The FiQh of Halal Food

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*Considering the prevalent situation due to COVID-19, we are providing a 50% scholarship on this course
**Free Digital Certificate Included

Add Add-ons:

Select Payment Option:

*Considering the prevalent situation due to COVID-19, we are providing a 50% scholarship on this course
**Free Digital Certificate Included

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The Fiqh of Halal Food- Level 1

About the Course

The Fiqh of Halal Food, an exclusive course by Al Balagh, provides the students with an in-depth understanding of Islamic rulings related to Halal and Haram Food in the contemporary world. This course will cover everything from the fundamentals of Islamic dietary laws to contemporary issues and challenges faced by the Muslim communities around the world, arising from the halal food industry.

Instructors

Shaikh Yunus Dudhwala

(The Chair of the Halal Monitoring Committee ,HMC)

Mufti Zubair Butt

(Senior Advisor on Islamic law at the Institute of Islamic Jurisprudence, Bradford)

Professor Dr. Russly A. Rahman

(Director Halal Products Research Institute, University Putra Malaysia, UPM)

Mufti Sarfraz Mohammed (Birmingham)

(Shariah Consultant for the Halal Monitoring Committee, UK)

Mufti Muhammad Ibn Adam

(Director and researcher at the Institute of Islamic Jurisprudence, Darul Iftaa, www.daruliftaa.com)

Shaykh Hamzah wald Maqbul

(HFSAA Shariah Advisor, USA)

Mufti Syed Waliullah Abrar Qasmi

(Course Director,Albalagh Academy)

Dr Awal Fuseini

(Academic/Researcher, Bristol University, UK)
AT A GLANCE

Completely online

4 MONTHS

From £19.99/Month

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Starts on January 25th, 2020.

Course Fee:

Pay in Full: 

Pay in Installment:£19.99

Final Deadline:

31st Jan 2020

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AlBalagh Scholarship is available for learners who cannot afford the fee.

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Course Team

Shaikh Yunus Dudhwala

(The Chair of the Halal Monitoring Committee ,HMC)

Mufti Zubair Butt

( Senior Advisor on Islamic law at the Institute of Islamic Jurisprudence, Bradford)

Professor Dr. Russly A. Rahman

(Director Halal Products Research Institute, University Putra Malaysia, UPM)

Mufti Sarfraz Mohammed (Birmingham)

(Shariah Consultant for the Halal Monitoring Committee, UK)

Mufti Muhammad Ibn Adam

(Director and researcher at the Institute of Islamic Jurisprudence, Darul Iftaa, www.daruliftaa.com)

Shaykh Hamzah wald Maqbul

(HFSAA Shariah Advisor, USA)

Mufti Syed Waliullah Abrar Qasmi

(Course Director,Albalagh Academy)

Dr Awal Fuseini

(Academic/Researcher, Bristol University, UK)

Main Modules 

1. Concept of “Halalan Tayyiban”

  1. Introduction
  2. Definitions of Halal, Haram and Shubhah (Doubtful)
  3. The Classifications of Halal and Haram Food in Islam
  4. The Sources of Islamic Law
  5. The Principles of Halal and Haram in Islam
  6. The Objectives of Shari’ah
  7. Conclusion

2. Food Additives in Food Processing

  1. Introduction
  2. Definition
  3. Sources of Food Additives
  4. Food Additives
  5. Identification of Food Additives in the Food Processing Industry
  6. E-numbers
  7. How to Identify E-numbers?
  8. Gelatine and How to Identify?
  9. Alcohol Including Ethanol
  10. Function of Food Additives
  11. Applications of Food additives in Food Processing

3. Halal and Haram Ingredients in Food Processing

  1. Categories of Ingredients
  2. Processing of Halal Food
  3. Non-Halal Ingredients: Porcine Ingredients & Its Derivatives
  4. Other Non-Halal Ingredients (Carrion, Blood & Human parts)
  5. Insect Based Ingredients
  6. Contaminants (Najs) and Cleansing
  7. Islamic Position on Gelatine, Collagen and Shellac.
  8. Islamic Ruling on Using Alcohol Including Ethanol
  9. Islamic Perspective on Genetically Modified Food ( GMF)

4. Halal Slaughtering Process

  1. Definition of Slaughtering
  2. Requirements of Slaughtering
  3. Correct Slaughtering Procedures From an Islamic Perspective
  4. Eating Meat Slaughtered by a Jew or a Christian?

