Food Quality Management 2025

Islamic Dietary Law and Halal Certification

Introduction to Halal

 Definition of Halal: Halal refers to that which is permissible according to Islamic

law.
 Halal-Certified: A product that has been verified by a certification body to comply
with Halal standards.

Terms Used in Islamic Dietary Law

 Halaal: Permissible and lawful to consume or use.

 Haraam: Forbidden and unlawful to consume or use (e.g., pig, alcohol, blood,
carrion).
 Makrooh: Disliked or reprehensible, but not strictly forbidden.
 Mashbooh: Suspicious or doubtful foods.
 Najis: Impurities that are forbidden in consumption.

Permissible Foods in Islamic Dietary Law

 Herbivorous Animals: Permitted if slaughtered according to Islamic guidelines.

 Vegetables and Plant Items: Neutral in terms of Islamic law.
 Seafood: Most seafood and derivatives are acceptable.
 Food Additives and Dairy: Should be free from non-Halaal contaminants.

Halal and Haram Foods in the Quran

 Surah Al-An'am (6:145): Lists prohibited items such as carrion, blood, pig, and
animals sacrificed without Allah's name.
 Surah Al-Ma'idah (5:4-5): Good things are lawful, including the food of the People
of the Book.
 Surah Al-Baqarah (2:168): Eat lawful and good things and avoid following the steps
of Shaytaan.

Precautions During Food Preparation

 Cleaning Utensils: Ensure all preparation surfaces and utensils are clean.
 Separation of Halal and Non-Halal: Use different work areas, boards, and knives
for Halal meat.
 Separate Cooking: Cook Halal and non-Halal meats separately to avoid
contamination.
 Labeling and Identifying: Clearly label Halal dishes and use separate serving
utensils.

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Special Considerations for Non-Meat Products

 Halal Fruits, Vegetables, Dairy: Generally permissible.

 Avoid Non-Halal Ingredients: Some E-numbers (e.g., E120 Cochineal, E441
Gelatine) and alcohol are not allowed.

Halal Certification: Overview and Importance

What Is Halal Certification?

 Halal Certification: A process through which a product is verified to comply with

Islamic dietary laws.
 Purpose: Ensures products are prepared, processed, and handled according to Shariah
standards.

Importance of Halal Certification

 Consumer Confidence: Ensures products are pure and adhere to Halal laws.
 Market Advantage: Offers businesses access to the growing Halal market.

Halal Certification Process

 Step 1: Application: Submit a formal application to a Halal certification body.

 Step 2: Facility Inspection: The certification body inspects your production
facilities.
 Step 3: Product Testing: Products may be tested to ensure compliance.
 Step 4: Certification: If compliant, the Halal certificate is issued.

Why Halal Certification Is Important

 Global Market Growth: The global Halal market is expected to reach $4.5 trillion by
2030.
 Consumer Trust: Halal-certified products attract Muslim and non-Muslim
consumers seeking safety and quality.
 ROI: Businesses experience a significant return on investment, with Halal
certification boosting brand loyalty and opening new market opportunities.

What Needs to Be Halal-Certified?

 Food and Beverages: Meat, dairy, processed foods, and drinks.

 Cosmetics: Skincare, makeup, and hygiene items.
 Pharmaceuticals: Medicines, supplements, and vaccines.

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 Logistics: Packaging, labeling, and transportation services.

How to Become Halal-Certified

 Find Accredited Agencies: Ensure the certification body is recognized.

 Review Products and Processes: Identify areas that need adjustment to meet Halal
standards.
 Prepare for Inspection: Ensure your facilities and operations comply with Halal
requirements.

Choosing a Reliable Halal Certification Agency

 Accreditation: Choose a body accredited by recognized international standards.

 Reputation: Look for agencies with a good reputation and experience in Halal
certification.

 Halal Certification Importance:

 Market Demand: Halal food and products are growing in demand due to increasing
awareness about hygiene and health benefits. The halal market is expected to reach $3
trillion by 2023 and $11.2 trillion by 2028.
 International Market Access: Halal certification opens up markets in Muslim-
majority countries and helps businesses attract Muslim and non-Muslim customers
alike.

