Encyclopedia
Please note this is an old version of this entry, which may differ significantly from the current revision.
The demand for ethical foods is rising, with halal foods playing a significant role in this trend. However, halal standards vary globally, which can have substantial implications. Multiple Halal Certification Bodies (HCBs) can approve food products but they often prioritize national regulations over international alignment.
- halal standards
- accreditation bodies
- halal certification bodies
1. Introduction
According to a January 2023 report, Muslims make up 02 billion, i.e., 25.0% of the world’s total population [1]. “Halal” is one of the basic requirements for Muslims, especially concerning food, pharmaceuticals, and cosmetics. The demand for halal products is ever-increasing with the increased awareness of consumers. A recent survey representing 38,000 Muslims concluded that 96% of Muslims, while traveling abroad, want halal food [2]. As halal is a mandatory dietary law in Islam, consumer trust has recently shifted towards third-party conformity (Halal Certification) of food products manufactured globally (in Muslim-majority or non-Muslim majority countries). For this purpose, there are many halal certification bodies worldwide. Countries with Muslim majority populations (Islamic Countries) have developed halal standards per their indigenous requirements. Among these critical players in the halal market are the Standards and Metrological Institute of Islamic Countries (SMIIC), Majlis Ulama Islam Singapura (MUIS), Majlis Ulama Indonesia (MUI), Gulf Standardization Organization (GSO/GCC), Jabatan Kemajuan Islam Malaysia (JAKIM) and Pakistan Standards and Quality Control Authority (PSQCA).
2. Global Halal Standards
2.1. Singapore (MUIS) Halal Standards
Singapore’s Islamic religious council, Majlis Ugama Islam Singapore (MUIS), has developed halal standards with the help of SPRING Singapore (Standards, Productivity, and Innovation Board). The halal certification in Singapore is overseen by the Majlis Ugama Islam Singapore Standards Committee, which includes religious scholars, industrialists, and government employees. The committee has multiple objectives, such as providing business and trade opportunities, ensuring consistency in compliance with the certification conditions, and offering technical and religious guidance for halal certification [6]. There are two standards regarding halal; the first, MUIS-HC-S001 (approved on 21 May 2005), is a guideline for preparing and providing halal food (Islamic Religious Council of Singapore, 2005). The second is MUIS-HC-S002 (approved by the Technical Committee of MUIS on 13 May 2005), a guideline for compliance and development of the halal quality management system [7].
2.2. OIC/SMIIC
The Standards and Metrology Institute for Islamic Countries (SMIIC) is a governmental organization that sets standards in collaboration with the Organization of Islamic Countries (OIC) to ensure consumer safety and product quality for strengthening the market position of OIC member countries and promoting free trade. The preparation of the SMIIC halal standards began in 2008, and the first edition of these standards was completed in 2011 by SMIIC’s Standardization Expert Group (SEG), comprising 39 member countries of OIC and the International Islamic Jurisprudence Academy (IIFA).
SMIIC’s halal food standards are known as OIC/SMIIC 1: 2019 (the second edition was published on 31 July 2019), which define the basic requirements to be implemented at any stage of the food chain. This standard provides general information to the parties concerned, such as consumers, product manufacturers, and diagnostic agencies, to guarantee that halal food products are manufactured according to Islamic rules. The general requirements of the standard consist of several different aspects regarding the processing of halal products. These include principles of slaughter and food products throughout the supply chain, including services, health, and food protection, as well as validation and verification, identification, traceability, and legal requirements, among other aspects [8].
Published around the same time, the OIC/SMIIC 2: 2019 (on 22 July 2019) is a set of rules and regulations developed to satisfy halal certification bodies and is required to implement halal certification activities [9]. Additionally, OIC/SMIIC 3: 2019 (published on 22 July 2019) set out the general guidelines and procedures for reviewing and approving halal certification bodies at the regional and international level for halal accreditation bodies [10]. Furthermore, OIC/SMIIC 6: 2019 (published on 1 August 2019) has unique requirements for places where halal food and beverages are prepared, stored, or served [11].
