chapter 8 Halalan Toyyiban

definition
1. Halalan Toyyiban
  1. means allowed and permissible for consumption with relation to Syariah law as long as they are safe and not harmful
2. Halal
  1. Arabic word meaning lawful.
  2. refers to things or actions permitted by Shariah law without punishment imposed on the doer
  3. The opposite of halal is haram, which is Arabic for unlawful or prohibited.
logo
Terms & Condition To Use JAKIM Halal Certificate and Malaysia Halal Logo
1. The Halal certificate cannot be traded, leased, exchanged, forged, abused or amended in whatever way.
2. The use of halal logo is subjected to existing laws and regulations of the country.
3. Any changes (on the name and address of the company, factory/premise, brand name, ingredient, manufacturers and other related matters) should be reported to JAKIM in writing for further action.
4. The Halal certificate owner is responsible on the loss or damage of the certificate whereby a police report should be made and should be informed in writing as soon as possible.
5. The Halal certificate can be withdrawn or terminated at anytime before its expiry date and the use of halal logo is not allowed when ....
  1. ...the company is found to contravene with Halal Certification Procedures,
  2. ...or if there is any matter or way of handling which is doubtful according to Shariah Law.
Halal Certification
1. process
  1. phase 1
    1. 1. application & fee
      1. application online
      2. processing of documents
      3. payment of fee
  2. phase 2
    1. 2. audit & report
      1. site audit
      2. sampling & analysis (if needed)
      3. audit report
    2. 3. approval & certification
      1. review & approval panel
      2. issuance of certificate
      3. monitoring & renewal
2. Scheme
  1. product
    1. food
    2. cosmetic
  2. premise
    1. Hotel kitchen/ Commissary
    2. Franchise outlet/ Food court
    3. Restaurant
  3. abattoir
    1. Place/Premise for slaughtering
    2. or Place/Premise for processing slaughtered animals
3. guidelines
  1. worker
    1. There must be at least two full time Muslim workers who are also Malaysian citizens being employed in kitchen section / handling / processing of food.
    2. All workers are required to practice code of ethics and good hygiene practices as follows:
      1. All workers to obtain medical injection (TY2) from any medical centre recognised by the Government before being employed
      2. All workers are required to practice good health care and personal hygiene especially those who work as production operators.
      3. A worker must always take care of his/her health and wear suitable attire, head and mouth cover, suitable gloves and shoes.
      4. Any worker who is sick or injured and may affect the product quality must not be allowed to work until he/she recovers
    3. A worker must always wash his/her hands with soap as follows;
      1. Before starting any activity of food handling
      2. After using the toilet
      3. After handling raw materials or contaminated substances.
    4. not allowed to wear any jewellery or accessories in the food processing area
    5. must always be working and functioning at the designated place like "check point“
    6. must be committed and responsible with the stipulated halal policy
  2. applicant
    1. must only produce / manufacture/ sell / distribute halal products only.
    2. must ensure that sources of ingredients are halal
      1. and deal with suppliers which supply halal materials
      2. or deal with the suppliers are halal certification certificate holders.
    3. must abide to the procedures in all aspects
    4. Those companies which are classified under Multinational and Small and Medium industry must ...
      1. ...form an internal Halal Audit Committee
        to handle and ensure the compliance of halal certification procedures.
      2. ... and appoint one Islamic Affairs executive (Islamic studies)
        to handle and ensure the compliance of halal certification procedures.
  3. factory/ premise/ product
    1. the product must be clean and free from any non-halal ingredient.
      1. During the preparation, handling, processing, packaging or transporting of product,
    2. Apparatus and facilities in the premise must be clean and free from being contaminated by substance considered as najis (filthy) or harmful to health.
    3. The transportation is only used for halal products.
    4. must stress on the cleanliness of tools, transportation, production area and surrounding area in line with Good Manufacturing Practice or GMP.
    5. Religious worshipping items are strictly forbidden in the premise/ food processing area.
Recognized of international body
1. (last updated 14 April 2017) there is 66 Certification Body from 40 countries
MS1500:2009
1. Malaysia has defined halal food through its MS1500:2009
2. General Guidelines as food permitted under the Shari'ah law and fulfills the following conditions:
  1. 1. Does not contain any parts or products of animals that are non-halal to Muslims or products of animals which are not slaughtered according to Shari'ah law
  2. 2. Does not contain any ingredients that are Najs according to Shari'ah law
  3. 3. Is safe and not harmful
  4. 4. Is not prepared, processed or manufactured using equipment that is contaminated with things that are Najs (filth or unclean) according to Shari'ah law
  5. 5. The food or its ingredients do not contain any human parts or its derivatives that are not permitted by Shari'ah law, and
  6. 6. And during its preparation, processing, packaging, storage or transportation, the food is physically separated from any other food that does not meet the requirements stated in items 1., 2., 3., 4. or 5. or any other things that have been decreed as Najs (filth or unclean) by Shari'ah law.
Acts on Halal Logo
1. Animal Rules 1962
  1. 1.The Department of Veterinary Services, Malaysia and the Department of Islamic Development Malaysia (JAKIM) must inspect all meat products that are to be transported into the country.
  2. 2.An inspection or audit must be carried out once every two years.
2. Trade Description Act 1972 [Section 10 and 11]
  1. 1. Protection of consumers from any unlawful and unethical trade and business practices.
  2. 2. Enforce of the act via the Ministry of Domestic Trade and Consumer Affairs.
  3. 3. Prohibition of the use of false trade description and price for goods and services.
  4. 4. Obtaining, with the Minister’s Authority, necessary information before products are supplied, offered for sales or traded.
  5. 5. Taking action, punishing and penalising those guilty of offences.
3. Trade Description Order (The Usage of Halal) 1975 and Trade Description Order (Food Labelling) 1975
  1. Halal”, “Ditanggung Halal” (Guaranteed Halal), “Makanan Islam” (Muslim Food) or similar statements when used to describe any food items will mean that the food item:
    1. i.Does not contain any parts from animals considered haram prohibited for consumption in Islamic Law, or are not slaughtered in accordance with the Islamic practice.
    2. ii.Does not contain any ingredients which are deemed unclean (najis) according to Islamic Law.
    3. iii.Are not prepared or processed using any utensils, machinery or tools, which are contaminated with items, considered unclean (najis) according to Islamic Law.
    4. iv.During preparation, processing or storage, did not touch or place near any items considered unclean (najis) and prohibited (haram) within the Islamic Law.
  2. .“Syariah Law” is Islamic law according to the four main Mazhabs (denominations) – Shafie, Maliki, Hambali dan Hanafi as agreed by the Yang di-Pertuan Agong and the Conference of Rulers

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