. Some irresponsible manufacturers and producers are found to be using fake halal labels on products which have no halal certifications. The Muslim Consumers Association of Malaysia has uncovered several incidents of violations. There were also conscientious consumers who forwarded their complaints to JAKIM against this act of deception in halal food trade. These fraudulent acts could retard the government’s effort to evolve Malaysia into a prominent manufacturer and producers of halal products.
4.4 Serious thought has been given to prevent the misuse of halal labels. It was decided later that the matters be resolved by authentication process. JAKIM has developed an authentication system through which details of halal products can be verified by consumers. Before doing the purchasing, consumers can search the necessary information on halal certification by accessing JAKIM’s Halal Portal. Consumers can verify vital informations such as name of manufacturers, name of product brands, detailed description of the products, and most importantly halal certificate number as well as the expiry date of the certificate.
4.5. The authentication and verification process is an innovation introduced by JAKIM to protect not only halal consumers but also halal manufacturers. For the consumers, assurance is given that the product purchased is truly halal. For the manufacturers, it is important to understand the significant of halal certificate that support halal products. Halal products can lead to brand loyalty. Therefore manufacturers have the edge by having halal products with halal certificates. Halal authentication and verification service provided by JAKIM is free. It is the awareness to use the facility that make the difference.
Entering Cyber World: The e-Halal
4.6 Another innovation has taken place right after Halal Portal was developed. This time, the necessary certification information can be sought not only through Halal Portal, but also through short messaging service (SMS). This new service is called e-Halal. When the halal status of any product is suspect, for a small fee, consumers can seek confirmation through e-Halal. Global Standard One (GS1) has been used as the ‘halal reference number’. The GS1 number and its barcode which is printed on product packages are easily noticeable. When the number is sent to JAKIM via SMS, within 2 seconds, JAKIM will send the required information back to consumers. This is a fast and convenient way of gaining information on halal products for the consumers especially when they are at supermarkets and retail outlets.
4.7 The development of e-Halal is an effort by the Government to empower the citizens to become informed consumers. With e-Halal the gap of halal information is bridged and this will in turn create knowledge-based society. e-Halal fits well with the current life style where the use of handphone has become a necessity. Something is amiss if one is to leave home without one. Furthermore, SMS solution was chosen because it is mobile and it can be used at anywhere, anytime by anybody.
4.8 With e-Halal in place, It is also easier now for JAKIM to detect products which claimed to be halal but have no approved halal certificate. The checking can be done almost instantly with e-Halal. Anybody who claims a product as halal without the proof of halal certificate to support the claim, is violating the provisions in Trade Descriptions Act 1972. They are liable to be charged with a heavy penalty. JAKIM and the Ministry of Domestic Trade and Consumers Affairs working together to undertake the monitoring and enforcement of the act.
4.9 e-Halal was designed for practical and efficient use. No heavy maintenance is incurred on the part of JAKIM. While the service brings much benefits to the manufacturers and producers, no sevice fee is imposed by JAKIM on them. e-Halal promotes collaboration between Government and halal industry in improving halal service delivery. Likewise it has partly managed to eliminate barriers that impact manufacturers’ ability to satisfy consumers and drive out unnecessary cost. It is important to note that the success factor of e-Halal lies with the full cooperation of product manufacturers. Thus, it is the responsibility of manufacturers to obtain halal certification for their halal products from JAKIM.
Potential of GS1 for Halal
4.10 The idea of using existing Global Standard One (GS1) as ‘halal reference number’ is by itself an innovation. The number is issued by the Federation of Malaysian Manufacturers on behalf of the GS1 international body. GS1 is a leading global organisation dedicated to the design and implementation of global standards and solutions to improve efficiency and visibility in supply and demand chains. The GS1 number and its barcode are used universally by more than 100 countries and by more than 1 million companies the world over. By leveraging on GS1 number, JAKIM need not design and generate new reference numbers for halal certificates. It means administrative cost of designing and implementing a reference number could be avoided.
4.11 Because GS1 is used as a reference number for halal product, manufacturers must register their products with Federation of Malaysian Manufacturers to obtain the GS1 number and barcode.
