CTU69612112009

FIQH AND OTHER RELIGIOUS FOOD
CONCEPTS
CTU 696
BY
ZAINAL SAMICHO (ASSOC. PROF. DR.)
FACULTY OF APPLIED SCIENCES
UiTM, SHAH ALAM, SELANGOR
zainal147@salam.uitm.edu.my
H/p no: 012-2537976
Tel. no: 03-55444452
1.0 Introduction
1.1 Fiqh
1. Fiqh translated as Jurisprudence is the
understanding of how that which we know as
fact occurs and why. This is difference
between Fiqh and ‘Ilm.
2. Ilm is the knowledge that something fact.
3. Fiqh is the operation of what we know.
4. Fiqh is the complete comprehension, and the
intricate and methodical understanding of why
and how things are the way they are and
operates thee way they do
(Abdul Quddoos al-Azhari, 2006)
1. Fiqh yang diterjemah sebagai ilmu hukum ialah
kefahaman tentang bagaimana sesuatu yang
kita ketahui sebagai fakta itu berlaku dan
mengapa ia berlaku. Inilah perbezaan antara
fiqh dengan “Ilm
2. Ilm ialah pengetahuan bahawa sesuatu itu
adalah fakta
3. Fiqh ialah perlaksanaan apa yang kita ketahui
4. Fiqh ialah kefahaman menyeluruh, terperinci
dan tersusun tentang mengapa dan bagaimana
sesuatu itu berkeadaan demikian dan bertindak
seperti adanya.
(Abdul Quddoos al-Azhari, 2006)
Sumber-sumber hukum Islam
1. Al-Quran
2. Hadis
3. Ijma’
4. Qiyas
Al-Quran
1. Erti Al- Quran:Al-Quran ialah wahyu Allah swt yang merupakan

mu’jizat yang diturunkan kepada Nabi Muhammad saw sebagai
sumber hukum dan pendoman hidup bagi pemeluk Islam
2. Dalam Al-Qulran terdapat beberapa macam kedudukan ayat

antara lain perintahnya jelas, tetapi caranya (sholat) atau ukuran
(zakat) tidak jelas
3. Kalau kita menjumpai ayat-ayat semacam ini, maka perlu sekali

adanya penjelasan lebih lanjut. Penjelasan ini tidak ada yang
berhak memberikanya, kecuali Nabi saw semata-mata
sebagaimana firma Allah;
“Dan Kami turunkan kepadamu Muhammad Al-Quran, agar kamu
menerangkan kepada ummat manusia” (Surah 16, an-Nahl, ayat
44)
Sunnah
• Erti Sunnah: Sunnah menurut bahasa
ertiny perjalanan, pekerjaan atau cara.
Sunnah menurut istilah syara’ ialah
perkataan Nabi Muhammad saw,
perbuatannya dan keterangannya yaitu
sesuatu yang dikatakan atau diperbuat
oleh sahabat dan ditetapkan oleh Nabi,
tiada ditegurnya sebagai bukti bahawa
perbuatan itu tiada terlarang hukumnya
Pembahagian Sunnah
Sunnah itu dibagi menjadi tiga
1. Sunnah Qauliyah, yakni sabda-sabda
Rasullah
2. Sunnah Fi’liyah, yakni perbuatan
Rasullah
3. Sunnah Taqririyah, yakni diamnya
Rasullah atas ucapan atau perbuatan
sahabat
Ijma’
1. Erti Ijma’: Ijma’ menurut bahasa, ertinya:
sepakat, setuju atau sependapat, sedang
menurut istilah ia Kebulatan pendapat semua
ahli ijtihad ummat Muhammad, sesudah
wafatnya pada suatu masa, tentang suatu
perkara (hukum)
2. Ijma’ itu menjadi hujjah (pegangan) dengan
sendirinya ditempat yang tidak didapati dalil
(nash), yakni Al-Quran dan Hadis
Qiyas
1. Erti Qiyas: Qiyas menurut bahasa, ertinya “mengukur
sesuatu dengan lainnya dan mempersamakannya”
2. Menurut istilah, “Qiyas ialah menetapkan sesuatu
perbuatan yang belum ada ketentuan hukumnya,
berdasarkan sesuatu hukum yang sudah ditentukan
oleh nash, disebabkan adanya persamaan di antara
keduanya.”
3. Qiyas menurut para Ulama adalah hujjah Shariah yang
keempat sesudah Al-Quran, Hadis dan Ijma’
berdasarkan firman Allah; “Hendaklah kamu mengambil
I’tibar (ibarat=pelajaran) hai orang-orang yang
berfikiran.” (Surah 59, al-Hasyr; ayat 2)
2.0 Classification of food and drinks
2.1 Halal
Definition: The meaning of the word halal
is; permitted, allowed, authorised,
approved, sanctioned, lawful, legal and
legitimate
2.2 Tayyiba
Definition: The meaning of the word tayyiba
wholesome and good to be consumed
O mankind ! Eat of that which
is lawful and wholesome in the
earth, and follow not the
footsteps of the devil. Lo he is
an open enemy for you.
Surah 2, Al Baqarah; ayah 168

(Mohammed Marmaduke Pickthall, 2001)
O mankind ! Eat of what is
lawful and good on the earth,
and do not walk in Satan’s
footsteps, for he is an open
enemy for you.
Surah 2, Al Baqarah; ayah 168

(Uthman El-Muhammady et al, 2006)
“Wahai manusia! Makanlah dari (makanan)
yang halal lagi baik yang terdapat dibumi,
dan janganlah kamu mengikut jejaki
langkah-langkah setan. Sungguh setan itu
musuh yang nyata bagi kamu”
Surah ke 2, Al-Baqarah : ayat 168

(Abu Hasan Din al-Hafiz, 2008)
Eat of that which Allah hath
bestowed on you as food lawful
and good, and keep your duty to
Allah in Whom ye! are believers.
Surah 5, Al-Maidah: ayah 88

And eat of the good and lawful
things which Allah has given you;
and be conscious of Allah, in
whom you! believe.

Dan makanlah dari apa yang telah
Diberikan Allah kepadamu sebagai
rezeki yang halal lagi baik dan
bertakwalah kepada Allah yang kamu
beriman kepadaNya.
Surah ke 5, Al-Maidah: ayat 88

So eat of the lawful and good food
which Allah hath provided for you,
and thank the bountry of your
Lord if it is Him
! ye serve
Surah 16, Al-Nahl: ayah 144

Therefore, (O believers) eat of the
lawful and good things that Allah
has provided for you, and be
grateful for His favours, if it is true
that you only !worship Him
Surah 16, Al-Nahl: ayah 144

Maka makanlah yang halal lagi baik dari
rezeki yang telah Diberikan Allah
kepadamu; dan syukurilah nikmat dan
Allah, jika kamu hanya menyembah
kepadaNya
Surah ke 16, Al-Nahl: ayat 144
2.3 Haram
Definition: The meaning of the word haram

is “Not permitted, not allowed,
unauthorized, unapproved, unsanctioned,
unlawful, illegal, illegitimate or illicit”
2.4 Makruh
Definition: The meaning of the word

makruh is to encourage not to consume
due to its potential of hazardous.
2.5 Syubhah/Mashbooh
1. Definition: Mashbooh is an Arabic term which means

“SUSPECTED”
2. If one does not know the halal or non-halal status of a
particular item such as food or drink, such food or
drink is doubtful
3. To ensure either food is halal or non-halal
i. check ingredients of the product – compare with
handbook halal food additives
ii. ask document mentioning the source of ingredient is
halal or non-halal by recognized Islamic body or
scientific analysis
iii. ask to carried analysis done by accredited laboratory
2.6 Najs
2.6.1 Najs according to Shariah Law are:
a) things that are themselves not permissible such as pig (khinzir) and all
its derivatives, blood and carrion;
b) halal food that is contaminated with things that are non-halal;
c) halal food that comes into direct contact with things that are non-halal;
d) any liquid and objects discharged from the orifices of human beings or
animals such as urine, excrement, blood, vomitus, pus, sperm and ova
of pigs and dogs except sperm and ova of other animals; and
e) carrion or halal animals that are not slaughtered according to Shariah
Law.
2.6.2 There are three types of najs:
a) Mughallazah which is considered as severe najs which are dogs and
pigs (khinzir) including any liquid and objects discharged from their
orifices, descendants and derivatives;
b) Mukhaffafah which is considered as light najs. The only najs in this
category is urine from baby boy at the age of 2 years and below who
has not consumed any other food except fed by his mother’s milk; and
c) Mutawassitah which is considered as medium najs which do not falls
under severe or light najs such as vomit, pus, blood, alcoholic drinks
(khamar), carrion, liquid and objects discharged from the orifices, etc.
Forbidden unto you (for food) are carrion and
blood and swineflesh, and that which hath
been dedicated unto any other than Allah, and
the strangled, and the dead through beating,
and the dead through falling from a height, and
that which hath been killed by (the goring of)
horns, and the devoured of wild beasts, saving
that which ye make lawful (by the death-
stroke), and that which hath been immolated
unto idols. And (forbidden is it) that ye
apportion by the divining arrows. This is an
abomination. ……
“Diharamkan bagimu (memakan) bangkai,
darah, daging babi, dan (daging) hewan yang
disembelih bukan atas (nama) Allah, yang
tercekik, yang dipukul, yang jatuh, yang
ditanduk dan yang diterkam binatang buas
kecuali yang sempat kamu sembelih. …….
Surah ke 5, Al-Maidah: ayat 3

2.7 Darurat
Definition: The meaning of the word
darurat is forced by necessity, without
wilful disobedience, and not transgressing
“He has forbidden you only Al-Maitah (meat of a dead
animal), blood, the flesh of swine, and any animal
which is slaughtered as a sacrifice for others than
Allah (or has been slaughtered for idols or on which
Allah’s Name has not been mentioned while
slaughtering). But if one is forced by necessity, without
wilful disobedience, and not transgressing, -- then,
Allah is Oft-Forgiving, Most Merciful.
Surah 16, An-Nahl; Ayah 115

“And say not concerning that which your
tongue put forth falsely: “This is lawful and
this is forbidden,” so as to invent lies
against Allah. Verily, those who invent lies
against Allah will never prosper.”
Surah 16, An-Nahl; Ayah 116

Keterangan ayat 114-116.
Dalam ayat-ayat ini Allah menerangkan, bahawa

rezeki yang halal lagi baik dan lazat rasanya
halal dimakan, hanya yang diharamkan Allah,
ialah mayat (bangkai), darah, daging babi, dan
yang disembelih kerana lain daripada Allah
(kerana berhala). Tetapi diwaktu darurat
(terpaksa, kerana tak ada yang akan dimakan
selain daripadanya), maka halal dimakan. Maka
yang haram dimakan ialah segala tersebut dalam
ayat ini, iaitu empat perkara. Haiwan yang mati
kerana berlaga, kerana digiling kenderaan dsb.
Maka masuk hukum mayat, kerana tiada
disembelih dengan nama Allah. Sebab itu kita
tidak boleh mengatakan: “Ini halal dan itu haram”,
menurut kemahuan lidah kita sendiri, kerana yang berhak
menghalalkan dan mengharamkan itu ialah Allah semata-
mata, sedangkan Nabi Muhammad hanya menyampaikan
kepada umatnya. Sebab itu menurut kata setengah ulama’,
hanya yang empat macam itulah yang haram dimakan,
yang lain halal, kecuali jika mudarat memakannya kepada
jasmani. Tetapi menurut kata kebanyakan ulama’ selain
dari yang tersebut dalam ayat ini, ada lagi yang haram
dimakan, iaitu yang tersebut dalam hadis Nabi S.A.W.
diantaranya binatang yang buas, seperti harimau dan
binatang-binatang yang menerkam dengan taringnya
seperti kucing, dsb. Begitu juga burung yang menangkap
dengan cakarnya seperti helang. Maka semua itu juga
haram dimakan, meskipun tiada tersebut dalam ayat ini,
tetapi diterangkan hukumnya oleh Nabi S.A.W. dan kita
wajib mengikut Allah dan RasulNya.
……Allah desireth for you ease: He desireth not hardship
for you …..
• Surah 2, Al-Baqarah, ayaht 185

……Allah menghendaki kemudahan bagimu, dan tidak
menghendaki kesukaran bagimu …..
• Surah ke 2, Al-Baqarah, ayat 185

……Allah tasketh not a soul beyond its scope …..
• Surah 2, Al-Baqarah, ayah 286

……Allah tidak membebani seseorang melainkan sesuai
dengan kesanggupannya …..
• Surah ke 2, Al-Baqarah, ayat 286

3.0: Source of food, drinks and food additive
3.1 Animal
3.1.1 Land animals
All land animals are halal as food except the following:
1. animals that are not slaughtered according to Shariah Law;
2. pigs (khinzir) and dogs and their descendants;
3. animals with long pointed teeth (canines) or tusks which are used to
kill prey such as tigers, bears, elephants, cats, monkeys, etc;
4. birds with talons or predator birds ;
5. pests such as rats, centipedes, scorpions and other similar animals;
animals that are forbidden to be killed in Islam such as bees (al-
nahlah) woodpeckers (hud-hud), etc; and
6. creatures that are considered repulsive such as lice, flies, etc.
lizards, snails
Halal animals
• Domesticated animals such as cows, bull,
buffalos, sheep, goats, camels, rabbits,
chicken, geese, ducks and turkeys
• Wild animals such as deer, wild cows,
zebras
• Non-predatory birds such as pigeons,
sparrows, quail, starlings, herons, ostrich
• locusts
3.1.1.1 Non- halal animals
1. Animals not slaughtered in a halal manner
2. Pig, dog, donkey or carnivores
3. Dead animals due to strangulation, a blow to the head
(as in clubbing), a headlong fall, natural causes
(carrion), being gored or attacked by another animal
4. Animals having protruding canine teeth such as
monkeys, cats and lions, wolves, tigers, panthers,
jackals, bears, foxes, squirrels
5. Amphibious animals such as frogs, crocodiles and
turtles
6. Undesirable insects such as worms, files and
cockroaches, ants, wasps
7. Birds of prey with talons such as owls and eagles
8. Blood
Muslims are prohibited to consume pork
1. Al-Quran; Surah Al-Baqarah, 2; ayah 173, Surah Al-Maidah, 5;
ayah 3, Surah Al-An,aam, 6; ayah 145, Surah Al-Nahl, 16; ayah
115,
e.g; Surah 16 (An-Nahl), Ayah 115
“He has forbidden, you only Al-Maitah (meat of a dead animal),
blood, the flesh of swine, and any animal which is slaughtered
as a sacrifice for others than Allah (or has been slaughtered for
idols or on which Allah’s Name has not been mentioned while
slaughtering). But if one is forced by necessity, without wilful
disobedience, and not transgressing, …then, Allah is Oft-
Forgiving, Most Merciful.
2 Effects of pork consumption
i. pig’s bodies contain many toxins, worms and latent disease
ii. modern veterinarians say that pigs are far more predisposed to these
infestations than other animals. This could be because pigs like to
scavenge and will eat any kind of food, including dead insects, worms,
rotting carcasses, excreta (including their own), garbage, and other pigs
iii. influenza (flu) is one of the most famous illnesses which pigs share
with humans. This illness is harboured in the lungs of pigs during
summer months and tends to affect pigs and humans in the cooler
months. Sausage contains bits of pigs’ lungs, so those who eat pork
sausage tend to suffer more during epidemics of influenza
iv. pig meat contains excessive quantities of histamine and imidazole
compounds which can lead to itching and inflammation; sulphur-
containing mesenchymal mucus, which leads to swelling and
deposits of mucus in tendons and cartilage, resulting in arthritis,
rheumatism etc. sulphur help cause firm human tendons and ligaments
to be replaced by the pig’s soft mesenchymal tissues, and degeneration
of human cartilage
v. eating pork can also lead to gallstones and obesity, probably due to its
high cholesterol and saturated fat content
vi. pig is the main carrier of the taenia solium worm, which is found in its
flesh. This type of tapeworm can pass through the intestines and
affect many other organs, and is incurable once it reaches beyond
a certain stage. Eating pork contain trichia worms cause
trichinosis. These worms are not noticed during meat inspections, nor
are they killed by salting or smoking. Few people cook the meat long
enough to kill the trichinae
Al-Hadith mentioning about non-halal food
1. Abu Hurairah reported that the Messenger of Allah said:

Every fanged beast of prey is unlawful for food. -
Muslim
2. Ibn Abbas reported that the Messenger of Allah

prohibited every beast having a fang and every bird
having a talon. - Muslim
3. Abdur Rahman-b-Shibi reported that the Prophet

prohibited the eating of the meat of lizards. - Abu Daud
4. Jaber reported that the Prophet prohibited the eating of

cats and taking its price. - Abn Daud Tirmizi
3.1.2 Aquatic animals
i. Aquatic animals are those which live in water
and cannot survive outside it, such as fish.
ii. All aquatic animals are halal except those that
are poisonous, intoxicating or hazardous to
health.
iii. Animals that live both on land and water such
as crocodiles, turtles and frogs are not halal.
3.2 Plants
• All types of plants products and its
derivatives are halal except those that are
poisonous, intoxicating or are hazardous
to health
3.3 Mushroom and microorganisms
i. All types of mushroom and micro-
organisms (i.e. bacteria, algae and fungi)
and their by-products
ii. and/or derivatives are halal except those
that are poisonous, intoxicating or
hazardous to health.
3.4 Natural minerals and chemicals
All natural minerals and chemicals are
halal except those that are poisonous,
intoxicating or hazardous to health.
3.5 Drinks/Beverages - Intoxicating substances
1. A beverages is a drinkable liquid, consumed for a variety
of reasons
 Thirst quenching - water
 Stimulant effect – caffeinated drinks (cocoa, coffee, tea)
 Alcoholic content – beer & wine
 Health value – milk & fruit & veg. juices
 Enjoyment – carbonated soft drink
2.Nutrients are substances in beverages that when
absorbed into the body, are used for specific functions
like growth, maintenance & repair of tissue
3. Water content;
 instant coffee is close to 100%
 orange juice is below 90%
 alcoholic beverages can contain even less water
4. Ethyl alcohol/liquor drink
5. Four alcoholic beverages;
 Light beer is lower in calories compared to beer, mainly
because of a lower carbohydrate content. However,
alcohol contents are similar
 Wine and vodka contain much higher levels of alcohol

per fluid once than beer
 Beer 12 fl oz, 13 g of alcohol
 Light beer 12 fl oz, 11 g of alcohol
 Red wine 3.5fl oz, 9 g of alcohol
 Vodka1.5 fl oz, 16 g of alcohol

