Hme 323 Module 2

MODULE 2

HALAL FOOD IN DEPTH

LABELING, PACKAGING, AND COATINGS FOR HALAL FOOD

The information appearing on a label is as follows:

✔ Food name all food must be labeled on the principle display panel (PDP) with
the common or usual name.
✔ Net quantity of content tells consumers how much food is in the package
or can.
✔ Ingredients listing of all ingredients in descending order by weight is required by

the labeling law except the ones that are less than 2% of the product, which
could be listed in any order.
If there is no halal marking or symbol on the label, then halal consumers

generally look for information about the ingredients. But this remains a very
unreliable way to judge food products and never deals with the condition in
the manufacturing facility.
Some of the minor ingredients might not be revealed on the label and the
product might have been manufactured on a product line where non-halal
products were also made, for example, making canned peas on the same
line as canned pork and beans.
✔ Company name company name and address must be present on the label for
consumer inquiries.
This information helps Muslim consumers who care to write to the company to
find out the status of several doubtful ingredients in the absence of halal
markings.
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transmitting in any form or by any
means, electronic, mechanical, photocopying, recording, or otherwise of any part of this document, without the prior written
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Company name and address should be complete and up-to-date for
consumers, so that they can reach the company for information about the
halal status of the ingredients or the halal status of the products.
✔ Product date may be shown as expiration date, date food was packaged, or
other codes.
✔ Nutrition information nutrition-related information regulated on the packaging

label are nutrition facts, nutrient content claims, and health claim (copy of
nutrition information panel plus explanation).
✔ Other information voluntary information provided by food companies, such as

trademarks or copyright symbols and religious symbols, to indicate that the
product has qualified for halal and kosher certification.
✔ Specific terminology sometimes used to clarify words for a certain reason. “Red
wine vinegar” might be a positive gourmet statement in the Western countries,
but it is not viewed favorably by Muslim consumers, although there is no wine or
significant amount of alcohol left in this product.
Some people might think that all derivatives of alcohol/wine are haram
and might not purchase a product containing wine vinegar (red or
white).
PACKAGING THE FOOD IN A HALAL ENVIRONMENT
In North America, halal food products are generally made in facilities that also produce
non-halal products. Most of the workers in the production areas are non-Muslim, who
are not familiar with halal. Manufacturers can work with their halal consulting agency to
devise the following standard operating procedures to accommodate halal
production requirements:
✔ Keeping halal products in a separate room

✔ Scheduling production to avoid cross-contamination
✔ Not switching workers from non-halal to halal packing areas
✔ Properly marking areas to identify halal production
✔ Ensuring that workers do not bring food into production areas, wash their hands
before entering the facility, etc.
PACKAGING MATERIALS AND CONTAINERS
Some packaging materials are questionable as regards their halal status. In many
cases, stearates of animal or vegetable origin might be used in production of plastic
bags and containers.
Waxes and coatings applied to plastic, paper, and Styrofoam cups and plates might
be from animal fat following the very hot annealing stage, which is hot enough to nullify
any animal products found prior to that step. Metal cans and drums can be
contaminated with animal fats.
Formation, rolling, and cutting of steel sheets to make containers requires the use of oils
to aid in their manufacturing. Such oils can also be animal derived (Cannon, 1990).
Steel drums, which are often reused, can be used to carry foods containing pork or
pork fat, which, despite rigorous cleaning practices, might remain in small amounts to
contaminate halal products otherwise thought pure.
EDIBLE COATING AND EDIBLE FILMS
Although the use of edible films in food products seems new, their use in the food
industry actually started many years ago. In England, during the 16th century, larding,
that is, coating food products with fat, was used to prevent moisture loss in foods
(Labuza and Contrereas-Medellin, 1981).
Currently, edible films and coatings find use in a variety of applications, including
casing for sausages, chocolate coating for nuts and fruits, and wax coating for fruits
and vegetables. As the food industry develops edible films and coatings, it will be
important for it to understand how some of the choices will affect the halal status of
food products.
WHAT IS A HALAL CERTIFICATE?
A halal certificate is a document issued by an Islamic organization certifying that the
products listed on it meet Islamic dietary guidelines, as defined by that certifying
agency.
TYPES OF HALAL CERTIFICATES