V THE EMERGENCE OF MALAYSIA AS HALAL HUB
Halal Industry in Malaysia
5.1 Malaysian Muslims will spend RM5 billion a year on halal food if their expense per capita is RM1 daily. More than 60 per cent of these Malaysians will go for competitively-priced high quality halal food. Halal food provides tremendous export opportunities. The halal market is well on its path in becoming the most important category in global food development. In 2003 Malaysia’s exports of processed food (including halal food) were valued at RM 5 billion (1.4 % of Malaysia’s total export of manufactured products). According to the Ministry of International Trade and Industry, readymade food manufacturers from Malaysia have penetrated into 80 countries worldwide.
5.2 The increasing demand for Malaysia’s halal products in the international market is due to the fact that Malaysia is a Muslim country. Unlike most other countries, the halal implementation in Malaysia is being handled by a government agency, ie. JAKIM. This department has been entrusted to implement relevant acts, laws and regulations pertaining to halal to protect halal consumers worldwide.
5.3 The enormous potential of the worldwide demand for halal food must be seized by local manufacturers. This is an advantage should these manufacturers comply and adhere to the MS1500:2004 standard. Manufacturers must take advantage of the reputation and credibility of the Malaysian halal standard, halal certification and label, which has received a worldwide acknowledgement and recognition.
5.4 Malaysian Government has identified the halal industry as a new source of economic growth and a leading player in the global halal business.
Accordingly, the Malaysian Government has undertaken measures to support the development of halal industry as dentified in the Second Industrial Master Plan (1996 – 2005) and The National Agricultural Policy (1998 – 2010). The Government has set aside almost RM100 million to help boost efforts to make Malaysia an international halal hub.
Malaysia Halal Park
5.5 In tandem with the Government’s call to make Malaysia the halal hub, industrial halal parks have been established in Melaka, Kedah, Negeri Sembilan, Selangor, and Perak. Another RM50 million has been allocated to set up four more halal parks, ie. in Kelantan, Pahang, Terengganu and Perlis. Another RM 40 million has been allocated to establish JAKIM’s Halal Complex. This complex will support halal industry by providing halal laboratory services, halal R & D, halal training, and halal certification.
Requirement for Halal Food For Export
5.6 JAKIM has been designated as the sole certification body in Malaysia of halal products for export. The halal logo issued by JAKIM helps to facilitate halal trade at international level. As a first step before exporting halal food, a manufacturer need information on the regulatory requirements of the importing countries. Once that is known, the manufacturer may require one or all the following certificates from Ministry of Health Malaysia (MOH): Health Certificate, Hazard Analysis Critical Control Point (HACCP) Certificate, and Free Sales Certificate (FSC). In addition the manufacturer needs to obtain halal certification from JAKIM.
5.7 In the case of export of meat, poultry and other livestock products, the following documents are also required from the Department of Veterinary Services (DVS): Export permit, Veterinary Health Certificate, Veterinary Health Mark (VHM).
5.8 Export of halal pharmaceutical and cosmetic products requires the following documents from: (a) National Pharmaceutical Control Bureau (NPCB): Certificate of Registration, Manufacturer, Importer or Wholesaler’s Licence, Good Manufacturing Practice (GMP) Certificate. JAKIM: Halal Certificate.
Local Halal Supply Chain
5.9 Malaysia is currently in the process of strengthening its logistics segment of the halal industry. Due to the growing Muslim population and higher demand for halal products, the industry is creating entirely new sectors like warehousing, packaging, shipping and outsourcing.
5.10 The industry players are beginning to initiate a halal supply chain management procedure that is in line with the Government halal plan. For example, port operator Westports Malaysia and shipping firm MISC Bhd and cold storage service provider Haisan Resources Bhd have undertaken the lead by initiating halal logistics management.
5.11 The world is already looking at Malaysia for the implementation of MS1500:2004. With the right approach, it is not impossible for other countries to look at how the country manage its halal supply chain.
5.12 As the halal market continues to expand, the integrity of the supply-chain becomes an increasingly important issue. With major stakeholders at both the production and retail ends of the supply-chain, the logistics sub-sector is naturally emerging as one of the most rapidly developing links in the Halal value-chain.
