What is halal???

What is halal???

Halal is an Islamic Arabic term that literally translates to ‘permissible’. Globally, in the food industry, halal is used to refer to food that is permissible under Islamic law, similar to the use of the Jewish term ‘kosher’. Foods that are not halal include pork, blood, carrion, carnivorous animals with the exception of most fish and sea animals, and all intoxicants – specifically alcohol. Forbidden foods are referred to as haraam and suspect foods as shuba. To be halal, all animals, excluding fish and most sea life, must be slaughtered according to the Islamic method: Dhabiha. This method involves cutting through the large arteries in the neck along with the esophagus and trachea with one swipe of a non-serrated blade, without damaging the spinal cord. The animal must then be left, unhandled, until all blood and impurities have drained. All animals must be facing Mecca during this process and be slaughtered in the name of God. The driving force behind halal is that foods be tayyib; wholesome and natural. This means animals must be fed natural products free of hormones or other animal products such as gelatin, offal and tallow. Genetically modified foods are not accepted as halal.

Halal authority: Department of Islamic Development Malaysia (JAKIM)

Halal Food Laws:

Trade Description Act 1972
Trade Description Orders, 1975
Food Act 1983
Food Regulations 1985
Animal Rules 1962
Customs Act 1988