HALAL FOOD AND SAFETY COMPLIANCE AGROASIA 2011 July 2010 Page 1 Revolutionizing Assistance in the disposal Industry of in Prime a Shariah Liquid Compliant Emulsion way Industries!
Halal Industry Research Centre HIRC is Pakistan s first Halal food certification and assurance service provider Over 70 years of combined Shariah advisory expertise Shariah Committee overseas business operations Qualified Shariah Scholars, Professional management team The only organization servicing Halal industry through proprietary research Unique certification process Inspection and testing Audit and verification International cross verification Shariah rulings (Internal and Independent) Domestic and Exporter Certification Joint Program Partner of Islamic Dawah Council of Philippines (IDCP) in Pakistan HIRC is on-ground working member for Pakistan IDCP is member of World Halal Council Recognized and approved by Govt of Malaysia, Indonesia, Thailand and Philippines Clients from across Asia (China, Japan, Thailand, Malaysia, India, Sri Lanka, Philippines) IDCP is recognized Halal certification body under TDAP exporter rebate scheme Page 2
Halal Industry Research Centre Member of PSQCA Technical Committee Pakistan Halal Food Standards and other quality standards development committee Member of IHI Alliance Malaysia A body formed by OIC for international Halal certification body accreditation Technical collaboration with Pakistan Council of Scientific and Industrial Research Access to Food scientists, biologists, chemistry experts and Phd students Meets all criteria as set out by PSQCA Halal Certification Body Rules/Standards Page 3
Food Safety and Halal Foods Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness Halal food is any food which is permitted by Shariah law and is safe to consume Page 4
Principles for Food Hygiene The five key principles of food hygiene, according to WHO, are: Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store food at the proper temperature. Use safe water and raw materials Source: World Health Organization Page 5
Farm to Fork Concept Complete Food chain analysis Initial feed (Farm) End product (Fork) Every step of the production process shall follow Food safety regulations Adulteration at any stage can result in a Food Hazard Traceability of entire food production chain Food safety also refers to Quality assurance in terms of nutrition & healthy diet Page 6
Halal Food Concept HALAL FOODS PERMITTED (Halal) SAFE TO CONSUME (Tayyab) Page 7
Food safety issues in Pakistan Lack of proper Sanitary and Phytosanitary procedures negatively affects Pakistan agriculture exports Lack of proper storage facility results in loss of precious fruit and vegetable products Lack in use of technology within the Domestic Dairy trade Non-traceable feed and medicines used by Livestock industry Dead animal/poultry meat supply in Domestic market Lack of Hygienic processed foods Unhealthy food products marketed to consumers Non-accredited Mineral water plants supplying to Domestic consumers Adulteration of food products Page 8
Halal Management System Food Safety Compliance There are various tools available for industries to keep a regular compliance to Halal standards Halal Management System Define Halal Critical Control Points Internal Audit Procedures Quality Control Halal certification and external audits Research & Development Page 9
Thank You July 2010 Page 10 Revolutionizing Assistance in the disposal Industry of in Prime a Shariah Liquid Compliant Emulsion way Industries!