Jurnal Mediasas: Media Ilmu SyariAoah dan Ahwal Al-Syakhsiyyah https://journal.
id/index.
php/mediasas Vol.
No.
1, 2026, pp.
P-ISSN (Prin.
2655-1497iCE-ISSN (Onlin.
2808-2303 DOI: 10.
58824/mediasas.
Regulating HalAl Integrity in Sri Lanka: A Comparative Legal and Sharah Analysis of the Food Act and Consumer Protection Framework Iqbal Saujan1*.
Seeni Mohamed Mohamed Nafees2.
Mohamed Buhary Fowzul3 MPhil Candidate.
Department of Islamic Studies South Eastern University of Sri Lanka Department of Islamic Studies South Eastern University of Sri Lanka *Corresponding Author: savjaniqbal@seu.
ic Received : 23-04-2025 ic Accepted: 06-12-2025 icPublished: 14-01-2026 Abstract The global halAl market is a huge economic power, demanding products that are very compliant with Islamic rules.
In Sri Lanka, a country where Muslims make up a large minority and where there has been social tension due to this, the merging of the national food laws with the shariAoah requirments concerning halAl integrity creates issues in regulation.
Therefore, this paper looks into the existing statutory framework of Sri Lanka, mainly focusing on Food Act No.
26 of 1980 and Consumer Affairs Authority Act No.
9 of 2003, along with detailed shariAoah requirements related to halAl food including slaughter .
, ingredients, processing and prevention of contamination.
The study, by way of comparative legal analysis and considering academic literature and international regulatory models (Malaysia.
Indonesia.
UAE.
EU), places where the Sri Lankan law defining, regulating, and certifying.
and enforcing halAl standards falls short.
The particulars revealed that there were no specific legal definitions and standards for halAl.
Oversight of the certification processes is inadequate.
There are no adequate mechanisms preventing halAl cross-contamination between halAl/non-halAli and labelling regulations do not include provisions for a legally recognized halAl mark.
These shortcomings create consumer ambiguity business challenges and conflict It proposes legislative changes to the Food Act and its related regulations, along with the setting up of an administrative framework which is likely to be national accreditation supervision of private certifiers, state-regulated.
The proposals emanate from Islamic jurisprudence (Maqasid al-Shari'ah and Fiqh principle.
and they are directed toward ensuring legal certainty, improved consumer protection, enhanced trade facilitation, and social harmony in a multireligious context such as that of Sri Lanka.
[Pasar halal global merupakan kekuatan ekonomi yang besar, menuntut produk-produk yang sangat patuh terhadap aturan Islam.
Di Sri Lanka, sebuah negara di mana Muslim merupakan kelompok minoritas besar dan di mana telah terjadi ketegangan sosial akibat hal ini, penggabungan antara undang-undang pangan nasional dengan persyaratan syariah terkait integritas halal menciptakan masalah dalam regulasi.
Oleh karena itu, makalah ini menelaah kerangka hukum yang ada di Sri Lanka, dengan fokus utama pada Food Act No.
26 Tahun 1980 dan Consumer Affairs Authority Act No.
9 Tahun 2003, beserta syarat-syarat syariah Jurnal Mediasas.
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DOI: 10.
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terkait makanan halal secara rinci, termasuk penyembelihan .
, bahan-bahan, pemrosesan, dan pencegahan kontaminasi.
Studi ini, melalui analisis hukum komparatif dan dengan mempertimbangkan literatur akademik serta model regulasi internasional (Malaysia.
Indonesia.
UEA.
UE), menunjukkan di mana hukum Sri Lanka mengenai pendefinisian, pengaturan, sertifikasi, dan penegakan standar halal masih kurang.
Rincian yang terungkap menunjukkan bahwa tidak ada definisi hukum dan standar khusus untuk halal.
Pengawasan terhadap proses sertifikasi juga tidak memadai.
Tidak terdapat mekanisme yang memadai untuk mencegah kontaminasi silang halal/non-halal, dan regulasi pelabelan tidak mencakup ketentuan mengenai tanda halal yang diakui secara hukum.
Kekurangan ini menciptakan ambiguitas bagi konsumen, tantangan bagi pelaku usaha, dan potensi konflik.
Makalah ini mengusulkan perubahan legislatif pada Food Act dan regulasi terkait, beserta pembentukan kerangka kerja administratif yang kemungkinan besar berupa supervisi akreditasi nasional terhadap lembaga sertifikasi swasta, diatur oleh negara.
Usulan-usulan tersebut bersumber dari yurisprudensi Islam (Maqasid al-Shari'ah dan prinsip Fiki.
dan ditujukan untuk menjamin kepastian hukum, perlindungan konsumen yang lebih baik, fasilitasi perdagangan yang lebih baik, serta harmoni sosial dalam konteks multi-agama seperti di Sri Lanka.
Keywords: alAl Labeling, alAl Certification, alAl Standards.
Food Act.
Sri Lanka How to Cite: Saujan.
Nafees.
, & Fowzul.
Regulating Halal Integrity in Sri Lanka: A Comparative Legal and Shariah Analysis of the Food Act and Consumer Protection Framework .
Jurnal Mediasas: Media Ilmu SyariAoah Dan Ahwal Al-Syakhsiyyah, 9.
, 1Ae25.
https://doi.
org/10.
58824/mediasas.
Copyright A 2026 by Author.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.
0 International License.
INTRODUCTION
Sri Lanka is a Muslim-minority, multi-ethnic, multi-religious country, with around 10% of its population identifying as Muslim (Census, 2.
This makes it an appropriate context for studying how national laws interact with religious obligations in the regulation of halAl food.
The Sri Lankan country has had much brouhaha about halAl certification, particularly around the year 2013 when nationalist group campaigns were spearheaded against the then-existing system of halAl certification (Long et al.
, 2023.
Sarjoon et al.
, 2016.
Yusoff & Sarjoon, 2.
, and that was mainly by All Ceylon Jamiyyathul Ulama (ACJU), a leading group of Islamic clerics.
These events brought to the fore not just technical issues of certification and labeling, but also deeper societal dynamics involving minority rights and religious practices, nationalism, and economic stakes, particularly related to the highly profitable export market for halAl-certified Sri Lankan goods (Sarjoon et al.
, 2.
This controversy has highlighted how there is yet a defined national framework for halAl certification, which should have been legally sanctioned.
its absence leaves the whole process open to challenges and misuses, plus so much social friction.
The situation showed an impaortant gap, while Sri Lanka has food safety and consumer protection laws, these do not directly cover the special needs of halAl as defined by Sharah (Hussain, 2.
This lack of clarity hurts Muslim buyers who want to ensure halAl integrity, firms trying to follow rules for local and global markets, and the government in dealing with possible social issues coming from unrestricted or challenged halAl claims (Ameer Ali, 2.
This paper tries to close this gap by looking closely at how Sri Lanka's food laws connect with Sharah rules about halAl food.
It wants to find exact places where the rules don't match and learn from other Jurnal Mediasas.
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countries' practices, suggesting real changes in laws and admin based on Islamic teachings.
