Guideline For Use of the Brunei Halal Brand
August 22, 2007 - 9:42am — ramlie.ladis
GUIDELINE FOR USE OF THE BRUNEI HALAL BRAND
Ministry of Industry and Primary Resources
Brunei Darussalam
ISBN
Copyright Reserved
Ministry of Industry and Primary Resources
Brunei Darussalam
99917-38-37-1
CONTENTS
Committee Representation
Working Group Representation
Foreword
1. Scope
2. Descriptions
3. Definitions
4. Conditions for Use of The Brunei Halal Brand
5. Range of Products
6. Application Procedures for Brunei Halal Brand
7. Review of Application
8. Contract
9. Fees
10. Review Procedures
11. Termination Procedures
12. Company Listing
13. Enquiry
14. References
Appendixes
1. List of Food Products for Inclusion in the Brunei Halal Brand
2. Application Form to Use The Brunei Halal Brand
3. Flow Chart for Application to Use The Brunei Halal Brand
4. Halal Label
Committee Representation
The Technical Committee on the Development of National Halal Standards and Guidelines for Halal Food was entrusted by the Ministry of Industry and Primary Resources for the preparation of this standard. The members of the Technical Committee are as follows:
• Permanent Secretary Ministry of Industry and Primary Resources. (Chairman)
• Secretary of the Religious Council Department of Religious Council, (Joint Deputy Chairman) Ministry of Religious Affairs.
• Director of Syariah Affairs Department of Syariah Affairs, (Joint Deputy Chairman) Ministry of Religious Affairs.
• Director of Islamic Legal Unit Islamic Legal Unit, Ministry of Religious Affairs.
• Director General of Health Services Department of Health Services, Ministry of Health.
• Acting Director of Agriculture Department of Agriculture, Ministry of Industry and Primary Resources.
• Head of Agro-Technology Development Division Department of Agriculture, Ministry of Industry and Primary Resources.
• Head of Livestock and Veterinary Services Division Department of Agriculture, Ministry of Industry and Primary Resources.
• Chief Religious Research Officer State Mufti’s Office, Prime Minister’s Office.
• Senior Religious Officer Halal Food Control Division, Department of Syariah Affairs, Ministry of Religious Affairs.
• Senior Project Officer National Accreditation and Standards Centre, Ministry of Industry and Primary Resources.
• Deputy Senior Counsel Attorney General’s Chambers, Prime Minister’s Office.
• Special Duties Officer Ministry of Development.
• Deputy Dean University of Brunei Darussalam.
• Manager BMC Food Industries Sdn. Bhd.
• Executive Director PDS Abattoir Sdn. Bhd. And
• PDS Meat Industries Sdn. Bhd.
• Manager Mulaut Abattoir Sdn. Bhd.
• Manager Sabli Food Industries (B) Sdn. Bhd.
Working Group Representation
The Working Group on Guideline for Halal Certification, which prepared this Brunei
Darussalam Certification Guideline for Halal Certificate and Halal Label, consists of the following representatives:
FOREWORD
The Brunei Halal Brand is the initiative of the Ministry of Industry and Primary Resources along with the cooperation of the Majlis Ugama Islam, Ministry of Religious Affairs and the Ministry of Health. Its establishment is in line with Brunei Darussalam’s move towards developing a diversified, competitive and sustainable economy and to fulfill the religious duty of ‘Fardhu Kifayah’ by increasing the amount of Halal Certified food for the Muslim population. Through the Brunei Halal Brand, Brunei Darussalam aims to become one of the major players of the global trade in Halal food production and certification. Brunei Darussalam with its strong Islamic background and holding the official national philosophy of a Malay Islamic Monarchy (Melayu Islam Beraja); the global market can be assured that Brunei Darussalam’s Halal Certification is both stringent and credible. The Brunei Certification Guideline for The Use of Brunei Halal Brand was prepared by the Working Group on Guidelines for Halal Certification. Compliance with this guidance document does not of itself confer immunity from legal
obligations.
1 SCOPE
This Certification Guideline For Use Of The Brunei Halal Brand is intended solely to provide guidance for certification for use of the Brunei Halal Brand and does not constitute a license, implied or otherwise, to use the Brunei Halal Brand.
2 DESCRIPTIONS
Brunei Halal Brand is the initiative developed by the Government of Brunei Darussalam through the Ministry of Industry and Primary Resources in collaboration with the Ministry of Religious Affairs and the Ministry of Health. In this initiative, Brunei Darussalam has created a new commercial image for Halal food. Food products with quality certified as Halal may use this Brunei Halal Brand. This initiative includes both local and non-local products.
