hygiene & sanitation guideline

Hygiene & Sanitation Guideline

Hygiene & Cleaning Procedure (Ref.: HCP.G – 2017)

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(Revised: September – 2017) (Copyright: MJCHT)

Prevention is better than cure ( الوقاية خير من العلج)

An Accolade

The International Trade Centre (ITC), which is based in Geneva, Switzerland, is the joint Agency of the World Trade Organization

(WTO) and United Nations (UN), has

listed the MJC Halaal Trust (MJCHT) as the first and oldest Ḥalāl Regulatory Body in the world.

In their 2015 “Ḥalāl Goes Global” publication, under the heading,

“The Evolution of Ḥalāl Regulations”, the ITC states (p.32) :-

1945 - The Muslim Judicial Council Halaal Trust was formed in Cape

Town, to ensure that Islamic dietary laws are adhered to for the Muslims in South Africa.

We extend our gratitude, appreciation and respect to our honourable forefathers for their dedication and commitment towards ensuring that food consumed in South Africa is ḥalāl.


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MJCHT Hygiene Standard

Table of Contents

Page

Table of Contents ……………………………………………………………….. 2

Executive Summary ……………………………………………………………….. 3

Clarification ……………………………………………………………….. 3

Introduction ……………………………………………………………….. 3

Hygiene and Ḥalāl Certification ……………………………………………………………….. 4

Hygiene Awareness ……………………………………………………………….. 5

Home Hygiene ……………………………………………………………….. 6

Home-Based Caterers ……………………………………………………………….. 7

The Muslim Home-Based Caterers ……………………………………………………………….. 7

Food Safety ……………………………………………………………….. 9

Hygiene Cleaning Conditions ……………………………………………………………….. 9

Conclusion ……………………………………………………………….. 13

Appendix I - Ḥalāl & Hygiene Checklist ……………………………………………………………….. 14


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MJCHT Hygiene Guideline

حيم حمن الر بسم الله الرIn the Name of Allāh, the Beneficent, the Most Merciful

Executive Summary

Universal Hygiene practices are inextricably synonymous / related to Islāmic Hygiene requirements.

Hygiene is an essential criterion for confirmation of ḥalāl certification, especially in the ḥalāl industry.

As a health measuring tool, hygiene ensures ḥalāl compliance or ḥalāl control when dealing with

(healthy, balanced) diets, catering, food, drink and other eating habits within an "Islāmic Ethos

Framework". Essentially, observing hygiene, which incorporates all facets of our lives, is in reality

lifestyle behaviour modification in conformity with food safety, health, cleanliness and sanitation

standards.

Introduction

Hygiene is a science1 or any condition, practice, activity or system of principles of maintaining good

health and preventing the spread of diseases, germs and illness through a process of observing

cleanliness and purification. Hygiene, furthermore, implies that we have to always keep ourselves, our

living and working areas and environments clean; free from dirt, filth (najis) and from other bio-

chemical impurities. The reason being that hygiene is a preventative methodology or measures taken

to prevent one falling prey to disease, illness and other manipulative microorganism (dangerous,

virulent, bacterial)2 infections. In essence, hygiene is inextricably inter-related to ṭay-yib – طي ب (pure,

clean, wholesome, good quality and organic).

Good hygiene demands effective and regular cleaning of abattoirs equipment and vehicles to remove

meat residue and dirt, which may contain meat poisoning, spoilage, microorganisms and germs.

Potable-quality water should be used for cleaning, hand washing and carcass spraying. Cleaning

operations should include all areas, but especially areas such as storage facilities, the stunning and

bleeding sub-divisions; the slaughter hall and the de-boning section; the refrigeration and meat

1 Science: Discipline, knowledge, skill, art, learning, scholarship.

Science refers to learning or a study concerned with demonstrable truths or observable phenomena, and characterized by

the systematic application of scientific method. Science also refers to knowledge about the structure and behaviour of the

natural and physical world, based on facts that you can prove (Dictionary). 2 Microorganism: germ, virus, microbe, bug, bacteria (Thesaurus).


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preparation area; the offal rooms, the boiler room and the bathroom/toilets; and the cleansing

procedure of abattoir and production plants service areas, and all types of equipment.

