3.0_halalproductionrequiementsformeatandpoultry.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 abd Halal Control Points for Other Food Products  10.0 Kosher and Vegetarian  11.0 Halal Certification  3.1 Halal animal in the Quran 3. HALAL PRODUCTION 3.2 General guideline for halal meat and poultry REQUIREMENT production FOR MEAT AND POULTRY 3.3 Methods of slaughtering for meat and poultry according to Malaysian Protocol 3.4Halal control points for slaughterhouses, boning rooms, cold stores and logistics  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. 3.1 Halal animal in the Quran Oh ye who believe! Fulfill your indentures. The beast of cattle is made lawful unto you (for food) except… Chapter V (Al-Maidah), Verse 1 They ask thee (O Muhammad) what is made lawful for them. Say: (all) good things are made lawful for you. And those beasts and birds of prey which ye hve trained as hounds are trained, ye teach them that which Allah taught you; so eat of that which they catch for you and mention Allah’s name upon it, and observe your duty to Allah. Allah is swift to take account. Chapter V (Al-Maidah), Verse 4 3.1 Halal animal in the Quran Chapter V (Al-Maidah), Verse 1  3.2 General guideline for halal meat and poultry production Animals must be halal. One cannot slaughter a pig the Islamic way and call it halal. Animals must be slaughtered by a sane Muslim while pronouncing the name of God. A sharp knife must be used to severe the jugular veins, carotid arteries, trachea, and esophagus, and blood must be drained out completely. Islam places great emphasis on humane treatment of animals, so dismemberment must not take place before the animal is completely dead,  3.3 Method of Slaughtering for Meat and Poultry (Malaysian Protocol) Introduction Malaysian Protocol For The Halal Meat and Poultry Productions was developed by the Department of Islamic Development Malaysia (JAKIM). The protocol is applicable to all establishments producing halal meat, poultry and their products including those intending to export to Malaysia under the Animals Act 1953 (reviewed 2006). It shall be used together with the MPPHM (Domestik) 2020 and Malaysian Standard MS 1500.  3.3 Method of Slaughtering for Meat and Poultry (Malaysian Protocol) The Process Requirements: a) the animal shall be ritually slaughtered by Halal slaughterman; b) the act of slaughtering shall be done with niyyah (intention) in the name of Allah and not for other purposes. The slaughterman is well aware of his action; c) the animal to be slaughtered has to be an animal that is halal; d) the animal to be slaughtered shall be alive or deemed to be alive (hayat almustaqirrah) at the time of slaughter; e) animal to be slaughtered shall be healthy and have been approved by the competent authority; 3.3 Method of Slaughtering for Meat and Poultry (Malaysian Protocol) https://youtu.be/uJXSYMhtwvU Chicken slaughtering 3.3 Method of Slaughtering for Meat and Poultry (Malaysian Protocol) Cow slaughtering  3.3 Method of Slaughtering for Meat and Poultry (Malaysian Protocol) The Process Requirements (…cont’d…): f) tasmiyyah has to be invoked by a muslim slaughterman immediately before slaughtering; g) slaughtering knife shall be sharp and clean. h) slaughtering shall be done only once. The “sawing action” of the slaughtering is permitted as long as the slaughtering knife is not lifted off the animal during the slaughtering; i) the act of halal slaughter shall begin with an incision on the neck at some point just below the glottis (Adam’s apple) and after the glottis for long necked animal; j) the slaughter act shall sever the trachea (halqum), oesophagus (mari’) and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the animal. The bleeding shall be spontaneous and complete;  3.3 Method of Slaughtering for Meat and Poultry (Malaysian Protocol) The Process Requirements (…cont’d): k) For poultry, scalding shall be carried out on animal that are deemed dead as a result of halal slaughter; l) animal that are dead due to stunning procedure (if used, but not recommended) shall be identified as non-halal conformance, segregated and recorded; m) the number of slaughtermen shall be adequate to ensure that the act of halal slaughter is conducted properly on each animal; n) no intervention can be conducted to hasten the death of the animal as a result of the act of Halal slaughter unless it is approved by the Malaysian Fatwa Council. Minor procedures related to food safety such as oesophageal clipping may be conducted; and o) the number of animal slaughtered daily and the non-halal conformance carcasses shall be identified and recorded by the Halal Checker and be available for audit by the supervising Halal Certification Body, Exporting Country Authority and Malaysian auditors.  