3 DEFINITIONS
For the purpose of this Guideline, the following definitions shall apply:
3.1 Halal
Things or actions permitted by Hukum Syara’ without punishment imposed on the doer.
3.2 Majlis
Majlis means the Majlis Ugama Islam constituted under section 5 of the Religious Council and Kadis Court Act (Chapter 77).
3.3 Management Committee
The Management Committee means the Committee established by the Government of Brunei Darussalam to supervise the technical and commercial operations of the Brunei Halal Brand program.
3.4 Permit
A Permit issued under the Halal Certificate and Halal Label Order, 2005. The permit authorizes the applicant to use the Halal Label on the packages of the food concerned, subject to such conditions as the Majlis may think fit.
3.5 Quality
Quality means food products that meet the highest standards of appearance, taste, texture and nutritive value.
4 CONDITIONS FOR USE OF BRUNEI HALAL BRAND
4.1 No product shall be licensed to use the Brunei Halal Brand unless it has been issued a permit to use the Halal Label in accordance with Halal Label Certificate and Halal Label Order, 2005, Brunei Darussalam Standard for Halal Food PBD 24 : 2007 and Brunei Darussalam Certification Guideline for Halal Certificate and Halal Label: BCG Halal 1.
4.2 A company may apply for permission to use the Brunei Halal Brand on a product while that product is in the process of being audited for use of the Halal Label, but will not be licensed to use the Brunei Halal Brand until a permit authorising to use the Halal Label has been issued by the Majlis.
4.3 Other criteria for use of the Brunei Halal Brand include:
a. The manufacturing company must possess a Brunei Business License, or the equivalent in the country of operation.
b. The manufacturing company must operate from a processing premise or factory appropriately licensed in the country of operation.
c. The manufacturing company must have acceptable manufacturing practices in place. It is expected companies will have adopted Hazard Analysis and Critical Control Point (HACCP) system.
d. The manufacturing company has been in operation for at least three years and will be in a sound financial position with a business plan.
e. The manufacturing company’s food product(s) proposed for use in the Brunei Halal Brand must already be in the marketplace.
f. The food products must have appropriate packaging with proper labeling and presentation for quality products.
g. The manufacturing company must have quality control and quality assurance procedures in place to maintain consistent quality of the food products.
5 RANGE OF PRODUCTS
List of products for inclusion in the Brunei Halal Brand appears as Appendix 1
6 APPLICATION PROCEDURE FOR BRUNEI HALAL BRAND
6.1 APPLICATION
6.1.1 The manufacturer of a product is required to apply for a license to use the Brunei Halal Brand on each product. Application form appears as Appendix 2.
6.1.2 The applicant is required to make one application for each type of food product.
6.1.3 The information to be provided by each manufacturer in making the application include:
a) Company name and profile;
b) Copy of Miscellaneous License of company (if any);
c) Copy of Business License;
d) Copy of Business Registration Certificate;
e) Name and information of the type of business;
f) Name and address of other place of business (if any);
g) Name and information of product for which license is sought;
h) Type of packaging material;
i) Summary of company’s latest financial returns;
j) All Ingredients/Raw Materials used;
k) Other relevant documents such as Hazard Analysis and Critical Control Point (HACCP) Plan, International Standard Organisation (ISO), Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), Total Quality Management (TQM), Veterinary Health Mark (VHM), Veterinary Inspection Logo (LPV) and other (if applicable).
6.1.4 Completed application form must be submitted to the Brunei Halal Brand Development Division, Department of Agriculture, Ministry of Industry and Primary Resources, Brunei Darussalam. The flow chart of application procedure is described in Appendix 3.
7 REVIEW OF APPLICATION
Upon receipt of the completed application, the Brunei Halal Brand Development Division will review the information details and make a report to the Management Committee within seven (7) days after studying the information details.
8 CONTRACT
The Management Committee, after giving due consideration to the report of the Brunei Halal Brand Development Division and on being satisfied that the applicant has complied with the Brunei Halal Brand procedures and requirements, will draft an agreement outlining the provisions and terms for the Brunei Halal Brand monitoring and certification. This contract will specify the terms and conditions for the use of the Brunei Halal Brand.
9 FEES
The Management Committee will establish the level of fees to be charged for participation in the Brunei Halal Brand program. The charges will be at variable rate depending on the business plan and marketability of the products.
10 REVIEW PROCEDURES
10.1 The Management Committee may upon reasonable notice send a representative to the Site for an annual review with each manufacturer of the progress of that company’s products in the Brunei Halal Brand program.
