Escolar Documentos
Profissional Documentos
Cultura Documentos
Vol. 11 No. 4
ISSN : 1394-0198
KDN : PP. 10006/10/2004
w w w. s i r i m . m y
Standardisation
for
Halal Food
12
2 10
14
6
16
Contents
Theme - Standardisation for Halal Food
Features 10 Industrial Standards Committee
on Halal Standards (ISC I)
2
Malaysian Standard MS 1500 : 2004 Halal
Food - Production, Preparation, Handling and
Storage - General Guidelines (First Revision) News
4 Halal Certification Scheme 12 SIRM Berhad Signs Agreement
with ASTM International
6 14
Seminar on Standardisation for Information
Food Hygiene Awareness Technology, Telecommunication and
for Food Business Multimedia in Malaysia.
Disclaimer
The Standards and Quality News is published six times a year and is an official publications of SIRIM Berhaad. Editorial
material may e freely reproduced, provided credit is given to the newsletter. Please note that expect for the advertisement
by the subsidiaries and affliate companies of SIRIM Berhad, SIRIM Berhad does not in any way either directly or indirectly
endorse any advertisements by other companies printed herein and hereby denies any liability in relation to the acurary
of the same .
Copies of the newletter are available on request from: Publication Coordinator
SIRIM Berhad Zurina Mohd Bistari
No.1, Persiaran Dato’ Menteri, Section 2, P.O. Box 7035, 40911 Shah Alam, Selangor, Malaysia. Tel: 603-5544 6235
Tel: 603-5544 660 Fax: 603-5544 6233 E-mail: zurina@sirim.my
Highlight
products are fast gaining world wide recognition as a new
Halal benchmark for safety and quality assurance. Products that are
wholesomeness concept of halal, which covers not only the Shariah requirement,
The average global halal food trade is estimated at RM 600 billion per year.
products especially food, and we must put in greater efforts to gain and expand
our market share. Halal certification is a powerful marketing tool for both the Muslim
Muslim consumers all over the world on their obligation to consume halal food.
practical guidelines for the food industry on the preparation and handling of halal
food - a basic requirement for food product and food trade or business in Malaysia.
safety and food hygiene - we can be assured that the food we consume is not only
This edition of Standards and Quality News focuses on the standard for halal food
as well as other related requirement of halal such as hygiene and safety. We hope
this issue will be able to provide useful and updated information on the current
Malaysian
Standard By: Zainorni Mohd Janis, Senior Executive,
Standard Management Department, SIRIM Berhad
MS 1500
2004 Halal Food - Production,
Preparation, Handling and Storage -
General Guidelines (First Revision)
This standard lays out comprehensive capturing the global Halal food market. In available, titled Makanan Halal –
requirements according to Shariah law and line with this vision, Halal standard is Pengeluaran, Penyediaan, Pengendalian dan
also the requirements of food manufacturing established and it will be utilised by the Penyimpanan – Garis panduan umum. This
and food servicing chain from processing to appointed Halal certification body, the Malaysian Standard was developed by the
handling, distribution, storage, display, Department of Islamic Development Malaysia Technical Committee on Halal Food under the
servings, packaging and labelling. The (JAKIM) in their Halal Certification scheme. authority of the Halal Standards Industry
aesthetic aspects - hygiene, sanitation and The Halal Malaysian Standard MS Standards Committee. The standard
food safety - are also included as part of the 1500:2004 Halal Food – Production, prescribes practical guidelines for the food
requirement. Preparation, Handling and Storage – General industry on the preparation and handling of
In the Third National Agricultural Policy, G u i d e l i n e s i s t h e f i r s t re v i s i o n o f M S Halal food, including nutrient supplement,
the government has emphasised in 1500:2000 which was formerly titled General and to serve as basic requirement for food
developing Malaysia as International Halal Guidelines on the Production, Preparation, product and food trade or business in
Food Hub. This decision is made in order to Handling and Storage of Halal Food. Bahasa Malaysia. The standard is recommended to
increase export market of the country by Malaysia version of the standard is also be used together with MS 1480, the standard
RM20
Feature
Halal Certification
Scheme
By: Hakimah Mohd. Yusoff, Islamic Food and Consumer Goods Research Division,
Department of Islamic Development Malaysia (JAKIM)
Introduction state level. JAKIM is responsible for issuing processing, handling, disinfecting, storing,
The food industry is an evergreen industry the certificates for halal products for exports transportation and management practices.
