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MABIMS HHAARLMAOLNISSTAATIONNDOAFRHDASLA-LTSOTAWNDAARRDDSS: SRTREEGNIGOTHNEANILNGHTAHRE MHAOLANLIISNADTUISOTRNY 19

The PBD 24:2007: Brunei Darussalam
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product is halal, the BPJPH will then issue their halal

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MS 2200 : Part 1: 2008, Islamic

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BRUNEI INDONESIA MALAYSIA SINGAPORE
PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001

TERMS & DEFINITION Shariah law is Islamic law that governs not just religious rituals, but aspects of day-to-day life in Islam.
Shariah Law
It is based on the Al Quran (i.e. holy book of Islam) and Al Hadith (i.e. traditions of Prophet Muhammad,
Messenger of Allah).

Modern Muslim jurists often define Shariah law as divine law.

There are four school of thoughts in Sunni Islam – Hanafi, Maliki, Hambali and Syafi’i. MABIMS countries are
of the Syafi’i school of thought.

Halal An Arabic term which means “permissible” or “lawful”.
Thus, anything deemed Halal by Islamic law is permitted to act upon, or to consume.

Halal Food It means food and drinks that are permissible for Muslim consumption and:
• are not harmful to health;
• does not contain or contaminated by non-halal parts or products;
• prepared in accordance to Islamic law or halal guidelines;
• prepared using equipment not contaminated by non-halal substances or products.

Najs It is an Arabic term which means ‘filth’, hence, non-permissible for consumption as per Islamic law.

Najs covers substances, products, objects and animals such as dogs, pigs, urine, blood, vomit, pus,
excrement, placenta and khamar (alcoholic beverages and intoxicants).

Slaughtering As per Islamic law, all four countries adhere to these guidelines; that the slaughter act:
• Severs the trachea (halqum);
• Severs the oesophagus (mari’);
• Severs both the carotid arteries and jugular veins (wadajain).

Competent Competent authority is the agency entrusted by the respective government to carry out specified work as
Authority per prescribed requirements.

Food Any substance intended for human consumption. It could be:
• processed;
Halal Certificate • semi-processed;
• raw.

It also refers to substance used to manufacture, prepare or treat the substances or products intended for
human consumption.

A certificate, issued by a competent authority that states that a product/service/activity fully complies with
the Halal requirements of Islamic Law.

Halal Certificate A Halal Certificate Mark is the mark of authority to indicate that a product is approved by the said competent
Mark authority, and confirms to the requirements of said Halal standard.

MABIMS HARMONISATION OF HALAL STANDARDS: STRENGTHENING THE HALAL INDUSTRY 43

BRUNEI INDONESIA MALAYSIA SINGAPORE
PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001

Alcoholic Beverages that are intentionally made or fermented to produce alcohol, or beverages that have alcohol added,
Beverages to intoxicate.

Tasmiyah The recitation of “Bismillah Allahu Akbar” – In the name of Allah, Allah Almighty
(In the name of Allah, the Most Gracious, the Most Merciful).
Kaabah
Kaabah means ‘cube’ or ‘square’ in Arabic. It is a building located inside Islam’s holiest mosque (al-Masjidu’l-
Makruh Harām).
Muslim
Qiblah It means, permissible, but not encouraged (to consume, act upon or partake), as per Islamic law.

A person who professes the religion of Islam.

The direction facing the Kaabah is called the qiblah.
This is where every Muslim must face during their prayers.

BRUNEI INDONESIA MALAYSIA SINGAPORE
PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001

REQUIREMENTS • None specified • Halal Management • To ensure effective • The Management shall
HALAL but it must comply involves the top implementation of ensure:
with the legislation, management: internal halal control
MANAGEMENT / including other relevant system, the Management • Halal Team members
RESPONSIBILITY requirements, currently • Formulating shall appoint: receive appointment
in force in Brunei company policy on letters;
44 Darussalam, as per halal; • Muslim halal
clause 3.9 of PBD executive officers, or • With their roles and
24:2007. • Implement the Halal responsibilities stated;
Assurance System in • establish a
the company; committee of Muslim • Counter signed by
personnel. the respective team
• Providing facility and members;
infrastructure needed • The management shall
to implement the Halal ensure: • The Halal Team
Assurance System; Leader and Muslim
• that the officers or Representative has
• Assign an authority committee are trained valid Halal training
to the internal halal on halal principles and certificates;
auditor coordinator. application;
• All Muslim
• that sufficient slaughterers
resources (i.e. have valid Halal
manpower, facility, slaughtering training
financial and certificates;
infrastructure) are
provided to implement • At least two Muslim
the halal control personnel are
system. employed and has the
employment letters as
evidence.