 Halal Accreditation:

 Halal certification bodies are accredited by international organizations to ensure

competence in certifying products as halal.
 In Pakistan, the Pakistan Standard and Quality Control Authority (PSQCA) oversees
halal certification, with dedicated committees for standardization and religious
guidance from Muftis.

 Key Factors to Consider When Choosing a Certification Agency:

 Accreditation: Ensure the agency is accredited by a recognized international halal

body.
 Experience: The agency should have expertise in your specific industry.
 Transparency: Choose an agency with a clear certification process and transparent
fees.
 Reputation: Look for agencies with a good reputation in the Muslim community.

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 Global Halal Certification Bodies:

 JAKIM (Malaysia), LPPOM MUI (Indonesia), MUIS (Singapore), HMC UK,

and IFANCA (USA) are among the most recognized agencies worldwide.

 Pakistan's Role:

 Pakistan has made significant strides in halal certification, with standardization efforts
initiated in 1996 and refined in 2010. The country has created a robust system,
including a dedicated halal certification body and national standards.

 Challenges in the Halal Industry:

 There are challenges related to differences in halal standards across various countries
and schools of thought. Harmonizing standards is a major ongoing task.

 Halal Certification Process:

 The process involves submitting an application, inspection of facilities and products,

and adherence to the certification body's standards.
 Halal-certified products are given a symbol to indicate their compliance with Islamic
laws.

 Conclusion:

 Halal certification offers businesses a competitive advantage by establishing trust with

consumers and ensuring that products meet the highest quality and ethical standards.
 The halal market continues to grow, and obtaining certification is a strategic move for
businesses looking to expand globally and appeal to a broad consumer base.

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 Food Quality Management 2025

ISO 22000: Food Safety Management System

Introduction

Who is ISO?

 The International Organization for Standardization (ISO) creates various types of

standards.
 ISO is comprised of Standards Institutes from 154 different countries.
 Member countries collaborate to develop and approve standards.

What ISO 22000 Means

 ISO 22000 represents consensus agreements among all economic stakeholders,

including suppliers, users, government regulators, and consumers.
 It ensures food safety across the supply chain by providing structured frameworks like
ISO 22000:2005 and FSSC 22000.

Why ISO 22000?

 Sets requirements for a food safety management system (FSMS).

 Demonstrates the ability to control food safety hazards.
 Applicable to all organizations, regardless of size or position in the food chain.

Key Standards in Food Safety Management Systems

ISO 22000:2005

Features

 First global food safety standard.

 Harmonizes voluntary international standards.
 Integrates HACCP principles and Good Manufacturing Practices (GMP).
 Requires legal compliance checking.
 Internal and external monitoring.

Key Elements

1. Management Commitment: Top management ensures commitment to food safety.

2. Food Safety Policy: Align policies with FSMS.
3. Hazard Analysis and Control Measures: Combines HACCP principles and PRPs.
4. Continual Improvement: Ongoing monitoring and FSMS improvement.

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Benefits

 Overcomes limitations of traditional food safety control approaches.

 Identifies all reasonably expected hazards.
 Promotes international trade by equalizing food safety control.
 Applicable to the entire food chain.

FSSC 22000

Key Components

 ISO 22000 Requirements: Serves as the foundation.

 ISO/TS 22002-1: Adds requirements for PRPs like pest control and sanitation.
 Additional Requirements: Includes food defense, allergen management, etc.

Benefits

 Globally recognized, GFSI-benchmarked certification.

 Comprehensive food safety approach.
 Suitable for organizations in the food manufacturing sector.

ISO 22000 Implementation

Implementation Techniques

1. Education: Train employees on ISO 22000 standards.

2. Gap Analysis: Compare current system to ISO 22000 requirements.
3. Implementation Plan: Outline steps and timeline for achieving compliance.
4. Record Keeping: Maintain records for audits.

Implementation Steps

1. Assign a Food Safety Management Team (FSMT).

2. Assign a Management Team to oversee the project.
3. Design, document, and approve new or modified processes.
4. Train employees on new processes.
5. Conduct internal audits and management review meetings.
6. Have a Registrar perform a registration audit.

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Overview of ISO 22000 Requirements

General Requirements

 Develop, document, implement, and maintain an effective FSMS.

 Evaluate and update the system regularly.

