CAC/GL24-1997[27]
The Codex Alimentarius Commission accepts that there may beminor differences in opinion in the interpretation of lawful and unlawfulanimals and in the slaughter act, according to the different Islamic Schools ofThought. As such, these general guidelines are subjected to the interpretationof the appropriate authorities of the importing countries. However, thecertificates granted by the religious authorities of the exporting countryshould be accepted in principle by the importing country, except when the latterprovides justification for other specific requirements.
1 SCOPE
1.1 These guidelines recommend measures to be taken on the useof Halal claims in food labelling.
1.2 These guidelines apply to the use of the term halal andequivalent terms in claims as defined in the General Standard for the Labellingof Prepackaged Foods and include its use in trade marks, brand names andbusiness names.
1.3 These guidelines are intended to supplement the CodexGeneral Guidelines on Claims and do not supersede any prohibition containedtherein.
2 DEFINITION
2.1 Halal Food means food permitted under the Islamic Law andshould fulfil the following conditions:
2.1.1 does not consist of or contain anything which isconsidered to be unlawful according to Islamic Law;
2.1.2 has not been prepared, processed, transported or storedusing any appliance or facility that was not free from anything unlawfulaccording to Islamic Law; and
2.1.3 has not in the course of preparation, processing,transportation or storage been in direct contact with any food that fails tosatisfy 2.1.1 and 2.1.2 above.
2.2 Notwithstanding Section 2.1 above:
2.2.1 halal food can be prepared, processed or storedin different sections or lines within the same premises where non-halal foodsare produced, provided that necessary measures are taken to prevent any contactbetween halal and non-halal foods;
2.2.2 halal food can be prepared, processed,transported or stored using facilities which have been previously used fornon-halal foods provided that proper cleaning procedures, according to Islamicrequirements, have been observed.
3 CRITERIA FOR USE OF THE TERMHALAL
3.1 LAWFUL FOOD
The term halal may be used for foods which are consideredlawful. Under the Islamic Law, all sources of food are lawful except thefollowing sources, including their products and derivatives which are consideredunlawful:
3.1.1 Food of Animal Origin
(a) Pigs and boars.
(b) Dogs, snakes and monkeys.
(c) Carnivorous animals with claws and fangs such as lions,tigers, bears and other similar animals.
(d) Birds of prey with claws such as eagles, vultures, andother similar birds.
(e) Pests such as rats, centipedes, scorpions and othersimilar animals.
(f) Animals forbidden to be killed in Islam i.e., ants, beesand woodpecker birds.
(g) Animals which are considered repulsive generally likelice, flies, maggots and other similar animals.
(h) Animals that live both on land and in water such as frogs,crocodiles and other similar animals.
(i) Mules and domestic donkeys.
(j) All poisonous and hazardous aquatic animals.
(k) Any other animals not slaughtered according to IslamicLaw.
(l) Blood.
3.1.2 Food of Plant Origin
Intoxicating and hazardous plants except where the toxin orhazard can be eliminated during processing.
3.1.3 Drink
(a) Alcoholic drinks.
(b) All forms of intoxicating and hazardous drinks.
3.1.4 Food Additives
All food additives derived from Items 3.1.1, 3.1.2 and3.1.3.
3.2 SLAUGHTERING
All lawful land animals should be slaughtered in compliancewith the rules laid down in the Codex Recommended Code of Hygienic Practice forFresh Meat[28] and the followingrequirements:
3.2.1 The person should be a Muslim who is mentally sound andknowledgeable of the Islamic slaughtering procedures.
3.2.2 The animal to be slaughtered should be lawful accordingto Islamic law.
3.2.3 The animal to be slaughtered should be alive or deemedto be alive at the time of slaughtering.
3.2.4 The phrase Bismillah (In the Name of Allah)should be invoked immediately before the slaughter of each animal.
3.2.5 The slaughtering device should be sharp and should notbe lifted off the animal during the slaughter act.
3.2.6 The slaughter act should sever the trachea, oesophagusand main arteries and veins of the neck region.
3.3 PREPARATION, PROCESSING, PACKAGING, TRANSPORTATION ANDSTORAGE
All food should be prepared, processed, packaged, transportedand stored in such a manner that it complies with Section 2.1 and 2.1 above andthe Codex General Principles on Food Hygiene and other relevant CodexStandards.
4 ADDITIONAL LABELLING REQUIREMENTS
4.1 When a claim is made that a food is halal, the wordhalal or equivalent terms should appear on the label.
4.2 In accordance with the Codex General Guidelines on Claims,claims on halal should not be used in ways which could give rise to doubt aboutthe safety of similar food or claims that halal foods are nutritionally superiorto, or healthier than, other foods.
[27] The Codex General Guidelines for the Use of the Term Halal were adopted by the Codex Alimentarius Commission at its 22nd Session, 1997. They have been sent to all Member Nations and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of the Guidelines.[28] CAC/RCP 11, Rev.1-1993.
