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MS 1500 (2009) (English): HALAL FOOD -

PRODUCTION, PREPARATION, HANDLING AND STORAGE -
GENERAL GUIDELINES (SECOND REVISION)
MALAYSIAN MS 1500:2009

STANDARD

HALAL FOOD - PRODUCTION,

PREPARATION, HANDLING AND
STORAGE - GENERAL GUIDELINES
(SECOND REVISION)

les: 67.020
ICS: 67.020
Descriptors: food,
Descriptors: food , ha!a! requirements , packaging,
ha/al requirements, packaging, labelling, handling, storag
labelling, handling, e, certification,
storage, certification, slaughtering,
slaughtering,
stunning, najs
stunning, najs

Copyright 2009

DEPARTMENT OF
DEPARTMENT OF STANDARDS
STANDARDS MALAYSIA
MALAYSIA
DEVELOPMENT OF MALAYSIAN STANDARDS

The Department of Standards Malaysia (STANDARDS MALAYSIA) is the national

standards and accreditation body of Malaysia.

The main
The main function
function of
of STANDARDS
STANDARDS MALAYSIA
MALAYSIA is
is to
to foster and promote
foster and standards,
promote standards,
standard isation and accreditation as a means of advancing the national economy,
standardisation economy,
promoting industrial efficiency and development,
development, benefiting the health and safety of
the public,
the public, protecting
protecting the consumers,, facil
the consumers itating domestic
facilitating domestic and international trade
and international trade and
and
furthering international
furthering international cooperation
cooperation in
in relation
relation to
to standa rds and
standards standa rdisation.
and standardisation.

Malaysian Standards
Malaysian Standards (MS)
(MS) are developed through
are developed consensus by
through consensus by committees which
committees which
comprise balanced
comprise balanced representation
representation of producers, users,
of producers, consumers and
users, consumers and others
others with
with
releva nt interests,
relevant as may
interests, as may be
be appropriate
appropriate to the subject
to the subject at
at hand.
hand . To
To the greatest
the greatest
extent possible,
extent possible, Malaysian Standards are
Malaysian Standards are aligned
al igned to
to or are adoption
or are adoption of
of international
international
standa rds. Approval
standards. Approval of a standard
of a standard as
as a
a Malaysian
Malaysian Standard
Standard is
is governed
governed by
by the
the
Standards of
Standards of Malaysia
Malaysia Act
Act 1996
1996 [Act
[Act 549].
549]. Malaysian
Malaysian Standards
Standards are
are reviewed
reviewed
periodically. The
periodically. The use
use of Malaysian Standards
of Malaysian Standards is
is voluntary except in
voluntary except so far
in so far as
as they are
they are
made mandatory
made by regulatory
mandatory by authorities by
regulatory authorities by means
means of regu lations, local
of regulations, local by-laws
by-laws or
or
any other
any other similar
similar ways.
ways .

STANDARDS MALAYSIA
STANDARDS MALAYSIA has
has appointed
appointed SIRIM
SIRIM Berhad
Berhad as
as the agent to
the agent to develop,
develop,
distribute and
distribute and sell
sell the Malaysian Standards.
the Malaysian Standards.

For further
For further information
information on
on Malaysian
Malaysian Standards, please contact:
Standards, please contact:

Department of
Department of Standards
Standards Malaysia
Malaysia OR
OR SIRIM Berhad
SIRIM Berhad
Ministry of Science, Tech nology and Innovation
Ministry of Science, Technology and Innovation (Company
(Company No.No. 367474 V)
367474 -- V)
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Ehsan
MALAYSIA
MALAYSIA MALAYS IA
MALAYSIA

Tel: 60383180002
Tel: 60383180002 Tel: 6035544
Tel : 60 6000
3 5544 6000
Fax: 60
Fax: 60 3
3 8319
8319 3131
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E-mail: central@standardsmalaysia.gov.my
E-mail: central@standardsmalaysia.gov.my E-mail: msonline@siri
E-mail: m.my
msonline@sirim.my
 MS 1500:2009

CONTENTS

Page

...........................................................................................................
Committee representation ............................................................................ '" ............................ ii

Foreword .....................................................................................................................................m
iii

Scope .................................................................................................................................1

2 Definitions ...........................................................................................................................1

3 Requirements .....................................................................................................................3

4 Compliance ......................................................................................................................11

5 Halal
Ha/al certificates ...............................................................................................................11

6 Ha/a/ certification mark ..................................................................................................... 11

Halal

A 1 Guideline parameters for electrical stunning of chicken and bull ............................. 13

Table A1 13

Table A2 Guideline parameters for electrical stunning of other animals ................................. 13

Figure 1 Slaughtering part for chicken .......................................................................................88

Figure 2 Method of slaughtering chicken ...................................................................................88

Figure 3 Slaughtering part for cattle ..........................................................................................99

Figure 4 Method of slaughtering cattle ......................................................................................

......................................................................................99

Figure A 1 Diagram of skull and placementfor

placement for pneumatic stunner ................................... 14
14

Annex A Requirements on the use of stunning in slaughter of ruminant and

and poultry
poultry..............
..............12
12

Annex B Method of ritual cleansing according to Shariah law for najs al-mughallazah
a/-mughallazah ..........
..........15
15

Bibliography .............................................................................................................. _. _........ _.... 16

.............................................................................................................................. 16

STANDARDS MALAYSIA 2009 - All rights reserved

reserved
MS 1500:2009

Committee representation

Ha/a/ Standards (ISC

The Industry Standards Committee on Hatat (ISC I)I) under
under whose
whose authority
authority this
this Malaysian
Malaysian Standard
Standard was
was
the foil
developed, comprises representatives from the following organisations:
owing organisations:

