Dr Hani Mansour M. Al Mazeedi & Shaikha Aida Kader Ghanem (د. هاني منصور المزيدي)

Contents

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About Dr Hani Mansour M. Al-Mazeedi

Hani Mansour M. Al-Mazeedi (born 1954) is a Kuwaiti scientist who specializes in Halal requirements, quality and Safety systems for food (HACCP/Pre-requiste programs such as GMP & GHP) and Halal services for the Halal Industry. He is the son of Mansour Mosa Al-Mazeedi, one of the founding members of the National Assembly of Kuwait.

Dr. Hani through Kuwait government (Ministry of Awqaf and Islamic Affairs and Kuwait Institute for Scientific Research) and GSO (Gulf Standard Organization) of the GCC Cooperation Council for the Arab States of the Gulf has organized the first gulf conference on the Halal Industry and its Services from 24–26 January 2011, and many have attended the conference as it was the first of its kind in the region of Arabia and other Arab countries of the Persian Gulf. This conference has received great success exceeded all expectations as witnesses by the attendances.

Broadcast on the halal  market (Zawaïa of the AlWatan TV)

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About Shaikha Aida Kader Ghanem

Profile.

  • Born in America – 1971 . Lives in  Jerusalem – Palestine.
  • Masters degree at Al-Quds university (specialization in Fiqh legislation and its fundamentals in Islamic religion ) . Excellent average in courses. Master thesis title : “Additives in food and beverages :an Islamic Shari’a perspective “.
  • 1998: Bachelor degree in Dawa And Fundamentals  of Islamic Religion – Excellent evaluation -  Al-Quds University.
  • 2003: Diploma in methods of teaching in general and Islamic methods of teaching in particular at the UNRWA Headquarters – Amman.
  • 2004: Certificate in holy Quran recitation with honors based on narration Hafs from Assem from Palestinian Ministry of Awqaf .
  • A founder member of the Halal team at al-Quds University in Palestine . Aspiring at have an influence on the Islamic legal, scientific and applied aspects, in relation to the idea of  Halal in terms of its complementary concept.
  • A Member of the National Team to find specifications of Halal upon a request from the Palestinian Specifications and Standards Institution. Among these specifications was to include Halal in cosmetics, which was virtually achieved. (She developed the idiosyncratic perception for these specifications).
  • Activist in clarifying the concept of Halal and defining it in various ways possible. She aims at getting the achieved results to be instilled with its complementary concept not only in our Islamic and Arabic society, but in the Western world where many Moslems live, and for Halal to be applied in their realities. She looks forward to attracting people’s attention to the concept of Halal in their lives and to continue her academic education to obtain the Doctoral degree in Islamic Jurisprudence and legislation, a topic complementary to her Master thesis.
  • Worked as a teacher of Islamic Religion for 12 years.
  • Contributed as an administrative   member to one of the charity institutions.
  • Contributed to the organisation of scientific sessions in the Aqsa Mosque and many mosques in Jerusalem

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Contact

Dr Hani Mansour Al-Mazeedi

Associate research scientist
Biotechnology Department
Kuwait Institute for Scientific Research
P. O. Box 24885 Safat, 13109
State Of Kuwait
Email mazeedi@hotmail.com, Twitter @AzkaHalal
Mobile: +96597498500
Office. tel.: +96524989164
Office fax: +96524989069
Short page on wikipedia :  http://en.wikipedia.org/wiki/hani_Al-Mazeedi
My research insitute web site:  http://www.kisr.edu.kw

Shaikha Aida Kader Ghanem

Researcher in Islamic Fiqh legislation and its fundamentals – (Al-Quds university-Palestine)
Tel +97226263836, Mobile +972526554035

Follow her on twitter : @azkahalal

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Workshops and Conferences Announcements


1 – The First Gulf Conference on the Halal Industry & its Services, 24-26 January 2011. Holiday Inn Hotel, Al-Salmiyah, State of Kuwait

Dr. Hani Al Mazeedi has organized the first gulf conference in 2011 in Kuwait dedicated in particulate to the halal Industry and its services.

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2 -Halal Workshop, 27-28 March 2012, Kuwait: Towards the establishment of a fund to finance Halal R&D activities

Dr. Hani has also organized a Halal Workshop on March, 27-28, 2012, in Kuwait, with the title: Towards the establishment of a fund to finance Halal R&D activities.

