Winter 2012
|
HALAL CONSUMER
Halal Certification:
From Ports to Vaccines
Besides food, the latest halal trends include the certifica-
tion of vaccines and even ports. Two important vaccines,
Gardasil
®
and Prevanor
®
are now halal certified. The Port
of Zeebrugge in Belgium, a state-of-the-art facility, is the
largest port in Europe and a gateway to the European
Union. As of July 2012, Brussels based Halal Food Council
of Europe (HFCE;
), an IFANCA sister organiza-
tion, certified the Port of Zeebrugge and warehouses at
Ziegler Brussels Airport, for halal trade. Projects like these
represent the lengths that IFANCA, and its sister organiza-
tions, go to ensure that products used by halal consumers
are contamination free, halal and wholesome.
f
for their cattle. ( See related story:
When the Price is Not Always
Right
).They were resorting to feeding their cattle chocolate,
gummy bears and bakery byproducts such as “bread, dough,
pastries, even Cap’n Crunch”. Trends like these make the need
for IFANCA halal certification increasingly obvious. We review
the origin of ingredients in your food, personal care products
and even the lubricants on food processing equipment, so when
there is an IFANCA stamp of approval on a product, you can be
certain the ingredients used are from halal sources.
Halal certification implies quality assurance. And that is a
service that the food scientists, food technologists and religious
advisors at IFANCA provide. At IFANCA, we’re on the cutting
edge of food industry trends. 60% of our food technologists and
food scientists have Masters degrees and 40% have Ph.D’s in the
field. Our religious advisors are internationally respected Islamic
scholars with expertise in Islamic Usul-Al-Fiqh and the Shariah.
All food additives and ingredients are evaluated by IFANCA to
make sure that the food you believe to be halal, truly is halal. Its
Crescent-M logo
is your stamp of assurance.
ELEMENTS OF HALAL FOOD PROCESSING
Food Processing refers to the various ways and means to trans-
form raw ingredients into food that you and I can eat. These
methods include canning, freezing, refrigeration, dehydration
and aseptic processing. Elements of halal food processing in-
volve assuring:
n
Ingredients are from halal sources
n
Processing is according to Islamic rules and regulations
n
Final compositions must be checked for use of any alcohol
during processing
n
Packaging material should not contain any
haram
ingredients
n
Cross-contamination during processing and final packing
must be avoided
n
Processing equipment must be washed with permissible
detergents
n
Ingredients must not be
Najis
(impure). They must be safe
and not harmful, and must not be prepared, processed or
manufactured using soiled equipment, or be in contact with
impure/soiled items.
If you have more specific questions, the IFANCA website has
further details on what’s in our food from colors to emulsifiers.
You can also write to us at halal
@
ifanca.org and we’ll be sure to
respond. We look forward to hearing from you.
ABOUT THE WRITER:
Dr. Syed Farhatulla Quadri is Director of
Community Services at IFANCA. He holds M.S. and Ph.D. degrees
in Food Sciences and Nutrition from Kansas State University. He
serves as an IFANCA liaison to civic organizations, correctional
institutes as well as Islamic Community Centers and his respon-
sibilities include conducting educational seminars and workshops
on halal.
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