Department of Islamic Development Malaysia

Department
Department of of Standards
Standards Malaysia
Malaysia
Department of Veterinary Services
Department Services
Malaysian Manufacturers
Federation of Malaysian
Halal Industry Development Corporation Sdn Bhd
Institute of Islamic Understanding Malaysia
Malaysia
Institute of Quality Malaysia
Malaysia
International Islamic University of Malaysia
Malaysian Agricultural Research and and Development
Development Institute
Institute
Malaysian Association of Standards UsersUsers
Ministry of Domestic
Ministry of Domestic Trade,
Trade, Cooperative
Cooperative and
and Consumerism
Consumerism
Malaysia (Food Safety
Ministry of Health Malaysia Safety and
and Quality Division)
Division)
Phannaceutical Control
Ministry of Health Malaysia (National Pharmaceutical Control Bureau)
Bureau)
Industry
Ministry of International Trade and Industry
Muslim Consumers' ASSOCiation
Association of
of Malaysia
SIRIM Berhad (Secretariat)

Co-opted member:
co-opted

IImuwan
Yayasan ilmuwan

The Technical Committee on HalalHa/a/ Food

Food and
and Islamic
Islamic Consumer
Consumer Goods
Goods which
which developed
developed this
this Malaysian
Malaysian Standard
Standard
consists of the representatives from
from the following
following organisations:
organisations:

Department of of Agriculture Malaysia

Malaysia
Department of Fisheries Malaysia
Department of Islamic Development Malaysia
Veterinary Services
Department of Veterinary
Marketing Authority
Federal Agricultural Marketing Authority
Federal Territory Mufti Office
Federation of Malaysian Manufacturers
Federation of of Marketing AuthOrity
Authority
Halal Industry Development Corporation Sdn Bhd
Institute of Islamic Understanding Malaysia
Malaysian Agricultural Research and Development Institute
Users
Malaysian Association of Standards Users
Industry
Ministry of Agriculture and Agro-based Industry
Consumer Affairs
Ministry of Domestic Trade and Consumer Affairs
Ministry Trade, Cooperative
Ministry of Domestic Trade, Cooperative and
and Consumerism
Consumerism
Ministry of Health Malaysia
Ministry of International Trade and Industry
Muslim Consumers' Association of Malaysia
Customs of Malaysia
Royal Customs
SIRIM Berhad (Secretariat)
SIRIM QAS International Sdn Bhd (Chemical and Consumer Section)
SIRIM QAS International Sdn Bhd (Food, Agriculture and Forestry
SiRIM Forestry Section)
Section)
Universiti Kebangsaan Malaysia
Universiti Putra Malaysia
Universiti Teknologi MARA
Universlti

STANDARDS MALAYSIA
MALAYSIA 2009
2009 -- All
All rights
rights reserved
reserved
 MS 1500:2009
MS 1500:2009

FOREWORD
FOREWORD

This Malaysian
This Malaysian Standard
Standard was
was developed
developed byby the
the Technical
Technical Committee
Committee on
on Ha/a/ Food and
Ha/al Food and
Islamic Consumer
Islamic Consumer Goods
Goods under
under the
the authority
authority of
of the
the Industry
Industry Standards
Standards Committee
Committee on
on Ha/a/
Halal
Standards.
Standards.
This Malaysian
This Malaysian Standard
Standard isis the
the second
second revision
revision of
of MSMS 1500,
1500, Ha/al
Halal food
food -- Production,
Production,
preparation, handling
preparation, handling and
and storage
storage -- General
General guidelines
guidelines (First
(First revision).
revision).

Major modifications
Major modifications in
in this
this revision
revision are
are as
as follows:
follows:

a) deletion
a) deletion of
of clause
clause on
on "Normative
"Normative reference";
reference";

b) deletion
b) deletion of
of definition
definition on
on "Islamic
"Islamic authority";
authority";

c)
c) incorporation of
incorporation of definition
definition on
on "Premises";
"Premises";

d) definition
d) definition of
of Shariah law has
Shariah law has been
been divided
divided into
into two
two fields,
fields, Shariah law and
Shariah law and national
national
regulation;
regulation;

e)
e) incorporation of
incorporation of new
new clauses
clauses on
on "Management
"Management responsibility";
responsibility";

f)
f) incorporation of
incorporation of new
new clauses
clauses on
on "Premises";
"Premises";

g) incorporation
g) incorporation of
of new
new clauses
clauses on
on 'Packaging,
"Packaging, labelling
labelling and
and advertising";
advertising";

h) incorporation
h) incorporation of
of new
new "Stunning
"Stunning method
method and
and figure
figure on
on the
the pneumatic
pneumatic stunner
stunner point";
point";

i)i) deletion of
deletion of clauses
clauses on
on "Mechanical
"Mechanical slaughtering";
slaughtering"; and
and

j)
j) amendment and
amendment and improvement
improvement on
on "Various
"Various clauses
clauses for
for clarity".
clarity".

This Malaysian
This Malaysian Standard
Standard cancels
cancels and
and replaces
replaces MS
MS 1500:2004.
1500:2004.

Compliance with
Compliance a Malaysian
with a Malaysian Standard
Standard does
does not of itself
not of itself confer
confer immunity
immunity from
from legal
legal
obligations.
obligations.

STANDARDS
MALAYSIA 2009
STANDARDS MALAYSIA 2009 -- All
All rights
rights reserved
reserved iii
iii
 MS 1500:2009
MS 1500:2009

PRODUCTION, PREPARATION, HANDLING

HALAL FOOD - PRODUCTION, HANDLING AND
AND
GUIDELINES
STORAGE - GENERAL GUIDELINES
(SECOND REVISION)

1 Scope

Standard provides practical

This Malaysian Standard practical guidance for
for the
the food
food industry
industry on
on the
the preparation
preparation
supplements) and
and handling of ha/al food (including nutrient supplements) and to
to serve
serve as
as aa basic
basic
and food trade
requirement for Halal food product and trade or
or business
business in Malaysia.
Malaysia.
does not
NOTE. This standard does not contain all
all requirements
requirements which
which may
may be
be required
required for
for certification.
certification. Ha/a/ certification
Ha/al certification
be sought by arrangement
may be arrangement with the
the competent authority
authority in
in Malaysia.
Malaysia.

