POLISH INSTITUTE OF HALAL
HALAL ASSURANCE SYSTEM
Document Title: Document No.: PIH/HAS010117
HALAL ASSURANCE SYSTEM Revision No.: 00 Effective Date: 02 January 2017 Page No.: Page 1 of 9
Initiator: Approved by: Dr Eng. Abdelbasset BENZERTIHA Dr Eng. Mohamed Salah MESSIKH Head of Contract Review Committee President
Revision History Rev No Effective Date Initiator Section Details of Changes 00 2nd January 2017 Head CRC All New Document 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15
Notes:
1. Any amended section(s) shall be revised and reprinted with recorded revision, date and details. 2. All copies of the Halal Assurance System shall be distributed and amended simultaneously with acknowledgment of the Chairman, Quality Manager and Committee Members.
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Document Title: Document No.: PIH/HAS010117
HALAL ASSURANCE SYSTEM Revision No.: 00 Effective Date: 02 January 2017 Page No.: Page 2 of 9
1. Halal Policy ...... 2 2. Halal Management Team...... 2 3. Training and Education...... 3 4. Internal Training...... 4 5. External Training ...... 4 6. The product...... 5 7. Production Facility ...... 5 8. Purchasing Department...... 5 9. Cleaning...... 6 10. Storage and Warehousing ...... 6 11. Transportation and Distribution...... 6 12. Handling ...... 6 13. Corrective action System...... 7 14. Halal Internal Audit...... 7 15. Management Review...... 8
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I. Halal Policy
Halal Assurance System is an arranged, applied and maintained system by Halal certified company to maintain sustainability of halal production process according to Islamic Sharia’h Law;
Halal policy is a written statement provided by the management for their commitment to produce a Halal product constantly, including all the division;
The company must write a Halal policy to insure the right implementation to produce a Halal product;
The Halal policy can be written separately or combined with other policies;
The Halal policy should be socialised in the company;
The socialisation can be made by a training done by the Halal management team;
All records of socialisation must be recorded.
II. Halal Management Team
A Team established by the organizations from the top management to be responsible for developing, monitoring and controlling the halal assurance system to ensure its implementation.
The Halal Management Team shall be consisting of at least of 4 members,
- Two of them shall be Muslims, - The person in charge of the Halal assurance system in the company should be the coordinator of the team, - There should be representatives from the top management who are involved in the Halal Production; - The members must be a permanent worker at the company,
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- The Halal management team must have a training on the Halal assurance system done by Polski Instytut Halal at least once a year; - The members are responsible for conducting internal trainings to all employees involved in the Halal assurance system - The Halal Management Team will be responsible for sending management reviews at least once a year; - A periodic report must be sending every six months; - An immediate review or report is obligatory when: 1. There is any change on the members of the Team; 2. There is a changing on the Formula; 3. There is adding of a new production facility; 4. There is adding of a new product; 5. A new incoming raw material or changing on the suppliers.
- A periodic internal audit should be conducted and done by the members of the team from the company part two times per year; - The Halal Management Team must develop a corrective action plan whenever the monitoring indicates a non-compliance with Halal. - There must be an assignment done by the top management to ensure their commitment to produce a Halal product. - The Halal Management Team must be responsible for determination of all possible source of contamination (Halal Critical Points) which can lead to non- compliance with Halal requirements; - The Halal Management Team shall insure that all corrective actions are well implemented.
III. Training and Education
The certified company should have a written procedure of training.
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The procedure of the training must comply with Polski Instytut Halal requirements and procedures.
The training shall cover all employees involved in the Halal production facility.
The training must be done to each new employee before getting involved in the production.
The training can be done with other assurance system trainings or separately.
The objectives of the training:
- To improve employee’s knowledge on the importance of the halalness of product, critical points of materials and process. - To make the Halal Assurance System more understandable by all employees.
IV. Internal Training
Can be provided by the members of the Halal management team who are working for the company itself.
The internal training must be conducted at least two times per year (every six months).
The internal training must be including all the employees involved in the Halal production.
V. External training
It is a training done by Polski instytut Halal trainers and it is done regularly.
The external training must be done at least one time per year.
The training directed to all managers and directors of the production facility.
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Each participant gets a certification of Halal knowledge and by the end must understand all Halal Assurance System principles.
The company can ask Polski Instytut Halal trainers for an external training if it is needed.
VI. The Product
The company must list all the final products;
There must be a pre-checking on the name of product before it fixed;
There must be an appropriate picture on the product comply with Islamic Sharia’h law.
VII. Production Facility
Include all the steps of production since the preparation till the storage;
The certified company shall have a written Halal procedure to insure the halalness of the product and avoid any Non-Halal or Najis contamination;
The production facilities must be free from any unlawful or non-Halal materials;
During the production, only materials which are approved by Polski Instyutut Halal are allowed to be used.
VIII. Purchasing department
The company must have a written halal procedure for purchasing material to insure the consistency of the raw material according to the specification, Halal certificate and the origin;
The procedure must be written in a way to make the traceability of the incoming raw material easy;
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There must be a proper record to help on the traceability of the materials;
All purchased materials must be approved by Polski Instytut Halal;
IX. Cleaning
There must be a written Halal cleaning procedure;
The cleaning agent used shall fulfill Polski Instytut Halal requirements;
The production facilities must be cleaned in a way to insure the non-cross contamination between Halal and Non-halal products.
X. Storage and Warehousing
A Halal Procedure for storage must be written to insure the non-cross contamination between the Halal and non-Halal products;
The products must be well labelled;
The finished products, raw material, cleaning materials, materials for packaging must be separated from each other.
