The FiQh of Halal Food

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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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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)

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 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)
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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
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
2.Conventional Food Processing Technologies – An Overview
3.Emerging or Non-Conventional Food Processing 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?
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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 program comprises enriched learning sessions, engaging, on-demand live and recorded video lessons. Our course is innovatively divided into different modules and sub models. The learners can ask questions, get their doubts cleared if they have any. You can get support from our course instructors or academic support team during live sessions or even after the sessions as needed.
Is it compulsory to attend LIVE sessions? Will it be count towards the progress of my course?
We always encourage that you should attend LIVE sessions but if, in any case, you miss attending one of the sessions then you can always have access to the recorded session (Yes, you will receive recorded video of the LIVE session you have missed).
When will I have access to the online course material?
Right after successful enrolment, you will get access to myAlbalagh which is our online learning portal where you can get access to the pre-course material. The course content will be released gradually after starting the course.
When will LIVE sessions be scheduled?
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 convenient time. To get access to the video recordings, you should visit “myAlbalagh” by using your sign-in details. You can get access to “myAlbalagh” through your laptop, desktop or from your mobile.
What if I have questions to ask but can’t attend Live?
Please, get access to “myAlbalagh” and reach “Discussion Board.” It is this place where you can ask questions, discuss and get your doubts cleared. Our support staff will take your queries forward and get answers for you from your course instructors.
How do I interact with my classmates?
You can use “Discussion Board” to get connected to other course learners as well. But we recommend that the discussion here on “Discussion Board” shall be relevant only to the course being taken. Strictly, no personal discussions or chatting. You can also interact with your classmates in our “Whatsapp Group” exclusive for the course students
How long will I have access to the online program?
You will have access to the online course content up to 2 years. Please contact our admin team by Email at [email protected] if you want lifetime access.
Are family/group discounts available?
Yes, we provide discount for groups or families who are interested in joining one of our courses. Please, email us to get complete details on it.
I am having trouble signing into my private member portal. What should I do?
In case, if you find any trouble accessing your account then please, contact us immediately. We make sure that your problem gets resolved at the earliest.
To contact,
Email: [email protected]

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