Traceability and Verification of Ingredients PDF

Traceability and Verification of Ingredients Module 5 © Majlis Ugama Islam Singapura, 2023. All Rights Reserved Version 3  Table of Contents I. Learning Objectives ……………………………………………... 3 II. Clause in Muis Halal Ce...

Traceability and Verification of Ingredients Module 5 © Majlis Ugama Islam Singapura, 2023. All Rights Reserved Version 3  Table of Contents I. Learning Objectives ……………………………………………... 3 II. Clause in Muis Halal Certification Conditions ……........ 5 III. What is Traceability? ……………..................................... 6 IV. Establishing Traceability for Non-Meat Products........ 9 V. Validity Date of Halal Certificates................................ 14 VI. Establishing Traceability for Imported Meat............... 15 VII. Verification of Invoices …………………............................ 19 VIII. Accessing List of Muis-Recognised FHCBs ………......... 21 IX. Practice Time …………………………………………………….... 22 X. Conclusion..................................................................... 23 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. 2  Learning Objectives At the end of this module, you should be able to:  Understand the need to establish traceability  Recognise the information needed to establish traceability  Search for Muis-recognised foreign certifying bodies  Recognise common foreign Halal certificates 3 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  Categorisation of Content The content in this module has been categorised based on how important it is: Awareness Level (A) & Proficiency Level (P) Awareness Level (A) - To understand the information/concepts Proficiency Level (P) - To understand, remember and apply the information/concepts 4 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  Clause in Muis Halal Certification Conditions (P) 5 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  What is traceability? (P) It is the ability to identify a certain item and verify information about the item. What is the country of origin? What is in this When was it package? manufactured? Who manufactured it? 6 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  Why is traceability necessary? (P) In the Muis Halal Certification Conditions, it is stated that there should be no cross mixing between Halal and non-Halal food  For the purpose of Halal Certification, food and ingredients which are not supported with the relevant documents will be regarded as non-Halal.  Hence, in order to ensure there is no cross mixing, we will need to verify the Halal status of the ingredients. 7 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. Labelling is a must for traceability (P) The Muis Halal Certification Conditions states: The applicant shall ensure that all ingredients are labelled in English, minimally with the following information for traceability purpose: a) Product name and description b) Manufacturer/brand owner’s name c) Manufacturer/brand owner’s address d) Abattoir / plant number* e) Halal slaughtering and packing date* f) Halal mark or equivalent* *Only for high-risk items such as imported meat / poultry 8 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  ESTABLISHING TRACEABILITY FOR NON-MEAT PRODUCTS No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. 4 things to look out in a Halal certificate: (P) Recognition of Halal Certification Body FOR NON-MEAT Recognition of Halal Certification Body Product Name Validity Date of Halal Certificate Manufacturer’s Name & Address Manufacturer’s Name & Address Product Name Validity Date of Halal Certificate 10 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. OTHER EXAMPLES OF HALAL CERTIFICATES (P) (non-meat) 11 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. Case Study 1: Non-Meat Product (P) Halal Certificate Product Label What is the Halal risk category for this product? It is MEDIUM-HIGH as it is a type of cheese, which contains rennet. (Refer to Module 4) = Muis-recognised Halal Certification body = Validity Date of Halal Certificate = Manufacturer’s Name & Address 12 = Product name No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. Case Study 2: Non-Meat Product (P) Halal Certificate Product Label What is the Halal risk = Muis-recognised Halal Certification body category for this product? = Validity Date of Halal Certificate It is HIGH, = Manufacturer’s Name & Address as it contains flavouring. 13 = Product name (Refer to Module 4) Validity date of Halal Certificates You did a stock check and found a can of corned beef. The Halal certificate for the corned beef has lapsed (Validity period: 1 July 2022 – 30 June 2023). Production Date of Product: 15 May 2023 Expiry Date of Product: 14 May 2026 Can you still use the corned beef in your Halal-certified premises? Yes, you can still use the corned beef as the product was manufactured during the Halal certificate validity period. 1 July 2022 31 June 2023 Halal Certificate Validity Period Production date 15 May 2023 14 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  ESTABLISHING TRACEABILITY FOR IMPORTED MEAT No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. 4 things to look out in a Halal certificate: (P) FOR IMPORTED MEAT Recognition of Halal Certification Body Recognition of Halal Certification Body Abattoir / Plant Number (e.g. SIF 516) Abattoir / Plant Number Product Name Product Name Slaughtering Date Halal slaughtering and packing dates Production Date Brand (if any) 16 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. OTHER EXAMPLES OF HALAL CERTIFICATES (P) (imported meat) 17 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis. Case Study: Meat Product (P) Halal Certificate Product Label Label on Meat Carton = Abattoir / plant number = Product name = Halal slaughtering and packing dates = Muis-recognised Halal Certification body 18  Verification of Invoices (P) As part of the responsibilities of the Halal Assurance Officer and Muslim personnel, they are required to verify and endorse the invoices and delivery orders with: i. Signature ii. Name iii. Date of verification *Note: NRIC / ID Number is not required due to Personal Data Protection Act (PDPA) issues. 19 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  Verification of Invoices (P) The supplier sent all the SCENARIO 1 Endorse the invoice and delivery orders with items that has been signature, name and date ordered. The supplier sent the SCENARIO 2 Put the item aside and inform the supplier to wrong items, we did not collect back the wrong items order this. I do not understand the SCENARIO 3 Do not endorse the invoice and request invoice as it is not in another invoice that is in English from English. supplier There is no Halal logo on Ensure there is a recognised and valid Halal SCENARIO 4 the ingredients for the certificate for the product before endorsing imported meat items. the delivery order 20 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  Accessing List of Muis-Recognised FHCBs (P) The list of FHCBs can be found in the GoBusiness Licensing portal  https://licence1.business.gov.sg/ *To check before purchasing any new ingredients. 21 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  Practice Time! Based on this Halal certificate, what is the plant number for the imported meat? a. 607489 b. 2212 c. 2167 d. 19003423 number. In this case, the SIF number is 2212. plant or abattoir number usually refers to the SIF Answer: b. 2212. For meat imported from Brazil, 22 No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.  Conclusion Traceability is important as it helps to ensure that Halal products are produced and handled in a Halal-compliant manner. This helps to prevent fraud and cross-mixing, giving the added assurance to consumers. By maintaining the integrity of Halal production, traceability helps to meet the expectations of consumers who rely on Halal certification to make informed choices about the food they consume. In the next module, we will look at Halal-related breaches. No part of these slides may be reproduced, used for training, or transmitted without prior written permission from Muis.