The work is set up like this: It starts by explaining the problem of research and listing the goals.
This discussion leads to Sharah requirements about the integrity of alAl, with an analysis of the applicable legal framework in Sri Lanka, thus identifying certain gaps between the two, and leading to issues regarding international regulatory models for comparison that will follow later into reform proposals.
Major findings will be summed up next, followed by a conclusion with specific recommendations directed toward aligning Sharah principles in fostering a clear, dependable, and socially harmonious alAl regulatory environment within Sri Lanka.
It is crucial to appreciate the historical and socio-economic contexts because any proposed reforms would have to be legally sound and jurisprudentially grounded while being sensitive to the complexities of such a diverse society as Sri Lanka (Hussain, 2.
The main research problem that this paper deals with is the substantial gap in the Sri Lankan legal system pertaining to the assurance of halAl food integrity.
The current statutory framework, mainly under the Food Act No.
26 of 1980 and the Consumer Affairs Authority (CAA) Act No.
9 of 2003, with related regulations such as those in Food (Labeling and Advertisin.
Regulations (Report et al.
, 2.
, establishes general standards for food safety and hygiene along with consumer protection (Office, 2.
They do not bring into action sufficient specificity, detailed standards, or even a separate mechanism dedicated to enforcement in ensuring much better that alAl labeling or sale as such applies to a whole range of requirements by Sharah principles.
The shortfall arises from a key divergent regulatory focus.
The Food Act in Sri Lanka mainly prohibits the manufacture, import, sale or distribution of food that will be injurious to health, unfit for consumption or clean not putrid decayed may not be adulterated does not contain additives and is not prepared under insanitary conditions (Food Act No.
26 of 1980, 1.
CAA Act on the other hand aims at consumer protection against goods that are hazardous unfa trade practices and delivers misleading information about quality value or safety (Office, 2.
Generally, these laws work through negative prohibitions, which means they work by preventing harm and deception based on some general criteria of safety and truthfulness.
The principle of halAl under the Sharia not only includes abstinence from haram .
orbidden, such as pork, alcohol, blood and carrio.
but also relates to various positive obligations (Al-Haq-Halal.
Khan & Haleem, 2016.
Yana, 2.
These are among others.
the prescribed animal slaughter (Zabih.
with the invocation of Allah's name (Aini et al.
, 2020.
Henderson, 2.
, use of permissible ingredients obtained accurately (Saujan et al.
, 2.
, ritual purity should not have najis during processing (Aziz et al.
, 2.
, and stringent cross-contamination measures between halAl and non-halAl items are applied at all stages in the supply chain (Nandala & Azrak, 2.
general food product may pass safety standards set by a Food Act .
or example, meat must come from a healthy animal and be slaughtered conventionally free from harmful bacteri.
(Hettiarachchi, 2020.
Kolamunna & Dissanayake, 2.
, but it will be Haram unconditionally according to Shari'ah if Zabiha conditions are not complied with.
Unlike alAl integrity, the concept of alAl under Sharah means not only staying away from Haram .
orbidden Ae pork, alcohol, blood, carrio.
but also fulfilling certain positive obligatory requirements (Ameer Ali.
These are: the prescribed animal slaughtering method (Zabih.
with the invocations of Allah's name, usage of allowed ingredients sourced properly.
Ritual cleanliness regarding Najis avoidance during processing (Saujan et al.
, 2.
, and rigorous measures against contamination between alAl and non-alAl at all stages in the supply chain.
The food item may fall within general safety standards as per the provisions of the Food Act .
, meat from a healthy animal slaughtered in a conventional way.
no harmful bacteria are presen.
(Hettiarachchi, 2.
However, it will be HarAm by Sharah if it does not fulfill the requirements of Zabiha.
It also blocks entry into the controlled international alAl markets, e.
Middle East.
Southeast Asia.
markets that usually demand certifications according to certain standards like GSO or Malaysian Jurnal Mediasas.
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alAl standards, which the present Sri Lankan system does not enforce or support in any way systematically (Tao, 2.
Possible Social Tension: The absence of a defined, state-recognized, and regulated alAl system has left the field open to disputes about authenticity, authority, and even labeling practices, something that had very sharp controversies in 2013 (Arab News, 2.
Such an ill-legally ambiguous situation can breed distrust and tensions within a multi-religious society (Rezwan, 2.
The research problem thus identifies the existing food regulatory regime in Sri Lanka as being insufficient to incorporate and enforce the specific principles of Sharah required for alAl integrity, something that creates a gap in regulation that harms consumers, businesses, and even social harmony.
METHOD
This study was developed using systematically selected Doctrinal and Descriptive Legal Research methodologies.
It aims to conduct a comprehensive comparative analysis of HalAl integrity, considering both Sri LankaAos national legal framework and the authoritative rules of Sharah jurisprudence.
The primary objective of this research is to identify and categorize the regulatory gaps that arise in areas where national law fails to adequately observe or implement specific religious requirements .
Zabiha .
he prescribed method of slaughte.
Najis .
itual purit.
, and comprehensive certification standard.
This comparative study is structured around three sequential aims: .
to map the scope of Sri LankaAos current legislation .
, food la.
, .
to elucidate the relevant Shariah rules based on usul al-fiqh (Islamic jurisprudenc.
, and .
to clarify the areas of inherent divergence through a special comparative analysis format that synthesizes both sources.
In the analysis phase, a structured comparative legal analysis method was adopted, systematically comparing the regulatory elements of the two legal systems through a matrix table.
This approach enabled a shift from mere textual comparison to functional gap analysis.
propose practical and instructive solutions, this study conducted an internal analysis and incorporated comparative insights from international regulatory models, such as those of Malaysia.
Indonesia, and the United Arab Emirates.
All final recommendations regarding legislative changes and the establishment of new administrative bodies .
uch as a national halal certification agenc.
are deeply rooted in the higher ethical and legal objectives of Islamic law, namely.
MaqAid al-Sharah.
This ensures that the proposed reforms have a solid legal foundation while also maximizing public interest (Malaua.
by safeguarding consumer rights and promoting trade.
This research undertakes an analytical study of the above-mentioned regulatory gap between Sri Lankan national law and the rules of Sharah pertaining to alAl food labeling and certification, with a view to proposing viable reforms.
The following specific objectives have guided the study:
To look at the main Sharah rules directing alAl food and judge how they match with Sri LankaAos present laws and rules on food making, labeling, and certification.
To do a side-by-side check of global alAl rule models and find missing parts or mistakes in Sri Lankan law about meeting Sharah needs for alAl trustworthiness.
To suggest possible changes in laws and admin reforms for Sri Lanka that fill the found gaps in rules, taking ideas from Islamic legal thought and the world's top ways of doing RESULTS AND DISCUSSION This section is mainly structured to explain the Islamic jurisprudence concept of halal, the legal framework of food safety and consumer protection in Sri Lanka, brefly Jurnal Mediasas.
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explain the gap between Islamic Halal concept and the legal provisions related to food and consumer in Sri Lanka, and a two-sided section on the legal framework of food security in countries such as Indonesia.
