CHM Halal Standards and Regulations 4 — Questions and Answers
Question 1: A cheese manufacturer uses rennet to coagulate milk. What halal concern must the certifier evaluate?
- Whether the milk is from a zabiha-slaughtered animal
- Whether the rennet is animal-derived (from non-halal-slaughtered calves) or microbial/vegetable (Correct answer)
- Whether the cheese aging process uses alcohol-based coatings
- Whether the cheese contains artificial coloring
Correct answer: Whether the rennet is animal-derived (from non-halal-slaughtered calves) or microbial/vegetable
Animal rennet derived from non-halal-slaughtered calves is haram; microbial, vegetable, or rennet from halal-slaughtered animals is acceptable under most halal standards.
Question 2: Under halal standards, which type of stunning is most controversial and often not accepted by strict halal certifiers for poultry?
- Captive bolt stunning
- Controlled atmosphere stunning (CAS) with CO2
- Electrical water-bath stunning at lethal levels (Correct answer)
- Mechanical neck cutting without stunning
Correct answer: Electrical water-bath stunning at lethal levels
Electrical water-bath stunning at lethal voltage levels causes death before slaughter, which violates the requirement that the animal be alive at the moment of slaughter.
Question 3: What role does a Halal Supervisory Committee (HSC) typically play within a certified facility?
- Marketing halal products to Muslim consumers
- Internal monitoring of halal compliance and liaison with the certifying body (Correct answer)
- Setting the halal certification fee structure
- Conducting external audits of ingredient suppliers
Correct answer: Internal monitoring of halal compliance and liaison with the certifying body
An HSC, usually comprising Muslim employees, monitors internal halal compliance, investigates deviations, and serves as the operational link between the company and the certifying organization.
Question 4: Which international body develops the Codex Alimentarius guidelines related to halal foods?
- World Trade Organization (WTO)
- FAO/WHO Joint Standards Programme (Codex Alimentarius Commission) (Correct answer)
- International Halal Accreditation Forum (IHAF)
- Organisation of Islamic Cooperation (OIC)
Correct answer: FAO/WHO Joint Standards Programme (Codex Alimentarius Commission)
The Codex Alimentarius Commission, jointly established by FAO and WHO, has published CAC/GL 24-1997, the General Guidelines for Use of the Term 'Halal.'
Question 5: Carmine (E120) is derived from the cochineal insect. How do most major halal standards classify it?
- Halal, because insects are not explicitly mentioned in the Quran
- Halal, because it undergoes chemical transformation during processing
- Haram, because insects (other than locusts) are generally not permissible (Correct answer)
- Mashbooh, with acceptability varying by school of jurisprudence
Correct answer: Haram, because insects (other than locusts) are generally not permissible
Most halal standards classify carmine as haram because it is derived from insects, which are not permissible under the Hanafi, Maliki, and Shafi'i schools of jurisprudence.
Question 6: A facility receives a complaint that a halal product was inadvertently contaminated with pork-derived gelatin. What is the first required action under most halal standards?
- Issue a press release denying contamination
- Immediately quarantine and investigate the affected lot; notify the certifying body (Correct answer)
- Continue production while investigating to avoid supply disruption
- Recall only the specific batch without notifying the certifier
Correct answer: Immediately quarantine and investigate the affected lot; notify the certifying body
Most halal standards require immediate quarantine of suspect product, a root-cause investigation, and prompt notification to the certifying body as part of corrective action procedures.
Question 7: Which of the following best describes the concept of 'najis' in relation to halal food production?
- Ritual impurity that must be avoided in food contact areas and ingredients (Correct answer)
- The permissibility ruling for exotic or unusual food items
- A type of halal audit focusing on sanitation
- The Islamic dietary prohibition against combining meat and dairy
Correct answer: Ritual impurity that must be avoided in food contact areas and ingredients
Najis refers to ritually impure substances (e.g., pork, blood, alcohol, carrion) that must not contaminate halal food products, production areas, or contact surfaces.
CHM Halal Standards and Regulations 4
A cheese manufacturer uses rennet to coagulate milk.
What halal concern must the certifier evaluate?