Introduction:
This assignment regarding the topic “HALAL”. It starts with an introduction about HALAL. It gives a briefing about what is HALAL and what are the requirements for being HALAL. And it also gives the information about Islamic Law (Syara’) about HALAL and about Halal certification.

1. What is Halal?

Ḥalāl (Arabic: حلال‎ ḥalāl, 'permissible') or hallal is any object or an action which is permissible to use or engage in, according to Islamic law. The term covers and designates not only food and drink but also all matters of daily life. It is one of five الأحكام الخمسة (al-ahkam al-khamsah) — fard (compulsory), mustahabb (recommended), halal (allowed), makruh (disliked), haram (forbidden) — that define the morality of human action in Islam. Mubah is also used to mean "permissible" or "allowed" in Islam.

Generally in Islam, every object and action is considered permissible unless there is a prohibition of it in the Islamic scriptures. Clarification is given below in detail as to what is considered to be a permissible object or action in Islam, along with the exceptions.

Halal originates from an Arabic phrase that means allowed or permitted by Islamic Law. The definition of Halal according to the Trade Description Order (Usage of the Term “Halal”) 1975 is as follows:

When the term is used in relation to food in any form whatsoever, in the process of trade or commerce as an aspect of trading or part of an aspect of trading for the referred to food, the terms ‘Halal’, ‘Guaranteed Halal’ or ‘Muslim Food’ or any other terms that may be used to indicate or may be understood as meaning to indicate as permissible to be consumed by Muslims and allowed in their religion for the referred to food to be consumed, must therefore mean the following, that is, the food for which such terms are being used:

• does not stem from or consists of any part of or item from animals that are forbidden to Muslims by Islamic law, or animals that have not been slaughtered according to Islamic law; • does not contain any substance that is considered impure in Islamic law; • is not prepared, processed or manufactured using equipment or utensils that are not free from impurities as defined by Islamic law ; and • that, in the preparation, processing or storage stage, does not come in contact with or is stored near any kind of food that does not meet the requirements of para(s) (a), (b) or (c) or any substances that are considered impure by Islamic law.

Halal regulations are almost 1400 years old; traditionally, halal meat was always prepared and usually sold by Muslims. Halal foods were made from scratch at home and complex processed ingredients were not used. Today, Muslims continue to require food products that conform to acceptable halal standards. Permissible food categories include meat, poultry, fish, seafood, milk, eggs, fruits and vegetables. Halal food is defined as safe and not harmfully prepared, it does not contain non-halal and najs (unclean) ingredients and is processed and manufactured using equipment that is not contaminated with things that are najs. Food items that are haram (prohibited) under Islamic dietary laws include: • Swine • Animals improperly slaughtered • Alcohol and intoxicants • Carnivorous animals, birds of prey and land animals without external ears • Blood • Contaminated Foods • Foods containing questionable ingredients

Halal food is simply defined as permissible or allowed according to Allah and the Prophet Muhammad; whereas haram food is described as that which Allah and the Prophet have completely and specifically forbidden. Also, it is important to note the Zabiha process, the process of slaughtering a halal animal according to the Islamic method. In order to be categorized as Zabiha, the following should be observed: The name of God (Allah) is to be pronounced as a reminder that we do not have the right to take the animal’s life except by the permission of God to meet our need for food. Also, a sharp blade and skill in slaughtering is required to minimize pain and unnecessary suffering for the animal. This is accomplished by a quick cut to sever the veins and arteries of the neck of the animal, without cutting the nervous system or spinal cord. The massive bleeding makes the animal unconscious in seconds; leaving the spinal cord intact allowing for convulsions that result from the contraction of the muscles in response to the lack of oxygen in the brain cells. This will allow for the maximum drainage of blood, carrying away in part the waste and micro-organisms, thereby improving the meat's taste, shelf-life and healthiness.

Furthermore, meat and poultry are permissible under halal regulations; however animals must be of the halal species and must be slaughtered using Islamic methods (Zabiha). It is required that animals be slaughtered by a Muslim and that the name of Allah be pronounced at the time of slaughter. Humane handling must also be practiced and animal suffering minimized. All blood must be removed from the carcass. Stunning of animals is permitted providing it is not fatal. Also, fish with scales are acceptable by all Muslim groups. Fish without scales, shellfish and crustaceans are only accepted by some Muslim groups. Additionally, animal-derived ingredients should come from animals slaughtered by Muslims or from fish. Milk and eggs of all acceptable animal species are permitted. However, there are restrictions on enzymes from animals, emulsifiers of animal origin and other functional ingredients. All vegetable ingredients are halal except intoxicating ones. A number of food products and ingredients are prohibited (haram) as their source is not normally indicated. These products include:

• Gelatin • Glycerin • Emulsifiers • Enzymes • Dairy ingredients, whey and cheese • Animal protein/fat • Flavorings and compound mixtures Preservatives are also questionable food ingredients, as well as other products used in the production of food including processing aids, lubricants, cleaning agents, sanitizers and packaging material. Genetically-modified organisms and biotechnology raise new challenges for halal certification. Regarding transgenic foods, plant to plant gene transfer is acceptable; however, animal-to-plant or animal-to-animal gene transfer is questionable and may or may not be acceptable. Also, alcohol is prohibited in Islam. Food items with alcohol as an ingredient or used in cooking are not allowed. This includes fruit essences (with alcohol naturally present) and alcohol used for technical reasons (for example extraction of flavors like vanilla).

