MANUAL PROCEDRE FOR JUHF HALAL CERTIFICATION

  • Manual Procedure for JUHF Halal Certification (MPJHC) is a reference document for Halal certification. Besides explaining the terms and requirements for certification, MPJHCalso contains information about application procedures for Halal certification, certification processes, fee charges and others.
  • MPJHC was published in the year 2017.
  • The requirements and conditions for certification in the MPJHC2017 has been improved and restructured for easier review and reference by the inspection officers and the industry.
  • Apart from that, MPJHCintroduce a complete guidelines on Halal Assurance System

DATE OF ENFORCEMENT

This circular is effective on 01.10.2017

MANUAL PROCEDURE FOR HALAL CERTIFICATION

 

  1. SCOPE

 This Manual Procedure for JUHF Halal Certification contains guidelines for (JUHF) Inspection Officers,with the aim to clarify requirements to be complied with, in managing the Halal Certification.

  • This manual must be read together with standards, Fatwa decisions and related regulations which are in force, in managing the JUHF Halal Certification.
  1. DEFINITION

For the purpose of this procedure, the following definitions are used;

  • The Competent Authority: The Competent Authority refers to JUHF
  • Inspection Officer: Inspection Officer means:Auditor; ancompetent officers who are authorized by JUHF to conduct audit for verification of JUHF Halal Certification requirement.
  • Halal
    • Halal originates from the Arabic word namely halla, yahillu, hillan and wahalalanwhich means allowed or permissible by the Islamic Shariah law.
    • The definition of Halal according is as follows:
  1. When food or goods are described as Halal or are described in any other expression to indicate that the food or goods can be consumed or used by a Muslim, such expression means that the food or goods are:
  1. Neither is nor consist of or contains any part or matter of an animal that is prohibited by Islamic Shariah Law for a Muslim to consume or that has not been slaughtered in accordance with Islamic Shariah Law and Fatwa;
  2. Does not contain anything which is impure/ najisaccording to Islamic Shariah Law and Fatwa;
  3. Does not intoxicate according to Islamic Shariah Law and Fatwa;
  4. Does not contain any part of a human being or its yield which are not allowed by Islamic Shariah Law and Fatwa;
  5. Is not poisonous or hazardous to health;
  6. Has not been prepared, processed or manufactured using any instrument that is contaminated with Najis according to Islamic Shariah Law and Fatwa; and
  7. Has not in the course of preparing, processing or storage been in contact with, mixed, or in close proximity to any food that fails to satisfy paragraph (a) and (b).
  1. When services in relation to the food or goods are described in any other expression to indicate that the services can be used by a Muslim, such expression means that the services in relation to the food or goods are carried out in accordance with ShariahLaw.
  • Najis

 

  • Najis literally means impurity such as blood, urine and fae
  • In Islamic Shariah law, Najis means all impurity that nullifies prayers.
  • Najis is divided into three types:
  1. Muhghallazah(severe) such as dogs, pigs and their descendants or birth from either one of them;
  2. Mutawassitah(medium) which is with the exception of the above two, such as blood, pus, faeces and etc; and
  3. Mukhaffafah(light) namely urine of a baby boy who is solely on breastfeeding and has not reached the age of two years old.
  • Cleaning (Ritual Cleansing)

Cleaning means cleansing something from mughallazahnajis such as dogs, pigs and their descendants. Mughallazahnajis should be cleansed by using one time water mixed with soil and followed with six times clean/ natural (mutlaq)water as described in SOP of Cleaning Method set by JUHF.

  • Food Products and Beverages

Food products and beverages mean products made or produced for human use.

  • Consumer Goods

Consumer goods mean products which are not consumable.

  • Food Premise

Food premise means any building or any structure, permanent or otherwise for preparation, serving and sale of any food.

  • Logistic

Logistic means services for transportation of goods and/ or cargo chain services or warehousing and related activities or retailing related to management and handling of food, beverages, and goods.

  • Pharmaceutical

Pharmaceutical refers to pharmaceutical products in the form of finished dosage including prescribed and non-prescribed medicinal product for human usage (biopharmaceutical, radiopharmaceutical, traditional medicine, dietary supplement and researched medicine) that has been registered with the Drug Control Authority under the Ministry of Health, India.

  • Cosmetic and Personal Care

Cosmetic and personal care means material and preparations made forcontact with various outer layers of the body (epidermis, hair, nail, lips, etc.) or on teeth and mucus channel in the mouth. The sole objective is to clean, to perfume, to change appearance and/ or improve body odour and/ or protect or preserve them in good condition.

  • JUHF Halal Certificate

Halal Certificate is an official decree stating the Halal status of products and/ or services according to JUHF Halal Certification scheme issued by JUHF.

