MS1500:2004

Presentation by

Mariam Abdul Latif

Vice President, Halal Integrity

Halal Industry Development Corporation

CCM Halal Awareness Seminar

MATRADE, 16 December 2008

Scope

BASIC ELEMENTS OF HALAL FOOD CONTROL

1. Halal Food Laws and Standards – Act,

Regulations, Standards (MS1500), Manual

Procedure, Codes of Practice

2. Enforcement/Operation – Surveillance,

Monitoring, Entry Point, Import/Export, Seizure,

Prosecution

3. Analytical Support – Sampling, Analysis,

Methodology, Results

INTRODUCTION

OUR BENCHMARK/STANDARD

FOR HALAL FOOD

CERTIFICATION

MS 1500:2004

“Halal Food - Production,

Preparation, Handling And Storage –

General Guidelines ” (First Revision)

MS 1500:2000

“General Guidelines on Production,

Preparation, Handling and Storage of

Halal Food ”

6

1. April 2003 – Technical Committee on

Developing Malaysia as the Regional Halal

Food Production Hub agreed that a Malaysian

Standard on Halal Food be revised.

2. 10 May 2003 – Technical Committee on Halal

Food was formed in SIRIM

The Malaysian Standard on Halal Food was

prepared by this Technical Committee on

Halal Food which is chaired by JAKIM.

Chronology MS 1500:2004

3. 28 June 2004 – MS 1500:2004 was

passed by MOSTE

4. 10 July 2004 – MS 1500:2004 was

gazetted

5. 16 August 2004 – MS 1500:2004 was

officially launched by the Prime Minister

• Currently referred by JAKIM for certification

purposes.

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1. Scope

2. References

3. Definitions

4. Requirements

5. Compliance

6. Halal Certificates

7. Halal Certification Mark

MS 1500: 2004 - CONTENT

1. Scope of MS 1500:2004

• Practical guidelines for the foodindustry on the preparation andhandling of halal food (includingnutrient supplements)

• Basic requirement for halal foodproduct and food trade or business inMalaysia

• This standard should be used togetherwith MS 1480 and MS 1514.

Complementary Documents

MS 1480:1999

Food Safety According to Hazard

Analysis and Critical Control Point

(HACCP)

Describes requirements for foodsafety according to hazard analysis andcritical control point (HACCP) system.

MS 1514 : 2001 General Principles of FoodHygiene

This Malaysian Standard follows the foodchain from primary production to the finalconsumer, setting out the necessaryhygiene conditions for producing foodwhich is safe and suitable forconsumption. The document provides abase-line structure for other, morespecific, codes applicable to particularsectors.

i. Shariah Law

ii. Halal

iii. Halal food

iv. Najs

v. Slaughtering

vi. Competent authority

vii. Islamic Authority

3. Definitions

Shariah Law

Means the laws of Islam in the Mazhab of Shafieor the laws of Islam in any of the other Mazhabs ofMaliki, Hambali and Hanafi which are approved bythe Yang di-Pertuan Agong to be in force in theFederal Territory or the Ruler of any State to be inforce in the state or fatwa approved by the IslamicAuthority

Halal

Things or actions permitted by Shariah law withoutpunishment imposed on the doer.

3. Definition

Halal Food

Food permitted under the Shariah law and fulfills the

following conditions:

a) does not contain any parts or products of animals

that are non-halal to Muslims or products of

animals which are not slaughtered according to

Shariah law;

b) does not contain any ingredients that are najs

according to Shariah law;

c) is safe and not harmful;

d) is not prepared, processed or manufactured using

equipment that is contaminated with things that

are najs according to Shariah law;

Definition

e) the food or its ingredients do not contain any

human parts or its derivatives that are not

permitted by Shariah law; and

f) during its preparation, processing, packaging,

storage or transportation, the food is physically

separated from any other food that does not meet

the requirements stated in items a), b), c) d) or e)

or any other things that have been decreed as

najs by Shariah law.

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Najs

Animals or things that are themselves notpermissible such as pig (khinzir) and allits derivatives, blood and carrion;

halal food that is contaminated withthings that are non-halal;

halal food that comes into direct contactwith things that are non-halal;

Definition

Any liquid and objects discharged fromthe orifices of human beings or animalssuch as urine, excrement, blood, vomit,pus, sperm and ova of pigs and dogsexcept sperm and ova of other animals;and

Carrion or halal animals that are notslaughtered according to Shariah law.

