HALAL STANDARD: 2017 GENERAL GUIDELINES TO SLAUGHTERING; PRODUCTION, HANDLING, STORAGE AND TRANSPORTATION OF HALAL PRODUCTS

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1 HALAL STANDARD: 2017 GENERAL GUIDELINES TO SLAUGHTERING; PRODUCTION, HANDLING, STORAGE AND TRANSPORTATION OF HALAL PRODUCTS 1

2 CONTENTS Page 1. Definitions Sharia law 1.2 Halal 1.3 Halal products 1.4 Najis 1.5 Other definitions 2. Slaughtering Stunning 2.2 Determination of death 2.3 Processing of carcasses 2.4 Deboning 3. Requirements Premises 3.2 Devices, utensils, machines and processing aids 3.3 Hygiene, sanitation and safety of products 3.4 Storage 3.5 Transportation 3.6 Handling, distribution and serving 3.7 Packaging, labeling and advertising 4. Sources of halal products and drinks Animals 4.2 Plants 4.3 Mushrooms and micro-organisms 4.4 Natural minerals and chemicals 4.5 Drinks 4.6 Genetically modified products 4.7 Exceptions 5. Halal quality check Halal quality check by Competent authority 5.2 Certification schemes 5.3 Internal halal control system 6. Annexes Annex 1 2

3 1. Definitions In the context of organization s activity, purposes of this standard and products certification the following definitions are used: 1.1 Sharia law Sharia law is the orders of Allah which relate to the action of the people who are being accountable by obligation. It means what Allah legislates for Muslims as per the Holy Qur an, and the practices (Sunnah) of honorable Prophet Mohammed (peace be upon him). 1.2 Halal Everything that is allowed and permissible in Islam. Things or actions permitted by Sharia law without punishment imposed on the doer. Regarding products (food), this definition means that the products are allowed and suitable for eating for Muslims. 1.3 Halal products Halal products mean raw or integrated food (products); drinks and/or their ingredients permitted under the Sharia law and fulfill the following conditions: A) Does not contain any parts or products of animals that are non-halal by Sharia law or any parts or products of animals which are not slaughtered according to Sharia law; B) Does not contain najis according to Sharia law; C) Safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health; D) Not prepared, processed or manufactured using equipment contaminated with najis according to Sharia law; E) Does not contain any human parts according to Sharia law; F) During its preparation, handling, packaging, storage and distribution products (raw or integrated) are physically separated from any other products that do not meet the requirements stated in items «А», «B», «C», «D» and «E» or any other things that have been decreed as najis by Sharia law. 1.4 Najis Najis according to Sharia law are: A) Dogs and pigs and their descendants; B) Halal products (food) that are kept with things that are non-halal; C) Halal products (food) that come into direct contact with things that are non-halal; D) Any liquids and objects discharged from the orifices of human beings or animals such as urine, vomit, placenta and excrement, sperm and ova of pigs and dogs except sperm and ova of other animals; 3

4 E) Carrion or halal animals that are not slaughtered according to Sharia law; F) Alcoholic and intoxicant drinks, products or drinks that contain them or are mixed with them There are 3 types of Najis: A) 3 rd category najis (Mughallazah), which is considered as severe najis that are dogs and pigs, including any liquids and objects discharged from their orifices, descendants and derivatives; B) 2 nd category najis (Mutawassitah), which is considered as medium najis which does not falls under severe or light najis (vomit, pus, blood, alcohol, carrion, liquid and objects discharged from the orifices, etc.) C) 1 st category najis (Mukhaffafah), which is considered as light najis. The only najis in this category is urine from a baby boy at the age of two years and below who has not consumed any other food except his mother s milk Cleansing from najis To cleanse from najis (whether visible or invisible (disappeared or dried up)): A) It is required to wash seven times, one of which shall be water mixed with soil; B) The first wash shall be to clear the existence of najis, even if a few washes are needed; C) The amount of soil used is just to make a suspension; D) The usage of product containing soil is permitted Conditions of the soil The conditions of the soil are: A) Free from najis; B) Not tayammum except after subject to heavy rain. (Tayammum is the Islamic act of dry ablution using purified sand or particular stone, which may be performed in particular cases instead of water washing. For tayammum are used dry soil, dust, lime, gypsum, cement, etc.) Conditions of water Conditions of water shall meet the following requirements: A) Water shall be natural; B) Water shall not have been used for cleansing; C) Water shall be free from najis. 1.5 Other definitions Competent authority is «NEDJAT STANDARDS» certification authority. 4

