Introduction
Information from this website refers to Asean General Guidelines On The Preparation And Handling Of Halal Food, FOOD  HANDLING  PUBLICATION  SERIES  No.1 and the Central Islamic Committee of Thailand.Asean General Guidelines On The Preparation And Handling Of Halal Food, FOOD  HANDLING  PUBLICATION  SERIES  No.1 >
 
The Guidelines was developed by the Ad-hoc Working Group on Halal Food Guidelines,chaired by Brunei Darussalam. The decision to develop the guidelines was made at SOM of 17th Meeting of AMAF, which was held in Singapore on 21-23 August 1995. The Meeting agreed to form an Ad-hoc Working Group comprising representatives from SOM-AMAF and relevant religious authorities of each ASEAN Member Country to prepare the guidelines for approval by SOM-AMAF. The Ad-hoc Working Group finalized the Guidelines an its Third Meeting held in Bangkok on 24-26 November 1997. The proposed Guidelines was then approved by the Special SOM-AMAF, held on 27-29 April 1998 in Phuket, Thailand for consideration and endorsement of the Twentieth Meeting of AMAF on 17-18 September 1998 in Hanoi.
 
The guidelines were based on and in line with the following documents:
(i) MABIMS Guidelines for Preparation of Food and Drink for Muslims, which was prepared by a Technical Committee formed by the Association of Religious Ministers of Brunei, Indonesia, Malaysia and Singapore (MABIMS); and
(ii) Codex General Guidelines for Use of the Term “Halal”, an official documents of Codex Alimentarius Commission.
 
Definition of Lawful (Halal) Food
 

Lawful (Halal) food or Muslim Food or Food the halal status of which has been verified, or other such phrases with similar meaning, can be defined as follows:
 

a. the food or its ingredients do not contain any components or products of animals that are unlawful as food to Muslim by Shariah Law or of lawful animals which are not slaughtered according to Shariah Law;
 

b. the food does not contain any ingredients that are considered as “najis” by Shariah Law (see the meaning of najis in Section 4);
 

c. the food is not prepared, processed or manufactured by using equipment that is contaminated with things that are “najis” according to Shariah Law;
 

d. during its preparation, processing, storage or transportation, the food should be fully separated from any other food that does not meet the requirements stated in items (a), (b) or (c) above or any other things that have been decreed as “najis” by Shariah Law.

 

According to Shariah Law, najis are:

a. things that are themselves filthy and cannot be cleaned or cleansed such as pork, blood and carrion;
 

b. lawful foods that are contaminated by filth (*); and
 

c. lawful food that come into contact with filth (*).

 

(*) The term filth is to be interpreted according to Shariah Law.

 
Credit : Halal Food Information Center
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