What make the Food Halal ? ( In Scientific Persfective.)

The Halal Assurance System ( HAS)

STEP 1 – POLICY

• The company should make Statement of Commitment 
• Being Loyal and Consistent to Halal policy

STEP 2 – THE ORGANIZATION

• The Halal Working Team with appointment from top management. 
• Company/Organization with updated or on process application for Halal certification coming from International Certifying Body preferably Member of the World Halal Food Council (WHFC) 
• Established process control to prevent contamination. Updated, reviewed and documented.
•  Halal orientation of Employees (Internal Halal Awareness Program) 
•  Designation of Wuduh area ( washing area)Prayer room with signage pointing QIBLAH

STEP 2 – FOOD PURCHASE

• Halal raw material are use for production (Approved List of Suppliers in Matrix Form) 
• Halal raw material/Ingredients with Halal certificates/Identified Logo logo

1.      Beef

2.      Lamb

3.      Poultry

4.      Dairy Products

5.      Processed items

6.      Non Food Products including its Prime Packaging

• No Mashboh (Questionable) status item ( Halal Statement is not accepted) 
• No contamination of non Halal and Halal. Segregation during receiving

Step 3 - FOOD STORAGE/AWAREHOUSE

• Halal items stored separately from Non Halal with markings, name tags, labels and signage. 
• Separate containers for Halal and non Halal

Step 4 – FOOD HANDLING (Raw and Cooked)

• Non- Hala/ Items are handled /prepared in designated/dedicated working tables or area with signage. 
• No mixing of tools and equipment. Color coding, markings following the normal sanitation standards in the kitchen. 
• No mashboh or no halal additives/components on Halal menu 
• Existing menu are reviewed for screening 
• Portioning or plating or Halal and non Halal meals are not portioned or plated on the same time. 
• Always cover the items with labels

Step 5 – FOOD COOKING

• Cooking at designated area, burners can be shared not the ladle, sauce pot and other utensils with direct contact to the food during cooking process. (Eg. Thermometers.) 
• No mixing of tools and equipment. These are identified with markings, color codings, rings and holes.
•  No mashboh items or non Halal added to the halal meals.

Step 6 – CLEANING AND DISINFECTION 

• No mixing of tools and equipment  before and after washing 
• Water in sink ( washing tub) are drained before washing other utensils 
• Halal Cleaning material including hand towels are segregated. 
• Color coding of crates or utensils containers are followed. 
• Hand washing before and after touching other foods

Note:

Any cuisines around world can be Halal food provided that the principles, process and concepts are followed. THE HALAL ASSURANCE SYSTEM (HAS)