singapor model

8/2/2019 Singapor Model

http://slidepdf.com/reader/full/singapor-model 1/13

Majlis Ugama Islam SingapuraHalal Certification Terms & Conditions

This document is provided for the application toMajlis Ugama Islam Singapura for Halal Certification

POULTRY ABATTOIR (PA) SCHEME

Copyright © Majlis Ugama Islam Singapura, June 2011

All rights reserved. No part of this document may be reproduced, stored in a retrieval system or transmitted inany form or by any me ans elec tronic, me chanical, photocopying , reco rding or otherwise without

prior written permission.

POULTRY ABATTOIR SCHEME



Muis Halal Certification Terms & Conditions Release 8 (Last Updated: June 2011)Poultry Abattoir Scheme

© Majlis Ugama Islam Singapura, June 2011 of 13

Content

Application Process 3

Application Guidelines 4

Certification Guidelines 4

Certification Audit 6

Post Certification 7

Muis Letter of Certification, Halal Labels & Certification Mark 8

Other Conditions 8

Certification Audit Process (Appendix A) 9

Guidelines on the Printing of Muis Halal Labels (Appendix B) 10

Documentations and Records for Halal Certification (Appendix C) 12

For More Information

Halal Certification Strategic UnitMajlis Ugama Islam SingapuraSingapore Islamic Hub

273 Braddell RoadSingapore 579702

Tel : (65) 6256 8188Fax : (65) 6259 4733Email : [email protected] : www.muis.gov.sg / www.halal.sg





Application Process

Application made via the Muis eHalal System (MeS) athttp://ehalal.muis.gov.sg

Payment of application fees (new applications only)

APPLICATION SUBMISSION

Enquiries on Muis Halal certification can be made via thefollowing channels:

1. Email ([email protected])2. Phone call (65-6256 8188)3. Walk-in facilitation @ Muis (273 Braddell Road)

ENQUIRY

Application is processed & verified to ensure that theMuis Halal Certification Terms & Conditions are beingcomplied with

Certification audit at premises will be conducted

PROCESSING

Halal certificate will be issued once application has beenapproved

Payment of certification fees

CERTIFICATION

Unannounced periodic inspections will be conducted toensure compliance

Halal certificate holders are required to update the MeSfor any change of details (e.g. Muslim staff, menu,

suppliers, etc)

POST-CERTIFICATION

Halal certificate holder submits renewal application 3months and no later than 1 month before the Halalcertificate expiry date.

RENEWAL





(1) APPLICATION GUIDELINES

1.1 All applicants applying for a Halal certificate (hereinafter referred to as ‘certificate’) from Majlis UgamaIslam Singapura (Muis), may, upon their satisfying the requirements set out by Muis, be issued acertificate in terms provided therein.

1.2 Poultry Abattoir scheme is applicable to slaughterhouses.

1.3 All applications for the issue of a certificate by Muis must be made through the Muis eHalal System(MeS) at http://ehalal.muis.gov.sg. Incomplete submissions or incorrect entries to the MeS willdisqualify the application.

1.4 The applicant must ensure that the Muis Halal Certification Terms & Conditions have been fully metbefore submitting their application.

1.5 New applications are subjected to a non-refundable application fee within 7 days of submission.Failing this the application will be automatically rejected without further notice. No application feeis required for renewal applications.

1.6 Each application will be processed with strictest confidence.

1.7 The applicant must inform Muis through the MeS if he wishes to change the information given in theapplication.

1.8 Processing of applications will commence upon receipt of the application fees, which shall be made bycash, cheque or online through the MeS.

1.9 Inspections/audits will be conducted only after the applicant has fully complied with the Muis HalalCertification Terms & Conditions.

1.10 The applicant must apply for the Product Halal certification scheme, besides Poultry Abattoir, if thebusiness involves processing, selling and packing of cut meat pieces.

(2) CERTIFICATION GUIDELINES

2.1 The process by which an applicant gains certification and maintains certification is summarised inAppendix A. The applicant must make every effort to follow the process steps marked in solid lines.

Any deviation from the actions specified by the process steps in solid lines will lead to non-certification,a delay in certification, suspension or withdrawal of a previously issued certificate and added cost.

2.2. Halal Requirements

2.2.1 The applicant shall comply with all requirements herein, mutatis mutandis, those stipulated in thegeneral application procedures for Muis’ Halal certification. The detailed guidelines on the printing ofMuis’ approved Halal label for compliance by the applicant is at Appendix B.