  • OEM (Original Equipment Manufacturer) Company

OEM Company is the manufacturer which offer manufacturing services to other companies on contract basis.

  1. JUHF Halal Certification Scheme:

            JUHF Halal certification scheme is categorized as follows into:

 

  1. Plants: Fruits, Vegetable, Grain, Spices, Horticultural Products.
  2. Perishable Animal Products: Meat, Poultry, Eggs, Dairy Products and Fish Products, etc.
  3. Perishable Vegetable Products: Fresh/ Preserved Fruits, Juices &Vegetable, etc.
  4. Product with Long life: Canned Products, Snacks, Beverages, Pasta, Flour, Sugar, Salt, Oil, Soya, Drinking Water, etc.
  5. Chemical and Biochemical products: Additives, Colour, Flavours, Enzymes, Drugs, Cleaning Agents, Pharmaceutical, Gelatin etc.
  6. Cosmetic and Personal Care:
  7. Logistic:
  8. Others:
  1. CONDITIONS OF JUHF HALAL CERTIFICATION

Applicant or manufacturer shall be:

  • Registertheir entity with Indian Registrar of Companies Office in their respective region or other government agencies;
  • Held a business license from Indian Government agency.
  • In full operation before an application is made;
  • Produce and/ or handle only Halal products and in compliance with the specified Halal standard;
  • Ensure sources for raw material/ingredients/processing aids/additives etc. are Halal and procuring these materials from a Halal Certified vendors;
  • Apply for all types of products/ menu which are produced by the factory/ premise;
  • Applications for repackaging must be accompanied with JUHF Halal certificate for the said products;
  • Applications which are not eligible are as follows:
    1. Non-Halal products;
    2. Any application with no standard reference/ guideline;
  • Companies that produce and distribute Halal and Non-Halalproducts;
  1. Usage of similar branding for Halal and Non-Halal products;
  2. Product/ food premise which gives negative implication towards religion and social (example: karaoke center, entertainment center, drug, cigarette others);
  3. Products which use the name or synonymous names with Non-Halalproducts or confusing terms such as ham, bacon, beer, rum, hotdog, charsiewand the like;
  • Products which are in the early stages of research and development (R&D);
  • Products that can lead to deviation of aqidah, superstition and deception;
  • Notwithstanding paragraph 4.8
  1. Products which do not have referenced standard/ guideline which fulfils the following criteria may be considered:
  2. Having direct contact with food;
  • There is uncertainty on the sources of manufacturing materials/ ingredients may be from Halal or Non-Halal sources;
  1. Use as processing aids in food manufacturing;
  2. Does not raise confusion if it is certified

Examples: Water Filter,Detergent,Surface Sanitizer,Lubricant (food grade),Bleaching Earth,Alum and Gas.

  1. GENERAL REQUIREMENTS FOR CERTIFICATION

 

