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Poll: As HALAL Assessor would you award the Plant with HALAL Certification? (6 member(s) have cast votes)

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Charles Chew

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Posted 26 March 2005 - 04:21 AM

if this is acceptable to you then I could be willing to participate in this project.



Hi Idris,

Welcome aboard! You are now our official Case Study HALAL Advisor.

I know Saferpak members will benefit from all this and an active interaction expected.

For a starter, is our initial direction in order or should we engage a different route? Please advise!

Regards
Charles Chew

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Charles Chew

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Posted 28 March 2005 - 01:44 PM

Maybe we should look to clear two issues:
a. The ingredients list / Premise Segregation
Since we are producing Halal products, we should be examining to verify that the ingredients and raw materials are Halal certified or guaranteed by a Muslim Board that it has reviewed and approved for you......can we do this approach :uhm: We need to assume that right down to the details, all ingredients have been approved under the Halal Suppliers' Assurance Program through a standard procedure of assessment and verification.

Comments will obviously be encouraging as this is one of the major areas representing the nutshell of halal and haram issues.

b. We need to consider walkway, pathway, stores etc - segregation is the key word.

Result:
1. Splitting the existing premise into "halve" with a clear demarcation right in the middle (not necessary). Segregation is by "physical barrier" as well as a clear division human resource

Think it is now a good idea to throw it to the lion's den - forum!

Regards
Charles Chew


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Posted 30 March 2005 - 09:59 AM

Charles
I agree with point (a) all inventory materials to be segragated physically between halal and non halal, those raw mats which have ubiquitous application eg water, trays, caps etc need suffiecient segregation to avoid being contaminated, this is a minor issue as many of them will not be in direct contact with the liquid/food.
All ingredients for use in halal (direct composition or contact with product) will have to be approved by certification and recognised body.

Also point (b) is sufficiently important, lets cross these off

All human traffic is to be controlled, walkways and stores need to be physically divided to store halal and non halal, specific individuals only in each areas.
All downstream activities within the production needs to be considered wrt physical process flow of product, and final goods storage.
QC/QA regimes will also need to be implemented specific to assurance of halal in addiditon to control as halal.

:spoton: :spoton:



Charles Chew

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Posted 02 April 2005 - 03:49 AM

All ingredients for use in halal (direct composition or contact with product) will have to be approved by certification and recognised body.


Hi Idris,
IMO, most Halal certified manufacturers of ingredients continue to remain seeking an acceptable level of penetration into the global marketplace. Being halal certified is often not the main criteria of satisfaction, often quality issues involving packaging, organoleptic, price, other analysis etc are also other issues of concern prior to a done deal.

This makes outsourcing rather difficult. One of the products that I can generally consider as Halal on a global platform would be the Meat and Dairy Industries although it do have its share of problems now and then but generally world class in the halal terms.

Therefore with insufficient global supply support and if major manufacturers are not willing to "convert" their current plants to "halal" compliant, the task to make up halal ingredients for end halal products remain difficult to deal with - hence, one of the objectives of this topic. (Kosher is almost similar to Halal but the differences are there)

As we await further comments, item b should take a back seat for now.

Cheers
Charles Chew

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Charles Chew

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Posted 10 April 2005 - 11:27 AM

Going through recent magazines/write-ups on Halal, it is easy said than done when it comes to engaging an effective internal system of control on supplies/suppliers particularly with regards to Certificate of Analysis on Halalness of ingredients (which by the way, I do not know of any Islamic Institutions providing this sort of vital services - I stand to be corrected on this)

It is therefore the first primary source of potential contamination to making the end product "haram/non-halal". For the purpose of this case study, it is inevitable and really necessary that we must assume the list of ingredients to be used in the production process as raw materials had (some how) been verified to be halal.

I hate to make this assumption knowing full well that the ingredient list is indeed a paramount subject of vital interest. But we have to move forward - as such WE NOW HAVE A HALAL INGREDIENT LIST.


Cheers
Charles Chew


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ipatel

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Posted 11 April 2005 - 08:53 AM

There are such bodies that will verify each individual ingredient to be halal and would be willing if required to go back to the tertiary supplier if neccessary.
Without this certification, on all ingedients (perhaps painfull) but potentailly to much benefit its of no use to assume you going to fail at the first hurdle of 'some how' getting approval.

its never safe to assume these days.................



