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Title : CHFCA - HACCP Certification

: Admin | : 2017-08-10


CHFCA – HACCP Certification

The Safety of your Food Business

Hazard Analysis Critical Control Points (HACCP) is your license to food safety by which your food business would be enhanced by maintaining it through every stage of your food production from Farm to the Table. Enhance your food safety management and product quality with an HACCP certification from CHFCA.

Food safety through HACCP instantly convinces your valuable consumers about your commitment to their safety when they consume your branded food product available in the nearby supermarket around your residence. The whole process of HACCP is based upon evidence of your efforts which is certified by an organization which are in the forefront of Food Safety in Canada. CHFCA – HACCP Certification strictly follows Food Safety Enhancement Program (FSEP) of Canadian Food Inspection Agency (CFIA). Of course, CHFCA is a completely independent body but follows CFIA on food safety regulatory matters.

Many Food processors, Abattoirs, Ingredient producers and meat producers are hurrying to demonstrate how committed are they to food safety through HACCP compliance. Which is transforming their brand of food products into the most preferred and household name, opening up to the new consumers and to those who already chose for the best quality of your produce.

CHFCA - HACCP inspections and audits help you focus on the hazards that affect food safety from the raw material receiving platform to the end of processing and production. Where a systematic monitoring and with established critical control limits in food safety is assured until it reaches to the consumer under HACCP implemented principles of safe dining. There would be many critical control points where the hazards are setup to control limits at critical points during the food processing and production process.

HACCP certification is an international standard set by Codex Alimentarius body of the Food and Agriculture Organization (FAO) under the World Health Organization (WHO) where Canada is in the forefront of its own food safety drive. It is built around seven principles: IDEA-CVD:     

1. Identification of Hazards: Conduct Hazard Analysis of biological, chemical or physical food hazards

2. Determination of Critical Control Points: Determine critical control points

3. Establishing Critical Control Limits: Establish critical control limits, for example, minimum cooking temperature and time

4. Appropriate Monitoring of CCPs: Establish a system to monitor control of Critical Control Points

5. Corrective Procedure:  Establish corrective actions

6. Verification Procedure: Establish procedure for verification to confirm that the HACCP system is working effectively

7. Documentation of HACCP System: Establish documentation and record keeping

Call us today to achieve the HACCP compliance and meet the expectations of your consumers all around you within and outside of Canada.

E-Mail: info@chfcahalal.com – Phone: 905 673 6500

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: Admin | : 2020-01-25


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Title : Machine Halaal Slaughtering Explained.

: Admin | : 2020-02-15


Feb. 04 2020
Machine Halaal Slaughtering Explained.

Imam Qamrul Khanson; the VP-Operation for Canadian Halaal Food Certifying Agency (CHFCA) talked to a group of Islamic Scholars from GTA about the validation of automation in Halaal Slaughtering.

The Machine Halaal Slaughtering meets 100% requirements of all aspects of Halaal food and invited the scholars to throw any question to which they seek clarification.

Imam Qamrul Khanson categorically rejected the CFIA recommendation of 'Decapitation' as Corrective Action Required (CAR) in case of noted sensitivity in the bird missing the rotary blade Halaal slaughtering.

Decapitation of the bird is rejected and declared Haraam for the Halaal Food Chain.

Imam Qamrul Khanson elaborated that there is absolutely no chance of decapitation during the Machine Halaal Slaughtering as slaughtering is consistently gauged with minor or no variation in the slaughtering process.

The Imam also mentioned that their is a significant possibility of decapitation in Hand Slaughtering in a continual online processing as manual calibration is never a gauged cut but varies significantly and it does result in the decapitation due to individual human error which any processor must find solution to eliminate such birds from the Halaal Food Chain.