5. Contemporary Issues in Halal Meat

  1. Contemporary Slaughterhouses – An Introduction
  2. Use of Stunning in Slaughtering
    1. Mechanical Stunning
    2. Electrical Stunning
    3. Chemical Stunning (gas)
    4. Pneumatic Stunning
  3. Is Stunning Animals Really Humane?
  4. Islamic Position on Stunning
  5. Corrupt Practices in Slaughterhouses
  6. How to Implement the Correct Slaughtering Procedures?
  7. Intensive Farming
  8. Halal Slaughter Controversy
  9. Animal Welfare and Islam

6. Halal and Haram Medicine

  1. Medicinal Ingredients – An Islamic Perspective
  2. The Fiqh of Using Unlawful (Haram) Medication
  3. Conditions of Permissibility and Dispensation
  4. Ingredients in Medicine and Pharmaceutical Products
  5. Active Ingredients and Inactive Ingredients – An Overview
  6. Discussion around Using Gelatin (Porcine/Cow) in Medication
  7. Islamic Ruling on Using Alcohol (ethanol) in Medication
  8. Islamic Rulings on Rotarix, Fluenze and Other Vaccines Containing Haram Ingredients
  9. The Red, The Green and The Grey List
  10. Islamic Guidelines for Muslim Pharmacists.

7. Halal and Haram Cosmetics

  1. Cosmetic and Personal Care Products from Islamic Perspective
  2. Identifying Haram Ingredients in Cosmetics
  3. Oral Intake and External Application?
  4. Using Lipstick, Creams, Fragrance and Foundations
  5. Certification Bodies and References

8. Key Sharia Issues in Halal Food Supply Chain

  1. Contemporary Sharia Issues in Food Processing Plants
  2. Contemporary Shariah Issues in handling, Storage and Transportation.
  3. Key Shariah Issues in Import and Export of Halal Food.
  4. Meat Handled, Processed, Packed and Transported by Non-Muslims?
  5. Imported Meat and Poultry From the Western Countries or Non-Muslim Companies?
  6. Sharia Guidelines on Handling and Storage of Halal Food.

9. Halal Food and Halal Certification

  1. Halal Food Chain
  2. Halal Standards (MS 1500:2009) – Malaysian Case Study
  3. Food Quality
  4. ISO 9000
  5. GMP – Good Manufacturing Practice
  6. HACCP – Hazard Analysis Critical ?
  7. Control Points
  8. Halal Quality Systems – Control, Integrity, Certification and Standardization
  9. HMC (Halal Monitoring Committee) Certification- How it works?
  10. Halal Food Inspection

10. An Overview of Current Technologies

  1. Halal Traceability and Authentication – An Overview
    1. Methods Validation for Halal Authentication
    2. FTIR Spectroscopy
    3. Electronic Nose
    4. Vapor Print TM
    5. Differential Scanning Calorimetry (DSC)
    6. Molecular Biology Techniques
  2. Conventional Food Processing Technologies – An Overview
    1. Thermal Processing
    2. Low Temperature Processing
    3. Drying
    4. Determination of Thermal Processing Adequacy
    5. Hurdle Technology
  3. Emerging or Non-Conventional Food Processing Technology
    1. Non-thermal Processing Technologies
    2. Innovative Packaging
    3. Nano-Technology
  4. Current Issues in Halal and Haram food Production
  5. Global Halal Issues
  6. Challenges of Compliance for Halal and Quality Requirements

11. Islamic Guideline for Food Consumers

  1. Meat and Non-Meat – An Overview
  2. Buying Meat and Poultry from Non-Certified Sources?
  3. Halal Certification vs Oral Testimonial
  4. Packaged and Non–Packaged Food – An Overview
  5. Buying Ready-Made Meals or Frozen Packed or Canned Consumables?
  6. Islamic Guideline for Eating at Restaurants and Hotels
  7. Eating at McDonald, Pizzahut, KFC and Western Restaurants? How to Verify The Halal Status of The Food?

