TOPIC 6: FOOD HANDLING

IN ISLAM
SHARIFAH ANOM BT OMAR
INTRODUCTION
 Halal food refer to food that is allowed for Muslim
consumption.
 For Muslim, it is important for them to ensure that
their diets conforms to the guidelines laid down by
Islam. The Halalness of the food is generally
determined by two factors:
1. Internal
2. External
 Internal factors refer to the constituents or ingredients of
the food, whilst external factors refers to the manner at
which the food is being handles and processed.
INTRODUCTION

 A food is deemed halal if the ingredients

used are from halal source. In this case,
the source of ingredients, as well as the
manner at which the ingredients are
being processed and handled play an
important role in determining the
halalness of the end product.
INTRODUCTION
 With regards to the halal factor, it is extremely
crucial that halal food is completely segregated
from any non halal food and/or najis items.
 A food will change its status from being halal to non
halal should it come in to contact with any known
non halal and/or najis substances. Hence, extra
effort has to be taken to ensure that halal food is
always labeled as such and kept is a secure place
to prevent possible chances of contamination.
Consept of Food Handling in Islam
 GENERAL REQUIREMENTS
 A food is deemed as Halal if it meets the following
conditions:
(a) The product does not contain and/or derived
from any non-Halal sources.
(b) The product does not contain and/or derived
from animals not slaughtered in accordance to the
Shariah Law.
(c) The product does not contain and/or derived
from anything that is considered as Najis.
Consept of Food Handling in Islam
 GENERAL REQUIREMENTS
 A food is deemed as Halal if it meets the following
conditions:
(d) The product is prepared, processed or
manufactured using equipment and facilities that
are free from contamination with Najis; and
(e) During its preparation, processing, packaging,
storage and/or transportation, it should be fully
separated from any other food that does not meet
the requirements specified in items (a), (b), (c)
and/or (d) or any other things that are considered
as Najis by Shariah Law.
 SOURCES OF HALAL FOOD AND
DRINKS
 Animals
Animals can be divided into two categories, namely:

Land Aquatic
animals animals
 a. Land Animals
All land animals are lawful as food, except the following:

animals that are not slaughtered

according to Shariah Law;

pigs

dogs
 a. Land Animals
All land animals are lawful as food, except the following:
animals with long pointed teeth (canines or tusks),
which are used to kill prey, such as tigers, bears,
elephants, cats and monkeys;

birds with talons or predator birds

animals that are forbidden to be killed including ants,

bees and woodpeckers;

animals that are enjoined by Islam to be killed

including mice, scorpions, snakes, crows, centipedes,
etc.;
 a. Land Animals
All land animals are lawful as food, except the following:

creatures that are considered

filthy by the public such as
lice and flies; and

animals that live both on land

and in water (amphibians)
such as crocodiles and turtles.
B. Aquatic Animals

Aquatic animals are those which live

in water and cannot survive outside it,
such as fish. All aquatic animals are
“halal” except those that are
poisonous, intoxicating or hazardous
to health.
SOURCES OF HALAL FOOD AND
DRINKS
•All types of plants

Plants products are “halal”,

except those that are
poisonous, intoxicating or
are hazardous to health.

•All kinds of water and

beverages are “halal” as

Drinks drinks, except those that

are poisonous, intoxicating
or are hazardous to health
and that are mixed with
“najis”.
 SOURCES OF HALAL FOOD AND
DRINKS
 Note:
 Notwithstanding Clauses land animal and aquatic
animals, the products from the hazardous plants or
aquatic animals are halal when the toxin or hazard has
been eliminated during processing.
 SLAUGHTERING
 The slaughtering of lawfull animals should be fully
separated from that of non-lawful animals in accordance
with the following regulations:
 Slaughtering should be done by Muslim who is conversant with the
rules and condotions of slaughtering in Islam
 The animal to be slaughtered has to be an animal that is lawful
as food
 The animal has to be fully alive
 The slaughtering act should severe the trachea, oesohagus, main
arteries and veins of the neck region
 The phrase “Bismillah” has to be uttered by the slaughterer while
performing the slaughtering.
 The slaughtering tool has to be sharp and it should not be lifted
off the animal during the slaughtering act.
 PRODUCT PROCESSING AND
HANDLING
A processed food is “halal” if it meets the following conditions:
a. The product or its ingredients does not contain any components
or products of animals that are unlawful by Shariah Law or
animals that are not slaughtered according to Shariah Law
b. The product does not contain anything in large or small
quantities that is considered as najis according to Shariah Law;
c. The product is prepared, processed or manufactured using
equipment and facilities that are free from contamination with
najis; and
d. During its preparation, processing, storage or transportation, it
should be fully separated from any other food that does not
meet the requirements specified in items (a), (b) or/and (c) or
any other things that are considered as najis by Shariah Law
HYGIENE AND SANITATION
 Hygiene has been given much emphasis in Islam and it
includes the various aspects of personal hygiene, clothing,
equipment and the working premises for processing or
manufacture of food. The objective is to ascertain that the
food produced is hygienic and is not hazardous to health.
 Hygienic can be defined as free from najis, contamination
and harmful germs.
 All foods shall be prepared, processed, packaged,
transported and stored in such a manner that they are in
compliance to hygiene and sanitary requirements of each
Member Country and Codex General Principles on Food
Hygiene and other relevant Codex Standards
STORAGE, DISPLAY & SERVINGS

 All Halal food must meet the following conditions:

 (a) They should be stored in a location that is
segregated from non-Halal food and/or Najis items.
 (b) They should be displayed and served using
equipment and facilities that are free from
contamination with Najis.
 (c) There must be signages indicating that the food is
Halal so as to prevent it from being mixed or
contaminated with non-Halal food and/or Najis items.
LOCATION

 All locations involved in the handling and processing

of Halal food must meet the following conditions:

 (a) They should not be involved in the handling and

processing of non-Halal food and/or Najis items.
 (b) They should be segregated from locations that are
involved with the handling and processing of non-Halal
food and/or Najis items
 Methods of Handling Food in Islam

 Requirement:
 Management responsilility:

Appoint muslim halal Ensure they are trained

executive on halal principles and
officers/muslim its applications
personnel

Ensure that sufficient

resources are provided
in order to implement
the halal control
system
 Methods of Handling Food in Islam

 Requirement:
 Premises:

Layout of premises – proper process flow, proper employee flow, good hygiene & safety practices
including protections against pest infastation and cros contamination during operations

Product process flow from receipt of raw materials to the finished products

Shall be degigned to facilitate cleaning and proper supervision of food hygiene

Adequate sanitary

Loading and uploading bay – desigened to allow effective transfer of perishable product

Kept in good repair and condition to prevent pest access

 Methods of Handling Food in Islam

 Requirement:
 Premises:

Shell be effectively separareted and well insulated from pig farm or

its processing activities to prevent cross contamination

Slaughtering and processing premises shal be dedicated for

halal slaughtering and halal processing

Processing of carcasses as deboning, cutting – shall be done in

the same premises

Pets and other animals shall be refrained from entering the

premises
 Methods of Handling Food in Islam

 Requirement:
 Devices, utensils. Machines and processing aids:
Shall be designed and constructed to faciliated cleaning &
shall not be made of or contain any materials that are
decreed as najs – only used for halal food

Aids which are previously used or in contact with najs al

mughalazah shall be washed and ritually cleansed as
required by syariah law

In the case of converting najs mughallazah line into halal

producttion line, the line shall be washed and ritually
cleansed as required by syariah law. The procedure shall be
supervised by the competent authority.