Halal in Food & Chemical Industry

HALAL REQUIREMENTS for FOOD AND CHEMICAL INDUSTRY
By

DR. MOHAMED SADEK
Chairman

HALAL Food Council of Europe
HFCE 1

Key Terminology
 Halal

means permissible and lawful  Haram means prohibited  Mashbooh means doubtful  Makrooh means disliked or detested  Zabiha means slaughtered by Muslim

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General Guidelines
 Only

ALLAH (GOD) can ordain what is Halal and what is haram.  All foods are Halal except those ordained as haram.  Haram foods include those containing pork, alcohol, blood, dead animals, and animals slaughtered reciting a name other than ALLAH.
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Requirements for Meat & Poultry
 Animals

must be of the Halal species  Animals and birds to be slaughtered by sane Muslim  Complete removal of blood from the carcass  Humane handling to be practiced  Stunning permitted provided it is not fatal
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Requirements for Fish & Seafood
Fish with scales, universally accepted  Fish without scales not accepted by Some Groups  Shellfish and crustaceans accepted by most but detested by some groups


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Requirements for Eggs & Dairy Products
Milk and eggs of all acceptable animal species are permitted  Restrictions on:

– Enzymes from animals – Emulsifiers of animal origin – Other functional ingredients

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Requirements for Vegetable Products
 Fermented

intoxicating materials prohibited,

e.g.,
– Ethyl Alcohol, Alcoholic Drinks – Drugs/intoxicants [not medicine]

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Food Ingredients
 All

vegetable ingredients are Halal except intoxicating ones  Animal derived ingredients should be from animals slaughtered by Muslims or from fish

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Questionable Ingredients
 Gelatin:

Pork, Beef, Fish  Glycerin/glycerol  Emulsifiers: Animal, Vegetable  Enzymes: Animal, Microbial, Biotech  Dairy Ingredients, whey, cheese  Ethyl Alcohol, Alcoholic Drinks  Animal Protein/Fat  Flavorings and Compound Mixtures
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