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AHF Halal Standards

Discover the key elements of halal certification standards in our article. Explore the criteria products must meet for halal certification and its significance for businesses and consumers

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Halal Certification Schemes

(HCS – 001)

  1. Meat & Poultry
  2. Ingredients and Processed Foods (Food and Beverage)
  3. Flavors
  4. Food Service 
  5. Halal Kitchen
  6. Pharmaceuticals & Nutraceuticals
  7. Cosmetics
  8. Personal Care products
  9. Chemicals 
  10. Logistics

 

Standard / Guidelines On Halal Meat And Poultry

Definitions and Terms: 

Al-Halal (The Lawful): Halal is an Arabic word meaning ‘allowed’ or ‘lawful’. The Qur’anic term Halal is that which is permitted and allowed by the Law-Giver- Allah. With respect to Halal, there are no restrictions of consumption or use. Most foods and drinks are considered to be Halal unless they are specifically forbidden by an explicit Qur’anic verse or an authentic Hadith. Human beings cannot forbid the Halal. 

Al-Haram (The Unlawful): Haram is an Arabic word meaning ‘prohibited’ or ‘forbidden’ or ‘unlawful’. The Qur’anic term Haram is that which is absolutely prohibited by the Law-Giver- Allah. 

With respect to Haram, there are absolute restrictions of consumption and use in normal circumstances. Anyone who engages in Haram is liable to incur the punishment of Allah in the Hereafter as well as a legal punishment in this world. Human beings cannot permit the Haram. 

Al-Najis (The Filthy): Najis is an Arabic word meaning ‘filth’. Islamic Fiqh considers Sperm, ova, nasal mucus and tears of pig and dog; Saliva of dog; Urine, excrement, blood, vomit and pus of humans and other animals; Other body fluids and solid material from the bodies of humans with the exception of tears and nasal mucus. 

Al- Makrooh (The Discouraged): Makrooh is an Arabic word meaning religiously ‘discouraged’ or ‘detested’. Islamic law uses the category of ‘Makrooh’ to cover any food, liquid, or smoking substance which is disguised or harmful to the body –
Physically, mentally, psychologically, or spiritually. Makrooh (detested) is that which is disapproved by the Law-Giver – Allah, but not very strongly. The Makrooh is less in degree than Haram. 

Al-Mush-booh (The Suspected): Mash-booh is an Arabic word meaning ‘suspected’. Islamic law uses the category of ‘Mash-booh’ to cover the gray area between the Halal and the Haram. Due to doubtful evidence or to doubt concerning the applicability of the text of the Qur’an or Sunnah to a particular circumstance or matter, one may be suspicious about permissibility or prohibition. 

Dhabiha (Slaughtered): Dhabiha is an Arabic word meaning ‘slaughtered’. When an animal or bird is slaughtered according to the Islamic method of slaughtering, the meat is considered to be Dhabiha. Anytime the term Dhabiha is used for meat, it should mean Halal meat or lawful meat. 

Guidelines: 

Halal Meat and Poultry means meat permitted under the Islamic Law, and should fulfill the following conditions: 

The species of livestock and poultry should be halal (lawful). Examples of halal species would be cow, bull, goat, lamb, sheep, deer, chicken, turkey, quail, duck, etc. 

The following species and sources, including their products and derivatives are haram (unlawful): 

  1. Pigs and boars
  2. Dogs, snakes, and monkeys.
  3. Carnivorous animals with claws and fangs such as lions, tigers, bears and other similar animals. 
  4. Birds of prey with claws such as eagles, vultures, and other similar birds. 
  5. Pests such as rats, centipedes, scorpions, and other similar animals.
  6. Animals forbidden to be killed in Islam, i.e., ants, bees, and woodpecker birds. 
  7. Animals which are considered repulsive generally like lice, flies, maggots, and other similar animals. 
  8. Animals that live both on land and in water such as frogs, crocodiles, and other similar animals. 
  9. Mules and domestic donkeys.
  10. All poisonous and hazardous aquatic animals.
  11. Any other animals not slaughtered according to Islamic Law.
  12. Blood. 

Standard

  1. The slaughtering plant must be inspected and certified by our AHF for applying protocols according to Islamic Rites in processing, labeling and sale of Halal food products. 
  2. The plant must be under the inspection of health officials to ensure wholesomeness; applies a HACCP program and has a current Grant of Inspection. 
  3. The plant must develop a standard Operating Procedure (SOP) for Halal slaughtering and processing of meat / poultry based on AHF’s procedures and criteria.

Islamic Method Of Slaughtering:

Halal animals / birds should be slaughtered in accordance with the Islamic slaughtering Procedure as follows: 

1) The animal / bird to be slaughtered should belong to halal (lawful) species. 

2) The animal / bird to be slaughtered must be handled with mercy and kindness. 

3) The animal / bird to be slaughtered should be alive or deemed to be alive at the time of slaughtering. 

4) No part of the body of the animal /bird be cut prior to actual slaughter. 

5) The person should be a Muslim who is mentally sound and knowledgeable of the Islamic slaughtering procedures. 

6) Tasmiyah, “Bismillah” (In the Name of Allah), and Takbir (Allah is the Greatest) should be invoked immediately before and /or during the slaughter of each animal / bird. 

7) The slaughtering device should be sharp and should not be lifted off the animal / bird during the slaughter act. 

8) The slaughter act should sever the trachea, esophagus, and main carotid arteries and jugular veins in the neck region, without severing the spinal cord. 

9) The blood is allowed to be drained thoroughly. The death of the animal should occur as a result of bleeding. 

 

10) After slaughtering, the animal / bird is to be handled gently. The head, skin, and other   parts of the slaughtered animal /bird are to be removed only after the animal / bird has died. 

Contamination and Cross Contamination:

1)    Halal meat / poultry should be segregated from non-halal meat / poultry and products at every step of the preparation, processing, handling, transportation, storage, and distribution.

2)    Contamination of Halal meat and poultry with non-halal meat / poultry and products should strictly be avoided at every step of the preparation, processing, handling, transportation, storage, and distribution. 

3)    Cross-Contamination with instruments, equipment, and products handling non-halal meat should strictly be avoided at every step of the preparation, processing, handling, transportation, storage, and distribution.

 

Halal Labeling:

Clear labels must be placed on the packages of finished products (Halal meat / Halal Poultry) bearing plant name and number; name of the species of meat / poultry; weights; list of ingredients (if any); production and expiration dates and safe handling instructions; The plant guarantees the quantities, qualities, and proper labeling of products according to customer’s specifications and importing countries’ requirements. 

Fatwa (Islamic Legal Opinion) for Halal Meat and Poultry:

Meat of halal animals / birds could become haram, if the animal is not slaughtered according to the Islamic law. Critical points in slaughtering process are as follows: 

    i)  Slaughter men must be devoted and practicing Muslim.

    ii)  Stunning process should not cause death of the animal before slaughtering.

    iii)  Knife must be sharp.

    iv)  The slaughtering must be carried out from the front of the neck, cutting the throat (esophagus), windpipe (trachea), and the two jugular veins in the neck, without cutting the spinal cord.

    v)  Name of Allah and His Greatness – Bismillah, Allah u Akbar, must be invoked by the slaughter man before slaughtering.

    vi)  The animal should be thoroughly bled.

    Imported meat should be supported by following documents or conditions: 

      i)  Halal certificate from a halal certifying agency approved by AHF.

      ii)  Shipment and other supporting documents such as shipping documents, health documents, etc.

      iii)  Halal certificate should conform to other documents.

      iv)  The documents should conform to physical conditions, such as packaging and labeling.

      v)  Documents must have correct lot number, plant number, date of slaughtering, etc.

      Surveillance:

      1. AHF shall establish Halal Production Assurance System (a normative document seen elsewhere in this manual) at the slaughtering / processing facility. 
      2. AHF shall have a trained and experienced Muslim Halal slaughter man at the Slaughtering / Processing plant all the time during production.
      3. AHF shall train the Internal Halal Committee in supervision and monitoring of the halal production.  
      4. The production is approved by regulatory agencies (such as USDA) and by AHF for Halal production. 
      5. Any change in production process, including cleaning and sanitation process, and management of the production plant is notified to AHF and sought Halal approval. 
      6. The facility / plant shall be inspected and audited every year by AHF auditor.  

       

      Sampling and Laboratory Procedures

      General Guidelines

      1. Procedures for sampling must comply with BPJPH Halal standards, ensuring integrity, accuracy, and traceability of all samples.

      2. Sampling and testing shall be conducted in a Halal-certified laboratory that meets the required standards and accreditation.

      Solid Samples

      1. Solid samples must be representative of the batch or lot and taken using sterile, non-contaminated tools.

      2. Sampling procedures must ensure that the integrity of the solid samples is maintained during transportation and storage.

      3. Analysis of solid samples must be carried out according to the recognized methods and standards specific to Halal requirements.

      Liquid Samples

      1. Liquid samples must be collected in sterile containers that have been sealed to prevent contamination.

      2. The procedures for collecting liquid samples must prevent any cross-contamination and preserve the integrity of the sample.

      3. Liquid samples must be analyzed following the appropriate analytical methodologies relevant to Halal testing and the nature of the liquid sample.