In sequence and a step ahead of these, OIC/SMIIC 17-1: 2020 (published on 4 November 2022) describes the requirements of a supply chain management system that ensures the integrity of halal products/goods through various modes of transportation [12]. Additionally, OIC/SMIIC 17-2: 2020 (4 November 2020) defines the requirements of supply chain management systems that ensure the halal integrity of the goods/products in the warehouse [13]. The OIC/SMIIC 17-3: 2020 (on 4 November 2022) was introduced to define the supply chain management system requirements that ensure halal integrity at the point of sale of goods/products [14].
The OIC/SMIIC 18:2021 (10 July 2021) is a requirement for a halal quality management systems [15]. In addition, OIC/SMIIC 22:2021 (published on 17 June 2021) contains requirements and methods for testing edible gelatin [16].
The standard document number OIC/SMIIC 24: 2020 (published on 23 June 2020) guides manufacturers in using various chemicals to prepare halal food. To accomplish this purpose, a list is provided in the standard, which clarifies whether these ingredients are halal, doubtful, or haraam. There are also requirements concerning the labeling of products, including a requirement to reference the products’ ingredients [17].
In addition, the OIC/SMIIC 33: 2020 (published on 7 June 2022) is among a series of halal conformity assessment standard documents that deal with the basic principles of halal certification and provide guidelines for understanding, developing, operating, and maintaining certification schemes [18].
The OIC/SMIIC 34: 2020 (published on 7 June 2020) includes the principles and general information for halal certification bodies to certify individuals who are part of halal-related activities and maintain and develop a certification scheme for such individuals [19]. It is important to note that this document was the first official document utilizing scheme-based certification guidelines. Another contribution of this manual is to address the growth in laboratory assurance of various halal products.
The OIC/SMIIC 35: 2020 (published on 7 June 2020) specifies the general requirements for halal testing laboratories. All organizations that carry out laboratory activities fall within the scope of this standard [20]. Additionally, the document OIC/SMIIC 36: 2020 (published on 7 June 2020) specifies standard requirements for the competence of companies dealing with halal scalability checking-out schemes and for the development and operation of halal talent-testing schemes. These requirements are famous for all sorts of halal proficiency-testing schemes [21].
2.3. Halal Standards of Malaysia (JAKIM)
The Malaysian Standard Development System drafted the Malaysian Standards with the aid of several national organizations such as The National Board of Standardization and Quality (SIRIM), the Federation of Manufacturers Malaysia, University Putra Malaysia (UPM), The International Islamic University (IIUM), University Technology Mara (UiTM), The Agricultural Research and Development Institute of Malaysia, The Malaysia Quality Institute, The Department of Veterinary Services, The Department of Standards Malaysia, The Department of Science and Technology, and The Ministry of Health and Science. The Malaysian Department of Islamic Development, Jabatan Kemajuan Islam Malaysia (JAKIM), was established in 1982. JAKIM was given the responsibility by the Prime Minister to oversee Islamic affairs and create halal-awareness programs for food producers, distributors, and importers. In addition to this, JAKIM also supervised food factories and hotels. Since then, JAKIM has been responsible for enforcing halal laws [22].
Malaysia’s halal standards regarding halal food are documented in MS 1500:2009 (published in 2018), and are related to the production, preparation, storage, and supply of halal food [23]. Similarly, three parts of MS 2400 were published in 2010. The first part, MS 2400-1: 2010, concerns the principles of the management system related to the transportation of goods, and MS 2400-2: 2010: the principles of the halal warehousing management system. The MS 2400-3: 2010: concerns the principles of the management system related to the sale of halal products [24].
There was an addition to these regulations in MS 2200-2: 2013 (developed in 2013), which related to using animal skins, bones, and hair in Muslim consumer products [25]. The MS 2565: 2014 (published in 2014) concerns the packaging instructions for the halal production system [26].
