Halal Product Storage Regulations

Questions and Answers

What is the main condition for storing halal products in cold stores?

Storage in a separate cold store exclusively for halal products

Clear labelling and separate storage in designated areas (correct)

Storage with proper temperature control only

Storing with non-halal products in the same area

What is not allowed during the transportation of halal products?

Transportation without any segregation

Transportation with najis mughallazah (pigs or dogs and their products) (correct)

Transportation with halal products only

Transportation with non-halal products in separate packaging

What is the purpose of identifying and segregating non-halal conformance products during transportation?

To increase storage space

To ensure easy identification of products

To ensure halal products are not contaminated (correct)

To reduce transportation costs

What is a critical aspect of the halal certification process?

Segregation and clear labelling of halal products Signup and view all the answers

What is the correct storage practice for halal carcasses and products?

Storing in designated areas with clear labelling Signup and view all the answers

What is the consequence of storing halal products with non-halal products?

The halal products become non-halal Signup and view all the answers

What is the primary concern during the transportation of halal products?

Preventing contamination and maintaining halal status Signup and view all the answers

What is the role of the Halal Control Point in the halal certification process?

To identify and control non-halal conformance Signup and view all the answers

What is the main objective of halal slaughter methods?

To ensure animal welfare during slaughter Signup and view all the answers

Which of the following is a necessary facility in a halal slaughterhouse?

All of the above Signup and view all the answers

What is the primary concern during meat handling and safety in halal production?

Preventing cross-contamination Signup and view all the answers

What is the primary role of a Muslim Halal Head Checker in a beef establishment using a pneumatic percussive stunner?

To assess skull damage and determine the halal status of a carcass Signup and view all the answers

What is a necessary condition for a Muslim to become a Halal Supervisor?

Being mentally sound, baligh, and fully understanding the fundamental rules and conditions related to the slaughter of animals in Islam Signup and view all the answers

Why is stunning not permitted in halal slaughter methods?

It is against Islamic principles Signup and view all the answers

What is the purpose of halal certification?

To ensure compliance with Islamic law Signup and view all the answers

What is the responsibility of the Halal Supervisor in terms of halal records?

To supervise and verify all halal records of the establishment Signup and view all the answers

What is the minimum requirement for a Muslim Halal Head Checker to assess the halal status of a carcass?

To be a practicing Muslim and technically competent Signup and view all the answers

Which of the following is a crucial aspect of animal welfare during halal slaughter?

Minimizing animal stress Signup and view all the answers

What is the primary responsibility of a halal certification body?

Conducting regular audits and inspections Signup and view all the answers

What is the primary purpose of the Halal Certification Body in relation to the Muslim Halal Head Checker?

To register, train, and supervise the Muslim Halal Head Checker Signup and view all the answers

What is included in the halal records that the Halal Supervisor verifies?

Slaughtering record, non-conformance record, chiller room, freezer and blast freezer record, deboning activity record, and packaging and storage record Signup and view all the answers

Which of the following is NOT a key consideration in halal meat production?

Maximizing profit margins Signup and view all the answers

What is the role of the Muslim Halal Head Checker in relation to the halal status of a carcass?

To make decisions on the halal status by examining the level of damage to the head in accordance with the criteria specified in Appendix 1 Signup and view all the answers

Who is responsible for ensuring the effectiveness of the internal halal control system in the establishment?

The Halal Supervisor Signup and view all the answers

What is a requirement for a Halal slaughterman?

To be a practicing Muslim who is mentally sound Signup and view all the answers

Which of the following animals is NOT permitted to be slaughtered in a Malaysian approved establishment?

Pig Signup and view all the answers

What is the purpose of stunning in the Halal slaughter process?

To immobilize the animal without killing it Signup and view all the answers

What is required for the use of other stunning methods in the Halal slaughter process?

Approval from the Malaysian Fatwa Council decree Signup and view all the answers

What is a requirement for the Halal slaughter process?

