Hani Al-Mazeedi

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Hani Mansour M. Al-Mazeedi هاني منصور موسى المزيدي

Dr Hani Mansour M. Al-Mazeedi
Born 1954
Kuwait City, Kuwait
Residence Kuwait
Nationality Kuwaiti
Fields Food science, Hazard Analysis and Critical Control Points (HACCP), Health Practices and Manufacturing Practices, Halal requirements for food, cosmetics and medicine
Institutions Kuwait Institute for Scientific Research
Alma mater -King's College London (M.Phil./Ph.D. Immunochemistry (1992)) </br> -South Dakota State University (B.Sc. Food manufacturing (1978))
Doctoral advisor Professor Robert G. Price (UK)
Other academic advisors Professor Shearly Seas (USA)
Known for work in application of Halal requirements for food, cosmetics and medicine and training on HACCP and Pre-requisite programs in Kuwait, Saudi Arabia, Yemen, and Syria
Notable awards [1]

Hani Mansour M. Al-Mazeedi (born 1954) is a Kuwaiti scientist who specializes in Halal requirements, quality and Safety systems for food (HACCP/Pre-requiste programs such as GMP & GHP) and Halal services for the Halal Industry.[1] He is the son of Mansour Mosa Al-Mazeedi, one of the founding members of the National Assembly of Kuwait.

Dr. Hani through Kuwait government (Ministry of Awqaf and Islamic Affairs and Kuwait Institute for Scientific Research) and GSO (Gulf Standard Organization) of the GCC Cooperation Council for the Arab States of the Gulf has organized the first gulf conference on the Halal Industry and its Services from 24–26 January 2011, and many have attended the conference as it was the first of its kind in the region of Arabia and other Arab countries of the Persian Gulf. This conference has received great success exceeded all expectations as witnesses by the attendances. DR. Hani is currently works as an Associate Research Scientist at the Kuwait Institute for Scientific Research. His contact mailing address is: P.O.BOX 24885 Safat, 13109 Kuwait; Fax No. 0096524989069; Mobile No. 0096597498500; Twitter follow me at AzkaHalal; Email: mazeedi at hotmail dot com.

Contents

Halal Workshop March 2012

Dr. Hani will also organize in collaboration with Dr. Husam Fahad alomairah, shaikh Turkey Essa Al-Muttairy and Shaikh Dr. Mohamed Faris Al-Muttairan: The 1st Gulf Workshop for the Halal Industry and Its Services on March 2012, in Kuwait, with the title: Towards the establishment of a fund to finance Halal R&D activities .

Work and interests

He has 30 years of continuous work in food quality, especially in the field of Halal requirements for food, natural body care products, cosmetics & medicine. Much of his research has involved Hazard Analysis and Critical Control Points (HACCP) in addition to related systems such as Good Health Practices (GHP), Good Manufacturing Practices (GMP) and programs to formulate the basis for food inspection. He was the first "General Controller of Food Import" for Kuwait City. He was also the first food inspector with a qualified degree in food manufacturing earned at an American university.[1]

Later, he was one of the first to promote Halal in a holistic manner integrating HACCP and Halal, applying the concept to the entire supply chain. In 1996 he introduced The "McHalal" system for McDonald's.[2] In 2009, 'he was given "The Halal Award 2009" by The Halal Journal of Malaysia, for his personal achievements in servicing Halal for the food industry.[3][4][5]

Dr. Hani is well known worldwide on his positions on some of the issues related to Halal food, Halal Cosmetics, and Halal Medicines, these are: No Stunning Before or After slaughtering, No mechanical Slaughtering, and Not to Consider Products as Halal Based on the Concept of Istihalla Unless 100% Solid Proven by Islam (Quran and Sunnah).