2 Definitions
For the purposes of this standard, the following definitions
definitions apply.
apply.

2.1 Shariah law

2.1.1 the action

Shariah law is the orders of Allah which relate to the action of
of the
the people who
who are
are
1
(mukallaf) by obligation, option or al wadh'u
being accountable (mukal/af)

2.1.2 Shariah law defined by Malaysia law means the the laws
laws of
of Islam
Islam in
in the
the Mazhab of Shafie
Mazhab of Shafie
or the taws
laws of Islam in any of the other Mazhabs of Maliki, Hambali and Hanafi Hanafi which
which are
are
approved by the Yang di-Pertuan Agong to be in force in the Federal Territory or or the Ruler
Ruler of
the Islamic Authority.
any State to be in force in the state or fatwa approved by the

2.2 Halal

the doer.
Things or actions permitted by Shariah law without punishment imposed on the

2.3 Halal food

under the Shariah

Halal food means food and drink and/or their ingredients permitted under
Ha/al law and
Shariah law and
fulfill the following conditions:

non-ha/al by Shariah law or

a) does not contain any parts or products of animals that are non-halal or
any parts or products of animals which are not slaughtered according to Shariah law;

b) does not contain najs according to Shariah law;

c) safe for consumption, non-poisonous, non-intoxicating or non-hazardous to health;

contaminated with najs

d) not prepared, processed or manufactured using equipment contaminated
according to Shariah law;

law, e.g. adhering to

1 AI wadh'u is a requirement prior to the implementation of any Shariah law. to the
the prayer time
time is the
requirement for prayer to be valid.

STANDARDS MALAYSIA 2009 - All rights reserved

 MS 1500:2009

by Shariah law;
e) does not contain any human parts or its derivatives that are not permitted by law;
and

f) distribution, the
during its preparation, processing, handling, packaging, storage and distribution, the food
food
does not meet the requirements
is physically separated from any other food that does requirements stated
stated in
in
any other things that have been
items a), b), c), d) or e) or any been decreed
decreed as
as najs by Shariah
najs by Shariah
law.

2.4 Najs

2.4.1 Najs according to Shariah law are:

a) dogs and pigs and their descendents;

ha/a/ food that is contaminated with things that are non-ha/a/;

b) halalfood non-haJaJ;

ha/aJ food that comes into direct contact with things that are non-ha/a/;
c) ha/al non-ha/al;

d) any liquid and objects discharged from the orifices of

of human
human beings or
or animals
animals such
such as
as
urine, blood, vomit, pus, placenta and excrement, sperm and and ova
ova of
of pigs
pigs and
and dogs
dogs
except sperm and ova of other animals;

are not
NOTE. Milk, sperm and ova of human and animals, except dog and pig, are not najs.

e) carrion or ha/al animals that are not slaughtered according to Shariah law; and

f) khamar and food or drink which contain or mixed with khamar.

khamal

2.4.2 There are three types of najs:

a) mughallazah
mughalJazah which is considered as severe najs which
which are dogs and
and pigs
pigs (khinzif)
(khinzirj
and
including any liquid and objects discharged from their orifices, descendants and
derivatives. ;

b) mukhaffafah which is considered as light najs. The only najs in this category is urine
urine from
a baby boy at the age of two years and below who has not consumed
consumed any other food food
except his mother's milk; and

c) mutawassitah which is considered as medium najs which does not falls under severe or or
light najs such as vomit, pus, blood, khamar, carrion, liquid and objects discharged
discharged from
the orifices, etc.

2.5 Slaughtering

According to Shariah law the slaughter act that sever the trachea (halqum), oesophagus
(mariJ and both the carotid arteries and jugular veins (wadajain) to hasten the bleeding and
(mart)
death of the animal.

2 Such as alcoholic beverages and intoxicant.

2 STANDARDS MALAYSIA
MALAYSIA 2009
2009 - All
All rights reserved
reserved
 MS 1500:2009

2.6 Competent authority

Competent authority is the agency which is entrusted by the government to carry out specified
specified
work according to prescribed requirements.
respective areas such
NOTE. In Malaysia there are various competent authorities which are responsible in respective such as
halal certification, animal health.
Islamic affairs. hala/certification, health, public health, food safety.
safety, and
and etc.

2.7 Premises

Any building or any other structure, permanent or otherwise together with

with the land
land on
on which
which
adjoining land used in connection with
the building, or other structure is situated and any adjoining with the
the
and sale
preparation, slaughtering, processing, handling, packaging, storage, distribution and sale of
of
any food.

3 Requirements

3.1 Management responsibility

3.1.1 The management shall appoint muslim halal executive officers or or establish aa
the effectiveness
committee which consist of muslim personnel who are responsible to ensure the effectiveness
hala/ control system.
in implementation of internal halat

trained on
3.1.2 The management shall ensure that they are trained on the halal principles
principles and
and its
its
application.

3.1.3 The management shall ensure that sufficient resources (I.e. (i.e. manpower,
manpower, facility,
facility,
implement the halal control
financial and infrastructure) are provided in order to implement control system.
system.

3.2 Premises

the process
Premises shall be designed and constructed or renovated so as to enable the process flow
flow to
to
control the risk of product contamination and suitable for intended use.

3.2.1 permit proper

Layout of premises shall permit proper process
process flow,
flow, proper
proper employee
employee flow,
flow, good
good
including protection
hygienic and safety practices, including protection against
against pest
pest infestation
infestation and
and cross-
cross-
contamination between and during operations.

receipt of raw materials to the

3.2.2 Product process flow from receipt the finished
finished products
products shall
shall
prevent cross contamination.

designed to facilitate cleaning

3.2.3 The premises shall be designed cleaning and
and proper
proper supervision
supervision of food
of food
hygiene.

3.2.4 Adequate sanitary facilities shall be provided and

and maintained.
maintained.

designed to
3.2.5 Loading and unloading bay shall be appropriately designed to allow
allow effective
effective transfer
transfer
of perishable products.

and condition to
3.2.6 Premises shall be kept in good repair and to prevent
prevent pest
pest access
access and
and to
to
eliminate potential breeding sites.

STANDARDS MALAYSIA 2009 - AU

@ All rights reserved
reserved 3
MS 1500:2009

3.2.7 The premises

premises shall
shall be
be effectively
effectively separated
separated and
and well
well insulated
insulated from
from pig
pig farm
farm or
or its
its
processing activities
processing activities to
to prevent
prevent cross
cross contamination
contamination through
through personnel and equipment.
personnel and equipment.

shall be
3.2.8 Slaughtering and processing premises shall be dedicated
dedicated for
for ha/al slaughtering and
ha/al slaughtering and
ha/al processing only.