and halal food is the latest trend in the world and imports, while the state governments The application of halal should apply to all
market. Customers’ demand for halal food is issue halal certificates for local consumption. stages of processing "from farm to table".
increasing not only in the Islamic countries but A new Halal label was also introduced in 2003 Halal certification provides the following
also in Europe and America. Demand for for the purpose of coordinating the use of a benefits:
halal food is estimated at US$150 billion a uniformed label at federal as well as state i. Consumer confidence – it allows the
year with the increase in world Muslim level. Earlier the fifteen different labels used consumers to make an informed choice
population to an estimated 2 billion people. by the states and JAKIM had caused of their purchase
Taking into account the increase of halal confusion among applicants and importers. ii. Competitive advantage – manufacturers
product market, the Malaysian Government The new label when issued by the state will can use it as a marketing tool to secure
intends in making Malaysia a regional halal bear a state code in the label, while the label bigger market share as halal food is
hub. Food manufacturers in Malaysia should issued by JAKIM will not have any code suitable for both Muslims and non-
take this opportunity to increase the country’s number. The new label has been registered Muslims. At international level, it can
halal products for export purposes. under the Trade Mark Act 1976 and the Trade enhance the marketability of the
The Government has, since 2003, Mark Regulations 1997. products especially in Muslim countries.
streamlined the implementation of the Halal iii. Quality – it indicates that the food
Certification. The Department of Islamic Halal Certification product not only fulfils halal
Development Malaysia (JAKIM), is now the Halal food certification refers to the requirements, but also strict hygiene
lead agency in the conferment of the halal examination of food processes in its practices
certificates and labels at both the federal and p re p a r a t i o n , s l a u g h t e r i n g , c l e a n i n g , iv. F o r t h e a u t h o r i t y – i t p ro v i d e s a
Food
Hygiene By: Puziah Hashim, Ph.D., Senior Manager,
Chemical Testing Section, SIRIM QAS International Sdn Bhd
References:
Food business operators can control Ill or injured personnel should not be 1. Malaysian Standard MS 1514:2001
food hazards through the application of allowed to enter any food handling area. General Principles of Food Hygiene
management systems such as HACCP Food handlers should maintain high 2. Joint FAO/WHO Food Standards
(Hazard Analysis and Critical Control degree of personal cleanliness by Program. Codex Alimentarius
Point). Codex Alimentarius wearing protective clothing, head Commission. Codex International
Commission, in 1993, has endorsed covers and appropriate footwear. Food Code of Practice – General Principles
HACCP system as an effective means handlers should refrain from smoking, of Food Hygiene, 1997
in assuring food safety. spitting, chewing, sneezing or coughing 3. Malaysian Standard MS 1480:1999
Other hygiene measures include over unprotected food to prevent Food Safety According to HACCP
control on length and temperature of contamination. System
HACCP
System
for Food Safety
By: Radziah Mohd Daud, Senior Manager,
Quality & OSHE Section, SIRIM QAS International Sdn Bhd
need food to live. We have the right to expect food that we eat to be safe and
We suitable for consumption. Food safety has been of concern to humankind since
the dawn of history and this concern is growing as foodborne diseases has remain one of the
most widespread public health problems in this contemporary world that we live in.