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) Definition of slaughterhouse A building for the slaughter of animals for human food. It may vary in size and sophistication depending on location and local government ordinance but it should contain the following facilities or have them close by: ❑ a slaughter area, ❑ an area for emergency slaughter, ❑ scalding area, ❑ refrigeration area including chiller, ❑ blast freezer and freezer, ❑ condemned meat area and space for holding suspect meat, offal, gut and tripe area, ❑ hide and skin area, ❑ cutting room, ❑ packaging room, ❑ despatch area, ❑ amenities for personnel, ❑ a veterinary officer's room, ❑ preferably including a laboratory, and ❑ accommodation for animals awaiting slaughter, called lairage.  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) The Halal slaughterman shall: a) be a practicing muslim who is mentally sound, baligh, fully understands the fundamental rules and conditions related to the slaughter of animals in Islam; b) be registered, trained and supervised by the Halal Certification Body; and c) competent in slaughtering the animal according to Shariah law;  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) PERMITTED ANIMALS Only the following animals are permitted to be slaughtered, processed and stored on a Malaysian approved establishment: 1. Ruminants - Cattle, buffalo, goat, sheep, deer and camel 2. Poultry – Chicken, duck, turkey, ostrich, pigeon and quail  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) HALAL SLAUGHTER Halal Slaughtering process of animal involves restraining, stunning (if used) and severing of trachea (halqum), oesophagus (mari’) and both the carotid arteries and jugular veins (wadajain).  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) STUNNING (if used)… a) stunning shall be in accordance with the MS1500; b) the use of other stunning methods is subject to approval by the Malaysian Fatwa Council decree; c) the method used shall be reversible stunning and shall not kill or cause permanent physical injury to the animal; d) if stunning is to be carried out the conditions specified in Annex A shall be complied. (Annex A1 for Electrical Stunning and Annex A2 for Pneumatic);  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) …STUNNING (if used) e) the person who is responsible for the stunning operation (operation, control and monitoring) shall be trained in its use and preferably a Muslim; f) the Muslim halal checker shall verify that the stunning operation is conducted according to the approved methods; g) the slaughterman shall be satisfied that animal provided to him are still alive for halal slaughter; and h) if the animal is found dead due to the stunning procedure, the slaughterman shall identify and remove it from the halal system.  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) HALAL CHECK a) a Muslim halal checker shall be present at the slaughter hall to check the stunning operation, to ensure the halal slaughter, proper bleeding, determination of death prior to dressing operations, handling of non-compliance carcass and records as in Appendix 3 are in compliance with this protocol; b) a Muslim halal head checker (if percussive pneumatic stunning is use) shall be present and responsible to assess skull damage as stipulated in Clause 4.2 of Appendix 1, identify/label and record the related non- halal conformance carcass; c) the position of Muslim Halal Checker, Muslim halal head checker and Muslim Slaughterman could be interchangeable provided that they have fulfilled the requirements for each responsibility as stipulated in Clauses 5.3, 5.4, and 5.5 respectively of this protocol; and d) a Muslim Halal Supervisor shall responsible to ensure the internal halal control system in the establishment as stipulated in Clause 5.6  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) DRESSING OPERATIONS a) carcass dressing operations can be conducted once the animal is: considered dead as defined by the Clause 4.5.3 ‘Determination of Death’; and b) any non- halal conformance carcass, offal and other parts shall be identified and clearly labelled through out the process.  