12. Islamic Guideline for Food Industry

  1. Food Industry- General Islamic Guidelines
  2. Halal Food Production Line- Issues and Challenges
  3. Islamic Guidelines for Slaughterhouses
  4. Islamic Guidelines for Processing Plants
  5. Islamic Guidelines on Handling, Packaging, Storage and Transportation
  6. Islamic Guideline on Importing/Exporting Halal Food.
  7. Islamic Guideline for Wholesalers, Retailers and Brands That Market Halal products.
  8. Islamic Guideline for Food Outlets ( Butchers, Restaurants, Takeaways etc)
  9. Islamic Guideline for Kitchen and Restaurant Management.
  10. Setting up McDonald, KFC Franchise from Islamic Perspective?

Modules

Image not available
1. Concept of “Halalan Tayyiban”
1.Introduction
2.Definitions of Halal, Haram and Shubhah (Doubtful)
3.The Classifications of Halal and Haram Food in Islam
4.The Sources of Islamic Law
5.The Principles of Halal and Haram in Islam
6.The Objectives of Shari’ah Conclusion
Image not available
2. Food Additives in Food Processing
1.Introduction
2.Definition
3.Food Additives in the Food Processing Industry- Functions and Applications
4.E-numbers
5.Identification of E-numbers
6.Gelatin and How to Identify?
7.Alcohol Including Ethanol
Image not available
3. Halal and Haram Ingredients in Food Processing
1.Categories of Ingredients
2.Processing of Halal Food
3.Haram Ingredients: Porcine Ingredients & Its Derivatives
4.Other Haram Ingredients (Carrion, Blood & Human parts)
5.Insect Based Ingredients
6.Contaminants (Najs) and Cleansing
7.Islamic Position on Gelatin, Collagen and Shellac.
8.Islamic Ruling on Using Alcohol Including Ethanol
9.Islamic Perspective on Genetically Modified Food ( GMF)
Image not available
1.Definition of Slaughtering
2.Requirements of Slaughtering
3. Slaughtering Procedure From an Islamic Perspective
4. Eating Meat Slaughtered by a Jew or a Christian
Image not available
5. Contemporary Issues of Halal Meat
1.Contemporary Slaughterhouses
2.Use of Stunning in Slaughtering
3.Is Stunning Animals Really Humane?
4.Islamic Position on Stunning
5.Corrupt Practices in Slaughterhouses
6. Implementation of the Correct Slaughtering Procedures
7.Intensive Farming
8.Halal Slaughter Controversy
9.Animal Welfare and Islam
Image not available
6. Halal and Haram Medicine
1.Medicinal Ingredients – An Islamic Perspective
2.The Fiqh of Using Unlawful (Haram) Medication
3.Conditions of Permissibility and Dispensation
4.Ingredients in Medicine and Pharmaceutical Products
5.Active Ingredients and Inactive Ingredients – An Overview
6.Gelatin (Porcine/Cow) in Medication
7.Islamic Ruling on Using Alcohol (ethanol) in Medication