Processing of carcasses
3.2.9 Processing carcasses such asas deboning,
deboning, cutting,
cutting, packing
packing and
and storing
storing shall
shall be
be done
done
in the same premises asas slaughtering
slaughtering oror in
in approved
approved premises
premises by
by the
the competent
competent authority
authority
that meets the requirements
requirements of
of this
this standard.
standard.

refrained from
3.2.10 Pets and other animals shall be refrained from entering
entering the
the premises.
premises.

3.3 and processing

Devices, utensils, machines and processing aids
aids

3.3.1 and processing aids

Devices, utensils, machines and aids used
used for
for processing halal food shall
ha/al food shall
and shall not be made
be designed and constructed to facilitate cleaning and made of of or
or contain
contain any
any
materials that are decreed as najs by Shariah law and shall
shall be
be used only
only for halal food.
ha/al food.

and processing
3.3.2 Devices, utensils, machines and processing aids
aids which
which were
were previously
previously used
used or
or in
in
shall be washed and
a/-mughallazah shall
contact with najs al-mughallazah and ritually
ritually cleansed
cleansed as
as required
required by
by
Shariah law (see Annex B).

3.3.3 In the case of of converting najs a/-mughallazah line or processing

processing line
line containing
containing najs
najs
a/-mughallazah into ha/al production line, the line shall bebe washed and
and ritually
ritually cleansed
cleansed asas
required by Shariah law (see Annex B). 8). This procedure
procedure shall
shall be
be supervised
supervised and
and verified
verified by
by
the competent authority. Upon conversion, the line line shall be
be operated for
for ha/al food only.
ha/al food only.
not be
a/-mughallazah line and back to ha/a/line, shall not
Repetition in converting the line to najs a/-mughal/azah be
permitted.

3.4 Hygiene, sanitation and food safety

3.4.1 are prerequisites in

Hygiene, sanitation and food safety are in the
the preparation
preparation of
of ha/al
ha/al
food. It includes the various aspects of personal hygiene, clothing, devices, utensils,
processing, manufacturing
machines and processing aids and the premises for proceSSing, manufacturing and storage of
food.

3.4.2 Halal food manufacturers shall implement measures to:

Ha/al

a) inspect and sort raw material, ingredients and packaging material before processing.

b) manage waste effectively;

c) SUbstances appropriately and

store harmful chemical substances and away from
from ha/al
ha/al food;

d) prevent contamination of foods by foreign matters such as plastic, glass or metal shards
from machinery, dust, harmful gas or fumes and unwanted chemicals; and

e) prevent excessive use of permitted food additives

In manufacturing and processing, suitable detection or screening devices should be used

where necessary.

4 STANDARDS MALAYSIA 2009 - All rights reserved

 1500:2009
MS 1500:2009
MS

3.4.3 Halal
3.4.3 food shall
Halal food shall be
be processed,
processed, packed
packed and
and distributed
distributed under
under hygienic
hygienic condition
condition in
in
premises licensed
premises licensed in
in accordance
accordance withwith good
good hygiene
hygiene practices
practices (GHP),
(GHP), good
good manufacturing
manufacturing
practices (GMP)
practices (GMP) oror such
such as
as specified
specified in in the
the Garispanduan
Garispanduan amalan
ama/an pengilangan
pengilangan yang
yang baik,
baik,
Ministry of Health Malaysia, MS 1514 or MS 1480 and public health legislation
Ministry of Health Malaysia, MS 1514 or MS 1480 and public health legislation currently incurrently in
force by
force by the
the competent
competent authority
authority in
in Malaysia.
Malaysia.

3.5
3.5 Processing of
Processing halal food
of ha/a/ food

3.5.1
3.5.1 Sources of
Sources halal food
of ha/a/ food and
and drink
drink

3.5.1.1
3.5.1.1 Animals
Animals
Animals can
Animals be divided
can be divided into
into two
two categories:
categories:

3.5.1.1.1 Land
3.5.1.1.1 Land animals
animals

All land
All land animals
animals are
are ha/al as food
ha/al as food except
except the
the following:
following:

a) animals
a) animals that
that are
are not
not slaughtered
slaughtered according
according to
to Shariah law;
Shariah law;

b) najs
b) najs al-mughallazah animal, i.e.
a/-mughallazah animal, i.e. pigs
pigs and
and dogs
dogs their
their descendants;
descendants;

c) animals
c) animals with
with long
long pointed
pointed teeth
teeth or
or tusks
tusks which
which are
are used
used to
to kill
kill prey
prey such
such as
as tigers,
tigers, bears,
bears,
elephants, cats,
elephants, cats, monkeys,
monkeys, etc.;
etc.;

d) predator
d) predator birds
birds such
such as
as eagles,
eagles, owls
owls and
and etc.;
etc.;

e) pests
e) pests and/or
and/or poisonous
poisonous animals
animals such
such as
as rats,
rats, cockroaches,
cockroaches, centipedes,
centipedes, scorpions,
scorpions,
snakes, wasps and other similar animals;
snakes, wasps and other similar animals;

f)f) animals that

animals that are
are forbidden
forbidden to
to be
be killed
killed in
in Islam
Islam such
such as
as bees
bees (al-nahlah) woodpeckers
(a/-nahlah) ,, woodpeckers
etc.;
(hud-hud), etc.;
(hud-hud),
g) creatures
g) creatures that
that are
are considered
considered repulsive
repulsive such
such as
as lice,
lice, flies,
flies, etc.;
etc.;

h) farmed
h) farmed ha/al animals which
ha/al animals which are
are intentionally
intentionally and
and continually
continually fed
fed with
with najs; and
najs; and

i)i) other animals

other animals forbidden
forbidden to
to be
be eaten
eaten in
in accordance
accordance to
to Shariah law such
Shariah law such as
as donkeys
donkeys and
and
mules.
mules.
3.5.1.1.2
3.5.1.1.2 Aquatic animals
Aquatic animals

Aquatic animals
Aquatic animals are
are those
those which
which live
live in
in water
water and
and cannot
cannot survive
survive outside
outside it,
it, such
such as
as fish.
fish, All
All
aquatic animals
aquatic animals are
are halal except those
ha/al except those that
that are
are poisonous,
poisonous, intoxicating
intoxicating or or hazardous
hazardous to to
health. Animals that live both on land and water such as crocodiles, turtles and frogs
health. Animals that live both on land and water such as crocodiles, turtles and frogs are not are not
ha/a/.
halal.