XI. Transportation and Distribution
A Halal procedure for transportation must be written to insure non-cross contamination between Halal and non-Halal products;
All materials used for the transportation must be free from Nazis or Non-Halal.
XII. Handling
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A Halal Procedure for handling must be written;
The procedure must cover handling of Halal and the products that do not meet the Halal criteria;
The products which do not meet the Halal criteria must not be sold as Halal products
XIII. Corrective Action System
Any action to be taken when the Halal Management Team indicate a loss of control;
The corrective action is the action taken when any non-conformities of the Halal status found by the Halal management team;
An appropriate procedure must be written to avoid repetition of a similar incidence and to get the system under control again.
The corrective action shall be taken as fast as possible after the detection of the non- compliance;
A record shall be maintained to document the non-compliance incidence.
XIV. Halal Internal Audit
The Halal internal audit is conducted by the Halal Management Team members to evaluate the Halal Assurance System implementation in the company;
To determine whether the Halal Assurance System in the company is on conformity with Polski Instytut Halal requirements and its Halal procedures;
Detecting Halal critical points and establishing a corrective action;
Ensure that there is no repetition of the critical points found in the previous audit;
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There must be checking on all documents: list of raw material, certificates, specification, formulas, and all written procedures;
Internal Halal Audit is conducted at least every six months or at the time of any changes that may affect halal status of product, such as changes of management, policy, formulation, material or process; The Halal internal audit covers all departments related to the Halal production;
Reports of the Halal internal audit shall be submitted to Polski Instytut Halal.
XV. Management Review
An assessment done by the Halal Management Team to evaluate the effectiveness of Halal Assurance System implementation in the company; The management review shall be done at least once a year; The management review can be derived from the results of the internal and external audit.
Polski Instytut Halal
Ul. GRONOWA 22, 61-655 Poznań, Poland,
Tel./fax: +48(61)820 61 00, mobile: +48 507 754 301, website: www.institutehalal.com
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POLISH INSTITUTE OF HALAL
HALAL GUIDELINES
Document Title: Document No.: PIHS 1:2017
Revision No.: 01 HALAL GUIDELINES Effective Date: 20 March 2017 Page No.: Page 1 of 32
Initiator: Approved by: Dr Eng. Abdelbasset BENZERTIHA Dr Eng. Mohamed Salah MESSIKH Head of Contract Review Committee President
Revision History Rev No Effective Date Initiator Section Details of Changes 00 02 January 2017 Head CRC All New Document 01 20 March 2017 Head CRC Clause Nr 3 - Clause Nr 3.1 Clause Nr 12 02 03 04 05 06 07 08 09 10 11 12 13
Notes: 1. Any amended section(s) shall be revised and reprinted with recorded revision, date and details. 2. All copies of the Halal Standard shall be distributed and amended simultaneously with acknowledgment of the Chairman, Quality Manager and Committee Members.
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• Purpose
The purpose of this document is to ensure that correct Halal procedures are observed; that appropriate segregation of Halal product from non – Halal product is secured to and comply with the accepted standards for production of Halal under Islamic Shari’ah as defined by the relevant Islamic service provider.
The purpose of this standard is to have a uniform format for Operating Procedures for all supervised Halal establishments. This is to ensure that products reach the Muslim customers meet the Halal Shari’ah requirements.
• Scope
The scope of PIH Halal Standard covers the requirements including identification and separation procedures of the livestock, Halal Slaughter and dressing, manufacturing, processing, handling storage and transport of food as required by the Islamic Sharia’h law which include Quran, Hadith, as well as Ijma, Qiyas or Fatwa.
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1. DEFINITIONS
1.1 “Company” includes a corporation, body corporate, a company incorporated in
any state or territory.
1.2 “Applicant” refers to any Company, organization, society or entity applying for
Halal certification for a product.
1.3 “Manufacturer” refers to an approved Applicant.
1.4 “HCB” refers to the Halal Certification Body.
1.5 “Halal” originates from Arabic word meaning permitted or allowed by Sharia
Law and acceptable for consumption and use by Muslims.
1.6 “Product” refers to any raw material, processed foods or items,
pharmaceuticals, medicine, consumables…etc.
1.7 “Logo” refers to the HCB Halal logo.
1.8 “Halal Procedures” refers to this document that contains guidelines of Halal
processing, management and procedure of Halal certification.
1.9 “Contract” refers to the agreement signed by both the Applicant and the HCB
governing the production of Halal Products.
1.10 “Sharia Law” refer to the laws of Islam based on Al- Quran and Sunnah the
traditions of Prophet Mohammad (Pease and blessing of Allah be upon him)
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1.11 “Audit” refers to systematic, independent and documented process for
obtaining audit space evidence and evaluating it objectively to determine the
extent to which the audit criteria are fulfilled.
1.12 “Auditor” refers to a person technically competent in auditing Halal
procedures and requirements in a particular food processing technology or
field, appointed by HCB.
1.13 “Food Product and Beverage” means products made/produced or products
produced or manufactured involving food and beverage.
1.14 “Consumer Good” means products that are not food and beverage for example
cosmetics, clothing and appliances.
1.15 “Food Premise” means building and area where food and beverage business
are managed including restaurant, food court, commercial kitchen, cake and
pastry shop, fast-food restaurant, club/hotel restaurant, kiosk, caterer etc.
1.16 “Slaughterhouse” means place or premise for slaughtering and space /or
processing slaughtered animal.
1.17 “Compliance” means the production activities and operations at the place or
the place of business meet the Halal guidelines and approved arrangement of
Halal System.
1.18 “Conformance” means activities are carried out according to the established
procedures as laid out in the Halal procedures and requirements.
