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SANHA HALAL ASSOCIATES PAKISTAN (PVT) LIMITED PAKISTAN STANDARD 3733 HALAL FOOD MANAGEMENT SYSTEM Gap Analysis

Checklist Client: Date: S. No. 1 1.1 1.2 1.2.1 1.2.2 1.2.3 1.3 1.4 1.5 1.5.1 1.5.2 1.6 1.7 1.8 1.8.1 1.8.2 1.9 2 2.1 2.1.1 2.1.2 3 3.1 3.2 4 4.1 4.1.1 4.1.2 4.1.3 4.2 4.3 4.3.1 4.3.2 4.3.3 4.3.4 Details to be verified SYSTEM Does the organization have a documented Halal Food Safety Management System (HFSMS)? Has the organization defined the scope of its HFSMS in terms of: - products; - processes; and - production sites? Does the organization's HFSMS provide for conduct of internal audits at planned intervals? Does the organization's HFSMS provide for conduct of top management review? Does the organization's HFSMS address: - competence of human resources carrying out activities having an impact on Halal food safety; and - records defining authority and responsibility of external experts. Does the organization's HFSMS adequately cover Halal Control Points, identification and traceability? Has retention period for traceability records been defined? Is the period defined for maintenance of traceability records sufficient to enable handling of products that are: - potentially unsafe; and - subject to a product withdrawal? As a policy, is personal hygeine, food plant sanitation and food safety given prime consideration in the preparation of Halal food? POLICY Does the organization's HFSMS include: - Halal Food Safety Policy; and - Halal Food Safety Objectives? PROCEDURES Has the organization defined the following procedures: - Procedure to define the controls needed for the identification, storage, protection, retrieval, retention time and disposition of records - Procedures to manage potential emergency situations and accidents that can impact Halal food safety. PRACTICES Records Are records evidencing conformity to requirements and effective operation of the HFSMS: - legible; - readily identifiable; and - retrievable? Internal Audit Has the organization conducted internal audits at planned intervals? Do the internal audits address: - conformity to HFSMS; - conformity to requirements of the standard; - effectiveness of implementation; and - updating? Management Review Please Tick Yes

4.4 4.4.1 4.4.2

4.5 4.5.1 4.5.2 4.5.2.1 4.5.2.2 4.5.2.3 4.5.2.4 4.6 4.6.1 4.6.2 4.6.3 4.6.4 4.6.4.1 4.6.4.2 4.6.4.2.1 4.6.4.2.2 4.6.4.2.3 4.6.5 4.6.5.1 4.6.5.2 4.7 4.7.1 4.7.2 4.7.3 4.7.4 4.7.5 4.7.6 4.7.7 4.7.8 4.7.9 4.7.10 4.7.11 4.7.12 4.8 4.8.1 4.8.2 4.8.3 4.8.3.1 4.8.3.2 4.8.3.3

Has the organization planned the intervals at which it will conduct top managment review? Has the top management actually conducted reviews of HFSMS as planned? Has the top management review covered the following: - continuing suitability of HFSMS - continuing adequacy of HFSMS - continuing effectiveness of HFSMS - opportunities for improvement in HFSMS - need for changes in HFSMS - opportunities for improvement in Halal Food Safety Policy; and - need for changes in Halal Food Safety Policy? Human Resources Are the personnel carrying out activities having an impact on Halal Food safety: - competent; and - having appropriate exposure to Shariah and food technology in terms of: - education - training - skills; and - experience? Halal Control Points Has the organization established Halal Control Points for Halal production requirements for all foods? Is Halal food identified by suitable means throughout product realization? Has the organization established and applied a traceability system? Does the traceability system enable: - the identification of product lots; and - relation of product lots to: - batches of raw materials; - processing; and - delivery of goods? Does the traceability system identify: - incoming material from the immediate suppliers; and - initial distribution route of the end product? Sources of Halal Foods and Drinks If animal sources are used, do they have split hooves and chew cud, and are they salughtered according to sharia? If bird sources are used are they similar to poultry and quail, and slaughtered according to sharia? If aquatic animals (fish) sources are used, are they caught alive? If insect sources are used are they limited to locust only? Have amphibian sources been totally excluded? If plant sources are used, are poisonous, intoxicating and those hazardous to health excluded. If mushrooms or micro-organism sources are used, are poisonous, intoxicating and those hazardous to health excluded. If natural mineral and chemical sources are used, are poisonous, intoxicating and those hazardous to health excluded. If beverage sources are used, are they produced synthetically or derived from edible fruits? Are alcoholic and intoxicating beverage sources totally excluded? If GMOs or products or ingredients containing GMOs are used as sources, are GMOs from genetic material from non-halal sources excluded? If food additives are used, are they from acceptable sources and processed according to Halal requirements without the use of non-Halal or alcohol based carriers? Slaughtering Is the place of slaughter used only for the purpose of slaughter of Halal animals? Is the place of slaughter of Halal animals fully seprataed from the place of slaughter of non-Halal animals? Are all salughterers: - adult - muslims - mentally sound