Severing of the trachea, oesophagus, and both the carotid arteries and jugular veins Signup and view all the answers

Who should supervise the Halal slaughterman?

The Halal Certification Body Signup and view all the answers

What is a requirement for the stunning method used in the Halal slaughter process?

It should be reversible Signup and view all the answers

What is a requirement for a Halal slaughterhouse?

To have a certified body supervise the slaughterman Signup and view all the answers

Who should verify that the stunning operation is conducted according to the approved methods?

The Muslim Halal Checker Signup and view all the answers

What should the Slaughterman do if an animal is found dead due to the stunning procedure?

Identify and remove it from the halal system Signup and view all the answers

When can carcass dressing operations be conducted?

Once the animal is considered dead as defined by the Clause 4.5.3 ‘Determination of Death’ Signup and view all the answers

What is the role of the Muslim Halal Head Checker in the halal certification process?

To assess skull damage and identify non-halal conformance carcass Signup and view all the answers

Who is responsible for ensuring the internal halal control system in the establishment?

The Muslim Halal Supervisor Signup and view all the answers

What should be done with non-halal conformance carcass, offal, and other parts during dressing operations?

They should be identified and clearly labelled throughout the process Signup and view all the answers

What is the primary responsibility of the person in charge of the stunning operation?

To be trained in its use and preferably be a Muslim Signup and view all the answers

What is the role of the Muslim Halal Checker during the slaughter operation?

To verify the stunning operation is conducted according to the approved methods Signup and view all the answers

What is the primary concern for a halal slaughterman regarding animal welfare during the slaughter process?

Preventing unnecessary pain and stress to the animal Signup and view all the answers

What is the purpose of registering and training halal slaughtermen?

To ensure they are familiar with Shariah law Signup and view all the answers

What is the primary requirement for stunning methods used in halal slaughter?

It must be reversible and not cause permanent injury Signup and view all the answers

What is the primary concern of the Muslim halal checker during the stunning operation?

Verifying the stunning operation is conducted according to approved methods Signup and view all the answers

What is the purpose of having a Halal Certification Body in the halal certification process?

To issue certification for halal products Signup and view all the answers

What is the primary concern for food safety in a halal slaughterhouse?

Preventing contamination of halal products Signup and view all the answers

What is the consequence if the animal is found dead due to the stunning procedure?

The slaughterman is responsible for identifying and removing the carcass from the halal system Signup and view all the answers

What is the necessary condition for a Muslim to become a Halal Supervisor?

The individual must have undergone training in halal principles Signup and view all the answers

What is the role of the Muslim Halal Head Checker in a halal slaughterhouse?

To verify the halal status of carcasses Signup and view all the answers

What is the primary role of the Halal Certification Body in relation to the Muslim Halal Head Checker?

To verify the Muslim Halal Head Checker's assessment of the halal status of a carcass Signup and view all the answers

What is the primary requirement for a halal slaughterhouse?

It must have a trained and registered halal slaughterman Signup and view all the answers

What is the primary concern for slaughterhouse management in a halal slaughterhouse?

Maintaining the halal status of carcasses Signup and view all the answers

What is the primary concern during the transportation of halal products?

Preventing cross-contamination with non-halal products Signup and view all the answers

Who is responsible for ensuring the internal halal control system in the establishment?

The Muslim Halal Supervisor Signup and view all the answers

What is the primary purpose of identifying and labelling non-halal conformance carcasses, offal, and other parts?

To prevent cross-contamination with halal products Signup and view all the answers

What is the primary concern during dressing operations?

Identifying and labelling non-halal conformance carcasses, offal, and other parts Signup and view all the answers

What is the primary objective of the Malaysian Protocol for halal slaughter?

To guarantee the conformance of halal products to Islamic dietary laws. Signup and view all the answers

What is the role of the Halal Checker in a slaughterhouse?

