Comparative Analysis and Harmonization of Global Halal Standards
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Abstract
Muslim awareness of halal lifestyles has developed into a lucrative business opportunity on global scale. Currently, there is no globally recognized halal standard as a reference for the establishment of a global halal system. The absence of global halal standard restricts the growth of halal industries. The purpose of this study was to identify and compare the halal standards applied in some countries as well as to propose a global halal standard for harmonization. A comparative analysis methodology was applied by conducting an in-depth review on five halal standards frequently used as references in some countries (OIC/SMIIC 1: 2011, UAE.S/GSO 2055-1:2015, MS 1500:2009, MUIS-HC-S001, HAS 23000). The review focused in aspects that directly affects to the halal status of food products (materials, processing facilities, and products). There are similarities, differences and incompleteness in five halal standards in terms of material, product and facility aspect. The same standard can be directly adopted as a proposed global halal standard, whereas for those differed and incomplete standards, depth analysis was conducted and new clauses are proposed. There are 24 clauses that are harmonized in proposed global standard, while five clauses require further discussion among Islamic scholars. SMIIC is being considered as a center for the harmonization of international halal standard.
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[1]
E. Lutfika, F. Kusnandar, and D. Hunaefi, “Comparative Analysis and Harmonization of Global Halal Standards”, Int.J.Halal.Res, vol. 4, no. 1, pp. 29-39, Apr. 2022.
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References
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Talib, Z., Zailani, S., Zainuddin, Y. (2010). Conceptualizations on the Dimensions for Halal Orientation for Food Manufacturers: A Study in the Context of Malaysia. Pakistan Journal of Social Sciences (2) 2010, 56-61
Talib, M. S. A. & Johan, M. R. M. (2012). Issues in Halal Packaging: A Conceptual Paper. International Business and Management Vol. 5, No. 2, 2012. 94-98. DOI:10.3968/j.ibm.1923842820120502.1080
Azam, M. S. E and Abdullah, M. A. (2021). Halal Standards Globally: A Comparative Study of Unities and Diversities Among the Most Popular Halal Standards Globally. Halalsphere. Vol. 1, No. 1, Year 2021.
[BAFS] Bureau of Agriculture and Fisheries Standards. (2016). PNS/BAFS 101:2016 ICS Philippine National Standard Halal Agriculture and Fisheries Products. Department of Agriculture. Philippine.
Batu, A. and Regenstein, J. M. (2014). Halal Food Certification Challenges and Their Implications for Muslim Societies Worldwide. International Periodical for the Languages, Literature and History of Turkish or Turkic Volume 9/11 Fall 2014, p. 111-130.
[CAC] The Codex Alimentarius Commission. (1997). CAC/GL 24-1997 General Guidelines for Use of the Term “Halal”. The Codex Alimentarius Commission.
Dahlan, H. A and Sani, N. A. (2017). Comparison and Challenges in the Implementation of Halal Food Laws in Malaysia, the Netherlands and United States of America. (2017) 21 JUUM, 53-62.
Department of Standards Malaysia. (2009). Malaysian Standard MS 1500:2009 Halal Food - Production, Preparation, Handling and Storage - General Guidelines (Second Revision). Published by Department of Standards Malaysia, (Malaysia).
Department of Islamic Development Malaysia. (2012). Guidelines for Halal Assurance Management System of Malaysia Halal Certification. Published by Department of Islamic Development Malaysia, (Malaysia).
DinarStandard. (2020). State of the Global Islamic Economy Report 2020/21. Published by Dinar Standard, (Dubai).
Elasrag H. 2016. Halal Industry: Key Challenges and Opportunities. Munich Personal RePEc Archive (MPRA) Paper No. 69631.
[ESMA] Emirates Authority for Standards & Metrology. 2015. UAE.S/GSO 2055-1:2015 Halal products - Part one: General Requirements for Halal Food. Published by ESMA, (United Arab Emirates).