The entire premises should be cleaned and all the garbage and other dirt (i.e. wastage) must be

removed to an appropriate, designated place. Low pressure water spraying should be used on gross

contaminations such as blood and faeces.

All knives, hooks, saws, and other hand tools that are used for slaughtering (bleeding), de-feathering

and inspection equipment & tools must, at all times, be kept cleaned and sanitized. Thorough

cleaning, disinfection and sanitation are absolutely essential.

Clarification

• Sometimes hygiene [ ة ح [al-naẓāfah - النظافة ] ilm-al-ṣiḥḥa] is confused with cleanliness' - علم الص

and purification [ ,al-ṭahārah], though all three concepts are often used interchangeably - الطهارة

due to that they are interrelated.

• One needs to observe regular cleanliness of oneself in order to secure a healthy and hygienic life

for oneself. Likewise, a clean environment, house or working place (especially when handling

raw foodstuffs) secures healthy and sound living conditions, free from pests, diseases, germs and

illnesses.

• Like cleanliness, purification is a process in which impurities or dirt, or unwanted, objectionable

elements are being cleansed, removed or gotten rid of, rendering the cleansed item pure.

• Whereas hygiene is a practice of maintaining good health, killing germs and preventing disease-

infections by keeping ourselves and our living and working areas (especially when handling raw

foodstuffs) clean in order to prevent illness, disease and microbial and other infections. Therefore

technically-speaking, the strict observance of cleanliness and purification is a vigilant means to

achieve hygiene


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Hygiene & Sanitation

Hygiene and cleanliness are synonymous to each other. Sharī’ah is very passionate about its

observance in our daily lives. This is also inextricably related to ṭay-yib (pure, clean, wholesome,

good quality and organic). Almighty Allāh, for example, says:-

االا ساعل س مسجداأ بداال

ناتااٱلتقوى اتقمافيهاأ

اأ حق

لايوماأ و

اواواقامناأ روا نايتطه

امافيهافيهارجالايبوناأ ااٱلل

ا رينايب ه اااٱلمطIn it (i.e. Masjid Taqwā) are men who love to clean and to purify themselves and Allāh loves

those who make themselves clean and pure [i.e. who clean their private parts with dust (which is

considered soap in contemporary times) and water from urine and stools, after answering the

call of nature].3

The Prophet Muḥammad (s.a.w.s.) is also reported to have said:

يمان الطهور شطر الCleanliness is half of faith (i.e. your belief) [Muslim. Ḥadīth No.: 533 p. 96]

Hygiene implies that we have to always keep ourselves and our living and working areas and

environments clean; free from dirt, filth (najis) and from other bio-chemical impurities. The reason

being, that we prevent ourselves from falling prey to disease, illness and other manipulative,

dangerous bacterial infections. Hence, sanitizing ourselves and our environment, or the vigilance

about cleanliness and sanitation is of utmost importance in our lives.

In respect of our personal hygiene, cleanliness and the sanitizing of ourselves and our environments,

Sharī’ah, for example, stipulates:-

وتقليم الأظفار ، خمس من الفطرة: الستحداد ، والختان ، وقص الشارب ، ونتف البطThe natural instinct of a human being [or the Sunnah of the Prophets (a.s)] is five: (1) shaving

of the pubic hair (2) circumcision (3) trimming of the moustache (4) removing the hair under

the armpits and (5) clipping / cutting the nails [Tirmidhī: ḥadīth no. 2756. p. 619].

كون على الأرضمن محاسن أمتى الأذى يماط عن الطريق ومن مساوئها النخامة تOf the good deeds my people (ummah) does, is to remove obstacles from the road; and of the

bad deeds (my ummah) does, are to spit sputum on the ground.

The above-mentioned Islāmic perspective is a manifestation of Islām’s depths and seriousness about a

Ḥalāl Standard such as Hygiene and Sanitation in our daily lives and especially in environments and

places where we deal with health and food safety & security (and our personal hygiene). Islāmic

hygiene and sanitation is wide-ranging! Therefore, Islāmic hygiene and sanitation has always been an

integral part of the MJCHT’s ḥalāl certification process.

