Halal - Internal Auditor Training

Pearl Confectionery Pvt Ltd.

Syed Noor Mustafa Shah

Jr. Officer Compliance
Learning Objectives

• Concept of Halal Food

• Halal related terminology
• Halal Certification
▫ Categorization of Findings
▫ Hygiene Status grading system
• Halal Food Management System - Standard
• Halal Internal Audit
Concept of Halal Food

Holy Quran - 2:172

What is Halal Food?
Halal food means food fit for human consumption
and permitted by laws of Islam and fulfill the
following conditions.
a) The food or its ingredients do not contain any parts or products of animals that
are non - Halal or products of animals which are not slaughtered according to
laws of Islam.
b) The food doesn’t contain any ingredients that are Haram / Najis.
c) Food that is safe and not harmful human health.
d) The food that is not prepared, processed or manufactured using equipment
contaminated with things that are Haram / Najis.
e) The food or its ingredients do not contain any human parts or its derivatives.
f) During its preparation, processing, packaging, storage or transportation, the
food does not come in to contact with any Haram or Najis items that can
contaminate it.
Clause # 2.2 - PS 3733-2010
Halal related terminology
• Halal
• Haram / Najis
• GMP (Good Manufacturing Practice)
• GHP (Good Hygiene Practice)
• GMF (Genetically Modified Food/Ingredients)
• Food Safety
• Halal Food Safety Policy
 Halal
• Halal is a means permitted,
lawful with respect to which
the Allah has allowed.

• Things or services permitted by Laws of Islam

without punishment imposed on the doer.
 Haram / Najis
• Haram means the • Najis means the
opposite-unlawful or things or persons
forbidden that which regarded as unclean
the Allah absolutely according to the
prohibited. Islamic law.
 GMP (Good Manufacturing Practices)
• A GMP is a system for ensuring that products are
consistently produced and controlled according to
quality standards.
• In other words GMP can be expressed as
continuous urge for improvement which may
include and but not limited to
▫ Annual Product Quality Review
▫ Quality risk management
▫ Complaints handling
▫ Self-inspection
 GHP (Good Hygiene Practices)
• GHP is a system/measures set for maintaining
hygiene & sanitation & include:
▫ Prevention of cross contamination Maintenance of
plant & equipment hygiene including food contact
surfaces
▫ Employee health conditions
▫ Toilet & hand wash facilities
▫ Personal hygiene
▫ Pest control
▫ Waste disposal,
▫ Water quality
▫
▫
 GMF (Genetically Modified Foods)
• Genetically modified foods (GMF) are foods derived from organisms
whose genetic material (DNA) has been modified in a way that does
not occur naturally, e.g. through the introduction of a gene from a
different organism.
• In other words GMF are foods containing products and/or by-
products of genetically modified organism (GMO) or GMO
ingredients.
 Food Safety
• Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent Food
Borne Illness and from potentially severe health hazards.
• In other words it is the concept that food
will not cause harm to the consumer
when it is prepared and / or eaten
according to its intended use.
• Food Borne Illness is food
poisoning or any illness resulting
from the consumption of
contaminated food.
 Halal Food
Safety Policy

Halal food safety policy is

statement of overall
intention and directions of
an organization related to
Halal food safety as
formally expressed by top
management.

It is in a similar way as a
Quality policy in any
organization.
Halal Certification
• Halal certification is a process by which a credible
Islamic organization and certification body certifies that
a company's products can be lawfully consumed by
Muslims.

• Halal certification provides an independent third party

endorsement of food safety.

• We are certified by SGS-Pakistan & Binora Sharia Board

Pakistan.

• Standard basis for certification is Halal Food

Management System (PS 3733:2010)
Halal Certificate

PCL is certified as Halal

Food Safety Management
System Certified by SGS for
specified products.

Based on Pakistan standard,

which is
PS:3733-2010.
Halal Food Management
System Requirements
Benefits of Halal Certification?
• Halal certification can deliver many benefits to an
organization are:
▫ Compliance to Sharia requirements (relating to Halal)
▫ Improved access to export markets in Muslim countries
▫ Potential business growth; Halal certification
demonstrates food safety for both Muslims and non-
Muslims
▫ No loss of non-Muslim markets/consumers
▫ Differentiation from your competitors
▫ Food safety assurance
▫ Customer satisfaction
Halal Certification Standards
• PS 3733: 2010
• Pakistan Standards for Halal Food Management Systems: Requirements
for any organization in the food chain

• PS 4992:2010
• Pakistan Standard for General Criteria for the operation of Halal
Certification Bodies

Organization (like PCL) can only be certified on PS 3733:2010.

