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    Halal Food

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    MD. AWWAL MUHTADY FET-14th Batch SUST: 2017-18
    The document provides an overview of standards developed by the Standards and Metrology Institute for Islamic Countries (SMIIC) regarding halal food. SMIIC, established in 2010, develops technical standards for OIC member countries based on Islamic principles. It has published several standards related to halal food production, including general requirements for halal food (OIC/SMIIC 1:2019), halal edible gelatine requirements (OIC/SMIIC 22:2021), and requirements for food additives for halal food (OIC/SMIIC 24:2020). SMIIC's Technical Committee 1 focuses on developing standards to ensure halal food safety and permissibility at all stages of production

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    Halal Food

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    MD. AWWAL MUHTADY FET-14th Batch SUST: 2017-18
    193 views70 pages
    The document provides an overview of standards developed by the Standards and Metrology Institute for Islamic Countries (SMIIC) regarding halal food. SMIIC, established in 2010, develops technical standards for OIC member countries based on Islamic principles. It has published several standards related to halal food production, including general requirements for halal food (OIC/SMIIC 1:2019), halal edible gelatine requirements (OIC/SMIIC 22:2021), and requirements for food additives for halal food (OIC/SMIIC 24:2020). SMIIC's Technical Committee 1 focuses on developing standards to ensure halal food safety and permissibility at all stages of production

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    The document provides an overview of standards developed by the Standards and Metrology Institute for Islamic Countries (SMIIC) regarding halal food. SMIIC, established in 2010, develops technical standards for OIC member countries based on Islamic principles. It has published several standards related to halal food production, including general requirements for halal food (OIC/SMIIC 1:2019), halal edible gelatine requirements (OIC/SMIIC 22:2021), and requirements for food additives for halal food (OIC/SMIIC 24:2020). SMIIC's Technical Committee 1 focuses on developing standards to ensure halal food safety and permissibility at all stages of production

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    193 views70 pages

    Halal Food

    Uploaded by

    MD. AWWAL MUHTADY FET-14th Batch SUST: 2017-18
    The document provides an overview of standards developed by the Standards and Metrology Institute for Islamic Countries (SMIIC) regarding halal food. SMIIC, established in 2010, develops technical standards for OIC member countries based on Islamic principles. It has published several standards related to halal food production, including general requirements for halal food (OIC/SMIIC 1:2019), halal edible gelatine requirements (OIC/SMIIC 22:2021), and requirements for food additives for halal food (OIC/SMIIC 24:2020). SMIIC's Technical Committee 1 focuses on developing standards to ensure halal food safety and permissibility at all stages of production

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    General Introduction to SMIIC and OIC/SMIIC Halal Food

    Standards

    Dr. Mohammed Ali Alsheikh Wace

    SMIIC 2023
    Fresh Local Food
    Processed Imported Food
    Meat and Poultry
    Dairy Products
    GMO Foods
    Bread
    What is Halal?
    Standards and Metrology Institute
    for Islamic Countries (SMIIC)

    3
    What is SMIIC ?
    • SMIIC is a treaty based and an
    intergovernmental organization, Organization of Islamic
    technical and affiliated to the OIC. Cooperation (OIC)

    • Recognized as an international Affiliated Specialized Subsidiary


    organization, has diplomatic status. Organs Organs Organs
    • Established in August 2010.
    • Headquarters located in Istanbul, Standards and Metrology Institute for
    Turkey. Islamic Countries (SMIIC)
    • Not a conformity assessment body
    (CB).
    Member States In The Standards and Metrology Institute for
    Islamic Countries (SMIIC)

    P Member in SMIIC
    OIC member
    O Member in SMIIC
    • All OIC Member States through their National Standardization, Metrology and
    Accreditation Bodies can be a SMIIC member.
    • SMIIC has 46 Member States to date. (43 Full and 3 Observer Members)
    https://www.smiic.org/en/members

    5
    OIC/SMIIC Standards Structure
    Must be
    Management worker Center
    Muslim

    ✓ ✓
    Certification
    -
    body

    ✓ ✓
    Accreditation OIC
    body countries

    IIFA International
    Islamic Fiqh Academy
    OIC/SMIIC Standards
    Technical Requirements
    • OIC/SMIIC 1 = + CODEX STAN 1 CAC/RCP 1 CAC/RCP 58 ISO/TS 22002 ISO/TS 22003 ISO/TS 22005
    Islamic Rules

    • OIC/SMIIC 2 = + ISO/IEC 17000 ISO/IEC 17020 ISO/IEC 17021-1 ISO/IEC 17025 ISO/TS 22003 ISO 9000

    • OIC/SMIIC 3 = + ISO/IEC 17000 ISO/IEC 17011 ISO/IEC 17021 ISO 9000 OIC/SMIIC 1
    OIC/SMIIC 2
    OIC/SMIIC 4
    OIC/SMIIC 6
    Islamic rules in OIC/SMIIC standards

