An intensive training course entitled

Skills in Controlling Critical Points in the Halal Industry and its Services.
A prerequisite of Halal Lead Auditor

Halal Analyses & Critical Control Points in the Halal Industry

and its Services (Introductin & Application)

Dr. Hani Mansour Al-Mazeedi

Researcher, Kuwait Institute for Scientific Research
State of Kuwait

The Third Gulf Conference on Halal Industry and its Services

13-15 May, 2014
Sheraton Hotel, State of Kuwait

‫ﻤﻬﺎرات اﻝﺘﺤﻜم ﺒﺎﻝﻨﻘﺎط اﻝﺤرﺠﺔ ﻓﻲ ﺼﻨﺎﻋﺔ اﻝﺤﻼل وﺨدﻤﺎﺘﻪ‬

‫أﺤد ﻤﺘطﻠﺒﺎت ﻤدﻗق ﻗﻴﺎدي ﺤﻼل‬

‫ﻨظﺎم ﺘﺤﻠﻴل ﻤﻜﺎﻤن اﻝﺤﻼل اﻝﺤرﺠﺔ وﻨﻘﺎط اﻝﺘﺤﻜم ﻓﻴﻬﺎ ﻓﻲ ﺼﻨﺎﻋﺔ‬

‫اﻝﺤﻼل وﺨدﻤﺎﺘﻪ‬

‫ ﻫﺎﻨﻲ ﻤﻨﺼور اﻝﻤزﻴدي‬.‫د‬

‫ ﻤﻌﻬد اﻝﻜوﻴت ﻝﻸﺒﺤﺎث اﻝﻌﻠﻤﻴﺔ‬،‫ﺒﺎﺤث‬
‫دوﻝﺔ اﻝﻜوﻴت‬

‫ﻤؤﺘﻤر اﻝﺨﻠﻴﺞ اﻝﺜﺎﻝث ﻝﺼﻨﺎﻋﺔ اﻝﺤﻼل وﺨدﻤﺎﺘﻪ‬

2104 ‫ ﻤﺎﻴو‬15 -13
‫ دوﻝﺔ اﻝﻜوﻴت‬،‫ﻓﻨدق اﻝﺸﻴراﺘون‬
 I will base my work in this part of ‫ﺴﻴﻜون ﻤﻨطﻠﻘﻲ اﻝرﺌﻴﺴﻲ ﻓﻲ ﻫذا اﻝﺠزء ﻤن اﻝدورة‬
the training course on the ‫اﻝﺘدرﻴﺒﻴﺔ ﻤﺘطﻠﺒﺎت وأﺴس اﻝﻨظﺎم اﻝﻌﺎﻝﻤﻲ ﻝﻠﺴﻼﻤﺔ‬
requirements and principals of the ‫( أو ﻤﺎ ﻴﺴﻤﻰ‬HACCP) "‫ "ﻫﺎﺴب‬:‫اﻝﻐذاﺌﻴﺔ‬
international food safety system: ‫ﺒﻨظﺎم ﺘﺤﻠﻴل ﻤﻜﺎﻤن اﻝﺨطر وﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ‬
HACCP (Hazard Analysis & Critical :‫ﺤﻴث اﻷﺨطﺎر اﻝﻤﻌﻬودة ﻓﻲ ﻫذا اﻝﻨظﺎم ﻫﻲ‬
Control Points), where the usual Hazards ‫ وطﺒﻴﻌﻴﺔ‬،‫ وﻜﻴﻤﻴﺎﺌﻴﺔ‬،‫ﻤﻴﻜروﺒﻴﺔ‬
are: Microbial, Chemical, and Physical.

The potential hazards in our case :‫أﻤﺎ ﻓﻲ ﺤﺎﻝﺘﻨﺎ ﻓﺴﺘﻜون اﻷﺨطﺎر اﻝﻜﺎﻤﻨﺔ ﻫﻲ‬
will be: non-Halal processing steps, or ‫أﺴﺎﻝﻴب اﻹﻨﺘﺎج اﻝﺘﻲ ﺘﺘﻌﺎرض ﻤﻊ ﻤﺘطﻠﺒﺎت‬
the Haram, Suspected, Makroh, or ‫ أو‬،‫ أو اﻝﻤﺸﺒوﻫﺔ‬،‫ أو اﻝﻤﻜوﻨﺎت اﻝﻤﺤرﻤﺔ‬،‫اﻝﺤﻼل‬
non-Tayeb ingredients in the
‫ أو ﻏﻴر اﻝطﻴﺒﺔ ﻓﻲ إﻋداد ﻤﻨﺘﺠﺎت‬،‫اﻝﻤﻜروﻫﺔ‬
preparation of Halal products or
:‫وﺨدﻤﺎت اﻝﺤﻼل وﺴوف ﻨﺴﻤﻴﻪ‬
services and we shall call it:
(HACCP-HALAL) "‫ﺤﻼل‬-‫"ﻫﺎﺴب‬
HACCP-Halal

‫ﺤﻼل" ﻋﻠﻰ ﻤﻬﺎرات اﻝﺘﺤﻜم ﺒﺎﻝﻨﻘﺎط اﻝﺤرﺠﺔ وﻜﻴﻔﻴﺔ‬-‫وﺴﻴﺘم اﻝﺘرﻜﻴز ﻓﻲ ﻨظﺎم "ﻫﺎﺴب‬

‫ﺘطﺒﻴق إﺠراءات ﺘﺤﻜم ورﻗﺎﺒﺔ ﻗﻠﻴﻠﺔ اﻝﻜﻠﻔﺔ ﻤن أﺠل اﻝﺘﺄﻜﻴد ﻋﻠﻰ اﻝﺠﺎﻨب اﻝﺤﻼل واﻝطﻴب‬

.‫ ﻤن اﻹﻨﺘﺎج وﺤﺘﻰ اﻻﺴﺘﻌﻤﺎل‬:‫ﻓﻲ اﻝﻤﻨﺘﺠﺎت واﻝﺨدﻤﺎت وذﻝك‬

We will focus in HACCP-Halal on the skills in controlling

critical control points and in the application of low costs

control and inspection steps to ensure Halal & Tayeb in

products and services: from production to use.

 ‫ﺘﺤﻠﻴل ﻤﻜﺎﻤن اﻝﺨطر‬
‫ﻤﻘدﻤﺔ‬
‫وﻨﻘﺎط‬
‫ﻋن‬
‫اﻝﺘﺤﻜم اﻝﺤرﺠﺔ‬ ‫ﻫﺎﺴب‬

‫ﻫﺎﺴب‬ ‫‪Introduction‬‬
‫‪to‬‬

‫‪HACCP‬‬ ‫‪HACCP‬‬

‫‪ o‬ﻓﻬو ﻨظﺎم ﻴﻘوم ﺒﺎﻝﺘﻌرف ﻋﻠﻰ ﻤﺎ ﻴﺠب ﻓﻌﻠﻪ ﻝﺠﻌل اﻝﻐذاء آﻤن‪.‬‬ ‫ﻝﻤﺎذا ﻫﺎﺴب؟‬

‫‪ o‬ﻝﻴؤﻜد ﻝﻨﺎ أن اﻝذي ﺘم اﻝﺘﺨطﻴط ﻝﻪ ﻴطﺒق ﺒطرﻴﻘﺔ ﺼﺤﻴﺤﺔ‪.‬‬ ‫?‪Why HACCP‬‬

‫ﻷﻨﻪ ﻫو اﻝﻨظﺎم‬
‫اﻝﺤدﻴث ﻓﻲ‬
‫‪o A system that identify what should be done to‬‬ ‫اﻝﺘﺄﻜﻴد ﻋﻠﻰ‬
‫ﺴﻼﻤﺔ اﻝﻐذاء‬
‫‪make food safe.‬‬

‫‪The new system‬‬

‫‪o It ensure us that what has been planned for is‬‬
‫‪that ensure‬‬
‫‪being applied properly.‬‬ ‫‪food safety‬‬
‫ وﻫـــو ﻨظـــﺎم ﻴرﻜـــز ﻋﻠـــﻰ اﻝﻌﻨﺎﺼـــر اﻝﻤﺘﻌﻠﻘـــﺔ ﺒﺴـــﻼﻤﺔ‬o ‫ﻝﻤﺎذا ﻫﺎﺴب؟‬

.‫اﻝﻐذاء وﻴﺸﺠﻊ ﺘطوﻴرﻫﺎ‬ Why HACCP?

o A system that focus on elements that linked to food safety

and encourage their improvements.

‫ وﻫــو ﻨظــﺎم ﺘﺨطﻴطــﻲ وﻗــﺎﺌﻲ ﻴﺘﻌﺎﻤــل ﻤــﻊ اﻷﻓﻌــﺎل ﻗﺒــل‬o ‫ﻝﻤﺎذا ﻫﺎﺴب؟‬

‫ ﻴﻘﻠــل‬:‫ﺤــدوﺜﻬﺎ ﻜﺒــدﻴل ﻋــن اﺨﺘﺒــﺎر اﻝﻤﻨــﺘﺞ اﻝﻨﻬــﺎﺌﻲ )أي‬ Why HACCP?