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1.19 “Corrective Action request” (CAR) means non-conformance documented by
the Auditor which must be satisfactorily addressed or corrected by the
Applicant. All CARs must be closed before a recommendation for the issue of
Halal Certification and requirements.
2. INTRODUCTION
Islam is a way of life with rules and manners governing every facet of life. Since food is an important part of daily life, food laws carry a special significance.
Muslims are expected to eat for survival, to maintain good health and not to live for eating. In Islam, eating is considered to be a matter of worship of God like prayer, fasting, alms-giving and other religious activities.
Muslim eats to maintain a strong and healthy physique in order to be able to contribute his knowledge and effort for the welfare of the society. Muslims are supposed to make an effort to obtain the best quality nutritionally.
It is mentioned in a Hadith that the Du’aa (prayer) of a person is rejected by Allah if his food is haram. Another Hadith states that Jahannam (hellfire) is more deserving of the flesh which has been nourished with haram.
The basic principle is that all things created by God are permitted, with a few exceptions that are specifically prohibited.
To make lawful and unlawful is the right of God alone. No human being, no matter how pious or powerful, may take this into his hands. Falsely representing unlawful as lawful is prohibited. It is unlawful to legalise God’s prohibitions by excuses.
The reasons for the prohibition are due to impurity and harmfulness. Good intentions do not make the unlawful acceptable.
What is permitted is sufficient and what is prohibited is then harmful, God prohibited only things that are harmful while providing better alternatives.
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Polish Institute of Halal standards is to be followed at all times which covers Halal all kind of Halal food production.
2.1. Halal and Haram
Halal is a Quranic word means lawful or permissible. In reference to food, it is the dietary standard, as prescribed in the Quran, the Muslim scripture. General Quranic guidance dictates that foods are Halal except those that are specifically mentioned as Haram (unlawful or Prohibited). All foods are made lawful according to Quran, In Glorious Quran:
“O ye who believe! Eat of the good things wherewith We have provided you and render thanks to Allah, if it is He whom you worship” (Qur-an Chapter II Verse 172).
The unlawful foods are specifically mentioned in the Glorious Quran, in the following verses;
“He hath forbidden you only carrion and blood and swine flesh and that which hath been immolated to any other than Allah.. (Quran Chapter II, Verse 173)
Forbidden unto you (for food) are: carrion, and blood, and swine flesh, and that which hath been dedicated unto any other than Allah, and the strangled, and the dead through beating, and the dead through falling from a height, and that hath been killed by the gorging of horns, and the devoured of wild beasts saving that which ye make lawful and that which hath been immolated to idols, and that ye swear by the divining arrows. This is an abomination…” (Chapter V, Verse 3)
Consumption of alcohol, and other methods of intoxication are prohibited to following guidance in the Glorious Quran:
“O ye who believe! Strong drinks and games of chance, and idols and divining arrows are only an infamy of Satan’s handiwork; leave it aside in order that ye may succeed.” (Chapter V, Verse 90).
Meat is the only regulated of the food groups, not only are blood, pork, and the meat of dead animals or those immolated to other than Allah strongly prohibited, it is also required that the Halal animals be slaughtered while pronouncing the name of Allah at the time of slaughter.
“Eat of that over which the name of Allah hath been mentioned, if ye are believers in his revelations. “(Chapter VI Verse 119).
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“And eat not of that whereon Allah’s name hath not been mentioned, for lo! it is abomination. Lo! The devils do inspire their minions to dispute with you. But if ye obey them, ye will be in truth idolaters” (Chapter VI Verse 122).
In general, every food is considered lawful in Islam unless it is specially prohibited by the Quran or the Hadith. By official definition, Halal foods are those that are:
a) Free from any component that Muslims are prohibited from consuming according to Sharia’h.
b) Processed, made, produced, manufactured and/or stored using utensils, equipment and/or machinery that have been cleansed according to Sharia’h.
c) Animals: This includes land animals and marine animals. All freshwater and saltwater animals (those which live in water all the time) are permitted unless they are harmful to health.
There is no need to slaughter the marine animals.
d) Plants: All products derived from plants are lawful for Muslim consumption except when fermented to contain alcohol, or when containing intoxicants or ingredients otherwise harmful to human’s health.
e) Minerals: Generally safe substances derived from minerals or petroleum sources are Halal except those which are toxic or those which pose a health hazard.
f) Biotechnology and Genetic Engineering in Halal Foods: Biotechnology and bioengineering have started to reshape the food production; questions are being asked about the permissibility of foods produced using this technique.
Islam is a viable religion for all times and such issues are being reviewed on a case to case basis by the Muslim scholars. Biotechnology covers a wide range of biological science activities and may lead to a large number of different applications for the food industry and our food supply.
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g) Bacterial Fermentation and their products: Many useful products can be made by having bacteria produce them in fermentation tanks. Muslim religion is concerned with the actual components of these fermentation vats.
Fermentation process has been used to produce cheese, bread, fermented milk, vinegar and many other products for the millennia. Muslims consider the fermentation process to be useful for food production.
It is the use of products thus produced that is permitted or prohibited according to Quran. If purified food chemicals through biotechnological techniques have traditional equivalents that are Halal, they are also halal.
Consequently, products such a monosodium glutamate, citric acid and lactic acid are produced through biotechnology are Halal provided, they are free from prohibited contaminants.
h) Gene Products (Transgenically Produced Enzymes and Cultures): Enzymes are widely used as biological catalysis in the food industry.
Some enzyme cultures are used internally in food products like bread and cheese, while other are used in intermediary media to carry out reactions to produce certain food products.