Outbreaks of foodborne illness can damage trade and lead to loss of earnings,
unemployment and litigation. To avoid these adverse human health and economic
consequences of foodborne illness and food (i.e. it does not present an unacceptable risk b) food processors and consumers.
spoilage; effective hygiene control measures to health) The HACCP system provides
need to be implemented. Everyone, including The additional benefits of the HACCP scientifically-sound basis for
farmers and growers, manufacturers and System can be summarized as follows : demonstrating that all reasonable
processors, food handlers, and governments • The HACCP system allows for the precautions have been taken to
consumers has a responsibility to assure that identification of conceivable, reasonably- prevent a hazard from reaching
food is safe and suitable for consumption. expected hazards, even where failure the consumer. In this way, it
In summary, ensuring food safe for have not previously been experienced. encourages confidence in the
consumption is EVERYBODY'S responsibility. It is therefore particularly useful for new safety of food products and thus
However, due to real issues such as lack of operations promotes both confidence in the
sufficient resources, knowledge, different • The HACCP system is sufficiently flexible food industry and stability of food
types of eating habits, emergence of new to accommodate changes introduced, businesses.
food, new preparation and distribution such as progress of equipment design, • Data collected facilitates the work of
techniques have made the task even more improvements in processing procedures food inspectors/ regulators for auditing
difficult. Hence, there is a need for a and technological developments related purposes.
preventive and cost-effective food safety to the product. • The HACCP system is applicable to the
assurance method. The HACCP System has • The HACCP system will help target / direct whole food chain, from the raw material
proven to be such a system. resources to the most critical part of the to the end-product, i.e. growing,
The HACCP System is a scientific, food operation harvesting, processing or manufacturing,
r a t i o n a l a n d s y s t e m a t i c a p p ro a c h t o • With the HACCP system one can transport distribution, preparation and
identification, assessment and control of expect an improvement in the consumption.
hazards during production, processing, relationship between • The application of HACCP systems can
manufacturing, preparation and use of food a) food processors and food promote inter national trade by
to ensure that food is safe when consumed inspectors / regulators, and increasing confidence in food safety.
Industry
Standards
Committee
on Halal Standards (ISC I)
By: Zainorni Mohd Janis, Senior Executive, Standard Management Department, SIRIM Berhad
Department of Islamic Development Malaysia (JAKIM) Malaysian Agricultural Research and Development
Institute (MARDI)
Department of Standards Malaysia (DSM)
Federation of Malaysian Consumers’ Association (FOMCA) Ministry of Domestic Trade and Consumer Affairs
Food Quality Control Division, Ministry of Health Muslim Consumers’ Association of Malaysia
TC ON MANAGEMENT SYSTEM
FROM ISLAMIC PERSPECTIVES
Tuan Haji Nik Mustapha Nik Hassan developed by this TC shall be used together other islamic consumer goods, excluding
chairs the TC on Management System from with other relevant management systems development of standards for specific
Islamic Perspectives and Puan Siti Shapura standards, such as MS ISO 9000 Quality products.
Mashood of SIRIM Berhad is the Secretary. Management Systems series. Currently the The TC’s first project was the revision of
The scope of this TC is Standardisation in the TC is deliberating on a new project titled ISO MS 1500:2000 General Guidelines on the
9001 from Islamic Perspectives – Production, Preparation, Handling and
Interpretative Guidelines. Storage of Halal Food. The standard was
approved as Malaysian Standards by the
TC on Halal Food and Islamic M i ni ste r o f Sc i e nc e , Te c hno l o g y an d
Consumer Goods Innovation in June 2004 with a new title MS
The TC on Halal Food and Islamic 1500 Halal Food – Production, Preparation,
Consumer Goods is chaired by Tuan Haji Handling and Storage – General Guidelines.
Mustapha Abdul Rahman, the Director The TC is currently preparing a standard
General of Department of Islamic on non-food consumer products (barang
Development Malaysia (JAKIM) and Cik gunaan Halal).
