1. HALAL REQUIREMENTS
for
FOOD AND CHEMICAL INDUSTRY
By
DR. MOHAMED SADEK
Chairman
HALAL Food Council of Europe
HFCE 1

2. Key Terminology
 Halalmeans permissible and lawful
 Haram means prohibited
 Mashbooh means doubtful
 Makrooh means disliked or detested
 Zabiha means slaughtered by Muslim
HFCE 2

3. General Guidelines
 Only ALLAH (GOD) can ordain what is
Halal and what is haram.
 All foods are Halal except those ordained as
haram.
 Haram foods include those containing pork,
alcohol, blood, dead animals, and animals
slaughtered reciting a name other than
ALLAH.
HFCE 3

4. Requirements for Meat &
Poultry
 Animals must be of the Halal species
 Animals and birds to be slaughtered by sane Muslim
 Complete removal of blood from the carcass
 Humane handling to be practiced
 Stunning permitted provided it is not fatal
HFCE 4

5. Requirements for Fish &
Seafood
 Fish with scales, universally accepted
 Fish without scales not accepted by Some Groups
 Shellfish and crustaceans accepted by most but
detested by some groups
HFCE 5

6. Requirements for Eggs & Dairy
Products
 Milk and eggs of all acceptable animal species are
permitted
 Restrictions on:
– Enzymes from animals
– Emulsifiers of animal origin
– Other functional ingredients
HFCE 6

7. Requirements for Vegetable
Products
 Fermented intoxicating materials prohibited,
e.g.,
– Ethyl Alcohol, Alcoholic Drinks
– Drugs/intoxicants [not medicine]
HFCE 7

8. Food Ingredients
 All vegetable ingredients are Halal except
intoxicating ones
 Animal derived ingredients should be
from animals slaughtered by Muslims or
from fish
HFCE 8

9. Questionable Ingredients
 Gelatin:Pork, Beef, Fish
 Glycerin/glycerol
 Emulsifiers: Animal, Vegetable
 Enzymes: Animal, Microbial, Biotech
 Dairy Ingredients, whey, cheese
 Ethyl Alcohol, Alcoholic Drinks
 Animal Protein/Fat
 Flavorings and Compound Mixtures
HFCE 9

10. Questionable Ingredients
 Gelatin
– No distinction on the label for the source of
animal, so any product containing gelatin is
Haram or suspected.
 Glycerin
– No distinction on the label for source of
glycerin (animal or vegetable) so any product
containing glycerin is also suspected.
HFCE 10

11. Questionable Ingredients
 Emulsifiers:
– C o m m e r c i a l l y a v a i l a b l e m o n o a n d
diglycerides may be manufactured from
vegetable oil, beef fat or lard.
– If not labeled as vegetable, then product is
considered suspected.
HFCE 11

12. Questionable Ingredients
 Enzymes:
– The source can be animal, plant or microbial.
Normally the label does not make any
distinction.
 Whey and Other Dairy Ingredients:
– Depends on the enzyme used. Normally the
label does not make any distinction, so
products with emulsifiers are Haram or
suspected.
HFCE 12

13. Questionable Ingredients
 Alcohol:
– Alcohol (intoxicants) is prohibited in Islam.
– There is no allowance for added alcoholic
drinks in food, cooking or formulations.
– Alcohol naturally present e.g. fruit essences
– Alcohol used for technical reasons, e.g.
Extraction of flavors like vanilla.
HFCE
13

14. GMO s Biotechnology
 Chemicals are acceptable
 Enzymes are acceptable
 Transgenic Foods
 Plant to plant gene transfer is ok
 Animal to plant gene transfer ?
 Animal to animal gene transfer ?
 New Species ?
HFCE 14

15. Sanitation & X-Contamination
 Allequipment must be clean per visual
inspection
– Clean up after non Halal Ingredients
production
 All
Halal products must be segregated to
avoid cross-contamination
HFCE 15

16. MARKETING OPPORTUNITIES
1.4 Billion Muslims in the World
South Asia 400 million
South East Asia 250 million
Middle East 200 million
Asia 200 million
Africa 200 million
Europe 18 million
North America 8 million
HFCE 16

17. HALAL MARKET
 Halal,ethnic & specialty stores
 Supermarket chains
 Food Service
– Universities, schools (public and private) and
airlines
HFCE 17

18. The Importance of Halal
Certification
Background
 Pioneering countries in requesting Halal
certificates from the U.S.A.
– Singapore
– Malaysia
– Indonesia
– Saudi Arabia
The products ranged from frozen meat and
poultry to processed meat and food items for
food service, A&W, Mc Donald s, Others. 18
IFCE

19. The Importance of Halal
Certification
Background
 Halal regulations are almost 1400 years old.
 For 1350 years there was no concept of Halal
certification on paper.
 Halal meat was always prepared by Muslims
and was usually sold by Muslims.
 Halal foods were made from scratch at home.
 There was no use of complex processed
ingredients.
HFCE 19