      Laboratory Requirements

      1. The laboratory shall have a well-defined quality management system and be accredited to a recognized standard such as ISO/IEC 17025.

      2. The laboratory must have competent personnel who are trained in the specific analysis of Halal solid and liquid samples.

      3. The laboratory must adhere to confidentiality and impartiality principles as stipulated in BPJPH Halal system standards.

      Reporting and Documentation

      1. The laboratory shall provide detailed reports on the results of both solid and liquid samples.

      2. All relevant documentation, including sampling procedures, laboratory analysis reports, and relevant certifications, must be maintained and available for review during audits.

       

      Standard References

      The following referenced documents are indispensable for the application of this document

      • Gulf Standards Organization (GSO)
        • GSO 993:2015, Animal Slaughtering Requirements According to Islamic Rules
        • GSO 713:1997, Hygienic regulations for poultry processing abattoirs and their personnel
      • Emirates Authority for Standardization & Metrology (ESMA), UAE
        • E HAS 23103, HAS Criteria on Slaughterhouses
      • Standards and Metrology Institute for Islamic Countries (SMIIC)
        • SMIIC 1:2011, GENERAL GUIDELINES ON HALAL FOOD
      • Malaysia Standard (MS)
        • MS 1500:2009, Halal food – production, preparation, handling, and storage – general guidelines
      • Indonesian National Standard (SNI)
        • SNI 99002:2016, Halal Slaughtering for Poultry
        • SJPH 20/23
        • SNI 99003:2018, Halal Slaughtering for Ruminants
        • PI SNI ISO/TS 20224-3:2, Molecular biomarker analysis – Detection of animal-derived materials in foodstuffs and feedstuffs by real-time PCR – Part 3: Porcine DNA detection method
      • ISO/IEC 17065:2012, Conformity assessment – Requirements for bodies certifying products, processes, and services
      • Local Halal Authority Regulations and Guidelines
        • Including applicable regulations from the Indonesian Ulema Council (MUI), Department of Islamic Development, Malaysia (JAKIM), Badan Penyelenggara Jaminan Produk Halal (BPJPH), Islamic Religious Council of Singapore (MUIS), and other relevant authorities

      Halal Policy on Stunning

      1. Objective: This policy sets the guidelines for the acceptable methods of stunning within our Halal certification program, in compliance with relevant Halal standards, to ensure that the process aligns with Islamic principles.
      2. Scope: This policy is applicable to all personnel involved in the slaughtering and handling of animals within our Halal-certified facilities.
      1. Definitions:

      3.1 Stunning: A method used to render the animal unconscious and insensible to pain, without causing its death, for the duration of the slaughtering process.

      3.2 Reversible Stunning: A method of stunning that ensures that the animal would regain consciousness if not slaughtered.

      3.3 Irreversible Stunning: Any method of stunning that would result in the death of the animal if not slaughtered.

      1. Guidelines:

      4.1 Reversible Stunning:

      4.1.1 Only reversible stunning methods are permitted in the Halal slaughtering process.

      4.1.2 The stunning method must be applied by trained personnel, following the approved procedures.

      4.1.3 The stunning equipment must be regularly inspected and maintained to ensure proper functionality.

      4.2 Verification of the Animal’s Health:

      4.2.1 The animal must be healthy at the time of slaughter.

      4.2.2 The stunning must not cause any injury or unnecessary suffering to the animal.

      4.3 Slaughterman’s Requirements:

      4.3.1 The slaughterman must be a practicing Muslim and trained in Halal slaughtering practices.

      4.3.2 He must recite the Tasmiyah (Bismillah) at the time of slaughter.

      4.4 Monitoring and Control:

      4.4.1 Continuous monitoring must be implemented to ensure that the animal is only temporarily unconscious and not dead at the time of slaughter.

      4.4.2 Immediate corrective action must be taken if non-compliance is detected.

      4.5 Cross-Contamination Prevention:

      4.5.1 Measures must be taken to prevent cross-contamination with non-Halal products.

      4.5.2 Proper cleaning and sanitizing procedures must be followed.

      1. Documentation and Record Keeping:

      5.1 All stunning activities must be documented.

      5.2 Records must be maintained, including the type of stunning equipment used, inspection reports, and personnel training records.

      1. Review and Updates: This policy must be reviewed annually and updated as necessary to comply with changes in Halal standards or regulations.

                                                    

      Standard / Guidelines For Processed Foods, And Ingredients  (Food & Beverages)

      Definitions and Terms:

      Al-Halal (The Lawful): Halal is an Arabic word meaning ‘allowed’ or ‘lawful’. The Qur’anic term Halal is that which is permitted and allowed by the Law-Giver- Allah. With respect to Halal, there are no restrictions of consumption or use. Most foods and drinks are considered to be Halal unless they are specifically forbidden by an explicit Qur’anic verse or an authentic Hadith. Human beings cannot forbid the Halal. 

      Al-Haram (The Unlawful): Haram is an Arabic word meaning ‘prohibited’ or ‘forbidden’ or ‘unlawful’. The Qur’anic term Haram is that which is absolutely prohibited by the Law-Giver- Allah. With respect to Haram, there are absolute restrictions of consumption and use in normal circumstances. Anyone who engages in Haram is liable to incur the punishment of Allah in the Hereafter as well as a legal punishment in this world. Human beings cannot permit the Haram. 

      Al-Najis (The Filthy): Najis is an Arabic word meaning ‘filth’. Islamic Fiqh considers Sperm, ova, nasal mucus, and tears of pig and dog; Saliva of dog; Urine, excrement, blood, vomit and pus of humans and other animals; Other body fluids and solid material from the bodies of humans with the exception of tears and nasal mucus. 

      Al- Makrooh (The Discouraged): Makrooh is an Arabic word meaning religiously ‘discouraged’ or ‘detested’. Islamic law uses the category of ‘Makrooh’ to cover any food, liquid, or smoking substance which is disguised or harmful to the body – Physically, mentally, psychologically, or spiritually. Makrooh (detested) is that which is disapproved by the Law-Giver – Allah, but not very strongly. The Makrooh is less in degree than Haram. 

      Al-Mush-booh (The Suspected): Mash-booh is an Arabic word meaning ‘suspected’. Islamic law uses the category of ‘Mash-booh’ to cover the gray area between the 

      Halal and the Haram. Due to doubtful evidence or to doubt concerning the applicability of the text of the Qur’an or Sunnah to a particular circumstance or matter, one may be suspicious about permissibility or prohibition. 

      General Principle: 

      Basic principle established by Islam is the principle of natural usability and permissibility of things (Al-Qur’an 2:29). Accordingly, all the foods in general are Halal, except the following six categories of foods that are Haram (prohibited): 

      1.      Alcohol and all type of intoxicants drugs. 
      2.      Blood – flowing or congealed. 
      3.      Carnivorous animals and birds of prey 
      4.      Dead meat or carrion.
      5.      Immolated food unto idols.
      6.     Swine, and all products derived from swine. 

        Standard For Processed Foods, And Ingredients (Food And Beverages)

        Halal Products means products that meet halal criteria and are permitted for Muslim consumption under the Islamic Law. The Halal products should fulfill halal criteria in all the following categories: 

        1. Production Facility (Factory/Production Plant)
        2. Production Material
        3. Production Process
        4. Production Personnel 

        (1) Production Facility: 

        1.   Infrastructure / Area Layout 
        2.   Warehousing / Storage 
        3.   Raw Material 
        4.   Finished Product 
        5.   Production Instruments / Equipment 
        6.   Cleaning and Sanitation Procedure 
        7.   Disposal System 
        8.   Transportation 
        9.   Distribution 

        (2) Production Material: 

        1. Raw materials / Ingredients (procurement / suppliers) 
        2. Process-Aid-Ingredients  
        3. Cleaning and Sanitation Agents 
        4. Finished Product
        5. Packaging materials  

        (3) Production Process: 

        1. QA/QC of Raw Materials 
        2. Formulation – R&D 
        3. Staging 
        4. Production Line:      Dedicated /   Shared  
        5. Cleaning /Sanitizing Procedure 
        6. QA/QC Finished Products 
        7. Packaging and Labeling 

        (4) Production Personnel: 

        1.  Intention 
        2. Knowledge / Consciousness of Halal 
        3. Skill 
        4. Training (GMP; Halal production) 
        5. Cleanliness / Hygiene 

         

