PS: 3733-2019

PART-1

PAKISTAN STANDARD
FOR
HALAAL MANAGEMENT SYSTEM-FUNDAMENTALS AND
VOCABULARY

(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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 PS: 3733-2019
PART-1

Contents
1. SCOPE ................................................................................................................................................... 7
2. NORMATIVE REERENCES ..............................................................................................7
3. TERMS AND DEFINITIONS ................................................................................................. 7
3.1 Islamic Laws (Shariah) ....................................................................................................................... 7
3.2 Muslim ................................................................................................................................................ 7
3.3 Halaal ................................................................................................................................................. 7
3.4 Tayyib (‫ )طیب‬.................................................................................................................................. 7
3.5 Haraam............................................................................................................................................... 8
3.6 Khabith (Abominable, ‫مستخبث‬،‫ )خبیث‬...................................................................................................... 8
3.7 Taahir ................................................................................................................................................. 8
3.8 Najis.................................................................................................................................................... 8
3.9 Mashbooh (Mushtabeh) ..................................................................................................................... 8
3.10 Makrooh ............................................................................................................................................. 8
3.11 Food ............................................................................................................................................ 8
3.12 Halaal Product .................................................................................................................................... 9
3.13 Haraam Product ................................................................................................................................. 9
3.14 Halaal Animals/Birds .......................................................................................................................... 9
3.15 Haraam Animal/Birds ......................................................................................................................... 9
3.16 Dead Animals (Al Maitah /‫ )المیتۃ‬..................................................................................................... 10
3.17 Makrooh Animals ............................................................................................................................. 10
3.18 Aquatic Animals ............................................................................................................................... 11
3.19 Amphibians....................................................................................................................................... 11
3.20 Insects .............................................................................................................................................. 11
3.21 Zabah ............................................................................................................................................... 11
3.22 Nahr .................................................................................................................................................. 11
3.23 Aqr .................................................................................................................................................... 11
3.24 Food of Plant Origin ......................................................................................................................... 11
3.25 Mushrooms ...................................................................................................................................... 11
3.26 Natural Minerals and Chemicals ...................................................................................................... 11
3.27 Genetically Modified Food (GMF) .............................................................................................. 11
3.28 Micro-Organisms & Microbial Product ............................................................................................. 12
3.29 Food Additives ................................................................................................................................. 12
3.30 Feed Additive ................................................................................................................................... 12
3.31 Prerequisite Programs (PRPs)......................................................................................................... 12
3.32 Food Safety ...................................................................................................................................... 13
3.33 Halaal Food Safety Policy ................................................................................................................ 13
3.34 Food Chain....................................................................................................................................... 13
3.35 Halaal Chain ..................................................................................................................................... 13
3.36 Cold Chain........................................................................................................................................ 13

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 PS: 3733-2019
3.37 PART-1
Effectiveness .................................................................................................................................... 13
3.38 End Product...................................................................................................................................... 13
3.39 Interested Party/Stakeholder ........................................................................................................... 13
3.40 Lot..................................................................................................................................................... 14
3.41 Organization ..................................................................................................................................... 14
3.42 Infrastructure .................................................................................................................................... 14
3.43 Management .................................................................................................................................... 14
3.44 Top Management ............................................................................................................................. 14
3.45 Management System ....................................................................................................................... 14
3.46 Competent Authority ........................................................................................................................ 15
3.47 Competent Body .............................................................................................................................. 15
3.48 Competent Person ........................................................................................................................... 15
3.49 Monitoring......................................................................................................................................... 15
3.50 Information ....................................................................................................................................... 15
3.51 Data .................................................................................................................................................. 15
3.52 Validation .......................................................................................................................................... 15
3.53 Verification........................................................................................................................................ 16
3.54 Nonconformity .................................................................................................................................. 16
3.55 Conformity/Compliance.................................................................................................................... 16
3.56 Feedback.......................................................................................................................................... 16
3.57 Work Environment............................................................................................................................ 16
3.58 Objective .......................................................................................................................................... 16
3.59 Operational Prerequisite Programme (OPRP) ................................................................................ 16
3.60 Outsource ......................................................................................................................................... 17
3.61 Audit ................................................................................................................................................. 17
3.62 Performance..................................................................................................................................... 17
3.63 Policy ................................................................................................................................................ 17
3.64 Process ............................................................................................................................................ 17
3.65 Product ............................................................................................................................................. 17
3.66 Service.............................................................................................................................................. 17
3.67 Customer .......................................................................................................................................... 17
3.68 Output ............................................................................................................................................... 18
3.69 Requirement..................................................................................................................................... 18
3.70 Statutory Requirement ..................................................................................................................... 18
3.71 Regulatory Requirement .................................................................................................................. 18
3.72 Risk................................................................................................................................................... 18
3.73 Significant hazard for Halaal ............................................................................................................ 18
3.74 Traceability ....................................................................................................................................... 18
3.75 Update .............................................................................................................................................. 19
3.76 Maintain ............................................................................................................................................ 19
3.77 Retain ............................................................................................................................................... 19

