Home » Departments & Other Units » Other Units

What is Halal food?

Halal is a very sensitive issue, especially among people of the Islamic faith. Halal food means lawful food for Muslim according to Shariah law or Islamic law. Halal food shall be:

  1. The food or its ingredients do not contain any components or products of animals that are unlawful as food for Muslim by Shariah law, or of lawful animals but they are not slaughtered according to Shariah law.

  2. The food does not contain any ingredients that are considered as “najis” by Shariah law.

  3. The food is not prepared, processed or manufactured by using equipment that is contaminated with “najis” according to Shariah law.

  4. 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 (1), (2) and (3) above or any other things that have been decreed as “najis” in 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 (interpreted according to Shariah Law).

(c)  lawful foods that come into contact with filth.

The slaughtering of lawful animals should be fully separated from that of non-lawful animals in accordance with the following regulation:

  1. Slaughtering should be done by a mentally sound Muslim who is conversant with the rules and conditions of slaughtering in Islam.   

  2. The animal to be slaughtered has to be and animal that is lawful as food.

  3. The animal has to be fully alive.

  4. The slaughtering act should severe the trachea, esophagus, main arteries and veins of the neck region.

  5. The phrase “Bismillah” has to be uttered by the slaughterer while performing the slaughtering.

  6. The slaughtering tool has to be sharp and it should not be lifted off the animal during the slaughtering act.

The above mentioned is derived from the ASEAN General Guidelines on the Preparation and Handling of Halal Food, however the regulations of each country may be slightly different from this guidelines.

Why is it important?

Halal food is the only food that Muslim can eat. Recently about one forth of the world population are Muslim, the total number of them is now close to 2,000 million people. The value of Halal food in the world market is around US$ 150,000 to 200,000 million a year, with the growth rate of 10% by annum. Not only the Halal issue is sensitive to the world trade of food, but also Food Safety is an issue equally vital importance that affects all of Muslim and the word’s people.

Objectives of the Halal  Food Research and Development Center
  1. To be a research and development center for Halal food

  2. To be a training center for development of human resource for Halal food industry.

  3. To be a Halal food database manager.

  4. To be a technical service center for Halal food processors, i.e. quality management system, products and process analysis, as well as food safety.

  5. To be an incubator for new entrepreneurs in the sector of Halal food production, particularly for small and medium enterprises.

Outputs and outcomes
  1. More than 2,500 village food processors in the five southernmost provinces of Thailand have been trained for the Best Practices in Halal food.

  2. Many short courses have been provided for human resource development.  Also the courses for bachelor degree have been developed in the university.

  3. New Halal foods have been developed as prototypes for manufacturing in industrial scale:
    -  Smoked chicken
    -  Smoked goat-meat
    -  Smoked shrimp
    -  Frozen/canned curries (chicken, goat-meat)
    -  Frozen/canned curried rice
    -  Frozen curry puff
    -  Dried shredded seasoning fish
    -  Dried shredded seasoning goat-meat
    -  Halal foods from Budu
    -  Halal foods from the agricultural products  harvested in 5 border provinces of the south

  4. Supervision of research and development of Halal Food doing by graduated students

  5. Development of techniques for detection of the unlawful things in Halal food such as meat and fat derived from unlawful animals.

  6. Developing of Halal gelatin

  7. Production plan for Halal Raw Material

  8. Nutrition facts of some Halal Recipes

  9. Halal Food Safety Program

Back to Top


Home / About Us / Future students / Majors / Research / Department & Other Units / Business Relations / Contact Us / Site Map