Please see Appendix I, an example of the MJCHT’s Ḥalāl & Hygiene Inspection Checklist for Inflight

Kitchen, in which it tabulates - amongst other - key areas, with an emphasis of avoiding and

preventing any possible contamination, for the Inspectors to verify and confirm.

3 At-Taubah: Q9: 108 – thus, cleanliness and purification in Islām has to do with the body (physically), the mind (mentally

and psychologically) and the heart (spiritually). This is all intertwined with the manner, time and place of how and when

such a Ḥalāl Standard of Hygiene and Sanitation is implemented, at the various facets of our life-cycles.


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Hygiene and Ḥalāl Certification

In the ḥalāl food industry, ḥalāl catering or ḥalāl tourism, does the lack of hygiene or no hygiene

render any ḥalāl commodity ḥarām? Technically-speaking, the lack of hygiene or no hygiene does not

render any ḥalāl commodity automatically ḥarām. However, as Food Safety is an integral part of the

general ḥalāl certification criteria so is the strict observance of hygiene an essential factor for the

correctness and integrity of ḥalāl-compliance, based on the ṭay-yib requirements of product or facility.

Therefore, the lack of hygiene or no hygiene could cross the borderline between contamination and

adulteration by being the active agent of food spoilages, or a high risk for Food Safety. Hygiene

vigilance has an inextricable connection with ḥalāl-compliance, therefore a ḥalāl certificate will not be

issued/condoned if the ḥalāl certified facility is not fully hygiene-compliant.

Hygiene Awareness

In essence, hygiene affects all aspects of one’s life, thus establishing high health quality standards in

almost everything that we do in life. We often have laidback attitudes to hygiene in our daily lives.

Life becomes filled with so many habitual practices that routine nonchalance is the order of the day,

whilst hygiene-vigilance flies out by the window. Every day we cook and eat; sleep and wash, but

when our health is negatively affected, like becoming sick, or one or more of our vital bodily organs

starts malfunctioning, or we contract some infectious disease, or land up in hospital only then does

health consciousness and hygiene alertness become a priority in our lives.

Hygiene and/or the strict observance thereof is diversified into various domains, for example:

personal (body) hygiene, baby hygiene, home (domestic) hygiene, food and water hygiene, medical

hygiene, pharmaceutical hygiene, cosmetic hygiene, handling raw foodstuffs hygiene and other

commodity hygiene. Hygiene also has other life quality connotations, like: respiratory hygiene, eco-

hygiene, environmental hygiene, health-care, dental hygiene, and even domestic animal (pets)

hygiene. Let’s explore henceforth, at least, one of the aforementioned domains.


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Home Hygiene

Home hygiene generally incorporates food and water hygiene. Various other aspects of our daily,

domestic lifestyle activities, practices/issues and commodities, like in our family and social domiciles;

public and work domiciles are also included here. The main aim of hygiene is to ensure and/or create

a safe and healthy environment in which we live by preventing the spreading of infectious diseases or

germs. In our daily, routine food preparation for breakfast, lunch and supper (whilst handling raw

foodstuffs, as well) we often become nonchalant about the spreading of such infectious diseases, thus

being inadvertently responsible for unhygienic circumstances within such places or situations.

Being food handlers in the preparation and cooking of food, for example:

➢ We didn’t wash our hands and/or the perishable food ingredients before we started preparing the

food.

➢ Whilst being busy cooking, we scratch our heads (hair), scratch in our ears or poke our noses; or

when we cough or sneeze, we place our hands in front of our mouths or noses and,

simultaneously, with the same hands (without washing them) we handle/work with the food.

➢ We rub our faces (including our beards), or dry the sweat from our foreheads with the back of

our hands, whilst being busy cooking & leaning over the food table, preparing the raw and fresh

ingredients for the food.

➢ We drink/sip water, milk or juice with our mouths directly from a bottle/carton container and

then pour some of it into the food-mix.

➢ We taste the food in the pot or container by taking a spoon/utensil and immediately thereafter

stirring the food with the same spoon/utensil.