To identify and segregate non-halal conformance carcasses. Signup and view all the answers

What is the purpose of theVeterinary officer's room in a slaughterhouse?

To conduct laboratory tests for meat safety. Signup and view all the answers

What is the primary concern during the slaughter of poultry in a halal slaughterhouse?

Ensuring the animal is deceased before scalding. Signup and view all the answers

What is the primary responsibility of the Muslim Halal Supervisor in the establishment?

To ensure the effectiveness of the internal halal control system Signup and view all the answers

What is the purpose of the Muslim Halal Head Checker in a beef establishment using a pneumatic percussive stunner?

To assess skull damage and identify non-compliance carcasses Signup and view all the answers

What is the responsibility of the Halal Supervisor in a slaughterhouse?

To verify the halal records and ensure conformance. Signup and view all the answers

What is included in the halal records that the Muslim Halal Supervisor verifies?

All records including stunning equipment verification, slaughtering record, non-conformance record, chiller room, freezer and blast freezer record, deboning activity record, and packaging and storage record Signup and view all the answers

What is a critical aspect of animal welfare during halal slaughter?

Providing adequate lairage facilities for animals awaiting slaughter. Signup and view all the answers

Who is responsible for supervising the Halal slaughterman during the stunning operation?

The Muslim Halal Supervisor Signup and view all the answers

What is the role of the Malaysian Fatwa Council in halal slaughter?

To approve stunning procedures for halal slaughter. Signup and view all the answers

What is a necessary facility in a halal slaughterhouse?

All of the above. Signup and view all the answers

What is the primary concern during meat handling and safety in halal production?

Food safety regulations Signup and view all the answers

What is a necessary facility in a halal slaughterhouse?

A chiller room, freezer and blast freezer Signup and view all the answers

What is the primary purpose of the Halal Certification Body in relation to the Muslim Halal Head Checker?

To register, train and supervise the Muslim Halal Head Checker Signup and view all the answers

What is the primary role of the Muslim Halal Head Checker in relation to the halal status of a carcass?

To make decisions on the halal status of carcass by examining the level of damage to the head Signup and view all the answers

What is the primary requirement for the animal to be slaughtered according to the Malaysian Protocol?

The animal should be healthy and approved by the competent authority Signup and view all the answers

What is the purpose of invoking tasmiyyah by the Muslim slaughterman?

To invoke the permission of Allah before slaughtering Signup and view all the answers

What is the correct location for the incision during halal slaughter?

Below the glottis (Adam's apple) for normal necked animals Signup and view all the answers

What is the primary concern during the slaughtering process?

Hastening the bleeding and death of the animal Signup and view all the answers

What is the requirement for the slaughtering knife?

It should be clean and sharp Signup and view all the answers

What is the permitted action during the slaughtering process?

The 'sawing action' of the slaughtering Signup and view all the answers

What is the primary responsibility of the Muslim slaughterman?

Performing the slaughtering process according to the Malaysian Protocol Signup and view all the answers

What is the requirement for the slaughtering process?

The slaughtering should be done only once Signup and view all the answers

What is the primary perspective of the Quranic verse Al-Baqarah, 172 in the context of halal food?

Emphasizing the importance of expressing gratitude to Allah Signup and view all the answers

What is the significance of the verse 'Oh ye who believe! Fulfill your indentures' in the context of halal food production?

It emphasizes the importance of following halal production requirements Signup and view all the answers

What is the primary objective of identifying and segregating non-halal conformance products during transportation?

To prevent contamination of halal products Signup and view all the answers

What is the role of the Halal Control Point in the halal certification process?

To ensure compliance with halal production requirements Signup and view all the answers

What is the primary concern during the transportation of halal products?

Preventing contamination with non-halal products Signup and view all the answers

What is the primary responsibility of the Muslim Halal Head Checker in a beef establishment?

To verify the halal status of carcasses Signup and view all the answers

What is the necessary condition for a Muslim to become a Halal Supervisor?