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4.1 Sources of halal food and drinks

4.2 Slaughtering

4.3 Product processing, handling and distribution

4.4 Product storage, display and servings

4.5 Hygiene, sanitation and food safety

4.6 Packaging and labelling

4.7 Legal Requirements

MS 1500: 2004

Section 4: Requirements

All land animals are halal as food except the

following:

a) animals that are not slaughtered according

to Shariah law;

b) pigs (khinzir) and dogs and their

descendants;

c) animals with long pointed teeth or tusks which

are used to kill prey such as tigers, bears,

elephants, cats, monkeys, etc.;

4.1 Sources of halal food and drinks

d) birds with talons or predator

e) pests such as rats, centipedes, scorpions

and other similar animals;

f) animals that are forbidden to be killed in

Islam such as bees (al-nahlah),

woodpeckers (hud-hud), etc.; and

g) creatures that are considered repulsive

such as lice, flies, etc.

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LAND ANIMALS

those which live in water and cannotsurvive outside it, such as fish.

All aquatic animals are halal EXCEPTthose that are poisonous, intoxicatingor hazardous to health.

Animals that live both on land andwater such as crocodiles, turtles andfrogs are not halal.

Aquatic animals

AQUATIC ANIMALS

Plants

All types of plants and plant products and theirderivatives are halal except those that arepoisonous, intoxicating or hazardous to health.

All kinds of water and beverages are halal as

drinks except those that are poisonous,

intoxicating or hazardous to health.

Drinks

PLANTS

Mushroom and micro-organisms

• All types of mushroom and micro-organisms(i.e. bacteria, algae and fungi) and their by-products and/or derivatives are halal exceptthose that are poisonous, intoxicating orhazardous to health.

Natural minerals and chemicals

• All natural minerals and chemicals are halalexcept those that are poisonous, intoxicatingor hazardous to health.

Food and drinks containing productsand/or by-products of Genetically ModifiedOrganisms (GMOs) or ingredients madeby the use of genetic material of animalsthat are non-halal by Shariah law are nothalal.

Genetically Modified Food (GMF)

Products from hazardous aquatic animals or plants are halal when the toxin or poison has been eliminated during processing, as permitted by Shariah law.

Genetically Modified Food

CORN

TOMATO

CHICKEN

The halal slaughter shall be physically separatedfrom non-halal slaughter;

slaughtering shall be performed only by a Muslimwho is mentally sound, fully understands thefundamental rules and conditions related to theslaughter of animals in Islam and he shall not be inihram;

the act of slaughtering shall be done with niyyah(intention) and the slaughterman is well aware of hisaction;

the purpose of slaughtering is only for Allah and notfor other purposes;

4.2 Slaughtering

the animal to be slaughtered has to be an animalthat is halal;

the animal to be slaughtered shall be alive ordeemed to be alive (hayat al-mustaqirrah) at thetime of slaughter;

animals to be slaughtered shall be healthy andhave been approved by the competent authority;

the phrase الرحيم الرحمن الله بسم (In the name ofAllah, Most Gracious, Most Merciful) has to beinvoked immediately before slaughtering;

slaughtering knife or blade shall be sharp;

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slaughtering lines, tools and utensils shall bededicated for halal slaughter only;

slaughtering shall be done only once. The “sawingaction” of the slaughtering is permitted as long asthe slaughtering knife or blade is not lifted off theanimal during the slaughtering;

bones, nails and teeth shall not be used asslaughtering tools;

the act of halal slaughter shall begin with anincision on the neck at some point just below theglottis (Adam’s apple) and after the glottis for longnecked animals;

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the slaughter act shall sever the trachea(halqum), oesophagus (mari’) and both thecarotid arteries and jugular veins (wadajain)to hasten the bleeding and death of theanimal. The bleeding shall be spontaneousand complete;

a trained Muslim inspector shall beappointed and be responsible to check thatthe animals are properly slaughteredaccording to the Shariah law.

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the slaughter act shall sever the trachea(halqum), oesophagus (mari’) and both thecarotid arteries and jugular veins (wadajain)to hasten the bleeding and death of theanimal. The bleeding shall be spontaneousand complete;

a trained Muslim inspector shall beappointed and be responsible to check thatthe animals are properly slaughteredaccording to the Shariah law.