5 Approved establishments are processing establishments, which have passed Halal standard certification and have actual HALAL BASIC certificate. Client is an organization or a person that is responsible to Competent authority for satisfying certification requirements, including requirements with regard to products and processing establishments. Certification requirements are fixed requirements (fixed in this document) that concern products and processing establishments, which Client satisfies as a condition of getting the certificate or its extension. 2. Slaughtering According to Sharia law the slaughter act shall be accompanied by severing the trachea, oesophagus and both the carotid arteries and jugular veins to hasten the bleeding and death of the animal (see Figure 1 to 4). The bleeding shall be spontaneous and complete. The slaughtering process shall take into account animal welfare in accordance to Sharia law. The following requirements shall also be complied with: A) Slaughtering shall be performed only by a practicing Muslim who is mentally sound, fully understands the fundamental rules and conditions related to the slaughter of animals in Islam; B) The slaughterman shall have certificate for halal slaughter issued by a Competent authority or religious organization; C) The act of slaughtering shall be done with intention in the name of Allah and not for other purposes. The slaughterman shall be well aware of his action; D) The animal to be slaughtered has to be an animal that is halal; E) The animal to be slaughtered shall be alive at the time of slaughtering; F) The animal to be slaughtered shall be healthy, what shall be approved by State Service for Food Safety and Consumer Protection of Ukraine; G) Phrase «In the name of Allah» has to be invoked immediately before slaughtering; H) Slaughtering is recommended to be performed while facing the qiblah (direction of the Kaaba in Mecca); I) Slaughtering tools and utensils shall be dedicated for halal slaughtering only; J) Slaughtering knife or blade shall be sharp and free from blood and other impurities; K) Slaughtering shall be done only once; L) Bones, nails and teeth shall not be used as slaughtering tools; M) 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; N) Muslim inspector shall be responsible for checking that the animals are properly slaughtered according to the Sharia law. 5

6 Figure 1 Slaughtering part for chicken Figure 2 Method of slaughtering chicken 6

7 Figure 3 Slaughtering part for cattle Figure 4 Method of slaughtering for cattle 7

8 2.1 Stunning Stunning is not recommended. However if stunning is to be carried out, electrical stunning is the only permitted method (necessarily to see Annex 1, p. 6). Pneumatic percussive stunning is forbidden. The use of stunning equipment shall be under the supervision of Muslim inspector and periodically monitored by Competent authority. The stunning shall not kill or cause permanent physical injury to the animal. Stunners which are used to stun the animals under 3 rd category najis (mughallazah, i.e. pigs and dogs) shall not be used to stun halal animals Electrical stunning Electrical stunner shall be of the type allowed by the Competent authority. A) The type of stunner used for slaughter of halal animals shall be «head only stunner» type, where both electrodes are placed on the head region. B) Electrical stunning of poultry is allowed using «water bath stunner» only. C) The strength of current used shall be supervised by Muslim inspector and monitored by technical expert. The guidelines on stunning parameters are as specified in Tables A1 and A2. Table A1. Guideline parameters for electrical stunning of chicken and bull Type of stock Weight (kg) Current (A) Voltage (V) Duration (s) Chicken Bull NOTE: Electrical current, voltage and duration are to be determined and validated by the organization, taking into account the type and weight of the animal and other varying factors. Table A2. Guideline parameters for electrical stunning of other animals Type of stock Current (A) Duration (s) Lamb Goat Sheep Calf Steer Cow Buffalo Ostrich NOTE: Electrical current, voltage and duration are to be determined and validated by the organization, taking into account the type and weight of the animal and other varying factors. 8

9 2.2 Determination of death Indication of death shall be assessed by observation of the animal as follows: Fully dilated pupils; Absence of pupillary and corneal reflexes; Flaccid tongue; Absence of blood pulsing from the cut ends of the carotid arteries; Absence of all movements in the carcasses; Responses directly related to the cutting of a major nerve are not considered to indicate that the animal is still alive. 2.3 Processing of carcasses Processing of carcass shall be conducted after death of an animal, as it is declared in paragraph 2.2 (Determination of death); Any carcasses, offals and other parts which are not halal shall be identified and legibly marked during the process; For poultry, scalding shall only be carried out after halal slaughter. 2.4 Deboning Departments for deboning and packaging shall be part of approved premises and located in the same place; Carcasses that are not halal, it there are any of them, shall be deboned after deboning halal carcasses; Processing of carcasses of other establishments is not allowed. 3. Requirements Approved processing establishments shall be dedicated to produce halal meat, poultry and their products throughout all the supply chain from slaughtering until transportation according to Sharia law. Under no circumstances are najis that come under the category of 3 rd category najis (mughallazah, i.e. pigs, dogs and their descendants) allowed inside approved establishments. 3.1 Premises Premises shall be designed and constructed (or renovated) so as to enable the process flow to control the risk of product contamination and suitable for intended use Layout of premises shall permit proper process flow, proper employee flow, good hygienic and safety practices, including protection against pest infestation and crosscontamination between and during operations Product process flow from receipt of raw materials to the finished products shall prevent cross contamination. 9

