@Halal April 2019 - Page 17

1 APRIL-MAY. 2019 | @Halal THE AUTHORITIES: JAKIM, JAIS and Non- Government Organization (NGO) such as PPIM as the halal monitoring authorities. Th ey will use the results of lab analysis to fulfi ll the requirements of halal certifi cation when auditing the product. 2 INDUSTRY: Manufacturers of food products or consumables. Industry needs results of lab analysis as reference to ensure that ingredients of their products are free from forbidden (haram) ingredients. 3 17 CONSUMER: Consumers who uses and consumes the retailed products. Some of the more particular consumers always want to know lab analysis results to ensure that the product that they consume is truly halal, and that they are not being deceived by irresponsible manufacturers. Halal Analysis HALAALAN TOYYIBAN ETHIC AUTHENTICITY Muslim Only SAFETY Muslim & Non Muslim PURITY Muslim & Non Muslim Qualitative Porcine Ethanol Origin Qualitative Adulteration (Alcoholic beverages) Result Yes = Haram No = Halal Result Yes = Haram No = Halal Halal verifi cation plays an important role based on the result of lab tests which verifi es the ingredients of the product to be free from ingredients that are haram.” Result Yes = Fail No = Pass Steroid & Ban substance Result Yes = Fail No = Pass Qualitative & Quantitave Quantitative Ethanol Contant Result Fail < 10% < Pass Heavy Metal Result Cd: Pass < 0.3 ppm < Fail Hg: Pass < 0.5 ppm < Fail As: Pass < 5.0 ppm < Fail Pb: Pass < 10 ppm < Fail pork and alcohol in its ingredients or not. A Toyyiban test on the other hand, is a lab test to investigate the occurrence of hazardous substances that might be of harm to our health. These are defi ned by the idea of Ethic, whereby the tests are to ensure that the prod- uct’s quality is up to par in its purity, and is worth every penny the customers have spent on it. In the process fl ow of a halal certifi cation, the role of lab analysis for ‘Halaalan Toyyiban Ethic’ test is important, especially when it comes to ensuring whether ingredients to be used are of plant or animal (and whether it is of pork) origin. This is because cross- contamination can occur during storage and the delivery of the ingredients to manufactur- ers. There is also an issue whereby the use of additives from animal origin in products are not being stated clearly. This is why lab tests are important. Ingre- dients used in products can be convincedly confi rmed through lab analysis, and ensuring the ingredients themselves are halal before being processed to a fi nished product. Microbial Marker compound Result TAMC: Pass < 10 - 10 cfu/g or ml < Fail TAMC: Pass < 10 - 10 cfu/g or ml < Fail Process fl ow of a halal certifi cation, the role of lab analysis for ‘Halaalan Toyyiban Ethic’ test is important, especially when it comes to ensuring whether ingredients to be used are of plant or animal (and whether it is of pork) origin. CONCLUSION Result Present & Exceed MOD = Pass Present & below MOD = Fail Absent = Fail The science of halal has to be compre- hensively planned and defi ned for a clear direction in promoting halal products. It is important that halal certifi cations awarded to any local or international products has been fully verifi ed down to its DNA, and that it is in fact, halal. The integrity of product manufacturers should also be verifi ed and monitored. Halal science practices and JAIS’s strict concerns in certifi cation and monitoring of products on the market can be harnessed to make halal certifi cation in Malaysia the best of its kind. Halal certifi cation processes supported by proper scientifi c proof should be a benchmark for all local and international halal authori- ties. With use of halal science, we hope to strengthen Halal integrity and continuously supports halal assurance system for Muslim consumers and be blessed by Him on this sincere eff ort. That is the importance of halal science. That is the value of a halal logo. That is the beauty of Islamic rules. TRUST BUT VERIFY.