There are two distinct benefits of biotechnology reaped by the food industry:
Firstly, by the biotechnology products have improved yields and decreased batch to batch variations in enzyme characteristics compared with those from traditional sources. Consequently, the cost of production for these food ingredients has decreased.
Secondly, in some cases where traditional sources of such enzyme culture were unacceptable to Muslim consumers transgenically produced enzymes are permitted for use in the production of Halal foods.
For example, bovine rennet produced from calves that have not been slaughtered according to Muslim requirements is not accepted by Muslim. Whereas chymosin (the main enzyme found in rennet) produced microbially
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through transcription from the bovine chymosin gene is universally accepted by Muslims.
Free from contamination while prepared or processed with anything considered Najis (filthy).
2.2. Haram and Najis (unlawful, prohibited and filthy)
According to the current Islamic thinking, the following are considered Najis and therefore Haram (unlawful, prohibited):
a) Swine including all by-products.
b) Insects considered ugly or filthy such as worms, lice, flies, etc.
c) Animals with fangs such as tigers, lions, cats etc.,
d) Birds that have talons with which they catch their prey such as owls, eagles, etc.
e) Animals which are harmful for the human as scorpions, centipedes, rats etc.,
f) Dogs
g) Animals which Islam forbids to kill such as bees etc.
h) Animals which have toxins, poisons or produce ill effects when eaten such as some fish etc.
i) Amphibian animals such as crocodiles, turtles, frogs etc.
j) Meat (limbs, tails etc.) which have been cut from a live animal.
k) Lawful animals not slaughtered according to Islamic rites (Fish is exempt from slaughtering).
l) Carrion or dead animals.
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2.3. Plant and their products
a. Poisonous plant.
b. Intoxicating plant.
2.4. Liquids and their products
a. Poisonous drinks.
b. Intoxicating drinks.
2.5. Other matters and their products
a. Faeces and urine.
b. Placental tissue.
c. Blood.
2.6. Alcohol (Ethanol)
- When ethanol is added to the product during production, then such product will be haram. - If the minute amount (less than 0.5 %) of ethanol in the product is not due to alcohol added as an ingredient but is the remnant after the natural process of transformation, then the product will be halal. - Permissibility of small amount of ethanol in a product is based on the concept of Al istihala, if a small amount of a prohibited substance exists with a dominant permissible substance and the prohibited substance loses all its attributes such as taste, colour and smell, this substance loses the qualifications of being impure. In the light of these directives the products are halal. Unless it does not cause a drunk, intoxication or any dangerous human health. - No acceptable detergent product which contains added ethanol.
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2.7. Halal Sources
Products made from the following substances are Halal unless containing or come into contact with a Haram substance
a) All plants and their products.
b) Certified Halal meat and all Halal slaughtered animals.
c) All water creatures, fish, crustaceans and molluscs.
d) Egg from acceptable birds only.
e) Rennet from certified Halal slaughtered calves.
f) Non-animal rennet.
g) Gelatine produced from certified Halal slaughtered animals.
h) Animal ingredients certified Halal.
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3. ADMINISTRATION
POLISH INSTITUTE OF HALAL CHART
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3.1. Polish Institute of Halal Executive Committee
Polish Institute of Halal consists of the following members:
• The President also the Chairman;
• Office Administrator;
• Quality Manager;
• Technical Auditor;
• Leader Auditor;
• Islamic Affairs Expert;
• Technical Expert;
• Five Committees.
- Committee of contract review consists of three members one of them Islamic Affairs Expert.
- Committee of complaints and impartiality consists of three members one of them Islamic Affairs Expert.
- Committee of Safeguarding impartiality consists four members one of them Islamic Affairs Expert.
- Committee of granting the certificate and decision three members two are Islamic Affair Expert and one Technical Expert
- Committee of Religion Experts Members three are Islamic Affair Expert.
Their main task is to grant the whole process of the Halal certification operation system and modus operandi and looking after the safeguarding impartiality.
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4. HALAL MEAT PROCEDURES
No name other than Allah’s should be mentioned over the animal at the time of slaughter.
“They ask thee what is Lawful to them (as food) Say: Lawful unto you Are (all) things good and pure: And what ye have taught Your trained hunting animals (To catch) in the manner Directed to you by Allah: Eat what they catch for you, But pronounce the name Of Allah over it: and fear Allah; for Allah is Swift In taking account”
Quran: Al Ma’idah, Verse 4
4.1 Conditions
According to the Islamic Shari’ah, the Halal slaughtering of animals requires that the following conditions shall be met:
4.1.1 Halal slaughter should be carried out by a Muslim who is rational, mature and fully knows and understands the rules and conditions related to Islamic Shari'ah slaughter requirements.
4.1.2 Tools, the knife used for animal slaughter must be sharp, straight, smooth and without any teeth, grooves, dents or nicks, so as to avoid any additional suffering inflicted on animals. The length of the knife should be at least four times the width of the animal being slaughtered. The blade of the knife must not bend in any way during the slaughter procedure. The same tools must not be used simultaneously to slaughter halal and non-halal animals.
4.1.3 The animals to be slaughtered must have the halal status and must be approved for consumption by Muslim people.
4.1.4 Only animals fed on halal feed are permitted for slaughtering.
4.1.5 The animal to be slaughtered must be alive or declared alive at the moment of slaughter. The animal must not be under the influence of any painkillers or dead before slaughter. Stunning (if the halal supervisory authorities find it permissible) must not be used to kill the animal or lead to the animal's death and must be used only to minimize the animal's suffering. The animal's skin, fur or feathers shall be clean before slaughter, free from any faeces, mud, dirt or any other unhygienic matter.
