Halal Presentation-Ramadan elsayyad.pdf

8/17/2019 Halal Presentation-Ramadan elsayyad.pdf

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Halal Food Association (Egypt)

Email: [email protected]

Website: www.halalfoodass.com


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Set of methods and techni ues used to transform Food Processing

raw ingredients

into

food

or

to

transform

food

into

either

in

the

home

or

by

the

food

industry.


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Aims of Food Processing

• Have safe and sure food products • Isolate specific compounds and exploit the biological potential of

const tuents

• Development

• To improve safety and

freshness of

products

Food Food • Improve and control the

of traditional

and innovative

rocess ngrocess ngfunctionality of food constituents

oo

pro uc s

• To improve or maintain

• Keep quality

and

typicity

of

• Increase

the

storage

life

of

food

nutritional values

food productspro ucts


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Methods used for Food Conservation

• Methods using

coldness

• Refrigeration

• Methods using heating

• Pasteurisation

Processing and

conservation

• Sterilisation

• UHT processing

improved by an

adapted

• Methods

by

dessiccation• Concentration (liquid food like milk)

• Drying

pac ag ng

(sterile,

• Other methods

• Filtration

impenetrable to

water, etc.)

• Hig pressure

• Ultra‐sounds

• Pulsed electrical fields


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Food Ingredients Sources

• Animals (Milk, Eggs, Meat, Seafood)

• Plants

Fruits

Ve etables

S ices

Seafood

• , ,

• ermen e rgan c ac s, u ures, nzymes


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Groups of Food Ingredients‐1

Preservatives

Color additivesFlavors, Spices

Fat replacers

Nutrients

Stabilizers, Thickeners, Binders, Texturizers


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Groups of Food Ingredients‐2

Leavening agents

n ‐ca ng agen s

Humectants

Yeast nutrients

oug

s reng eners, on onersFirmin a ents

Enzyme preparations

ases


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Halal Ingredients‐1

,

what is Halal and what is Haram

• Halal food

means

food

fit

for

human

consumption

lawful

• The food or its ingredients do not contain any par s or pro uc s o an ma s a are non‐ a a or

products

of

animals

which

are

not

slaughtered

accor ng to aws o s am


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Halal Ingredients‐2

, or

manufactured

using

Najis

equipments

nor


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Sources of Halal Ingredients

• Vegeta e

ngre ents

All Halal exce t intoxicatin

• Animal

derived

ingredientsAnimals must be of the Halal species

Ensure complete removal of blood from carcass

Humane handling to be practiced

•


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Haram Ingredients

• Haram Foo s means

oo s or

rin s

strict y

prohibited by Quran and Sunnah

• Haram foods include those containing:

• Alcohol

• Blood

• Dead animals

• Animals slaughtered without reciting the


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Questionable/Mashbooh Ingredients Mashbooh is an Arabic term means suspected or doubtful

ingredient about

which

we

are

not

sure

of

the

source

, ,

• Glycerin/glycerol:

Saponification

of

animal

fats• Emulsifiers: Animals

• Enz mes: Animal Microbial Biotechnolo ical

• Dairy Ingredients: whey,

cheese

• A co o c Dr n s

• Animal Protein/Fat

• Flavorings and Compound Mixtures


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Other Examples

• aur ne: en use

n

energy

r n s,

mos y

derived from pig gall

• Pe sin

clarifiers and

stabilizers: to

make

drinks

look clear

• Cloudifiers: to make

juice

look

cloudy

• Active

carbon

and

flavors:

for

fruity

aromas


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GMO’s Biotechnology

• Chemicals acceptable

• nzymes accep a e

• Trans enic Foods

• Plant to plant gene transfer is ok

• Animal to

plant

gene

transfer?

•

• New Species?


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‐


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E‐Codes

• E‐codes

are

codes

sometimes

found

on

food

labels

in the European Union (Great Britain, France,

Germany, Spain, Italy, Portugal etc.)