Charles Chew

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Posted 11 April 2005 - 05:22 PM

Yes, it is dangerous to assume these days but albeit only for this case study only.

In addition, I was trying to potray a situation where ingredients are not certified as "halal" and there are no other known halal alternative sources, it would therefore be impossible to have "halal certified" inputs.

Given the complexity of food additives these days, dare we to assume anything at all :uhm:

Charles Chew


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Charles Chew

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Posted 16 April 2005 - 07:22 AM

The intricacies of ingredients and finished products in Halal.

Charles Chew


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Posted 20 April 2005 - 11:07 AM

Read the attachment and found it interesting, I will look to see how this now unfolds................



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Posted 01 May 2005 - 02:12 PM

Hi,

Back from duties. Thought it might be a good idea to get on with this case study and to do that we would need to make some assumptions now that we know there are just too many "variable issues"

a. Assume that the ingredients for production of halal beverages are ALL in order and are supported by certificate of analysis or Halal Certifications.
b. A Halal Team has been established.
c. A dedicated Halal Production Staff identified separately by specific attires has been implemented. This is to control human traffic flow.
d. Backward Traceability System has been implemented for Ingredients by "Colour Coded Tagging" with specific product information including issuance form for Halal Product Production
e. Forward Traceability System for Halal Finsihed Product has been in place.
f. Differing transportation system has been implemented for Halal and Non-Halal
g. Others etc

Note: We shall engage on premises design and control next.

Cheers
Charles Chew


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Charles Chew

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Posted 07 May 2005 - 04:27 AM

Note: We shall engage on premises design and control next.


As no responses have been received, we can assume that the PRE-PROCESS CONTROL i.e. ingredients, storage, receival etc are compliant to Halal requirements.

Putting this flow aside, we will now look at Halal compliant of PREMISE DESIGN & SEGREGATION of PROCESS, PRODUCT CONTROL and PERSONNEL.

This case study is rather unusual in that there exist a plant that manufactures "Non-Halal Beverages".

IMO, taking this into account means splitting and up-grading the plant into two separate factories possibly under separate roofs if not permissible with physical barriers.

Entrances and hallway will be separate with no chance of mingling of ingredient, products or human activities. Feeding of ingredient, direct and non-direct packaging materials are at different control points. Drainage shall be via internal hidden piping system. HVAC is separately designed and positioned as stand alone.

Hand washing, toilet facilities are internal and separately controlled and if need be (pre-entrances criteria and changing facilities can be set up)

On a stand alone basis, PROCESS for Halal based products is therefore well segregated. Finished products are stored in a well defined section of the warehouse marked as "Halal" Section.

PERSONNEL as previously mentioned are defined through dress / attire colour code where ENTRY is restricted and highly controlled.

Responses to add more suggestions are welcome.

Cheers
Charles Chew :beer: :beer:

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Posted 11 May 2005 - 08:58 AM

Charles,
Let me see if I have caught this right, are you saying:-

1. All RM's are segregated intake, storage and usage.
2. All batches are manufatured using quantity control by tag and lot number, specific ingredients by recipe defined as halal.
3. no integregation at any point even if you run short of material, in the halal sector, and wheel it round the corner from the other side.
4. All lines and tanks, all batching systems for bulk items and all processing equipment is segregated and in the halal sector only.
5. Any resiual material is repatriated to halal sector only.
6. Is there any scope for completed finished halal liquid, to have to run down a line the non halal material runs down?
7. In addition to the segragation of material, people, clothing and finished product storage, all cleaning, CIP, and transfer from product to product, needs to be on a matrix specifying the details for halal regime only.
8. All secondary and tertiary packaging is handled as halal specific, and there is no integration at any point.

Pls respond to the above starter..........for 8
:whistle:



Charles Chew

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Posted 12 May 2005 - 11:27 AM

Hi Idris,

My answers to your comments:

1. All RM's are segregated intake, storage and usage. - YES

2. All batches are manufatured using quantity control by tag and lot number, specific ingredients by recipe defined as halal. - Absolutely to comply with front and back end traceability requirements on Halalness of RM & FP.

3. no integregation at any point even if you run short of material, in the halal sector, and wheel it round the corner from the other side - Absolutely, otherwise the issue of RM stock control, back-end traceability and halalness is defeated.

