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THE MS1500:2019 HALAL FOOD -GENERAL REQUIREMENTS (3 rd REVISION):

WHAT'S NEW, WHAT'S OLD, WHAT'S NEXT?

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 Halal Note Series – Halal Common No. 2- 2019

THE MS1500:2019 HALAL FOOD - GENERAL REQUIREMENTS (3rd REVISION): WHAT’S NEW,
WHAT’S OLD, WHAT’S NEXT?

AHMAD SAHIR JAIS

Principal Consultant, HASJ Consultancy / Lecturer, Foodservice Halal Practice, Politeknik Malaysia

Summary: The revision of the MS1500:2009 - Production, Preparation, Handling And Storage Of Halal Food standards is already five years overdue. The standards
were scheduled to be revised in 2014, or every five years to ensure that it is relevant to the ever-changing Halal ecosystems. The first version of the standards was first
to introduce in 2004. On the 3rd of January 2019, the newly revised version of the Halal food standards was made public and gazzeted. The standards are now known
as MS1500:2019 Halal Food – General Requirements (Third Revision). The essence of the revision among others is the addition of several clauses in the standards,
the inclusion of terms and definition, and removal of Halal slaughtering from the standards. Existing Halal certificate holder need to align themselves to the new
requirements. However, the impact of the revised standards is expected to be minimal.

The Malaysian Halal standard on food – MS1500:2019 Halal Food In the new revision, Halal is defined as “matters that are lawful and permitted
- General Requirements, put forth the necessary and minimum in Islam based on the Shariah law and Fatwa”. This is to reinforce the function
requirement for food to be considered as Halal. The standards also of Fatwa as one of the sources of Islamic law. This inclusion also takes into
prescribe the necessary process, procedure and circumstances to consideration where urgent issues that need clarification derived from the
certify that Muslims can consume the food. The MS1500:2019 is a fatwa issued through the consensus of scholar (Ijma’ Ulama’). The Fatwa
standard specifically developed to ensure only Halal food is issued by the state religious council and federal authority, National Fatwa
produced. The use of these standards requires the organisation to Council, are accepted by JAKIM during their deliberation of Halal
comply with the requirements stipulated in the documents for the certification process. Sertu which in the previous version only existed in the
production, preparation, handling and storage of Halal food and annex section of the standards is given due recognition and included in the
shall be verified through site inspection as deemed necessary by the definitions section. Also to align the standards with the Trade Description
competent authority in this case, JAKIM or JAIN. Act 2011, the definition of “Halal Competent Authority” were also included
Among the benefits of adhering to the Halal food standards are in these sections. Other changes in this section are more on the functional
the ability to penetrate the largest market share in the food sector as aspects such as simplification and comprehensive elaboration of the
Malaysia's Halal logo is highly respected and well accepted by other phrases used in the clauses as to be easier to comprehend. Table 1 below,
Muslim countries. Furthermore, Malaysia's Halal certification show how the phrases were altered to give the reader a better
systems convey the necessary assurance to participating business, understanding of the item discussed more comprehensively. Such changes
customer, suppliers and stakeholder that the product is Halal and are seen throughout the documents.
Shariah-compliant. The Halal standards also entail specific technical
requirement on Halal which will align the finished product to be Table 1. Differences In Sentences And Elaboration Of Slaughtering
Halal and Shariah-compliant which at the end will increase MS1500:2009 MS1500:2019
profitability. According to Shariah law the Halal slaughtering refers to an
The Malaysian Standard on Halal food was last revised in 2009, slaughter act that severs the act of killing a live and Halal
since its first inception in 2004. For almost ten years, the Halal food trachea (halqum), oesophagus animal by a Muslim through
standard has been the guiding principles in the Halal certification (mari’) and both the carotid severance of trachea (halqum),
process in Malaysia. Given the circumstances and impending arteries and jugular veins oesophagus (mari’) and both
changes in technology as well as the recently discovered body of (wadajain) to hasten the the carotid arteries and jugular
knowledge, the standards need to be revised, for it to be more bleeding and death of the veins (wadajain) of the animal
relevant to the current situation. animal. using a sharp tool with the
intention due to Allah.
WHAT’S NEW, WHAT’S OLD? - CHANGES IN THE CONTENT Source: MS1500:2019 (2019) and MS1500:2009 (2009)
At a glance, the code and title of the standards have been changed
and shortened. The code, MS1500:2009 is now recognised as CHANGES IN THE REQUIREMENTS
MS1500:2019. The last four digits in the code reflect the year it was The titles for the standard’s requirements section did not change
made or the year; the last revision was implemented. The standards significantly. Table 2 highlights the changes in the title of the requirements
title – “Production, Preparation, Handling and Storage of Halal section. The requirement section now numbered as 4, as opposed as 3
Food” is now shortened and simplified with only “Halal Food – previously. Only two titles that are found to slightly differ in this revision
General Requirements (Third Revision)”. as shown in Table 2 (highlighted in red). However, the majority of the
According to the Department of Standards Malaysia, a significant content has been revised in terms of the clauses, which included the
modification to the revision includes incorporation of clauses in addition of some clauses.
normative reference. Item 2 – Normative Reference was added. A
normative reference is a reference document but necessary to the Table 2. Comparison of Titles heading in the General Requirements
standards, in this case, the MS2393:2013 –Islamic Terminology and MS1500:2009 MS1500:2019
Nomenclature. MS2393 describe a list of definition of Islamic terms. 3.1 Management Responsibility 4.1 Management Responsibility
The definition of Islamic terms must be used in conjunction with the 3.2 Premises 4.2 Premises And Equipment
MS1500, as such terminology specified is not open for interpretative 3.3 Devices, Utensils, Machines 4.3 Devices, Utensils, Machines
discussion. The MS2393 is currently in the process of reviewing by And Processing Aids And Processing Aids
Standard Malaysia, and the new version will be released in mid-2019. 3.4 Hygiene, Sanitation And 4.4 Hygiene, Sanitation And
Item 3 – Terms and Definition, saw a few additions of the term Food Safety Food Safety
in the standards. For example, the definition of “Halal food” has been 3.5 Processing Of Halal Food 4.5 Processing Of Halal Food
changed slightly in terms of phrases to give a clear comprehension of
3.6 Storage, Transportation, 4.6 Storage, Transportation,
the definition. Non-intoxicants are now one of the condition need to
Display, Sale And Servings Display, Sale And Servings
be fulfilled, as opposed in the previous version where it is put
Of Halal Food Of Halal Food
alongside “safe for consumption, non-intoxicating and non-
3.7 Packaging , Labelling And
hazardous to health”. The definition of “Non-Halal” was also 4.7 Packaging And Labelling
Advertising
included in this version, whereby the previous standards lack this.
3.8 Legal Requirements 4.8 Legal Requirements
The Halal definition also changed, where the words “fatwa” is added.
Source: MS1500:2019 (2019)
© All rights reserved by HASJ Consultancy, Selangor Malaysia
For Enquiries and Further details, please e-mail: HASJconsultancy@gmail.com