Alcohol group
1. An alcohol (OH) group is not the same as a hydroxide
ion (OH-)
2. The OH group is called a hydroxyl group, and it does not
ionize
3. Food alcohol compounds contain hyroxyl functional
group e.g
 Ethanol, C2H5OH
 produced by;
 hydrolyzing the starch in potatoes
 fermenting the sugars in molasses
 Glycerol, CH2OH – CHOH – CH2OH
 derived from animal fats & veg. oils
 is a slightly sweet
 water-soluble alcohol
4. Synthetic flavour (esterification process);
Formic acid + ethanol  ethyl formate (has a
characteristic rum aroma)
3.6 Genetic modified foods (GMF)
• Food and drinks containing products
and/or by-products of genetically modified
organisms (GMOs) or ingredients made by
the use of genetic material of animals that
are non-halal by Shariah law are not halal
3.7 Food additives
Addition of materials to obtain a numbers of reasons
1 Preservative
 To control the growth of the mould, bacteria & yeast
increase the shelf life of food
2 Colouring substances
 To make food appealing & help to stimulate appetite
3 Falvour substances/enhancers
 To savoury flavour
4 Food conditioners
 For a technological purpose to obtain the desired food
 Smooth texture – emulsifier
 Prevent separation stabiliser
 Antifoaming agent to stop liquid from becoming frothy
5 Antioxidant
 To prevent oxidation process/rancidity
Halal Food additives
• From halal (plant/halal animals slaughtered

according to Shariah law) sources
• Fit to consume (containing no toxin/hazardous)
• According to Shariah law
• Under permitted level – Food regulation
• List of halal food additives – handbook from JAKIM
Food additives – halal/non-halal?
“E” number Description
E120 Cochineal – derived from the cochineal beetle
E160a Alpha-, Beta-, Gamma-Carotene – haram if non-halal gelatine is added to it
E471 Mono and Di-glycerides of fatty acids – when glycerol is used, one has to
find out the source whether animal or synthetic
E472 (a-e) Lactic acid esters of mono- and D-glycerides of fatty acids, prepared from
esters of glycerol
E473 Sucrose esters of fatty acids prepared from glycerol and sucrose
E474 Sycroglycerides prepared by reaction of sucrose on natural triglycerides,
derived from palm oil, lard etc
E475 Polyglycerol esters of fatty acids, prepared in the laboratory
E476 Polyglycerol esters of polycondensed fatty acids of castor oil, prepared
from castor oil and glycerol esters
E477 Propylene glycol of fatty acids
E478 Prepared from esters of glycerol and lactic acid
E570 Stearic acid, naturally occurring fatty acid found in animal fats and
vegetable oils, used as anticaking agent
E572 Prepared synthetically from commercial stearic acid
E631 Prepared from insect, meat and fish extract
4.0 Concept and objective of diet in Islam
• Definition
• Principle
• Diet
4.2 Objectives of diet in Islam
1) To preserve the purity of religion
- halal & non-halal must be unchanged as stated in Al-Quran
- any changing will be decided by Fatwa Committee after get information from certain groups
e.g scientists
2) To safeguard worship
- To ensure muslims think permanently according to religion
- give decision on the halal states based on Islamic mentality and knowledge
3) To preserve biological needs
- halal food is fit and safe to consume therefore can prevent people from poisoning and toxicity
- to maintain the healthy of people and maintain life accordingly
4) To safeguard physical and spiritual health
-Our body is belong to ourselves that should be looked after by ourselves
by taking halal food to safeguard our body from hazardous
- if our body in good condition therefore we can performed well in other jobs
5) To safeguard future generations
-If we are not healthy due to take unfit food, this will give effect to our hormones and to our kids
and future generation
- to ensure future generation always in good healthy and not handicap mentally and physically
6) To maintain self-respect and integrity
- By obeying rule of Islam meaning that we are feeling respect ourselves e.g by practising
halal slaughtering that means we are learning to respects animal automatically to train us to
respect ourselves and each others
- Integrity means that we are firm if the food is halal or non-halal without be influenced or to
force to say halal or to give halal certificate even though the food is non- halal
5.0 Slaughtering
5.1 Slaughtering (MS1500:2004)
1. slaughtering shall be performed only by a Muslim who is mentally sound & he shall not
be in ihram
2. the act of slaughtering shall be done with niyyah (intention) & the slaughterman is well
aware of his action
3. the purpose of slaughtering is only for Allah and not for other purpose
4. the animal to be slaughtered has to be an animal that is halal
5. the animal to be slaughter shall be alive or deemed to be alive (hayat al-mustaqirrah) at
the time of slaughter
6. animals to be slaughter shall be healthy and have approved by the competent authority
7. the phrase (In the Name of Allah, Most Gracious, Most Merciful) has to be invoked
immediately before slaughtering
8. slaughtering lines, tools and utensils shall be dedicated for halal slaughter only
9. slaughtering knife or blade shall be sharp
10. slaughtering shall be done only once. The sawing action of the slaughtering is permitted
as long as the slaughtering knife or blade is not lifted off the animal during the
slaughtering
11. bones, nails and teeth shall not be used as slaughtering tools
12. the act of halal slaughter shall begin with an incision on the neck at some point just
below the glottis (Adam’s apple) and after the glottis for long necked animals
13. the slaughter act shall sever the trachea (halqum), oesophagus (mari’) and both the
carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the
animal. The bleeding shall be spontaneous and complete
14. a trained Muslim inspector shall be appointed and be responsible to check that the
animals are properly slaughtered according to the Shariah law
5.1.1 : Shahih Slaughtering - Conditions of
lawful slaughtering
1. slaughtering shall be performed only by a Muslim who is
mentally sound and know rukun-rukun and also conditions
of sah slaughtering
2. slaughtering shall be performed only by a Muslim or ahli kitab
3. the act of slaughtering shall be done with niyyah (intention) of
Allah
4. the act of slaughtering shall not be done with niyyah
(intention) of other than Allah
5. the animal to be slaughter shall be alive
6. the animal to be slaughtered has to be an animal that is halal
7. slaughtering tool shall be sharp not nails, teeth and bones
8. the slaughter act shall sever the trachea (halqum) and
oesophagus (mari’)
9. death of the animal with once slaughtering
(JAIS, 2008)
Figure 1. Slaughtering part for chicken
Figure 2. Method of slaughtering chicken
Figure 3. Slaughtering part for cattle
Figure 4. Method of slaughtering cattle
5.1.2; Sunnah during slaughtering
1. the phrase (In the Name of Allah, Most Gracious,
Most Merciful) has to be invoked immediately before
slaughtering
2. animal facing towards ‘kiblat’
3. invoked ‘selawat ke atas Nabi’
4. the slaughter act shall sever both the carotid
arteries and jugular veins (wadajain)
5. slaughtering knife shall be sharp
6. the animal laying on left side of rusuk
7. promptly slaughtering after animal laying
8. clean or ‘suci’ from ‘hadas kecil and hadas besar’
(JAIS, 2008)
Carotid artery
1. Either of the two arteries in the neck that branch and

provide the BLOOD supply to the head and neck
2. The paired common carotid arteries arise from the

AORTA (the major large artery of the body which
carries BLOOD to all areas) on the left side of the heart
and from the innominate artery (branch of the AORTA)
on the right
3. These continue up on either side of the neck and

branch into the internal CAROTIOD BODY and the
external carotid body
Carotid body
1. A small area of specialised reddish-coloured tissue

situated one on either side of the neck where the
common CAROTID ARTERY branches to form the
internal and external carotids
2. It is sensitive to chemical changes in the blood,

containing CHEMORECEPTORS that respond to
oxygen, carbon dioxide and hydrogen levels
3. If the oxygen level falls, impulses are transmitted to the

respiratory centers in the brain, resulting in an increase
in the rate of respiration and heartbeat
Jugular vein
1. Any of the VEINS ( vessel that carries the blood to
heart/any blood vessel) in the neck, particularly the
anterior, internal and external.
2. The anterior jugular veins is an offshot of the external

jugular vein and runs down the front of the neck
3. The external jugular itself drains the scalp, face and

neck
4. The larger internal jugular vein drains the face, neck

and brain and is sited vertically down the side of the
neck
5.1.3: Makruh during slaughtering
1. sharping knife in front of animal
2. slaughtering until cut of animal’s neck
3. the act of slughtering performed by girl/woman
4. the act of slughtering performed by ‘orang
yang fasik’
5. ‘berhadas besar’ during slaughtering
6. torture the animal to be slaughtered
(JAIS, 2008)
5.2 Rules of Slaughtering
5.2.1 Requirements of the animals to be slaughtered:
1) The animal to be slaughtered has to be an animal that is halal.
2) A certificate must be issued by a Veterinary Authority which attests that

animals to be slaughtered are healthy.
3) The animal to be slaughtered shall be alive or deemed to be an alive at the

time of slaughter. The slaughtering procedure should not cause torture to
animals and should be done with animal welfare consideration.
4) For a certain period before slaughtering, animals should be fed with halal
food. This period is minimum 3 days for halal animals. Feeding of animals
should be cut down for a period of 6 hours before slaughtering.
5) If animals have arrived from long distance, they should first be allowed to rest
before slaughtering.
(OIC, 2009)
5.2.2 Slaughtering tools and utensils
1) Slaughtering lines, tools and utensils shall be

clean and used for the purpose of halal
slaughter only.
2) Slaughtering tools shall be sharp and made of

stainless steel.
3) Bones, nails and teeth shall not be used as

slaughtering tools.
(OIC, 2009)
5.2.3 Slaughterer
1) The slaughterer shall be a Muslim who is mentally
sound and fully understands the fundamental rules and
conditions related to the slaughter of animals.
2) The slaughterer shall have a certificate of Halal

slaughtering issued by a competent authority
supervising matters relating to health, hygiene,
sanitation and rules of halal slaughtering.
3) A slaughterer performed by religiously observant Jews

or Christians who properly meets all halal requirements
described herein may be used when a Muslim
slaughterer is not available and not with persons from
other religion.
(OIC, 2009)
5.2.4 Slaughtering places
Slaughter places shall satisfy the requirements of prerequisite programmes as
defined in Codex CAC/RCP 1 or ISO 22000. Physical conditions of slaughtering
places shall be fulfilled the national legal requirements.
1) Landing area which allows convenient space for health checks.

2) At the entrance a special slaughtering area, electrically operated automatic
or manually operated roller chain system that is used to hang the animal
3) Automatic, movable or manually operated rail system equipped with roller
chain, which sequences flow of work.

4) Fixed or movable loading platform and landing area specially designed for
cattle and sheep-goats, which help workers, handle skinning and carcass
preparation with ease and efficiency.
5) Weighing area.
6) Carcass washing premises (pressure water, preferably automatic)
7) Vessel which contains hot water at all times for the purpose of washing,
disinfecting or sterilizing dirty tools (knives, hanger etc.), cuvettes holding
antiseptic liquid and for hands sink fitted with a tap operated by foot or
knee or by photocell.
8) Clean and pressure water supply should be made available at all times.
9) All disinfectant and antiseptic liquids shall be suitable for the use in halal
5.2.5 Slaughtering procedure
5.2.5.1 Slaughtering procedure of animals
In addition to Clause 3.2.1, the following requirements are applied.
5.2.5.1.1 Health checks of animals before slaughtering
1) In addition to ante mortem control, the following requirements are also applied.
2) Animals to be slaughtered shall undergo health checks.
3) These checks include assessment of veterinary medicine residues, age, pregnancy,

diagnosis of diseases which hinder slaughtering (such as anthrax and rabies and
etc.), communicable diseases or any feverous diseases.
4) Those animals which are found sick or suspected to be sick shall immediately be
segregated in an isolation area and legal formalities should be fulfilled.
5) Animals which have completed 1/3 of their pregnancy shall not be slaughtered.
NOTE - Diseases such as tetanus or rabies can be detected more easily when the
animal is still alive and that such diseases may go unnoticed after the slaughtering.
(OIC, 2009)
5.2.5.1.2 Cleaning and washing of animals
1) Animals sent for slaughter should be free of faeces, urine and mud.
2) Dirty animals should be cleaned in paddocks where available or in areas set aside
for washing purposes.
3) It is important to refrain from slaughtering animals when they are still wet.
5.2.5.1.3 Prevention of mixing of different animals

Special care should be taken to avoid mixing of different group of animals during their
transfer to paddocks, cleaning and transfer to slaughter area.
5.2.5.1.4 Leading animals to slaughtering area
1) Animals to be slaughtered shall be led into the slaughter area by qualified personnel
through a corridor.
2) Giving a light slap to legs with a stick or slight twisting of tail in the case of cows and
use of low voltage electrical operated device are considered as normal practices.
3) At the end of the corridor that animals are led through for slaughtering, it should be
ensured that animals waiting in the line are prevented from seeing those being
slaughtered, with the help of a movable curtain or a partition system.
(OIC, 2009)
5.2.5.1.5 Procedure
1) The animal may be slaughtered, after having been hung or laid preferably on its left
side facing Kiblah (the direction of Mecca). Care shall be given to reduce suffering of
the animal while it is being hung or laid and not to be kept waiting much in that
position.
2) At the time of slaughtering the animals, the slaughterer shall utter “BISMILLAH
WALLAHUAKBAR” which means “In the Name of Allah Almighty Great” and he
should not mention any name other than Allah otherwise this make it non-halal.
Mentioning the name of Allah should be on each carcass “Zabaha” (killed by
slaughter) or on each group being slaughtered continuously and if the continuous
process is stopped for any reasons he should mention the name of Allah again.
3) Slaughtering shall be done only once to each animal. The “sawing action” of the
slaughtering is permitted as long as the slaughtering knife shall not be lifted off the
animal during the slaughter.
4) The act of halal slaughter shall begin with an incision on the neck at some point just
below the glottis (Adam’s apple) and after the glottis for long necked animals.
5) The slaughter act shall sever the trachea (halqum), oesophagus (mari) and both the
carotid arteries and jugular veins (wadajain) to hasten the bleeding and death of the
animals. The bleeding shall be spontaneous and complete. The bleeding time must
be not less than 2.5 minute to insure fully bleeding.
(OIC, 2009)
5.2.5.1.6 Health inspection of carcass and giblets
In addition to post mortem control, the following requirements are also applied.
1) A veterinary expert shall without delay make a general inspection on the carcass
and examine its specific parts.
2) Carcasses which have been found unsuitable for consumption or diagnosed with
certain ailments or suspected cases on which a definite judgment has yet to be
made are immediately segregated; where necessary, internal organs and head
shall be subject to inspection in order to compare results.
3) Head, trotters, lungs, hearts, skin, livers, spleen, kidney, stomach, tripe and
intestines shall be examined both visually and by hand.
4) Where necessary, head, liver, heart and lymphatic nodule any other organs shall
be inspected by making cut.
5) In case that carcass inspection produces suspicious results, consultation shall

be made.
6) In cases where physical examination does not suffice to reach a diagnosis,

suspected substance or sample shall be sent to the laboratory. A decision
should be made in accordance with laboratory testing results.
(OIC, 2009)
5.2.5.1.7 Washing and stamping the carcass
1) Carcass shall be washed and kept in hanging position for sometime for
the purpose of draining the excess water
2) After this procedure carcass shall be sent to chilling room (< 4°C).
3) Following that stage, each part shall be marked in accordance with the
stamping method as identified in the national and/or regional and/or
international legal regulations.
4) This procedure shall be suitable for use in halal food sector.
(OIC, 2009)
5.2.5.2 Slaughtering Procedure of Poultry
In addition to Clause 3.2.1, the following requirements are also applied.
5.2.5.2.1 Reception of the Poultry at the Slaughterhouse

and Transfer for Slaughter
1) Poultry received at the slaughterhouse shall be transferred for slaughter in the

shortest time
2) Poultry should be slaughtered within 6 hours start from loading birds in to crates.
5.2.5.2.2 Health checks of animals before slaughtering

In addition to ante mortem control, the following requirements are also applied.
• Animals to be slaughtered shall undergo health checks. These checks include

assessment of veterinary medicine residues, diagnosis of diseases which hinder
slaughtering (such as Newcastle and etc.), communicable diseases or any
feverous diseases.
• Those animals which are found sick or suspected to be sick shall immediately be
segregated in an isolation area and legal formalities should be fulfilled.
(OIC, 2009)
5.2.5.2.3 Procedure
1) Slaughterer should grab the head by left hand, stretching it

down tightly and shall cut the throat by a sharp slaughtering
knife held in the right hand.
2) The sharp edge of knife which used for slaughter should be

not less than 12 cm.
3) Additionally, religious rules set out in Clause 3.2.6.1.5 shall

be complied with.
(OIC, 2009)
5.2.5.2.3.1 Mechanical slaughter
1) The operator of the mechanical knife shall be a Muslim.
2) The slaughterer shall recite “BISMILLAH WALLAHUAKBAR” prior to switching on

the mechanical knife and shall not leave the slaughter area.
3) Should the slaughterer leave the slaughter area, he shall stop the machine line
and switch off the mechanical knife. To restart the operation he or another Muslim
slaughterer shall recite “BISMILLAH WALLAHUAKBAR” before switching on the
line and mechanical knife.
4) The knife used shall be of single blade type and shall be sharp.
5) The slaughter act shall sever the trachea (halqum), oesophagus (mari) and both
the carotid arteries and jugular veins (wadajain) to hasten the bleeding and death
of the animals
6) The slaughterer is required to check that each poultry is properly slaughtered and
any birds that missed the mechanical knife shall be slaughtered manually.
7) A backup slaughterer with knife shall be ready to check any neck not cut well
during mechanical slaughtering and rapidly cut it manually.
8) Bleeding period shall be minimum 60 seconds but during winter this period shall
be increased by 5-10 seconds.
5.2.5.2.4 Plucking
1) The carcass should be plucked after being held in water at the temperature of
50°C to 65°C for a period of 1,5 to 2,5 minutes.
2) Other validated alternative methods such as hot air scalding are accepted.
5.2.5.2.5 Health Inspection of Carcass

1) In addition to post mortem control, the following requirements are also applied.
2) Each carcass, after having been washed, shall be inspected. The inspection shall
be done according the meat inspection regulations or standards of veterinary
services of the member states. Cachectic carcass as well as those with wounds,
haematoma, abscess, oedema, and tumour shall be discarded.
3) In cases where physical examination does not suffice to reach a diagnosis,

suspected substance or sample shall be sent to the laboratory. A decision should
be made in accordance with laboratory testing results.
(OIC, 2009)
5.3 Stunning methods
5.3.1 Electrical stunning
1) The electrical stunner shall be of the type allowed by

the competent authority in-charge of slaughter.
2) The type of stunner used for slaughter of halal animals

shall be ‘head only stunner’ type, where both
electrodes are placed on the head region.
3) Electrical stunning of poultry is allowed using ‘water

bath stunner’ only.
4) The strength of current used shall be supervised by a

trained Muslim and monitored by competent Islamic
Authority or Halal Certification Authority.
Table: Guideline parameters for electrical
stunning
No. Type of stock Current (A) Duration (s)
1 Chicken 0.25-0.5 3.0-5.0
2 Lamb 0.5-0.9 2.0-3.0
3 Goat 0.7-1.0 2.0-3.0
4 Sheep 0.7-1.2 2.0-3.0
5 Calves 0.5-1.5 3.0
6 Steers 1.5-2.5 2.0-3.0
7 Cow 2.0-3.0 2.5-3.5
8 Bull 2.5-3.5 3.0-4.0
9 Buffalo 2.5-3.5 3.0-4.0
10 Ostrich 0.75 10
5.3.2 Pneumatic stunning
1) Pneumatic stunning or air combustion
stunning is allowed in halal slaughter
2) It is a device operated by electrical

power along with air pressure. Air
pressure powers the stunner which
knocks the “atlanto-occipital” region
rendering the animal unconscious for a
few second.
5.3.3 Guidelines on mechanical slaughter of poultry
1. The operator of the mechanical knife (slaughterman) shall be a Muslim.
2. The slaughterman shall recite (In the Name of Allah, Most Gracious, Most
Merciful) prior to switching on the mechanical knife machine and shall not
leave the slaughter area.
3. Should the slaughterman leave the slaughter area, he shall stop the
machine line and switch off the mechanical knife. To restart the operation he
or another Muslim slaughterman shall recite (In the Name of Allah, Most
Gracious, Most Merciful) before switching on the line and mechanical knife;
4. The knife used shall be of single blade type and shall be sharp.
5. The slaughter act shall sever the trachea (halqum), oesophagus (mari’) and
both the carotid arteries and jugular veins (wadajain) to hasten the bleeding
and death of the animal;
6. The slaughterman is required to check that each poultry is properly

slaughtered. He or other Muslim slaughterman shall slaughter manually any
birds that missed the mechanical knife.
Lafaz Tasmiyyah
1. ‘Jumhur fuqaha’ berpendapat bahawa bacaan
tasmiyyah hanya mencukupi dengan membaca lafaz
‘bismillah’ tetapi yang paling afdal ialah dengan disertai
takbir iaitu “Bismillahi Allah Akbar”
 Ini berdasarkan riwayat berikut:
Maksudnya;
Dari Anas r.a. katanya Rasullulah s.a.w menyembelih
kurban dua ekor kibasy putih yang bertanduk. Beliau
menyembelih dengan tangan sendiri sambil membaca
Bismillah dan Takbir dan dengan menginjakkan kaki
beliau di pangkal leher biri-biri itu (Riwayat Muslim
no.1912
(Jafri Abdullah, 2006)
1) Bacaan tasmiyyah juga perlu memenuhi syarat-syarat
berikut;
i. Tasmiyyah tersebut dibaca semata-mata kerana
sembelihan bukan atas tujuan lain
ii. Dimaksudkan dengan menyebut nama Allah ialah
membesarkannya, tidak boleh dalam bentuk doa
seperti (Allahumma) ini tidak dikira tasmiyyah
iii. Hanya menyebut semata-mata nama Allah tidak
disertai dengan nama lain sekalipun nama Rasullah
(Bismillah Rasullullah) kerana ini dikira sembelihan atas
nama selain dari Allah
2) Imam Malik berpendapat bahawa tidak harus membaca

“Bismillah hirrahman nirrahim” kerana lafaz “al-Rahman
al-Rahim” bererti rahmat dan sembelihan adalah
merupakan azab.Maka adalah tidak sesuai menyebut
lafaz al-Rahman dan al-Rahim dalam tasmiyyah.
Waktu bacaan tasmiyyah
Bacaan tasmiyyah dibahagikan kepada 2 bahagian sembelihan
1. Sembelihan Ikhtiyariyyah
Waktu bacaan tasmiyyah bagi sembelihan ikhtiyariyyah ialah
semasa sembelihan dilakukan, tidak boleh mendahului bacaan
tasmiyyah kecuali dalam masa yang singkat sahaja
2. Sembelihan Idhtirariyyah atau pemburuan

Bacaan tasmiyyah bagi sembelihan idhtirariyyah atau pemburuan
ialah semasa melancarkan anak panah atau melepaskan anjing
bagi pemburuan. Ini berdasarkan sabda Rasulullah s.a.w kepada
‘Adi bin Hatim r.a ketika bertanya nabi tentang pemburuan dengan
anak panah dan anjing. “Apabila kamu melancarkan anak panah
dan dibaca nama Allah maka makanlah. Dan apabila kamu
melepaskan anjing engkau yang diajar dan dibaca nama Allah
maka makanlah.