Categorization of Findings
• Major
▫ A situation identified which would on a basis of available
objective evidence, raise significant doubt as to the conformity of
the product being supplied as Halal
 Doubtful ingredients without Halal certificates

• Minor
▫ Where there is no evidence to the verification for the conformity
of the products being supplied as Halal.
 No certificate but through traceability it showed that ingredients
are Halal

• Observation
▫ Covering the non compliance against GMP
 Issues related to infrastructure and Continuous Improvement
Findings evaluation
Major Minor Corrective Action

Certification not granted

1 or more -
Re-audit required

Objective evidence in 21
0 10 or fewer days

Certification not granted

0 More than 10 Re Audit required
Hygiene Status grading system
Grade Observation Minor Major

A+ 5 or fewer 10 or fewer 0

A 10 or fewer 10 or fewer 0

B 15 or fewer 10 or fewer 0

C More than 15 10 or fewer 0

Halal Food Management System –
Standard Requirements

1. Scope
2. Definitions
3. Halal Food Management System
4. Documentation Requirements
5. Requirements for any organization in food Chain
6. Halal Product manufacturing, processing,
Handling, storage, transportation and distribution
7. Hygiene, sanitation and food safety
8. Packaging and Labeling
1. Scope
• It is applicable to all enterprises
organizations, regardless of size,
which are involved in any aspect
of the food chain and wish to
implement system that consistently
provide safe Halal products.

• This standard specifies requirements

to enable an organization to:

a) plan, implement, operate, maintain and update a

Halal food safety management system aimed at
providing products that are Halal and are safe for
consumer according to their intended use;
1. Scope (continued)
b) Demonstrate compliance with Sharia rules;
c) Demonstrate compliance with statutory and regulatory
food safety requirements;
d) Effectively communicate Halal food issues to their
suppliers, customers and relevant interested parties in
the food chain;
e) Ensure that the organization conforms to its stated
food policy;
f) Seek certification or registration of its Halal food safety
management system by an external organization or
make a self-assessment of conformity to this Pakistan
standard. (PS 3733:2010)
2. Definitions
2.1 Halal
2.2 Halal Foods
2.3 Haram Foods
2.4 Najis
2.5 Slaughtering
2.6 Good Manufacturing Practice
2.7 Good Hygiene Practice
2.8 Food Chain
2.9 Food Additives
2.10 Cold Chain
2.11 Genetically Modified Food (GMF)
2.12 Food Safety
2.13 Halal food safety Policy
3. Halal Food Management System
3.1 General requirements

3.1.1 The organization shall establish an effective

Halal Food safety Management System
(HFSMS) and update it when necessary in
accordance with the requirements of this
standard.

3.1.2 The organization shall define the scope of the

HFSMS. The scope shall specify the products
or product categories, processes and production
sites that are addressed by the HFSMS.
4. Documentation requirements
4.1 The halal food safety management
system documentation shall include:

a) Documented statements of a Halal

Food safety policy and related
objectives;
b) Documented procedures and records
required by this standard;
c) Documents needed by the organization
to ensure effective development, implementation and
updating of Halal food Safety Management System.
4. Documentation requirements
(continued)
4.2 Records shall be established and maintained
to provide evidence of conformity to
requirements and effective operation of the
HFSMS. Records shall remain legible, readily
identifiable and retrievable. A document
procedure shall be established to define the
controls needed for identification, storage,
protection, retrieval retention time and
disposition of records.
4. Documentation requirements
(continued)

4.3 Emergency preparedness and response

The organization’s top management shall
establish, implement and maintain
procedures to manage potential emergency
situations and accidents that can impact
Halal food safety.
4. Documentation requirements
(continued)
4.4 Internal Audit
The organization shall conduct internal
audits at planned intervals to determine
whether, the HFSMS:-

a) conforms to the planned arrangements established

by organization, and to the requirements of this
standard;

b) is effectively implemented and updated.

4. Documentation requirements
(continued)
4.5 Management Review

4.5.1 The organization’s top management shall

review the HFSMS at planned intervals to
ensure its continuing suitability, adequacy and
effectiveness. This review shall include assessing
opportunities for improvement and the need for
change to HFSMS, including the Halal Food
safety policy.

4.5.2 Record of management reviews shall be maintained.

4. Documentation requirements
(continued)
4.6 Human Resources

4.6.1 The personnel carrying out activities on Halal food safety

shall be competent and shall have appropriate education,
training, skills and experience in Shariah knowledge
and Food Technology.