        Guidelines For Processed Foods, And Ingredients

        1. The processing plant must be inspected and certified by AHF for
          applying protocols according to Islamic Rites in processing, labeling and sale of Halal food products. 
        2. The plant must be under the inspection of health officials to ensure wholesomeness; applies a HACCP program and has a current Grant of Inspection. 
        3. The plant must develop a standard Operating Procedure (SOP) for Halal processing of food products based on our procedures and criteria and should focus on identifying and correcting the forbidden ingredients or processes-“Haram Critical Control Points” (HCCP). 
        4. All the raw materials, ingredients, additives, and process-aid-materials, must be halal, and derived from halal sources of origin. 
        5. The raw food products to be further processed must be derived from approved sources and must not contain any prohibited materials. 
        6. The cases of received raw products to be used in processing should be clearly marked and stored in a receiving area separate from shipping. 
        7. Processing of Halal food / byproducts should be performed at the beginning of the work shift when all the machines are thoroughly cleaned and sanitized using approved food-grade detergents and preceded by a pre-operation inspection performed by a qualified QA. 
        8. There must not be any processing of pork or pork byproducts in the same facility at the same time. 
        9. The Halal food products must not come in contact or mixed with other non-Halal food or forbidden materials. 
        10. Any ingredient, including flavoring; spices; enzymes; emulsifiers, preservatives; or other additives should be preapproved and must not contain pork, alcohol or blood elements. Materials used in bastings; rubbing; injection; baking; filtration; bleaching; fermentation; transformation; antifoaming, anticaking; antioxidants, case lining, etc. must be derived from Halal sources. 
        11. Other Derivatives that may become critical points: Natural coloring; flavors; aromatic; seasoning; vitamins and vitamin coatings; enzymes; hormones; emulsifiers; stabilizers; filtering; glazing; fellers; sweeteners; antifoaming agents, anticaking; antioxidants, dairy products (some dairy companies may add lard to the milk as an emulsifier). 
        12. If oils, butter, or fat are used in cooking or frying it should be 100%, pure and fresh vegetable oil. Animal shortenings should not be used. Animal fats require Halal slaughter certificate. 
        13. All Halal raw materials and halal finished products should be segregated from non-halal materials at every step of the procurement, preparation, processing, handling, transportation, storage, and distribution. 
        14. Contamination of all the Halal raw materials and halal finished products with non halal materials should be avoided at every step of the procurement, preparation, processing, handling, transportation, storage, and distribution. 
        15. Cross-Contamination of all the Halal raw materials and halal finished products with instruments and equipment handling non-halal materials should strictly be avoided at every step of the procurement, preparation, processing, handling, transportation, storage, and distribution. 
        16. Samples of the further processed products should be tested for microbes and other unwanted elements either in house or sent to a third-party lab. 
        17. All the employees engaged in handling and processing the halal raw materials and finished products must have the knowledge, skill, and training in halal production. 
        18. The plant should have a good system of marking, tracking, tracing and recall of products inside the plant and from source to market. 
        19. Clear labels must be placed on the packages of finished products bearing: plant name and number; name of product; weights; list of ingredients; production and expiration dates and safe handling instructions; The plant guarantees the quantities, qualities and proper labeling of products according to customer’s specifications and importing countries’ requirements. 
        20. The product’s label should include listing and warning of any allergens present in the finished products and any possible side effects. 
        21. The Halal products should be stored in clean coolers/storage facilities and transported on clean, refrigerated vehicles (unless shelf stable), accompanied with the proper documents. 

        Surveillance:

        1. AHF shall establish Halal Product Assurance System (a normative document seen elsewhere in this manual) at the manufacturing facility. 
        2. AHF shall train the Internal Halal Committee in supervision and monitoring of the halal production.  
        3. The production formulae are approved by regulatory agencies and by AHF for Halal production. 
        4. Any change in ingredients, equipment, production process, including cleaning and sanitation process, and management of the production plant is notified to AHF and sought Halal approval. 
        5. The facility / plant shall be inspected and audited every year by AHF auditor.  

         

        Fatwa (Islamic Legal Opinion) for Material and Production Process

        Khamr 

        1. Anything that is intoxicating is considered as Khamr (alcoholic drinks)
        2. Drinks containing a minimum of 1% ethanol are categorized as Khamr. 
        3. Drinks categorized as Khamr are najis (filth).
        4. Drinks that are produced through a fermentation process containing less than 1% ethanol are not categorized as Khamr but are haram for consumption. 

        Ethanol

        1.  Ethanol produced by non-Khamr industries is not najis. It is considered pure. 
        2. Use of pure ethanol that is produced by non-Khamr industry is: 
        1.    Permissible (Mubah) if it is not detected in the finished product.                         
        1. ii)  Prohibited (Haram) if it is detected in the finished product. 
        1. Use of ethanol produced by the Khamr industry in food production is haram. 

        By-Products of Khamr industry 

        1. Fusel oil as a by-product of the Khamr industry is haram and najis.
        2. Fusel oil that is not a by-product of the Khamr industry is not najis and halal.
        3. Component that is physically separated from fusel oil as a by-product of Khamr industry and then chemically reacted to be a new compound is halal. 
        4. Vinegar is halal 
        5. Yeast separated from Khamr and washed to remove taste, smell, and color of Khamr is halal. 

        Flavor Imitating Haram Product 

        Flavor using the name and having the sensory profile of a haram product, like rum flavor, pork flavor, etc., could not be halal certified, although ingredients used may be halal. 

        Microbial Product 

        a)  Microbes that grow on halal growth media are halal, and those grow on haram growth media are haram.

        b)  Microbial consumer products that use haram and najis materials on its growth media in all production steps (refreshing scale, pilot plant scale, and production stage) are haram.

        c)  Consumer products containing microbial products that grow on non-halal media are haram.

        d)  Consumer products containing microbial products must be traced back to initial growth media of the microbes.

        Examples of Critical Materials

        Animal Derivatives: 

        Animal derivatives are halal if they are derived from halal animals slaughtered according to the Islamic law. It should not be derived from blood, nor be contaminated by haram (prohibited) and najis (filthy) materials. Following is a partial listing of animal derivatives or materials: 

        i)  Fat

        ii)  Protein

        iii)  Gelatin

        iv)  Collagen

        v)  Di / Tri Calcium Phosphate

        vi)  Fatty Acid and its derivatives (E 430 – E 436)

        vii)  Salts or Esters of Fatty Acid (E 470 – E 495)

        viii)  Glycerol / Glycerin (E 422)

        ix)  Amino Acids (Ex: Cysteine, Phenylalanine, etc)

        x)  Edible bone phosphates (E 521)

        xi)  Blood Plasma

        xii)  Globulin concentrates 

        xiii)  Fibrinogen 

        xiv)  Microbe growth media (Ex: blood agar) 

        xv)  Hormone (Ex: Insulin, growth hormones) 

        xvi)  Enzyme from pig/cow pancreas (amylase, lipase, pepsin, trypsin 

        xvii)  Taurine 

        xviii)  Placenta 

        xix)  Milk products and their derivatives and their by-products that are processed by enzymes (Ex: Cheese, whey, lactose, casein/caseinate, etc.) 

        xx)  Several Vitamins (Ex: Vitamin A, B6, D, E, etc.)

        xxi)  Activated carbon 

        xxii)  Bristle 

        Vegetable Products: 

        Materials derived from vegetables are basically halal but if processed with additives and /or processing –aid-ingredients that are not halal, they become non-halal. Therefore, it is necessary to know the production process, the additives, and the processing-aid- material used in making of the vegetable products. Following are examples of vegetable materials that might have critical points: 

        i)     Wheat flour could be enriched with vitamins, among them B1, B2, and Folic acid.

        ii)     Oleoresin (Chili, spices, etc.) may contain emulsifiers (Ex; Polysorbate/ tween & monooleate glycerol that might be derived from animals,

        iii)    Soybean lecithin could be produced by using Phospho-lipase in the production process to improve its function. 

        iv)    Hydrolyzed Vegetable Protein (HVP) could be produced by using enzyme in hydrolysis process.

        By-Product of Alcoholic Drink Industry and their Derivatives: 

        By-products of the alcoholic drink industry and their derivatives are haram if they are only physically separated from the product. But if they are chemically reacted to be a new compound, they are considered halal. Example of the by-products of alcoholic drink industry and their derivatives are: 

        Microbial Product: 

        i)  Cognac oil (by-product of Cognac/Brandy distillation)
        ii)  Fusel oil (By-product of distilled beverages and their derivatives, such as isoamyl, isobutyl, and propyl alcohol, acetaldehyde, 2.3 butanediol, acetone, diacetyl.)

        iii)  Brewer yeast (by-product of beer industry) 

        iv)  Tartaric acid (by-product of wine industry)

        Status of microbial products could be haram if it belongs to the following categories: 

        i)     Microbial products grown on media containing haram materials such as blood, peptone from haram source or produced by using enzyme from haram source.

        ii)    Microbial products using enzymes of haram materials in their production process.

        iii)  Microbial products using haram additives or processing aid in their production process, such as antifoams derived from lard, glycerol, or other similar substances. 

        iv)  Microbial recombinant genes derived from haram materials.

        Examples are as follows: 

        a)    Alpha-amylase enzymes and protease resulting from Saccharomyces cerevisiae recombinants with genes from animal tissues.

        b)    Insulin hormones resulting from E. coli recombinants and genes from pig pancreas tissues.

        c)    Human growth hormones resulting from E. coli recombinants.

        Other Derivatives: 

        The following are examples of other additives that often-become critical points: 

        i)  Aspartame (made from amino acid Phenylalanine and Aspartic acid)

        ii)  Natural colorings

        iii)  Flavors 

        iv)  Seasonings

        v)  Vitamin coating

        vi)  Emulsifiers and Stabilizers

        vii)  Antifoams 

        viii)  Etc. 

        Sampling and Laboratory Procedures

        General Guidelines

        1. Procedures for sampling must comply with BPJPH Halal standards, ensuring integrity, accuracy, and traceability of all samples.

        2. Sampling and testing shall be conducted in a Halal-certified laboratory that meets the required standards and accreditation.

