The Suggested World Wide Halal Model

Assoc. Prof. Mariam Abdul LatifUniversiti Malaysia Sabah, Malaysia

The Second Gulf Conference on Halal Industry and its Services22-24 January, 2013

Farwaniyah, State of Kuwait-Crown Plaza Hotel, Al

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CONTENT

• BACKGROUND

• DEFINITIONS

• THE SUGGESTED HALAL MODEL

• INTERNATIONAL SET UP (OIC)

• NATIONAL SET UP

• SUMMARY

BACKGROUND

• World Muslim population ~ 1.8 billion• World Halal market ~ 2.1 trillion• To protect consumer interests (Halal and Thoyyiban

food)• Facilitate Halal trade/business• Issue on integrity of the supply chain?• Development and Harmonization of Halal Standards • Harmonization of Halal certification practices

(equivalence)• Emphasis on the importance of regulating Halal

certification in exporting countries (strengthening Halal import control)

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1. Kazakhstan2. Uzbekistan3. Turkmenistan4. Iran5. Pakistan6. Afghanistan7. Tajikistan8. Kyrghyzstan9. Azerbaijan10. Turkey

11. Albania12. Iraq13. Kuwait14. Bahrain15. Qatar16. Maldives17. Saudi Arabia18. Yemen19. UAE20. Oman

21. Syria22. Lebanon23. Jordan24. Palestine25. Egypt26. Libya27. Tunisia28. Algeria29. Morocco30. Mauritania

31. Senegal32. Gambia33. Guinea-Bissau34. Guinea35. Sierra Leone36. Mali37. Burkina Faso38. Cote d'Ivoire39. Togo40. Benin

LEGEND :

%

Map 2.1 : OIC Member Countries

41. Nigeria42. Niger43. Cameroon44. Chad45. Gabon46. Sudan47. Uganda48. Somalia49. Djibouti50. Mozambique

51. Comoros52. Suriname53. Guyana54. Bangladesh55. Malaysia56. Brunei Darussalam57. Indonesia

OIC Member Countries

OIC Countries

DEFINITION

• Standard• Certification• Accreditation• Harmonization• Equivalence (Recognition)

DEFINITION

• Halal Food• Halal Auditor• Halal Certification• Halal Accreditation

Suggested Halal Model

Prime Minister’s Office

Laboratories

Accreditation Body (SM)

Certification Body (JAKIM)

Accreditation Body (SMIIC)

Certification/ Inspection

Bodies

ACCREDITSACCREDITS

Recognition/ Appointment

Suppliers Products

TESTSCERTIFIES

Designates/Accredits

MS 1500:2009Certification requirements

OIC &INTERNATIONAL

NATIONAL (MALAYSIA)

MANDATES USE OF MS

The Halal Certification Model

Halal IndustryHalal Industry

OIC/SMIIC 1:2011, General Guidelines on Halal Food

Halal Certification Body (HCB)Halal Certification Body (HCB)

OIC/SMIIC 2:2011, Guidelines for Bodies Providing Halal Certification

Halal Accreditation BodyHalal Accreditation Body

OIC/SMIIC 3:2011, Guidelines for the Halal Accreditation Body Accrediting Halal Certification Bodies

The International Set Up (OIC)

Accreditation Body (SMIIC)

Halal Certification Bodies

ACCREDITS

INTERNATIONAL (OIC)

Laboratories

Suppliers Products

TESTSCERTIFIES

OIC/SMIIC 1:2011, General Guidelines on Halal Food(Certification requirements)

OIC/SMIIC 2:2011, Guidelines for Bodies Providing Halal Certification

(Certification requirements)

The Regional Set Up (GCC)

GCC(The Supreme

Council/ Sec.Gen.)

Laboratory (KISR)

Accreditation Body (GSO)

Certification Body (UAE)

Accreditation Body (SMIIC)

HalalCertification

Bodies

ACCREDITS

Recognition/ Appointment

Suppliers Products

TESTSCERTIFIES

Designates/Accredits

GSO StandardsCertification requirements

OIC &INTERNATIONAL

REGIONAL (GCC)

MANDATES USE OF GSO STANDARDS

The National Set Up

Prime Minister’s Office

Laboratories

Accreditation Body (SM)

Certification Body (JAKIM)

Accreditation Body (SMIIC)

HalalCertification

Bodies

ACCREDITS

Recognition/ Appointment

Suppliers Products

TESTSCERTIFIES

Designates/Accredits

MS 1500:2009Certification requirements

OIC &INTERNATIONAL

NATIONAL (MALAYSIA)

MANDATES USE OF MS

SMIIC - The Standards and Metrology

Institute for Islamic Countries, under OIC

• OIC/SMIIC 1:2011General Guidelines on Halal

Food

– This standard defines the basic requirements that

shall be followed at any stage of food chain

including, receiving, preparation, processing, sorting,

determination, packaging, labelling, marking,

controlling, handling, transportation, distribution,

storage and service of halal food and its products

based on Islamic rules.

• OIC/SMIIC 2:2011Guidelines for Bodies

Providing Halal Certification

– This guidelines specify the rules that the halal

certification bodies shall satisfy and the

requirements for the execution of halal certification

activities.

• OIC/SMIIC 3:2011Guidelines for the Halal

Accreditation Body Accrediting Halal

Certification Bodies

– This guidelines prescribe general guidance and

procedures for the halal accreditation body assessing

and accrediting halal certification bodies

Challenges faced by enterprises

Challenge 1

• Technical requirements in importing countries difficult to obtain and not well understood

Challenge 2

• Enterprises not able to meet standards, technical regulations and SPS measures

Challenge 3

• Exporters unable to demonstrate compliance with requirements in importing countries at reasonable cost

Challenge 4

• Inadequate Quality Infrastructure for exports • Inadequate SPS infrastructure hampering market access for

food and agricultural products

International Halal Food Standards

National Halal Food Standards

Moving Forward

1) Adoption of OIC/SMIIC halal standards

2) Training on Halal standard and certification

• Consultants and training providers

• Auditors, assessors and inspectors

3) Development of guidelines and procedures of

OIC/SMIIC halal standards

4) Registration scheme for certified halal

personnel

Finance

INTEGRITY ALONG HALAL SUPPLY CHAIN

Food Supply Chain with Halal Integrity

• All processes involved in the food supply chain

(farm to table) shall adhere to Shariah laws and

verified by a competent certification body.

• Objective of the certification is to authenticate

and assure the component factors utilised in the

food industry are all halal compliant. It confirms

the ingredients used in a product are halal

certified and the premise is free from haram or

non-halal food (authenticity)

SUMMARY

• Harmonisation and adoption of OIC/SMIIC halal standards among Members

• Expand and strengthen SMIIC standard programmes

• Develop Halal Import Control System• Establish the World Halal Trade Organization• Halal Certification is important to verify the

halal status of a product• Halal certified products and services will form

quality output to establish the halal industry of any economy.

SUMMARY

• Halal Certification is important to verify the halal status of a product

• Halal certified products and services will form quality output to establish the halal industry of any economy

• Integrity is doing things the right way in an ethical manner

• Acceptance without doubt of halal products and services

Suggested Halal Model

Prime Minister’s Office

Laboratories

Accreditation Body (SM)

Certification Body (JAKIM)

Accreditation Body (SMIIC)

Certification/ Inspection

Bodies

ACCREDITSACCREDITS

Recognition/ Appointment

Suppliers Products

TESTSCERTIFIES

Designates/Accredits

MS 1500:2009Certification requirements

OIC &INTERNATIONAL

NATIONAL (MALAYSIA)

MANDATES USE OF MS

THANK YOU