10 3.1.3 The premises shall be designed to facilitate cleaning and proper supervision of raw or integrated products hygiene Sanitary facilities shall meet all the requirements of Halal standard and public health rules and regulations Loading and unloading bay shall be appropriately designed to allow effective transfer of perishable products The premises shall be kept in good conditions to prevent pest access and to eliminate/prevent potential breeding sites The premises shall be effectively separated and well insulated from pig farms or their processing activities to prevent cross contamination through personnel or equipment Slaughtering and processing premises shall be dedicated for halal slaughtering and halal processing only Processing of carcasses such as deboning, cutting, packaging and storing shall be done in the same premises as slaughtering or in approved by the Competent authority premises that meet the requirements of this standard (Halal Basic Certificate). 3.2 Devices, utensils and processing aids Devices, utensils, machines and processing aids used for processing halal products shall be designed and constructed to facilitate cleaning and shall not be made of or contain any materials that are decreed as najis by Sharia law and shall be used only for halal products Devices, utensils, machines and processing aids which were previously used or in contact with 3 rd category najis (mughallazah) shall be washed and ritually cleansed as required by Sharia law In the case of converting 3 rd category najis (mughallazah) line or processing line containing 3 rd category najis (mughallazah) into halal production line, the line shall be washed and ritually cleansed as required by Sharia law. This procedure shall be supervised and verified by the Competent authority. Upon conversion, the line shall be operated for halal products only. Repetition in converting the line to 3 rd category najis (mughallazah) line and back to halal line shall not be permitted. 3.3 Hygiene, sanitation and safety of products Hygiene, sanitation and safety of products are prerequisites in the preparation of halal products. It includes the various aspects of personal hygiene, clothing, devices, utensils, machines and processing aids and the premises for processing, manufacturing and storage of products Halal products manufacturers shall implement measures to: A) Inspect and sort raw products, ingredients and packaging materials before processing; B) Manage wastes effectively; 10

11 C) Store harmful chemical substances appropriately and away from halal products; D) Prevent contamination of products by foreign matters such as plastic, glass or metal shards from machinery, dust, harmful gas or fumes and unwanted chemicals; E) Prevent excessive use of permitted food additives; F) In manufacturing and processing, suitable detection or screening devices should be used where necessary. 3.5 Transportation A) Under no circumstances Halal products can be transported with 3 rd category najis (mughallazah, i.e. pigs or dogs and their descendants); B) The approved establishment shall identify and segregate the non-halal conformance product in complete packaging from the halal product during the transportation. 3.6 Processing, distribution and serving All processed halal products shall meet the following requirements: A) Products or its ingredients shall not be processed using any components of animals that are non-halal or animals that are not slaughtered according to Sharia law; B) Food shall not be processed using anything in any quantity that is decreed as najis by Sharia law; C) Processed food or its ingredients shall be safe for consumption, non-poisonous, nonintoxicating or non-hazardous to health; D) Products shall be prepared, processed or manufactured using equipment and facilities that are free from contamination with najis; E) During its preparation, processing, packaging, storage, distribution and serving, it shall be physically separated from any other products that do not meet the requirements specified in items «A», «B», «C» and/or «D» or any other things that are decreed as najis by Sharia law. 3.7 Packaging, labeling and advertising Halal products shall be suitably packed. Packaging materials shall be halal in nature and shall fulfill the following requirements: A) Packaging materials shall not be made of any raw materials that are decreed as najis by Sharia law; B) Products shall not be prepared, processed or manufactured using equipment that is contaminated with things that have been decreed as najis by Sharia law; C) During preparation, processing, storage or transportation, halal products shall be physically separated from any other products that does not meet the requirements stated in item «A» or «B» or any other things that have been decreed as najis by Sharia law; D) The packaging material does not have any toxic effect on the halal products; 11

