Document type: European Standard Document subtype: Document stage: Working Document Document language: E E:\HALAL\2nd meeting\TC_425_N0021WI_(E)_revised1.doc STD Version 2.5a

CEN/TC 425_N0021 Date: 2013-12

TC 425 WI

CEN/TC 425

Secretariat: TSE

Halal food — General principles and requirements

Einführendes Element — Haupt-Element — Ergänzendes Element

Élément introductif — Élément central — Élément complémentaire

ICS:

Descriptors:

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Contents

Page

Foreword ............................................................................................................................................................. 3

Introduction ......................................................................................................................................................... 3

1. SCOPE ............................................................................................................................................................ 3

2. NORMATIVE REFERENCES .......................................................................................................................... 3

3. TERMS AND DEFINITIONS ............................................................................................................................ 3

4. REQUIREMENTS ............................................................................................................................................. 3

4.1. MATERIAL REQUIREMENTS ...................................................................................................................... 3

4.1.1. Sources of Food ....................................................................................................................................... 3

4.1.1.1. Food of Plant Origin .............................................................................................................................. 3

4.1.1.2. Food of Animal Origin ........................................................................................................................... 3

4.1.2. Meat and Meat Products .......................................................................................................................... 3

4.1.3. Milk and Dairy Products........................................................................................................................... 3

4.1.4. Eggs and Egg Products ........................................................................................................................... 3

4.1.5. Honey and its by-products ...................................................................................................................... 3

4.1.6. Cereal and cereal products, vegetable and animal oils and fats, fruit and vegetables and their products, sugar and confectionery products ......................................................................................... 3

4.1.7.Beverages .................................................................................................................................................. 3

4.1.8.Vinegar........................................................................................................................................................ 3

4.1.9. Enzymes .................................................................................................................................................... 3

4.1.10. Microorganisms ...................................................................................................................................... 3

4.1.11. Dietary supplements .............................................................................................................................. 3

4.1.12.Genetically modified food (GMF) and Transgenic Products............................................................... 3

4.1.13. Food additives, processing aids and derivatives ............................................................................... 3

4.1.14. Other Materials ...................................................................................................................................... 3

4.1.15 Packaging Materials ............................................................................................................................... 3

4.2. PRODUCTION REQUIREMENTS ................................................................................................................ 3

4.2.1. General Princibles .................................................................................................................................... 3

3.2.2 Machinery, utensils, and production lines.............................................................................................. 3

3.2.3. Storage, display , service and transport ................................................................................................ 3

3.2.4. Hygiene, sanitation, sanitisation and food safety ................................................................................. 3

3.2.5. Validation and verification ....................................................................................................................... 3

3.2.6. Identification and traceability .................................................................................................................. 3

5. PLACING ON THE MARKET .......................................................................................................................... 3

5.1. Packaging and labelling ............................................................................................................................. 3

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ANNEX A. RULES OF SLAUGHTERING ............................................................................................................3

ANNEX B. FOOD ADDITIVES .............................................................................................................................3

ANNEX C CLEANING PROCESS BASED ON ISLAMIC RULES ......................................................................3

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Foreword

This document (TC 425 WI ) has been prepared by Technical Committee CEN/TC 425 “Halal food”, the secretariat of which is held by TSE.

This document is a working document.

Introduction

This document covers the requirements of halal food as including tayyab defined in the Qur’an 2/168. “O you people! Eat of what is halal and tayyib on the earth, and do not follow Satan’s footsteps, verily he is to you an open enemy!” avoiding excessive use of potentially harmful substances such as sugar, salt, fat etc.

1 Scope

This document defines the general principles and requirements of Halal Food in the Food Chain.

