Critical Control Points in Halal Food Products: A Missing Element in Halal Model

Muhamad Nadratuzzaman Hosen

State Islamic University, Jakarta, Indonesia

Halal Certification Model

Pre - Audit

Process Audit

Post - Audit

Pre-audit is a preparation time for company to provide all information.

This step is a very important step where HC must

introduce halal concept and educate a company regarding with critical materials.

In this step, company must discuss about halal concept and critical materials completely.

Pre-Audit

The auditor focuses on traceability of materials,

system and documentation. Sometimes the

auditor does not realize that one ingredient is

derived from enzymatic process. This is critical

because the enzyme comes from pig or animal

that is not slaughtered in Islamic ways.

Process Audit

Post - Audit

Post – Audit is determine the halalness of products based on auditor reports, Scientist or Islamic Scholar in the area of Islamic Law/Ulama. Another important point in post audit is how company can maintain the halalness of products after getting halal certificate because halal is not only for one time but must be for all time.

I N T R O D UC T I O N

Halal Certifiers (HCs)

Dif

fere

nt

Bac

kgr

ou

nd

Country or State

Moslem Population

Business Atmosphere

Focus or Object

Indonesia → HC → M U I (the Indonesian Council of Ulama )

• Ulama determines the halalness of products.

• There is still long debate in the parliament regarding with the law of halal products.

• Indonesia is a secular state.

Malaysia → HC → Government Body, namely J A K I M

( Jabatan Kemajuan Islam Malaysia)

Malaysia put Islam as a formal religion at state level

Different

M U I and J A K I M HCs in Non Moslem Countries

They are non profit organization which is protecting Indonesian and Malaysian Moslem

They are companies which have profit orientation to accelerate market or trading in order to protect moslem consumers at domestic and international levels

The competency of Ulama, quality or

competency of auditor, quality and availability of technology to detect and determine the

haramness of materials or products

The capability of company to maintain the

halalness of certified products

I M P O R T A N T

M E T H O D

Descriptive Analysis → to explain problems

References

Observation

Experiences as auditor from 2002 to 2009

Problems and Discussions of Critical Control Points in Halal Model

Ulama

Auditor

Group of Scientist as expertise in certain area

Method of Audit

Audit and Management

System

Technology or

Laboratory

Elements of Halal Model

Apriyantono (2001) mention that there are 5 important

components in the system of HC body:

1. Standard of halal management and halal system

2. Standard audit of halal system

3. Haram Analysis Critical Control Point (HrACCP).

4. Halal guideline.

5. Halal Database

Components in The System of HC Body

MUI implemented the halal assurance system which has eleven criteria, namely: 1. halal policy, 2. halal management team, 3. training and education, 4. material, 5. product, 6. production facility, 7. written procedure for critical activities, 8. product handling for product that does not meet criteria, 9. traceability, 10. internal audit 11. management review.

Those criteria can be considered as no risk, low risk, risk and very high risk

The Halal Assurance System

There are only few of HC bodies implement Halal assurance system at the levels of abattoir, restaurant, food factories and flavor house. This system must warranty consumers to consume halal products during validity of halal certificate. This means that halalness of products are not for one time at auditing process but for all the times. This is the idea of halal assurance system.

The question is that Can HC body to enforce companies to set up halal assurance system at non-moslem countries?

Another important point is that HC body can take a sampling of halal products regularly at the supermarket and at retail market by using high-tech instrument like rapid test for checking contamination of haramness materials into halal products such as sausages, meat-ball, meat-burger and etc.

Can HC body buy that instrument of rapid test and implement surveillance regularly?

C O N C L U S I O N

Conclusion

This article has already demonstrated Critical Control Points

(CCP) at the element of halal model. The numbers of critical

point for issuing halal certificate depend on the performance

of HC body. HC bodies at moslem country are different with

HC bodies at non-moslem, thus CCP is becoming relatively

different too. However, halal products must be free from filth

or najees or najasa and HC bodies must take responsibility to

moslem consumers since they issue halal certificate.