Meetings, Missions and Trips

  • 1981 Tunisia: Arab Organization for Standardization and Metrology (ASMO)
  • 1981 Switzerland (Geneva): FAO/WHO.
  • 1981 Australia: to investigate slaughtering Halal requirements.
  • 1982 Riyadh (SA): Arab Organization for Standardization and Metrology (ASMO).
  • 1983 New Zealand: to investigate slaughtering Halal requirements.
  • 1994 Atlanta Gorgia (USA): Institute of Food Technology.
  • 1995 France and Brazil: to investigate slaughtering Halal requirements in poultry
  • 1996 USA: to investigate slaughtering Halal requirements for McDonalds.
  • 1996 Riyadh (SA): to observe the hygienic practices of Al-Marai Dairy Company.
  • 2000 Al-Hassa (SA): First Symposium On Food Safety.
  • 2009-2010 Has Attended Few International Conferences on Halal Standards (OIC, IHI, IIFA).

Member Of Committees

  • 1993 Member of governmental committee to study government food subsidies, MOC
  • 1995 Member of a committee to design a general food and nutrition national policy
  • 1996 Selected as a representative for Co-Op union in FAO codex alementarius commission
  • 1996 Member of Kuwait Municipality Committee to formulate rules to insure Halal meat importation and its safety
  • 1981-2003 Member of Food standards, Authority of Public Industry
  • 1997-2003 A member of board for Hadiyah Co-op (appointed by the government)
  • 1998-2003 Member of Technical Committee of Food, Kuwait Municipality
  • 2000-Now Member of a committee in an attempt of implementing HACCP in Kuwait.

Attended (Workshops) Training Courses

  • 1993 Total Quality for the Food Industry
  • 1993 Principles and Practical Application of Hazard Analysis and Critical Control Points (HACCP) for the Food Industry (A workshop Held by the Kuwait Foundation for the Advancement of Science, KFAS)
  • 1996 Battle management for leadership in R&D (training course). Columbus Ohio, USA
  • 1997 Solid Waste Management (training course). Arabic school for technology, KFAS
  • 2000 WHO/Mediterranean Zoonoses Control Programme International Training Course:Hazard Analysis Critical Control Points (HACCP) system: concepts & application. Teramo, Italy
  • 2001 Food Quality Control and Critical Control Points (BSI training course), Kuwait
  • 2004 Crestcom training course: Modern Management

Instructing Training Courses alone and some in association with other instructors

  • 1994 Few training courses on the Food Safety System (HACCP), Prerequisite Programs, Improving the capabilities of Kuwait Municipality food inspectors/MOH food supervisors, and preparing professionals for monitoring food safety (Kuwait Co-Ops)
  • 1996-Jan Practical Aspects of Immunoassays for Bio-Sciences and Safety Monitoring Services (Introductory course) in collaboration with King's College London
  • 1996-May Practical Aspects of Immunoassays for Bio-Sciences and Safety Monitoring Services (Advance course) in collaboration with King's College London
  • 1997-April Technical Aspects of Immunochemical Analysis in collaboration with King's College London
  • 1997-May Immunochemical Analysis Using Cytochrome P450 1A in collaboration with King's College London
  • 1998-March Fish Cytochrome P450 1A- A biomarker of Marine Oil Pollution in collaboration with King's College London
  • 2000-May Antibiotic Residue Detection in Meat, Fish and Milk in collaboration with King's College London
  • 2000-May Monitoring of Marine Environment Pollution and Its Effects on Exposed Bio-Systems in collaboration with King's College London
  • 2000-March Prerequisite Programs for the Production of Safe and Wholesome Foods (KFAS)
  • 2002-Dec. Management of Hazard in Food (HACCP)/ 5-days training course for MOH.
  • 2003-Dec. Acquiring HACCP Auditing Skills in The Food Industry (Kuwait Institute For Scientific Research)
  • 2004 Training course on the Food Safety System (HACCP), Prerequisite Programs, for health officials of Iraq, WHO (Kuwait)
  • 2004-Now Training course on the Food Safety System (HACCP), Prerequisite Programs, for the fourth undergraduate year, Food engineer, BAATH university at Syria
  • 2006 Training course on the Food Safety System (HACCP), Prerequisite Programs, for Jeddah Municipality, food inspectors
  • 2006- June A training course on Safety and Quality Systems in food: Improving the capabilities of food inspectors and quality controls
  • 2006- Dec. Training course on the Food Safety System (HACCP), Prerequisite Programs, for health officials in Kuwait, WHO (Jordan
  • 2007- March Training course on the Food Safety System (HACCP), Prerequisite Programs, for health officials In Saudi Arabia, Damam Municipality
  • 2007- 2010 Training course on the Food Safety System (HACCP), Prerequisite Programs, delivered at KISR.
  • 2010 Training course on ISO22000, delivered for Kuwait Municipality in collaboration with Kuwait Qualitas.

