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Contents 1 I Halal Food Analysis 44II Ensuring Food and Other Consumer Goods

Message 2!

to be Authentically HalalMinister of Domestic Trade, Cooperative ,and Consumer Affairs Malaysia I Halal Cosmeceuticals: The Vogue

I And The Vague 50Message 4 I Are Halal and Toyyibah Aspects of CosmeticThe Chief Executive Officer - !Products Being Overlooked?TM Info-Media Son Bhd

IHalal Issues In Pharmaceutical

Foreword by Rector 8 Products 56International Islamic University Malaysia Urgent Need to Have Modem and EfficientAbout IIUM Halallndustry Research Centre !Production of Pharmaceuticals and

I Biopharmaceuticals

1M INFO-MEDIA SON BHD PUBUSHER

Chief Executive Officer NasatUddin bin Mohd zanHead of Bussiness Strategy & Marketing Jimmy YangHead of Sales &ic Chew

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Joint Editorial TeamAssoc. Prof. Dr: Hamzah Mohd. Sa/leh

Jamal Abdul Nasser Zainal AbidinAbdul Rahim AhmadMmad Md Radzuan

Asma NasaruddinTechnical Support Mazidah RamfiDesigner 'rUsroyka Karim

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Halal Audit: An Overview 26Ensuring Compliance to Processes TowardProducing Halal Products

"Veggie Gelatin", Why Not? 36Extensive Research to Explore the Potentialof Malaysian Plants

Halal Meats And FrozenFoods: 18The Halal Abattoir, Packaging, Storage AndHandling

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Disclaimer'This Halal Pages directory on products, food and services (hereinafter referredto as the HalaJ Pages) has been prepared and published by TM Info-MediaSdn BOd (TMIM) solely for information purposes from infoonatioo and materiaJsu~lied to lMlM by prodUCllJMlers, suppliers contractors, services providers,insuratn! ccmpanies, banks and linancial institutions (hereinafter referred to"&Wiers1. None 01 the information and material content in this Halal Pages ex00 whdl this HaIaI Pages is based (the '1nformaIion1 has ooen indepenjentlyverified by TMIM. TMIM and any of ~ OOk1iog~, SLtlsidiaries aoo'exaffiliates 00 oot make any represenlalioo or warranty, exjnSS or implied, asto Ire accumcy ex C(lIll)Ieteness a11tlis HalaI Pages or for Ite ~tioocontained in, or for any orrissioo from, INS HalaI Pages and each of the saidpany "",essly _med any _ f« _lion..warrnnties ("'JlI'SS

or fn~ied) contained in, or omitted frool this HalaI Pages.

Copyright@TM Info·Media Sdn Bhd (178079-0)All rights reserved. No part of this directa'y may be reproduced, stored ina retrieval system ex transmitted in any form ex by means of electronic,mechanical, photocqJy, in wtXlle or in part without the written pennission of thepubl_.

WIlhouI prefOOce to the generality of the frxegoing, the advertisement of "halal"prOOL£t, food and services in this Halal Pages~ made byTMIM based 00the Suppliers representalioo 00 the validity of their Halal certifICates as at thedate of publication of the said advertisements aoo TMIM shall not be liable anddisclaim any ability whatsoever from any daims arising out of ex due to anyexpiration, termination al1d suspensk>n of the said Halal certif~te including,without limitation, any matters relating to the validity of such Halal certificatetllat may occur thereafter."

88Commenda Partnership(Mudarabah) - An OverviewJustice and Fairness in UndertakingBusiness Rewards and Risks

Synthetic Bone As A Solution ForHalal Bone Grafts Implantation64Demand For Bone Graff Has Been IncreasingSteadily

10

Muslim-friendly Facilities In TheHospitality Industry 70

I Offering Facilities in Accordance WithIReligious Tenets

I The Dire N.eed For A Portal On, Halal Matters 76I AOne-Stop Source of Information On theI Concept of Halal?