VI. GLOBAL HALAL MARKET
6.1 The Islamic population in and around us is really big and is continually growing. With Muslim now making one quarter of the world’s population, the market opportunities are outstanding and the global halal marketplace is too lucrative a market for manufacturers to ignore. There are altogether more than 2 billion Muslim population in the world spreading over 112 countries, across diverse regions such as OIC Nations (1.4 billion), Asia (805 million), Africa (300 million), Middle East (210 million), Europe (18 million), Malaysia (16 million) and North America (8 million).
6.2 With 2 billion Muslim population living in this world, one can expect their buying power worldwide. The global market value for halal products is estimated to be USD 2.1 trillion (RM 8.4 trillion). Potential halal products for the global marketplace include food, consumer products such as pharmaceuticals, cosmetics and leather goods as well as services.
6.3 Consumer demand for halal products is expected to increase in parallel with the increase in Muslim population all over the world. This figure includes over 1 billion Muslims in Asia. Currently the biggest market for halal products is South East Asia and West Asia.
Halal Market in The U.S.
6.4 There are eight million Muslims living in the United States today. They have created the single greatest demand for halal food in a western society outside of France. The double digit growth for halal food in this country will continue to drive the demand for halal in the years ahead. Within the United States alone, the increase of Muslim immigrants from Iraq, Somalia, Sudan, Bosnia and the Middle East are inadvertently pushing Halal into the mainstream.
6.5 Islamic Services of America, a leading US Halal certification body recognised globally, including Malaysia, estimates that the US market for halal foods will continue to grow at a rate of 25 to 30 per cent over the next five to seven years.
6.6 Midamar Corporation of Iowa meanwhile, projected that approximately USD12 billion of food products are purchased by halal consumers each year in the U.S alone. This huge demand is actually reshaping the buying trend of halal consumers who wants more variety, convenience and of course, easy access to halal products.
Halal Market in Europe
6.7 There are up to 44 million Muslims currently live in Europe, with over a million in the Netherlands and about the same in Belgium. Germany has four and half million, England around two million, and France about five million. And it is all in the hinterland. With average food expenditure of around USD 1,500 per capita annually, the European Muslim population of 30 million represents a substantial USD45 billion market. With the retail giants actively pursuing the halal consumer, and planning to offer them a full product range, the volume of halal products flowing into Europe is likely to increase.
VII HALAL SUCCESS STORY
7.1 Manufactuers looking to be an industry leader in the halal world should have the vision to introduce halal products for customer satisfaction and retention. Manufacturerr should be able to establish programs and test markets for introducing and implementing a halal category at the store level. The end result is earning customer’s trust, ongoing loyalty and of course increased sales and profits.
Case Study: Nestle Malaysia
7.2 Nestlé Malaysia is recognised in the Nestlé world as the centre of excellence for halal. Nestlé Malaysia gets very strong support from headquarters in Vevey, Switzerland to commit to Halal. Such strong support makes halal procedure implementation much easier. Nestle’s R&D offices in the US, Switzerland and Singapore knows that if the product is for Malaysia, it has to be halal compliant. So when they source for raw materials, they must use only halal compliant sources. Only then will they start producing the products.
7.3 Nestlé Malaysia has appointed Halal Committee, which is responsible to ensure that all products manufactured and marketed in Malaysia, and those imported from abroad, are all halal and halal certified by JAKIM. When the Malaysian government instituted their halal voluntary code during the early nineties, Nestlé Malaysia decided to comply with the option, thus having a head start among the rest of the food companies.
7.4 Each and every Nestle product are ensured halal right from the beginning, as early as the discussion stage. Nestle have a halal checklist where all raw materials that are used are scrutinised. Once satisfied, the document will be signed by the Halal Committee for each factory and the company will then proceed to undertake the application to JAKIM for products used in Malaysia and to IFANCA for products that Nestle imports.
7.5 The company manufactures as well as markets more than 300 halal food products in Malaysia. Nestle Malaysia alone exports about RM470 million worth of products mainly to the Asian and the Middle Eastern markets. In fact, they export to some 45 countries worldwide.
7.6 Nestlé is already profiting from their farsightedness in halal. With an annual turnover approximating USD70 billion and more than 250,000 employees worldwide, Nestlé amassed a nett profit of USD 6.07 billion in the financial year ending 2005. Interestingly, the group recorded more than USD3 billion in sales from countries where Islam is practiced, and the number is increasing.
