MALAYSIAN STANDARD
MS 1500:2009
HALAL FOOD - PRODUCTION, PREPARATION, HANDLING AND · STORAGE - GENERAL GUIDELINES (SECOND REVISION)
les: 67.020 67.020 ICS: Descriptors: food, food , ha!a! ha/al requirements, requirements , packaging, packaging, labelling, handling, storag e, certification, certification, slaughtering, slaughtering, Descriptors: labelling, handling, storage, stunning, najs najs stunning,
© Copyright 2009
DEPARTMENT OF OF STANDARDS STANDARDS MALAYSIA MALAYSIA DEPARTMENT
DEVELOPMENT OF MALAYSIAN STANDARDS
The Department of Standards Malaysia (STANDARDS MALAYSIA) is the national standards and accreditation body of Malaysia. The main and promote standards, The main function function of of STANDARDS STANDARDS MALAYSIA MALAYSIA is is to to foster foster and promote standards, standard isation and accreditation as a means of advancing the national economy, economy, standardisation promoting industrial efficiency and development, development, benefiting the health and safety of the public, consumers,, facil itating domestic domestic and international trade the public, protecting protecting the the consumers facilitating and international trade and and furthering international international cooperation cooperation in in relation relation to rds and standa rdisation. to standa standards and standardisation. furthering Malaysian Standards Standards (MS) (MS) are developed through consensus by by committees which Malaysian are developed through consensus committees which comprise balanced balanced representation producers, users, consumers and and others others with comprise representation of of producers, users, consumers with releva nt interests, as may may be be appropriate appropriate to the subject subject at at hand. hand . To To the greatest relevant interests, as to the the greatest Standards are are aligned al igned to are adoption adoption of of international international extent possible, possible, Malaysian Malaysian Standards extent to or or are standa rds. Approval Approval of a standard standard as as a a Malaysian Malaysian Standard Standard is is governed governed by by the the standards. of a Standards of of Malaysia Malaysia Act Act 1996 1996 [Act [Act 549]. 549]. Malaysian Malaysian Standards Standards are are reviewed reviewed Standards Malaysian Standards Standards is is voluntary except in so far far as are periodically. The The use use of of Malaysian periodically. voluntary except in so as they they are by regulatory authorities by by means means of regu lations, local local by-laws by-laws or made mandatory mandatory by made regulatory authorities of regulations, or any other other similar similar ways. ways . any STANDARDS MALAYSIA MALAYSIA has has appointed appointed SIRIM SIRIM Berhad Berhad as as the agent to to develop, develop, STANDARDS the agent distribute and and sell sell the Malaysian Standards. distribute the Malaysian Standards. For further further information information on on Malaysian Malaysian Standards, please contact: contact: Standards, please For of Standards Standards Malaysia OR Department of Department Malaysia OR Ministry of Science, Tech nology and Innovation Ministry of Science, Technology and Innovation & 2, 2, Block Block 2300, 2300 , Century Century Square Level 1 1& Level Square Jalan Usahawan Usahawan Jalan 63000 Cyberjaya Cyberjaya 63000 Selangor Darul Ehsan Ehsan Selangor Darul MALAYSIA MALAYSIA
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MS 1500:2009
CONTENTS Page ........................................................................................................... Committee representation ............................................................................ '" ............................ ii iii Foreword .....................................................................................................................................m
Scope .................................................................................................................................1 2
Definitions ...........................................................................................................................1
3
Requirements .....................................................................................................................3
4
Compliance ......................................................................................................................11
5
Ha/al certificates ...............................................................................................................11 Halal
6
Ha/a/ certification mark ..................................................................................................... 11 Halal
A 1 Guideline parameters for electrical stunning of chicken and bull ............................. 13 13 Table A1
Table A2 Guideline parameters for electrical stunning of other animals ................................. 13
Figure 1 Slaughtering part for chicken .......................................................................................88 Figure 2 Method of slaughtering chicken ...................................................................................88 Figure 3 Slaughtering part for cattle ..........................................................................................99 Figure 4 Method of slaughtering cattle ...................................................................................... ......................................................................................99 placement for pneumatic stunner ................................... 14 14 Figure A 1 Diagram of skull and placementfor
and poultry poultry.............. ..............12 12 Annex A Requirements on the use of stunning in slaughter of ruminant and
Annex B Method of ritual cleansing according to Shariah law for najs al-mughallazah a/-mughallazah .......... ..........15 15
Bibliography .............................................................................................................. _. _........ _.... 16 .............................................................................................................................. 16
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MS 1500:2009
Committee representation Ha/a/ Standards (ISC (ISC I)I) under under whose whose authority authority this this Malaysian Malaysian Standard Standard was was The Industry Standards Committee on Hatat the foil following organisations: developed, comprises representatives from the owing organisations: Department of Islamic Development Malaysia Department of Standards Standards Malaysia Malaysia Department of Department of Veterinary Services Services Department Malaysian Manufacturers Federation of Malaysian Halal Industry Development Corporation Sdn Bhd Institute of Islamic Understanding Malaysia Malaysia Institute of Quality Malaysia Malaysia International Islamic University of Malaysia and Development Development Institute Institute Malaysian Agricultural Research and Users Malaysian Association of Standards Users of Domestic Domestic Trade, Trade, Cooperative Cooperative and and Consumerism Consumerism Ministry of Ministry Malaysia (Food Safety Safety and and Quality Division) Division) Ministry of Health Malaysia Phannaceutical Control Control Bureau) Bureau) Ministry of Health Malaysia (National Pharmaceutical Industry Ministry of International Trade and Industry Muslim Consumers' ASSOCiation Association of of Malaysia SIRIM Berhad (Secretariat) Co-opted member: co-opted IImuwan Yayasan ilmuwan
