2 days training workshop on halal food management pearl continental hotel, lahore, 2012

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2 days training workshop on halal food management pearl continental hotel, lahore, 2012

  1. 1. Two Days Training Workshop on Halal Food Management Jointly organized by: NIFSAT th th June 04 -05 , 2012 Venue: Pearl Continental Hotel, Lahore- Pakistan Timings: 09:00 am to 05:00pm
  2. 2. Halal Research Council is an organization working globally on Halal certification and accreditation in order to cater the needs of food and nutrition agencies and side by side non-food organizations especially in the Fast Moving Consumer Goods (FMCG) sector. For Further details: www.halalrc.org The National Institute of Food Science and Technology (NIFSAT) is only one in the Pakistan. NIFSAT comprises of six sections and one centre namely Grain Science & Technology, Dairy & Meat Technology, Fruit & Vegetable Technology, Oil & Sugar Technology, Food Microbiology & Biotechnology, Nutrition & Food Safety and Food Technology Transfer Centre (FTTC). The Pakistan Society of Food Scientists and Technologists (PSFST) is a professional body that provides platform for food technologists, nutritionists and others in allied disciplines to promote the cause of Food Science & Technology and Nutrition. It is affiliated with Institute of Food Technologists (IFT), USA. Lahore Meat Company is a Government of the Punjab owned non-profit organization, Its ultimate aim is to ensure supply of healthy & hygienic meat through regulatory regime. The Islamic Food and Nutrition Council of America (IFANCA) is a non-profit organization. The objectives of IFANCA are: making Halal foods conveniently available, introducing the institution of Halal food, developing an awareness of the institution of Halal among consumers and providing Halal solutions for consumer needs. Halal Food ManagementHalal Food, “Permissible” or “allowed” according to Islamic law, the opposite of this word is Haram. Asthe Muslim population is increasing drastically across the globe, the Halal food products are quicklygaining worldwide recognition and acceptance as a new benchmark for quality and safety assurance.Food products that are Halal-certified are readily acceptable by Muslim consumers due to the conceptthat it is Shariah requirement, wholesome, and covers safety aspects of hygiene and sanitation.These attributes appeal to non-Muslims as well. Many people are not aware of what Halal is or theprocess involved in producing it. There is a need to have Halal Food Management campaign toeducate the public about what is the aim of Halal food processing, preparation and the label on food sothat people can chose the best food without any doubt. This is both for Muslims & Non-Muslims.Halal Food management system encompassing the laws, the enforcement team and the support ofanalytical facilities should be well coordinated to gain continuous confidence from Muslims worldwide. Topics Shariah issues in Halal foods Benefits of Halal certification and its value to Halal and tayyab in Islam the food industries Halal meat production and export Halal export potential for Pakistan Status of food in the holy scriptures Need for Halal awareness education Research needs in Halal foods and nonfood Hidden Ingredients in Halal Foods products
  3. 3. Course ExpertsJustice Khalil ur RehmanSharia Advisor – AlBaraka Islamic BankSharia Board Munich re Takaful MalaysiaLahore - PakistanDr. Winai DahlanFounder DirectorThe Halal Science CenterChulalongkorn University What the participants would get from thisBangkok, Thailand. workshop? •Halal food processing proceduresDr. Mian Nadeem Riaz –Ph.D •Policies & objectives set by the top management’Director, Food Protein R& D Centre,Head – Extrusion Technology Program, •Conformance to legal and regulatory requirementsTexas A&M University, U.S.A •Customer confidence, satisfaction and trust •Halal logo on the product covers for assuranceProf. Dr. Faqir M. Anjum •Islamic concept about the “Zabihah”Director General, National Institute of Food •World Halal Research and developmentScience and Technology, University of •Ability to differentiate organization for competitiveAgriculture, Faisalabad and President advantagePakistan Society of Food Scientists andTechnologists. •Use of food according to Hadith •Level of assurance in organizational qualityMr. Hammad Rasool •Organizational credibility & reputationVice ChairmanHalal Research Council Training specially designed for followingLahore - Pakistan. Industries:Prof. Dr. Javaid A. Awan •Food & beverage industriesCountry Director, Islamic Food and Nutrition •Meat and Poultry IndustriesCouncil of America •Food additives suppliers and manufacturersVisiting Professor, National Institute of Food •Frozen Food IndustriesScience and Technology •Confectionary and dairy industriesFaisalabad - Pakistan. •Personal care and cosmetics manufacturers andDr. Sakhawat Ali suppliersChief Scientist Officer / Head, Food and •Medicine and dental care organizationsBiotechnology Research Centre, PCSIR •Halal supply chain organizationsLaboratories, Lahore •Tourism and hospitality business •OthersWho should attend? Food technologists Training managers Industrial manufacturing specialists Product managers Chemical engineers Audit professionals Business development managers Lecturers Managing director regulators Head of food analysis and inspector Head of shariah department Government officers Quality Control Managers Research executives Chemist Manager shariah advisor Import and export managers Strategic project managers Entrepreneurs Two Days Training Workshop on Halal Food Management th th June 04 -05 , 2012 Venue: Pearl Continental Hotel, Lahore- Pakistan Timings: 09:00 am to 05:00pm Fee: PKR 22000/- Fee for International participant : 500 USD (Including registration, Reading Material, Lunch, refreshment & Certificate)
  4. 4. Contact Details:Halal Research Council192-Ahmed Block, New Garden Town, Lahore - Pakistan.Ph: +92-42-35913096-8, Fax: +92-42-35913056-8Website: http://www.halalrc.org/, Email: info@halalrc.org

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