Bacaan tasmiyyah bagi sembelihan dalam
jumlah yang besar
“Sesungguhnya sembelihan di dalam jumlah yang besar
daripada ayam dan itik adalah mencukupi dengan
membaca tasmiyyah sekali sahaja ketika permulaan,
sekiranya sembelihan tersebut dibuat secara berterusan
tanpa berhenti. Sekiranya berhenti, dengan apa sebab
sekalipun, maka penyembelih perlu membaca tasmiyyah
semula bagi baki sembelihan seterusnya”.
Dr. Sulaiman al-Asyqar – ahli anggota Majlis Fatwa

Kerajaan Kuwait; Fatwa Kerajaan Kuwait
6.0 Processing, handling and distribution of Halal food
6.1 Processed food
All processed food is halal if it meets the following requirements:
1. the product or its ingredients do not contain any components or

products of animals that are non-halal by Shariah Law or products of
animals that are not slaughtered according to Shariah Law
2. the product does not contain anything in any quantity that is decreed
as najs by Shariah Law
3. the product or it’s ingredients are safe and not harmful
4. the products are prepared, processed or manufactured using

equipment and facilities that are free from contamination with najs
5. during its preparation, processing, packaging, storage or

transportation, it shall be physically separated from any other food
that does not meet the requirements specified in items 1), 2),3) and/or
4) or any other things that are decreed as najs by Shariah Law.
6.2 Sanitation of devices, utensils, machines and
processing aids
Hygiene and sanitation
1. Hygiene and sanitation are prerequisites in the preparation of halal

food. It includes the various aspects of personal hygiene, clothing,
equipment and the working premises for processing or manufacture
of food.
2. Producers shall implement measures to:

a) control contamination from air, soil, water, feedstuffs, fertilizers
(including natural fertilizers), pesticides, veterinary drugs or any
other agent used in primary production;
b) protect food sources from pest, faecal, contamination from micro-
organisms and other contamination;
c) manage waste effectively; and
d) store harmful substances appropriately.
3. Halal food shall be processed, packed and distributed under strict

hygienic condition in premises licensed in accordance with good
manufacturing practices (GMP) or good hygiene practices (GHP) as
specified in the Guidelines on Good Hygiene Practices for Small and
Medium Scale Food Industries Towards HACCP and public health
legislation currently enforced by the competent authority in Malaysia.
6.2.1 Cleanliness in Islam
1. Devices, utensils, machines and processing aids used for processing
halal food shall not be made of or contain any materials that are
decreed as najs by Shariah Law and shall be used only for halal food
2. Devices, utensils and machines which were previously used or in

contact with najs almughallazah shall be washed and ritually cleansed
(dibagh) as required by Shariah Law
3. In the case of converting najs al-mughallazah line or processing line

containing najs almughallazah into halal production line, the line shall
be washed and ritually cleansed (dibagh) as required by Shariah Law
4. This procedure shall be supervised and verified by the competent

Islamic Authority
5. Upon conversion, the line shall be operated for halal food only.
6. Repetition in converting the line to najs al-mughallazah line and back

to halal line, shall not be permitted
6.2.2 Najs
1. Najs according to Shariah Law are:
a) things that are themselves not permissible such as pig (khinzir) and
all its derivatives, blood and carrion
b) halal food that is contaminated with things that are non-halal
c) halal food that comes into direct contact with things that are non-
halal
d) any liquid and objects discharged from the orifices of human beings
or animals such as urine, excrement, blood, vomitus, pus, sperm and
ova of pigs and dogs except sperm and ova of other animals
e) carrion or halal animals that are not slaughtered according to Shariah
Law.
2. There are three types of najs:

a) Mughallazah which is considered as severe najs which are dogs and
pigs (khinzir) including any liquid and objects discharged from their
orifices, descendants and derivatives
b) Mukhaffafah which is considered as light najs. The only najs in this
category is urine from baby boy at the age of 2 years and below who
has not consumed any other food except fed by his mother’s milk
c) Mutawassitah which is considered as medium najs which do not falls
under severe or light najs such as vomit, pus, blood, alcoholic drinks
(khamar), carrion, liquid and objects discharged from the orifices, etc.
6.2.3 Washing and cleansing ritual
Method of washing and ritual cleansing (dibagh) according to
Shariah Law for najs al-mughallazah
1. General requirements
The najs, whether visible (‘ainiah) or invisible (disappeared or dried up etc.) is name hukmiah.
2. To cleanse najs
i. it is required to wash seven times, one of which shall be water mixed with soil;
ii. the first wash shall be to clear the existence of najs, even if a few washes are needed.
iii. the water from first cleaning shall not remain behind and the next wash shall be counted as
the second wash
iv. the amount of soil used is just enough to make a suspension.
3. Condition of the soil

The conditions of the soil are:
i. free from najs
ii. free from other impurities like oil
iii. not musta’mal soil (which had been used for dry ablution (tayammum)) except after subject
to heavy rain.
4. Condition of the water

The conditions of the water are:
i. shall be natural (mutlaq)
ii. not musta’mal
Note. Musta’mal water is the water that less than 2 qilllah (approximately 270 litre) that had
been used for cleansing.
iii. free from najs
7.0: Other religious food concepts
7.1:Vegetarianism
7.1.1: Concept of vegetarian
1. Vegetarians can meet their protein and other nutrients
needs
2. Foods must be selected to ensure adequate intake of

complete protein, vitamins (particularly vitamin B12), and
minerals, especially calcium and iron
3. The purpose of vegetarian intake because to reduce the

risk of non-halal food and due to health reason
4. Requested halal vegetarian restaurant whereby all foods

based on vegetable e.g soybean
5. Halal vegetarian food can be issued after the others

ingredients they used in the product were confirmed halal
7.1.2: Buddhism
1. The medicinal efficacies of plants used as food in 27 Korean
Buddhist temples from 1997 to 2002 were studied
2. 161 species of plants belonging to 135 genera in 65 families.

Twenty-one plant parts were utilized as food in 42 different
preparations. Approximately 82% of the plants studied had
medicinal effects, with a wide range of efficacies (126 types).
3. Of the medicinal plants, 52% were used for digestive problems,

circulatory illnesses, and respiratory diseases.
4. These results demonstrate that a high proportion of the food

consumed in Korean temples is medicinal, and is used for a wide
variety of diseases.
5. Recently, interest has been expressed in the nutritional and
medicinal effects of the traditional temple food of Korean Buddhism.
6. The diversity of plants utilized as temple food in traditional Korean

Buddhism is very high, although it is relatively small compared with
the total number of plant species on the Korean Peninsula.
7. Various plant parts have been used for temple food. 21 parts were
identified; the sprouts, leaves, fruits, and roots of these plants were
used most frequently. Temple food can provide a substantial
vegetarian or vegan menu because the types of food preparation,
8. The medicinal efficacy of the plants recorded is rather varied,

although it was relatively small compared with the total number of
Korean medicinal plants. Because several different plants could
treat one disease, new food medicine could be developed through
further research. Of particular note are the 15 species that showed
medicinal efficacies for more than 7 kinds of health problems. Most
species showed medicinal efficacies for more than four kinds of
diseases.
7.2: Kosher
7.2.1: Concept of kosher
There are five (5) major classes of kosher labels
1. Glatt kosher
i. Glatt kosher means that all the lungs of every animal

(excluding fowl and poultry) were inspected and
found to be virtually free adhesions, which are
indications of previous disease
ii. It indicates a healthy animal
iii. If there are too many adhesions, then the meat is
pulled off the line and packed and sold as non-kosher,
or under some circumstances, as non-glatt kosher
iv. Poultry is sometimes marketed as glatt even though
every birds is not similarly inspected
v. Certain rules in the Torah (the first five books
of the Bible) have been interpreted to mean
that kosher consumers are not supposed to eat
milk and meat together
vi. There are various customs as to how much
time must pass between eating a dairy product
and a meat product
vii. Generally, kosher consumers can eat meals,
since dairy is digested more quickly than meat
viii. The waiting period is anywhere from minutes to
an hour
ix. However, the wait is more restrictive and
longer (up to 6 hours) if meat is consumed first
2. Kosher-Dairy
i. Means that some milk product or milk

by-product is included in the item
ii. Example, non-dairy creamer is labeled
with a kosher symbol followed by a “D”
since an ingredient such as sodium
caseinate may be in the product
iii. Milk chocolate is always dairy
iv. Most margarine is dairy, although pareve
margarines are available
3. Kosher-dairy equipment
i. Kosher-dairy equipment means that while there are no

meat or milk ingredients in the products
ii. It was produced on a piece of equipment that

previously ran dairy and the machinery was not
“koshered” – cleaned and left idle for 24 hours
iii. This is similar to many products labeled today as “May

contain peanut”, even though peanuts are not listed in
the ingredient panel. Consumers with allergies want to
know if the product was produced in a plant that
processes peanuts or if it was produced on equipment
which previously produced peanuts
4. Kosher-Pareve
i. Means that there are no milk or meat

ingredients used
ii. Parave means “neutral”
iii. It includes items such as kosher fish, eggs,
grains, honey and all plant materials
iv. Vegetarians who will not eat fish or eggs need
to watch the ingredients panels for these two
ingredients, since the kosher market considers
eggs and fish as “neutral”
v. The parave label can simply their search for
qualifying products
5. Kosher for Passover
i. Kosher for Passover means that product meats even more

detailed rules
ii. Passover products can be consumed during the eight days of this
religious holiday, when regularly labeled kosher products are not
considered adequate
iii. Passover products do not contain chometz ingredients – wheat

(except that used for matzoh), barley, rye, oats, spelt or any
flours, oils, alcohols, or other by-products of these ingredients.
iv. Making bread is not allowed for this period of time.
v. Only specifically prepared unleavened bread, matzoh – made

according to very strict rules to assure that it remains unleavened
– is allowed.
vi. Most Jews also prohibit the consumption of kitniyos – rice,

beans, peas, lentils, buckwheat, mustard, corn, peanuts, soy and
all by-products of these ingredients.
Kosher Certification
1. “Kosher certified” means that a religiously observant individual
trained in religious law and production methods has determined
that the food was processed in accordance with the expected
religious standards.
2. Certain products require a rabbi on-site for all aspects of production.

This means from time the doors are opened in the morning, through the
plant cleaning, the plant koshering (boiling or steaming of all equipment
between kosher and non-khosher production and between types of
kosher production, e.g dairy and meat), production, packaging of all
finished products, to closing of the plant overnight.
3. Other products only require periodic on-site supervision. These

include producers making the same products day after day, using the
exact same production methods and ingredients. The rabbinic
supervisor reviews and approves all ingredients and suppliers used
establishes production standards with the plant, and then only monitors
the production through frequent visits, both announced and surprise
4. If the plant runs both kosher and non-kosher products, or runs any
combination of dairy, pareve, or meat items, then more rabbinic work and
supervision are required.
5. There are even laws which prohibit the use of the word “kosher” on a
product which has not been properly certified as such.
Rabbi qualification/reputation
• A rabbi’s reputation comes from his
family history, his own
accomplishments, and his actions.
Sometimes a rabbinic organization’s
certification is rejected only because the
chief rabbi of the organization does
something in his personal life which is
not approved by the community.
7.2.2: Kosher slaughter
1. Kosher slaughter of meat, fowl and poultry is considered a
complicated business
2. Kosher indicates that any meat item contains only products
from kosher animals, e.g; beef, lamb and goat, slaughtered
according to specific requirements
3. Every animal and bird is slaughtered by hand not machine
4. The slaughterman (shochet) must be trained and experienced
in the slaughtering process strong and not faint of heart
5. There are strict rules about the sharpness of the knife, which
is periodically inspected by a trained supervisor
6. Heat makes feathers easier to remove but cannot be added
to kosher process, as is also usually done in non-kosher
production
7. Animals cannot be stunned, as is also done in non-kosher
production
8. Blood vessels, nerves and some fats are removed (traibering)
9. Then to removed the blood quickly, the meat is soaked and
salted within 72 hours of slaughter
10. a phrase like "ritual slaughter," or "kosher slaughter," that this
refers to a better kind of killing.
11. the act is done with respect for the dignity of the animal, and
concern that it suffer as little as possible.
12. kosher ways of slaughter are more compassionate than

"ordinary" slaughterhouse deaths.
13. the Pure Food and Drug Act of 1906 requires, for sanitary
reasons, that no slaughtered animal may fall in the blood of a
previously slaughtered animal. Animals must be killed while
suspended from a conveyer belt, rather than while lying on the
floor.
14. In actual practice, kosher deaths have become a hideous

perversion of the original intent of the dietary laws; the procedure
adds incalculably to the agony they must suffer“
15. Animals being ritually slaughtered in the United States are
shackled around a rear leg, hoisted into the air, and then hang,
fully conscious, upside down on the conveyer belt for between
two and five minutes-and occasionally much longer if something
goes wrong on the killing line before the slaughterer makes his
cut
16. It is difficult for us to imagine what these poor animals must suffer.
The cows are exhausted and terrified to begin with
17. The animal upside down with ruptured joints and often a broken
leg, twists frantically in pain and terror, so that it must be gripped
by the neck or have a clamp inserted in its nostrils to enable the
slaughterer to kill the animal with a single stroke, as religious law
prescribes
18. for meat to be passed as kosher by Orthodox Rabbis, it is not

enough for the animal merely to have been conscious when killed
and to have its throat slit in the required way.
19. A kosher Jew is also forbidden to consume the blood
of an animal, so the veins and arteries must be cut out
of kosher meat.
20. In many parts of a cow, however, removing the blood

vessels is very costly, and so the meat packers have
resolved this difficulty by removing the blood vessels
only from those parts of the animal from which they
can be cut out inexpensively. Thus, even though the
whole animal was killed kosher, only these parts are
then sold as kosher meat.
21. In other words, there's a lot of meat left over. This

means that a great deal of the meat in our
supermarkets and restaurants, while not labeled
kosher
7.3: Fasting
7.3.1. Definition Fasting/Puasa/Shiyam
1. Menurut bahasa Shiyam/puasa bererti
“menahan diri”
2. Menurut syarak ialah “Menahan diri dari
segala sesuatu yang membatalkannya
dari mulai terbit fajar hingga terbenam
matahari, kerana perintah Allah semata-
mata, dengan disertai niat dan syarat-
syarat tertentu
7.3.2 Facts on compulsory fasting
O believers Fasting is enjoined upon you,

as it was enjoined upon those before you,
so that you might remain conscious of God
(Surah 2, Al-Baqarah: Ayah 183)

Fasting (that is enjoined) is for a certain number of days,
but if anyone of you is sick or is on a journey, (he can
break his fast), but will still have to fast the same number
of days later on; and for those who find it extremely
difficult to fast* (because of old age or grievous illness)
there is an expiation (fidyah), that is, the feeding of a
poor man. He who does good (pay the expiation) of his
own account more than the stipulated amount, that is
better for him; but (nevertheless) to fast is better for you
(than submitting an expiation), if you but knew it.
* Orang sakit berat, orang yang sangat tua, orang yang

hamil atau menyusui
 Fidyah is meant for feeding one poor or needy person as
an expiation for each day of obligatory fasting
(Fasting that is enjoined to you) shall be during
the month of Ramadhan, in which the Qur’an
was revealed as a guidance for whole of
mankind and as self-evident proof for the true
guidance, and the Criterion (a guidance to
distinguish right from wrong). Therefore, those of
you who sight the moon (or know it), let him fast.
And whoever is sick or on a journey (can break
his fast), but shall fast the same number of days
later on. (With this decree), Allah desires your
wellbeing, not your discomfort. He requires you
to fast the whole month (of Ramadan) so that
you may magnify Allah for giving you His
guidance, and that you may be thankful to Him

On the authority of Abũ ‘Abd al-Rahmãn
‘Abdullãh bin ‘Umar bin al-Khattãb (radiyallãhu
‘anhumã)* who said: I heard the Messenger of
Allah (sallallahu ‘alayhi wasallam) say: “Islam
has been built upon five things – on testifying
that there is no god save Allah, and that
Muhammad is His Messenger; on performing
salãt (ritual prayer); on giving the zakãt; on Hajj
to the House; and on fasting during Ramadãn.”
[ Both al-Bukhãrĩ and Muslim relate this]

Hadĩth 3 of Forty Hadĩth
Imam Nawawi’s Collection of Forty Hadĩth
(2008),
Islam ditegakkan atas 5 dasar;
1. Bersaksikan bahawa tiada Tuhan (patut
disembah) melainkan Allah dan
Muhammad s.a.w. utusanNya
2. Mengerjakan solat
3. Mengeluarkan zakat
4. Mengerjakkan haji
5. Berpuasa pada bulan Ramadhaan
(Riwayat Bukhari, Muslim dan Ahmad) …
H. Mohamad Rifai, 1988)
Dan dari Abu Hurairah r.a. berkata: Rasulullah s.a.w.
bersabda: Allah telah berfirman: Semua amal kelakuan
anak Adam dapat dicampuri kepentingan hawanafsu,
kecuali puasa, maka itu melulu untukKu dan Aku sendiri
yang akan membalasnya. Dan puasa itu sebagai perisai,
maka jika seorang sedang berpuasa, janganlah berkata
keji atau ribut-ribut, dan kalau seorang mencaci maki
padanya, atau mengajak berkelahi maka hendaknya
dikatakan padanya: Aku ini berpuasa. Demi Allah yang
jiwaku ada ditanganNya, bau mulut orang yang berpuasa
bagi Allah lebih harum dari bau kasturi. Dan untuk orang
puasa dua kali masa gembira, yaitu ketika akan
berpuasa, dan ketika ia menghadap Tuhan akan
gembira benar, menerima pahala puasanya.
(Riwayat Bukhari dan Muslim)….