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3- The Second Gulf Conference on the Halal Industry & its Services, 22-24 January 2013. Crown Plaza – Farwaniyah, State of Kuwai

Consuming and utilizing Halal products and its services to society are religious obligations on all Muslims. As a true follower of Islam it is our duty to consume only the food, pharmaceutical, nutrients, and cosmetic products which are Halal and Tayyib. Bulk of the food, pharmaceuticals and cosmetics are imported by Muslim markets from producers and manufacturers which have very little appreciation of the concept of Halal and Tayyib therefore it our collective responsibility to ensure due care is taken at every step to verify that products are fully Halal compliant. To fulfill these requirements, there is an urgent need to develop and co-ordinate manufacturing, quality assurance of Halal products and above all an authentic Halal certification. Halal product manufacturers need to maintain and guarantee the integrity of their Halal chains. A uniform Halal standard or certification across the globe could reassure Muslim communities and provide the food that would comply with the guidelines of Quran and Sunnah. Presently, products available in the market with Halal labels are not necessarily authentic or at least questionable which are marketed to entice Muslim consumers. Despite well explained Halal standards provided by the importing countries, many of the exporting countries or manufacturers and producers do not strictly follow the protocols. Halal regulatory bodies often do not consider the steps required for Halal production, for example animals are not slaughtered according to accepted Halal requirements therefore use of any material derived from these animals for secondary products. Based on all this information, it is very urgent for Muslim communities to make a set of guide lines for Halal industries and services.  As a follow up to the First Gulf Conference on Halal industry and its services that was held in Kuwait on 24-26th January, 2011 and the International Halal R&D Workshop held in Kuwait on 27-28th March 2012, this Second Gulf Conference on Halal industry and its services aims to establish a platform for International Accreditation of Halal Certification Bodies based in Kuwait. This initiative will not only provide business opportunities for investors and manufacturers but also restore confidence in Halal products available in the market in Muslim communities.

The Halal Conference was be preceded by a training course in collaboration with Malaysia entitled: Halal Lead Auditor. The training course was for three days, and its attendance was free of charge.

 

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4- Third Gulf Conference on the Halal Industry and its Services and first workshop on Istihala, Sheraton Hotel, State of Kuwait, 13 – 15 May 2014

Dr. Hani is also organizing the third Gulf conference, 13 – 15 May 2014, in Kuwait, with the title: Developments in the Halal Industry.

A special show halal showcase will be organized in parallel (13-15 may 2014) and an intensive training course entitled Skills in Controlling Critical Points in the Halal Industry and its Services   will be held the 12 may.

Click here to consult the program, conference presentations and final recommandations of the Third Gulf Conference and the workshop on Istihala

 

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Halal presentations of Dr Hani Mansour Al-Mazeedi

  • Islamic supervision methodology of Halal Products: Halal Foods and Islamic Slaughtering (pdf), Riyadh, Saudi Arabia, 12-15 February 2012, 1st. Int. Conference on Halal Food Control.
  • Halal Research, IHRAM & USIM,2011, Malaysia(pdf)
  • Toward a Disciplined Fatwas for Pharmaceutical and Healthcare Products, International Conference on Halal Pharmaceutical and Health Products, HALPHARM 2011, Malaysia (pdf)
  • Halal Without Boundaries, OIC, Turkey, 2010, Kuwait (pdf)
  • Obstacles on The Road to Halal Services, SANHA, South Africa, 2010, Kuwait (pdf)

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Halal Articles of Dr Hani Mansour Al-Mazeedi

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Halal Presentations of Halal Conferences

presentations coming soon…

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Manual Guidelines for Halal Industry and Services

  • Halal audit procedure (english, pdf file)
  • Halal audit procedure (arabic, pdf file) / الخطوات الواجب اتباعها خلال الفحص الميداني لترخيص المنتجات حسب الشريعة الإسلامية

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Halal literatures

- Halal Slaughter Fatwas

1) Shaikh dr Mohammed Sulaiman Al-Ashgar (pdf file)
2) Shaikh dr Mohammed ben Abdulgafar Al-Sharif (pdf file)
3) Fatwa from Darul Ifta, Jamia Darul Uloom Karachi (pdf file)
4) Masri_Chap_Five_revised_June_(Final) (pdf file)

- Istihala

1) Istihalat Najasat – dr Hawari (pdf file)

- Stunning & Mechanical Slaughter

1) Stunning & Mechanical Slaughter  (pdf file)

2) The Slaughter of animal or food,  H  Hillman (pdf file)

3) Experiments for the objectification of pain, W. Schulze, H. Schultze-Petzold, A.S. Hazem, and R. Gross (pdf file)