4. All lines and tanks, all batching systems for bulk items and all processing equipment is segregated and in the halal sector only - Physical segregation is absolute.

5. Any resiual material is repatriated to halal sector only - Always

6. Is there any scope for completed finished halal liquid, to have to run down a line the non halal material runs down? - A clear demarcation of boundary and physical segregation is in place.

7. In addition to the segragation of material, people, clothing and finished product storage, all cleaning, CIP, and transfer from product to product, needs to be on a matrix specifying the details for halal regime only - separate regime is necessary although to what degree of matrix remains to be considered.

8. All secondary and tertiary packaging is handled as halal specific, and there is no integration at any point - Absolutely and particularly for primary packaging although I am relaxed on tertiary packaging as products are already been protected. But I obviously where possible wish to have total control on packaging.

I hope you will find the answer to your expectations.

Regards
Charles Chew


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Charles Chew
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Charles Chew

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Posted 20 May 2005 - 04:22 AM

Cont/-

On the basis that internal and external premise designs meet to Halal requirements for assured risk control that no potential contaminations from non-halal materials or products will likely to occur and where necessary physical barriers are in place and where absolutely needed air quality control measures as well. We can proceed to dealing with the PROCESS.

* Also assume that entry to all Halal Premises are on authroised basis only and traffic control on human, raw mat etc are all in order. Preferable process flow for all these are suitably designed.

PROCESS CONTROL - I see no issues in this process where non-alcohol beverage products are made as no "excess" or "by-products" are considered in this case study. Can we again safely assume that everything is Ok for us to move forward?

On the contrary, if product is meat based i.e. chicken - there could be a need to look into many "cross contamination issues" PROCESSING DESIGN and suitability of EQUIPMENT.

How does the forum feel at this stage?

Cheers
Charles Chew


Edited by charleschew, 21 May 2005 - 04:39 AM.

Cheers,
Charles Chew
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Charles Chew

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Posted 24 May 2005 - 07:15 AM

cont/-

For simple non meat base production, Process Control for Halal is just the usual monitoring stuff.......nothing unusual unless some one has any issues to bring forward for discussion, we shall move on.

HALAL PRODUCT CONTROL - Base on current practices and Islamic guidelines, label management to indicate Halalness of Food (Halal Logo) is more important than ALLERGENIC ISSUES. Probably not harmful to ignore allergens on label.

We follow Codex Alimentarius CAC/GL 24 under “General Guidelines for use of the term “HALAL” as a guide.

I guess products when packed and consider "halal" now can be place in a COMMON WAREHOUSE w/o the need for product segregation anymore.

We can look forward to closing this case study soon when we do a summary later towards application for HALAL Certification. For this we will use one of the standard HALAL application form to determine our status.

Cheers
Charles Chew


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Charles Chew

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Posted 30 May 2005 - 03:40 PM

Cont/-

If we look at the entire Halal Case Study to-date and the assumptions being made along the way, we have:

a. Solid Purchasing Policies and Procedures for Halal Ingredients and R. Mat. including verifications on Suppliers' COA etc primarily for the removal of "haram issues & risks"
b. Physical Barriers / Segregation of Storage, Retrieving System, Preparation, Process and Packing etc within GMP-Controlled "internal" and "external" environment.
c. A HACCP Plan covering all issues on CCPs for removal of "najis issues"
d. Including other standard GMP stuff
e. Most importantly I believe is a deliberate placment of a "physical barrier" and "segregation of entrances and exit (human traffic controls) to avoid cross-contaminations.

Therefore, I would suggest to Simon to gather a "POLL" from the FORUM to play the role of HALAL-ASSESSOR to ascertain the status of an application for "HALAL CERTIFICATION" in such a PREMISE where "ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES" are manufactured ....................what would your VERDICT be :thumbup:

With this POLL, the case study is complete.

Charles Chew


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Simon

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Posted 03 June 2005 - 07:57 AM

The HALAL case study is now complete; for those of you who have been following the discussions please cast your vote in the poll.

Regards,
Simon


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Posted 07 June 2005 - 04:02 AM

Personally, my views on Halal Certification procedures should be based on two major fundamentals namely, "Religious Factor" and "System Approach".