8.Islamic Ruling on Rotarix, Fluenze and Other Vaccines Containing Haram Ingredients
9.The Red, The Green and The Grey List
10.Islamic Guidelines for Muslim Pharmacists.
Image not available
7. Halal and Haram Cosmetics
1.Cosmetic and Personal Care Products from Islamic Perspective
2.Identifying Haram Ingredients in Cosmetics
3.Oral Intake and External Application?
4.Using Lipstick, Creams, Fragrance and Foundations
5.Certification Bodies and References
Image not available
8. Key Shari'ah Issues in Halal Food Supply Chain
1.Contemporary Shari'ah Issues in the Food Processing Plants
2.Current Shari'ah Issues in handling, Storage and Transportation.
3.Key Shari'ah Issues in Import and Export of Halal Food.
4.Meat Handled, Processed, Packed and Transported by Non-Muslims
5.Imported Meat and Poultry From the Western Countries or Non-Muslim Companies
6.Shari'ah Guidelines on Handling and Storage of Halal Food.
Image not available
9. Halal Food and Halal Certification
1.Halal Food Chain
2.Halal Standards (MS 1500:2009) – Malaysian Case Study
3.Food Quality
4.ISO 9000
5.GMP – Good Manufacturing Practice
6.HACCP – Hazard Analysis Critical Control Points
8.Halal Quality Systems – Control, Integrity, Certification and Standardization
9.HMC (Halal Monitoring Committee) Certification- Its Functioning
10.Halal Food Inspection
Image not available
10. An Overview of Current Technologies
1.Halal Traceability and Authentication
2.Conventional Food Processing Technologies
3.Emerging Food Processing Technology
4.Current Issues in Halal and Haram food Production
5.Global Halal Issues
6.Challenges of Compliance with Halal Quality Requirements
Image not available
11. Islamic Guidelines for Food Consumers
1.Meat and Non-Meat – An Overview
2.Buying Meat and Poultry from Non-Certified Sources
3.Halal Certification vs Oral Testimony
4.Packaged and Non–Packaged Food – An Overview
5.Buying Ready-Made Meals (Frozen, Packed, or Canned Consumables)
6.Islamic Guidelines on Eating at Restaurants and Hotels
7.Eating at McDonald's, Pizza Hut, KFC and Western Restaurants- How to Verify The Halal Status?
Image not available
12.Islamic Guidelines for Food Industry
1.Food Industry- General Islamic Guidelines
2.Halal Food Production Line- Issues and Challenges
3.Islamic Guidelines for
-Slaughterhouses
-Food Processing Plants
-Handling, Packaging, Storage and Transportation
-Importing & Exporting Halal Food.
-Wholesalers, Retailers and Brands of Halal products.
-Food Outlets ( Butchers, Restaurants, Takeaways etc)
-Kitchen and Restaurant Management.
10.Setting up McDonald's or KFC Franchise from Islamic Perspective
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Course Overview