4) An HSUS Report: The Welfare of Birds at Slaughter (pdf file)

5) Stunning and its effect on bleeding (pdf file)

6) The Bleeding of Slaughtered Lambs for the Purposes of Halal Slaughter by Rizvan Khalid (pdf file)

7) Stunning with electronarcose (pdf file)

8) Stunning Scientific publications and Reports

- Effect of electrical stunning current and frequency on meat quality, plasma parameters, and glycolytic potential in broilers (pdf file)

- Comparison of blood variables, fiber intensity, and muscle metabolites in hot-boned muscles from electrical- and gas-stunned broilers (pdf file)

- Sensibility during slaughter without stunning in cattle (pdf file)

- A Critical Review of Electrical Water-bath Stun Systems for Poultry Slaughter (pdf file)

- Electroencephalograms and physical reflexes of broilers after electrical waterbath stunning using an alternating current (pdf file)

- Electrical stunning for broiler chickens (pdf file)

- Effects of waterbath stunning on the electroencephalograms and physical reflexes of broilers using a pulsed direct current (pdf file)

The effect of electrical water bath stunner, current frequency on the incidence of cardiac arrest in chickens (pdf file)

FAWC Report on White Meat Slaughter – May 2009 – (pdf file)
–Nethrland Slaughter (pdf file)

- Slaughter_study_part2 (pdf file)

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Works and interests

He has 30 years of continuous work in food quality, especially in the field of Halal requirements for food, natural body care products, cosmetics & medicine. Much of his research has involved Hazard Analysis and Critical Control Points (HACCP) in addition to related systems such as Good Health Practices (GHP), Good Manufacturing Practices (GMP) and programs to formulate the basis for food inspection. He was the first “General Controller of Food Import” for Kuwait City. He was also the first food inspector with a qualified degree in food manufacturing earned at an American university.

Later, he was one of the first to promote Halal in a holistic manner integrating HACCP and Halal, applying the concept to the entire supply chain. In 1996 he introduced The “McHalal” system for McDonald’s. In 2009, ”’he was given “The Halal Award 2009″ by The Halal Journal” of Malaysia, for his personal achievements in servicing Halal for the food industry.

Dr. Hani is well known worldwide on his positions on some of the issues related to Halal food, Halal Cosmetics, and Halal Medicines, these are: No Stunning Before or After slaughtering, No mechanical Slaughtering, and Not to Consider Products as Halal Based on the Concept of Istihalla Unless 100% Solid Proven by Islam (Quran and Sunnah). Dr. Hani Mansour Al-Mazeedi can be contacted electronicall via mazeedi at hotmail dot com, or by phone 0096597498500, or by Twittering him at AzkaHalal

Meetings, Missions and Trips

  • 1981    Tunisia: Arab Organization for Standardization and Metrology (ASMO)
  • 1981    Switzerland (Geneva): FAO/WHO.
  • 1981    Australia: to investigate slaughtering Halal requirements.
  • 1982    Riyadh (SA): Arab Organization for Standardization and Metrology (ASMO).
  • 1983    New Zealand: to investigate slaughtering Halal requirements.
  • 1994    Atlanta Gorgia (USA): Institute of Food Technology.
  • 1995    France and Brazil: to investigate slaughtering Halal requirements in poultry
  • 1996    USA: to investigate slaughtering Halal requirements for McDonalds.
  • 1996    Riyadh (SA): to observe the hygienic practices of Al-Marai Dairy Company.
  •  2000    Al-Hassa (SA): First Symposium On Food Safety.
  • 2009-2012 Has Attended Few International Conferences on Halal Standards (OIC, IHI, IIFA).

Member Of Committees

  • 1993    Member of governmental committee to study government food subsidies, MOC
  • 1995    Member of a committee to design a general food and nutrition national  policy
  • 1996    Selected as a representative  for Co-Op union in FAO codex alementarius commission
  • 1996    Member of Kuwait Municipality Committee to formulate rules to insure Halal meat importation and its safety
  • 1981-2003    Member of Food standards, Authority of Public Industry
  • 1997-2003    A member of board for Hadiyah Co-op (appointed by the government)
  • 1998-2003    Member of Technical Committee of Food, Kuwait Municipality
  • 2000-Now    Member of a committee in an attempt of implementing HACCP in Kuwait.