  • Requirements of Raw Materials/ Ingredient/ Processing Aid/ Additives etc.:
    1. Ensure raw material/ ingredient sources are Halal and safe;
    2. Raw material/ ingredient which are sourced from animal shall have a valid Halal certificate;
  • Sources of imported animal-based raw materials shall come from approved plants by JUHFor JUHF Approved Halal Certification Bodies.
  1. Raw material without Halal certification shall be accompanied with complete specification (indicating material composition, flow chart and its raw material sources) and Halal declaration from the manufacturer;
  2. Raw materials, processing aid/additives etc. and product/ menu shall be listed in detail in the application form; and
  3. Non-Halal raw material/ ingredientsarenot allowed to be stored in the premise.
  • Processing
  1. Products applied should be produced consistently with updatedproduction record;
  2. During preparation, handling, processing, packaging, storage ortransfer of products, they shall be in compliance to requirements by theIslamic Shariah Law and remain clean as well as comply withFSMS22000/ updated food safety standard.
  • No mixing between raw materials/ products with Non-Halal materials/sources or those with uncertain Halal status;
  1. Transportation used shall be for Halal products only; and
  2. Use of appliances/ brushes from animal hair is not allowed.
  • Packaging and Labeling
    1. Every packaging label should be printed prominently, clearly andindelible;
    2. The packaging label shall contain information according to the rules,act and related standards, amongst which are:
      1. Name of product,
      2. Halal Logo,
      3. Net content shall be stated in metric measurement (SI unit)
      4. Name and address of the manufacturer, importer and/ or distributorand its trade mark;
      5. List of ingredients;
      6. Coding number to show the date and/ or production batch numberand expiry date; and
      7. Country of origin.
  • Labeling and advertising shall not contravene the principles ofIslamic Shariah Law and shall not highlight indecency which contradicts theShariah law;
  1. TheJUHF Halal Logo cannot be used on promotional productsin conjunction with non-Islamic religious festivals or together with non-Islamic religious emblem;
  2. Name of product does not use the word ‘Halal’ and names withelements of religion and god; and
  3. The packaging material shall not be made from materials which areclassified as Najis (Filthy).
  • Factory
  1. The factory compound shall be fenced or having a control mechanismto prevent pets or wild animals from entering or remain in the factory area;
  2. Equipment used shall be free from najis, any hazardous materials anddoes not result in side effects to the products produced;
  • The arrangement of equipment and goods in the factory shall be neat,tidy and safe during working operations in producing the product;
  1. Workers are not allowed to live in the factory compound. If it isnecessary, living quarters for the workers shall be:
    1. In separate building; or
    2. If it is in the same building, there shall be separate entrance to theprocessing area;
    3. No direct passage way from the workers living quarters to theprocessing area; and
    4. There is a mechanism for controlling the movement in and out ofworkers.
  2. Non-Halal food/ beverages/Tobacco are not allowed to be brought into thefactory compound;
  3. The factory shall have an effective control system from contaminationof animal rearing centers, sewerage plant and premises that process Non-Halalmaterials; and
  • Liquor and materials sourced from liquor is strictly prohibited to be in the factory compound.
  • Food Premise
  1. Equipment used shall be free from najis, does not contain any hazardous materials and results in, side effects to the products produced;
  2. Appliances/ brushes from animal hair are not allowed;
  • The arrangement of equipments and goods in the factory shall be neat, tidy and safe;
  1. Workers are not allowed to live in the premise compound. If it is necessary, living quarters for the workers shall be:
    1. Having separate entrance to the premise compound;
    2. No direct passage way from the worker’s living quarters to the premise compound; and
    3. There is a control mechanism on the movement in and out of workers.
  2. Non-Halal food/ beverages/tobacco are not allowed to be brought into the premise compound;
  3. The premise shall have an effective control system from premises that process/ prepare Non-Halal materials;
  • All central kitchens and outlets for chain restaurants/ franchise/ food court shall apply for Halal certification; and
  • Liquor and materials sourced from liquor is strictly prohibited to be in the Halal production area including the storage area.
  • Workers
  1. Workers shall practice code of ethics and Good Hygienic Practices(GHP) and Good Manufacturing Practices (GMP) as stated in FSMS22000.
  2. Workers shall wear proper, safety wears and suitable attire, and shall not be wearing jewelries.
    • Sanitation System
  3. Environment:

The environment shall be clean and its cleaning schedule shall be properly regulated and free from pollution;

  1. Equipment:
    1. Equipment used must be clean and sanitized;
    2. Equipment, machine appliances and processing aids which have been used or in contact with najisMughallazahshall be religiously cleansed as stated in JUHF Cleaning Method and
    3. Appliances/ brushes from animal hair are not allowed.
  • Pest Control:

Applicants shall have records of regular pest control system conducted by the company itself or contracted externally.

  1. Cleaning Schedule:

The cleaning schedule shall be prepared and properly implemented &monitored.

  • Halal Record

Applicants shall provide a proper file to keep related documents which can be referred to when inspection is conducted.

  • Worker’s Basic Amenities and Welfare

The management shall provide basic amenities and ensure the worker’s welfare is taken care of, including:

  1. Suitable praying area for Muslim workers;
  2. Permission to perform daily prayers and Friday prayers;
  • Changing room; and
  • Training

The management shall ensure that all workers attended Halal & Food Hygiene related training.

  • Supervision and Monitoring

The management shall ensure the supervision and monitoring of HalalAssurance System is well recorded with reference to the HAS 2017.

  • Tool and Elements of Worship

Tool and elements of worship are not allowed in the processing area,starting from the reception area for raw materials until the finished products, storage area and serving place.

  • Original Equipment Manufacturing (OEM)

Application for original contract manufacturing (OEM) shall comply with the following conditions:

  1. The Owner of the Product/ Brand/ Manufacturing Rights shall:
    1. Ensure the products are manufactured in factories with a valid Halal certificate; and
    2. Apply Halal certification for all factories which are producing the same products.
  2. The Manufacturer shall be
    1. Holder of JUHF Halal Certificate; and
    2. Ensure that the owner of the product/ brand/ manufacturing rights apply for Halal certification.
  1. SPECIFIC REQUIREMENTS FOR CERTIFICATION ACCORDING TO SCHEME

 

  • Food Products/ Beverages/ Food Supplement

 

  • Basic Reference

Certification shall comply with;

  1. JUHFS-2017 Halal Food – Production, Preparation, Handling and Storage – General Guidelines
  2. Decisions of the JUHF Shariah Committee Fatwa decreed and
  • Other related guidelines and regulations.
  • Management Responsibilities

Applicants shall:

