Halal Production Requirement and Control Points for Other Food Products PDF

 BWD22402 HALAL FOOD ASSOCIATE PROFESSOR ChM DR NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB...

 BWD22402 HALAL FOOD ASSOCIATE PROFESSOR ChM DR NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB KM 1, Jalan Panchor 84600 Pagoh Johor, MALAYSIA 069742088 0127237295 [email protected]  Al-Baqarah, 172 O ye who believe! Eat of the good things wherewith We have provided you, and render thanks to Allah, if it is (indeed) He whom ye worship. Contents  1.0 Introduction  2.0 Syariah Principles and Halal Requirements  3.0 Halal Production Requirements for Meat and Poultry  4.0 Alcohol in halal food production  5.0 Gelatin in halal food production  6.0 Enzyme in halal food production  7.0 Ingredient in halal food production  8.0 Halal Status for Nutritional Food Supplements  9.0 Halal Production Requirement and Halal Control Points for Other Food Products  10.0 Kosher and Vegetarian  11.0 Halal Certification  9.1 Milk and dairy products 8.0 Halal Status for Nutritional Food 9.2 Fish and seafood products Supplements 9.3 Cereal and confectionary products 9.1 Milk and dairy products 9.1.1. Milk: Whole, Low-Fat, Skim and Flavored 9.1.2. Cream, Butter and Cheese 9.1.3. Dry Milk Powder and Nonfat Dry Milk Powder 9.1.4. Yogurt, Ice-cream and Frozen Desserts 9.1.1. Milk: Whole, Low-Fat, Skim and Flavored 9.1.1 Milk: Whole, Low-Fat, Skim and Flavored Milk is generally fortified with Vitamins A and D. To make these vitamins soluble in milk, they are mixed with emulsifiers such as polysorbates. Polysorbates are fatty chemicals which can be made from vegetable oils or from animal fats. For producing halal milk, these emulsifiers and other functional ingredients must be from halal sources such as plant oils. Some dairies products such as chocolate and other flavored milk processing use gelatin as a thickener agent. To make it suitable for Muslim consumers, they should use halal gelatin or vegetable gums. 9.1.2 Cream, Butter and Cheese 9.1.2 Cream, Butter and Cheese Mono- and diglycerides are sometimes added to these products to prevent the fat phase from separating from the water phase (emulsify). Both animal- and vegetable-derived monoglycerides are available and only vegetable ingredients should be used for this purpose. 9.1.2 Cream, Butter and Cheese There are many different types of cheeses, and they are processed by using different methods and different ingredients. E.g: 9.1.2 Cream, Butter and Cheese Cottage cheese, which is made by curdling milk with acid,  Halal/Non-halal??  halal-suitable process. 9.1.2 Cream, Butter and Cheese Enzymes are a major area of concern for halal cheese production. Several enzymes are obtained from pigs, which are haram. Some enzymes are also derived from calves or other permitted animals, but if these animals are not halal slaughtered Mozzarella, cheddar, and colby are made by the use of milk- the enzymes are not acceptable curdling enzymes and bacterial cultures. for halal cheese production. Shredded cheese might contain anticaking agents such as animal or vegetable stearates. The preservatives in cheese can be proprietary mixtures of natamycin, sodium benzoates, calcium propionates, and others, which may contain emulsifiers from animal sources  Enzyme- Halal/Non-halal??  Bacterial cultures (Media??) - Halal/Non-halal?? 4.3 Dry Milk Powder and Nonfat Dry Milk Powder These are heat-processed, dehydrated milk powders. Normally no other ingredients are added to them except anti- cacking agent. However, the spray drier must not have run any haram products  Halal/Non-halal?? 4.4 Yogurt, Ice-cream and Frozen Desserts Yogurt, ice creams and frozen desserts are complex food systems requiring dozens of different ingredients to manufacture them. There are several possibilities for doubtful ingredients being incorporated into ice creams and frozen desserts, The three ingredients that present the greatest difficulties are gelatin, flavors, and emulsifiers.  