Ha/a/ Food Food and and Islamic Islamic Consumer Consumer Goods Goods which which developed developed this this Malaysian Malaysian Standard Standard The Technical Committee on Halal from the following following organisations: organisations: consists of the representatives from of Agriculture Malaysia Malaysia Department of Department of Fisheries Malaysia Department of Islamic Development Malaysia Veterinary Services Department of Veterinary Marketing Authority Authority Federal Agricultural Marketing Federal Territory Mufti Office Federation of Malaysian Manufacturers of Marketing AuthOrity Authority Federation of Halal Industry Development Corporation Sdn Bhd Institute of Islamic Understanding Malaysia Malaysian Agricultural Research and Development Institute Users Malaysian Association of Standards Users Industry Ministry of Agriculture and Agro-based Industry Consumer Affairs Affairs Ministry of Domestic Trade and Consumer Trade, Cooperative Cooperative and and Consumerism Consumerism Ministry of Domestic Trade, Ministry Ministry of Health Malaysia Ministry of International Trade and Industry Muslim Consumers' Association of Malaysia Customs of Malaysia Royal Customs SIRIM Berhad (Secretariat) SIRIM QAS International Sdn Bhd (Chemical and Consumer Section) SIRIM QAS International Sdn Bhd (Food, Agriculture and Forestry Forestry Section) Section) SiRIM Universiti Kebangsaan Malaysia Universiti Putra Malaysia Universiti Teknologi MARA Universlti
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MS 1500:2009 1500:2009 MS
FOREWORD FOREWORD This Malaysian Malaysian Standard Standard was was developed developed by by the the Technical Technical Committee Committee on on Ha/a/ Ha/al Food Food and and This Islamic Consumer Consumer Goods Goods under under the the authority authority of of the the Industry Industry Standards Standards Committee Committee on on Ha/a/ Halal Islamic Standards. Standards. MS 1500, 1500, Ha/al Halal food food -- Production, Production, This Malaysian Malaysian Standard Standard is is the the second second revision revision of of MS This preparation, handling handling and and storage storage -- General General guidelines guidelines (First (First revision). revision). preparation, Major modifications modifications in in this this revision revision are are as as follows: follows: Major a) deletion deletion of of clause clause on on "Normative "Normative reference"; reference"; a) b) deletion deletion of of definition definition on on "Islamic "Islamic authority"; authority"; b) c) c)
incorporation of of definition definition on on "Premises"; "Premises"; incorporation
d) definition definition of of Shariah Shariah law law has has been been divided divided into into two two fields, fields, Shariah Shariah law law and and national national d) regulation; regulation; e) e)
incorporation of of new new clauses clauses on on "Management "Management responsibility"; responsibility"; incorporation
f) f)
incorporation of of new new clauses clauses on on "Premises"; "Premises"; incorporation
g) incorporation incorporation of of new new clauses clauses on on 'Packaging, "Packaging, labelling labelling and and advertising"; advertising"; g) h) incorporation incorporation of of new new "Stunning "Stunning method method and and figure figure on on the the pneumatic pneumatic stunner stunner point"; point"; h) i)i)
deletion of of clauses clauses on on "Mechanical "Mechanical slaughtering"; slaughtering"; and and deletion
j) j)
amendment and and improvement improvement on on "Various "Various clauses clauses for for clarity". clarity". amendment
This Malaysian Malaysian Standard Standard cancels cancels and and replaces replaces MS MS 1500:2004. 1500:2004. This of itself itself confer confer immunity immunity from from legal legal Compliance with a Malaysian Malaysian Standard Standard does does not not of Compliance with a obligations. obligations.
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iii iii
MS 1500:2009 1500:2009 MS
PRODUCTION, PREPARATION, HANDLING HANDLING AND AND HALAL FOOD - PRODUCTION, GUIDELINES STORAGE - GENERAL GUIDELINES (SECOND REVISION) 1 Scope Standard provides practical practical guidance for for the the food food industry industry on on the the preparation preparation This Malaysian Standard supplements) and and to to serve serve as as aa basic basic and handling of ha/al food (including nutrient supplements) and food trade trade or or business business in Malaysia. Malaysia. requirement for Halal food product and does not not contain all all requirements requirements which which may may be be required required for for certification. certification. Ha/a/ Ha/al certification certification NOTE. This standard does be sought by arrangement arrangement with the the competent authority authority in in Malaysia. Malaysia. may be
2 Definitions For the purposes of this standard, the following definitions definitions apply. apply.
2.1
Shariah law
the action action of of the the people who who are are 2.1.1 Shariah law is the orders of Allah which relate to the 1 (mukallaf) by obligation, option or al wadh'u •• being accountable (mukal/af) the laws laws of of Islam Islam in in the the Mazhab Mazhab of of Shafie Shafie 2.1.2 Shariah law defined by Malaysia law means the or the taws laws of Islam in any of the other Mazhabs of Maliki, Hambali and Hanafi Hanafi which which are are or the Ruler Ruler of approved by the Yang di-Pertuan Agong to be in force in the Federal Territory or the Islamic Authority. any State to be in force in the state or fatwa approved by the
2.2 Halal the doer. Things or actions permitted by Shariah law without punishment imposed on the
2.3 Halal food Halal food means food and drink and/or their ingredients permitted under under the Shariah Shariah law law and and Ha/al fulfill the following conditions:
non-ha/al by Shariah law or or a) does not contain any parts or products of animals that are non-halal any parts or products of animals which are not slaughtered according to Shariah law; b) does not contain najs according to Shariah law; c)
safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health;
contaminated with najs d) not prepared, processed or manufactured using equipment contaminated according to Shariah law;
law, e.g. adhering to to the the prayer time time is the 1 AI wadh'u is a requirement prior to the implementation of any Shariah law. requirement for prayer to be valid.