  1. Establish the Internal Halal Management Team
  2. Appoint the Halal Executive;
  • Appoint minimum of one Muslim worker; and
    1. Shall be permanent posts, Indian citizen, and work fulltime in the food handling/ processing section; and
    2. This requirement shall apply to all shifts in the operation section of the factory.
  1. Establish the Halal Assurance System with reference toHAS 2017.
  • Food Premise

 

  • Basic Reference

Certification shall comply with:

  1. JUHFS-2017 Halal Food – Production, Preparation,Handling and Storage – General Guidelines.
  2. Decisions of Fatwa decreed byJUHF Shariah Committee.
  • Other related guidelines and regulations.
  • Bakery/ Cake/ Pastry Shop

Applicant shall:

  1. Appoint one Muslim Supervisor; andshall be permanent/ contract post, Indian citizen, and works fulltime in the kitchen/ food handling section;
  2. Appoint minimum of one Muslim worker.
    1. Shall be permanent/ contract post and works fulltime in the kitchen/ food handling section; and
    2. This requirement shall apply to every shift in the operation section of the premise.
  • Consumer Goods

 

  • Basic Reference

Certification shall comply with:

  1. JUHFS-2017 Halal Food – Production, Preparation, Handling and Storage – General Guidelines
  2. Decisions of the JUHF Shariah Committee Fatwa decreed and
  • Other related guidelines and regulations.
  • Management Responsibility

Applicant shall:

  1. Establish the Internal Halal Management TeamWith reference to HAS 2017.
  2. Appoint the Halal Executive;
  • Appoint minimum of one Muslim workers; and
    1. Shall be permanent posts, Indian citizen, competent on halal management system and work fulltime in the food handling/product processing goods section.
  1. Establish the Halal Assurance System with reference toHAS 2017
  • Cosmetic and Personal Care

 

  • Basic Reference

Certification shall comply with:

  1. JUHFS-2017 Halal Food – Production, Preparation, Handling and Storage – General Guidelines
  2. Decisions of the JUHF Shariah Committee Fatwa decreed and
  • Other related guidelines and regulations.
  • Management Responsibility

Applicant shall:

  1. Establish Internal Halal Committee;
    1. With reference to HAS 2011.
  2. Appoint the Halal Executive;
  • Appoint minimum of one Muslim workers; and
    1. Shall be permanent post, Indian citizen, competent on Halal Management System and work fulltime in the handling/processing of goods section.
  1. Establish the Halal Assurance System with reference to HAS2017.

 

  • Product Requirement

Applicant shall ensure that the product has been registered and has received the approval letter of registered products from the Central Drugs Standard Control Organization (CDSCO)

6.5              Pharmaceuticals

  • Basic Reference

Certification shall comply with:

  1. MS2424: 2012 Halal Pharmaceuticals – General Guidelines;
  2. Pharmaceutical Inspection Co-operation Scheme (PICs);
  • Decisions of the JUHF Shariah Committee Fatwa decreed and
  1. Other related guidelines and regulations.
  • Management Responsibility

Applicant shall:

  1. Establish Internal Halal Management Team IHMT;
  1. With reference to the JUHF Guideline on the HAS2017.
  1. Appoint the Halal Executive;
  • Appoint minimum of one Muslim workers; and
    1. Shall be permanent post, Indian citizen, competent on Halal management system and work fulltime in the handling/processing of goods section.
  1. Establish the Halal Assurance System with reference toHAS 2017.
  • Product Requirement

Applicant shall ensure that the product has been registered and has received the approval letter of registered products from the Central Drugs Standard Control Organization (CDSCO)

  • Logistics

 

  • Basic Reference
    1. JUHFS-2017 Halal Food – Production, Preparation, Handling and Storage – General Guidelines
    2. Decisions of the JUHF Shariah Committee, Fatwa,Decree and
  • Other related guidelines and regulations.
  • Management Responsibility

Applicants shall:

  1. Establish the Internal Halal Management Team IHMT;with reference to HAS 2017;
  2. Appoint minimum of one Muslim workers; and
    1. Shall be permanent posts, Indian citizen, competent in Halal Management System and work fulltime in the handling/ coordinating of logistic operation.
      • Establish the Halal Assurance System with reference to HAS2017.
  • Conditions According to Logistic Category

 