2 Normative References The following referenced documents are indispensable for the application of this standard. The latest edition of the referenced document (including any amendments) applied - CODEX STAN 1, General standard for the labeling of prepacked foods, - CAC/RCP 1, Recommended international code of practice general principles of food hygiene, - CAC/RCP 58, Code of hygienic practice for meat, - ISO 22000, Food safety management systems - Requirements for any organization in the food chain,

- ISO 22002-1 Prerequisite programmes on food safety - Bölüm 1: Food manufacturing

- ISO 22002-3 Prerequisite programmes on food safety- Part 3: Farming

- ISO 22005, Traceability in the feed and food chain - General principles and basic requirements for system design and implementation.

3 Terms and definitions

3.1 food chain sequence of the stages and operations involved in the productions, processing, distribution, storage and handling of a food, its ingredients, from primary production to consumption

Note 1 to entry: This includes the production of feed for food-producing animals and for animals intended for food production.

Note 2 to entry: The food chain also includes the production of materials intended to come into contact with food or raw materials.

3.2. Food safety

Controls, at all stages of production, on the preparation of food for placing on the market that are intended to ensure that such food is not unsafe, adulterated, injurious to health or unfit for human consumption

3.3. Islamic rules and laws

It means what ALLAH legislates for Muslims which derive its rules from the Holy Qur‟an, and the honourable Prophet Mohammed (peace be upon him) practices (Sunnah).

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3.4. Haram food

Haram food is the food including drinks, which is prohibited to be consumed according to Islamic rules and that does not comply with the requirements mentioned in this standard.

3.5. Halal food

Halal food is the food including drinks, which is allowed to be consumed according to Islamic rules and that comply with the requirements mentioned in this standard. 3.6.Najs

Najs means filthy or unclean according to Islamic law:

a) dogs and pigs and their descendents; b) halal food that is contaminated with things that are non-halal; c) halal food that comes into direct contact with things that are non-halal; d) any liquid and objects discharged from the orifices of human beings or animals such as urine, blood, vomit, pus, placenta and excrement, sperm and ova. (to be asked for the advisory group opinion due to differences in opinion between different Islamic school of thought ) e) carrion or halal animals that are not slaughtered according to Islamic law; and f) khamar (such as alcoholic beverages and intoxicants) and food or drink which contain or mixed with khamar.

3.7. Slaughtering according to Islamic Rules

3.7.1. Zabiha

Zabiha is a term used by Muslims, indicating that the meat has been slaughtered by Muslims according to the Islamic law. According to Islamic law the slaughter act shall sever the trachea, oesophagus, and both the carotid arteries and jugular veins to hasten the bleeding and death of the animals. It will be handled in Annex A. 3.7.2. Nahr It consists of insertion of a knife in the point between core of the neck and the chest (libah) to the beginning of chest. Slaughtering camel is only accepted by Nahr. It will be handled in Annex A. 3.7.3. Aqr There is a third type of Slaughtering method that called Aqr and can be used for specific conditions such as hunting wild animals. It will be handled in Annex A. 3.8. Dead Animals (Al Maita) : An animal which has died without being slaughtered. This includes the pieces cut from the animal before it is slaughtered.

3.9. Suffocated Animals: The animals which die of suffocation

3.10. Eaten by beast of prey: The animal eaten by a beast of prey or a predatory bird of those not marked for hunting, which dies before being slaughtered

3.11. Butted animals (Nateehah): An animal which dies as a result of butting. 3.12. Falling animals (Motaradiah): An animal which dies as a result of falling from a high place or falling into a hole, etc. 3.13. Fatally beaten animals (Mawqouza): An animal which dies by beating.

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3.14. Cold chain A term embracing the continuity of successively employed means to maintain the temperature of quick frozen foods from production to the final user. 3.15. Food additives Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities. 3.16. Processing Aids

A substance or material not including apparatus or utensils and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients to fulfil a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product.

3.17. Carriers or Extraction Solvents A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additives or nutrient without altering its function (and without exerting any technological effect itself) in order to facilitate its handling, application or use of the food additives or nutrient.

