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Current Issues On Halal Food

This document discusses current issues related to halal food. It begins by defining halal and haram, and outlines the basic concepts and requirements for food to be considered halal according to Islamic law. It then discusses issues like halal food control and certification in Malaysia, challenges in the halal food industry, and issues of food fraud. It concludes by stressing the importance of properly processed and certified halal food, and the need for reliable methods to detect non-halal components in processed foods.

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khasfy
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Download as PPT, PDF, TXT or read online on Scribd
2K views

Current Issues On Halal Food

This document discusses current issues related to halal food. It begins by defining halal and haram, and outlines the basic concepts and requirements for food to be considered halal according to Islamic law. It then discusses issues like halal food control and certification in Malaysia, challenges in the halal food industry, and issues of food fraud. It concludes by stressing the importance of properly processed and certified halal food, and the need for reliable methods to detect non-halal components in processed foods.

Uploaded by

khasfy
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Current Issues on Halal Food

PREPARED BY:
ASYRAFUDDIN BIN SARUN 1080831
MOHD KHALIL BIN RAMLI 1080834
MOHD SAFUAN BIN HUSSIN 1080843
SOFIYUDDIN BIN HASHIM 1080832
Introduction
 Halal is a Qur’anic term meaning ‘permitted, allowed or lawful’. Halal
when used in relation to food and other consumer goods, means
“permissible for consumption and used by Muslims’
 Haram is the opposite of halal.
 Shubhah or Mashbooh, means doubtful or suspected
 Halal and haram are serious matters in Islam
 Increasing awareness of Muslim consumers on their religious
obligations creates greater demand for halal food and other consumer
goods
 Ensuring food and other consumer products authentically halal is
obligatory for every Muslims

 Hence, certification and verification of every item for halal


compliance by competent Islamic Authorities, such as JAKIM, is
extremely important
Al-Quran Surah Al Baqarah, Verse
168

      




      

“O ye people! Eat of what is on earth, halal and thaiyiban


(wholesome), and do not follow the footsteps of the Evil
One, for he is to you an avowed enemy”
Basic Concept

Muslims eat food that are


• Halal – Shariah (religious, faith,
spiritual, personal choice)
• Thoyyiban – Wholesome (safety,
cleanliness, nutritious, quality,
authentic)
Halal Food
Food permitted under the Shariah law and fulfills the following
conditions:
a) does not contain any parts or products of animals that are
non-halal to Muslims or products of animals which are not
slaughtered according to Shariah law;
b) does not contain any ingredients that are najs according to
Shariah law;
c) is safe and not harmful;
d) is not prepared, processed or manufactured using equipment
that is contaminated with things that are najs according to
Shariah law;
e) the food or its ingredients do not contain any human parts or
its derivatives that are not permitted by Shariah law; and

f) during its preparation, processing, packaging, storage or


transportation, the food is physically separated from any
other food that does not meet the requirements stated in
items a), b), c) d) or e) or any other things that have been
decreed as najs by Shariah law.
Haram Food

Blood

Carrion

Ritual
Offerings
Pig
National Issues
• Malaysia – World Halal Hub
• JAKIM – Centre of Halal Certification
and Reference
- Halal Food Control
- Accreditation System
- Human Resource
- Control (Law)
- Food Hygiene and Sanitary
- Future Planning
Halal Food Control
In Malaysia, the government controls halal
food through multi-agency approach lead
by JAKIM.
JAKIM is the authority for Halal Food
MOH is responsible for food safety
MOA is responsible for animal health and
abattoirs and
KPDN is responsible for halal label under the
Trade Description Act
Chemistry Department is responsible for
food analysis
Issues and Challenges
• Halal Food Laws
• Halal Food Industry is still Small
• Insufficient raw ingredients
 Biotechnology in food product development is new
 Halal food is sensitive and serious matter to Muslim

 With many fraudulent issues around, more stringent monitoring should be


established by the Islamic Authorities.

 Authentication and verification for halal has become one of a major challenges in
analysis of processed food

 At present, very limited analytical methods available for halal food verification

 Rapid and reliable methods are urgently needed for detection of non-halal
components (e.g porcine origin) in food products
• Understanding and awareness level of
Halal Food manufacturers
• Voluntary application of Halal
Certification
• Exploitation on the Halal Logo
• Competition from Other Non-Muslim
Countries
Issues in Halal Food Production
 Raw materials – animal or plant origin/imported
 Slaughtering – according to Shariah/stunning
 Processing operations/equipment – x-contamination
 Packaging/Storage/Transportation (containers and vessels)
 Food ingredients and additives
 Pig and its by-products (e.g. pork, lard, gelatin)
 Enzymes (e.g rennet)
 Emulsifiers (e.g. E471 or mono- & diglycerides)
 Alcohol (ethanol)
 Biotechnology and GMOs (genetically modified organisms)
 Safety and quality aspects (aspect of ‘Thoyyiba’)
Muslim Consumer Perspective
 Muslims “eat to live” and not “live to eat”
 Eating is a matter of worship and begins in the name of Allah
 Muslims are not to be misled by their appetites unchecked by
knowledge (6:119)
 “Eat less you will be healthier” (Hadis)
Role of the Government

Food Legislation and Enforcement


Advice for Industry/Trade
Consumer Education
Information Gathering and Research
Provision of Health Related Services
Role of Industry/The Private Sector
• Halal and Good Practices by Primary
Producers and Distributors
• Quality Assurance and Halal Control of
processed Food
• Appropriate Processes and Technology
• Trained Managers and Food Handlers
• Informative Labelling and Consumer
Education
Role of Consumer
@..Educated and Knowledgeable

@..Discriminating and Selective

@..Safe Food Practices in the Home

@..Community Participation

@..Active Consumer Groups


Issues and Challenges

1..No specific provision of a


comprehensive Halal food laws
2..Halal food industries in Malaysia are
still small
3..Lack of local halal resources
4..Progress in biotechnology food
production
Recent Issues of Processed Halal Food
Fraud in Malaysia
 Non-halal (pork) moon cakes with halal logo
 Pigs and chicken stored together
 Issue on bread using lard
 Brushes using pig’s bristle (fur) in cake and
bread preparation
 Minced pork with halal label
 Sausages with non-halal casing, expired halal
certificate and old halal logo
Conclusion
Halal and haram are sensitive and serious matters to
every Muslim
Properly processed and certified halal food is pertinent
to capture the lucrative halal food market

Adulteration and contamination of non-halal components


are major concern in food processing and production
Development on methods of detection adulteration
are urgently needed for halal food verification and
certification

New analytical methods of analysis developed by our


research group is simple, rapid and reliable for
detection of pork and lard in food and other
consumer products

These analytical methods have potential to be utilised


by halal food authorities responsible for
authentication of halal food such as JAKIM

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