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

Dr. Muhamad Nadratuzzaman HosenLecturer, State Islamic University,

Jakarta, Indonesia

The Second Gulf Conference on Halal Industry and its Services22-24 January, 2013

Farwaniyah, State of Kuwait-Crown Plaza Hotel, Al

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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

Ba

ckg

rou

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 bodyto enforce companiesto set up halal assurance systemat 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 testand 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.