Perceived challenges in implementing halal standards by halal certifying bodies in the United States

PLOS ONE RESEARCH ARTICLE Perceived challenges in implementing halal standards by halal certifying bodies in the United States Omar A. Al-Mahmood ID1☯*, Angela M. Fraser2☯ 1 Department of Veterinary Public Health, College of Veterinary Medicine, University of Mosul, Mosul, Iraq, 2 Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, United States of America ☯ These authors contributed equally to this work. * a1111111111 a1111111111 a1111111111 a1111111111 a1111111111 OPEN ACCESS Citation: Al-Mahmood OA, Fraser AM (2023) Perceived challenges in implementing halal standards by halal certifying bodies in the United States. PLoS ONE 18(8): e0290774. https://doi. org/10.1371/journal.pone.0290774 Editor: Ismail Ayoade Odetokun, University of Ilorin, NIGERIA Received: September 27, 2022 Abstract Islamic dietary laws inform halal standards, defining which foods are halal (lawful and permissible). Many halal foods are produced in non-Muslim majority countries increasing the likelihood they might be haram (prohibited). Halal certification is one way to operationalize halal standards, hence protecting Muslim consumers. At present there is no unified halal standard guiding halal certification. The aim of this study was to determine the perceived challenges in implementing halal standards in the United States. Semi-structured in-depth interviews were done with a representative from 6 of the 11 halal certifying bodies (HCBs) in the United States. All reported their role was to verify food safety records for compliance with government regulations but not to monitor food safety practices. Two main issues— forged halal certificates and expired halal logos were identified as significant issues. Three HCBs stated there is no problem with having multiple halal standards, but all believed it is necessary to have one universal halal standard with minimum standards followed by everyone. The findings of this study can be beneficial to the U.S. halal industry as it highlights the challenges and issues they face. Accepted: August 16, 2023 Published: August 31, 2023 Copyright: © 2023 Al-Mahmood, Fraser. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Data Availability Statement: All relevant data are within the manuscript and its Supporting Information files. Funding: The authors received no specific funding for this work. Competing interests: The authors have declared that no competing interests exist. Introduction The demand for halal food is increasing worldwide [1, 2]. Halal, an Arabic word, means an act, object, or conduct permissible or lawful, whereas haram means prohibited or unlawful. Both words apply to food consumed by Muslims. All halal foods must be produced in compliance with Islamic dietary laws. Many halal foods and ingredients are produced in non-Muslim majority countries [3] possibly increasing the likelihood they might be contaminated with haram ingredients, such as common ingredients derived from pigs (e.g., gelatin, enzymes, glycerin, lecithin, L-cysteine, and mono- and diacylglycerols) because of a lack of awareness of their haram status. If a haram ingredient is present even in a trace amount, the finished product is haram so cannot be consumed by a Muslim consumer. Consequently, halal products manufactured in non- PLOS ONE | https://doi.org/10.1371/journal.pone.0290774 August 31, 2023 1 / 11 PLOS ONE Challenges in implementing halal standards by U.S. halal certifying bodies Muslim countries require more oversight to maintain their halal status compared to products manufactured in Muslim countries [4]. Laboratory analytical methods are often used to detect the presence of haram food ingredients within the limits of their detection. However, the halal status of meat and poultry products cannot be analytically measured as halal standards for animal foods can only be determined through visual inspection [3]. For these and other reasons, it is necessary for food manufacturers, producers, and exporters to receive halal certification from a reliable halal certifying body (HCB) [4]. Halal certification is the process of certifying products (food and non-food) for compliance with Islamic dietary law [5]. Certification is typically used to enhance the marketability of halal foods, particularly to Muslim consumers. Halal certification also helps Muslim consumers know they are consuming a true halal product [6, 7]. Prior to the 20th century, Muslims prepared and consumed most of their food without relying on imports. Since the 1970’s, food has been increasingly imported from non-Muslim majority countries into Muslim-majority countries which therefore need halal certification [8]. In addition, as the Muslim population increases in non-Muslim majority countries, the criticality of halal certification will become more pronounced. In the early 1980’s, the first HCB was established to monitor and enforce halal standards in food [9]. Globally, there are now more than 400 HCBs [10], with 11 operating in the United States. Halal certification is sometimes issued by a national government, such as in Malaysia, whereas in other countries the certification is endorsed by one or more private Islamic organizations. HCBs follow a halal standard recognized as in accordance with Islamic dietary laws. However, different halal standards, due to differences in the interpretation of Islamic dietary laws, are used by various Islamic agencies and certified within an individual HCB as a principle of judgement in addressing daily halal processes. Halal standards have been developed that have been accepted legally by more than one country (e.g., The Standards and Metrology Institute for the Islamic Countries (SMIIC) and GCC Standardization Organization (GSO)) or by governmental agencies (e.g., Department of Islamic Development Malaysia (JAKIM), Islamic Religious Council of Singapore (Muis), Majelis Ulama Indonesia (MUI), and the Central Islamic Committee of Thailand (CICT)). Halal certification typically includes two stages: 1) online application and pre-screening products and its raw materials/ingredients and 2) an on-site audit verifying all documents regarding halal raw materials as well as inspecting the entire production process by inspecting the production facility, particularly if both halal and haram products are run in the same facility, to ensure full compliance with halal standards [11]. Post-audit activity is conducted by an approval panel (members of the certification organization and outside religious leaders) that decide if a halal certificate will be issued. Food manufacturers and producers are also required to have in place additional food safety systems, such as Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and Sanitation (...truncated)