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4.1.6 The animal must be treated gently, held carefully with a minimal use of force, so that unnecessary injuries, pain and stress are avoided. Animals should be separated from the herd and slaughtered individually. Animals must not be slaughtered in sight of other animals awaiting slaughter. During the slaughter procedure, poultry and other birds must be in an upright position. Sheep, goats, calves and cattle should be placed in special slaughter boxes or conveyors.
4.1.7 The Dhabihah act must be performed with a single cut along the animal's neck. The cut must not be deeper than necessary to cut the jugular artery and veins, the trachea and the oesophagus. The spinal cord must not be broken, and the head must not be cut off completely as that would result in an immediate and enormous gush of blood. The slaughter procedure should start with a cut to the neck: for animals with "typical" necks – just before the glottis (the thyroid cartilage); for animals with long necks, such as chickens, geese, turkeys, ostriches – the cut should be made just after the glottis. The slaughterer, when applying the knife to the animal's neck" must pronounce aloud and in full dignity the following Arabic words: "Bismillah, Allahu Akbar" which mean "In the name of Allah, Allah is the greatest". It is recommended that the "Bismillah, Allahu Akbar" phrase is uttered before the slaughter of each animal separately. Some madhhabs, however, find it mandatory.
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4.1.8 The slaughter procedure should be performed only once. Repeated slashing is allowed only when the cutting tool has not been removed from the animal's body. When the knife is lifted, the slaughter procedure is deemed completed. Repeated slaughter performed on the same animal is forbidden under the teachings of some madhhabs and due to humanitarian concerns.
4.1.9 When the slaughter procedure is completed, poultry and other birds, sheep, goats and other animals of similar size, as well as bigger animals, for instance cattle (after lifting and hanging them over a bleeding tub) should be left until all vital functions have ceased and bleeding is complete. During that period of time, animals must not be further injured, processed or prepared in any way until it is dead.
4.1.10 The slaughter-man is obliged to clean the knife, if necessary, and to check whether the knife still complies with the above-mentioned requirements. If the knife is damaged, it must be replaced with a new one. If the blade gets blunt, it must be sharpened before the knife is used again. It is important that the blade sharpening in not performed in sight of the animal awaiting slaughter.
4.1.11 There is no other purpose in an animal slaughter than expressing one's gratitude to Allah.
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4.1.12 It is the responsibility of the Muslim slaughter-man who is trained and approved by Polish Institute of Halal to perform the act of the dhabihah as it is mentioned above.
4.1.13 If the Muslim Halal Checker or Muslim Halal Inspector deems it as necessary to downgrade any carcase to non-halal, the carcase must be identified and tagged with a non-halal tag and PIH Halal procedures must be followed in segregation, storage and transportation of such non halal carcase.
4.1.14 There should be no contamination of Halal meat with 'pig' meat or non-Halal meat of other animals, either in the abattoir, boning rooms, freezer, and chiller or at the time of packing, loading and unloading.
4.1.15 Polish institute of Halal approves only slaughterhouses which slaughter Halal animals’ species.
4.1.16 A Halal checker is present at first intervention to ensure the Halal cut is complete and also to ensure that the animal is completely dead as a result of Halal cut (usually between 3-7 minutes).
4.1.17 Animals that are classified as non-halal by the Muslim Slaughterman or the Muslim Checker will be identified with a non-halal ticket at the point of sticking or where the first intervention takes place if the carcase is identified by the Muslim Halal Checker.
4.1.18 The Muslim checker in the slaughterhouse is the only responsible for the Halal stamp.
4.1.19 In poultry slaughtering, removing the feathers and cleaning the birds, the temperature of scolder should be controlled as per conditions (higher temperature would disintegrate and make the birds contaminated and lower temperature may not be effective).
4.1.20 The number of slaughter-men and supervisors will be appointed depending on the establishment and volume of production,
4.1.21 The responsibility of the slaughterhouse in agreement with Polish Institute of Halal is to provide all the necessary conditions for the Muslim slaughter-men and supervisors to perform their worship in a regular and natural way.
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4.2 Animal Stunning before slaughtering
4.2.1. Cattle Stunning
PIH is opposed to stunning the animals before slaughter on religious grounds, because some of the present methods and regulations of animal stunning are not right from Islamic point of view.
In case of animal stunning, all PIH approved slaughtermen, Halal supervisors are obliged to be present and make sure that the following conditions are rigidly enforced:
- Pre-slaughter stunning can be applied only if the animal stays alive.
- Only non-penetrative stunner (mushroom-shaped tip) is allowed.
- It is necessary that all animals receive a head-only stun.
- Only a trained person must perform the stunning.
- The animal must be able to regain consciousness if need be, before the Halal cut is made.
- The Halal cut will be performed within 3 and 30 seconds after stunning.
- The stunner shall not result any skull damage. If there is skull breakage the carcase and its offal shall not be Halal.
- The Mushroom stunner used must comply with the religious slaughter requirements, the stunning must be reversible not fatal, and death must be solely as a result of the
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ritual Muslim slaughter (that is blood loss from halal sticking and not due to the stunning process or technique.
4.2.2. Small stock stunning
Polish Institute of Halal does not allow any kind of stunning for small stock ruminants.
4.2.3. Poultry Stunning
- Only a water bath stunner will be used to stun the birds.
- Time between Stun to halal Slaughter must be 03-20 seconds for all the above categories.
