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Contents 1 I Halal Food Analysis 44II Ensuring Food and Other Consumer Goods

Message 2!

to be Authentically HalalMinister of Domestic Trade, Cooperative ,and Consumer Affairs Malaysia I Halal Cosmeceuticals: The Vogue

I And The Vague 50Message 4 I Are Halal and Toyyibah Aspects of CosmeticThe Chief Executive Officer - !Products Being Overlooked?TM Info-Media Son Bhd

IHalal Issues In Pharmaceutical

Foreword by Rector 8 Products 56International Islamic University Malaysia Urgent Need to Have Modem and EfficientAbout IIUM Halallndustry Research Centre !Production of Pharmaceuticals and

I Biopharmaceuticals

1M INFO-MEDIA SON BHD PUBUSHER

Chief Executive Officer NasatUddin bin Mohd zanHead of Bussiness Strategy & Marketing Jimmy YangHead of Sales &ic Chew

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Joint Editorial TeamAssoc. Prof. Dr: Hamzah Mohd. Sa/leh

Jamal Abdul Nasser Zainal AbidinAbdul Rahim AhmadMmad Md Radzuan

Asma NasaruddinTechnical Support Mazidah RamfiDesigner 'rUsroyka Karim

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Halal Audit: An Overview 26Ensuring Compliance to Processes TowardProducing Halal Products

"Veggie Gelatin", Why Not? 36Extensive Research to Explore the Potentialof Malaysian Plants

Halal Meats And FrozenFoods: 18The Halal Abattoir, Packaging, Storage AndHandling

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Disclaimer'This Halal Pages directory on products, food and services (hereinafter referredto as the HalaJ Pages) has been prepared and published by TM Info-MediaSdn BOd (TMIM) solely for information purposes from infoonatioo and materiaJsu~lied to lMlM by prodUCllJMlers, suppliers contractors, services providers,insuratn! ccmpanies, banks and linancial institutions (hereinafter referred to"&Wiers1. None 01 the information and material content in this Halal Pages ex00 whdl this HaIaI Pages is based (the '1nformaIion1 has ooen indepenjentlyverified by TMIM. TMIM and any of ~ OOk1iog~, SLtlsidiaries aoo'exaffiliates 00 oot make any represenlalioo or warranty, exjnSS or implied, asto Ire accumcy ex C(lIll)Ieteness a11tlis HalaI Pages or for Ite ~tioocontained in, or for any orrissioo from, INS HalaI Pages and each of the saidpany "",essly _med any _ f« _lion..warrnnties ("'JlI'SS

or fn~ied) contained in, or omitted frool this HalaI Pages.

Copyright@TM Info·Media Sdn Bhd (178079-0)All rights reserved. No part of this directa'y may be reproduced, stored ina retrieval system ex transmitted in any form ex by means of electronic,mechanical, photocqJy, in wtXlle or in part without the written pennission of thepubl_.

WIlhouI prefOOce to the generality of the frxegoing, the advertisement of "halal"prOOL£t, food and services in this Halal Pages~ made byTMIM based 00the Suppliers representalioo 00 the validity of their Halal certifICates as at thedate of publication of the said advertisements aoo TMIM shall not be liable anddisclaim any ability whatsoever from any daims arising out of ex due to anyexpiration, termination al1d suspensk>n of the said Halal certif~te including,without limitation, any matters relating to the validity of such Halal certificatetllat may occur thereafter."

88Commenda Partnership(Mudarabah) - An OverviewJustice and Fairness in UndertakingBusiness Rewards and Risks

Synthetic Bone As A Solution ForHalal Bone Grafts Implantation64Demand For Bone Graff Has Been IncreasingSteadily

10

Muslim-friendly Facilities In TheHospitality Industry 70

I Offering Facilities in Accordance WithIReligious Tenets

I The Dire N.eed For A Portal On, Halal Matters 76I AOne-Stop Source of Information On theI Concept of Halal?

I31 I Istihalah (Transformation Of

i Things) & Halal Industry 82I Not Based Upon What It Was, But BasedI Upon What It Is

I

An Overview Of The Brunei HalalI Industry 90

38 A 263-hectare Agro Technology Park tofacilitate local and foreign halal businesses

32

Advertisers' Index

The Importance Of Halal InIslamic Law And Muslim Life 12Fundamental Principles and Cardinal ValuesPertaining to Human Welfare

Halal Food Seminar 09

Halal Processed Food AndBeveragesSome Concerns on Food Additives andIngredients

General Guidelines For HalalFood PreparationUnified Standard of Halal Certification isImportant to Globalize Halal Products

Norjah Ramlj - noriahr@iium.edu.mv

This generally will help to determine the conformity of haial systemelements with specified requirements, the effectiveness of the implementedhalal system in meeting specified objectives and to verify that non­conformities identified in a previous audit have been rectified as agreed. Inpractice the halal certifying organisation will then audit and certify theproducts, raw materials, additives, production facilities, administrationand management. Once the industry has got a halal certificate for itsprOducts, it can be used as a formal basis forapplying a halal logo.