2.2.2 The applicant agrees to accept that Muis’ ruling on what constitutes Halal and matters connectedthereto; including what constitutes Halal slaughtering methods/procedures to be final and conclusive.

2.2.3 Muis must approve the whole process of Halal slaughtering at the poultry service abattoir orslaughterhouse. Proper segregation between Halal and non-Halal poultry including its innards must bestrictly adhered to. The state of cleanliness of the premises is also an important criterion.

2.2.4 All Halal-slaughtered poultry certified by Muis must be slaughtered only in an approved abattoir orslaughterhouse licensed by the Agri-Food and Veterinary Authority of Singapore (AVA) and by qualifiedMuslim slaughterers approved by Muis.

2.2.5 If for any reason, Muis finds any slaughterer to be no longer qualified, Muis shall advise the applicantconcerned who shall forthwith remove the slaughterer from performing such duty or any respect thereof.

2.2.6 4 stages of Halal control system

The applicant must ensure that there are sufficient number of Muslim employees to implement the 4stages of Halal control system to ensure that only properly Halal slaughtered poultry are finally taggedas below:-





I. Sorting of poultry (1st stage)In the first stage, the Muslim employees assigned have to check before slaughtering takesplace that the poultry are still alive as it is an important requirement for Halal slaughtering.Dead poultry must be properly segregated and disposed of.

II. Slaughtering of poultry (2nd stage)The second stage of the control system requires the qualified Muslim slaughterers to complystrictly with the Halal slaughtering methods where the animal is killed by cutting completely the

windpipe, the gullet and the jugular vein by using a sharp object (e.g. knife) to inflict a precisecut. In order to maintain full concentration during slaughtering, the slaughterers shall switchduties with other qualified slaughterers every half an hour. By doing so, they would ensure thatthe knife used for slaughtering is constantly sharp.

III. Halal monitoring (3rd

stage)Before the poultry are put into boiling water or pass through the de-feathering section, the thirdstage of control requires the responsible Muslim employees to monitor and make sure that theanimal has been dead and the windpipe, gullet and jugular vein are completely cut before itreaches the next stage.

IV. Labeling of poultry (4th

stage)The final control is done during the labeling of poultry. Only Muslim employees must tag theHalal label. The Muslim employees in-charge of tagging must ensure that only properlyslaughtered Halal poultry are to be tagged.

2.2.7 The above requirements to have Muslim employees in each stage of the slaughtering process do notrestrict the applicant to assign one person with more than one job duties. However, the applicant mustensure that there are sufficient numbers of qualified Muslim slaughterers to handle the slaughtering jobin case of absenteeism or resignation.

2.2.8 If for any reason, Muis finds any slaughterer to be no longer qualified, Muis shall advise the applicantconcerned who shall forthwith remove the slaughterer from performing such duty or any respect thereof.

2.2.9 The applicant must submit a sample of the plastic packaging or wrapper, if any and the draft label forMuis’ approval. The label must be self-adhesive, tamper-proof, made of plastic with green backgroundor letterings. The date of slaughter is to date-mark the poultry slaughtered.

Specimen copy of halal label

FS HALAL CHICKEN Name of Poultry Abattoir Date of SlaughterTel.:APPROVED BY MUIS Serial No: A 0020000

Important ReferenceSingapore Muis Halal Standard (MUIS-HC-S001): General Guidelines for the Handling & Processing ofHalal Food

2.3 Systems Requirements

2.3.1 The applicant must comply with the Singapore Muis Halal Quality Management System (HalMQ),comprising these 10 principles:

i) Establish a Halal teamii) Define the product/nature of businessiii) Construct and verify flow chartiv) Identify Halal threats and their control measuresv) Determine Halal Assurance Points (HAPs), their allowable limits and prescribed practicesvi) Establish monitoring system for each HAPvii) Establish corrective actions for each HAPviii) Establish documentation and record keeping systemix) Verify the Halal systemx) Review the Halal system





Important ReferenceSingapore Muis Halal Standard (MUIS-HC-S002): General Guidelines for the Development andImplementation of a Halal Quality Management System

2.4 Staffing Requirements

2.4.1 The applicant must establish a Halal team, comprising a management-appointed leader, at least oneMuslim staff and relevant personnel from multi-disciplinary background, to ensure that the Muis HalalCertification Terms & Conditions are adhered to at all times.

Note:

In a small business, the team may be made up of the owner and one or two other people.

2.4.2 The applicant must ensure that the Halal team, particularly the Muslim staff and at least one othermember, undergo Muis Halal training programme.

