Wednesday, April 28, 2010

JABATAN BARU JAKIM?

EJAAN YANG TERTERA PADA LOGO INI PADA KENTANG:
JARATAN KEMA HJAN ISLAM MALAYSIA ISL AMC DEVELOPMANY DEPAKTMANT OF MALAYSIA.

penulis: keberanian pihak industri harus dibendung. semua pihak haruslah berganding bahu. tidak menunding jari kepada sesiapa..demi ummah..pengguna, industri, NGO, dan kerajaan haruslah mengambil inisiatif dan berkerjasama untuk kepentingan semua dan agama. halal toyiban=wholesome.


Wednesday, April 21, 2010

Hanya 20 miliki sijil halal

PULAU PINANG 18 April - Hanya kira-kira 20 daripada 100 hotel yang beroperasi di Pulau Pinang ketika ini mempunyai sijil pengiktirafan halal bagi penyediaan makanan dan pengurusan dapur dari Jabatan Hal Ehwal Agama Islam Pulau Pinang (JHEAIPP).
Bagaimanapun, selebihnya masih tidak memiliki sijil halal termasuk ditarik balik lesen halal tersebut disebabkan gagal mengikut prosedur yang ditetapkan.
Perkembangan itu amat membimbangkan kerana ketika umat Islam semakin gemar berkunjung ke hotel untuk menikmati makanan enak, sebahagian besar pengusaha hotel pula mengambil sikap tidak kisah dengan keperluan sijil halal tersebut.
Ketua Penolong Pengarah Bahagian Pengurusan Halal (JHEAIPP), Faizal Ibrahim, berkata, kebanyakan yang ditarik balik sijil halal adalah hotel bertaraf empat dan lima bintang yang didapati memasukkan ramuan tambahan yang tiada logo halal atau meragukan ke dalam masakan mereka.
"Kita telah melakukan siasatan di beberapa hotel sejak awal tahun ini dan mendapati, tukang masak hotel berkenaan memasukkan cuka wain dan sos sushi yang diimport dari Jepun untuk disajikan kepada pengunjung.
"Justeru, kita terpaksa mengambil tindakan dengan menggantung lesen persijilan halal ke atas hotel tersebut dengan mengenakan penalti enam bulan bagi membolehkan mereka membaik pulih bahagian penyajian hotel.
"Setelah tempoh itu selesai, kita akan datang untuk melakukan pemeriksaan semula dan melihat sama ada hotel tersebut mengikut prosedur yang ditetapkan untuk membolehkan mereka mendapatkan kembali sijil halal itu," katanya di sini hari ini.
Dalam pada itu, dedah Faizal, terdapat juga segelintir hotel di negeri ini yang masih menggunakan sijil halal tamat tempoh semata-mata untuk meyakinkan pelanggan Islam.
Menurutnya, tempoh yang ditetapkan untuk pihak terlibat memperbaharui sijil halal mereka ialah setiap dua tahun sekali.
Justeru, Faizal berkata, pihaknya telah mengadakan perjumpaan dengan semua pemilik dan pengusaha hotel di negeri ini baru-baru ini untuk menerangkan kepada mereka tentang kepentingan dan keperluan status persijilan halal untuk hotel masing-masing.
"Masyarakat Islam hari ini sering menganggap segala bentuk hidangan yang disajikan di hotel adalah halal.
"Menyedari hakikat itu, menjadi tanggungjawab kami untuk mengubah mentaliti mereka ini agar mementingkan status makanan halal sebelum menikmatinya," kata beliau.
Faizal menjelaskan, pihaknya amat berharap agar masyarakat terutama yang beragama Islam membuat pemeriksaan ke atas status dan tarikh luput yang tertera di sijil halal hotel terlebih dahulu.
"Ini untuk memastikan makanan yang mereka nikmati benar-benar halal dan bebas daripada sebarang perasaan was-was," katanya.