Attended (Workshops) Training Courses

  • 1993    Total Quality for the Food Industry
  • 1993    Principles and Practical Application of Hazard Analysis and Critical Control Points (HACCP) for the Food Industry (A workshop Held by the Kuwait Foundation for the Advancement of Science, KFAS)
  • 1996    Battle management for leadership in R&D (training course). Columbus Ohio, USA
  • 1997    Solid Waste Management (training course). Arabic school for technology, KFAS
  • 2000    WHO/Mediterranean Zoonoses Control Programme International Training Course:Hazard Analysis Critical Control Points (HACCP) system: concepts & application. Teramo, Italy
  • 2001    Food Quality Control and Critical Control Points (BSI training course), Kuwait
  • 2004 Crestcom training course: Modern Management
  • 2012 Environmental Self Inspection in the Food Industry, Industrial Development Authority, Egypt.

Instructing Training Courses alone and some in association with other instructors

  • 1994 Few training courses on the Food Safety System (HACCP), Prerequisite Programs, Improving the capabilities of Kuwait Municipality food inspectors/MOH food supervisors, and preparing professionals for monitoring food safety (Kuwait Co-Ops)
  • 1996-Jan Practical Aspects of Immunoassays for Bio-Sciences and Safety Monitoring Services (Introductory course) in collaboration with King’s College London
  • 1996-May Practical Aspects of Immunoassays for Bio-Sciences and Safety Monitoring Services (Advance course) in collaboration with King’s College London
  • 1997-April Technical Aspects of Immunochemical Analysis in collaboration with King’s College London
  • 1997-May Immunochemical Analysis Using Cytochrome P450 1A in collaboration with King’s College London
  • 1998-March Fish  Cytochrome P450 1A- A biomarker of Marine Oil Pollution in collaboration with King’s College London
  • 2000-May Antibiotic Residue Detection in Meat, Fish and Milk in collaboration with King’s College London
  • 2000-May Monitoring of Marine Environment Pollution and Its Effects on Exposed Bio-Systems in collaboration with King’s College London
  • 2000-March Prerequisite Programs for the Production of Safe and Wholesome Foods (KFAS)
  • 2002-Dec. Management of Hazard in Food (HACCP)/ 5-days training course for MOH.
  • 2003-Dec. Acquiring HACCP Auditing Skills in The Food Industry (Kuwait Institute For Scientific Research)
  • 2004 Training course on the Food Safety System (HACCP), Prerequisite Programs, for health officials of Iraq, WHO (Kuwait)
  • 2004-Now Training course on the Food Safety System (HACCP), Prerequisite Programs,  for the fourth undergraduate year, Food engineer, BAATH university at Syria
  • 2006 Training course on the Food Safety System (HACCP), Prerequisite Programs, for Jeddah Municipality, food inspectors
  • 2006- June A training course on Safety and Quality Systems in food: Improving the capabilities of food inspectors and quality controls
  • 2006- Dec. Training course on the Food Safety System (HACCP), Prerequisite Programs, for health officials in Kuwait, WHO (Jordan
  •  2007- March Training course on the Food Safety System (HACCP), Prerequisite Programs, for health officials In Saudi Arabia, Damam Municipality
  • 2007- 2010 Training course on the Food Safety System (HACCP), Prerequisite Programs, delivered at KISR.
  • 2010 Training course on ISO22000, delivered for Kuwait Municipality in collaboration with Kuwait Qualitas.

Finished Scientific Projects

Two finished scientific projects have been funded by Kuwait Foundation for the Advancement of Science (KFAS):

  • Characterization of losses in selected perishable foods in the state of Kuwait
  • Surveying of Multi-Residues of Antibiotics In Food of Animal Origin In the state of Kuwait

Proposed Scientific Projects

  • Evaluating Food Safety Measures Practiced In the State of Kuwait
  • Kuwait Early Warning System for Multi-Hazard (KEWS)

Books

I have published three books in arabic beginning with “Concepts on Food Hygiene”, published in 1998. The second was “Practical Guide to Food Safety” from 2002.(Practical Guide for Food Safety: The Fundamentals of Production, Preparation, and Usage of Safe and Healthy Food  (Arabic) – H.  Al-Mazeedi, Reviewed by A. Mesaiker and  Y. Al-Shayji -  KISR Book – ISBN 99906-41-X).  This book focused on HACCP and related food safety systems. The third book, which is due to be published in 2012, is “My Food”. In addition, he has published an index of official papers that are related to food and [[Animal slaughter|slaughter]] according to Islamic rites, covering the period 1979-2012.