H. Mohamad Rifai,1988)
Puasa Sunnat
1. Pada hari “Arafah; yaitu tanggal 9 Dzulhijjah, iaitu bagi orang yang
tidak mengerjakan Haji
2. Hari ‘Asyura; iaitu tanggal 10 Muharram, dan Tasu’a iaitu tanggal

9 Muharram
3. Enam hari pada bulan Syawal; iaitu hari-hari sesudah hari raya fitri
4. Hari Isnin dan Khamis
5. Hari Mi’raj Nabi s.a.w. dan puasa bulan Sya’ban
6. Puasa tiga hari pada tiap-tiap bulan

“Dari Abu Qatadah al-Anshari r.r: Bahawasanya
Rasullulallah s.a.w. pernah ditanya dari hal
puasa ‘Arafah, beliau bersabda: Puasa itu
menghapuskan dosa tahun yang lalu dan tahun
yang akan datang. Dan beliau ditanya dari hal
puasa ‘Asyura, beliau bersabda: Menghapus
dosa tahun yang lalu. Dan beliau ditanya lagi hal
puasa Isnin, beliau bersabda: Hari itu adalah
hari dimana aku dilahirkan, dan dimana aku
dijadikan Rasul dan diturnkannya padaku
wahyu.”
Riwayat Muslim
(Mohamad Rifai, 1988)
Dari Abu Ayyub al-Anshari r.a.
bahawasanya Rasulullah s.a.w. bersabda:
Barangsiapa yang berpuasa Ramadhan,
kemudian diikutinya puasa itu dengan
puasa enam hari pada bulan Syawal,
maka pahalanya akan sama dengan
puasa satu tahun.”
Riwayat Muslim
“Abu Hurairah r.a. berkata: Rasulullah
s.a.w bersabda: Amal perbuatan itu
diperiksa tiap hari Isnin dan Khamis,
maka saya suka diperiksa amalku sedang
saya berpuasa.
Riwayat Termidzi
“Dari Abu Dzar r.a., ia berkata: Rasulullah
s.a.w. menyuruh kami berpuasa tiga hari
dalam sebulan; tanggal 13,14 dan 15
Riwayat Nasa’I, Termidzi dan disahkan

oleh Ibnu Hibban
Hari-hari yang diharamkan berpuasa
1. Hari raya ‘Idil Fitri, iaitu 1 Syawal
2. Hari raya ‘Idil Adha; iaitu 10 Dzulhijjah
3. Tiga hari Tasyriq; iaitu tanggal 11, 12

dan 13 Dzulhijjah
“Dari Abu Said al-Khudri r.a.:
Bahawasanya Rasulullah s.a.w. telah
melarang puasa pada dua hari: hari ‘Idul
Fitri dan hari ‘Idul Adha.”
(Muttafaq ‘alaih)
“Dari Nubaisyah al-Hudzali r.a. ia berkata:
Rasulullah s.a.w. bersabda: Hari-hari
Tasyriq itu adalah hari makan dan minum,
dan hari zikir kepada Allah ‘Azzawajalla.”
Riwayat Muslim
Hari-hari yang dimakruhkan berpuasa
1. Hari Juma’at, kecuali telah berpuasa sejak hari

sebelumnya
2. Puasa ”wishal”, iaitu seorang yang melakukan

puasa, tidak berbuka hingga waktu sahur
3. Puasa “Dahri” iaitu puasa yang terus-menerus
4. Seorang isteri berpuasa sunnat, dengan tidak

seizin suaminya
“Dari Abu Hurairah r.a. dari Nabi s.a.w., beliau
bersabda: Jangan kalian mengistimewakan
malam Juma’at untuk sembahyang daripada
malam-malam lainnya, dan jangan kalian
mengistimewakan hari Juma’at untuk
berpuasa daripada hari-hari lainnya, kecuali
bagi seseorang diantara kalian yang kebetulan
harus berpuasa dihari itu.”
(Riwayat Muslim)
“Daripadanya pula r.a. bahawasanya
Rasulullah s.a.w. bersabda: Jangan
sekali-kali seseorang diantara kamu
berpuasa di hari Juma’at, kecuali ia
berpuasa pula satu hari sebelumnya atau
sesudahnya.”
(Muttafaq ‘alaih)
“Dari Abu Hurairah r.a., ia berkata Rasulullah s.a.w. telah
melarang berpuasa tidak berbuka (wishal), maka berkata
seorang laki-laki dari kaum Muslimin: Tapi engkau berwishal
ya Rasulullah? Beliau menjawab:Siapa di antara kamu yang
seperti aku; di waktu malam aku diberi makan dan minum
oleh Allah. Ketika mereka enggan berhenti dari wishal, beliau
ajak mereka berwishal satu hari, kemudian satu hari lagi,
kemudian mereka melihat wishal, beliau bersabda: Kalaulah
wishal itu lambat datangnya, aku akan tambah wishal buat
kamu, sebagai memberi pelajaran kepada mereka tatkala
mereka enggan berhenti, dari wishal.”
(Muttafaq ‘alaih)
“Dari Abdullah bin Umar r.a. ia berkata; Rasulullah
s.a.w. bersabda: Tidak dianggap berpuasa orang
yang berpuasa selama-lamanya
(Muttafaq ‘alaih)
“Dari Abu Hurairah r.a., bahawasanya Rasulullah s.a.w.
bersabda: Tidak halal bagi wanita berpuasa sedangkan
suaminya ada di rumah, kecuali dengan seizinnya. “
Muttafaq ‘alaih dan lafaz ini dalam riwayat Bukhari, Abu
Daud menambah: “Kecuali puasa Ramadhan”

Hikmat Puasa
1. Mendidik para Mu’min supaya berperangai luhur dan agar dapat mengawal seluruh
nafsu dalam keinginan manusia biasa
2. Mendidik jiwa agar biasa dan dapat menguasai diri, sehingga mudah menjalankan
semua kebaikan dan meninggalkan segala larangan
3. Membiasakan orang yang berpuasa bersabar dan tahan uji
4. Mendidik jiwa agar dapat memegang amanat sebaik-baiknya kerana orang berpuasa
itu sebagai seorang yang mendapat amanat untuk tidak makan dan minum atau hal-
hal yang membatalkannya. Sedang amanat itu harus dapat dipegang teguh, baik
dihadapan orang ramai maupun dikala sendirian
5. Untuk mendidik manusia agar jangan mudah lekas dipengaruhi oleh benda
sekalipun ia dalam keadaan sengsara/kelaparan dapat mempertahankan peribadinya
dan peribadi Islam hingga tidak lekas terjerumus ke jurang maksiat dan sebagainya
6. Dari segi kesihatan, puasa sangat berguna untuk menjaga dan memperbaiki
kesihatan
7. Untuk menyuburkan rasa syukur kepada Allah atas kurnia yang telah diberikan
kepada hambaNya
8. Menanam “rasa cinta kasih” sesama manusia, terutama terhadap orang-orang

miskin, orang-orang yang menderita kelaparan dan kesengsaraan. Dengan berlatih
lapar dan dahaga setiap hari selama satu bulan, orang yang mampu dapat merasakan
7.3.1 Islam
1. Fasting is the fourth of the Five Pillars of Islam and involves fasting
during Ramadan, which is probably the most notable time for fasting
among non-Muslims.
2. In Islam, fasting for approximately one month is an obligatory

practice during the holy month of Ramadan, from fajr (dawn), until
the maghrib (dusk).
3. Muslims are prohibited from eating, drinking (including water),

engaging in sexual activity, becoming angry, and smoking while
fasting.
4. Fasting in the month of Ramadan is one of the Pillars of Islam, and

thus one of the most important acts of Islamic worship.
5. By fasting, whether during Ramadan or other times, a Muslim draws

closer to Allah by abandoning body pleasures, such as food, drink.
6. This makes the sincerity of their faith and their devotion to God
(Arabic: Allah) all the more evident.
7. The Qur'an states that fasting was prescribed for those before
them (i.e., the Jews and Christians) and that by fasting a Muslim
gains taqwa, which can be described as the care taken by a person
to do everything God has commanded and to keep away from
everything that He has forbidden.
8. Fasting helps prevent many sins and is a shield with which the
Muslim protects him/herself from jahannam (hell).
9. The month of Ramadan is the month in which the Koran was sent
down, a guidance for the people, and clear verses of guidance and
criterion. [For more information, consult the Islamic holy book, the
Quran, specifically Chapter 2, 183.]
10. Muslims believe that fasting is more than abstaining from food
and drink. It also includes abstaining from any falsehood in
speech and action, from any ignorant and indecent speech, and
from arguing and fighting, and lustful thoughts. Therefore, fasting
strengthens control of impulses and helps develop good behavior.
11. During the sacred month of Ramadan, believers strive to purify

body and soul and increase their taqwa (good deeds and God-
consciousness). This purification of body and soul harmonizes
between the inner and outer spheres of an individual.
12. Muslims aim to improve their body by reducing food intake and
maintaining a healthier lifestyle. Over indulgence in food is
discouraged and eating enough to silence the pain of hunger is
encouraged. Muslims should be active, tending to all their
commitments and never falling short of any duty.
13. On a moral level, believers strive to attain the most virtuous
characteristics and apply them to their daily situations. They try to
show compassion, generousity and mercy to others, exercise
patience, and control their anger. In essence, Muslims are trying
to improve their moral character and cultivate good habits.[19]
14. Fasting also inculcates a sense of fraternity and solidarity, as

Muslims feel and experience what their needy and hungry
brothers and sisters feel. However, even the poor, needy, and
hungry participate in the fast. Moreover, Ramadan is a month of
giving charity and sharing meals to break the fast together.
15. The Siyam is intended to teach Muslims patience and self-control,

and to remind them of the less fortunate in the world. The fast is
also seen as a debt owed by the Muslim to God. Faithful
observance of the Siyam is believed to atone for personal faults
and misdeeds, at least in part, and to help earn a place in
paradise. It is also believed to be beneficial for personal conduct,
that is, to help control impulses, passions and temper. The fast is
also meant to provide time for meditation and to strengthen one's
faith.
While fasting in the month of Ramadan is considered
Fard (obligatory), Islam also prescribed certain days
for non-obligatory, voluntary fasting, such as:
1. each Monday and Thursday of a week

2. the 13th, 14th, and 15th day of each lunar
month
3. six days in the month of Shawwal (the month
following Ramadan)
4. the Day of Ashura (10th of Muharram in the
Hijri calendar), (Most Muslim sects observe a
fast on this day, although most Twelver Shi'ites
consider it forbidden)
Fasting is forbidden on these days
1. Eid Fitr (1st Shawwal) and Eid Adha (10th

Dzulhijjah)
2. Tashriq (11th, 12th, 13th Dzulhijjah)
3. the Day of Arafat (9th of Dhu al-Hijjah in the

Hijri(Islamic calendar),(Only pilgrims to Mecca
are forbidden from fasting.)
Although fasting is fard (obligatory), exceptions are
made for persons in particular circumstances:
1. Prepubescent children; though some parents will encourage their children fast
earlier for shorter periods, so the children get used to fasting.
2. Serious illness; the days lost to illness will have to be made up after recovery.
3. If one is traveling but one must make up any days missed upon arriving at one's
destination.
4. Women who are pregnant or nursing.
5. A woman during her menstrual period; although she must count the days she
missed and make them up at the end of Ramadan.
6. An ill person or old person who is not physically able to fast. They should donate
the amount of a normal persons diet for each day missed if they are financially
capable.
7. A mentally-ill person
Penalty of purposefully breaking fast at Ramadan
1. For elders who will not be able to fast, a lunch

meal (or an equivalent amount of money) is to
be donated to the poor or needy for each day
of missed fasting.
2. If an adult who is sane, men or women, breaks

his/her fast intentionally and without any
excuse, he or she must make up one month
for each missing day(s) at the end of
Ramadan.
7.3.2 FASTING IN CHRISTIAN
Introduction
• Bible is divided into two parts;
Old Testament
-Hukum Taurat
New Testament
-Injil
Fasting is mention both testaments
Old Tastement
1. Genesis
2. Exodus
3. Leviticus
4. Numbers
5. Deuteronomy
6. Joshua
7. Judges
8. Ruth
9. 1 Samuel
10.2 Samuel
11.1 Kings
12.2 Kings
13.1 Chronicles
14.2 Chronicles
Old Tastement
15.Ezra
16.Nehemiah
17.Esther
18.Job
19.Psalms
20.Proverbs
21.Ecclesiates
22.Song of Songs
23.Isaiah
24.Jeremiah
25.Lamentations
26.Ezekiel
27.Daniel
28.Hosea
Old Tastement
29.Joel
30.Amos
31.Obadiah
32.Jonah
33.Micah
34.Nahum
35.Habakkuk
36.Zephaniah
37.Haggai
38.Zechariah
39.Malachi
New Tastement
1. Matthew
2. Mark
3. Luke
4. John
5. Acts
6. Romans
7. 1 Corinthians
8. 2 Corinthians
9. Galatians
10.Ephesians
11.Philippians
12.Colossians
13.1 Thessalonians
14.2 Thessalonians
New Tastement
15.1 Timothy
16.2 Timothy
17.Titus
18.Philemon
19.Hebrews
20.James
21.1 Peter
22.2 Peter
23.1 John
24.2 John
25.3 John
26.Jude
27.Revelation
‘Fasting’
Old Tastement
• Joel 2: 12
• That is why the LORD says, “Turn to me now,
while there is time. Give me your hearts, Come
with fasting, weeping, and mourning
‘Fasting’
New Tastement
• Matthew 6: 16
And when you fast, don’t make it obvious, as the hypocrites do, for
they try to look miserable and disheveled so people will admire them
for their fasting. I tell you the truth, that is the only reward they will
ever get
• Matthew 6: 17
But when you fast, comb your hair and wash your face
• Matthew 6: 18
Then no one will notice that you are fasting, except your Father, who
knows what you do in private. And your Father, who sees everything,
will reward you
‘Fasting’
New Tastement
• Acts 13: 2
One day as these men were worshiping the Lord and
fasting, the Holy Spirit said, “Dedicate Barnabas and
Saul for the special work to which I have called them
• Act 14:23
Paul and Barnabas also appointed elders in every
church. With prayer and fasting, they turned the elders
over to the care of the Lord, in whom they had put their
trust
Fasting - Not in the bible
• Good Friday once a year e.g 10/4/2009
• Don’t take meat on Friday - Isa
• Take once a little meal per day - Khatolik
7.3.2 Christian
Christianity
1. The "acceptable fast" is discussed in
 The biblical Book of Isaiah, chapter 58:3-7. In essence, it means afflict
the soul through abstaining from fulfilling the needs or wants of the flesh.
 The opening chapter of the Book of Daniel, vv. 8-16, describes a partial
fast and its effects on the health of its observers.
2. Fasting is a practice in several Christian denominations or other

churches.
 Some denominations do not practice it, considering it an external
observance, but many individual believers choose to observe fasts at
various times at their own behest.
 The Lenten fast observed in the Catholic Church and the
Eastern Orthodox Church is a forty-day partial fast to commemorate the
fast observed by Christ during his temptation in the desert.
 This is similar to the partial fasting within the Ethiopian Orthodox Church
(abstaining from meat and milk) which takes place during certain times of
the year and lasts for weeks.
Biblical accounts of fasting
1. Moses fasted for forty days and forty nights, twice back-to-back;
 the first, immediately before he received the tablets on the mountain with God.
 And the second, after coming down, seeing the Israelites practicing idolatry,
and breaking the tablets in anger. (Deuteronomy 9:7-21)
2. King David fasted when the son of his adulterous union with Bathsheba was
struck sick by God, in punishment for the adultery and for David's murder of
Bathsheba's husband, Uriah the Hittite. Nevertheless, the son died, upon
which David broke his fast (2 Samuel 12:15-25).
3. King Jehoshaphat proclaimed a fast throughout Judah for victory over the
Moabites and Ammonites who were attacking them (2 Chronicles 20:3).
4. The prophet Joel called for a fast to avert the judgment of God.
5. The people of Nineveh, in response to Jonah's prophecy, fasted to avert the

judgment of God (Jonah 3:7).
6. The Jews of Persia, following Mordechai's example, fasted because of the

genocidal decree of Haman.
7. Queen Esther declared a three-day fast for all the Jews prior to risking her life
in visiting King Ahasuerus uninvited (Esther 4).
8. Saul, later Paul, did not eat or drink anything for 3 days after he converted on
the road to Damascus.
9. Jesus fasted for forty days and forty nights while in the desert, being tempted
by Satan to turn stones into bread and eat them, among other tempations. (
Matthew 4:2, Luke 4:2).
10. The prophetess Anna, who proclaimed the baby Jesus to be the Messiah,
prayed and fasted regularly in the Temple (Luke 2:37).
11. There are indications in the New Testament as well as from the Didache that
members of an Early Christian Church fasted regularly.
12. Jesus teaches on the outward appearance and demeanor of a fasting person
(Matthew 6:16). It is also an assumed action of the believer (see: "And when
you pray..." Matthew 6:5 - "When you fast..." Matthew 6:16)
13. David used fasting as an act of humbling his soul (Psalm 35:13).
14. The church in Antioch were worshipping the Lord and fasting when the Holy
Spirit told them to send Barnabas and Saul for work (Acts 13:2).
15. Paul and Barnabus appointed elders with prayer and fasting (Acts 14:23
Biblical teaching on fasting
1. The prophet Isaiah chastised the Israelites in Isaiah 58
for the unrighteous methods and motives of their fasting.
He clarified some of the best reasons for fasting and
listed both physical and spiritual benefits that would
result (Isaiah 58:3-13).
2. Jesus warned his followers against fasting only to make

others admire them. He provided practical steps on how
to fast in private. (Matthew 6:16–18).
3. The Pharisees in Jesus' time fasted regularly and asked

