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South African National Halaal Authority (SANHA)

PIE SOCIETY

 
No.172
April 2021 : Ramadaan 1442
 
 

South Africans simply love their pies. They consume a million of them each day. Delicious and nutritious they are most often freshly baked and sold from supermarkets, corner cafes, dedicated pie stores and convenience stores of petrol stations. This is also augmented by purchases of frozen pies from retail outlets and home industry entrepreneurs. This under R20 grab-on-the-go item is a value meal for the school lunch box, work tiffin, the picnic basket or a sit down meal with gravy, chips and a salad.

Recent social media activity kindled a debate on the Halaal status of pies. Although major South African manufacturers use top quality ingredients, have strict health and hygiene standards, implement HACCP manufacturing programmes, there are many pitfalls where Halaal dietary laws can be infringed.

Some areas of concern that we have encountered over the years were:-

  • Use of meat ingredients with dubious Halaal certification. The extensive use of low-priced mechanically slaughtered and other poultry from European and South American sources.
  • Fraudulent meat supply, an example of which was the TV exposè of imported kangaroo and buffalo meat passed off as beef, pork hearts and kidneys passed off as sheep products etc. 
  • Lack of daily on-site supervision, monitoring and independent audits.
  • Contamination at manufacturing, transportation and retail level. We have cases on file where Halaal and Haraam were merchandised in the same pie warmers.
  • Use of animal fats as lubricants in the manufacture of foil containers and as release agents.
  • Flour containing objectionable ingredients such as an improver derived from human hair commonly known as L-cysteine.
  • Use of pork bristle brushes in the basting of pies.
  • Lack of knowledge or disclosure on ingredient components in seasonings and ready to use pre-mixes where suppliers understandably retain intellectual data of formulae.
  • Granting of Halaal certification mark to national and international brands by regional bodies who do not have the capacity and national footprint to effectively administer Halaal regulatory services.

We are most appreciative to the following establishments for partnering with us to offer assured Halaal products to the community.

COMPANY

LOCATION

TELEPHONE

Bilals Savoury Delights Pies – Lenasia (Pies)

Lenasia

011-039-2704

Delhi Delicious (Pies & Samoosas)
Lenasia Ext 10

Lenasia

011-857-1602

Fathima Favourite Foods

Umgeni Rd DBN 

031 303 6686

Foodmakers (Jonsim Trading)
Booysens (Various Food Products)

Booysens

011-496-2196

Gino Pies – Devland (Pies)

Lenasia

011-854-3542

Golden Foods – Lenasia (Pies & Samoosas)

Lenasia

011-857-1027

Iqlaas Foods

Redhill – DBN

031 569 2122

Just Pies

Pietermaritzburg

033 394 9675

Rhodes Bakery – Langlaagte North (5 Jill St)

Langlaagte

011 837 9120

The Bread Mill

Overport – DBN

031 818 7700 

Whisy Foods (Pty) Ltd t/a Mighty Meal Pies

Western Cape

021 801 0561


HOME INDUSTRY

LOCATION

NAME OF PERSON

TELEPHONE

Anisa's Delights

Roosevelt Park

Anisa

011-854-2390

Aunty Fathimas Savouries

Overport – DBN

Aunty Fathima

031 208 7322

Chefs on Sherwood

Sherwood - DBN

Aunty Thaheera

031 239 1993

Crusteze (Home Made Savouries & Pastries)

Maraisburg

Javed

011-837-3022

Eskay  (Home-Made Chutneys & Savouries)

Lenasia

Salma

084 602 9321

Minnie Delights

Lenasia

Munawwar

011-854-6480

Nazira Foods

Bluff

Naim Valley

083 786 7185
031 466 4582 

Saffiyas Delights 

Robertsham

Safiyya

082 457 1822

Shakila’s Delight – (Savoury Wholesaler)

Lenasia

Shakila

074 637 9214

The Plaited Pie

 Bluff

Shamima Akoob

083 446 3596

There is no substitute for a stringent and independent monitoring service that is dedicated in upholding your right to have access to guaranteed Halaal products.

WHEN IT COMES TO IMAAN IT IS NOT A CASE OF PIE’S THE LIMIT

PLEASE NOTE OUR OFFICE TIMES FOR THE MONTH OF RAMADAAN
MON – FRI   09H00 – 16H00

 

 
Your Duas, constructive comments, criticism and feedback is truly appreciated
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