Aquatic animals
Aquatic animals which
which live
live in
in najs or intentionally
najs or intentionally and/or
and/or continually
continually fed
fed with
with najs are not
najs are not
ha/a/.
ha/a/.

STANDARDS MALAYSIA
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- All rights
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reserved
55
MS 1500:2009

3.5.1.2 Plants

are halal
All types of plants and plant products and their derivatives are those that
hala! except those that are
are
poisonous, intoxicating or
or hazardous
hazardous to
to health.

3.5.1.3 Mushroom and micro-organisms

(Le. bacteria,
All types of mushroom and micro-organisms (i.e. bacteria, algae
algae and fungi)
fungi) and
and their
their by-
by-
poisonous, intoxicating
products and/or derivatives are halal except those that are poisonous, intoxicating or
or
hazardous to health.

3.5.1.4 Natural minerals and chemicals

are poisonous, intoxicating or

ha!al except those that are
All natural minerals and chemicals are halal or
hazardous to health.

3.5.1.5 Drinks

as drinks except those that

hala! as
All kinds of water and beverages are halal that are poisonous,
intoxicating or hazardous to health.

3.5.1.6 Genetically modified food (GMF)

modified organisms
Food and drinks containing products and/or by-products of Genetically modified organisms
are non-ha/al
(GMOs) or ingredients made by the use of genetic material of animals that are non-halal by
Shariah law are not halal.

3.5.1.7 from hazardous aquatic animals

NotWithstanding 3.5.1.1.2 and 3.5.1.2 the products from animals
or plants are halal when the toxin or poison
poison has been eliminated
eliminated during
during processing,
processing. as
permitted by Shariah law.

3.5.2 Slaughtering process

3.5.2.1 in accordance to
The slaughtering process shall take into account animal welfare in to
Shariah law. The following requirements shall also be complied with:

a) slaughtering shall be performed only by a practicing muslim who is mentally

mentally sound,
to the slaughter of
ba/igh, fully understands the fundamental rules and conditions related to
baligh, of
animals in Islam;

b) the slaughterman shall have certificate for halal slaughter issued by a competent
authority;

c) the act of slaughtering shall be done with niyyah (intention) in the

the name
name of
of Allah and
and not
not
action;
for other purposes. The slaughterman is well aware of his action;

d) the animal to be slaughtered has to be an animal that is halal;

al-musfaqirrah 3 )
e) the animal to be slaughtered shall be alive or deemed to be alive (hayat al-mustaqirrah,
at the time of slaughter;

3 The animals are deemed to be alive or hayaf

hayat al-mustaqirah,
al-mustaqirah. when blood gushing out during slaughtering and
movement of the animals after slaughtering.

6 STANDARDS MALAYSIA
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 MS 1500:2009

f) been approved
animals to be slaughtered shall be healthy and have been approved by
by the
the competent
competent
authority;
4
g) tasmiyyah 4 has to be
be invoked immediately before slaughtering;

h) the slaughtering is recommended to be performed while facing

facing the
the qiblah;
qiblah;

i) dedicated for ha/al

slaughtering lines, tools and utensils shall be dedicated only;
halal slaughter only;

j) blood and
slaughtering knife or blade shall be sharp and free from blood and other
other impurities;
impurities;

of the slaughtering
k) slaughtering shall be done only once. The "sawing action" of slaughtering is
is permitted
permitted
lifted off the animal
as long as the slaughtering knife or blade is not lifted animal during
during the
the
slaughtering;
slaug htering;

I) slaughtering tools;
bones, nails and teeth shall not be used as slaughtering tools;

neck at some point just

halal slaughter shall begin with an incision on the neck
m) the act of ha/al just below
below
the glottis (Adam's apple) and after the glottis for long necked animals;

and both the

(mari) and
n) the slaughter act shall sever the trachea (halqum) , oesophagus (mari') the
carotid arteries and jugular veins (wadajain) to hasten the bleeding
bleeding and
and death
death of
of the
the
spontaneous and
animal (see Figures 1 to 4). The bleeding shall be spontaneous and complete;
complete; and
and

0) a trained Muslim inspector shall be appointed and be responsible to check that the
the
to the Shariah law.
animals are properly slaughtered according to law.

3.5.2.2 For poultry, scalding shall only be carried out

out on animals that
that are deemed
deemed dead
dead as
as
a result of halal slaughter.

3.5.2.3 Stunning is not recommended. However if stunning is to be carried out the

conditions specified in Annex A shall be complied.

3.5.3 Processing, handling, distribution and serving

All processed ha/al

halal food shall meet the following requirements:

a) food or its ingredients shall not be processed using any components or products of of
animals that are non-ha/al
non-halal by Shariah law or of ha/al food any components or
halal food or products of
animals that are not slaughtered according to Shariah law;

b) food shall not be processed using anything in any quantity that is decreed as najs by
Shariah law;

c) processed food or its ingredients shall be safe for consumption, non-poisonous, non-
intoxicating or non-hazardous to health;

d) food shall be prepared, processed or manufactured using equipment and facilities that
are free from contamination with najs; and

4 Among the phrases are ,fi,1

y,S1 All ~I ~
"&1 ..:ul (B/SMILLAH ALLAHUAKBAR) which means "In the name of Allah,
(BISMILLAH Allah.

great' and ~)I ~)\

Allah Almighty great" ~)I .&1 "&1 ~ (BISMfLLAHfRRAHMANIRRAHfM)
(B/SMILLAHIRRAHMANIRRAHIM) which means "In
'In the name
of Allah, Most Gracious, Most Merciful".
8TANDARD8 MALAYSIA
STANDARDS MALAY81A 2009 - All rights reserved 7
 MS 1500:2009
MS 1500:2009

