HALAL
Based on “General Guidelines for Use of the Term Halal” (CAC/GL 24-1997 1) issued by the secretarist of the joint FAQ/WHO Food Standard Programme (1999). Halal food is defined as food permitted under the Islamic law and should fulfil following conditions:
1. Food does not consist of or contain anything which is considered to be unlawful according to islarnic law:
2. Food has not been prepared, processed, transported or stored using any appliance or facility that was not free from anything unlawful according to Islamic Law: and
3. Food has not in the course of preparation, processing, transportation or storage been in direct contact with any food that fails to satisfy 1 and 2 above. In addition, halal food can be prepared, processed or stored in different sections or lines within the same premises where non-halal foods are produced, provided that necessary measures are taken to prevent any contact between halal and non-halal foods. Halal foods can also be prepared, processed, transported or stored using facilities which has been previously used for non-halal food provided that proper cleaning procedures, according to Islamic requirements, have been observed.
Benefits of HALAL Certification
- With the establishment of high standards and consumer confidence in HALAL Certification, business organization gain access to the vast marketing potential of Halal consumers on a global scale. HALAL Certification also provides export opportunities to the global Halal market comprising of approximately 1.6 billion Halal consumers.
- A competitive advantage is gained.
- HMA monitoring imposes stringent private sanitation requirements in addition to manufacturing premise hygiene practices.
- HALAL certified products would be unanimously acceptable by all Muslims as stringent standards are implemented in its certification procedures including manual non-stunned or moritored slaughter.