(‫ﻤن ﺤﺠم ﻤﻨﺘﺠﺎت اﻷﻏذﻴﺔ اﻝﻤرﻓوﻀﺔ‬

o A proactive system that deal with actions before they

happens as an alternative to testing final products (i.e. it
minimize the size of rejected food items).
 ‫ﻝﻤﺎذا ﻫﺎﺴب؟‬
‫ وﻫو ﻨظﺎم ﻴﺘطﻠب ﻋـدد ﻤـن ﻋﻤﻠﻴـﺎت اﻝـﺘﺤﻜم ﻝﻠﺤﻴﻠوﻝـﺔ‬o
Why HACCP?
< ‫أو ﻝﻺﻗﻼل ﻤن ﺘﻜرار ﺤدوث اﻷﺨطﺎر‬

o A system that require a number of controls to prevent or

minimize the incidents of Hazard occurrences.

‫ وﻫــو ﻨظــﺎم ﻴــوﻓر طرﻴﻘــﺔ ﻋﻤﻠﻴــﺔ ﻝﺘﺜﻘﻴــف اﻝﻌــﺎﻤﻠﻴن ﻓــﻲ‬o ‫ﻝﻤﺎذا ﻫﺎﺴب؟‬

Why HACCP?
.‫اﻝﻤﻨﺸﺂت اﻝﻐذاﺌﻴﺔ‬

o A system that provide a practical mean of educating

employees in food establishments.
 ‫اﻝﺘﺤﻜم ﻓﻲ ﻋﺼر اﻝﻔﻀﺎء‬
‫ﻨﺒذة ﻋن اﻻﺴﺘﺨدام‬
‫اﻝﻤﺒﻜر ﻝﻠﻬﺎﺴب‬
HACCP

Notes on the
early uses of
HACCP

‫ ﻋﻬــدت وﻜﺎﻝــﺔ اﻝﻔﻀــﺎء‬،‫ وﻓــﻲ ﻓﺘــرة رﺤــﻼت أﺒوﻝــو اﻝﻔﻀــﺎﺌﻴﺔ‬،1968 ‫ﻓــﻲ ﺴــﻨﺔ‬

‫ إﻝــﻰ ﺸــرﻜﺔ ﺒﻴﻠزﺒﻴــري ﺒﺘطــوﻴر ﻨظــﺎم ﻴﺤــول دون ﺘﻌــرض‬NASA ‫اﻷﻤرﻴﻜﻴــﺔ ﻨﺎﺴــﺎ‬

.‫اﻝﻐذاء اﻝﻤﻌد ﻝرواد اﻝﻤرﻜﺒﺎت اﻝﻔﻀﺎﺌﻴﺔ ﻝﻤﺨﺎطر ﺘﻬدد ﺴﻼﻤﺘﻬم‬

In 1968, during the period of Apollo travel to the space, NASA

has requested from the Pillsbury food company to develop a

food safety system that protect the safety of space astronauts

from Hazards that may be contained in the food they eat.

The concept
of food safety ‫ز ري‬ ‫وم ر‬ ‫طور‬
of the
‫ا ذاء ن ل ا د ور‬
Pillsbury food
company 1959 ‫ھ ورد و ن‬
system was
‫وﻴﺘﺄﻝف ﻤن‬
developed in
1959 by
It consist
Howard
of
Bauman

3 of the 7 ‫ أﺴﺎﺴﻴﺎت‬3
‫ﻤن أﺴﺎﺴﻴﺎت‬
HACCP Current 7 ‫اﻝﻬﺎﺴب اﻝــ‬
essentials ‫اﻝﺤﺎﻝﻴﺔ‬

And it is ‫وﻫو ﻤﺒﻨﻲ ﻋﻠﻰ‬

based on ‫أﺴﺎس‬

Identify ‫ﺘﻌرف‬

and ‫و‬
Control ‫ﺘﺤﻜم‬
The Food safety
‫وﻗد ﺸﺎرك ﺸرﻜﺔ ﺒﻴﻠزﺒﻴري ﻓﻲ ﺘطوﻴر ﻤﻔﻬوم‬
concept initially
developed by
‫اﻝﻬﺎﺴب‬
the Pillsbury ‫( اﻝﺘﺎﺒﻌﺔ ﻝﻠﺠﻴش‬NATICK ) ‫ﻤﺨﺘﺒرات ﻨﺎﺘك‬
food company ‫اﻷﻤرﻴﻜﻲ‬
was improved
‫ﺤﻴث ﺘم اﻻﺴﺘﻔﺎدة ﻤن ﻨظﺎﻤﻬﺎ ﻓﻲ‬
in association
with NATICK
laboratories of ‫ ا"! ق‬# $ ‫ ل‬%
the US Army
where their
food safety
system was
utilized in Analyzing modes of failure

And it was
‫ٕواﻨﻪ ﻓﻲ ﺴﻨﺔ‬
in 1992 the

7
‫ وﻀﻌت‬1992
essentials 1992
of HACCP 7 ‫اﻷﺴس اﻝـ‬
was

developed ‫ﻝﻠﻬﺎﺴب‬
Requirements of NASA ‫ﻤﺘطﻠﺒﺎت ﻤﺸروع‬
project was NASA

To apply control over: :‫ﻓرض ﺘﺤﻜم ﻋﻠﻰ‬

• Raw Materials ‫اﻝﻤواد اﻝﺨﺎم‬

• Processing ‫اﻝﻌﻤﻠﻴﺎت اﻹﻨﺘﺎﺠﻴﺔ‬

• Working environment
< ‫ﺒﻴﺌﺔ اﻝﻌﻤﻠﻴﺎت‬
• Employees
‫اﻷﻓراد‬

‫أﻫداف ﺘطﺒﻴق ﻨظﺎم اﻝﻬﺎﺴب‬

The Purpose of applying HACCP

‫اﻝﺤﻤﺎﻴﺔ ﻤن اﻷﻤراض اﻝﻨﺎﺸﺌﺔ ﻋن اﻝﻐذاء‬

Protection against food born disease

‫ﺨﻔض ﺘﻜﺎﻝﻴف‬ ‫ﺨﻔض اﻝﻔﺎﻗد‬

‫رﻓﻊ ﻜﻔﺎءة‬ ‫ﻨﺘﻴﺠﺔ‬
‫ﺘﺤﻠﻴل اﻷﻏذﻴﺔ‬ ‫ﻨظﺎم اﻝﺘﺄﻜﻴد‬ ‫اﺴﺘرﺠﺎع اﻝﻤﻨﺘﺞ‬
‫ﻋﻠﻰ اﻝﺠودة‬
Lowering Lowering
Increasing the efficiency food losses
The cost of of Quality as a result of
food analyses Assurance recalls
system

‫ﺤﻤﺎﻴﺔ اﻝﺴﻤﻌﺔ‬
Protecting the reputation
 :‫ﺘﻌرﻴف اﻝﻬﺎﺴب‬

‫ أﺴس ﻝﺘﺤﻠﻴل أﻴﺔ ﻋﻤﻠﻴﺔ ﻏذاﺌﻴﺔ ﻤﻊ ﺘﺤدﻴد ﻤﻜﺎﻤن‬7 ‫ﻫو ﻨظﺎم ﻤﺘﻜﺎﻤل ﺘﺴﺘﻌﻤل ﻓﻴﻪ‬

‫ أو طﺒﻴﻌﻴﺔ( ﻓﻲ ﻤﺨﺘﻠف ﻤراﺤل‬،‫ ﻜﻴﻤﻴﺎﺌﻴﺔ‬،‫اﻝﺨطورة اﻝﻤﺤﺘﻤﻠﺔ ﺒﺼورﻫﺎ اﻝﺜﻼث )ﻤﻴﻜروﺒﻴﺔ‬

‫اﻝﺘﺼﻨﻴﻊ وﺒﺘطﺒﻴق إﺠراءات اﻝﺘﺤﻜم واﻝرﻗﺎﺒﺔ ﻗﻠﻴﻠﺔ اﻝﻜﻠﻔﺔ ﻤن أﺠل ﺴﻼﻤﺔ وﺼﺤﺔ اﻝﻐذاء‬

HACCP definition

It is a complete system that uses 7 essentials to analyze any food

operation with the identification of potential Hazards of its three
categories (Microbial, Chemical, or Physical ) in its different
manufacturing steps with the application of inspection and control
measures of low costs for the purpose of having safe and hygienic
food.

:‫وﻤﻨذ ﺘﺄﺴﻴﺴﻪ ﻝﻔت إﻨﺘﺒﺎﻩ ﻋﻠﻤﺎء اﻝﻤﺴﻠﻤﻴن إﻝﻰ أﻫﻤﻴﺔ إدﺨﺎل ﺨطر راﺒﻊ ذو طﺎﺒﻊ دﻴﻨﻲ ﻫو‬

‫ أو‬،‫ أو ﺘواﺠد ﻤواد ﻨﺠﺴﺔ‬،‫ﺨطر إﺘﺒﺎع أﺴﺎﻝﻴب ﺘﺼﻨﻴﻊ ﺘﺘﻌﺎرض ﻤﻊ ﻤﺘطﻠﺒﺎت اﻝﺤﻼل‬

.‫ أو ﻏﻴر طﻴﺒﺔ‬،‫ أو ﻤﻜروﻫﺔ‬،‫ﻤﺸﺒوﻩ‬

Since its establishment, an additional fourth Hazard has

drawn the attention of Muslim scientists, that is of religious
nature:
The Hazard of the use of non-Halal processing systems,
or the presence of Haram, Najis, Masboh, Makroh or
non-Tayeb materials.
 ‫وﻴﺸدد ﻨظﺎم اﻝﻬﺎﺴب‬
HACCP put an emphasis
:‫ﻋﻠﻰ‬
on:

The importance of
‫أﻫﻤﻴﺔ ﺘﻘﻴﻴم اﻝﺒراﻤﺞ اﻷوﻝﻴﺔ ﻤﻊ ﺘﻨﻔﻴذﻫﺎ ﻋﻠﻰ‬
evaluating Prerequisite