        Solid Samples

        1. Solid samples must be representative of the batch or lot and taken using sterile, non-contaminated tools.

        2. Sampling procedures must ensure that the integrity of the solid samples is maintained during transportation and storage.

        3. Analysis of solid samples must be carried out according to the recognized methods and standards specific to Halal requirements.

        Liquid Samples

        1. Liquid samples must be collected in sterile containers that have been sealed to prevent contamination.

        2. The procedures for collecting liquid samples must prevent any cross-contamination and preserve the integrity of the sample.

        3. Liquid samples must be analyzed following the appropriate analytical methodologies relevant to Halal testing and the nature of the liquid sample.

        Laboratory Requirements

        1. The laboratory shall have a well-defined quality management system and be accredited to a recognized standard such as ISO/IEC 17025.

        2. The laboratory must have competent personnel who are trained in the specific analysis of Halal solid and liquid samples.

        3. The laboratory must adhere to confidentiality and impartiality principles as stipulated in BPJPH Halal system standards.

        Reporting and Documentation

        1. The laboratory shall provide detailed reports on the results of both solid and liquid samples.

        2. All relevant documentation, including sampling procedures, laboratory analysis reports, and relevant certifications, must be maintained and available for review during audits.

        Standard References

        The following referenced documents are indispensable for the application of this document:

          • Gulf Standards Organization (GSO)
            • GSO 1694:2005, General principles of food hygiene
            • GSO 2538:2017, The maximum limits for residues of ethyl alcohol (ethanol) in f
            • ood
            • GSO 2055-1:2015, Halal products – Part one: General Requirements for Halal Food
          • Emirates Authority for Standardization & Metrology (ESMA), UAE
            • E HAS 23201, Requirements of Halal food material
            • E HAS 23000:1, Requirements of Halal certification: Halal Assurance System Criteria
          • Standards and Metrology Institute for Islamic Countries (SMIIC)
            • OIC/SMIIC 22: 2021, Halal Edible Gelatine – Requirements and Test Methods
            • OIC/SMIIC 1: 2019, General Requirements for Halal Food
            • OIC/SMIIC 24: 2020, General Requirements for Food Additives and Other Added Chemicals to Halal Food
          • Malaysia Standard (MS)
            • MS 1500:2019, Halal food – production, preparation, handling, and storage – general guidelines
          • Indonesian National Standard (SNI)
        • SJPH 20/23
          • SNI 99004:2021, General Requirements of Halal Food
          • SNI 99001:2016, Halal Management System
          • SNI 8965:2021, Methods of detection quantification of ethanol in beverage products
        • ISO/IEC 17065:2012, Conformity assessment – Requirements for bodies certifying products, processes, and services
        • Codex Alimentarius Commission (CAC)
          • General Guidelines for use of the term “HALAL” CAC/GL 24-1997
        • Islamic Religious Council of Singapore (MUIS)
          • MUIS-HC-S001: General Guidelines for the Handling and Processing of Halal Food

        Local Halal Authority Regulations and Guidelines:

        • Including applicable regulations from the Indonesian Ulema Council (MUI), Department of Islamic Development, Malaysia (JAKIM), Badan Penyelenggara Jaminan Produk Halal (BPJPH), Islamic Religious Council of Singapore (MUIS), and other relevant authorities.

        Standard / Guidelines On Halal Pharmaceutical Products

        Halal Pharmaceutical Products 

        A pharmaceutical product in finished dosage forms and includes both prescription and non-prescription medicinal products for human use, which is registered with the Drug Control Authority of the country of origin where it is manufactured. Examples may include pharmaceuticals, biopharmaceuticals, radio- pharmaceuticals, traditional medicines, homeopathic medicines, Ayurveda medicines, Unani medicines, and investigational medicinal products. 

        Guidelines For Halal Pharmaceutical Products 

        1. The production plant must be inspected and certified by our organization for applying protocols according to Islamic rites in procurement, production, processing, packaging, re-packaging, quality control, labeling, re-labeling, storage, transportation, and distribution of the halal pharmaceutical products. 
        2. The production plant must be under the inspection of health officials to ensure wholesomeness and apply the HACCP program. 
        3. The plant must develop a Standard Operating Procedure (SOP) for halal production of the halal pharmaceutical products based on our procedure and criteria and should focus on identifying and correcting the forbidden ingredients or processes – Haram Critical Control Points (HCCP) 
        4. The Products:

        (a) Should not comprise or contain any human parts or ingredients derived from thereof. 

        (b) Should not comprise of or contain any parts or substances derived from forbidden animals (such as pig, dog, carnivorous animals or birds), carrion (Maitah) or from halal animal, which are not slaughtered according to Shari’ah, law; 

        (c) Should not contain any materials which are decreed as Najis (filth) according to Shari’ah law; 

        (d) Should not be prepared, processed, manufactured or stored using any equipment that is contaminated with things that are Najis according to Shari’ah law. 

        (e) Should not come in contact with and should be physically segregated from any materials that do not meet the requirements as stated in items (a), (b), (c) and (d), during its procurement, preparation, processing or manufacturing. 

        (f) Should not cause harm to the consumer or the user. 

        Shariah law means the laws of Islam in the Mazhab of Hanafi, or any other Mazhabs of Maliki, Shafie, and Hambali or fatwa issued by the Islamic Authority. 

        Haram Critical Material (Najis): 

        1. Products, byproducts, ingredients, and additives derived from dogs and pigs, including any liquid and objects discharged from their orifices, descendants, and derivatives. 
        2. Products, byproducts, ingredients, and additives derived from carrion or halal animals that are not slaughtered according to Shariah law. 
        3. Products, byproducts, ingredients, and additives derived from blood, vomit, pus, urine, liquid, and objects discharged from the orifices, etc. 
        4. Any liquid and objects discharged from the orifices of human beings or animals; For example, urine, blood, vomit, pus, placenta, excrement and sperm and ova of pigs and dogs (Milk, eggs, sperm, and ova of halal species of animals/birds are not Najis). 
        5. Products, byproducts, ingredients, and additives extracted from haram animals (like pigs, dogs, etc.) sources such as gelatin, insulin, and hormones. 
        6. Food or drink or any derivative, which contains or mixed with alcohol (khamar). 
        7. Halal pharmaceuticals that are contaminated with items that are non-halal. 
        8. Halal pharmaceuticals that are cross contaminated with items that are non-halal. 
        9. Products, byproducts, ingredients, and additives derived from amphibian animals that live both on land and water such as crocodiles, turtles, frogs, etc. 

        Halal products, byproducts, starting material, ingredients, and additives that are allowed in the production and processing of the pharmaceutical products: 

        1. All sources derived from aquatic animals that are halal for consumption. 
        2. All sources derived from plants except those that are hazardous and/or mixed with Najis; 
        3. Microscopic organism (those of medical interest include bacteria, viruses, fungi, and protozoa) are halal except those prohibited by the competent authority. 
        4. All sources derived from the soil and water and its byproducts are halal for use except those that are hazardous and/or mixed with materials that are decreed as Najis; 
        5. All Minerals (any non-organic homogeneous solid substance of the earth’s crust) are halal except those prohibited by the competent authority. 
        6. All natural chemicals are halal except those prohibited by the competent authority.
        7. All sources derived from halal species of land animals and slaughtered according to Shariah law. 
        8. All sources derived from milk, and eggs that are from the halal animals/ birds. 
        9. Materials produced synthetically are halal except those that are hazardous and/or mixed with materials that are decreed as Najis. 
        10. Products and/or by-products of genetically modified organisms (GMOs), or genetically engineered material of animals that are halal except those prohibited by the competent authority. 

          The Preparation and Material Handling 

          Cleanliness: 

          Cleanliness covers all aspects including personal hygiene, clothing, production facility, appliances, and production processes, labeling, packaging, storage, and transportation. 

          Cleanliness is defined as being free from Najis, filth, dirt, microorganisms, and any other contaminants, which are harmful. Employees and visitors shall wear proper attire and accessories required for the cleanliness and safety. 

          Product processing, handling, and distribution: 

          All pharmaceutical products are halal if they meet the following requirements: 

          (a) The processing lines, tools and utensils shall be dedicated for halal production only. 

          (b) The product or its ingredients do not contain any components or products of animals that are non- halal by Shariah law or products of halal animals that are not slaughtered according to Shariah law. 

          (c) The product does not contain anything in any quantity that is decreed as Najis by Shariah law. 

          (d) The product or its ingredients are safe and not harmful. 

          (e) The product is prepared, processed, or manufactured using equipment and facilities that are free from contamination with Najis; and 

          (f) 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 (a), (b), (c), (d) and/or (e) or any other things that are decreed as Najis by Shariah law. 

          (g) There shall be dedicated and self-contained facilities available for the production and storage of halal pharmaceutical products. This is important to prevent the risk of product contamination becoming non-halal. 

          Devices, Equipment, utensils, machines, and processing aids: 

          (a) Devices, equipment, utensils, machines, and processing aids used shall not be made of or contain any materials that are decreed as Najis by Shariah law and shall be used only for the production of halal cosmetic and personal care products. 

          (b) Devices, equipment, utensils, and machines which were previously used or in contact with Najis shall be washed and must be ritually cleansed (dibagh) as required by Shariah law. The procedure of Dibagh shall be supervised and verified by the competent Islamic Authority. 