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MS 1500:2009
by Shariah law; law; e) does not contain any human parts or its derivatives that are not permitted by and f)
distribution, the the food food during its preparation, processing, handling, packaging, storage and distribution, does not meet the requirements requirements stated stated in in is physically separated from any other food that does any other things that have been been decreed decreed as as najs najs by by Shariah Shariah items a), b), c), d) or e) or any law.
2.4
Najs
2.4.1
Najs according to Shariah law are:
a) dogs and pigs and their descendents; ha/a/ food that is contaminated with things that are non-ha/a/; non-haJaJ; b) halalfood ha/aJ food that comes into direct contact with things that are non-ha/a/; non-ha/al; c) ha/al
d) any liquid and objects discharged from the orifices of of human human beings or or animals animals such such as as and ova ova of of pigs pigs and and dogs dogs urine, blood, vomit, pus, placenta and excrement, sperm and except sperm and ova of other animals; are not not najs. NOTE. Milk, sperm and ova of human and animals, except dog and pig, are
e) carrion or ha/al animals that are not slaughtered according to Shariah law; and f)
khamal khamar and food or drink which contain or mixed with khamar.
2.4.2
There are three types of najs:
mughalJazah which is considered as severe najs which which are dogs and and pigs pigs (khinzif) (khinzirj a) mughallazah and including any liquid and objects discharged from their orifices, descendants and derivatives. ;
urine from b) mukhaffafah which is considered as light najs. The only najs in this category is urine consumed any other food food a baby boy at the age of two years and below who has not consumed except his mother's milk; and
c)
2.5
or mutawassitah which is considered as medium najs which does not falls under severe or discharged from light najs such as vomit, pus, blood, khamar, carrion, liquid and objects discharged the orifices, etc.
Slaughtering
According to Shariah law the slaughter act that sever the trachea (halqum), oesophagus (mariJ and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and (mart) death of the animal.
2
Such as alcoholic beverages and intoxicant.
2
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2.6
Competent authority
Competent authority is the agency which is entrusted by the government to carry out specified specified work according to prescribed requirements. respective areas such such as NOTE. In Malaysia there are various competent authorities which are responsible in respective halal certification, animal health. health, public health, food safety. safety, and and etc. Islamic affairs. hala/certification,
2.7
Premises
Any building or any other structure, permanent or otherwise together with with the land land on on which which adjoining land used in connection with with the the the building, or other structure is situated and any adjoining and sale sale of of preparation, slaughtering, processing, handling, packaging, storage, distribution and any food.
3 Requirements 3.1
Management responsibility
3.1.1 The management shall appoint muslim halal executive officers or or establish aa the effectiveness effectiveness committee which consist of muslim personnel who are responsible to ensure the hala/ control system. in implementation of internal halat trained on on the halal principles principles and and its its 3.1.2 The management shall ensure that they are trained application. (i.e. manpower, manpower, facility, facility, 3.1.3 The management shall ensure that sufficient resources (I.e. implement the halal control control system. system. financial and infrastructure) are provided in order to implement
3.2
Premises
the process process flow flow to to Premises shall be designed and constructed or renovated so as to enable the control the risk of product contamination and suitable for intended use. permit proper proper process process flow, flow, proper proper employee employee flow, flow, good good 3.2.1 Layout of premises shall permit including protection protection against against pest pest infestation infestation and and crosscrosshygienic and safety practices, including contamination between and during operations. receipt of raw materials to the the finished finished products products shall shall 3.2.2 Product process flow from receipt prevent cross contamination. food designed to facilitate cleaning cleaning and and proper proper supervision supervision of of food 3.2.3 The premises shall be designed hygiene. 3.2.4
Adequate sanitary facilities shall be provided and and maintained. maintained.
designed to to allow allow effective effective transfer transfer 3.2.5 Loading and unloading bay shall be appropriately designed of perishable products. and condition to to prevent prevent pest pest access access and and to to 3.2.6 Premises shall be kept in good repair and eliminate potential breeding sites.
