You may have a basic understanding of halal food, but determining what makes a food halal requires a more technical examination.
Ensuring food is halal (permissible under Islamic dietary laws) requires a comprehensive approach that encompasses ingredient selection, sourcing, processing, handling, packaging, and distribution.
Below is a detailed breakdown of what makes a food halal from a technical and quality assurance perspective.
Permissible Ingredients for Halal Food(s)
The foundation of Halal food lies in the permissibility of its ingredients. All components of the food must be Halal, meaning they are free from any Haram (forbidden) substances. Key considerations include:
Animal and Animal-Derived Ingredients:
Only certain animals are permissible for consumption. These include:
- Herbivorous animals with split hooves (e.g., cattle, sheep, goats, and deer).
- Poultry (e.g., chicken, turkey, ducks).
- Fish with scales (in most Islamic schools of thought)
- Animals must be slaughtered according to Islamic rites (Zabihah) to be Halal.
| Slaughtering Process (Zabihah) For meat to be Halal, the animal must be slaughtered according to Islamic guidelines. This process, known as Zabihah, involves the following general requirements: The name of Allah must be invoked at the time of slaughter by saying “Bismillah” (In the name of Allah).The animal must be slaughtered by a sane, adult Muslim using a sharp instrument to ensure a swift and humane cut. The cut must sever the trachea, esophagus, and major blood vessels to ensure rapid blood drainage.Blood is considered Haram, so the animal must be thoroughly bled out after slaughter.The tools used for slaughter must be clean and free from contamination by Haram substances. Note: The above are general requirements for halal slaughter, but they alone are not sufficient to certify meat as halal. For a definitive ruling, it is essential to consult a recognized halal certification body. |
Prohibited Animals:
Animals such as pigs, carnivorous animals, birds of prey, and reptiles are strictly Haram. Moreover, ingredients derived from animals (e.g., gelatin, enzymes, fats) must also come from Halal sources. For example, gelatin must be sourced from Halal-slaughtered animals or non-animal alternatives.
Plant-Based Ingredients:
Most plant-based ingredients are inherently Halal unless contaminated or processed with Haram substances (e.g., alcohol-based flavorings).
Processing Aids & Additives:
Food processing today also involves several additives and aids that may impact halal status:
- Enzymes: Commonly used in cheese and bread-making, must come from microbial or halal-slaughtered animal sources.
- Gelatin & Collagen: Only permitted if derived from halal-slaughtered sources.
- Emulsifiers (e.g., E471, E472): Often derived from plant or animal sources, however, animal-derived versions require verification.
- Alcohol in Processing: Ethanol above 0.5% in the final product is typically not halal. Lower amounts may be tolerated if not intoxicating and used for technical purposes.
| Scientific and Modern Technological Considerations for Halal Modern food production involves complex technologies and processes, which must be evaluated for Halal compliance, Here are such aspects: Genetic Modification: Genetically modified organisms (GMOs) must not contain Haram genes (e.g., genes derived from pigs). Enzymes and Microorganisms: Enzymes used in food processing (e.g., rennet in cheese) must be sourced from Halal-certified microbial or plant sources. Nanotechnology: Nanoparticles used in food must be free from Haram substances. |
Halal Certification & Regulatory Compliance
Halal certification is a structured and multi-step process designed to ensure that food products, ingredients, and processing methods comply with Islamic dietary laws and regulatory requirements.
Below is a brief “abc” of the key components of halal certification and regulatory compliance:
a) Halal Certification Bodies (HCBs)
Halal certification is granted by recognized Halal Certification Bodies (HCBs), which operate under the oversight of regional and international halal authorities. These bodies follow established halal standards, regulatory frameworks, and auditing procedures.
To ensure global acceptance, an HCB must be recognized and accredited by leading halal regulatory authorities such as:
- BPJPH (Indonesia) – Governs halal certification and imports into Indonesia under Law 33/2014.
- JAKIM (Malaysia) – Oversees Malaysia’s halal certification and regulates halal import/export.
- MOIAT (UAE) – Manages the Emirates Halal Certification Scheme (EHCS) for products entering the UAE.
- MUIS (Singapore), CICOT (Thailand), IMANOR (Morocco) – Country-specific halal regulators.
Many global markets only accept halal certification from HCBs approved by their respective halal authorities.
b) Documentation & Traceability
For regulatory compliance, halal-certified products must have proper documentation and full traceability throughout the supply chain. Companies applying for halal certification must maintain comprehensive records, including:
- Batch Records: Detailed logs of production runs, ingredient usage, and processing steps.
- Raw Material COAs (Certificates of Analysis): Each ingredient must be accompanied by a COA from the supplier, verifying that it meets halal requirements.
- Halal Supplier Certificates: All ingredients must be sourced from halal-certified suppliers, with valid certification from recognized HCBs.
- Ingredient Specifications & MSDS (Material Safety Data Sheets): Detailed breakdown of chemical compositions to ensure no haram substances are used.
c) Continuous Monitoring & Audits
Halal compliance requires continuous monitoring, supplier evaluations, and facility inspections to maintain certification and prevent non-compliance.
Certified companies must undergo:
- Comprehensive onsite inspections by the certification body to verify ongoing halal compliance.
- Review processing changes to ensure no introduction of haram ingredients.
Read More: Detailed Halal Certification Requirements and Process
Conclusion
To sum it up, ensuring food is halal-compliant involves strict adherence to ingredient selection, processing standards, and contamination control.
To learn more about halal certification, reach out to a CHB expert at +1 (514) 907-0983 or [email protected].
Frequently Asked Questions (FAQs)
1. What is the difference between halal and haram food?
Halal food is permissible under Islamic law, meaning it must be free from haram substances, such as pork, alcohol, improperly slaughtered animals, and contaminated ingredients. Haram food is forbidden due to its source or processing method.
2. Is all vegetarian or vegan food automatically halal?
Not necessarily. While plant-based foods are inherently halal, some may be processed with haram additives, such as alcohol-based flavorings, animal-derived emulsifiers, or cross-contamination with non-halal ingredients.
3. How can manufacturers ensure halal integrity in processing?
Manufacturers must implement Halal Critical Control Points (HCCPs), which include:
- Segregation of halal and non-halal ingredients
- Use of halal-certified processing aids and additives
- Cleaning protocols to prevent cross-contamination
- Regular audits and halal compliance training for staff
4. Can alcohol be used in halal food production?
Alcohol is prohibited in halal food. However, ethanol at less than 0.5% in a final product may be tolerated if it is not intoxicating and used as a technical processing aid (e.g., vinegar production).
5. What role do halal certification bodies (HCBs) play in ensuring compliance?
Halal certification bodies audit and verify food production facilities to ensure they meet Islamic dietary laws and regulatory standards. They issue halal certificates, allowing manufacturers to access Muslim consumer markets worldwide.