20. The Importance of Halal
Certification
Halal Activity
Percentages of the requests for Halal
Certificates for various countries.
Percentage of Halal Requests per Country
Indonesia
55%
USA
10%
Singapore
5%
Malaysia Other
20% 10%
HFCE 20

21. HFCE Halal Certification
 Technical content/ food technologists
– A group of food technologists to discuss and
recommend any evolving technical issues,
and make recommendations to the Shura
committee.
– Auditors understand the industry and design
audits to complement the company
personnel.
– We speak the language of the industry.
HFCE 21

22. HFCE Halal Certification
 Resolvingissues through Shura. Halal is
a matter of faith and commitment.
– Religious Scholars (Shura Committee) upon
recommendation from the Technical
Committee determine new guidelines.
– We are expanding both Technical and
Religious Committees to include diverse
scholars.
HFCE 22

23. HFCE
Guidelines for Halal Certification
 1.0-Legal obligations of the parties.
 1.1-An application is made to HFCE in original
and signed by the company s authorized
person.
 1.2-A confidential contract is agreed to, which
stipulates three types of visits to the facility for
audit and inspection.
HFCE 23

24. HFCE
Guidelines for Halal Certification
 1.21-an initial and subsequent yearly
inspection; Expenses for which are paid
for by the company.
 1.22-A surprise visit is allowed whenever
the plant is open for business, generally
one visit per year. The expenses are not
billed to the company.
HFCE 24

25. HFCE
Guidelines for Halal Certification
 1.23-For the production of critical ingredients, such as gelatin or
meat powders, there will be an on site inspection paid for by the
company. Generally, companies are requested to have halal
certificate for critical ingredients being used in the certifiable
product.
– Critical Ingredients include:
– Amino Acids
– Cheese and its byproducts
– Chemicals derived from fats
– Colorings
– Enzymes
– Extracts
– Gelatin (IFANCA HC only)
– Glycerin/glycerol
– Ingredients processed with enzymes
– Natural and artificial flavorings
– Premixes / blends
– Vitamins (with standardizing ingredients of A and D)
IFCE 25

26. HFCE
Guidelines for Halal Certification
 2.0-Reviewof the facility and
ingredients.
 2.1-Informationreceived from the
auditor is reviewed to determine the
chance of cross-contamination, and then
standard operating procedures are co-
developed with the company.
HFCE 26

27. HFCE
Guidelines for Halal Certification
 2.2-company provides a list of all ingredients
and suppliers. Ingredients are classified into
categories, according to their level of doubt
about non-conformity to the Halal
requirements. [See H1-H9 criteria].
 2.3-suppliers are asked to fill out Halal
questionnaires for each ingredient considered
doubtful.
HFCE 27

28. HFCE
Guidelines for Halal Certification
 2.4-ingredient conformation is reviewed
and reclassified and the company may
only use approved ingredients in Halal
formulations.
 2.41-H1 ingredients-may be used without
restriction.
 2.42-H2 ingredients may be used if all
answers in the questionnaire are no.
IFCE 28

29. HFCE
Guidelines for Halal Certification
 2.43-if the answer to any of the questions is
yes , the supplier is asked for a Halal
certificate or further information to establish
the status. An ingredient that must have a
general Halal certificate is designated H3 and
an ingredient which requires a batch
certificate, such as gelatin containing
ingredients, is classified H5.
 2.44-Halal certified ingredients with a general
yearly certificates are designated H4.
HFCE 29

30. HFCE
Guidelines for Halal Certification
 2.45-all food ingredients in the above classes H1
through H5 must have alcohol level less than
0.5%. All ingredients containing alcohol in the
amount of 0.5% or higher that do not contain
animal derived material are classified as H6,
e.g., Natural vanilla flavor which by regulation
contains 35% alcohol. HFCE does not certify
any ingredient containing 0.5% or more
alcohol.
HFCE 30

31. HFCE
Guidelines for Halal Certification
HFCE would certify a food ingredient if
the alcohol level is less than 0.5%. The
control point for the alcohol-containing
ingredients is at the finished product
level, where the alcohol level must be less
than 0.1% in the consumer product.
HFCE 31

32. HFCE
Guidelines for Halal Certification
 2.46-ingredients classified as H9 are from
Haram sources and are not permitted to be
used in and around Halal products where
chance of cross-contamination exists.
 2.47-HFCE maintains a database of approved
ingredients for each company and its suppliers.
In certain cases where a company manages a
common global database, HFCE may have
direct access to its database.
HFCE 32

33. HFCE
Guidelines for Halal Certification
 3.0-issuance of a Halal certificate.
 3.1-after the company understands the above
guidelines; The formula is submitted to HFCE
for review with assurance that the product
meets the established guidelines. The company
also submits the amount of alcohol present in
each formulation. Based on this information
HFCE decides whether to issue the certificate
or have the company modify the formula and
resubmit it.
HFCE 33

34. HFCE
Importance of Halal Certification
to the Consumer
 It clears the doubt.
 It saves time from reading the labels.
 Peace of mind and satisfaction.
HFCE 34

