PS:3733-2019(R)

Part-2
ICS No.67.020

PAKISTAN STANDARD
HALAAL MANAGEMENT SYSTEM REQUIREMENTS
FOR ANY ORGANIZATION IN THE FOOD CHAIN (4th Rev.)

(ALL RIGHTS RESERVED)

PAKISTAN STANDARDS AND QUALITY CONTROL AUTHORITY

Standards Development Centre,
PSQCA Complex, Standardization Wing II, 1st Floor, Plot - ST-7/A, Block-
3, Scheme No.36, Gulistan-e-Jauher, Karachi

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Contents

FOREWORD ...................................................................................................................................................... 4
INTRODUCTION................................................................................................................................................ 5
1. SCOPE............................................................................................................................................................ 6
2. NORMATIVE REFERENCES ........................................................................................................................ 6
3. TERMS AND DEFINITIONS .......................................................................................................................... 7
4. REQUIREMENTS........................................................................................................................................... 7
4.1 Sources of Halaal Foods and Drinks ...................................................................................................... 7

4.1.1 Food of Animal Origin ............................................................................................................................. 7

4.1.1.1 Requirements for Slaughtering ........................................................................................................... 7

4.1.1.2 Requirements for Halaal Food ....................................................................................................... 7

4.1.1.3 Haraam Foods................................................................................................................................ 7

4.1.2 Requirements for Food of Plant Origin ...................................................................................................... 8

4.1.2.1 Mushrooms..................................................................................................................................... 8

4.1.3 Micro-Organisms & Microbial Product ................................................................................................. 8

4.1.4 Natural Minerals and Chemicals ................................................................................................................ 9

4.1.5 Beverages .................................................................................................................................................. 9

4.1.6 Genetically Modified Food (GMF) .............................................................................................................. 9

4.1.7 Food Additives ............................................................................................................................................ 9

4.1.8 Feed and Feed Additives ........................................................................................................................... 9

4.1.9 Blood and other Materials of human or Animal Origin ............................................................................... 9

4.1.10 Milk and dairy products ............................................................................................................................ 9

4.1.11Eggs and egg products ............................................................................................................................ 9

4.1.12 Cereals and cereal products, vegetable oils and fats, fruits and vegetables ........................................... 9

and their products, sugar and confectionery products ....................................................................................... 9

4.1.13 Honey and by products .......................................................................................................................... 10

4.1.14 Dietary supplements .............................................................................................................................. 10

4.1.15 Enzymes ................................................................................................................................................ 10

4.1.16 Other Products ....................................................................................................................................... 10

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4.1.17 Food Service and Facilities .................................................................................................................... 10
5. HALAAL PROCESSING ............................................................................................................................... 11
6. MACHINERY, UTENSILS, PRODUCTION LINES ...................................................................................... 11
7. STORAGE, DISPLAY, SERVICE AND TRANSPORT ................................................................................ 11
8. HYGIENE, SANITATION AND FOOD SAFETY .......................................................................................... 12
9. PACKAGING MATERIALS........................................................................................................................... 12
10. DOCUMENTATION ...................................................................................................................................... 12
10.1 Documentation Requirements ............................................................................................................ 12

10.2 Human Resources .............................................................................................................................. 13

10.3 Halaal Control Points .......................................................................................................................... 13

10.4 Emergency Preparedness and Response .......................................................................................... 13

10.5 Internal Audit ....................................................................................................................................... 13

10.6 Management Review .......................................................................................................................... 13

10.7 Improvement ....................................................................................................................................... 14

10.7.1 Continual Improvement .......................................................................................................................... 14

10.7.2 Corrective Action .................................................................................................................................... 14

10.7.3 Preventive Action ................................................................................................................................... 14

11. VALIDATION AND VERIFICATION ............................................................................................................. 14

11.1 Verification .......................................................................................................................................... 14

11.2 Validation ............................................................................................................................................ 14

11.3 Validation and Verification of Methods ............................................................................................... 14

12. IDENTIFICATION AND TRACEABILITY...........................................................................................................15

13. STORAGE, DISPLAY, SERVICE AND TRANSPORT ................................................................................ 15
14. PACKAGING AND LABELLING................................................................................................................... 15
14.1 Packaging ........................................................................................................................................... 15

14.2 Labelling.............................................................................................................................................. 16

Bibliography ............................................................................................................................................................. 17
Membership List of Technical Committee on Halaal Foods (TC1) ................................................................... 18

Amendment Recorder ...................................................................................................................................... 21

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FOREWORD

0.1 This This Islamic Republic of Pakistan Standard was developed by the Pakistan Standards
& Quality Control Authority Standards Development Centre on 27 December 2018 after the draft
finalized by the Halaal Foods Technical Committee had been approved by the National Standards
Committee on Halaal.

