Download - G S O - ASIDCOM · 2011-02-22 · G S O GCC Standardization Organization GSO: Activities • Prepare, publish and update the Gulf standards and technical regulations • Development

GCC Standardization OrganizationG S O

The Role of The Role of GSOGSO

on “on “HalalHalal” Food Products” Food Products


First Gulf Conference on Halal Industry, Kuwait 24-26 Jan 2011

on “on “HalalHalal” Food Products” Food Products

Dr. Sufyan Al-Irhayim

GCC Standardization Organization

(GSO)



ContentsContents

• Introduction

• About the GSO

• Standards Development and Management


• Standards Development and Management

• GSO Standards for Halal Food

– Labeling of Prepackaged Foods

– Animal Slaughtering according to Islamic Law

– Halal Food: General Requirements

• A Final Note


IntroductionIntroduction• GSO is a regional organization

• Serves mainly the GCC countries and Yemen– Serves the industries by providing market avenues and

increase competitiveness in international markets


– Serves the industries by providing market avenues and increase competitiveness in international markets

– Maintaining safety, public health and consumer protection

– Preserving the public interest (religious, cultural, national security, . . . etc)

– Safeguard the overall economy of the GCC countries by avoiding poor quality products


GSO

Develop Standards

Foster Intra-GCC Trade


Foster Intra-GCC Trade

Strengthens GCC Customs

Union

Conformance to WTO/TBT/SPS


GSO: BackgroundGSO: Background

• A regional organization established under the

umbrella of the Gulf Cooperation Council (GCC)

• Supplanted the Gulf Standards and Metrology

Organization (1984-2003)


Organization (1984-2003)

• Has an administrative and financial autonomy

• Began operation in May 2004

• Headquarters: Riyadh, Kingdom of Saudi Arabia


MembershipMembershipThe governments of:

• The State of the United Arab Emirates

• The Kingdom of Bahrain


• The Kingdom of Bahrain

• The Kingdom of Saudi Arabia

• The Sultanate of Oman

• The State of Qatar

• The State of Kuwait

• The Republic of Yemen


ActivitiesActivitiesSimilar to other standards organizations,

the GSO activities include:

• Adopt, develop, maintain, revise, and withdraw GCC Standards and Technical Regulations


Standards and Technical Regulations

• Formulation of GCC Conformity Assessment Procedures, legal and industrial Metrology, Quality and other related standardization activities.

• Participate in the adoption, development, maintenance, revision, and withdrawal of International Standards

• Adopt, develop, maintain, revise, and withdraw policies and procedures.


GSO: ActivitiesGSO: Activities

• Prepare, publish and update the Gulf standards and

technical regulations

• Development of systems and procedures to verify the

unified regional compliance, legal and industrial


unified regional compliance, legal and industrial

metrology, quality systems and accreditation systems

• Raising awareness and self-capacity building

• Facilitate the intra- and inter-GCC trade and the removal

of technical barriers to trade


GSO: ActivitiesGSO: Activities

• Working towards customs union among the GCC

countries

• Achieve compatibility and harmony between Gulf

standards with the best international practices of


standards with the best international practices of

standardization

• Support for the GCC industry


GSO: Organizational StructureGSO: Organizational Structure

Board of Directors

Technical Council

General Secretariat


General Secretariat

Steering Committees

Technical CommitteesTechnical Committees


Standards Development & ManagementStandards Development & Management

GSO Standards and Technical Regulations :

• are based on the requirements of health, safety, performance, environment and consumer protection

• meet the requirements of industry, import, export, public


• meet the requirements of industry, import, export, public procurement and international trade

• meet the requirements of TBT&SPS agreements (during

the processes of drafting, implementing and adoption)

• can be adopted of International Standards in their original language

• are prepared by Technical Committees


Standards Development (Standards Development (Cont.Cont.))