Being a Muslim and knowledgeable about halal principles Signup and view all the answers

What is the primary purpose of registering and training halal slaughtermen?

To ensure compliance with halal production requirements Signup and view all the answers

What is the primary requirement for the strength of current used in electrical stunning?

It shall be as specified in Tables A1 and A2 Signup and view all the answers

What is the maximum air pressure that powers the pneumatic percussive stunner?

225 psi Signup and view all the answers

What is the shape of the head of the pneumatic percussive stunner?

Flat or slightly convex Signup and view all the answers

How should the animal's head be held before the pneumatic percussive stunner is applied?

Held still Signup and view all the answers

At what point should the centre of the pneumatic percussive stunner be in contact with the animal?

At the intersection of lines drawn from the medial corners of the eyes and the base of the ears Signup and view all the answers

How many times should the animal be stunned using the pneumatic percussive stunner?

Once Signup and view all the answers

What is the maximum air pressure that powers the stunner in pneumatic percussive stunning of animals?

225 psi Signup and view all the answers

What is the purpose of the protective collar around the head of the pneumatic percussive stunner?

To prevent the stunner from protruding more than 3 mm beyond the head Signup and view all the answers

What is the correct way to apply the pneumatic percussive stunner?

Perpendicular to the frontal bone Signup and view all the answers

How far should the head of the animal protrude beyond the protective collar during stunning?

3 mm Signup and view all the answers

What is the indication of effective stunning during slaughter?

Pulsing of the arteries initially, followed by bleeding Signup and view all the answers

What is the purpose of assessing skull damage during pneumatic percussive stunning?

To determine the effectiveness of stunning Signup and view all the answers

What happens to the animal if it is identified as non-halal during stunning?

It is rejected from the halal production process Signup and view all the answers

What is the purpose of the capillary refill check during stunning?

To confirm the absence of heart beat Signup and view all the answers

At what point should the head of the stunner be applied to the animal during pneumatic percussive stunning?

At the intersection of lines drawn from the medial corners of the eyes and the base of the ears Signup and view all the answers

What is the orientation of the head of the stunner during application to the animal?

Parallel to the frontal bone Signup and view all the answers

What is the primary requirement for deboning and packaging of halal carcasses?

The boning room shall be part of the approved establishment and of the same address Signup and view all the answers

What is the correct labeling requirement for primary meat and poultry products intended for export to Malaysia?

The label shall include the date of slaughter and processing Signup and view all the answers

What is the requirement for storing non-halal conformance carcasses and products in cold stores?

They shall be stored in designated chillers and clearly labeled Signup and view all the answers

What is the purpose of marking each container with the name of the product, net content, and other required information?

To inform consumers about the product's origin and processing Signup and view all the answers

What is the consequence of processing carcasses and offal from other establishments in the approved establishment?

It is not permitted under any circumstances Signup and view all the answers

What is the requirement for labeling cartons intended for export to Malaysia?

The label shall include the Halal mark, establishment number, and other required information Signup and view all the answers

What is the purpose of having a separate boning room for halal carcasses and products?

To prevent contamination with non-halal products Signup and view all the answers

What is the requirement for storing halal carcasses and products in cold stores?

They shall be stored in separate cold stores from non-halal products Signup and view all the answers

What is the significance of segregation during the transportation of halal products?

To prevent contamination of halal products with non-halal substances Signup and view all the answers

What is the implication of storing halal carcasses and products together with non-halal conformance?

It is not allowed under any circumstances Signup and view all the answers

What is the condition for accepting stored halal products from Malaysian approved plants?

The products must be completely packed in cartons and clearly labelled Signup and view all the answers

What is the purpose of identifying and segregating non-halal conformance products during transportation?

To prevent contamination of halal products with non-halal substances Signup and view all the answers

What is the primary concern during the transportation of halal products?