10.2 The Management Committee will also implement the established procedures to receive and immediately consider comments from manufacturers participating in the Brunei Halal Brand program about aspects of the program.
11 TERMINATION PROCEDURES
11.1 Use of the Brunei Halal Brand on a product may be terminated:
11.1.1 by the manufacturer, by giving thirty (30) days written; or
11.1.2 by the Management Committee, by giving thirty (30) days written notice, if the use of the Brunei Halal Brand by a manufacturer on its product is found to be detrimental to the success of the Brunei Halal Brand Program.
11.2 Termination of the use of the Brunei Halal Brand under Section 11.1.1 or 11.1.2 requires the manufacturer to discontinue use of the Brunei Halal Brand on its product by the end of thrity (30) days.
12 COMPANY LISTING
Certified companies will be listed on our website and directories detailing the certified products at these plants.
13 ENQUIRY
Further information on the Brunei Halal Brand and on the application form can be obtained from:
Brunei Halal Brand Development Division,
Department of Agriculture
Ministry of Industry and Primary Resources
Brunei Darussalam
Tel : +673 2380144
Fax : +673 2382226
Email : bph@industry.gov.bn
Web site : www.bruneihalal.gov.bn
14 REFERENCES
Bayliss Associates Pty Limited. 2006. Design Brief - Brunei Halal Brand Project.
Buku Panduan Prosedur Persijilan Halal dan Label Halal Negara Brunei Darussalam. Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama.
Halal Certificate and Halal Label Order, 2005 (S 39/05). Brunei Darussalam.
Ministry of Industry and Primary Resources
Brunei Darussalam
ISBN
Copyright Reserved
Ministry of Industry and Primary Resources
Brunei Darussalam
99917-38-37-1
CONTENTS
Committee Representation
Working Group Representation
Foreword
1. Scope
2. Descriptions
3. Definitions
4. Conditions for Use of The Brunei Halal Brand
5. Range of Products
6. Application Procedures for Brunei Halal Brand
7. Review of Application
8. Contract
9. Fees
10. Review Procedures
11. Termination Procedures
12. Company Listing
13. Enquiry
14. References
Appendixes
1. List of Food Products for Inclusion in the Brunei Halal Brand
2. Application Form to Use The Brunei Halal Brand
3. Flow Chart for Application to Use The Brunei Halal Brand
4. Halal Label
Committee Representation
The Technical Committee on the Development of National Halal Standards and Guidelines for Halal Food was entrusted by the Ministry of Industry and Primary Resources for the preparation of this standard. The members of the Technical Committee are as follows:
• Permanent Secretary Ministry of Industry and Primary Resources. (Chairman)
• Secretary of the Religious Council Department of Religious Council, (Joint Deputy Chairman) Ministry of Religious Affairs.
• Director of Syariah Affairs Department of Syariah Affairs, (Joint Deputy Chairman) Ministry of Religious Affairs.
• Director of Islamic Legal Unit Islamic Legal Unit, Ministry of Religious Affairs.
• Director General of Health Services Department of Health Services, Ministry of Health.
• Acting Director of Agriculture Department of Agriculture, Ministry of Industry and Primary Resources.
• Head of Agro-Technology Development Division Department of Agriculture, Ministry of Industry and Primary Resources.
• Head of Livestock and Veterinary Services Division Department of Agriculture, Ministry of Industry and Primary Resources.
• Chief Religious Research Officer State Mufti’s Office, Prime Minister’s Office.
• Senior Religious Officer Halal Food Control Division, Department of Syariah Affairs, Ministry of Religious Affairs.
• Senior Project Officer National Accreditation and Standards Centre, Ministry of Industry and Primary Resources.
• Deputy Senior Counsel Attorney General’s Chambers, Prime Minister’s Office.
• Special Duties Officer Ministry of Development.
• Deputy Dean University of Brunei Darussalam.
• Manager BMC Food Industries Sdn. Bhd.
• Executive Director PDS Abattoir Sdn. Bhd. And
• PDS Meat Industries Sdn. Bhd.
• Manager Mulaut Abattoir Sdn. Bhd.
• Manager Sabli Food Industries (B) Sdn. Bhd.
Working Group Representation
The Working Group on Guideline for Halal Certification, which prepared this Brunei
Darussalam Certification Guideline for Halal Certificate and Halal Label, consists of the following representatives:
- Pengiran Hajah Rosidah binti Pengiran Haji Metussin Department of Agriculture, Ministry of Industry and Primary Resources. (Chairman)
- Awang Haji Abdul Wahab bin Haji Sapar Department of Religious Council,m Ministry of Religious Affairs.
