Term Halal Defined

 

CODEX GENERAL GUIDELINES ON HALAL CLAIMS

CAC/GL 1 – 1979 (REV. 1 – 1991)

The following principles form the basis of both EC and UK food labeling legislation.

1 INTRODUCTION

The Codex Alimentarius Commission adopted the Codex General Guidelines on Claims at its 13th Session, 1979. A revised version of the Codex General Guidelines on Claims was adopted by the 19th Session of the Commission in 1991. It has been sent to all Member Nations and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of the Guidelines.

2 DEFINITIONS

2.1 Halal Food means food permitted under the Islamic Law and should fulfil the following conditions:

(i) Does not consist of or contain anything, which is considered to be unlawful according to Islamic Law;

(ii) Has not been prepared, processed, transported or stored using any appliance or facility that was not free from anything unlawful according to Islamic Law; and

(iii) Has not in the course of preparation, processing, transportation or storage been in direct contact with any food that fails to satisfy (i) and (ii) above.

2.2 Notwithstanding Section 2.1 above:

(i) Halal food can be prepared, processed or stored [in different sections or lines] within the same premises where non-halal foods are produced, provided that necessary measures are taken to prevent any contact between Halal and non-halal foods;

(ii) Halal food can be prepared, processed, transported or stored using facilities, which have been previously for non-halal foods provided that proper cleaning procedures, according to Islamic requirements. Have been observed.

3. CRITERIA FOR USE OF THE TERM "HALAL"

3.1 LAWFUL FOOD

The term Halal may be used for foods, which are considered lawful. Under the Islamic Law, all sources of food are lawful except the following sources, including their products and derivatives, which are considered unlawful:

Food of Animal Origin

(a) Pigs and boars.

(b) Dogs, snakes and monkeys.

(c) Carnivorous animals with claws and fangs such as lions, tigers, bears, and other similar animals.

(d) Birds of prey with claws such as eagles, vultures and other similar birds.

(e) Pests such as rats, centipedes, scorpions and other similar animals.

(f) Animals forbidden to be killed in Islam i.e. ants, bees and woodpecker birds.

(g) Animals, which are considered repulsive generally, like lice, flies, maggots and other similar animals.

(h) Animals that live both on land and in water such as frogs, crocodiles and other similar animals.

(i) Mules and domestic donkeys.

(j) All poisonous and hazardous aquatic animals.

(k) Any other animals not slaughtered according to Islamic Law

(l) Blood

(m) Genitals.

Food of Plant Origin

Intoxicating and hazardous plants.

Drink

(a) Alcoholic Drinks.

(b) All forms of intoxicating and hazardous drinks.

 

Food Additives

All food additives derived from Item 3.1.

3.2 SLAUGHTERING

All lawful land animals should be slaughtered in compliance with the following requirements:

(i) The slaughterman should be a Muslim who is mentally sound and knowledgeable of the Islamic slaughtering procedures.

(ii) The animal to be slaughtered should be lawful.

(iii) The animal to be slaughtered should be alive or deemed to be alive at the time of slaughtering.

(iv) The head and front of the animal should be directed towards Kiblah. (i.e. towards Makkah)

(v) The phrase "Bismillah Allahu Akbar" (in the name of Allah, Allah is the Greatest) should be invoked during slaughtering.

(vi) The slaughtering device should be sharp and should not be lifted off the animal during the slaughter act.

(vii) The slaughter act should sever the trachea, esophagus and main arteries and veins of the neck region.

(viii) The animal must not be stunned, anaesthetized or otherwise rendered wholly or partially insensible before slaughter. It must be fully conscious when it is slaughtered.

 

3.3 PREPARATION, PROCESSING, PACKAGING, TRANSPORTATION AND STORAGE

All food should be prepared, processed, packaged, transported and stored in such a manner that it complies with item 2.1 and 2.2 above and the Codex General Principals on Food Hygiene and other relevant Codex Standards.