ICS No.67.020

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 PS: 3733-2019
3.78 PART-1
Dressing (added after circulation) ......................................................................................................... 19
3.79 Disease or Defect............................................................................................................................. 19
3.80 Meat.................................................................................................................................................. 19
3.81 Hygiene ............................................................................................................................................ 19
3.82 Risk Assessment.............................................................................................................................. 19
3.83 Certification ...................................................................................................................................... 19
3.84 Inspection ......................................................................................................................................... 20
3.85 System ............................................................................................................................................. 20
3.86 Strategy ............................................................................................................................................ 20
3.87 Contract ............................................................................................................................................ 20
3.88 Involvement ...................................................................................................................................... 20
3.89 Top management ............................................................................................................................. 20
3.90 Outsource (verb) .............................................................................................................................. 20
3.91 Grade ........................................................................................................................................ 20
3.92 Objective Evidence .......................................................................................................................... 20
3.93 Document ......................................................................................................................................... 21
3.94 Documented Information.................................................................................................................. 21
3.95 Competence ..................................................................................................................................... 21
3.96 Training............................................................................................................................................. 21
3.97 Characteristic ................................................................................................................................... 21
3.98 Technical Expert............................................................................................................................... 21
3.99 Improvement .................................................................................................................................... 21
3.100 Continual Improvement ................................................................................................................ 21
3.101 Preventive Action ......................................................................................................................... 22
3.102 Corrective Action .......................................................................................................................... 22
3.103 Correction..................................................................................................................................... 22
Membership List of Technical Committee on Halaal Foods (TC1)...................................................................... 23
Amendment Recorder ........................................................................................................................................... 26

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 PS: 3733-2019
PART-1
FOREWORD

0.1 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 finalizes by the Halaal Foods Standards 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, program 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/SMIIC1 and other relevant standards
and guides acknowledged with thanks.

0.8 For further information on Pakistan standards development, please visit PSQCA
website: www.psqca.com.pk
 PS: 3733-2019
PART-1

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/services for reasons of safety, health, environmental protection,
fraud prevention, market fairness and compliance with Islamic laws. In the voluntary sector,
many lines of Halaal 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 standards on Halaal manufacturing, processing,
packaging etc. fulfilling technical and shariah aspects.

This standard focuses on the terms, definitions and general principles for Halaal
sector to ensure its integrity in the entire chain and aimed to help both producers and
supervising organizations.

In this Standard, Islamic rule refer to commonly accepted rules and beliefs of Islam,
regardless of variations in different sects/countries. 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.

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

 PS:3733-2019 Part 1 Halaal Management System-Fundamentals and Vocabulary;

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

 PS: 3733-2019
PART-1
PAKISTAN STANDARD
FOR
HALAAL MANAGEMENT SYSTEM-FUNDAMENTALS AND VOCABULARY

1. SCOPE
This Islamic republic of Pakistan standard specifies the terms and definitions, used in Halaal
related standards, particularly which are of Arabic origins and/or to clearly illustrate the Islamic
principle behind it.
This standard does not set out to provide a vocabulary for the entire concept that may need
to be used in describing particular Halaal related activities. Terms and definitions are given
only where the concept defined would not be understandable from the general language use
of the terms or where an existing standard definition is not acceptable.
This standard will allow for uniformity and consistent build-up in the body of knowledge as
well as in the promotions, applications and practices of Islamic laws in Halaal chain.