3.18. Dietary Supplements Dietary supplements is a product that contains substances like vitamins, minerals, foods, botanicals (e.g. herbs) amino acids and protein and substances such as enzymes, organ tissues, glandulars, and metabolites which is intended to supplement the usual intake of these substances. 3.19. Feed : Any material or many materials of a vegetable or animal origin (in its raw condition or as finished or semi-finished products), used directly for feeding the food-producing animals, including fish powder, secretion milk, dried whey, whale liver oil, additive and fully or partially treated or untreated materials, being used as forage, concentrators and forage supplements for animal feeding

3.20. Genetically modified food (GMF)

Food and drinks containing products (and/or by-products) of genetically modified organisms (GMO). The transfer of gene of other living species to a plant, animal and microbiological source by genetic modification technologies and the modifications which are made in DNA of the food.

3.21. Transgenic Products Transgenic products possess a gene or genes that have been transferred from a different species. Although DNA of another species shall be integrated in a genome by natural processes, the term "transgenic products" refers to products created in a laboratory using recombinant DNA technology. 3.22. Amphibious animals

Animals that live both on land and in water.

3.23. Prerequisite programmes (PRPs)

Basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for production, handling and provision of safe final products and safe food for human consumption.

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3.24. Good manufacturing practice (GMP) That combination of manufacturing and quality control procedures aimed at ensuring that products are consistently manufactured to their specifications. 3.25. Good hygiene practice (GHP) All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. 3.26. Haram Critical Control Point (HrCCP) A step during which control must be applied and which is important to prevent or eliminate the danger in safety of halal food 4. REQUIREMENTS 4.1. MATERIAL REQUIREMENTS 4.1.1.SOURCES OF FOOD 4.1.1.1. Food of plant origin Plants and their products are halal except poisonous and harmful plants, unless the poisonous and harmful materials are removed. (Hair, bristol and feather will be asked Advisory Group) 4.1.1.2. Food of animal origin Animals shall be divided in 3 categories: 1) Land creatures; 2) Maritime creatures; 3) Amphibian animals 4.1.1.2.1 Land creatures Halal animals in this category are among Herbivore mammals (including non-predatory wild animals such as deer, antelope, chamois, wild cattle, giraffe, zebra, rhino, tapir), Non-predatory birds (pigeons, sparrows, quails, starlings, and ostriches ) and Grasshopper, except:

i. Animals that have been clearly and explicitly prohibited in the Qur’an or Sunnah are without doubt Haram, such as a

swine.

ii. Donkey and their descendants, ii. Carrion or dead animals (Al Maita) iii. Animals that are forbidden to be killed in Islam such as honeybees,woodpecker and hoopoe. iv. Animals killed in the name of anyone other than Allah (God), v. Animals not slaughtered according to Islamic rules (Annex A will be prepared); vi. Animals improperly slaughtered or dead before slaughtering ; vii. All predatory animals and beasts ; with long pointed teeth or tusks which are used to kill prey or defend themselves such as bears, elephants, monkeys, wolves, lions, tigers, panthers, cats, jackals, foxes, squirrels, martens, weasels, and moles, crocodiles and alligators etc. viii.Predatory birds with sharp claws such as hawks, falcons, eagles, vultures, ravens, crows, kites,owls ix. Blood and blood by-products of animal origin. Any liquid and objects discharged from the orifices of human beings or animals such as urine, placenta, excrement, vomit, pus, sperm and ova are not halal. Any parts of human are non -halal to be consumed. faeces and urine, and placental tissue. x. Pests (hasharat al-Ardh) and/or venomous animals such as rats, centipedes, scorpions, snake, wasps, mouse, hedgehog, jerboa, and other similar animals. xi. Those that have no blood in them are considered haram, such as a hornet, fly, spider, beetle, ant, etc. xii. Cold blooded animals are also considered Haram, such as a snake, lizard, chameleon, etc., xiii. If one parent of an animal is Halal and the other Haram, consideration will be taken of the mother. Thus, if the mother is a Halal animal, the offspring would also be Halal, such as a mule whose mother is a horse (see Note 3 ) If however, the mother is a Haram animal, the offspring would also be Haram, such as a mule whose mother is a donkey;

