Halal Hazard Identification: Determination of Halal Hazard using Preliminary Halal Hazard Analysis
Abstract
In risk management, the identification of halal hazard is very important to ensure all products or services comply to the standards set by the Islamic Sharia law. Preliminary Hazard Analysis is a systematic tool in risk management that identifies hazards in a system or production line. The halal hazard is defined as a source, situation, or act with potential harm or contamination. Harm refers to all elements that cause a product and service to be noncompliant with halal standards. On the other hand, contamination refers to something that causes impurity or unsuitability through the contact or mixture with something unclean or najs according to shariah. The Halal Hazard Identification classifies and lists data by gathering information from the JAKIM Manual Procedure for Malaysia Halal Certification (Third Revision) 2014, Jakim Manual Production Procedure for Slaughter Qualification 2014, and legal opinions concerning Islamic law (fatwa) issued by the National and State Fatwa Councils. There are six classifications of hazards: i) involving pig, boar and dog; ii) Shariah-noncompliance of slaughtering; iii) intoxication from wine, liquor or related drinks; iv) any source related to liquid or object coming from human or animal orifice; v) animals categorized as filthy, that inhabit both water and land; and vi) animals that hunt using fangs, nails, poison, and by snatching. This study has identified 63 halal hazards. The effects of haram contamination are discussed using the halal product fault tree.
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