Jesus why his disciples did not. Jesus answered them
using a parable (Matthew 9:14-15, Mark 2:18-20, Luke
5:33-39, see also Mark 2).
4. In some manuscripts Jesus ascribes the Disciples

inability to cast out spirits to a lack of prayer and fasting.(
Mark 9)
Roman Catholicism
1. For Roman Catholics,
 fasting is the reduction of one's intake of food to one full meal (which may
not contain meat during Fridays in Lent) and two small meals (known
liturgically as collations, taken in the morning and the evening).
 Eating solid food between meals is not permitted.
 Fasting is required of the faithful on specified days.
 Complete abstinence is the avoidance of meat for the entire day.
 Partial abstinence prescribes that meat be taken only once during the
course of the day.
 To some Roman Catholics, fasting still means consuming nothing but water.
2. Pope Pius XII had initially relaxed some of the regulations concerning
fasting in 1956.
 In 1966, Pope Paul VI in his apostolic constitution Paenitemini, changed the
strictly regulated Roman Catholic fasting requirements. He recommended
that fasting be appropriate to the local economic situation, and that all
Catholics voluntarily fast and abstain.
 In the United States, there are only two obligatory days of fast -
Ash Wednesday and Good Friday.
 The Fridays of Lent are days of abstinence: those observing the practice
may not eat meat.
 Pastoral teachings since 1966 have urged voluntary fasting during Lent and
voluntary abstinence on the other Fridays of the year. The regulations
concerning such activities do not apply when the ability to work or the health
of a person would be negatively affected.
3. Prior to the changes made by Pius XII and Paul VI, fasting and
abstinence were more strictly regulated. The church had prescribed that
Roman Catholics observed fasting and/or abstinence on a number of
days throughout the year.
4. In addition to the fasts mentioned above, Roman Catholics must also

observe the Eucharistic Fast,
 which involves taking nothing but water and medicines into the body for
one hour before receiving the Eucharist.
 The ancient practice was to fast from midnight until Mass that day, but as
Masses after noon and in the evening became common, this was soon
modified to fasting for three hours.
 Current law requires merely one hour of eucharistic fast, although some
Roman Catholics still abide by the older rules.
3. The Catholic Church has also promoted a Black Fast, in which in addition
to water, bread is consumed.
 Typically, this form of fasting was only used by monks and other religious
individuals who practice mortifications and asceticism,
 but all Catholics are invited to take part in it with the advice and consent
of their Spiritual Director.
Anglicanism
1. The Book of Common Prayer prescribes certain days as days for
fasting and abstinence,
 but since the separation of the Church of England from the Roman
Catholic Church, there have been no regulations prescribing the mode
of observance of these days, nor is any distinction made between
fasting and abstinence.
 Observance of fast days declined until the 19th century, when under
the influence of the Oxford Movement many Anglicans began once
again taking the prescribed fast days more seriously.
2. The Book of Common Prayer sets out the prescribed days as follows:
 A Table of the Vigils, Fasts, and Days of Abstinence, to be
Observed in the Year.
– The Evens or Vigils before:
• The Nativity of our Lord.
• The Purification of the Blessed Virgin Mary.
• The Annunciation of the Blessed Virgin.
• Easter Day.
• Ascension Day.
• Pentecost.
• St. Matthias.
• St. John Baptist.
• St. Peter.
• St. James.
• St. Bartholomew.
• St. Matthew.
• St. Simon and St. Jude.
• St. Andrew.
• St. Thomas.
• All Saints.
– Note: if any of these Feast-Days fall upon a Monday, then the
Vigil or Fast-Day shall be kept upon the Saturday, and not upon
the Sunday next before it.
– Days of Fasting, or Abstinence.
I. The Forty Days of Lent.
II. The Ember-Days at the Four Seasons, being the
Wednesday, Friday, and Saturday after the First Sunday in
Lent,
the Feast of Pentecost, September 14, and December 13.
III. The Three Rogation Days, being the
Monday, Tuesday, and Wednesday, before Holy Thursday, or
the Ascension of our Lord.
IV. All the Fridays in the Year, except Christmas Day.
3. In the process of revising the Book of Common Prayer in various parts of
the Anglican Communion the specification of abstinence or fast for
certain days has been retained, though because each province is free to
set its own calendar, there is no universal Anglican rule for which days
are fast days.
 Generally Lent and Fridays are set aside, though Fridays during the
Easter season are sometimes avoided.
 Often the Ember Days or Rogation Days are also specified, and the eves
of certain feasts.
6. Individual Anglicans are free to determine for themselves what particular

measures of abstinence they will follow in the observance of these days,
though certain parishes and dioceses are more encouraging of fasting
than others.
 One diocese, that of Sydney in Australia, discourages its people from
fasting during the season of Lent.
Eastern Orthodoxy and Greek-Catholicism
1. For Eastern Orthodox and Greek-Catholic Christians, fasting is an important
spiritual discipline, found in both the Old Testament and the New, and is tied to
the principle in Orthodox theology of the synergy between the body (Greek:
soma) and the soul (pnevma).
 Orthodox Christians do not see a dichotomy between the body and the soul but
rather consider them as a united whole, and they believe that what happens to
one affects the other (this is known as the psychosomatic union between the
body and the soul).
 Saint Gregory Palamas argued that man's body is not an enemy but a partner
and collaborator with the soul.
 Christ, by taking a human body at the Incarnation, has made the flesh an
inexhaustible source of sanctification.
 This same concept is also found in the much earlier homilies of Saint Macarius
the Great.
2. Fasting can take up a significant portion of the calendar year.

 The purpose of fasting is not to suffer, but according to Sacred Tradition to
guard against gluttony and impure thoughts, deeds and words.
 Fasting must always be accompanied by increased prayer and almsgiving
(donating to a local charity, or directly to the poor, depending on circumstances).
 To engage in fasting without them is considered useless or even spiritually
harmful.
 To repent of one's sins and to reach out in love to others is part and parcel of
true fasting.
Fast days
1. There are four fasting seasons, which include:
i. Great Lent (40 days) and Holy Week (7 days)
ii. Nativity Fast (40 days)
iii. Apostles' Fast (variable length), and
iv. Dormition Fast (2 weeks)
2. Wednesdays and Fridays are also fast days throughout the year
(with the exception of fast-free periods. In some Orthodox
monasteries, Mondays are also observed as fast days (Mondays
are dedicated to the Angels, and monasticism is called the "angelic
life").
3. Other days occur which are always observed as fast days:

i. The paramony or Eve of Christmas and of Theophany (Epiphany)
ii. Beheading of John the Baptist
iii. Exaltation of the Cross
Fasting rules
1. Fasting during these times includes abstention from:
• animal products, all dairy products, and—with the exception of some
specific days—fish,
• oil (interpreted variously as abstention from olive oil only, or as abstention
from all cooking oils in general), and
• wine (which is often interpreted as including all alcoholic beverages)
2. It is a sort of periodic veganism.
3. When a feast day occurs on a fast day,

• the fast is often mitigated (lessened) to some degree (though meat and
dairy are never consumed on any fast day).
• feast of the Annunciation almost always occurs within the Great Lent in the
Orthodox calendar: in this case fish (traditionally haddock fried in olive oil)
is the main meal of the day.
• There are two degrees of mitigation:
 allowance of wine and oil; and
 allowance of fish, wine and oil.
4. Very young and very old, nursing mothers, the infirm, as well as those for
whom fasting could endanger their health somehow, are exempt from the
strictest fasting rules.
5. On weekdays of the first week of Great Lent, fasting is particularly
severe, and many observe it by abstaining from all food for some period
of time.
 According to strict observance, on the first five days (Monday through
Friday) there are only two meals eaten, one on Wednesday and the other
on Friday, both after the Presanctified Liturgy.
 Those who are unable to follow the strict observance may eat on
Tuesday and Thursday (but not, if possible, on Monday) in the evening
after Vespers, when they may take bread and water, or perhaps tea or
fruit juice, but not a cooked meal.
 The same strict abstention is observed during Holy Week, except that a
vegan meal with wine and oil is allowed on Great Thursday.
6. On Wednesday and Friday of the first week of Great Lent the meals
which are taken consist of xerophagy (literally, "dry eating") i.e. boiled or
raw vegetables, fruit, and nuts.
 In a number of monasteries, and in the homes of more devout laypeople,
xerophagy is observed on every weekday (Monday through Friday) of
Great Lent, except when wine and oil are allowed
7. Those desiring to receive Holy Communion keep a total fast from all food
and drink from midnight the night before (see Eucharistic discipline).
 The sole exception is the Communion offered at the Easter Sunday
midnight mass, when all are expressly invited and encouraged to receive
the Eucharist, regardless of whether they have kept the prescribed fast.
Oriental Orthodox Churches
1. With exception of the Fifty days following Easter in the
Coptic Orthodox Church fish is not allowed during Lent,
Wednesdays, Fridays, and Baramon days. Other than
that Fish and Shellfish are allowed during Fasting days.
2. The discipline of fasting entails that apart from

Saturdays, Sundays, and Holy feasts should keep a
total fast from all food and drink from midnight the night
before to a certain time in the day usually three O'clock
in the afternoon (the hour Jesus died on the Cross).
 it is preferred to practice the reduction of one's daily
intake of food (typically, by eating only one full meal a
day).
Protestant churches
1. In Protestantism, the continental Reformers criticized fasting as a purely
external observance that can never gain a person salvation. The
Swiss Reformation of the "Third Reformer" Huldrych Zwingli began with an
ostentatious public sausage-eating during Lent.
2. In more recent years, many churches affected by liturgical renewal

movements have begun to encourage fasting as part of Lent and sometimes
Advent, two penitential seasons of the Liturgical Year.
3. Likewise, many Lutheran churches encourage fasting during Lent. It is also

considered to be an appropriate physical preparation for partaking of the
Eucharist (or Lord's Supper),
 as Martin Luther writes in his Small Catechism: Fasting and bodily
preparation are in fact a fine external discipline, but a person who has faith
in these words, 'given for you' and 'shed for you for the forgiveness of sins,'
is really worthy and well prepared.
4. Members of the Anabaptist movement generally fast in private. The practice

is not regulated by ecclesiastic authority.
5. Other Protestants consider fasting, usually accompanied by prayer, to be an

important part of their personal spiritual experience, apart from any liturgical
tradition.
 The United Methodist Church fasts according to John Wesley's way of
sundown to sundown on Mondays to Tuesdays and Thursdays to Fridays to
Pentecostal
1. Individuals in mainline Pentecostal denominations undertake both
short and extended fasts as they believe the Holy Spirit leads
them.
2. Some groups have classified types of fasting.

 In the "Normal Fast" pure water alone is consumed.
 During the "Black Fast" nothing, not even water, is consumed.
 In addition to the Normal Fast and the Black Fast, Pentecostals
sometimes undertake what they call the Daniel Fast (or Partial
Fast) in which only one type of food (e.g., fruit or fruit and non
starchy vegetables) is consumed.
 In a Daniel Fast, meat is almost always avoided, in following the
example of Daniel and his friend's refusal to eat the meat of
Gentiles, which had been offered to idols and not slaughtered in a
kosher manner.
3. In some circles of Pentecost, the term "fast" is simply used, and

the decision to drink water is determined on an individual basis.
Charismatic
1. For Charismatic Christians fasting is undertaken at the

leading of God.
2. Fasting is done in order to seek a closer intimacy with

God, as well as an act of petition.
3. Some take up a regular fast of one or two days each

week as a spiritual observance.
4. Holiness movements, such as those started by John

Wesley, Charles Wesley, and George Whitefield in the
early days of Methodism, often practice such regular
fasts as part of their regimen.
The Church of Jesus Christ of Latter-day Saints
For members of the Church of Jesus Christ of Latter-day Saints,
 fasting is total abstinence from food and drink, including water.
 Members are encouraged to fast on the first Sunday of each month, designated as
Fast Sunday.
 During Fast Sunday, members fast for two consecutive meals.
 The money saved by not having to purchase and prepare meals is donated to the
church as a fast offering, which is to be used to help people in need.
 The late LDS President Gordon B. Hinckley asked: “What would happen if the
principles of fast day and the fast offering were observed throughout the world? The
hungry would be fed, the naked clothed, the homeless sheltered. … A new measure
of concern and unselfishness would grow in the hearts of people everywhere.”
 Sunday worship meetings on Fast Sunday include opportunities for church members
to publicly bear testimony during the sacrament meeting portion, often referred to as
fast and testimony meeting.
 Fasting is also encouraged for members any time they desire

 to grow closer to their Father in heaven and
 to show self-mastery of spirit over body.
 Members may also implement personal, family or group fasts any time they desire to
solicit special blessings from God, including health or comfort for themselves and/or
others.
 Individuals can also use fasting as a part of their repentance process or to show
gratitude towards God.
7.3.3 Judaism
1. Fasting for Jews means completely abstaining from food and drink,
including water.
2. Brushing teeth is forbidden on the major fast days of Yom Kippur

and Tisha B'Av but permitted on minor fast days.
3. Taking medications is generally not permitted, except where a

doctor's orders would forbid abstaining.
4. Traditionally observant Jews fast on up to six days of the year.

With the exception of Yom Kippur, fasting is never permitted on
Shabbat, for the commandment of keeping Shabbat is biblically
ordained and overrides the later rabbinically-instituted fast days.
5. Yom Kippur is the only fast day which is ordained in the Torah.
6. Yom Kippur is considered to be the most important day of the
Jewish year and fasting as a means of repentance is expected of
every Jewish man and boy above the age of bar mitzvah and every
Jewish woman and girl above the age of bat mitzvah.
 It is so important to fast on this day, that only those who would be

put in danger by fasting are exempt, such as the ill, elderly, or
pregnant or nursing women, as endangering one's life is against a
core principle of Judaism.
 Those that do eat on this day are encouraged to eat as little as

possible at a time and to avoid a full meal.
 For some, fasting on Yom Kippur is considered more important than

the prayers of this holy day.
 If one fasts, even if one is at home in bed, one is considered as

having participated in the full religious service.
 In addition to fasting and prayer, Yom Kippur—as the
"Sabbath of Sabbaths" -- has the same restrictions
regarding work as the Sabbath, such as striking a fire,
carrying objects outside the home, using tools, and so
on.
 Traditionally, leather shoes are not worn on this day.
 Men may wear a white gown (kittel) over their clothes,

symbolic of a burial shroud on this Day of Judgment.
 Women may either wear all white, or they may simply

wear a large white scarf over their heads, and many do
not put on make-up or jewelry.
 The aura of the day is serious, humble, sacred and

repentant, yet happy in the knowledge that sincere
repentance brings redemption.
7. The second major day of fasting is Tisha B'Av, the day nearly 2000 years
ago on which the Romans destroyed the Holy Temple in Jerusalem and
the Jews were banished from their homeland.
 Tisha B'Av ends a three-week mourning period beginning with the fast of
the 17th of Tammuz.
 Unlike the fast of Yom Kippur, there are no restrictions on activities,
although one should try to avoid doing regular work the first part of the
day, sit in a low chair or on the floor, and wear no leather shoes.
 This is also the day when observant Jews remember the many tragedies
which have befallen the Jewish people, including the Holocaust.
 The atmosphere of this holiday is serious and deeply sad.
8. Both of these holy days are considered major fasts and are observed
from sunset to sunset the following day by both men and women. The
remaining four fasts are considered minor and fasting is only observed
from sunrise to sunset. Men are expected to observe them, and women
should observe them, but a rabbi may often give dispensions if the fast
represents too much of a hardship to a sick or weak person.
9. On the two major fast days sexual relations are also forbidden.
The four public fast days
1. The Fast of Gedaliah
2. The Fast of the 10th of Tevet
3. The Fast of the 17th of Tammuz,
4. The Fast of Esther, which takes place

immediately before Purim
Minor fast days, not universally
observed, include:
1. The first Monday and Thursday of the months
Marcheshvan and Iyar
2. The day before every Rosh Chodesh
3. The Fast of the Firstborn, on the day before

Passover, which applies only to first-born sons;
this obligation is usually avoided by
participating in a ritual meal that takes
precedence over fasting.
10. It is traditional for a bride and groom to fast on their
wedding day before the ceremony as the day
represents a personal Yom Kippur. In some
congregations, repentance prayers that are taken from
the Yom Kippur service are included by the bride and
groom in the service before the ceremony.
11. Aside from these official days of fasting, Jews may

take upon themselves personal or communal fasts,
often to seek repentance in the face of tragedy or
some impending calamity. For example, a fast is
sometimes observed if the scrolls of the Torah are
dropped. The length of the fast varies, and some Jews
will reduce the length of the fast through tzedakah, or
charitable acts. Mondays and Thursdays are
considered especially auspicious days for fasting.
Purpose of fasting in Judaism
Judaism views three essential potential purposes of fasting, and a
combination of some or all of these could apply to any given fast.
1. One purpose in fasting is the achievement of atonement for sins and
omissions in Divine service.
 Fasting is not considered the primary means of acquiring atonement;
rather, sincere regret for and rectification of wrongdoing is key (see
Isaiah, 58:1-13, which appropriately is read as the haftorah on Yom
Kippur).
 Nevertheless, fasting is conducive to atonement, for it tends to
precipitate contrition in the one who fasts (see Joel, 2:12-18).
 This is why the Bible requires fasting (lit. self affliction) on Yom Kippur
(see Leviticus, 23:27,29,32; Numbers, 29:7; Tractate Yoma, 8:1; ibid.
(Babylonian Talmud), 81a).
 Because, according to the Hebrew Bible, hardship and calamitous
circumstances can occur as a result of wrongdoing (see, for example,
Leviticus, 26:14-41), fasting is often undertaken by the community or by
individuals to achieve atonement and avert catastrophe (see, for
example, Esther, 4:3,16; Jonah, 3:7).
 Most of the Talmud's Tractate Ta'anit ("Fast[s]") is dedicated to the
protocol involved in declaring and observing fast days.
2. The second purpose in fasting is commemorative mourning.

 Indeed, most communal fast days that are set permanently in the
Jewish calendar fulfil this purpose.
 These fasts include: Tisha B'Av, Seventeenth of Tammuz, Tenth of
Tevet (all of the three dedicated to mourning the loss of the destroyed
Temple in Jerusalem), and Fast of Gedaliah.
 The purpose of a fast of mourning is the demonstration that those
fasting are impacted by and distraught over earlier loss.
 This serves to heighten appreciation of that which was lost. This is in
line with Isaiah (66:10), who indicates that mourning over a loss leads
to increased happiness upon return of the loss:
 Be glad with Jerusalem, and exult in her, all those who love her; rejoice
with her in celebration, all those [who were] mourners over her.
3. The third purpose in fasting is commemorative gratitude.
 Since food and drink are corporeal needs, abstinence from them serves
to provide a unique opportunity for focus on the spiritual.
 Indeed, the Midrash explains that fasting can potentially elevate one to
the exalted level of the Mal'achay HaSharait (ministering angels) (
Pirkei d'Rabbi Eliezer, 46).
 This dedication is considered appropriate gratitude to God for providing
salvation.
 Additionally, by refraining from such basic physical indulgence, one can
more greatly appreciate the dependence of humanity on God, leading to
appreciation of God's benificience in sustaining His creations.
 Indeed, Jewish philosophy considers this appreciation one of the
fundamental reasons for which God endowed mankind with such basic
physical needs as food and drink.
 This is seen from the text of the blessing customarily recited after
consuming snacks or drinks:
 You are the Source of all blessing, O' Eternal One, our God, King of the
universe, Creator of many souls, who gave [those souls] needs for all that
which You created, to give life through them to every living soul. Blessed
is the Eternal Life-giver.
7.3.4 Buddhism
1. Buddhism as traditionally conceived is a path of
salvation attained through insight into the ultimate nature
of reality.[2]
 Buddhism encompasses a variety of traditions, beliefs
and practices that are largely based on the teachings of
Siddhartha Gautama, commonly known as the Buddha (
Pali/Sanskrit for "The Awakened One").
2. Born in what is today Nepal,

 the Buddha lived and taught in the northeastern region of
the Indian subcontinent and most likely died around 400
BCE in what is now modern India.
 Adherents recognize the Buddha as an
awakened teacher who shared his insights to help
sentient beings escape the cycle of suffering and rebirth.
 The Buddha's teachings provide instructions on how to
understand the true nature of phenomena, end suffering,
and achieve nirvana.
3. Buddhists use various methods to liberate themselves and others
from the suffering of worldly existence. These include ethical
conduct and altruism, devotional practices and ceremonies, the
invocation of bodhisattvas, renunciation, meditation, the cultivation
of mindfulness and wisdom, study, and physical exercises.
4. Two major branches of Buddhism are broadly recognized:

Theravada ("The School of the Elders") and Mahayana ("The Great
Vehicle"). Theravada, the oldest surviving, has a widespread
following in Sri Lanka and Southeast Asia whilst Mahayana, which
is found throughout East Asia, includes the traditions of Pure Land,
Zen, Nichiren Buddhism, Shingon, Tibetan Buddhism and Tendai.
In some methods of classification, Vajrayana is considered a third
branch. Buddhist schools disagree on the historical teachings of the
Buddha and on the importance and canonicity of various scriptures.
[3] While Buddhism remains most popular within Asia, both
branches are now found throughout the world. Various sources put
the number of Buddhists in the world between 230 million and 500
million
Fasting:
1. Buddhist monks and nuns following the Vinaya rules commonly do not eat
each day after the noon meal. This is not considered a fast but rather a
disciplined regimen aiding in meditation and good health.
2. "Once when the Buddha was touring in the region of Kasi together with a
large Sangha of monks he addressed them saying: 'I, monks, do not eat a
meal in the evening. Not eating a meal in the evening I, monks, am aware of
good health and of being without illness and of buoyancy and strength and
living in comfort. Come, do you too, monks, not eat a meal in the evening.
Not eating a meal in the evening you too, monks, will be aware of good
health and..... and living in comfort.' " (Kitagiri Sutta-Majjhima Nikaya)
3. Fasting is not practiced by lay Buddhists because it is seen as a deviation

from the Middle Path. This is because prior to attaining Buddhahood, prince
Siddhartha practiced a regime of six years of strict austerity during which he
consumed very little food. Henceforth, prince Siddhartha practiced
moderation in eating which he later advocated for his disciples. However, on
Uposatha days (roughly once a week) lay Buddhists are instructed to
observe the eight precepts which includes refraining from eating after noon
till the following morning.
Fasting:
1. The Vajrayana practice of Nyung Ne is based on the tantric practice
of Chenrezig. It is said that Chenrezig appeared to Gelongma
Palmo, an Indian nun who had contracted leprosy and was on the
verge of death. Chenrezig taught her the method of Nyung Ne in
which one keeps the eight precepts on the first day, then refrains
from both food and water on the second. Although seemingly
against the Middle Way, this practice is to experience the negative
karma of both oneself and all other sentient beings and, as such is
seen to be of benefit. Other self-inflicted harm is discouraged.
2. Perhaps because of sectarian differences, some lineages of

Buddhism consider taking the eight precepts, even for a limited
period of time, to be a fast.[who?] In fact, they are occasionally
referred to as "fasting precepts." The eight precepts closely
resemble the ten vinaya precepts for novice monks and nuns. The
novice precepts are the same with the prohibition against handling
money
7.3.5 Hinduism
1.Fasting is a very integral part of the Hindu religion. Individuals observe
different kinds of fasts based on personal beliefs and local customs. Some are
listed below.
2.Some Hindus fast on certain days of the month such as Ekadasi or Purnima.
3.Certain days of the week are also set aside for fasting depending on personal
belief and favorite deity. For example, devotees of Shiva tend to fast on
Mondays, while devotees of Vishnu tend to fast on Fridays or Saturdays.
4.Thursday fasting is very common among the Hindus of northern India. On

Thursdays devotees listen to a story before opening their fast. On the
Thursday fasters also worship Vrihaspati Mahadeva. They wear yellow
clothes, and meals with yellow colour are preferred. Women worship the
banana tree and water it. Food items are made with yellow-coloured ghee.
5.Fasting during religious festivals is also very common. Common examples are
Maha Shivaratri (Most people conduct a fast on Maha Shivratri which includes
consuming fruit and milk) , or the 9 days of Navratri (which occurs twice a year
in the months of April and October/November during Vijayadashami just
before Diwali, as per the Hindu calendar). Karwa Chauth is a form of fasting
practiced in some parts of India where married women undertake a fast for the
well-being, prosperity, and longevity of their husbands. The fast is broken after
the wife views the moon through a sieve.
6. In the state of Andhra Pradesh, the month of Kaarthika, which begins with
the day after Deepavali is often a period of frequent (though not
necessarily continuous) fasting for some people, especially women.
Common occasions for fasting during this month include Mondays (for
Lord Shiva), the full-moon day of Karthika and the occasion of Naagula
Chaviti.
7. Methods of fasting also vary widely and cover a broad spectrum. If

followed strictly, the person fasting does not partake any food or water
from the previous day's sunset until 48 minutes after the following day's
sunrise. Fasting can also mean limiting oneself to one meal during the
day and/or abstaining from eating certain food types and/or eating only
certain food types. In any case, even if the fasting Hindu is non-
vegetarian, he/she is not supposed to eat or even touch any animal
products (i.e. meat, eggs) on a day of fasting. (Milk is an exception for
animal products).
8. In Sri Vidya, one is forbidden to fast because the Devi is within them, and
starving would in return starve the god. The only exception in Srividya for
fasting is on the anniversary of the day one's parents died.
7.3.5 Sikhism
1. Sikhism does not promote fasting except for medical
reasons.
2. The Sikh Gurus discourage the devotee from engaging

in this ritual as it "brings no spiritual benefit to the
person".
3. The Sikh holy Scripture, Sri Guru Granth Sahib tell us:
"Fasting, daily rituals, and austere self-discipline - those
who keep the practice of these, are rewarded with less
than a shell." (Guru Granth Sahib page 216).
8.0 Contemporary issues
8.1 Organic food

8.2 Fast food
8.3 Junk food
8.4 Others
8.1 ORGANIC FOOD
INTRODUCTION
• Many people choose organic foods not so much for what is in
them, but for what is not in them (hormones and antibiotics,
pesticides and herbicides residue).
• Most organic foods, however, are not totally free of some of

these ingredients.
• Due to “pesticide drift” from sprayed crops, past use of

pesticides on farmland, and the leaching of chemicals used on
crops into groundwater, organically grown plants may contain
traces of pesticides
• However, conventionally grown crops are six times more likely to

have traces of several pesticides than are organic crops
(Brown, 2005)
CONTINUE…
• Organic foods at least carry no additional
risk of food poisoning (Heaton, 2001).
• This has been reflected in an increasing
demand for organic produce, which is
perceived as less damaging to the
environment and to be healthier than
conventionally grown foods (Saba and
Messina 2002).
CONTINUE…
• Popular organic food items include organic
tea, organic coffee, organic wine, organic
meat, organic beef, organic milk, organic
honey, organic vegetables, organic fruits,
organic rice, organic corn, organic herbs,
organic oils, organic coconut oil and
organic olive oil.
DEFINITION
• Organic refers to an "earth friendly" and health-supportive
method of farming and processing foods.
• Weeds and pests are controlled using environmentally
sound practices that sustain our personal health and the
health of our planet. The term "organic" applies to both
animal and plant foods.
• Organic farmers do not use chemicals (pesticides,
fungicides or fertilizers) in an environmentally harmful
manner.
(Amaditz,1997)
WHAT IS ORGANIC FOODS?
• Plant and animal foods that have been

grown, harvested, and processed
without conventional pesticides,
fertilizers, growth promoters,
bioengineering, or ionizing radiation
(Mcguire and Beerman, 2007)

ORGANIC PRODUCTION
• USDA Definition and Regulations:
– The Organic Foods Production Act (OFPA), enacted under
Title 21 of the 1990 Farm Bill, served to establish uniform
national standards for the production and handling of foods
labeled as “organic.”
• USDA National Organic Standards Board (NOSB) definition,

April 1995:
– “Organic” is a labeling term that denotes products produced
under the authority of the Organic Foods Production Act.
The principal guidelines for organic production are to use
materials and practices that enhance the ecological
balance of natural systems and that integrate the parts of
the farming system into an ecological whole.
CONTINUE…
• USDA Consumer Brochure: Organic Food Standards and
Labels: The Facts
 Organic food is produced by farmers who emphasize

the use of renewable resources and the conservation
of soil and water to enhance environmental quality for
future generations.
 Organic food is produced without using most
conventional pesticides; fertilizers made with synthetic
ingredients or sewage sludge; bioengineering; or
ionizing radiation.
CONTINUE…
• Before a product can be labeled ‘organic’, a
Government-approved certifier inspects the
farm where the food is grown to make sure the
farmer is following all the rules necessary to
meet USDA organic standards.
• Organic meat, poultry, eggs, and dairy products
come from animals that are given no antibiotics
or growth hormones.
• Companies that handle or process organic food
before it gets to your local supermarket or
restaurant must be certified, too.
Monitoring Organic Status
• Under the NOP (National Organic Program), farm
and processing operations that grow and process
organic foods must be certified by the USDA.
• The certification process includes an on-site
inspection to verify that the applicant’s operation
complies with strict national organic standard.
• Certifying agents may collect and test soil, water,
waste, plant and animal tissues, and processed
products.
• Certified operation may label its products or
ingredients as organic and may use the “USDA
Certified Organic” seal.
(Thomson and Manore, 2005)

DIFFERENCE BETWEEN NATURAL
AND ORGANIC FOOD
Parameter Organic Food Natural Food
Organic food refers to items that are Natural food items are
Definition
produced using organic means. minimally synthesized.
Stringent standards for organic food Stringent standards do not

Standards production, handling and processing exist for natural food products
exist throughout the world. in many parts of the world.
The International Association

of Natural Products Producers
Many countries have certification
(IANPP) is trying to get the
bodies, the most prominent being the
Certification Bodies definitions for natural food
United States Department of Agriculture
into place. It should be noted
(USDA).
that it is not a certification
body.
AND ORGANIC FOOD
Organic labels have legal implication. A Natural labels are normally
manufacturer should follow the specified used freely by manufacturers
Labels
rules and regulations before using the due to lack of adequate
organic label. guidelines.
The demand for natural food
Demand for organic food is more than the
Demand is also increasing; however,
demand for natural food.
not as much as organic food.
There is no evidence to prove that organic

food is healthier than non organic food.
People prefer natural food
People prefer organic food because they
because they believe
Health feel it is safer than conventional food as
excessive processing of food
Benefits chemicals are not used in its production.
items disturbs their health
However, recent research on the health
benefits.
benefits of organic milk has boosted the
spirits of organic food lovers.
AND ORGANIC FOOD
Organic food is priced more Natural food is also priced
Price
than non organic food. less than non organic food
Since it is minimally
Shelf life of organic food is
processed in many food
more than that of natural
Shelf life items, which have high
food. You can store it for a
water content, the shelf life
longer duration.
is low.
Natural food is available at
Organic food is being sold many stores that sell
in almost every super organic food. There are
market. There are special some special stores that sell
Availability
stores selling organic food natural food. Further, many
and one can purchase stores selling health food
organic food online as well. items also sell natural food
products.
Conventional vs. organic farming
Conventional farmers Organic farmers
Apply chemical fertilizers to promote plant Apply natural fertilizers, such as manure or
growth. compost, to feed soil and plants.
Spray insecticides to reduce pests and Use beneficial insects and birds, mating
disease. disruption or traps to reduce pests and
disease.
Use chemical herbicides to manage weeds. Rotate crops, till, hand weed or mulch to
manage weeds.
Give animals antibiotics, growth hormones Give animals organic feed and allow them
and medications to prevent disease and access to the outdoors. Use preventive
spur growth. measures — such as rotational grazing, a
balanced diet and clean housing — to help
minimize disease.
(USDA, 2001)
ORGANIC FOOD LOGO
INTERNATIONAL China
ORGANIC
FOOD
LOGO
United State
France
WHAT IS ORGANIC MEAT?
• Organic meat is produced with animals raised on land
free of pesticides, fertilizers, genetically engineered or
irradiated foods.
• Farmers keep a detailed record of all methods and

materials used in growing or producing the meat.
• All feed and pasture on which they are grazed must be

organic and not allowed hormones or antibiotics.
However, they can be vaccinated.
• Animals are considered organic after three months of

being raised on an organic farm.
 EXAMPLE OF ORGANIC PLANT
WHEAT
 CORN
 RICE
 OAT
 BARLEY
 APPLE
 STRAWBERRY
 TOMATO
Foods Chemicals studied Results Referrences
Tomatoes Vitamin C, Organic tomatoes had Caris-Veyrat and
carotenoids, higher levels of others (2004)
polyphenols Vitamin C,
carotenoids, and
polyphenols than
conventional when
results were
expressed as fresh
matter
Grapes Polyphenoloxidase Polyphenoloxidase Nunez-Delicado and
and enzyme levels in others (2005)
diphenolase enzymes organic and
conventional grapes
did not differ;
diphenolase activity 2
times higher from
organic grapes than
conventional grapes
Apples Phenolics Phenolics higher in Veberic and others
organic apple pulp (2005)
than in conventional;
no differences
between organic and
conventional apples
with respect to
phenolics in apple
peels
ORGANIC FOOD IN MALAYSIA
•Chicken organic produced by MUMTAZ MEAT

AND MARINE SDN. BHD.
• Beef, mutton and chicken organic produced

by HPA
• Fulfilled the requirement stated by USDA

regulation to issued that the meat and chicken
are organic.
PRODUCTION OF ORGANIC MEAT AND
CHICKEN
• MUMTAZ MEAT AND MARINE FOOD SDN.BHD and

HPA INDUSTRIES S/B:
> not used antibiotic or hormone to fasten the growth.
> not kept the chicken in the hen-house but let them
freely move to found out the natural foods.
> the feeds mix with the herbs such as pandan leaf ,
habatussauda, ginger and tumeric which have high
antioxidant and antimicrobial function.
> the yield:
> the meat have high protein and low cholesterol.
EXAMPLE OF ORGANIC FOOD WITH
USDA ORGANIC LOGO
EXAMPLE OF ORGANIC FOOD
WITH OTHER LOGO
ORGANIC VEGETABLES
ORGANIC FOODS FROM HPA
INDUSTRIES SDN BHD
Can organic foods really improve our
health?
• Yes. Organically grown food is your best way of reducing exposure to toxins
used in conventional agricultural practices.
• These toxins include not only pesticides, many of which have been federally
classified as potential cancer-causing agents, but also heavy metals such as
lead and mercury, and solvents like benzene and toluene.
- Minimizing exposure to these toxins is of major benefit to your health.
- Heavy metals damage nerve function, contributing to diseases such as
multiple sclerosis and lowering IQ, and also block hemoglobin production,
causing anemia.
- Solvents damage white cells, lowering the immune system's ability to resist
infections.
• In addition to significantly lessening your exposure to these health-robbing

substances, organically grown foods have been shown to contain substantially
higher levels of nutrients such as protein, vitamin C and many minerals.
(Badgley C et.al,2007)
Do organic foods taste better?
• Although no formal research has been conducted, some people,

including many chefs, believe organic foods have better taste, color
and flavor.
• They speculate that this is because organic farming, which starts with
the nourishment of the soil, leads to the nourishment of the plants and
ultimately to our taste buds.
• The use of synthetic nitrate fertilizers in non-organic food crops results

in nitrate binding to water, which makes these crops look better but
lessens their flavor.
• The superior taste of organic foods leads many chefs to choose them
for their kitchens. A survey conducted by the National Restaurant
Association found that 50% of restaurants with a per-person dinner
check of $25 or more now offer organic items on their menus.
(Fisher, 1999)
Advantages of
Organic Food
• The average non organic fruit contains more than 20 pesticides
• Organic food is much more rich in vitamins, minerals and fibre
and retains the levels of nutrients for much longer
• Your body will be more resistant to disease as it will have
higher levels of the essential nutrients it needs to fight off
infection
• You will have more energy through consuming lower levels of
toxins and chemicals that slow your body down
• If you are eating dairy or farm produce then you are also eating
the chemicals, drugs and growth hormones given to the
animals
• Organic food producers must meet stringent standards
• Organic farms respect our water resources and do not leach
nitrogen and other pollutants from their soil
• Organic food just tastes so much better!
CONTINUE…
• More iron, magnesium, phosphorus, and
vitamin C in organics crops.
• Other research suggest that organic farming
techniques may enhance beneficial antioxidant
levels in fruits and vegetables.
(Insel et al., 2007)

DISADVANTAGES
• Cultivation
 Organic farmers are usually at least partly dependent on
cultivation to remove weeds prior to sowing.
 the structure of agro chemically-deadened soils is weakened
by the corresponding loss of soil life and thus unable to
maintain its integrity under occasional cultivation.
• Time
 Organic farming requires greater interaction between a
farmer and his crop for observation, timely intervention and
weed control for instance.
• Skill
 It requires considerably more skill to farm organically
HALAL
• Organic food can come from non halal source. For
example there are organic food come from swine
which was sold legalize in non Islamic country such
as USA and New Zealand.
• Organic food become permissible if all the ingredients

in it are lawful according to Islamic Food Law. If this
requirement are not fulfill, therefore it become
impermissible.
• In addition, if the ingredients categories as halal but can cause
harmful to consumer, therefore it must consider as non-halal.
• Although organic food come from various sector either halal or

non-halal, but certificate of halal is important .
• This is prior to prevent muslim people to intake non-halal

organic food or mashbooh (something unclearly either halal or
non halal) organic food.
Hadith:
“What is Halal is clear and what is Haram is clear. Midway
between them there are things that many people do not know
whether they are Halal or Haram. He who keeps away from
them will protect his religion and be saved. He who
approaches them will be very near to Haram.”
HALAL AND TAYYIB
CONCEPT
• Food that is permissible according to Islamic law. Tayyib
means wholesome, pure, nutritious and safe.
• Great emphasis is placed on ensuring that animals

slaughtered for consumption are done so in the Islamic
manner (the practice known as Zabiha).
• Little to no attention is given to whether or not the animal
itself is healthy, free of disease, hormones, antibiotics,
and chemicals at the time of slaughter.
• kind of food it consumes is not taken into consideration