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xiv. If they are poisonous, toxic and harmful to human health; xv. Any ingredient derived from the non-halal animals is not halal. xvi. Farmed halal animals which are intentionally and continually fed with non-halal food. Note 3. Although there is a slight difference of opinion within the Hanafi School with regards to the consumption of horse-meat. (to be asked for the advisory group opinion) Note 4. There are some parts of halal animals that should be avoided even after performing slaughtering and in case they are used, it shall be declared on the label. (to be asked for the advisory group opinion) Note 5. As per Islamic shariah no animal is either halal or non halal however for the purpose of this document, the terminology halal animal means animals whose meat and other products are halal to eat and non halal animal means animals whose meat and other products are not halal to eat

4.1.1.2.2 Aquatic animals a) All kinds of fish with scales and fish egg of fish with scales including their by products are halal. All other aquatic animals including their by products are halal too. (Whale and shark will be asked for the advisory group opinion) b) All poisonous water animals that are harmful to health are non-halal, unless the poisonous and harmful materials are removed c) Animals that die naturally without an external cause and begin to float on the surface of the water (Samak al-Tafi) are considered Haram. (will be asked for the advisory group opinion) About other aquatic animals including their by- products, there are some differences of opinion among the Scholars; i) Shia Ja`fari fiqh allows: 1.Scale fish; 2. Shrimp and prawns. All other sea creatures such as whales, sharks, turtles, lobsters, carb, shell-fish and crabs are Haraam in the Ja`fari fiqh. ii)Hanafi Hanafi Fiqh allows: All creatures living in water such as Turbot, carp, flipper, eel, etc., except: Eating the flesh of the animals which are not in the shape of fish: 1.Such as walrus, sea pig etc.; 2. Sea vermin and crustaceas such as crab, mussel, oyster, lobster, crawfish, and prawn (shrimp). iii) Sha’fi/ Maliki/ Hanbali According to Shafi, Maliki and Hanbali scholars: 1. All the sea animals, which live only in the sea but not on land are Halal; 2. It does not matter where they are available, whether they are in the shape of fish or something else, these are Halal. Nevertheless according to the same school of thoughts, it does not matter whether: · they are alive; · or dead; · caught by a Muslim; · or a non Muslim. The judgement does not change. While Maliki does not exclude any sea animal, the Hanbali declares eel as haram and the Shafi include frog, crab and crocodile as haram because they live both on the land and in the sea. 4.1.1.2.3 Amphibian animals

All amphibious animals such as crocodiles, turtles, frogs etc. are non-halal.

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4.1.2. Meat and meat products a) Meat derived from carcasses of halal animals defined in Clause 4.1.1.2 in conformance to Annex A and shall satisfy the legal requirements laid down in Clause 6. b) Food Additives such as preservatives used in meat and meat products shall not contain any non-halal ingredients or using any processing including processing aids which is not according to Islamic rules and laws. c) Any ingredient derived from the non-halal animals is not halal. 4.1.3. Milk and Dairy Products a) Milk and dairy products derived from halal animals are halal. b) Food Additives such as rennet and gelatine shall not be produced from non-halal products. 4.1.4. Eggs and egg products a) Eggs and egg products obtained from halal animals are halal. b) Egg products shall not contain non-halal ingredients. c) Eggs derived from animals like fish which do not need to be slaughtered are halal as long as they are safe to be consumed. If the naturally died fish found is non-halal. Eggs shall not be processed with any non-halal products. 4.1.5. Honey and its by products a) Bee keeping products (honey, bee pollen, royal jelly) derived from excrements collected by honey bees from plants that are not harmful to health are halal. b) The honeybees falling parts in the honey and the non avoidable parts are considered to be halal. 4.1.6. Cereal and cereal products, vegetable and animal oils and fats, fruit and vegetables and their products, sugar and confectionery products All food shall be produced from halal origin using halal processes. Bakery goods could pose a Halal concern. It is essential that no alcohol or animal based ingredients from haram sources are used in confectionery. Breading on products like · fried chicken or · cheese sticks and · use of breading in stuffing of fillers may contain questionable contents like: · cytokine · fats · oil · colours · flavours · preservatives and · alcohol based ingredients. (The ruling of adding pure gold and silver to confectionary will be asked for the advisory group opinion) 4.1.7. Beverages a) All kinds of water and beverages are halal except those that are poisonous and khamr (such as alcoholic