Management Requirements

 Top management must:

o Write and communicate the food safety policy.
o Ensure FSMS effectiveness through management reviews.

Resource Requirements

 Clarify human and physical resources needed.

 Select competent personnel and provide necessary training.

Product Planning

 Establish prerequisite programs.

 Plan processes to ensure safe products.
 Conduct hazard analysis and establish an HACCP plan.

Nonconforming Products

 Identify, assess, and control nonconforming products.

 Implement corrective actions and withdrawal processes if needed.

Validation and Verification

 Validate control measures before implementation.

 Conduct internal audits and verify FSMS effectiveness.

Improvement

 Use management reviews, audits, and corrective actions to continually improve the
FSMS.

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ISO 22000 Benefits

To Society

 Ensures safe food and reduces foodborne diseases.

 Improves resource utilization and job quality in the food industry.

To Businesses

 Facilitates market access through recognized standards.

 Enhances customer confidence and competitive advantage.

To Consumers

 Provides assurance about the quality, safety, and reliability of products.

To Trade Officials

 Reduces technical barriers to trade.

 Harmonizes national standards for global trade.

To Governments

 Basis for developing health and safety legislation.

 Supports trade liberalization and economic growth.

Summary of Benefits

 Dynamic control of food safety hazards.

 Focused and efficient resource management.
 Improved documentation and communication across the supply chain.
 Promotes international trade by increasing confidence in food safety standards.

Conclusions

 Food safety requires control at all stages of the food chain.

 ISO 22000 minimizes foodborne hazards, ensuring a safe food supply chain.
 Adopting ISO 22000 contributes to public health, economic growth, and international
trade harmony.

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ISO 22000- FSSC 22000

ISO 22000 is an internationally recognized standard by the International Organization for
Standardization (ISO) for food safety management systems (FSMS). It provides a framework
to identify and control food safety hazards throughout the food chain.

Key Features:

 Hazard Analysis: Comprehensive evaluation of food safety risks.

 Prerequisite Programs (PRPs): Basic conditions ensuring hygienic production.
 HACCP Integration: Adheres to Hazard Analysis and Critical Control Points
principles.
 Plan-Do-Check-Act Cycle: Emphasizes continual improvement.
 Effective Communication: Encourages collaboration across the food chain.

2. What is FSSC 22000?

FSSC 22000 is a certification scheme recognized by the Global Food Safety Initiative
(GFSI). It is built on ISO 22000 but includes additional requirements specific to the food
industry.

Key Features:

 ISO 22000 Foundation: Incorporates all ISO 22000 requirements.

 Additional Requirements: Covers food defense, food fraud prevention, and allergen
management.
 Sector-Specific Modules: Tailored for various industries like food manufacturing
and packaging.
 GFSI Recognition: Enhances global market access.

3. Difference Between ISO 22000 and FSSC 22000

Feature ISO 22000 FSSC 22000

Broad, for all food chain Specific to food processing and related
Scope
participants sectors
Recognition ISO standard GFSI-recognized
Additional None beyond ISO
Food defense, fraud prevention, PRPs
Requirements standards
Approved by the Foundation for Food
Certification Bodies ISO-accredited
Safety Certification

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4. Choosing the Right Standard

Factors influencing the choice:

 Scope of Operations: ISO 22000 is broader, while FSSC 22000 is industry-specific.

 Market Access: FSSC 22000 has an edge due to GFSI recognition.
 Additional Needs: FSSC 22000 provides stricter controls for specific challenges like
food fraud.

5. Requirements for Implementing the Standards

ISO 22000:

 Establish a Food Safety Management System (FSMS).

 Conduct hazard analysis and manage CCPs.
 Engage top management in food safety policies.
 Focus on continual improvement.

FSSC 22000:

 Fulfill all ISO 22000 requirements.

 Implement sector-specific PRPs.
 Address additional FSSC requirements, including food defense and fraud.

ISO to FSSC Transition: Organizations already ISO 22000-certified can achieve FSSC
22000 with minimal changes, gaining GFSI recognition and broader market opportunities.