3.4 Halal Control Points (HCP) for Slaughterhouses (Malaysian Protocol) DETERMINATION OF DEATH (Clause 4.5.3) Indication of death shall be assessed by observation of the animal as follows:- i. fully dilated pupils; ii. absence of pupillary and corneal reflexes; iii. flaccid tongue; iv. absence of blood pulsing from the cut ends of the carotid arteries. i.e. blood under pressure from the cut carotid arteries indicating that the heart is still beating; v. absence of all movements in the carcasses; and vi. responses directly related to the cutting of a major nerve are not considered to indicate that the animal is still alive.  Annex A (MS 1500:2009): Requirements on the use of stunning in slaughter of ruminant and poultry A1 General requirements A1.1 Slaughtering shall be carried out according to the requirements related to the slaughter of animals in Islam. A1.2 The animal shall be alive or deemed to be alive (hayat al-mustaqirrah) at the time of slaughter. A1.3 Stunning is not recommended, however if stunning has to be carried out, the permitted methods are electrical or pneumatic percussive stunning. A 1.4 The use of stunning equipment shall be under the supervision of a trained muslim and periodically monitored by competent authority. A 1.5 The stunning shall not kill or cause permanent physical injury to the animal. A 1.6 Stunners which are used to stun the animals under mughallazah category shall not be used to stun animals for halal slaughter.  Annex A (MS 1500:2009): Requirements on the use of stunning in slaughter of ruminant and poultry A2 Electrical stunning A2.1 The electrical stunner shall be of the type allowed by the competent authority in charge of slaughter. A2.2 The type of stunner used for slaughter of ha/al animals shall be 'head only stunner‘ type, where both electrodes are placed on the head region. A2.3 Electrical stunning of poultry is allowed using "water bath stunner" only. A2.4 The strength of current used shall be supervised by a trained muslim and monitored by competent authority. The guidelines on stunning parameters are as specified in Tables A1 and A2.  Annex A (MS 1500:2009): Requirements on the use of stunning in slaughter of ruminant and poultry A2 Electrical stunning  Annex A (MS 1500:2009): Requirements on the use of stunning in slaughter of ruminant and poultry A2 Electrical stunning  Annex A (MS 1500:2009): Requirements on the use of stunning in slaughter of ruminant and poultry A3 Pneumatic percussive stunner A3.1 Pneumatic percussive stunning is only suitable for all bovine animals. A3.2 The air pressure that powers the stunner should not be more than 225 psi and should be kept to the minimum required to stun the animal. A3.3 The head of the stunner shall be flat or slightly convex. A3.4 There shall be a protective collar around head of the stunner so that it shouldn't protrude more than 3 mm beyond it. A3.5 The heads of animal to be stunned shall be held still before the stunner can beapplied. A3.6 The centre of the stunner shall be in contact with the animal at a point of intersection of lines drawn from the medial corners of the eyes and the base of the ears (Figure A 1). A3.7 The stunner shall be applied so that the head of the stunner is perpendicular to the frontal bone. A3.8 The animal shall be stunned once.  Annex A (MS 1500:2009): Requirements on the use of stunning in slaughter of ruminant and poultry Figure A 1 Diagram of skull and placement for pneumatic stunner EXAMPLE OF A PNEUMATIC PERCUSSIVE STUNNER  Annex A (Malaysian Protocol): PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL 1. INTRODUCTION The following are the specific requirements for the acceptable use of the pneumatic percussive stunner. 2. ANIMAL RESTRAINT It is essential that the animal is adequately restrained, so that the operator can place the device at the correct site on the head (in order to give an accurate stun). The heads of animal to be stunned shall be held still before the stunner can be applied.  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL 3. APPLICATION The air pressure that powers the stunner should not be more than 225 psi and should be kept to the minimum required to stun the animal. The head of the stunner shall be slightly convex or flat. There shall be a protective collar around the head so that the head shouldn’t protrude more than 3 mm beyond it. The centre of the stunner shall be in contact with the animal at a point of intersection of lines drawn from the medial corners of the eyes and the base of the ears (Attachment 1). The stunner shall be applied so that the head of the stunner is parallel to the frontal bone. The animal shall be stunned once. If another stun is required, the animal will be identified as non-halal.  