beverages and intoxicants) or hazardous to health. b) All products containing deliberately added alcohol as a solvent or additive are prohibited according to the Islamic rules even for cooking purposes or in filling in candies . If alcohol naturally occurs in any product in minute amounts, which is less than the amount to be able to get drunk a person when consumed, it is halal.

c) Food additives such as colorants, preservatives, etc used in beverages shall not have been produced from non food grade and non-halal ingredients.

4.1.8. Vinegar Halal vinegar is produced from fruit, fruit juice, grain or any plant material by fermentation and oxidation as a continuous process without further non-halal additives

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4.1.9. Enzymes

Enzymes used as raw material, processing aid or final product shall be originated from halal sources and shall be listed on the label. Three enzymes used to make cheese are: · pepsin, · lipase and · rennet. These enzymes shall be from animal, vegetable, or microbial sources.

Pepsin is derived from pigs, and is haram.

Lipase derived from pigs is haram. Lipase from cattle slaughtered according to Islamic requirements or lipase produced by microorganisms is Halal.

Rennet is halal if derived from the stomachs of halal slaughtered animals.

Microbial enzymes are Halal as they are not derived from meat.

4.1.10. Microorganisms

Microorganisms such as bacteria, fungi, mould and yeast are used in brewing, baking, pickling, and other foodmaking processes. They are also used to control the fermentation process in the production of cultured dairy products such as yoghurt and cheese. The cultures also provide flavour and aroma, and inhibit undesirable organisms All type of microorganisms are halal except those that are poisonous and/or hazardous to health (pathogenic and toxicogenic to human). Microorganisms used in food or food production shall be produced using halal culture medium. The yeast extract or other derived products from them shall not be made from brewer's yeast. 4.1.11. Dietary supplements

Dietary supplements shall be produced or originated from halal sources such as plant or animals and shall not contain any non-halal ingredients.

4.1.12. Genetically modified food (GMF) and Transgenic Products

i. Genetically modified organisms (GMO) or ingredients or products containing GMOs shall not be made by the use of genetic material which is non-halal. ii. GMFs which are produced by the transfer of gene of other living species to a plant, animal and microbiological source by genetic modification technologies and the modifications which are made in DNA of the food are used for the production of halal food.

Regarding transgenic foods, plant to plant gene transfer is acceptable; however, animal-to-plant or animal-to-animal gene transfer is questionable and shall only be acceptable if the genes originate from a Halal animal. 4.1.13. Food additives, processing aids and derivatives

Food additives are regarded as food. Food additives which are derived from non-halal ingredients are not halal. Furthermore, it is important to ensure that the food additives are processed according to Halal requirements (i.e. without the use of intoxicant alcohol-based carriers)

(Annex B will be prepared for alcohol, fusel alcohol, gelatin, vanilla extract and vanilla sugar,

thickeners, shortenings, salts and acids, preservatives, glazing agents, humectants, etc.)

4.1.14. Other Products Products which are not included in the above sub -articles (Clause 4.1.1 to 4.1.12) shall not have been produced from non-halal ingredients and shall not be processed with najs or haram materials

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4.1.15. Packaging Materials

Halal food and non-food products shall be suitably packed. Packaging materials shall be halal in nature and shall fulfil the

following requirements:

i)The packaging materials shall not be made from any raw materials that are decreed as najs or haram.

ii) It is not prepared, processed or manufactured using equipment that is contaminated with najs or haram materials

iii) During its preparation, processing, storage or transportation, it shall be physically separated from any other material

that does not meet the requirements stated in term (i) or (ii) or any other things that have been decreed as najs or haram.

iv) The packaging material does not contain any raw materials that are considered hazardous to health.

v) The packaging material which is used as a primary packaging and in direct contact of food must be food grade and

suitable for halal.