  1. Warehousing
    1. The warehouse to be Halal certified, shall store only Halal products/ goods;
  2. Operates Halal documentation system which is continuously updated;
  3. Halal good/ product shall be segregated according to appropriate category such as dried product shall be separated from the wet product;
  4. Have a well regulated storage temperature, suitable for storing the halal goods/ products;
  5. Applicant shall ensure the pest control management system is in place;
  6. The warehouse compound shall have a control mechanism to prevent animals and unauthorized personnel from entering or being present in the premise of the warehouse;
  7. Halal detection system shall function effectively;
  8. Tool and elements of religious worship are strictly prohibited in the warehouse compound;
  9. Ritual cleansing process shall be conducted, as stated in JUHF Cleaning method, if the warehouse is contaminated with materials categorized as najismughallazah; and
  10. The environment surrounding the warehouse shall be cleaned in accordance with regular sanitation schedule.
  • Transportation
    1. All goods transported shall be only Halal good/ products;
    2. Applicant shall have effective Halal detection system including the latest record on movement;
    3. Applicant shall establish the Halal Assurance System including specific rules for workers and implement the GHP;
    4. Transportationcontainer which is doubtful about its Halal status is mandatory to undergo ritually cleansed before Halal goods are stored in it;
    5. Have good control on storage temperature suitable for transporting Halal good/ product; and
    6. Halal good/ product shall be segregated according to appropriate category such as dried product shall beseparated from the wet product.
  1. APPLICATION PROCEDURES

 

  • All applications for Halal certificate shall be submitted soft copy at juhf1982@hotmail.com/ cor@halalhind.com and hard copy at JUHF office address.
  • Supporting documents shall be submitted to JUHF office when “Table Audit” done and a mail will be sent to the respective client from JUHF official.
  • For renewal purposes, application shall be submitted at least two months before the expiry date of the certificate;
  • Incomplete application will be rejected and a mail will be sent to the client.
  • Completed application will receive a Performa invoice for payment ofCertification fee;
  • Application for chain restaurants/franchise will be managed by JUHF;and
  • Qualified applications according to scheme are:
  1. Food Product/ Beverages/ Food Supplement
    1. Manufacturer/ Producer;
    2. Contract Manufacturing (Original Equipment Manufacturer);
    3. Repacking; and
    4. Central Kitchen
  1. Food Premise
    1. Restaurant/ Canteen/ Cafeteria;
    2. Chain Restaurant;
    3. Franchise Restaurant;
    4. Hotel (Kitchen/ Restaurant);
    5. Cafeteria Operating in Food Court (Central Management);
  2. Kiosk;
  3. Catering/ Food Catering Services/ Convention Central Kitchen/Central Kitchen;
  4. Mobile Premise (Only With Management/ Central Kitchen); and
  5. Bakery/ Cake/ Pastry Shop.
  • Consumer Good
    1. Producer/ Manufacturer of products;
    2. Contract Manufacturing (OEM); and
  1. Cosmetic and Personal Care
    1. Producer/ Manufacturer of products;
    2. Contract Manufacturing (OEM); and
  1. Pharmaceuticals
    1. Producer/ Manufacturer of products;
    2. Contract Manufacturing (OEM); and
  1. Logistics
    1. Warehousing Services Company; and
    2. Transportation Services Company.
  • Slaughterhouse
    1. Bird Slaughterhouse; and
    2. Ruminant Slaughterhouse.
  1. CERTIFICATION FEE

 

  • Fee is valid for one yearfor all companies.
  • The fee is fixed according to JUHF Halal Certification scheme,
  • Payment of fee shall be in the form of RTGS /Chq /DD
  • Fee paid is not refundable.
  1. AUDIT PROCEDURES

Auditing will be carried out after all the required application procedures are fulfilled and fee made by the applicants;

  • Auditor
    1. The auditor shall be those who are appointed by JUHF and having proper ID Card;
    2. Auditing shall be carried out by minimum of two Auditors, who are competent in:
      1. Islamic education; and
    3. Technical matters.
  • Scope of Inspection
    1. The inspection covers general and specific requirements of certification including the following items:
      1. Documentation and company profile;
    2. Internal Halal Control System;
    3. Raw material/ ingredient and processing aid;
    4. Equipment;
    5. Packaging and labeling;
    6. Storage;
    7. Processing;
    8. Transportation;
    9. Workers;
    10. Sanitation system and premise cleanliness;
    11. Waste disposal management; and
    12. Premise compound.

 

  1. The compliance audit on site will cover the followings:
    1. Opening meeting;
    2. Review of documents;
  2. Site inspection;
  3. Final evaluation; and
  4. Closing meeting.

 

  • The auditor has the right to access into the entire premise:
    1. Auditor is authorized to snap photos for evidence purposes;
    2. Copy of the audit report shall be given to the applicant for action; and
    3. Auditor can conduct follow-up audit after the corrective action has been implemented for verification purposes.
  • Sampling
    1. Auditor is authorized to take samples of product, raw material/ ingredient or other products with doubtful Halal status for laboratory analysis according to the standard operating procedures;
    2. Sample of product, packaging materials, labels or others deemed necessary shall be taken for scrutiny of the Halal certification panel;
  • All costs incurred for any study or laboratory analysis on product ingredient will be borne by the applicant or the said company; and
  1. The laboratory analysis shall be carried out at laboratories which are NABL accredited based on ISO/ IEC 17025 for the related analyticalscope.
  • Procedures for Re-auditing
    1. Re-auditing is conducted solely based on decision of the Halal Certification Panel; and
    2. Re-auditing is only carried out once.
  1. MONITORING AND ENFORCEMENT

All Halal Certificate holders or anyone who use any Halal statement/ label/ logo are subject to monitoring and enforcement.