I31 I Istihalah (Transformation Of

i Things) & Halal Industry 82I Not Based Upon What It Was, But BasedI Upon What It Is

I

An Overview Of The Brunei HalalI Industry 90

38 A 263-hectare Agro Technology Park tofacilitate local and foreign halal businesses

32

Advertisers' Index

The Importance Of Halal InIslamic Law And Muslim Life 12Fundamental Principles and Cardinal ValuesPertaining to Human Welfare

Halal Food Seminar 09

Halal Processed Food AndBeveragesSome Concerns on Food Additives andIngredients

General Guidelines For HalalFood PreparationUnified Standard of Halal Certification isImportant to Globalize Halal Products

Generally. all things created by God(Allah) are permitted, with a fewexceptions thaf are prohibrted (haram)by clear and definite injunctions inthe authentic sources according toMuslims: fhe Qur'an and ProphetMohammad traditions (sunnah). Interm of meat, these exceptions includepork, blood and meats of animalsthat died of causes other than properslaughtering. The basic reasons forthe prohibition of things are due toimpurity and harmfulness.Basically, halalrequirementsare

Irwandj Jaswir - ilWandj@jjum.edu.mv

in accordance with the conventionalquality standards (ISO, HAACP, Codex,GHP, GMP, etc). Therefore, halalproducts are typically also viable fornon-Muslim consumers.

With an estimated population of1.6 billion, the halal food demand isestimated to be US$ 550billion/year.

I

II

The increase of global meat demand isaffected by the increasing population,increasing meat consumption andperhaps also by the decreasing meatprice, Requirements for meat exportersto comply with halal requirementsand to provide halal certificate lead tothe growth of halal meat supply. Theunified standard of halal certification isimportant to globalize halal products aswell as for consumers' convenience.This short essay provides some generalguidelines for halal food preparation andproduction.

Basically, there are four types of foodpreparation or production.

2. Batch Production. This methodis used when the size of the marketfor a product is not clear, andwhere there is a range within aproduct line. A certain number ofthe same goods will be producedto make up a batch or run. Forexample, the bakers at a certainbakery will produce a certainnumber of chicken bakes. Thismethod involves estimating theamount of customers that will wantto buy that product.

3. Mass production. This method isused when there is a mass marketfor a large number of identicalproducts, such as, chocolate bars,ready meals and canned fooo. Theproduct passes from one stageof production to another along aproduction line.

4. Just In Time. This method ofproduction is mainly used in manyfood outlets in shopping mallswhere all the components of theproduct are there and the customerchooses what they want in theirproduct and it is made for themfresh in front of them.

Fooos are broadly classified into fourgroups to establish their halal statusand to formulate guidelines for halalpreparation or production:

1. Meat and Poultry:Only halal animals are allowed forconsumption by Muslims. Theseanimals should also be healthy andmust be slaughtered by a saneadult Muslim while pronouncing the

name of God. A sharp knifemust be used to

cut the throat in a manner thatinduces thorough removal of bloodand quick death. Islam places greatemphasis on humane treatmentof animal. However, these are onlydesirable actions and mishandlingof animals does not make the meatharam. Stunning of animals beforenonreligious slaughtering is generallyaccepted in certain countries likethe US and Canada where methodsof stunning is generally non-lethal.In many European countries, thetype and severity of stunning usuallykills the animals before bleeding,which makes it unacceptable ashalal meat, and thus unsuitable forMuslims.

There are some advantages ofadhering to the slaughteringprocedure required by the Islamicteachings called (Dhabh). Therecommendation to use a sharpknifeJblade will shorten theslaughter action time and seems toinflict less pain than stunning. TheDhabh method also allows rapidand efficient bleeding of the animal.Blood being enclosed in a closedcircuit can be removed faster bycUlling the blood vessels.