2. NORMATIVE REERENCES
OIC SMIIC 1

3. TERMS AND DEFINITIONS

For the purposes of this standard the following terms and definitions apply.

3.1 Islamic Laws (Shariah)

Legislations derived from the Holy’ Quran and Sunnah.

3.2 Muslim
A person who believes in:
a. the unity and oneness of ALLAH ALMIGHTY;
b. the inerrancy of Malaaika (Angels);
c. all Holy Books, and the Holy’ Quran as the last and unchanged Book revealed by ALLAH
ALMIGHTY;
d. The Holy Prophets ‫( علیھم السالم‬Peace be upon them) of Almighty Allah;
e. the absolute and unqualified finality of the Prophet-hood the Islamic Prophet Muhammad
‫ﷺ‬, and does not believe in, or recognize as a prophet or religious reformer, any person
who claimed or claims to be a prophet, in any sense of the word or of any description
whatsoever, after Prophet Muhammad ‫(ﷺ‬Peace and blessing upon Him);and
f. The Day of Judgment.

3.3 Halaal
Things or actions permitted by Laws of Islam.

3.4 Tayyib (‫)طییب‬

Things:
a. That are intrinsically and naturally liked by the Muslims;
b. Those are safe, delicious, pure, and nutritious and permitted as per the Laws of Islam.
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3.5 Haraam
Things or actions strictly prohibited by Laws of Islam.

3.6 Khabith (Abominable, ‫ مستخبث‬،‫)خبیث‬

Things:

a. That are abominable and intrinsically and naturally disliked by the Muslims;
b. Those are prohibited by the Laws of Islam, for example insects, pests, etc.

3.7 Taahir
A thing that is neither Najis in itself nor is contaminated with a Najis thing.
Note: In most of the Halaal-related standards, the terms Halaal and Haraam are used to refer to all
the things without differentiating between those meant for internal use and those for external use. On
the contrary, in the Shariah, the terms Halaal and Haraam refer to those things which are meant for
internal use only whereas for the things meant for external use separate terms “Taahir” and “Najis”
are used.

3.8 Najis
A thing that is abominable in itself from the Shariah point of view or is contaminated with
such substances e.g. khamar (wine), carrion, any discharge from the orifices of human
beings or animals such as urine, excreta, blood, vomit, pus, sperm, ova, and any other thing
that is extracted, derived or a by-product of such substances or coming in contact with such
substances.

3.9 Mashbooh (Mushtabeh)

Mashbooh means 'doubtful' or 'suspected'; when it is unclear whether the product in
question is Halaal or Haraam.

3.10 Makrooh
Makrooh means prohibited and disliked in the Laws of Islam. There are two categories of
Makrooh:

a. Makrooh-e-Tahreemi: It is prohibited and disliked as per Islamic Laws and is very

close to Haraam;
b. Makrooh-e-Tanzeehi: It is disliked as per Islamic Laws and is close to Halaal but
better to avoid it.
NOTE: The word Makrooh in this standard means Makrooh Tahreemi.

3.11 Food
Substance (ingredient), whether processed, semi-processed or raw, which is intended for
consumption, and includes drink, chewing gum and any substance which has been used
in the manufacture, preparation or treatment of “food” but does not include cosmetics or
tobacco or substances (ingredients) used only as drugs.
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3.12 Halaal Product
Halaal products including food and drinks but not limited to them, allowed to be consumed
as per Islamic Laws, which fulfils the following conditions:

a. The product 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 product does not contain any ingredients that are “Haraam” or “Najis”;
c. The product is safe and not harmful for human health;
d. The product is not prepared, processed or manufactured using equipment contaminated
with things that are “Haraam” or” Najis”;
e. The product or its ingredients do not contain any human parts or their derivatives;
f. During its preparation, processing, packaging, storage or transportation, the product
does not come into contact with any Haraam or Najis items that can contaminate it.

3.13 Haraam Product

Products including but not limited to food and drinks, strictly prohibited by the Laws of Islam
that contains:
a. Haraam animals (see clause 4.1.1.3);
b. Halaal animals that have not been slaughtered in compliance with the Shariah
requirements;
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.