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Scalding (eg. poultry) shall only becarried out on animals that are deemeddead as a result of halal slaughter.

Stunning is not recommended.

Slaughter of poultry by mechanicalknife shall be in accordance with therequirements of the Syariah law.

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All processed food is halal if it meets the following

requirements:

the product or its ingredients do not contain anycomponents or products of animals that arenon-halal by Shariah law or products of animalsthat are not slaughtered according to Shariahlaw;

the product does not contain anything in anyquantity that is decreed as najs by Shariah law;

the product or its ingredients are safe and notharmful;

4.3 Product processing, handling

and distribution

the product is prepared, processed ormanufactured using equipment andfacilities that are free from contaminationwith najs;

during its preparation, processing,packaging, storage or transportation, itshall be physically separated from anyother food that does not meet therequirements specified earlier or anyother things that are decreed as najs byShariah law.

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shall not be made of or contain anymaterials that are decreed as najs byShariah law and shall be used only forhalal food.

which were previously used or incontact with najs al-mughallazah shallbe washed and ritually cleansed(dibagh) as required by Shariah law;

Devices, utensils, machines and

processing aids

In the case of converting najs al-mughallazahline or processing line containing najs al-mughallazah into halal production line, theline shall be washed and ritually cleansed(dibagh) as required by Shariah law. Thisprocedure shall be supervised and verified bythe competent Islamic Authority.

The line shall be operated for halal food only.

Repetition in converting the line to najs al-mughallazah line and back to halal line, shallnot be permitted.

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All halal food that are stored,displayed, sold or served shall becategorised and labelled halal andsegregated at every stage so as toprevent them from being mixed orcontaminated with things that arenon-halal.

4.4 Product storage, display

and servings

Storage and Processing Area

Pre-requisite in preparation of halal food.

Includes various aspects of personal hygiene,clothing, equipment and the working premisesfor processing or manufacture of food.

Halal food shall be processed, packed anddistributed under strict hygienic condition inlicensed premises in accordance with goodmanufacturing practices (GMP) or goodhygiene practices (GHP) and public healthlegislation currently enforced in Malaysia.

4.5 Hygiene, sanitation and food

safety

Systems should be in place to prevent

contamination of foods by foreignmatters such as plastic, glass or metalshards from machinery, dust, harmfulgas or fumes and unwanted chemicals;

excessive used of permitted foodadditives.

In food manufacturing and processing,suitable detection or screening devicesshould be used where necessary.

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Halal food shall be suitably packed.Packaging materials shall be halal innature.

the packaging materials shall not bemade from any raw materials that aredecreed as najs by Shariah law;

it is not prepared, processed ormanufactured using equipment that iscontaminated with things that are najsas decreed by Shariah law;

4.6 Packaging and labelling

Packaging

its preparation, processing, storage ortransportation shall be physically separatedfrom any other food that does not meet theabove requirements or any other things thathave been decreed as najs by Shariah law;

the packaging material does not contain anyraw materials that are considered hazardous tohuman health.

Packing process shall be carried out in a cleanand hygienic manner and in sound sanitaryconditions.

Packaging and labelling material used in directcontact with the product shall be non-hazardous and halal.

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Each container shall be labelled with the followinginformation:

a) name of the product;

b) net content in metric system;

c) name and address of the manufacturer, importerand/or distributor and trademark;

d) list of ingredients;

e) code number identifying date and/or batch numberof manufacture and expiry date; and

f) country of origin.

For primary meat products, in addition to the aboverequirements, the label shall also include informationon date of slaughter and date of processing.

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The product shall in other aspects

comply with legislation including other

relevant requirements currently in

force in Malaysia.

4.7 Legal requirements

Halal Cosmetics

Halal Chemicals HDC

Halal Pharmaceuticals with

Halal Fertilizer CCM

Halal Herbal Products

Halal Logistics

Standards in the making…

With the development of Malaysian

Standard 1500:2004, it is hoped that

Malaysian food producers and

manufacturers will continuously

conform to the guidelines in assuring

of production of quality halal food for

the Muslim ummah and consumers

worldwide.

CONCLUSION

Thank you for your attention