Tuesday, April 20, 2010

WORLD HALAL FORUM (WHF) 2010

21-22 June 2010Kuala Lumpur, Malaysia

Kuala Lumpur Convention Centre, adjacent to the Petronas Twin Towers, in the heart of downtown Kuala Lumpur, Malaysia will once again be buzzing with ideas, heated debate on current issues involving VIPs and influential key stakeholders ie, industry experts, academicians, scholars, regulators and retailers in the Halal industry over sumptuous tea breaks and lunches covering two days sandwiched by a Gala Dinner.
Timely themed “Global Halal Industry: Regulatory Architecture, Trade and Market Access”, the 5th World Halal Forum (WHF) , WHF 2010 will be the result of extensive feedback and research by the organisers, KasehDia Sdn Bhd to address the burning but immediate need to understand current global regulatory architecture for Halal and its relationship with Trade and Market Access. The Halal Industry is tipped to surpass USD 654 billion in 2010, but international trade of Halal goods still remains a fraction of this.
Find out the reasons and collectively resolve and tap the amazing potential of Halal industry at WHF 2010. WHF 2009 will shape the future of the halal industry.
To register or obtain information, contact:
The World Halal Forum 2009 Secretariat31-2, Plaza Crystalville, Jalan 22A/70A, Desa Sri Hartamas, 50480 Kuala Lumpur, MALAYSIA.Tel: +603 6203 1025 Fax: +603 6203 4072 Email: info@worldhalalforum.org Website: http://www.worldhalalforum.org/

Islamic Banking and Takaful

The concept of halal production takes into account elements beyond the standard processes of farm to table. It includes the sources of which money flows to support the production of halal goods. While the importance of this concept is not yet fully realised, it will only be a matter of time before it becomes a reality.
In realising this possibility, MIHAS has from its inaugural show in 2004 introduced the Islamic financial and Takaful sector in its exhibitors profile. Therefore, MIHAS 2009 continues to welcome financial institutions, Islamic insurance and Islamic investment agencies to present their products and services in support of a more dynamic Halal marketplace. The halal industry stands to gain tremendously from these interest-free financial instruments available to help entrepreneurs in their commitment to develop the global halal market and where better can the Islamic financial and Takaful industry meet potential customers but at MIHAS.

