Halal Module 8 (HALAL PRODUCTION REQUIREMENT FOR FISH AND SEAFOOD) and Module 9 (HALAL PRODUCTION REQUIREMENT FOR DAIRY PRODUCTS)

Fish and seafood refers to all

all non-plant life from natural bodies of water as well as human-made fish farms.

• All scholars have agreed that fish with scales are halal.

True or False?

True

• There are some people who believe that only scaly fish are halal and others
are not (lobster, shrimp, octopus, eel, etc.)

True or false?

True

• There are those who argue that everything can only live in water halal, while creatures that can live in and out of water are haram (turtles, frogs, alligators)

True or false?

True

What category?

• Fish with fins and removable scales
(most of the traditional fish species.)
• accepted by all Muslim consumers

Category 1 (Halal)

What category?
• fish or fishlike animals that may have fins but not removable scales.
• Some of these may breathe oxygen from the air rather than water,
even if they live in water all the time (catfish, shark, swordfish,
sturgeon, eel, monkfish, cusk, and blowfish

Category 2 (Halal but not all Muslims consider it halal)

What Category?
• unrelated species.
• mobile or not.
• of various shapes and sizes.
• that cannot survive without being in water
(mussels, lobsters, shrimp, oysters, octopus,
scallops, and squid)

Category 3 (Haram/Makruh)

What Category?
• They live in and around water most of their
life cycle, but are capable of living outside
water because they can breathe water
(crabs, snails, turtles, alligators, and frogs).

Category 4 (Not considered Halal)

• In Indonesia, generally, all water animals are
considered halal, including:

Fish (sea and freshwater) Mollusks: Clams, oysters, mussels, and squid
Crustaceans: Shrimp, crab, and lobster

REQUIREMENTS FOR SLAUGHTERING OR
KILLING FISH AND SEAFOOD

1. Killing Requirement
2. Preparation Practices
3. Diet for Cultured Aquatic Animals
4. Humane Killing Methods

REQUIREMENTS FOR SLAUGHTERING OR
KILLING FISH AND SEAFOOD

Water animals do not need to be killed in a religiously specified manners.
• Aquatic animals such as fish and seafood do not need to be
slaughtered using specific religious methods, unlike land animals.
For example, in Islam, land animals must be slaughtered in a
prescribed way (such as invoking God's name and using a sharp knife to ensure a swift death). However, these rules do not strictly apply to
aquatic animals.

Fish and Seafood must be prepared humanely to prevent excessive suffering
• Still important to ensure that the killing of fish and seafood is done humanely to minimize suffering. This means using methods that are
quick and effective, reducing stress and pain for the animal.

Water animals do not need to be killed in a religiously specified manners.

Aquatic animals such as fish and seafood do not need to be
slaughtered using specific religious methods, unlike land animals.
For example, in Islam, land animals must be slaughtered in a
prescribed way (such as invoking God's name and using a sharp knife to ensure a swift death). However, these rules do not strictly apply to
aquatic animals.

Fish and Seafood must be prepared humanely to prevent excessive suffering

Still important to ensure that the killing of fish and seafood is done humanely to minimize suffering. This means using methods that are quick and effective, reducing stress and pain for the animal.

• They should not be skinned or scaled while alive (as seen in some eastern practice)

Preparation Practices

Diet for Cultured Aquatic Animals

• They should be fed a healthy, balanced diet.
• Using animal by-product (feather, meal, porcine blood meal) in
feed may render fish makrooh or haram.

Newer methods (stunning)
• Percussive stunning is considered a more humane method because it
causes rapid loss of consciousness in fish, compared to allowing them
to die in air or using chilling methods that cause greater suffering.
Traditional methods
• Slush chilling bath is a traditional method that may be considered less
humane because it does not result in a quick death and increases
suffering.

Humane Killing Methods

• Percussive stunning is considered a more humane method because it causes rapid loss of consciousness in fish, compared to allowing them
to die in air or using chilling methods that cause greater suffering.

Newer methods (stunning)

• Slush chilling bath is a traditional method that may be considered less humane because it does not result in a quick death and increases suffering.

Traditional methods

Further processed seafood product must be free
from haram (forbidden) or doubtful ingredients.

Halal Compliance

• All raw material must meet the halal
standards required by Muslim
consumers

t or f?

true

Processing equipment, ingredients, and
packaging materials must be halal-
compliant as well.

t or f?

true.

Halal control points for processing of surimi made from pollock

-Food Ingredients And Flavors
-Imitation Seafood Product

•Extracted flavors and ingredients from fish and
seafood are used in non-seafood product
• These ingredients must adhere to Muslim consumer
requirements.
• It is advisable to research the market requirements
of the destination country before exporting.

Food Ingredients And Flavors

Typically made from category 1fish or category 2 fish
• Flavored with natural & artificial flavors and
textured using stabilizers.
• Flavors from category 3 or 4 have more limited
acceptance in the muslim community.
• Some product use only category 1 ingredients to
meet stricter muslim dietary requirements

Imitation Seafood Product

Product must be sorted and stored according to their category

HCP1 SORTING BY CATEGORY

All ingredients and packaging must be checked to ensure they are halal, preferably with a recognized halal certificate.

HCP2 INGREDIENTS AND PACKAGING

Equipment must be clean and free from halal
substances.
• Equipment for category 1 must be cleaned if used for
categories 2,3,or 4.