Halal/Non-halal?? Halal Control Point Example 1: Salad dressing Halal Control Point Example 2: Cheese & whey processing 9.2 Fish and seafood products 9.2.1 Requirements for slaughtering or killing fish and seafood 9.2.2 General guidelines for processing fish and seafood 9.2.1 Requirements for slaughtering or killing fish and seafood There are a number of differing opinions on the halal or haram status of fish and seafood. The Quran states (Pickthall, 1994):  To hunt and to eat the fish of the sea is made lawful for you, a provision for you and for seafarers; but to hunt on land is forbidden you so long as ye are on the pilgrimage. Be mindful of your duty to Allah, unto Whom ye will be gathered. Chapter V (Al-Ma’idah), Verse 96  And He it is Who hath constrained the sea to be of service that ye eat fresh meat from thence, and bring forth from thence ornaments which ye wear. And thou seest the ships ploughing it that ye (mankind) may seek of His bounty, and that haply Chapter XVI (An-Nahl), Verse 14  And two seas are not alike; this, fresh, sweet, good to drink, this (other) bitter, salt. And from them both ye eat fresh meat and derive the ornament that ye wear. And thou seest the ship cleaving them with its prow that ye may seek of His bounty, and that haply ye may give thanks. Chapter XXXV (Fatir), Verse 12 9.2.1 Requirements for slaughtering or killing fish and seafood Three points of jurisprudence have been established here:  It is permissible to eat whale even though it is not considered a true fish because it is a mammal. Similarly, animals that wholly live in water (not water and land) are permitted for food.  There is no requirement to slaughter sea animals similar to land animals, even if they are mammals. They do have to be killed humanely, generally by leaving them out of the water to let them die their natural death.  Unlike land animals, it is permitted to eat dead sea animals. However, they must not show signs of deterioration and spoilage. 9.2.1 Requirements for slaughtering or killing fish and seafood Fish and seafood can be divided into four categories, with some categories universally accepted as halal, whereas others accepted by some people and not by others:  Category one — includes fish with scales and fins such as cod, flounder, haddock, halibut, herring, mackerel, perch, pollock, salmon, sea bass, whiting, buffalo fish, carp, trout, tuna, orange roughy, and snapper.  This category is acceptable by all the Muslim consumers. 9.2.1 Requirements for slaughtering or killing fish and seafood Fish and seafood can be divided into four categories, with some categories universally accepted as halal, whereas others accepted by some people and not by others:  Category two — includes fish or fishlike animals which may have fins but not removable scales. Some of these may breathe oxygen from air rather than water, but live in water all the time.  Examples are catfish, shark, swordfish, eel, monkfish, cusk, and blowfish.  This category is acceptable to the majority of Muslim consumers, but not all denominations accept them as halal.  They might consider them makrooh (disliked or detested). 9.2.1 Requirements for slaughtering or killing fish and seafood Fish and seafood can be divided into four categories, with some categories universally accepted as halal, whereas others accepted by some people and not by others:  Category three — comprises several unrelated species, mobile or not, of various shapes and sizes, that cannot survive without being in water.  These are generally either molluscs or crustaceans, including clams, mussels, lobsters, shrimp, oysters, octopus, scallops, crab and squid.  This group also includes marine mammals that live totally in the sea such as whales and dolphins.  The majority of Muslim consumers eat them; however, others consider them either haram or makrooh.  Shrimp seems to be in a special category: some only eat them but not the rest of category. 9.2.1 Requirements for slaughtering or killing fish and seafood Fish and seafood can be divided into four categories, with some categories universally accepted as halal, whereas others accepted by some people and not by others:  Category four — includes many of the animals generally falling under the definition of seafood.  They live in and around water most of their life cycle, but are capable of living outside water because they can breathe air.  These are generally not considered halal although some Islamic scholars are of the opinion that they are from the seas because they live in and around water.  These include poisonous crabs, snails, turtles, alligators, and frogs. 9.2.1 Requirements for slaughtering or killing fish and seafood https://youtu.be/zFelfDbkzm4  Fish or any animals from the water are not required to be killed in any religiously specified manner as practiced for land animals.  However, fish and seafood should be prepared in a manner that the animals do not suffer excessively.  