0.2 The Pakistan Standards and Quality Control Authority, under the Ministry of Science and
Technology, is the national standardization body. In performing its duties and functions, PSQCA is
governed by the PSQCA Act, 1996. PSQCA has also been established to advise the Government
on standardization policies, programmes and activities to promote industrial efficiency and
development, as well as for consumer protection.

0.3 The main function of the Department is to foster and promote standards and conformity
assessment as a means of advancing the national economy, promoting industrial efficiency and
development, ensuring the health and safety of the public, protecting the consumers, facilitating
domestic and international trade and furthering international co-operation in relation to standards
and conformity assessment.

0.4 PSQCA establishes Pakistan Standards as per mandate given in sub section (xvi) of
section 8 of PSQCA Act VI of 1996 i.e. framing and publishing, amending, revising or withdrawal of
Pakistan Standards in relation to any article, product, process and in accordance with Pakistan
standard rules 2008.

0.5 The formulation and/ or adoption of Pakistan Standards is carried out in technical
committees and recommended by national standards committee which include experts from
PSQCA, other public and private organizations, academia and consumers and from relevant
production or service units. Standard development activity is based on consensus to make sure
that Pakistan standards safeguard national interest, public tendencies keeping in view the concept
of quality, safety, health efficiency as basic parameters for the sustainable development.

0.6 In the preparation of this standard the views of the scientists, food technologists, industry,
certifiers, accreditation body, Islamic scholars, testing authorities and consumers have been taken
into consideration.

0.7 The assistance has been derived from OIC/SMIIC 1, ISO 22000 and other relevant
standards and guides, is acknowledged with thanks.

0.8 For further information on Pakistan standards development, please visit PSQCA website:
www.psqca.com.pk

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INTRODUCTION

The lives of all Muslims including their dietary requirements and daily use are guided by the
Islamic Law. In the regulatory sector, government authorities implement laws covering the
approval of products (including services) for reasons of safety, health, environmental protection,
fraud prevention or market fairness. In the voluntary sector, many lines of food industry have both
within an economy as well as globally, are using non-Halaal sources/process which are not easily
traceable by the consumers. For that reason, there is a need to develop standard for Halaal food
manufacturing, processing, packaging etc. fulfilling both technical and shariah aspects. This
standard focuses the requirements of Halaal to maintain the integrity of the products.

This standard is aimed to help both producers and supervising organizations (i.e., certification
bodies) to ensure Halaal traceability throughout the food chain to facilitate cross-border trade to
gain confidence of the Muslims around the globe.

In this Standard, Islamic rules refer to commonly accepted rules and beliefs of Islam, regardless of
variations in different countries/sects. All the Muslims are free to follow their respective School of
Fiqh.

This Standard is not meant to be used as a reference for issuing Fatwa on the “Shariah Status” of
things, for it has been prepared to meet the requirements of industry, import, export, procurement
and facilitate trade on Halaal by bridging science & shariah.

It also covers the requirements pertaining to packaging, marking, transport and storage, shelf-life
and expiry date, and other requirements that prohibit deceit and fraud.

Pakistan Standard 3733 has been reviewed 4th time and for the convenience of users split into
following four parts which replaced PS 3733-2016 accordingly and any part may be used in
conjunction with other part or relevant standard(s):

– Pakistan Standard Halaal Management System-Fundamentals and Vocabulary(PS:3733:2019

Part 1);
– Pakistan Standard Halaal Management System-Requirements for any organizations in the Food
Chain (PS 3733:2019 Part 2 4th Revision)
– Pakistan Standard Halaal Management System-Requirements for Animals slaughtering(PS
3733:2019 Part 3);
– Pakistan Standard Halaal Management System-Requirements for Poultry/Birds slaughtering
(PS 3733:2019 Part 4).

In this standard, the following verbal forms are used:

– “shall” indicates a requirement;

– “should” indicates a recommendation;
– “may” indicates a permission;
– “can” indicates a possibility or a capability.