Zainorni Mohd Janis of SIRIM Berhad is the
SIRIM
Berhad
Signs Agreement
with ASTM International
“
- greater access to current technical standards-writing committees,
information affecting specific performed voluntarily by over 30,000 ASTM International
industries via attendance at members worldwide ASTM publishes more
is one of the world’s
standards development than 11,000 standards yearly. These
meetings, symposia and standards encompass a wide range of areas. largest voluntary
workshops ASTM Standards have been widely
standards development
- involvement in planning and accepted by the local industries especially in
conducting meetings, including the chemical, oil and gas sectors. More often organisations. From the
electronic venues than not, they have also been used as
work of over 130 technical
- annual subscription to ASTM’s reference or basis when a standard is being
monthly magazine Standardization developed. It is envisaged that this mutual standards-writing
News partnership, practical and market relevance
committees, performed
- reduced symposia/workshop standard is developed to serve the needs of
registration fees the country. voluntarily by over 30,000
Website: www.astm.org members worldwide
ASTM publishes more
than 11,000 standards
yearly. These standards
encompass a wide range
”
of areas.
Standards Malaysia (DSM). sector. This seminar would not have been
possible without the kind and generous support
The event was jointly organised by DSM effectiveness in facilitating the National of the distinguished speakers from the various
and SIRIM Berhad and was held at the Standards development and participation in agencies. I would also like to record my
Auditorium SIRIM Berhad, Level 1 Block 5, the international standards activities as well appreciation for the continued cooperation of
Shah Alam, Selangor. More than seventy as promoting mutual recognition and
participants attended the seminar. A total of understanding.
fourteen papers on selected theme were The following is the extract from
presented at the seminar with the objectives: the opening speech delivered by the
- To recruit experts from various fields in Director General of Department Of
ICT to contribute towards the Standards Malaysia (DSM), Pn.
development of the ICT standards Mariani Mohammad:
nationally and internationally
-
-
To i n c r e a s e t h e a w a r e n e s s o n
importance of ICT standards.
To share knowledge and experiences.
Lt. Kol. Husin Jazri, the Chairman for
Industry Standards Committee on
“ On behalf of the
Department
Standards, Malaysia
of
number will rise rapidly with the programmes Organisation for Standardisation (ISO) and the reliable manner and to join in the global
that have been instituted to enhance standards International Telecommunications Union (ITU). communities either for business or social
development activities. Under the present This co-operation will create an equilibrium, purposes. In this information era, standards
system of standards development managed where all technical activities that make up the serve as the modern tools that help us to
by SIRIM Berhad on behalf of DSM, one of the modern world today work together. An example compete in the global markets.
efforts towards the enhancement of the process of this partnership is the establishment of JTC1, The seminar we are conducting today is
is the decentralisation of standards which is a joint technical committee on IT designed to cover all the major aspects of the key
development to industry associations, between ISO and IEC. Realising that in certain policy issues on ICT standardisation. There will
professional bodies, governmental agencies areas there is no clear boundary between be presentations by experts on all the key
etc whom we all know as Standard Writing technical activities, closer co-operation between themes, such as :
Organizations (SWOs). To date a total of 14 the three international standardisation bodies at (i) Stakeholders of ICT Standards,
SWO’s have been appointed by SIRIM and this the policy level has been forged through the (ii) The Application of ICT Standards in
number is growing, as organisations such as formation of the World Standards Cooperation Specialise Area,
these become aware of the importance of (WSC). This should be reflected at the national (iii) How standards can affect the local ICT
national standards in their areas of concern. level, where the relevant agencies responsible I n d u s t r i e s - Vi e w o f t h e I n d u s t r y /
The support from the Government is evident as for areas of electrical safety, standards and ICT Professional Bodies and
in year 2002, the Cabinet approved 4 strategies have to work together to ensure coherence in the (iv) Use of standards in Information Security
to enhance the national standardisation national standards system. Against this background, the seminar is
activities. These includes amongst others the In the context of ICT, electronic commerce aimed at updating participants on the emerging
wider usage of Malaysian Standards through the has emerged as a dynamic, modern form of standardisation issues on ICT and enhancing
”
adoption of these standards as mandatory transactions, which has received adequate their conceptual understanding.
standards to protect the safety and health of attention, especially from the World Trade
consumers and the environment, and the Organisation (WTO). E-commerce has become