4.6.2 Where the assistance of external experts (i.e. Shariah

Advisors, Food Technologists, Veterinarians) are required
for the development, implementation, operation or
assessment of HFSMS, records of agreement or contracts
defining the responsibility and authority of external
experts shall be maintained.
4. Documentation requirements
(continued)
4.7 Halal Control Points

4.7.1 Halal Control points shall be established for Halal

production requirements for all foods (i.e., meat
poultry, dairy products, fish, sea food, cereal,
confectionary, nutritional food supplements etc)

4.7.2 Where appropriate, Halal food shall be establish and

apply a traceability system that enables the
identification of product lots and their relation to
batches or raw materials, processing and delivery
records.
4. Documentation requirements
(continued)
4.7 Halal Control Points (continued)

4.7.3 The traceability system shall identify incoming

material from the immediate suppliers and initial
distribution route of the end product.

4.7.4 Traceability records shall be maintained for a

defined period for system assessment to enable the
handling of potentially unsafe products and in the event
of product withdrawal.
Records shall be in accordance with statutory and
customer requirements and may be based on the end
product lot identification.
5. Requirements for any organization
in the Halal food chain
5.1 Sources of Halal Foods and drinks

5.1.1 Animals
that have split hooves and chew cud

5.1.2 Birds
that are similar to poultry and quail

5.1.3 Aquatic animals

that live in water and cannot survive outside it

5.1.4 Insects
only Locust is Halal
5. Requirements for any organization
in the Halal food chain (Continued)
5.1 Sources of Halal Foods and drinks (continued)

5.1.5 Amphibians
not Halal (Haram and Hazardous to health)

5.1.6 Plants
all edible species of plants and their products are Halal except
poisonous, intoxicating or those hazardous to health

5.1.7 Mushrooms and Micro-organisms

all edible species of mushrooms and micro-organisms are Halal except
poisonous, intoxicating or those hazardous to health

5.1.8 Natural minerals and Chemicals

all natural minerals and chemicals are Halal except poisonous,
intoxicating or those hazardous to health
5. Requirements for any organization
in the Halal food chain (Continued)
5.1 Sources of Halal Foods and drinks (continued)

5.1.9 Beverages
a) All non-alcoholic beverages, produced synthetically or
derived from edible fruits are Halal as drinks.
b) All alcoholic and intoxicating beverages are non-Halal

5.1.10 Genetically Modified Food (GMF)

GMF or ingredients or products containing GMO’s shall not be
made by the use of genetic material which is not a Halal source.

5.1.11 Food Additive shall be only be from sources acceptable and

processed according to Halal requirements without the use of
non-Halal or alcohol-based carriers.
5. Requirements for any organization
in the Halal food chain (Continued)
5.2 Slaughtering
5.2.1 Place of Slaughtering
5.2.2 Slaughterer
5.2.3 Slaughtering lines and utensils
5.2.4 Procedures
5.2.5 Stunning

5.3 Health Inspection of Carcass and Giblets

6. Halal Product manufacturing, processing,
handling, storage, transportation and distribution

6.1 All processes food is Halal if it meets the following requirements:

a) The product or its ingredients don contain any components or

products that are no Halal;
b) The product doesn’t contain any thing in quantity that is decreed as
Najis.
c) The product is prepared, processed or manufactured using
equipment and facilities that are free from contamination with
najis non halal.
d) Food that is safe and not harmful human health.
e) During its preparation, processing, packaging, storage or
transportation, the food that does not meet the requirements
specified in items (a), (b), (c), (d) and/or (e) or any other things
that are decreed as najis.
6. Halal Product manufacturing, processing, handling,
storage, transportation and distribution (continued)

6.2 Devices, utensils, machines and processing aids

6.2.1 Devises, utensils, machines and processing aids used for processing
Halal food shall not be made or contain any materials that are
decreed as najis or not halal and shall be used only for Halal food.

6.2.2 In case of converting a processing line or equipment from non Halal

to Halal manufacture, all devices, utensils and machines, which were
previously used or in contact with such manufacture shall be washed
and ritually cleansed.

6.2.3 Upon conversion, the lines, devices, utensils and machines shall be
used and operated for Halal food only. Repetition in converting the
line to najis al-mughallazhah line and back to Halal line shall not be
permitted.
7. Hygiene, sanitation and food safety
7.1 Personal hygiene, food plant sanitation, and food safety shall be given
prime consideration in the preparation of Halal food.

7.2 Procedure shall implement measures to:

a) Control contamination from all sources including air, soil, water,
feedstuffs, fertilizer (including natural fertilizers), pesticides,
veterinary drugs or any other agent used in primary production;
b) Control plant and animal health so that is does not pose a threat
to human health thorough food consumption, or adversely affect
the suitability of the product;
c) Protect food sources from faucal and other contaminations;
d) Manage waste effectively; and
e) Store harmful substances appropriately.
7. Hygiene, sanitation and food safety
(continued)
7.3 Halal food shall be prepared, packaged,
transported and stored in such a manner that
it is in compliance to general hygiene and
sanitary requirements that include
prevention of contamination.