Programs before applying

‫وﺠﻪ ﻤﻘﺒول ﻗﺒل ﺘﺄﺴﻴﺴﻪ ﻓﻲ اﻝﻤﻨﺸﺄة‬
it in any food

establishment. ‫اﻝﻐذاﺌﻴﺔ‬

‫اﻝﺒراﻤﺞ اﻷوﻝﻴﺔ‬

Prerequisite Programs
PRPs
‫ﻫﻲ ﺒراﻤﺞ وﻀﻌت ﻤن أﺠل إدارة ﻨظم اﻝﺴﻼﻤﺔ اﻝﻐذاﺌﻴﺔ‬
for Food Safety Management Systems

‫وﻫو اﻝﺠﺎﻨب اﻝطﻴب ﻤن اﻝﺤﻼل‬

Tayeb Aspect of Halal
‫• ﻫﻲ ﻤﻤﺎرﺴﺎت ﻤﺘﺸﺎﺒﻬﺔ ﺘﺨدم ﻤراﺤل اﻹﻨﺘﺎج ﻜﻀرورة‬
‫ﻝﻠﺘﺄﻜﻴد ﻋﻠﻰ ﻨظﺎﻓﺔ وﺼﺤﻴﺔ ﺒﻴﺌﺔ اﻝﻌﻤل ﻋﻠﻰ وﺠﻪ ﻤﻨﺎﺴب‬
.(‫ﻹﻨﺘﺎج وﺘﺼﻨﻴﻊ ﻏذاء آﻤن )طﻴب‬

‫• وﻴﺸﺎر إﻝﻰ اﻝﺒراﻤﺞ اﻷوﻝﻴﺔ ﺒﺎﻝﻤﻤﺎرﺴﺎت اﻝﺘﺼﻨﻴﻌﻴﺔ‬

.GMP ‫اﻝﺴﻠﻴﻤﺔ‬
• These are programs and practices put in place to
ensure that the environment is safe, clean,
sanitary and appropriate for manufacturing safe
product.

• PRPs include the programs that many food

processors call GMPs

‫ا و‬ ‫ا ا‬ ‫أ‬
Examples of Prerequisite Programs (GMPs)
Philosophy of HACCP

‫ﻤﺘطﻠﺒﺎت وأﺴﺎﺴﻴﺎت ﻨظﺎم اﻝﻬﺎﺴب‬

Requirements and Essentials of HACCP
7 ‫و‬ 5
‫أﺴﺎﺴﻴﺎت‬ ‫ﻤﺘطﻠﺒﺎت‬
And Requirements
Essentials

‫اﻝﺘﻌرف ﻋﻠﻰ اﻷﺨطﺎر اﻝﻤﺤﺘﻤﻠﺔ اﻝﻤرﺘﺒطﺔ ﺒﻜل ﺨطوة‬

Conduct Hazard Analysis
6
‫ﺘﺸﻜﻴل ﻓرﻴق اﻝﻌﻤل‬ 1
Assemble a HACCP team
‫ﺘﺤدﻴد ﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ‬
Determine Critical Control Points, CCPs 7 ‫وﺼف اﻝﻤﻨﺘﺞ‬
2
‫اﻋﺘﻤﺎد اﻝﺤدود اﻝﺤرﺠﺔ‬ Describe Product
8
Establish Critical Limits for each CCP ‫ﻤﻌرﻓﺔ اﻝﻘﺼد ﻤن اﻻﺴﺘﻌﻤﺎل‬
‫اﻋﺘﻤﺎد إﺠراءات اﻝرﻗﺎﺒﺔ ﻋﻨد ﻜل ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ‬ Identify Intended Use
3
9
Establish a monitoring system for each CCP
‫إﻋداد ﻤﺨطط اﻝﺘﺼﻨﻴﻊ‬
‫اﻋﺘﻤﺎد ﺘﺼﺤﻴﺢ اﻻﻨﺤراﻓﺎت‬ Construct Flow diagram
4
10
Establish Correction Actions
‫اﻋﺘﻤﺎد ﻨظﺎم ﻝﺤﻔظ اﻝﺴﺠﻼت‬ ‫اﻝﺘﺄﻜد ﻤن ﻤﺨطط اﻝﺘﺼﻨﻴﻊ‬ 5
11
Establish Documentation and Record Keeping On-site Confirmation of Flow Diagram
‫اﻋﺘﻤﺎد إﺠراءات اﻝﺘﺤﻘق‬
12
Establish Verification Procedures
 ‫ﻜﻴف ﻴﻤﻜن ﺘطﺒﻴق ﻨظﺎم اﻝﻬﺎﺴب ﻓﻲ‬

‫ﺼﻨﺎﻋﺔ اﻝﺤﻼل؟‬ ‫ﺘطﺒﻴﻘﺎت اﻝﻬﺎﺴب‬

‫ﻓﻲ ﺼﻨﺎﻋﺔ اﻝﺤﻼل‬
‫ﺤﻼل‬-‫ﻫﺎﺴب‬

How we can apply HACCP in

Application of
the Halal industry? HACCP in the
Halal Industry
HACCP-Halal

‫اﻝﺘﻌرف ﻋﻠﻰ اﻷﺨطﺎر اﻝﻤﺤﺘﻤﻠﺔ اﻝﻤرﺘﺒطﺔ ﺒﻜل ﺨطوة‬ 1

Conduct Hazard Analysis

‫اﻝﺘﻌرف ﻋﻠﻰ اﻝﻤﻠوﺜﺎت اﻝﻤﺤﺘﻤﻠﺔ ذات اﻝطﺎﺒﻊ اﻝدﻴﻨﻲ ﻓﻲ ﻜل ﻤﻨﺘﺞ وﻓﻲ ﻜﺎﻤل ﺴﻠﺴﻠﺔ‬

.‫ﺨطوط اﻝﺘﺼﻨﻴﻊ ﻝﻴﺘم ﺘﺼﻤﻴم إﺠراءات ﻝﻠﺘﺨﻠص ﻤﻨﻬﺎ‬

Potential non-Halal contaminants to each of the products will be

identified so that appropriate decontamination procedures can be

designed.
 : & ' $ ‫" ! إ‬# ‫ا‬ ‫ذات ا‬ ‫ا‬/ ‫را‬ ‫ا‬

.* ") (/ ‫ر‬ ‫ أ‬.1

.* " (/ ‫ر‬ ‫ أ‬.2

Potential religious hazards are divided into two categories:

1. potential religious hazards that cannot be tolerated

2. potential religious hazards that can be tolerated

.* ")! ‫ا‬ ‫ا‬/ ‫را‬ ‫ ا‬.1

‫ﻫﻲ ﻤراﺤل أو ﻨﻘﺎط ﻓﻲ ﻋﻤﻠﻴﺎت اﻝذﺒﺢ أو اﻝﺘﺼﻨﻴﻊ واﻝﺘﻲ ﻻ ﻴﻤﻜن ﺘﻘﺒﻠﻬﺎ ﻝﺘﻌﺎرﻀﻬﺎ‬

‫اﻝﺼرﻴﺢ ﻤﻊ ﻤﺘطﻠﺒﺎت اﻝﺸرﻴﻌﺔ اﻹﺴﻼﻤﻴﺔ ﻜﻤﺎ ورد ﻓﻲ اﻝﻘرآن أو اﻝﺴﻨﺔ أو إﺠﻤﺎع‬

.‫ﻋﻠﻤﺎء اﻝﻤﺴﻠﻤﻴن‬

1. potential religious hazards that cannot be tolerated

It is stages or points in slaughtering or processing that cannot be accepted

because it clearly contradicts with the requirements of Islamic Sharieah
based on text from Holly Quran or Sunnah or by consensus of Muslim
Scholars.
 :‫اﻝﻜﺎﻤﻨﺔ ذات اﻝطﺎﺒﻊ اﻝدﻴﻨﻲ واﻝﺘﻲ ﻻ ﻴﻤﻜن ﺘﺤﻤﻠﻬﺎ‬/‫أﻤﺜﻠﺔ ﻝﻸﺨطﺎر اﻝﻤﺤﺘﻤﻠﺔ‬

.‫ أو أي ﻤﻜون ﻤﺼدرﻩ اﻝﺨﻨزﻴر‬،‫ أو ﺠﻴﻼﺘﻴن‬،‫ أو دﻫن‬،‫ ﺘواﺠد ﻝﺤم‬.1

.‫ ﺘواﺠد ﻤﻜوﻨﺎت دم أو ﻜﺤول ﻓﻲ ﻤﻨﺘﺞ ﺘم ﺘﺼﻨﻴﻌﻪ‬.2
.‫ ﻏﻴﺎب ﻋﻤﻠﻴﺎت ﺘطﻬﻴر دﻴﻨﻴﺔ ﻝﺨطوط اﻹﻨﺘﺎج‬.3
.‫ أو ﻤﺴﺒب ﻝوﻀﻊ اﻝذﺒﻴﺤﺔ ﻓﻲ ﺤﺎﻝﺔ ﺸك‬،‫ اﺴﺘﻌﻤﺎل ﺼﻌق ﻤؤدي ﻝوﻓﺎة اﻝﺤﻴوان‬.4
.‫ اﺴﺘﻌﻤﺎل اﻝذﺒﺢ اﻝﻤﻴﻜﺎﻨﻴﻜﻲ أو طرق ﺘﺘﻌﺎرض ﻤﻊ اﻝذﺒﺢ اﻝﺼﺤﻴﺢ‬.5

Examples of potential religious hazards that cannot be tolerated

1. Presence of meat, fat, or gelatin or any parts of pig.

2. Presence of blood in a manufactured product.
3. Absence of acceptable religious cleansing (Tahara) of production lines.
4. The use of stunning that lead to death or that disturb the prescribed conditions
of Halal Zabiah.
5. The use of mechanical slaughtering knife or not slaughter in the right place

.* " ! ‫وا‬ ‫ا‬/ ‫را‬ ‫ ا‬.1

‫ﻫﻲ ﻤراﺤل أو ﻨﻘﺎط ﻓﻲ ﻋﻤﻠﻴﺎت اﻝذﺒﺢ أو اﻝﺘﺼﻨﻴﻊ واﻝﺘﻲ ﻴﻤﻜن ﺘﻘﺒﻠﻬﺎ وأن ﺘﺠﻨﺒﻬﺎ ﻴﻜون ﺒﺴﺒب‬

.‫اﻝﻜراﻫﻴﺔ أو اﻷﻓﻀﻠﻴﺔ‬

2. potential religious hazards that can be tolerated

It is stages or points in slaughtering or processing that can be accepted and avoiding it is

based on hatred or on preference.