definasi halal

What is Halalan Toyibban?
Halalan toyibban merely means allowed and permissible for consumption with relation to Syariah law as long as they are safe and not harmful. The opposite of halal is haram/ non-halal which means forbidden and prohibited. Any food or drink which lies within the grey area and does not fall clearly under the Halal or non-Halal category is classified as ‘Syubhah’, alternatively called questionable or dubious. In this category, until the status becomes clear, Muslims should avoid consuming Syubhah food or drinks. The Prophet (peace be upon Him) has given a guideline concerning Syubhah matters. It is reported by Bukhari, Muslim, Abu Daud, Ibn Majah and Darimi, as follow:
Which means: What is Halal is clear. And what is Haram is also clear. And in between those two is a dubious area in which many people do not know about. So whoever distanced himself from it, he has acquitted himself (from blame). And those who fall into it, he has fallen into a state of Haram.
It is obligatory for Muslims to consume halal food and use halal products solely because they do not eat and use consumer goods for the sake of pleasure only but also for performing their duties, responsibilities and mission in this world. The general principle concerning food according to Islamic teachings is that everything is halal except impurity (or mixed with impurity), harmful and intoxicant. Therefore, it is compulsory for Muslims to eat good and healthy food and to avoid all that is forbidden as Allah mentions in the Quran. Further explanation on the principles of halal and haram is extensively elaborated in the book written by the prominent and respected Muslim scholar, Dr. Yusuf al-Qaradawi called “The Law and Prohibited in Islam”.
The inanimate and animate sources of halal are viewed inconsiderably different by Muslim Jurists (the 4 main Sunni Jurists: Maliki, Hanafi, Hanbali and Shafeii). You will find more information on this issue in the publication called “Fiqh al-Islami wa adillatuhu (Dimashq, 1989) vol.3, by Al-Zuhayli, Wahbah. In addition, the decisions on the halalness of certain issues are also well expressed in fatwas (Islamic edicts) from either Malaysia or other countries.
Islam has introduced the concept of slaughter, whereby a naturally halal animal would have to be properly slaughtered prior to consumption. The act of slaughtering is to ensure the quality of meat and to avoid any microbial contamination, which basically covers the toyibban part of halalan toyibban. For example, a dead but unslaughtered animal is normally associated with disease. Most disease originated or carried in the animal’s blood. Therefore, slaughtering is mandatory to ensure the complete drainage of blood from the animal's body, thus minimizing the chance of microbial infection. This is compatible with the overall concept of cleanliness that is always emphasized in Islam. Apart from ensuring the cleanliness of foodstuffs, Islam prohibits the usage of any materials that are detrimental to spiritual or mental well-being of a person, such as alcoholic drinks, drugs, etc. Since Islam has always encouraged its followers to choose halal, wholesome and clean foods, this awareness is always propagated in the Muslim society. This awareness is strengthened by the widespread knowledge, extolling the virtues of consuming clean and halal food, and its relationship to our daily religious practices.
Besides fulfilling the Syariah law, which is a must for Muslims, the food safety factor plays a significant contributor in determining the toyibban i.e. wholesome (safe, clean, nutritious, quality) aspects of the food. To ensure that these aspects are not taken lightly, Malaysia has defined halal food through its MS1500:2004: Halal Food – Production, Preparation, Handling & Storage – General Guideline (First Revision) as food permitted under the Shari’ah law and fulfills the following conditions:
Does not contain any parts or products of animals that are non-halal to Muslims or products of animals which are not slaughtered according to Shari’ah law,
Does not contain any ingredients that are Najs according to Shari’ah law,
Is safe and not harmful,
Is not prepared, processed or manufactured using equipment that is contaminated with things that are Najs (filth or unclean) according to Shari’ah law,
The food or its ingredients do not contain any human parts or its derivatives that are not permitted by Shari’ah law,
And during its preparation, processing, packaging, storage or transportation, the food is physically separated from any other food that does not meet the requirements stated in items a., b., c., d. or e. or any other things that have been decreed as Najs (filth or unclean) by Shari’ah law.
This definition clearly demonstrates that product which is harmful, intoxicated and hazardous will not be certified halal under the Malaysian Standard.
Food safety has already become a significant factor in producing food and other consumable products. More than 200 food-borne diseases have been detected and this figure is very alarming if producers and manufacturers are not aware of the rising numbers. Guidelines and requirements on the food safety are developed around the world to accommodate to this issue. Organizations and agencies such as WHO, FAO, USFDA, EU and even Malaysia have different guidelines to ensure that the food safety aspect is the no. 1 priority.

Matrade Expects 20 Per Cent Rise In Immediate Sales At MIHAS 2010


KUALA LUMPUR, April 20 (Bernama) -- Malaysia External Trade Development Corporation (Matrade) has targeted a 20 per cent increase in immediate sales at Malaysia International Halal Showcase (MIHAS) 2010, which will be held in conjunction with Halal Malaysia Week.Its chief executive officer Datuk Noharuddin Nordin said the corporation was confident of achieving the target due to improved economic conditions as well as an increase in participation from exhibitors.Speaking at the official announcement of Halal Malaysia Week here today, Noharuddin said the event had generated RM226.4 million immediate sales and about RM3 billion potential sales last year."This year we target to bring over 600 exhibitors from 30 countries. So far, we have already received 88 per cent take-up rate for the booths," he said.MIHAS 2010, the seventh in the series, will be held from June 23 to 27 at the Matrade Exhibition and Convention Centre here.On Halal Malaysia Week, Noharuddin said the event was a joint undertaking of three parties comprising Matrade, Halal Industry Development Corporation (HDC) and Kasehdia Sdn Bhd.The event from June 21 to 27 is a combination of three major events comprising MIHAS 2010, World Halal Research Summit and World Halal Forum 2010."Halal Malaysia Week is an excellent example of public-private sector initiatives to provide supportive platforms to showcase Malaysia's halal industry," he said.Halal Malaysia Week will begin with World Halal Forum 2010 organised by Kasehdia, to be held at KL Convention Centre from June 21 and 22.Kasehdia's founder and managing director Jumaatun Azmi said the forum, now in its fifth consecutive year, is the undisputed premier global halal industry event, bringing together over a thousand business leaders and stakeholders from over 50 countries.The theme for this year is "State of the Industry: Market Access and International Trade".On the third World Halal Research Summit which will be on June 23 and 24, HDC chief executive officer Datuk Jamil Bidin said the international conference will provide a platform for scientists, researchers, scholars and academicians to meet, discuss and exchange ideas on new research findings, emerging technologies, trends, issues and challenges in the global halal industry.Apart from the latest issues in halal research, the conference also aims to provide the participations with the latest updates in the development of strategies, new technologies, emerging trends, product innovation and best practices.-- BERNAMA

