UNDERSTANDING HALAL

HALAL ASSURANCE

CERTIFICATION GUIDELINES

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Certification Guidelines

UHB’s halal certification assures the consumer that certified goods or services are truly

halal based on Uganda Halal standards.

 

The first requirement for halal certification of food and consumer products is that it is acceptable in accordance to Islamic jurisprudence.  The second and equally important requirement is should be safe. Hence qualify standards for food safety and traceability are prerequisite (Normative References) for application of the standard for production of halal food. Therefore the following referenced documents are indispensable for the application of US909:2011 General standard for Halal food.

 

  1. ISO 22005, Traceability in the feed and food chain - General principles and basic requirements for system design and implementation.
  2. US 7, General standard for labeling of pre-packaged foods.
  3. US 28, Code of practice for hygiene in the food and drink manufacturing industry.
  4. US 45, General standard for food additives.
  5. US 737, Hygienic requirements for the production of packaged meat products (processed or manufactured).
  6. US ISO 22000, Food safety management systems - Requirements for any organization in the food chain.
  7. The Public Health (Meat rules) Act.

 

 

This makes the halal label a new benchmark for quality assurance. Therefore halal certification provides assurance for halal integrity to the halal conscious consumer as well as guarantees quality and safety to all categories of consumers including non-Muslims.

The halal certification process is fairly simple and follows five basic steps.

 

UHB CERTIFICATION CYCLE

 

 

UHB currently offers halal certification services to food and allied industries, food service institutions such as hotels and restaurants, slaughter facilities and butcheries.

 

 

 

 

New focus is being directed towards certification of facilities along the supply chain including warehouses, transportation vehicles and market outlets such as supermarkets to ensure that halal certified food does not lose the halal

integrity along the supply chain.

 

 

 

 

It is envisaged that the scope of UHB’s activity will expand in accordance to market demand and as new

standards are developed.

Rational for halal certification

To most Muslims the halal concept is fairly simple and comprehensible.

 

However, due to cutting edge developments in technological developments most natural foods are processed into a variety of products and hence losing the natural characteristics by which they are normally recognized. It is very challenging and increasingly becoming difficult for a halal conscious consumer to establish the halal status of products in the market. There is, therefore, increased and justifiable concern among halal conscious consumers about the halal status of processed food and consumer products on the market.

 

This is situation is complicated by the fact many manufacturers of food and consumers products are not halal compliant. The worst scenario manufactures wishing to take advantage of the halal market arbitrary brand none halal products as halal. Also some manufactures with the intention of reducing production costs substitute regular raw materials with cheaper materials some of which are very commonly non halal.

Intentional addition of material other than normally used, adulteration is an issue of major concern in the food, cosmetics and pharmaceutical trade and industries globally.  Adulteration involving the replacement of high cost ingredients with lower grade and cheaper substitutes is a common phenomenon in many these industries. Adulteration of food products can be very attractive and lucrative for food manufacturers or raw material suppliers. e.g. recent melamine adulteration issue in baby foods.

 

Pork is commonly found in many food products as it provides a cheaper source of substitute ingredients. Lard could be effectively blended with other vegetable oils to produce shortening, margarines and other specialty food oils. In some countries, food manufacturers choose to blend vegetable fats with lard to reduce production cost.  In other instances, adulteration with porcine products could be unintentional, e.g. use of emulsifiers such as E-471 or mono - and diglyceride from lard.

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