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3.2.7 The premises premises shall shall be be effectively effectively separated separated and and well well insulated insulated from from pig pig farm farm or or its its and equipment. equipment. processing activities activities to to prevent prevent cross cross contamination contamination through through personnel personnel and processing shall be be dedicated dedicated for for ha/al ha/al slaughtering slaughtering and and 3.2.8 Slaughtering and processing premises shall ha/al processing only. as deboning, deboning, cutting, cutting, packing packing and and storing storing shall shall be be done done Processing of carcasses carcasses such as 3.2.9 Processing as slaughtering slaughtering or or in in approved approved premises premises by by the the competent competent authority authority in the same premises as that meets the requirements requirements of of this this standard. standard. refrained from from entering entering the the premises. premises. 3.2.10 Pets and other animals shall be refrained 3.3
and processing processing aids aids Devices, utensils, machines and
and processing aids aids used used for for processing halal ha/al food food shall shall 3.3.1 Devices, utensils, machines and and shall not be made made of of or or contain contain any any be designed and constructed to facilitate cleaning and materials that are decreed as najs by Shariah law and shall shall be be used only only for halal ha/al food. food. and processing processing aids aids which which were were previously previously used used or or in in 3.3.2 Devices, utensils, machines and a/-mughallazah shall shall be washed and and ritually ritually cleansed cleansed as as required required by by contact with najs al-mughallazah Shariah law (see Annex B). 3.3.3 In the case of of converting najs a/-mughallazah line or processing processing line line containing containing najs najs be washed and and ritually ritually cleansed cleansed as as a/-mughallazah into ha/al production line, the line shall be required by Shariah law (see Annex B). 8). This procedure procedure shall shall be be supervised supervised and and verified verified by by line shall be be operated for for ha/al ha/al food food only. only. the competent authority. Upon conversion, the line a/-mughallazah line and back to ha/a/line, shall not not be be Repetition in converting the line to najs a/-mughal/azah permitted. 3.4
Hygiene, sanitation and food safety
are prerequisites in in the the preparation preparation of of ha/al ha/al 3.4.1 Hygiene, sanitation and food safety are food. It includes the various aspects of personal hygiene, clothing, devices, utensils, processing, manufacturing manufacturing and storage of machines and processing aids and the premises for proceSSing, food. 3.4.2
Halal food manufacturers shall implement measures to: Ha/al
a)
inspect and sort raw material, ingredients and packaging material before processing.
b)
manage waste effectively;
c)
SUbstances appropriately and and away from from ha/al ha/al food; store harmful chemical substances
d)
prevent contamination of foods by foreign matters such as plastic, glass or metal shards from machinery, dust, harmful gas or fumes and unwanted chemicals; and
e)
prevent excessive use of permitted food additives
In manufacturing and processing, suitable detection or screening devices should be used where necessary.
4
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MS 1500:2009 1500:2009 MS
3.4.3 Halal Halal food food shall shall be be processed, processed, packed packed and and distributed distributed under under hygienic hygienic condition condition in in 3.4.3 premises licensed licensed in in accordance accordance with with good good hygiene hygiene practices practices (GHP), (GHP), good good manufacturing manufacturing premises practices (GMP) (GMP) or or such such as as specified specified in in the the Garispanduan Garispanduan amalan ama/an pengilangan pengilangan yang yang baik, baik, practices Ministry of Health Malaysia, MS 1514 or MS 1480 and public health legislation currently in Ministry of Health Malaysia, MS 1514 or MS 1480 and public health legislation currently in force by by the the competent competent authority authority in in Malaysia. Malaysia. force
Processing of of ha/a/ halal food food Processing
3.5 3.5 3.5.1 3.5.1
Sources of of ha/a/ halal food food and and drink drink Sources
3.5.1.1 3.5.1.1
Animals Animals
be divided divided into into two two categories: categories: Animals can can be Animals 3.5.1.1.1 Land Land animals animals 3.5.1.1.1 All land land animals animals are are ha/al ha/al as as food food except except the the following: following: All a) animals animals that that are are not not slaughtered slaughtered according according to to Shariah Shariah law; law; a) b) najs najs al-mughallazah a/-mughallazah animal, animal, i.e. i.e. pigs pigs and and dogs dogs their their descendants; descendants; b) c) animals animals with with long long pointed pointed teeth teeth or or tusks tusks which which are are used used to to kill kill prey prey such such as as tigers, tigers, bears, bears, c) elephants, cats, cats, monkeys, monkeys, etc.; etc.; elephants, d) predator predator birds birds such such as as eagles, eagles, owls owls and and etc.; etc.; d) e) pests pests and/or and/or poisonous poisonous animals animals such such as as rats, rats, cockroaches, cockroaches, centipedes, centipedes, scorpions, scorpions, e) snakes, wasps and other similar animals; snakes, wasps and other similar animals;
f)f)
animals that that are are forbidden forbidden to to be be killed killed in in Islam Islam such such as as bees bees (al-nahlah) (a/-nahlah) ,, woodpeckers woodpeckers animals (hud-hud), etc.; etc.; (hud-hud),
g) creatures creatures that that are are considered considered repulsive repulsive such such as as lice, lice, flies, flies, etc.; etc.; g) h) farmed farmed ha/al ha/al animals animals which which are are intentionally intentionally and and continually continually fed fed with with najs; najs; and and h) i)i)
other animals animals forbidden forbidden to to be be eaten eaten in in accordance accordance to to Shariah Shariah law law such such as as donkeys donkeys and and other mules. mules.
3.5.1.1.2 3.5.1.1.2
Aquatic animals animals Aquatic
Aquatic animals animals are are those those which which live live in in water water and and cannot cannot survive survive outside outside it, it, such such as as fish. fish, All All Aquatic aquatic animals animals are are halal ha/al except except those those that that are are poisonous, poisonous, intoxicating intoxicating or or hazardous hazardous to to aquatic health. Animals that live both on land and water such as crocodiles, turtles and frogs are not health. Animals that live both on land and water such as crocodiles, turtles and frogs are not ha/a/. halal. Aquatic animals animals which which live live in in najs najs or or intentionally intentionally and/or and/or continually continually fed fed with with najs najs are are not not Aquatic ha/a/. ha/a/.
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MS 1500:2009
3.5.1.2
Plants
are halal hala! except those those that that are are All types of plants and plant products and their derivatives are poisonous, intoxicating or or hazardous hazardous to to health.