While the "religious factor" touches on elements concerning the religious aspects which is essentially the core issue (and Kosher Certification is no different in this direction).

The "System Approach" essentially "modernizes" the entire certification process to be in-line with the New World Food Order. (The EU Food Law - Draft for Consultation) is just ready and thats another issue HALAL has to deal with and vice-versa.

System approach brings the likes of SOPs and SSOPs into the Halal World not that it does not already exist but fulfills an auditable system which is very essential.

With regards to this case study, the elements involved are very interesting as "alcohol" is a huge "no-no" and for Halal to co-exist with other "industrial food systems" in such a touchy area, this scenario if ever ventured on demands a bold decision to attempt.

I feel our application for Halal in this case study should be based on food system support rather than just the religious element alone. On this basis, IMO the opportunity for certiifcation should be extended.

Cheers
Charles Chew


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Charles Chew

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Posted 16 June 2005 - 04:21 PM

French firms have sought Malaysia's expertise in organising the country's halal food market worth three billion euros (about RM15 billion).

So are you one of the experts the French are seeking out? Sometimes I think you're ahead of your time Charles. Never stop innovating my friend. :thumbup:

Regards,
Simon

Edited by Simon Timperley, 16 June 2005 - 08:50 PM.

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Posted 16 June 2005 - 09:01 PM

Charles many apologies I thought I was quoting your post but I was actually editing it and have overwritten it with mine. I don't normally like to edit member's posts. I'm a klutz. :doh: I seem to be using that emoticon a lot today.

Perhaps you could post it again.

Regards,
Simon


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Charles Chew

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Posted 17 June 2005 - 05:39 AM

PARIS, June 8, 2005 (IslamOnline.net) - The thriving halal food industry stole limelight at the three-day World Food exhibition, which wraps up on Wednesday, June 8, with a spacious pavilion showcasing a miscellany of trademarked halal foodstuffs from chocolate to pizza.

'It is an important occasion that brings together halal food producers, not only in France but also in Europe,' halal pavilion coordinator Abdel Latif Al-Taef told IslamOnline.net.

Taef, who chairs the French Council for Muslim Faith (CFCM) Halal Division, said that the halal gathering serves as a stepping-stone to the much-anticipated European Day for Halal Food Industry slated for October 1.

Along with Europe's giant halal meat firms, the spacious exhibition featured other companies producing halal-stamped chocolate, beverages, confectionary and cheese in addition to others specialized in the Jewish kosher.

Under Islam, Muslims should only eat meat from livestock slaughtered by a sharp knife from their necks, and the name of Allah, the Arabic word for God, must be mentioned.

Halal Confectionary

A marketing officer said leading French hypermarket chains like Carrefour sell sweet containing traces of pork by-products.

Salama Halal Confectionary booth has drawn attention of the exhibition audience with a placard emblazoned across its rear portraying a red-crossed pig with a phrase saying ‘Don't give confectionary containing pork by-products to those who don't eat pork.'

'Leading French hypermarket chains like Carrefour sell sweet containing traces of pork by-products, hence, we decided to launch this halal business,' Salama's marketing officer Sandara Assab told IOL.

Taef said the word halal is no longer confined to meat, citing the booming halal industry in Malaysia, the exhibition's guest of honor, from toothpaste to chocolate.

Cheers
Charles CHew


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Charles Chew

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Posted 22 June 2005 - 02:59 AM

June 21 -- The MS1500:2004 standard, which was introduced last year as general guidelines for the production, preparation, handling and storage of halal food products, has been proposed as a global standard, especially for adoption by Organisation of the Islamic Conference (OIC) countries.

The MS1500:2004 is the Malaysian standard for halal products and services.

The proposal was raised at one of the sessions in the Intra-OIC Trade Forum entitled "Halal Products and Services: Opportunities among OIC Countries" by Dr Floyd A. Young, an international business and legal consultant from Saudi Arabia.

"Malaysia has set the standard and invested in the scientific infrastructure to address and resolve all areas in the production of halal food chain," he said in his presentation.

Malaysia's expertise in creating halal standard for products and services could help the OIC countries in adopting and implementing a standardised halal standard for Islamic countries, Young said.

For example, he added, the French government had asked Malaysia to assist setting the general guidelines for preparing halal food products as France is one of the countries with a sizeable Muslim community.


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Charles Chew
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