VIII CONCLUSION
8.1 Halal food is a basic need for every Muslim. The new Malaysian Standard 1500:2004 is hoped to set the world standard for industries to produce quality halal food for the consumers worldwide. The MS can be accepted by all countries as a benchmark for their halal food prooduction. By using the Halal Standard, the industries and business sector can use the halal mark or logo as a tool or catalyst for their economic benefit which in turn will increase the economy of countries, hence facilitate international food trade.
Reference:
Malaysian Standard MS 1500:2004, Halal Food – Production, Preparation, Handling and Storage – General Guidelines.
Department of Islamic Development Malaysia, Manual Procedure of Halal Certification Malaysia
Department of Islamic Development, Malaysia, http://www.islam.gov.my/portal/
MATRADE, Business Handbook, Exporting Halal Products, Guidelines for Certification of: Food Products, Pharmaceuticals, Cosmetics
Halal Portal, http://www.halaljakim.gov.my/
The Halal Journal, http://www.halaljournal.com/artman/publish_php/article_955.php
Federation of Malaysian Manufacturers, http://www.halaljournal.com/artman/publish_php/article_955.php
GS1 Malaysia, http://www.gs1my.org/
Appendix A
MS 1500:2004 – HALAL FOOD STANDARD
SOME REQUIREMENT HIGHLIGHTS
Najs
Najs according to Syariah law is:
a) things that are themselves not permissible such as pig (khinzir) and all its derivatives, blood and carrion;
b) halal food that is contaminated with things that are non-halal;
c) halal food that comes into direct contact with things that are non-halal;
d) any liquid and objects discharged from the orifices of human beings or animals such as urine, excrement, blood, vomit, pus, sperm and ova of pigs and dogs except sperm and ova of other animals; and
e) carrion or halal animals that are not slaughtered according to Shariah law.
Sources of Halal Food and Drinks
All land animals are halal as food except the followings:
a) animals that are not slaughtered according to Shariah law;
b) pigs (khinzir) and dogs and their descendants;
c) animals with long pointed teeth or tusks which are used to kill prey such as tigers, bears, elephants, cats, monkeys, etc.;
d) birds with talons or predator;
e) pests such as rats, centipedes, scorpions and other similar animals;
f) animals that are forbidden to be killed in Islam such as bees , woodpeckers, etc.; and
g) creatures that are considered repulsive such as lice, flies, etc.
All aquatic animals (those which live in water and cannot survive outside it, such as fish) are halal except those that are poisonous, intoxicating or hazardous to health. Animals that live both on land and water such as crocodiles, turtles and frogs are not halal. However, the products from hazardous aquatic animals are halal when the toxin or poison has been eliminated during processing, as permitted by Shariah law.
All types of plants and plant products and their derivatives are halal except those that are poisonous, intoxicating or hazardous to health. However, the products from hazardous plants are halal when the toxin or poison has been eliminated during processing, as permitted by Shariah law. All types of mushroom and micro-organisms (i.e. bacteria, algae and fungi) and their by-products and/or derivatives and all natural minerals and chemicals, are halal except those that are poisonous, intoxicating or hazardous to health.
All natural minerals and chemicals are halal except those that are poisonous, intoxicating or hazardous to health. All kinds of drinks and beverages are halal except those that are poisonous, intoxicating or hazardous to health.
Food and drinks containing products and/or by-products of Genetically Modified Organisms (GMOs) or ingredients made by the use of genetic material of animals that are non-halal by Shariah law are not halal.
