Halal certification

Jakim Halal certification details

Interested in getting your products certified halal, the director of the Malaysian Islamic Department (Jakim) said Malaysian manufacturers how and what to expect.

Halal is good for business. It is a form of social obligation to promote customer loyalty and trust products. offers unlimited possibilities to export and Halal certification is not mandatory, the halal certification have a competitive advantage over other operators.

Halal Certification Benefits to all consumers, because it covers not only the religious needs, but also requires the application of strict hygiene practices. Malaysian producers and manufacturers can apply online at http://baheis.islam.gov.my/web/e-halal.nfs or requests may be addressed to the Ministry of Islamic Department of Malaysia (Jakim) office in Putrajaya.

Here are the steps to be certified Halal Jakim:

1. Assessment document

The evaluation application forms and supporting documents include a detailed analysis of the profile and the record company, the permission of local authorities, said the ingredients, the name and address of manufacturers / suppliers of ingredients, the initial state of halal ingredients, packaging materials and method of preparation procedures, certification of halal certification of suppliers and the slaughter by the Islamic State Department.

2. Inspection

Full payment of registration fees must be made before the inspection. The inspection of the premises must comply with those stated in the application forms and supporting documents. The visit includes a meeting with senior executives and the challenges of the production staff responsible for room requirements. The study area includes field inspection of components that have been declared and storage of raw materials and finished products, cold storage, processing plant - flow processing and treatment aspects of production, packaging, general hygiene, quality control and reliability practices. The discussion with senior staff of the company and production staff responsible for meeting room is to confirm the results observed and the necessary recommendations have been accepted as correct by the parties.

3. Progress Report

technical inspectors conducting the inspection and analysis and prepare a comprehensive report on the results of the application.

4. Committee evaluation and recommendation

The report will be submitted and evaluated by a committee on the Halal certificate.

5. Issuing Halal

Jakim issue the halal certificate and give permission to use the logo on halal products offered.

6. Halal Certificate and logo

The validity period is two (2) years. Renewal applications must be submitted no later than three months before the expiry date.

7. Halal compliance

Halal Jakim lead compliance through continuous monitoring, or be a surprise visit and inspection or verbal contact with the companies concerned. Following the discovery during the period after certification, the amendments made by the manufacturer without prior approval of Jakim will result in the certificate suspended or revoked. These changes may be small, large or severe.

· Health and hygiene related MINOR (the use of pesticides for example);

· Home on the change of components, suppliers of machinery and factory relocation;

The failures above is the certificate should be suspended and subject to corrective action and corrective action implementation.

Serious about the use of ingredients Haram production (eg zabihah slaughtered animals, pork or its derivatives, etc.). A major failure will the certificate be revoked.

8. Time

The total time of issuing halal certification within three months. This includes the application process, inspection, drafting the report of the committee meeting, and the issuance of Halal certification. However, this depends on whether the payment by customers.

costs unique restaurant and hotel Certified

The same restaurant RM100

· Hotel (with kitchenette) RM100

Certification costs in the industry:

· Manufacturing Small RM100

• Wireless, medium industries RM400

; Manufacturing multinational RM700

Slaughter fees for certification of home:

Premise small · RM100

Premise · average RM400

; High Premise RM700

The commitment of all is the key to successful control of the production of halal food. Certification bodies must educate the industry on the halal requirements and should provide advice on food preparation, ingredients, techniques and cutting training programs, and actively promote the production of halal food.

I hope that the processing plants, industries, government and university committed to understand the halal certification programs, guidelines and all Halal procedures.

Halal food

Halal food and animal welfare

The ritual method of slaughter as practiced in Islam and Judaism has been described as inhumane by animal welfare organisations in the U.K. and the U.S.A., who have stated that it "causes severe suffering to animals."^[8][9]

In 1978, a study incorporating EEG (electroencephalograph) with electrodes surgically implanted on the skull of 17 sheep and 15 calves, and conducted by Wilhelm Schulze et al. at the University of Veterinary Medicine in Germany concluded that "the slaughter in the form of a ritual cut is, if carried out properly, painless in sheep and calves according to EEG recordings and the missing defensive actions" (of the animals) and that "For sheep, there were in part severe reactions both in bloodletting cut and the pain stimuli" when captive bolt stunning (CBS) was used.^[10] This study is cited by the German Constitutional Court in its permitting of dhabiha slaughtering.^[11]

In 2003, an independent advisory group - the Farm Animal Welfare Council (FAWC) - concluded that the way halal and kosher meat is produced causes severe suffering to animals and should be banned immediately. FAWC argued that cattle required up to two minutes to bleed to death when such means are employed. The Chairperson of FAWC at the time, Judy MacArthur Clark, added, "this is a major incision into the animal and to say that it doesn't suffer is quite ridiculous."

Halal and kosher butchers deny that their method of killing animals is cruel and expressed anger over the FAWC recommendation.^[9]

Majid Katme of the Muslim Council of Britain also disagreed, stating that "it's a sudden and quick haemorrhage. A quick loss of blood pressure and the brain is instantaneously starved of blood and there is no time to start feeling any pain."^[9]

In April 2008, the Food and Farming minister in the United Kingdom, Lord Rooker, stated that halal and kosher meat should be labeled when it is put on sale, so that members of the public can decide whether or not they want to buy food from animals that have been bled to death. He was quoted as saying, "I object to the method of slaughter ... my choice as a customer is that I would want to buy meat that has been looked after, and slaughtered in the most humane way possible." The RSPCA supported Lord Rooker's views.^[12]

For the Food and Agriculture Organization of the United Nations and the Humane Society International, "the animals that are slaughtered according to kosher and halal should be securely restrained, particularly the head and neck, before cutting the throat" as "movements (during slaughter) results in a poor cut, bad bleeding, slow loss of consciousness, if at all, and pain."^[13]

Halal and discrimination

The practice of halal in a globalised food system and in multicultural societies is a potential source of discrimination against non-Muslims. In many parts of the world employers are expected to fulfill equal opportunity employment rights, which a halal slaughterhouse may come into conflict with if they refuse to employ non-Muslims to slaughter animals.

Definisi HALAL

Halal (Arabic:حلال, ḥalāl, Halaal; means lawful or legal) is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. It is the opposite of haraam. The term is used to designate food seen as permissible according to Islamic law (Sharia, الشريعة الإسلامية).

The use of the term varies between Arabic-speaking communities and non-Arabic-speaking ones.^{[dubious – discuss]}

In Arabic-speaking countries, the term is used to describe anything permissible under Islamic law, in contrast to haraam, that which is forbidden. This includes human behavior, speech communication, clothing, conduct, manner and dietary laws.

In non-Arabic-speaking countries, the term is most commonly used in the narrower context of just Muslim dietary laws, especially where meat and poultry are concerned, though it can be used for the more general meaning, as well.