12 E) Packaging design, sign, symbol, logo, name and picture shall not be misleading and/or contravening the principles of Sharia law Packing process shall be carried out in a clean and hygienic manner and in proper sanitary conditions. Labeling materials used in direct contact with the product shall be nonhazardous and halal Halal products and halal artificial flavor shall not be named or synonymously named after non halal products such as ham, bacon, beer, rum and others that might create confusion Each container shall be marked legibly and indelibly, a label shall be attached to the container, with the following information: A) Name of the product; B) Nett content expressed in metric system (SI units); C) Name and address of the manufacturer, importer and/or distributor and trademark; D) List of ingredients; E) Code number identifying date, batch number of manufacture and expiry date; F) Country of origin For primary meat products label or mark shall also include the following information: A) Date of slaughter; B) Date of processing Legal requirements Products shall comply with legislation of Ukraine in all other aspects. 4. Sources of halal products and drinks 4.1 Animals Animals can be divided into two categories: Land animals All land animals are halal except the following: A) Animals that are not slaughtered according to Sharia law; B) 3 rd category najis (mughallazah, i.e. pigs and dogs their descendants); C) Animals with long pointed teeth or tusks which are used to kill prey (tigers, bears, elephants, cats, monkeys, etc.); 12

13 D) Predator birds such as eagles, owls, etc.; E) Pests and/or poisonous animals such as rats, cockroaches, centipedes, scorpions, snakes, wasps and other similar animals; F) Animals that are forbidden to be killed in Islam such as bees, woodpeckers, etc.; G) Creatures that are considered repulsive such as lice, flies, etc.; H) Farmed halal animals which are intentionally and continually fed with najis; I) Other animals forbidden to be eaten in accordance to Sharia law such as donkeys and mules Aquatic animals Aquatic animals are those which live in water and cannot survive outside it, such as fish. All aquatic animals 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. Aquatic animals which live in najis or intentionally and/or continually fed with najis are not halal. 4.2 Plants All types of plants and plant products and their derivatives are halal except those that are poisonous, intoxicating or hazardous to health. 4.3 Mushrooms and micro-organisms All types of mushrooms and micro-organisms (i.e. bacteria, algae and fungi) and their byproducts and/or derivatives are halal except those that are poisonous, intoxicating or hazardous to health. 4.4 Natural minerals and chemicals All natural minerals and chemical are halal except those that are poisonous, intoxicating or hazardous to health. 4.5 Drinks All kinds of water and beverages are halal as drinks except those that are poisonous, intoxicating or hazardous to health. 4.6 Genetically modified products Products and drinks containing products and/or by-products of genetically modified organisms (GMOs) or ingredients made by use of genetic material of animals that are nonhalal by Sharia law are not halal. 4.7 Exceptions Notwithstanding paragraphs and 4.2 the products from hazardous aquatic animals or plants are halal when the toxin or poison has been eliminated during processing, as permitted by Sharia law. 13

14 5. Halal quality check 5.1 Halal quality check by Competent authority A) Competent authority act impartially, meets all the requirements and operates under the international standard ISO/IEC 17065:2012; B) Detailed conditions of examination are pointed in the certification agreement, which is concluded between Competent authority and Client; C) A Muslim halal checker shall be present at the slaughter hall to check the stunning operation, to ensure the halal slaughter, proper bleeding and determination of death prior to handling of carcass; D) After inspection of processing establishment and its products, Competent authority assesses halal quality, taking into account correspondence to the indicated requirements; E) If establishment and its products meet all the indicated requirements, Competent authority shall approve it and give a conclusion. 5.2 Certification schemes Certification scheme is certification system (conformity assessment system), which refers to particular products or establishment, to which similar specified requirements, particular rules and procedures are applied. All certification schemes, which Competent authority operates under, are created on the basis of standard ISO/IEC 17067:2015 and meet all the requirements of this standard. 5.3 Internal halal control system The approved establishment shall develop and confirm internal halal quality control system to ensure the effectiveness and implementation of halal system. 14

15 6. Annexes 6.1 Annex 1. Electrical water-bath stunning for poultry Introduction Electrical water-bath stunning is the most common method used in poultry processing plant Application a. After shackling, the birds are immersed into an electrified water-bath. b. The time from when the birds are shackled to the time they are stunned should be limited to 60 seconds. c. Breast comforters from shackling to enter the water-bath help to keep the birds calm and reduce flapping. d. The depth of the electrical water-bath should be such that the heads of the birds are completely immersed up to the base of their wings. e. Shackles should provide good electrical contact. f. The birds must be immersed in the water-bath for at least 4 seconds. Stun parameters should be based on recommendations indicated in table A1. Table A1. Guideline parameters for electrical stunning of chicken Type of stock Weight (kg) Current (A) Voltage (V) Duration (s) Chicken Parallel arrangement of broilers in stunning circuits: I = current (Amperes), R = resistance of birds (Ohms), and n = number of birds in the stunner at any given time. 15

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