Halal Industry: Food & other Products

 

Human living patterns have changed drastically in the past decades, and as a result, social behavior has also evolved. One of the most significant aspects of life affected by this change is the nature of nutrition and the way people sustain themselves in their daily lives.

It is well-known that Islamic law cares deeply about human nutrition, as it is the foundation of the body, mind, and soul, influencing behavior and actions in this world, and determining one's fate in the hereafter. Based on this, Islamic law has a comprehensive approach to dealing with food and various products that humans interact with. The Sharia guidance in many texts is directed at all people, encompassing both believers and others, due to the importance of food in every person's life. Allah Says (What means): "O mankind, eat from whatever is on the earth, lawful and pure." [Al-Baqarah/168]. Through this inclusiveness, we can establish the principle of the "Universality of Halal" in Islam.

The Holy Quran has shown us the connection between pure sustenance and the very creation of the heavens and the earth. Whereas, Allah, The Almighty, Says (What means): "It is Allah who made for you the earth a place of settlement and the sky a structure and formed you and perfected your forms and provided for you from the good things. That is Allah, your Lord; so blessed is Allah, Lord of the worlds." [Ghafir/64].

In the guidance of the Prophet (peace and blessings be upon him), there is a strong emphasis on the importance of consuming lawful and pure sustenance and its impact on a Muslim. Imam Muslim narrated in his Sahih from Abu Huraira (may Allah be pleased with him) that the Messenger of Allah (PBUH) said: "O people, Allah is Pure and does not accept anything except what is pure. And indeed, Allah has commanded the believers with the same command that He gave to the messengers. He said (What means): "O messengers, eat from the good things and act righteously. Indeed, I am aware of what you do." [Al-Mu’minun/51], and He said (What means): "O you who have believed, eat from the good things We have provided for you." [Al-Baqarah/172]. Then he mentioned a man who, after a long journey, is disheveled and dusty, raising his hands to the sky, saying: "O Lord, O Lord,’ while his food is unlawful, his drink is unlawful, his clothing is unlawful, and he has been nourished with the unlawful—so how can he be answered!?" Some scholars have pointed out that eating is part of faith, meaning that worship, transactions, and human activities depend on it. Therefore, it must have its own Sharia rulings.

Countries around the world, including those with a majority of non-Muslim populations, as well as Arab and Islamic nations, have paid significant attention to establishing an institutional framework that aligns with Islamic law. The concept of halal has become global and is no longer confined to a specific region. The process of food manufacturing and production now goes through multiple stages to ensure compliance with both religious and technical requirements, facilitating its import and export. This framework has become widely recognized through what is known as the "Halal Certification." This certification is not limited to religious standards alone but also includes essential scientific and technical criteria. Granting such certification serves as an endorsement that the product has met all necessary conditions and requirements as established by the relevant regulatory bodies responsible for setting the standards for each category of products.

It is important to note that "Halal Certification" is not a religious ritual, as seen in some other types of certifications. Rather, it is a certification of compliance with both the religious and scientific-technical requirements necessary for food to be considered halal and free from any impurities. Here, two key concepts are highlighted: "Halal" and "Halal Tayyib" (pure and wholesome halal). A halal product is one that does not contain any ingredients prohibited by Islamic law, such as alcohol or pork. On the other hand, "Halal Tayyib" goes beyond religious compliance to include food safety standards. This means that in addition to being free from prohibited substances, the product must also be free from harmful residues, such as pesticide remnants or excessive additives that exceed permissible limits. Although the term "Halal Tayyib" may not be widely recognized as a distinct technical term, its meaning is well established and is effectively applied through the requirements set by "Halal Certification" standards.

In the Hashemite Kingdom of Jordan, the Jordan Standards and Metrology Organization (JSMO) is responsible for granting the "Halal certification." This process involves collaboration with technical experts to ensure compliance with technical standards, as well as cooperation with the General Iftaa' Department to meet the required Islamic criteria.

This certification plays a crucial role in enhancing the quality of manufacturing and production, ensuring that products meet high-quality standards. Similar organizations exist in other countries, performing comparable roles in certifying halal products. Additionally, the scope of "Halal Certification" may extend beyond food products to include cosmetic products and other externally applied substances, ensuring that they also comply with halal standards.

As mentioned, the standards of the "Halal Certification" are based on two types of requirements: religious and technical. This certification holds local, international, and global accreditations, making it almost like a "code" or "symbol" that succinctly indicates compliance with the religious and technical requirements of the "Halal" label. Undoubtedly, before gaining accreditation, the "Halal" certification relies on knowledge in all its forms—whether empirical knowledge subject to laboratory measurement or religious knowledge governed by the standards of halal and haram in Islamic law. For example, determining the specification related to the percentage of natural fermentation under natural conditions may require years of research and study, tens of thousands of samples, and dozens of specialists. This process also necessitates rigorous monitoring, the issuance of fatwas, and the conduction of Sharia studies and research related to what Islamic law considers halal or haram in this regard.