- Awang Haji Kasim bin Haji Mohamad Department of Syariah Affairs, Ministry of Religious Affairs.
- Dayang Hajah Dahliana binti Haji Aliakbar Department of Agriculture, Ministry of Industry and Primary Resources.
- Pengiran Hajah Masliati binti PSJ Pengiran Haji Abdul Mumin Department of Agriculture, Ministry of Industry and Primary Resources.
- Dayang Hajah Rokiah binti Haji Omar Department of Agriculture, Ministry of Industry and Primary Resources.
- Dr. Kasumawati binti Haji Md. Ja’afar Department of Agriculture, Ministry of Industry and Primary Resources.
- Dayang Hajah Roainah binti Haji Abdul Rahman Department of Agriculture, Ministry of Industry and Primary Resources.
- Dayang Hajah Siti Raihani binti Haji Abdul Hamid Department of Agriculture, Ministry of Industry and Primary Resources.
FOREWORD
The Brunei Halal Brand is the initiative of the Ministry of Industry and Primary Resources along with the cooperation of the Majlis Ugama Islam, Ministry of Religious Affairs and the Ministry of Health. Its establishment is in line with Brunei Darussalam’s move towards developing a diversified, competitive and sustainable economy and to fulfill the religious duty of ‘Fardhu Kifayah’ by increasing the amount of Halal Certified food for the Muslim population. Through the Brunei Halal Brand, Brunei Darussalam aims to become one of the major players of the global trade in Halal food production and certification. Brunei Darussalam with its strong Islamic background and holding the official national philosophy of a Malay Islamic Monarchy (Melayu Islam Beraja); the global market can be assured that Brunei Darussalam’s Halal Certification is both stringent and credible. The Brunei Certification Guideline for The Use of Brunei Halal Brand was prepared by the Working Group on Guidelines for Halal Certification. Compliance with this guidance document does not of itself confer immunity from legal
obligations.
1 SCOPE
This Certification Guideline For Use Of The Brunei Halal Brand is intended solely to provide guidance for certification for use of the Brunei Halal Brand and does not constitute a license, implied or otherwise, to use the Brunei Halal Brand.
2 DESCRIPTIONS
Brunei Halal Brand is the initiative developed by the Government of Brunei Darussalam through the Ministry of Industry and Primary Resources in collaboration with the Ministry of Religious Affairs and the Ministry of Health. In this initiative, Brunei Darussalam has created a new commercial image for Halal food. Food products with quality certified as Halal may use this Brunei Halal Brand. This initiative includes both local and non-local products.
3 DEFINITIONS
For the purpose of this Guideline, the following definitions shall apply:
3.1 Halal
Things or actions permitted by Hukum Syara’ without punishment imposed on the doer.
3.2 Majlis
Majlis means the Majlis Ugama Islam constituted under section 5 of the Religious Council and Kadis Court Act (Chapter 77).
3.3 Management Committee
The Management Committee means the Committee established by the Government of Brunei Darussalam to supervise the technical and commercial operations of the Brunei Halal Brand program.
3.4 Permit
A Permit issued under the Halal Certificate and Halal Label Order, 2005. The permit authorizes the applicant to use the Halal Label on the packages of the food concerned, subject to such conditions as the Majlis may think fit.
3.5 Quality
Quality means food products that meet the highest standards of appearance, taste, texture and nutritive value.
4 CONDITIONS FOR USE OF BRUNEI HALAL BRAND
4.1 No product shall be licensed to use the Brunei Halal Brand unless it has been issued a permit to use the Halal Label in accordance with Halal Label Certificate and Halal Label Order, 2005, Brunei Darussalam Standard for Halal Food PBD 24 : 2007 and Brunei Darussalam Certification Guideline for Halal Certificate and Halal Label: BCG Halal 1.
4.2 A company may apply for permission to use the Brunei Halal Brand on a product while that product is in the process of being audited for use of the Halal Label, but will not be licensed to use the Brunei Halal Brand until a permit authorising to use the Halal Label has been issued by the Majlis.