• T e co es in icates an ingre ient w ic is some

type of food additives

• The “E”

indicates

that

is

a

“European

Union

pprove oo a ve

•


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E‐Codes Groups‐

E‐100 Coloring agents

E‐200 Preservatives

‐ ‐

E‐400 Thickeners, Stabilizers,

Ge ing

agents,

Emu si iersE‐500 A ents for h sical

characteristics

‐ avor

en ancers


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E‐Codes Groups

‐ o es

num er roups

o

oo

ngre en s

E‐900 Glazin a ents, Im rovin

agents

‐ ,

E‐1200 Stabilizers

E‐1400 Thickening agents

‐

S l f hb h d C d


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Some Examples of Mashbooh and Haram E‐Codes

E‐No Food

Ingredients Mashbooh/Haram

E‐106 Riboflavin 5‐Sodium phosphate Mashbooh

E‐120 Cochineal, Carmines (Animal) Haram

‐ ,

E‐161b Lutein Haram

‐ o ass um n ra e, a pe re aram

E‐304 Fatty acid esters of Ascorbic acid Mashbooh

E‐322 Lecithin from animal fat Mashbooh

E‐431 Polyoxyethylene Haram


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Requirements for Halal Food Processing

• Ingredients must be from Halal source

•

regulations

• of any alcoholic product during processing

•

than the permissible limits

•

• Cross-contamination must be avoided


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Sanitation & Cross‐Contamination

• In Food Processing, all equipment must be clean

per visual/laboratory inspection

–

(if both are being processed with the same

equipment• All Halal roducts must be se re ated durin

storage to avoid cross‐contamination


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Halal Market

• Halal, ethnic

&

specialty

stores

•

• Food Services

– n vers es

– Schools

– Offices – Prison s stems

– Airlines

– rme

orces


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Importance and Advantages of Halal

Monogram on

the

Processed

Product

• Doubt clarification

• me sav ng rea ng e a e s

•


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Thanks Thanks

QUESTIONS QUESTIONS


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HalalHalal && HaramHaram Food & DrinksFood & Drinks

FOOD GROUPS

PLANTS

FRUITS LAND CREATURES

VEGETABLES SEA CREATURES

BIRDSGRAINS


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PLANTS, FRUITS, VEGETABLES & GRAINS

ALL THESE CAN BE EATEN AS LONG AS THEY ARE NOT HARMFUL TO

HUMAN BEINGS. THIS MEANS THAT THEY MUST NOT CONTAINPOISONOUS OR NARCOTIC SUBSTANCES.


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SEA CREATURES

For fish to be HalaalIt must have scales.

It must be removed alive from the water. It does not matter who has done the fishing

.

Halal Haram

All fish that meet the above Whales; Shark; Lobsters &

cr er a ra s

Prawns & Shrimps

LAND CREATURES


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C U S

This term covers all animals that live on the face of the earth. Allah has permitted

the eating of some and forbidden others. The first 5 verses of Suratu Ma'idah (Sura

no. 5) give a summary of the commands regarding what is permitted to eat.

Animal Halal Haram Makruh

Domestic – have

hoof/cloven hoof

Donkey, mule, horse

Wild – not kept in

enclosures

Mountain sheep, wild

cow, donkey, gazelle,

deer

Animals wi th canineteeth or fangs Dog, elephants,monkey

Reptiles All reptiles are

Haraam

nsec s ocus s eas, ce


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BIRDS

Birds that comply with the following 2 condit ions can be eaten:

Body covered with feathers.

NOT classed as birds of prey (possessing talons).

There are 2 other principles by which one can distinguish between birds which

are permitted and those that are not:

Birds that glide rather than f lap their wings are HARAAM

Birds must have:

–

Gizzard – part of the stomachProjection – fork like extension on the bird’s foot that acts like a talon.

HALAL BIRDS


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HARAM BIRDS

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