Free Halal Services & Consultations

Will provide FREE HALAL SERVICES & CONSULTATIONS on three levels:

  • Individuals: will answer questions related to Halal aspects in food, pharmaceuticals and cosmetics.
  • Companies: will filter all Halal ingredients from Haram or Mashbooh ingredients for all formulas.
  • Country:  will put a strategy for a whole Muslim country to permit the entry of only Halal food, pharmaceuticals and cosmetics.

Interviews and TV of Dr. Hani M. Al-Mazeedi

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Current Halal Projects

His latest project is “The Halal Shop”, that will harmonies Halal products & services from food to cosmetics. The project is awaiting the completion of a feasibility study or at least a 5 pages to convince in investing in this project. Saudi and Kuwaiti business men are investing in this project which will open a number of shops in Middle East and GCC countries. The priority of the Halal Shop will be Halal cosmetics, Halal skin care products, Halal soaps (bars, hand and dishes liquid, detergents), Halal antiperspirants, and Halal tooth paste.
The selection of such items was based on fact that these items as Halal are lacked from the global  market. The profit from selling these Halal products is extremely high especially in Egypt, Saudi Arabia and some of GCC countries. The project welcome all sorts of collaboration to facilitate its success, in addition it welcome all sorts of partnership.
The Halal Accreditation & supervision aspect of this project that was learned some 30 years ago from The Australian Federation of Islamic Councils (http://www.afic.com.au/?p=465) will be implemented in collaboration with  the Muslim World League (MWL), and the Islamic Chamber of Commerce & Industry (ICCI) of  Saudi Arabia.

Read about: Consumption of chicken in the world http://www2.anba.com.br/noticia_agronegocios.kmf?cod=12896855&indice=0
Five Arab countries are among the world’s main consumers of chicken. The United Arab Emirates topped the list, with the highest per capita consumption in the world in 2011, at 67.2 kilograms per inhabitant, 14.09% more than in 2010. The second largest is Kuwait, with 64.1 kilograms/year per inhabitant, growth of 6.48% over 2010. Bahrain consumed 61.6 kilograms per person, growth of 10.79%. In Saudi Arabia, consumption was 54 kilograms per person, 11.57% greater than in the previous year. In sixth place, just behind Jamaica, is Qatar, with 48.7 kilograms per inhabitant (growth of 14.59%). Brazil is in seventh in the list, with 47.4 kilograms per capita and growth of 7.48% over 2010. Saudi Arabia was the main destination for Brazilian chicken, with 16%of imports (622,600 tonnes), of a total of 4.118 million tonnes, whilethe Emirates are among the main importers of eggs (3,000 tonnes) and duck, goose and other poultry (111.5 tonnes)…..

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Friends or Dr Hani Mansour Al-Mazeedi

  • Halal food, by Dr Abdul Majid Katme (31/12/2012), Somali Channel

  • World Halal forum 2010

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Books of Dr Hani Mansour Al-Mazeedi

  • Concepts of Food Hygiene (1998) (contain a superb section on Halal) (book cover)
  • Practical guide to food safety (2002) (contain a superb section on Halal) (book cover)
  • Official Documents on Food and Slaughter According to Islamic Rites (1979- until now)
  • My Food- about to be printed (contain a superb section on Halal)

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Scientific publications of dr Hani Mansour Al-Mazeedi