CHFCA rejects decapitated birds as Haraam and considers such birds as waste and non-edible to Halaal consumers.✔

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Title : Automated (Machine) Halaal Slaughtering - Imam Qamrul Khanson

: Admin | : 2020-02-15


Introduction:

By the passage of time, the human population from Adam and Eve (PBUT) evolved into 7.7 billion people today out of which 25.10 % are Muslims as per the Pew Research Center in 2015. By the increase of Muslim population, the need of Muslims food requirements also multiplied manifold and so the modalities of processing and production with strict Halaal credentials. Government of Canada in 2014, passed a bill by which labelling of Halaal was made legal only through a Halaal certifier. I am Food Specialist by profession and by being a vigilant Muslim, it was a good opportunity to work for audit and authentication of Halaal Food Production chain in Canada. Some of us often ask question with reference to the Machine Halaal Slaughtering (Automated Halaal Slaughtering) with specifics to the chickens in Canada. It is important to know and learn that a person like me and many others who are responsible for the Halaal Certification do it only by remaining within the Islamic Jurisprudence. That is within The-Quran and Ahadith Sahih. So none of us should listen to the rumors and it is the duty of Muslims like me and you to ascertain the truth. With all seven principles of Halaal implemented by us according to The-Qur’an and Ahadith Mohammad (PBUH), there is no difference between Muslim-person operated Machine Halaal Slaughtering and Hand-held knife slaughtering with Tasmiah Takbeer by live Muslims reciting in continuation without fail.

The – Qur'an:

 

"Therefore eat of that on which (Almighty) Alloh's name has been pronounced if you are believers in His communications. And what reason have you that you should not eat of that on which (Almighty) Alloh's name has been mentioned, and He has already made plain to you what He has forbidden to you excepting what you are compelled to; and most surely many would lead (people) astray by their low desires out of ignorance; surely your Lord (Almighty Alloh) best knows those who exceed the limits.'

'And do not eat of that on which (Almighty) Alloh's name has not been mentioned, and that is most surely a transgression; and most surely the Shayateen (Satan (s)) suggest to their friends that they should contend with you; and if you obey them, you shall most surely be polytheists" {The Qur'an – Surah Al An'aam (Chapter: The Cattle) 06: 118 119, 121}.

Points to be noted in Halaal Machine Slaughtering: The seven steps and principles would not allow any Haraam in the slaughtering process of Maple Lodge Zabiha Halal brand. The steps we follow in Zabiha Halal Production are as follows:

Step: 01 - The poultry must be alive at the time of slaughter and for the purpose a special arrangement / process must be in application to cull the birds which are Dead on Arrival (DOA). The very first important aspect of Haraam Hazard Critical Control Point (HHCCP) is to absolutely assure that all the chickens received in the receiving dock for the purpose of Halaal Slaughtering shall be alive, healthy, and free from diseases and without injuries of any kind in order to make it eligible for the Halaal food.

Step: 02 - The stunning of the poultry after the DOA cull-out is needed as per the recommendation of Canadian Food Inspection Agency (CFIA). CFIA has a special program for us Canadians Safe Food for Canadians Regulations (SFCR) which came into force on January 15, 2019.  The CHFCA protocol requires that the Zabeeha birds could be stunned with minimum acceptable range permitted by CFIA to remove sensitivity so that the live birds are slaughtered without pain. In the automation, a rotary blade Halaal Slaughtering with eligible Muslims standing to recite Tasmiah Takbeer so that the birds are slaughtered while clinically alive with heart beats still pumping the blood.

Step: 03 – Observing chickens for the heartbeat is the 2nd most important aspects of Haraam Hazard Critical Control Point (HHCCP) by which personnel trained and appointed to check the viable heartbeat through the beat/stiffness/temperature, are attentive and shall be quick to cull out the chickens without any sign of life as non-edible for the human food and non-acceptable for further processing as Halaal.

Step: 04 - The Zabeeha birds before and during the Halaal Slaughtering, shall be recited upon with the Islamic phrase of Bismillahi Allohu Akbar. For the purpose, Muslim persons are physically present continually as Muslim Blessers and Slaughterers stationed to slaughter the birds on each line of the slaughtering process. The birds shall be slaughtered by the use of a sharp rotary knife automated in the conveying line followed by the hand held sharp knife for the emergency cut where the automated knife fails to do the job. Offering blessings before and during the Halaal-slaughtering of Zabeeha Chickens is the 3rd most important aspect of Haraam Hazard Critical Control Point (HHCCP) after making the assurance that the chicken is alive after stunning. The recitation of Tasmiah (Islamic Phrase – In the name of God – God is The-Greatest) signifies the basic Halaal process meeting the essential component of Islamic Jurisprudence in the Machine Halaal Slaughtering Process.

It is continually supervised so that the incision of neck is from the front side where oesophageal, carotid, pulmonary and jugular channels are severed at once properly meeting the Halaal conditions and absolutely compatible with the Islamic jurisprudence.

