HFS 9104 INTRODUCTION TO HALAL FOOD

TUTORIAL 1
1. Explain definitions of halal, haram &shubhah. Gives examples related to halal food.
Halal is an Arabic word which means permitted or lawful. Things or actions permitted by
Shariah law without punishment imposed on the doer.
Eg : rice, water, water, fish, fruits and vegetables, etc
Haram is an Arabic word which means Prohibited or Unlawful. Haram activities are
forbidden to every Muslim with punishment imposed on the doer.
Eg : Pork, liquor, frog, crocodile, dog, blood, carrion, etc
Syubhah is an Arabic word which means doubtful. If one does not know the Halal or
Haram status of a particular food or drink, such a food or drink is mashbooh and should be
avoided.
Eg : animal fat, enzyme, gelatin, lard, whey, rennin/rennet, etc

2. Explain the concept of halalanthoyibba
Halalntoyyiban means allowed and permissible for consumption with relation to Syariah law
as long as they are safe and not harmful.
It consist three important criteria for Halal requirement which is syariah, technical and
regulatory.
Syariah + Technical + Regulatory = Halal toyyiban







3. Gives 10 examples of land animals which is categorized as non halal animals
Pig, dog, tiger, bear, elephant, cat, monkey, eagle, ants, bees, lion, giraffe, rat, snake,
scorpion, centipedes, bees, etc.



4. What is the condition of plants, mushrooms & drinks when it is consider non halal?
Give example related to food.
Plant :All types of plants and plant products and their derivatives are halal except those that
are poisonous, intoxicating or hazardous to health. Eg : cannabis plant, morphine plant,
marijuana plant, etc
Drink : All kinds of water and beverages are halal as drinks except those that are poisonous,
intoxicating or hazardous to health. Eg :kharm and liquor.\
Mushroom and micro-organisms :All types of mushroom and micro-organisms (i.e. bacteria,
algae and fungi) and their by-products and/or derivatives are halal except thosethat are
poisonous, intoxicating or hazardous to health. Eg :Amanitas, False morels, little brown
mushrooms (LBMs)









TUTORIAL 2
1. List out and explain categories of ingredients. Give 5 examples on each of the
categories.
Critical Ingredients : Ingredient that are doubtful or mashbooh. It involves animal elements.
In order to ensure the status of ingredients they need come with the Halal certificate that
issued by Jakim or other certifying body recognized by JAKIM. Cheese, gelatin, emulsifier,
surimi, stabilizer, enzyme, collagen
Partially Critical Ingredients : Partially critical ingredients are ingredient that have been
processed into products, Applicant must present halal certification or product specification as
evidence status of the ingredients. Examples: vinegar, paste, sauce, lecithin, colouring,
noodles
Non critical Ingredients : Natural raw materials that are plant-based as mentioned do not
require halal certification. Examples : Plant, seafoods, chemical, natural sweetener etc.

2. List 5 examples of ingredients potentially derived from pig & its derivatives



3. What is the difference between industrial alcohol &khamr?
Liquor (khamr) is defined in Islamic Law as any intoxicating drink that could affect the
persons mental coherence. It is forbidden by consensus of the Muslims. Example:
brandy, whiskey and Rum.
Industrial alcohol is synthetic alcohol that is chemically synthesized from ethelene. It is
permissible as it used for industrial purposes and it is not used for intoxication purposes.


4. What are food additives? Give 5 examples of food additives which might be an issue
in halal industries


Food additives refers to any safe substance that is intentionally introduced into or on a
food in small quantities in order to affect the food's keeping quality, texture, consistency,
appearance, odour, taste, alkalinity, or acidity,
This include preservatives, colouring agents, flavour enhancer, antioxidant
Example : Lecithin, glycerine, L-cystein.






5. Explain why cheese is considered as critical ingredients
Cheese is considered as critical ingredients because an enzyme called rennet commonly
used in cheese making and derives from either the stomach of porcine/calves or microbes.
It is used to coagulate milk and to aid the formation of the typical cheese flavor and
texture.
Muslim consumers are advised to determine the source of the rennet used in cheese
making to determine the halal status of a particular cheese.





TUTORIAL 3
1. What is food additive?
"food additive" means any safe substance that is intentionally introduced into or on a food in
small quantities.
in order to affect the food's keeping quality, texture, consistency, appearance, odour, taste,
alkalinity, or acidity, or to serve any other technological function in the manufacture, processing,
preparation, treatment, packing, packaging transport, or storage of the food
includes any preservative, colouring substance, flavouring substance, flavour enhancer,
antioxidant and food conditioner, but shall not include nutrient supplement, incidental
constituent or salt

2. What are the major issues with regards to food additives in halal industries. Gives
relevant examples
Glycerin
Glycerin is a clear, odorless liquid at room temperature and it has a sweet taste.
Its common sources are animal fat and vegetable oil
Sources from animal fat is an issues. Must ensure glycerin used do not derives from pig
& its derivatives. If it is from cattle must ensure the sources is slaughtered according to
shariah laws.
Monogyceride/Diglyceride
Mono- and diglycerides are common food additives used to blend together certain
ingredients, such as oil and water, which would not otherwise blend well.
The commercial source may be either animal (cow- or hog-derived) or vegetable, derived
primarily from partially hydrogenated soy bean and canola oil.They may also be
synthetically produced.
They are often found in bakery products, beverages, ice cream, peanut butter, chewing
gum, shortening, whipped toppings, margarine, confections, and candies.