2.4.3 All Muslim slaughterers must undergo and pass a test-interview on the Halal slaughtering methodsconducted by Muis.

2.4.4 The applicant must employ and assign sufficient Muslim staff (include a Muslim staff of supervisorylevel) at the Halal Assurance Points, of whom one or more of them must be represented in the Halalteam.

2.4.5 All staff, particularly those assigned at the Halal Assurance Points, must be given a proper briefing onthe Muis Halal Certification Terms & Conditions for their information and strict compliance.

(3) CERTIFICATION AUDIT

3.1 Audit Process

3.1.1 The applicant must first start operation before any certification audit can be conducted.

3.1.2 The scope of audit will cover from the point of rearing of the live birds to the delivery of meat (includingslaughtering and tagging of Halal labels)

3.1.3 Muis and/or Muis’ appointed agent will conduct a certification audit for new applicants with advancenotice. Repeat audits will be conducted when necessary.

3.1.4 The applicant will fully assist the Muis auditor and/or Muis’ appointed agent at ALL times. All necessarydocumentations and records, as per listed in Appendix C, have to be produced during the auditprocess.

3.1.5 During the certification audit, there are a number of process steps undertaken:

i) opening meetingii) documentation reviewiii) site inspectioniv) check back of audit trails, verify and further documentation checksv) final evaluation of findings by the auditor in preparation for the closing meetingvi) closing meeting

3.1.6 It is expected that at the opening and closing meetings those attending on behalf of the company will bethe Halal team members who have been authorised to ensure that corrective action can be taken, ifnon-conformities are found.

3.1.7 A report will be issued, via the MeS, to the applicant within two working days upon completion of the siteaudit.

3.2 Non-Conformance

3.2.1 The audit will assess the nature and significance of any non-conformity. There are 3 levels of non-conformities:





CRITICAL- There is a complete failure to meet the Halal requirements and sufficient physical evidence

indicate the use/storage/production of non-Halal items (e.g. non-Halal items such as alcohol,pork or meat from animal not slaughtered in a Halal manner found)

MAJOR - There is a complete failure to meet the systems and/or staffing criteria, resulting in very serious

breakdown to the Halal system (e.g. HalMQ Principles 1 and 6 not completely met)

MINOR - There is a failure to meet the Halal, systems and/or staffing criteria, but does not raise

significant doubt that the product is non-Halal or does not result in serious breakdown of theHalal system (e.g. raw materials not substantiated with proper records)

3.2.2 The applicant is required to rectify all non-conformities, if any, within 14 or 21 days or any othertime frame as given by Muis, failing which, the application will be rejected without any furthernotice.

3.2.3 In case of a non-conformity is detected, Muis and/or Muis’ appointed agent will collect relevant evidence(e.g. samples or photographs) for further testing or proof.

3.3 Approval

3.3.1 A Halal certificate is issued to the applicant only after Muis and/or Muis’ appointed agent has audited theapplicant’s premises and is satisfied that the Halal Certification Terms & Conditions stipulated by Muishave been complied with.

3.3.2 The applicant will be notified on the results of its audit via the MeS or by any other modes ofcommunications.

3.3.3 Successful applicant will be informed to collect the Halal certificate(s) at Muis Halal Certification Office,together with the relevant non-refundable certification fees.

3.3.4 Payments can be made online via the MeS or by cash/cheque/Nets. Cheque payment must be crossedand be made payable to the ‘Majlis Ugama Islam Singapura’.

3.3.5 All certificates have to be collected within 14 working days from the date of notification forcertificate collection, failing which, they will be cancelled and NO refund of fees will be given .

3.3.6 Unsuccessful applicant may choose to re-apply via the MeS, following which, Muis will conduct another

round of certification audit.

(4) POST CERTIFICATION

4.1 General

4.1.1 The Muis Halal Certification Terms & Conditions have to be complied with at all times.

4.1.2 Muis and/or Muis’ appointed agent will conduct unannounced periodic inspections following the award ofcertification.

4.1.3 Any intended changes to the application details (e.g. raw material & supplier listing, Muslim staffparticulars, contact no., etc) have to be submitted via the MeS, under ‘Change Application’, for Muis’prior approval.

4.1.4 In the event of the ‘Change Application’ being rejected, the existing Halal certificate is consideredinvalid. The applicant must return the existing Halal certificate and submit a NEW application within 7working days from the date of rejection.

4.1.5 Any change to the location of the premises will invalidate the Halal certificate and new application has tobe submitted for the new location.