Finished Scientific Projects

Two finished scientific projects have been funded by Kuwait Foundation for the Advancement of Science (KFAS):

  • Characterization of losses in selected perishable foods in the state of Kuwait
  • Surveying of Multi-Residues of Antibiotics In Food of Animal Origin In the state of Kuwait

Proposed Scientific Projects

  • Evaluating Food Safety Measures Practiced In the State of Kuwait
  • Kuwait Early Warning System for Multi-Hazard (KEWS)

Books

He has published three books in Arabic beginning with "Concepts on Food Hygiene", published in 1998. The second was "Practical Guide to Food Safety" from 2002.[6] This book focused on HACCP and related food safety systems. The third book, which is due to be published in 2011, is "My Food". In addition, he has published an index of official papers that are related to food and slaughter according to Islamic rites, covering the period 1979-2010.

Free Halal Services & Consultations

Will provide FREE HALAL SERVICES & CONSULTATIONS on three levels:

  1. Individuals: will answer questions related to Halal aspects in food, pharmaceuticals and cosmetics.
  2. Companies: will filter all Halal ingredients from Haram or Mashbooh ingredients for all formulas.
  3. Country: will put a strategy for a whole Muslim country to permit the entry of only Halal food, pharmaceuticals and cosmetics.

Interviews and TV of Dr. Hani M. Al-Mazeedi

What to suspect when it comes to Halal and Haram

  • Meat: its types (if allowed to be eaten by Islam) and means of treatment before and after slaughtering (Who is behind its certification, if Stunning and/or Mechanical slaughtering have been used, and the possibility of contamination with Non-Halal products).
  • What is the status of meat being imported from the western societies? The answer is this: "One-third of the birds are killed in the stunner" / "A substantial number (poultry) were killed as a result of the shock from the stunner" (FAWC 1982). Read more http://www.shariahprogram.ca/eat-halal-foods/chickens-and-stunning.shtml
  • Cheese: What type of rennet is used (Microbial which is ok, or animal which is not ok).
  • Soaps, shampoo, detergents, cosmetics, skin care products, antiperspirants, tooth paste: What type of fat used in their productions (Vegetable origin such as olive oil or palm oil are ok, however if the type of fat is not mentioned on the soap package then it is most likely it is of Animal origin which is not ok. Famous American marks for soaps and Shampoo are of animal origin, even if they are manufactured in a Muslim country. The best Halal soaps are of Malaysian and Indonesian origin as they use palm oil as the source of fat in the manufacturing of their soaps and shampoos. Some Indian soaps are also Halal, what make Muslim consumers more confident of the Halal status of the soaps is when he seas clearly on the label the following statement: Does not contain any animal fats/tallows.
  • Hidden ingredients: Gelatin (Ice Cream and Pharmaceuticals), Lard (Maple Syrup), Pan Grease/Lard (Bread/Baked Goods), Polysorbates (Dairy Products), LPork Lipase (Cheese), Stearates (Chewing Gum), Alcohol (in many food and pharmaceutical items), and porcine i.e. from porcus pig (in many pharmaceutical items).
  • Halal Gelatin is the type that is extracted from Halal slaughtered eaten meat animals (Cow, Lamb, Goat, camel), this can only be found in a Muslim country, and only Halal Slaughtered eaten meat animal bones or skin are used.
  • Food additives that are highly suspected ingredients, most likely from animal sources unless clearly stated they are from vegetable sources:

E153 E252 E341 E422 E430 E431 E432 E433 E434 E435 E436 E445 E470a E470b E470c E470d E470e E470f E472a E472b E472c E472d E472e E472f E473 E474 E475 E476 E477 E478 E479b E481 E482 E483 E491 E492 E493 E494 E495 E570 E572 E631 E632 E633 E634 E635 E640 E910 E920 E921 E1000

