Principles of Halal Products According to Fiqh
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The principle of halalness in Islamic jurisprudence is not only limited to the substance of a product but also includes all processes related to production, distribution, storage, and presentation. The rapid development of modern food, pharmaceutical, and cosmetic industries has created various contemporary fiqh issues regarding products involving impure substances, contaminated production tools, and material transformation processes. This study aims to analyze the principles of halal products according to fiqh, especially regarding the use of impure materials, the concept of istihalah, and differences in views among Islamic schools of thought concerning modern product composition changes. This research uses a qualitative approach with a normative juridical method through literature study by examining fiqh literature, scientific journals, fatwas, and regulations related to halal products. The results show that Islamic jurisprudence emphasizes the principles of purity, transparency, and precaution in determining halal status. Differences among the Hanafi, Maliki, Shafi’i, and Hanbali schools indicate flexibility in Islamic law in responding to technological developments while still prioritizing maqashid al-shari’ah. Therefore, collaboration between Islamic scholars, scientists, and halal certification institutions is essential to ensure that modern products remain compliant with Islamic principles.
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