Kontena Nasional Now Halal-certified Logistics Services Provider




PETALING JAYA, April 20 (Bernama) -- National container haulier and logistics services provider Kontena Nasional's Petaling Jaya branch has been certified as a halal logistics service provider in warehousing and transport by the Islamic Development Department of Malaysia (Jakim).With the growing international demand for halal products, Kontena Nasional hopes to position itself as the preferred ancillary service provider in the country, thus filling the gap in the entire halal production and distribution chain.With this certification by Jakim, Kontena Nasional has an added advantage of offering a complete halal service package to its customers.Services in the package will include halal storage and warehousing, both containerised and conventional halal transportation, halal distribution, halal shipping, halal freighting for sea and air cargo, samak service for containers, customs facilities and other halal value-added services.According to Kontena Nasional's chief executive officer Hood Osman, with this certification, Kontena Nasional aspires to become Malaysia's main total logistics provider in the industry, especially on halal trade facilitation.All operating departments of Kontena Nasional throughout Malaysia are already ISO-certified.Kontena Nasional is a subsidiary of NCB Holdings, with Northport being its sister company.Permodalan Nasional Bhd holds a major stake in NCB Holdings, which is also listed on Bursa Malaysia.-- BERNAMA

Sunday, April 18, 2010

Makanan punca alahan

Bersama Dr Nur Atiqah Ng Abdullahhttp://www.biovco.com
PERKATAAN alergi berasal dari perkataan Greek "allon argon" yang bermaksud tindak balas berlainan dan bila berlaku terhadap seseorang dikatakan alergik.
Istilah alergi makanan atau alahan makanan merujuk kepada tindak balas keimunan yang advers (kurang baik) terhadap komponen tertentu dalam sesuatu makanan, biasanya protein tertentu di dalam komponen makanan tertentu.
Asalnya ia tidak berbahaya dan boleh diterima badan tetapi protein ini kemudiannya dianggap penceroboh berbahaya kerana mencetuskan tindak balas keterlaluan. Masalah alergi makanan hendaklah dibezakan daripada reaksi luar jangkaan yang tidak berdasarkan mekanisma imun seperti nyahtoleran yang disebabkan kekurangan enzim penghadaman, kesan farmakologikal makanan dan reaksi toksik.
Mekanisma imun di sebalik alahan makanan masih belum diketahui sepenuhnya tetapi boleh dibahagikan kepada reaksi yang berkaitan dengan IgE antibodi dan yang tidak berkaitan.
Bagaimana alahan terjadi ?
Secara saintifik, sensitiviti-secara-bilazim (hypersensitivity) badan membabitkan tiga komponen asas iaitu alergen makanan (bahan yang menyebabkan alahan), antibodi (terutamanya immunoglobulin E) dan sel tertentu seperti sel `mast' dan basofil (sejenis sel darah putih).
Apabila seseorang yang mengalami masalah alahan memakan sesuatu komponen alergen makanan, sistem kelalian atau kemanglian mereka akan dirangsangkan untuk menghasilkan antibodi IgE tertentu terhadap komponen makanan itu.
Berjuta-juta antibodi kemudiannya mengalir dalam saluran darah, sebelum antibodi itu melekat kepada sel darah putih atau akan masuk ke dalam tisu badan dan seterusnya melekat kepada sel `mast'.
Pada umumnya, sel `mast' boleh dapati di tempat di mana tubuh kita didedahkan kepada persekitaran seperti kulit, paru-paru dan gastrousus. Basofil dan sel `mast' menghasilkan dan menyimpan bahan seperti `histamine' (histamina - bahan dalam tubuh yang menghasilkan tindak balas alahan.Apabila antibodi IgE pada permukaan basofil dan sel `mast' terdedah kepada alergen makanan, sel-sel ini akan membebaskan histamine yang seterusnya menyebabkan berbagai-bagai simptom reaksi alahan.
Kebanyakan reaksi kurang baik terhadap bahan tambahan dalam makanan disebabkan intoleran dan bukan alahan. Manakala, protein dari ayam, kambing, beras dan tepung `carob seed' dianggap rendah dalam kandungan alergen.