 :‫اﻝﻜﺎﻤﻨﺔ ذات اﻝطﺎﺒﻊ اﻝدﻴﻨﻲ واﻝﺘﻲ ﻴﻤﻜن ﺘﺤﻤﻠﻬﺎ‬/‫أﻤﺜﻠﺔ ﻝﻸﺨطﺎر اﻝﻤﺤﺘﻤﻠﺔ‬

.(‫ اﻝﻨﺴﻴﺎن ﻏﻴر اﻝﻤﺘﻌﻤد ﻝذﻜر اﺴم اﷲ وﻗت اﻝذﺒﺢ )ﻋﻨد ﺒﻌض اﻝﻤذاﻫب‬.1

.‫ ﻨﺴﻴﺎن اﻝﺘوﺠﻪ ﻝﻠﻘﺒﻠﺔ وﻗت اﻝذﺒﺢ‬.2

Examples of potential religious hazards that can be tolerated

1. Forgetting (non deliberate) uttering the name of Allah at the time of slaughter

(in some schools).

2. Forgetting directing the bird or animal at the time of slaughter toward Qibla

(Makkah).

‫ﺘﺤدﻴد ﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ‬

2
Determine Critical Control Points, CCPs

‫ﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ ﻫﻲ ﻤراﺤل ﻓﻲ اﻹﻨﺘﺎج ﻴؤدي ﻓﻘدان اﻝرﻗﺎﺒﺔ أو اﻝﺴﻴطرة ﻋﻠﻴﻬﺎ‬

.‫ وﻴﺴﺘﻌﻤل ﻓﻴﻬﺎ ﺸﺠرة اﺘﺨﺎذ اﻝﻘرار‬،‫إﻝﻰ أﺨطﺎر ﻏﻴر ﻤﻘﺒوﻝﺔ‬

Critical Control Points (CCPs) are steps in the overall food

processing with a lost in monitoring or control may lead to

unacceptable Hazard (or unacceptable decontamination), and a

tree making decision is used.

 ‫ﻋﻠﻰ ﺴﺒﻴل اﻝﻤﺜﺎل‬
:‫ ﻓﻲ‬CCP ‫ﻴﺠب ﺘﺤدﻴد ﻤﺎ إذا ﻜﺎﻨت ﻫﻨﺎك ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ‬

.(‫ﻤواد اﻝﺨﺎم )ﺘواﺠد ﻤواد ﻤن أﺼل ﺤﻴواﻨﻲ ﻏﻴر ﺤﻼل أو ﻤواد ﺘﻀر ﺒﺎﻝﺼﺤﺔ‬
.‫ﺤدوث ﺘﻠوث ﺒﻤﻜوﻨﺎت ﻏﻴر ﺤﻼل أﺜﻨﺎء ﻋﻤﻠﻴﺎت اﻹﻨﺘﺎج أو اﻝﺘﺼﻨﻴﻊ‬
.‫ﺘواﺠد ذﺒﺎﺌﺢ أو ﻝﺤوم ﻏﻴر ﺤﻼل ﺒﺎﻝﻘرب ﻤن اﻝذﺒﺎﺌﺢ أو اﻝﻠﺤوم اﻝﺤﻼل‬
.‫اﺴﺘﻌﻤﺎل ﻤﺎﺸﻴﺔ ﻤرﻴﻀﺔ أو ﻤﻨﺘﺠﺎت ﻤﺘردﻴﺔ اﻝﺠودة‬
.‫اﺴﺘﻌﻤﺎل وﺴﺎﺌل ذﺒﺢ ﺘﺘﻌﺎرض ﻤﻊ اﻝﺸرﻴﻌﺔ اﻹﺴﻼﻤﻴﺔ‬
For example:

Identify whether there is a critical control points, CCP in:

Raw materials (presence of non-Halal ingredient of animal origin).

Possible contamination with non-Halal materials during processing.
Presence of non-Halal Carcasses or meat not Halal ones.
Use of very low quality eaten meat’s animals or low quality raw materials.
Use of non-Halal slaughtering methods.

‫ﻜﻴﻔﻴﺔ ﺘﺤدﻴد ﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ‬

How can we determine Critical Control Point

‫أو ﻝﻴﺴت ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ وﺘﺤﺘﺎج‬ ‫ﺒﺎﺴﺘﻌﻤﺎل‬

‫ﻓﻬﻲ إﻤﺎ ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ‬
‫إﻝﻰ ﺒراﻤﺞ أوﻝﻴﺔ‬ ‫"ﺸﺠرة ﻫﺎﺴب ﻝﺘﺤدﻴد ﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ‬
CCP PRPs ‫ﻴﻤﻜن ﺘﺤدﻴد ﻤﺎ إذا ﻜﺎﻨت ﻤرﺤﻠﺔ ﻤﺎ‬
‫ﻫﻲ‬
(CCP) ‫ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ‬
‫ﻝﺨطر ﺘم ﺘﺤدﻴدﻩ‬

By using
HACCP decision tree to identify CCP
We can determine whether a step is
a critical control point (CCP) for identified Hazard
 ‫ﺘﺤدﻴد ﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ ‪CCP‬‬
‫‪Example: Cocking meat, or Pasteurizing milk.‬‬ ‫ﻤﺜﺎل‪ :‬طﻬو اﻝﻠﺤم‪ ،‬أو ﺒﺴﺘرة اﻝﺤﻠﻴب‪.‬‬