PREMISES BRUNEI INDONESIA MALAYSIA SINGAPORE
PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001

• None specified • The facility used must • Premises shall be • All locations involved
but it must comply be: designed / constructed in the handling and
with the legislation, / renovated to ensure processing of Halal food
including other relevant • Cleansed seven adherence to the halal must be:
requirements, currently times by water and process;
in force in Brunei once of them by dust • Segregated from
Darussalam, as per or its substitute that • Layout of the premises locations involved
clause 3.9 of PBD has similar cleaning shall permit: with the handling and
24:2007. power, if it was processing of non-
previously used to • proper process and halal food and/or najis
produce products employee flow; items;
containing pork;
• good hygienic and • (All locations) should
• Not used to safety practices not be involved in
alternatively produce (protection against the handling and
pork and halal pest infestation and processing of non-
products. cross-contamination); halal food and/or najis
items.
• Sanitary facilities
shall be adequately
provided and
maintained;

• Appropriately
designed loading and
unloading bay to allow
effective transfer of
perishable products;

• Premises to be well
kept, to prevent pest
and eliminate potential
breeding sites;

• Premises to be
well insulated from
pets and pig farm/
processing activities;

• Slaughtering and
processing premises
shall be dedicated for
halal slaughtering and
halal processing only.

MABIMS HARMONISATION OF HALAL STANDARDS: STRENGTHENING THE HALAL INDUSTRY 45

DEVICES, BRUNEI INDONESIA MALAYSIA SINGAPORE
UTENSILS, PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001
MACHINES AND
PROCESSING AIDS • Shall be designed and • None specified • Shall be designed and • All production lines
constructed to facilitate but it must comply constructed to facilitate such as kitchen areas,
cleaning; with the legislation, cleaning; cold rooms, chillers,
including other relevant equipment, crockery,
• Shall not be made of requirements, currently • Shall not be made of utensils, dishwashing
or contain any materials in force in Indonesia or contain any materials facilities that have been
that are decreed as najis that are decreed as najis in direct contact with
by Hukum Syara’; by Shariah law; pork, dog meat and/or
their derivatives shall be
• Shall be used only for • Shall be used only for declared and subjected
halal food; halal food; to ritual cleansing by
MUIS and/or MUIS-
• Devices, utensils, • Devices, utensils, appointed agent.
machines and machines and
processing aids which processing aids which • There shall be
were previously used or were previously used or dedicated and clearly
in contact with pork/ dog in contact with pork/ dog separated production
meat and its derivatives meat and its derivatives lines, storage and
shall be washed and shall be washed and equipment that handles
ritually cleansed as ritually cleansed as and processes Halal
required by Hukum required by Hukum poultry.
Syara’; Syara’;

• This procedure shall be • This procedure shall
supervised and verified be supervised and
by the competent Islamic verified by the competent
Authority; authority;

• The devices are • The devices are
not allowed to be not allowed to be
interchangeably used to interchangeably used to
process halal and non- process halal and non-
halal foods. halal foods.

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HYGIENE, BRUNEI INDONESIA MALAYSIA SINGAPORE
SANITATION AND PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001
FOOD SAFETY
• Producers shall • None specified • Halal food • All food shall be
implement measures to: but it must comply manufacturers shall prepared, processed,
with the legislation, implement measures to: packaged, transported
• Control including other relevant and stored in compliance
contamination by requirements, currently • Inspect and sort raw to the local hygiene and
pesticide, chemicals in force in Indonesia. material, ingredients sanitation requirements
and other veterinary and packaging and other relevant Codex
drugs; material before standard.
processing;
• Control plant and
animal health, to • Manage waste
ensure no threat to effectively;
human health;
• Ensure that
• Ensure no harmful chemical
contamination through substances are stored
pests and faecal appropriately and
matters; away from halal food;

• Manage waste • Prevent
efficiently; contamination by
foreign matters such
• Ensure that harmful as plastic, glass or
substances are stored metal shards from
carefully; machinery, dust,
harmful gas or
• Ensure no fumes and unwanted
contamination by chemicals as well
matters such as as excessive use
plastic, glass, harmful of permitted food
gas/fumes, unwanted additives;
chemicals and
excessive additives; • Use suitable
detection or screening
• Ensure that halal devices where
foods are prepared/ necessary;
processed/packed
etc. in compliance • Ensure that halal
with the Codex of foods are processed,
General Principles packed and distributed
on Food Hygiene and in accordance with
other relevant Codex Good Hygiene
Standards. Practices (GHP),
Good Manufacturing
Practices (GMP) or
such as specified
public health
legislation currently
in force by the
competent authority in
Malaysia.

MABIMS HARMONISATION OF HALAL STANDARDS: STRENGTHENING THE HALAL INDUSTRY 47

PROCESSING OF BRUNEI INDONESIA MALAYSIA SINGAPORE
HALAL FOOD PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001

• Products are • Production systems • Food or its ingredients • The product is
prepared, processed established must assure shall be processed using prepared, processed
or manufactured using and ensure the halal- only halal components, or manufactured using
equipment and facilities ness of the process and products and facilities; equipment and facilities
free from contamination product; free from contamination
with najis as decreed by • The processed food of najis;
Hukum Syara’; • Must ensure the and ingredients are
process and products safe for consumption, • Its preparation,
• Throughout the process are free from haram and non-poisonous, non- processing, packaging,
chain, all halal foods najis contamination; intoxicating or non- storage and/or
must be separated hazardous to health; transportation is fully
from any other food • Use only materials for separated from any
that does not meet the production according • Throughout the process other food that does not
requirements specified to the list of material chain (preparation, meet the requirements
above, or any other approved by LPPOM- processing, handling, halal specifications or
things decreed as najs MUI. packaging, storage the specifications as per
by Hukum Syara’. distribution and serving) Shariah Law.
all halal foods must be
physically separated
from any other food
that does not meet the
requirements specified
above, or any other
things decreed as najis
by Shariah Law.