Dipercayai makanan seperti kiwi, betik dan mempelam boleh menyebabkan sensitiviti yang sebelum ini tidak diketahui.Prevalen (kelaziman) dan skop masalah alahan makanan semakin meningkat di seluruh dunia dan ia mencerminkan corak pemakanan tempatan.
Perlu diketahui, simptom alahan makanan bergantung kepada peringkat umur ketika ia mula muncul. Contohnya, dalam umur beberapa minggu pertama kehidupan, simptom kebiasaannya adalah muntah dan cirit-birit. Dalam usia menjangkau beberapa bulan atau tahun pertama pula, bayi akan berhadapan dengan masalah kulit seperti atopik ekzema.
Simptom saluran pernafasan (bronkiolitis) kemudian timbul dalam bentuk asma dari umur 3 tahun dan `rhinitis' dari umur baligh. Masalah yang timbul mungkin serius dan kadangkala tidak. Contohnya kegatalan sekitar mulut, kegatalan dan radang pada kulit, simptom gastrousus (muntah dan cirit-birit), simptom saluran pernafasan dan simptom sistem jantung yang mungkin boleh membawa maut.
Walaupun sesuatu makanan tertentu boleh mencetuskan reaksi dalam satu atau lebih organ, ia jarang menyebabkan asma, `rhinitis' atau `urticaria'. Ekzema yang dirangsang oleh makanan dan beberapa penyakit gastrousus adalah berdasarkan mekanisma imunologi IgE dan non IgE. Masalah alergi makanan kronik dan subakut muncul sebagai reaksi gastrousus dengan simptom seperti perut sakit, muntah, cirit-birit dan tumbesaran yang terbantut.
Kebanyakan alahan makanan kanak-kanak akan hilang apabila anak-anak mula membesar, kecuali alahan terhadap makanan seperti kacang tanah dan makanan laut. Bayi dan anak-anak kecil yang memperlihatkan masalah alahan makanan lebih cenderung mengalami masalah alahan makanan yang lain dan alahan saluran pernafasan apabila mereka membesar.
Dalam 20 tahun kebelakangan ini, kelaziman alahan meningkat dengan kadar yang mendadak sehingga ke tahap Organisasi Kesihatan Sedunia (WHO) sudah mengisytiharkannya sebagai antara epidemik kurun ke 21. Dengan mengambil kira semua jenis alahan dan simptom, jumlah kes berlipat ganda dalam 10 tahun yang terakhir ini. Anggaran kelaziman global alahan makanan adalah lebih kurang enam hingga lapan peratus.
Ini mengenal pasti alahan, khususnya alahan makanan, sebagai satu dari penyakit yang paling lazim di kalangan bayi dan kanak-kanak dan membabitkan kos kesihatan yang tinggi di samping ketidakselesaan kepada anak dan keluarga.
INFO:Faktor yang mempengaruhi alahan
1) Ciri-ciri protein
2) Jumlah pengambilan
3) Jenis dan tahap respon sistem imun
4) Sensitiviti organ sasaran
5) Kecenderungan genetik.
Mengapa Berlakunya Peningkatan Kes Alahan ?
Tiga faktor utama yang berlainan memainkan peranan dalam peningkatan kelaziman alahan sejak dua abad kebelakangan ini:-
a) Peningkatan pendedahan terhadap penghasilan hama dalam habuk rumah.
b) Peningkatan pencemaran spesifik dari enjin diesel yang mencetuskan perengsaan (irritation) bronkial dan menyebabkannya lebih mudah diresapi oleh alergen paru-paru.
c) Pengurangan frekuensi penyakit yang tidak berbahaya semasa bayi.
Ini menyebabkan sistem sel `T helper'(sejenis sel darah putih) beralih daripada sel Th1 ke sel Th2(yang memainkan peranan dalam tindak balas alahan).
PENINGKATAN kelaziman alahan yang mendadak ini menegaskan bahawa langkah pencegahan primer untuk mencegahnya perlu diambil secepat mungkin. Seseorang itu akan menghadapi risiko lebih tinggi terhadap alahan makanan jika ia mempunyai kecenderungan genetik terhadap alahan yang diwarisi daripada ibu bapa dan seterusnya dia didedahkan kepada sesuatu alergen pada umur kritikal tertentu.
Secara praktis, pencegahan primer bertujuan mengelak daripada pendedahan dan simptom di kalangan individu yang berisiko.
Pencegahan sekunder pula menumpukan untuk mengawal simptom yang timbul pada individu yang sudah terdedah terhadap alergen.
Makanan yang menyebabkan alahan:
1) Putih telur
2) Susu lembu
3) Soya
4) Gandum
5) Kacang tanah
6) Buah-buahan citrus
7) Biji bijan
8) Ikan
9) Sotong.
10) Reaksi alahan terhadap bahan tambahan dalam makanan ( food additives) dan coklat adalah amat jarang.

