Ms. Wajihah Binti Haji Zainuddin Halal Food Control Division, MoRA. Brunei Seminar & Showcase ASEAN-Japan Hall February 25, 2014

Transcription

1 Ms. Wajihah Binti Haji Zainuddin Halal Food Control Division, MoRA Brunei Seminar & Showcase ASEAN-Japan Hall February 25,

2 Presentation Overview Halal Certifying Body Procedure of Halal Certification (Halal Certificate and Halal Label Order, 2005) 2

3 Halal Certifying Body The halal certifying body in Brunei is the Islamic Religious Council of Brunei (Majlis Ugama Islam Brunei). Religious Council is the body in charge of Islamic administration policy. Policies determined by the council are executed by the Ministry of Religious Affairs. 3

4 Halal Certifying Body Halal Food Control Division under the Department of Syariah Affairs is the secretariat of Islamic Religious Council. Responsible for the enforcement of: Halal Meat Act, Chapter 183 & its meat rules; Halal Certificate and Halal Label Order (2005) 4

5 5

6 Halal Certificate & Halal Label Order, 2005 Gazetted on the 28 th May 2005 and was enforced on the 1 st August Legislated in conjunction with the Titah (Royal Address) by His Majesty the Sultan of Brunei on His 54 th Birthday, 15 th July Application of Halal Certificate & Halal Label for local restaurants and food factories. 6

7 Halal Certificate & Halal Label Order, 2005 Mandatory for restaurants and food manufacturers catering to the Muslim community to obtain a Halal Certificate as well as Halal branding. N e g a r a B r u n e i D a r u s s a l a m 7

8 Halal Food Halal food means food fit for human consumption and permitted by Hukum Syara and fulfill the following conditions: (a) the food or its ingredients that do not contain any parts or products of animals that are non-halal to Muslims according to Hukum Syara or products of animals which are not slaughtered according to Hukum Syara. 8

9 Halal Food (b) (c) (d) (e) the food does not contain any ingredients that are najis according to Hukum Syara. the food that is safe and not harmful. the food that is not prepared, processed or manufactured using equipment that is contaminated with things that are najis according to Hukum Syara. the food or its ingredients do not contain any human parts or its derivatives that are not permitted by Hukum Syara. 9

10 Halal Food (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 najis by Hukum Syara. 10

11 Halal Certification Requirements Food premises shall employ at least two (2) Muslims appointed as Halal Food Supervisors. All ingredients, devices, utensils, packaging materials, machines used for production at food premises shall be halal. Food premises shall only prepare, sell or serve halal food. 11

12 Halal Certification Requirements Exterior & interior of place in contact with najis shall be ritually cleansed according to procedure in Brunei Darussalam Standard for Halal Food (PBD 24:2007). Meet the Standard & Brunei Darussalam Certification Guidelines Requirements. 12

13 Halal Food Supervisors They are Muslims workers. Knowledgeable on the aspect of Halal and hygiene. Must pass in written and oral tests. Only assigned and work at the business place applied for. 13

14 Audit Process Comprises of: 1. Compliance Audit, which further subcategorized into: Adequacy Audit On-site Audit 2. Surveillance Audit 14

15 Auditors Are appointed under the Chapter 18 of the 2005 Halal Certificate and Halal Label Order. Appointed from the following government agencies: Halal Food Control Division (Lead Auditor) State Mufti s Department Agriculture Department (MIPR) Health Services Department (MOH) Municipal Board Department District Department 15

16 1. APPLICATION (HALAL FOOD CONTROL DIVISION) 5. INSPECTION COMMITTEE MEETING 2. ORAL & WRITTEN TESTS FOR HALAL FOOD SUPERVISORS 6. RELIGIOUS COUNCIL APPROVAL 3. ADEQUACY AUDIT 7. ISSUE OF HALAL CERTIFICATE AND HALAL PERMIT 4. ON-SITE AUDIT EXAMINE BY AUDITORS SUIVEILLANCE AUDIT 16

17 Halal Certificate & Halal Permit Successful applicants will be issued the Halal Certificate for their premises which would cost them BND for the entire three (3) years. For the successful applicants who are product manufacturers, they will be issued Halal Permit for a fee of BND per product. 17

18 Brunei Halal Logo 18

19 Halal Certificate 19

20 Referring Document HALAL CERTIFICATE AND HALAL LABEL ORDER,

21 Referring Documents 21

22 Referring Documents THE FOUR GUIDELINES: Guideline for Halal Certification (BCG 1) Guideline for Halal Compliance Audit (BCG 2) Guideline for Certification for Halal Compliance Auditor (BCG 3) Guideline for Halal Surveillance Audit (BCG 4) 22

23 Referring Documents Other Halal Standards: Brunei Darussalam Guidelines for Manufacturing and Handling of Halal Medicinal Products, Traditional Medicines and Health Supplements (GD 24:2010) Guidelines for Manufacturing and Handling of Halal Cosmetics Products (On-going) 23

24 有難うございました 24

25 Contact Halal Food Control Division Department of Syariah Affairs Ministry of Religious Affairs Negara Brunei Darussalam Tel: (+673) / (+673)