“NOTES” provide guidance in understanding or clarifying the requirements in this document.

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PAKISTAN STANDARD
FOR
HALAAL MANAGEMENT SYSTEMS REQUIREMENTS FOR ANY ORGANIZATION
IN THE FOOD CHAIN (4th REVISION)

1. SCOPE
This Islamic Republic of Pakistan Standard defines the basic requirements that shall be
followed at any stage of food chain including, production, receiving, sorting, preparation,
processing, packaging, labelling, marking, controlling, handling, transportation, distribution,
storage, marketing and service of Halaal food and its products based on Islamic Laws. This
Standard shall be used together with the laws of Pakistan, including relevant standards and
guidelines for local/import/export purposes.

All requirements of this Standard are generic and are intended to be applicable to all
enterprises/organizations in the food chain regardless of size and complexity. This includes
organizations directly involved in one or more steps of the food chain and wish to
implement systems that consistently provide safe Halaal products. The means of meeting
any requirements of this Standard can be accomplished through the use of internal and/or
external resources.

Guidelines on the application of this Standard in all organizations are contained in the
standard for Halaal food certification rules.

This Standard specifies requirements to enable an organization to:

– plan, implement, operate, maintain and update a Halaal Food Safety Management
system aimed at providing products that are Halaal and are safe for the consumer
according to their intended use;
– demonstrate compliance with shariah rules;
– demonstrate compliance with applicable statutory and regulatory food safety
requirements;
– effectively communicate Halaal food issues to their suppliers, customers and relevant
interested parties in the food chain;
– ensure that the organization conforms to its stated Halaal food policy;
– seek certification of its Halaal Food Safety Management System, by a Halaal certification
body accredited as per PS: 4992-2016 for Conformity Assessment-Requirements for
bodies providing Halaal certification.
NOTE: Food chain includes the production of feed for animals intended for food production.

2. NORMATIVE REFERENCES
The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest
edition of the referenced document (including any amendments) applies:

– Pakistan Standard for Halaal Management System-Fundamentals and Vocabulary

(PS: 3733-2019 Part 1);

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– Pakistan Standard for Halaal Management System-Requirements for Poultry/Birds
slaughtering(PS: 3733-2019 Part 4);
– Pakistan Standard for Labelling of Pre-packaged Foods(PS:1485);
– Pakistan Standard for Traceability in the Product chain-General principles and basic
requirements for system design and implementation.

3. TERMS AND DEFINITIONS

For the purpose of this document the terms, definition and principles given in PS: 3733-
2019 (Part 1) shall apply.

4. REQUIREMENTS
4.1 Sources of Halaal Foods and Drinks

4.1.1 Food of Animal Origin

4.1.1.1 Requirements for Slaughtering

For Food of animal origin all requirements of PS: 3733-2019 Part-3 and PS: 3733-2019
Part-4 shall apply.

4.1.1.2 Requirements for Halaal Food

Halaal food which fulfils the following conditions:

a. The food or its ingredients do not contain any parts or products of animals that are non-
Halaal or products of animals which are not slaughtered according to the Laws of Islam;

b. The food does not contain any ingredients that are “Haraam” or “Najis”;

c. The food is safe and not harmful for human health;

d. The food is not prepared, processed or manufactured using equipment contaminated with
things that are “Haraam” or ” Najis”;

e. The food or its ingredients do not contain any human parts or their derivatives;

f. During its preparation, processing, packaging, storage or transportation, the food does not
come into contact with any Haraam or Najis items that can contaminate it.

4.1.1.3 Haraam Foods

Foods or drinks strictly prohibited by the Holy’ Quran and Sunnah that include:

a. Haraam animals (see PS:3733-2019 Part 1);

b. Halaal animals that have not been slaughtered in compliance with the shariah
requirements;

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c. Seven parts of Halaal animals slaughtered in compliance with the Shariah
requirements, namely blood, urinary bladder, gallbladder, glands (i.e. Ghudood in Arabic),
penis, testicles and vulva;

d. Those things that cause intoxication such as wine, liquor etc.

e. Things that harm the human body or intellect to such an extent as cannot be neglected;

f. Things abominable to human beings, for example, nasal secretion, insects, pests, etc.

g. All human parts such as hair, nail, and organs or their derivatives;

h. Things that are Najis (i.e. filthy) as per shariah laws such as faeces, urine, etc.