Standards development is guided by the following :

• No National standard is developed if there is an identical draft GSO standard in existence

• GSO Standards to be developed should not create trade


• GSO Standards to be developed should not create trade barriers

• In most cases, the Gulf standards are prepared through a direct adoption of International, Regional, or National standards


“Food & Agriculture Sector” Standards“Food & Agriculture Sector” Standards

• There are 885 GSO

Standards and technical

regulations (about 17% of


regulations (about 17% of

the total number of

Standards are technical

regulations)


““HalalHalal” Scope” Scope• “Halal” is an Arabic word meaning lawful or permitted.

• The opposite of Halal is Haram, which means unlawful or prohibited.

• Halal and Haram are universal terms that apply to all facets


• Halal and Haram are universal terms that apply to all facets of life.

• However; for standards purposes, scope is

limited to food products, meat products,

cosmetics, personal care products, food

ingredients, and food contact materials


Food and FoodstuffFood and Foodstuff• Food is any matter that is eatable or as a source of

nutrition (including drinking liquids)

• Foodstuff is any manufactured, semi-manufactured or not-manufactured substance prepared for direct human consumption or used in manufacturing or


or not-manufactured substance prepared for direct human consumption or used in manufacturing or preparation or treatment of any other foodstuff.

• Food is divided into 3 categories:– food from any animal origin,

– food from non-animal origin, and

– beverages


Halal FoodHalal Food

• Animals that only live in water: These are all considered

basically permissible

• Animals living on land: It is considered basically permitted

eatable unless forbidden by a juristic bar


eatable unless forbidden by a juristic bar

– Islam has indicated rules for the slaughtering and capturing of

animals

• Plants are the objects of a consensus among Muslim

scholars on their permissive character unless showing

impurity or harm (opiate or poison).


Gulf Standards for Gulf Standards for HalalHalal

• GSO formed a Working group for Halal Foods standards and technical regulations within its technical committee for food and agricultural products standards

• Its first Technical Regulation stipulated that labeling of


• Its first Technical Regulation stipulated that labeling of prepackaged foods shall comply with the Islamic law

• GSO Board of Directors had decided to add an item stating that the product “shall be free from pork

products and derivatives” in all the standards and technical regulations of agricultural and food products, where there is possibility of existence or addition of pork products and derivatives to these products


Standards for Standards for HalalHalal

Conditions set in the GSO food standards:

• Products should be free from any material prohibited by Islamic law

• Products should be free from any material


• Products should be free from any material harmful to health (i.e. contaminants, additives,

preservatives, and the microbiological requirements)

• Requirements pertaining to packaging, marking, transport and storage, shelf-life and expiry date, and other requirements that prohibit deceit and fraud


GSO Standards Related to Halal ProductsGSO Standards Related to Halal Products

• GSO 9/1995 “Labeling of Prepackaged Foods”

• GSO 993/1999 “Animal Slaughtering according to Islamic Law”

• GSO 1931/2009 “Halal Food, Part (1):


• GSO 1931/2009 “Halal Food, Part (1): General Requirement”

• GSO 2055/2010 “Halal Food, Part (2): Guidelines for Halal Food Certification Bodies and their Accreditation Requirements”

GCC Standardization OrganizationG S OSalient Features of Standard: Salient Features of Standard: GSO GSO 99//1995 1995

"Labeling of Prepackaged Foods""Labeling of Prepackaged Foods"• Specifies definitions and general requirements to

be met in labeling of prepackaged foodstuffs including:

– name of the foodstuff,


– name of the foodstuff,

– ingredients,

– production date,

– country of origin, and

– manufacturer’s name and address,

– the languages in which the above information will be written on the product's label


"Labeling of Prepackaged Foods“ ("Labeling of Prepackaged Foods“ (Cont.Cont.))

