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Halalan toyibban merely means allowed and permissible for consumption with relation to Syariah law as long as they are safe and not harmful. Haram/ non-Halal means forbidden or prohibited. Any food or drink which lies within the grey area and does not fall clearly under the Halal or non-Halal category is classified as ‘Syubhah’, alternatively called questionable or dubious. In this category, until the status becomes clear, Muslims should avoid consuming Syubhah food or drinks.
The general principle concerning food according to Islamic teachings is that everything is Halal except impurity (or mixed with impurity), harmful and intoxicant. Therefore, it is compulsory for Muslims to eat good and healthy food and to avoid all that is forbidden by Allah.
Malaysia has defined Halal food through its MS1500:2004: Halal Food – Production, Preparation, Handling & Storage – General Guideline (First Revision) as food permitted under Syariah and fulfils the following conditions:
- Does not contain any parts or products of animals that are non-Halal to Muslims or products of animals which are not slaughtered according to Syariah law.
- Does not contain any ingredients that are Najs according to Syariah law.
- Is safe and not harmful.
- Is not prepared, processed or manufactured using equipment that is contaminated with things that are Najs (filth or unclean) according to Syariah law.
- The food or its ingredients do not contain any human parts or its derivatives that are not permitted by Syariah law.
- And during its preparation, processing, packaging, storage or transportation, the food is physically separated from any other food that does not meet the requirements stated in any above items, or any other things that have been decreed as Najs (filth or unclean) by Syariah law.
This definition clearly demonstrates that product which is harmful, intoxicated and hazardous will not be certified Halal under the Malaysian Standard. Food safety has already become a significant factor in producing food and other consumable products. More than 200 food-borne diseases have been detected and this figure is very alarming if producers and manufacturers are not aware of the rising numbers.
Guidelines and requirements on the food safety are developed around the world to accommodate to this issue. Organisations and agencies such as WHO, FAO, USFDA, EU and even Malaysia have different guidelines to ensure that the food safety aspect is the number one priority.
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