3.14 Halaal Animals/Birds

The followings are considered as Halaal animals provided that they are slaughtered
according to the Laws of Islam (as given in clause 4.2):

a. Domesticated animals such as cattle, buffalos, sheep, goats, camels, chickens, geese,
ducks, and turkeys etc.
b. Non-predatory wild Halaal animals such as deer, antelope, chamois, wild cattle;
c. Non-predatory birds such as pigeons, sparrows, quails, starlings, and ostriches;
d. Grasshopper/locust) (‫ٹڈی‬/‫)الجراد‬

3.15 Haraam Animal/Birds

All the animals that have been explicitly prohibited by The Holy’ Quran and Sunnah including
the followings but not limited to them:

a. Pigs and its descendants;

b. Animals slaughtered in the name of, or dedicated to, anybody/thing other than ALLAH
SUHANAHU WA TA’ALA;
 PS: 3733-2019
PART-1
c. Animals not slaughtered according to Islamic Laws;
d. Animals that died by themselves i.e. accidental or natural death;
e. Predatory animals that prey their target with their claws, canines or tusks
f. Animals with canines or tusks which are used to kill prey such as bears, elephants,
monkeys, wolves, lions, tigers, panthers, cats, jackals, foxes, squirrels, martens,
weasels, moles, crocodiles, and alligators etc.
g. Predatory birds that prey their target with sharp claws such as hawks, falcons, eagles,
vultures, ravens, kites, owls etc.
h. Pests and venomous animals such as rats, centipedes, scorpions, snake, wasps, mouse
and other similar animals;
i. Animals which are considered repulsive like lizards, snails, insects and their larva stages
and other similar animals;
j. Animals that are forbidden to be killed in Islam such as honeybees and hoopoe;
k. Donkeys and mules;
l. Any ingredient derived from the Haraam animals is not Halaal.

3.16 Dead Animals (Al Maitah/ ‫)المیتۃ‬

An animal/bird whose death is not occurred as a result of Halaal slaughtering. This includes
the pieces cut from the animal before it is slaughtered e.g., Maita is:

a. Animals for which the Name of Allah is not mentioned

The animals, during slaughtering, the name Allah is not recited or names other than that of
the Allah are mentioned or mentioned the name of Allah along with other names.

b. Suffocated Animals (Al-Munkhaniqah-‫)المنخنقہ‬

The animals which die of suffocation;

c. Fatally Beaten Animals (Al-Mauqoozah- ‫)الموقوذہ‬

An animal which dies by beating;

d. Falling Animals (Al-Mutaraddiyah- ‫)المتردیہ‬

An animal which dies as a result of falling from a high place or falling into a hole, etc.;

e. Butted Animals (Al-Nateehah- ‫)النطیحہ‬

An animal which dies as a result of butting;

f. Eaten by Beast of Prey (‫)اکیلۃ السبع‬

The animal eaten by a beast of prey or a predatory bird of those not marked for hunting,
which dies before being slaughtered.

3.17 Makrooh Animals

Jallālah animals are Makrooh-e-Tahreemi; which are:

a. Halaal animal that eats Najis things and whose meat, as a result of eating Najis things,
gives bad smell;
b. Farmed Halaal animals which are intentionally and continually fed with Najis feed.
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3.18 Aquatic Animals
Aquatic animals are those which live in water and cannot survive outside:

a. All kind of fish are Halaal, on the condition that they do not die their natural death in the
water;
b. Aquatic animals other than fish are Makrooh-e-Tahreemi;
c. All poisonous aquatic animals are Haraam.

3.19 Amphibians
Animals that live both on land and in water,all amphibians are Haraam.

3.20 Insects
Only Locust ( ‫ٹڈی‬/‫ )الجراد‬is Halaal.

3.21 Zabah
Cutting of the trachea, oesophagus, carotid artery, and jugular vein (Wadajain in Arabic)
(see! PS: 3733-2019 Part 3 & 4).

3.22 Nahr
It consists in plunging a knife in the point between core of the neck and the chest (Libbah) to
the beginning of chest. Slaughtering camel is only accepted by Nahr (see! PS: 3733-2019
Part 2 & 3).

3.23 Aqr
Slaughtering method that can be used for specific condition of wild Halaal animals (see! PS:
3733-2019 Part 2 & 3).

3.24 Food of Plant Origin

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

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

3.26 Natural Minerals and Chemicals

All-natural minerals and chemicals are Halaal except those that are poisonous, intoxicating
or hazardous to health. Chemicals shall be free of “Haraam” and “Najis”.