  1. Abuknesha, R.A., Al-Mazeedi, H.M. and Price, R. J.S. Reduction of the rate of fluorescence decay of FITC- and carboxyfluorescein stained cells by anti-FITC antibodies, Histochemical Journal (1992) 24:73-77.
  2. Abuknesha, R.A., Al-Mazeedi, H.M. and Price, R. J.S. AMC-anti-FITC conjugates: Novel reagents for amplified immunochemical techniques: Immunofluorescent staining of human fibroblasts Histochemical Journal (1992) 24:655-662.
  3. J.M. Al-Sager, J.S. Sidhu and H.M. Al-Mazeedi. Physico-chemical and sensory quality of milk being produced in the state of Kuwait . Adv. Food Sci. (CMTL) Vol. 21 No.1/2, 1-9 (1999).
  4. U. Beg, M. Al-Mutairi, K. R. Beg, H.M. Al-Mazeedi, and L. N. Ali, T. Saeed. Mycotoxins in poultry feed in Kuwait . Arch. Environ. Contam. Toxicol. 50, 594-602 (2006).
  5. Husam Alomirah, Hani Al-Mazeedi, Sameer Al-Zenki, Tareq Al-Aati, Jamlah Al-Otaibah, Maha Al-Batel and Jiwan Sidhu. Prevalence of antimicrobial residues in milk and dairy products in the state of Kuwait . Journal of Food Quality. 30 (2007), 745-763.
  6. S.F. Al-Zenki, H.M. Al-Mazeedi, S.N. Al-Hooti, t. A-Atti, Q. Al-Mutawah, H.F. Alomirah and J.S. Sidhu. Quality and safety charcatertics of milk sold in the state of Kuwait . Journal of Food Processing and Preservation 31, 702-713 (2007).
  7. S.F. Al-Zenki, H.M. Al-Mazeedi, S.N. Al-Hooti, t. A-Ati, Q. Al-Matawah, and H.F. Alomirah. Characterisation of quality and safety of tomatoes sold in the state of Kuwait. Int. J. Postharvest Technology and Innovation, Vol. 1, No. 3, 2008.
  8. Hani M. Al-Mazeedi, Alaa B. Abbas, Hussam F. Alomirah, Wafa Y. Al-Jouhar, Siham A. Al-Mufty, Mohamed M. Ezzelregal and Rashed A. Al-Owaish. Screening for tetracycline residues in food products of animal origin in the state of Kuwait using Charm II radio-immunoassy and LC/MS/MS methods. Food Additives and Contaminants. Vol. 27, No. 3, March 2010, 291-301.
  9. Husam Alomirah, Sameer Al-Zenki, Wajeeh N. Sawaya, Faten Jabsheh, Adnan J. Hussain, Hani Al-Mazeedi, Dina Al-Kandari, David Jukes. Assessment of the food control system in the state of Kuwait. Food Control, 21 (2010) 496-504.
  10. Hani M. Al-Mazeedi, Alaa B. Abbas, Wafa Y. Al-Jouhar, Siham A. Al-Mufty, Mohamed and Yousef A. Al-Mendicar. Food Safety Review (FSR) in the state of Kuwait as part of Arab Gulf Area. International Journal of Food Safety, Vol. 14, 2012, 54-69.
  11. Hani M. Al-Mazeedi, Joe M. Regensteinand Mian Nadeem Riaz. Issue of Hidden Ingredients in Halal and Kosher Food Production: A Focus on Processing Aids. Submitted to the IFT Journal, 2012.
  12. Halal and Kosher slaughter methods and meat quality: A review M.M. Farouk, H.M. Al-Mazeedi, A.B. Sabow, A.E.D. Bekhit, K.D. Adeyemi and A.Q. Sazil


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What to suspect when it comes to Halal and Haram

  • Cheese: What type of rennet is used (Microbial which is ok, or animal which is not ok).
  • Soaps, shampoo, detergents, cosmetics, skin care products, antiperspirants, tooth paste: What type of fat used in their productions (Vegetable origin such as olive oil or palm oil are ok, however if the type of fat is not mentioned on the soap package then it is most likely it is of Animal origin which is not ok. Famous American marks for soaps and Shampoo are of animal origin, even if they are manufactured in a Muslim country. The best Halal soaps are of Malaysian and Indonesian origin as they use palm oil as the source of fat in the manufacturing of their soaps and shampoos. Some Indian soaps are also Halal, what make Muslim consumers more confident of the Halal status of the soaps is when he seas clearly on the label the following statement: Does not contain any animal fats/tallows.
  • Hidden ingredients: Gelatin (Ice Cream and Pharmaceuticals), Lard (Maple Syrup), Pan Grease/Lard (Bread/Baked Goods), Polysorbates (Dairy Products), LPork Lipase (Cheese), Stearates (Chewing Gum), Alcohol (in many food and pharmaceutical items), and porcine i.e. from porcus pig (in many pharmaceutical items).
  • Halal Gelatin is the type that is extracted from Halal slaughtered eaten meat animals (Cow, Lamb, Goat, camel), this can only be found in a Muslim country, and only Halal Slaughtered eaten meat animal bones or skin are used.
  • Food additives that are highly suspected ingredients, most likely from animal sources unless clearly stated they are from vegetable sources:

E153
E252
E341
E422
E430
E431
E432
E433
E434
E435
E436
E445
E470a
E470b
E470c
E470d
E470e
E470f
E472a
E472b
E472c
E472d
E472e
E472f
E473
E474
E475
E476
E477
E478
E479b
E481
E482
E483
E491
E492
E493
E494
E495
E570
E572
E631
E632
E633
E634
E635
E640
E910
E920
E921
E1000

  • Food additives that are less suspected ingredients, they are likely from animal sources and most likely from vegetable sources:

E304
E322
E442
E471
E621
E626
E627
E628
E629
E630
E1441
E1518
E1520

  • Food additives from animals’ bone skin and hair (highly suspected ingredients):