In other words, the "Halal certification" is not merely a mark indicating the permissibility of a product; rather, it is a mark that encompasses all aspects related to its production, manufacturing, presentation, transportation, and storage until it reaches the consumer. The primary focus of this article is to clarify the standards related to the religious rulings on which the "Halal Certification" is based. These can be summarized in the following aspects:

1- The Criterion of Permissibility of Ingredients:

This criterion immediately brings to mind the meat industry, including the processes of Islamic slaughter (Dhabh) and its prescribed conditions for birds and animals. However, its scope extends beyond that to determining the permissibility or prohibition of ingredients used in products, whether natural or manufactured, primary or additive. According to Islamic law, any forbidden, harmful, or impure substances (such as alcohol, pork, or blood, etc.) must be excluded from the product’s composition. In exceptional cases, based on scholarly interpretations and specific urgent circumstances, certain otherwise prohibited substances may be permitted, such as the use of forbidden ingredients for medical necessities when human life depends on them, provided that no permissible alternative exists.

2- The Criterion of Preventing Harm:

This criterion ensures that all ingredients, in their various forms, are inherently non-harmful and do not cause harm. It specifically addresses additives in food and beverages, regulating their permissible levels to remain within safe limits. Additionally, it involves verifying that the product is free from contaminants, pesticide residues, or harmful metals. A crucial point to consider here is that while certain additives may be within legally permissible (non-harmful) limits, excessive and continuous consumption of such substances in daily food intake can lead to long-term harm due to poor dietary habits. In such cases, it becomes the individual's responsibility to regulate their own and their family's consumption. Maintaining a diet where home-cooked food is the primary source of nutrition is advisable, and daily-consumed processed foods should ideally be free from preservatives, additives, or artificial colorings. This highlights the concept of "Halal Tayyib" (pure and wholesome halal), which represents the highest standard of quality and safety for halal products.

3- The Criterion of Cleanliness:

This refers to adhering to methods that ensure the cleanliness of the final product. It encompasses the cleanliness of ingredients, tools used in production, and the overall environment in which the product is prepared. Additionally, it includes the materials used for maintaining and operating production lines, as well as the types of chemicals used for cleaning facilities, which must meet food safety requirements. In some cases, this standard even extends to evaluating the industrial area surrounding the manufacturing plant, ensuring that the air is free from pollutants and radiation, thereby maintaining the purity and safety of the product.

4- The Criterion of Ensuring Best Manufacturing Practices:

Although this criterion may not seem directly related to the permissibility or prohibition of a product, following best practices ensures a proper manufacturing process that results in a high-quality final product. Conversely, poor manufacturing practices—while not necessarily involving direct prohibition—can create opportunities for contamination, such as the unintentional mixing of the product with prohibited, unclean, or non-food-grade substances.

5- Documentation and Integrity Standard:

This standard ensures that there is no fraud in manufacturing and production while guaranteeing a continuous and stable system is followed throughout all stages of the production process. Granting a "Halal certificate" to a particular product serves as a reflection of the product’s reality and a certification of its final compliance with the approved specifications by official religious and technical bodies. This process begins with verifying the product’s ingredients and raw materials, describing their composition and ratios, ensuring proper manufacturing methods, and confirming that the producing company meets all certification requirements. This includes monitoring documents and records that verify all activities in the factory, from the supply of goods, their origin, and quantities, to the conditions of their supply, ensuring their safety. It also encompasses storage, display, transportation conditions, product tracking procedures, and maintaining compliance with requirements at all stages. Both the technical and religious experts, along with the certifying institution, act as witnesses to these procedures, ensuring their safety and compliance with the approved specifications in the field. These standards also safeguard against arbitrariness or double standards. Moreover, integrity includes maintaining the confidentiality of companies and their private information.

These standards are a summary of the religious aspects that the Halal certification is based on. They can either be directly religious or include both religious and technical aspects (as in standards 3, 4, and 5). No standard is entirely free from overlapping with the technical aspects in any case.

There is no doubt that applying these standards to industrial sectors requires vigilance, attention, and Sharia rulings that take into consideration the manufacturing processes of products. It also requires careful consideration of each individual material, its precise description, and the manufacturing methods if it is processed. The religious expert should not rely entirely on imitation in these aspects; rather, they should be sufficiently informed technically to contribute to the knowledge and decision-making process regarding the circumstances they are presented with. This is especially important in a market that may be crowded with competition and in a scientific field where opinions can vary.

It is worth noting that the technical aspects in the "Halal Certificate" have a profound impact on granting the certificate; they are almost fundamental, as technical matters are involved in every detail of manufacturing, production, and its stages. Therefore, the relationship between technical and religious experts is based on complementarity, and neither can make a decision or evaluate the production situation and judge the product independently of the other.

In light of the many certificates in the food, pharmaceutical, and dietary supplement sectors, and in the face of industrial complexity and technological advancements in the world, along with the diversity of scholarly opinions on some contemporary issues, especially with the multiplicity of adopted Islamic schools of thought, and the inability of individuals to reach the required level of competency, experience, and knowledge, I say: in this context, there is a need for a sound scholarly effort, not just a collective one, but an institutional one that relies on standards that must be observed with precision, efficiency, and integrity. The adopted standards for each food or medicine should be based on solid, clear scientific foundations. Here, it must be emphasized that any standard for granting the Halal certificate and preparing the specifications must comply with the regulations and directives of the country in this area, not just to meet market demands, but to avoid any controversy about foods and drinks, which are crucial elements in sustaining human life. Above all, this must align with the noble orders of Sharia to ensure the purity of food and drink, benefiting all people with goodness and well-being. Allah The Almighty Says (What means): "So eat of what Allah has provided for you, lawful and good, and be grateful for the favor of Allah, if it is Him that you worship" [An-Nahl/114]. And all praise is due to Allah, at first and at last.