2.4. Halal Standards of Indonesia (MUI)
Majelis Ulama Indonesia (MUI) founded LPPOM-MUI on 6 January 1998 to oversee halal-related matters for food, medicine, cosmetics, and other products. LPPOM-MUI has been instrumental in effectively formulating halal food, beverages, cosmetics, and medicines. It serves as a national and international halal certification body, ensuring that all certified products meet halal standards. LPPOM has agreements with the following entities: National Agency for Drugs and Food Control, Bogar University of Agriculture, Ministry of Religious Affairs, Ministry of Agriculture, Ministry of Cooperative, and Small Scale Industry [27].
LPPOM-MUI standards regarding halal are HAS-23000:1 requirements for halal certification. HAS-23000: 2 deals with requirements of halal certification for meat-processing factories. HAS 23000-3 describes halal certification requirements for hotels and food services. HAS 23103 contains instructions for methods of halal assurance systems in slaughterhouses. HAS 23201 defines the requirements for halal food items [28].
2.5. Halal Standards of the GCC Standardization Organization (GSO)
The GCC (Gulf Cooperation Council) Standardization Organization (GSO) is a regional standardization organization established through a resolution of the GCC Supreme Council. The meeting occurred on 30–31 December 2021 and began work in May 2004. The governments of the United Arab Emirates, Kuwait, Bahrain, Saudi Arabia, Oman, Qatar, and the Republic of Yemen joined the organization in January 2010. The goal of this organization was to combine quality activities and establish cooperation with the standard-making bodies of member countries [29].
The halal standards of the GSO are detailed in GSO 2055-1:2015 (approved on 5 November 2015), which specifies the general requirements for halal food that will be applicable at any stage of the halal food chain, including preparation, packaging, labeling, receipt, transportation, distribution, storage, display, handling, and halal food services [30]. Additionally, the GSO 993:2015 standard document is related to slaughtering animals (including birds) as per Islamic law [31].
GSO 2055-2:2021 (approved on 1 July 2021) is a general requirement for halal certification bodies [32]. GSO 2055-3:2021 (approved on 1 July 2021) is a general requirement for halal accreditation bodies certifying halal certification bodies [33].
GSO 2468:2021 (approved on 1 July 2021) is a halal food management system requirement for cargo chain services [34].
GSO 2652:2021 (approved on 1 July 2021) describes general guidelines for preparing and handling halal packaging. It works as an essential requirement for the halal packaging of halal products [35].
GSO 2470:2021 (approved on 1 July 2021) applies to data that is required at the management system level to ensure the protection of halal identity in the retailing phase of halal products [36].
GSO 2469:2021 (approved on 1 July 2021) relates to the requirements for halal integrity in the management system during the entire process from the receipt to the delivery of goods and cargo warehousing and related activities [37].
GSO 2670:2021 (approved on 1 July 2021) provides practical guidelines for industries related to the use of animal bones, skin, and hair as per Islamic law [38].
2.6. Pakistani Halal Standards
The halal system in Pakistan is currently under multiple stake-holding entities supervised by The Ministry of Science and Technology. Different organizations, including The Pakistan Standard and Quality Control Authority (PSQCA), Pakistan National Accreditation Council (PNAC), Pakistan Halal Authority (PHA), provincial food regulatory bodies, and Halal Certification Bodies (HCBs) are functionally engaged with the Halal system in various capacities. At the regional level, four food authorities operate: Punjab Food Authority, Sindh Food Authority, Khyber Pakhtunkhwa Food Safety and Halal Food Authority, and Balochistan Food Authority.
Pakistan Standards and Quality Control Authority covers efforts to develop halal standards. Various technical committees have been set up to develop these standards. These committees comprise representatives from the organizations above and personnel from research and academia.