E441
E542
E913

  • Food additives from insects (highly suspected ingredients):

E120
E124
E904

  • Food additives from animals’ hair (if from Halal sources it is Ok):

E913

  • Alcoholic drinks terminologies that may be found in food products, so watch out for them:

Wine, Champagne, Brandy, Cognac, Burgundy, Whiskey/Whisky, Bourbon, Gin, Scotch, Beer, Rum, Bordeaux, Martini, Malt Liqueur, Vermouth, Vodka, Bronx Cocktail, Liqueur, Mescal, Marc, Maraschino, Rhome, Alcohol, Rakia Or Rakija, Lager, Ale, Stout, Porter, Spirits, Sake, and Kirsch or Kirschwasser.

  • Watch out for these dairy drinks as they contain alcohol:

Kefir, Kaffir, Kefyr

What does the Halal logo mean

  • It mean that the producer is aware of his customers concern and he is targeting mainly Muslim consumers.
  •  The manufacturer definition of Halal may not be the same as YOURS! The manufacturer might put the following statement next to the Halal logo: Slaughtered by Hand, but he did not say: It was Stunned or Mechanically Slaughtered.
  • We believe that Muslim consumers have the right to know how the birds or animals have been handled before slaughtering, i.e. if it is Stunned then it should say next to the Halal logo: Stunned, and if it is Mechanically Slaughtered then it must say next to the Halal logo: Mechanically Slaughtered.

What is the Halal status of western meat being exported to Muslim countries

1) All western meat being exported to Muslim countries are stunned.
2) This include all chickens that comes from Brazil and written on it: Hand slaughtered! And also written on it Halal!
3) Exception is the Brazilian chicken “Al-Islami” of Dubai Islamic Bank, it is non-stunned chickens and slaughtered by Sunni Muslims.
4) Some meat that comes from Muslim countries are also stunned such as: UAE, Jordan, Moroco, Malaysia, and Turkey.
5) We are not saying that these meats are Haram but it is the consumer’s rights to know if the meat he /she is purchasing has been stunned.
6) Stunning with  electricity is of many types: some lead to immediate death (99% death of the stunned chicken), some lead to 30% death, and some do not lead to death but will keep the bird’s breathing and movements at the moment of slaughter at a freezing state, but will resume to movements and breathing if not slaughtered.
7) The religious status of Moslim meat is lost, and we need religious scholars to re-look at stunning again and change their fatwas. Why? because the bleeding pattern is not normal, the physical status of the animal is not normal, the life status of the animal/bird is not normal, the techniques used is not under ezterar إضطرار  but Ekhtyiar إختيار.

Fatwa stunning


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Read more about halal

  • Zabeha Halal accoding to Shaikh dr M S Al-Ashqar (pdf)
  • Haram materials in Islam (pdf)
  • Preservation_of_health_in_Islamic_law (book)
  • Carcasses and meats imported by Dr Abdullah Azzam /الذبائح واللحوم المستوردة د. عبداللع عزام‎  (pdf)
  • What is Halal? IFANCA)
  • List of Halal & Haram ingredients (IFANCA)
  • Recommended Animal Handling Guidelines by the American Meat Institute Foundation, read P. 35: If the animal does not become insensible, it should be stunned with a captive bolt gun or other apparatus and designated as non-Halal. (PDF)
  • Propaganda against Halal and nothing is said against Kosher although both follow the same procedure of slaughtering i.e. requires that an animal be conscious and this is taken to mean the modern practice of electrical stunning before slaughter is forbidden, read this nice article by Karima Hamdan
  • Report : Benefits of religious slaughter without stunning for animals and humans (article or PDF)
  • Read what “The Compassion in World Farming, CIWF” is saying: It is generally agreed that from a welfare viewpoint it is best to use sufficient current to kill as many birds as possible in the stunner by inducing cardiac arrest, thereby reducing the danger of birds regaining consciousness during bleeding out (CIWF report PDF).
  • Also read what “CIWF” is saying: In most slaughterhouses 81% to 61% of the birds are killed by the stunner the lowest percentage being 22% for some slaughterhouses: British slaughterhouses probably stun with a current flow of something between 75mA and 90mA per bird. One study shows that at 90mA, 19% of broilers will not be killed in the stunner. At 75mA this figure rises to 39% not being killed in the stunner (Gregory & Wotton, 1990). It is possible that some poultry slaughterhouses use a current as low as 60mA per broiler. At this current 78% of the birds will not be killed in the stunner. Gregory & Wotton have written that currents of less than 75mA should never be used (Gregory & Wotton, 1990): (PDF)
  • Also read what the “CIWF” say about the basic principle of humane slaughter is that the animal should not suffer. This can be achieved in at least three ways: If death is instantaneous (e.g. a well-aimed bullet to the head); If the animal is instantaneously stunned and remains unconscious until dead (e.g. by electrical stunning or captive bolt); (PDF)
  • Although “CIWF” say: “Regulations 1995 (as amended) (WASK) require that all animals are stunned before slaughter, using the methods of stunning prescribed by the Regulations, subject to specific exemptions. One of these exemptions refers to slaughter, without the infliction of unnecessary suffering, by the Jewish method (Shechita) for the food of Jews or by the Muslim method (Halal) for the food of Muslims. They then say: A survey by the Meat Hygiene Service in 2003 suggests that electrical stunning has now been routinely adopted in many Halal slaughterhouses in the UK and that the majority of animals (including poultry) slaughtered for Halal meat in the UK are now stunned. However, all poultry and the majority of mammals slaughtered for Kosher meat are not stunned and those that are only receive the stun after the throat has been cut”. This prove that all birds and animals without exceptions are stunned regardless of what the law is exempting, and the lucky ones are the Jews, I do not know how they got a way with it!! (PDF)
  • FAWC favours the use of stun-to-kill electrical systems (see item 129 Page 21, in this report)
  • The International Islamic Fiqh Academy (IIFA) recently conducted an investigation of poultry slaughter in Turkey and concluded that the birds did not die from the stun. When I asked one of the members who has invistigated stunning and its effect on chicken: How did you come up with your findings? He said: “We did not see! We have been told about the results!!”