Malaysia and the United Arab Emirates.
These will be studied under separate headings as follows.
Defining alAl Integrity: Sharah Principles and Jurisprudence The concept of alAl, derived from the Quran and the Sunnah and rooted in Islamic practice, is the key to understanding any act of Islam (Jayawardena & Dewasiri, 2023.
Rameli et , 2013.
Zannierah et al.
, 2.
While typically associated with dietary laws and methods of animal slaughter, it should be understood that halAl includes a vast spectrum of allowed actions as well as related ethical considerations in everyday life-including business and finance (Khan & Haleem, 2016.
Saujan et al.
, 2.
Within food, halAl defines what is allowed by Islamic law (Shara.
, contrasting with Haram .
(Keagamaan, 2.
This distinction is very important for Muslim consumers who want to comply with their religion.
More than just allowable.
Islamic law emphasizes good quality too.
Tayyib-food ought to be good, clean, wholesome, safe, must not be wasteful and should be produced ethically (Aini et al.
, 2020.
Henderson, 2.
Eating food that is halAl and Tayyib is thought to be good for both health and the soul (Elgharbawy & Azmi, 2.
The world market for halAl goods and services has grown greatly (Baig & Ali, 2020.
Hanzaee, 2.
, led by more Muslims in the world and more awareness among Muslim and nonMuslim shoppers about alAl rules, which often go with wider ethical worries like animal care and safe food (Bashir, 2.
This financial growth gives big chances for nations that make food and sell it abroad.
According to Nandala & Azrak .
Farah .
Djunaidi et al.
emphasize that making sure the trust of halAl claims through strong certification and rules has become key for buyer belief and market entry.
The understanding of the regulatory gaps has to be articulated clearly concerning what constitutes alAl integrity according to Sharah.
The term alAl is Arabic for "permissible", it derives from the major sources of Islamic law, which are the Quran and Sunnah (Abdul Rahman, 2017.
Farah, 2020.
Tao, 2.
, forming a fundamental part of any Muslim's life (Aziz & Ahmad, 2018.
Puspita, 2.
This guides not only consumption but also conduct in a Muslim's life.
The latter is contrasted with Haram for forbidden or unlawful (Saujan et al.
, 2.
Usul al-Fiqh is Islamic jurisprudence that elaborates on this It can classify actions into five categories: mandatory .
, recommended .
, neutral .
, reprehensible .
, and forbidden .
(Hashim Kamali, 2008.
Kamali, 2.
Where jurists may differ on the exact scope, under typical terminology, at least three of these categories fall under alAl.
The alAl concept about food is most commonly accompanied by that of Tayyib, which means good, pure, wholesome, safe, and organic (Elgharbawy & Azmi, 2.
Goodness comes from the Quranic command for believers to eat "of the good things (Tayyiba.
that We have provided for you" (Quran 2:.
, already stressing "that which is lawful and good .
lAlan Tayyiba.
" (Quran 2:.
Tayib entails foods not only to be religiously permissible but also conducive to physical and spiritual health.
they must be safe, clean, and produced ethically (Aziz & Ahmad, 2018.
Murti, 2.
Such a view makes the observance of religion relate to health, hygiene care, and the welfare of animals (Abdul Rahman, 2.
The specific requirements for ensuring alAl integrity in food cover the whole supply chain and are detailed in Fiqh based on QurAoanic verses and Prophetic traditions (Hadit.
The main ones are:
Source of Food Jurnal Mediasas.
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In Islam, clearly, meat comes from those animals that should be halAl.
The flesh of the animal must explicitly be designated in Islamic law for consumption, and it includes cattle, sheep, goats, camels, chickens, turkeys and ducks of any kind and all types of fish (Saidin et al.
, 2.
These would become alAl provided they are slaughtered according to Islamic rites and the cleanliness applies to the physical as well as the spiritual level (Saujan et al.
, 2.
Animals that are considered haraam .
to be eaten fall into several Pigs and all products from pigsAifor example, lard and certain gelatinsAiare not allowed (Deuraseh, 2.
In addition, one may not eat the meat of any fanged carnivorous animal, such as a lion or a tiger or even a dog.
this also applies to birds that bring death, such as the eagle and the falcon (Rashid & Kamarudin, 2.
Other forbidden animals comprise household donkeys and mules.
reptiles and most insects are also haraam, with locusts being an exception.
For instance, frogs and crocodiles are both land-and water animals so they are haraam (Fayokemi, 2.
Dead meat is another broad category.
anything that has died a natural death or has not been slaughtered according to Islamic principles cannot be consumed (Deuraseh, 2016.
Fayokemi, 2022.
Rashid & Kamarudin.
Zabiha (Method of Slaughte.
In the case of a Jew or a Christian, we are speaking of one who follows their scriptural precepts, which detail the proper way to invoke the name of God (Frame, n.
Each act of slaughter must, at the time of itAos performance, be conducted with the intent of alAl slaughter and must include the words AuBismillah.
Allahu AkbarAy at the moment of the cut is made (Saujan et al.
, 2.
Should any other name be called out at the moment of slaughter, the meat is rendered Haram (Abdul Rahman, 2.
Zabiha requires a fast and deep incision with a very sharp knife through the trachea, esophagus and both carotid arteries and jugular veins without severing the spinal cord to achieve rapid blood loss and humane death (Awan & Fazal, 2.
The animal must be alive and in good health at the time of slaughter (Long et al.
, 2.
While reversible stunning techniques that leave the animal alive are sometimes accepted .
nd even explicitly permitted for poultry under standards like UAE.
S 993:2.
, any method that kills the animal before the cut or invalidates the invocation is forbidden.
All animals that die from strangulation, blunt force, falls, goring, predator attacks .
nless the throat is then cut in Zabih.
, or ritual offerings on altars are considered Haram (Deuraseh, 2016.
Fayokemi, 2022.
Rashid & Kamarudin, 2.
Ingredients and Additives Prohibited Substances, the Haram substances extend beyond non-Zabiha meat and pork to include blood in its flowing or congealed state and intoxicants such as alcohol (Kham.
Derivatives and Processing Aids: The use of Haram-derived ingredients, including gelatin from non-alAl slaughtered animals or pigs and specific enzymes and emulsifiers like E471 from pork fat, is strictly forbidden.
The verification process must be thorough for all additives and processing aids.
The Islamic principle of Istihalah .
ransformation, where a substance changes its natur.
generates scholarly disagreements about the permissibility of specific derivatives, including gelatin and alcohol that transforms into vinegar.
The acceptance of GMOs remains uncertain because some scholars permit their use when they contain no Haram elements and promote health benefits.
Purity of Processing.
Handling and Storage Jurnal Mediasas.
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Free from Najis, alAl food must be processed, handled, and stored using equipment and utensils that, according to Sharah, do not contain any form of Najis .
itually impure substance.
(Lumpur, 2.
Najis that we may think of as major Najis would be pork, blood, carrion, urine, feces, and alcohol (Miswanto, 2.