Carotid arteries
Carotid arteries -'fI--t.'o+-

Figure 1.
Figure 1. Slaughtering
Slaughtering part
part for
for chicken
chicken

Oesophagus
Oesophagus
Neck muscle
Neck muscle

Carotid arteries

~~"T-'.;--""" ____ ~_"~~

-'~'T- .. ~. _ _ _ ;-_'_

.'
/

Figure 2.
Figure 2. Method
Method of
of slaughtering
slaughtering chicken
chicken

STANDARDS
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88
 MS 1500:2009
MS 1500:2009

Jugular veins
Jugular veins Oesophagus
Oesophagus
Carotid arteries Trachea ,
Neck muscle;:'
Skin
Skin
-L~~/'
~~/./
muscle;- .. -::::::/
./
_.----- ./
/'
Neck
~;~ ... --....:.::..---- _."._~_.r
"

Figure 3.
Figure 3, Slaughtering
Slaughtering part
part for
for cattle
cattle

CarotId arteries

Figure 4. Method of slaughtering cattle

All rights reserved

STANDARDS MALAYSIA 2009 - All 99
MS 1500:2009

storage distribution
e) during its preparation, processing, handling, packaging, storage distribution and
and serving,
serving,
it shall be physically separated from any other food that
that does
does not
not meet
meet the requirements
requirements
a), b), c) and/or
specified in items a), and/or d)
d) or any other things
things that
that are decreed
decreed asas najs by
najs by
Shariah law.

3.6 Storage, transportation, display, sale and servings of halal food

3.6.1 displayed, sold

All halal food that are stored, transported, displayed, sold and/or
and/or served
served shall
shall be
be
categorised and labelled halal
halal and segregated atat every
every stage so asas to
to prevent
prevent them
them from
from
being mixed or contaminated with things that are non-ha/a/.
non-halal.

3.6.2 stored in
al-Mughal/azah shall be stored
Products based on naj al-MughalJazah in dedicated
dedicated place.
place.

3.6.3 Transportation vehicles such as bonded bonded truck shall

shall be
be dedicated
dedicated and
and
and sanitation
appropriate to the type of the halal food and satisfy hygiene and sanitation condition.

3.7 Packaging, labelling and advertising

shall be
3.7.1 Halal food shall be suitably packed. Packaging materials shall be ha/al in nature
halal in nature and
and
shall fulfill the following requirements:

a) any raw materials that are

the packaging materials shall not be made from any are decreed
decreed as
as
najs by Shariah law;

b) manufactured using
it is not prepared, processed or manufactured using equipment
equipment that
that is
is contaminated
contaminated with
with
are najs as decreed by Shariah law;
things that are law;

c) during its preparation, processing, storage or transportation, itit shall

shall bebe physically
physically
not meet the requirements stated
separated from any other food that does not stated in
in item
item a)
a) or
or
b) or any other things that have been decreed as
as najs by Shariah
najs by law;
Shariah law;

d) not have any

the packaging material does not any toxic
toxic effect
effect on
on the ha/al food; and
ha/al food; and

e) not be misleading
packaging design, sign, symbol, logo, name and picture shall not misleading and/or
and/or
contravening the principles of Shariah law.

in aa clean
3.7.2 Packing process shall be carried out in clean and
and hygienic
hygienic manner
manner and
and in
in sound
sound
sanitary conditions.

3.7.3 shall be
Labelling material used in direct contact with the product shall be non-hazardous and
and
ha/a/.
hala!.

be named
hala! artificial flavour shall not be
3.7.4 Halal food and halal named or
or synonymously
synonymously named
named after
after
ha/al products such as ham, bak kut teh, bacon, beer, rum and others that
non halal that might
might create
create
confusion.

3.7.5 Each container shall be marked legibly and indelibly or

or aa label
label shall
shall be
be attached
attached to
to
the container, with the following information:

a) name of the product;

b) (SI units);
nett content expressed in metric system (81

110
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STANDARDS MALAYSIA 2009
2009 - An
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 MS 1500:2009
MS 1500:2009

c)
c) name and
name and address
address of
of the
the manufacturer,
manufacturer, importer
importer and/or
and/or distributor
distributor and
and trademark;
trademark;

d)
d) list of
list of ingredients;
ingredients;

e)
e) code number
code number identifying
identifying date
date and/or
and/or batch
batch number
number of
of manufacture
manufacture and
and expiry
expiry date;
date; and
and

f)
f) country of
country of origin.
origin.

3.7.6 For
3.7.6 For primary meat products,
primary meat products, the
the label
label or
or mark
mark shall
shall also
also include
include the
the following
following
information:
information:
a) date
a) date of
of slaughter;
slaughter; and
and

b) date
b) date of
of processing.
processing.

3.7.7
3.7.7 Advertising shall not
Advertising shall not contravene
contravene with
with the
the principles
principles of Shariah law
of Shariah law and
and shall
shall not
not
display indecent
display indecent elements
elements which
which are
are against Shariah law.
against Shariah law.

3.8
3.8 Legal requirements
Legal requirements

The product
The product shall
shall in
in other
other aspects
aspects comply
comply with
with legislation
legislation including
including other
other relevant
relevant
requirements currently
requirements currently in
in force
force in
in Malaysia.
Malaysia.

4 Compliance
4 Compliance

For product
For product deemed
deemed to to comply
comply with
with this
this standard,
standard, itit shall
shall comply
comply with
with Clause
Clause 33 of
of this
this
standard. This shall be verified through site inspection as deemed
standard. This shall be verified through site inspection as deemed necessary bynecessary by the
the
competent authority.
competent authority.

5 Hatal
5 Halal certificates
certificates

The ha/al certificates

The ha/al certificates shall
shall be
be issued
issued by
by the
the competent
competent authority
authority in
in Malaysia
Malaysia

6 Halal
6 Halal certification
certification mark
mark

Each product,
Each product, upon
upon approval
approval by
by the
the competent
competent authority
authority in
in Malaysia,
Malaysia, may
may be
be marked
marked with
with the
the
halal certification
halal certification mark
mark of
of that
that authority
authority provided
provided the
the product
product conforms
conforms to
to the
the requirements
requirements of
of
this standard.
this standard.