➢ We take the cooking equipment, utensils and cutlery directly from their respective storage places

in the kitchen cupboards. Without the hygiene-vigilance of dust transmission, or house insects

may have crept on them, or being handled by someone else, however on the assumption that they

were cleaned the night before, a few days ago, last week, or some time ago, we take them from

the cupboard and prepare the food directly on/with them.

➢ The kitchen floor and/or the cooking equipment/utensils are dirty or soiled because of food, oil

or other liquid spillages, or they weren’t properly or never cleaned since the previous food

preparation. Thus, it’s a matter of accumulated / residual spillages of previous food preparations,

which constitute potential unsavoury and unhygienic circumstances for pristine (unadulterated)

hygiene criteria.


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Washed Hands & Unnoticed Residual Dirt

Washed Hands & “longish” Nails

Working with the Food

Food under the “longish” Nails

Technically-speaking, the above-mentioned limited “Anti-Hygiene Vigilance” scenarios are strictly

denoted as ‘unacceptable, unhygienic conditions’ in food safety preparation and ḥalāl certification

criteria. We are simply taking it for granted that such scenarios are “OK” but within the precise

definition and objective of “Hygiene & Food Handling”, it is unacceptable and as defined, above:-

Hygiene is any condition, practice, activity or system of principles of maintaining good health

and preventing the spread of diseases, germs and illness through a process observing cleanliness

and purification. The clean food under the “longish” fingernails becomes afterwards ‘accumulated

germs’.

In terms of hygiene, the Prophet Muḥammad (s.a.w.s.) said for example pertaining to our nails:-

.to cut / keep the nails pared. [Tirmidhī: ḥadīth no. 2756. p. 619] (وتقليم الأظافر )

Essentially, not all non-hygiene scenarios render the ḥalāl food automatically ḥarām (impure and

offensive), but because of the high Health & Food Safety Risks of the consequent spreading of

germs, diseases and illnesses, the underlying Rule of ḥalāl certification criteria is that the probable

contamination thereof must be ruled out, at all costs. The food handler or home-based caterer is not

only making/preparing and/or serving the food for herself/himself, but also for many other people.

Therefore, deliberate negligence, rejection or nonchalance of Ḥalāl Health & Hygiene Standards by

the food handler and/or home-based caterer, will not be appraised for any ḥalāl certification, due to

that the aspect and conditions of ‘ṭay-yib’ have been neglected, discarded and even violated.


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After all, ‘ṭay-yib’ is indivisibly interwoven with ‘ḥalāl’. Therefore, when ṭay-yib is compromised, the

ḥalāl product or consumable ḥalāl item will be rendered ‘unfit for Muslim consumption’.

Home-Based Caterers

A caterer, which is normally classified as a business or a company, essentially supplies and serves

food and drinks for large social gatherings, banquets, including the many other social or business

functions. Nowadays, caterers are also categorized within the “Small Business Development (SBD)”

classification, thus giving individual entrepreneurs opportunities to do business from home or other

cost-effective settings with no or minimum overheads. Home-based Caterers are no different to the

individual entrepreneurs.

However, in terms of ḥalāl certification regulation, each home-based caterer and his/her catering

business setting/facility, whether Muslim or non-Muslim owned, must be strictly ḥalāl compliant and

the government’s health statutory and conditions of Food Safety regulations must be intact. The

observance of the Hygiene and Sanitation Standards is all inclusive because Food Safety is the

overarching prerogative. Thus, negligence of hygiene or unhygienic practices are generally considered

as disgusting, disrespectful or even threatening in terms of Good Ḥalāl Practice, which includes all

aspects of ṭay-yib. The serious consequence thereof is that legal action can be taken against the food

handler/supplier or the home-based caterer. This is especially in cases of food poisoning (e.g.

listeriosis), other types of bacterial or micro-bacterial diseases/infections, having consequential effects

of meningitis, or septicaemia, or (extreme) conditions of diarrhoea with severe stomach aches that

could lead to death, after the food was eaten or liquids drank.

Risk-management for ḥalāl observance or ḥalāl compliance becomes very difficult or complicated

when it comes to non-Muslim home-based catering business setting/facility. This is because the food,

drinks, equipment, tools and utensils in the non-Muslim’s house are potentially non-ḥalāl and/or

contaminated in terms of ḥalāl-compliance standards.


