WHAT IS HALAL ASSURANCE SYSTEM?

By: Abdulatif S.Sangcupan ( HDIP-Philippines)

Understanding Halal Assurance System (HAS)

From farm to plate is the essence of the concept of halal quality
assurance on food; halal assurance system guarantees that the
products produced by a producer are halal.

Halal Assurance System (HAS) refers to a Halal system defined as

the organizational structure, responsibilities, procedures, activities,
capabilities and resources that together aim to ensure that products,
processes or services will satisfy stated or implied aims.

Halal is not only about religious obligation, halal promote hygiene and good health

In practice, Halal Assurance System starts and ends in continual education; the system is
developed by combining TQM, HACCP, ISO9000, 3ZC Concept

TQM (Total Quality Management) is defined as "a system where everyone, at every level, in
every level of the organization must study, practice and participate in management and
productivity improvements activities. TQM is comprised of four significant points in the
implementation of the system

The four TQM points are:

Point 1: Commitment
Point 2: Customer's requirement
Point 3: Improvement without increasing cost
Point4: Producing goods time after time, without rework, without rejects and without inspection

Halal Assurance System strictly enforces the sanitation guidelines set by Codex General Principles
on Food Hygiene and other Codex Standards

This compliance is done by implementing HACCP concept in the Halal Assurance System
HACCP is a food safety accreditation, an important quality management system for the food
industry HACCP stands for Hazard Analysis and Critical Control Point HACCP system is
recognized by the Codex Alimentarius Commission, World Trade Organisation and the World
Health Organisation

Implementing HACCP demonstrates the producer's commitment to produce clean and safe
products.When implementing halal assurance program, HACCP is incorporated in halal
procedures

ISO 9000 is a quality management system that demonstrates the producer's commitment to
produce consistent quality products. When implementing a halal assurance program, ISO
procedures is incorporated ISO
alone does not make a product halal and
a halal product can be made without ISO
 3ZC concept is a management principles that ensures halal compliance: zero limits, zero defects,
zero risk

Zero limits
Haram materials must not be present in any product at any level

Zero defects
No haram products to be processed, product must be 100% halal

Zero risks
No disadvantageous risk should be experienced by implementing the system
Critical Control Point System

To summarize:
1. TQM = management commitment
2. HACCP = commitment to safe and clean products
3. ISO9000 = commitment to quality and standardization

What is Halal Assurance System?

Halal Assurance System is a total quality health and sanitary system which involves adopting
procedures for slaughtering, processing and other related operations as prescribed by Islamic
Dietary Laws

Companies producing halal products or ingredients must establish HAS; the system is composed
of five components

The five components are:

A. Standard of halal management and halal system
B. Standard audit of halal system
C. Haram critical control point system
D. Halal guideline and halal database

The general guideline of all of these components must be written and documented in one manual
called Halal Assurance System Manual or HAS Manual

Halal manual includes also halal policy of the producer and objectives of the system
The commitment of the producer in producing of halal foods consistently is reflected in the halal
manual

HAS is preferably, but not necessarily to be an independent system,

HAS can be incorporated into an existing system such as ISO9000 system

A. Standard of Halal Management and Halal System

Halal management is managing of all the functions and activities necessary to determine and
achieve halal products
 Halal system is defined as the organizational structure, responsibilities, procedures, activities,
capabilities and resources that aim to ensure that products, processes or services satisfy halal
principles.

The HAS team is composed of five members; designated to oversee and ensure the effectiveness
of the Halal Assurance System

The organization of HAS team includes:

1. Representative from top management
2. Halal Assurance Officer
3. Purchasing
4. QC/QA & Research and development
5. Halal production system
6. Etc…

The Halal Assurance Officer acts as the halal auditor; he organizes, directs and audits all sections
involved in the Halal Assurance System.

For example, if the purchasing section needs to buy a new ingredient ordered by R&D section, the
purchasing section has to consult the Halal Assurance Officer

He assists the purchasing section in the selection of product, conducts supplier and products
evaluation and provides recommendations
The Halal Assurance Officer also directs and audits the production section, ensures all procedures
are observed to avoid contamination of products from storage, handling to actual production

The Halal Assurance Officer acts as the link with the Halal Certifying Body through regular
meetings or consultation on any halal issues or changes of materials used for the production

He documents all ingredients, procedures and certifies that all batches of production is in
compliance with the Halal Assurance System

He is either a Muslim or People of the Book, with knowledge of Shari’ah Law or attended seminars
and training on Halal Assurance System.

