GUIDELINES FOR THE PREPARATION OF HALAL FOOD AND GOODS FOR THE MUSLIM CONSUMERS

Prepared by
Dr. Ahmad Robin Wahab
AmalMerge (M) Sdn. Bhd.

arobin@streamyx.com

PREFACE

This Guidelines has been prepared based on the ‘Guidelines of Foods, Drinks and Goods Utilized by Muslim’ published by Bahagian Hal Ehwal Islam, Jabatan Agama Islam (Jabatan Kemajuan Islam Malaysia -JAKIM). Appendix 1 and 2 are extracts from the TRADE DESCRIPTIONS ACT on some definition and labeling requirement for halal products.

It is prepared as a guide for the manufacturing industry (food and non-food product manufacturers) to give a basic understanding of HALAL with the hope of assisting them to comply with the HALAL requirement in their manufacturing operations. JAKIM is the authorized government agency entrusted by the Malaysian Government to certify Halal products and issue Halal certificate to any manufacturer requiring HALAL certification.
Further information and assistance could be obtained from AmalMerge (M) Sdn. Bhd. Amalmerge provides assistance and consultancy services to food manufactures and related industries in preparation for Halal compliance operation. AmalMerge (M) Sdn. Bhd. could be contacted through e-mail: arobin@streamyx.com

INTRODUCTION

The processors of foods and goods for the Muslim market need to understand and comply with the specific requirements of the Muslim consumers before their product could be labeled as HALAL food in Malaysia. The use of the word “HALAL” (Permissible), ‘CERTIFIED HALAL’, ‘FOODS FOR MUSLIM’ and other similar labeling is controlled under the ‘Trade Description Act (Usage of HALAL/Permissible’ statement) 1975.

The consumption of Halal foods and goods is compulsory to all Muslims. Lack of knowledge, awareness and understanding of the Halal concept among Muslims and the manufacturers of Halal products may cause the loss of appreciation to Halal. In fact the holy Quran addressed all human being and not just Muslim to search for Halal and it is for their own benefit. One should understand that Halal food requires that it is prepared in the most hygienic manner meeting international food safety standards and should not be viewed as offensive to any religious belief. The basic issue in Halal food production is cleanliness, free from ‘contamination’ and healthy food as defined in the Quran.

Thus, these guidelines are prepared to interpret and explain, to the processors and the public, either Muslim or non-Muslim, the Halal and Haram (Non-Permissible) aspects as stipulated in Islamic laws. It covers foods, drinks, goods, slaughtering and utensils and equipments used by Muslims.

These guidelines contain the following particulars:

1.  Important definitions as provided  for the Trade Description Act (usage of Statement ‘HALAL’) 1975

2.  Sources of foods and drinks

3.  Slaughtering of animals

4.  Alcohol usage

5.  Presentation and storage

6.  Processing and cooking of food

7.  Hygiene

8.  Utilized Goods

9.  The Label Halal (Permissible)

10. Conclusion

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