ISSUE RELATED TO
ORGANIC FOOD
• Not All Organic Foods Are Certified
Only organically certified foods can bear the organic
label. This is designed to protect the consumer and
assure consistent quality within the industry. When you
buy an organic food with the Certified Organic label, you
can be assured of purchasing an authentic organic
product. There are millions of organic gardeners who
have no reason to seek certification because their crops
are for their family’s consumption. Small farmers may
use organic methods but be unable to fulfill the
requirements to be certified.
• Just like organic farming the cultivation of organic plant
is very traditional.
Nowadays, farmer most prefer to use synthetic chemical
( pesticide and fertilizer) to get faster product. They only think
about how to get higher income without think about health of
consumer. For example, 20 years ago chicken can be
consume more than one year mature, but today with the
advance technology within 3 months we can eat it.
• Commercialization has caused a lot of confusion among
consumers with regard to the efficacy and the ability for food
to play any significant role in promoting good health or
assistance in recovery from disease or ill health.
• Lack of clear references for organic production and
processing standard is concern.
In Malaysia, information about organic food is insufficient.
Only a few people, like high education and health curious
people know about it. Mass media and government also less
support in this area.
• Producers, retailers and consumers are also not
fully aware of the wider extent of organic
production and processing standard applicable
internationally.
Only a few people know about MS 1529: 2001
• High price due to high quality food, therefore not
everyone affordable to buy it. This shows that there
is a strong relationship between education level and
income. Survey done in Bangkok, Thailand:
WHY ARE CONSUMERS
DEMANDING ORGANIC MILK?
• The demand for organic milk has increased all over the world.
• Consumers are demanding more organic milk due to its enhanced health
benefits.
• Research conducted at the University of Aberdeen, and the Institute of
Grassland and Environmental Research have shown that organic milk
has more Omega 3 than non-organic milk. So consumers can now just
replace their regular milk with organic milk and do away with those
Omega 3 supplements or fish oil capsules.
• Similarly, research conducted at the Danish Institute of Agricultural
Sciences and the University of Newcastle has shown that organic milk is
rich in Vitamin A and Vitamin E. Vitamin A is essential for a good eye-
sight, and Vitamin E protects body cells from free radicals and delays
ageing.
• Organic milk also has more Conjugated Linoleic Acid (CLA) than non-
organic milk, as it has become mandatory to graze the organic cows on
pastures unless weather forces the farmer to interfere. Now cows that
graze on pastures have higher concentrations of CLAs in their milk than
fodder-fed cows.
MAD COW: IT IS TIME TO
BE ORGANIC AND NATURAL
• 75 percent of Halal meat in America produced in the
year 2000 came from pork fed cows, according to Dr.
Stephen Emanuel, from Agway Feed Company.
• The story gets even worse in light of the recent
discovery of mad cow disease. The first case ever in
America was discovered in Washington state in
December 2003.
• Mad cow disease in animals is caused by animal
cannibalism- the practice of feeding animals used for
human consumption with other animals. This practice
is a meat industry standard.
CONTINUE…
• The truth is that beef, as well as all other animal products,
including chicken, dairy, and eggs, are not safe, even
without the risk of mad cow disease. Most are jam-packed
with fat and cholesterol and increase the risk of heart
disease, cancer, and diabetes. Loaded with too much
protein, they raise the risk of kidney disease and
osteoporosis. And given intensive farming and slaughtering
processes, they're often contaminated with food borne
pathogens.
• In the United States the cows are being fed pork based
protein, like pork meat byproducts, pork bone meal,
explains Mazhar Hussaini, president of the North American
Halal Foundation. It is also the same with chicken.
CONCLUSION
• Organic food provide the food that safe
for human consumption which not
involved the chemical and also hormone
during handling and production.
References
• . National standards for organic foods proposed. J Am Vet Med Assoc 2000 May 1;216(9):1381
2000. PMID:17810.
• Amaditz KC. The Organic Foods Production Act of 1990 and its impending regulations: a big
zero for organic food. Food Drug Law J 1997;52(4):537-59 1997. PMID:17820.
• Badgley C, Moghtadera J, Quinteroa E, Zakema E, Chappella MJ, Avilés-Vázqueza K,
Samulona A, Perfecto I. Organic agriculture and the global food supply. Renewable Agriculture
and Food Systems 2007 July, 22(2): 86-108. 2007.
• Badgley C, Perfecto I. Can organic agriculture feed the world. Renewable Agriculture and Food
Systems 2007 July, 22(2): 80-86. 2007.
• Baker BP, Benbrook CM, Groth E 3rd, Lutz Benbrook K. Pesticide residues in conventional,
integrated pest management (IPM)-grown and organic foods: insights from three US data sets.
Food Addit Contam. 2002 May;19(5):427-46. 2002. PMID:12028642.
• Baxter GJ, Graham AB, Lawrence JR, Wiles D, Paterson JR. Salicylic acid in soups prepared
from organically and non-organically grown vegetables. Eur J Nutr. 2001 Dec;40(6):289-92.
2001. PMID:11876493.
• Clark T. More vitamin C in organic oranges than conventional oranges. Research presented at
American Chemical Society Meeting, Press Release, Science Daily News, June 2, 2002. 2002.
• Davis DR, Epp MD, Riordan HD. Changes in USDA food composition data for 43 garden crops,
1950 to 1999. J Am Coll Nutr. 2004 Dec;23(6):669-82. 2004. PMID:15637215.
• Eskenazi B, Bradman A, Castorina R. Exposures of children to organophosphate pesticides
and their potential adverse health effects. Environ Health Perspect. 1999 Jun;107 Suppl 3:409-
19. 1999. PMID:10346990.
• Fisher BE. Organic: What's in a name. Environ Health Perspect 1999 Mar;107(3):A150-3 1999.
PMID:17830.
• Pryme IF & Lembcke R (2003) In vivo studies on possible health
consequences of genetically modified food and feed - with particular regard
to ingredients consisting of genetically modified plant materials. Nutrition and
Health, 2003, Vol 17, p. 1-8.
• Journal of Epidemiology and Community Health .
• Robbins C (1991) Poisoned harvest: A consumer's guide to pesticide use
and abuse, Victor Gollancz Ltd, p. 300 – 313.
• BMA (1992) The BMA guide to pesticides, chemicals and health, Report of
the Board of Science and Education, British Medical Association.
• Sir John Krebs, Chair, Food Standards Agency, Cheltenham Science
Festival debate, 5th June 2003.
• Saba, A. and Messina, F (2002), Attitudes towards organic foods and
risk/benefit perception associated with pesticides, Food Quality and
Preference 14 (2003) 637–645
• von Alvensleben, R., & Altmann, M. (1987). Determinants of the demand for
organic foods in Germany. Acta Horticulturae, 203, 235–242
• Marion Bennion & Barbara scheule (2004) Introductory
Foods, 12th Edition, Pearson Education, inc, New Jersey.
• Meguire and Beerman KA. Nutritional Sciences From
Fundamentals to Food, (2007). Thomson Wardsworth.
• Tompson J.L, Manore MM & Vuughan LA, (2008), The
Science of Nutrition. Pearson Education, Inc (son
Francisco).
• Thompson J. & Manore M. (2005). Pearson Education,
Inc (Son Francisco)
REFERENCES
1. Amaditz KC. The Organic Foods Production Act of 1990 and its impending regulations: a
big zero for organic food. Food Drug Law J 1997;52(4):537-59 1997.
PMID:17820.
2. Badgley C, Moghtadera J, Quinteroa E, Zakema E, Chappella MJ, Avilés-Vázqueza K,
Samulona A, Perfecto I. Organic agriculture and the global food supply.
Renewable Agriculture and Food Systems 2007 July, 22(2): 86-108. 2007.
3. Brown.J.L., (2005). Understanding Food and Nutrition Label.4th ed.Thomson Learning,
Inc.USA
4. Fisher BE. Organic: What's in a name. Environ Health Perspect 1999 Mar;107(3):A150-3
1999. PMID:17830.
5. Meguire and Beerman KA. Nutritional Sciences From Fundamentals to Food, (2007).
Thomson Wardsworth. Thompson J. & Manore M. (2005). Pearson Education, Inc (Son
Francisco)
6. Saba, A. and Messina, F (2002), Attitudes towards organic foods and risk/benefit
perception associated with pesticides, Food Quality and Preference 14 (2003) 637–645
7. http://gempurhpa.blogspot.com/2008/05/hpa-buka-restoran-radix- fried-chicken.html.
Retrieved on 10 October 2009.
8. http://ayamkampungorganik.blogspot.com. Retrieved on 10 October 2009.
9. http://www.wordic.com/definitions/organic-food. Retrieved on 10 October 2009.
10. http://www.wordic.com/definitions/organic-food. Retrieved on 10 October 2009.
8.2 Fast food in
Malaysia
WHAT IS FAST FOOD?
A type of meal that is often pre-prepared and serve
quickly or a type of food that is quickly made, but of
low nutritional value; junk food.
Is the term given to food that can be prepared and

serve very quickly. While any meal with low
preparation time can be considered to be fast food,
typically the term refers to food sold in a restaurant or
store with low quality preparation and served to a
customer in a packaged form for take out/ take
away.
1. http://www.allwords.com/word-fast+food.html
2. http://en.wikipedia.org/wiki/fast_food
• Fast food industry nowadays has greatly
developed in many countries worldwide.
Swift pace of life and hectic schedule change
people's habits of eating. The great need of
fast food leads to the quick rise of many fast
food restaurants all over the world.
• http://www.artipot.com/articles/312417/advantages-and-
disadvantages-of-fastfood.htm
•
Examples of fast food
 McDonalds
 Kentucky Fried Chicken (KFC)
 PizzaHut
 Burger King
 Marybrown
 A&W
 Nando’s
 Wendy’s
Examples of fast food
Burger French fries

Fried chicken
Pizza
Advantages
Generally, people eat fast food for a few main reasons:
1. Time and speed saving

 Modern society with piles of work and activities pushes
people to be busy at any time (e.g.: businessmen and
officers, students).
 By coming to fast food restaurant, the customers are quickly
served. They can save a lot of time to do other things
instead of cooking at home or waiting for the meal to be
cooked at restaurant. Fast food helps people to handle the
meal as soon and comfortably as possible.
http://www.artipot.com/articles/312417/advantages-and-disadvantages-of-
fastfood.htm
2. It's convenient
3. Cheap
4. Tastes pretty good (satisfying meals)
5. Widely available
Disadvantages
1.Give effect to health
 Obesity in children and diseases caused by too much fat in adult's body can
be stemmed from fast food eating routine.
2. Less spending time eating with family
 Mealtime is considered a family meeting time, all members take turns to talk
about their activities and feelings during the day, and therefore mealtime is
important under one roof. But nowadays more and more teenagers and
young people are engrossed in having fast food with friends and their
peers.
http://www.naturalnews.com/023404_food_fast_food_health.html
3. Sodium and Increased Blood Pressure
High amount of sodium, will increases and aggravates the

risks of high blood pressure. Sodium can also lead to
building-up of fluids in case of people who are suffering from
people with congestive heart failure, cirrhosis, or kidney
disease.
4. Effects of Cholesterol
Meat contains cholesterol molecules that can accumulate in

the arteries and lead to clogging or thickening of the arteries
which can further lead to an obstructed blood flow and affect
the blood pressure. If the artery, which carries blood to the
heart, gets clogged, it can result in heart attack or even heart
failure in extreme cases where blood flow is completely
obstructed. (Uttara Manohar)
There are a few ingredients in fast food that health conscious
consumers consider unacceptable:
High in calories
High sodium content
MSG (or free glutamate, or free glutamic acid, including anything
hydrolyzed or autolyzed)
High fat
Trans fats (hydrogenated or partially hydrogenated oils)
Artificial colors
Artificial flavors
Most preservatives
Top 10 Dangerous Diseases Caused by
Fast Food Obesity
 Heart Disease
Of all the diseases caused by fast food obesity, heart
disease is one of the most common and most
devastating. Large amounts of body fat usually result in
higher levels of LDL cholesterol and lower levels of HDL.
Both factors can increase the risk of heart disease which
is the number one cause of death in the United States.
 Diabetes
One of the fastest growing obesity related diseases is
diabetes. With diabetes, pancreas can not produce
enough insulin to covert sugars into energy for cells. The
rest of the sugar ends up floating around in blood and
causing damage.
 Dyslipidemia
Dyslipidemia could be considered a junk food obesity related illness. That’s
because the disease occurs when LDL levels and triglycerides are abnormally
high. Having this condition puts at greater risk of coronary heart disease, and
most physicians attribute its development directly to weight gain.
 Polycystic Ovary Syndrome

Women who are overweight or obese have a higher likelihood of developing this
disorder which is one of the main causes of infertility in females who are within
reproductive age. The condition causes irregular menstrual cycles and excess
hair growth. Additionally, the disease is associated with insulin resistance which
means it is also a factor in the development of diabetes in women.
 Sleep Apnea
Many people with weight problems attribute their lack of energy to their size but
many of them actually have a disorder known as sleep apnea. While sleeping,
people literally stop breathing and this causes them to wake up suddenly. they
may be unaware of the sleep disruption but it does prevent from getting a restful
sleep and can sometimes be dangerous.
 Arthritis
While most people think of arthritis as a disease for older people
only, the condition is simply caused by strain on the joints over
time. When wear more than the body can handle, the strain is
greater and causes arthritis to develop much earlier.
 Blount’s Disease
Obesity is especially dangerous to growing children. Blount’s
disease is a condition that develops when too much weight is
placed on the growing bones in the lower half of the body. This
extra weight can cause growth to be abnormal.
 Respiratory Problems
Just as being overweight puts more stress on the heart, it also
causes the lungs to work harder in order to get the oxygen
needed where it needs to faster. Plus, conditions such as plague
build-up from high cholesterol in the arteries can make it harder
for oxygen to move free through the system. Breathing problems,
including asthma, are also more common in obese people.
 Liver Damage
Sometimes the body has problems breaking down all of the
fatty foods we eat and dealing with the fat appropriately. As a
result, fat can build-up around the liver. This condition can end
up causing scarring and inflammation of the liver, as well as
permanent liver damage.
 Stroke
A stroke is caused by a blockage in the arteries supplying
blood to the brain. When the blood and the oxygen it carries
can’t reach the brain, the cells begin to die off causing
permanent brain damage and even brain death. These
blockages are more common in overweight people because
they are more likely to have high blood pressure, high
cholesterol, and/or plague build-up which increases the risk of
this life-threatening condition.
http://www.nutralegacy.com/blog/general-healthcare/top-
10-dangerous-diseases-caused-by-fast-food-obesity /
Current issues on fast food
Complaint received by JAKIM on 24/09/2005:
Most of the fast food in Malaysia has not been

properly prepared (e.g.: KFC) but has the Halal
certificate from JAKIM. Some of the issue arisen
was:
- Chicken slaughtered in hanging situation

- Incomplete slaughtering (not totally dead) and then
being dip in hot water.
- Slaughtered by women.
- Found dead during transportation to the
slaughtering house/factory but still hanged and
slaughtered.
Answer given by JAKIM:
KFC has been issued with halal certificate by

the JAKIM and was continuously monitored on
the slaughtering of the chickens which has
been confirmed accordingly to the Syariah law.
If the public is still unconfident with the
certificate that has been given by JAKIM which
is the government authority body, therefore
which other halal reference can the public
trust?
Question:
– Saya difahamkan JAKIM telah menarik balik

pegesahan halal yang diberikan kepada
pengusaha ayam dinding. Bagaimana pula, McD
dan Nando yang saya diberitahu menggunakan
bekalan ayam dari syarikat tersebut? boleh tuan
tolong terangkan dan siasat. terima kasih
– Tarikh Aduan :
– 17/01/2006 - 17:49:48
Answer:
– Merujuk kepada tindakan penarikan sijil halal JAKIM ke atas Syarikat Ayam
Dinding Sdn. Bhd, tindakan tersebut dibuat kerana semasa pemeriksaan
pemantauan yang dilakukan oleh Unit Pemantauan Halal JAKIM didapati telah
berlaku beberapa amalan dan proses yang tidak menepati dan tidak selaras
dengan Malaysia Standard (MS) 1500:2004. Pihak syarikat telah menggunakan
‘tracebility system’ untuk membuat ‘recall product’ ayam sembelihan yang diragui
kesahihan sembelihannya bagi memastikan hanya ayam sembelihan yang
menepati penyembelihan mengikut hukum syarak sahaja yang berada di pasaran.
Tindakan syarikat ini mengiklankan bahawa produk keluaran mereka adalah halal
berdasarkan kepada tindakan pembetulan yang telah mereka ambil dan telah
mematuhi syarat penyembelihan mengikut hukum syarak dan juga telah mematuhi
standard piawaian halal seperti yang telah ditetapkan oleh JAKIM. Bekalan ayam
yang dibekalkan kepada rangkaian restoran McDonald’s oleh syarikat ini tidak
melibatkan semua restoran McDonald’s, hanya restoran yang terlibat sahaja yang
telah menghentikan sementara menu berkaitan ayam goreng. Pengguna tidak
perlu merasa ragu-ragu dengan hidangan ayam goreng di McDonald’s kerana
pihak pengurusan McDonald’s telah mengambil tindakan segera menukarkan
pembekal ayam kepada pembekal lain yang telah mendapat pengesahan halal
dari JAKIM
– http://www.halal.gov.my/aduan_siar_c.php?
id=2331&a=U&PHPSESSID=0a5eb2d9bb31acbf98ffb426cd7455f0
Other Important Halal Issues on Fast Food
1.Slaughtering
Animals used in making fast food must be

slaughtered according to Shariah law.
2. Ingredients and Additives
The sources being added must be according to the

specification in food regulation.
3. Premises, Equipments and Utensils
It must be clean from filth or najs and not

contaminated with non-halal item
Current fast food achievements
McDonald’s gets Halal award
• Dubai -- The 3rd Halal Journal Awards Ceremony realized Dr.
Habib M’Nasria, Quality Assurance Director - McDonald’s Middle
East Development Company as an outstanding Halal practitioner
and granted him the Outstanding Personal Achievement Award
due to his critical research and continuous efforts in further
developing Halal standards and applications.
• The award was presented by Malaysia’s Prime Minister, YAB

Dato’ Seri Abdullah Ahmad Badawi during the Halal World Forum
2008 that took place in Kuala Lumpur Convention Centre,
Malaysia, on May 12 - 13.
http://www.halaljournal.com/article/1699/mcdonald%E2%80%99s-gets-halal-award
• In summary, based on the advantages,
disadvantages, and current issues of fast food
discussed before, consumers are now more
expose in making selection on their food selection
whether their prefer cooking food themselves or
just buying fast food.
• It is important to note that fast food also bring more

advantages if only the consumers themselves
have a proper manner on eating fast food healthily
by not consuming it in excess amount.
• Disadvantages might occur if fast food consumed

in larger amount exceeding the actual limit.
Suggestion meal (fast
food)
• Although most of the people prefer fast food
from other choices of food, they still must have
a reason on why they are more preferring that
types of fast food from other fast food.
• Thus, there are suggestion on types of fast

food you should consumed and a few reason
why you must pick them instead of others.
• The suggestion are on Mc Donald food.

Pure Halal Beef
• McDonald's meat patties are produced from pure halal beef

with no additives, preservatives or flavour enhancers. The
beef patties are prepared and packaged at McDonald's
approved meat plants.
• In addition to inspections carried out before the beef arrives

at the plants, all the suppliers undertake several separate
quality checks on every batch. The beef patties are cooked
without the addition of fats or oils.
Potatoes
•
McDonald's world famous French Fries are
produced from only the best quality potatoes
specially grown for McDonald’s at selected farms
around the world. The potatoes are specially
blanched and processed so that maximum
nutrients are retained.
Fish
The fish in McDonald's Filet-O-Fish are skinless

fresh wholesome fillets of delicious and mild white-
fleshed fish. Upon arrival at the plant in Malaysia,
the fish blocks are stored in a temperature-
controlled environment to maintain their freshness.
They are then cut and sliced, battered and
breaded without added flavouring or colouring.
Halal Farm-Fresh Chicken
Their chicken is selected for their

wholesomeness - boneless breast and thigh
meat that meet all physical and bacteriological
specifications. They are shaped to ensure
consistency in weight and they are covered in
specially seasoned breading and tempura batter.
Fresh eggs
Only farm-fresh, low-cholesterol, premium quality eggs

go into delicious egg products. McDonald’s eggs are
washed and cleaned with a special detergent to remove
bacteria. The shells are coated with a thin layer of food
grade oil so the eggs stay fresh and safe. Eggs are kept
chilled and only crack them open just before cooking to
make sure they are fresh and hygienically prepared.
Cheese
Dairy products, including cheese, have a

role to play in a balanced diet because
they contain a wide variety of essential
nutrients such as protein, calcium, fat-
soluble phosphorous and zinc.
Buns
McDonald's buns are baked locally and

delivered fresh several times each week.
Vegetables
Freshly shredded lettuce, slivered onions

and pickles are used in all our burgers.
Their lettuce heads are grown in
Malaysia, Australia, China and USA and
are shredded locally.
• Apples
Their Apple Pies are made
from real apple slices
blended with cinnamon
and then covered in a
crisp, short crust pastry.

• Oranges
An excellent source of
Vitamin C, McDonald's
imports pure concentrated
orange juice with pulp. No
preservatives or sugar are
added.
Salt
Most of their food contains some salt,
in amounts consistent with grocery
foods purchased for the home. Their
French Fries are salted as part of their
preparation process but customers
can request them without added salt.
Additives
What they leave out of their food is as
important as what they put in. Any
additives used are those already
included by the suppliers only to
maintain quality.
Halal requirement
All food consumed at McDonald’s
comply with Halal requirements. Raw
ingredients, cooking utensils and
meals conform strictly with the Islamic
Halal requirements of the Government
of Malaysia.
REFERENCES
http://www.artipot.com/articles/312417/advantages-and-
http://www.artipot.com/articles/312417/advantages-and-
http://www.naturalnews.com/023404_food_fast_food_health.html
http://www.naturalnews.com/023372_food_liver_damage_fast_fo
od.html
http://education.yahoo.com/reference/dictionary/entry/fast
%20food
http://www.medhelp.org/medical-information/show/304/Fast-
foods
B. Emily, M. Philip, W. Carlene and W. Gary. (2008). Obesity
and the effects of choice at a fast food restaurant. Obesity
Research & Clinical Practice. 2, 111—117.
8.3 JUNK FOOD
DO YOU RECOGNIZE THESE SNACKS??
Malaysian Snacks or Junk Food!