Ikan keli makan organ babi haram


2010/04/19PUTRAJAYA: Memakan haiwan ternakan, termasuk ikan keli yang diberi makanan sebahagian besarnya organ dalaman babi atau haiwan lain secara berterusan adalah haram bagi umat Islam dan fatwa mengenai pengharaman itu sudah diwartakan. Penolong Pengarah Cawangan Pemantauan dan Penguatkuasaan Bahagian Hab Halal, Jabatan Kemajuan Islam Malaysia (Jakim), Mohd Amri Abdullah, berkata fatwa pengharaman itu wajar menjadi panduan kepada umat Islam bagi mengelak membeli hasil ternakan haram dimakan.
“Umat Islam perlu berhati-hati dan mengelakkan memakan ternakan seumpama kerana fatwa mengenai kesahihan haram atau halal sudah dikeluarkan,” katanya kepada Berita Harian, ketika dihubungi di sini, semalam.
Beliau diminta mengulas laporan akhbar baru-baru ini mengenai seorang penternak ikan keli di Taman Agro Teknologi Pertanian Bestari Jaya di Kuala Selangor, Mohd Fadzil Ibrahim, mendakwa ada ikan keli yang diternak bukan Melayu diberi makan seperti perut ayam, bahan buangan, bangkai dan organ dalaman babi.
Namun, Mohd Amri berkata walaupun Jakim bertanggungjawab terhadap persijilan halal seperti ditetapkan oleh standard ISO MS150 2009, pihaknya tidak berhak memeriksa produk yang tidak mempunyai persijilan halal atau tanpa logo halal.
“Jakim hanya boleh memeriksa pengeluaran, penyediaan, pemberian makanan, penyembelihan, pengendalian, penyimpanan dan pembungkusan bagi produk yang ada sijil halal, Pendek kata, semua proses dari ladang hingga sampai kepada konsumer di meja makan adalah dalam bidang kuasa Jakim.
“Bagaimanapun, bagi produk yang tiada persijilan halal atau menggunakan logo halal, ia tidak bermakna bahan terbabit haram dimakan tetapi pengguna harus menggunakan budi bicara dan jangan beli sekiranya was-was,” katanya.
Beliau berpendapat adalah berbaloi bagi pengusaha hasil ternakan seperti ikan keli, yang sebahagian besar pelanggannya adalah orang Melayu atau umat Islam, memohon persijilan halal bagi menghapuskan syak wasangka terhadap kesahihan status halal produk yang dipasarkan.