4.1.2 Requirements for Food of Plant Origin

Plants and their products are Halaal, except the intoxicating, poisonous and harmful like
opium, cocaine, wine.

4.1.2.1 Mushrooms

All species of mushrooms are Halaal except those that are poisonous, intoxicating or
hazardous to health.

4.1.3 Micro-Organisms & Microbial Product

4.1.3.1 All species of micro-organisms are Halaal except those that are poisonous, intoxicating
or hazardous to health;

4.1.3.2 Microbes which grow on a Halaal growth media are Halaal and which grow on Haraam
growth media are Haraam;

4.1.3.3 Microbial consumer products which use Haraam and Najis materials on its growth
media in all production steps (refreshing scale, pilot plant scale and production stage) are
Haraam;

4.1.3.4 Consumer products containing microbial products which grow on non Halaal media are
Haraam;

4.1.3.5 Consumer products containing microbial product shall be traced back to initial growth
media of the microbes;

4.1.3.6 Microorganisms such as bacteria and fungi are Halaal except those that are poisonous
and/or hazardous to health (pathogenic and toxicogenic). Microorganisms or their products
used in food or food production shall be produced using Halaal culture medium. The yeast
extract or other derived products from them shall not be made from brewers or winery
yeast.

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4.1.4 Natural Minerals and Chemicals

All natural minerals and chemicals are Halaal except those that are poisonous, intoxicating
or hazardous to health.

4.1.5 Beverages

All kinds of water and non-alcoholic beverages are Halaal except those that are:

4.1.5.1 poisonous, intoxicating or hazardous to health;

4.1.5.2 All non-alcoholic beverages with no intoxicating properties, whether synthetic or derived
from natural sources, are Halaal;

4.1.5.3 All intoxicating beverages derived from any source are Haraam;
4.1.5.4 Alcohol derived from grapes/dates is Najis and Haraam.

4.1.6 Genetically Modified Food (GMF)

Genetically modified organisms (GMO) or ingredients or products containing GMOs are

Halaal except those that are poisonous, intoxicating or hazardous to health and shall not be
made by the use of genetic material from Haraam source.

4.1.7 Food Additives

Food additives shall only be from Halaal sources using Halaal processes.

4.1.8 Feed and Feed Additives

Feed and its additives shall be free from porcine origin.

4.1.9 Blood and other Materials of human or Animal Origin

All types of blood and it’s by products are Haraam. Any fluids and objects discharged from
the orifices of human beings or animals such as urine, placenta, excrement, vomit, pus,
sperm and ova are Haraam.

4.1.10 Milk and dairy products

Milk and dairy products shall only be from Halaal sources using Halaal processes.

4.1.11 Eggs and egg products

a. Eggs and egg products shall only be from Halaal sources using Halaal processes;
b. Fish eggs are Halaal;
c. Halaal eggs shall be used as long as they are safe to be consumed.

4.1.12 Cereals and cereal products, vegetable oils and fats, fruits and vegetables
and their products, sugar and confectionery products

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All food shall be produced from Halaal sources using Halaal processes.

4.1.13 Honey and by products

a. Natural honey is Halaal;

b. Bee keeping products (bee pollen, royal jelly etc.) derived from excrements collected by
honeybees from plants are Halaal;

c. The honeybee’s non-avoidable falling parts are negligible.

4.1.14 Dietary supplements

Dietary supplements shall be produced or originated from Halaal sources using Halaal
processes.

4.1.15 Enzymes

Enzymes used as raw material, processing aid or in final product, shall be originated from
Halaal sources using Halaal processes.

4.1.16 Other Products

Products which are not included in the above clause 4.1 shall not have been produced
from non-Halaal sources using Halaal processes.

4.1.17 Food Service and Facilities

All food services and facilities are Halaal if they meet the following requirements:

a. If they deal with only those products and product groups and materials which satisfy
the provisions of Clause 4.

b. If the tools and utensils used during the service and sale of products are in total
isolation and only be in use for Halaal food;

c. If a plant normally produces Haraam and Najis, but intends to switch to Halaal
production, it shall go through cleaning process according to Islamic Laws before
commencing Halaal production. Repetition in converting the production to Haraam or
Najis and back to Halaal production shall not be permitted;

d. They shall not be allowed to serve alcoholic beverages at all;

e. No person shall be allowed to bring any Haraam or Najis such as alcoholic beverages
into the Halaal certified premises;

f. Clear signage shall be displayed in the restaurant stating that “Alcoholic beverages are
not allowed on these premises”. Alcoholic beverages shall not be used, stored, consumed
or brought onto any part of the Halaal certified establishment for any reason whatsoever.