          Packaging and Labeling: 

          Halal pharmaceutical products shall be packed according to the following requirements: 

          (a) The packaging materials shall not be made from any raw materials that are decreed as Najis by Shariah law. 

          (b) It is not prepared, processed or manufactured using equipment that is contaminated with things that are Najis as defined by Shariah law; 

          (c) During its preparation, processing, storage, and transportation, it shall be physically separated from any other things that do not meet the requirements stated in item (a) or (b) or any other things that have been decreed as Najis by Shariah law; and 

          (d) The packaging material does not contain any raw materials that are considered hazardous to human health. 

          (e) Packing and labeling process shall be carried out in a clean and hygienic manner. 

          (f) Packing and labeling material used in direct contact with the product shall be non-hazardous and halal. 

          (g) Labeling and advertising shall not contravene with the principles of Shariah and shall not display indecent graphics which are against Shariah. 

          Ritual cleansing (Dibagh): 

          The Najs are visible (‘Ainiah) or invisible (Hukmiyah) (i.e., the Najis that have dried up, or disappeared, etc.) 

          To cleanse Najis: 

          (a) It is required to wash seven times, one of which shall be water mixed with cleansing agent (such as soil, dry detergent); 

          (b) The first wash shall be to remove the existence of Najis, (even if a few washes are needed to remove the Najis). The water from first cleaning shall not remain behind as a residue, and the next wash shall be counted as the second wash. 

          (c) The ritual cleansing process shall be followed by cleaning procedures which are validated. 

          The conditions of the cleansing agent are: 

          1. Free from Najis;
          2. Free from other impurities like oil; and
          3. The amount of cleansing agent used should be just enough to make a suspension. 

          Conditions of the water:

          The water:

          (a) Shall be natural (mutlaq); 

          (b) Shall be more than two qillah (approximately 270 L) 

          (c) Free from Najis. 

           

          Regulatory Requirements 

          AHF ensures that the halal pharmaceuticals are manufactured according to halal requirements. 

          Management responsibility 

          The Halal Assurance System must be comprehensively designed and correctly implemented by way of incorporating the application of halal, Good Manufacturing Practice (GMP), and Quality Control (Q/C). The system shall be fully documented, and the effectiveness monitored. 

          The senior management shall be responsible to ensure that the participation and commitment by staff in many different departments and at all levels within the company, the company’s suppliers and distributors are acquired. 

          Halal Assurance System 

          The Halal Assurance System shall be appropriate for the manufacturing of halal pharmaceuticals and shall ensure that: 

          (a) The pharmaceuticals are designed and developed in a way that comply with the requirements of halal and Good Manufacturing Practice (GMP); 

          (b) The production and control operations are clearly specified, and Good Manufacturing Practice adopted. 

          (c) The processing shall be operated on a dedicated line for halal pharmaceutical production only. In case of converting the processing line, which contained or contaminated with Najis to a halal production line, then the ritual cleansing method (Dibagh) shall be required. 

          (d) All materials are clearly defined with evidence of complying with Shariah requirements. 

          (e) Necessary facilities and resources for halal compliance are provided including the availability of the qualified and trained personnel, adequate premises, space, and services. dedicated equipment and line; correct materials, containers, and labels; approved procedures and instructions; and dedicated storage and transport.

          (f) Comprehensive record keeping with defined procedures and instructions maintaining the halal integrity are kept. 

          (g) Halal Quality Control ensuring all materials used are halal compliant. The purchase, handling and sourcing of chemicals, reagents, apparatus, equipment, and other items required for sampling and testing shall not be made from any source that is decreed as non-halal by Shariah law. 

          (h) Training must be provided to all personnel on the halal principles and Halal assurance system. 

          (i) An Internal Halal Coordinating Committee composed of personnel responsible for management, production, and quality control, to ensure the effectiveness in the implementation of the Halal Assurance System. 

          (j) The Halal Assurance System shall be documented including evidence of materials origin and shall be approved, signed, and dated by authorized Muslim personnel. The documents required shall include but not limited to Halal certificates from recognized certification bodies and product data sheets, which contain complete description on the materials source of origin and method of processing. 

           

          Toll Manufacturing /Contract Manufacturing: 

          Contract manufacturing shall be well defined, agreed upon, and controlled. Care should be taken to avoid misunderstandings that could result in a product or work of satisfactory quality and that is decreed as halal by Shariah law. There shall be a written contract between the contracting parties clearly establishing the duties of each party which include complying with the halal requirements. 

          Surveillance

          1. AHF shall establish Halal Production Assurance System (a normative document seen elsewhere in this manual) at the manufacturing facility. 
          2. AHF shall train the Internal Halal Committee in supervision and monitoring of the halal production.  
          3. The production formulae and processes are approved by regulatory agencies and by AHF for Halal production. 
          4. Any change in ingredients, equipment, production process, including cleaning and sanitation process, and management of the production plant is notified to AHF and sought Halal approval. 
          5. The facility / plant shall be inspected and audited every year by AHF auditor. 

           

          Sampling and Laboratory Procedures

           

          General Guidelines

          1. Procedures for sampling must comply with BPJPH Halal standards, ensuring integrity, accuracy, and traceability of all samples.

          2. Sampling and testing shall be conducted in a Halal-certified laboratory that meets the required standards and accreditation.

          Solid Samples

          1. Solid samples must be representative of the batch or lot and taken using sterile, non-contaminated tools.

          2. Sampling procedures must ensure that the integrity of the solid samples is maintained during transportation and storage.

          3. Analysis of solid samples must be carried out according to the recognized methods and standards specific to Halal requirements.

          Liquid Samples

          1. Liquid samples must be collected in sterile containers that have been sealed to prevent contamination.

          2. The procedures for collecting liquid samples must prevent any cross-contamination and preserve the integrity of the sample.

          3. Liquid samples must be analyzed following the appropriate analytical methodologies relevant to Halal testing and the nature of the liquid sample.

          Laboratory Requirements

          1. The laboratory shall have a well-defined quality management system and be accredited to a recognized standard such as ISO/IEC 17025.

          2. The laboratory must have competent personnel who are trained in the specific analysis of Halal solid and liquid samples.

          3. The laboratory must adhere to confidentiality and impartiality principles as stipulated in BPJPH Halal system standards.

          Reporting and Documentation

          1. The laboratory shall provide detailed reports on the results of both solid and liquid samples.

          2. All relevant documentation, including sampling procedures, laboratory analysis reports, and relevant certifications, must be maintained and available for review during audits.

           

          Standard References

          The following referenced documents are indispensable for the application of this document:

          • Malaysia Standard (MS)
              • MS 2424:2012, General Guidelines on Halal Pharmaceuticals
              • MS 2200-1:2008, Islamic Consumer Goods: Cosmetics and Personal Care
              • MS 2200-2:2013, Islamic Consumer Goods: Usage of animal bone, skin, and hair
          • Standards and Metrology Institute for Islamic Countries (SMIIC)
            • OIC SMIIC 4:2018, Halal Cosmetics General Requirements

          Indonesian National Standard (SNI)

          • SJPH 20/23
          • SNI 99004:2021, General Requirements of Halal Food
          • SNI 99001:2016, Halal Management System
          • SNI 8965:2021, Methods of detection quantification of ethanol in beverage products
            • ISO/IEC 17065:2012, Conformity assessment – Requirements for bodies certifying products, processes, and services
          • Local Halal Authority Regulations and Guidelines:
            • Including applicable regulations from the relevant Islamic authorities, pharmaceutical regulatory bodies, and cosmetic oversight organizations in the applicable jurisdictions

           

          Standard / Guidelines On Halal Cosmetics And Personal Care Products

          Halal Cosmetic and Personal Care Products 

          Cosmetic and personal care products including the accessories means the products that meet halal criteria and are permitted for Muslim use intended to be placed in contact with various external parts of the human body (such as skin, face, lips, hair, nails, and the like) or with teeth and mucous membranes of the oral cavity. The functions of these items are exclusively for hygienic or beautifying purposes such as cleaning, perfuming, changing appearance and/or correcting body odors and/or protecting or keeping in good condition. These products are not being presented as treating or preventing disease in human beings. 

          Guidelines For Halal Cosmetic And Personal Care Products

          1. The production plant must be inspected and certified by our organization for applying protocols according to Islamic rites in procuring raw materials, production, processing, packaging, labeling, storage, transportation, and distribution of the halal cosmetics and personal care products. 
          2. The production plant must be under the inspection of health officials to ensure wholesomeness and apply the HACCP program. 
          3. The plant must develop a Standard Operating Procedure (SOP) for halal production of the halal cosmetics and personal care products based on our procedure and criteria and should focus on identifying and correcting the forbidden ingredients or processes – Haram Critical Control Points (HCCP) 
          4. The products: 

          (a)  Should not comprise or contain any human parts or ingredients     derived from thereof; 

          (b)   Should not comprise of or contain any parts or substances derived from forbidden animals (such as pig, dog, carnivorous animals or birds), carrion, or from halal animal, which are not slaughtered according to Shari’ah, law; 

          (c)    Should not contain any materials or genetically modified organisms (GMO) which are decreed as Najis (filth) according to Shari’ah law; 

          (d)    Should not be prepared, processed, manufactured, or stored using any equipment that is contaminated with things that are Najis according to Shari’ah law; 

          (e)     Should not come in contact with and should be physically segregated from any materials that do not meet the requirements as stated in items (a), (b), (c) and (d), during its preparation, processing or manufacturing. 