  • Food additives that are less suspected ingredients, they are likely from animal sources and most likely from vegetable sources:

E304 E322 E442 E471 E621 E626 E627 E628 E629 E630 E1441 E1518 E1520

  • Food additives from animals' bone skin and hair (highly suspected ingredients):

E441 E542 E913

  • Food additives from insects (highly suspected ingredients):

E120 E124 E904

  • Food additives from animals' hair (if from Halal sources it is Ok):

E913

  • Alcoholic drinks terminologies that may be found in food products, so watch out for them:

Wine, Champagne, Brandy, Cognac, Burgundy, Whiskey/Whisky, Bourbon, Gin, Scotch, Beer, Rum, Bordeaux, Martini, Malt Liqueur, Vermouth, Vodka, Bronx Cocktail, Liqueur, Mescal, Marc, Maraschino, Rhome, Alcohol, Rakia Or Rakija, Lager, Ale, Stout, Porter, Spirits, Sake, and Kirsch or Kirschwasser.

  • Watch out for these dairy drinks as they contain alcohol:

Kefir, Kaffir, Kefyr

What does the Halal logo mean

  • It mean that the producer is aware of his customers concern and he is targeting mainly Muslim consumers.
  • The manufacturer definition of Halal may not be the same as YOURS! The manufacturer might put the following statement next to the Halal logo: Slaughtered by Hand, but he did not say: It was Stunned or Mechanically Slaughtered.
  • We believe that Muslim consumers have the right to know how the birds or animals have been handled before slaughtering, i.e. if it is Stunned then it should say next to the Halal logo: Stunned, and if it is Mechanically Slaughtered then it must say next to the Halal logo: Mechanically Slaughtered.

What is the Halal status of western meat being exported to Muslim countries

1) All western meat being exported to Muslim countries are stunned. 2) This include all chickens that comes from Brazil and written on it: Hand slaughtered! And also written on it Halal! 3) Exception is the Brazilian chicken "Al-Islami" of Dubai Islamic Bank, it is non-stunned chickens and slaughtered by Sunni Muslims. 4) Some meat that comes from Muslim countries are also stunned such as: UAE, Jordan, Moroco, Malaysia, and Turkey. 5) We are not saying that these meats are Haram but it is the consumer's rights to know if the meat he /she is purchasing has been stunned. 6) Stunning with electricity is of many types: some lead to immediate death (99% death of the stunned chicken), some lead to 30% death, and some do not lead to death but will keep the bird's breathing and movements at the moment of slaughter at a freezing state, but will resume to movements and breathing if not slaughtered. 7) The religious status of Moslim meat is lost, and we need religious scholars to re-look at stunning again and change their fatwas. Why? because the bleeding pattern is not normal, the physical status of the animal is not normal, the life status of the animal/bird is not normal, the techniques used is not under ezterar إضطرار but Ekhtyiar إختيار.

Current Halal Projects

Dr. Hani Mansour M. Al-Mazeedi giving a training course on food safety in Kuwait

His latest project is "The Halal Shop", that will harmonies Halal products & services from food to cosmetics. The project is awaiting the completion of a feasibility study or at least a 5 pages to convince in investing in this project. Saudi and Kuwaiti business men are investing in this project which will open a number of shops in Middle East and GCC countries. The priority of the Halal Shop will be Halal cosmetics, Halal skin care products, Halal soaps (bars, hand and dishes liquid, detergents), Halal antiperspirants, and Halal tooth paste. The selection of such items was based on fact that these items as Halal are lacked from the global market. The profit from selling these Halal products is extremely high especially in Egypt, Saudi Arabia and some of GCC countries. The project welcome all sorts of collaboration to facilitate its success, in addition it welcome all sorts of partnership. The Halal Accreditation & supervision aspect of this project that was learned some 30 years ago from The Australian Federation of Islamic Councils http://www.afic.com.au/?p=465 will be implemented in collaboration with the Muslim World League (MWL), and the Islamic Chamber of Commerce & Industry (ICCI) of Saudi Arabia.

