Halal Industrial Production Standards

Halal Industrial Production Standards

• This document outlines standards for halal food production
• Published by J&M Food Products Company in January 2000, in Illinois, USA
• Authored by Dr. Muhammad Munir Chaudry, Mohammad Mazhar Hussaini, Mary Anne Jackson, and Dr. Mian Nadeem Riaz
• The goal of halal supervision is to ensure food is "proper and permitted" according to Islamic principles (halal)

Introduction- The Goal and Purpose of Halal Supervision

• Halal means "proper and permitted"
• Dhabiha Halal refers to the appropriate slaughter of meat and poultry
• Haram means "prohibited" or "forbidden"
• Products not produced using halal standards are prohibited for consumption, just like alcohol or pork

Halal Supervision and Inspection

• Qualifications for inspectors and supervisors include demonstrated practical knowledge of food preparation and adherence to Islamic practices
• Training of inspectors and supervisors is provided by accredited organizations, including on-site and off-site programs, which cover halal requirements and practices
• The supervising organization is responsible for evaluating the inspectors and supervisors' knowledge

Meat and Poultry

• Specific animal species are acceptable for halal consumption
• Slaughtering practices must be humane and spiritual, with blessings said over the animal before slaughter
• Detailed instructions on procedures used during each process
• Unacceptable practices are clearly outlined

Fish and Seafood

• Species acceptable for halal consumption are outlined
• Slaughtering practices specific to fish and seafood are discussed, without harming the fish and ensuring no suffering
• Standards and requirements for supervisors and inspectors handling fish and seafood production are highlighted

Milk and Dairy Products

• Halal standards for specific dairy products like yogurt and cheese are described
• Proper handling of milk and dairy products are detailed, according to Islamic principles

Fruits and Vegetables

• All fresh fruits and vegetables are considered halal
• Processed fruits and vegetables are considered acceptable if made and produced according to halal practices and guidelines

Bread, Breading, Pastries, Cakes

• Halal standards for these items are detailed
• Procedures must ensure halal status

Oils and Fats

• Fats must come from halal-slaughtered animals
• Preservatives or processing aids cannot contain alcohol

Additives, Colorants, Preservatives

• Additives, colorants, and preservatives must come from acceptable sources
• Alcoholic-based carriers should be avoided

Alcohol and Alcohol By-Products

• Alcohol and alcohol-based ingredients are prohibited

Prepared Foods- Complex and Multiple Ingredients

• Halal supervision and participation is required during production when preparing prepared foods with multiple ingredients

Packaging Materials

• Halal guidelines for packaging materials, including plastic and metal containers are outlined
• Material sourcing must be examined and approved to ensure there is no alcohol or animal derivate use in the material

Reliance Upon Reputable, Well-Known and Respected Supervising Organizations

• The halal certification process and standards are outlined, to ensure adherence to Islamic standards
• Organizations producing halal products need supervision and the supervision standards must be checked and verified

Guidelines and Standards for Producers

• Detail of the certification process for products or companies
• Procedures needed to prove ingredients are indeed halal
• Specifications for preparation, documentation, shipping, storage, and labeling are shown
• The producers must comply with regulations and standards set by the supervisors

Species Acceptable (halal) for Consumption

• Suitable animals for consumption and their origins
• Species that are not acceptable (haram)' and the reasons for their prohibition
• The regulations concerning animals slaughtered by other religions

Slaughtering Practices- A Humane and Spiritual Process

• Slaughter methods and procedures must adhere to Islamic principles, minimizing pain and suffering
• Detailed procedures and considerations during the slaughter process for humane practices, which will ensure a minimum of suffering to the animal, are detailed

Requirements for Inspectors, Supervisors, and Slaughtermen

• Roles and responsibilities of supervisors, inspectors, and slaughtermen
• Necessary knowledge and skills are required
• Training requirements and expertise needed for supervisors and inspectors

Acceptance of Meat Slaughtered by Jews or Christians

• Meat slaughtered by Jews or Christians may be consumed but is not preferred
• Halal meat is the best option

Additional Requirements for Plants Using Pork, Lard, Pork-derived Ingredients for Non-halal products

• Guidelines for separating pork and non-pork products in facilities
• Procedures for cleaning equipment to prevent contamination
• Separations of halal and haram products

Labeling Requirements

• Labeling requirements are specified and must follow guidelines
• Supervisory organization's name and/or symbol must be appropriately displayed

Inspection and Approval of Plant and Production Processes

• Procedures and guidelines for plant approval are specified
• Ingredient and ingredient supplier requirements