          (f)     Should not cause harm to the consumer or the user. 

          Shariah law means the laws of Islam in the Mazhab of Hanafi, or any other Mazhabs of Maliki, Shafie, and Hambali or fatwa issued by the Islamic Authority. 

          Haram Critical Material (Najis): 

          1. Products, byproducts, ingredients, and additives derived from dogs and pigs, including any liquid and objects discharged from their orifices, descendants, and derivatives. 
          2. Products, byproducts, ingredients, and additives derived from carrion or halal animals that are not slaughtered according to Shariah law. 
          3. Products, byproducts, ingredients, and additives derived from blood, alcoholic drinks (khamar), vomit, pus, urine, liquid, and objects discharged from the orifices, etc. 
          4. Products, byproducts, ingredients, and additives derived from eggs that are from the animals and birds that are Najis. 

          Halal products, byproducts, ingredients, and additives that are allowed in the production and processing of cosmetic and personal care products: 

          1. All sources derived from aquatic animals that are halal for consumption. 
          2. All sources derived from plants and microorganisms on land, air and water, except those that are hazardous and/or mixed with Najis; 
          3. All sources derived from the soil and water and its byproducts (including minerals) are halal for use except those that are hazardous and/or mixed with materials that are decreed as Najis; 
          4. All sources derived from halal land animals and slaughtered according to Shariah law. Sources derived from land animals’ fur, hair, and related material, which were harvested whilst the animals are still alive. 
          5. Materials that contain alcohol excluding alcoholic drinks (khamar); 
          6. Materials produced synthetically are halal except those that are hazardous and/or mixed with materials that are decreed as Najis. 

          The Preparation and Material Handling 

          Cleanliness: 

          Cleanliness covers all aspects including personal hygiene, clothing, production facility, appliances, production processes, labeling, packaging, storage, transportation, and distribution. 

          Cleanliness is defined as being free from Najis, filth, dirt, microorganisms and any other contaminants, which are harmful. Employees and visitors shall wear proper attire and accessories required for the cleanliness and safety. 

          Product Processing, Handling and Distribution


          All cosmetic and personal care products are halal if they meet the following requirements: 

          (a)  The processing lines, tools and utensils shall be dedicated for halal   production only; 

          (b)  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; 

          (c)    The product does not contain anything in any quantity that is decreed as Najis by Shariah law; 

          (d)    The product or its ingredients are safe and not harmful; 

          (e)    The product is prepared, processed or manufactured using equipment and facilities that are free from contamination with Najis; and 

          (f) 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 (a), (b), (c), (d) and/or (e) or any other things that are decreed as Najis by Shariah law. 

          Devices, Utensils, Machines, and Processing Aids: 

          (a)  Devices, utensils, machines and processing aids used shall not be made of or contain any materials that are decreed as Najis by Shariah law and shall be used only for the production of halal cosmetic and personal care products; 

          (b)  Devices, utensils and machines which were previously used or in contact with Najis shall be washed and must be ritually cleansed (dibagh) as required by Shariah law. The procedure of Dibagh shall be supervised and verified by the competent Islamic Authority. 

          Packaging and Labeling:

          Halal cosmetic and personal care products shall be packed according to the following requirements: 

          (a)  The packaging materials shall not be made from any raw materials that are decreed as Najis by Shariah law; 

          (b)   It is not prepared, processed or manufactured using equipment that is contaminated with things that are Najis as defined by Shariah law; 

          (c)    During its preparation, processing, storage and transportation, it shall be physically separated from any other things that do not meet the requirements stated in item (a) or (b) or any other things that have been decreed as Najis by Shariah law; and 

          (d)   The packaging material does not contain any raw materials that are considered hazardous to human health; 

          (e)  Packing and labeling process shall be carried out in a clean and hygienic manner;

          (f)    Labeling material used in direct contact with the product shall be non-hazardous and halal; 

          (g)   Labeling and advertising shall not contravene with the principles of Shariah and shall not display indecent graphics which are against Shariah. 

          Ritual cleansing (Dibagh):

          The Najs is visible (‘ainiah) or invisible (disappeared or dried up, etc.) called hukmiya to cleanse Najis: 

          (a)  It is required to wash seven times, one of which shall be water mixed with cleansing agent (such as soil, dry detergent); 

          (b)  The first wash shall be to remove the existence of Najis, (even if a few washes are needed to remove the Najis). The water from first cleaning shall not remain behind as a residue, and the next wash shall be counted as the second wash; 

          (c)    The ritual cleansing process shall be followed by cleaning procedures which are validated. 

          The Conditions of the Cleansing Agent are: 

          1. Free from Najis;
          2. Free from other impurities like oil; and
          3. The amount of cleansing agent used should be just enough to make a suspension. 

          Conditions of the Water: 

          The water: 

          (a) Shall be natural (mutlaq); 

          (b) Shall be more than two qillah (approximately 270 L)

          (c) Free from Najis. 

           

          Surveillance

          1. AHF shall establish Halal Production Assurance System (a normative document seen elsewhere in this manual) at the manufacturing facility. 
          2. AHF shall train the Internal Halal Committee in supervision and monitoring of the halal production.  
          3. The production formulae and processes are approved by regulatory agencies and by AHF for Halal production. 
          4. Any change in ingredients, equipment, production process, including cleaning and sanitation process, and management of the production plant is notified to AHF and sought Halal approval. 
          5. The facility / plant shall be inspected and audited every year by AHF auditor.

           

          Sampling and Laboratory Procedures

          General Guidelines

          1. Procedures for sampling must comply with BPJPH Halal standards, ensuring integrity, accuracy, and traceability of all samples.

          2. Sampling and testing shall be conducted in a Halal-certified laboratory that meets the required standards and accreditation.

          Solid Samples

          1. Solid samples must be representative of the batch or lot and taken using sterile, non-contaminated tools.

          2. Sampling procedures must ensure that the integrity of the solid samples is maintained during transportation and storage.

          3. Analysis of solid samples must be carried out according to the recognized methods and standards specific to Halal requirements.

          Liquid Samples

          1. Liquid samples must be collected in sterile containers that have been sealed to prevent contamination.

          2. The procedures for collecting liquid samples must prevent any cross-contamination and preserve the integrity of the sample.

          3. Liquid samples must be analyzed following the appropriate analytical methodologies relevant to Halal testing and the nature of the liquid sample.

          Laboratory Requirements

          1. The laboratory shall have a well-defined quality management system and be accredited to a recognized standard such as ISO/IEC 17025.

          2. The laboratory must have competent personnel who are trained in the specific analysis of Halal solid and liquid samples.

          3. The laboratory must adhere to confidentiality and impartiality principles as stipulated in BPJPH Halal system standards.

          Reporting and Documentation

          1. The laboratory shall provide detailed reports on the results of both solid and liquid samples.

          2. All relevant documentation, including sampling procedures, laboratory analysis reports, and relevant certifications, must be maintained and available for review during audits.

           

          Standard References

          The following referenced documents are indispensable for the application of this document:

          • Malaysia Standard (MS)
              • MS 2424:2012, General Guidelines on Halal Pharmaceuticals
              • MS 2200-1:2008, Islamic Consumer Goods: Cosmetics and Personal Care
              • MS 2200-2:2013, Islamic Consumer Goods: Usage of animal bone, skin, and hair
          • Standards and Metrology Institute for Islamic Countries (SMIIC)
            • OIC SMIIC 4:2018, Halal Cosmetics General Requirements

          Indonesian National Standard (SNI)

          • SJPH 20/23
          • SNI 99004:2021, General Requirements of Halal Food
          • SNI 99001:2016, Halal Management System
          • SNI 8965:2021, Methods of detection quantification of ethanol in beverage products
            • ISO/IEC 17065:2012, Conformity assessment – Requirements for bodies certifying products, processes, and services
          • Local Halal Authority Regulations and Guidelines:
            • Including applicable regulations from the relevant Islamic authorities, pharmaceutical regulatory bodies, and cosmetic oversight organizations in the applicable jurisdictions.

           

           

          Guidelines On Halal Flavors

           The Flavors:

          The sensory impression of a food, beverage, or other substances is called a flavor. It is determined mainly by the chemical senses of taste (gustatory) and smell (olfactory). The taste of food is limited to sweet, sour, bitter, salty, tangy, savory (umami), etc. The smell of a food, however, is potentially limitless. 

          Smell is the main determinant of a food item’s flavor. A food’s flavor can be easily altered by changing its smell while keeping its taste similar. The taste of the food can be altered naturally or artificially. Example: Artificially flavored jellies, soft drinks, candies, etc.

          The Flavorings: 

          Products that are added to food in order to impart or modify odor and/or taste are called flavorings.

          The Flavorant: 

          A substance that gives another substance taste, altering the characteristic of the solute, causing it to become sweet, salty, sour, tangy, etc.