The First Gulf Conference on the Halal Industry & its Services

Halal logo conference of Kuwait

The main organizers of this conference are the Ministry of Awqaf and Islamic Affairs of Kuwait, Kuwait Institute for Scientific Research, and GCC Standardization Organization. This conference has been cooperating with specialized organizations in this area, such as Kuwait Awqaf Public Foundation, the Public Authority for Industry in Kuwait, Halal Industry Development Foundation for the Awqaf Ministry of Malaysia, International Halal Integrity Alliance of Malaysia (IHIA) and the Association of awareness and information to the defense of Muslim consumers in France ASIDCOM.

The Program

Abstracts and Curriculum Vitae of participants

Opening Speeches

  • O1. Opening Speech Minister of Justice and of Awqaf and Islamic Affairs in the State of Kuwait 2011 (pdf)
  • O2. Opening Speech State Minister of Islamic Affairs, Domestic Trade, Consumer Affairs and Chairman of Halal Steering Committee at Penang, Malaysia (pdf)
  • O3. Opening Speech of Secretary General, the GCC standardization organization (pdf)

Lectures

  • L1 - Introduction to The Global Halal Industry and its Services, by Darhim Dali Hashim pdf)
  • L2 - Definition of Halal Terms and Malaysia Halal Standards & Industries, by Mariam Abdul Latif (pdf)
  • L3 - The Halal Standards in GCC, by Dr. Sufyan Abdulkader Al-Rhayim (pdf)
  • L4 - Organization of the Islamic Conference (OIC) Halal Standards: Islamic Perspective, by Prof. Nasser bin Abdullah Al-Maiman. (pdf)
  • L5 - International Islamic Fiqh Academy (IIFA) Halal Standards, by Dr Abdulqahir Qamar (pdf)
  • L6 - Providing Halal meat and food to the Kingdom of Saudi Arabia:Challenges and obstacles by Dr. Ibrahim Saad Almuhaize (pdf)
  • L7 - Obstacles in enforcing Food Regulations, by Dr. Yunes teinaz (pdf)
  • L8 - The Reality of Halal Industry and its Servives in Europe, by Hanen Rezgui pizette (pdf)
  • L9 - The reality of meat imported from the West to the Middle East and the Arabian Gulf [sic] Countries, by Dr. Abdel Majid Katme (pdf)
  • L10 - The health and legitimacy disadvantages on the use of electric shocks in slaughtering, by Dr. Mohammad Fouad Albarazi (pdf)
  • L11 - Mechanical Slaughter: Islamic perspective, by Shaykh Mufti Zubair Butt (pdf)
  • L12 - The Islamic rule on the use of Haram and Najis Ingredients in the Halal Industry, by Sheikh Dr. Mohamed Habib Altjkani (pdf)
  • L13 - Instrumentations & Analysis Techniques for Halal Authentication And its current reality in the Muslim world, by Dzulkifli Mat Hashim, (pdf)
  • L14 - Chemical Status: Food and Feed Ingredients, by Dr. Muhammad Munir Chaudary, (pdf)
  • L15 - Chemical Status: Cosmetic Ingredients and Production Requirements, by Dr. Mahvash Hussain-Gambles, (pdf)
  • L16 - Chemical Status: Pharmaceutical Ingredients, by Dzulkifli Mat Hashim, (pdf)
  • L17 - Growth Media for Enzymes and Starter Cultures in Halal Perspective, by Dr. Ali Salim Fanous, (pdf)
  • L18 - Halal Production Requirements: Food & Food Additives, by Norhaizam Md Sani (pdf)
  • L19 - Halal Production Requirements: Animal Welfare at Slaughter, by Dr. Mohammed Shujauddin Shafi (pdf)
  • L20 - Halal Services: Obstacles Over the Past 30 Years, by Dr. Hani Mansour Al-Mazeedi (pdf)
  • L21 -Halal Services: Certification Process, by Haji Saifol Haji Bahli (pdf)
  • L22 - Halal Services: Internal Auditing – Requirements, Process and Procedures, by Norhaizam Md Sani (pdf)
  • L23 - Successful International Halal Services Models (SANHA), by Moulana Mohamed Saeed (pdf)
  • L24 - The experience Bosnia in providing Halal services in Europe, by Amir Sakic (pdf)
  • L25 - Global Challenges In Halal Supply Chains, by Yousuf Pandor (pdf)
  • L26 - Techno Economical Aspects of the Halal Industry and its Services, by Drs. Irfan Sungkar (pdf)
  • L27 - Role of Islamic Finance in Supporting the Halal Industry and its Services, by Dr Asyraf Wajdi Dusuki (pdf)
  • L28 - Proposed Institute of Halal Industry and Services, by Haji Saifol Haji Bahli (pdf)
  • L29 - Halal Tourism: the Untapped Market for the Halal Industry and its Services, by Dr. Noriah Ramli (pdf)

