In this short video, we will talk about the famous halal food standard the: OIC/SMIIC 1:2019
General Requirements for Halal Food
You will have a fast walk through the standard and you will learn about:
The History and Importance of OIC/SMIIC 1
Main concepts
Halal Meat requirements
Food types covered in OIC/SMIIC 1
Packaging and labeling
So, let’s start with the History and Importance of OIC Smick 1
OIC/SMIIC 1 is the first and the most comprehensive standard published by SMIIC in the Halal food sector
The standard was prepared by the Standardization Expert Group of the OIC, SEG after years of discussion and consensus among standardization experts from the OIC countries and OIC organs. The SEG began to work in 2008 and the standard was officially published in 2011 with the consensus and agreement of experts
The TC1 Halal Food Issues Committee revised the standard, and the second edition was published in 2019.
Let’s see the Main Concepts covered in the OIC/SMIIC 1.
OIC/SMIIC 1 specifies the general requirements for the production of halal food products and services for any stage of the food chain.
The standard explains the legal and Islamic concepts related to the Halal industry and clarifies the Islamic rulings related to it
The standard provides information on halal and non-halal food by giving examples of animals and plants that are halal and not halal in detail.
OIC/SMIIC is based on two principles: food safety and traceability at all stages to ensure healthy, high-quality halal food.
International standards are referred in the body text of OIC/SMIIC 1.
And here we will briefly explain the Halal Meat requirements in OIC/SMIIC 1
The halal matters related to meat and meat products are explained in the standard in details.
the conditions of the places of slaughter and the equipment required for it, its cleanliness and its control are given as requirement.
Additionally, the required conditions and the method of slaughtering, slaughtering tools and the acceptable and unacceptable types of stunning are provided in OIC/SMIIC 1.
The standard also explains the provisions for slaughtering poultry and gives details about mechanical slaughter and its requirements
The standard is concerned with animal welfare as ordered by the Islamic religion and set the necessary requirements for that
Food types covered in OIC/SMIIC 1
The standard also covers all sectors of halal food Such as:
Milk and dairy products
Eggs and egg products
Cereal and cereal products, vegetable and animal oils and fats, fruit and vegetables and their products
sugar and confectionery products
Beverages
Honey and its by-products
Dietary supplements
Genetically modified food (GMF)
Food additives And Processing Aids
Enzymes and Microorganisms
Packaging and labeling
The standard dedicates a special section for packaging and labeling and how to write product labels
In the foundation course of OIC/SMIIC 1:2019, the standard is studied in a simplified way, giving the student a good basis for understanding the application of the standard and an idea of the various aspects related to the Halal industry
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