3.27 Genetically Modified Food (GMF)

Food and drinks containing products and/or by-products of genetically modified

organisms (GMO) or GMO ingredients.
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3.28 Micro-Organisms & Microbial Product

a. All species of micro-organisms are Halaal except those that are poisonous, intoxicating
or hazardous to health;
b. Microbes which grow on a Halaal growth media are Halaal and which grow on Haraam
growth media are Haraam;
c. 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;
d. Consumer products containing microbial products which grow on non Halaal media are
Haraam;
e. Consumer products containing microbial product shall be traced back to initial growth
media of the microbes;
f. Microorganisms are Halaal except those that are poisonous and/or hazardous to health
(pathogenic and toxicogenic);
g. Microorganisms or their products used in food or food production shall be produced
using Halaal culture medium.

3.29 Food Additives

Food additive means any substance not normally consumed as a food by itself and not
normally used as a typical ingredient of the food, whether or not it has nutritive value, the
intentional addition of which to food for a technological (including organoleptic) purpose in
the manufacture, processing, preparation, treatment, packing, packaging, transport or
holding of such food results, or may be reasonably expected to result, (directly or indirectly)
in it or its by-products becoming a component of or otherwise affecting the characteristics of
such foods. The term does not include “contaminants” or substances added to food for
maintaining or improving nutritional qualities.

3.30 Feed Additive

Any intentionally added ingredient not normally consumed as feed by itself, whether or not it
has nutritional value, which affects the characteristics of feed or animal products.

3.31 Prerequisite Programs (PRPs)

Basic conditions and activities which are necessary to maintain a hygienic and valid
environment from Shariah point of view throughout the food chain suitable for production,
handling and provision of safe Halaal products :
Note: The PRPs needed depend on the segment of the Halaal food chain in which the organization
operates and the type of organization. Examples of equivalent terms are good agricultural practice
(GAP), good veterinary practice (GVP), good manufacturing practice (GMP), good hygiene practice
(GHP), good production practice (GPP), good distribution practice (GDP) and good trading practice
(GTP), e.g. :

a. Good Manufacturing Practices (GMP)

Actions regarding personnel hygiene and sanitation in the processing premises to ensure
Halaal, safe and healthy production, storage and distribution of foods as defined in relevant
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PART-1
Pakistan Halaal standards along with “PS:1825 for Good Manufacturing Practice in
Manufacturing Processing, Packing or Holding Human Foods”

b. Good Hygiene Practices (GHP)

Measures taken in stages of food chain to ensure the provision of Halaal and safe
food for consumption as per relevant Standards on Halaal and Code of hygienic Practices.

3.32 Food Safety

Concept that the food will not cause harm to the consumer when it is prepared and/or eaten
according to its intended use.

3.33 Halaal Food Safety Policy

Overall intentions and directions of an organization related to Halaal Food Safety as formally
expressed by top management that shall be Muslim(s) OR, Senior Management shall
appoint a Halaal Management Representative who shall be a Muslim and responsible for
the overall implementation of the Halaal Management System.

3.34 Food Chain

All stages involved from farm to fork in the production of food and drinks including primary
production, harvesting, preparation, processing, packaging, storage, transportation,
distribution and supply to the market.

3.35 Halaal Chain

All stages involved, including but not limited to primary production, preparation, processing,
packaging, storage, transportation, distribution and supply to the market as per Islamic
Laws.

3.36 Cold Chain

A series of low temperature storage, distribution, and similar activities obligatory for products
that require low temperature to preserve the qualities of the product throughout the chain.

3.37 Effectiveness
Extent to which planned activities are realized and planned results achieved.

3.38 End Product

Product that will undergo no further processing or transformation by the organization.

Note: A product that undergoes further processing or transformation by another organization is an

end product in the context of the first organization and a raw material or an ingredient in the context of
the second organization.

3.39 Interested Party/Stakeholder

Person or organization that can affect, be affected by, or perceive itself to be affected by a
decision or activity.
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3.40 Lot
Defined quantity of a product produced and/or processed and/or packaged essentially under
the same conditions.
Note1: The lot is determined by parameters established beforehand by the organization and may be
described by other terms, e.g. batch.