They should not be skinned or scaled while still alive, for example, as practiced by some Eastern countries. 9.2.2 General guidelines for processing fish and seafood General guidelines for processing fish and seafood consist of: maintaining the identity of the product, not using any prohibited ingredients during processing. not using equipment that has been used for haram products. 9.2.2 General guidelines for processing fish and seafood FURTHER PROCESSED PRODUCTS Products such as fish fillets, fish sticks, fish patties, and other battered and breaded products must not contain any haram or doubtful ingredients, 9.2.2 General guidelines for processing fish and seafood FOOD INGREDIENTS AND FLAVORS It is common practice to extract flavors and manufacture ingredients from fish and seafood for use in non-seafood products. Because there is a large difference in the acceptability of fish and seafood among different Muslim consumers in various countries, it is advisable to learn the market requirements in a particular country before shipping any seafood products or flavors.  Halal Control Point Example 1: Surimi production from pollock HCP1  This involves removal of non-targeted animals, which are removed anyway in the process because surimi cannot be made out of crab, shellfish, or turtles. HCP2  This involves addition of stabilizers and cryoprotectants. Several ingredients such as sugar, sorbitol, calcium products, phosphates, egg whites, gelatin, blood plasma proteins, transglutaminase, or other binders and gums are used. If gelatin is used in surimi production, it should be halal bovine or fish gelatin.  Similarly, any of the novel ingredients used in surimi production must also meet halal requirements. HCP3  Finally, surimi should be packed in clean suitable halal packing materials and labeled properly and identified with halal markings. 9.3 Cereal and confectionary products 9.3.1 Breakfast cereals 9.3.2 Bread 9.3.3 Cakes, cookies and pastries 9.3.4 Doughnuts 9.3.5 Chewing gum 9.3.6 Marshmallows 9.3 Cereal and confectionary products 9.3 Cereal and confectionary products Introduction Some of the commonly used ingredients in cereal and confectionary industries whose halal status is questionable: Gelatin — may be used as a glaze component on doughnuts and strudels as well as some types of cake and pastry., two types of gelatin are suitable for halal: (1) gelatin from halal-slaughtered animals, and (2) fish gelatin. 9.3 Cereal and confectionary products Introduction Some of the commonly used ingredients in cereal and confectionary industries whose halal status is questionable: Mono- and diglycerides Emulsifiers quite widely used in the bakery and confectionary industries, and, to a lesser extent, in candy products. Although mono- and diglycerides can be made from any fat and oil (including from non-halal animals), the only acceptable sources for halal food are vegetable mono- and diglycerides 9.3 Cereal and confectionary products Introduction Some of the commonly used ingredients in cereal and confectionary industries whose halal status is questionable: Other emulsifiers — polysorbates polysorbates of different molecular sizes, such as Tween 80, Tween 60, and Tween 40; sodium stearyl lactylate; and other specific-use emulsifiers are also questionable due to their sources. It is better to avoid emulsifiers from animal sources. 9.3 Cereal and confectionary products Introduction Some of the commonly used ingredients in cereal and confectionary industries whose halal status is questionable: Cream liquor — generally contains varying amounts of alcohol and must be avoided in halal production (Riaz, 1997). 9.3 Cereal and confectionary products Introduction Some of the commonly used ingredients in cereal and confectionary industries whose halal status is questionable: Pan grease and release agents — might contain ingredients such as wine, beef tallow, lard, gelatin, sugars, zein protein, or any other ingredient to create a coating of the food product. Although vegetables and mineral ingredients used for this purpose are halal, the coating formulators must avoid doubtful ingredients such as beef tallow and gelatin, or haram ingredients such as lard (Riaz, 1999). Sugars, zein, starches, bees wax, petroleum fractions, and vegetable oils are some of the halal-suitable ingredients for food coatings. 