  • The Regulations

Inspection for monitoring and enforcement are bound by related laws enforced in the country as follows:

  1. Trade Description Act 2011;
  2. Manual Procedure for Halal Certification;
  • Food Act 1983 (Act 281), Food Regulations 1985 and Food HygieneRegulations 2009;
  1. Animal Act 1953 (Revision 2006), Animal Ordinance 1953,Animal Rules 1962, Animals (Importation) Order 1962, Abattoir Act(Corporatization) 1993;
  2. Custom Act 1967, Custom Order (Prohibition of Import 1998);
  3. Local Government Bylaws 1976 (Act 171) and Local Council Bylaws(PBT);
  • Act/ State Administration Enactment of Islamic Affairs; and
  • Trade Mark Act 1976.
  • Implementation

All inspection for monitoring and enforcement shall be conducted with or without prior notice and other regulation currently enforced. After the inspection, a copy of theJUHF HalalCertification Monitoring Notice will be given by the Inspection Officer to the company.

  • Type of Inspection
    1. Scheduled inspectionis a continuous and planned inspection on JUHF Halal Certificate holders to verify its compliance to certification requirements, use of logo and Halal standard;
    2. Enforcement inspectionis an inspection conducted by JUHFas a result of public complaint or from schedule inspection activities;
  • Follow-up inspectionis an inspection on any company which failed to comply with the Halal Certification Procedures based on the earlier inspections; and
  1. Inspection based on complain is conducted after receiving a public complaint pertaining to abuse of Halal logo/ certificate or doubts on products and consumer goods, food premises, slaughter houses, logistics or companies which has been awarded Halal Certification, use of logo or Halal term.
  • Category of Offences and Actions

 

  • Minor Offence

 

  1. Technical offence which can be given warning by the Inspection Officer for the corrective action:
    1. Premise cleanliness;
    2. Equipment cleanliness;
    3. Workers hygiene;
    4. Environmental cleanliness;
    5. Pest control;
    6. Other offences related to hygiene and sanitation;
    7. Food handler who does not have anti-Typhoid vaccination;
    8. Failed to produce documents requested by the inspection officer; and
    9. Changes and additions of raw material manufacturers which has Halal certification. Manufacturers continue production without informing in writing to JUHF.
  1. Action:
    1. A copy of the Halal Certification MonitoringNotice will be issued.
    2. Warning for immediate remedial action or within 14 days or any duration deems relevant;
  2. Inspection officer conducts follow-up inspection after the due date (if necessary). If the company failed to do the corrective action within the stipulated time,
  1. Notice ofJUHF Halal Certificate will be issued and the Halal certificate will besuspended; and
    1. The status of the suspended Halal certificate will be determined by the Halal Certification Panel.
  • Major Offence

 

  1. Technical offence which can lead to suspension of the Halal Certificate by the inspection officer and need to be presented to the Halal Certification Panel for the final decision.
  1. Changed/ additional supplier/ producer which does not obtain Halal certification from JUHF.
  1. Changed/ additional supplier/ producer which does not obtain Halal certification from JUHF/JUHF recognized Halal certification body overseas;
  2. Using Halal Logo on products which are not certified;
  3. Forged Halal certificate or misuse of Halal Logo;
  4. Lend or give the original Halal certificate to other company or premise;
  5. Alter the information on the Halal Certificate;
  6. Change or add to the ingredients which have been declared in the application form without written consent from JUHF;
  7. None or not enough Muslim worker in the processing area/ kitchen as required in the procedure;
  8. Use and display of expired Halal certificate;
  9. Tools/ elements of religious worship are placed in the processing area/ kitchen;
  10. Does not comply to any related Halal standard;and
  11. Failed to comply with corrective action for minor offence.
  12. Action:
  13. JUHFHalal Certificate shall be suspended;
  14. JUHFHalal Certification Monitoring,JUHF Halal Certification Non Conformance Notice and Noticeof Halal Certificate will be issued to the company;
  15. Report on suspension will be presented to the Halal Certification Panel for final decision whether:
    • Re-inspection is required; or
    • The Halal certificate will be returned; or
    • The Halal certificate will be revoked.
  16. If a company failed to comply to corrective action by the Halal Certification Panel, the Halal certificate will be revoked; and
  17. JUHFwilldisplay companies with suspended Halal certificate on its official website and same can be informed to the overseas counterpart Halal CertificationBodies. Details mentioned in MOA
  • Serious Offence