Sometimes, we may erroneously think that minor Najis only needs to be washed "once" which is not the If equipment and utensils are used in contact with Najis at the extreme level .
ike por.
, then they must be ritually cleaned .
ibagh or sert.
, which would often require that a thorough washing process requiring multiple washes including the use of earth/clay or a modern equivalent, and must follow all processes mandated for alAl production.
Even the washing materials must be alAl.
Preventing Cross-Contamination: This is the main factor for integrity in halAl food.
Every stage requires strict segregation of all procedures and processes.
If halAl and nonalAl .
r Syubhat - doubtfu.
materials are mixed or contaminated at any point in the process or on the line, the product may no longer be alAl certified (Sucipto et al.
, 2.
is crucial to separate alAl and non-alAl in everything including.
receiving, storage .
aw materials, semi-finished, finished good.
, preparation, processing, packaging, and transportation to prevent contact between them! Moreover, alAl integrity is often kept separate through facilities, production lines, storage area and utensils that all have dedicated alAl runs OR very specific and verified cleaning method.
of separation between alAl and non-alAl runs.
Also, alAl Critical Control Points (HCCP.
are often identified to attempt to control risk in alAl products.
Packaging and Labeling It's important to ensure that packaging materials are alAl and free from Najis or Haram ingredient.
, including any coatings or plastics from non-alAl sources (Hatta et al.
Labels that are accurate, complete, and do represent the product with complete transparency are expected, and products should clearly represent the product and its alAl status, if it is certified.
Being alAl is a comprehensive system in which specific ritual requirements (Zabiha.
Tasmiya.
and purity rules (Najis-fre.
are integrated along with practicality measures .
eparate and/or clea.
alAl integrity is this comprehensive system.
It implies more than just avoiding prohibited ingredient.
, but positively acting to apply control measures following the entire food chain consciously.
This comprehensive nature contrasts sharply with general food safety regulation that often strikes on immediate health hazards without addressing the specific ritual and purity prerequisite applicable to alAl.
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The legal framework for food safety and consumer protection in Sri Lanka Sri Lanka already has a relatively solid legal apparatus in this regard the key pieces being the Food Act No.
26 of 1980 and the Consumer Affairs Authority (CAA) Act No.
Food Act No.
26 of 1980 .
The Food Act replaces the earlier Food and Drugs Act (Hettiarachchi, 2.
, and now serves as the basis for Sri LankaAos food-safety regime, giving authorities power to regulate all stages of the food chain from manufacture and importation to sale and distribution to ensure that all food intended for human consumption is safe and wholesome (Hettiarachchi, 2.
Part I (Prohibition.
applies to food items that could harm health, which are unfit and spoiled as well as decomposed, insect-infested with adulteration and against both the Act and its regulations while preventing food preparation through unhygienic methods and packaging or any sale activities (Food Act No.
26 of 1980, 1.
Any food cannot be labeled, packed, processed or sold by means of false misleading deceptive labeling that creates incorrect impressions about its characteristics noted under Section 3 of the Act.
Failure to adhere to specified labeling standards makes food products nonAccompliant.
The legislation in Section 4 states that food cannot be displayed following prescribed regulatory standards if it does not match the requirements (Food Act No.
26 of 1980, 1.
The Act establishes both specific restrictions in addition to implementation systems for protection.
Every manufacturer and distributor must issue warranties to their vendors regarding food nature and quality according to Section 6 of the Act while Section 7 requires all processing locations to obtain official food licenses (Food Act No.
26 of 1980, 1.
The Food Advisory Committee receives its authority from Part II to advise the Minister about food implementation while different Food Authorities obtained their respective enforcement roles from this Part.
These Food Authorities include the Director General of Health Services as the Chief Food Authority together with municipal councils and local councils and the Excise Commissioner for excisable foods and the Principal Collector of Customs for importing foods.
Public Health Inspectors provide on-site support during enforcement (Food Act No.
26 of 1980, 1.
The Act enforces basic standards for public health protection by stopping dangerous and harmful or mislabeled food from reaching consumers.
Study results show major obstacles exist when it comes to Act enforcement.
Research finds that traders and consumers show limited knowledge and follow-up with the Act and its regulations with special emphasis on labeling requirements because these standards are often broken.
Weaknesses in both enforcement capacity and monitoring functions and public education along with other implementation challenges suggest they may affect the effectiveness of upcoming alAl-related regulations.
The Consumer Affairs Authority (CAA) Act No.
9 of 2003 The Consumer Affairs Authority received its foundation through Consumer Affairs Authority Act No.
9 of 2003 to protect consumers while monitoring market activities (Office, 2.
By law the Authority has responsibilities to defend buyers from dangerous merchandise alongside unsafe commercial practices while maintaining proper consideration of their interest.
The authority supervises trade through its control of restrictive agreements as well as price-fixing arrangements and dominant position abuses which enhance market From a food safety perspective the CAA possesses authority to issue binding Jurnal Mediasas.
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instructions for product labels along with price marks and packaging requirements and product standards which might align with Sri Lanka Standards Institution specifications and enable price controls.
Under the Act the Authority possesses enforcement power to investigate customer grievances regarding faulty products and breached warranties while it prohibits misleading information related to product representation and service marketing.
An independent body named Consumer Affairs Council receives authority to determine cases of anti competitive activities under the new Act.
These combined provisions establish comprehensive consumer safeguards which focus on maintaining fair markets and supplying accurate information along with competitive prices for both Sri Lankan and global alAl markets.
Food (Labeling and Advertisin.
Regulations Current Sri Lankan food labeling regulations were established in 2005 but face replacement by the 2022 Food (Labeling and Advertisin.
Regulations that food operators need to complete execution before January 1, 2025 (Arnold et al.
, 2.
According to the 2022 Regulations all packaged foods require prominently displayed common names in bold text on the primary panel both in English and Sinhala and Tamil languages (Hettiarachchi et al.
, 2.
Ingredients must be listed through their common names from heavy to light contents together with INS numbers of additives.
The label must show SI units for contents measurement with proper indication of drained weight if needed (Hettiarachchi et , 2.
The label requires identification of the manufacturer and distributor and packer and importer of products that includes manufacturing dates and expiration dates with repackaging dates for bulk imports.
The labels of imported foods need to show where the items originated along with detailed nutritional information which includes necessary language-based warnings and usage directions (Hettiarachchi et al.
, 2.
The required languages allow the affixment of additional labels to imported products when needed to maintain compliance.
The Regulations present complete standards for labeling requirements yet omit clear provisions regarding alAl claims and certification marks making them subject to existing prohibitions under the Food Act and Consumer Affairs Authority Act.
Sri Lanka Standards Institution (SLSI) The Sri Lanka Standards Institution creates nationwide standards for many products alongside services (Rathnathilake et al.
, 2.
Some standards evolve into mandatory requirements mainly when implementing the Compulsory Import Inspection Scheme for imports.
The available evidence shows the Sri Lankan Standards Institution SLSI does not maintain a published alAl food standard SLS or certification guidelines at Sri Lankan private certification organizations including the alAl Accreditation Council (HAC) implement international standards GSO 2055 in their activities.