4.8.3.4 4.8.3.5 4.8.3.6 4.8.4 4.8.5 4.8.6 4.8.7 4.8.8 4.8.9 4.8.10 4.8.11 4.8.12 4.8.13 4.8.14 4.8.15 4.8.16 4.8.17 4.8.18 4.9 4.9.1 4.9.2 4.9.3 4.9.4 4.9.5 4.10

Do all slaughterers fully understand the fundamental rules and conditions related to the slaughter of animals in Islam? Are slaughterers in ihram excluded? Is the competence of every slaughterer in the rituality of Halal slaughter witnessed by the Sharia Advisor of the Halal Food Certification Body. Are slaughtering tools, lines and utensils used for the purpose Halal slaughter only? Is slaughtering performed by a very sharp knife only? Is mechanical slaughter totally excluded? Is slughtering carried out with intention (niyyah) and is the slaughterer well aware of his action? Is the purpose of slaughtering only to use the carcass for human food? (Apparently the purpose of Qurbani is different) Does every slaughterer recite takbir "BISMILLAHI ALLAHOAKBAR" and no other name at the time of slaughtering Does the slaughterer recite takbir on each and every animal and bird Is slaughtering doen only once on each animal. If sawing action of the slaughtering knife is carried out, is it ensured that the knife is not lifted off the animal during the process. Does the act of slaughter begin with an incision on the neck at some point below the glottis (Adam's apple) and after the glottis for ong necked animals? Does the slaughter act sever the trachea (halqum), oesophagus (mari) and both the carotid arteries? Is the bleeding spontaneous and complete? Scalding Is the plucking and scalding done only after the bird is completely dead? Is the scalding temperature between 50 and 60 degrees Celsius Is the hot water holding time for poultry between 1.5 and 2.5 minutes Stunning Is stunning efectively prohibited. If imported meat is used, is it ensured that: - stunning niether killed not permanently injured the animal; - the use of stunning equipment was under control of a trained Muslim slaughterman; - stunning equipment was certified by Shariah advisor of the Halal Certification Body; - only electrical or pneumatic stunners were used for large animals; and

- gadgets used for stinning non-Halal animals were not used for stunning Halal animals (without sanitation?) Health Inspection of carcass anf Giblets Soon after slaughter, does a veterinary expert make a general inspection on the carcass and does he examine its 4.10.1 specific parts. 4.10.2 Are the following types of acrcasses immediately seggregated: 4.10.2.1 - unsuitable for consumption 4.10.2.2 - diagnosed with (certain) ailments 4.10.2.3 - suspected cases on which judgement has yet to be made 4.10.3 Are head and internal organs inspected. 4.10.4 4.10.5 4.10.6 4.11 4.11.1 4.11.2 4.11.3 4.11.4 4.11.5 Are suspected cases quarantined until completeion of consultation and receipt of lab resuls, where necessary Are carcasses washed and kept hanging until excess water is removed Are carcasses marked according tolegal requirements Seggregation from Non-Halal For products processed by the organization, and for products procured from others, is it ensured that: - The product or its ingredients do not contain any components or products that are not Halal; - The product does not contain anything in any quantity that is decreed as najis; - The product and its ingredients are safe for human consumption; - The product is prepared, processed or manufactured using equipment and facilities that are free from contamination with najis and non-Halal - During preparation, processing, packaging, storage and transportation, products are physically separated from any other food that do not meet the requirements specified above and separated from any other things that are decreed as najis.

4.12 4.12.1

Devices, utensils, machines and processing aids.

