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APRIL-MAY. 2019 | @Halal
THE AUTHORITIES: JAKIM, JAIS and Non-
Government Organization (NGO) such as
PPIM as the halal monitoring authorities. Th ey
will use the results of lab analysis to fulfi ll
the requirements of halal certifi cation when
auditing the product.
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INDUSTRY: Manufacturers of food products
or consumables. Industry needs results
of lab analysis as reference to ensure that
ingredients of their products are free from
forbidden (haram) ingredients.
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CONSUMER: Consumers who uses and consumes
the retailed products. Some of the more particular
consumers always want to know lab analysis results
to ensure that the product that they consume is
truly halal, and that they are not being deceived by
irresponsible manufacturers.
Halal
Analysis
HALAALAN TOYYIBAN ETHIC
AUTHENTICITY
Muslim
Only SAFETY
Muslim &
Non Muslim PURITY
Muslim &
Non Muslim
Qualitative
Porcine
Ethanol
Origin
Qualitative
Adulteration
(Alcoholic
beverages)
Result
Yes = Haram
No = Halal
Result
Yes = Haram
No = Halal
Halal
verifi cation
plays an
important role
based on the
result of lab
tests which
verifi es the
ingredients of
the product to
be free from
ingredients
that are
haram.”
Result
Yes = Fail
No = Pass
Steroid & Ban
substance
Result
Yes = Fail
No = Pass
Qualitative &
Quantitave
Quantitative
Ethanol
Contant
Result
Fail < 10% < Pass
Heavy Metal
Result
Cd: Pass < 0.3 ppm < Fail
Hg: Pass < 0.5 ppm < Fail
As: Pass < 5.0 ppm < Fail
Pb: Pass < 10 ppm < Fail
pork and alcohol in its ingredients or not. A
Toyyiban test on the other hand, is a lab test
to investigate the occurrence of hazardous
substances that might be of harm to our
health. These are defi ned by the idea of Ethic,
whereby the tests are to ensure that the prod-
uct’s quality is up to par in its purity, and is
worth every penny the customers have spent
on it.
In the process fl ow of a halal certifi cation,
the role of lab analysis for ‘Halaalan Toyyiban
Ethic’ test is important, especially when it
comes to ensuring whether ingredients to
be used are of plant or animal (and whether
it is of pork) origin. This is because cross-
contamination can occur during storage and
the delivery of the ingredients to manufactur-
ers. There is also an issue whereby the use of
additives from animal origin in products are
not being stated clearly.
This is why lab tests are important. Ingre-
dients used in products can be convincedly
confi rmed through lab analysis, and ensuring
the ingredients themselves are halal before
being processed to a fi nished product.
Microbial
Marker
compound
Result
TAMC: Pass < 10 - 10 cfu/g
or ml < Fail
TAMC: Pass < 10 - 10 cfu/g
or ml < Fail
Process fl ow of a
halal certifi cation,
the role of lab
analysis for ‘Halaalan
Toyyiban Ethic’ test is
important, especially
when it comes to
ensuring whether
ingredients to be
used are of plant or
animal (and whether
it is of pork) origin.
CONCLUSION
Result
Present & Exceed MOD = Pass
Present & below MOD = Fail
Absent = Fail
The science of halal has to be compre-
hensively planned and defi ned for a clear
direction in promoting halal products. It is
important that halal certifi cations awarded to
any local or international products has been
fully verifi ed down to its DNA, and that it is
in fact, halal.
The integrity of product manufacturers
should also be verifi ed and monitored. Halal
science practices and JAIS’s strict concerns in
certifi cation and monitoring of products on
the market can be harnessed to make halal
certifi cation in Malaysia the best of its kind.
Halal certifi cation processes supported by
proper scientifi c proof should be a benchmark
for all local and international halal authori-
ties. With use of halal science, we hope to
strengthen Halal integrity and continuously
supports halal assurance system for Muslim
consumers and be blessed by Him on this
sincere eff ort. That is the importance of halal
science. That is the value of a halal logo. That
is the beauty of Islamic rules.
TRUST BUT VERIFY.