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5. HALAAL PROCESSING
The processed product / ingredient are Halaal if it meets the following requirements:

5.1 do not contain any sources that are Haraam or Najis;

5.2 do not contain anything in any quantity that is decreed as Haraam or Najis;

5.3 shall be safe for human consumption;

5.4 prepared, processed or manufactured using equipment and facilities that are free
from contamination with Haraam or Najis materials;

5.5 during its preparation, processing, packaging, storage or transportation it shall be

physically separated from any other food or substance that does not meet the requirements
specified in items a), b), c) and d) or any other materials that are described as Haraam or
Najis.

6. MACHINERY, UTENSILS, PRODUCTION LINES

6.1 Machinery, utensils, production lines used for processing Halaal shall not be made of
or contain any materials that are decreed as Haraam or Najis by Islamic Law and shall be
used only for Halaal;

6.2 In case of converting any processing, line contaminated by any Haraam or Najis
product into Halaal production line, it shall be washed and cleaned as per Islamic Laws
hygiene and sanitary rules (ritually cleansed). Upon conversion, the line shall be operated
for Halaal only. Repetition in converting the line to Haraam or Najis and back to Halaal line
shall not be permitted;

6.3 Oils/grease used in the maintenance of machines and devices that may come into
contact with the product shall be food grade oil and shall not contain any ingredients that
are Haraam or Najis;

6.4 Measuring and testing devices used in the process that can affect the integrity of
Halaal shall be properly maintained and calibrated.

7. STORAGE, DISPLAY, SERVICE AND TRANSPORT

7.1 All Halaal products that are stored, displayed, sold or served and during transport
shall be categorized, identified and segregated as Halaal at every stage so as to
prevent them from being mixed or contaminated with materials that are Haraam and
Najis.

7.2 Transport should be compatible with the nature of the product. Transport vehicles
should satisfy hygiene and sanitation rules.

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8. HYGIENE, SANITATION AND FOOD SAFETY
8.1 Hygiene, sanitation and food safety are prerequisites in the preparation of Halaal
Product.

8.2 Halaal product shall be prepared, processed, packaged, transported and stored in
such a manner that they are in compliance with hygiene and sanitary requirements of
relevant standards;

8.3 Appropriate cleaning methods shall be used as per the requirements;

8.4 Chemicals and materials used in hygiene and sanitation shall not have any Najis
ingredients and suitable for use in Halaal food sector.

9. PACKAGING MATERIALS
9.1 It shall not be made from any materials that are Najis or Haraam and shall not be
prepared or processed using equipment that is contaminated with Haraam and Najis
materials;

9.2 It shall be physically separated from any Haraam and Najis materials during its
preparation, processing, storage or transportation;

9.3 It shall not impart colour, odour, toxicity or any substance to the food nor shall
contain any materials that are considered hazardous to human health;

9.4 The food contact materials shall be of food grade.

10. DOCUMENTATION
10.1 Documentation Requirements

The Halaal Management System documentation shall include:

10.1.1 Documented statements of a Halaal Food Safety Policy and related objectives;

10.1.2 Documented procedures and records required by this Standard(as mentioned in

clause 10.1 to 10.7 but not limited to these clauses);

10.1.3 Documents needed by the organization to ensure effective development,

implementation and updating of the Halaal Management System (HMS);

10.1.4 Control of records shall be established to provide evidence of conformity to

requirements of the effective operation of the HMS;

10.1.5 Documentation procedure shall be established to define the controls needed for the
identification, storage, protection, retrieval, retention and disposition of records;

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10.1.6 Records shall remain legible, readily identifiable and retrievable.

10.2 Human Resources

10.2.1 The personnel carrying out activities having an impact on Halaal food safety shall be
competent Muslims and shall have appropriate education, training, skills and experience in
shariah, food technology and/or relevant field;

10.2.2 Where the assistance of external experts (i.e., shariah advisors, food technologists,
veterinarian etc.) is required for the development, implementation, operation or
assessment of the HMS, records of agreement or contracts defining the responsibility and
authority of external experts shall be maintained.