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The Muslim Home-Based Caterers

Muslim home-based caterers often assume self-entitlement, due to being Muslims. Their rationale is

that they need not have ḥalāl certification for their home-based catering businesses. They know what

ḥalāl is. They consume (or buy) daily ḥalāl commodities, like food, bread, drinks, spices, oils, fruits

and vegies at their discretion, therefore there is no risk of contamination or adulteration of all their

ḥalāl acquisitions. They don’t need a ḥalāl certificate or the ḥalāl monitoring services (and pay for it)

because whatever they do in their ḥalāl catering businesses is ḥalāl-compliant.

The above-mentioned ‘self-entitlement rationale’ is true and correct, but not every Muslim knows and

understands all ḥalāl requirements, the criteria for ḥalāl certification procedures and the essence of

ḥalāl- compliance. They often do not apply or have the strict ḥalāl & ṭay-yib vigilance on health,

hygiene and sanitation when handling food and drink, in terms of Food Safety. The above-mentioned

Muslim’s ‘self-entitlement rationale’ is generally at face-value and not necessarily an in-depth

understanding of Food Safety, which unequivocally includes hygiene & sanitation and ḥalāl & ṭay-yib

control of the ḥalāl chain.

Within the ‘self-entitlement rationale’, Muslims tend to ignore the fact that when purchasing their

food and drink, the latter-mentioned is not necessarily from Muslim owned businesses or retailers, but

it is also from non-Muslim businesses or mixed ḥalāl and non-ḥalāl settings, such as at supermarkets.

Even the Muslim business owner buys or sources his/her commodities from suppliers/wholesalers

who are not strictly ḥalāl-compliant. For example, the producer or processor of the product(s) is a

non-Muslim. And even these suppliers/wholesalers buy, source or import their commodities from

Muslim and non-Muslim producers/processors. The risks for cross-contamination are very high!

Another example, which is often overlooked, is that in the Muslim home-based food industry or

catering, or general food outlets (e.g. restaurants), Muslim owners do “employ” non-Muslims to help

in the preparation of the food and/or cleaning of the house/facility or other places where ḥalāl food

and drink are consumed. These non-Muslim workers are not constantly under the owner’s

supervision. Sometimes the non-Muslims bring food from their homes or buy non-ḥalāl food (e.g.

ham polony or pork sausages to eat as their lunch) and fry or cook it in the same oil and utensils used

for the ḥalāl purposes in the Muslim-owned home/business. Strictly-speaking, this is a high level of

cross-contamination and therefore the same (ḥalāl) oil and utensils cannot be used for ḥalāl purposes,

afterwards. The oil must be thrown away and the utensils must go through a thorough Islāmic

Cleansing procedure, before they can be used again for ḥalāl purposes.


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In the above-mentioned paragraphs, the application of, compliance with and the connectivity to Ḥalāl

Hygiene is of umbilical importance. The ḥalāl certification criteria are also an absolute, unequivocal

part of this equation. And as a reminder, let us repeat here the description of what hygiene is all

about:-

Hygiene is a preventative methodology or measures taken to prevent one falling prey to disease,

illness and other manipulative microorganism (dangerous, virulent, bacterial) infections.

Taking the above-hygiene description further, according to the Internet:-

For effective codes of hygiene in home and everyday life settings the International Scientific

Forum on Home Hygiene has developed a risk-based approach [based on Hazard Analysis Critical

Control Point (HACCP)], which has come to be known as "targeted hygiene". Targeted hygiene is

based on identifying the routes of spread of pathogens in the home, and applying hygiene

procedures at critical points at appropriate times to break the chain of infection.

Additionally, sites that accumulate stagnant water - such as sinks, toilets, waste pipes, cleaning

tools, face cloths - readily support microbial growth, and can become secondary reservoirs of

infection, though species are mostly those that threaten "at risk" groups. Germs (potentially

infectious bacteria and viruses) are constantly shed from these sources via mucous membranes,

faeces, vomit and skin scales. Thus, when circumstances combine, people become exposed, either

directly or via food or water, and can develop an infection. The main "highways" for spread of

germs in the home are the hands, hand and food contact surfaces, and cleaning cloths and utensils.