- Gas stunning (low atmosphere stunning) is not permitted.
item Current Duration (s)
Chicken/Duck/Turkey 0.25-0.50 3.00-5.00 (second)
4.3 Halal Requirements for Abattoirs
4.3.1 Halal Slaughter must be carried out by PIH authorized Muslim slaughter-men
4.3.2 Pig meat will not be slaughtered, processed or stored at the same abattoir.
4.3.3 The time needed for the animal rest shall be respected with adequate conditions.
4.3.4 The unloading and holding pen shall be adequate with the animal’s welfare, with enough space and water facilities.
4.3.5 The pre-slaughter inspection shall be in place.
4.3.6 The availability of bin for dead birds shall be in place.
4.3.7 The shackling of the animals shall be in accordance with the animal welfare standards.
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4.3.8 Polish Institute of Halal is opposed to stunning of animals before slaughter on religious grounds. However, the stunning is applied it should be optimal to keep the animal alive and unconscious with respect to the animal welfare.
4.3.9 In the meantime, all Polish Institute of Halal approved slaughter-men or Halal Inspectors are required to make sure that the animal at the time of slaughtering is alive and in good conditions.
4.3.10 Processing of carcasses may not commence until the animal is completely dead.
4.3.11 All carcasses must be clearly identified with an official Halal stamp.
4.3.12 Non-Halal carcasses shall be maintained in a separate chiller or on separate rails with at least one clear rail between Halal slaughtered and non-Halal slaughtered carcasses.
4.3.13 Offal from non-Halal carcasses shall be packed separately from Halal products by separation at the viscera table and placed in containers labelled non-Halal.
4.3.14 In case of Halal and non-Halal slaughtering, the Halal slaughtering, deboning, processing and packing shall always start first.
4.3.15 In the deboning room, Halal carcasses shall be deboned separately from non-Halal carcasses. Prior to the commencement of Halal carcasses deboning, all non-Halal meat will be packed and cleared from the deboning room. This is followed by a complete clean-up of the room, complete wash down of all meat packing and slicing tables, knives and change of all cutting boards.
4.3.16 The Halal packed product is stamped Halal, conveyed to the blast chiller for chilling or transported product will be palletized and stacked separately from non-Halal cartooned product in the blast chiller and during transit to freezer stores.
4.3.17 Halal product shall be transported on separate racks or pallets from non-Halal product. Halal product shall be identified by a clear label of Halal brand.
4.3.18 A Transfer Halal certificate must accompany every Halal load transported from the slaughterhouse to an external deboning plant or any separate cold storage.
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4.3.19 All Halal product loaded for export shall be followed by a Halal Interim and export Halal Certificate.
4.4 Halal requirements for deboning plants and other meat processing
4.4.1 Halal meat will be deboned in the presence of Halal Muslim supervisor at the time of starting. Non-Halal products must not be present in the room during this time, to insure no cross-contamination. 4.4.2 Halal product will be deboned first, and all products cleared before the entry of non- Halal product. 4.4.3 Where non-Halal deboning occurs first, there will be a complete clean up before the entry of Halal product. 4.4.4 At packing, the Halal stamp will be applied to the carton at the same time when the Muslim supervisor is present. 4.4.5 All Halal product transferred from the deboning room to any external plant for the processing or storage must be accompanied by a transfer Halal Certificate delivered by Polish Institute of Halal. 4.4.6 All Halal products loaded from deboning rooms for export must be followed by a Halal certificate.
5. HALAL REQUIREMENTS FOR FURTHER PROCESSING
5.1 Product processing, handling and distribution
5.1.1 All processed food is Halal if it meets the following requirements
a) The product or its ingredients do not contain any components or products of animals that are non-Halal by Sharia’h law or products of animals that are not slaughtered according to Sharia’h law;
b) The product does not contain any component in any quantity that is decreed as najis by Sharia’h law;
c) The product or its ingredients are safe and not harmful;
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d) The product is prepared, processed or manufactured using equipment that are free from najis; and e) During its preparation, processing, packaging, storage and transportation, it shall be physically separated from any other food that does not meet the requirements specified in items a), b), c) and or d).
5.1.2 Devices, utensils, machines and processing aids
- Devices, utensils, machines and processing aids used for processing Halal food shall not be made or contain any materials that are decreed as najis by Sharia’h law and shall be used only for Halal food. - Devices, utensils and machines which were previously used or in contact with Najasah (impure substances) shall be washed and ritually cleansed (dibagh) as required by Shariah law. - In the case of converting or processing line containing Najasah into Halal production line, the line shall be washed and cleaned verified by the trained Islamic inspector. - Upon conversion, the line shall be operated for Halal food only. - Repetition in converting the line to Najasah line and back to Halal line shall not be permitted.
5.2 Products storage, display and servings
All Halal foods that are stored, displayed, sold or served shall be categorized and labelled Halal and segregated at every stage so as to prevent them from being mixed or contaminated with things that are non-Halal.
5.3 Hygiene, sanitation, sanitisation and food safety
Hygiene, sanitation, sanitisationand food safety are prerequisites in the preparation of Halal food. It includes the various aspects of personal hygiene, clothing, equipment and the working premises for processing or manufacturing food.
Producers shall implement measures to:
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a) Control contamination from air, soil, water, feedstuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs or any other agent used in primary production. b) Protect food sources from pest, faecal, contamination from micro-organisms and other contamination. c) Manage waste effectively. d) Store harmful substances appropriately. e) Halal food shall be processed, packed and distributed under strict hygienic condition in premises licensed in accordance with good manufacturing practices (GMP) or good hygiene practices (GHP). As specified in the guidelines on good hygiene practices for small and medium scale food industries towards HACCP and public health legislation. f) Systems should be in place to prevent; g) Contamination of foods by foreign matters such as plastic, glass or metal shards from machinery, dust, harmful gas or fumes and unwanted chemicals; and h) Excessive used of permitted food additives.