10.3 Halaal Control Points

10.3.1 Halaal control points shall be established for Halaal production requirements for all
products;

10.3.2 Where appropriate, Halaal product shall be identified by suitable means throughout
product realization. The organization shall establish and apply a traceability system that
enables the identification of product lots and their relation to batches of raw materials,
processing and delivery records;

10.3.3 The critical control point shall identify incoming material from the immediate suppliers
and the initial distribution route of the end product.

10.4 Emergency Preparedness and Response

The organization’s top management shall establish, implement and maintain procedures to
manage potential emergency situations and accidents that can impact Halaal Management
System.

10.5 Internal Audit

The organization shall conduct internal audits at planned intervals to determine whether
the HMS:

10.5.1 conforms to the planned arrangements established by the organization, and to the
requirements of this standard;

10.5.2 is effectively implemented and updated.

10.6 Management Review

10.6.1 The organization’s top management shall review the HMS at planned intervals to
ensure its continuing suitability, adequacy and effectiveness. This review shall include
assessing opportunities for improvement and the need for change to the HMS,

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including the Halaal food safety policy;

10.6.2 Records of management reviews shall be maintained.

10.7 Improvement

10.7.1 Continual Improvement

The organization shall continually improve the effectiveness of the Halaal management
system through the use of the quality policy, quality objectives, audit results, analysis of
data, corrective and preventive actions and management review.

10.7.2 Corrective Action

The organization shall take action to eliminate the causes of non-conformities in order to
prevent recurrence. Corrective actions shall be appropriate to the effects of the
nonconformities encountered.

10.7.3 Preventive Action

The organization shall determine action to eliminate the causes of potential nonconformities
in order to prevent their occurrence. Preventive actions shall be appropriate to the effects of
the potential problems.

11. VALIDATION AND VERIFICATION

11.1 Verification

Verification shall be performed in accordance with planned arrangements to ensure that the
outputs have met the input requirements. Records of the results of the verification and any
necessary actions shall be maintained.

11.2 Validation

Validation shall be performed in accordance with planned arrangements to ensure that the
resulting product is capable of meeting the requirements for the specified application or
intended use, where known. Wherever practicable, validation shall be completed prior to
the delivery or implementation of the product. Records of the results of validation and any
necessary actions shall be maintained.

11.3 Validation and Verification of Methods

Inspections and testing conducted for the purposes of assessing non-Halaal sources and
content may be carried out in accordance with inspection and testing methods that are
based on validated and verified methods recognized at national or international levels.

Halaal authenticity confirmatory test methods of analysis used for Halaal food control
purposes may be proved beyond reasonable doubt are:

a. Objectively identified from the Halaal source of Food;

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b. It is free from any Haraam and Najis components according on risk-based approach;
c. The requirements of slaughtering according to the Islamic rules and Law are fulfilled.

It is recommended that fully validated confirmatory methods (i.e. methods validated by

collaborative trials for relevant matrices) are used where appropriate and available.

12. IDENTIFICATION AND TRACEABILITY

12.1 The organization shall establish and apply a traceability system that enables the
identification of product lots and their relation to batches of raw materials,
processing and delivery records;

12.2 Where appropriate, the Halaal food shall be identified by suitable means throughout
the entire production process;

12.3 The Halaal food status shall be identified with respect to monitoring and
measurement requirements;

12.4 Where traceability is a requirement, the product shall be controlled, and the unique
identification of the product shall be recorded;

12.5 Traceability records shall be maintained for a defined period for system assessment
to enable the handling of potentially unsafe products and in the event of product
withdrawal. Records shall be in accordance with statutory, regulatory and customer
requirements and may be based on the end product lot identification.

13. STORAGE, DISPLAY, SERVICE AND TRANSPORT

13.1 All Halaal food that are stored, displayed, sold or served and during transport shall be
categorized ,identified/labelled and segregated as Halaal at every stage so as to prevent
them from being mixed or contaminated with materials that are Haraam and Najis.

13.2 Transport should be compatible with the nature of the product. Transport vehicles
should satisfy hygiene and sanitation rules.

14. PACKAGING AND LABELLING

In addition to provisions specified in PS: 1485 for Labelling of Pre-packaged Foods and
following shall apply:

14.1 Packaging
Packaging shall be in conformity with conditions:

14.1.1 Halaal food shall be suitably packed using packaging materials that fulfil the Clause
4.10;

14.1.2 Packaging process shall be carried out in a clean and hygienic manner and in sound

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sanitary conditions and controlled temperature that satisfies safety and quality of the
product.