Resolution and Recommendations

  • Final Session and Recommendations, by Dr. Hani M. Al-Mazeedi, Dr. Husam Fahad Alomirah (KISR), Sh. Turky Eesa Al-Mutairi (Ministry of Awqaf and Islamic Affairs - Kuwait), Dr. Sufyan Abdulkader Al-Rhayim ( GCC standardization organization) (arabic and english, pdf
  • International islamic fiqh academy N95:3/10 quoted in the recommandations (pdf)

What the media have said about the conference

Arabic: http://aljaridaonline.com/2011/01/24/64740/ Arabic: http://www.alanba.com.kw/AbsoluteNMNEW/templates/local2010.aspx?a=166993&z=14&m=0 Arabic: http://islam.gov.kw/cms/index.php?cID=6022 Arabic: http://islam.gov.kw/cms/index.php?cID=6016 Arabic: http://www.alraimedia.com/Alrai/Article.aspx?id=252187&date=25012011 Arabic: http://www.al-seyassah.com/AtricleView/tabid/59/smid/438/ArticleID/123356/reftab/59/Default.aspx Arabic: http://www.al-forqan.net/files/94.html Arabic: http://www.moheet.com/show_news.aspx?nid=443623&pg=7 Arabic: http://www.alamalyawm.com/ArticleDetail.aspx?artid=171620 Arabic: http://tawetalmustahelek.elnba.com/start_1/14298.html Arabic: http://alraimedia.com/Alrai/Article.aspx?id=252767&date=28012011 Arabic: http://www.redlinekw.com/ArticleDetail.aspx?id=2648 Arabic: http://www.aljarida.com/AlJarida/Article.aspx?id=193189 Arabic: http://islam.gov.kw/cms/index.php?cID=5995 Arabic: http://www.kuna.net.kw/NewsAgencyPublicSite/ArticleDetails.aspx?id=2140050&Language=ar Arabic: http://www.al-seyassah.com/AtricleView/tabid/59/smid/438/ArticleID/124373/reftab/92/Default.aspx Arabic: http://www.annaharkw.com/annahar/Article.aspx?id=250343 Arabic: http://www.alsabahpress.com/SPress/ArticleDetail.aspx?artid=104937 Arabic: http://www.alanba.com.kw/AbsoluteNMNEW/templates/local2010.aspx?articleid=168096&zoneid=14 Arabic: http://almustagbal.com/local/3936.html Arabic: http://www.alamalyawm.com/ArticleDetail.aspx?artid=170303 Arabic: http://www.al-forqan.net/news/508.html

  • The main message of the conference is to stop the use of all types of Stunning before or after slaughtering, to stop the use of all types of Mechanical slaughtering, actual slaughtering done by only Muslim Slaughter men, and for all food, medicine, cosmetics, skin and hair care items produced for Muslim consumers worldwide no alcohol of any concentration is being used in the production of any of the ingredients, no Najis (religiously non-pure) ingredients of any source is being used, enzymes must be of Halal sources, and when fats, proteins, or food additives are being used they must be of 100% pure vegetable sources. In addition, all allowed eating birds and allowed eating animals that are distant for Halal Slaughtering should have been only fed a feed of only vegetable sources. Finally, not to verdict ingredients of Haram origins as Halal based on "intentional change" i.e. "Doubtful Istihala" whether partial or 100% chemical change. A Halal certificate from an approved Muslim third party is a must.