          Criteria for Halal Certification:

          1. Halal Assurance: The ingredients are in the list of GRAS (Generally Recognized As Safe) maintained by FEMA (Flavor and Extract Manufacturer’s Association.
            1. The supply chain management system complies with HACCP (Hazard Analysis of Critical Control Points). 
            2. Approval of FDA (Federal Drug Administration), wherever required.
            3. The product meets all the regulatory requirements such as:
          2. The product meets all the Halal requirements such as:
            1. The product is free from Haram (prohibited) substances.
            2. The product is free from Najis (unclean and filthy) substances.
            3. The product is not contaminated and/or cross- contaminated from the Haram and/or Najas materials.
            4. The product is free from allergens.
            5. Halal cleaning and sanitizing process. 
            6. Truth in labeling Halal

             

            Surveillance

            1. AHF shall establish Halal Production Assurance System (a normative document seen elsewhere in this manual) at the manufacturing facility. 
            2. AHF shall train the Internal Halal Committee in supervision and monitoring of the halal production.  
            3. The production formulae and processes are approved by regulatory agencies and by AHF for Halal production. 
            4. Any change in ingredients, equipment, production process, including cleaning and sanitation process, and management of the production plant is notified to AHF and sought Halal approval. 
            5. The facility / plant shall be inspected and audited every year by AHF auditor. 

             

            Sampling and Laboratory Procedures

            General Guidelines

            • 1. Procedures for sampling must comply with BPJPH Halal standards, ensuring integrity, accuracy, and traceability of all samples.
            • 2. Sampling and testing shall be conducted in a Halal-certified laboratory that meets the required standards and accreditation.

            Solid Samples

            1. Solid samples must be representative of the batch or lot and taken using sterile, non-contaminated tools.

            2. Sampling procedures must ensure that the integrity of the solid samples is maintained during transportation and storage.

            3. Analysis of solid samples must be carried out according to the recognized methods and standards specific to Halal requirements.

            Liquid Samples

            1. Liquid samples must be collected in sterile containers that have been sealed to prevent contamination.

            2. The procedures for collecting liquid samples must prevent any cross-contamination and preserve the integrity of the sample.

            3. Liquid samples must be analyzed following the appropriate analytical methodologies relevant to Halal testing and the nature of the liquid sample.

            Laboratory Requirements

            1. The laboratory shall have a well-defined quality management system and be accredited to a recognized standard such as ISO/IEC 17025.

            2. The laboratory must have competent personnel who are trained in the specific analysis of Halal solid and liquid samples.

            3. The laboratory must adhere to confidentiality and impartiality principles as stipulated in BPJPH Halal system standards.

            Reporting and Documentation

            1. The laboratory shall provide detailed reports on the results of both solid and liquid samples.

            2. All relevant documentation, including sampling procedures, laboratory analysis reports, and relevant certifications, must be maintained and available for review during audits.

             

            Standard References

            The following referenced documents are indispensable for the application of this document:

              • Gulf Standards Organization (GSO)
                • GSO 1694:2005, General principles of food hygiene
                • GSO 2538:2017, The maximum limits for residues of ethyl alcohol (ethanol) in f
                • ood
                • GSO 2055-1:2015, Halal products – Part one: General Requirements for Halal Food
              • Emirates Authority for Standardization & Metrology (ESMA), UAE
                • E HAS 23201, Requirements of Halal food material
                • E HAS 23000:1, Requirements of Halal certification: Halal Assurance System Criteria
              • Standards and Metrology Institute for Islamic Countries (SMIIC)
                • OIC/SMIIC 22: 2021, Halal Edible Gelatine – Requirements and Test Methods
                • OIC/SMIIC 1: 2019, General Requirements for Halal Food
                • OIC/SMIIC 24: 2020, General Requirements for Food Additives and Other Added Chemicals to Halal Food
              • Malaysia Standard (MS)
                • MS 1500:2019, Halal food – production, preparation, handling, and storage – general guidelines
              • Indonesian National Standard (SNI)
            • SJPH 20/23
              • SNI 99004:2021, General Requirements of Halal Food
              • SNI 99001:2016, Halal Management System
              • SNI 8965:2021, Methods of detection quantification of ethanol in beverage products
            • ISO/IEC 17065:2012, Conformity assessment – Requirements for bodies certifying products, processes, and services
            • Codex Alimentarius Commission (CAC)
              • General Guidelines for use of the term “HALAL” CAC/GL 24-1997
            • Islamic Religious Council of Singapore (MUIS)
              • MUIS-HC-S001: General Guidelines for the Handling and Processing of Halal Food

            Local Halal Authority Regulations and Guidelines:

            • Including applicable regulations from the Indonesian Ulema Council (MUI), Department of Islamic Development, Malaysia (JAKIM), Badan Penyelenggara Jaminan Produk Halal (BPJPH), Islamic Religious Council of Singapore (MUIS), and other relevant authorities.

             

            Guidelines On Halal Chemicals

            Chemical Substance: 

            Chemical substance is any material with a definite chemical composition. 

            Chemical substances include both pure substances (elements) and mixtures (compounds) with a defined composition or manufacturing process.

            Chemical Element: 

            Chemical Element is a substance made up of a particular kind of atom. It cannot be broken down into a different element. It can, however, be transmuted into another element through a nuclear reaction.

            There are 118 known elements, about 80 of which are stable, i.e., they do not change by radioactive decay into other elements. Majority of elements are classified as ‘Metals. Examples of metals are iron, copper, gold, silver, etc. Around a dozen elements are classified as ‘Non-metals”. Examples of non-metal are Carbon Oxygen, Nitrogen, etc. Certain elements that form a simple substance having properties intermediate between those of a typical metal and a typical nonmetal are known as ‘Metalloids”. Examples of metalloids are silicon, antimony, arsenic, etc

            Chemical Compound: 

            Chemical Compound is a chemical substance that has a particular set of atoms or ions. Two or more elements combined into one structure through a chemical reaction forms a ‘chemical compound’. A chemical compound can be either atoms bonded together in molecules or crystals in which atoms, molecules, or ions form a crystalline lattice. Chemical compounds are classified as ‘Organic’ and ‘Inorganic’. The ‘Organic Compounds’ are based primarily on carbon and hydrogen atoms. All other compounds are ‘Inorganic Compounds’.

            An enormous number of chemical compounds are possible through the chemical combination of the known chemical elements. About 177 million organic and inorganic compounds are in the scientific literature and registered in public databases. For easier identification, CAS (Chemical Abstract Service) is recognized to provide a numerical identification known as “CAS Registry Number” to each chemical substance that has been reported in the chemical literature.  

            Industrial Chemicals:

            Industrial chemicals within the chemical industry, manufactured chemicals are classified, by production volume, into ‘Bulk Chemicals’, ‘Fine Chemicals’, and ‘Research Chemicals’. 

            Bulk Chemicals (Technical Grade): 

            Bulk Chemicals (Technical Grade) are produced in very large quantities, usually with highly optimized continuous processes and to a relatively low price. Examples of Bulk Chemicals or Commodity Chemicals are polymers, bulk petrochemicals, basic industrial chemicals, Inorganic chemicals, fertilizers, etc.

            Fine Chemicals (Pharmaceutical Grade):

            Fine Chemicals (Pharmaceutical Grade) are produced at a high cost in small quantities for special low volume application. Examples of Fine Chemicals or Specialty chemicals are industrial gasses, adhesives, sealants, coating, corrosion inhibitors, antioxidants, petrochemicals made from oil feedstock, dyes, lubricants, pigments, industrial cleaning chemicals, electronic chemicals, etc.

            Research Chemicals or Life Science Chemicals: 

            Research Chemicals or Life Science Chemicals are produced individually for research. These chemicals are differentiated biological and chemical substances used to induce specific outcomes in humans, animals, plants, and other life forms. Examples of these chemicals are pharmaceuticals, agrochemicals, biotechnology products, diagnostic animal health products, vitamins, crop protection chemicals (pesticides, herbicides, insecticides, fungicides), etc. 

            Consumer Product Chemicals:  

            Consumer Product Chemicals such as soap, detergent, and cosmetics, Nitrogen, Oxygen, Chlorine, Ammonia, Ethylene, Phosphoric acid, Sulfuric acid, Lime, Propylene, Polyethylene, etc.

            Five Most Common Industrial Chemicals are:

            1. Sulfuric Acid (H2So4) – Most commonly produced in the world
            2. Ethylene (C2H4) – Over 150 million Tons produced every year
            3. Sodium Hydroxide (NaOH) 
            4. Propylene (C3H6)
            5. Nitrogen (N2)

             

            Criteria for Halal Certification:

            1. Halal Assurance:The chemical meets all the regulatory requirements such as:
              1. The chemical elements and/or compounds have CAS registry numbers.
              2. The chemicals meet the EPA (Environmental Protection Agency) requirement. 
              3. The chemicals meet the GHS (Globally Harmonized System of Classification and Labeling of Chemicals) requirement.
            2. The chemical meets all the Halal requirements such as:
              1. The chemical is free from Haram (prohibited) substance(s).
              2. The chemical is free from Najis (unclean and filthy) substance(s).
              3. The chemical is not contaminated and/or cross- contaminated from the Haram and/or Najas materials.
              4. The chemical is safe for human health and the environment.
              5. Truth in labeling Halal

            Surveillance

            1. AHF shall establish Halal Production Assurance System (a normative document seen elsewhere in this manual) at the manufacturing facility. 
            2. AHF shall train the Internal Halal Committee in supervision and monitoring of the halal production.  
            3. The production formulae and processes are approved by regulatory agencies and by AHF for Halal production. 
            4. Any change in ingredients, equipment, production process, including cleaning and sanitation process, and management of the production plant is notified to AHF and sought Halal approval. 
            5. The facility / plant shall be inspected and audited every year by AHF auditor. 