Is it ensured that devices, utensils, machines and processing aids used for processing Halal food are: - not made of and do not contain any materials that are decreed as najis or not Halal; - used only for Halal food; - if previously used for or were in contact with najis or non-Halal substances, they are washed and ritually cleaned; 4.12.1.3 and 4.12.1.1 4.12.1.2 4.12.1.4 4.12.2 4.13.1 4.13.1.1 4.13.1.2 4.13.1.3 4.13.1.4 4.13.1.5 4.13.1.6 4.13.1.7 4.13.2 4.13.2.1 4.13.2.2 4.13.3 5 5.1 5.1.1 5.1.2 5.1.3 5.1.4 5.2 5.3 5.3.1 5.3.2 5.4 5.4.1 5.4.2 5.4.3 5.4.4 5.4.5 5.4.6 5.4.6.1 5.4.6.2 5.4.6.3 5.4.7 5.4.7.1 5.4.7.2 6 6.1 - after conversion from non-Halal to Halal manufacture, are never reverted to najis or non-Halal manufacture? In case of imported goods, is the above procedure supervised and verified by the competent Islamic Authority n the country of origin? Hygeine, sanitation and food safety Has the organization implemented measures to: - Control contamination from all sources including air, soil, water, feedstuffs, fertilizer (including natural fertilizers), pesticides, veterinary drugs, or any other agent used in primary production; - Control plant and animal health so that it does not: - pose a threat to human health through food consumption; or - adversely affect the suitability of the product; - Protect food sources from pests, faecal, and other contaminations; - Manage waste effectively; and - Store harmful substances appropriately? Is Halal food prepared, processed, packaged, transported and stored in such a manner that: - it is in compliance to general hygeine and sanitary requirements; and - contamination is prevented? Are suitable detection and screening devices used in manufacturing and processing, where necessary? Packaging and labeling Is Halal food suitable packed using packaging materials that meet the following requirements: - no packaging material is made from raw materials that are decreed as Haram or najis; - no packaging material is prepared, processed or manufactured using equipment that is contaminated with things that are non-halal or najis; - during the preparation, processing, storage or transportation the packaging material is physically separated from any other substance that does not meet the above requirements or any other things that are decreed as najis or non-Halal; - do not transmit toxicants to the food? Is the packaging process carried out in a claen and hygeinic manner and in sound sanitary conditions? Are all labeling materials that are in direct contact with food such that: - they do not impart any color, flavor or toxicity to the food; and - are from Halal source(s). Is the following information marked legibly and indelibly on each package or attached label: - Name of the product; - Net content expressed in SI units; - Name, address and trade mark of the manufacturer of local origin; - Name and address of importer and/or exporter and/or local distributor (whichever are relevant); - List of ingredients in descending order of the proportion by weight; - Code number identifying: - date and/or batch number of manufacture; - expiry date; and - country of origin. - In case of meat products, the following: - date of slaughter;and - date of processing? RECORDS Have records of top management reviews been maintained?

6.2 6.3 6.4 6.4.1 6.4.2 6.4.3

Has the organization maintained records of agreements or contracts defining the responsibility and authority of any external experts engaged to develop, implement, operate or assess the HFSMS? Have traceability records been maintained for the defined period Are tracebility records: - in accordance with statutory requirements; - in accordance with customer requirements; and - based on the end product identification?

Assessor: Reviewed by: Please Tick No PS 3733 Clause Ref. 3.1.1. 3.1.2. Observations

4.4

4.6.1 4.6.2 4.7 4.7.4 4.7.4 4.7.4 4.7.4 7.1

4.1.a.

4.2 4.3

4.2

4.4 4.4

4.5.1 4.5.1 4.5.1 4.5.1 4.5.1 4.5.1 4.5.1 4.5.1 4.5.1 4.5.1

4.6.1 4.6.1 4.6.1 4.6.1 4.6.1 4.6.1 4.7.1 4.7.2 4.7.2 4.7.2 4.7.2 4.7.2 4.7.2 4.7.2 4.7.2 4.7.3 4.7.3 4.7.3 5.1.1.a 5.1.2 5.1.3 5.1.4 5.1.5 5.1.6 5.1.7 5.1.8 5.1.9.a 5.1.9.b 5.1.10 5.1.11 5.2.1.a 5.2.1.b 5.2.2.a 5.2.2.a 5.2.2.a

5.2.2.a 5.2.2.b 5.2.2.c 5.2.3.a 5.2.3.b 5.2.4.a 5.2.4.b 5.2.4.c 5.2.4.d 5.2.4.d 5.2.4.e 5.2.4.e 5.2.4.f 5.2.4.g 5.2.4.g 5.2.4.h 5.2.4.h 5.2.4.h 5.2.5 5.2.5.a 5.2.5.b 5.2.5.b 5.2.5.c 5.2.5.d

5.3.1 5.3.2 5.3.2.a 5.3.2.b 5.3.2.c 5.3.3 5.3.4 5.3.5 5.3.5 6.1 6.1.a 6.1.b 6.1.c 6.1.d 6.1.e

6.2.1 6.2.1 6.2.2 6.2.3 6.2

7.2.a 7.2.b 7.2.b 7.2.b 7.2.c 7.2.d 7.2.e 7.3 7.3 7.3 7.4 8.0 8.1.a 8.1.b 8.1.c 8.1.d 8.1.e 8.2 8.2 8.2 8.2.1 8.2.1.a 8.2.1.b 8.2.1.c 8.2.1.d 8.2.1.e 8.2.1.f 8.2.1.f 8.2.1.f 8.2.1.f

4.5.2

4.6.2 4.7.4 4.7.4 4.7.4 4.7.4

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