Malaysian Standard (Malaysian Standard on Halal Food (MS 1500:2009) :
The Malaysian Standard titled ‘Halal Food: Production, Preparation, Handling and Storage – General Guide (MS 1500:2009) was developed under the Malaysian Standard Development System, under the wing of Department of Standardization Malaysia (DSM), Ministry of Science, Technology and Innovation.

The Malaysian Standard is one of five government initiatives in realizing the dream of establishing Malaysia as the center of halal food.

The standard was developed by the National Industrial Standardization Committee related to Halal matters (ISC I), and is represented by multiple organizations including JAKIM, that acts as the Chairman for the Technical Committee. Please refer to Appendix 1 for an overview of the standardization development system in Malaysia and how ISC I contributes to this system.

This standard contains practical guidelines for the food industry on the preparation and handling of halal food (including nutrient enhancers). It aims to set the ground rules for food products or food businesses in Malaysia. It will be used by JAKIM as the basis for certification whilst other requirements will also be taken into account to complete the certification process.

Refer to Appendix 2 for a summary of the Malaysian Standard development pertaining to halal food.

This document has undergone the process required by international standardization agencies such as; International Standardization Organization (ISO), where the international standardization development system is based on the agreement of all vital parties, including governments, private sectors, NGO's, researchers and professional bodies. Malaysia (DSM) uses the same ISO policy.

It is hoped that in the future, the Malaysian Standard (Government official document) will be promoted internationally and recognized by other countries or blocks such as America, Europe, China and members of ASEAN.

Halal Directory :
The Department of Islamic Development Malaysia (JAKIM) has been the authorized body responsible for the standardization of halal certifications since August 2009. The halal directory is a compilation of information on food and beverage manufacturing companies, food premises, hotels, consumer products and slaughter houses that have been awarded the JAKIM halal certification.

Directory List

▪ Companies
▪ Products
▪ Food Premises
▪ Menus
▪ Slaughter Houses

Quality (Halal) at McDonald's Malaysia:
At McDonald's Malaysia they believe in giving nothing but the best to their customers. All their high quality food is prepared using only the best raw ingredients from selected and approved suppliers.
Pure Halal Beef:
McDonald's meat patties are produced from pure halal beef with no additives, preservatives or flavor enhancers. The beef patties are prepared and packaged at McDonald's approved meat plants. In addition to inspections carried out before the beef arrives at the plants, their suppliers undertake several separate quality checks on every batch. The beef patties are cooked without the addition of fats or oils.

Potatoes:
McDonald's world famous French Fries are produced from only the best quality potatoes specially grown for McDonald’s at selected farms around the world. The potatoes are specially blanched and processed so that maximum nutrients are retained.

Fish:
The fish in McDonald's Filet-O-Fish are skinless fresh wholesome fillets of delicious and mild white-fleshed fish. Upon arrival at the plant in Malaysia, the fish blocks are stored in a temperature-controlled environment to maintain their freshness. They are then cut and sliced, battered and breaded without added flavoring or coloring.
Halal Farm-Fresh Chicken:
Their chicken is selected for their wholesomeness - boneless breast and thigh meat that meet all our physical and bacteriological specifications. They are shaped to ensure consistency in weight and they are covered in specially seasoned breading and tempura batter.
Fresh eggs:
Only farm-fresh, premium quality eggs go into our delicious egg products. McDonald’s eggs are washed and cleaned with a special detergent to remove bacteria. The shells are coated with a thin layer of food grade oil so the eggs stay fresh and safe. They keep their eggs chilled and only crack them open just before cooking to make sure they are fresh and hygienically prepared.

Cheese:
Dairy products, including cheese, have a role to play in a balanced diet because they contain a wide variety of essential nutrients such as protein, calcium, fat-soluble phosphorous and zinc.
Buns:
McDonald's buns are baked locally and delivered fresh several times each week.
Vegetables:
Freshly shredded lettuce, slivered onions and pickles are used in all their burgers. Their lettuce heads are grown in Malaysia, Australia, China and USA and are shredded locally.
Apples:
Their Apple Pies are made from real apple slices blended with cinnamon and then covered in a crisp, short crust pastry.
Oranges:
An excellent source of Vitamin C, McDonald's imports pure concentrated orange juice with pulp. No preservatives or sugar are added.
Salt:
Most of their food contains some salt, in amounts consistent with grocery foods purchased for the home. Their French Fries are salted as part of their preparation process but you can request them without added salt.

Halal:
All food consumed at McDonald’s comply with Halal requirements. Raw ingredients, cooking utensils and meals conform strictly with the Islamic Halal requirements of the Government of Malaysia.
Additives:
What they leave out of their food is as important as what they put in. Any additives used are those already included by their suppliers only to maintain quality.

Conclusion:

From the above description we can understand briefly about what is Halal and the laws and requirements about being Halal. And we can also know about how McDonald's Malaysia maintain their food quality and how they keep their food Halal.

Reference:

1. Halal (2014)

Available at: http://en.wikipedia.org/wiki/Halal (Accessed: 9 Sep 2014).

2. Halal Definition

Available at: http://www.halal.gov.my/v3/index.php/en/about-halal-certification/halal-definition (Accessed: 9 Sep 2014)

3. Malaysian Standard

Available at: http://www.halal.gov.my/v3/index.php/en/guidelines/malaysia-standard (Accessed: 13 Sep 2014)

4. Halal Directory

Available at: http://www.halal.gov.my/v3/index.php/en/malaysia-halal-directory (Accessed: 17 Sep 2014)

5. Quality (Halal) at McDonald's Malaysia

Available at: http://www.mcdonalds.com.my/our_food/quality.aspx# (Accessed: 19 Sep 2014)

6. The Halal Project (2011), Suggested Halal Standards for the University of Toronto, St. George Campus