STANDARDS
STANDARDS MALAYSIA
MALAYSIA 2009
2009 -- All
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reserved 11
11
MS 1500:2009

Annex A
(normative)

Requirements on the use of stunning in slaughter of ruminant and

poultry

A1 General requirements

A1.1 Slaughtering shall be carried out according to the requirements related to the
slaughter of animals in Islam.

A1.2
A at the time of
1.2 The animal shall be alive or deemed to be alive (hayat a/-mustaqirrah) at of
slaughter.

A1.3 Stunning is not recommended, however if stunning has to be be carried

carried out,
out, the
the
permitted methods are electrical or pneumatic percussive stunning.

A 1.4 The use of stunning equipment shall be under the supervision of a trained muslim
and periodically monitored by competent authority.

A 1.5
A1.5 The stunning shall not kill or cause permanent physical injury to the animal.

A1.6 mugha/lazah najs category shall

A 1.6 Stunners which are used to stun the animals under mughal/azah shall
not be used to stun animals for halal slaughter.

A2 Electrical stunning
A2.1 The electrical stunner shall be of the type allowed by the competent authority in charge
of slaughter.

A2.2 The type of stunner used for slaughter of halal

ha/al animals shall be 'head only stunner'
type, where both electrodes are placed on the head region.

A2.3 Electrical stunning of poultry is allowed using "water bath stunner" only.

A2.4 The strength of current used shall be supervised by aa trained muslim and
and monitored by
monitored by
competent authority. The guidelines on stunning parameters are as specified in in Tables A1
A1
and A2.

12 STANDARDS MALAYSIA 2009 -All rights reserved

 MS 1500:2009

Table A 1. Guideline parameters for electrical stunning of chicken and bull

bull

Type of stock Weight Current Voltage Duration

(kg) (A) (V) (s)

Chicken 2.40 - 2.70 0.20 - 0.60 2.50 --10.50

2.50 10.50 3.00 -- 5.00
3.00 5.00

. Bull - 400
300 -400 2.50 - 3.50 300 - 310 5.00
3.00 - 5.00

duration to be determined and validated by the organisation, taking into

NOTE: Electrical current, voltage and dUration Into
account the type and weight of the animal and other varying factors.

stunning of other animals

Table A2. Guideline parameters for electrical stunning

Type of stock Current Duration

(A) (s)
(s)

Lamb 0.50 - 0.90 2.00 - 3.00

2.003.00

Goat 0.70 --1.00

1.00 2.00 - 3.00

Sheep - 1.20
0.70 -1.20 i 2.00 - 3.00

Calf 0.50 - 1.50

1.50 3.00

Steer 1.50 - 2.50 2.00 - 3.00

I
Cow 2.00 - 3.00 2.50 - 3.50

Buffalo 2.50 - 3.50 3.00 - 4.00

Ostrich 0.75 10.00

NOTE: Electrical current and duration to be determined and validated by the

other varying
organisation, taking into account the type and weight of the animal and other
factors.

A3 Pneumatic percussive stunner

A3.1 Pneumatic percussive stunning is only suitable for all bovine animals.

A3.2 The air pressure that powers the stunner should not be more than 225
225 psi and
and should
should
be kept to the minimum required to stun the animal.

A3.3 The head of the stunner shall be flat or slightly convex.

A3.4 There shall be a protective collar around head of

of the stunner so that itit shouldn't
shouldn't
protrude more than 3 mm beyond it.
STANDARDS MALAYSIA 2009 --All
All rights reserved 13
MS 1500:2009
MS 1500:2009

"
,

Figure A1.
Figure A1. Diagram
Diagram of
of skull
skull and
and placement
placement for
for pneumatic
pneumatic stunner
stunner

A3.5
A3.5 The heads
The heads of
of animal
animal to
to be
be stunned
stunned shall
shall be
be held
held still
still before
before the
the stunner
stunner can
can be
be
applied.
applied.

A3.6
A3.6 The centre
The centre of
of the
the stunner
stunner shall
shall be
be in
in contact
contact with
with the
the animal
animal at
at aa point
point of
of intersection
intersection
corners of the eyes and the base of the ears (Figure
of lines drawn from the medial comers (Figure A 1).
1).

A3.7
A3.7 head of the stunner
The stunner shall be applied so that the head stunner is perpendicular to
to the
the
frontal bone.

A3.8 The animal shall be stunned once.

14 STANDARDS MALAYSIA 2009-AII

2009 - All rights reserved
 MS 1500:2009
MS 1500:2009

B
Annex B
(normative)

Method of ritual cleansing according to Shariah law for najs al-

mughallazah

81 General requirements
The najs, whether visible ('ainiah)
('ainiah) or invisible (disappeared
(disappeared or
or dried
dried up
up etc.)
etc.) is
is named
named
hukmiah. To cleanse najs:

a) it is required to wash seven times, one of which shall be water

water mixed
mixed with soil;
soil;

b) the first wash shall be to clear the existence of najs, even if a few
few washes are
are needed.
needed.
The water from first cleaning shall not remain and the next wash
remain behind and wash shall be
be counted
counted
as the second wash;

c) the amount of soil used is just enough to make a suspension; and

d) the usage of product containing soil is permitted.

82 Conditions of the soil

The conditions of the soil are:

a) free from najs; and

b) not musta'mal soil [which had been used for dry ablution (tayammum)] except after
subject to heavy rain.

83 Conditions of the water

The conditions of the water are:

a) shall be natural (mutlaq);

(mut/aq);

b) not musta'maf;
musta'mat; and

c) free from najs.