 

  1. Offences which involves Shariah and Technical matters which lead to revocation of the JUHFHalal Certificate by the inspection officer and need to be presented to the Halal Certification Panel for the final decision.
  1. Shariah offences are offences involving Shariah laws asfollows:
    1. Confirmation of Haram status by JUHF or other Islamic authority agencies on product/ ingredient/ equipment and other miscellaneous;
    2. Using Haram material after receiving Halal Certificate;
    3. Mixing/ storage of Halal and Haram material together;
    4. Storage of Halal product with Haram product;
    5. Equipments used are interchangeable between Halal and Haram;
    6. Processing of improper slaughtered or improper dead animal; and
    7. Use of stunner which may cause death of animal or hayatmashboh doubtful.
  • Technical offence is an offence which does not involveIslamic laws, as follows:
    1. Relocation of premise/ factory without informing JUHF
    2. Change of management and name of company without informing JUHF
    3. Unauthorized slaughter men and the Halal checker;
    4. Stunning for animals is not in accordance with the requirement of the standard;
    5. The stunner is controlled by a Non-Muslim worker;
    6. Bringing in Haram material into the premise or company which holds Halal Certificate; and
    7. Using prohibited material which are in forced under the Food Act and related laws.
  1. Action
    1. The Halal certificate shall be revoked immediately;
    2. Notices on monitoring and revocation of Halal certificate will be issued to the company;
    3. Report on revocation of Halal certificate will be presented to the Halal Certification Panel for the final decision;
    4. JUHFwill display the companies which have their certificates revoked on its official website and same will be circulated to all overseas Halal Certification Bodies,details mentioned in MOA
    5. In the case of any outlet having its Halal certificate being revoked due to serious offence, Halal certificates fromall other outlets shall also be revoked.
  • Sampling

Inspection officers shall take sample if a premise is found committed or suspected to commit any offence or abuse. Sampling procedures can be referred to clause 9.3.

  • Prosecution Process
    1. Prosecution process will be conducted by JUHF appointed advocates based on the input from JUHF about Halal matters;
    2. JUHF will be summoned as witness in the trial process in court; and
  • The decision of the court may be announced by JUHF for public information.
  • Complaint
    1. Complaint can be made through:
  1. Complaint form;
  2. Letter;
  3. E-mail/ complaint on-line; or
  1. Complaints received shall be related to Halal only such as logo forgery, doubtful Halal status of ingredient or any offence categorized as minor/ major/ serious; and
  • All complaints will be channeled to JUHF for further action.
  1. Privacy and secrecy will be maintained by JUHF.
  • Receiving Complaints
  1. All complaints will be recorded;
  2. Only complete complaints will be taken action;
  • Complaints will be classified according to type, either it is relate to procedures of JUHF Halal Certification or it is not within the jurisdiction of JUHF and
  1. If the complaint can be resolved, an explanation shall be sent to the complainant through e-mail, telephone, SMS, letter and others.
  • Decision on Complaint
    1. Complainant will be informed on all decisions or action taken; and
    2. If the complaint involves major and serious offences, it will be displaced on JUHF official website or publication suitable for public view.
  • Dispute
  1. Dispute can be submitted beginning from the application process until before the decision of the Halal Certification Panel is being released;
  2. Submission of dispute can influence the time for processing of the application; and
  • Decision on the dispute is final.
    • Appeal
  1. Membership of the Appeal Panel are:
    1. General Secretary-JUHF
    2. Director-JUHF which involves in managing the JUHFHalal Certification;
    3. Member – Representative from JUHF
    4. Member – two representatives from JUHF.
  2. Appeal shall be made in writing to the Secretary of the Appeal Panel.
  • Duration of submitting an appeal shall be within two weeks after the decision has been informed to the applicant/ holder of the Halal certificate and appeals made after this period shall not be entertained;
  1. Appeals submitted shall be only related to procedures of Halal certification and not involving offences under the Halal law or standards;
  2. Appeals shall be examined to identify type of appeal, case, an section/ responsible unit; and
  3. Decision of the Appeal Panel is final and any re-appeal shall not be entertained.
  • Product Recall
  1. Companies shall recall products in the market upon:
    1. Contamination of Haram material; and
    2. As directed by JUHFas mentioned in MOA
  1. HALAL CERTIFICATE AND LOGO

 