Harahap, I., Shukri, A.S.M., Jamaludin, M.A., Nawawi, N., Alias, R., Zaharim, A. (2020). The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market. Food Research 4 (3), 896 - 905. https://doi.org/10.26656/fr.2017.4(3).393
[IIFA OIC] The International Islamic Fiqh Academy of the Organization of Islamic Cooperation. 2018. Resolution No. 225 (9/23) on Answering the Halaal Questions of the Standards and Metrology Institute for Islamic Countries (SMIIC). [Online]. Available: https://www.iifa-aifi.org/en/6233.html
[ITC] International Trade Centre. 2015. From Niche to Mainstream Halal Goes Global. Published by ITC, (Switzerland).
Jamaludin, M. A., Zaki, N. N. M., Ramli, M. A., Hashim, D. M., Rahman, S. A. (2011). Istihalah: Analysis on The Utilization of Gelatin in Food Products. 2011 2nd International Conference on Humanities, Historical and Social Sciences IPEDR vol.17. IACSIT Press, Singapore.
Jaswir, I. (2019). Opinion: Harmonizing Halal Standards. Halal Focus: Halal & Ethical Business News Updates & Analysis. [Online]. Available: https://halalfocus.net/opinion-harmonizing-halal-standards/
Kashim, M. I. A. M., Majid, L. A., Adnan, A. H. M., Husni, A. B. M., Nasohah, Z., Samsudin, M. A., Yahaya, M. Z. (2015). Principles Regarding the Use of Haram (Forbidden) Sources in Food Processing: A Critical Islamic Analysis. Asian Social Science; Vol. 11, No. 22 2015, 17-25. DOI: 10.5539/ass.v11n22p17
Latif, I. A., Mohamed, Z., Sharifuddin, J., Abdullah, A. M., Ismail, M. M. (2014). A Comparative Analysis of Global Halal Certification Requirements. Journal of Food Products Marketing, 20(S1), 85-101. doi: 10.1080/10454446.2014.921869.
Law of The Republic of Indonesia Number 33 of 2014 on Halal Product Assurance.
[LPPOM MUI] Lembaga Pengkajian Pangan Obat-Obatan dan Kosmetika Majelis Ulama Indonesia. 2012. HAS 23000:1 Persyaratan Sertifikasi Halal: Kriteria Sistem Jaminan Halal. Published by LPPOM MUI, (Indonesia).
LPPOM MUI. 2014. Kumpulan Fatwa MUI Bidang Pangan, Obat-obatan, Kosmetika, Ilmu Pengetahuan dan Teknologi. Published by LPPOM MUI, (Indonesia).
LPPOM MUI. 2020. Decree of LPPOM MUI Number SK12/Dir/LPPOM MUI/VI/20 on Halal Positive List of Materials. LPPOM MUI.
LPPOM MUI. 2021. Meat Vegan Babi, Meski Terbuat dari Nabati, Namun Tidak Dapat Disertifikasi Halal. [online]. Available: https://www.halalmui.org/mui14/main/detail/meat-vegan-babi-meski-terbuat-dari-nabati-namun-tidak-dapat-disertifikasi-halal
[MUIS] Majlis Ugama Islam Singapura. 2005. MUIS-HC-S001 General Guidelines for the Handling and Processing of Halal Food. Published by Majlis Ugama Islam Singapura, (Singapura).
MUIS. 2020. MUIS Halal Certification Conditions Product/Whole Plant Scheme. Published by Majlis Ugama Islam Singapura, (Singapura).
[OIC] The Organisation of Islamic Cooperation. 2021. History of OIC [Online]. Available: www.oic-oci.org/page/?p_id=52&p_ref=26&lan=en
Riaz, M. N. and Chaudry, M. M. (2004). Halal Food Production. Published by CRC Press, (US).
[SMIIC] The Standards and Metrology Institute for Islamic Countries. 2019. OIC/SMIIC 1: 2019 Second Edition 2019-07-31 General Guidelines on Halal Food.
Talib, Z., Zailani, S., Zainuddin, Y. (2010). Conceptualizations on the Dimensions for Halal Orientation for Food Manufacturers: A Study in the Context of Malaysia. Pakistan Journal of Social Sciences (2) 2010, 56-61
Talib, M. S. A. & Johan, M. R. M. (2012). Issues in Halal Packaging: A Conceptual Paper. International Business and Management Vol. 5, No. 2, 2012. 94-98. DOI:10.3968/j.ibm.1923842820120502.1080