The legal system of Sri Lanka implements generic protective measures for food safety and consumer rights and protection but remains deficient in dedicated procedures and standards which would protect alAl authenticity according to Islamic law.
The lack of specific alAl regulations in addition to weak enforcement of existing generic regulations creates the main regulatory gap in the system.
Identifying the Lacunae: Gaps Between Sri Lankan Law and Sharah alAl Requirements A direct comparison between the detailed Sharah requirements for alAl integrity (Section 4.
and the provisions of Sri Lanka's existing food safety and consumer protection laws (Section 4.
reveals significant gaps and divergences.
The current legal Jurnal Mediasas.
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structure deals with overall food safety along with basic fraudulent conduct but does not provide sufficient assurance of alAl compliance in multiple key areas.
Absence of Legal Definition and Specific alAl Standards Under Sharah the determination of ualAl and uarAm as well as ab slaughter methods and ayyib food requirements requires direct QurAoAnic revelation and prophetic tradition that details every aspect of Sanitation.
In contrast.
Sri LankaAos principal foodAcsafety laws the Food Act and CAA Act contain no statutory definition of AuualAl.
Ay The laws prohibit only vague concepts of safety which do not provide sufficient basis to enforce Sharah requirements about specific animal slaughter methods or ingredient purity.
The Sri Lanka Standards Institution together with these Acts fails to establish specific requirements for ualAl certification or eabuah slaughter.
Because there is no clear legal definition of what counts as ualAl the term stays open to various interpretations which makes its enforcement functions impossible.
This means generic safety standards cannot function as an adequate replacement for alAl compliance.
Inadequate Regulation of alAl Certification and Labeling Religious assurance of alAl compliance requires verified systems which usually rely on certification implemented by bodies that unite Islamic jurist experts .
lm al Shara.
with food science specialists.
The packaging of items needs straightforward labeling systems that enable Muslim consumers to spot products which adhere to their religious The government of Sri Lanka has not implemented nor regulated any alAl certification process for the nation.
The All Ceylon Jamiyyathul Ulama (ACJU) historically operated without legal authority while private organizations including alAl Advisory Council (HAC) function without any governing national standards or Sharah competency requirements and auditing procedures and alAl mark protections.
The Existing Food Labeling Regulations require general product information yet do not specify either standard alAl logos that need legal protection or precise rules for making alAl claims.
The permissibility of using misleading labels remains inadequate when proper alAl standards are undefined.
The lack of official regulation in certification systems exposes a major governance sector because this enables many wrong sorts of certification services to emerge and challenges public trust in the market.
The lack of legal standards for a alAl mark results in consumer confusion and enables deceptive alAl claims.
Deficient Oversight and Enforcement Mechanisms According to Sharah standards the entire supply chain network must implement continuous compliance checks from slaughtering to processing and storage and transportation as well as retail stages.
The proper implementation of alAl governance needs a formal certification process together with regular checks from trained Shariahcompliant inspectors who maintain complete records along with strict physical divisions between alAl and non-alAl production endpoints.
The Food Authority alongside Public Health Inspectors and Consumer Affairs Authority conduct enforcement in Sri Lanka at present utilizing general foodAcsafety and consumerAcprotection laws.
These regulatory agencies fail to maintain alAl standards since they have no specific regulations for religious standards nor legal responsibility over religious-guided standards.
Furthermore they lack Jurnal Mediasas.
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trained staff in alAl auditing and Shariah requirements which hinders their enforcement of food safety regulations.
Such absence creates a major oversight problem because no state-based body currently exists to protect alAl authenticity.
The authorized workforce lacks both legal authority and technical capabilities for detecting violations of alAl protocols together with investigating and imposing penalties.
Sri Lankan businesses in addition to their consumers face risks of misleading labeling and unapproved mixing or wrongful alAl claim assertions based on current inspection circumstances which lead to religious distrust and diminished market reliability for Muslim customers.
Unaddressed Cross-Contamination Risks The protection of alAl products under Sharah requires total Haram and Najis separation at each point from the slaughter process to processing and into storage, handling, transport and final packaging.
Ritual purity rules condemn any contact with prohibited substances even when the contact does not represent a regular food safety Sri LankaAos Food Act together with its Hygiene Regulations mainly aims at protecting public health through contamination prevention.
The general safety regulations do not specify ritual purity requirements needed for alAl compliance which results in possible breaches of Islamic law regulations during inspections.
The regulatory mismatch produces a severe deficiency because Sri Lanka lacks specific laws or detailed guidelines that forbid alAl/Haram contact between products in multi-use facilities.
Food businesses handling alAl and non-alAl items face the risk of polluting their permissible products because there is no specific production equipment, verification protocols, or third-party certification standards for alAl in Sri Lankan laws.
The complete satisfaction of Muslim consumers in Sri Lanka requires additional Sharahcompliant mandates to stop alAl/non-alAl cross-contaminations within its food safety Table 1.
Juxtaposition of Sharah alAl Requirements and Sri Lankan Legal Provisions Sri Analysis of Gap/Divergence Relevant Sharah Corresponding Lankan Legal Provision Requirement Basis (Illustrativ.
Sharah Quran .
, 2:168,
2:172, 5:.
Sunnah.
Fiqh Classifications Food Act / CAA Act / Regulations No legal definition of alAl or Haram.
Reliance on general terms like "unfit," "unclean" is Zabiha Slaughter Quran .
, 6:118.
Hadith.
Fiqh invocation, slaughterer Food Act safety/animal .
eneral No specific legal requirement for Zabiha slaughter for meat claimed as alAl.
Conventional slaughter methods are not prohibited if generally safe.
Prohibition Specific Ingredients (Pork.
Alcohol.
Blood, etc.
Quran .
, 2:173, 5:3,
Hadith Food Act .
rohibits deleterious/adulterated foo.
a, 2.
Excise Ordinance .
e alcoho.
While pork might be implicitly covered under "repugnant" for some, the prohibition is not explicit in food law.
Alcohol control is separate.
Blood prohibition not specifically mentioned in Food Act.
Definition alAl/Haram Jurnal Mediasas.
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Crucially, derivatives .
elatin, enzyme.
are not specifically regulated for alAl source.
Processing Purity (Freedom from Naji.
Fiqh principles of Taharah .
Hadith on cleaning Food Act unclean foo.
rohibits "Insanitary" or "unclean" focus on hygiene/health risks, not necessarily ritual impurity (Naji.
as defined by Sharah.
Specific requirements for equipment are absent.
CrossContamination Prevention Fiqh principles.
Need derived from purity Food Act .
nsanitary Food (Hygien.
Regulations .
eneral hygien.
General hygiene rules may not mandate the strict segregation or dedicated facilities/lines needed to prevent alAl/nonalAl contact according to Sharah.
Regulated alAl Certification Labeling Derived need for assurance (Yaqi.
and Preventing deception (Ghara.
Food Act / CAA Act .
eneral non-deceptio.
Food Labeling Regs .
eneral requirement.
state-regulated alAl defined/protected national alAl mark.