5 Musta'mal water is the water that is less than two qullah (approximately 192 L) that had been used for cleansing.

STANDARDS MALAYSIA 2009 - All rights reserved 15

MS 1500:2009
MS 1500:2009

Bibliography

[1]
[1] MS 1480,
MS 1480, Food
Food safety
safety according
according to
to hazard
hazard analysis
analysis and
and critical
critical control
control point
point (HACCP)
(HACCP)
system
system

[2]
[2] MS 1514, Good manufacturing practice (GMP) for food

[3]
[3] MS 1900,
MS 1900, Quality
Quality management
management systems"
systems - Requirements
Requirements from
from Islamic
Islamic perspectives
perspectives

[4]
[4] Animal ordinance
Animal ordinance 1952
1952

[5] Feed Act 2008

[6]
[6] Food Act
Food Act 1983
1983 and
and Food
Food Regulations
Regulations 1985
1985

[7] Food Act 1983 and Food Hygiene Regulations 2009

[8] Intestate Succession Ordinance 1960, State of Sabah

[9] Majlis Islam Sarawak Ordinance 2001, Laws of Sarawak

[10]
[10] Trade Description
Trade Description Act
Act 1972
1972

[11] Garispanduan ama/an pengilangan yang baik, Food safety and quality division, Ministry
of health Malaysia

Ha/al certification Malaysia, Department of

[12] Manual procedure of Halal of Islamic
Islamic development
development
Malaysia

Ha/al meat production - Ruminants, Department of

[13] The Malaysian protocol for Halal of Islamic
development Malaysia

16 STANDARDS MALAYSIA
MALAYSIA 2009
2009 - All
All rights reserved
reserved
Acknowledgements
Acknowledgements

Members of
Members of Technical
Technical Committee
Committee on
on Halal Food and
Halal Food and Islamic
Islamic Consumer
Consumer Goods
Goods

Dato' Wan
Data' Wan Mohamad
Mohamad Data'
Dato' Sheikh
Sheikh Abdul
Abdul Aziz
Aziz Department of
Department of Islamic
Islamic Development
Development
(Chairman)
(Chairman) Malaysia
Malaysia
Ms Zainorni
Ms Zainorni Mohd
Mohd Janis
Janis (Secretary)
(Secretary) SIRIM Berhad
SIRIM Berhad

Ms Faridah
Ms Faridah Aini
Aini Muhamadl
Muhamad/ Department of
Department of Agriculture
Agriculture Malaysia
Malaysia
Ms Zaliha Othman
Ms Zaliha Othman
Mr Mohd
Mr Mohd Noor
Noor Noordinl
Noordin/ Department of
Department of Fisheries
Fisheries Malaysia
Malaysia
Ms Khazlita Adzim Abdol Aziz
Ms Khazlita Adzim Abdol Aziz

Mr Razali
Mr Razali Shahabudinl
Shahabudin/ Department of
Department of Islamic
Islamic Development
Development
Ms Nor Azimah Azmi
Ms Nor Azimah Azmi Malaysia
Malaysia
Dr Muhmad
Dr Muhmad Kamarulzaman
Kamarulzaman Muhmad
Muhmad Sarif
Sarif Department of
Department of Veterinary
Veterinary Services
Services

Dato' Wan
Dato' Wan Zahidi
Zahidi Wan
Wan Teh'l
Teh'/ Federal Territory
Federal Territory Mufti
Mufti Office
Office
Mr Muhammad
Mr Muhammad Hanif
Hanif Ab
Ab Kadir
Kadir

Mr Othman
Mr Othman Md
Md Yusoff
Yusoff Federation of
Federation of Malaysian
Malaysian Manufacturers
Manufacturers

Mr Sobri
Mr Sobri Haji
Haji Abdul
Abdul Hamidi
HamidI Federation of
Federation of Marketing
Marketing Authority
Authority
Mr Noh
Mr Noh Nik
Nik Wan
Wan

Ms Mariam
Ms Mariam Abd
Abd Latifl
Latif/ Halallndustry Development
Halallndustry Development Corporation
Corporation
Mr Zainal
Mr Zainal Ramli
Ramli Sdn Bhd
Sdn Bhd

Mr Muhammad
Mr Muhammad Hisyam
Hisyam Mohamadl
Mohamad/ Institute of
Institute of Islamic
Islamic Understanding
Understanding Malaysia
Malaysia
Ms Norkumala
Ms Norkumala Awang
Awang

Dr Mohamed
Dr Mohamed Shafit
Shafit Hussain
Hussain Malaysian Agricultural
Malaysian Agricultural Research
Research and
and
Development Institute
Development Institute

Mr Mohd
Mr Mohd Yusof
Yusof Ab
Ab Rahman
Rahman Malaysian Association
Malaysian Association of
of Standards
Standards Users
Users

Mr Alias
Mr Alias Mohd
Mohd Yassin
Yassin Ministry of
Ministry of Agriculture
Agriculture and
and Agro-based
Agro-based
Industry
Industry
Mr Saifulbahri
Mr Saifulbahri Abdul
Abdul Kadirl
Kadir/ Ministry of
Ministry of Domestic
Domestic Trade
Trade and
and Consumer
Consumer
Mr Mohd
Mr Mohd Fahmi
Fahmi Mohd
Mohd Azman
Azman Affairs
Affairs
Ms Sanimah
Ms Sanimah Abd
Abd Rahmani
Rahman/ Ministry of
Ministry of Health
Health Malaysia
Malaysia
Mr Mohd
Mr Mohd Fakaruddin
Fakaruddin Masod
Masod

Ms Arfah
Ms Arfah Sulaiman
Sulaiman Ministry of International
Ministry of International Trade
Trade and
and Industry
Industry

Mr Zulkefli
Mr Zulkefli Mohamad
Mohamad Muslim Consumers'
Muslim Consumers' Association of Malaysia
Association of Malaysia

STANDARDS MALAYSIA
STANDARDS
MALAYSIA 2009
2009 -- All
All rights
rights reserved
reserved
Acknowledgements (continued)

Mr Wan Harith Wan Yussofl Royal Customs of Malaysia

Mr Abdul Latif Deris

Ms Kuziah Ahmad SIRIM QAS International Sdn Bhd

(Chemical and Consumer Section)

Ms Radziah Mohd Daud SIRIM QAS International Sdn Bhd

(Food, Agriculture and Forestry Section)

Assoc Prof Dr Mohd Khan Ayob Universiti Kebangsaan Malaysia

Prof Dr Yaakob Che Man Universiti Putra Malaysia

Assoc Prof Dr Zainal Samicho Universiti Teknologi MARA

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STANDARDS MALAYSIA
MALAYSIA 2009
2009 -- All
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