‫ﺒﻨد‬ ‫س‪ :4‬ﻫل ﻴﻤﻜن‬ ‫س‪ :3‬ﻫل اﻝﻌﻤﻠﻴﺔ‬ ‫س‪ :2‬ﻫل‬ ‫س‪ :1‬ﻫل ﺘوﺠد‬ ‫ﺒﻨود اﻝﺘﻌرف ﻋﻠﻰ‬
‫اﻝﻤﻼﺤظﺎت‬ ‫ﻝﻌﻤﻠﻴﺔ ﺘﺼﻨﻴﻌﻴﺔ‬ ‫إﺠراءات ﺘﺤﻜم ﻝﻠﻤﺸﻐل‬ ‫اﻷﺨطﺎر‬
‫اﻝﺘﺼﻨﻴﻌﻴﺔ ﻤﺼﻤﻤﺔ ﺘﺎﻝﻴﺔ إزاﻝﺔ أو اﻹﻗﻼل‬ ‫اﻝﺘﻌرض ﻝﻬذا‬
‫ﻴﻤﻜن ﻝﻪ اﺴﺘﻌﻤﺎﻝﻬﺎ ﻓﻲ‬
‫أي ﺨطوة ﻤن ﺨطوات اﻝﺨطر ﻴﻤﻜن أن ﺨﺼﻴﺼﺎً ﻹ زاﻝﺔ أو ﻤن اﻝﺨطر اﻝﻤﺤدد‬
‫ﻀﻤن ﻤﻌدﻻت‬ ‫ﺤدد ﻤﺎ إذا ﻜﺎن‬
‫ﻝﻺﻗﻼل ﻤن اﻝﺨطر‬ ‫ﻴﺤدث ﻓوق‬ ‫اﻝﻌﻤﻠﻴﺔ اﻝﺘﺼﻨﻴﻌﻴﺔ؟‬ ‫ة‬
‫اﻝﺴﻴطر‬ ‫ﺒﺎﻹﻤﻜﺎن‬
‫ﻤﻘﺒوﻝﺔ؟‬
‫اﻝﻤﺤدد ﻀﻤن‬ ‫اﻝﻤﻌدﻻت واﻝﺤدود‬ ‫ﻋﻠﻴﻪ ﺒواﺴطﺔ‬
‫أﻋط رﻗﻤﺎً‬ ‫ﻤﻌدﻻت ﻤﻘﺒوﻝﺔ؟ إذا ﻜﺎن اﻝﺠواب ﻨﻌم‪،‬‬ ‫أو ﻴﺘﺠﺎوزﻫﺎ؟‬ ‫إذا ﻜﺎن اﻝﺠواب ﻻ‪.‬‬ ‫ﺒرﻨﺎﻤﺞ أوﻝﻲ‬
‫ﻝﻨﻘطﺔ اﻝﺘﺤﻜم‬ ‫ﺤدد اﻝﻌﻤﻠﻴﺔ‬ ‫ﻝﻴﺴت ﻨﻘطﺔ ﺘﺤﻜم‬
‫اﻝﺤرﺠﺔ‬ ‫إذا ﻜﺎن اﻝﺠواب ﻻ‪،‬‬
‫اﻝﺘﺼﻨﻴﻌﻴﺔ ﺘﻠك ﺤﻴث‬ ‫ﺤرﺠﺔ‪ ،‬وﺤدد ﻜﻴف‬ ‫إذا ﻜﺎن اﻝﺠواب‬
‫اﻨﺘﻘل إﻝﻰ اﻝﺴؤال أﻨﻬﺎ ﻫﻲ ﻨﻘطﺔ ﺘﺤﻜم‬ ‫إذا ﻜﺎن اﻝﺠواب‬ ‫ﻴﻤﻜن اﻝﺘﺤﻜم ﺒﻬذا‬ ‫ﻨﻌم اذﻜر ﻨوع‬
‫‪CCP-M1‬‬ ‫ﺤرﺠﺔ واﻨﺘﻘل إﻝﻰ‬ ‫اﻝﺘﺎﻝﻲ‪ٕ ،‬واذا ﻜﺎن‬ ‫اﻝﺨطر ﻗﺒل وﺒﻌد أن ﻻ‪ .‬ﻝﻴﺴت ﻨﻘطﺔ‬
‫اﻝﺨطر اﻝﻤﺤدد اﻝﺘﺎﻝﻲ‬ ‫اﻨﺘﻘل‬
‫اﻝﺒرﻨﺎﻤﺞ و‬
‫اﻝﺠواب ﻨﻌم ﻫذﻩ‬ ‫ﺘﺤﻜم ﺤرﺠﺔ‪،‬‬ ‫ﺘﺴﺘﻤر اﻝﻌﻤﻠﻴﺔ‬ ‫إﻝﻰ اﻝﺨطر اﻝﻤﺤدد‬
‫وأﻜﻤل إﻝﻰ‬ ‫اﻝﺘﺼﻨﻴﻌﻴﺔ ﻝﻠﺘﻲ ﺒﻌدﻫﺎ‬
‫ٕواذا ﻜﺎن اﻝﺠواب ﻻ اﻝﺨطر اﻝﻤﺤدد‬ ‫واﻨﺘﻘل إﻝﻰ اﻝﺨطر ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ‬ ‫اﻝﺘﺎﻝﻲ‬
‫واﻨﺘﻘل إﻝﻰ اﻝﺨطر‬
‫اﻝﺘﺎﻝﻲ‬ ‫ﺒﻌد ﻨﻌم ﻓﻲ اﻝﺴؤال‬ ‫واﻨﺘﻘل إﻝﻰ ﺒﻨد‬ ‫اﻝﻤﺤدد اﻝﺘﺎﻝﻲ‬
‫اﻝﺜﺎﻝث ﻓﻬﻲ ﺘﺄﻜﻴد‬ ‫اﻝﻤﺤدد اﻝﺘﺎﻝﻲ‪ٕ .‬واذا‬
‫اﻝﻤﻼﺤظﺔ‬ ‫ٕواذا ﻜﺎن اﻝﺠواب ﻜﺎن اﻝﺠواب ﻨﻌم اﺸرح ٕواذا ﻜﺎن اﻝﺠواب‬
‫ﻋﻠﻰ أن ﻫذﻩ اﻝﺨطوة‬ ‫ﻻ اﻨﺘﻘل إﻝﻰ‬
‫ﻫﻲ ﻨﻘطﺔ ﺘﺤﻜم‬ ‫ﻨﻌم اﻨﺘﻘل إﻝﻰ‬ ‫ﻜﻴف‪ ،‬واﻨﺘﻘل إﻝﻰ‬
‫اﻝﺴؤال اﻝﺘﺎﻝﻲ‬ ‫رﻗم‬ ‫اﻝﺴؤال اﻝﺘﺎﻝﻲ‬
‫ﺤرﺠﺔ‬ ‫اﻝﺴؤال اﻝﺘﺎﻝﻲ‬ ‫‪1‬‬

‫‪Could this‬‬ ‫‪Is there a‬‬ ‫‪Is the exposure‬‬ ‫‪Is the controlled‬‬ ‫‪Can another‬‬ ‫‪CCP-M1‬‬
‫‪Hazard be‬‬ ‫‪control‬‬ ‫‪procedure designed‬‬ ‫‪procedure‬‬ ‫‪on‬‬
‫‪to this Hazard‬‬
‫‪controlled by‬‬ ‫‪procedure in‬‬ ‫‪the processing‬‬
‫‪may exceed the‬‬ ‫‪to remove or‬‬ ‫‪line remove or‬‬
‫?‪PRPs‬‬ ‫‪any processing‬‬
‫?‪step‬‬ ‫‪limits and‬‬ ‫‪minimize the Hazard‬‬ ‫‪minimize the‬‬
‫‪Hazard to an‬‬
‫?‪beyond‬‬ ‫‪to an acceptable‬‬ ‫?‪acceptable limit‬‬
‫?‪limit‬‬

‫وﻓﻲ اﻝﻤﻨﺸﺂت اﻝﻐذاﺌﻴﺔ اﻝﺼﻐﻴرة‬

‫ﻴﻤﻜن ﺘﺠﺎوز ﻨﻤوذج "ﺸﺠرة ﻫﺎﺴب ﻝﺘﺤدﻴد ﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ“‬

‫وذﻝك ﺒطرح اﻝﺴؤال اﻝﺘﺎﻝﻲ‪:‬‬

‫إذا ﻓﻘدت اﻝﺴﻴطرة‪ ،‬ﻫل ﻴﺤﺘﻤل ﺤدوث ﺨطر ﻝﻠﻤﻨﺘﺞ؟‬ ‫•‬

‫إذا ﻜﺎﻨت اﻹﺠﺎﺒﺔ "ﺒﻨﻌم" ﻓﻬﻲ ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ )‪.(CCP‬‬ ‫•‬

‫‪And in small establishments, we may‬‬

‫‪overcome the use of the HACCP decision tree‬‬
‫‪to identify CCP by asking this question:‬‬
‫•‬ ‫?‪If we lost control, will it possibly cause Hazard to the product‬‬

‫•‬ ‫‪If the answer is yes, it is a critical control point, CCP.‬‬

 ‫وﺘذﻜر داﺌﻤﺎً‬

‫أﻨﻪ ﻝﺘﺤدﻴد إن ﻜﺎﻨت ﻤرﺤﻠﺔ ﻤﺎ‬

‫ﻫﻲ ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ ‪CCP‬‬

‫ﻴﺸﺘرط ﻓﻲ ﺨطرﻫﺎ أن ﻻ ﻴزال‬

‫ﺒواﺴطﺔ اﻝﻤرﺤﻠﺔ أو اﻝﻤراﺤل‬

‫اﻝﺘﺎﻝﻴﺔ ﻤن اﻹﻨﺘﺎج‬

‫‪Always remember‬‬
‫‪To identify a CCP: Its Hazard should not be removed by‬‬
‫‪subsequent steps of production.‬‬

‫اﻋﺘﻤﺎد اﻝﺤدود اﻝﺤرﺠﺔ‬

‫‪3‬‬
‫‪Establish Critical Limits for each CCP‬‬

‫ﻫﻲ ﻗﻴم ﻜﻤﻴﺔ أو ﺨواص ﻨوﻋﻴﺔ ﻝﻤﻌﻴﺎر ﻤﺎ ﺘﺴﺘﺨدم ﻝﻠﺘﻤﻴﻴز ﺒﻴن ﻤﺎ ﻫو ﻤﻘﺒول وﻤﺎ ﻫو ﻏﻴر‬
‫ﻤﻘﺒول ﻷﻴﺔ ﺼﻔﺔ ﺘﺤت اﻻﺨﺘﺒﺎر واﻝﺘﻲ إذا اﻨﺘﻬﻜت ﺴﺘؤدي إﻝﻰ اﺘﺨﺎذ إﺠراءات ﺘﺼﺤﻴﺤﻴﺔ ﻝﻠﻌﻤﻠﻴﺔ‬
‫أو ﻝﻠﻤﻨﺘﺞ ﻜﺎﻝﺘﺨﻠص ﻤﻨﻪ‪ ،‬وﻫو اﻝﻤﺘطﻠب اﻝذي ﻴرﺘﻜز ﻋﻠﻴﻪ اﻝﺤﻜم أو اﻝﻘرار‪.‬‬

‫أي ﻫﻲ اﻝﺤدود اﻝﻔﺎﺼﻠﺔ ﺒﻴن اﻝرﻓض واﻝﻘﺒول‪ ،‬ﻤﺜﺎل ﻝﻤﻌﻴﺎر‪ :‬ﺘواﺠد ﻤﺎدة ﻨﺠﺴﺔ‪.‬‬

‫‪Critical Limits are qualitative or quantitative values to a criterion that‬‬

‫‪distinguishes between what is acceptable and what is not acceptable‬‬

‫‪and that when invaded corrective actions are taken, an example of‬‬

‫‪criterion: the presence of Najis materials.‬‬

 ‫اﻋﺘﻤﺎد إﺠراءات اﻝرﻗﺎﺒﺔ ﻋﻨد ﻜل ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ‬
4
Establish a monitoring system for each CCP

‫اﻝﺘﺄﻜد ﻤن أن أي ﺨطر ﺒل وأﻴﺔ ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ ﻫﻲ ﺘﺤت اﻝﺴﻴطرة‬

To ensure that any Hazard or any critical point is under control

How we perform monitoring? ‫ﻜﻴف ﺘﺘم اﻝﻤراﻗﺒﺔ؟‬

What do we look for? ‫ﻨﺒﺤث ﻋن ﻤﺎذا؟‬

Do we need to use instruments? ‫ﻫل ﻴﺠب اﺴﺘﺨدام أﺠﻬزة؟‬

Do we need to dismantle certain parts < ‫ﻫل ﻴﺠب ﻓك أﺠزاء ﻤن اﻝﻤﻌدات؟‬

of the equipments?
‫ﻜﻴف ﻨﻌرف ﺒﺄن اﻝﻨﻘطﺔ اﻝﺤرﺠﺔ ﺘﻘﻊ‬
How do we know that a critical point is ‫داﺨل اﻝﺤدود اﻝﻤﺴﻤوﺤﺔ؟‬
under control?