Step: 05 – The essential part of the process is to incise manually where needed, exactly on the same spot and observe for the profuse bleeding from the bird. The head of the animal must not be cut off during slaughtering but later after the animal is completely dead, even the knife should not go deep into the spinal cord. This is an important Humane as well as Halaal authentication directive in the process of Halaal slaughtering which is the 4th important Haraam Hazard Critical Control Point (HHCCP). If the slaughtered bird does not show bleeding except few drops, it shall be culled as Non-Halaal. A strict monitoring and supervision on the ground is absolutely there to meet the Halaal validity.  No live bird shall be allowed to the scalding water chamber where the removal of feather commences. The first four HHCCP would assure that such a fault never happens and this shall be the 5th important Haraam Hazard Critical Control Point (HHCCP).

Step: 06 – During the process of evisceration, none of the diseased Caracas shall ever be allowed to the food chain of the consumers.  The Audit and Inspection under the supervision of CFIA which CHFCA supports wholeheartedly would keep this stage as a 6th important Haraam Hazard Critical Control Point (HHCCP).

Step: 07 - The final product destined to the clients and consumers shall be critically labelled that no raw chicken or portions of it are safe to consume unless processed through the application of heat or an alternative process recognized as safe for the human consumption.

The final products shall be monitored for meeting the Physical, Chemical and Microbiological limits as documented by the Canadian Food Inspection Agency (CFIA). This would meet CHFCA requirements of Halaal and Tayyib (granted in Islamic Jurisprudence as fit for human consumption).  Any Automated Halaal Slaughtering Plant shall meet all these seven steps and the seven HHCCP’s in meeting the Halaal requirements. This shall be the 7th important Haraam Hazard Critical Control Point (HHCCP).

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Title : Automation in Halaal Food Production - Imam Qamrul Khanson

: Admin | : 2020-02-15


Introduction:

Today, there are 7.7 billion people and if it was not the innovative mass production technologies, feeding the population across the globe would have been an immense task resulting in failures in most places. The same situation would apply to the Muslim populations where larger quantities of food are required for the mass supplies and feeding. A situation like of Hajj congregation, Muslim populations in in Non-Muslim regions and Muslims in remote areas of the world would not only seek longer shelf life in the product but mass produced for them by meeting all the credentials Islamic requirements as per The-Qur'an and Ahadith Mohammad (PBUH). Today, we shall talk some of such facilitations to understand how the Halaal Food Specialists meet the physical and theological requirements in meeting the Halaal Food Production. 

It is important to know and learn that a person like me and many others who are responsible for the Halaal Certification do it only by remaining within the periphery of Islamic law. That is within The-Qur'an and Ahadith Sahih. So none of us should listen to the rumors and it is the duty of Muslims like me and you to ascertain the truth. With all seven principles of Halaal implemented by us according to The-Qur'an and Ahadith Mohammad (PBUH), there is no difference between Muslim-person operated Machine Halaal Slaughtering and Hand-held knife slaughtering with Tasmiah Takbeer by live Muslims reciting in continuation without fail.  

The – Qur'an:

"He has only forbidden you what dies of itself and blood and flesh of swine and that over which any other name than that of (Almighty) Alloh has been invoked, but whoever is driven to necessity, not desiring nor exceeding the limit, then surely (Almighty) Alloh is Forgiving, Merciful. And for what your tongues describe, do not utter the lie, (saying) this is lawful and this unlawful, in order to forge a lie against (Almighty) Alloh; surely those who forge the lie against (Almighty) Alloh shall not prosper" {The Qur'an – Surah Al Nahl (Chapter: The Honeybee) 16: 115 - 116}.

"Therefore eat of that on which (Almighty) Alloh's name has been pronounced if you are believers in His communications. And what reason have you that you should not eat of that on which (Almighty) Alloh's name has been mentioned, and He has already made plain to you what He has forbidden to you excepting what you are compelled to; and most surely many would lead (people) astray by their low desires out of ignorance; surely your Lord (Almighty Alloh) best knows those who exceed the limits.' 'And do not eat of that on which (Almighty) Alloh's name has not been mentioned, and that is most surely a transgression; and most surely the Shayateen (Satan (s)) suggest to their friends that they should contend with you; and if you obey them, you shall most surely be polytheists" {The Qur'an – Surah Al An'aam (Chapter: The Cattle) 06: 118 119, 121}.

