The Suggested World Wide Halal Model
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1 The Suggested World Wide Halal Model Assoc. Prof. Mariam Abdul Latif Universiti Malaysia Sabah, Malaysia The Second Gulf Conference on Halal Industry and its Services January, 2013 Crown Plaza Hotel, Al-Farwaniyah, State of Kuwait
2 وذج ال ا ارح أ. م. رمداطف ح از ز ؤر ا ا ال ود ر 2013 دق "روان زا ا#روا دو ا"وت
3 CONTENT BACKGROUND DEFINITIONS THE SUGGESTED HALAL MODEL INTERNATIONAL SET UP (OIC) NATIONAL SET UP SUMMARY
4 BACKGROUND World Muslim population ~ 1.8 billion World Halal market ~ 2.1 trillion To protect consumer interests (Halal and Thoyyiban food) Facilitate Halal trade/business Issue on integrity of the supply chain? Development and Harmonization of Halal Standards Harmonization of Halal certification practices (equivalence) Emphasis on the importance of regulating Halal certification in exporting countries (strengthening Halal import control)
5 OIC Countries LEGEND : 1. Kazakhstan 2. Uzbekistan 3. Turkmenistan 4. Iran 5. Pakistan 6. Afghanistan 7. Tajikistan 8. Kyrghyzstan 9. Azerbaijan 10. Turkey 11. Albania 12. Iraq 13. Kuwait 14. Bahrain 15. Qatar 16. Maldives 17. Saudi Arabia 18. Yemen 19. UAE 20. Oman 21. Syria 22. Lebanon 23. Jordan 24. Palestine 25. Egypt 26. Libya 27. Tunisia 28. Algeria 29. Morocco 30. Mauritania 31. Senegal 32. Gambia 33. Guinea-Bissau 34. Guinea 35. Sierra Leone 36. Mali 37. Burkina Faso 38. Cote d'ivoire 39. Togo 40. Benin 41. Nigeria 42. Niger 43. Cameroon 44. Chad 45. Gabon 46. Sudan 47. Uganda 48. Somalia 49. Djibouti 50. Mozambique 51. Comoros 52. Suriname 53. Guyana 54. Bangladesh 55. Malaysia 56. Brunei Darussalam 57. Indonesia % OIC Member Countries Map 2.1 : OIC Member Countries
6 DEFINITION Standard Certification Accreditation Harmonization Equivalence (Recognition)
7 DEFINITION Halal Food Halal Auditor Halal Certification Halal Accreditation
8 Suggested Halal Model OIC & INTERNATIONAL NATIONAL (MALAYSIA) Prime Minister s Office Designates/ Accredits Accreditation Body (SMIIC) Accreditation Body (SM) ACCREDITS ACCREDITS Certification/ Inspection Bodies Recognition/ Appointment Certification Body (JAKIM) CERTIFIES Laboratories TESTS MANDATES USE OF MS Suppliers Products MS 1500:2009 Certification requirements
9 The Halal Certification Model Halal Accreditation Body OIC/SMIIC 3:2011, Guidelines for the Halal Accreditation Body Accrediting Halal Certification Bodies Halal Certification Body (HCB) OIC/SMIIC 2:2011, Guidelines for Bodies Providing Halal Certification Halal Industry OIC/SMIIC 1:2011, General Guidelines on Halal Food
10 The International Set Up (OIC) INTERNATIONAL (OIC) Accreditation Body (SMIIC) ACCREDITS Halal Certification Bodies Laboratories OIC/SMIIC 2:2011, Guidelines for Bodies Providing Halal Certification (Certification requirements) CERTIFIES TESTS Suppliers Products OIC/SMIIC 1:2011, General Guidelines on Halal Food (Certification requirements)
11 The Regional Set Up (GCC) OIC & INTERNATIONAL REGIONAL (GCC) Designates/ Accredits GCC (The Supreme Council/ Sec.Gen.) Accreditation Body (SMIIC) Accreditation Body (GSO) ACCREDITS Halal Certification Bodies Recognition/ Appointment Certification Body (UAE) CERTIFIES Laboratory (KISR) TESTS MANDATES USE OF GSO STANDARDS Suppliers Products GSO Standards Certification requirements
12 The National Set Up OIC & INTERNATIONAL NATIONAL (MALAYSIA) Prime Minister s Office Designates/ Accredits Accreditation Body (SMIIC) Accreditation Body (SM) ACCREDITS Halal Certification Bodies Recognition/ Appointment Certification Body (JAKIM) CERTIFIES Laboratories TESTS MANDATES USE OF MS Suppliers Products MS 1500:2009 Certification requirements
13 SMIIC -The Standards and Metrology Institute for Islamic Countries, under OIC OIC/SMIIC 1:2011General Guidelines on Halal Food This standard defines the basic requirements that shall be followed at any stage of food chain including, receiving, preparation, processing, sorting, determination, packaging, labelling, marking, controlling, handling, transportation, distribution, storage and service of halal food and its products based on Islamic rules.
14 OIC/SMIIC 2:2011Guidelines for Bodies Providing Halal Certification This guidelines specify the rules that the halal certification bodies shall satisfy and the requirements for the execution of halal certification activities. OIC/SMIIC 3:2011Guidelines for the Halal Accreditation Body Accrediting Halal Certification Bodies This guidelines prescribe general guidance and procedures for the halal accreditation body assessing and accrediting halal certification bodies
15 Challenges faced by enterprises Challenge 1 Technical requirements in importing countries difficult to obtain and not well understood Challenge 2 Enterprises not able to meet standards, technical regulations and SPS measures Challenge 3 Exporters unable to demonstrate compliance with requirements in importing countries at reasonable cost Challenge 4 Inadequate Quality Infrastructure for exports Inadequate SPS infrastructure hampering market access for food and agricultural products
16 International Halal Food Standards
17 National Halal Food Standards
18
19 Moving Forward 1) Adoption of OIC/SMIIC halal standards 2) Training on Halal standard and certification Consultants and training providers Auditors, assessors and inspectors 3) Development of guidelines and procedures of OIC/SMIIC halal standards 4) Registration scheme for certified halal personnel
20 INTEGRITY ALONG HALAL SUPPLY CHAIN Finance
21 Food Supply Chain with Halal Integrity All processes involved in the food supply chain (farm to table) shall adhere to Shariah laws and verified by a competent certification body. Objective of the certification is to authenticate and assure the component factors utilised in the food industry are all halal compliant. It confirms the ingredients used in a product are halal certified and the premise is free from haram or non-halal food (authenticity)
22 SUMMARY Harmonisation and adoption of OIC/SMIIC halal standards among Members Expand and strengthen SMIIC standard programmes Develop Halal Import Control System Establish the World Halal Trade Organization Halal Certification is important to verify the halal status of a product Halal certified products and services will form quality output to establish the halal industry of any economy.
23 SUMMARY Halal Certification is important to verify the halal status of a product Halal certified products and services will form quality output to establish the halal industry of any economy Integrity is doing things the right way in an ethical manner Acceptance without doubt of halal products and services
24 Suggested Halal Model OIC & INTERNATIONAL NATIONAL (MALAYSIA) Prime Minister s Office Designates/ Accredits Accreditation Body (SMIIC) Accreditation Body (SM) ACCREDITS ACCREDITS Certification/ Inspection Bodies Recognition/ Appointment Certification Body (JAKIM) CERTIFIES Laboratories TESTS MANDATES USE OF MS Suppliers Products MS 1500:2009 Certification requirements
25 THANK YOU
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