Note 2: The lot may be reduced to a single unit of product.

3.41 Organization
Person or group of people that has its own functions with responsibilities, authorities and
relationships to achieve its objectives.

Note: The concept of organization includes, but is not limited to sole-trader, company, corporation,
firm, enterprise, authority, partnership, charity or institution, or part or combination thereof, whether
incorporated or not, public or private.

3.42 Infrastructure
Organization system of facilities, equipment and services needed for the operation of
an organization

3.43 Management
Coordinated activities to direct and control an organization.

Note 1: Management can include establishing policies and objectives and processes to
achieve these objectives.

Note 2: The word “management” sometimes refers to people, i.e. a person or group of people with
authority and responsibility for the conduct and control of an organization. When “management” is
used in this sense, it should always be used with some form of qualifier to avoid confusion with the
concept of “management” as a set of activities defined above. For example, “management shall…” is
deprecated whereas “top management shall…” is acceptable. Otherwise different words should be
adopted to convey the concept when related to people, e.g. managerial or managers.

3.44 Top Management

Person or group of people who directs and controls an organization at the highest level.

Note 1: Top management has the power to delegate authority and provide resources within the
organization.

Note 2: If the scope of the management system covers only part of an organization, then top
management refers to those who direct and control that part of the organization.

3.45 Management System

Set of interrelated or interacting elements of an organization to establish policies and
objectives and processes to achieve those objectives
Note 1: A management system can address a single discipline or several disciplines.
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Note 2: The system elements include the organization's structure, roles and responsibilities, planning
and operation.

Note 3: The scope of a management system may include the whole of the organization, specific and
identified functions of the organization, specific and identified sections of the organization, or one or
more functions across a group of organizations.

Note 4: Relevant disciplines are, for example, Halaal management system, a quality management
system or an environmental management system.

3.46 Competent Authority

The official authority charged by the government

3.47 Competent Body

A body officially recognised and overseen by the competent authority to undertake specified
activities

3.48 Competent Person

A person who has the training, knowledge, skills and ability to perform an assigned task, and
who is subject to requirements specified by the competent authority

3.49 Monitoring
Determining the status of a system, a process or an activity.
Monitoring is applied during an activity and provides information for action within a specified
time frame.
Note 1: To determine the status, there may be a need to check, supervise or critically observe.

Note 2: In the context of Halaal, food safety, monitoring is conducting a planned sequence of
observations or measurements to assess whether a process is operating as intended.

3.50 Information
Meaningful data.

3.51 Data
Facts about an object.

3.52 Validation
Obtaining evidence that a control measure (or combination of control measures) will be
capable of effectively controlling the significant hazard for Halaal.

Validation is applied prior to an activity and provides information about the capability to
deliver intended results.

Note: Validation is performed at the time a control measure combination is designed, or whenever
changes are made to the implemented control measures.
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3.53 Verification
Confirmation, through the provision of objective evidence, that specified requirements have
been fulfilled.

Verification is applied after an activity and provides information for confirmation of

conformity.

3.54 Nonconformity
Non-fulfilment of a requirement

3.55 Conformity/Compliance
Fulfilment of a requirement

3.56 Feedback
Customer satisfaction opinions, comments and expressions of interest in a product, a
service or a complaints-handling process

3.57 Work Environment

Set of conditions under which work is performed.

Note: Conditions can include physical, social, psychological and environmental factors (such as
temperature, lighting, recognition schemes, occupational stress, ergonomics and atmospheric
composition).

3.58 Objective
Result to be achieved

Note 1: An objective can be strategic, tactical, or operational.

Note 2: Objectives can relate to different disciplines (such as Halaal, financial, health and safety, and
environmental goals) and can apply at different levels (such as strategic, organization-wide, project,
product and process.

Note 3: An objective can be expressed in other ways, e.g. as an intended outcome, a purpose, an
operational criterion, as a HMS objective, or by the use of other words with similar meaning (e.g. aim,
goal, or target).

Note 4: In the context of HMS, objectives are set by the organization, consistent with the Halaal food
safety policy, to achieve specific results.

3.59 Operational Prerequisite Programme (OPRP)

Control measure or combination of control measures applied to prevent or eliminate a
significant hazard for Halaal, and where action criterion and measurement or observation
enables effective control of the process and/or product.
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3.60 Outsource
Make an arrangement where an external organization performs part of an organization’s
function or process.