B. Standard Audit of Halal System

Standard audit of halal system is conducted to determine conformity and effectiveness and to
verify non-conformities

Determine the conformity of halal system elements with specified requirements

Determine the effectiveness of the implemented halal system in meeting specified objectives
Verify that non-conformities identified in a previous audit have been rectified as agreed

Halal Audit Plan is prepared by the Halal Assurance Officer and is jointly performed by the Halal
Assurance Officer and a representative of the Halal Certifying Body at least six month prior the
expiration of the Halal Certificate

C. Haram Analysis Critical Control Points System

 The prevention of entering haram materials into production has to be avoided from the beginning
until the product is produced and if possible, has reached the consumer

Haram materials must not contact with halal materials at any stage, at any level, during storage,
transport and production

This system identifies the critical points where haram materials may contaminate halal materials;
this system has six essential elements

The six elements are:

1. Identify and assess all haram materials
2. Identify the critical control points or Critical activities
3. Establish the monitoring procedures
4. Establish corrective actions
5. Establish a record-keeping system
6. Establish verification procedures

An important aspect of halal analysis critical point system is the recording of all substances in the
product.
Recording means documentation from purchasing to production
Recording provides traceability and provides credibility to the halal status of the product

D. Halal Guideline and Halal Database

Halal guideline consists of general regulation of halal foods and standard procedures of production
Specific regulation and procedures are added, for example, in case of food additives production

Halal database consists of list materials used for foods production; information of the source and
preparation of each material and other important information

In general, three types of materials used for food production: main raw materials , food additives
and processing aids.

Processed foods undergo numerous procedures from raw to finished product

Cross contamination is a serious issue for the Muslim consumer. Cross Contamination in Islamic
point of view is Haram that come in contact with Halal items, The result is Halal can never be
Halal if contaminated with Haram.

Packaging materials are also questionable as to the Halal status

Plastic, microwaveable container appears acceptable; consider the source of the hidden
Ingredients used to create the plastics .

CONCLUSION

How to create Halal Assurance System Manual ( HAS)

Eleven (11) Criteria are:

I. Policy
 - Statement
 Profile
 Vision and Mission
 Commitment
II. Halal Management Team
- Each member of the team representing different department/section of the company has an
appointment undersigned by the top management. This is to include Security, Housekeeping and
Canteen or mess hall/concessionaire representatives.
III. Education and Training
- Profiling of all staff/workers, monitoring the status/ date/frequency of seminar/orientation on
Halal updates and other existing system/requirements of the company
IV. Material
- Approved list of suppliers of the raw material used for Halal production supported by Halal
Certification from HCB preferably member of the World Halal Food Council (WHFC) Matrix is
very essential.
V. Products
- Brand Name/Marketing logo
- Sensory Profile/Nutritional Facts
- Code / Expiry Dates
VI. Facilities
- Dedicated warehouse segregation system
- Free pork facilities
- Lay out/Process flow
VII. Procedures for Critical Activities
- Standard Procedures for every criterion (SOP) like Criteria Number 1 under policy is to socialize
and disseminate information especially Halal updates to every concerned persons/department
including suppliers and target market.
VIII. Traceability
- Mass Balance (yield from raw material to finished products.
- Product coding
- Documents is the solid evidence
IX. Procedures for Non Conformity or products do not meet the requirements
- Recall
- Dispose
- Re-use for Non Halal
X. Internal Audit

- Audit Plan
 List of Activities/Numbers of Auditors
- Desk Audit
 Every member of the team must have the copy of the HAS Manual.

- On site Audit
 Ocular inspection of the areas of concern including production line, checking of the documents,
logbooks/data and interviews to key personnel’s
 AUDIT REPORT MODEL
CORRECTIVE PERSON TIMEFRAME/
No. FINDINGS CATEGORY STATUS
ACTION INCHARGED COMPLETED BY

Internal Auditors: --------------------------------------/ Auditee Head------------------------------------------

-
Reviewed
Top Managements: ____________________________________________________

XI. Management Review

- Reviewing the raw materials, products, process and the system
- Discussion pertaining to operation and concerns of the departments affecting the systems.