Traceability in Halal Products: A New Challenge and a ...Traceability in Halal Products: A New Challenge and a Necessity in Halal Model Mr. Mohamed Abdullah Mhamdi Food Technologist,
Post on 26-Dec-2019
3 Views
Preview:
Transcript
Traceability in Halal Products: A New Challenge and a Necessity in Halal Model
Mr. Mohamed Abdullah MhamdiFood Technologist, Auditor, Coordinator Arabic
Countries, HFFIA, Netherland
The Second Gulf Conference on Halal Industry and its Services22-24 January, 2013
Farwaniyah, State of Kuwait-Crown Plaza Hotel, Al
�ت ا���ل�� � ���دي د�د : ا�و�رورة � ��وذج ا���ل
���د ��د� ���دي/ ا���د��دس �ذا��، �د�ق، ���ق �دول ا �ر��، ھ��� ����ش �
�ل، ھو �دا� ا�!�ف وا��ذ�� ا
"��# �ل و#د�%�'ا &%�� �ؤ��ر ا� )�%!� ا��2013%�ر 22-24
�زا(�دق دو � ا ,و�ت– ا �روا���–,روان
Short history HFFF and HFFIA
� 1975: Federation of Muslim Organisations, The Netherlands
� 1980: Muslim Information Centre, The Netherlands (MIC)
� Late ’80s: MIC started a research about Halal certifiers and Halal food in The Netherlands, Europe.
� September 5th 1994: Halal Feed and Food Foundation
� 1996: Halal Feed and Food Inspection Authoritiy to answer the need for Halal food in a non- islamicsociety
Copyright HFFIA 2013
Copyright HFFIA 2013
Majlis al Ifta/Council of Islamic
Theological Scholars
Halal Feed and Food Foundation
Halal Feed and Food Inspection Authority
Structure of HFFF - HFFIA
Halal Food A Conscious Choice
How to choose for Halal products??
� Based on Knowledge?
� Based on own personal opinion?
� Based on trust?
Which is the right choice?
Copyright HFFIA 2013
Halal Logo – Trust – 99% …
ThrustworthyHALAL Products
� A mere Halal logo alone is not sufficient to prove theHalalness of a product- Halal Certification Procedureneeds to be followed.
� The Halal Certification body must be a credibleorganisation.
� Halal products may not smell, taste or look like Haramproducts.
Copyright HFFIA 2013
Copyright HFFIA 2013
Halal certification is needed!� It is a religious obligation to make sure that our food
consumed is Halal.
� Stating that a product is Halal without a legitimate basefrom an independent and recognised Halal CertifyingAuthority with religious authority is not accepted.
� Manufacturers do not know how to evaluate, inspect andmonitor the Halal being of Halal products and productionprocesses in the complete production chain.
� Manufacturers do not know how to ensure the Halal being ofHalal products to Muslim consumers or how to answersensitive and in-depth questions concerning Halal issues.
Figures
Copyright HFFIA 2013
Today, Islam is the fastest growing religion on earth, both by birth and adoption.
Awareness on Halal is growing, both for manufacturers and consumers.
Guidelines for Halal productions� Implementation Halal Quality Assurance
System (H.Q.A.S.);� A system to ensure that the Halal status of products
produced is guaranteed and maintained.
� A system which is guided, guarded and guaranteedby Muslims and is not only the responsibility of themanufacturer but also the responsibility of the Halalcertifier who certifies the products for themanufacturer.
� It should include also Standard OperatingProcedures (SOP-s) for Halal production and Halalcleaning mentioning Critical Points (CPs.)
Copyright HFFIA 2013
Track & Traceability (T&T)
For different processes, there must bedifferent Halal certification schemes:
1) Halal slaughtering must be permanentlysupervised
2) Productions with Halal meat must be dailyinspected concerning the meat supply chain
3) Productions whereby Halal cleaning protocolshave been agreed must be regularly inspected.
4) All other manufacturing processes must betraceable through implementation of the H.Q.A.S.and audited periodically.
Copyright HFFIA 2013
Copyright HFFIA 2013
T&T and H.Q.A.S. for all productions
Permanent supervision:- Through implementation of H.Q.A.S. all procedures
must be traceable.
- During Halal audits traceability can be inspected inthe system.
- Halal coordinator monitors the system during theyear and keeps reports of the monitoring sessions.
Copyright HFFIA 2013
T&T and H.Q.A.S. Traceability must be checked through:
a) SOP’s
b) Stock lists of several months
c) Checking the Approved Suppliers list
d) Inspecting purchasing agreements and invoices
e) Tracing Halal productions and cleaning
f) Inspecting recipes and changes in recipes
g) Checking the R&D
h) Interviewing employees
Copyright HFFIA 2013
T&T and SOP’s Important SOP’s in the H.Q.A.S. are amongst others:- For purchasing of Halal raw materials- For changes in recipes of Halal products- For changes in raw materials: new additions or
new suppliers- For the development and production of new
products and for handling trial productions- For handling Halal productions and outsourcing
production processes- For receiving and storage of all Halal approved raw
materials- For a re-call system and corrective action system
Copyright HFFIA 2013
T&T and Stock lists
Stock lists of several months can show themovements of stocks, the purchased materials,and can give an indication of all materials whichentered the manufacturing plant in previousmonths and thus is used or processed.
Copyright HFFIA 2013
T&T and Approved Suppliers list
The Approved Suppliers list is managed by thepurchasing department and contains all supplierswhich are approved (quality and price) assuppliers for the company. This list iscontinuously updated as it is important for everymanufacturer to search for the best suppliers.
Copyright HFFIA 2013
T&T and inspecting purchasing agreementsand invoices
To double check the approved suppliers list,purchasing agreements must be inspected as well.Most important are agreements with traders to crosscheck if they purchase from the approvedmanufacturers.
Besides, delivery notes and invoices must beinspected as well.
Copyright HFFIA 2013
T&T and tracing Halal productions
In many cases, Halal productions must beannounced because of special procedures. Thismust be recorded and thus traceable.
Batch Halal certificates must be traced by the CBduring the Halal audits.
Copyright HFFIA 2013
Copyright HFFIA 2013
T&T and inspecting changes in recipes
Changes in recipes must be recorded. The recipeversion and change date must be recorded.Changes to the raw materials of the recipes maynot take place without prior notice to andapproval of the Halal Certifier.
Copyright HFFIA 2013
T&T and checking R&D
Developments by R&D must be recorded.
� CP: record of trials.
� CP: trials as regular productions.
� CP: separate purchasing system.
� CP: use of critical or Haram materials.
Copyright HFFIA 2013
T&T and interviewing employees
Interviewing production management as well asproduction personnel, warehouse personnel andR&D concerning their awareness of Halalproductions and Halal protocols will give aninsight in the day to day practice of Halalproductions in the manufacturing plant.
Copyright HFFIA 2013
Conclusion
Traceability in Halal Products and ProductionProcesses is a necessity; it can be mademanageable, traceable and verifiable throughimplementation of Halal requirements in existingprocedures and supervision by credible MuslimHalal Organisation.
Copyright HFFIA 2013
Questions?
Halal Feed and Food Inspection Authority / Halal Voeding en Voedsel Keuringsdienst
Tel: 0031 - (0)70 - 364 91 91 // Email: abdulqayyoem@halal.nl // www.halal.nl
top related