5.4 Packaging and labeling a) Halal food shall be suitably packed. Packaging materials shall be Halal in nature and shall fulfil the following requirements:
1. The packaging materials shall not be made from raw materials that are decreed as najis by Sharia’h law;
2. It is not prepared, processed or manufactured using equipment that is contaminated with things that are najis as decreed by Sharia’h law;
3. During its preparation, processing, storage or transportation, it shall be physically separated from any other food that does not meet the requirements
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stated in items 1) or 2) or any other things that have been decreed as najis by Sharia’h law; and
4. The packaging material does not contain any raw materials that are considered hazardous to human health.
b) Packing process shall be carried out in a clean and hygienic manner and in sound sanitary conditions.
c) Labelling material shall be marked legibly and indelibly, or label shall be attached to container, with the following information;
1. Name of the product;
2. Net content expressed in metric system (SI units);
3. Name and address of the manufacturer, importer and or distributor and trademark if needed;
4. List of ingredients;
5. Code number identifying date and or batch number of manufacture and expiry date;
6. Country of origin.
For primary meat products, in addition to requirements specified in 5.4.c the label or mark shall also include the following information:
1. Date of slaughter;
2. Date of processing.
6. HALAL REQUIREMENTS FOR COLD STORES
6.1 Storing requirements
6.1.1 All Halal received loads shall be checked by an approved Muslim Supervisor.
6.1.2 Halal product must be separately stored during blast freezing.
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6.1.3 Frozen Halal product must remain isolated from non-Halal product in the freezer.
6.1.4 Halal product will be loaded out separate from non-Halal product under the supervision of an approved Muslim Supervisor.
6.1.5 All Halal product transferred from the cold store must be accompanied by a Transfer Halal Certificate.
6.1.6 All Halal product loaded for export must be accompanied by a Halal Interim and a Halal export certificate.
7. HALAL SLAUGHTERMAN/INSPECTOR REGISTERATION
7.1 Requirements
7.1.1 All new and existing applicants for registration shall be adult Muslims of good character and faith;
7.1.2 The slaughter-man shall attend a training course about Halal slaughtering;
7.1.3 They shall be permitted to work in the country;
7.1.4 All slaughter-men or inspectors shall have a valid Healthy Book released from the Polish authority and stamped by the Medicine doctor;
7.1.5 All Halal Slaughter-men/Inspectors shall be registered under Polish Institute of Halal and shall obtain a current Identity Card before they may start Halal Slaughtering or inspecting;
7.1.6 All Halal Slaughter-men/Inspectors shall carry their I.D. Cards at all times while doing Halal Slaughtering;
7.1.7 All Slaughter-men/Inspectors shall comply with all health and hygiene requirements as detailed in the establishment’s induction program, quality system or other relevant programs in place;
7.2 Duties
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7.2.1 The Halal slaughter-man is to perform his duties under the strict guidelines of Sharia’h and is responsible for all the religious duties including slaughter. 7.2.2 All Halal slaughter-men are to follow the policies of the meat works and instructions of their respective supervisor/manager as long as these do not interfere with the methods and rules of Halal slaughter and slaughter-man’s religious obligations. 7.2.3 All Halal slaughter-men who are approved by Polish Institute of Halal shall remain within the company and premises for full duration of their working day. 7.2.4 During the period in which slaughter-men are not slaughtering, they are required to sharpen their knives and prepare their gear for the next period of slaughtering. They are also required to assist the Halal supervisor in any tasks he deems necessary. 7.3 DISCIPLINARY ACTION
7.3.1 Halal slaughter-man and inspector registration and approval with Polish Institute of Halal will be cancelled and he will be banned from all the operations in the following cases:
a) He ceases to be a Muslim or stops practicing Islam;
b) Does not follow the methods of Halal slaughter as stipulated by Polish Institute of Halal;
c) Fails to attend a meeting called by the polish Institute of Halal without a valid reason.
d) Commits any serious crime or breaks any of the important injunctions of Islam, eg. Stealing, lying, drinking Alcohol, adultery, etc.
e) Is guilty of saying or doing things, which reflect on Polish Institute of Halal or are likely to jeopardize the reputation of the country meat trade.
f) Receiving any kind of gift from the manufacturers.
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8. APPLYING FOR HALAL CERTIFICATION – flow Chart and steps
Start
Reject Application received
Application Review
No Complete
Yes
Fees Evaluation
No Payment
Yes
Audit Plan
On-site Audit
Needs Testing No
Yes
Sampling and Testing
Audit Report
No Dicision Committee
Yes
Sign the Certification Agreenent Release Certificate
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8.1. Once the Applicant get in first touch with Polish Institute of Halal, he will receive an application form to fill in. The application will be completed and send with all the necessary documents.
8.2. After receiving all the documents, Polish Institute of Halal will review the documents which will begin with an investigation on the acceptability of all ingredients involved in the manufacturing of the production.
8.3. If all the documents conform with the requirements of Halal, then the investigation proceeds as outlined in this document. In the other hand, any of the ingredients conflict with the requirements of Halal production, then the product will be rejected and will not obtain Halal status.
8.4. A fees evaluation and estimation will be carried out and once the payment has been made the applicant will go to the next steps.
8.5. The specialists from Polish Institute of Halal will finalize their investigation a plant inspection will be carried out by the Halal team auditors which consist of at least Technical Auditor and a Sharia’h Auditor.
8.6. After performing the on-site Audit if the products need testing, a sufficient sample shall be taken and send to the laboratory and wait for the results. if it is not necessary for testing the Audit team shall make a report and forward to the decision committee.