Reliance on general anti-misleading provisions is weak without specific alAl standards.
The absence of particular legal recognition for alAl together with insufficient regulatory standards establishes a hazardous environment.
People looking for authentic alAl food face risks because they do not enjoy legal protections that apply to standard food safety requirements.
The unknown rules governing the market environment restrict domestic companies from establishing clear markets and also stop them from solidifying their position in the expanding worldwide regulated alAl market which requires standard protocol compliance.
When inefficiency and ambiguity exists it prevents economic growth while retaining past levels of mistrust and controversy.
Global Perspectives: Comparative alAl Regulatory Models Stamping with outside jurisdictions how they govern alAl guidelines becomes crucial for reforms in Sri Lanka by providing useful investigative examples of various enforcement practices.
Key models include:
Malaysia The state-driven approach Malaysia utilizes for its alAl governance stands out worldwide because the government aims to create a global alAl hub from its central authority (Sains et al.
, 2.
The Department of Islamic Development Malaysia (JAKIM) leads alAl certification and policy-making and handles enforcement matters whereas State Islamic Religious Departments (JAIN) execute functions authorized by JAKIM (Ahmad et Jurnal Mediasas.
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, 2.
This alAl verification system exists under a solid legal framework consisting of the Trade Descriptions Act 2011 alongside the Definition of alAl Order 2011 (Zakaria & Ismail, 2.
and the Certification and Marking of alAl Order 2011 which do both explain what alAl means and forbid sole declaration through a required certification process managed by JAKIM for any product to display alAl status (Zakaria & Ismail, 2.
Under Malaysian regulations alAl food manufacturing standards unite Sharah provisions with worldwide production safety systems through MS 1500:2019 for alAl Food protocols (Rizuan & Kadir, 2.
The certification process requires animal-origin products .
xcept por.
to participate while other items should opt into a series of mandatory procedures beginning with application submission then following with documentation and inspection until regular monitoring occurs.
JAKIM supports international trade through its worldwide operations where it authorizes more than 80 foreign alAl certification bodies across more than 45 countries (Latif et al.
, 2.
Malaysia's model achieves its strength through legal backing alongside standardized norms and foreign legitimacy yet faces difficulties because of centralized bureaucratic processes alongside state intervention in religious domains.
Indonesia The mandatory alAl certification system in Indonesia runs through state-oriented regulations because it has the distinction of hosting the biggest global Muslim community (Hasan.
Syahiran, et al.
, 2.
The alAl Product Assurance system exists under Law No.
33/2014 that was modified by the Omnibus Law followed by new regulations in Government Regulations (GR) No.
39/2021 and No.
42/2024 (Sofiana et al.
, 2024.
You et , 2.
BPJPH serves as the government agency under the Ministry of Religious Affairs whereas MUI acts as an independent panel of Islamic scholars which together enforce the Indonesian alAl certification system (Dewi, 2.
The Badan Penyelenggara Jaminan Produk alAl (BPJPH) directs operational registration services and provides certification in addition to accrediting alAl Audit Institutions (LPH).
The MUI issues alAl Fatwas after LPH performs their audits (Siddiq et al.
, 2.
A wide range of goods and services need alAl certification from BPJPH to enter and circulate in Indonesia and undergo retail trade butstitutions have explicit religious prohibitions and implementation progresses across time (Faiqoh & Fatwa, 2024.
Hasan.
Jailani, et al.
, 2.
To initiate the certification process a prospective applicant must submit their request to BPJPH after which MUI will conduct inspections led by an accredited local certification authority (Faiqoh & Fatwa, 2.
The audit results move from MUI to BPJPH for the issuance of the final alAl certificate after MUI issues the required fatwa.
The current legal amendments aim to shorten the certification period to 21 days while establishing indefinite certification duration except during product component or processing modifications (Siddiq et al.
, 2.
BPJPH maintains international mutual recognition agreements with foreign alAl bodies through which foreign products need certification through an Indonesian importer or representative.
Indonesia's alAl system achieves its strength through its full mandatory coverage for products together with its distinct administration of religious applications.
The BPJPH system deals with operational Jurnal Mediasas.
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complexity and encounters delays after recent improvements while struggling to accommodate certification needs of small and medium enterprises.
United Arab Emirates (UAE) United Arab Emirates (UAE) acts as the representative example of Gulf Cooperation Council (GCC) alAl governance (Abdallah et al.
, 2.
The United Arab Emirates maintains a state-controlled alAl governance framework that bases its operations on conformity assessments as well as accreditation procedures and uses standards set by the Gulf Cooperation Council (GCC) (Kasi & Muhammad, 2.
The defined structure works to provide dependable consistency when enforcing alAl standards throughout a vast variety of products as well as services.
The central regulatory authority within the United Arab Emirates is the Ministry of Industry and Advanced Technology (MoIAT) after it combined functions from Emirates Authority for Standardization and Metrology (ESMA) (Mathis, 2.
The national alAl system is now supervised by MoIAT while the organization grants permissions to use HNM marks and selects recognized accreditation and certification bodies.
The alAl governance framework of the UAE utilizes technical regulations and standards made by MoIAT along with GSO to establish its legal basis.
alAl food general requirements are defined through GSO 2055-1:2015 (Zubaidi et al.
, 2.
and the requirements for animal slaughtering through GSO 993:2015 that follows Islamic principles (Akbar et al.
, 2.
The UAE governmental body may publish UAE.
S 993:2022 about slaughtering methods that shows minor contrasts with GSO benchmarks especially regarding pre-slaughter stunning procedures (Chen, 2.
Accreditation for alAl certification bodies (HCB.
operates on the basis of GSO 2055-2:2021 and receives execution from the GCC Accreditation Center (GAC) (Al-mahmood, 2.
The certification process becomes essential to secure approval for high-risk items specifically including raw and processed meat alongside their derived products yet other product groups do not require compulsory certification.
The certification process can only be performed by accredited HCBs whose practice meets GSO 2055-2 or ISO 17065 The UAE government strictly regulates how products should be marked because individual certifying organizations cannot display their logos on packaging.
The market maintains consistent credibility through the official alAl National Mark and generic alAl marks that MoIAT has approved.
The UAEAos alAl framework has an international structure which supports international trade operations.
The Ministry of Iiteam and HCC regulates foreign HCBs when these organizations hold accreditation from respected global institutions like GAC or have established mutual recognition agreements.
Recognized alAl Certification Bodies (RHCB.
function domestically except when their client resides in a region that lacks available local certification bodies.
The UAEAos alAl framework has an international structure which supports international trade operations.
The Ministry of Iiteam and HCC regulates foreign HCBs when these organizations hold accreditation from respected global institutions like GAC or have established mutual recognition agreements.
Recognized alAl Certification Bodies Jurnal Mediasas.
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(RHCB.
function domestically except when their client resides in a region that lacks available local certification bodies.
European Union (EU) Currently European Union alAl governance operates through decentralized market trends across member states because no EU-wide legislation controls alAl food Government regulation focuses on national levels through indirect oversight using fundamental food safety requirements represented by Regulation (EC) No.