^ Saying only Muslim Slaughter men to avoid controversies of fatwa among Muslims.

^^ From Muslim World League or World Assembly of Muslim Youth (WAMY).

  • Since there is no official Halal laws or standards calls for these stringent minimum Halal requirements, and until an official adoption for these minimal Halal requirements code, I will call this code "The Kuwait Halal Code". And if the Halal food is of organic status then the code will be called "The Uwait Halal Organic Code".

Read more about

http://www.ciwf.org.uk/includes/documents/cm_docs/2008/t/the_welfare_at_slaughter_of_broiler_chickens_1993.pdf

  • Also read what the "CIWF" say about the basic principle of humane slaughter is that the animal should not suffer. This can be achieved in at least three ways:

· If death is instantaneous (e.g. a well-aimed bullet to the head); · If the animal is instantaneously stunned and remains unconscious until dead (e.g. by electrical stunning or captive bolt); http://www.ciwf.org.uk/includes/documents/cm_docs/2010/r/religious_slaughter_briefing_sept_10.pdf

  • Although "CIWF" say: "Regulations 1995 (as amended) (WASK) require that all animals are stunned before slaughter, using the methods of stunning prescribed by the Regulations, subject to specific exemptions. One of these exemptions refers to slaughter, without the infliction of unnecessary suffering, by the Jewish method (Shechita) for the food of Jews or by the Muslim method (Halal) for the food of Muslims. They then say: A survey by the Meat Hygiene Service in 2003 suggests that electrical stunning has now been routinely adopted in many Halal slaughterhouses in the UK and that the majority of animals (including poultry) slaughtered for Halal meat in the UK are now stunned. However, all poultry and the majority of mammals slaughtered for Kosher meat are not stunned and those that are only receive the stun after the throat has been cut". This prove that all birds and animals without exceptions are stunned regardless of what the law is exempting, and the lucky ones are the Jews, I do not know how they got a way with it!!

http://www.ciwf.org.uk/includes/documents/cm_docs/2010/r/religious_slaughter_briefing_sept_10.pdf

  • FAWC favours the use of stun-to-kill electrical systems (see item 129 Page 21, in this report) http://www.fawc.org.uk/pdf/report-090528.pdf
  • The International Islamic Fiqh Academy (IIFA) recently conducted an investigation of poultry slaughter in Turkey and concluded that the birds did not die from the stun. When I asked one of the members who has invistigated stunning and its effect on chicken: How did you come up with your findings? He said: "We did not see! We have been told about the results!!"

I am surprised they have stunned using 4000mA, (I quote these lines from the web: he and his colleague observed that in all the factories chickens, before being slaughtered, are passed through electrified water for up to two seconds. The water with 40 amperes of current stuns the chicken. “We checked the system and determined that the chickens do not die before reaching the blade,” he said. Wow, these amperes should killed the birds, they said: It was alive, this prove that something was fishy with these investigations, please read the scientific paper bellow. Or may be he ment 40 mA, if so this current is not used at all in the slaughter house for chikens, and may be the have been fooled by this current to show that it will not cause death, it is possible, the meat industry is not quite clean. My comments is that: All on site investigations were false scenarios of what actually happen on any real situation. http://www.ciwf.org.uk/includes/documents/cm_docs/2010/r/religious_slaughter_briefing_sept_10.pdf

  • Read the Guideline parameter for electrical stunning in the OIC Halal standard: For Chicken (200-500 mA), and according Dr Neville Gregory: a stunning current of at least 120mA (milliamperes) per bird will induce cardiac arrest (Heart attack, i.e. death) in about 90% of broilers (Gregory, 1991). Almost, all this parameter are higher than the minimum required by Europe and OIE guidelines. The OIC's parameter lack scientific references. And read what "CIWF" is saying about OIC-Halal Standard: If this finding i.e. IIFA investigation is accepted by the Council of Ulema at the IIFA, it will pave the way for the Organization of the Islamic Conference (OIC) to set a Halal food standard for the slaughter of poultry to be followed by Muslims throughout the world.