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL 4. INDICATOR OF EFFECTIVE STUNNING 4.1 DURING SLAUGHTER The bleeding from the Halal severe shall initially show pulsing of the arteries indicating that the animal is still alive at the point of Halal slaughter. Bleed out shall indicate normal heart function for at least 60 seconds. A capillary refill check should be done if there is doubt. Capillary refill is absent in an animal with no heart beat (i.e no blood pressure). Where cattle do not show pulsing of the arteries immediately after the Halal cut, and/or capillary refill is absent, the carcases shall be identified as non-halal..  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL 4.2 ASSESSMENT OF SKULL DAMAGE Skull damage shall be assessed by removing the skin of the forehead of the animal and examining and asses base on the criteria outlined in the Appendix 1.2. A rating system of 1 to 6 will be used. Where skull damage rating is 1 or 2, the carcasses and their offals shall be Halal. Carcasses and offals from animals where the skull damage is rated 3, 4, 5 or 6 shall be non-Halal.  Appendix 1.2 PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL Assessment of Skull Damage Rating - 1 Acceptability - Acceptable Description of Damage - No visible damage  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL Assessment of Skull Damage Rating - 2 Acceptability - Acceptable Description of Damage - Indentation, no cracking  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL Assessment of Skull Damage Rating - 3 Description of Damage - Indentation with cracking but no displacement Acceptability - Non-acceptable  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL Assessment of Skull Damage Rating - 4 Description of Damage - Indentation with cracking and displacement of bone no more than its own thickness Acceptability - Non-acceptable  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL Assessment of Skull Damage Rating - 5 Description of Damage - Indentation with cracking and displacement of bone no more than its own thickness Acceptability - Non-acceptable  PROCEDURE FOR THE PNEUMATIC PERCUSSIVE STUNNING OF ANIMAL Assessment of Skull Damage Rating - 6 Description of Damage - Indentation, cracking and brain exposure Acceptability - Non-acceptable  Annex B: PROCEDURE FOR THE ELECTRICAL WATER-BATH STUNNING FOR POULTRY 1. INTRODUCTION Electrical water bath stunning is the most common method used in poultry processing plant. The following are the requirements for the acceptable use of the electrical water-bath stunning for poultry. 2. ANIMAL RESTRAINT Pre-slaughter handling should be such that the bird are spared any avoivable excitement.  PROCEDURE FOR THE ELECTRICAL WATER-BATH STUNNING FOR POULTRY 3. APPLICATION 1.After shackling, the bird are immersed into an electrified water bath. 2. The time from when the bird are shackled to the time they are stunned should be limited to 60s. 3. Breast comforters from shackling to enter the water bath, help to keep the birds calm and reduce flapping. 4. The depth of the electrical water bath should be such that the head of the birds are completely immerse up to the based of their wings. 5. Shackles should provide good electrical contact. 6. The birds must be immersed in the water bath for at least 4 second. 7. Stun parameters should be based on recommendation in Malaysian Standard MS1500:2009, Table A1. Guidelines parameter for electrical stunning of chick  PROCEDURE FOR THE ELECTRICAL WATER-BATH STUNNING FOR POULTRY  Internal Halal Comittee 1. MUSLIM HALAL CHECKER The Halal checker shall: a) be a practicing muslim, mentally sound, baligh, fully understands the fundamental rules and conditions related to the slaughter of animals in Islam; b) be trained and supervised by the Halal Certification Body; c) a Muslim halal checker shall be present at the slaughter hall to check the stunning operation, to ensure the halal slaughter, proper bleeding, determination of death prior to dressing operations, handling of non- compliance carcasses and records are in compliance with this protocol;  Internal Halal Comittee 2. MUSLIM HALAL HEAD CHECKER (ONLY REQUIRED ON BEEF ESTABLISHMENTS USING THE PNEUMATIC PERCUSSIVE STUNNER) The Muslim halal head checker shall: a) be a practicing Muslim and technically competent; b) be registered, trained and supervised by the Halal Certification Body; c) assess skull damage, identify/label and record the related non-compliance carcass; d) 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; and e) refer to the Halal Supervisor for any uncertainty of the skull damage.  