Germs can also spread via clothing and household linens, such as towels.

Food Safety

Food Safety is important for four main, amongst other, reasons:-

i. Good food hygiene can prevent food consumers from becoming infected with various food-borne

diseases, many of which can be fatal. Good food hygiene protects the food consumer; mere

‘cleanliness’ never does.

ii. Correct food hygiene design and practice can protect both a business and individual food

handlers from possible prosecution or failing the ḥalāl compliance test.

iii. Excellent Standards for food safety (not just ‘cleanliness’, but also hygiene and sanitation) can

enhance and protect the reputation of a business, which can lead to increased profits and

increased job security.

iv. Personal and environment hygiene-consciousness is a pertinent, integral component for food

safety & security and ḥalāl certification compliance that has to be regularly observed and

monitored. For example, the Prophet Muḥammad (s.a.w.s.) said:

بط وتقليم الأظافر ، الفطرة خمس: الستحداد ، والختان ، وقص الشارب ، ونتف الThe natural instinct of a human being [or the Sunnah of the Prophets (a.s)] is five: (1) shaving of the

pubic hair (2) circumcision (3) trimming of the moustache (4) removing the hair under the armpits and

(5) clipping / cutting the nails. [Tirmidhī: ḥadīth no. 2756. p. 619]

https://en.wikipedia.org/wiki/Probabilistic_risk_analysis

https://en.wikipedia.org/wiki/HACCP

https://en.wikipedia.org/wiki/Microorganism

https://en.wikipedia.org/wiki/Towels


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Hygienic Cleaning Conditions

We must try and develop a hygiene-conscience in order to maintain pristine hygienic conditions in our

lives. A hygiene-conscience starts with our daily personal hygiene care by being observant of general

hygienic practices. Removal of germs, stopping or preventing the spreading of germs or infectious

diseases should become habitual dispositions in our lives. Detecting the microbial microorganisms in

our daily lives is like searching for a needle in a haystack. Thus, the above-mentioned preventative

hygiene measures/practices must become built-in (i.e. sub-conscious) deterrents or “repellents” for

unhygienic practices. This is in absolute consonance with Islāmic criteria for cleanliness [ النظافة - al-

naẓāfah] and purification [ الطهارة - al-ṭahārah]. Sharī’ah is therefore not averse to the modern

technology advancements of equipment, tools, liquids, gels or ointment, for ensuring and/or

enhancing high hygiene standards, providing that such modern technology advancements are within

the ambit of ḥalāl compliance.

To reiterate, Hygienic Cleaning essentially implies to:

a) Inactivate pathogens

b) Remove or kill germs and other infectious diseases/infections.

c) Repel and deter microbial microorganisms of forming or growing

Suggested Mechanisms to Achieve Optimal Hygiene are by using:-

• Ṭahūr4 water, i.e. potable water

• Running water, i.e. it cannot be stagnant water

• Soap or other detergents

• Micro-biocidal disinfectants, or antibacterial or waterless hand sanitizers

• Detergents with microbial specifications appropriate to its intended use, like in washing laundry

(e.g. kitchen cloths, toweling and linen)

The strict proviso is that all the mechanisms, equipment, tools, liquids, gels or ointment, amongst the

various other commodities used to achieve optimal hygiene for oneself or to ensure Food Safety must

be ḥalāl compliant.

4 Ṭahūr: Refers to natural water that hasn’t changed through an unnatural means, like rain, hail, snow, river, sea, spring or

well water


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Examples of the modern technology advancements are:-

Electronic Paper Portable Paper Auto Soap Manual Liquid Soap

Dispenser Towel Dispenser Dispenser Towel Dispenser Refill

Anti-bacterial Anti-bacterial Toilet Paper

Foam Soap Foam Soap

Islāmic Cleansing

The Islāmic Cleansing procedure is an essential procedure relevant to the strict observation of

Hygiene & Cleanliness, especially for the ḥalāl certification criteria. For example, this includes the

