Halal is used to describe anything permissible under Islamic law, in contrast to haram,that

which is forbidden.

This covers aspects such as BEHAVIOUR, SPEECH ,DRESS , CONDUCT , MANNER and

DIETARY LAWS.

HALAL -> permissible * religious * faith *spiritual

THOYYIBAN -> good * quality *hygienic *nutritious

*safety *clean (sanitation) *authentic

The production & consumption of Halal food has been traditionally the main focus of the Halal industry.

Halal products and services also include cosmetics, pharmaceuticals, clothing,financial services and logistics.

Halal is extending both upstream (like animal feed) and downstream (like food services) the value chain and includes logistics.

Halal Logistics is the process of managing the material flow and information flow

throughout the supply chain in accordance to a halal standard

the material flow covers the TRANSPORT, STORAGE and TERMINAL OPERATIONS.

The information flow covers the management of the data in the supply chain,

such as PRODUCT INFORMATION, DEMAND DATA and HALAL LOGISTICS LABEL and CODE.

‡Ensuring integrity from farm to fork

‡Ensuring integrity from seed to fork

There are almost 3 billion Muslim consumers of Halal products in the world. The number is increasing rapidly. With increasing awareness, more and more countries are requesting for Halal certified products. The demand from nonMuslims are also increasing.

More and more Supermarkets and Hypermarkets are adding Halal Shelves to attract ethnic Muslim population in non-Muslim countries. For example TESCO in UK and CARREFOUR in France.

Around 80% of the Halal food industry is in the hands of non-Muslims. The Brazilians have been big halal producers for decades. Three-quarters of chickens exported by France are halal

Opportunities

Pure hygiene and sanitation procedures for manufacturers and service providers.

Provides traceability of products through close monitoring and control

Consistent with GMP and HACCP which ensure products are safe and ‘Toyyib’

Worldwide acceptance of Halal lifestyle – personal hygiene and health standards

Assures safer and higher quality products through various controls and procedures

Raw materials for Halal products are sourced globally with lack of traceability.

Legal status and protection of Halal often missing.

Expected Halal standards and procedures are not applied throughout the supply chain.

Inaccurate Labelling

Multiple and various certification bodies

No proper segregation of products within the supply chain.

i. Warehouseii. Terminaliii. Transport

•The organisation shall ensure that there is a physical segregation of Halal cargo from non-Halal cargo throughout the warehouse processes

• The Halal products have a dedicated storage zone (floor storage) or racks, which are clearly separated by colour and/ or marking

• A dedicated cold room is available, or segregation from nonHalal through physical barrier or container (insulated box) is required for the storage of Halal products in case of refrigerated storage.

•The transport is cleaned before use according to existing hygiene standard and according to ritual cleansing in case of an earlier non-Halal or unknown shipment (history of one shipment before this only)

• No mixing of Halal goods with non-Halal goods in case of bulk shipments and medium & severe najs in one container or transportation vehicle.

• There is no mixing of Halal goods with non-Halal goods in one pallet and/or load carrier.

• Halal shipments are provided with a tertiary packaging in case of mixing of Halal and non-Halal cargo in one container or transportation vehicle.

The organisation shall ensure that there is a physical segregation of Halal cargo from non Halal cargo

throughout the Terminal processes

i. Halal is on the move.

ii.It is being reborn into the age of globalization, and indeed,

globalization suits the nature and quality of Halal.

iii.Halal is made to be global.

iv.Halal is for everyone.