Slaughtering
According to Halal Standard, the halal slaughter shall be physically separated from non-halal slaughter according to the following requirements:
a) slaughtering shall be performed only by a Muslim who is mentally sound, fully understands the fundamental rules and conditions related to the slaughter of animals in Islam and he shall not be in ihram;
b) the act of slaughtering shall be done with intention and the slaughterman is well aware of his action;
c) the purpose of slaughtering is only for Allah and not for other purposes;
d) the animal to be slaughtered has to be an animal that is halal;
e) the animal to be slaughtered shall be alive or deemed to be alive at the time of slaughter;
f) animals to be slaughtered shall be healthy and have been approved by the competent authority;
g) the phrase 'D1-JE (3E 'DDG 'D1-EF (In the name of Allah, Most Gracious, Most Merciful) has to be invoked immediately before slaughtering;
h) slaughtering lines, tools and utensils shall be dedicated for halal slaughter only;
i) slaughtering knife or blade shall be sharp;
j) slaughtering shall be done only once. The “sawing action” of the slaughtering is permitted as long as the slaughtering knife or blade is not lifted off the animal during the slaughtering;
k) bones, nails and teeth shall not be used as slaughtering tools;
l) the act of halal slaughter shall begin with an incision on the neck at some point just below the glottis (Adam’s apple) and after the glottis for long necked animals;
m) the slaughter act shall sever the trachea, oesophagus and both the carotid arteries and jugular veins to hasten the bleeding and death of the animal. The bleeding shall be spontaneous and complete; and
n) a trained Muslim inspector shall be appointed and be responsible to check that the animals are properly slaughtered according to the Shariah law.
For poultry, scalding shall only be carried out on animals that are deemed dead as a result of halal slaughter. Stunning is not recommended. However if stunning is to be carried out, the conditions specified shall be complied. Slaughter of poultry by mechanical knife shall be in accordance with the specified requirements.
Product processing, handling and distribution
All processed food is halal if it meets the following requirements:
a) the product or its ingredients do not contain any components or products of animals that are non-halal by Shariah law or products of animals that are not slaughtered according to Shariah law;
b) the product does not contain anything in any quantity that is decreed as najs by Shariah law;
c) the product or its ingredients are safe and not harmful;
d) the product is prepared, processed or manufactured using equipment and facilities that are free from contamination with najs; and
e) during its preparation, processing, packaging, storage or transportation, it shall be physically separated from any other food that does not meet the requirements specified earlier or any other things that are decreed as najs by Shariah law.
Devices, utensils, machines and processing aids
Devices, utensils, machines and processing aids used for processing halal food shall not be made of or contain any materials that are decreed as najs by Shariah law and shall be used only for halal food.
Product storage, display and servings
All halal food that are stored, displayed, sold or served shall be categorised and labelled halal and segregated at every stage so as to prevent them from being mixed or contaminated with things that are non-halal.
Hygiene, sanitation and food safety
Hygiene, sanitation and food safety are prerequisites in the preparation of halal food. It includes the various aspects of personal hygiene, clothing, equipment and the working premises for processing or manufacture of food.
Procedures shall implement measure to:
a) control contamination from air, soil, water, feedstuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs or any other agent used in primary production;
b) Protect food sources from pest, faecal, contamination from micro-organisms and other contamination;
c) Manage waste effectively; and
d) Store harmful substances appropriately.
Halal food shall be processed, packed and distributed under strict hygienic condition in premises licensed in accordance with good manufacturing practices (GMP) or good hygiene practices (GHP) as specified in the Guidelines on good hygiene practices for small and medium scale food industries towards HACCP and public legislation currently enforced by the competent authority in Malaysia.
Systems should be in place to prevent:
a) contamination of foods by foreign matters such as plastic, glass or metal shards from machinery, dust, harmful gas or fumes and unwanted chemicals; and
b) excessive used of permitted food additives.
In manufacturing and processing, suitable detection or screening devices should be used where necessary.
Packaging and Labelling
Halal food shall be suitably packed. Packaging materials shall be halal in nature and shall fulfil the following requirements:
a) the packaging materials shall not be made from any raw materials that are considered hazardous to human health;
b) it is not prepared, processed or manufactured using equipment that is contaminated with things that are najs as decreed by Shariah law;
c) during its preparation, processing, storage or transportation shall be physically separated from any other food that does not meet the above requirements or any other things that have been decreed as najs by Shariah law; and
d) each container shall be labelled with the following information:
i. name of the product;
ii. net content in metric system;
iii. name and address of the manufacturer, importer and/or distributor and trademark;
iv. list of ingredients;
v. code number identifying date and/or batch number of manufacture and expiry date; and
vi. country of origin.
For primary meat products, in addition to above requirements the label on mark shall also include the following information:
a) date of slaughter; and
b) date of processing