http://www.ciwf.org.uk/includes/documents/cm_docs/2010/r/religious_slaughter_briefing_sept_10.pdf; http://ps.fass.org/cgi/reprint/77/12/1815.pdf

Latest News

See also

Selected works

  • Abuknesha, R.A., Al-Mazeedi, H.M. and Price, R. J.S. Reduction of the rate of fluorescence decay of FITC- and carboxyfluorescein stained cells by anti-FITC antibodies, Histochemical Journal (1992) 24:73-77.
  • Abuknesha, R.A., Al-Mazeedi, H.M. and Price, R. J.S. AMC-anti-FITC conjugates: Novel reagents for amplified immunochemical techniques: Immunofluorescent staining of human fibroblasts Histochemical Journal (1992) 24:655-662.
  • J.M. Al-Sager, J.S. Sidhu and H.M. Al-Mazeedi. Physico-chemical and sensory quality of milk being produced in the state of Kuwait . Adv. Food Sci. (CMTL) Vol. 21 No.1/2, 1-9 (1999).
  • U. Beg, M. Al-Mutairi, K. R. Beg, H.M. Al-Mazeedi, and L. N. Ali, T. Saeed. Mycotoxins in poultry feed in Kuwait . Arch. Environ. Contam. Toxicol. 50, 594-602 (2006).
  • Husam Alomirah, Hani Al-Mazeedi, Sameer Al-Zenki, Tareq Al-Aati, Jamlah Al-Otaibah, Maha Al-Batel and Jiwan Sidhu. Prevalence of antimicrobial residues in milk and dairy products in the state of Kuwait . Journal of Food Quality. 30 (2007), 745-763.
  • S.F. Al-Zenki, H.M. Al-Mazeedi, S.N. Al-Hooti, t. A-Atti, Q. Al-Mutawah, H.F. Alomirah and J.S. Sidhu. Quality and safety charcatertics of milk sold in the state of Kuwait . Journal of Food Processing and Preservation 31, 702-713 (2007).
  • S.F. Al-Zenki, H.M. Al-Mazeedi, S.N. Al-Hooti, t. A-Ati, Q. Al-Matawah, and H.F. Alomirah. Characterisation of quality and safety of tomatoes sold in the state of Kuwait. Int. J. Postharvest Technology and Innovation, Vol. 1, No. 3, 2008.
  • Hani M. Al-Mazeedi, Alaa B. Abbas, Hussam F. Alomirah, Wafa Y. Al-Jouhar, Siham A. Al-Mufty, Mohamed M. Ezzelregal and Rashed A. Al-Owaish. Screening for tetracycline residues in food products of animal origin in the state of Kuwait using Charm II radio-immunoassy and LC/MS/MS methods. Food Additives and Contaminants. Vol. 27, No. 3, March 2010, 291-301.
  • Husam Alomirah, Sameer Al-Zenki, Wajeeh N. Sawaya, Faten Jabsheh, Adnan J. Hussain, Hani Al-Mazeedi, Dina Al-Kandari, David Jukes. Assessment of the food control system in the state of Kuwait. Food Control, 21 (2010) 496-504.

References

  1. 1.0 1.1 (Arabic)(French) Interview with Dr Hani Mansour M Al-Mazeedi : Paradoxically, the halal standards go against the consummer, on asidcom.org
  2. McHalal system, by Dr Hani M. Al Mazeedi
  3. The Halal Journal Awards 2009 (Award for Outstanding Personal Achievement in the Halal Industry 2009)
  4. (Arabic) The Dr Hani Al-Mazeedi obtains an award during the World Halam Forum 2009 (arrouiah.com)
  5. Photo of award on almazeedi-family.com
  6. Practical Guide for Food Safety: The Fundamentals of Production, Preparation, and Usage of Safe and Healthy Food (Arabic) - H. Al-Mazeedi, Reviewed by A. Mesaiker and Y. Al-Shayji - KISR Book - ISBN 99906-41-X

External links


Wiki letter w.svg This article uses material from the Wikipedia article Hani Al-Mazeedi, which is released under the Creative Commons Attribution-Share-Alike License 3.0

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