6. Conclusion

Both ISO 22000 and FSSC 22000 are critical for food safety management, ensuring
compliance and market trust. Organizations should choose based on scope, market needs, and
additional requirements. While ISO 22000 offers a foundational FSMS, FSSC 22000
provides enhanced credibility through GFSI recognition, making it ideal for competitive
global markets.

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BRCGS (Brand Reputation Compliance Global Standards)

Allergen Management

The BRCGS provides guidelines to prevent cross-contamination and ensure food safety.
Key Aspects:

1. Identification of Allergenic Materials

o Clearly identify potential allergens in raw materials, ingredients, and finished
products.
2. Risk Assessment
o Conduct risk assessments to identify cross-contact points.
o Implement control measures accordingly.
3. Control Measures
o Procedures for handling allergens:
 Segregation.
 Cleaning.
 Labeling.
4. Training
o Train staff on allergen management protocols.

Introduction to Allergen Management Challenges

 Allergic reactions are immune system responses to proteins that are harmless to most
individuals.
 Examples of food hypersensitivities:
o Food Intolerance (e.g., lactose intolerance).
o Autoimmune Conditions (e.g., coeliac disease).

Common Causes of Allergen Management Failures

1. Unintentional Presence of Allergens

o Cross-contact during production or accidental addition.
2. Mispacking
o Incorrect packaging due to insufficient changeover controls or lack of training.
3. Wrongly Labeled Packaging
o Specification errors or ineffective change management during recipe or
packaging updates.

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Allergen Management Plan

 A documented system to:

o Identify.
o Control.
o Educate.
o Communicate allergen-related risks.
 Includes a risk assessment of cross-contact and control implementation.

Core Themes of Allergen Management

Theme Details

Materials & Allergens Understand raw materials arriving on-site.

Risk Assessment Evaluate processes, activities, or ingredients to determine necessary controls.

Control Procedures Segregate allergens and activities to reduce cross-contact risks.

Cleaning Regimes Implement and monitor cleaning controls to reduce or remove allergen risks.

Packaging & Ensure accurate packaging and labeling to inform consumers and avoid
Labeling errors.

Sustainability and Environmental Management

Promotes responsible practices to ensure minimal environmental impact.

Key Elements:

1. Environmental Monitoring
o Monitor and maintain environmental conditions in production facilities.
2. Resource Management
o Efficient use of water, energy, and raw materials.
3. Waste Management
o Proper waste disposal and reduction strategies.
4. Sustainability Reporting
o Regular updates on sustainability progress to stakeholders.

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Benefits of Adhering to BRCGS Standards

 Compliance with regulatory requirements.

 Commitment to food safety, quality, and sustainability.

Introduction

Managing allergens is crucial for food, packaging, and consumer goods supply chains.

 Food Allergies:
o Immune system reactions to proteins harmless to most individuals.
o Significant health hazard for a growing global population.
 Food Hypersensitivities:
o Includes food intolerance (e.g., lactose intolerance) and autoimmune
conditions (e.g., coeliac disease).
 Challenges:
o Incorrect allergen management is a leading cause of product recalls.
o Main issues include:
1. Unintentional Allergen Presence: Cross-contact or recipe errors.
2. Mispacking: Incorrect packaging due to inadequate changeover or
training.
3. Wrongly Labeled Packaging: Errors in specification, ineffective
change management, or printing controls.

Allergen Management Plan

A documented system to identify, control, educate, and communicate allergen risks.

Theme Details
Materials &
Understand raw materials arriving on-site.
Allergens
Evaluate processes, activities, or ingredients for allergen risks and
Risk Assessment
determine controls.
Control Procedures Segregate allergens and activities to reduce cross-contact risks.
Cleaning Regimes Implement and monitor cleaning controls to minimize allergen risks.
Packaging &
Ensure accurate consumer information and prevent packaging errors.
Labeling

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Guidance Organization

 Addresses allergen management across multiple BRCGS Standards, including food

safety, packaging, storage, and distribution.
 Supports the development of robust allergen management systems.
 Emphasizes that allergen issues can arise from failing to meet general requirements of
a Standard.

Legislative Considerations

 Global allergen lists vary by region and country.

 Examples:
o EU Regulation (EU) No. 1169/2011: Food information for consumers.
o US Food Allergen Labeling and Consumer Protection Act (2004).
 Key Points:
o Understand full legislative definitions for allergens.
o Use Codex Alimentarius as a reference in the absence of local legislation.
o Keep systems updated with evolving research and regulations.