‫اﻋﺘﻤﺎد ﺘﺼﺤﻴﺢ اﻻﻨﺤراﻓﺎت‬

5
Establish Correction Actions

‫اﻝﺨط ـوات أو اﻷﻓﻌــﺎل اﻝواﺠــب اﺘﺨﺎذﻫــﺎ ﻋﻨــد ﺤــدوث اﻨﺤ ـراف ﻝﻤﻌﻴــﺎر ﻤــﺎ ﻝﻨﻘطــﺔ ﺘﺤﻜــم ﺤرﺠــﺔ‬
.‫)ﺘﺠﺎوز اﻝﺤدود اﻝﺤرﺠﺔ( وذﻝك ﺒﻨﺎء ﻋﻠﻰ ﻨﺘﺎﺌﺞ اﻝرﻗﺎﺒﺔ‬

Steps and actions that must be taken when deviation in a criterions of a

critical control point is occur based on the monitoring results (exceed the
critical limits).

If a failure was observed in achieving :‫ﻓﻲ ﺤﺎﻝﺔ ﻤﻼﺤظﺔ ﻓﺸل ﻓﻲ ﺘﺤﻘﻴق اﻝﺤدود اﻝﺤرﺠﺔ‬
a critical limits:
‫ﻤﺎ ﻫو اﻝﺘﺼرف اﻝﻔوري؟‬
• What is the immediate action?

• Do we have to report it to the person ‫ﻫل ﻴﺠب إﺨﺒﺎر أﺤد اﻝﻤﺴؤوﻝﻴن؟‬ •

in charge?
 ‫اﻋﺘﻤﺎد ﻨظﺎم ﻝﺤﻔظ اﻝﺴﺠﻼت‬
6
Establish Documentation and Record Keeping
Records are the only reference available: ‫ﺘﻌﺘﺒر اﻝﺴﺠﻼت اﻝﻤرﺠﻊ اﻝوﺤﻴد اﻝﻤﺘﺎح‬

‫ﻝﻤﺘﺎﺒﻌﺔ واﻗﺘﻔﺎء اﻷﺜر‬

To trace marks
‫ﻝﻤراﺠﻌﺔ ﻋﻤﻠﻴﺔ أو ﻨﺸﺎط ﻤﺎ‬
To review any processing or activity

The existence of records evidence of: ‫وﻴﻌﺘﺒر وﺠود اﻝﺴﺠﻼت دﻝﻴل ﻋﻠﻰ‬

‫ﺼﺤﺔ وأﻤﺎن اﻝﻤﻨﺘﺞ‬

Healthiness and safety of the product
‫ﺤﻼل" اﻝﻤطﺒق‬-‫ﻓﻌﺎﻝﻴﺔ ﻨظﺎم "ﻫﺎﺴب‬
The effectiveness of the applied "HACCP-Halal"
< ‫اﻝﺘﺤدﻴد اﻝﺠﻴد ﻝﻨﻘﺎط اﻝﺘﺤﻜم اﻝﺤرﺠﺔ‬
Proper identification of Critical Control Points

Match the actions taken with the "HACCP" plan "‫ﺘطﺎﺒق اﻹﺠراءات اﻝﻤﺘﺨذة ﻤﻊ ﺨطﺔ "ﻫﺎﺴب‬

‫اﻋﺘﻤﺎد إﺠراءات اﻝﺘﺤﻘق‬

7
Establish Verification Procedures

‫ﻴﺘﻀﻤن ﻨﺸﺎط اﻝﺘﺤﻘق إﺠراءات واﺨﺘﺒﺎرات‬

‫ﺤﻼل" ﻋﻤﻠﻴﺎً ﻴؤدي دو ارً وظﺎﺌﻔﻴﺎً ذا ﻓﺎﻋﻠﻴﺔ ﺤﺴب اﻝﻤﺨطط‬-‫ﻝﻠﺘﺄﻜد ﻤن أن ﻨظﺎم "اﻝﻬﺎﺴب‬

‫ﺤﻼل" اﻝﺘﻲ ﺘم اﻋﺘﻤﺎدﻫﺎ ﺘﺤﺘﺎج إﻝﻰ ﺘطوﻴر ٕواﻋﺎدة ﺘﺼﺤﻴﺢ‬-‫وﺘﺤدد ﻤﺎ إذا ﻜﺎﻨت ﺨطﺔ "اﻝﻬﺎﺴب‬

Verification includes procedures and tests

To make sure that "HACCP-Halal" practically plays its functional and

effective role as planned.

To determine whether the "HACCP-Halal" plan that have been adopted

need to be improved and re-corrected,

 .‫وﻫذا ﻤﺜﺎل ﻓﻲ ﻜﻴﻔﻴﺔ اﻝﺘﺤﻜم ﺒﺎﻝﻨﻘﺎط اﻝﺤرﺠﺔ ﻓﻲ ﻤﺴﻠﺦ دواﺠن ﻨﻤوذﺠﻲ ﻓﻲ دول اﻝﻐرب‬

Here is an example on how to control critical points in a typical

poultry slaughterhouse in a western countries.

Receiving/Holding Live Poultry

water distribution tank
Dry
Storage Critical Control Point #1 Unload of Poultry

Hanging chicken Crate washing

Critical Control Point #2
Stunning
Critical Control Point #3 Mechanical Slaughter and bleeding
Distribution/Shiping
(Some slaughterhouses) post-stunning Critical Control Point #2
Critical Control Point #6
Scalding Critical Control Point #4
Freeze Storage Cold Storage
Picking
Collecting of Packaging, weighing, labeling Critical Control Point #5
cartons and Removing of Heads
insertion of House Inspection
Grading based on weight
card Cutting middle of legs
Re-hanging
Drying with Venting/Opening/Evisceration
cooling air Wash of carcasses
Collecting giblets
Cooling of giblets
Wash
Cooling with cold Presentation
water
Lung/Crop removal/Neck removal/Harvest

Internal suction Wash inside/outside of carcass Cutting off neck/skin House Inspection
Gizzard Liver/Hear
Harvest Harvest

Critical Control Point #7 Halal Supervision by Halal Certification Body, HCB

‫ ﻤﺨطط ﺘدﻓق ﻋﻤﻠﻴﺎت ذﺒﺢ اﻝدﺠﺎج ﻓﻲ ﻤﺴﻠﺦ ﻨﻤوذﺠﻲ ﻓﻲ دول اﻝﻐرب ﻴﺒﻴن ﻓﻴﻪ ﺨطوات اﻝذﺒﺢ واﻝﻨﻘﺎط‬:1 ‫ﺸﻜل‬
.‫أو اﻝﻤراﺤل اﻝدﻴﻨﻴﺔ اﻝﺤرﺠﺔ اﻝﺘﻲ ﻴﺠب اﻝﺘﺤﻜم ﺒﻬﺎ ﻝﻠﺤﺼول ﻋﻠﻰ ذﺒﺎﺌﺢ دﺠﺎج ﺤﻼل‬

(Figure 1) Flow chart summary of slaughter stages of poultry in poultry

slaughterhouse in western countries showing the critical religious stages, that must
be controlled to get Halal poultry carcasses.
 ‫ ب‬4 ‫! دول ا‬1 !,‫ذ‬/ 0 ,‫ دوا‬- , ‫طا‬ ‫(& ا‬
How to Control Critical Points in a typical poultry slaughterhouse in western countries
Critical Control Point #1: Verify by
Unload of Poultry: Poultry must be alive ‫ة‬ /‫ة‬ ‫ة‬ ,‫وا‬# ‫ا‬ ‫ أن‬:;" : ,‫وا‬# ‫ ا‬9" & observation
786 ‫ل ا‬6 5 :1 # , ‫ا‬ ‫ا‬ 0

Critical Control Point #2: Stunning

Stunning, Pre- and Post: Must be avoided , ‫ب‬, :* ‫و &ل ا دو ' ل أو )د ا ذ‬ 5>? ‫ ا‬:2 # , ‫ا‬ ‫ا‬ 0

Critical Control Point #3: Verify by

Slaughter: Must be hand slaughter ‫وي‬#" ‫ن‬/ " ‫ أن‬:;" : @ A ‫ا‬ observation
786 ‫ل ا‬6 5 :3 # , ‫ا‬ ‫ا‬ 0

Scalding - Dipping of slaughtered carcass into hot bath: Water must be clean of any previously non-Halal Critical Control Point #4:
Verify by observation
slaughtered birds, and the Halal slaughtered birds must be totally calm before entering the bath.
‫ن‬/ ‫ أن‬:;"‫ و‬،‫ل‬68 F 5 ‫! ا‬1 8/ A ‫ر‬/ ‫أي ط‬ & 70 ‫ه‬ ‫ن ا‬/ ‫ أن‬:;" : ‫ م ﺳ‬8 !1 A‫ا‬E F-D ‫ض ا‬/8 5 :4 # , ‫ا‬ ‫ا‬ 0
.‫ض‬/ ‫ * ا‬/ ‫ د‬M N K‫ ھ د‬8/ A ‫ر ا‬/ ‫ا‬ 786 ‫ل ا‬6

