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SINGAPORE HALAL DIRECTORY 2019/2020
2. Product Storage, Display and Servings All Halal products that are stored, displayed, sold or served should be categorised and should be labelled as Halal or lawful at every stage of the process so as to prevent it from being mixed or contaminated with things that are non-Halal.
3. Product Processing and Handling
A processed food is Halal if it meets the following conditions:
a) The product and its ingredients
do not contain any components or products of animals that are non-Halal by Shariah Law or animals that are not slaughtered according to Shariah Law;
b) The product does not contain anything in large or small
quantities that is considered as
Najis according to Shariah Law; c) The product is prepared, processed or manufactured using equipment and facilities that are free from contamination with
Najis; and
d) During its preparation, processing,
storage or transportation, it should be fully separated from any other food that does not meet the requirements speci ed in items (a), (b) and/or (c) or any other things that are considered as Najis by Shariah Law.
4. Hygiene and
Sanitation
Hygiene is given much emphasis in Islam. It includes the various aspects of personal hygiene, clothing, equipment and the working premises
for processing or manufacture of food. The objective is to ascertain that the food produced is hygienic and not hazardous to health.
‘Hygienic’ can be de ned as free from Najis, contamination and harmful germs. All foods should be prepared, processed, packaged, transported and stored in such a manner that they are in compliance with hygiene and sanitary requirements of the relevant authorities.
5. Risk categorisation
Certi cate holders are required to substantiate all ingredients/ raw materials used with necessary documents. We have illustrated the risk categorisation and its required documents in the table below:
Types of Halal Risk
Low
Medium - Low
Medium - High
High
Types of raw materials / processing aids / additives
• Plant materials
• Pure seafood
• Legumes & lentils • Rice
• Ice
• Spices
• Synthetic chemicals
• Soy Bean products • Olive Oil
• Sesame Oil
• Vegetable Oil
• Synthetic vinegar
• Noodles
• Pasta
• Food additives (excluding
E400s)
• Enzymes
• Cheese & byproducts • Food Additives (E400s) • Canned Foods
• Confectionery & Pastry • Dairy Products
• Processed seafood
• Sauce & condiments
• Pure vinegars
• Meat & meat-based items • Poultry & poultry-based
items
• Beef extracts • Beef tallow • Chicken skin • Chicken fat • Flavourings • Gelatine
Types of Documents Required
• Product specification / label
• Product specification • Halal questionnaire (if
necessary)
• Halal questionnaire
• Muis-recognised Halal
certificate* or laboratory analysis report (if necessary)
• Muis-recognised Halal certificate*
*All applicants / certificate holders are strongly advised to check the updated list of Muis-recognised Halal certification bodies from Muis prior to procuring the raw material / processing aid / additive.
Note:
The above list serves as a general guideline and not limited to and/or conclusive. Muis shall at its discretion request for more information or documents on the raw materials / processing aids / additives.
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