    Strong cooperation with the International Islamic Fiqh Academy


    National Islamic and fatwa department represented in the technical committees.
    Looking for the common and the majority accepted opinion.
    OIC/SMIIC Standards on Halal Food

    Dr. Mohammed Ali Alsheikh Wace

    2022 SMIIC
    1 SMIIC TC1 Halal Food Issues
    • Structure
    • Member countries
    • Scope

    Contents 2 Published Standards


    • OIC/SMIIC 1:2019 General Requirements for
    Halal Food
    • OIC/SMIIC 22:2021 Halal Edible Gelatine –
    Requirements and Test Methods
    • OIC/SMIIC 24:2020 General Requirements for
    Food Additives and Other Added Chemicals to
    Halal Food
    • OIC/SMIIC 23:2022 General Requirements for
    Halal Animal Feeding Stuffs
    3 Current Projects
    • OIC/SMIIC WD 25 Test Method for detection of
    porcine in Food Products and cosmetics

    • OIC/SMIIC WD 26 Test Method detection of


    ethanol in Food Products and cosmetics

    • OIC/SMIIC WD 38 Maximum Limit for Residues of


    Contents Ethyl Alcohol (Ethanol) in Food

    • OIC/SMIIC AWI 58 General Requirements for


    Preparation and Handling of Halal On-Board
    Meals

    • OIC/SMIIC AWI 59 Halal Packaging: General


    Requirements

    • OIC/SMIIC AWI 60 Halal Food Prepared By


    Bioprocessing Techniques: General Requirements
    STRUCTURE
    Secretariat Turkish Standards Institution

    Secretary Ms. Tuğba Daysaloğlu

    Chairperson Dr. Mediha Esra YAYLA

    SMIIC Dr. Mohammed Ali Alsheikh Wace


    Technical
    Assistant
    Creation Date 2011

    Working TC1 WG1 (21 experts)


    Groups
    P Members

    Afghanistan Indonesia (BSN) Saudi Arabia (SASO)


    (ANSA)
    Azerbaijan (AZSTAND) Iran (INSO) Saudi Arabia (SFDA)

    Bangladesh (BSTI) Iraq (COSQC) Senegal (ASN)

    Algeria (IANOR) Kuwait (KOWSMD) Somalia (SOBS)

    Benin (ANM) Libya (LNCSM) Sudan (SSMO)

    Cameroon (ANOR) Malaysia (DSM) Tunisia (INNORPI)

    Côte d'Ivoire (CODINORM) Mali (AMANORM) Turkey (TSE)

    Djibouti (ADN) Morocco (IMANOR) Uganda (UNBS)

    Egypt (EOS) Pakistan (PSQCA) United Arab Emirates (MOIAT)

    Gabon (AGANOR) Palestine (PSI) Uzbekistan (UZSTANDARD)

    Gambia (TGSB) Qatar (QS)


    O Members
    Bosnia & Herzegovina (BAS) Mauritania (DNPQ)
    Lebanon (LIBNOR) Thailand (HSIT)

    Russia (ROSSTANDART)
    1 SMIIC TC1 Halal Food Issues

    • OIC/SMIIC 1:2019 General Requirements for


    Halal Food

    • OIC/SMIIC 23:2022 Feeding Stuffs for Halal


    Animals – General Requirements

    • OIC/SMIIC 22:2021 Halal Edible Gelatine –


    Requirements and Test Methods

    • OIC/SMIIC 24:2020 General Requirements for


    Food Additives and Other Added Chemicals to
    Halal Food
    OIC/SMIIC 1
    General Requirements for Halal Food:
    Basic requirements of halal food and its
    products based on Islamic rules for any stage
    of food chain such as:
    Preparation,
    Processing,
    packaging, labelling and marking,
    storage and service…etc.
    The standard enumerates
    and give examples of halal
    and non-halal food sources
    It mentions animals and
    plants that are not halal in
    detail and gives examples of
    halal ones
    The standard dedicates a
    large part of it to detailing
    halal matters related to meat
    The standard explains the
    conditions of the places of
    slaughter and the equipment
    required for it, its cleanliness,
    and how to control it.
    It also explains the conditions of
    slaughtering and the method of
    slaughtering, giving details about
    the slaughtering tools and the
    acceptable and unacceptable types
    of stunning according to Islamic
    rulings.
    It also explains the conditions of
    slaughtering and the method of
    slaughtering, giving details about
    the slaughtering tools and the
    acceptable and unacceptable types
    of stunning according to Islamic
    rulings.
    The standard also explains the
    provisions for slaughtering
    poultry and gives details
    about mechanical slaughter
    and its requirements
    The standard is concerned with
    animal welfare as ordered by the
    Islamic religion and set the
    necessary requirements for that
    Food types covered in the
    standard