Critical Control Point #5:

Packaging, weighing, labeling: Verify the presence of Halal seal. Verify by observation
5 :5 # , ‫ا‬ ‫ا‬ 0
.‫ ل‬% ‫ود ! م ا‬,‫ق ن و‬2% :‫ت‬ ) ‫ ا‬/0‫ وو‬،‫ وا وزن‬،‫ف‬ ‫ا ) & وا‬ 786 ‫ل ا‬6

Critical Control Point #6:

Storage: Storing of Halal carcass in a storage area specialized for Halal carcass.
Verify by observation
.‫ل‬6 ‫@ ا‬K A ??P "OP !1 ‫ل‬6 ‫ا‬ A ‫" ا‬OP : "OP ‫ا‬ 5 :6 # , ‫ا‬ ‫ا‬ 0
786 ‫ل ا‬6

Halal Control: by Trustworthy HCB, and known by testimonials from official Islamic organizations. Critical Control Point #7: Verify by
6‫ ت إﺳ‬7 Q ‫* دات ' درة‬S M N 1‫ وا > و‬، ‫" ة‬#, 6‫ل إﺳ‬68 5"#? ‫ ت‬R ‫ ھ‬5" ‫ ط‬Q :‫ل‬6 ‫ ا‬N‫ا‬ observation
‫ل‬6 5 :7 # , ‫ا‬ ‫ا‬ 0
. ‫رﺳ‬ 786 ‫ا‬

‫ﻤﺜﺎل ﺘوﻀﻴﺤﻲ ﺤول اﻷﺴس اﻝﺴﺒﻊ ﻝﻨظﺎم‬

(‫ﺤﻼل‬-‫)ﻫﺎﺴب‬
‫ﻝﻤرﺤﻠﺔ اﻝذﺒﺢ‬

‫ ﻤوت اﻝدﺠﺎج ﻗﺒل اﻝذﺒﺢ‬:‫اﻝﺨطر‬

(‫ ﻴﻤﻨﻊ اﺴﺘﺨدام وﺴﺎﺌل اﻝﺘدوﻴﺦ ﻗﺒل أو ﺒﻌد اﻝذﺒﺢ‬،‫ اﻝذﺒﺢ )ﻴﻤﻨﻊ اﺴﺘﺨدام اﻝذﺒﺢ اﻵﻝﻲ‬:‫ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ‬
‫ ﻻ ﺘوﺠد‬:‫اﻝﺤدود اﻝﺤرﺠﺔ‬
‫ وﻻ ﺘﺴﻤﺢ ﺒﺎﺴﺘﻌﻤﺎل اﻝذﺒﺢ اﻵﻝﻲ أو اﻝﺘدوﻴﺦ‬،‫ اﻝﻤراﻗﺒﺔ اﻝﻤوﻗﻌﻴﺔ ﻝﻤﻜﺎن اﻝذﺒﺢ‬:‫اﻝرﺼد‬/‫اﻝرﻗﺎﺒﺔ‬
‫ أرﻓض اﻝذﺒﺎﺌﺢ اﻝﻤذﺒوﺤﺔ آﻝﻴﺎً أو اﻝﻤدوﺨﺔ ﻗﺒل أو ﺒﻌد اﻝذﺒﺢ‬:‫ﺘﺼﺤﻴﺢ اﻻﻨﺤراف‬
‫ اﻝﻤراﻗﺒﺔ اﻝﻤوﻗﻌﻴﺔ ﻝﻤﻜﺎن اﻝذﺒﺢ‬:‫اﻝﺘﺤﻘق‬
‫ وﺘﻘرﻴر اﻝﻤراﻗب ﻋﻠﻰ اﻝذﺒﺢ‬،‫ واﺴم اﻝذاﺒﺢ‬،‫ ﺴﺠل اﻝذﺒﺢ اﻝﻴوﻤﻲ‬:‫اﻝﺴﺠﻼت‬
Example of the application of the 7
HACCP principles on slaughtering stage
Hazard: Death of the chicken before slaughter.
Critical Control Point: Slaughter (Avoid Mechanical slaughter, avoid pre- or post-stunning methods)
Critical Limits: None
Monitoring: Observe site of slaughter, and refuse the use of mechanical slaughter.
Corrective Actions: Refuse carcasses that were slaughtered by mechanical slaughter or pre- or post-stunned
Verification: Observe site of slaughter.
Records: Daily slaughter record, name of slaughter man, report of the Halal supervisor.
 ‫ﺘﺤدﻴد ﻨﻘطﺔ اﻝﺘﺤﻜم اﻝﺤرﺠﺔ ﻝﻤرﺤﻠﺔ اﻝذﺒﺢ‬
‫ﺒﻨد‬ ‫س‪ :4‬ﻫل ﻴﻤﻜن‬ ‫س‪ :3‬ﻫل اﻝﻌﻤﻠﻴﺔ‬ ‫س‪ :2‬ﻫل‬ ‫س‪ :1‬ﻫل ﺘوﺠد‬ ‫ﺒﻨود اﻝﺘﻌرف ﻋﻠﻰ‬
‫اﻝﻤﻼﺤظﺎت‬ ‫ﻝﻌﻤﻠﻴﺔ ﺘﺼﻨﻴﻌﻴﺔ‬ ‫اﻝﺘﺼﻨﻴﻌﻴﺔ ﻤﺼﻤﻤﺔ‬ ‫اﻝﺘﻌرض ﻝﻬذا‬ ‫إﺠراءات ﺘﺤﻜم ﻝﻠﻤﺸﻐل‬ ‫اﻷﺨطﺎر‬
‫ﻴﻤﻜن ﻝﻪ اﺴﺘﻌﻤﺎﻝﻬﺎ ﻓﻲ اﻝﺨطر ﻴﻤﻜن أن ﺨﺼﻴﺼﺎً ﻹ زاﻝﺔ أو ﺘﺎﻝﻴﺔ إزاﻝﺔ أو اﻹﻗﻼل‬
‫ﻝﻺﻗﻼل ﻤن اﻝﺨطر ﻤن اﻝﺨطر اﻝﻤﺤدد‬ ‫ﻴﺤدث ﻓوق‬ ‫أي ﺨطوة ﻤن ﺨطوات‬ ‫ﺤدد ﻤﺎ إذا ﻜﺎن‬
‫ﻀﻤن ﻤﻌدﻻت‬ ‫اﻝﻤﺤدد ﻀﻤن‬ ‫اﻝﻤﻌدﻻت واﻝﺤدود‬ ‫اﻝﻌﻤﻠﻴﺔ اﻝﺘﺼﻨﻴﻌﻴﺔ؟‬ ‫ﺒﺎﻹﻤﻜﺎن اﻝﺴﻴطرة‬
‫ﻤﻘﺒوﻝﺔ؟‬ ‫ﻤﻌدﻻت ﻤﻘﺒوﻝﺔ؟‬ ‫أو ﻴﺘﺠﺎوزﻫﺎ؟‬ ‫ﻋﻠﻴﻪ ﺒواﺴطﺔ‬
‫أﻋط رﻗﻤﺎً‬ ‫إذا ﻜﺎن اﻝﺠواب ﻻ‪،‬‬ ‫إذا ﻜﺎن اﻝﺠواب ﻻ‪.‬‬ ‫ﺒرﻨﺎﻤﺞ أوﻝﻲ‬
‫اﻨﺘﻘل إﻝﻰ اﻝﺴؤال إذا ﻜﺎن اﻝﺠواب ﻨﻌم‪ ،‬ﻝﻨﻘطﺔ اﻝﺘﺤﻜم‬ ‫اب‬‫و‬ ‫اﻝﺠ‬ ‫ﻜﺎن‬ ‫إذا‬ ‫ﻝﻴﺴت ﻨﻘطﺔ ﺘﺤﻜم‬
‫اﻝﺤرﺠﺔ‬ ‫ﺤدد اﻝﻌﻤﻠﻴﺔ‬ ‫اﻝﺘﺎﻝﻲ‪ٕ ،‬واذا ﻜﺎن‬ ‫ﻻ‪ .‬ﻝﻴﺴت ﻨﻘطﺔ‬ ‫ﺤرﺠﺔ‪ ،‬وﺤدد ﻜﻴف‬ ‫إذا ﻜﺎن اﻝﺠواب‬
‫اﻝﺠواب ﻨﻌم ﻫذﻩ اﻝﺘﺼﻨﻴﻌﻴﺔ ﺘﻠك ﺤﻴث‬ ‫ﺤرﺠﺔ‪،‬‬ ‫ﺘﺤﻜم‬ ‫ﻴﻤﻜن اﻝﺘﺤﻜم ﺒﻬذا‬ ‫ﻨﻌم اذﻜر ﻨوع‬
‫‪CCP-1‬‬ ‫اﻝﺨطر ﻗﺒل وﺒﻌد أن واﻨﺘﻘل إﻝﻰ اﻝﺨطر ﻨﻘطﺔ ﺘﺤﻜم ﺤرﺠﺔ أﻨﻬﺎ ﻫﻲ ﻨﻘطﺔ ﺘﺤﻜم‬ ‫اﻝﺒرﻨﺎﻤﺞ واﻨﺘﻘل‬
‫ﺤرﺠﺔ واﻨﺘﻘل إﻝﻰ‬ ‫واﻨﺘﻘل إﻝﻰ ﺒﻨد‬ ‫اﻝﻤﺤدد اﻝﺘﺎﻝﻲ‬ ‫ﺘﺴﺘﻤر اﻝﻌﻤﻠﻴﺔ‬ ‫إﻝﻰ اﻝﺨطر اﻝﻤﺤدد‬
‫وأﻜﻤل إﻝﻰ‬ ‫اﻝﺨطر اﻝﻤﺤدد اﻝﺘﺎﻝﻲ‬ ‫اﻝﻤﻼﺤظﺔ‬ ‫ٕواذا ﻜﺎن اﻝﺠواب‬ ‫اﻝﺘﺼﻨﻴﻌﻴﺔ ﻝﻠﺘﻲ ﺒﻌدﻫﺎ‬ ‫اﻝﺘﺎﻝﻲ‬
‫اﻝﺨطر اﻝﻤﺤدد‬ ‫ﻨﻌم اﻨﺘﻘل إﻝﻰ‬ ‫واﻨﺘﻘل إﻝﻰ اﻝﺨطر‬
‫اﻝﺘﺎﻝﻲ‬ ‫ٕواذا ﻜﺎن اﻝﺠواب ﻻ‬ ‫اﻝﺴؤال اﻝﺘﺎﻝﻲ‬ ‫اﻝﻤﺤدد اﻝﺘﺎﻝﻲ‪ٕ .‬واذا‬ ‫ٕواذا ﻜﺎن اﻝﺠواب‬
‫ﺒﻌد ﻨﻌم ﻓﻲ اﻝﺴؤال‬ ‫ﻜﺎن اﻝﺠواب ﻨﻌم اﺸرح‬ ‫ﻻ اﻨﺘﻘل إﻝﻰ‬
‫اﻝﺜﺎﻝث ﻓﻬﻲ ﺘﺄﻜﻴد‬ ‫ﻜﻴف‪ ،‬واﻨﺘﻘل إﻝﻰ‬ ‫رﻗم‬ ‫اﻝﺴؤال اﻝﺘﺎﻝﻲ‬
‫ﻋﻠﻰ أن ﻫذﻩ اﻝﺨطوة‬ ‫اﻝﺴؤال اﻝﺘﺎﻝﻲ‬ ‫‪1‬‬
‫ﻫﻲ ﻨﻘطﺔ ﺘﺤﻜم‬
‫ﺤرﺠﺔ‬ ‫ﻨﻌم‬
‫‪CCP-2‬‬ ‫ﻻ‬ ‫ﻨﻌم‬ ‫ﻨﻌم‬ ‫اﻝذﺒﺢ اﻝﻴدوي‬ ‫ﻻ ﻴوﺠد‬
‫‪Determine CCP for the Slaughter stage‬‬
‫‪Could this‬‬ ‫‪Is there a‬‬ ‫‪Is the exposure‬‬ ‫‪Is the controlled‬‬ ‫‪Can another‬‬ ‫‪CCP-M1‬‬
‫‪Hazard be‬‬ ‫‪control‬‬ ‫‪procedure designed‬‬ ‫‪procedure‬‬ ‫‪on‬‬
‫‪to this Hazard‬‬ ‫‪the processing‬‬
‫‪controlled by‬‬ ‫‪procedure in‬‬
‫‪may exceed the‬‬ ‫‪to remove or‬‬ ‫‪line remove or‬‬
‫?‪PRPs‬‬ ‫‪any processing‬‬
‫?‪step‬‬ ‫‪limits and‬‬ ‫‪minimize the Hazard‬‬ ‫‪minimize the‬‬
‫‪Hazard to an‬‬
‫?‪beyond‬‬ ‫‪to an acceptable‬‬ ‫?‪acceptable limit‬‬
‫‪Yes‬‬ ‫?‪limit‬‬