HCP3 EQUIPMENT

Whole,Low-Fat,Skim,and Flavored

Milk

s generally fortified
with vitaminsAand D.
Example:VitaminA comes
from shack oil (The use of
shack oil may present
halal concerns)

milk

are mixed with
emulsifiers like
polysorbates to ensure
solubility in milk

vitamins

can be
derived from vegetable
oils or animal fats.

Polysorbates

Emulsifiers and functional
ingredients must come
from

halal source

used as a
thickener in chocolate
and flavored milks must
also be Halal for
certicication.

Gelatin

CREAM, HALF AND
HALF, AND BUTTER

Added to prevent fat phase from separating from water phase.
Both animal and vegetable derived mono- glycerides are available.

Mush Verify the Halal Status of mono- glycerides used

DRY MILK POWDER AND
NONFAT DRY MILK POWDER

Heat-processed, dehydrated milk powders (Normally, no
other ingredients are added).
Spray dryer must not have processed any haram
products.
Difficult to clean propely; recommended to dedicate
equipment for halal production.
If kosher,these product are acceptable for Muslims

Both animal and vegetable derived from

mono- glycerides

Cheese Production Methods

Cottage cheese made with acid (halal).
Other cheeses (mozzarella, cheddar) use
enzymes and bacterial cultures.

Halal Compliance of Enzymes

Enzymes can be from Halal/Haram sorces
Example : Enzymes Microbial like chymosin are preferred
for halal cheese.
Bacterial cultures are Halal if grown in Halal Media.

Enzymes can be from

Halal/Haram sorces

Bacterial cultures are Halal if

grown in Halal Media.

Rennet from non-halal
slaughtered animals is

not acceptable

Kosher products usually meet
halal standards, but

inspections are needed is no
certification is present.

Enzymes from pigs or non-
halal animals are forbidden.

forbidden

Genetic engineering without
pig genes

can address halal
market needs.

Definition & Functional Purposes
These are fermented and further processed milk products
These additives help in achieving the desired texture and
stability in the final product.

CULTURED MILK, SOUR CREAM, AND YOGURT

Halal Ingredients

Gelatin is a common additive
(halal gelatin is now available)
Other halal alternatives =
pectin, carrageenan, and
modified starches

is a common additive

Gelatin

Other halal alternatives

pectin, carrageenan, and
modified starches

Require dozens of different
ingredients for manufacturing.

Ice Cream & Frozen Dessert

Some Muslim consumers may hesitate to use these
products

t or f?

true

ICE CREAM AND FROZEN DESSERT

Questionable Ingredients

• Gelatin
• Flavors
• Emulsifiers
• Rum and similar flavor can be formulated using
non-alcoholic extracts/synthetic ingredients.

Alcohol inVanilla Flavor

Natural vanilla flavor (atleast 35% alcohol)
• Final ice cream (0.2to 0.5% alcohol)

IFANCA standards recommend reducing alcohol
content

less than 0.1%

ICE CREAM AND FROZEN DESSERT

Natural vanilla flavor

atleast 35% alcohol

ICE CREAM AND FROZEN DESSERT


• Final ice cream

0.2to 0.5% alcohol

Halal Substitutes

• Dried Vanilla can replace some or all alcohol-based vanilla flavors.
• Halal gelatin and marshmallows are now available for ice cream production.

Halal Substitutes
• Dried Vanilla can

replace some or all alcohol-based vanilla flavors.

Halal Substitutes

• Halal gelatin and marshmallows are

now available for ice cream production.

HALAL CONTROL POINTIN CHEESE MAKING

HCP 1(Raw Milk)
HCP 2 (Additions of Ingredients)
HCP 3 (Aging)
HCP 4 (Packaging)

HALAL CONTROL POINT IN CHEESE MAKING

In the U.Smilk is generally from cows
unless specified (e.g. goat/sheep)
Milk from halal animals is allowed if
properly maintained as halal.
Small artisan producers outside class a
programs may need further inspection.

HCP 1(Raw Milk)

HALAL CONTROL POINT IN CHEESE MAKING

Enzymes can come from halal animals, haram
animals, microbes, or plants.
Enzymes should ideally come from microbes or
plants for wider acceptance
ingredients must be free from non-halal animals.
The use of ingredients must be properly
documented.
Consider processing aids used

HCP 2 (Additions of Ingredients)

HALAL CONTROL POINT IN CHEESE MAKING

Applied to cheese surface for absorption.
The use of preservatives during cheese
ripening, such as sorbates, propionates,
or natamycin, to prevent mold.
Preservatives are used in cheese without
cultures.
All chemicals must conform to halal
guidelines.

HCP 3 (Aging)

All chemicals must conform to halal guidelines.

t or f?

true

HALAL CONTROL POINT IN CHEESE MAKING
Must be clean and halal acceptable
Should have clear halal markings.
Use “microbial enzymes” description if applicable.
Reassure Muslim consumers.

HCP 4 (Packaging)

Enzymes can come from

halal animals, haram
animals, microbes, or plants.

Enzymes should ideally come from

microbes or plants for wider acceptance

Consider processing aids used

HCP 2 (Additions of Ingredients)

Ingredients must be free from non-halal animals.
.

HCP 2 (Additions of Ingredients)

.
The use of ingredients must be properly documented.

HCP 2 (Additions of Ingredients)

All chemicals must conform to halal guidelines.

HCP 3 (Aging)

Use “microbial enzymes” description if applicable.
.

HCP 4 (Packaging)

Reassure Muslim consumers.

HCP 4 (Packaging)

Should have clear halal markings.

HCP 4 (Packaging)