⮚ Registration of a site certificate — this type of certificate signifies that a plant,
production facility, food establishment, slaughterhouse, abattoir, or any
establishment handling food has been inspected and approved to produce,
distribute, or market halal food. This does not mean that all food products made
or handled at such a facility are halal certified. A site certificate should not be
used as a halal product certificate.
⮚ Halal certificate for a specific product for a specific duration — this type of
certificate signifies that the listed product or products meet the halal guidelines
formulated by the certifying organization.
Such a certificate may be issued for a certain time period or for a specified
quantity of the product destined for a particular distributor or importer. If the
certificate is for a specific quantity, it may be called a batch certificate or a
shipment certificate.
Meat and poultry products, for which each batch or consignment has to be
certified, generally receive a batch certificate
⮚ Yearly certification — may be automatically renewed contingent on passing the

annual inspection, through halal compliance and payment of the certification
fee.
DURATION OF THE CERTIFICATE

The duration for which a certificate is valid depends on the type of product:
⮚ A batch certificate issued for each consignment is valid for as long as that
specific batch or lot of the product is in the market, generally up to product
expiration date or “Use By” date.
⮚ If a certified product is made according to a fixed formula, a certificate may be
issued for a one-, two-, or three-year period. The product remains halal certified
as long as it meets all the established and agreed-on production and marketing
requirements. Often a system of occasional unannounced plant visits is used to
confirm the plant’s status.
WHO IS AUTHORIZED TO ISSUE HALAL CERTIFICATES?
Any individual Muslim, Islamic organization, or agency can issue a halal certificate, but
the acceptability of the certificate depends on the country of import or the Muslim
community served through such certification.
For example, to issue a halal certificate for products exported to Malaysia and
Indonesia, the body issuing the halal certificate must be listed on each country’s
approved list.
More than 40 organizations issue halal certificates in the U.S., but only 5 have been
approved by the Majelis Ulama Indonesia (MUI) and 16 by the Jabatan Kemajuan Islam
Malaysia.
Fifty percent of the certificates approved by JAKIM over the years are not even active
in issuing halal certificates according to JAKIM sources.
The food industry not only needs to understand halal requirements for different
countries and the principles of halal but also needs an understanding of the
organizations which would best meet their needs — organizations which can service
their global needs and are acceptable to the countries of import.
Malaysia and Indonesia are the only countries that have a formal program to approve
a halal-certifying organization. Other countries such as Saudi Arabia, Singapore, Kuwait,
United Arab Emirates, Egypt, and Bahrain also do approvals of organizations for specific
products or purposes.
Some of the major voices in halal recognition worldwide include:
• Jabatan Kemajuan Islam Malaysia (JAKIM), Malaysia
• Majelis Ulama Indonesia (MUI), Indonesia
• Majlis Ugama Islam Singapura (MUIS), Singapore
• Muslim World League (MWL), Saudi Arabia
WHICH PRODUCTS CAN BE CERTIFIED?
Any product consumed by Muslims can be certified, whether the product is consumed
internally or applied to the body externally. Products that are used as medicine do not
require halal certification in many countries; however, knowledgeable consumers look
for medicines that meet halal guidelines, and halal certification might be a good
investment even for medicines.
STEPS INVOLVED IN HALAL CERTIFICATION

1. Filling out an application to the organization on paper or on the Internet.
2. Review of the information by the organization, especially the type of product

and its components.
3. Inspection and approval of the facility. This includes review of the production
equipment, inspection of ingredients, cleaning procedures, sanitation, and cross-
contamination.
4. For slaughterhouse, inspection involves review of holding areas, method of

stunning, actual slaying, pre- and post-slaughter handling, etc.
5. Determining the cost and fees involved and signing of the contract.
6. Payment of fees and expenses.
7. Issuance of the halal certificate.
ALCOHOL
Alcohol has been interpreted as substances that cause intoxication or as intoxicants

and is harmful to our body. The intake of alcohol and wine is considered as intentional
intake of intoxicant.
Alcohol can be produced through various processes such as fermentation, chemical

processes or others methods. It is also used as an ingredient or processing aids in many
products such as medicine, soft drink and cosmetics.
Their uses in these products are not intentionally meant to be as an intoxicating drink or
substance such as beer or wine. It acts as stabilizing agent in soft drinks and its special
characteristic that is good organic solvents make alcohol or its derivatives usable in
many types of oil and fat products.
The Fatwa Committee of Malaysia in their meeting on 11-12th April 1984 has decided a
few important points regarding alcohol. They are:
1) All liquor contains alcohol but not all alcohol is liquor. Alcohol which was derived
from the liquor production processes is Haram and considered as filth but alcohol
which are derived from non-liquor production processes is not filth but Haram to
be drinked because it is poisonous and harmful.
2) Soft drinks which are made with the same way as the liquor production process
either contained a little alcohol or its alcohol has been distilled are haram to be
drink.
3) Soft drinks which are not made for liquor or any intoxicating drinks and are not
produced in the same way as the liquor processes are Halal.
4) Cordials which contain any flavoring substances derived from alcohol for the
purpose of stabilizing the soft drinks are allowed to be used as drinks, if:
a) The alcohol is not made from a liquor production process.
b) The quantity of alcohol in the flavors is too little and not resulting in
drunken condition or any side effect.
5) Tapai (fermented rice or cassava) is Halal to be eaten.
6) Alcohol that is produced from the food production processes (by products) is
non-filth and allowed to eat.
7) Medicines and fragrances, which contain alcohol, are allowed to be used.
8) Alcohol is usually used as:

a) Active ingredient in drinks, food and medicine.
b) Solution medium such as for cosmetics and fragrances.
HYGIENE/ SANITATION
Hygiene and cleanliness are strongly emphasized in Islam and it includes every aspect
of personal hygiene, dress, equipment and premise where food is processed or
prepared. In fact, the basis of Halal itself is hygiene and health (Halal and Toyyiba)
The objective is to ensure that the food produced is absolutely clean and not harmful
to human health.
Hygiene can be defined as being free from filth, dirt, materials prohibited by Islam and
not clean according to Islamic Laws. Several aspects, which are emphasized, include;
a) Premise for the manufacturing, preparation and sale of food and drinks must be
clean and free from any element, which can cause infestation from flies, rats,
cockroaches, lizards and other similar pests.
b) Workers in food factories must be healthy and the must wear clean protective
clothing to prevent food from dirt and possible contaminants. All Standard
Operating Procedures for maintaining food hygiene must be adhered to.
c) Equipment used must be clean and washed frequently to ensure cleanliness.

Rinsing with clean running water is the method to be used apart from cleaning
and use of suitable cleaning agent.
d) Toilets and wash rooms, which can be source of dirt and harmful germs, must be
cleaned from time to time. Proper hand cleaning is necessary after each usage
of toilet and before starting of food processing.
e) Regular cleaning and sanitization assures prevention and reduction of harmful

contaminants.
GOODS UTILIZED BY MUSLIMS
Halal is not only restricted to food. It encompasses anything that comes in contact in
everyday life, particularly products used by Muslim. For the purpose of these guidelines
goods that are to be used by Muslims can be divided into the following categories.
COSMETICS
Cosmetics items made from plants and chemicals are permissible except those that are
poisonous and harmful to health. Cosmetics made from animal sources, which are
Halal and do not contain filth are also permissible.
CLOTHING AND EQUIPMENT
Clothing and equipment which are made from plants, fur/leather except from pigs and
dogs, bones from animal sources which are Halal and have been slaughtered, animal
skins which have been preserved by tanning except pig’s and dog’s skin, are all
permitted to be used.
BIOTECHNOLOGY AND GMO INGREDIENTS IN HALAL FOOD
God requires us to eat of halal food (Pickthall, 1994):
(Saying): Eat of the good things wherewith We have provided you, and transgress not in
respect thereof lest My wrath come upon you; and he on whom My wrath cometh, he
is lost indeed. Chapter XX, Verse 81
All things are considered good except the ones specifically prohibited, which are very
few in number. We will look at genetically modified organisms (GMOs) and
biotechnology in the light of some of the basic principles from Al-Qaradawi (1984)
Everything is halal unless specifically prohibited. There is no specific mention of altered,

modified, genetically engineered food and ingredients in the Quran or the traditions of
Muhammad, because these scientific developments are very recent. However,
genetically modified or engineered products from prohibited animals are prohibited.
For example, because pork is prohibited, by extension, any products made from
genetically altered pigs are prohibited too.
⮚ God is the only one who has the power to legislate for humans.
⮚ A scientist can explain a new development, and a religious scholar can only try
to interpret whether the development violates any of the tenets of Islam.
Permitting haram and prohibiting halal is similar to shirk, meaning ascribing
partners to God. It would be most serious if GMOs were clearly haram, and
Muslim scholars interpreted them as halal. This certainly is not the case.
⮚ Haram is usually associated with what is harmful and unhealthy. If it is determined
beyond doubt that any of the foods or ingredients developed through genetic
modifications are harmful and unhealthy, they will not be approved by the
government and the Islamic scholars will immediately declare them haram.
⮚ There is always a better replacement for something that is haram. We have

