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Guidelines in preparing, processing/ Labeling

manufacturing, handling, packaging and serving • name of the product


of halal foods • net content expressed in metric system (SI units)

• Cleanliness, hygiene and sanitation


All foods shall be prepared, processed, packaged,
• name and address of the manufacturer, importer and/
or distributor and trademark
• list of ingredients
Consumers’
transported and stored in such a manner that they
are in strict compliance to hygiene and sanitary
requirements of Codex General Principles of Food
• code number identifying date and/or batch number
of manufacture and expiry date
• country of origin
Guide
Hygiene and the general concepts of Good • date of slaughter and processing for meat and meat
Manufacturing Practice. products

• Processing and handling Halal Certification Mark on Product Quality


A processed food is “halal” if it meets the following • Each product shall be marked with the halal (Arabic
conditions: term) certification mark provided the product
conforms to the requirements of this standard.
and Safety
ƒ the product or its ingredients does not contain
any component or products of animals that are • Name of certifying body should appear together with
non-halal by Islamic (Shariah) Law; the halal logo.
ƒ the product does not contain anything in any
quantity that is decreed as najis or unclean by
Islamic guidelines;
ƒ the product or its ingredients are safe and not
harmful;
ƒ the product is prepared, processed or
manufactured using equipment and facilities that
are free from contamination with najis.

• Devices, utensils, machines and processing


equipment used for processing halal food shall not
be made of or contaminated with najis, and shall
be used only for halal food.

• Storage, transport, display and serving of all halal


products must be kept segregated from non-halal
products to prevent them from being mixed or
contaminated.
BUREAU OF PRODUCT STANDARDS
Packaging Department of Trade and Industry
3F Trade and Industry Bldg.,
All packaging materials to be used for halal products
starting from ingredients to finished products should
361 Sen. Gil Puyat Avenue, Makati City
Telephone numbers: (632) 751.4740, 751.4736
Facsimile number: (632) 751.4748
Halal Food
be halal in nature and must not be contaminated by Email address: bps@dti.gov.ph
najis. Website: www.bps.dti.gov.ph

Printed June 2008


Halal food

Product Information Sources of Halal Food and Restrictions ƒ should be healthy, alive and free from any open or
unhealed wounds, disease, or any form of
• In Islam, Muslims are required to consume “halal” • Animals disfigurement
foods or substances that are permissible according All animals both land and aquatic are lawful, except: ƒ should have been handled humanely when being
to the Holy Qu’ran. ƒ swine, dogs, monkeys, fox, donkeys, cats, tigers, transported and allowed adequate rest prior to
• “Halal” is an Arabic term which means permissible or lions, and elephants; slaughtering at least 6 hours for large animals and
lawful, while “haram” is an Arabic term which means ƒ snakes and some reptiles; 30 minutes for poultry
unlawful, forbidden or prohibited. ƒ carnivorous animals with claws and fangs such as ƒ any ill treatment, beating and acts are strictly
• The halal system highlights the following: lions, tigers, bears, wolf and other similar animals; forbidden on all animals for slaughtering based on
ƒ the “acceptability” of what constitutes the term ƒ birds of prey such as eagles, vultures, and other the Animal Welfare Act
halal according to the Holy Qur’an and Hadith; similar birds; ƒ quarantine of three (3) days for scavenging fowls
ƒ the monitoring of critical control points in ƒ pests such as rats, insects, centipedes, scorpions, e.g. chicken and ducks, 40 days for large animals
manufacturing and handling of food to ensure that and other similar animals; and seven (7) days for small animals
no contamination takes place; ƒ animals that live both on land and in water like ƒ halal animals with natural deformities are allowed
ƒ the identification of potential risks that may occur frogs, turtles and crocodiles; but will not be certified for commercial purposes
along the food chain; and ƒ all poisonous and hazardous aquatic animals except
ƒ the use of science and hard evidence to establish when poison is removed; • Procedures for slaughtering
the purity of both the ingredients used and the ƒ contaminated animals; and ƒ As a rule, the slaughtering of the animal should be
finished product. ƒ dead animals. fully isolated from those that are considered haram
• Plants (pigs, dogs, crocodiles, etc).
All types of plants and plant products and their ƒ It must only be carried out or performed by a
derivatives are halal except those that are poisonous, Muslim certified by Islamic Competent Authority.
intoxicating or hazardous to health. ƒ The act of halal slaughtering begins with the
Product Standards • Other unlawful things positioning of the animal laid on its side preferably
ƒ alcoholic drinks; in the direction of Qibla followed by an incision in
• The Department of Trade and Industry’s Bureau of
ƒ all forms of intoxicants and hazardous drinks; the neck. The Phrase “Bismillah Allahu-Akbar” (in
Product Standards (DTI-BPS), as the National
ƒ all prohibited/hallucinogenic drugs/substances the name of Allah, Allah is Great) must be
Standards Body of the Philippines, makes available
such as shabu, marijuana, opium, ecstasy and immediately recited and invoked during the act.
standards that are at par with international
other similar drugs; and ƒ The slaughtering must cut the trachea, the
standards to enhance competitive advantage of
ƒ food additives derived from haram or unlawful esophagus, and the carotid arteries and jugular
local industries at the same time ensure product
sources. veins in one stroke to bring about an immediate
quality and safety for consumer welfare
and massive hemorrhage.
protection.
• The Philippine National Standard on Halal food (PNS Slaughtering ƒ The sawing action of slaughtering for large animal
2067:2008) provides general guidelines for the food like cattle is permitted, as long as the cutting device
industry on the preparation and handling of halal The purpose of slaughtering is to let the blood out is not lifted. Any lifting of the knife is considered
food, including food supplements, and to serve as and use the flesh of the animal as food and thereby as the end of one act of slaughtering. In other
a fundamental requirement for food product and remove the slaughtered animal from the category of words, multiple slaughtering acts on an animal are
food trade in the Philippines “dead animal”. not allowed.
• PNS 2067:2008 was developed by Muslim scholars, ƒ Slaughtering of fowls and other halal animals by
theologians and Shariah experts in the Philippines • Guidelines in choosing animal for slaughtering mechanical knife is NOT permitted.
through the technical facilitation of the BPS ƒ should be according to Islamic rites ƒ As a veterinary and quarantine requirement, a post
Technical Committee on Halal Food (BPS/TC72). ƒ should have come from the farm where feeds being mortem have to be conducted to determine that
provided have been certified as halal the slaughtered animal or fowl is free from diseases.

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