8.7. The decision committee will make its decision according to the report received from the audit team.
8.8. If the decision is negative, there will be an investigation and the applicant can make an appeal on the issue and an on-site audit could be done once again.
8.9. If the decision is positive an agreement will be prepared by the committee of the contract review.
8.10. Once the client signs the agreement and pay all the needed fees a Halal certificate will be released for a period of three years with a surveillance audit each year and a recertification audit before the date of expiration.
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9. TERMS AND CONDITIONS
The Manufacturer is required to agree to abide by the following terms and conditions governing the production of Halal Products.
9.1 Any changes on the company name, address, brand name, product ingredients, formula, production line or any person can influence on the Halal production, supplier or anything related to Halal products must be declared before a sufficient time to Polish Institute of Halal in writing.
9.2 To carry out the production of Halal goods in accordance with the Guidelines mentioned in this document.
9.3 To notify Polish Institute of Halal of any policy or structural changes with the potential for impacting on the production of Halal Goods. The said changes will only take effect after written approval.
9.4 To allow Polish Institute of Halal access to documents or certificates accompanying the raw material used in the preparation of Halal goods.
9.5 To pay on time all fees relating to the implementation, certification, inspection.
9.6 To obtain a Halal Certificate from Polish Institute of Halal for every Halal shipment unless other arrangements have been made prior to shipment.
9.7 To ensure that all raw material and prepared goods shall be acquired from suppliers approved by Polish Institute of Halal and kept segregated in storage from non-approved items.
9.8 To comply with the cleaning requirements relating to all equipment, utensils, receptacles, benches, stoves and ovens prior to Halal goods production.
9.9 To ensure that Halal and non-Halal goods are not be prepared, mixed, cooked or heated in/on the same equipment at the same time.
9.10 To ensure that finished Halal goods with a clear label.
9.11 That Halal products coming into contact with non-Halal products shall not be considered Halal at all.
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9.12 Any breach of the rules and conditions mentioned in this document will result in the suspension of the Halal program or any other action deemed appropriate by Polish Institute of Halal.
10. POLISH INSTITUTE OF HALAL OBLIGATIONS
Polish Institute of Halal recognizes its obligations to the Applicant and as such, to the best of its ability will agree: a) To treat all information given as strictly confidential. b) To extend religious recognition to the authenticity of the Applicant’s Halal operation covering the production facilities as well as the finished products. c) To uphold and promote the reputation of the Applicant’s Halal operation among Muslims within and beyond country. d) Not to withhold unnecessarily its approval of goods, suppliers, changes or supervisor.
Polish Institute of Halal will undertake all circumstances never will be performing any kind of consultancy to any of its clients so as not to compromise any form of impartiality to its certification activities. Any dealing which may contravene will be neutralized by getting others to cover. Consultancy examples are halal consultancy, quality system consultancy, management system consultancy inter alia.
11. CERTIFICATE AND CONTRACT RENEWAL
It is the responsibility of the Applicant to ensure that renewal of approved Halal certificate be carried out before the expiration of the ongoing one. the Applicant shall apply to renew the Halal Certificate, the Manufacturer shall complete and return the form entitled “Halal Application Form” 6 months before the expiration of the ongoing one.
12. INSPECTION
12.1 Polish Institute of Halal reserves the right to appoint a representative/inspector to be present during Halal production runs. It is the duty of the Halal Inspector to ensure that
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the manufacturer conforms to the guidelines and requirements mentioned in this document and the contract.
12.2 Polish Institute of Halal reserves the right to perform an unannounced random inspection at any of the Manufacturer’s plants. It is the Manufacturer’s duty to ensure that inspectors are provided with adequate clearance and freedom to satisfactorily perform their duties.
12.3 It is the responsibility of the Manufacturer to request an Inspector two weeks before the Halal Production run. It is also the responsibility of the Manufacturer to provide adequate protective clothing and equipment during Halal production run.
13. TRANSPORTATION AND STORAGE.
13.1 All Halal product must be segregated from non-Halal product at all times. Segregation can be provided by leaving ample space between Halal and non-Halal products or by providing a physical barrier or by providing totally separate storage areas for Halal and non-Halal products.
13.2 At no time can any exposed pig or pig by-products be stored in the same storage area as Halal product.
13.3 Chillers or freezers containing any pig or pig by-products cannot have Halal product stored in them.
13.4 Halal and non-Halal, excluding any pig product, product may be stored in the same chiller/freezer so long as there is adequate separation between the product as discussed above.
13.5 Transportation of Halal and non-Halal product must meet the same criteria mentioned above: that is, no pig or pig by-products must be transported in the same truck/container and any Halal or non-Halal product transported in the same truck/container must be correctly segregated as mentioned above.
13.6 All the Halal meat loaded onto for transportation has to be inspected by Muslim Halal Inspector or any Polish Institute of Halal approved personals at the establishment.
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14. HALAL LOGO
Polish Institute of Halal has developed a Halal logo to help manufacturers promote their products as being authentic Halal products. This logo may be used by any approved Halal manufacturer, which agrees to the following terms: a) Logo may appear only on. b) Approved Halal Product labels. c) Jars, cartons, or any other packaging material for the Halal Product. d) Logo may not be changed in any way, shape or form. e) Logo may not be sold, exchanged, substituted or replaced.
All legitimate owner of Halal certificate of approval can use the logo on the related product or premises.
15. FEES AND CHARGES
Despite being a non-profit organization Polish Institute of Halal, has certain fees and charges, which must be met due to the costs incurred in running the organization and Halal Services.
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