Preventing contamination with non-halal substances Signup and view all the answers

What is the requirement for storage of carcasses and offals from other establishments or independent boning rooms?

It is not allowed under any circumstances Signup and view all the answers

What is the significance of record-keeping for non-halal conformance products?

It is available upon inspection by auditors Signup and view all the answers

What is the primary concern for halal products during storage?

Preventing contamination with non-halal substances Signup and view all the answers

Study Notes

Halal Control Points for Slaughterhouses

Halal carcasses and products must not be stored together with non-halal products.
Cartons containing non-halal products shall be clearly labelled and stored separately in designated areas in the freezer.
Records on non-halal conformance shall be available upon inspection by auditors.
Storage of carcasses and offals from other establishments or independent boning rooms is not acceptable.
Storage of halal products from Malaysian-approved plants that are completely packed in the form of cartons and clearly labelled with the establishment number may be accepted.

Transportation of Halal Products

Halal products cannot be transported with najis (impure) items that fall under the category of najis mughallazah (e.g., pigs, dogs, and their products).
The establishment shall identify and segregate non-halal conformance products in complete packaging from halal products during transportation.

Muslim Halal Head Checker

The Muslim halal head checker shall be a practicing Muslim and technically competent.
They shall be registered, trained, and supervised by the Halal Certification Body.
They shall assess skull damage, identify/label and record the related non-compliance carcass.
They shall make decisions on the halal status of carcass by examining the level of damage to the head in accordance with the criteria specified in Appendix 1.
They shall refer to the Halal Supervisor for any uncertainty of the skull damage.

Muslim Halal Supervisor

The Muslim halal supervisor shall be a practicing Muslim, mentally sound, baligh, and fully understand the fundamental rules and conditions related to the slaughter of animals in Islam.
They shall be responsible for the effectiveness of the internal halal control system in the establishment.
They shall ensure the functions of halal slaughterman, halal head checker, and halal checker are in accordance with this protocol.
They shall supervise and verify halal records of the establishment, including:
- Stunning equipment verification and calibration
- Slaughtering record
- Non-conformance record
- Chiller room, freezer, and blast freezer record
- Deboning activity record
- Packaging and storage record

Halal Slaughterman

The halal slaughterman shall be a practicing Muslim who is mentally sound, baligh, and fully understands the fundamental rules and conditions related to the slaughter of animals in Islam.
They shall be registered, trained, and supervised by the Halal Certification Body.
They shall be competent in slaughtering the animal according to Shariah law.

Permitted Animals for Slaughter

Only the following animals are permitted to be slaughtered, processed, and stored on a Malaysian-approved establishment:
- Ruminants (cattle, buffalo, goat, sheep, deer, and camel)
- Poultry (chicken, duck, turkey, ostrich, pigeon, and quail)

Halal Slaughter Process

Halal slaughtering process of animal involves restraining, stunning (if used), and severing of trachea, oesophagus, and both carotid arteries and jugular veins.

Stunning Methods

Stunning shall be in accordance with the MS1500.
The use of other stunning methods is subject to approval by the Malaysian Fatwa Council decree.
The method used shall be reversible stunning and shall not kill or cause permanent physical injury to the animal.

Halal Checker

A Muslim halal checker shall be present at the slaughter hall to check the stunning operation, to ensure halal slaughter, proper bleeding, determination of death prior to dressing operations, handling of non-compliance carcass, and records are in compliance with this protocol.
A Muslim halal head checker (if percussive pneumatic stunning is used) shall be present and responsible to assess skull damage, identify/label, and record the related non-halal conformance carcass.

Method of Slaughtering for Meat and Poultry (Malaysian Protocol)

The bleeding of the animal during halal slaughter must be spontaneous and complete.