178/2002
and Regulation (EC) No.
853/2004 (Neacsu & C, 2.
The EU does not have its own specific authority for alAl certification.
National food safety authorities control general compliance through their oversight authority.
Several certification bodies throughout member states established various private alAl standards because there is no centralized regulatory authority.
Market-based diversity led to poor standardization which presents difficulties for those who consume and participate in intra-EU business operations.
The EU's alAl certification operates on a voluntary basis due to the dual influence of customer preferences alongside company pursuits of Islamic market opportunities.
Different private alAl Certification Bodies located across the EU possess varying levels of recognition and certification criteria and validation credibility.
Remaining a central dilemma in EU discussions about alAl practices focuses on how animal welfare participates with ritual slaughter.
The national regulations regarding religious exemptions and the use of stunning versus non-stunning stunning methods remain under public and political review throughout the EU.
The introduction of legal and ethical difficulties now faces both alAl meat producers and certifiers in their operations.
The EU model shows its effectiveness through two key features that generate speed and adaptability to market needs.
The implementation of this model faces two key challenges because it lacks standardization and has too many select logos and inconsistent certifier oversight.
Lack of uniformity between factors leads consumers to confuse the market while compromising the ability to achieve standardised alAl integrity throughout the European Union.
Comparative Insights Various international methods exist throughout different territories.
Malaysia and Indonesia exercise extensive state control through mandatory certification since they direct most of their Muslim territories to comprehensive product coverage for consumer protection purposes.
Through the UAE model the state controls accreditation through international standards which third-party certifiers validate under government supervision according to GCC regional import regulations and trade facilitation norms.
Market regulation within the EU is minimal as private initiatives control the scene resulting in a fragmented system that gives flexibility to industry participants.
Successes from the Muslim major markets such as Malaysia and Indonesia and UAE present a standardized alAl certification system which is managed through governmental involvement.
The regulations utilize legal standards through standardized institutional roles which include direct certification or accreditation oversight and enforcement through legal mechanisms.
White-state collaborations in alAl certification development lead to consistent standards which trigger consumer loyalty and business legal Jurnal Mediasas.
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stability and facilitate worldwide trading opportunities when compared to private-sector and lawless systems.
State involvement in alAl certification exhibits different operational structures because each system mirrors the national environment and government religious relations in their specific nation.
Sri Lanka should shape its optimal accreditation model according to its own legal infrastructure as well as institutional framework combined with social context.
Bridging the Gap: Proposals for Legislative and Administrative Reform in Sri Lanka A set of legislative and administrative changes are developed to build a robust alAl assurance system in Sri Lanka based on legal framework gaps exploration (Section 4.
and international best practice analysis (Section 4.
Legislative Amendments A revision of Food Act No.
26 of 1980 represents the essential step to enhance regulatory control over alAl food operations in Sri Lanka.
The introduction of a legally defined "alAl" requires basing the definition on essential principles of core Sharah.
The definition should establish standards that include permitted animal origins together with Zabiha practices alongside the requirement for both uarAm substance absence as well as purity .
and content purity (Tayyi.
A legal definition establishes the base framework which future alAl regulations and enforcement activities need for The legislation needs revision to specify that commercial operations must avoid misleading people regarding the authentic "alAl" status of their products which do not meet the legal requirements.
The revisions need to address the situation with Zabiha method non-compliant meat products as well as food containing pork or alcohol derivatives or najis contaminants.
These regulations protect Muslim customers and create better enforcement mechanisms besides safeguarding their welfare.
The revised Act must enable the Minister of Health to create official sovereign standards alongside the Food Advisory Committee through consultation .
upporting an expanded or technically assisted Bod.
for National alAl Standards.
The National alAl Standards should enforce adherence to Sharah principles in all phases including food production as well as handling and processing and slaughter operations.
Relevant standards utilized in the new regulations will adapt internationally recognized guidelines GSO 2055-1 and GSO 993 for Sri LankaAos specific food industry environment.
The Act should contain measures to secure alAl certification integrity by preventing any mixing between alAl and non-alAl food products.
The Minister should receive authority to create specific regulations which mandate separation of processing lines along with essential cleaning standards and separate equipment requirements for mixed facilities.
Amendment to Food (Labeling and Advertisin.
Regulations The existing food labeling standards need modifications to build a reliable single alAl certification system.
A standardized legal protection must be established for a National alAl Mark.
Products certified within the governing system would access the reserved National alAl Mark for their use to ensure uniformity and simplify consumer identification of certified goods.
Packaging along with marketing materials should have established guidelines for using alAl claims.
A prohibition against deceptive alAl marcings should become part of official regulations along with existing consumer protection standards embedded in both Jurnal Mediasas.
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the Food Act and the Consumer Affairs Authority Act.
The system protects both consumers from deceptive practices while upholding the standards of genuine alAlcompliant businesses against unfair competition.
Amendment to Food (Labeling and Advertisin.
Regulations The existing food labeling standards need modifications to build a reliable single alAl certification system.
A standardized legal protection must be established for a National alAl Mark.
Products certified within the governing system would access the reserved National alAl Mark for their use to ensure uniformity and simplify consumer identification of certified goods.
Packaging along with marketing materials should have established guidelines for using alAl claims.
A prohibition against deceptive alAl marcings should become part of official regulations along with existing consumer protection standards embedded in both the Food Act and the Consumer Affairs Authority Act.
The system protects both consumers from deceptive practices while upholding the standards of genuine alAlcompliant businesses against unfair competition.
Administrative Structures Sri Lanka operates two main administrative models to monitor alAl certification Two distinct models with their individual advantages create specific requirements for Sri Lanka regarding its socio-religious character and institutional capabilities and regulatory needs.
Dedicated alAl Regulatory Authority The creation of an independent regulatory body referred to as the "National alAl Authority of Sri Lanka" should be established within the Ministry of Health and Trade or Religious Affairs according to officials.
The connexion between this authority and Religious Affairs represents an issue because of Sri Lanka's multiple religious backgrounds.
The sole purpose of this dedicated alAl entity would be to establish national alAl requirements alongside input from technical advisory panels and carry out inspection audits and certification operations and slaughterhouse accreditation and oversight along with supervising the national alAl registration system while coordinating with current food safety entities and managing educational and awareness campaigns.
The model operates functionally similar to JAKIM from Malaysia and BPJPH from Indonesia.
The system maintains thorough state management while creating uniform regulations yet requires major public funding for technical specialists and Sharah experts and physical facilities together with personnel.
Operational efficiency depends on handling the potential risks of bureaucracy and politicisation to ensure credibility remains high.
National alAl Accreditation Body (Recommende.
The National alAl Accreditation Body provides the most recommended solution for alAl standards monitoring.
Companies should establish a National alAl Accreditation Body (NHAB) as it represents the superior solution.
A division for alAl accreditation should exist as a block under the Sri Lanka Accreditation Board (SLAB) or the Sri Lanka Standards Institution (SLSI) or form a separate independent statutory body.