This certificate can also be used todeclare that the products are halal andhence the products can be importedto Muslim countries or sold to Muslimconsumers.

What to look for in Halal Au­dit? - Malaysian Case

Halal audit should determine thefollowings:1, whether all required elements of

halal production are present in theplan and that they are addressedadequately;

2, whether the existing system iscapable to maintain or to ensurethe 'halalness' of the foodproduced;

3, whether the actual events or theprocess carried out at the plantis inline with the documentedprocedures or the StandardOperating Procedures as describedin the plan;

4, whether the producer ormanufacturer is in compliancewith the other existing regulatoryrequirements impose by therelevant authorities, This includesamong others the food safety andfood hygiene requirements asprescribed under the Food Act

1983 and the Food Regulations1985 and Hazard Analysis andCritical Control Points (HACCP)requirements.

Halal Auditors

In short to become an efficientauditor it is highly desirable that halalauditor should posses the followingqualifications and skills:

1. completed and successfully passeda recognized training programmes;

2. competent in halal and foodsafety implementation where oneis required to exercise judgmentduring audit;

3. ability to identify and assesspotential problems area;

4, ability to assess effectiveness ofmethodology for controlling halaloperations;

5, knowledge of and experience inauditing methodologies;

6. knowledge of relevant industryprocesses and ability to assesadequacy of records for halal andits process control

Code of Ethics for HalalAuditors

Generally there is no internationallyaccepted code of ethics for halalauditors, However, the auditor ispresumed to stand in a fiduciaryrelationship towards the auditees. Thus,it is the duty of the auditors to holdwhatever information gathers during theaudit process in high confidentiality.

Hence. halal auditors are expected toobserve certain terms. conditions andcode of ethics in order to ensure theintegrity, confidentiality and authenticityof halal audit.

These include the duty to:

1. maintain independence,confidentiality and integrity;

2. keep knowledge and skills up-to­date

3. ensure confidentiality of recordsand documents of auditedcompany;

4. to act professionally, accurately andin an unbiased manner;

5. obtain and assess objectiveevidence fairly;

6. remain true to the purpose of theaudit without fear or favour;

7. react with sensitivrty to the nationalpolicies

8. perform audit process withoutdeviating due to distractions;

9. give full attention and support tothe audit process;

10. not to ask or to accept anyinducement, commission or anyform of payment from the auditeeor organization;

11 . not to represent conflicting orcompeting interest and to discloseto any client or employer anyrelationships that may influenceones judgement;

12. not to discuss or disclose anyinformation relating to an auditunless recuired by law or wrthwritten consent from the auditee ororganization;

13. not to intentionally communicatefalse or misleading information that

may compromise integrity of anyaudit or the auditor certificationprocess;

14. react effectively in stressfulsituation;

15. not to act in anyway that wouldprejudice the reputation of theorganization or the certificationprocess;

16. arrive at acceptable conclusionsbased on audit observations; and

17. remain true to conclusion despitepressure to change that is notbased on evidence.

References/Guidelines forHalal Audit

Currently, halal auditing is based onseveral guidelines issued by severalagencies related to halal food productionin Malaysia. These are as follows:

1. MS 1500:2004 Halal Food­Production, Preparetaion, Handling& Storage-General Guidelines

2. Manual Procedure 'Pensijilan HalalMalaysia 2005, JAKIM'

3. MS 1480:2007 Food SafetyAccording to HACCP

4. MS 1514:2001 General Principlesof Food Hygiene

5. Food Act 1983 & Food Regulations1985

Malaysian CertificationScheme -Guidelines:

1. MCS1 Guidelines for HACCPCertification 2001

2. MCS2 Guidelines for HACCPCompliance Audit 2001

30 HALAL PAGES

3. MCS3 Guidelines for Certification ofHACCP Compliance Auditors 2001

4. GMP Guidelines on GMP &Certification Scheme 2006

Prerequisite to Halal Audit

Apart from the mentioned Laws andGuidelines, at the primary level halalaudit is carried out not just based onthe existing laws, Regulations andGuidelines but also base on certainpractices established by the relevantagencies namely the Department ofVeterinary Services, Department ofAgriculture and Department of Fisheries.The Department of Agriculture isimplementing the Good AgriculturalPractice at the farm level which amongothers aimed at ensuring the agriculturalproduce is safe for human consumptionand does not contain pesticide residueabove the maximum residue limit (MRLs)allowed by the Food Regulations 1985.For the livestock and poultry productionthe Department of Veterinary Servicesis monitoring the safety and quality ofthe products by implementing the goodAnimal Husbandry Practice (GAHP)which among others aims at ensuringthe poultry and animal products are safefrom any unnecessary drugs residueand thus safe for human consumption.The Department of Fisheries on theother hand is responsible for the GoodAquaculture Practice (GAqp) that hasthe same objective of ensuring the fishand fisheries products are meeting thesafety standards set by the existingregulations.