Thursday, April 15, 2010

Perak To Set Up One-stop Centre For Halal Industry

IPOH, April 15 (Bernama) -- Perbadanan Halal Perak Sdn Bhd, a Perak government company, will set up the Halal Industry Common Facility Centre to serve as a one-stop reference centre for the halal industry.Menteri Besar Datuk Seri Dr Zambry Abdul Kadir said the centre would begin operation in January next year, in collaboration with the Department of Islamic Development Malaysia.It was among the government's commitments to expand the halal industry in Perak, he told reporters after visiting the site where the RM3 million centre would be built in Meru here Thursday.He said the centre would also be involved in human capital development by offering incubator development and entrepreneurship programmes, among others, besides providing halal certification and standards services.Zambry also said that through a collaboration with Perak Meat Industries Sdn Bhd, the slaughter centre in Lekir, Sitiawan, which had to close because of the economic downturn in 1997, had been reactivated.The centre could accomodate up to 350 head of cattle a week and presently exported over 400 head of cattle a month, he said.The menteri besar also announced the appointment of Sufian Jusoh, who is now a research fellow with the National Centre of Competence in Research, Switzerland, as a consultant to develop the bio-technology industry in Perak.On halal certification, he said the Perak Islamic Religious Department had informed him that last year, 337 companies obtained halal certification while the figure for the first three months of 2010 was 65.Meanwhile, Perbadanan Halal Perak Chairman Datuk Mohd Najmuddin Elias said the company had roped in Sidratul Corporation Sdn Bhd to develop a halal management system and halal manufacturing practice to make the halal logo standardisation process easier.-- BERNAMA

Wednesday, April 14, 2010

Alcohol in Halal Food Production: Is it Haram?


A controversial issue on grey areas of Halal is the presence of alcohol in food and beverage. Traditionally, consumers and Islamic jurists have identified alcohol as a substance that is Haram for consumption, whilst the process of fermentation is perceived as an unethical process as it produces intoxicants. Since alcohol exists in small quantities in Halal food products, consumers are unsure of its legal values and whether it can be consumed. However, food producer claims that the fermentation processes itself are not unethical. In fact, the processes are essential in major industrial applications especially food processing and flavoring. Alcohol is pervasive in the food industry in its indispensable role as food soluble, flavoring and preservatives. These distinctive features of alcohol as solvent agents are also extensively applied in pharmaceutical, cosmetics, drugs and antibiotics, and other industrial applications. The total value of the application of alcohol in these industries is in the billions of dollars considering that just in the soft drink sector alone, for example, Coca Cola reported sales of USD22billion in its 2004 annual report (Alcohol is used as solvent in this industry). Alcohol occurs as a result of the processes of fermentation and in industrial applications, fermentation has proven to be an economically and commercially viable mode to produce alcohol. The type of alcohol that is commonly extracted through this process for the food industry is known as ethanol, which in its purest form would be harmful for consumption. Thus, ethanol is always mixed with other substances to render it safe for consumption. That brings us then to the main issue, is the prohibition on alcohol directed at alcohol per se or at the effects of alcohol, which is the intoxicating nature of alcohol. Fatwas issued by international jurists and Islamic organisations have ruled that it is permissible to consume food and beverage that contain alcohol at levels that do not intoxicate. These levels are established at a very minimum level range of 0.01% to 0.05%, on the basis that at these levels the amount is not significant in causing intoxication. Thus, the prohibition is directed at the effects of alcohol itself, which is its intoxicating nature. Applying the principles of analogy (Qias) in this matter, Islamic jurists have included all other similar substances that have the same effect as alcohol, i.e., intoxicants such as drugs, cocaine, heroin, marijuana, whiskey, gin, beer to be prohibited. Islamic jurists claim that the suppliers do not publish the components because one ingredient could have hundreds of components. The formula should be checked whether it has contents that are Halal or not. The latest fatwa by Imam Yusof Al-Qaradhawi issued in 2008 pursuant to queries on energy drinks that contain a small percentage of alcohol, states that it is permissible to consume food that contains alcohol on the condition that firstly it does not intoxicate, and secondly the alcohol content was as a result of natural fermentation. For the Muslim community, the issue is clear. Alcohol is present in most food and beverage for its specific uses and may be tolerated if it exists below the established parameter. However, the consumption of intoxicating beverages produced by commercial distillation like beer and wine are totally prohibited and there is no room for argument for their prohibition. What the Muslim consumer has to be wary of is the disturbing trend towards the application of alcohol as food flavoring. Although the food products may not intoxicate or contain alcohol at all, the taste and smell of alcohol is in the food products. Alcoholic flavoring is entering areas it has traditionally stayed away from, such as cereals, sweets, jellies, ice cream, tooth paste and other household products whose main consumers are children.
sumber..drp daganghalal..