INTRODUCTION
• Junk food is an informal term applied to
some foods which are perceived to have
little or no nutritional value, or to products
with nutritional value but which also have
ingredients considered unhealthy when
regularly eaten, or to those considered
unhealthy to consume at all.
• It always related to the unhealthy effect to

the consumers.
• The Oxford Dictionary by the Oxford

University Press defined
“junk food” as food such as sweets and
crisps with low nutritional value
 Islam outlines two important criteria in choosing the types of
food. The first is halal or lawful. The other one is tayyib or
good quality.
 Many Muslims are sensitive to the halal issue in the food that
they eat (e.g containing additives from animal source,
especially pork). In our country, finding halal food is not a big
problem since we have regulations and guidelines to
oversee issues of halal and haram in food.
• However, not many of us give due attention to
the tayyib requirement as stated in the Quran.
Some foods may be halal, but it may not be
good for consumption.
• A good example of this is junk food. The
contents of junk food may be halal, but from
the health perspective, it is not good for
consumption.
• Therefore from the Islamic perspective, the
food should not be consumed by Muslims as it
does not meet the criteria of halalan tayyiban.
EVIDENCE FROM THE
QURAN
Surah Al-Baqarah, verse 172;
“O ye who believe! Eat of the good things that We
have provided for you and be grateful to Allah, if it is
Him ye worship.”
As a Muslim, we are encouraged to eat food that is
good to our body physically and mentally, halal and
toyyib.
DEFINITION
• A high-calorie food that is low in nutritional value.
(The American Heritage® Dictionary of the English
Language,1999).
• Food that is unhealthy but is quick and easy to eat.
(Cambridge Advance Learner)
• (Cookery) food that is low in nutritional value, often
highly processed or ready-prepared, and eaten
instead of or in addition to well-balanced meals.
(Collins English Dictionary, 2003)
WHY DO PEOPLE CRAVE
JUNK FOOD?
• Tasty
• Advertisements – attractive
• Cheap – children can buy
• Convenient – can eat anywhere, anytime
• Has been a culture (junk food society)
CHARACTERISTIC
 Most junk food;
low in fiber.
 high in palatability (that is, it tastes good).
 offers a high number of calories in a small volume.
 high in fat.
 high in sugar and salt.
 The researchers suggested that certain factors inherent
to junk food might promote overeating.
(Retrieved from www.webmd.com)
PROBLEM WITH JUNK
FOOD
• Acrylamides -- a cancer-causing agent created when foods are
fried or grilled
• They are not added to food but the agent is a byproduct of
cooking starchy food at high temperatures.
• Acrylamide levels found in potatoes that are fried or baked at
high temperatures which not exist in potatoes that are boiled
or mashed.
• Acrylamides also form in other starches, such as toasted oats,
flour, or sweet potatoes.
ADVANTAGES OF JUNK
FOODS
• Certain junk foods can actually be good.
• Example;
• Popcorn
Popcorn also helps curb the evening snack craving. A bowl of
home-made popcorn is even better as it is low on calories and high
on antioxidants.
• Dark chocolate brownies

Dark chocolate is proven to be good for the heart and if it is paired
with a whole wheat brownie and some nuts, it becomes rich in fibre
as well.
TNN, 10 Oct. 2009

ADVANTAGES OF JUNK
FOODS
• Dark chocolate bars
Dark chocolate contains high amounts of antioxidants.
It helps to lower the blood pressure and decrease the
risk of heart disease as well, if you eat around 100
grams a day.
• Crackers
There are many kinds of whole wheat crackers
available, which can be a good and healthy evening
munch without the side-effects that other junk foods
cause
TNN, 10 Oct. 2009

ADVANTAGES OF JUNK
FOODS
• Baked snacks
The latest in the snack category are baked snacks. They are better
than fried chips as they contain no oil. Usually made of whole wheat
with a dash of spice, it not only entertains the taste buds but is also
healthy for your body.
• Processed cheese
Conjugated linoleic acid (CLA) is found in many meat, milk and
cheese products. But a recent study which concentrated specifically
on processed cheese found that CLA has anti-carcinogenic
properties and it is also an effective antioxidant. The study says
processed cheese contains more CLA than natural cheese, such as
cheddar.
TNN, 10 Oct. 2009

DISADVANTAGES OF JUNK
FOODS
1. A maternal junk food diet in pregnancy and
lactation contributes to the development of
hyperphagia and obesity in offspring.
• This result obtained from the study done by
S.A. Bayol and N.C. Stickland from The
royal Veterinary College, London, UK.
FOODS
2. Cause obesity problem
• According to Federation of Malaysian
Consumer Associations (Fomca)
president Datuk N. Marimuthu, in
conjunction with the World Consumer
Rights Day 2009, at least 22 million
children worldwide aged five years and
below are obese.
FOODS
• New research from the UK shows that an astonishing
73% of 8-to-15 year olds were completely unaware that
eating junk food could reduce their lifespan.
• According to the research, 45% thought the worst effects
of eating junk food were simply getting fat and becoming
unpopular (Nutritional illiteracy is rampant among
teens).
• Nearly a third of teens are overweight or obese, and
many have the cardiovascular problems of middle-aged
adults.
• Because they're consuming diets burdened with toxic
chemicals and nutritionally-depleted ingredients that
leave them dangerously deficient in nutrients necessary
to sustain life.
FOODS
• Most young people in the UK are unaware of the serious damage junk
food can do to their health, a survey suggests.
• The British Heart Foundation poll found 73% of eight to 15-year-olds
were not aware that a junk food-laden diet could potentially shorten their
life.
• Instead, 45% thought the worst that could happen was that they would
put on weight, develop tooth problems, get spots or become unpopular.
• Two thirds of children are predicted to be overweight or obese by 2050.
• At present, almost a third of 10 and 11-year-olds are currently
overweight or obese.
• It is feared that today's children may be the first generation who live
shorter lives than their parents.
http://news.bbc.co.uk/2/hi/health/7745384.stm
FOODS
• Health Ministry carried out the National Health and Morbidity
Survey (NHMS) every 10 years and the latest (NHMS 3) in
2006 showed astounding findings.
• For Malaysians aged 30 years and above, 29.1% were found
to be overweight and 14% were in the obesity category. This
was alarming when compared to figures in the previous
survey (NHMS 2) at 16.6 and 4.0% respectively.
• NHMS 3 showed 14.9% of Malaysian adults had diabetes
(up by 6.6%) while 42.6% were with hypertension, an
increase by 12.7%.
• The number of patients is expected to increase to 13 per
cent in 2020
(Melati Mohd Ariff, BERNAMA News, March 15, 2009).

FOODS
3. Junk food containing unhealthy ingredients /
nutrients.
• So, the addition of disreputable ingredients
(eg fat) can reduce the perceived health
value of foods and cause the foods to take
on negative qualities (eg, promoters of
obesity).
Michael E. O. (2003).
FOODS
4. According to Michael E. O. (2004), foods can also

become “bad” by adding infamous ingredients and
as a consequence the perceived levels of
vitamins and minerals often drop.
FOODS
5. Addicted to junk foods
• "Fast food can be as addictive as hard drugs, claims
new research“. – The headline news in UK.
• Dr. Ann Kelley, professor of neuroscience at
Wisconsin University, together with Matthew Will, has
been studying rats and diet for a number of years.
• They found that a high-fat diet appears to alter the
brain biochemistry in a similar way to drugs such as
morphine. They say this is due to the release of
opioids - chemicals in the brain - that reduce the
feeling of being full.
• They also found that rats "love the high-fat food and
they eat and eat”
(Newcombe R, 19 July 2003)

FOODS
6. Sugar addiction
• Bart G. Hoebel (Jurnal in Obesity Research in
June 2002 found;
– Rats that gradually fed with increasing amount of
sugar, the more sugar given, the quicker the rats
ate it, but when the sugar withdrawn from their
food, they experienced "addiction-type"
reactions, such as chattering teeth, anxiety
and shaking.

FOODS
• Dr. Sarah Leibowitz, a neurobiologist at Rockefeller
University, New York found,
• exposure to fatty foods might reconfigure the hormonal
system to want more fat. Her studies have shown that
rats fed on a high-fat diet become more resistant to
leptin - the hormone that stops eating. At the same
time, levels of galanin - a brain peptide that stimulates
eating and slows down energy expenditure - increases

FOODS
7. Consumption of synthetic colouring
• Children were reacted to tatrazine (1 mg) did so with
behavioral features like irritability, restlessness and
sleep disturbance.
• If the doses greater than 10 mg, the duration of effect
increase.
(Rowe K. S, 1987)
FOODS
8. MSG in junk food.
• The effect of the spontaneous ingestion of a 1% MSG solution
and water on food intake and body weight in male rats fed
diets of varying caloric density, fat and carbohydrate contents
was studied.
• Fat mass and lean mass in the abdomen, blood pressure, and
several blood metabolic markers were also measured.
• Rats was given with free access to MSG and water showed a
high preference (93–97%) for the MSG solution, regardless of
the diet they consumed. Rats ingesting MSG had a significantly
smaller weight gain, reduced abdominal fat mass, and lower
plasma leptin levels, compared to rats ingesting water alone.
Takashi Kondoh, Kunio Torii (2008)

FOODS
• These same effects were observed in a study of adult rats.
Together, these results suggest that MSG ingestion
reduces weight gain, body fat mass, and plasma leptin
levels. Moreover, these changes are likely to be mediated
by increased energy expenditure, not reduced energy
intake or delayed development.
• Conceivably, these effects of MSG might be mediated via
gut GLU receptors functionally linked to afferent branches
of the vagus nerve in the gut, or the afferent sensory
nerves in the oral cavity.
• Naso-anal length, lean mass, food and energy intakes, blood
pressure, blood glucose, and plasma levels of insulin,
triglyceride, total cholesterol, albumin, and GLU were not
influenced by the ingestion of theTakashi
MSG Kondoh,
solution.Kunio Torii (2008)
FOODS
9. Heart Diseases
Junk foods have been identified as a major cause of heart

diseases including myocardial infraction, cardiac arrest
and atherosclerosis. This is due to the fact that junk food
contains excessive amount of low-density lipoproteins and
cholesterol that get deposited on the inner linings of blood
vessels. This result in formation of plaques and the heart
is required to put an extra effort for pumping blood through
the arteries.
Presence of fat in the blood also causes reduced oxygen
levels. Another harmful factor present in junk foods is
excess concentration of sugars and salt. Excessive
concentration of sodium ions causes an increased heart
blood pressure.
(Jared Lee, 14 Jan 2008)

CURRENT ISSUES
1. Abundant of junk food available on the
current market were not labeled as Halal.
Although putting on the Halal logo is
voluntary but consumers may unconsciously
consumed junkies which have non-halal
ingredients.
CURRENT ISSUES
2. On 9th Oct 2009, Malaysian government has
banned 16 imported dried plum products from
China which contained high amount of lead
(0.11-30.3ppm) which prohibited under
Malaysian Food Act and Regulation, 1985.
 Permitted level under this act
is 2ppm or mg/kg.
(Article from Kosmo newspaper)

CURRENT ISSUES
• Foods that high in fat, salt or sugar are to be banned from
meals and vending machines in English schools. The banned
was announced by Education Secretary, Ruth Kelly.
• Foods likely to be banned are:
1. Sweets including chewing gum, liquorice, mints, fruit pastilles,

toffees and marsh mallows.
2. Chocolates and chocolate biscuits
3. Snacks such as crisps, tortilla chips, salted nuts, onion rings
and rice crackers
(BBC News updated on Wednesday, 28 September 2005)
CURRENT ISSUES
• In high schools, the same standards would apply, but snack
foods could contain up to 200 calories per serving.
• In addition, high school students could purchase diet sodas
and sports drinks, and any other drink with up to 66 calories
per eight-ounce serving.
• After five years, other drinks would be limited to 25 calories
per serving
http://www.naturalnews.com/023535_food_lawmakers_junk_foods.html
CURRENT ISSUES
• The real failure here, though, isn't the children. It's the
corrupt governments and outdated public schools that
refuse to teach children the basic facts about nutrition.
• All teens think they're indestructible. More and more of
them, though, will soon find out they're quite mortal, and
in fact their bodies have been aging at an accelerated
rate due to the mass biological poisoning effects of a
junk food diet.
• Few are realy aware on the additive that they consumed
in the junk food, such as MSG colouring and etc.
• This will significantly affect our health.
•Mike Adams, November 27, 2008

Recommendation
• The governments and public schools that should teach
children the basic facts about nutrition.
• Parent should take care and look after their children diet
and should educate them to choose the right food.
• Online game
• The charity released an online game, called Yoobot, to
help children make healthier food choices.
• Users create a mini version of themselves - the Yoobot,
and then discover how exercise and diet impacts on life
expectancy and wellbeing.
http://news.bbc.co.uk/2/hi/health/7745384.stm
Conclusion
• Most of the junk foods give a lot of bad effects to
the consumer especially for children, but at the
same time, certain junk foods also can give
benefits to them.
• Most of the research shows there a lot of healthy
effect due to excess consumption of junk foods.
• Parents play important roles in educating their
children in choosing foods for their daily intake.
Conclusion
• In this regard, the ulama should sit down with
the scientists to understand the issue. When
the ulama properly understand the processes of
modifying genes in plants, only then would a
corresponding Islamic decree be produced.
• The tayyib criterion is often overlooked by
Muslims. With regard to junk food, studies need
to be carried out so as to ascertain that the
food is safe, nutritious and healthy for
consumption.
Conclusion
• The ulama have to listen to scientific
explanations of the processes of
modifying genes in plants using foreign
genes. The ulama would also have to be
informed of the benefits and advantages
of junk food. To present a broad picture
on junk food, the ulama must also study
the implications of junk food on health
and the environment.
Conclusion
• Only then would Islam be able to make a
strong stand on this very important
matter. Food is one of the bare
necessities of mankind. As such, any
issue with regard to food should not be
taken lightly, or worse still ignored. In
this instance, the Islamic scholars should
take a proactive stand in tackling the
issues arising from new technologies.
SOLUTIONS
• As Muslims, we must be alert of any latest issues
regarding food we eat. With advanced technology,
more findings about food constituents and their effects
to our body have been found.
• Find the halal or haram codes of food ingredients on
the website or check the product bar codes at
www.halal.gov.my .
• Eat junk food in little amount. The effects of eating
junk food may not appear tomorrow, but it will in 20 or
30 years time.
•
References
Michael E. O., (2005) Bad company: The addition of sugar, fat, or salt
reduces the perceived vitamin and mineral content of foods, Food
Quality and Preference, Vol 16.
• S.A. Bayol and N. C. Stickland, The Influence of a Maternal Junk Food
Diet on The Feeding Behavior and Growth of the Offspring, The
Royal Veterinary College, London, NW1 OUT, UK.
• Michael E. O., Good foods gone bad: ‘infamous’ nutrients diminished
perceived vitamin and mineral content of foods, Appetite 42, 2004.
• Junk Food to be Banned in Schools, BBC News, Wednesday, 28
September 2005.
• Melati Mohd Ariff, Parents: Watch Out For The Snacks, Junk Food (In
conjunction with World Consumer Rights Day),BERNAMA News, 15
March 2009.
• Elaine Magee, MPH, RD, Junk-Food Facts, 12 October 2009
• Rachel Newcombe, reporter for Bupa's Health Information Team, 19
July 2003.
• Bart G. Hoebel (Jurnal in Obesity Research) in June 2002.
• Rowe Katherine S, (1987), Survey of consumer attitudes to food
additive, Vol. 1, London
• http://timesofindia.indiatimes.com/life-style/health-fitness/health/junkfood-
can-actually-be-good.
• Jared Lee, 14 Jan 2008, Harmful Effect of Junkfood, Health and Fitness
Nutrition, Nutrition Deficiency Disorders.html
• http://www.naturalnews.com/023535_food_lawmakers_junk_foods.html
• http://news.bbc.co.uk/2/hi/health/7745384.stm
• Takashi Kondoh, Kunio Torii(2008) , MSG intake suppresses weight gain,
fat deposition, and plasma leptin levels in male Sprague–Dawley rats.
Physiology & Behavior 95, 135–144
• Mike Adams, November 27, 2008,
http://www.naturalnews.com/News_000549_junk_food_teens_childrens_he
alth.html
• http://news.bbc.co.uk/2/hi/health/7745384.stm
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FIQH AND OTHER RELIGIOUS FOOD

1. Erti Al- Quran:Al-Quran ialah wahyu Allah swt yang merupakan

2. Dalam Al-Qulran terdapat beberapa macam kedudukan ayat

3. Kalau kita menjumpai ayat-ayat semacam ini, maka perlu sekali

Surah 2, Al Baqarah; ayah 168

Surah 2, Al Baqarah; ayah 168

Surah ke 2, Al-Baqarah : ayat 168

Surah 5, Al-Maidah: ayah 88

Surah 5, Al-Maidah: ayah 88

Surah ke 5, Al-Maidah: ayat 88

Surah 16, Al-Nahl: ayah 144

Surah 16, Al-Nahl: ayah 144

Definition: The meaning of the word haram

Definition: The meaning of the word

1. Definition: Mashbooh is an Arabic term which means

Surah ke 5, Al-Maidah: ayat 3

Surah 16, An-Nahl; Ayah 115

Surah 16, An-Nahl; Ayah 116

Dalam ayat-ayat ini Allah menerangkan, bahawa

• Surah 2, Al-Baqarah, ayaht 185

• Surah ke 2, Al-Baqarah, ayat 185

• Surah 2, Al-Baqarah, ayah 286

• Surah ke 2, Al-Baqarah, ayat 286

1. Abu Hurairah reported that the Messenger of Allah said:

2. Ibn Abbas reported that the Messenger of Allah

3. Abdur Rahman-b-Shibi reported that the Prophet

4. Jaber reported that the Prophet prohibited the eating of

 Wine and vodka contain much higher levels of alcohol

 Beer 12 fl oz, 13 g of alcohol

 Light beer 12 fl oz, 11 g of alcohol

 Red wine 3.5fl oz, 9 g of alcohol

 Vodka1.5 fl oz, 16 g of alcohol

• From halal (plant/halal animals slaughtered

1. Either of the two arteries in the neck that branch and

2. The paired common carotid arteries arise from the

3. These continue up on either side of the neck and

1. A small area of specialised reddish-coloured tissue

2. It is sensitive to chemical changes in the blood,

3. If the oxygen level falls, impulses are transmitted to the

2. The anterior jugular veins is an offshot of the external

3. The external jugular itself drains the scalp, face and

4. The larger internal jugular vein drains the face, neck

1) The animal to be slaughtered has to be an animal that is halal.

2) A certificate must be issued by a Veterinary Authority which attests that

3) The animal to be slaughtered shall be alive or deemed to be an alive at the

1) Slaughtering lines, tools and utensils shall be

2) Slaughtering tools shall be sharp and made of

3) Bones, nails and teeth shall not be used as

2) The slaughterer shall have a certificate of Halal

3) A slaughterer performed by religiously observant Jews

1) Landing area which allows convenient space for health checks.

chain, which sequences flow of work.

5.2.5.1.1 Health checks of animals before slaughtering

2) Animals to be slaughtered shall undergo health checks.

3) These checks include assessment of veterinary medicine residues, age, pregnancy,

5.2.5.1.3 Prevention of mixing of different animals

5.2.5.1.4 Leading animals to slaughtering area

5) In case that carcass inspection produces suspicious results, consultation shall

6) In cases where physical examination does not suffice to reach a diagnosis,

4) This procedure shall be suitable for use in halal food sector.

5.2.5.2.1 Reception of the Poultry at the Slaughterhouse

1) Poultry received at the slaughterhouse shall be transferred for slaughter in the

5.2.5.2.2 Health checks of animals before slaughtering

• Animals to be slaughtered shall undergo health checks. These checks include