TESTING Halal Trng P1

The program aims to educate participants on Halal requirements, enabling them to achieve business objectives in providing Halal in-flight catering, ready-to-eat meals, and products for supermarkets and restaurants. It serves as a refresher course and emphasizes understanding the benefits of Halal practices and differentiating between Halal and non-Halal.

The session introduces the Malaysian Standard (MS 1500:2019), the third revision, providing practical guidance for the food industry on preparing and handling Halal food, including nutritional supplements. Halal is defined as anything permitted under Islamic law (Sharia), specifically Halal food and drink and their ingredients.

Halal food must not contain any parts of non-Halal animals or animals not slaughtered according to Sharia law. It must be free from 'najis' (unacceptable substances like blood, alcoholic beverages, pork), safe for consumption, non-poisonous, non-intoxicating, and non-hazardous. Preparation must use equipment free from 'najis' contamination, exclude human parts, and follow good hygiene practices. Cross-contamination between Halal and non-Halal items must be prevented through physical separation during all stages from preparation to distribution.

Food is not Halal if it contains animals not slaughtered according to Sharia law, dead animals, or any alcoholic beverages/intoxicants. 'Najis' items, such as warm meat, pus, blood, and alcoholic beverages, cannot contaminate Halal food.

For meat to be Halal, five steps are crucial: the slaughterman must be Muslim, the animal must be a Halal animal (e.g., chicken, beef), the knife must be sharp, the animal must be alive and healthy, and specific parts (trachea, esophagus, carotid arteries, jugular veins) must be cut to ensure complete bleeding. Aquatic animals generally do not require specific slaughtering if they live in water and are not poisonous or hazardous.

Halal premises must be effectively separated from non-Halal farms (e.g., pig or chicken farms) to prevent cross-contamination, ideally by a distance of at least 10 kilometers. Management must appoint a Halal committee or QA department to ensure effective implementation and internal monitoring of Halal practices. Training for staff is mandatory to understand Halal guidelines, and sufficient resources must be provided for the Halal control system.

The Halal food production process involves 16 steps, from raw material procurement to delivery. Key areas include receiving, storage (cool, freezer, dry), preparation, cooking, chilling, dishing, and final delivery. Throughout, critical control points must maintain strict temperature controls (e.g., cooking at 74-75°C, chilling at 0-5°C, freezing at -18 to -21°C) to ensure food safety. Personal hygiene, proper clothing, and sanitary facilities are prerequisites for Halal food preparation.

All devices, utensils, machinery, and processing aids for Halal food must be designed for easy cleaning, not contain 'najis' materials, and be used exclusively for Halal food. They must be washed and cleansed according to Sharia law, especially in areas like butchery where distinct tools for Halal are required.

Hygiene, sanitation, and food safety are fundamental in Halal food preparation, encompassing personal hygiene, protective gear, clean equipment, and premises. Manufacturers must inspect raw materials, manage waste, store harmful chemicals away from Halal food, prevent contamination by foreign matter (e.g., plastic, glass), and control harmful gases/fumes. Excessive use of permitted food additives should be avoided, and detection devices (e.g., X-ray) should be used for screening. Halal food processing, packaging, and distribution must occur under hygienic conditions, adhering to GHP and GMP regulations.

Animals are categorized into land and aquatic. Land animals must be Halal certified and Islamically slaughtered. Aquatic animals are generally Halal if they live only in water and are not poisonous or hazardous. Animals living both on land and water (e.g., crocodiles, frogs, coconut crabs) are not Halal for Muslims. All plants and plant products are Halal unless they are poisonous, intoxicating, or hazardous. Natural minerals and chemicals are also Halal if not poisonous, intoxicating, or hazardous.

All water and beverages are Halal unless poisonous, intoxicating, or hazardous; alcoholic beverages are prohibited. GMO foods or ingredients derived from non-Halal animal genetic material (e.g., pig), are not Halal. Manufacturers must declare GMO content for consumer awareness.

Halal food must be stored, transported, displayed, sold, and served separately from non-Halal items to prevent cross-contamination and must be clearly labeled as Halal. Transport vehicles should be dedicated and appropriate for Halal food. Packaging materials must be Halal, free from 'najis' contamination, and not have any toxic effects. Packaging design, symbols, and names must not be misleading or contradict Islamic principles, meaning terms like 'Halal pork' or 'Halal whisky' are not permissible. Labels for primary meat products must include slaughter and processing dates, with certificates typically valid for 24 months, though some regions now allow 36 months for export. Compliance with Halal guidelines is ensured through regular audits and site inspections.