Halal Certification
Halal certification is a process that ensures the features and quality of the products according to the rules established by the Islamic Council that allow the use of the mark Halal. It is mainly applied to meat products and other food products such as milk, canned food, and additives.
A Halal certified product means that the product is permissible or acceptable in accordance with Islamic law. In order for products to receive this certification, they must be from an acceptable source such as a cow or chicken and slaughtered according to these laws.
Halal is an Arabic word that means “permissible.” In terms of food, it means food that is permissible according to Islamic law. For a meat to be certified “Halal,” it cannot be a forbidden cut (such as meat from hindquarters) or animal (such as pork.)
Halal Certification is Important
What is halal food? Muslims choose to eat halal food because it meets requirements that they believe make it suitable for consumption. Disputes such as this, highlight why halal certification is important for Muslim consumers.
What is Necessary of Halal Certification?
The Halal Institute is one of the bodies that manage the Halal certification, and to obtain such certification, it is necessary not to include or contain in its composition anything that is considered unlawful under Islamic law.
The Halal certificate is a document that guarantees that products and services aimed at the Muslim population meet the requirements of Islamic law and therefore are suitable for consumption in both Muslim-majority countries and in western countries where there is significant population groups who practice Islam.
Halal refers to food products that are prepared following Islamic dietary laws and regulations that determine what is permissible, lawful and clean. It is important for Muslim consumers to know the Halal status of certain food products to ensure that foods meet their dietary requirements.
The Halal Certification in the Food Industry
To understand the meaning and implications of the Halal certification, it is important to understand the concept of Halal. This is a concept that covers the set of practices that are allowed by the Muslim religion and, although this term encompasses all kinds of practices, it is commonly associated with food that is acceptable according to Sharia, or Islamic law, being beneficial and healthy practices for people that provide fewer health risks and an improvement in the quality of life.
As we have just commented, today’s Muslims understand the term Halal as a lifestyle, a global and integral concept that influences and affects everyday issues such as food, hygiene, health, economics, fashion, trade, and tourism. However, the use of the word “Halal” varies significantly between different Islamic communities.
In Muslim countries, the term is used to describe any practice permissible by Islamic law, having a more limited meaning to the literal, translated as permissible. This includes everything related to behavior, language, clothing, manners and dietary laws.
However, in countries where Arabic is not spoken, the term is in most cases reduced to Islamic food laws, especially in terms of meat and poultry, although it is also used in more general terms.
This concept of “halal” has a great similarity with the Hebrew term “Kosher”.
All that is prohibited, harmful or abusive, are considered Haram and according to the Islamic norm we can emphasize:
- The meat of an animal that was found dead
- The blood of an animal
- Pork and wild boar, as well as their derivatives
- Animals sacrificed without the invocation of the name of God
- Carnivorous animals and scavengers, as well as birds with claws
- Alcohol, alcoholic beverages, harmful or poisonous substances, and toxic plants or drinks
- Ingredients from animals or Haram products, such as pork gelatin. Additives, preservatives, colorings, flavorings, etc., produced from Haram ingredients
- Interest, usury and abusive speculation
- Gambling
Halal in the Food Industry
In general terms and in accordance with the above, to consider food Halal, it is necessary that it conforms to the Islamic law in the Quran, the traditions of Prophet Muhammad (SWS), and the teachings of Islamic lawyers. This implies that foods are fit to be consumed and are completely safe.
In relation to the sector of the food industry, these are some of the most important conditions:
- The product must be free of any prohibited substance or ingredient.
- It must be a product made by using the appropriate utensils and machinery, which also cannot have been in contact with a prohibited substance or product during the process of making the product, nor during its production, processing, storage and transportation.
- The animals that are allowed have to be slaughtered without unnecessary suffering and fulfilling the conditions that are stipulated.
- Usually, fish are considered Halal.
- Halal preservatives, colorants, flavorings or additives are allowed.
- In animal feed, the feed must be of vegetable origin.
In relation to food labeling requirements, some additional requirements are established:
- When a declaration is made that the food is “halal”, the word “halal” or other equivalent terms shall appear on the label.
- In accordance with the Draft Revised Codex General Guidelines on Claims, “halal” claims should not be used in a way that could give rise to doubts about the safety of other similar foods, or in declarations of properties that suggest that “halal” foods are nutritionally superior or healthier than other foods.
The Codex Alimentarius Commission admits that there may be slight differences of opinion in the interpretation of what is licit and illicit animals and of manners of slaughter according to the different Islamic schools of thought. Therefore, these general guidelines are subject to interpretation by the competent authorities of importing countries. However, certificates issued by the religious authorities of the exporting country must be accepted in principle by the importing country, unless the latter justifies other specific requirements.