Islāmic Cleansing aspects of:-

• Cleaning Chemical-Based Solution

• Specific Cleaning Procedures – Holding Pens

• Slaughtering Hall and Accessory Sections

• Changing Rooms and Toilets

• Abattoir Camps

• Vehicles

• Drying After Cleaning

• Equipment and Clothing Storage

Please refer to the MJCHT Guideline Booklet on Islāmic Cleansing for details.

http://hygienesystems.co.nz/autotowel/

http://hygienesystems.co.nz/spilpak-dispenser/

http://hygienesystems.co.nz/autosoap/

http://hygienesystems.co.nz/sanitex/

http://hygienesystems.co.nz/sanitex-soap/

http://hygienesystems.co.nz/sanitex-foam-soap/

http://hygienesystems.co.nz/betasan-foam-soap/

http://hygienesystems.co.nz/autoroll-maxi-2ply/


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Conclusion

Hygiene is a comprehensive terminology, which includes cleanliness, sanitation and sterilization.

However, its purpose is essentially to prevent, or remove dirt or potential microbial microorganisms

from being transmitted to healthy foods and/or conducive ḥalāl, healthy Food Safety Conditions.

Thus, hygiene is a key instrument of securing Food Safety and healthy lifestyles.

Unhygienic conditions are high Food Safety Risks due to its high propensity for spreading infectious

diseases and thereby enhancing pathogens, food spoilages and contamination. Being unhygienic, or

handling food stuffs, or preparing food and drink in a blasé unhygienic manner does not render the

food or drink automatically ḥarām. However, the concept ‘ḥalāl’ has to do with ṭay-yib (wholesome &

nutritious), hence the concept ‘ṭay-yib’ is synonymous to the constant observance of hygienic food

conditions when handling food & drinks. Therefore, the Observance of Hygiene is a primary

condition and an integral part of the Ḥalāl Certification Criteria for the food industry. Without the

strict Observance of Hygiene the ḥalāl aspect thereof cannot be condoned. Consequently, a ḥalāl

certificate cannot be issued for the general food handling, production or processing plant, abattoir,

home industry or any other facility that does not have a ‘Clean Bill of Hygiene’.

A Home Food Industry, like a Home-Based Caterer, potentially has high hygiene risks or a high lack

of hygiene vigilance, as compared to controlled hygiene practices in (corporate) food production or

processing plants, abattoirs or facilities. The reason being is that stringent measures of Hygiene,

Health, Sanitation and HACCP Standards are enforced on the corporate food handlers, but not the

same strength of stringent measures is applied to the food handlers in the Home Food Industry.

Ideally, there shouldn’t be any inconsistencies when it comes to ‘Enforcement of Hygiene

Standards’ with food handlers, irrespective whether at home or in corporate food production or food

processing entities.

The enforcement of Hygiene, Health, Sanitation and HACCP Standards are inextricable components

of Ḥalāl Certification Criteria in the food industry.

والله أعلمAnd Allāh Knows Best!


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Appendix I

ḤALĀL & HYGIENE INSPECTION CHECKLIST FOR GENERAL / INFLIGHT KITCHEN Date / Time of Inspection: ________________________________________________________________________

Kitchen / Location: ________________________________________________________________________

Purpose of Audit: Preliminary: □ New Kitchen: □ Re-Audit existing kitchen □

Person contact / Phone: ________________________________________________________________________

Auditor: ________________________________________________________________________

Reference Number: ________________________________________________________________________

Distribution: ________________________________________________________________________

Ḥalāl & Hygiene Internal Audit

Potential

Points

Actual

Points

Comments / Remarks

A) Source and Import of Raw Materials

1. Check if items* from exporting countries have been

accredited by local Islāmic authority. * Especially sensitive items i.e. all animal products and its derivatives.

2. Authentic Ḥalāl Certificate or relevant document available. Details of items tally with ḥalāl certificate

3. Transported or shipped in a ḥalāl / hygienic manner. * Especially sensitive items i.e. all animal products and its derivatives.

B) Raw Material Handling Upon Receipt

1. Proper signage and coding to control contamination.

2. Food handlers must maintain personal hygiene.

3. Goods receiving area – clean and safe.

C) Storage of Raw Material

1. Food items must not be placed on the floor.

2. Storage of frozen/chilled items at temp. (-18˚c / 5˚c).

3. Storage of non-ḥalāl, toxic and intoxicating materials

is done separately. (Segregation is a must).

