Basic Requirements of Laboratory Operation for Halal Analysis
Abstract
Analysis of halal food requires that the laboratories conductive the tests adhere to international guidelines and standards. Common worldwide guidelines and standards for laboratory include the ‘International Organization for Standardization 17025’ (ISO 17025), the ‘Good Manufacturing Practice’ (GMP), and ‘Good Laboratory Practice’ (GLP). In halal analysis, the laboratory shall comply with ISO 17025, GMP, and ‘Good Hygiene Practice’ (GHP) as stated in the ‘Manual Procedure for Malaysia Halal Certification’ (MPPHM). This article discusses the basic requirements for laboratory practises, specifically for halal analysis. The study compares these international guidelines with ‘Malaysia Halal Standards’ to demonstrate that these international standards are combined with Islamic practices to produce valid test results using globally recognized best-practices. This promotes confidence in the halal laboratory’s work both nationally and internationally, and will thus improve international trade.
Keywords: Halal analysis, ISO 17025, GMP, GLP, laboratory operation.
References
1. Ahmad, A.N., Abidin, U.Z., Othman, A.R.R. (2018). Overview of the Halal Food Control System in Malaysia. Food Control, vol. 90, pp. 352– 363.
2. JAKIM. (2014). Manual Procedure for Malaysia Halal Certification (Third Revision), p. 67. Retrieved from http://www.halal.gov.my/v4/images/pdf/MPPHM2014BI.pdf.
3. Sandle, T. (2013). Regulatory requirements and Good Manufacturing Practices (GMP). In Sterility, Sterilisation and Sterility Assurance for Pharmaceuticals. Elsevier, pp. 35–54.
4. Sheets, R. (2018). Good “X” Practices. In Fundamentals of Biologicals Regulation. Elsevier, pp. 145–58.
5. Brooks, A.M., et al. (2015). Good Laboratory Practices (GLPs). In Research Regulatory Compliance. Elsevier, pp. 277–95.
6. Guy, R.C. (2014). Good Laboratory Practices. In Encyclopedia of Toxicology (3rd ed.). Elsevier, pp. 778–81.
7. Becker, R.A., et al. (2009). Good Laboratory Practices and Safety Assessments. Environ Health Perspect, vol. 117, issue 11, pp. 482–485.
8. Jarvis, B. (2014). Good Manufacturing Practice. In Encyclopedia of Food Microbiology (2nd ed.). Elsevier, pp. 106–15.
9. Kopp, S. (2005) Supplementary Guidelines on Good Manufacturing Practices (GMP): Validation, p. 77. Retrieved from http://www.who.int/medicines/services/expertcommittees/pharmprep/Validation_QAS_055_Rev2combined.pdf.
10. General requirement for the competence of testing and calibration laboratories (ISO/IEC 17025). (2017). pp. 1–30. Retrieved from http://nbsm.gov.np/uploads/files/ISO_IEC_17025_2017%28E%29-Character_PDF_document.pdf.
11. Jais, A.S. (2019). Halal related Malaysia standards. Retrieved from https://www.academia.edu/38844089/HALAL_RELATED_MALAYSIAN_STANDARDS.
12. Man, S. and Pauzi, N. (2017). The Implication Of Differences In Halal Standard Of Malaysia, Indonesia, Brunei And Singapore. J Muamalat Islam Financ Res., vol. 14, issue 2, pp. 157–70.
13. Hojo, T. (2004). Quality Management Systems - Process Validation Guidance, pp. 1–36. Retrieved from: http://www.imdrf.org/docs/ghtf/final/sg3/technical-docs/ghtf-sg3-n99-10-2004-qms-process-guidance-04010.pdf.