35. Kosher vs Halal
Kosher Halal
Pork Prohibited Prohibited
Ruminants Slaughtered by Slaughtered by
& Poultry a Jewish person a Muslim
Restrictions Hind quarters not used Whole carcass used
Salting and soaking No salting
required
Blessing Blessing before entering Blessing on each animal
slaughtering area. while slaughtering.
Not on each animal
HFCE 35

36. Kosher vs Halal
Kosher Halal
Slaughter
By Hand Mandated Preferred
Mechanical Not accepted Accepted
Stunning Not accepted Accepted
Blood Prohibited Prohibited
Gelatin:
Blessed From Kosher Animals From Halal Animals
Dry Bones May Be Halal Bones Only
Fish Kosher Fish Only Any Fish
Pork May Be NO
IFCE 36

37. Kosher vs Halal
Kosher Halal
Enzymes
Microbial Accepted Accepted
Biotech Accepted Accepted
Animal Kosher Slaughtered(?) Halal slaughtered(?)
Porcine No(?) No
Alcohol Accepted Not Permitted
(Source restrictions)
Fish With Scales Only All Fish Accepted
Seafood Not Accepted Varying Degrees of
Acceptance
IFCE 37

38. Kosher vs Halal
Kosher Halal
Combining BIG Problem Not an Issue
Meat & Dairy
Sanitation of Cleaning Cleaning
Equipment Kosherization Ritual Cleansing
Idle Period if heat No Idle Period
treatment is involved
Special Restrictions during Same Rules Year-
Occasions Passover round
IFCE 38

39. Kosher vs Halal
Kosher Halal
Market Size 6 million U.S. Jews 8 million U.S. Muslims
LT 1/2 Observe Kosher Almost All Observe Halal
Worldwide 14 million Worldwide 1400 million
Jews Muslims
?% Observe Kosher Almost 100% Observe
Halal
IFCE 39

40. What is HFCE?
Halal Food Council of Europe
 Not for Profit Technical Islamic Organization
 Supervising production of Halal foods.
 Certifying production of Halal foods.
 Finding solutions for new challenges.
 Publishing relevant information.
 Consulting with Islamic scholars on the practical
issues facing Muslims in selecting food products.
HFCE 40

41. Halal Food Approval Process
HFCE 41

42. Halal Food Approval Process
Application Presentation re: Halal
Program Review
Process Review
Facility Audit -----Sanitaion Review
RM Procedures
Production Procedures
Labelling Review
Review Meeting Physical Audit
Recommendations Changes
Approval
HFCE 42

43. Halal Food Approval Process
Product Process
Production
Batch Total
Records to IFCE Yearly Certificate
Review
Batch Certificate
HFCE 43

44. Halal Food Approval Process
Monitoring Process
Frequency Audits
I
RM Receipts
Invoice Checks
Production Records
RM where used
Same N.H. Ingredients
Separate RM # for Halal
Packaging P.O. Control
HFCE 44

45. HFCE Certified Halal Logo
HFCE 45

46. Halal Symbols
HFCE 46

47. ALCOHOL Flavor Seasoning
WINE Breast Feed Suplement
BEVERAGE FOR COOKING
Antioxidant
Bread Improver
Cosmetics
L-Cystein
LIQUEUR PLACENTA
MEDICINE in drink (coctail)
HAIR
Anti Ageing
KHAMR
FETUS
(EMBRYO)
HUMAN ORGANS
LIQUEUR
in cake
PIG
see the detailed FERMENTATION MEDIA
Pig Chart
SAUSAGES
BLOOD
CARRION
PASTE
Animal Without Slaughtering
Animal Slaughtered not according to Islamic Law
Enzyme Boullion Seasoning
CHICKEN DUCK GOAT LAMB BEEF Meat Extract Seasoning
Flavor
Cooking / Culinary Duck Feather Fat Cooking / Culinary Bone Hide Meat
Amino Acid
Activated Bone Marrow Gelatine Cooking
L-Cystein Tallow
Carbon
Gelatine
Flavor Seasoning Bread Improver Cooking Oil Cooking / Culinary
47

48. PIG & ITS DERIVATIVES
YOGHURT
MARSHMALLOW SOFT CANDY
CREAMER JELLY
ICE CREAM
MARGARINE
ICE CREAM
GELATINE CAPSULES
CREAM
EMULSIFIER
TOOTH PASTE
FLAVOR SOUP SEASONING
MONO& GLYCERINE COSMETIC
DIGLYCERIDA BAKERY
LIPSTICK BISCUIT COLLAGEN
SOAP FAT DERIVATIVES BROTH
COSMETIC
SHORTENING SKIN LEATHER
SAUSAGE
FLAVOR & CASSING
TEXTURIZER
SEASONING POWDER
PORK FAT INTESTINE
BACON (Lard)
PASTA
BURGER
MEAT
MEAT FLOSS INNARDS PANCREAS
BREAD IMPROVER
ENZYM INSULIN
FLAVOR CYSTEIN
TOOTH BRUSH HAIR RENNET
BRUSH
CHEESE
ACTIVATED CARBON
BONE BLOOD
THE ASSESSMENT INSTITUTE
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48