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INGREDIENTS
PACKAGING
POINT OF SALE
RAW MATERIAL
PRETREATMENT Size reduction Blanching
PROCESSING/PRESERVATION TECHNOLOGY Thermal process Chilled Freeze Drying ( solids and powders) Frying Freeze drying Aseptic processing (HTST process)
Does not contain any parts or its derivatives that are not permitted by Shariah law During its preparation, processing, handling, packaging, storage and distribution, the food is physically separated from any other food that have been decreed as najs by Shariah law
Not prepared, processed or manufactured using equipment contaminated with najs according to Shariah law. Equipment including parts, accessories and utensils (e.g. leather, brush from hair) not derived from Mughallazah Najs i.e. pigs or dog.
If equipment is contaminated with pig or dog, the product processed on that equipment is Haram The equipment requires ritual cleansing termed Samak to be able for use in the production of halal foods. Overlapping use of equipment and utensils in processing, filling halal and non halal food is not acceptable so as to avoid cross contamination.
Equipment and utensils can be a source of contaminants which can compromise on product safety. Product safety
Therefore, processing, handling equipment and utensils must adhere to the Toyibban principles
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Materials in the manufacture, installation and repair of processing equipment must be suitable for product and processes
Inert and non porous Non-corrosive Resistant to acid and alkali Resistant to specific solution Fixings in similar material
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Wooden parts Glass parts (unless shatter proof) No mercury thermometers should be installed unless there is legal obligation. Use of mercury is dangerous.
Installations must have hygienic design and accessible for easy cleaning
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Equipment lubricant must not come in contact with food. If lubrication is required, use food grade standard. Halal lubricant for halal products.
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RAW MATERIAL
PRETREATMENT Size reduction Blanching
PROCESSING/PRESERVATION TECHNOLOGY Thermal process Chilled Freeze Drying ( solids and powders) Frying Freeze drying Aseptic processing (HTST process)
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Raw materials commonly used in product formulation Water Base ingredients carbohydrates, proteins, fats and oils Additives
Preservatives inc. antimicrobial agents Colouring substances Flavouring substances
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Sources : Plants/Animals/Microorganisms/Chemical
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allowed and permissible for consumption with relation to Syariah law as long as they are safe and not harmful. The opposite of halal is haram/ non-halal which means forbidden and prohibited. Any food or drink which lies within the grey area and does not fall clearly under the Halal or non-Halal category is classified as 'Syubhah', alternatively called questionable or dubious.
In this category, until the status becomes clear, Muslims should avoid consuming Syubhah food or drinks
Therefore, raw materials and ingredients must adhere to the Toyibban principles in order to obtain a safe, clean, nutritious and good quality finished product
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