STORAGE, • All halal food stored, • Materials stored in • All halal food stored, • All Halal food should be
TRANSPORTATION, transported, displayed, warehouse are materials transported, displayed, stored in a location that
DISPLAY, SALE sold and/or served shall that conform to the list of sold and/or served shall is segregated from non-
& SERVINGS OF be categorised and raw materials approved be categorised and Halal food and/or Najis
HALAL FOOD labelled halal; by LPPOM MUI; labelled halal; items;

• It must be segregated • If there are materials • Must be segregated at • Must have clear
at every stage to prevent that are not mentioned every stage to prevent signages to prevent it
from being mixed or in the list, they must from being contaminated from being mixed or
contaminated with non- be stored separately with non-halal things; contaminated with non-
halal things. to prevent cross Halal food and/or Najis
contamination; • Products based on naj items;
al-Mughallazah shall
• Materials stored in be stored in dedicated • Must be served
warehouse must be free place; and displayed using
from contamination of equipment and facilities
anything considered • Transportation vehicles free from contamination
haram and najis. such as bonded truck (haram and najis).
shall be dedicated and
appropriate to the type of
the halal food and satisfy
hygiene and sanitation
condition.

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PACKAGING, BRUNEI INDONESIA MALAYSIA SINGAPORE
LABELLING & PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001
ADVERTISING • Materials must be from
• Packaging / labelling the list of raw materials • Packaging / labelling • All halal food that
materials not made from and its provider materials must be made are stored, displayed,
raw materials which are approved by LPPOM with halal and non-toxic sold or served shall be
najis or hazardous to MUI, with documents materials; categorised and labelled
human health; stating: halal;
• Not prepared,
• Preparation, • Name of materials; processed, or • All halal foods must
processing, storage or manufactured using be segregated at every
transportation of the • code of materials; equipment contaminated stage to prevent them
packaging /labelling with anything najis; getting mixed with or
material must be • producer; contaminated with things
physically separated • Preparation, that are non-halal.
anything decreed as • name; processing, storage or
najis by Hukum Syara’; transportation of halal
• location of factory. foods must be physically
• Packaging / labelling separated from anything
must be carried out • Materials with halal najis or haram;
in clean, sanitary and certificates issued must
hygienic conditions; be accompanied with • Packaging design,
documents stating: sign, symbol, logo,
• Information necessary name and picture must
and legibly marked on • the lot number, not be misleading and/
the label/packaging are or contravening the
as flows: • quantity, principles of Shariah;

• name of product; • production date, • Packing process is
done in a clean /hygienic
• nett content • expiry date. / sanitary manner;
expressed in metric
system (SI unit); • Halal foods must not
be named after non-
• name, address and halal products, to avoid
trademark of the confusion;
manufacturer of local
origin; • Each halal product
must be labelled as
• name and address of below:
importer and/or local
distributor in the case • name of product;
of imported food.
• nett content
expressed in metric
system (SI unit);

• name and address of
manufacturer.

MABIMS HARMONISATION OF HALAL STANDARDS: STRENGTHENING THE HALAL INDUSTRY 49

ALCOHOL / BRUNEI INDONESIA MALAYSIA SINGAPORE
ETHANOL PBD 24:2007 HAS 23201 MS 1500:2009 MUIS HC-S001

• Alcohol is not allowed • Alcohol is allowed in • According to Fatwa • Alcohol is allowed in
in food and beverages. food and beverages if: Decree, alcohol is food and beverages if:
allowed in food and
• It is less than 1% per beverages if: • It is naturally
volume; occurring;
• It is naturally
• It is undetectable. occurring; • Not intentionally
produced to intoxicate;
• However, drinks • Not intentionally
produced via the process produced to intoxicate; • It is less than 1% per
of fermentation that volume.
contains less than 1% • It is less than 1% per
alcohol, is still haram for volume. • Flavour or colour
consumption. additives containing
• Flavour or colour alcohol are allowed if:
additives containing
alcohol are allowed if: • Used to stabilise
food or beverage
• Used to stabilise products;
food or beverage
products; • Alcohol used was
not derived from
• Alcohol used was winemaking process;
not derived from
winemaking process; • Not intoxicating;

• Not intoxicating; • It is less than 0.5%
per volume;
• It is less than 0.5%
per volume. • Content in end-
product should not
exceed 0.1% per
volume.

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