I am surprised they have stunned using 4000mA, (I quote these lines from the web: he and his colleague observed that in all the factories chickens, before being slaughtered, are passed through electrified water for up to two seconds. The water with 40 amperes of current stuns the chicken. “We checked the system and determined that the chickens do not die before reaching the blade,” he said.
Wow, these amperes should killed the birds, they said: It was alive, this prove that something was fishy with these investigations, please read the scientific paper bellow. Or may be he ment 40 mA, if so this current is not used at all in the slaughter house for chikens, and may be the have been fooled by this current to show that it will not cause death, it is possible, the meat industry is not quite clean. My comments is that: All on site investigations were false scenarios of what actually happen on any real situation.
http://www.ciwf.org.uk/includes/documents/cm_docs/2010/r/religious_slaughter_briefing_sept_10.pdf

  • Read the Guideline parameter for electrical stunning in the OIC Halal standard: For Chicken (200-500 mA), and according Dr Neville Gregory: a stunning current of at least 120mA (milliamperes) per bird will induce cardiac arrest (Heart attack, i.e. death) in about 90% of broilers (Gregory, 1991). Almost, all this parameter are higher than the minimum required by Europe and OIE guidelines. The OIC’s parameter lack scientific references. And read what “CIWF” is saying about OIC-Halal Standard: If this finding i.e. IIFA investigation is accepted by the Council of Ulema at the IIFA, it will pave the way for the Organization of the Islamic Conference (OIC) to set a Halal food standard for the slaughter of poultry to be followed by Muslims throughout the world. http://www.ciwf.org.uk/includes/documents/cm_docs/2010/r/religious_slaughter_briefing_sept_10.pdf; http://ps.fass.org/cgi/reprint/77/12/1815.pdf
  • Experiments for the objectification of pain and consciousness during conventional (captive bolt stunning) and religiously mandated (ritual cutting) slaughter procedures for sheep and calves, by W. Schulze, H. Schultze-Petzold, A.S. Hazem, and R. Gross (translation into english on mustaqim.co.uk http://www.mustaqim.co.uk/halalstudy.htm).
  • McHalal System, by Dr. Hani M. Al-Mazeedi (PDF)

Videos and films

  • Film: Intreview on TV, Shaikh Nabeel AL-Awadi and Dr. Hani M. AL-Mazeedi Haram and Halal in our food (The Gelatine case)

Stunning polimics

Fraudulent halal certificates

Many American meat exporters obtain halal certificate fraudulently http://gulfnews.com/business/general/many-american-meat-exporters-obtain-halal-certificate-fraudulently-1.143310


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Halal Question and Answer

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Theme of the blog : splendio. Blog managed by Patrick from France

الخطوات الواجب اتباعها خلال الفحص الميداني لترخيص المنتجات حسب الشريعة الإسلامية