3.5.1.3
Mushroom and micro-organisms
(Le. bacteria, bacteria, algae algae and fungi) fungi) and and their their bybyAll types of mushroom and micro-organisms (i.e. poisonous, intoxicating intoxicating or or products and/or derivatives are halal except those that are poisonous, hazardous to health. 3.5.1.4
Natural minerals and chemicals
ha!al except those that are are poisonous, intoxicating or or All natural minerals and chemicals are halal hazardous to health.
3.5.1.5
Drinks
hala! as as drinks except those that that are poisonous, All kinds of water and beverages are halal intoxicating or hazardous to health.
3.5.1.6
Genetically modified food (GMF)
modified organisms organisms Food and drinks containing products and/or by-products of Genetically modified are non-ha/al non-halal by (GMOs) or ingredients made by the use of genetic material of animals that are Shariah law are not halal.
3.5.1.7 or plants permitted 3.5.2
from hazardous aquatic animals animals NotWithstanding 3.5.1.1.2 and 3.5.1.2 the products from are halal when the toxin or poison poison has been eliminated eliminated during during processing, processing. as by Shariah law.
Slaughtering process
in accordance to to 3.5.2.1 The slaughtering process shall take into account animal welfare in Shariah law. The following requirements shall also be complied with: a) slaughtering shall be performed only by a practicing muslim who is mentally mentally sound, ba/igh, fully understands the fundamental rules and conditions related to to the slaughter of of baligh, animals in Islam; b) the slaughterman shall have certificate for halal slaughter issued by a competent authority; c)
the act of slaughtering shall be done with niyyah (intention) in the the name name of of Allah and and not not action; for other purposes. The slaughterman is well aware of his action;
d) the animal to be slaughtered has to be an animal that is halal; e) the animal to be slaughtered shall be alive or deemed to be alive (hayat al-mustaqirrah, al-musfaqirrah 3 ) at the time of slaughter; hayat al-mustaqirah, al-mustaqirah. when blood gushing out during slaughtering and 3 The animals are deemed to be alive or hayaf movement of the animals after slaughtering.
6
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f)
been approved approved by by the the competent competent animals to be slaughtered shall be healthy and have been authority;
4 be invoked immediately before slaughtering; g) tasmiyyah 4 has to be
h) the slaughtering is recommended to be performed while facing facing the the qiblah; qiblah; i)
dedicated for ha/al halal slaughter only; only; slaughtering lines, tools and utensils shall be dedicated
j)
blood and and other other impurities; impurities; slaughtering knife or blade shall be sharp and free from blood
of the slaughtering slaughtering is is permitted permitted k) slaughtering shall be done only once. The "sawing action" of lifted off the animal animal during during the the as long as the slaughtering knife or blade is not lifted slaughtering; slaug htering; I)
slaughtering tools; tools; bones, nails and teeth shall not be used as slaughtering
halal slaughter shall begin with an incision on the neck neck at some point just just below below m) the act of ha/al the glottis (Adam's apple) and after the glottis for long necked animals; (mari) and and both the the n) the slaughter act shall sever the trachea (halqum) , oesophagus (mari') carotid arteries and jugular veins (wadajain) to hasten the bleeding bleeding and and death death of of the the spontaneous and and complete; complete; and and animal (see Figures 1 to 4). The bleeding shall be spontaneous
0) a trained Muslim inspector shall be appointed and be responsible to check that the the to the Shariah law. law. animals are properly slaughtered according to out on animals that that are deemed deemed dead dead as as 3.5.2.2 For poultry, scalding shall only be carried out a result of halal slaughter. 3.5.2.3 Stunning is not recommended. However if stunning is to be carried out the conditions specified in Annex A shall be complied. 3.5.3
Processing, handling, distribution and serving
All processed ha/al halal food shall meet the following requirements: of a) food or its ingredients shall not be processed using any components or products of animals that are non-ha/al non-halal by Shariah law or of ha/al halal food food any components or or products of animals that are not slaughtered according to Shariah law; b) food shall not be processed using anything in any quantity that is decreed as najs by Shariah law; c)
processed food or its ingredients shall be safe for consumption, non-poisonous, nonintoxicating or non-hazardous to health;
d) food shall be prepared, processed or manufactured using equipment and facilities that are free from contamination with najs; and
4
Among the phrases are
y,S1 All "&1 ..:ul ~I ~ ,fi,1
(B/SMILLAH ALLAHUAKBAR) which means "In the name of Allah, Allah. (BISMILLAH
~)I .&1 "&1 ~ (BISMfLLAHfRRAHMANIRRAHfM) (B/SMILLAHIRRAHMANIRRAHIM) which means "In 'In the name Allah Almighty great" great' and ~)I ~)\ of Allah, Most Gracious, Most Merciful". 8TANDARD8 MALAYSIA MALAY81A 2009 - All rights reserved © STANDARDS 7
MS 1500:2009 1500:2009 MS
Carotid arteries arteries -'fI--t.'o+Carotid
Figure 1. 1. Slaughtering Slaughtering part part for for chicken chicken Figure
Oesophagus Oesophagus
Neck muscle muscle Neck Carotid arteries
~~"T-'.;--"""
____ ~_"~~
-'~'T- .. ~. _ _ _ ;-_'_
.' /
Figure 2. 2. Method Method of of slaughtering slaughtering chicken chicken Figure
88
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MS 1500:2009 1500:2009 MS
Jugular veins veins Jugular
./
Oesophagus Skin Oesophagus Skin -L~~/' ~~/./ Carotid arteries Trachea , Neck muscle;:' muscle;- .. -::::::/ _.----- ./ /' Neck ~;~ ... --....:.::..---- _."._~_.r "
Figure 3. 3, Slaughtering Slaughtering part part for for cattle cattle Figure
CarotId arteries
Figure 4. Method of slaughtering cattle