4.1.6 Muis’ prior written approval must be obtained if the premises were to be used by any other operator/s.

4.1.7 Non-Halal food/raw materials must not be stored, used, sold or brought into the premises applied forcertification.





4.1.8 All Halal food/raw materials must be transported separately from non-Halal items. Cross contaminationbetween the equipments/utensils used for Halal and non-Halal food should be avoided.

4.1.9 In the event of a public complaint/feedback, the certificate holder is answerable to Muis and mustimmediately provide a written explanation regarding the matter.

4.2 Publicity

4.2.1 Any printed or published materials, posters, advertisements and signages that may be misleading orinappropriate for the Muslim public are not allowed.

4.2.2 Muis’ prior clearance is required for any advertisements which bear any of the following: Picture of Muis Halal certificate Picture of Muis Halal certification mark Words such as ‘Halal’, ‘ Islam’ and ‘Muslim’

4.3 Renewal Application

4.3.1 The certificate holder shall monitor expiry date of the Halal certificate and submit a renewal applicationwhen due.

4.3.2 Renewal application shall be submitted at least 3 months before the certificate expiry date and no laterthan 1 month before the certificate expiry date.

4.3.3 Any renewal application, submitted during the 30 days before the Halal certificate’s expiry date,will be treated as new applications, which will be subjected to the necessary application fees.

4.3.4 The Muis Halal Certification Terms & Conditions have to be complied with to be successfully awardedwith the Muis Halal certificate.

(5) MUIS HALAL CERTIFICATE, HALAL LABELS & CERTIFICATION MARK

5.1 The Muis Halal Certificate and/or any part of it is the property of Muis. The certificate holder will be heldresponsible for the Halal certificate/s issued to him. The certificate and/or any part thereof are NOTTRANSFERABLE.

5.2 The certificate issued is valid for 1 or 2 years from the date of issue or a duration stipulated by Muis,

which is renewable.

5.3 The valid original certificate issued must be kept and only produced when required. Photocopiedand/or expired Halal certificate must not be displayed.

5.4 The certificate holder may request for additional copies of its certificate from Muis at a stipulatedadministrative fee.

5.5 The certificate holder must file a police report for any loss of certificate immediately and extend a copyof it to Muis.

5.6 The certificate issued remains the property of Muis and shall be returned immediately upon Muisrequest, within 1 week following the expiry of the certificate and/or during the collection of newly-approved certificate.

5.7 The Muis Halal labels and/or any part of it is the property of Muis. The certificate holder will be held

responsible for the Halal labels issued to him. The labels and/or any part thereof are NOTTRANSFERABLE.

5.8 The certificate holder shall obtain Muis prior approval before reproducing the labels.

5.9 The certificate holder must collect the preprinted labels from Muis during office hours. The applicantshould be able to gauge the number of poultry they want to slaughter per day and arrange with hisprinter to print the amount of labels required which are sufficient for his use for say, a fortnight or amonth. The frequency and number of labels, which the applicant collects from Muis, would be at hisdiscretion.





5.10 The Muis Halal certification mark and/or any part of it is the property of Muis, all parties interested touse and reproduce the Muis Halal certification mark and/or any part of it in any kind must get priorwritten approval from Muis.

5.11 In the event of any breach to the Muis Halal Certification Terms & Conditions, Muis reserves the right towithdraw the certificates issued and all Halal signs must be surrendered to Muis upon request.

5.12 The certificate holder is responsible in ensuring that the Halal certificate and certification mark issuedare well kept and not abused in any manner.

(6) OTHER CONDITIONS

6.1 The applicant and/or Halal certificate holder shall at all times indemnify and keep indemnified Muis fullyand completely against all claims, damages, expenses or costs (including those asserted by thirdparties) arising directly or indirectly from his acts, errors or omissions.

6.2 Muis may, from time to time, change its Halal Certification Terms & Conditions and issue directives asdeemed fit for compliance by its Halal certificate holders.

6.3 Muis will review all applications if it is deemed necessary.

6.4 The decision of Muis in respect of all matters shall be final.





APPENDIX A :CERTIFICATION AUDIT PROCESS





APPENDIX B :GUIDELINES ON THE PRINTING OF MUIS HALAL LABEL

1. Halal Label Specification:

All applicants are required to meet the Muis’ specification for Halal label printing as follows: -

a) Label: Self-adhesive with halal identification, name of the approvedabattoir or slaughterhouse and date of slaughter. (Seespecimen copy given below)

b) Length & Width At own discretion

c) Color Code Pantone 355 (Muis' Green)

d) Typesetting As per specimen copy given below

e) Durability Tamper Proof

f) Serial No.: E.g. A 000001 – 999999

B 1000000 – 1999999C 2000000 – 2999999

g) Material Water-proof synthetic paper, plastic or aluminum

h) Printing Direct or reverse printing method but the above color codemust be adhered to.

