Title: The Halal Source of Production: A Focus on Purchasing Process

Introduction:
The term "halal" is derived from the Arabic language and is used to describe anything
that is permissible or lawful according to the sacred principles and teachings of Islam.
Within the context of food and consumer products, halal refers to items that are
deemed pure and acceptable for consumption by adherents of the Islamic faith. The
global halal industry has experienced substantial growth in recent years, driven by the
increasing demand from Muslim consumers for products that have been certified as
compliant with halal standards. The purchasing process plays a pivotal role in
ensuring the halal integrity of products, and it is imperative that businesses operating
in this sector implement stringent measures to maintain strict adherence to halal
principles throughout the entire supply chain.

Body:

1. Understanding Halal Certification and Standards

Halal certification is a comprehensive process through which recognized Islamic
organizations or governing bodies grant certifications to products and businesses that
meet the specific halal standards and guidelines set forth by these entities. These
certifications are awarded only after thorough audits and inspections have been
conducted on the entirety of the production process, encompassing the sourcing of raw
materials, manufacturing operations, packaging procedures, and distribution channels.
Different halal certification bodies, such as the esteemed JAKIM (Department of
Islamic Development Malaysia) and the reputable IFANCA (Islamic Food and
Nutrition Council of America), operate under their respective halal standards and
guidelines, including but not limited to the MS1500:2019 and GSO 2055-1:2015
standards. These comprehensive standards provide detailed requirements and
guidelines that govern various aspects of halal food production, preparation, handling,
and storage.

2. Supplier Selection and Evaluation

The selection and evaluation of halal-compliant suppliers is a critical and complex process
that forms the foundation of maintaining halal integrity throughout the supply chain.
Businesses must establish comprehensive and stringent criteria for evaluating potential
suppliers, which should encompass a wide range of factors to ensure complete adherence to
halal principles.

Firstly, businesses must conduct thorough background checks on potential suppliers,

investigating their reputation, financial stability, and track record in the halal industry. This
may involve reviewing public records, seeking references from other halal-certified
companies, and analyzing the supplier's history of compliance with relevant regulations.

Secondly, the verification of halal certifications is paramount. This process involves not only
confirming the existence of a valid halal certificate but also scrutinizing the credibility of the
issuing body. For example, a company seeking a supplier for halal-certified gelatin would
need to verify that the supplier's certification comes from a recognized authority such as
JAKIM in Malaysia or MUI in Indonesia. The business should also cross-reference the
certification with the issuing body to confirm its authenticity and current validity.

On-site audits form another crucial component of supplier evaluation. These audits should be
comprehensive, covering all aspects of the supplier's operations that could impact halal
compliance. For instance, when auditing a meat supplier, the audit team would need to
inspect the entire process from animal husbandry practices to slaughter methods, processing,
packaging, and storage. They would verify that the animals are fed halal feed, that the
slaughter is performed by a trained Muslim following Islamic principles, and that there is no
cross-contamination with non-halal products at any stage.

The evaluation process should also assess the supplier's own supplier management practices.
This is crucial because the halal integrity of a product can be compromised at any point in the
supply chain. For example, a supplier of halal-certified flavoring agents should be able to
demonstrate that they source their raw materials from halal-certified sources and have robust
systems in place to maintain segregation and prevent cross-contamination.

Regular monitoring and risk assessment of supplier performance are essential to ensure
consistent compliance with halal requirements. This could involve periodic re-audits, surprise
inspections, and ongoing review of documentation. For instance, a company sourcing halal-
certified dairy products might conduct quarterly reviews of their supplier's halal compliance
records, including any internal audit reports, corrective action records, and updates to halal
certifications.

Businesses should also have contingency plans in place for addressing any non-compliances
or issues that may arise. This could include having alternative suppliers vetted and ready in
case a primary supplier loses their halal certification or fails to meet the required standards.
For example, a food manufacturer using halal-certified food coloring might maintain
relationships with multiple certified suppliers to ensure continuity of supply in case issues
arise with their primary supplier.

3. Raw Material Sourcing and Traceability

Ensuring that raw materials and ingredients are sourced from halal-compliant sources is a
fundamental and multifaceted aspect of the purchasing process, essential for maintaining the
halal integrity of the final products. This process involves a complex web of verification,
documentation, and monitoring systems to ensure complete compliance with Islamic
principles at every stage.

The verification of halal compliance for raw materials begins with a thorough assessment of
each ingredient's origin and production process. For animal-derived products, this is
particularly crucial. For instance, in the case of gelatin, which is commonly used in food and
pharmaceutical products, the sourcing process must verify not only that the gelatin is derived
from halal animals (typically bovine), but also that these animals were raised on halal feed
and slaughtered according to Islamic principles (zabihah). This involves tracing the gelatin
back to its source, verifying the slaughterhouse's halal certification, and ensuring that the
entire production process maintains halal integrity.
For non-animal derived ingredients, the process is equally rigorous. Take, for example, a
flavoring agent derived from fermented products. The purchasing team would need to verify
that no alcohol was used in the fermentation process, that all processing aids and additives are
halal-certified, and that the production facility maintains proper segregation from any non-
halal products.

