Strengthening the Halal Food Model

Transcription

1 Strengthening the Halal Food Model Dr. Mian Nadeem Riaz Director, Food Protein R & D Center, Texas A&M University, America The Second Gulf Conference on Halal Industry and its Services January, 2013 Crown Plaza Hotel, Al-Farwaniyah, State of Kuwait

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3 Models for Halal Food Industry Several Halal food models exist for different country Some of the Halal food models are based on import and export requirements Some of the Halal food models are based on different school of thoughts Some of the Halal food models got modified because of each countries internal regulations

4 Some of the Main Differences in Halal Model Halal verification with lab. analysis vs. Halal traceability via certification Stunning vs. non stunning meat Gelatin from different sources Colors from different insects Alcohol levels in food

5 Some of the Main Differences in Halal Model Stunning vs. non stunning meat Gelatin from difference sources Colors from different insects

6 Some of the Main Differences in Halal Model Alcohol levels in food Alcohol Permitted in Food (%) Country Alcohol (%) Malaysia (JAKIM) 0.01 Indonesia (MUI) 1.0 Thailand (AOI) 1.0 Singapore (MUIS) 0.5 Brunei (BIRC) 0.0 Europe <0.5 UK Not allowed Canada Not allowed

7 Indonesian & Malaysia Halal Model Farm Raw Materials Processing Handling Ingredients and Additives Must be performed by a Muslim, animal must be alive at time of slaughter, bleeding must me complete, the trachea and esophagus must be severed, and stunning techniques may be used according to guidelines. Handling Processing Unit Operations Packaging Storage Transportation Distribution Consumption Must have a certified Halal label on package

8 United Arab Emirates Halal Model Farm Raw Materials Handling Processing Ritual slaughter must take place and be performed by a Muslim in no name other than God. Ingredients & Additives Must not be contaminated by blood or alcohol, pork byproducts or other haram ingredients. Handling Processing Unit Operations Packaging Storage Transportation Distribution Consumption Certificate must accompany products labeled Halal, same for fresh/frozen unprocessed product.

9 Australian Halal Model Farm Raw Materials Handling Processing Unit Operations Processing Ingredients and Additives Unless verified Halal, avoid: animal fat or protein, anti-oxidants, dairy products, emulsifiers, flavoring agents, gelatin, glycerin, vitamins, LCysteine and other amino acids. Handling Packaging Storage Transportation Distribution Consumption The act must not be carried out in front of other animals, animal must be free from disease, knife must be extremely sharp and not raised until the cut is complete, cut must be conducted manually. Must have a certified Halal label.

10 Halal Certification Process Process Flowchart Recommendation Application Facility Audit Review Meeting Halal Program Process review, Sanitation Review, Ingredient review, Physical Audit Ingredient Replacement Approval of Facility Product Review Process Review Production Facility Audit Records to the Agency Record verification Batch certificate issued Total Process Yearly Certificates

11 Step by Step Approach We need to review each model Find major differences in these models Technical and religious scholar need to discuss these differences Agreed on one common model

12 Step by Step Approach It is easy to say then agreed on one common point

13 Halal Model Technical Knowledge Religious Knowledge

14 Religious Knowledge One of the major breakthrough for Halal came from Biotechnology Bovine rennet produced from calves Not accepted by most Muslims Whereas chymosin (the main enzymes found in rennet) produced microbially through transcription from the bovine chymosin gene is universally accepted by Muslims.

15 Producer Species Breeding HCCP1: Halal Animal Livestock Farming HCCP2: Animal Welfare HCCP3: Stunning HCCP4: Knife Slaughter Process HCCP5: Slaughter Person HCCP6: Slaughter Method HCCP7: Invocation HCCP8: Control of Raw Materials Meat Processing HCCP9: Storage HCCP10: Packaging, Labelling Retailing Consumer HCCP:11 Halal Meat Outlet

16 Halal Auditors and Management Competency Halal Certifying Bodies Approx. # Australia & New Zealand 20 Africa 9 Asia 22 Europe 40 North America 14 South America 6 Total 111

17 Halal Auditors and Management Competency How many of these certifying bodies have food scientist or technologist on their staff with professional degree from universities How many of these certifying bodies have panel of religious scholar to discuss Halal related issue on a daily basis How many of these certifying bodies provide training to their inspector on routine basis

18 Halal Auditors and Management Competency How many of these certifying bodies visit food processing facilities for Halal inspection on yearly basis How many of these certifying bodies have their website to provide information to the consumer How many of these certifying bodies have their Halal standards on their website to help food industries

19 Halal Auditors and Management Competency How many of these certifying bodies hold seminar and conference to provide information to Muslim and non-muslim regarding Halal foods How many inspectors from these certifying bodies get training for animal handling and slaughtering

20 Accreditation of Halal Certifying Bodies According to my information very few HCB are accredited by third parties

21 Halal Certification Review Look for alcohol origin ingredient have been used Alcohol Food formula arrives for review Animal Halal Certificate Look for animal origin ingredient have been used