7.4 In manufacturing and processing, suitable

detection or screening devices should be
used where necessary.
BASIC INTRODUCTION
TO FOOD HYGIENE

Pearl Confectionery
(pvt) ltd
 How do people get Food Poisoning?
Because of Bad Bacteria

What is Bad Bacteria?

Where does bad bacteria come from?

Poor Personal Hygiene

Dirty Hands Dirty Finger Nails

Dirty Uniforms

Smoking in Food Areas Being Sick at Work Open Cuts

The Importance of Washing your Hands
Bad Food Storage
Food Not Covered
Dirty Kitchens

Fridge Not Dirty Stove Tops Old Chopping

Cleaned Boards
Food Has Past its Expiration Date

Mouldy Bread

Off Milk

Rotten Meat Mouldy Cheese

 Food Contamination

Mixing raw foods together Cutting foods on chopping

boards with raw meat juices
Under Cooked White Meat
Leaving Food Out
For a Long Period of Time

Once Frozen Food or Cooked Food has reached room

temperature bacteria can start doubling after a few hours
Incorrect

Food

Temperatures
No Pest Control

Flies on the Food Cockroaches Rats and Mice

In the Kitchen
Rubbish Bins not Emptied Regularly
How do you prevent Food Poisoning?
 By Having Good Personal Hygiene

Wash your hands regularly Especially after

going to the
bathroom

Have a Clean Uniform

Available

If Sick Stay Home

Place a Band Aid on Cuts
Correct Food Storage
Foods to be covered and stored separately
 58

Keep Kitchen Clean

Check Expiry Dates and Label Foods
Correct Food Temperatures
Pest Control

Pest Control should be done on a weekly basis

Remember to always……
After……
What we are doing !!!
What we are doing !!!
What we are doing !!!
8. Packaging & Labeling
8.1 Halal food shall be suitably packed using packaging materials
that fulfills the following requirements:

a) It shall not be made from raw materials that are decreed as

Haram / Najis;
b) It shall not be prepared, processed or manufactured using
equipment that is contaminated with things that are non - Halal
or najis.
c) During the preparation, processing, storage or transportation of
the packaging material, it shall be physically separated from any
other packaging material that does not meet the requirements
stated in item a) or b), or any other things that have been decreed
as najis; or non halal.
d) It will not transmit toxicant to the food.
e) Packing process shall be carried out in clean and hygienic manner
and in sound sanitary conditions.
8. Packaging & Labeling (continued)
8.2 Labeling material used in direct contact with the product shall not impart any color,
flavor or toxicity to the food and shall be from a halal source.

8.2.1 Each package shall be marked legibly and indelibly or a label shall be
attached to the package, with the following information:

a) Name of the product;

b) Net content expressed in SI units;
c) Name, address and trademark of the manufacturer of local origin;
d) Name and address of importer/exporter and/or local distributor;
e) List of ingredients in descending order of the proportion by weight;
f) Code number identifying date and/ or batch number of manufacture, expiry date and
country of origin.

8.2.2 For primary meat products, in addition to requirements specified in 4.2, the label or
mark shall also include the following information:

a) Date of slaughter;
b) Date of Processing
Importance of Labeling
• Provide basic information
• Details of the contents of ingredients
• Instruction for use
• Warning and contradiction
E – Numbers
• E -120 ------Conchineal ---------Haram

Doubtful E- Numbers
Suspected
• Gelatin
• Rennet
Halal Internal Audit
Audit Planning
Auditors
Selection
Review
Documents
Initiation

Get
Plan
Approvals
Audit
Audit Execution

Opening
Meeting
Conducting
Audit

Follow Up

Closing
Meeting
Audit Reporting & Follow-up

Identify Agree on need

NC, issue CAR for CAR, sign it

Propose CA
Agree? plan
not OK
OK

Verify Corrective
Implement
Action &
Corrective Action
Close CAR
Introduction to CAR
Auditor should include:

Date, CAR No, Basis, Department,

Resp. Dept. Head (Name),
Auditee (Name), Auditor (Name),
Observer (Name),
Type, N.C Condition and Auditor (Sign)

Auditee should include:

Resp. Dept. Manager (Sign)

Root Cause
Corrective / Preventive Action
Auditee (Sign)
Resp. Dept. Manager (Sign)
Due Date
What if nothing seems to be wrong?

• No problems … don’t panic

• Move on
• Don’t keep looking for
something wrong

State your remarks on Attendance sheet