‫‪NO‬‬ ‫‪Hand Slaughter‬‬ ‫‪Yes‬‬ ‫‪Yes‬‬ ‫‪NO‬‬ ‫‪CCP-2‬‬

‫إن اﻝﻘﻴﻤﺔ اﻝﺤﻘﻴﻘﻴﺔ ﻝﺸﻬﺎدة اﻝﺤﻼل ﺘﻜﻤن ﻓﻲ ﻤﻌرﻓﺔ ﻤن أﺼدرﻫﺎ‪ ،‬ﻝﻤﺎذا؟‬

‫ﻷن ﺨﺒر اﻝﺤﻼل إﻋﻼن ﺸرﻋﻲ أﺴﺎﺴﻪ اﻝﻤﻌرﻓﺔ ﺒﺎﻝﺤﻼل واﻝﺤرام وﻫذا اﻝﺒﻼغ ﻏﻴر ﻤﻘﺒول ﻤن ﻏﻴر‬
‫اﻝﻤﺴﻠﻤﻴن أو ﻤن أﺸﺨﺎص ﻏﻴر ﻤﻌروﻓﻴن‪.‬‬

‫?‪The actual value of Halal Certificates lies in knowing who issued them. Why‬‬
‫‪Because knowledge of Halal is a religious issue in which Halal and Haram will‬‬
‫‪be based on and such knowledge is not accepted by non-Muslims or‬‬
‫‪unidentified person.‬‬
 ‫وﻴﻤﻜن ﺘطﺒﻴق ﻨظﺎم ﻫﺎﺴب‪-‬ﺤﻼل ﻓﻲ‬
‫ﺼﻨﺎﻋﺔ ﻤﻨﺘﺠﺎت دواﺠن ﺤﻼل ﺤﻴث ﺘﺼﺒﺢ‬
‫ﻋﻤﻠﻴﺔ اﻝرﻗﺎﺒﺔ أﻜﺜر ﺘﻌﻘﻴداً؟‬

‫ﻫﺎﺴب‪-‬ﺤﻼل‬

‫‪We can apply HACCP-Halal in‬‬

‫‪manufactured Halal processed Halal poultry meat‬‬

‫?‪where monitoring be more complicated‬‬

‫‪References:‬‬

‫دﻝﻴل اﻷوراق اﻝرﺴﻤﻴﺔ ﻓﻴﻤﺎ ﻴﺘﻌﻠق ﺒﺎﻷﻏذﻴﺔ واﻝذﺒﺢ ﺤﺴب اﻝﺸرﻴﻌﺔ اﻹﺴﻼﻤﻴﺔ‪ ،‬د‪ .‬ﻫﺎﻨﻲ ﻤﻨﺼور اﻝﻤزﻴدي‪2014-1979 ،‬‬ ‫‪.1‬‬

‫ﻤؤﺘﻤر اﻝﺨﻠﻴﺞ اﻷول ﻝﺼﻨﺎﻋﺔ اﻝﺤﻼل وﺨدﻤﺎﺘﻪ‪ ،‬ﻴﻨﺎﻴر ‪ ،2011‬أ‪ .‬دارﻫﻴم داﻝﻲ ﻫﺎﺸم "ﻤﻘدﻤﺔ ﺤول ﺼﻨﺎﻋﺔ اﻝﺤﻼل وﺨدﻤﺎﺘﻪ اﻝﻌﺎﻝﻤﻴﺔ"‪.‬‬ ‫‪.2‬‬

‫اﻝﻤؤﺘﻤر اﻝﻌﺎﻝﻤﻲ اﻷول ﻝﻠرﻗﺎﺒﺔ ﻋﻠﻰ اﻝﻐذاء اﻝﺤﻼل واﻝﻤﻌرض اﻝﻤﺼﺎﺤب‪ ،‬اﻝرﻴﺎض‪ ،‬اﻝﻤﻤﻠﻜﺔ اﻝﻌرﺒﻴﺔ اﻝﺴﻌودﻴﺔ‪ 15-12 ،‬ﻓﺒراﻴر ‪ .2012‬د‪ .‬ﻫﺎﻨﻲ ﻤﻨﺼور‬ ‫‪.3‬‬
‫اﻝﻤزﻴدي‪ ،‬ﺒﺎﺤث‪ ،‬ﻤﻌﻬد اﻝﻜوﻴت ﻝﻸﺒﺤﺎث اﻝﻌﻠﻤﻴﺔ‪ ،‬دوﻝﺔ اﻝﻜوﻴت‪ ،‬د‪ .‬زﻫﻴر ﺒن ﺸروز اﻝﻤﻼ‪ ،‬اﻝﻬﻴﺌﺔ اﻝﻌﺎﻤﺔ ﻝﻠﻐذاء واﻝدواء ‪ -‬اﻝﻤﻤﻠﻜﺔ اﻝﻌرﺒﻴﺔ اﻝﺴﻌودﻴﺔ‪.‬‬

‫‪4.‬‬ ‫‪Traceability in Halal Products: A New Challenge and a Necessity in Halal Model Mohamed M. Mohamdi, Halal Feed‬‬
‫‪and Food Inspection Authority (HFFIA), Netherlands. Extracted from the second Gulf conference on Halal industry‬‬
‫‪and its services, Kuwait, 2013.‬‬

‫‪5.‬‬ ‫)‪Mohammed Ayub Khan (McMaster University, Canada‬‬

‫‪6.‬‬ ‫‪Council Directive 93/43/EEC‬‬

 ‫ﺴﺒﺤﻨك اﻝﻠﻬم وﺒﺤﻤدك أﺸﻬد أن ﻻ‬
‫ أﺴﺘﻐﻔرك وأﺘوب إﻝﻴك‬،‫إﻝﻪ إﻻ أﻨت‬

mazeedi@hotmail.com
Dr. Hani Mansour Al- Mazeedi
With brother Amjad Mahboob in
Australia in 1981