9.3 Cereal and confectionary products Introduction Some of the commonly used ingredients in cereal and confectionary industries whose halal status is questionable: L-Cysteine — amino acid that might be used in doughnuts, pizza crusts, taco shells, and tortillas. L-Cysteine might be used to modify the texture of the batters and breading. Halal L-cysteine must be either the vegetarian type made through synthesis or from bird feathers from birds slaughtered according to halal requirements. L-Cysteine from human hair is also available but not accepted as halal, because it is considered offensive to one’s psyche, hence makrooh. 9.3 Cereal and confectionary products Product Type 1.Breakfast Cereals: Most of the breakfast cereals are rather simple formulations containing pure grain based ingredients mixed in with sugar, salt, and a few other minor ingredients such as colors and flavors. The most widely used minor ingredients that are questionable include mono- and diglycerides and flavors. If there were no components in these animal-based ingredients, all cereals would be halal. However, some of the breakfast cereals may contain gelatin-based marshmallows which may not be halal (Sakr, 1999). 9.3 Cereal and confectionary products Product Type Many breads are made with yeast, 2. Bread: which not only generates carbon dioxide but also There is a large variety of breads, from flat, unrolled, made produces alcohol. without yeast to flat, leavened, made with yeast, such as pita Although alcohol is bread to French- and Italian-type rolls. one of the haram ingredients, the Breads are primarily made of flour and water, which might contain purpose in making the bread is not several minor ingredients. similar to brewing alcoholic drinks. Some of the questionable ingredients in breadmaking are mono- Hence, there is no and diglycerides, sodium stearyl lactylates, and flavorings. concern with the presence of any Another major concern in breadmaking is pan grease and release residual alcohol in bread. agents used in the utensils. 9.3 Cereal and confectionary products Product Type 3. Cakes, Cookies, and Pastries: The major components of these food products are flour, sugar, and oil/fat. However, many of the minor ingredients might be used to give these products a specific character, which differentiates one type of product from the other. The minor ingredients to avoid in these products are mono- and diglycerides, gelatin, polysorbatea, sodium stearoyl lactylateb, L-cysteine, flavors containing alcohol, and other nonhalal ingredients. a manufacturefrom stearic acid which could be derived from non-halal animals) b manufactured by the reaction of lactic acid and stearic acid which could be derived from non-halal animals 9.3 Cereal and confectionary products Product Type 5. Chewing Gum: Gum-base and chewing gum might be composed of any of the generally recognized as safe (GRAS) by the USFDA ingredients. Two of the commonly used ingredients which are doubtful as regards halal include stearates (from stearic acid*) and gelatin (Uddin, 1994). There might be many other doubtful ingredients in gum base that need to be screened properly for the production of halal chewing gum. Only halal gelatin and halal stearates are acceptable for halal products. *stearic acid can be derived from non-halal animals 9.3 Cereal and confectionary products Product Type 6. Marshmallows: Marshmallows are primarily sugar, gelatin, and flavors. A special kind of gelatin, usually pork, is required to make the best fluffy, nonsticky marshmallows. One can make halal marshmallows with halal-certified bovine or fish gelatin. Flavors used in marshmallows must also be halal suitable. During production, marshmallows in most plants are rolled in corn starch so that they do not stick to each other. It is very important that the equipment be thoroughly cleaned and old starch replaced with fresh starch before producing halal marshmallows. The equipment at the time of start-up must be physically inspected to remove any stray marshmallows from the previous batch. 9.3 Cereal and confectionary products HCP 1 HALAL CONTROL POINTS (HCPs) E.g: Bread making HCP1 — ingredients used in the manufacture of bread. All major and minor ingredients must be halal suitable. HCP2 — release agents and pan grease if used should also be halal suitable. HCP3 — packaging materials used for packing halal bread must not contain any ingredients of animal origin such as animal stearate. HCP 2 All the equipment used should be thoroughly cleaned and no cross contamination HCP 3 SUMMARY Thank You