3. List out 5 examples of food additives. Explain the function
Emulsion -
Food Conditioner -
Anti foaming agent -
Stabilizer -
Food Colouring -
Flavouring -
















TUTORIAL 4
(a) List THREE categories of najs stated in MS 1500: 2009 and give ONE specific
example for each category.


1.0 Severe Najs or NajsMughallazah : pig & its derivatives
1.1 Medium Najs: Khamr
1.2 Light Najs: Urine of baby boy who is still on breast feeding

(b) Briefly explain the method of ritual cleansing in Islam


It is required to wash seven times, one of which shall be water mixed with soil. The first wash
shall be to clear the existence of najs, even if a few washes are needed. The water from first
cleaning shall not remain behind and the next wash shall be counted as the second wash.
The amount of soil used is just enough to make a suspension and the usage of product containing
soil is permitted. Soil must be free from najs and the water shall be natural & free from najs











TUTORIAL 5
a. What is the importance of slaughtering according to Shariah law?
b. What is stunning and why it is important to control stunning parameters?


(a) Slaughtering according to shariah laws is to remove as much blood as possible by cutting
all the 4 veins with a sharp knife. Using a sharp knife will protect the welfare of the
animal because it can minimize the pain. Removing as much blood as possible could
prolong the shelf life of the meat



(b) Stunning is the process of rendering animals immobile or unconscious without killing the
animal prior to slaughtering. It is important to control the stunning parameters to ensure
that the animals still alive prior to slaughtering. Animals must die due to slaughtering and
not due to stunning. In poultry processing industries the stunner box must be control by
Muslim workers and industries must comply with the standard parameters stated in MS
1500: 2009.












TUTORIAL 6
1. What is MS 1500:2009?

Practical guidelines for the food industry on the preparation and handling of halal food
Serve as a basic requirement for food product and food trade or business in Malaysia.


2. What is Manual Procedure for Halal Certification Malaysia

Guidelines on requirements for Inspection officer, Manufacturer, and Consumer.


3. List out requirements stated in clause 3.1 Management responsibilities

3.1.1 The management shall appoint muslimhalal executive officers or establish a committee
which consist of muslim personnel who are responsible to ensure the effectiveness in
implementation of internal halal control system

3.1.2 The management shall ensure that they are trained on the halal principles and its
application
3.1.3 The management shall ensure that sufficient resources (i.e. manpower, facility, financial
and infrastructure) are provided in order to implement the halal control system.




4. Discuss how food premises can comply with requirements stated in clause 3.1
(MS1500:2009) and clause 5.2.3 (Manual Procedure).

1. Management of food premises shall establish:
i. Internal Halal Committee
ii. Internal Halal committee should comprise of permanent staff. Minimal member
of the committee are 4 people :
a. Chairperson
b. Muslim Halal Executive
c. Officer responsible making decision in purchasing raw material
d. Representative from production
2. Every hotels kitchen, shall appoint minimum 2 Muslim workers.
3. Organized training ensure that they are trained on the halal principles and its application.













TUTORIAL 7
1. Discuss process & procedure involve in application of Malaysia Halal Certification.
Your discussion must include from on line application until end of the process.


1. Applicant open e-Halal account and submit form online.
2. Applicant sent all supporting document.
3. Document Evaluation Syariah, technical and regulatory requirement
4. Charge letter and payment of fee
5. Onsite audit and audit report
6. Panel meeting approval
7. Issuance of Halal Certificate


2. What is halal file? Discuss contents of halal file.
Halal file must be established by applicants that contain the documents and information
related to halal application and requirements.
1. Company Profile
2. Companys registration certificate
3. Companys Financial Statement ( the year before)
4. Identification card and appointment letter for Malaysian Muslim permanent worker at
Production Area
5. Internal Halal Committee Organization Chart
6. Passport and work permit and appointment letter for cook at food premise
7. Valid Halal certificate for ingredient/s from JAKIM or Islamic Religious Council or
recognized Halal certification bodies from other country and detailed product
specification or MSDS (material safety data sheet) (
8. Process Flow Chart
9. Factory or slaughter house location map
10. Sample of packaging labeling or graphic artwork for product to be certified Halal


TUTORIAL 8
1. List out 5 requirements stated in clause 3.4 MS 1500:2009

a) Inspect and sort raw material, ingredients and packaging material before
processing
b) Manage waste effectively
c) Store harmful chemical substances appropriately and away from halal food)
d) Prevent contamination of foods by foreign matters such as plastic, glass or metal
shards from machinery, dust, harmful gas or fumes and unwanted chemicals; and
e) Prevent excessive use of permitted food additives

2. Explain how the auditors organize Halal audit during site visit.


a) Opening meeting
Briefly explain scope of audit to the auditee.Presence of all involved.

b) Document checking
Adequacy check on halal file. Covers regulatory (Business permits, workers),
technical (GMP, SOPs) and shariah requirements (ingredients).

c) Site Audit/Physical audit
Check all important areas from receiving of raw material to finished goods
warehouse/store

d) Preparing audit report
Gather findings and evidence, categorise non-conformances.

e) Closing meeting
Brief the auditee on the audit findings, get agreement and clarification on the non-
conformances. Agree on corrective action and time frame.