What is Halal?
Halal refers to food which is prepared following Islamic dietary laws and regulations that determine what is permissible, lawful and clean. According to Islamic guidelines, Halal food is safe and not harmfully prepared, it does not contain non-halal and najs (unclean) ingredients and is processed and manufactured using equipment that is not contaminated with things that are najs. The Halal Standards at the University of Toronto abide by the Zabiha process of slaughtering a Halal animal according to the Islamic method.
Halal Standards on Campus
In accordance to the Canadian Government’s Agriculture and Agri-food Department, the University will model the rules and regulations set out by the Islamic Food and Nutrition Council of America (IFANCA), a non-profit technical Islamic organization that
certifies and supervises the production of Halal products. In addition, the University upholds to only distribute Halal food from ISNA or IFANCA certified suppliers. A list of certified suppliers can be found at www.ifnaca.org.
Halal Requirements for
Food Products and Ingredients
The University of Toronto will not mark any foods as Halal unless all the ingredients used are completely permissible for ingestion by the Islamic faith and have not come into contact with non-Halal food. Halal food items include Zabiha meat and poultry, fish with scales, animal derived ingredients extracted from Zabiha animals, milk and eggs of permissible animal species, all vegetable ingredients except intoxicating ones, and ingredients which do not contain alcohol in any form. The University of Toronto Food Servies follow Halal guidlines set by the Islamic Society of North America.
Halal Food Handling and Staff Training
The Halal Standards at the University of Toronto ensure that all aspects
of preparation, processing, packaging, and distribution of Halal foods are free from any najs materials. Cleanliness of Halal food preparation areas, equipment used in Halal food preparation, and personal hygiene of employees preparing Halal food are all ensured. Furthermore, all employees are trained to understand the Halal process and all manufacturers are encouraged to establish quality assurance units to monitor the implementation of Halal requirements.
Food Safety and Sanitation
Halal food preparation utilizes safety controls including the Hazard Analysis and Critical Control Points (HACCP) food safety system as implemented by the Canadian Food Inspection Agency. The University of Toronto prepares Halal food in HACCP environments with strict controls on allergens and cross-contaminants. Employees preparing Halal food receive training regarding Halal food laws, regulatory requirements, and proper food preparation techniques.
