critical control points in halal food products: a missing ... · critical control points in halal...
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Critical Control Points in Halal Food Products: A Missing Element in Halal Model
Muhamad Nadratuzzaman Hosen
State Islamic University, Jakarta, Indonesia
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Halal Certification Model
Pre - Audit
Process Audit
Post - Audit
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Pre-audit is a preparation time for company to provide all information.
This step is a very important step where HC must
introduce halal concept and educate a company regarding with critical materials.
In this step, company must discuss about halal concept and critical materials completely.
Pre-Audit
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The auditor focuses on traceability of materials,
system and documentation. Sometimes the
auditor does not realize that one ingredient is
derived from enzymatic process. This is critical
because the enzyme comes from pig or animal
that is not slaughtered in Islamic ways.
Process Audit
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Post - Audit
Post – Audit is determine the halalness of products based on auditor reports, Scientist or Islamic Scholar in the area of Islamic Law/Ulama. Another important point in post audit is how company can maintain the halalness of products after getting halal certificate because halal is not only for one time but must be for all time.
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I N T R O D UC T I O N
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Halal Certifiers (HCs)
Dif
fere
nt
Bac
kgr
ou
nd
Country or State
Moslem Population
Business Atmosphere
Focus or Object
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Indonesia → HC → M U I (the Indonesian Council of Ulama )
• Ulama determines the halalness of products.
• There is still long debate in the parliament regarding with the law of halal products.
• Indonesia is a secular state.
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Malaysia → HC → Government Body, namely J A K I M
( Jabatan Kemajuan Islam Malaysia)
Malaysia put Islam as a formal religion at state level
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Different
M U I and J A K I M HCs in Non Moslem Countries
They are non profit organization which is protecting Indonesian and Malaysian Moslem
They are companies which have profit orientation to accelerate market or trading in order to protect moslem consumers at domestic and international levels
The competency of Ulama, quality or
competency of auditor, quality and availability of technology to detect and determine the
haramness of materials or products
The capability of company to maintain the
halalness of certified products
I M P O R T A N T
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M E T H O D
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Descriptive Analysis → to explain problems
References
Observation
Experiences as auditor from 2002 to 2009
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Problems and Discussions of Critical Control Points in Halal Model
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Ulama
Auditor
Group of Scientist as expertise in certain area
Method of Audit
Audit and Management
System
Technology or
Laboratory
Elements of Halal Model
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Apriyantono (2001) mention that there are 5 important
components in the system of HC body:
1. Standard of halal management and halal system
2. Standard audit of halal system
3. Haram Analysis Critical Control Point (HrACCP).
4. Halal guideline.
5. Halal Database
Components in The System of HC Body
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MUI implemented the halal assurance system which has eleven criteria, namely: 1. halal policy, 2. halal management team, 3. training and education, 4. material, 5. product, 6. production facility, 7. written procedure for critical activities, 8. product handling for product that does not meet criteria, 9. traceability, 10. internal audit 11. management review.
Those criteria can be considered as no risk, low risk, risk and very high risk
The Halal Assurance System
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There are only few of HC bodies implement Halal assurance system at the levels of abattoir, restaurant, food factories and flavor house. This system must warranty consumers to consume halal products during validity of halal certificate. This means that halalness of products are not for one time at auditing process but for all the times. This is the idea of halal assurance system.
The question is that Can HC body to enforce companies to set up halal assurance system at non-moslem countries?
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Another important point is that HC body can take a sampling of halal products regularly at the supermarket and at retail market by using high-tech instrument like rapid test for checking contamination of haramness materials into halal products such as sausages, meat-ball, meat-burger and etc.
Can HC body buy that instrument of rapid test and implement surveillance regularly?
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C O N C L U S I O N
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Conclusion
This article has already demonstrated Critical Control Points
(CCP) at the element of halal model. The numbers of critical
point for issuing halal certificate depend on the performance
of HC body. HC bodies at moslem country are different with
HC bodies at non-moslem, thus CCP is becoming relatively
different too. However, halal products must be free from filth
or najees or najasa and HC bodies must take responsibility to
moslem consumers since they issue halal certificate.