Halal Assurance System

Halal Assurance System

Production of halal products requires certain Halal raw materials, Halal additives, Halal process, Halal handling, and Halal transportation to meet the condition of the term halal. On top of that, the industry should have a effiicient management to oversee the products meet the Islamic Law and ensure zero mistake can be occur during the production. The system called Halal Assurance System (HAS) proposed by Apriyantono (2001) can be adopted. This system consists of 5 important components:

1. Standard of halal management and halal system. Halal management is managing of all the function and activities necessary to able to achieve the objective of halal products. Halal system is defined as the organisational structure, responsibilities, procedures, activities, capabilities and resources that together aim to ensure that products, processes or service will satisfy stated or implied aims, i.e., production of halal products.

2. Standard audit of halal system is conducted to:

      2.1 Determine the conformity of halal system elements with specified requirements.

      2.2 Determine the effectiveness of the implemented halal system in meeting specified objectives.

      2.3 Verify that non-conformities identified in a previous audit have been rectified as agreed.

3. Haram Analysis Critical Control Point (HrACCP). A system which could point out the important points where haram or najees (najasa) materials may contaminate halal materials, as well as avoiding haram materials to be used for the production of halal foods. There are 6 elements which go to make an HrACCP system:

      3.1 Identify and assess all haram and najees materials.

      3.2 Identify the critical control points.

      3.3 Establish the monitoring procedures.

      3.4 Establish corrective actions.

      3.5 Establish a record-keeping system.

      3.6 Establish verification procedures.

 

4. Halal guideline. This consists of general regulation of halal foods and standards procedures of production of halal foods. In addition, specific regulation and procedures may be added, for example, in the case of food additive production.

5. Halal database. It consists of list of materials used for food production; information of the source and preparation of each material is mentioned in the list as well as its halal status and other important information.