  • Conditions on Use of the Certificate
    1. Use of the JUHFHalal Certificate is subject to conditions which have been specified for the certificate;
    2. The JUHFHalal Certificate holder shall be responsible on an abuse or misuse of the certificate subject to the laws and regulations;
  • The JUHFHalal Certificate can be withdrawn or terminated at any time and use of the Halal logo is not allowed if the applicant is found to violate the JUHFHalal Certification standard;
  1. The JUHFHalal Certificate cannot be traded, leased, exchanged, forged, abused, or amended its content in whatever form; and
  2. The original and valid JUHFHalal Certificate shall be displayed at all times at the address stated on the certificate.
  • Conditions on Use of the Logo
    • Product/ Slaughterhouse
      1. The JUHFHalal Logo shall be printed/ affixed clearly on each product that has been Halal certified;
      2. The JUHFHalal Logo shall meet the specification as set;
  • The JUHFHalal Logo can be used for advertising and shall be placed suitably; and
  1. The company is allowed to print coloured logo suitable with the respective product packaging as long as it does not change the original specifications.
  • Premise
  1. The JUHFHalal Logo can be displayed at only Halal certified premises;
  2. The JUHF Halal Logo can be printed only on the Halal certified Products;
  • The JUHFHalal Logo can be displayed at suitable location at the premise; and
  1. The JUHFHalal Logo can be used for advertising and shall be placed suitably.
  • Hotel
  1. The JUHFHalal Logo can be printed on the menu at restaurants and kitchens which are Halal certified;
  2. The JUHF Halal Logo can be displayed anywhere suitable in the restaurant;
  • If only the kitchen is Halal certified, the JUHF Halal Logo can only be displayed at the kitchen area;
  1. It is not allowed to paste the Halal Certificate nor the JUHFHalal Logo at the payment counter and etc; and
  2. For hotel category, use of the JUHFHalal Logo at restaurant, coffee house and function room is only allowed if application is made for all kitchens which supply the food and beverages to the restaurant/ coffee house and the function room.
  • Logistics
    1. The JUHFHalal Logo shall be displayed at the premises which offer Halal certified logistics services.
  • The JUHFHalal Logo can be used for advertising and shall be placed suitably.
  • New applicants and JUHF Halal Certificate holders are responsible on any misuse or abuse of the JUHFHalal Logo subject to the law and regulations.
  1. RESPONSIBILITY OF THE JUHFHALAL CERTIFICATEHOLDER

 

  • Any changes to the name and address of the company, factory or premise, product brand, ingredient, producer and others shall be informed to the JUHF in writing for its further action;
  • If the certificate is lost, the owner shall lodge a police report and inform the JUHF in writing for its further action;
  • If the certificate is damaged, the owner shall return it to JUHFand a new certificate will be issued;
  • Any JUHFHalal Certificate holders shall ensure that the certification standards are adhered to;
  • JUHFHalal Certificate holders shall have trained workers, who understand JUHFHalal Certification Procedures and shall attend Halal certification training, and the certificate shall be renewed every year;
  • JUHF Halal Certificate holders shall abide with the JUHF HalalCertification Procedures and related laws and understand the current Halal issues; and
  • Companies shall perform ritual cleansingon premises if:
    1. Contamination of najismughallazahoccurred; and
    2. As directed by JUHF in cleaning Method.
  1. THE HALAL CERTIFICATION PANEL

 

  • Membership
    1. At least seven members are appointed;
    2. Members of JUHF Halal Certification Panel comprised of:
  1. Chairmen – JUHF
  2. General Secretary – JUHF Signing authority
  3. Joint Secretary– JUHF
  4. One member from Shariah Committee;
  5. One member from Technical Committee
  6. Two member from Islamic University back ground
    • Appointment period is 5 years;
  1. Reappointment shall be made after the expiry date;
  2. Members shall be officers who are not involved directly in the evaluation process of applications.
  • Job Scope

The Halal Certification Panel is responsible for:

  1. Making the following decisions:
  1. Approved;
  2. Conditional approval;
  3. Failed;
  4. Re Audit; and
  5. Cancelled application.
  1. Making decision on monitoring cases, either:
    1. Revocation of Halal Certificate;
    2. Return of Halal Certificate.
  • Decide on issues raised related to application of JUHFHalalCertification.
  • Decision of the JUHFHalal Certification Panel Meeting
    1. Panel decisions are final;
    2. All decisions shall be recorded and filed for reference; and
  • All decisions shall be informed in writing to the applicants.

APPENDIX 1: JUHF HALAL CERTIFICATION PROCESS FLOW CHART

References:

MS:2015 9000 Malaysia

MALAYSIAN PROTOCOL FOR THE HALAL MEAT AND POULTRY PRODUCTIONS

GSO 2055-1/2015 (E)

ISO IEC 17011 – 2004

ISO_IEC 17065 presentation by Jim Munro

ISO-IEC 17021-1 – 2015

ISO-IEC 17065 – 2012

UAE.S 993 :2015

UAE.S 2055- 2: 2016