Item 4.1 - Management Responsibility, for example, has been
improved tremendously. This particular section now consists of
seven clauses as opposed to three, in the last version. The clause
added, covers the requirement for management’s commitment
towards preserving Halal integrity. The requirement for appointing
Muslim’s personnel to maintain the Halal process is retained, so does
Halal training for staff and allocation for resources. Other added
clauses include Record management, religious practice and staff
participation. The management is now required to allow their
Muslim workers to perform their religious practices, which includes
daily prayer and Friday prayers.
In the requirement for Item 4.2 - Premises, only one clause was
removed, which relates to the slaughtering process. Two addition
which previously not existed in the standards, but was required in
the Malaysia Manual Procedure For Halal Certification (3rd Revision)
2014 by JAKIM, are void of any tools and elements of religious
worship and designated praying areas for Muslim personnel.
For Item 4.3 - Devices, Utensils, Machines And Processing Aids,
two clauses were added, one is clause 4.3.4 - the prohibition of using
appliances or brushes from animal hair and clause 4.3.5 - the
requirement for the said equipment, utensil, machine and processing
aids to be cleaned and maintain regularly. The requirement for
hygiene, sanitation and food safety, largely remained the same as the
previous version.
Item 4.5 - Processing Of Halal Food sections, saw a drastic
change especially with the removal of the slaughtering process
clauses together with Annex A in the previous version. This has left,
Halal slaughtering without specific standards for the time being,
which could affect certification for Halal certified abattoirs.
Item 4.6 – Storage, Transportation, display, sale and serving of
Halal food, in the new standards has deleted one of the clauses in this
subsection as compared to the previous standards. Clause 3.6.2 –
“products based on Naj Al - Mughallazah shall be stored in dedicated
placed” were explicitly taken out in this new version of the Halal
standard. The reason being is that any premises that
handle/produced a pork-based item or Naj al Mughallazah are not
entitled to the Halal certification. This exclusion has been adopted by
JAKIM for quite sometimes as stated in Halal certification manual
procedure [Refer to MPPHM 2014, Section 4, Item 4.8 (xii) and (xv)].
© All rights reserved by HASJ Consultancy, Selangor Malaysia
For Enquiries and Further details, please e-mail: HASJconsultancy@gmail.com
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Halal Note Series – Halal Common No. 2- 2019
For Item 4.7- Packaging and labelling, only the title is slightly
changed. The omission of the term “advertising” to reflects the absence of
such a clause in that section for the new version. In the annex section, the
stunning requirement was also deleted together with the slaughtering
requirements. The method of sertu is still retained in the standards. The rest
of the content is still the same as the previous version.
WHAT’S NEXT?
The new revision of the Halal food standards has unequivocally,
strengthen the roles of JAKIM and JAIN as the sole Halal certification
bodies. In the standards, both agencies are identified as a competent Halal
authority. This newer version also brings about more detailed explanation
on the terms and requirement as compared to the previous standards. The
wording used in the clause is more straightforward and less technical.
Existing Halal certificate holder need to align themselves to the new
requirements. However, the impact of the revised standards is expected to
be minimal. Much of the revised item such as the definition of “Halal
Competent Authority” has been enforced in the Halal certification process.
One particular impact to be noted is that, with the exclusion of the Halal
slaughtering in the standards, there are no specific Halal slaughtering
requirements existed as a standard in Malaysia at the moment. The
exclusion is understandable as the need for a specific standard on Halal
meat production is imminent — currently the standards on Halal meat
being developed by Depart of Standards Malaysia.
The changes in the standards also commensurate with the revision of
the Malaysian Manual procedure for Halal certification, and the Halal
assurance systems guidelines. This would give added advantages and
added value to the whole Halal certification scheme. The revision also
reinforces Malaysia commitment to preserving Halal integrity, at the same
time be a leader in the Halal related process.