Halal is an Arabic word meaning “allowed or lawful”.
It is the Quranic term for materials or acts that are permitted
and allowed by the “Law-Giver-Allah”.
Means goods, wholesome, nutritious and safe.
The Halalness of Food & Drink is defined as
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Not made of or containing any part or substances
from animals which are forbidden to be consumed by Muslims
according to Islamic Laws
Not containing any substance which is declared as non-halal
according to Islamic Laws
Not prepared, processed or manufactured using equipment
or utensils that are not halal as defined by Islamic
Laws
Not in contact or in close proximity with any non-halal
food as stipulated under the above three or any substance
declared as being unclean according to Islamic Laws during
preparation, processing and storage. |
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Pork, blood, carcases and any of its by-products
Clean substances contaminated by filth and cannot be
purified
All liquor. |
The halal concept comprises:
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The source of food and drink
Slaughtering
Handling
Ingredients
Utensils
Free from filth
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Plants
All plants are halal except if intoxicating, poisonous and
dangerous to the body.
Animals
All sea animals are halal except if poisonous, intoxicating
and dangerous to health.
All land animals are halal except:
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Swine/pork and its by-products
Animals improperly slaughtered or dead before slaughtering
Animals killed in the name of anyone other than ALLAH
(God)
Alcohol and intoxicants
Carnivorous animals, birds of prey and land animals without
external ears
Blood and blood by-products
Foods contaminated with any of the above products |
Minerals
Minerals derived from land and water sources, such as petrol,
salt and vitamins are permissible except when harmful to
health or to the nervous system.
Bio-Technological Products
In the case of food or drinks produced through biotechnology,
the base food and drink materials have to be examined. If
the origin is permissible, than the products are halal. For
some processed food, the processing techniques need to be
reviewed by Islamic jurists to determine their halal status.
Slaughtering
Slaughtering must comply with the following requirements:
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Must be performed by a Muslim of sound mind,
mature and in full understanding of the fundamentals
related to slaughtering
Animals permissible (halal) to Muslims
Scholars have agreed that the best and most complete
way to slaughter is to cut the windpipe (trachea), the
gullet (esophagus) and the two jugular veins in the neck.
Slaughtering must be performed on the front of the neck
without cutting the spinal cord.• All slaughtering
tools must be sharp and are not made of bones, nails
or teeth.
Saying the name of Allah. For example, saying Bismillah,
at least at the very beginning of the slaughtering
process. |
Handling
Processing/preparation
Processing or preparation of halal food and drink demands a
very clean and hygienic place. Throughout the process the halal
materials must not at any time come into contact with any non-halal
substance.
Transportation
Transportation must be done in a clean vehicle. It must not
come into contact or be in close proximity with any non-halal
food or drink.
Storage
Storage is also important. In order to preserve the halal status,
all halal food must not come into contact or be close in proximity
with non-halal items. Hygiene is strongly emphasized in Islam,
and it includes every aspect of human activity such as dress,
equipment and premises. Therefore restaurants and stores must
also be clean and free of any non-halal substance.
Ingredients
Ingredients are as important as the food itself. All processed
foods are halal if the ingredients used are halal.
The ingredients may consist of various types of substances
or additives. The food additives commonly used are for:
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maintaining nutritional value
maintaining freshness
making food more appealing
helping preparation/processing |
The food is halal if all the ingredients are permissible
under Islamic Laws.
Utensils
The halal concept needs to also address the tools and utensils
used during slaughtering, processing, cooking, serving and
storing. All equipment used must be clean and washed frequently
to ensure cleanliness. The washing must be completed with
rinsing with clean water. Any filthy utensils will cause
food to be non-halal.
‘Halal is a total quality indicator’
For any further clarification or information please contact:
03-2026 3388 ext. 511/510.
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