better replacements for haram ingredients through biotechnology. Until the mid-
1980s, porcine pepsin was used in some cheese manufacture. Since the
introduction of GM chymosin, the use of pepsin as a replacement for calf rennet
has practically vanished. This is a big plus for biotechnology in the area of halal
foods.
⮚ To proclaim something halal that is not halal is also haram. Again, if genetically
modified (GM) food were clearly haram, scholars would have a huge issue with
it. The items that are not halal are clearly mentioned in the Quran and the
traditions.
⮚ Good intentions do not make haram into halal. This applies to pigs and other
haram animals, even if scientists try to make pig cleaner and disease free or
grow pig organs for food in the lab; such organs are still haram.
⮚ Doubtful things should be avoided. This is perhaps the most significant guideline.
Muslims are required to avoid doubtful things. There is a clear tradition of the
Prophet about avoiding doubtful things. If Muslim consumers feel that GM foods
are doubtful, they must avoid them. Presently, doubtful GMOs are the ones
modified with the use of the genes from prohibited animals.
Biotechnology is an extension of plant and animal breeding and genetics, which have
been practiced for decades, and, in some cases, for centuries.
One example of animal breeding dates back to prehistoric times when a donkey and a
mare were crossbred to produce a mule. The meat of a donkey is not accepted as
halal food, and therefore neither is the meat of a mule.
Plants have always been bred with closely related plants and animals with closely
related animals. Recently, genes were identified and scientists also learned how to take
a gene from one species and move it to a more distant species.
Currently, genes from fish or insects or pigs can be introduced into plant species without
affecting the appearance or taste, but making the plants better resistant to diseases or
nutritionally better compared with the conventional products available. This modern
technology was not available at the inception of Islam.
Muslim scholars are striving to come to an acceptable decision on some of the issues
facing us today. At the inception of Islam, almost fourteen centuries ago, Islamic
dietary laws were the only regulations for the safety and wholesomeness of food
products, because there were no government food safety regulations.
Currently, food safety is the responsibility of the government agencies and

organizations such as the United Nation’s Food and Agriculture Organization and World
Health Organization.
Issues relating to the safety of GM foods are deferred to such agencies; here we are
only concerned with the religious aspects of GMOs. The underlying principle for halal is
that food has to be halalun tayyaban, meaning permissible and wholesome, or good.
REFERENCES
Riaz, M., Chaudry, M., 2004. Halal Food Production, CRC Press LLC, USA
https://www.bbc.com/news/uk-27324224
https://en.wikipedia.org/wiki/Halal
http://www.fao.org/3/y2770e/y2770e08.htm
http://www.halalrc.org/images/Research%20Material/Literature/halal%20Gu
idelines.pdf
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or transmitting in any form or by any

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MODULE 2

HALAL FOOD IN DEPTH

LABELING, PACKAGING, AND COATINGS FOR HALAL FOOD

The information appearing on a label is as follows:

✔ Ingredients listing of all ingredients in descending order by weight is required by

If there is no halal marking or symbol on the label, then halal consumers

✔ Nutrition information nutrition-related information regulated on the packaging

✔ Other information voluntary information provided by food companies, such as

✔ Keeping halal products in a separate room

EDIBLE COATING AND EDIBLE FILMS

WHAT IS A HALAL CERTIFICATE?

TYPES OF HALAL CERTIFICATES

⮚ Yearly certification — may be automatically renewed contingent on passing the

DURATION OF THE CERTIFICATE

Some of the major voices in halal recognition worldwide include:

• Jabatan Kemajuan Islam Malaysia (JAKIM), Malaysia

WHICH PRODUCTS CAN BE CERTIFIED?

STEPS INVOLVED IN HALAL CERTIFICATION

2. Review of the information by the organization, especially the type of product

4. For slaughterhouse, inspection involves review of holding areas, method of

6. Payment of fees and expenses.

7. Issuance of the halal certificate.

Alcohol has been interpreted as substances that cause intoxication or as intoxicants

Alcohol can be produced through various processes such as fermentation, chemical

5) Tapai (fermented rice or cassava) is Halal to be eaten.

7) Medicines and fragrances, which contain alcohol, are allowed to be used.

8) Alcohol is usually used as:

c) Equipment used must be clean and washed frequently to ensure cleanliness.

e) Regular cleaning and sanitization assures prevention and reduction of harmful

GOODS UTILIZED BY MUSLIMS

CLOTHING AND EQUIPMENT

BIOTECHNOLOGY AND GMO INGREDIENTS IN HALAL FOOD

God requires us to eat of halal food (Pickthall, 1994):

Everything is halal unless specifically prohibited. There is no specific mention of altered,

⮚ There is always a better replacement for something that is haram. We have

Currently, food safety is the responsibility of the government agencies and

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