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,

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

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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


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?


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.



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


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.)


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.



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.


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


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


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.


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.


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.


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.



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.


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.


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.


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.


Questions?

Halal Feed and Food Inspection Authority / Halal Voeding en Voedsel Keuringsdienst

Tel: 0031 - (0)70 - 364 91 91 // Email: [email protected] // www.halal.nl

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,

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