4.3 Other criteria for use of the Brunei Halal Brand include:
a. The manufacturing company must possess a Brunei Business License, or the equivalent in the country of operation.
b. The manufacturing company must operate from a processing premise or factory appropriately licensed in the country of operation.
c. The manufacturing company must have acceptable manufacturing practices in place. It is expected companies will have adopted Hazard Analysis and Critical Control Point (HACCP) system.
d. The manufacturing company has been in operation for at least three years and will be in a sound financial position with a business plan.
e. The manufacturing company’s food product(s) proposed for use in the Brunei Halal Brand must already be in the marketplace.
f. The food products must have appropriate packaging with proper labeling and presentation for quality products.
g. The manufacturing company must have quality control and quality assurance procedures in place to maintain consistent quality of the food products.
5 RANGE OF PRODUCTS
List of products for inclusion in the Brunei Halal Brand appears as Appendix 1
6 APPLICATION PROCEDURE FOR BRUNEI HALAL BRAND
6.1 APPLICATION
6.1.1 The manufacturer of a product is required to apply for a license to use the Brunei Halal Brand on each product. Application form appears as Appendix 2.
6.1.2 The applicant is required to make one application for each type of food product.
6.1.3 The information to be provided by each manufacturer in making the application include:
a) Company name and profile;
b) Copy of Miscellaneous License of company (if any);
c) Copy of Business License;
d) Copy of Business Registration Certificate;
e) Name and information of the type of business;
f) Name and address of other place of business (if any);
g) Name and information of product for which license is sought;
h) Type of packaging material;
i) Summary of company’s latest financial returns;
j) All Ingredients/Raw Materials used;
k) Other relevant documents such as Hazard Analysis and Critical Control Point (HACCP) Plan, International Standard Organisation (ISO), Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), Total Quality Management (TQM), Veterinary Health Mark (VHM), Veterinary Inspection Logo (LPV) and other (if applicable).
6.1.4 Completed application form must be submitted to the Brunei Halal Brand Development Division, Department of Agriculture, Ministry of Industry and Primary Resources, Brunei Darussalam. The flow chart of application procedure is described in Appendix 3.
7 REVIEW OF APPLICATION
Upon receipt of the completed application, the Brunei Halal Brand Development Division will review the information details and make a report to the Management Committee within seven (7) days after studying the information details.
8 CONTRACT
The Management Committee, after giving due consideration to the report of the Brunei Halal Brand Development Division and on being satisfied that the applicant has complied with the Brunei Halal Brand procedures and requirements, will draft an agreement outlining the provisions and terms for the Brunei Halal Brand monitoring and certification. This contract will specify the terms and conditions for the use of the Brunei Halal Brand.
9 FEES
The Management Committee will establish the level of fees to be charged for participation in the Brunei Halal Brand program. The charges will be at variable rate depending on the business plan and marketability of the products.
10 REVIEW PROCEDURES
10.1 The Management Committee may upon reasonable notice send a representative to the Site for an annual review with each manufacturer of the progress of that company’s products in the Brunei Halal Brand program.
10.2 The Management Committee will also implement the established procedures to receive and immediately consider comments from manufacturers participating in the Brunei Halal Brand program about aspects of the program.
11 TERMINATION PROCEDURES
11.1 Use of the Brunei Halal Brand on a product may be terminated:
11.1.1 by the manufacturer, by giving thirty (30) days written; or
11.1.2 by the Management Committee, by giving thirty (30) days written notice, if the use of the Brunei Halal Brand by a manufacturer on its product is found to be detrimental to the success of the Brunei Halal Brand Program.
11.2 Termination of the use of the Brunei Halal Brand under Section 11.1.1 or 11.1.2 requires the manufacturer to discontinue use of the Brunei Halal Brand on its product by the end of thrity (30) days.
12 COMPANY LISTING
Certified companies will be listed on our website and directories detailing the certified products at these plants.
13 ENQUIRY
Further information on the Brunei Halal Brand and on the application form can be obtained from:
Brunei Halal Brand Development Division,
Department of Agriculture
Ministry of Industry and Primary Resources
Brunei Darussalam
Tel : +673 2380144
Fax : +673 2382226
Email : bph@industry.gov.bn
Web site : www.bruneihalal.gov.bn
14 REFERENCES
Bayliss Associates Pty Limited. 2006. Design Brief - Brunei Halal Brand Project.
Buku Panduan Prosedur Persijilan Halal dan Label Halal Negara Brunei Darussalam. Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama.
Halal Certificate and Halal Label Order, 2005 (S 39/05). Brunei Darussalam.
| Attachment | Size |
|---|---|
| Appendix 1.pdf | 98.17 KB |
| Appendix 2.pdf | 183.98 KB |
| Appendix 3.pdf | 67.46 KB |
| Halal Label.pdf | 126.37 KB |