• If a food product contains animal fats, meat

derivatives or products (such as gelatin), it is

required to mention; in the product's label,


the kind of animal(s) from which such

materials are produced


““Animal Slaughtering According to Islamic LawAnimal Slaughtering According to Islamic Law""• Concerned with general requirements of animal

slaughtering (including birds) according to Islamic law


• Identifies:

– Definitions of key terminologies; such as:invoking, slaughtering, stabbing, slaying, carrion,

A.Requirements of the animal to be slaughtered

B. Requirements of slaughterer and slaughter tool

C. Requirements of slaughter method (Dakah)

D.Requirements of inspection, certification and stamps

GCC Standardization OrganizationG S OSalient Requirements of Standard: Salient Requirements of Standard: GSO GSO 993993//1999 1999

A. The Animal to be Slaughtered:A. The Animal to be Slaughtered:Should not be of the animals which are unlawful for Muslims

to eat such as:

• Carrion, strangulated or fatally beaten animal, animal dead through falling from a heights, horn–butted animal, animal


through falling from a heights, horn–butted animal, animal which has been partially devoured by predatory animals, and animal which has been dedicated to any, other than Allah (s.w.t.)

• Pigs, dogs, domestic donkeys, elephants and mules

• Predatory animals such as lions, tigers and bears

• Predatory birds of prey, such as eagles and falcons


B. B. Slaughterer and Slaughter ToolSlaughterer and Slaughter Tool

• The slaughterer must be Muslim or Kitabi (Jewish or

Christian)

• Slaughtering should be carried out under the supervision of a rational equitable Muslim who knows


supervision of a rational equitable Muslim who knows well the rules of "Dakah“

• The slaughter tool must be made from any material other than bones or nails

• The slaughter tool shall be clean and sharp that cuts by it's sharp edge and not by its weight. The slaying (nahr) shall be carried out as completely as possible


B. B. Slaughterer and Slaughter Tool Slaughterer and Slaughter Tool ((Cont.Cont.))

• The automatic slaughtering tool in the slaughter houses shall be adjusted so as to cut only the four jugular veins without the whole neck, and this shall be from the front side and not from one of the neck sides

• Beating on the head or similar actions; such as: using bolt shot


• Beating on the head or similar actions; such as: using bolt shot pistol, or non–penetrative percussion, or stunning by carbon dioxide, is not permitted.

• Animals shall remain alive in case of using low voltage electrical stunning on head only so as to be ritually killed. This can be indicated by animal's movements after slaughtering.– Animals which die before slaughtering are considered to be carrion and

are refused.

– Electrical stunning is not allowed in case of birds


C. Slaughter Method (C. Slaughter Method (DakahDakah))• The phrase “Bismillah” (In the name of Allah) should be invoked

immediately before the slaughter of the animal

• Ritual Islamic slaughter (Dakah) shall be carried out by one of the sanctioned methods mentioned in item (B).

• Animal slaughter shall be carried out by cutting animal's trachea, esophagus and jugular veins and slaughtering shall be carried out


• Animal slaughter shall be carried out by cutting animal's trachea, esophagus and jugular veins and slaughtering shall be carried out form the front side “towards the chest” and not from behind “towards the back”.

• Animal's neck shall not be cut off, broken, nor shall any similar act be made until bleeding of blood is stopped.

• No part of the animals body shall be cut before its death.

• Slaughter and storage shall not be carried out in places and with tools used for animals which are unlawful for Muslims to eat.


D. Inspection, Certification and StampsD. Inspection, Certification and Stamps• Each meat consignment shall be accompanied with an attested certificate

issued by any of the relevant consulates of GCC states or by their

authorized representative or by an Islamic centre or organization (if any)

to prove that slaughtering has been carried out according to the Islamic

rules.


rules.

