lect4a_concept of halal food processing from farm to plate
TRANSCRIPT
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HALAL FOODS - EQUIPMENT AND
UTENSILS
PROCESSING/FILLING/PACKING/STORAGE/TRANSPORT/SALE
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LECTURE 4
DR ANIS SHOBIRIN MEOR HUSSIN
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EQUIPMENT AND UTENSILS
INGREDIENTS
PACKAGING
TRANSPORT
AND STORAGE POINT OF SALE
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FOOD MANUFACTURING OPERATIONS
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RAW
MATERIAL
PROCESS
FILLING
PACKING
STORE
DISTRIBUTE
RAW MATERIAL
Cleaning/Washing
Selection Sorting and
Grading
PROCESSING/PRESERVATION
TECHNOLOGY
Thermal process
Chilled
Freeze
Drying ( solids and powders)
Frying
Freeze drying
Aseptic processing (HTST process)
PRETREATMENT
Size reduction
Blanching
PRETREATMENT
Filtration
Expression
Emulsification
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UNDER SYARIAH LAW, FOOD, DRINK AND
INGREDIENTS ARE HALAL :
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Does not contain any parts or its derivatives that
are not permitted by Shariah law
During its preparation, processing, handling,
packaging, storage and distribution, the food is
physically separated from any other food that have
been decreed as najs by Shariah law
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MATERIALS USED FOR FOOD EQUIPMENT
AND UTENSILS
Not prepared, processed or manufactured using
equipment contaminated with najs according to Shariah
law.
Equipment including parts, accessories and utensils (e.g.
leather, brush from hair) not derived from Mughallazah
Najs i.e. pigs or dog.
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Halal Foods - Equipment And Utensils In
Processing/Filling/Packing
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If equipment is “contaminated” with pig or dog, the
product processed on that equipment is Haram
The equipment requires ritual cleansing termed “Samak”
to be able for use in the production of halal foods.
Overlapping use of equipment and utensils in processing,
filling halal and non halal food is not acceptable so as to
avoid cross contamination.
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UNSAFE FOODS CAN BE HARAM
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Equipment and utensils can be a source of contaminants
which can compromise on product safety.
Product safety
Chemical safety
Microbial safety.
Therefore, processing, handling equipment and utensils
must adhere to the Toyibban principles
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FOREIGN MATTER CONTAMINANTS
GLASS
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GOOD MANUFACTURING PRACTICE (GMP)
RELATING TO PROCESSING EQUIPMENT
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GMP – PROCESSING EQUIPMENT
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Materials in the manufacture, installation and
repair of processing equipment must be suitable
for product and processes
Inert and non porous
Non-corrosive
Resistant to acid and alkali
Resistant to specific solution
Fixings in similar material
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GMP – PROCESSING EQUIPMENT
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Equipment shall not have: Wooden parts
Glass parts (unless shatter proof)
No mercury thermometers should be installed unless there is legal obligation. Use of mercury is dangerous.
Installations – must have hygienic design and accessible for easy cleaning
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GMP – PROCESSING EQUIPMENT
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Equipment lubricant must not come in contact with
food.
If lubrication is required, use food grade standard.
Halal lubricant for halal products.
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COLOUR CODING OF CLEANING TOOLS TO
AVOID CROSS CONTAMINANTS
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WOOD PIECES.STONES AND
PLASTICS
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FOOD MANUFACTURING OPERATIONS
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RAW
MATERIAL
PROCESS
FILLING
PACKING
STORE
DISTRIBUTE
RAW MATERIAL
Cleaning/Washing
Selection Sorting and
Grading
PROCESSING/PRESERVATION
TECHNOLOGY
Thermal process
Chilled
Freeze
Drying ( solids and powders)
Frying
Freeze drying
Aseptic processing (HTST process)
PRETREATMENT
Size reduction
Blanching
PRETREATMENT
Filtration
Expression
Emulsification
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INGREDIENTS IN PRODUCT FORMULATION
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Raw materials commonly used in product
formulation
Water
Base ingredients – carbohydrates, proteins,
fats and oils
Additives
Preservatives inc. antimicrobial agents
Colouring substances
Flavouring substances
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INGREDIENTS IN PRODUCT
FORMULATION
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Flavour enhancers Antioxidants Food conditioners Nutrients Mineral/Vitamin/Amino
acids/Nucleotide/Bifido bacteria
Sources : Plants/Animals/Microorganisms/Chemical
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HALAL AND TOYIBBAN
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Halalan toyyiban merely means allowed and permissible for consumption with relation to Syariah law
as long as they are safe and not harmful.
The opposite of halal is haram/ non-halal which means forbidden and prohibited.
Any food or drink which lies within the grey area and does not fall clearly under the Halal or non-Halal category is classified as 'Syubhah', alternatively called questionable or dubious. In this category, until the status becomes clear, Muslims should avoid
consuming Syubhah food or drinks
Therefore, raw materials and ingredients must adhere to the Toyibban principles in order to obtain a safe, clean, nutritious and good quality finished product
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MALAYSIAN FOOD LAW 1983 AND FOOD REGULATIONS 1985
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