Note: An external organization is outside the scope of the management system, although the
outsourced function or process is within the scope.

3.61 Audit
Audit is a systematic and functionally independent examination to determine whether
activities and related results comply with planned objectives.

3.62 Performance
Measurable result.

Note 1: Performance can relate either to quantitative or qualitative findings.

Note 2: Performance can relate to the management of activities, processes, products (including
services), systems or organizations.

3.63 Policy
Intentions and direction of an organization as formally expressed by its top management

3.64 Process
Set of interrelated or interacting activities which transforms inputs to outputs

3.65 Product
Output that is a result of a process

Note: A product can be a service.

3.66 Service
Output of an organization with at least one activity necessarily performed between the
organization and the customer.

Note 1: The dominant elements of a service are generally intangible.

Note 2: Service often involves activities at the interface with the customer to establish
customer requirements as well as upon delivery of the service and can involve a continuing
relationship.

Note 3: A service is generally experienced by the customer.

3.67 Customer
Person or organization that could or does receive a product or a service that is intended for
or required by this person or organization e.g. consumer, client, end-user, retailer, receiver
of product or service from an internal process beneficiary and purchaser.

Note: A customer can be internal or external to the organization.

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3.68 Output
Result of a process

3.69 Requirement
Need or expectation that is stated, generally implied or obligatory

Note 1: “Generally implied” means that it is custom or common practice for

the organization and interested parties that the need or expectation under consideration is implied.

Note 2: A specified requirement is one that is stated, for example in documented information.

Note 3: A qualifier can be used to denote a specific type of requirement,

e.g. product requirement, quality management requirement, customer requirement, quality
requirement .

Note 4: Requirements can be generated by different interested parties or by the organization itself.

Note 5: It can be necessary for achieving high customer satisfaction to fulfil an expectation of a
customer even if it is neither stated nor generally implied or obligatory.

3.70 Statutory Requirement

Obligatory requirement specified by a legislative body.

3.71 Regulatory Requirement

Obligatory requirement specified by an authority mandated by a legislative body.

3.72 Risk
Effect of uncertainty

Note 1: An effect is a deviation from the expected – positive or negative.

Note 2: Uncertainty is the state, even partial, of deficiency of information related to, understanding or
knowledge of, an event, its consequence, or likelihood.

Note 3: Risk is often characterized by reference to potential “events” and “consequences” (as defined
in or a combination of these.

Note 4: Risk is often expressed in terms of a combination of the consequences of an event (including
changes in circumstances) and the associated “likelihood” of occurrence.

3.73 Significant hazard for Halaal

Hazard for Halaal, identified through the hazard assessment, which needs to be controlled
by control measures.

3.74 Traceability
Ability to follow the history, application, movement and location of an object through
specified stage(s) of production, processing and distribution.
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Note 1: Movement can relate to the origin of the materials, processing history or distribution of the
food.

Note 2: An object can be a product, a material, a unit, equipment, a service, etc.

3.75 Update
Immediate and/or planned activity to ensure application of the most recent information.

Note: Update is different from the terms “maintain” and “retain”:

3.76 Maintain
“Maintain” is to keep something on-going/to keep in good condition.

3.77 Retain
“Retain” is to keep something that is retrievable.

3.78 Dressing (added after circulation)

The progressive separation of the body of an animal into a carcass and other edible and
inedible parts.

3.79 Disease or Defect

Any abnormality affecting safety and/or suitability.

3.80 Meat
Skeletal muscle and its associated tissues derived from Halaal slaughtered animals/birds
harvested for human consumption. Edible offal consisting of organs and non-skeletal muscle
tissues are also considered meat.

3.81 Hygiene
All conditions and measures necessary to ensure the safety and suitability of product at all
stages of the Halaal chain.

3.82 Risk Assessment

Risk assessment is the evaluation of the likelihood and severity of adverse effects on Halaal
status or public health arising, for example, from the presence in foodstuffs of Haraam,
Mashbooh, additives, contaminants, residues, toxins or disease-causing organisms.