Implementing robust traceability systems for raw materials and ingredients is crucial for
maintaining transparency and facilitating audits or inspections. These systems should be able
to trace each ingredient back to its source, providing a complete history of its journey through
the supply chain. For instance, a halal-certified bakery using multiple ingredients would
maintain a system that could, at any point, provide information on the source of each
ingredient in a particular batch of products. This might include details such as the farm where
wheat was grown, the mill where it was processed, the facility where it was packaged, and all
transportation and storage locations along the way.

Documentation plays a critical role in this process. Businesses must maintain detailed and
meticulous records to demonstrate the halal integrity of their sourced materials. This
documentation should include, but is not limited to:

1. Halal certificates for each ingredient and raw material

2. Supplier declarations of halal compliance
3. Batch numbers and production dates
4. Transportation and storage records
5. Results of any internal or third-party halal compliance audits
6. Records of any corrective actions taken in case of non-compliance

For example, a company producing halal-certified infant formula would maintain extensive
documentation on each ingredient, from the source of the milk to the origin of any added
vitamins or minerals. They would have on file the halal certificates for each ingredient,
detailed records of the production process for each batch, and documentation of all quality
control and halal compliance checks performed throughout the manufacturing process.

The traceability system should also be designed to facilitate rapid and effective recall
procedures in case any issues are identified post-production. For instance, if a problem were
discovered with a particular batch of raw materials, the system should be able to quickly
identify all products that used materials from that batch, allowing for swift and targeted recall
action.

Regular audits and inspections of the raw material sourcing and traceability systems are
essential to ensure their continued effectiveness. These audits might involve physical
inspection of storage facilities, review of documentation, and testing of the traceability
system's ability to provide complete information on randomly selected products or batches.

4. Supply Chain Management and Logistics

Maintaining the halal integrity of products throughout the supply chain is a critical
aspect of ensuring compliance with halal principles. Businesses must implement
rigorous segregation and labeling practices to prevent any cross-contamination with
non-halal products during the transportation, storage, and handling processes.
Comprehensive training and awareness programs for supply chain personnel are
essential to ensure a thorough understanding and adherence to halal principles and
practices at every stage of the supply chain. Additionally, businesses should have
well-defined contingency plans in place to address any potential contamination or
non-compliance issues that may arise during the logistics process, enabling them to
take swift and appropriate actions to mitigate any risks or impacts on the halal
integrity of their products.

5. Continuous Monitoring and Auditing

Halal certification is a continuous process that requires regular monitoring and
auditing by the certifying bodies to ensure ongoing compliance with halal
requirements. Businesses must be prepared for periodic inspections and audits
conducted by these entities in order to maintain their halal certification status.
Furthermore, robust internal auditing and quality control processes are essential for
businesses to ensure continuous compliance with halal requirements within their
operations. Prompt implementation of corrective and preventive actions is necessary
to address any non-compliances identified during audits or inspections, demonstrating
a commitment to continuous improvement and adherence to halal principles.

6. Consumer Trust and Transparency

Building and maintaining consumer trust and transparency are paramount for
businesses operating in the halal industry. Clear labeling and product information,
including prominent displays of halal certifications and adherence to halal principles,
should be prominently featured on product packaging and marketing materials.
Businesses should also implement effective communication strategies to inform
consumers about their halal production practices and unwavering commitment to
maintaining halal integrity throughout their operations. By fostering transparency and
cultivating trust among their consumer base, businesses can establish strong brand
loyalty and consumer confidence in their halal product offerings.

Conclusion:
The purchasing process plays a vital and indispensable role in ensuring the halal
integrity of products throughout the entire production cycle. Businesses must
implement robust systems and practices for supplier selection, raw material sourcing,
supply chain management, and continuous monitoring to maintain compliance with
halal principles and standards. By adhering to these best practices, businesses can gain
the trust and loyalty of Muslim consumers while contributing to the growth and
development of the halal industry globally. However, businesses must also remain
vigilant and adaptable to emerging challenges, such as evolving regulations,
technological advancements, and changing consumer preferences, to maintain their
competitive edge and ensure long-term success in the halal market.
References:

1. Wan Hassan, W. M., & Awang, K. W. (2009). Halal food in New Zealand
restaurants: An exploratory study. International Journal of Economics and
Management, 3(2), 385-402.

2. Nakyinsige, K., Man, Y. B. C., & Sazili, A. Q. (2012). Halal authenticity issues in
meat and meat products. Meat Science, 91(3), 207-214.

3. Tieman, M. (2011). The application of halal in supply chain management: in-depth

interviews. Journal of Islamic Marketing, 2(2), 186-195.

4. Mohamad, N., & Backhouse, C. J. (2014). A framework for the development of

Halal food products in Malaysia. In Proceedings of the 2014 International Conference
on Industrial Engineering and Operations Management, Bali, Indonesia.

5. Malaysian Standard MS 1500:2019 - Halal Food - Production, Preparation,

Handling and Storage - General Guidelines (Third Revision).

6. GSO 2055-1:2015 - Halal Products - Part 1: General Requirements for Halal Food.