Specimen copy (Direct Printing)

FS HALAL CHICKEN Name of Poultry Abattoir Date of SlaughterTel.:

APPROVED BY MUIS Serial No: A 0020000

2. Halal Label

a) Only Muis’ approved abattoirs and slaughterhouses are permitted to label the halal-slaughtered poultry. However, approved poultry operators may insert their names on thelabel below the name of the approved abattoir/slaughter house.

b) A few sample labels must be submitted to Muis for new label printing whenever there is achange in label or printer. The applicant must inform their printer not to proceed with actualprinting until a written approval has been obtained from Muis.

c) The printer is to deliver all halal-printed labels to the Halal Certification Section in Muisdirectly in a pack of say, 5000 carefully wrapped with plastic packaging and details like thequantity and serial number written on each package. An invoice order with delivery detailsmust be accompanied for record purpose.

d) The serial number printed on the halal label must run continuously irrespective of whichprinter the applicant engages. It must start with an alphabet A from 000000 to 999999; B from1000000 to 1999999, C from 2000000 to 2999999 and henceforth.





3. Printing Company

a) The applicant is responsible to look for his own printing company for label printing and thenumber of labels to be printed. The cost of printing the label is to be borne by the applicant.

b) The applicant must provide the particulars of their printers giving the printing company’sname, address, contact number and contact person. In addition, the printing company must

give Muis the list of abattoirs/slaughter houses, which engage their service.

c) Any change in printer must be approved by MUIS.

4. Records and Distribution

All printed labels will be kept in Muis for record and distribution purposes to the applicant.

5. Collection of Halal Labels

The printing company will inform the applicant as soon as the labels have been sent to Muis forcollection. The applicant or his authorized representative must collect the labels personally duringoffice hours (Between 8.30 am – 1 pm and 2 pm – 5pm)

6. Label fee

A label fee of 1 cent per label is imposed to the applicant by Muis. Only Cash or cheque payments areacceptable. For cheque payment, please address it to ‘MAJLIS UGAMA ISLAM SINGAPURA’.

7. Control of Halal Labels

The Muslim Supervisor who is the in-charge of halal matters at the applicant’s premises is responsiblefor the safekeeping and control on the issue of halal labels. In addition, he is also responsible for thewhole process of halal slaughtering and halal labeling of poultry. He must ensure that the halal labelsare tagged on to the chickens immediately after slaughtering is completed within the applicant’spremises and correctly dated. The provision of extra labels by the applicant to poultry retailers orsuppliers is strictly prohibited.

8. Use of Halal Labels

The applicant is required to use the serialized halal label in ranking order, that is, from a smaller to abigger number. The applicant should destroy spoilt labels immediately.

9. Poultry Tagging

Only Muslim employees are permitted to tag the labels on to the necks, wings or legs of the poultry, oraffix on to the plastic wrappers if the poultry is packaged.

10. Stocking of Labels

The inventory of the halal labels shall be the responsibility of the applicant who at his discretion canappoint someone who has to liaise with their printer from time to time for reprinting.

11. Disposal of Used Halal Labels

The applicant should remind the poultry retailers to dispose of all used halal labels after the chickenshave been cut into pieces and handed over to the customers in order to avoid any misuse of thelabels.





APPENDIX C :DOCUMENTATIONS & RECORDS FOR HALAL CERTIFICATION

1. List of product/menu items

2. Purchase invoices/delivery orders for all incoming and outgoing items must be endorsed byMuslim Staff who is part of the Halal team*

3. Appointment letter/notification of Halal team members

4. Terms of reference for Halal team

5. Halal training certificate for Halal slaughterers and Halal team members (particularly the Muslimstaff and one other member of the team)

6. Process flow chart

7. Operation schedule for Halal and non-Halal slaughtering

8. List of Halal threats and their control measures

9. List of Halal Assurance Points (HAPs), their allowable limits and prescribed practices

10. Endorsed monitoring procedures and records* for each HAP

11. Endorsed corrective action procedures and records* for each HAP

12. Internal audit report

13. Records* on change to Halal system, if any

14. Minutes of Halal team management meeting

15. Licence from the National Environment Agency (NEA), Agri Food and Veterinary Authority ofSingapore (AVA) or Health Sciences Authority (HSA), whichever applicable

16. Appointment letter of at least 2 Muslim staff

* Past records of at least 1 year required

singapor model

Documents