• The stamp of the Islamic centre or organization shall be

tamper-proof and the branding ink shall be stable and

unharmful to health

• Each carcass (chilled or frozen) or final containers of

special meal cuts shall be branded with the Islamic centre

or organization official stamp, and by the authorized

person to indicate that slaughter has been carried out

under the supervision of that centre or organization


D. Inspection, Certification and Stamps (D. Inspection, Certification and Stamps (Cont.Cont.))• The imported consignment shall be accompanied with

certificates that slaughtering has been carried out in authorized abattoir and according to Islamic rules, and that the animal has been inspected within 12 hours before slaughtering and immediately after slaughtering


before slaughtering and immediately after slaughtering by an official veterinarian and it has been found sound, free from infectious diseases and fit for human consumption

• The certificate shall indicate the following:– Type of animal , its weight and average age

– Slaughtering date

– Country of origin


““HalalHalal Food, Part (Food, Part (11): General Requirement”): General Requirement”It specifies requirements to be followed in the production, preparation,

handling and storage of halal food products; which include:

• Requirements of halal food and halal slaughtering; which shall be in accordance with the requirements in the GSO 993/1999

• Requirements for processing, packaging, storage, handling and


• Requirements for processing, packaging, storage, handling and distribution

• Requirements for equipment, tools, and auxiliary materials used in the processing of halal food products

• Labeling halal food products - which identifies the conditions for accreditation procedures for the donor of the "Halal" logo adopted by the GCC Standardization Organization


““HalalHalal Food, Part (Food, Part (22): Guidelines for ): Guidelines for HalalHalal Food Certification Food Certification

Bodies and their Accreditation Requirements”Bodies and their Accreditation Requirements”

It specifies requirements for issuers certificates of halal food and

conditions of approval which include: :

• General requirements.


• Procedures for accreditation of certification bodies of Halal Food

• Halal food certification.

• Mark of the ratification of Halal


Other Relevant Standards …Other Relevant Standards …• GSO 997/1998 “Beef, Goat and Buffalo Meat , Chilled and Frozen”.

• GSO 834/1997 “Fresh, Chilled and Frozen Camel Meat”.

• GSO 996/1998 “Mutton and Goat Meat, Fresh, Chilled and frozen”

• GSO 1327/2002 “Minced Meat”.

• GSO 1329/2002 “Processed Meat: Chilled or Frozen Meat Kofta” .


• GSO 1329/2002 “Processed Meat: Chilled or Frozen Meat Kofta” .

• GSO 1328/2002 “Processed Meat: Canned Sausage”.

• GSO 322/1994 “Chilled Chicken”.

• GSO 381/1994 "Emulsifiers, Stabilizers and Thickeners Permitted for Use in Foodstuffs"

• GSO 707/1994 "Flavorings Permitted for use in Foodstuffs".

• GSO 23/2000 "Coloring Matter Used in Foodstuffs"


Edible GelatinEdible Gelatin• Gelatin is a protein produced by partial hydrolysis of collagen

extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses.

• Gelatin is used in food manufacturing (Edible Gelatin) as gelatinous factors or mixed or stabilizers and it is used in manufacturing


factors or mixed or stabilizers and it is used in manufacturing various products such as medicines , cosmetics and pharmaceuticals (capsules , powders , creams) .

• Owing to gelatin production is mainly carried out in non-Islamic countries from skins and bones of animals slaughtered in contrariety with Islamic Rules , GSO has paid great attention to ensure that imported gelatin or the gelatin used in various food products shall be of animals legally permitted . and had been slaughtered according to Islamic Rules

Source: Phillip.Calvin@Wikipedia


Alcohol in Food ProductsAlcohol in Food Products

• Most of the food stuffs are almost free from

alcohol by its nature, except some products

which are fermentative by their nature; such


as fruit juice which shall set maximum limit for

alcohol ratio in their products.

• Every food product shall be studied

individually to determine the importance of

limiting the maximum of alcohol or not.


A Final Note…A Final Note…

• Compliance may be a requirement, but

compliance should never be the objective


compliance should never be the objective


Standards Show…Standards Show…

• How companies can meet regulators’

demands

• The level of accomplishment or knowledge for


• The level of accomplishment or knowledge for

external certification

• The quality of a service, management system,

or product

• Specific business processes



Dr. Sufyan Al Irhayim

Director of Standards and

Metrology, GSO

[email protected]