4. Labeling of date to implement FIFO System.

D) Processing, Packing and Setting

1. Food production area – Hot Kit, Cold Kit, Pastry Kit,

Veggies / Fruits and Butchery section clean and safe.

2. Consistent control on the ḥalāl processing procedure

3. Food processing under ḥalāl compliance.

4. Packaging area – clean, safe and ḥalāl compliant.

5. Labeling of date and flight number before storage in final holding room.

6. Hand-washing facilities with signage and well equipped

7. Hand sanitizer approved and available.


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Ḥalāl & Hygiene Internal Audit

Potential

Points

Actual

Points

Comments / Remarks

8. Personal hygiene of food handler – maintained.

9. Use disposable gloves and hair net.

10. Preset food and equipment must be placed into clean

meal cart (MTB) and oven racks.

11. Food production machine & equipment – clean / sanitized.

E) Washing of Dirty Equipment

1. Pot washing area – clean and safe.

2. Segregation of dirty equipment (due to sensitivity)

according to airline criteria

3. Service of machine and adherence to “Samak” process.

F) Delivery of Food to Aircraft

1. Vehicle is maintained in terms of hygiene and ḥalāl

compliance.

G) General

1. Building and the surrounding – no evidence of dogs,

cats, birds, insects or rodents (pests)

2. Basic Hygiene & Ḥalāl Awareness training available:- i) new employee

ii) annual - training maintained & recorded.

3. Staff awareness on “Ḥalāl Concept”.

4. Ḥalāl Guidelines available and up-to-date.

5. Ḥalāl policy, quality policy, glass policy, etc. – available.

Points scored 100

Response for check points(s) required within 02 weeks

Overall score percentage [ %]

Standard Approved

Tolerable

Below Standard

Critical

Signed by and on behalf of

MJC Halaal Trust Name Date Signature

Signed by and on behalf of Caterer: Name Date Signature

GUIDELINE FOR SCORE:

>70% - Approved

70-61% - Conditional approval – Tolerable

60 – 51% - Follow up audit will be conducted before decision on authorization – Below Standard

<50% - Not approved – Critical

The above scores are given for guidance only. Failure on category ‘A’ will lead to major non-ḥalāl conformity.


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YOUR ḤALĀL CERTIFIER OF CHOICE

The Muslim Judicial Council Halaal Trust is a NGO/NPO that was established in 1945. It formally adopted its

legal status in 1986 as a legal ḥalāl authority, the MJC Halaal Trust (MJCHT), to endorse and certify ḥalāl

products and consumables for the Muslims of South Africa and beyond the South African borders. Currently its

ḥalāl product logo is legally registered with the South African authorities.

The MJC Halaal Trust Corporate LOGO The MJC Halaal Trust Product LOGO

RECOGNITION

Ensuring and having the constant concern that Muslims, especially in South Africa, eat and drink nutritional,

wholesome and ḥalāl (i.e. ḥalāl and ṭay-yib) food and drink, is an entrenched-accolade for our pioneering

religious leaders (‘ulamā), especially in the Western Cape. The fundamental blocks for ḥalāl-assurance and

ḥalāl-control were laid by them, which subsequently developed into an informal structure to a formal

body/structure for ḥalāl certification (i.e. the MJCHT). This was achieved by consulting ‘ulamā and other

persons, mostly experts, professionals and academics in the field. In this way, Muslims were assured of ḥalāl

dietary/food for themselves in South Africa. The formal registration of the MJCHT as a Trust in 1986 gave it an

additional boost as an acclaimed ḥalāl certifying authority, which is duly recognized locally, nationally and

internationally. Through the international travels, the literature review and the learning-curves in the effort to

understand the current global ḥalāl market/trends, one realizes that the MJCHT is not only the oldest

organization for ḥalāl certification, but also the first ḥalāl entity in the world to have introduced ḥalāl

certification, as an organization (i.e. a NGO / NPO).

Remember, when in doubt, ABSTAIN!

Always look for the MJCHT LOGO:

YOUR ḤALĀL LOGO of TRUST!

hygiene & sanitation guideline

Documents