Process Requirements

Scalding is only carried out on animals that are deemed dead as a result of halal slaughter.
Animals that are dead due to stunning procedure are identified as non-halal conformance, segregated, and recorded.
The number of slaughtermen must be adequate to ensure that the act of halal slaughter is conducted properly on each animal.
No intervention can be conducted to hasten the death of the animal as a result of the act of halal slaughter, unless approved by the Malaysian Fatwa Council.
Minor procedures related to food safety, such as oesophageal clipping, may be conducted.
The number of animals slaughtered daily and non-halal conformance carcasses must be identified and recorded by the Halal Checker.

Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol)

A slaughterhouse must have various facilities, including a slaughter area, scalding area, refrigeration area, condemned meat area, and amenities for personnel.
Stunning, if used, must be conducted by a trained Muslim operator, and the Muslim halal checker must verify that the stunning operation is conducted according to approved methods.

Halal Slaughter

The halal slaughterman must be a practicing Muslim who is mentally sound, baligh, and fully understands the fundamental rules and conditions related to the slaughter of animals in Islam.
The halal slaughterman must be registered, trained, and supervised by the Halal Certification Body.
The halal slaughterman must be competent in slaughtering the animal according to Shariah law.

Permitted Animals

Only ruminants (cattle, buffalo, goat, sheep, deer, and camel) and poultry (chicken, duck, turkey, ostrich, pigeon, and quail) are permitted to be slaughtered, processed, and stored on a Malaysian-approved establishment.

Stunning (if used)

Stunning shall be in accordance with the MS1500.
The use of other stunning methods is subject to approval by the Malaysian Fatwa Council decree.
The method used must be reversible stunning and shall not kill or cause permanent physical injury to the animal.

Muslim Halal Head Checker (only required on beef establishments using the pneumatic percussive stunner)

The Muslim halal head checker must be a practicing Muslim and technically competent.
The Muslim halal head checker must be registered, trained, and supervised by the Halal Certification Body.
The Muslim halal head checker must assess skull damage, identify/label and record the related non-compliance carcass.

Internal Halal Committee

The Muslim Halal supervisor must be a practicing Muslim, mentally sound, baligh, and fully understands the fundamental rules and conditions related to the slaughter of animals in Islam.
The Muslim Halal supervisor must be responsible for the effectiveness of the internal halal control system in the establishment.
The Muslim Halal supervisor must supervise and verify halal records of the establishment, including stunning equipment verification and calibration, slaughtering record, non-conformance record, and packaging and storage record.

Introduction to Halal Food

The concept of halal food is rooted in the Quran, specifically in Al-Baqarah, verse 172, which emphasizes the importance of consuming good and wholesome food.

Syariah Principles and Halal Requirements

Syariah principles and halal requirements are essential in ensuring that food products meet Islamic standards.

Halal Production Requirements for Meat and Poultry

Halal production requirements for meat and poultry involve specific guidelines for slaughtering, stunning, and handling of animals.
The guidelines for stunning parameters are specified in Tables A1 and A2 of the Malaysian Protocol (MS 1500:2009).
Electrical stunning and pneumatic percussive stunning are two acceptable methods of stunning, with specific requirements for each method.

Halal Control Points for Slaughterhouses, Boning Rooms, Cold Stores, and Logistics

Halal control points are critical in ensuring that meat and poultry products meet halal standards throughout the production chain.
For slaughterhouses, halal control points include the use of stunning, animal restraint, and application of stunning devices.
For boning rooms, halal control points include deboning and packaging, with specific requirements for handling halal and non-halal carcasses.
For cold stores, halal control points include storage and transportation, with specific requirements for segregating halal and non-halal products.
For logistics, halal control points include transportation, with specific requirements for segregating halal and non-halal products.

Halal Certification

Halal certification is a critical component of ensuring that food products meet Islamic standards.
Internal Halal Committees play a crucial role in ensuring that food products meet halal standards, through daily records and annual reports.

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Description

This quiz covers the rules and guidelines for storing halal products, including segregation from non-halal products, labeling, and record-keeping. It also discusses storage restrictions for carcasses and offals from other establishments or independent boning rooms.