The National alAl Accreditation Body (NHAB) would function to establish accredited alAl Certification Body (HCB) criteria by integrating specific Sharah competence specifications based on international standards like ISO/IEC 17065 and GSO 2055-2.
Existing private institutions such as HAC along with new or existing semi-governmental actors that meet Jurnal Mediasas.
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defined accreditation criteria may issue alAl certifications once authorised by the accrediting body.
Certified products and accredited bodies would be listed on a public registry managed by the NHAB while its performance would get regular cheques.
The model allows state agencies to maintain control of alAl standards defined through the Food Act for which HCBs need to obtain certifications.
The separation of standards creation by the state from independent body certification matches the organisation of the UAE/GAC regulatory model.
The system requires reduced state funding and supports existing private sector knowledge while promoting competitive relations between certifying bodies and enables practical industry-specific changes.
The system demands solid legal foundations as well as thorough oversight systems together with clear processes to maintain the competence and integrity of all recognized certifying bodies.
Supporting Structures (Applicable to Both Option.
A alAl Technical Advisory Committee is fundamental regardless of which organisational model the country chooses.
A formal body called the alAl Technical Advisory Committee must contain recognised Sharah scholars representing Sri Lankan legal schools together with food scientists, technologists, veterinary experts, industry stakeholders from manufacturing and retail sectors and government officials from Health.
Trade and SLSI and Customs.
This new committee will offer guidance to the regulatory authority or NHAB concerning technical standard creation and clarification of relevant Sharah interpretations as well as solutions for new alAl challenges.
This governance model maintains its conceptual connexion with the current Food Advisory Committee while supporting an inclusive and adaptable alAl administration system.
Grounding in Islamic Jurisprudence:
These proposals derive their foundation from the higher objectives of Islamic law known as MaqAid al-Sharah which establish alAl governance system and labelling requirements that fulfil both technical specifications and fundamental Islamic values.
Such proposals ensure the Protection of Religion .
fe al-D.
through their work to enable Muslims to meet their requirement for lawful .
The Islamic religious requirement extends beyond dietary preferences to establish itself as a fundamental aspect of Muslim worship as well as obedience to divine norms.
The proposed framework implements ayyib standards in addition to legal alAl status to protect the Protection of Life .
fe al-Naf.
of food products.
Both Islamic legal objectives function in perfect alignment with Sri Lanka's Food Act while establishing unity between Islamic and national food safety regulatory systems.
The Protection of Property .
fe alMA.
receives attention through the proposed framework because alAl certification needs to be transparent and enforceable to prevent economic loss from misleading labels while providing fair market access especially to trustworthy businesses.
These measures facilitate the Protection of Intellect .
fe al-Aq.
through their effort to reduce product status misunderstandings thus enabling consumers to make wellinformed responsible choices.
The Protection of Progeny .
fe al-Na.
is preserved through access to lawful and nutritious food because it assists family well-being in physical, moral and spiritual dimensions.
The regulatory method takes its fiqh principles from Malauah .
ublic interes.
which ensures clarity and trust and welfare for everyone in society.
Through certified processes the principle of Sadd al-DharAi .
locking the means to har.
enables thorough monitoring of deceptive practises to ensure product integrity.
Furthermore Islamic law Jurnal Mediasas.
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specifies that states must exercise their uisbah-based obligation to supervise markets for both righteousness and legality purposes.
State involvement in alAl governance rises to a necessary level when fulfilling its protective duties toward religious and public interests in this situation.
Feasibility Considerations:
Sri Lanka needs to strategically handle various feasibility obstacles to successfully implement its revised alAl governance framework.
Creating a new regulatory or accreditation framework demands substantial financial support as well as human capital The implementation of alAl standards will incur expenses for developing alAl guidelines and personnel education as well as supervision efforts and infrastructure A certification model based on accreditation allows central authority oversight of private sector bodies to lower startup difficulties through existing private sector capabilities and infrastructure access.
Modern food safety audit skills together with alAl knowledge are essential for an effective workforce to carry out proper enforcement.
Specialised training about standards and audit methodologies of alAl must be provided to Public Health Inspectors (PHI.
along with Consumer Affairs Authority (CAA) officers and customs officials and industry The original food laws enforcement team currently shows insufficient capacity so a parallel increase in capabilities becomes essential to fulfil alAl-related responsibilities.
The regulatory or accreditation body should operate with complete freedom from bias as well as full transparency for proper functioning.
Previous matters indicated that audience doubts arise when industry actors or religious organisations appear to sway regulatory processes.
To uphold credibility along with public trust clear governance frameworks with robust conflict-of-interest regulations alongside independent oversight systems prove essential.
The implementation of all alAl certification reforms needs to proceed with caution due to the sensitivity of issues in Sri Lanka.
The main goal should be to protect consumers alongside trade facilitation benefits aimed at all citizens in addition to protecting religious The prevention of renewed communal disputes requires extensive consultation between religious leaders and consumer groups and civil society and industry Special attention must be provided to Small and Medium Enterprises (SME.
regarding their potential difficulties in following new alAl standards.
SMEs encounter problems with limited technical know-how and financial obstacles of complying with new alAl standards.
Support programs which include technical help and simplified approval steps and gradual enforcement arrangement enable actors from all levels to participate effectively while protecting market balance.
A multi-stage implementation approach should be used because of the programme's complicated nature.
The implementation starts with legislative and regulatory changes which leads to creating an essential administrative structure.
Planting standards for alAl development should follow legislative and regulatory amendments as well as the creation of verification protocols and profound training initiatives for all applicable CONCLUSION The research analyses the relationship between Sri Lanka's food regulations and alAl requirements needed to maintain food integrity.
The Food Act together with the Consumer Affairs Authority Act maintain essential protective measures for food safety and fair trade but fail Jurnal Mediasas.
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to satisfy the structured elements which describe alAl and Tayyib standards.
Politically and judicial systems lack definitions together with standards and systematic certification frameworks and enforcement measures for alAl respectively.
This causes regulatory gaps.
The regulatory gap leads consumers to face service risks from unreliable claims about alAl status while creating operational uncertainty that induces trade barriers for businesses and has the dormant potential to create social tensions through unregulated alAl practises like the events in Sri Lankan history.
The research reveals distinct shortcomings in Zabiha slaughter practises plus ingredient control systems together with Najis avoidance measures for stopping cross-contamination and the absence of regulated state certification and labelling requirements.
The alAl governance in Malaysia Indonesia and UAE practises prove that successful frameworks adopt heavy state intervention through direct regulation or accreditor oversight and established legislative standards.
The implemented systems strive to establish trust and assurance in the Sri Lankan market where such elements are absent.
The implementing of this gap goes beyond legal chemistry because it enables consumer defence and global alAl market growth while supporting social unity among Sri Lanka's diversified population.
Achieving the integration of core principles related to alAl food in Sharah requires thorough consideration that leads to precise national legal and administrative integration.
Through the proposals presented in this paper Sri Lanka can achieve integration by modifying current legislation and creating a specialised administrative system which follows Islamic jurisprudence while accommodating national operational capacity.
REFERENCES