3.83 Certification
Certification is the procedure by which official certification bodies or officially recognized
certification bodies provide written or equivalent assurance that foods product or food
product control systems conform to requirements. Certification of food may be, as
appropriate, based on a range of inspection activities which may include continuous on-line
inspection, auditing of quality assurance systems, and examination of finished products.
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3.84 Inspection
Inspection is the examination of food or systems for control of food, raw materials,
processing, and distribution including in-process and finished product testing, in order to
verify that they conform to requirements.

3.85 System
Set of interrelated or interacting elements.

3.86 Strategy
Plan to achieve a long-term or overall objective.

3.87 Contract
Binding agreement.

3.88 Involvement
Taking part in an activity, event or situation.

3.89 Top management

Person or group of people who directs and controls an organization at the highest level.

Note 1: Top management has the power to delegate authority and provide resources within the
organization.

Note 2: If the scope of the management system covers only part of an organization, then top
management refers to those who direct and control that part of the organization.

3.90 Outsource (verb)

Make an arrangement where an external organization performs part of an organization’s
function or process.

Note: An external organization is outside the scope of the management system, although the
outsourced function or process is within the scope.

3.91 Grade
Category or rank given to different requirements for an object having the same functional
use.

Note: When establishing a quality requirement, the grade is generally specified.

3.92 Objective Evidence

Data supporting the existence or verity of something.

Note 1: Objective evidence can be obtained through observation, measurement, test, or by other
means.

Note 2: Objective evidence for the purpose of audit generally consists of records , statements of fact
or other information which are relevant to the audit criteria and verifiable.
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3.93 Document
Information and the medium on which it is contained e.g. record, specification, procedure
document, drawing, report, standard.

Note 1: The medium can be paper, magnetic, electronic or optical computer disc, photograph or
master sample, or combination thereof.

Note 2: A set of documents, for example specifications and records, is frequently called
“documentation”.

Note 3: Some requirements (e.g. the requirement to be readable) relate to all types of documents.
However, there can be different requirements for specifications (e.g. the requirement to be revision
controlled) and for records (e.g. the requirement to be retrievable).

3.94 Documented Information

Information required to be controlled and maintained by an organization and the medium on
which it is contained.

Note 1: Documented information can be in any format and media and from any source.

Note 2: Documented information can refer to: the management system, including related processes;
information created in order for the organization to operate (documentation); evidence of results
achieved (records).

3.95 Competence
Application of knowledge, skills, and behaviours in performance.

3.96 Training
Process to provide and develop knowledge, skills and behaviours to meet requirements.

3.97 Characteristic
Distinguishing feature.

Note 1: A characteristic can be inherent or assigned.

Note 2: A characteristic can be qualitative or quantitative.

3.98 Technical Expert

Audit person who provides specific knowledge or expertise to the audit team.

Note: Specific knowledge or expertise relates to the organization, the process or activity to be
audited.

3.99 Improvement
Activity to enhance performance.

3.100 Continual Improvement

Recurring activity to enhance performance.
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3.101 Preventive Action
Action to eliminate the cause of a potential nonconformity or other potential undesirable
situation.

Note 1: There can be more than one cause for a potential nonconformity.

Note 2: Preventive action is taken to prevent occurrence whereas corrective action is taken to prevent
recurrence.

3.102 Corrective Action

Action to eliminate the cause of a non-conformity and to prevent recurrence.

Note 1: There can be more than one cause for a non-conformity.

Note 2: Corrective action is taken to prevent recurrence whereas preventive action is taken to prevent
occurrence.

3.103 Correction
Action to eliminate a detected nonconformity.

Note: A correction can be made in advance of, in conjunction with or after a corrective action.

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

Bibliography

 OIC/SMIIC-1 General Requirements for Halal Food

 ISO 9000
 ISO 3974 Definition of living animals for slaughter-Ovine
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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
3. Department of Food Science & Technology, University of Karachi.
Assistant Professor
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.
5.
CEO 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.
Dr. Syed Ali Salman,
19. Abbott Nutrition, Pakistan.
Manager Regulatory Affairs,
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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

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

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

44.
Assistant Professor Karachi.
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45. Representative International Islamic University Islamabad.

Mrs. Perveen Zahra

46. City District Government Karachi.
Public Analyst

47. Dr. Muhammad Asim Moringa-The Pharmagen Group, 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 Issue Text Affected Signature of the

No. Secretariat

For official use