4.2. PRODUCTION REQUIREMENTS 4.2.1. General Princibles All processed food is halal if it meets the following requirements: a) the products or ingredients do not contain any sources that are non- halal by Islamic rules and laws. b) the products do not contain anything in any quantity that is decreed as non-halal by Islamic rules and laws. c) the product or its ingredients shall be safe. d) the product is prepared, processed or manufactured using equipment and facilities that are free from contamination with non-halal materials. e) during its preparation, processing , packaging, storage or transportation it shall be physically separated from any other food that does not meet the requirements specified in items a),b),c) and d) or any other materials that are described as non-halal by Islamic rules. f) Food processing shall be done by person not assigned in non halal food processing area. If switching work from non halal to halal production, he must adhere to washing and cleaning according to Islamic rules and laws, hygiene and sanitary rules. g) Repetition in converting the processing to non-halal and back to halal line shall not be permitted. 4.2.2. MACHINERY, UTENSILS, PRODUCTION LINES a) Any part of the machinery, utensils, production lines which comes in contact with food material used for processing halal food shall not be made of or contain any materials that are decreed as non -halal by Islamic rules and laws and shall be used only for halal food. b) In case of converting any processing line contaminated by any non-halal product into halal production line, it should be washed and cleaned according to hygiene and sanitary rules. Upon conversion, the line shall be operated for halal food only. Repetition in converting the line to non-halal and back to halal line shall not be permitted. c) Oils used in the maintenance of machines and devices that come into contact with the food shall be food grade oil and shall not contain any ingredients that are non-halal. d) Measuring and testing devices used in the process that affect the product quality or health should be calibrated. 4.2.3. STORAGE, DISPLAY, SERVICE AND TRANSPORT a) All halal food that are stored, displayed, sold or served and during transport shall be categorized and labelled identified as halal and shall besegregated at every stage so as to prevent them from being mixed or contaminated with materials that are not halal. b) Transport should be compatible with the nature of the product. Transport vehicles should satisfy hygiene and sanitation rules. 4.2.4. HYGIENE, SANITATION AND FOOD SAFETY a) Hygiene, sanitation and food safety are prerequisites in the preparation of halal food. b) Halal food shall be prepared, processed, packaged, transported and stored in such a manner that they are

in compliance with hygiene and sanitary requirements of Codex CAC/RCP 1 and other relevant Codex and

other international standards. c) Chemicals and materials used in hygiene and sanitation shall be suitable for use in halal food sector. d) All food safety measures shall be suitable for use in halal food sector. 4.2.5.VALIDATION AND VERIFICATION 4.2.5.1 Validation and verification of methods Inspections and testing conducted for the purposes of assessing non-halal sources and content shall be carried out in accordanc e with inspection and testing methods that are based on validated and verified methods recognised at national or international level.