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storage distribution distribution and and serving, serving, e) during its preparation, processing, handling, packaging, storage it shall be physically separated from any other food that that does does not not meet meet the requirements requirements a), b), c) and/or and/or d) d) or any other things things that that are decreed decreed as as najs najs by by specified in items a), Shariah law. 3.6 Storage, transportation, display, sale and servings of halal food displayed, sold sold and/or and/or served served shall shall be be 3.6.1 All halal food that are stored, transported, displayed, categorised and labelled halal halal and segregated at at every every stage so as as to to prevent prevent them them from from being mixed or contaminated with things that are non-ha/a/. non-halal. 3.6.2
al-Mughal/azah shall be stored stored in in dedicated dedicated place. place. Products based on naj al-MughalJazah
bonded truck shall shall be be dedicated dedicated and and 3.6.3 Transportation vehicles such as bonded and sanitation sanitation condition. appropriate to the type of the halal food and satisfy hygiene and 3.7 Packaging, labelling and advertising shall be be ha/al halal in in nature nature and and 3.7.1 Halal food shall be suitably packed. Packaging materials shall shall fulfill the following requirements: a)
any raw materials that are are decreed decreed as as the packaging materials shall not be made from any najs by Shariah law;
b)
manufactured using using equipment equipment that that is is contaminated contaminated with with it is not prepared, processed or manufactured are najs as decreed by Shariah law; law; things that are
c)
shall be be physically physically during its preparation, processing, storage or transportation, itit shall not meet the requirements stated stated in in item item a) a) or or separated from any other food that does not b) or any other things that have been decreed as as najs najs by by Shariah Shariah law; law;
d)
not have any any toxic toxic effect effect on on the ha/al ha/al food; food; and and the packaging material does not
e)
not be misleading misleading and/or and/or packaging design, sign, symbol, logo, name and picture shall not contravening the principles of Shariah law.
in aa clean clean and and hygienic hygienic manner manner and and in in sound sound 3.7.2 Packing process shall be carried out in sanitary conditions. 3.7.3 ha/a/. hala!.
shall be be non-hazardous and and Labelling material used in direct contact with the product shall
hala! artificial flavour shall not be be named named or or synonymously synonymously named named after after 3.7.4 Halal food and halal ha/al products such as ham, bak kut teh, bacon, beer, rum and others that that might might create create non halal confusion.
or aa label label shall shall be be attached attached to to 3.7.5 Each container shall be marked legibly and indelibly or the container, with the following information: a)
name of the product;
b)
(SI units); nett content expressed in metric system (81
110 0
STANDARDS MALAYSIA MALAYSIA 2009 2009 - An All rights rights reserved reserved © STANDARDS
MS 1500:2009 1500:2009 MS
c) c)
name and and address address of of the the manufacturer, manufacturer, importer importer and/or and/or distributor distributor and and trademark; trademark; name
d) d)
list of of ingredients; ingredients; list
e) e)
code number number identifying identifying date date and/or and/or batch batch number number of of manufacture manufacture and and expiry expiry date; date; and and code
f) f)
country of of origin. origin. country
3.7.6 For For primary meat products, products, the the label label or or mark mark shall shall also also include include the the following following 3.7.6 primary meat information: information: a) date date of of slaughter; slaughter; and and a) b) date date of of processing. processing. b) 3.7.7 Advertising shall not not contravene contravene with with the the principles principles of of Shariah Shariah law law and and shall shall not not 3.7.7 Advertising shall display indecent indecent elements elements which which are are against against Shariah Shariah law. law. display
3.8 3.8
Legal requirements requirements Legal
The product product shall shall in in other other aspects aspects comply comply with with legislation legislation including including other other relevant relevant The requirements currently currently in in force force in in Malaysia. Malaysia. requirements
4 Compliance Compliance 4 For product product deemed deemed to to comply comply with with this this standard, standard, itit shall shall comply comply with with Clause Clause 33 of of For standard. This shall be verified through site inspection as deemed necessary by standard. This shall be verified through site inspection as deemed necessary by competent authority. authority. competent
this this the the
5 Hatal Halal certificates certificates 5 The ha/al ha/al certificates certificates shall shall be be issued issued by by the the competent competent authority authority in in Malaysia Malaysia The
6 Halal Halal certification certification mark mark 6 Each product, product, upon upon approval approval by by the the competent competent authority authority in in Malaysia, Malaysia, may may be be marked marked with with the the Each
halal certification certification mark mark of of that that authority authority provided provided the the product product conforms conforms to to the the requirements requirements of of halal this standard. standard. this
© STANDARDS STANDARDS MALAYSIA MALAYSIA 2009 2009 -- All All rights rights reserved reserved ©
11 11
MS 1500:2009
Annex A (normative) Requirements on the use of stunning in slaughter of ruminant and poultry A1
General requirements
A1.1 Slaughtering shall be carried out according to the requirements related to the slaughter of animals in Islam. A1.2 at the time of of A 1.2 The animal shall be alive or deemed to be alive (hayat a/-mustaqirrah) at slaughter. be carried carried out, out, the the A1.3 Stunning is not recommended, however if stunning has to be permitted methods are electrical or pneumatic percussive stunning. A 1.4 The use of stunning equipment shall be under the supervision of a trained muslim and periodically monitored by competent authority. A 1.5 A1.5
The stunning shall not kill or cause permanent physical injury to the animal.
mugha/lazah najs category shall shall A 1.6 Stunners which are used to stun the animals under mughal/azah A1.6 not be used to stun animals for halal slaughter.