14.2 Labelling

14.2.1 All Halaal products should be appropriately labelled so that they can be identified and
differentiated from non-Halaal products;

14.2.2 The product name/sub-name shall not have resemblance with Haraam;

14.2.3 Product using the name and/or having sensory profile of a Haraam product like rum flavour,
pork flavour, hot dog etc. shall not be Halaal certified although ingredients used are Halaal;

14.2.4 For certain products that are sold without packaging, it is possible to mark the point of sale.

14.3 Each package shall be marked legibly and indelibly, or a label shall be attached to the
package with the following information:
a. Name of the product;
b. List of all ingredients (in descending order);
c. Date of manufacture ,expiry/best before;
d. Net content;
e. Name, address and contact details of the processor/manufacturer, importer/exporter
and/or distributor;
f. Trade mark;
g. Code number identifying date and/or batch number of manufactures for traceability;
h. Country of origin;
i. Instruction of use, where applicable;
j. If a food product contains GMO, this fact shall be explicitly stated;
k. When Halaal mark is used, the authority and certificate number shall be placed on
the product;
l. The nature of product (e.g. dried, fresh, frozen, smoked etc.), where applicable;
m. All kinds of fish with or without scales, fish eggs and all other aquatic animals
including their by-products shall be labelled accordingly.

Note: Provided that if the Halaal specific requirements are fulfilled, the Halaal certification body,
due to common requirements, may accept the evidence and valid certificate/document
issued by a competent body.

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Bibliography
1. OIC/SMIIC-1, General Requirements for Halal Food.
2. ISO/IEC Guide 2, Standardization and Related Activities-General Vocabulary,
3. CODEX STAN 1, General standard for the labelling of Pre-packaged foods,
4. CAC/RCP 1, Recommended international code of practice general principles of food
hygiene,
5. CAC/RCP 58, Code of hygienic practice for meat,
6. ISO 22000, Food safety management systems - Requirements for any organization
in the food chain,
7. ISO 22005, Traceability in the feed and food chain - General principles and basic
requirements for system design and implementation.
8. ISO 9001, Quality management systems requirements.

==================================================================

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Membership List of Technical Committee on Halaal Foods (TC1)

CHAIRMAN
S.No Name Organization/Affiliation

SANHA Halal Associates Pakistan Pvt. Ltd. Flat 02, Plot 10-C
1. Dr. Mufti. Syed Arif Ali Shah (Ph.D.)
2nd Commercial Lane Zamzama D.H.A. phase 5, Karachi.

CO-CHAIRS
Mr. Zuzzer Ali Shamsuddin,
2. Ex-officio PCSIR/Consultant.
Co-chair
Dr.S. M. Ghufran Saeed Department of Food Science & Technology, University of
3.
Assistant Professor Karachi.
MEMBERS
Prof. Dr. Javaid Aziz Awan Formerly Professor and Chairman (Retd.), Department of Food
4.
Country Director, IFANCA Pak. Technology, University of Agriculture, Faisalabad.
Mufti Yousuf Abdul Razzaq, SANHA Halal Associates Pakistan Pvt. Ltd. Flat 02, Plot 10-C
5.
CEO 2nd Commercial Lane Zamzama D.H.A. phase 5, Karachi.
Mr. Hamid Ahmed PCSIR Lahore.
6. Ex-Officio(Food & Nutrients)PCSIR
Consultant Halaal Food
Mr. Hamid K Latif Fahm-ul-Halal/ TTI Labs. Quaid e Azam Industrial estate ,Kot
7.
CEO Lakhpat, Lahore.
8. Representative Pakistan National Accreditation Council, Islamabad

9. Mufti Syed Fazal-ur-Rahim IFANCA Pakistan.

Shariah Advisor
10. Representative Ministry of Religious affairs.
Dr. Muhammad Jahangir Assistant Department of Food Science & Technology, The University of
11.
Professor Haripur- Khyber Pakhtoon khah.
12. Dr. Muhammad Sami Haider. PSO, PCSIR Laboratories Complex,Karachi.
Dr. Farhan Ullah Khan The Saltpro
13.
CEO R-536 Sector 15A/3, Buffer zone, Karachi.
Dr. Omer Mukhtar Tarer PCSIR Laboratories Complex,
14.
PSO Karachi.
15. Mufti Muhammad Najeeb Khan Jamia Darul Uloom, Karachi.
Molana Naeem Shahid Halaal Foundation, Jamia-Tur-Rasheed near Gulshan e Maymar
16.
CEO Karachi.
17. Mr. Sohail Anwer Qarshi Industries Pakistan
Fahm-ul-Halal/ TTI Labs. Quaid e Azam Industrial estate, Kot
18. Mufti Muhammad Imran Mehmood
Lakhpat, Lahore.