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4.2.5.2 Validation of processes and verification of product a) Halal food production processes shall be validated as specified in relevant international standards and halal food products shall be verified by methods defined in Clause 4.2.5.1 b) Packaging shall be in conformity with labelling conditions identified in Clause 5.1.2 4.2.6. IDENTIFICATION AND TRACEABILITY a) Where appropriate, the halal food shall be identified by suitable means throughout the entire production process. The halal food status shall be identified with respect to monitoring and measurement requirements. b) Where traceability is a requirement, the product shall be controlled and the unique identification of the product shall be recorded. c) ISO 22000, ISO 22005 or Codex CAC/RCP 1 gives the principles and specifies basic requirements for the design and implementation of a food traceability system for halal food. It can be applied by an organization operating at any step in the food chain. 5. PLACING ON THE MARKET a) All halal food that are stored, displayed, sold or served shall be categorized and labeled halal. b) Halal food shall be segregate d at every stage so as to prevent them from being mixed or contaminated with non-halal materials. The shape of the packaging (physical form of packaging), the contents of the labels and advertisements (text, images and illustrations) of food products must comply with ethics of Islam. 5.1. Packaging and labelling 5.1.1.Packaging a) Halal food shall be suitably packed using packaging materials that fulfil the Clause 4.1.14. b) Packaging process shall be carried out in a clean and hygienic manner a nd in sound sanitary conditions and temperature satisf ies safety and quality of the product. c) Carcass shall be appropriately packe d in clean, new, sound, odourless packages that shall in no way adversely affect the quality and safety of meat. 5.1.2 Labelling 5.1.2.1 In addition to requirements specified in ISO 22000 or Codex CAC/RCP 1 and CODEX STAN 1 each package shall be marked legibly and indelibly or a label shall be attached to the package with the following information. a) name of product, b) list of ingredients, c) date of expiry, d) net content expressed in metric system (SI units), e) name and address of the manufacturer, importer and/or distributor and trademark f) code number identifying date and/or batch number of manufacture for traceability, g) country of origin, h) instruction of use, where applicable, i) The animal source ingredients If any food product contains such as oils, fats, meat derivatives or extracts such as like gelatine and rennet shall be declared these animal originated content should be declared on the product label, j) If a food product contains GMO, this fact shall be explicitly stated, k) when halal mark is used, the authority and certificate number should be placed on the product. l) the nature of product (dried, fresh, frozen, smoked etc.) m) All kinds of fish with scales, shrimp and fish egg of fish with scales including their by products shall be properly labelled as “scaled fish”. All other aquatic animals including their by products shall be properly labeled as “non scaled fish and others. 5.1.2.2. For primary meat products, in addition to requirements specified in ISO 22000 or Codex CAC/RCP 1 the label or mark shall also include the following information: a) date of slaughter and b) date of processing c) number of veterinary health report/certificate carrying the corresponding information on carcass. d) the stamp shall be tamper proof and the branding ink shall be stable and of food grade e) each carcass (chilled or frozen) final packages of special meat cuts shall be branded by authorized organization‟s official stamp, and by the authorized person to indicate that slaughter has been carried out under the supervision of that competent authority. f) when halal mark is used, the authorization and certificate number should be placed on the product.

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6 LEGAL REQUIREMENTS The requirements applicable to the products falling within its scope (e.g. transposed European legislation and national laws, regulations and administrative provisions) also need to be complied with, when and where they apply. NOTE 6 . An informative database of European and national provisions on “Food and Feed Safety” and “Animal Health and Welfare” is available at the European Commission web site on EUROPA, respectively accessed through http://ec.europa.eu/food/food/index_en.htm http://ec.europa.eu/food/animal/index_en.htm

ANNEX A RULES OF SLAUGHTERING (will be prepared by the relevant task group) ANNEX B FOOD ADDITIVES (will be prepared by the relevant task group)

ANNEX C CLEANING PROCESS BASED ON ISLAMIC RULES (will be asked for the advisory gr. opinion)

ANNEX C CLEANING PROCESS BASED ON ISLAMIC RULES

Method of cleaning according to Islamic Rules B1. General requirements The najs, whether visible (‘ainiah) or invisible (disappeared or dried up etc.) is named hukmiah. To cleanse najs: a) it is required to wash seven times, one of which shall be water mixed with soil; b) the first wash shall be to clear the existence of najs, even if a few washes are needed. The water from first cleaning shall not remain behind and the next wash shall be counted as the second wash; c) the amount of soil used is just enough to make a suspension; and d) the usage of product containing soil is permitted. B2. Conditions of the soil The conditions of the soil are: a) free from najs; b) not musta’mal soil [which had been used for dry ablution (tayammum)] except after subject to heavy rain. B3. Conditions of the water The conditions of the water are: a) shall be natural (mutlaq); b) not musta’mal1; and c) free from najs.

1 Musta’mal water is the water that is less than two qullah (approximately 192 L) that had been used for cleansing