OIC Guidelines for Halal Food

This standard was developed by the Standardization Expert Group (SEG) of the Organization of the Islamic Conference (OIC).

In this standard, Islamic Rules refer to those commonly accepted rules and beliefs of the Islam, regardless of variations in different countries.

Given the fact that non safe foods would not be considered Halal, therefore the quality standards including food safety and traceability (to guarantee the claims), should be made prerequisite of this standard (See Normative References).

General Guidelines on Halal Food

  1. SCOPE

This standard defines the basic requirements that shall be followed at any stage of food chain including, receiving, preparation, processing, sorting, determination, packaging, labeling, marking, controlling, handling, transportation, distribution, storage and service of Halal food and its products based on Islamic rules.

All requirements of this standard are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly involved in one or more steps of the food chain.

Guidelines on the application of this standard in all organizations are contained in the standard for Halal Food certification rules.

  1. NORMATIVE REFERENCES

The following referenced documents are indispensable for the application of this standard. The latest edition of the referenced document (including any amendments) applies.

  • CODEX STON 1, General standard for the labeling of prepacked foods,
  • CAC/RCP I, Recommended international code of practice general principles of food hygiene,
  • CAC/RCP 58. Cade of hygienic practice for meat,
  • ISO22000, Food safety management systems - Requirements for any organization in the food chain,
  • 1S022005, Traceability in the feed and food chain - General principles and basic requirements for system design and implementation.
  1. TERMS AND DEFINITIONS

For the purposes of this standard, the following terms and definitions apply. For terms and definitions not used herein, those found in the normative references (See Clause 2} shall apply.

  • Islamic rules

It means what ALLAH legislates for Muslims which derive its rules from the Holy Quran, and the honorable Prophet Mohammed (peace be upon him), practices (Sunnah).

  • Halal food

Halal food is the food including drinks, which is allowed to be consumed according to Islamic rules and that comply with the requirements mentioned in this standard.

  • Prerequisite programmes (PRPs)

Basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for production, handling and provision of safe final products and safe food for human consumption.

  • Good manufacturing practice (GMP)

Actions regarding personnel and building hygiene in order to ensure safe and healthy production, storage and distribution of food.

  • Good hygiene practice (GHP)

Measures token in stages of food chain to ensure the provision of safe food for consumption.

  • Food safety

Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

  • Food chain

All stages involved in the production of food including processing, production, packaging, storage, transportation, distribution and supply to the market, from raw material and its origin to consumption.

  • Food additives

Substances added to food to preserve or improve taste, smell, appearance or use as solvent during the preparation, sorting, processing, production, packaging, transport, storage for use as raw material or supplementary material; which may or may not have nutritional value; residue and derivatives of which may be found in the final product depending on the chosen technology.

  • Cold chain

A series of chilled and freezing storage, distribution and similar activities that are obligatory in order for food products that require cold chain to preserve its original qualities through food chain.

  • Genetically modified food (GMF)

Food and drinks containing products (and/or by-products) of genetically modified organisms (GMO).

The transfer of gene of other living species to a plant, animal and microbiological source by genetic modification technologies and the modifications which are made in DNA of the food.

  • Aquatic animals

Aquatic animals are those which live in water and cannot survive outside. 3.10. Amphibious animals .

  • Animals that live both on land and in water.



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