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Dr. Syed Ali Salman,
19. Abbott Nutrition, Pakistan.
Manager Regulatory Affairs,
Hafiz Shazaib Ameer Fahm-ul-Halal/ TTI Labs. Quaid e Azam Industrial estate ,Kot
20.
Research Associate Lakhpat, Lahore.
Mr. Zeeshan Ali Qureshi Hamdard Lab (Waqf) Pakistan,
21.
Chemist, Karachi.
22. Justice Khalil Ur Rehman Pakistan Halaal Product Development Board.
Fahm-ul-Halal/ TTI Labs. Quaid e Azam Industrial estate ,Kot
23. Mufti Muhammad Adnan Kashif
Lakhpat, Lahore.
24. Representative Public and Pvt. Departments of academia.
25. Mr. Muhammad Akram Khan Halaal Industry Certification Council, Karachi.
Mr. Muhammad Afaq Shamsi
26. Halaal Awareness Research Council (HARC), Karachi.
Vice President
27. Representative FPCCI/KCCI.
28. Representative Custom House.
29. Representative Halaal certification bodies.
30. Representative Trade Development Authority of Pakistan.
31. Representative Provincial Halaal authorities, Pakistan.
32. Public Analyst City District Government.
33. Dr. Musawir Tareen Government Public Analyst Quetta,Balochistan.

34. Mr.Mustufa Zubairi The Pakistan Business Council, Karachi.

Dr. Syed Ibrar Hussain, Specialty Vericom (Pvt.) Ltd.,
35.
CEO 222, Park Tower, Block-5, Clifton, Karachi.

36. Molana Muhammad Talha Siddiqui RICA Pakistan.

Mr. Qasim Mahmood,

37. The Coca Cola Export Corporation, Lahore.
Manager,

38. Representative Unilever Pakistan Limited, Karachi.

39. Professor Dr. Iqbal Bhanger Jamshoroo University Sindh.

The International Centre for Chemical and Biological Sciences

Dr. Syed Musharraf
40. (ICCBS), HEJ Research Institute of Chemistry, University of
Research Expert
Karachi.
Mr. Shehzad Sikander
41. Nestle Pakistan.
Regulatory affairs Manager
Mr. Dhani Baksh International Centre for Chemical and Biological Sciences
42.
Research Officer (ICCBS),University of Karachi

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43. Mr. Khalil Sattar K & N Foods Private Limited, Karachi.

Dr. Feroz Alam Department of Food Science & Technology University of

44.
Assistant Professor Karachi.

45. Representative International Islamic University Islamabad.

Mrs. Perveen Zahra

46. City District Government Karachi.
Public Analyst

Dr.Muhammad Asim Moringa Pharmaceuticals (The Subsidiary of Pharmagen Group)-

47.
Head of Regulatory Affairs Lahore
Dr. Tahira Zaheer
48. Quality Control Centre, PSQCA, Karachi.
Director
Mr. Naseem-us-Sami Standards Development Centre, PSQCA,
49.
Deputy Director (Agriculture & Food) Karachi.
Mr. Ayaz Ahmed
50. Conformity Assessment /Import Export- SDC PSQCA
Assistant Director
Ms. Afshan Bhatti
51. Quality Control Centre, PSQCA, Karachi.
Assistant Director (Microbiology)

Secretariat
Ms. Yasmin Khanam
Standards Development Centre ,PSQCA-Karachi
52. Incharge(Halaal Division) & secretary to
the committee.

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Amendment Recorder

The Pakistan standard is subjected to periodical review according to the current needs of the local
and international industries to keep abreast of progress in the industries concerned.Suggestions of
amendments will be recorded and indue course brought to the notice of the committees
concerned.
Amendment issued since publication.

Amendment Date of Text Affected Signature of

No. Issue the Secretariat

For official use

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