The ‘Fiqh of halal food’ by Al Balagh Academy, aims to provide the students with an in-depth understanding of Islamic rulings related to Halal and Haram Food in the contemporary world. This course will cover everything from the fundamentals of Islamic dietary Laws to the current issues and challenges confronted by the Muslim communities, arising from the Halal food industry. The course will examine significant subjects such as food additives in food processing, Halal and Haram ingredients, Halal slaughtering process, Halal and Haram medicines, Halal cosmetics and Halal certification. It will enable the students to engage with, and respond to the contemporary issues and challenges faced by Muslim communities living in the multicultural and multi-faith societies and guide them to consume authentic Halal food.

Main Topics

  • Concept of “Halalan Tayyiban”
  • Food Additives in Food Processing
  • Halal and Haram Ingredients in Food Processing
  • Halal Slaughtering Process
  • Contemporary Issues in Halal Meat
  • Halal and Haram Medicines
  • Halal and Haram Cosmetics
  • Halal Certification and Quality Assurance : How it works?
  • Present Food Processing Technologies and Halal Authentication Methods – An Overview
  • Islamic Guideline for Food Consumers
  • Islamic Guideline for Food Industry

Course Aims and Objectives

  • Develop an in-depth understanding of Islamic rulings related to Halal and Haram food, Medicine and cosmetics in a contemporary context.
  • Offer opportunities for those who are working in the food industry and those interested in the Islamic rulings on Halal food to apply the knowledge in their workplace.
  • Educate Shari’ah Scholars on the contemporary issues prevalent in Halal food industry and  the implementation of Islamic rulings in its context.
  • Provide the practical Islamic guidelines focused on the modern issues such as E-Numbers, Gelatine, genetically modified foods (GMF), use of stunning in slaughtering, using Haram Medicine and Halal certification.
  • Discuss Islamic narratives on some of the challenging concepts such as hygiene, animal welfare and food quality.
  • Provide a forum and interpersonal contact between Shari’ah Scholars (Ulamaa), professionals working in the food industry, research scholars and those engaged with Halal certification bodies in order to build a network of support and resource for the future.

Learning Outcomes

By the end of this course, students will be able to:

  • Gain knowledge and practical skills that will make them better-informed about Islamic perspectives and Islamic Fatawas in relation to halal and haram food, medicine and cosmetics.
  • Describe the concept of halal & haram in Islam and explain with examples of halal food and non-halal food.
  • Understand the sources of the laws & objectives of Islamic shari’ah, describe principles of halal and haram in Islam and apply the knowledge in halal industry.
  • Explain and discuss non-halal issues related to food additives
  • Describe examples of halal ingredients and non-halal ingredients that are used in the food industry.
  • Distinguish the types of Najs and  explain the basic rituals, cleansing during the processing and so on.
  • Interpret halal slaughtering concept precisely and discuss its pillars & requirements for application in food production.
  • Identify and distinguish the corrupt practices prevalent in the Halal food industry and explain the authentic and accepted Islamic rulings and Fatawa.
  • Understand the Halal Food Chain and the quality system of food processing and production
  • Learn the various methods of tractability and authentication of halal and haram materials used in the food processing industry.

Frequently Asked Questions

How is this online course structured?

Our online course comprises live interactive online sessions, pre- recorded videos, online course material that include, presentations, reading material & online learning activities. The learners can ask questions and get their doubts cleared if any. You can get support from our dedicated academic support team during live sessions and even after it, as needed.

Is it compulsory to attend LIVE sessions? Will it be count towards the progress of my course?

We always encourage attending LIVE sessions among students, but in any case you miss attending one of the sessions, then you can always access the recorded videos of the session (Yes, you will get access to the recorded video of every LIVE session you missed).

When will I have access to the online course material?

Upon successful enrollment, you will get access to myAlbalagh, our online learning portal, within 24 hours.

When will LIVE sessions be scheduled?

The Date, Day, and Time for each LIVE session will always be pre-scheduled. To know more about the schedule on live sessions, please, visit “myAlbalagh” and click on the tab “Schedule.” You will get complete details.

What if I am not able to attend LIVE sessions?

If in any case, you miss attending LIVE session, you can catch up by watching the video recordings later at your convenience. To get access to the video recordings, visit “myAlbalagh” and sign-in. You can get access to “myAlbalagh” through your laptop, desktop and ever your mobile.

What if I have questions to ask but can’t attend Live?

You can access the “discussion board” via “myAlbalagh” or through “whatsapp group” dedicated for student discussion. It is a platform for you to ask questions, discuss and get your doubts cleared. Our support staff will mediate your queries back and forth to the course instructors.

How do I interact with my classmates?

You can use “Discussion Board” to get connected to other course learners as well. Furthermore, you can interact with your classmates on our “Whatsapp Group” exclusive for the course students.

How long will I have access to the online course?

You will have access to the online course content for up to 2 years. If you want lifetime access, contact our admin team via Email at [email protected].

Are family/group discounts available?

Yes, we provide discounts for groups or families who are interested in joining our courses. Please, email us to get details on it.

I am having trouble signing into my private member portal. What should I do?

In case you find any trouble accessing your account, then please contact us immediately. Our dedicated support team will ensure that your problem gets resolved at the earliest.

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