Customer Considerations

 Some customers (e.g., brand owners, retailers) have detailed allergen requirements.
 Ensure manufacturing sites comply with these specifications.

Reviewing the Allergen Management Plan

 Regular reviews based on risks or changes in:

1. Raw materials or suppliers.
2. Manufacturing processes.
3. Machinery or equipment.
4. Cleaning practices or procedures.

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Visual Representation of Allergen Management System

Core Elements Components

Risk Assessment Evaluate processes, identify risks, and implement controls.
Raw Materials & Allergens Understand incoming materials and manage associated risks.
Procedures Develop clear handling, cleaning, and segregation protocols.
Packaging & Labeling Accurate labeling and consumer information.
Training & Cleaning Educate staff and monitor cleaning processes effectively.

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Codex Alimentarius Commission (CAC)

Introduction

The Codex Alimentarius Commission (CAC) is an international body established to protect

consumer health and promote fair practices in food trade. The term "Codex Alimentarius"
means "Food Code" in Latin and serves as a collection of internationally recognized
standards, guidelines, and codes of practice to ensure the safety, quality, and fairness of food
supply across the globe.

Development of Codex Alimentarius

 Established: 1963
 Developed by: Joint initiative of the Food and Agriculture Organization (FAO) of the
United Nations and the World Health Organization (WHO).
 Purpose: To harmonize international food standards and facilitate global trade.

Structure of the Codex Alimentarius Commission

 Governing Bodies:
o General assembly comprising member countries.
o Subsidiary bodies responsible for specific areas (e.g., food labeling, additives,
safety).
 Secretariat: Administered by the FAO and WHO.
 Members: 189 participants, including 188 member countries and the European Union
(as of recent years).

Purpose of Codex Alimentarius

1. Consumer Protection: Safeguarding public health by ensuring food safety and

hygiene.
2. Trade Promotion: Facilitating fair practices in international food trade.
3. Harmonization: Establishing uniform standards to minimize disputes in global trade.

Objectives of Codex Alimentarius

 Protect consumer health globally.

 Ensure fair trade practices in food supply.

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 Promote coordination among international organizations working on food standards.
 Support food control systems in member nations.

Scope of Codex Alimentarius

The Codex covers:

 Standards for all foods, whether processed, semi-processed, or raw.

 Provisions related to food hygiene, food additives, contaminants, labeling, methods of
analysis, and sampling.

Structure and Management

 Parent Organizations: FAO and WHO.

 Committees: Specialized committees to draft and review standards.
 Codex Trust Fund: Supports participation of developing countries in Codex
activities.

Codex Committees

1. General Subject Committees:

o Food Hygiene.
o Food Labeling.
o Food Additives.
o Contaminants in Food.
2. Commodity Committees:
o Address specific food products (e.g., dairy, cereals, fish).
3. Regional Coordinating Committees:
o Focus on regional concerns and implementation of Codex standards.

Foods Under Codex

 Processed and unprocessed foods.

 Fruits, vegetables, cereals, dairy products, meat, fish, and beverages.
 Foods for special dietary uses (e.g., infant formula).

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Code of Practice

 Guides for:
o Food hygiene.
o Safe use of additives.
o Prevention of contamination.

Guidelines and Recommendations

 Risk Assessment: Frameworks for evaluating food safety risks.

 Maximum Residue Levels (MRLs): Limits for pesticides and veterinary drugs in
food.
 Food Sampling: Protocols for testing food safety and quality.

Food Additives Under Codex

 General Standards: Covers use and safety assessment of additives.

 Maximum Use Levels: Established for additives to ensure safe consumption.

Food Labeling Under Codex

 Purpose: Inform consumers and ensure transparency in food products.

 Key Requirements:
o Product name, ingredients, allergens, net weight, and expiration date.
o Nutrition labeling and health claims.

Achievements of Codex Alimentarius

• 237 Food Standards

• 43 Codes of Practice
• 33 Guidelines
• 197 Pesticides evaluated
• 3274 Limits for pesticides residues
• 289 Limits of veterinary drug residues
• 1300 Food additives evaluated.

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