Thursday, April 8, 2010

Tiga tong ‘ayam lemas’


KUALA LUMPUR: Meloyakan dan tidak sepatutnya berlaku apabila ada segelintir peniaga ayam tempatan bertindak menjual ‘ayam lemas’ kepada pelanggan Islam walaupun menyedari ia meragukan dan boleh dianggap sebagai bangkai.Kewujudan ayam lemas itu didedahkan berikutan penemuan tiga tong penuh berisi air yang digunakan peniaga ayam untuk melemaskan ratusan ayam dalam satu pemeriksaan mengejut di Pasar Sentul di sini, awal pagi semalam.
Lebih menjijikkan apabila peniaga turut sengaja mencampakkan puluhan ayam yang baru disembelih ke lantai berlumut sebelum dijual kepada orang ramai.
Tindakan yang disifatkan tidak bertanggungjawab itu dibongkar selepas sepasukan pegawai Jabatan Kemajuan Islam Malaysia (Jakim), Jabatan Agama Islam Wilayah Persekutuan (Jawi), Kementerian Perdagangan Dalam Negeri, Koperasi dan Kepenggunaan (KPDNKK) dan Dewan Bandaraya Kuala Lumpur (DBKL) melakukan pemeriksaan di pasar berkenaan.
Sumber berkata, operasi bermula jam 4 pagi itu disasarkan ke kawasan pasar terbabit bagi menilai tugas penyembelihan ayam selain memastikan ia mengikut hukum syarak serta halal sebelum dijual kepada pengguna Islam.
“Dalam operasi itu, empat premis sembelihan ayam di pasar terbabit diperiksa, tetapi tiga daripada premis berkenaan tidak menjalankan perniagaan seolah-olah mengetahui lebih awal kehadiran pihak berkuasa.


Bagaimanapun, pemeriksaan ke atas premis yang menjalankan perniagaan itu agak mengejutkan apabila mendapati kebanyakan ayam yang disembelih terus dimasukkan ke dalam tong berisi air,” katanya.
Menurutnya, tindakan memasukkan terus ayam yang baru disembelih ke dalam tong berisi air bersama puluhan ayam lain mencetuskan tanda tanya sama ada ayam terbabit mati akibat disembelih mengikut hukum syarak atau mati akibat terhimpit dan lemas. “Tong berisi air terbabit berisi ratusan ayam yang semuanya dalam keadaan terendam dan mati berhimpit antara satu sama lain. Keadaan ini jelas menimbulkan isu ‘syubahah’ atau curiga sama ada ia halal dimakan atau sebaliknya.
“Walaupun semua ayam terbabit disembelih dan putus urat leher mengikut hukum syarak, cara ia mati dianggap boleh menyebabkan ia dianggap sebagai bangkai. Mengikut hukum syarak, ayam sebegini yang tidak mati akibat sembelihan haram dimakan umat Islam,” katanya.
Selain itu, keadaan tempat penyembelihan yang kotor dan ayam sembelihan yang diletak berteraburan di atas lantai berlumut turut menimbulkan keadaan jijik.
Berikutan beberapa isu meragukan itu, pegawai Jakim menyoal siasat pemilik premis penyembelihan ayam terbabit sebelum lelaki berusia 40-an itu diberikan tazkirah berhubung kaedah penyembelihan sewajarnya.


Difahamkan, peniaga berkenaan turut diberikan kompaun oleh pihak DBKL berhubung kesalahan dilakukan.
Dalam operasi diadakan sebelum ini di Pasar Pudu, pihak Jakim pernah mengesan tindakan peniaga melemaskan ayam yang baru disembelih ke dalam tong besar berisi air atau menindihnya dalam tong bagi mempercepatkan proses kematian sebelum diproses dan dijual kepada orang ramai. Lebih menjijikkan apabila ada antara pusat penyembelihan ayam terbuka itu ‘berjiran’ dengan gerai atau tempat penjualan daging babi, sekali gus menimbulkan kegusaran sama ada ayam terbabit halal dimakan. Soal siasat terhadap seorang pekerja mendapati, tugas penyembelihan dilakukan warga Bangladesh dan Indonesia yang diambil bekerja tanpa sijil pentauliahan penyembelihan sah.

Monday, April 5, 2010