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Critical Control Points in Halal Food Products: A Missing Element in Halal Model
Dr. Muhamad Nadratuzzaman HosenLecturer, State Islamic University,
Jakarta, Indonesia
The Second Gulf Conference on Halal Industry and its Services22-24 January, 2013
Farwaniyah, State of Kuwait-Crown Plaza Hotel, Al
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Halal Certification Model
Pre - Audit
Process Audit
Post - Audit
� Pre-audit is a preparation time for company to
provide all information.
� This step is a very important step where HC must
introduce halal concept and educate a company
regarding with critical materials.
� In this step, company must discuss about halal
concept and critical materials completely.
Pre-Audit
The auditor focuses on traceability of materials,
system and documentation. Sometimes the
auditor does not realize that one ingredient is
derived from enzymatic process. This is critical
because the enzyme comes from pig or animal
that is not slaughtered in Islamic ways.
Process Audit
Post - Audit
Post – Audit is determine the halalness of products
based on auditor reports, Scientist or Islamic
Scholar in the area of Islamic Law/Ulama.
Another important point in post audit is how
company can maintain the halalness of products
after getting halal certificate because halal is not
only for one time but must be for all time.
I N T R O D UC T I O N
Halal Certifiers
(HCs)
Dif
fere
nt
Ba
ckg
rou
nd Country or State
Moslem Population
Business Atmosphere
Focus or Object
Indonesia → HC → M U I (the Indonesian Council of Ulama )
• Ulama determines the halalness of
products.
• There is still long debate in the
parliament regarding with the law of
halal products.
• Indonesia is a secular state.
Malaysia → HC → Government Body, namely J A K I M
( Jabatan Kemajuan Islam Malaysia)
Malaysia put Islam as a formal religion at state level
Different
M U I and J A K I M HCs in Non Moslem Countries
They are non profit organization
which is protecting Indonesian
and Malaysian Moslem
They are companies which have
profit orientation to accelerate
market or trading in order to protect
moslem consumers at domestic and
international levels
The competency of Ulama, quality or
competency of auditor, quality and availability of
technology to detect and determine the
haramness of materials or products
The capability of company to maintain the
halalness of certified products
I M P O R T A N T
M E T H O D
Descriptive Analysis → to explain problems
References
Observation
Experiences as auditor
from 2002 to 2009
Problems and Discussions of
Critical Control Points in Halal Model
Ulama
Auditor
Group of
Scientist as
expertise in
certain area
Method of
Audit
Audit and
Management
System
Technology
or
Laboratory
Elements of Halal Model
Apriyantono (2001) mention that there are 5 important
components in the system of HC body:
1. Standard of halal management and halal system
2. Standard audit of halal system
3. Haram Analysis Critical Control Point (HrACCP).
4. Halal guideline.
5. Halal Database
Components in The System of HC Body
MUI implemented the halal assurance system which has eleven
criteria, namely:
1. halal policy,
2. halal management team,
3. training and education,
4. material,
5. product,
6. production facility,
7. written procedure for critical activities,
8. product handling for product that does not meet criteria,
9. traceability,
10. internal audit
11. management review.
Those criteria can be considered as no risk,
low risk, risk and very high risk
The Halal Assurance System
There are only few of HC bodies implement Halal assurance
system at the levels of abattoir, restaurant, food factories and
flavor house. This system must warranty consumers to
consume halal products during validity of halal certificate.
This means that halalness of products are not for one time at
auditing process but for all the times. This is the idea of halal
assurance system.
The question is that Can HC bodyto enforce companiesto set up halal assurance systemat non-moslem countries?
Another important point is that HC body can take a
sampling of halal products regularly at the supermarket
and at retail market by using high-tech instrument like
rapid test for checking contamination of haramness
materials into halal products such as sausages, meat-
ball, meat-burger and etc.
Can HC body buy that instrument of rapid testand implement surveillance regularly?
C O N C L U S I O N
Conclusion
This article has already demonstrated Critical Control Points
(CCP) at the element of halal model. The numbers of critical
point for issuing halal certificate depend on the performance
of HC body. HC bodies at moslem country are different with
HC bodies at non-moslem, thus CCP is becoming relatively
different too. However, halal products must be free from filth
or najees or najasa and HC bodies must take responsibility to
moslem consumers since they issue halal certificate.