The government of Pakistan established the Pakistan Standards and Quality Control Authority (PSQCA) in 1996. The organization was assigned the task of formulating and developing standards (including but not limited to halal) for various goods and services, ultimately leading to the advancement of the national economy, improving the health and safety of the people, advancing standards internationally for the benefit of consumers, and in domestic and international trade to provide facilities [39].
The halal standards of the Pakistan Standards and Quality Control Authority (PSQCA), known as PS: 3733-1: 2019, are related to the basic requirements of the Halal Management System and its terminologies. This standard has four parts, approved on 27 December 2018. Among these, the PS: 3733-2: 2019 is the requirement of halal management systems for any organization in the food chain, the PS: 3733-3: 2019 are the requirements of halal management systems for slaughtering animals, the PS: 3733-4: 2019 are the requirements of halal management systems related to chickens/birds [40] and PS: 247: 2013 is about edible halal gelatin [41].
2.7. Halal Standards of Brunei Darussalam
Various government organizations work together in Brunei Darussalam to address food issues related to halal food. As the import and export of food are under the jurisdiction of the Royal Brunei Custom Excise Department, which belongs to the Ministry of Finance, the Halal Food Control Division for halal food certification is under the Ministry of Religious Affairs. Halal certificates for slaughterhouses and restaurants and halal labels for various halal products are provided by the Brunei Religious Council [42]. In addition, halal food standards were developed by a technical committee set up by the authority of the religious council of Brunei.
The halal standard of Brunei Darussalam is called PBD 24: 2007. This standard relates to the production, manufacture, supply, distribution, and storage of halal food. This standard provides guidelines for preparing and handling halal food and serves as a basic requirement for food products and businesses in Brunei [43]. In addition to this standard, four guidelines are used in Brunei. BCG Halal—1 (developed in 2007) is a guideline for halal certification [43], the BCG Halal—2 are the guidelines for compliance and auditing [44], BCG Halal—3 are the guidelines for the auditing of halal surveillance, and finally, the BCG Halal—4 are halal brand guidelines for marketing products in the global market [45].
2.8. Iranian Halal Standard
Iran’s halal standards are set by the Institute of Standards and Industrial Research of Iran (ISIRI). The organization was founded in 1960 and became a member of the International Organization for Standardization (ISO) in the same year. It has been under the direct supervision of the President of Iran since 2011. Its primary purpose is to develop, publish, and identify national standards [46]. Iran’s halal standard is called ISIRI 12000 (published in 1992), and is a guideline for all halal food supply chain stages which includes eleven articles about halal [47].
2.9. Halal Standards of Thailand
The Central Islamic Committee of Thailand (CICOT) is a non-profit organization established under the Administration of Islamic Organization Act B.E.2540, A.D 1997. In 2013, CICOT established the Halal Standards Institute of Thailand to develop standards for approving halal products. At the national level, the organization has the following responsibilities: to implement the Thai Halal Products Standard and ensure that the standard of the product is developed under Islamic principles and international standards, to implement the halal logo for halal products, to act as a halal accreditation body for the approval of halal certification bodies, and to coordinate and oversee halal affairs and related units to make halal product standards effective [48].
The Halal Standard Institute of Thailand has established various standards for halal products. These include THS 1435-1-2014, which specifies the requirements for verifying the halal production process of a product. THS 1435-2-2014 outlines the certification requirements for halal slaughterhouses and slaughter. THS 1435-3-2014 provides guidelines for halal certification, while THS 1435-4-2557 provides instructions for applying for halal marks and using them on products and packaging. Lastly, THS 1435-5-2014 defines the rules for conducting product audits and fee inspections for holding certificates [49]. General guidelines for halal products are outlined in TAS 8400-2007. This standard covers the preparation, processing, packaging, storage, presentation, distribution, and labeling of halal food, as well as food safety [50].
This entry is adapted from the peer-reviewed paper 10.3390/foods12234200
This entry is offline, you can click here to edit this entry!