A2
Electrical stunning
A2.1 The electrical stunner shall be of the type allowed by the competent authority in charge of slaughter. ha/al animals shall be 'head only stunner' A2.2 The type of stunner used for slaughter of halal type, where both electrodes are placed on the head region.
A2.3
Electrical stunning of poultry is allowed using "water bath stunner" only.
and monitored monitored by by A2.4 The strength of current used shall be supervised by aa trained muslim and in Tables A1 A1 competent authority. The guidelines on stunning parameters are as specified in and A2.
12
© STANDARDS MALAYSIA 2009 -All rights reserved
MS 1500:2009
bull Table A 1. Guideline parameters for electrical stunning of chicken and bull
Type of stock
Chicken
. Bull
Weight (kg)
Current (A)
Voltage (V)
Duration (s)
2.40 - 2.70
0.20 - 0.60
2.50 --10.50 2.50 10.50
3.00 -- 5.00 5.00 3.00
- 400 300 -400
2.50 - 3.50
300 - 310
5.00 3.00 - 5.00
duration to be determined and validated by the organisation, taking into Into NOTE: Electrical current, voltage and dUration account the type and weight of the animal and other varying factors.
stunning of other animals Table A2. Guideline parameters for electrical stunning
Current (A)
Duration (s) (s)
Lamb
0.50 - 0.90
2.00 - 3.00 2.00·3.00
Goat
0.70 --1.00 1.00
2.00 - 3.00
Sheep
- 1.20 0.70 -1.20
Calf
0.50 - 1.50 1.50
3.00
Steer
1.50 - 2.50
2.00 - 3.00
Cow
2.00 - 3.00
2.50 - 3.50
Buffalo
2.50 - 3.50
3.00 - 4.00
Ostrich
0.75
10.00
Type of stock
I
i
2.00 - 3.00
NOTE: Electrical current and duration to be determined and validated by the other varying organisation, taking into account the type and weight of the animal and other factors.
A3 A3.1
Pneumatic percussive stunner Pneumatic percussive stunning is only suitable for all bovine animals.
A3.2 225 psi and and should should The air pressure that powers the stunner should not be more than 225 be kept to the minimum required to stun the animal.
A3.3
The head of the stunner shall be flat or slightly convex.
shouldn't of the stunner so that itit shouldn't A3.4 There shall be a protective collar around head of protrude more than 3 mm beyond it. © STANDARDS MALAYSIA 2009 --All All rights reserved
13
MS 1500:2009 1500:2009 MS
"
,
Figure A1. A1. Diagram Diagram of of skull skull and and placement placement for for pneumatic pneumatic stunner stunner Figure A3.5 A3.5
The heads heads of of animal animal to to be be stunned stunned shall shall be be held held still still before before the the stunner stunner can can be be The
applied. applied.
The centre centre of of the the stunner stunner shall shall be be in in contact contact with with the the animal animal at at aa point point of of intersection intersection The corners of the eyes and the base of the ears (Figure (Figure A 1). 1). of lines drawn from the medial comers
A3.6 A3.6
A3.7 head of the stunner stunner is perpendicular to to the the A3.7 The stunner shall be applied so that the head frontal bone.
A3.8
14
The animal shall be stunned once.
© STANDARDS MALAYSIA 2009-AII 2009 - All rights reserved
MS 1500:2009 1500:2009 MS
B Annex B
(normative) Method of ritual cleansing according to Shariah law for najs almughallazah 81
General requirements
The najs, whether visible ('ainiah) ('ainiah) or invisible (disappeared (disappeared or or dried dried up up etc.) etc.) is is named named hukmiah. To cleanse najs: a) it is required to wash seven times, one of which shall be water water mixed mixed with soil; soil; b) the first wash shall be to clear the existence of najs, even if a few few washes are are needed. needed. and the next wash wash shall be be counted counted remain behind and The water from first cleaning shall not remain as the second wash;
c)
the amount of soil used is just enough to make a suspension; and
d) the usage of product containing soil is permitted.
82
Conditions of the soil
The conditions of the soil are:
a) free from najs; and b) not musta'mal soil [which had been used for dry ablution (tayammum)] except after subject to heavy rain.
83 Conditions of the water The conditions of the water are: (mut/aq); a) shall be natural (mutlaq);
b) not musta'maf; musta'mat; and c)
5
free from najs.
Musta'mal water is the water that is less than two qullah (approximately 192 L) that had been used for cleansing.