             

            Sampling and Laboratory Procedures

            General Guidelines

            • 1. Procedures for sampling must comply with BPJPH Halal standards, ensuring integrity, accuracy, and traceability of all samples.
            • 2. Sampling and testing shall be conducted in a Halal-certified laboratory that meets the required standards and accreditation.

            Solid Samples

            • 1. Solid samples must be representative of the batch or lot and taken using sterile, non-contaminated tools.
            • 2. Sampling procedures must ensure that the integrity of the solid samples is maintained during transportation and storage.
            • 3. Analysis of solid samples must be carried out according to the recognized methods and standards specific to Halal requirements.

            Liquid Samples

            • 1. Liquid samples must be collected in sterile containers that have been sealed to prevent contamination.
            • 2. The procedures for collecting liquid samples must prevent any cross-contamination and preserve the integrity of the sample.
            • 3. Liquid samples must be analyzed following the appropriate analytical methodologies relevant to Halal testing and the nature of the liquid sample.

            Laboratory Requirements

            • 1. The laboratory shall have a well-defined quality management system and be accredited to a recognized standard such as ISO/IEC 17025.
            • 2. The laboratory must have competent personnel who are trained in the specific analysis of Halal solid and liquid samples.
            • 3. The laboratory must adhere to confidentiality and impartiality principles as stipulated in BPJPH Halal system standards.

            Reporting and Documentation

            1. The laboratory shall provide detailed reports on the results of both solid and liquid samples.

            2. All relevant documentation, including sampling procedures, laboratory analysis reports, and relevant certifications, must be maintained and available for review during audits.

             

            Standard References

            The following referenced documents are indispensable for the application of this document:

              • Gulf Standards Organization (GSO)
                • GSO 1694:2005, General principles of food hygiene
                • GSO 2538:2017, The maximum limits for residues of ethyl alcohol (ethanol) in f
                • ood
                • GSO 2055-1:2015, Halal products – Part one: General Requirements for Halal Food
              • Emirates Authority for Standardization & Metrology (ESMA), UAE
                • E HAS 23201, Requirements of Halal food material
                • E HAS 23000:1, Requirements of Halal certification: Halal Assurance System Criteria
              • Standards and Metrology Institute for Islamic Countries (SMIIC)
                • OIC/SMIIC 22: 2021, Halal Edible Gelatine – Requirements and Test Methods
                • OIC/SMIIC 1: 2019, General Requirements for Halal Food
                • OIC/SMIIC 24: 2020, General Requirements for Food Additives and Other Added Chemicals to Halal Food
              • Malaysia Standard (MS)
                • MS 1500:2019, Halal food – production, preparation, handling, and storage – general guidelines
              • Indonesian National Standard (SNI)
            • SJPH 20/23
              • SNI 99004:2021, General Requirements of Halal Food
              • SNI 99001:2016, Halal Management System
              • SNI 8965:2021, Methods of detection quantification of ethanol in beverage products
            • ISO/IEC 17065:2012, Conformity assessment – Requirements for bodies certifying products, processes, and services
            • Codex Alimentarius Commission (CAC)
              • General Guidelines for use of the term “HALAL” CAC/GL 24-1997
            • Islamic Religious Council of Singapore (MUIS)
              • MUIS-HC-S001: General Guidelines for the Handling and Processing of Halal Food

            Local Halal Authority Regulations and Guidelines:

            • Including applicable regulations from the Indonesian Ulema Council (MUI), Department of Islamic Development, Malaysia (JAKIM), Badan Penyelenggara Jaminan Produk Halal (BPJPH), Islamic Religious Council of Singapore (MUIS), and other relevant authorities.

            Standard / Guidelines On Halal Kitchen

            (Hkpg-018)

            1. All Halal products will be purchased from AHF approved vendors.
            2. Halal products once received should be stored in the freezer/refrigerator, isolated from other non-Halal products.  This can be accomplished by designating a separate shelf in a freezer/refrigerator or placing the items in a separate Tupperware storage bin.
            3. Halal products (entrees) should be prepared (cooked) separately from other non-Halal food items.  All entrees should be prepared in a designated oven.
            4. Serving Halal meals should have separate utensils during meal service. 
            5. All starches and vegetables on the Halal menu may come from the same batch as the regular menu but should be placed in a separate pan and labeled for Halal diets.
            6. In cases where Halal diets need to be moved out of the main dining room, they need to be stored in a separate food transport cart.
            7. Food handlers should not work on the preparation of Halal and Non-Halal items at the same time.  Once an employee has completed handling Halal items, he is required to wash his hands before beginning another non-Halal task.
            8. Halal meals may be served on regular or temp tech trays, providing they are cleaned and sanitized before and after each use.
            9. Halal meals can be made in advance and frozen to accommodate smaller populations.
            10. Halal supervision and direction will come from the office of the American Halal Foundation.  AHF Auditor’s periodic visits will ensure compliance with Halal Dietary Laws.

             

            Surveillance

            1. AHF shall establish Halal Production Assurance System (a normative document seen elsewhere in this manual) at the Kitchen facility. 
            2. AHF shall train the Internal Halal Committee in supervision and monitoring of the halal production.  
            3. The production raw materials and production processes are approved by regulatory agencies and by AHF for Halal production. 
            4. Any change in raw materials, equipment, production process, including cleaning and sanitation process, and management of the production plant is notified to AHF and sought Halal approval. 
            5. The facility / plant shall be inspected and audited every year by AHF auditor. 

            Sampling and Laboratory Procedures

            General Guidelines

            1. Procedures for sampling must comply with BPJPH Halal standards, ensuring integrity, accuracy, and traceability of all samples.

            2. Sampling and testing shall be conducted in a Halal-certified laboratory that meets the required standards and accreditation.

            Solid Samples

            1. Solid samples must be representative of the batch or lot and taken using sterile, non-contaminated tools.

            2. Sampling procedures must ensure that the integrity of the solid samples is maintained during transportation and storage.

            3. Analysis of solid samples must be carried out according to the recognized methods and standards specific to Halal requirements.

            Liquid Samples

            1. Liquid samples must be collected in sterile containers that have been sealed to prevent contamination.

            2. The procedures for collecting liquid samples must prevent any cross-contamination and preserve the integrity of the sample.

            3. Liquid samples must be analyzed following the appropriate analytical methodologies relevant to Halal testing and the nature of the liquid sample.

            Laboratory Requirements

            1. The laboratory shall have a well-defined quality management system and be accredited to a recognized standard such as ISO/IEC 17025.

            2. The laboratory must have competent personnel who are trained in the specific analysis of Halal solid and liquid samples.

            3. The laboratory must adhere to confidentiality and impartiality principles as stipulated in BPJPH Halal system standards.

            Reporting and Documentation

            1. The laboratory shall provide detailed reports on the results of both solid and liquid samples.

            2. All relevant documentation, including sampling procedures, laboratory analysis reports, and relevant certifications, must be maintained and available for review during audits.

            Standard References

            The following referenced documents are indispensable for the application of this document:

              • Gulf Standards Organization (GSO)
                • GSO 1694:2005, General principles of food hygiene
                • GSO 2538:2017, The maximum limits for residues of ethyl alcohol (ethanol) in f
                • ood
                • GSO 2055-1:2015, Halal products – Part one: General Requirements for Halal Food
              • Emirates Authority for Standardization & Metrology (ESMA), UAE
                • E HAS 23201, Requirements of Halal food material
                • E HAS 23000:1, Requirements of Halal certification: Halal Assurance System Criteria
              • Standards and Metrology Institute for Islamic Countries (SMIIC)
                • OIC/SMIIC 22: 2021, Halal Edible Gelatine – Requirements and Test Methods
                • OIC/SMIIC 1: 2019, General Requirements for Halal Food
                • OIC/SMIIC 24: 2020, General Requirements for Food Additives and Other Added Chemicals to Halal Food
              • Malaysia Standard (MS)
                • MS 1500:2019, Halal food – production, preparation, handling, and storage – general guidelines
              • Indonesian National Standard (SNI)
              • SJPH 20/23
                • SNI 99004:2021, General Requirements of Halal Food
                • SNI 99001:2016, Halal Management System
                • SNI 8965:2021, Methods of detection quantification of ethanol in beverage products
              • ISO/IEC 17065:2012, Conformity assessment – Requirements for bodies certifying products, processes, and services
              • Codex Alimentarius Commission (CAC)
                • General Guidelines for use of the term “HALAL” CAC/GL 24-1997
              • Islamic Religious Council of Singapore (MUIS)
                • MUIS-HC-S001: General Guidelines for the Handling and Processing of Halal Food

              Local Halal Authority Regulations and Guidelines:

              Including applicable regulations from the Indonesian Ulema Council (MUI), Department of Islamic Development, Malaysia (JAKIM), Badan Penyelenggara Jaminan Produk Halal (BPJPH), Islamic Religious Council of Singapore (MUIS), and other relevant authorities.                                              

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