Points to be noted in Halaal Machine Slaughtering: The seven steps and principles would not allow any Haraam in the Halaal food chain. The steps are as follows:

Step: 01 – No dead Zabeeha birds or animals are ever allowed and thrown away as waste by tagging as Dead on Arrival (DOA). This is very first important principle in Haraam Hazard Critical Control Point (HHCCP).

Step: 02 - The stunning of the poultry after the DOA cull-out is needed as per the recommendation of Canadian Food Inspection Agency (CFIA). CFIA has a special program for us Canadians Safe Food for Canadians Regulations (SFCR) which came into force on January 15, 2019. The CHFCA protocol requires that the Zabeeha birds could be stunned with minimum acceptable range permitted by CFIA to remove sensitivity so that the live birds are slaughtered without pain. In the automation, a rotary blade Halaal Slaughtering with eligible Muslims standing to recite Tasmiah Takbeer so that the birds are slaughtered while physically and clinically alive with heart beats still pumping the blood.

Stunning of the Zabeeha birds:

Stunning of poultry before the slaughter is the most sought humane treatment of Zabeeha bird or animal in the North American society.  The standard in modern poultry processing plants in the North America is to render birds insensible—that is, unconscious and incapable of feeling pain—prior to slaughter. Before committing to the process of Halaal, there are two processes which cover the modern requirement of mass production as well as what had been permitted in the past Islamic traditions. Invoking the name of God at the moment of shooting a bird in a game / hunting process or invoking the name of God while putting Zabeeha birds/animals into the tray/container even before stunning and Halaal process can be interpreted as acknowledgment of God's right over all things and thanking God for the sustenance Almighty provides: it is a sign that the food is taken to fetch the food for the sustainability of life with a praise Alloh. 

Very little is known to the public especially we Muslims when it comes to the stunning of the Zabeeha birds/animals to remove sensitivity in order to make them feel lesser pain or no pain at all. Like in hunting games, we use a weapon to subdue Zabeeha bird/animal and similarly we use stunning to subdue Zabeeha bird/animal though Islamic requirements differ in making a Halaal output from it. In hunting, before shooting a Zabeeha target, reciting Bismillahi Allohu Akbar upon the arrow or a hunting bullet, as long as it pierces to ooze out blood makes the Zabeeha target Halaal as food.

The case of stunning to subdue Zabeeha bird/animal is totally different as no skin piercing is targeted rather a process is applied by which minimum possible pain or no pain at all is the purpose of stunning and during the time of Halaal processing. Meaning, during the slaughtering process, the Zabeeha target does not feel sensitivity to the process of Halaal where fluid is shed from the body of the bird. The permitted mode of stunning from the government of Canada is of two types: 1) Electrical dip-n-water stunning 2) Controlled Atmospheric Stunning. 1) In electrical dip-n-water stunning 12 DC + 60 AC waves are merged in the water which makes the bird insensitive. This is the process most Halaal Chicken producers use it.

2) CAS is a name for the use of carbon dioxide or argon gas as part of the Halal slaughtering process of chickens or other poultry for the production of human food. Providing a poultry meat without fractured bones, without red spots and better tenderness is most sought in the industry.

Conclusion:

The process of stunning before the slaughtering of Zabeeha bird or animal is the part of humane process by which a processor meets the requirements of Inspection agencies in the North American food processing industry. The Controlled Atmosphere Stunning (CAS) is a prospective process for the Halal Slaughtering of Zabeeha bird but requires a lot better controlled process by which birds are subjected to the instant insensitiveness without any chances of death or strangulation prior to the slaughtering.

For the purpose, a low pressure use of one or more of mixed stunning legal gasses could be formulated in such a way that it renders the birds stunned with immediate Halal Slaughtering to ooze/drain the blood fluid out in completion. When such a protocol is formulated and proven to be consistently maintained, it would still be a process of Halal slaughtering of the poultry without any counter claims of unethical practice from the Islamic point of view.

However, CAS is categorically acceptable with a condition that the birds do not die and the birds do not die and the birds should be slaughtered within a minute or so as bird under CAS live up for the next four minutes and may or may not rejuvenate to life later.