2. Fish and SeafoodWith regards to fish and seafoodproducts, there are different

schools of Islamic jurisprudence Other aspects of Halal Food Preparation create the plastics may be hidden.as well as the cultural practices of that need proper attention by the food In many cases, stearates areMuslims living in different regions. manufacturers are: used in the production of plasticFish with scales are accepted by containers. Metal cans are alsoall denominations and groups of 1. Food Ingredients: Food suspect. The formation and cuttingMuslims. Some groups do not Ingredients are one of the important of cans sometimes require the useconsume fish without scales, subjects of concern. Among of oils to aid in their manufacturing.such as catfish. On the seafood the ingredients that need to get Such oils can also be derived fromproducts, the difference of opinions careful attention include gelatin, animal. Steel drums could be usedamong Muslim scholars includes glycerine, emulsifiers, enzymes, to carry foods containing pork orthe acceptability of mollusks alcohol, animal fat and protein, pork fats which, despite rigorous(clams, oysters, and squids) and and flavorings. Food ingredients cleaning practices, could remain incrustaceans (e.g. shrimps, lobsters, can be derived either from plants small amounts to contaminate halaland crabs). The requirements and or animals. They are classified as products otherwise thought pure.restrictions apply not only to fish natural or synthetic materials.and seafood, but also to flavors 5. Labeling: Labels are for the benefitas well as ingredients derived from 2 Cleanliness and Cross of the consumer and should besuch products. Contamination: In the process of descriptive, clear and meaningful.

halal food preparation, all possible Unfortunately some ingredient3. Milk and Eggs sources of contamination (physical, labels do not list the origin of

Milk and eggs from halal animals chemical and microbial) must be the ingredients. For example,are also halal. Milk predominantly avoided. Islamic food laws are magnesium or calcium stearatescomes from cows and eggs based on cleanliness, sanitation, are used in the manufacturingfrom hens. All other sources are and purity. All utensils must be of candy without explanation ofrequired to be labeled accordingly. clean and free of contamination their origin. Chewing gum is aMilk is the raw materials for many from any unlawful or harmfui product which raises a number ofproducts, such as cheese, butter substances. Cross contamination questions. A typical chewing gumand cream, while eggs is used in is another issue for the Muslim wrapper reads "gum base sugar,bakery products or sometimes consumers. Most processed corn syrups, flavour and softeners."extracted for production of other foods undergo many steps in What does a consumer understandfood ingredients such as emulsifier, their journey from raw materials by gum base or softeners? Industrycertain amino acids, etc. to market; beginning with the players need to be more specific on

tankers which transport the raw labels. Hidden ingredients presentingredients, possible problems may another serious problem for thearise. Additionally, the production Muslim consumers. Chocolate islines need to be properly cleansed one example. European companiessince many manufacturing plants can use up to 5% vegetable orproduce both halal and non- animal fat to cut the cost of cocoahalai food items using the same butter in their product and stillequipment and production line. able to label it pure chocolate.

The flavouring may have several3. Quality Assurance Guidelines: ingredients which are not halal.

Some well-known standard If alcohol is part of the foodprocedures for quality assurance composition/formulation, thenin food production might be useful alcohol must be listed.in executing halal productionprocedure that sometimes 6. Laboratory Analysis: Propervaries from one country to laboratory facilities are required toanother. Among them are Codex ensure the halal status of foodsAlimentarius Guidelines for Use available in the market. In the halalof Term Halal, HACCP, etc. Halal industry, the policy governing allGuidelines established for specific aspects of halal from the authority/countries, such as Malaysia, government isSingapore, and Indonesia, could be needed.also taken as references.

It is hoped that this short essay is a4. Packaging: Packaging materials primer to all concerned with halal and

are also questionable as to their the halal industry, especially the foodhalal status. While a plastic, manufacturers, food outlets, foodmicrowaveable container may handlers and distributors as well as theappear acceptable, the source of relevant authorities and consumers.some of the ingredients used to

42 HALAL PAGES