Halal Certification
It is the document issued by the Muslim authority of the exporting country in which it is certified that a certain agri-food or pharmaceutical product fulfills the requirements demanded by the Islamic Law for its consumption by the Muslim population.
The Halal Institute is one of the bodies that manage the Halal certification, and to obtain such certification it is necessary to meet the following requirements:
- Not to include or contain in its composition anything that is considered unlawful under Islamic law.
- Food must be prepared, processed, transported or stored using appliances or media that are exempt from what is unlawful under Islamic law.
- Not having been in direct contact with other foods that do not meet the above requirements.
- The procedure for obtaining certification includes the carrying out of company audits, through the documentary evaluation of the quality and production systems of the companies, by means of the evaluation of tests of samples taken at the factory and of the final products. At the same time, the personnel involved in the various stages of production are evaluated, such as slaughterers, cutting, processing, distribution, etc.
The certification process at the Halal Institute consists of the following phases:
- Application for Certification
- Review of Documentation
- Audit Phase 1 Certification (correction of critical findings)
- Audit Phase 2 Certification (correction of critical findings)
- Evaluation and Opinion
- Initial Certification Issue
- Annual Renovation Audit
- Annual Certification Issuance
The conditions of certification require:
- Comply with the Regulation of Use of the MGHJI.
- Compliance by the company with mandatory declarations of production and sales of Halal products in the form and frequency required by EGCH. S.L.
- Comply with the training requirements.
- Comply with the requirements of the Halal Warranty Mark of Islamic Board.
Halal refers to food products that are prepared following Islamic dietary laws and regulations that determine what is permissible, lawful and clean. The word halal literally means “permissible.” Haram food products are the opposite of halal, they are “forbidden.” It is important for Muslim consumers to know the Halal status of certain food products to ensure that foods meet their dietary requirements.
Halal food standards for the University of Toronto’s St. George campus were created by the Department of Food Services in 2009 in cooperation with the Anti-Racism and Cultural Diversity Office. These standards help increase awareness of the halal foods available to consumers while ensuring that clearly defined labeling practices are maintained across the St. George campus.
As of April 2016, the Government of Canada amended the Food and Drug Regulations Act to provide consumers with more information on the production, packaging, and labeling of halal food products. Any food item claiming to be halal must include the name of the certifying body, either a third-party organization or individual certified to oversee the production of the food items to ensure regulations are followed. Currently, Food Services is working towards updating our own Food Standards and will be addressing this amendment.
This document provides an outline of the halal standards at the University of Toronto’s St. George campus, including formal definitions and procedures for campus food service providers preparing Halal foods.
For more information about food standards at the University of Toronto, or about the Food Services department, please contact food.beverage@utoronto.ca or visit www.food-beverage.utoronto.ca
Definitions
Halal foods are prepared by following Islamic dietary laws and regulations which determine what is permissible, lawful and clean.
According to Islamic guidelines, halal food is safe and not harmfully prepared; it does not contain non-halal and “Najs” (unclean) ingredients; and it is processed and manufactured using equipment that is not contaminated with things that are Najs.
Halal meat at the University of Toronto has been slaughtered according to the Islamic method using the Zabiha process which requires that the name of Allah is pronounced at the time of slaughtering, that the animal is facing Mecca, and that a quick movement of a sharp blade severs the veins and arteries of the neck to permit the drainage of blood and minimize suffering for the animal. The Zabiha process improves the taste, shelf-life, and healthiness of meat.
Halal Food Standards
In accordance with Agriculture and Agri-Food Canada, the University models the rules and regulations set out by the Islamic Food and Nutrition Council of America (IFANCA), a non-profit technical Islamic organization that certifies and supervises the production of halal products.
Foods labeled as halal contain only ingredients that are completely permissible for ingestion by the Islamic faith and have not come into contact with non-halal food.
Halal food items include:
- Zabiha meat (beef and lamb) and poultry
- Fish with scales
- Animal-derived products extracted from Zabiha animals
- Milk and eggs of all permissible animal species
- Vegetables, fruit, and grains except those that cause intoxication
- All vegetable ingredients except those that cause intoxication
- No alcohol in any form
Additionally, the University only distributes halal food from ISNA or IFANCA certified suppliers. A complete list of halal food products and certified suppliers can be found at www.ifanca.org.
All chicken prepared and sold in our Food Services locations is halal.
