Halal has become the buzz word with regards to food, although its relevancy in fact extends to non-food areas such as personal care & cosmetics products, pharmaceuticals, other consumer goods, finance and services. Halalan Toyibban simply means permissible and wholesome, and this concept is founded on Syariah laws. Toyibban denotes food that is safe, clean, nutritious and of good quality. The general principle concerning food according to Islamic teachings is that everything is halal except impurities, and that which is harmful and intoxicating. That which is classified as non-halal or ‘haram’ is forbidden and prohibited for Muslims. Any food or drink which lies within the grey area between halal and haram is classified as ‘Syubhah’, and Muslims should avoid consuming Syubhah food or drinks until the status of the food or drink becomes clear.
In Malaysia, the definition of halal food and its guidelines are provided by the Malaysian Standard “MS1500:2004: Halal Food – Production, Preparation, Handling & Storage – General Guideline (First Revision)”. To be certified halal under the Malaysian standard, the food must fulfill the following requirements:
Does not contain any parts or products of animals that are non-halal to Muslims or products of animals which are not slaughtered according to Shari’ah law
Does not contain any ingredients that are Najs (filth or unclean) according to Shari’ah law
Is safe and not harmful
Is not prepared processed or manufactured using equipment that is contaminated with things that are Najs according to Shari’ah law
The food or its ingredients do not contain any human parts or its derivates that are not permitted by Shari’ah law
And during its preparation, processing, packaging, storage or transportation, the food is physically separated from any other food that does not meet the requirements stated in a, b, c, d, or e or any other things that have been decreed as Najs by Shari’ah law
Read more in the Knowledge Centre (www.knowledge.hdcglobal.com).
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