Internal Halal Comittee 3. MUSLIM HALAL SUPERVISOR The Muslim Halal supervisor shall: a) be a practicing muslim, mentally sound, baligh, fully understands the fundamental rules and conditions related to the slaughter of animals in Islam; b) be responsible for the effectiveness of the internal halal control system in the establishment; c) ensure the functions of halal slaughterman, halal head checker and halal checker are in accordance with this protocol; d) supervise and verify halal records of the establishment as follow: i. Stunning equipment verification and calibration; ii. Slaughtering record; iii. Non-conformance record; iv. Chiller room, freezer and blast freezer record; v. Deboning activity record; and vi. Packaging and storage record.  Internal Halal Comittee Form to be filled for daily record  Internal Halal Comittee Form to be filled for annual report 3.4 Halal Requirements for Boning Rooms 4.5.6 DEBONING AND PACKAGING a) the boning room (including packaging) shall be part of the approved establishment and of the same address; b) non-halal conformance carcasses if any shall be deboned after the deboning of halal carcasses; c) processing of carcasses and offal from other establishments shall not be permitted; and d) all cartons intended for export to Malaysia shall be clearly labelled with the Halal mark, establishment number and other requirements as specified in Clause 3.7 of MS 1500; e) each container shall be marked legibly and indelibly or a label shall be attached to the container, with the following information: i. name of the product; ii. nett content expressed in metric system (SI units); iii. name and address of the manufacturer, importer and/or distributor and trademark; iv. list of ingredients; v. code number identifying date and/or batch number of manufacture and expiry date; and vi. country of origin. f) for primary meat and poultry products, the label or mark shall also include the following information: i. date of slaughter; and ii. date of processing. 3.4 Halal Requirements for Cold Stores 4.6 STORAGE a) all chillers, blast freezers, freezers and other storage rooms shall be part of the approved establishment and of the same address; b) non- halal conformance carcasses and products shall be stored in designated chiller and clearly labelled. Halal carcasses and products shall not be stored together with the non – halal conformance; c) cartons containing non-halal conformance products shall be clearly labelled and stored separately in designated area in the freezer; d) record on non-halal conformance shall be available upon inspection by auditors; and e) storage of carcasses and offals from other establishments or independent boning room is not acceptable.The storage of halal product from Malaysian approved plant that is completely packed in the form of carton and clearly labelled with the establishment number may be accepted. 3.4 Halal Requirements for Cold Stores 4.7 TRANSPORTATION a) under no circumstances Halal product can be transported with najs that come under the category of najs mughallazah (i.e. pigs or dogs and their products); and b) the establishment shall identified and segregated the non-halal conformance product in complete packaging from the halal product during the transportation. Halal Control Point Halal Control Point Halal Control Point- Activity Activity Draw the flow chart of meat/poultry product and mark the HCP. Maka makanlah yang halal lagi baik daripad rezeki yang telah diberikan Allah kepadamu; dan bersyukurlah akan nikmat Allah, jika kamu hanya menyembah kepada- Nya. Sesungguhnya Allah hanya mengharamkan atasmu bangkai, darah, daging babi, dan haiwan yang disembelih dengan (menyebut nama) selain Allah, tetapi barangsiapa terpaksa (memakannya) bukan kerana menginginkannya dan tidak pula melampau batas, maka sesungguhnya, Allah maha pengampun, lagi maha penyayang. Thank You