Critical Control Points in Halal Food Products: A Missing Element in Halal Model Dr. Muhamad Nadratuzzaman Hosen Lecturer, State Islamic University, Jakarta, Indonesia The Second Gulf Conference on Halal Industry and its Services 22-24 January, 2013 Crown Plaza Hotel, Al-Farwaniyah, State of Kuwait
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Pre-Audit Halal Certification Model Process Audit Post-Audit
Pre-Audit Pre-audit is a preparation time for company to provide all information. This step is a very important step where HC must introduce halal concept and educate a company regarding with critical materials. In this step, company must discuss about halal concept and critical materials completely.
Process Audit The auditor focuses on traceability of materials, system and documentation. Sometimes the auditor does not realize that one ingredient is derived from enzymatic process. This is critical because the enzyme comes from pig or animal that is not slaughtered in Islamic ways.
Post - Audit Post Audit is determine the halalness of products based on auditor reports, Scientist or Islamic Scholar in the area of Islamic Law/Ulama. Another important point in post audit is how company can maintain the halalness of products after getting halal certificate because halal is not onlyforonetimebutmustbeforalltime.
IN T R O D UC T I O N
HalalCertifiers (HCs) Different Background Country or State Moslem Population Business Atmosphere Focus or Object
Indonesia HC MUI(theIndonesianCouncilofUlama) Ulama determines the halalness of products. There is still long debate in the parliament regarding with the law of halal products. Indonesia is a secular state.
Malaysia HC GovernmentBody,namely JAKIM ( Jabatan Kemajuan Islam Malaysia) Malaysia put Islam as a formal religion at state level
M U I and J A K I M They are non profit organization which is protecting Indonesian and Malaysian Moslem Different HCs in Non Moslem Countries They are companies which have profit orientation to accelerate market or trading in order to protect moslem consumers at domestic and international levels Thecompetency of Ulama, quality or competency of auditor, quality and availability of technology to detect and determine the haramness of materials or products I M P O R T A N T The capabilityof company to maintain the halalness of certified products
ME T H O D
Descriptive Analysis to explain problems References Observation Experiencesas auditor from 2002 to 2009
Problems and Discussions of Critical Control Points in Halal Model
Ulama Technology or Laboratory Auditor Elements of Halal Model Audit and Management System Group of Scientist as expertise in certain area Method of Audit
Componentsin The Systemof HC Body Apriyantono (2001) mention that there are 5 important componentsinthesystemofhcbody: 1. Standard of halal management and halal system 2. Standard audit of halal system 3. Haram Analysis Critical Control Point(HrACCP). 4. Halal guideline. 5. Halal Database
The Halal Assurance System MUI implemented the halal assurance system which has eleven criteria, namely: 1. halal policy, 2. halal management team, 3. training and education, 4. material, 5. product, 6. production facility, 7. written procedure for critical activities, 8. product handling for product that does not meet criteria, 9. traceability, 10. internalaudit 11. managementreview. Those criteria can be considered as no risk, low risk, risk and very high risk
There are only few of HC bodies implement Halal assurance system at the levels of abattoir, restaurant, food factories and flavor house. This system must warranty consumers to consume halal products during validity of halal certificate. This means that halalness of products are not for one time at auditing process but for all the times. This is the idea of halal assurance system. ThequestionisthatCanHCbody to enforce companies to set up halal assurance system at non-moslem countries?
Another important point is that HC body can take a sampling of halal products regularly at the supermarket and at retail market by using high-tech instrument like rapid test for checking contamination of haramness materials into halal products such as sausages, meatball, meat-burger and etc. CanHCbodybuythatinstrumentofrapidtest and implement surveillance regularly?
CO N C L U S I O N
Conclusion This article has already demonstrated Critical Control Points (CCP) at the element of halal model. The numbers of critical point for issuing halal certificate depend on the performance of HC body. HC bodies at moslem country are different with HC bodies at non-moslem, thus CCP is becoming relatively different too. However, halal products must be free from filth or najees or najasa and HC bodies must take responsibility to moslem consumers since they issue halal certificate.