    SMIIC 2023
    The standard also covers all sectors
    of halal food Such as:
    Milk and dairy products
    Eggs and egg products
    Cereal and cereal products,
    vegetable and animal oils
    and fats, fruit and vegetables
    and their products
    sugar and confectionery products
    Beverages
    Honey and its by-products
    Dietary supplements
    Genetically modified food (GMF)
    Food additives And Processing Aids
    Enzymes and Microorganisms
    Packaging and labeling

    SMIIC 2023
    The standard dedicates a special
    section for packaging and labeling
    and how to write product labels
    OIC/SMIIC 22:2021 Halal Edible Gelatine – Requirements and Test
    Methods

    Project started in 2019


    Proposed by Pakistan
    First halal gelatin standard in the world

    Focus on the production processes in the


    gelatin factories

    Test methods for halal editable gelatin


    OIC/SMIIC 22
    Halal Edible Gelatine- Requirements
    and Test Methods

    prescribes the requirements and test methods for


    Halal edible gelatine.

    discusses the gelatine processing chain, setting out


    the Halal and necessary hygienic conditions for
    producing gelatine that is Halal, safe, suitable and
    admissible for human consumption, based on Islamic
    Rules.
    OIC/SMIIC 22 contents
    Importance of OIC/SMIIC 22

    Clear statement about the animal used


    clear statement about the slaughtering process
    no accept of istihalah
    Importance of OIC/SMIIC 22

    Plant shall be for halal production only


    traceability in all processes
    prevent contamination with non halal materials
    OIC/SMIIC 24
    General Requirements for Food Additives and
    Other Added Chemicals to Halal Food

    specifies the requirements and conditions needed


    for food additives and any other added chemicals
    (processing aids, flavourings, added nutrients,
    enzymes) used during food production to ensure
    that the final product is halal and safe to consume in
    OIC countries and all over the world.

    also defines the halal status of food additives in


    foodstuffs intended for human consumption.
    OIC/SMIIC 23:2022 General Requirements for
    Halal Animal Feeding Stuffs
    OIC/SMIIC 23:2022 General Requirements for Halal
    Animal Feeding Stuffs

    • Blood meal
    • Bone meal

    • Adding hormones and antibiotics

    • Using gelatin in feed


    2 Current Projects
    • OIC/SMIIC WD 25 Test Method for detection
    of porcine in Food Products and cosmetics

    • OIC/SMIIC WD 26 Test Method detection of


    ethanol in Food Products and cosmetics

    • OIC/SMIIC WD 38 Maximum Limit for


    Residues of Ethyl Alcohol (Ethanol) in Food

    • General Requirements for Preparation and


    Handling of Halal On-Board Meals

    • Halal Packaging: General Requirements

    • Halal Food Prepared by Bioprocessing


    Techniques: General Requirements
    OIC/SMIIC WD 26 Test Method detection of
    ethanol in Food Products and cosmetics
    OIC/SMIIC WD 25 Test Method for detection of
    porcine in Food Products and cosmetics

    the aim of this TC1WG1 is to create a


    Test Method for detection of porcine
    in cosmetics product and food.

    there is different levels of validation


    for any test method (e.g. in-house
    validation, inter-laboratory validation)
    the goal of this group is to do a
    proficiency testing by interlaboratory
    comparison.
    OIC/SMIIC WD 25 Test Method for detection of
    porcine in Food Products and cosmetics

    1. Detection method of porcine contamination in meat and meat products


    2. meat speciation method (porcine – bovine– equine– avian - canine …)
    3. Detection method of porcine contamination in processed food
    4. Detection method of porcine gelatin
    5. Detection method of porcine contamination in cosmetics
    6. Detection method of ethanol
    OIC/SMIIC WD 25 Test Method for detection of
    porcine in Food Products and cosmetics

    • Possible future projects


    1. Rapid halal test kits limitation
    and Regulatory Requirements
    2. Distinguishing between natural
    and synthetic ethanol
    3. Distinguishing between halal
    slaughtered Dhabihah (‫ )ذَ ِب ْي َحة‬and
    non Dhabihah (‫)ذَ ِب ْي َحة‬
    OIC/SMIIC WD 38 Maximum Limit for Residues of
    Ethyl Alcohol (Ethanol) in Food
    General Requirements for Preparation and
    Handling of Halal On-Board Meals
    Halal Packaging: General Requirements

    • Can we use recycled materials?

    • Using ethanol in packaging?

    • Non-halal polymers?
    Halal Food Prepared by Bioprocessing
    Techniques: General Requirements

    • Doubtful and non-halal Culture media

    • Enzymes

    • Specific standards for fermented products


    Thank you

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