© STANDARDS MALAYSIA 2009 - All rights reserved
15
MS 1500:2009 1500:2009 MS
Bibliography [1] MS 1480, 1480, Food Food safety safety according according to to hazard hazard analysis analysis and and critical critical control control point point (HACCP) (HACCP) [1] MS system system [2] [2]
MS 1514, Good manufacturing practice (GMP) for food
[3] [3]
MS 1900, 1900, Quality Quality management management systems" systems - Requirements Requirements from from Islamic Islamic perspectives perspectives MS
[4] [4]
Animal ordinance ordinance 1952 1952 Animal
[5]
Feed Act 2008
[6] [6]
Food Act Act 1983 1983 and and Food Food Regulations Regulations 1985 1985 Food
[7]
Food Act 1983 and Food Hygiene Regulations 2009
[8]
Intestate Succession Ordinance 1960, State of Sabah
[9]
Majlis Islam Sarawak Ordinance 2001, Laws of Sarawak
[10] [10]
Trade Description Description Act Act 1972 1972 Trade
[11] Garispanduan ama/an pengilangan yang baik, Food safety and quality division, Ministry of health Malaysia Ha/al certification Malaysia, Department of of Islamic Islamic development development [12] Manual procedure of Halal Malaysia Ha/al meat production - Ruminants, Department of of Islamic [13] The Malaysian protocol for Halal development Malaysia
16
© STANDARDS MALAYSIA MALAYSIA 2009 2009 - All All rights reserved reserved
Acknowledgements Acknowledgements Members of of Technical Technical Committee Committee on on Halal Halal Food Food and and Islamic Islamic Consumer Consumer Goods Goods Members Dato' Wan Wan Mohamad Mohamad Data' Dato' Sheikh Sheikh Abdul Abdul Aziz Aziz Data' (Chairman) (Chairman)
Department of of Islamic Islamic Development Development Department Malaysia Malaysia
Ms Zainorni Zainorni Mohd Mohd Janis Janis (Secretary) (Secretary) Ms
SIRIM Berhad Berhad SIRIM
Ms Faridah Faridah Aini Aini Muhamadl Muhamad/ Ms Ms Zaliha Othman Ms Zaliha Othman
of Agriculture Agriculture Malaysia Malaysia Department of Department
Mr Mohd Mohd Noor Noor Noordinl Noordin/ Mr Ms Khazlita Adzim Abdol Aziz Aziz Ms Khazlita Adzim Abdol
Department of of Fisheries Fisheries Malaysia Malaysia Department
Mr Razali Razali Shahabudinl Shahabudin/ Mr Ms Nor Azimah Azmi Ms Nor Azimah Azmi
Department of of Islamic Islamic Development Development Department Malaysia Malaysia
Dr Muhmad Muhmad Kamarulzaman Kamarulzaman Muhmad Muhmad Sarif Sarif Dr
Department of of Veterinary Veterinary Services Services Department
Dato' Wan Wan Zahidi Zahidi Wan Wan Teh'l Teh'/ Dato' Mr Muhammad Muhammad Hanif Hanif Ab Ab Kadir Kadir Mr
Federal Territory Territory Mufti Mufti Office Office Federal
Mr Othman Othman Md Md Yusoff Yusoff Mr
Federation of of Malaysian Malaysian Manufacturers Manufacturers Federation
Mr Sobri Sobri Haji Haji Abdul Abdul Hamidi HamidI Mr Mr Noh Noh Nik Nik Wan Wan Mr
Federation of of Marketing Marketing Authority Authority Federation
Ms Mariam Mariam Abd Abd Latifl Latif/ Ms Mr Zainal Zainal Ramli Ramli Mr
Halallndustry Development Development Corporation Corporation Halallndustry Sdn Bhd Bhd Sdn
Mr Muhammad Muhammad Hisyam Hisyam Mohamadl Mohamad/ Mr Ms Norkumala Norkumala Awang Awang Ms
Institute of of Islamic Islamic Understanding Understanding Malaysia Malaysia Institute
Dr Mohamed Mohamed Shafit Shafit Hussain Hussain Dr
Malaysian Agricultural Agricultural Research Research and and Malaysian Development Institute Institute Development
Mr Mohd Mohd Yusof Yusof Ab Ab Rahman Rahman Mr
Malaysian Association Association of of Standards Standards Users Users Malaysian
Mr Alias Alias Mohd Mohd Yassin Yassin Mr
Ministry of of Agriculture Agriculture and and Agro-based Agro-based Ministry Industry Industry
Mr Saifulbahri Saifulbahri Abdul Abdul Kadirl Kadir/ Mr Mr Mohd Mohd Fahmi Fahmi Mohd Mohd Azman Azman Mr
Ministry of of Domestic Domestic Trade Trade and and Consumer Consumer Ministry Affairs Affairs
Ms Sanimah Sanimah Abd Abd Rahmani Rahman/ Ms Mr Mohd Mohd Fakaruddin Fakaruddin Masod Masod Mr
Ministry of of Health Health Malaysia Malaysia Ministry
Ms Arfah Arfah Sulaiman Sulaiman Ms
of International International Trade Trade and and Industry Industry Ministry of Ministry
Mr Zulkefli Zulkefli Mohamad Mohamad Mr
of Malaysia Malaysia Muslim Consumers' Consumers' Association Association of Muslim
© STANDARDS STANDARDS MALAYSIA MALAYSIA 2009 2009 -- All All rights rights reserved reserved ©
Acknowledgements (continued) Mr Wan Harith Wan Yussofl Mr Abdul Latif Deris
Royal Customs of Malaysia
Ms Kuziah Ahmad
SIRIM QAS International Sdn Bhd (Chemical and Consumer Section)
Ms Radziah Mohd Daud
SIRIM QAS International Sdn Bhd (Food, Agriculture and Forestry Section)
Assoc Prof Dr Mohd Khan Ayob
Universiti Kebangsaan Malaysia
Prof Dr Yaakob Che Man
Universiti Putra Malaysia
Assoc Prof Dr Zainal Samicho
Universiti Teknologi MARA
© © STANDARDS STANDARDS MALAYSIA MALAYSIA 2009 2009 -- All All rights rights reserved reserved
