2. TRAINING OBJECTIVES
โข To understand HAS Principles
โข To understand hazards or contaminants related to halal & toyyib in
producing Halal products or providing Halal services
โข To understand the method use in assessing risk for processing and
material
โข To determine the appropriate control measure (s) and itโs monitoring
program for every HCP identified
โข To identify verification process for each identified HCP
3. TRAINING Content
1. Introduction
2. Principles in HAS
3. Determination of Halal Critical Point
4. Establishing Monitoring Process
5. Determination of Corrective Action
6. Process Verification
7. Documentation & Record System
6. HALAL INTEGRITY
Ensure and maintain halal integrity throughout the supply chain
Halal Logistics
Halal Finance
Farming Manufacturing Processed
Product
Retail/
Food Premise
7. INTERNAL CONTROL SYSTEM
A set of processes, functions,
activities, sub-systems, and
people who are grouped
together or consciously
segregated to ensure the
effective achievement of
objective and goals.
THE WHOLE NETWORK SYSTEM
Management
Production & Storage
Quality
Research & Development
Sales & Marketing
Human Development
Organisational objective
Total quality management
Product Safety System
Environmental Friendly System
Halal System
8. SPECIFIC REQUIREMENTS in
MANUAL PROCEDURE for
MALAYSIA HALAL CERTIFICATION
Management responsibilities,
namely:
โชEstablishment of Internal Halal
Committee
โชAppointment of Halal Executive
โชAppointment of Muslim workers
โชImplementation of Halal
Assurance Management System
MS 1500:2009 under clause 3.1
MANAGEMENT RESPONSIBILITY:
3.1.1 The management shall appoint
Muslim Halal executive officer or establish
a committee which consists of Muslim
personnel who are responsible to ensure
the effectiveness in implementation of
HALAL INTERNAL CONTROL SYSTEM
HALAL SYSTEM REQUIREMENTS
9. HALAL ASSURANCE MANAGEMENT SYSTEM (HAS)
HAS is a system which is established and implemented to ensure
compliance to regulatory and certification bodyโs requirements for halal
certification through out the supply chain in producing halal products
and services.
Producer
FarmDistributorManufacturer
Distributor/
Wholesaler
Retailer
Caterer/
Food
Premise
Consumer
10. BENEFITS of IMPLEMENTING HAS
1. Compliance to related regulatory requirements;
2. The ability to fulfil clientsโ or customersโ requirement;
3. Instil customersโ confidence and trust for halal products and/ or
services provided;
4. A marketing tool to attract customers and consumers toward their
halal products and/ or services;
5. A tool that can facilitate trade within both local and international
market through recognition from implementation of a comprehensive
Halal Assurance Management System (HAS); and
6. Ability to build strong cooperation and instil ownership towards halal
products or services amongst their premise workers.
12. HAS PRINCIPLES
Implementation of Control Measure (s)
โถ
Establish & Verified Process Flowโท
โบ
โป
โน
โธ
Determine Halal Critical Point
Process Verification
Development of Corrective Action
Documentation System & Management
of Records
14. RISK
Definition*:
โข Is a probability or threat of a damage, liability, loss or other
negative occurrences
โข May be caused by external or internal vulnerabilities
โข May be neutralised through pre-emptive action
โข The effects of uncertainty on objectives, whether positive or
negative
1
2
* - Source from Halal AQL
16. โProduct become
haram
โCause food
poisoning
Cause illness, injury and
maybe death
Penalty and/ or
imprisonment
Loss of clientsโ trust
โช Loss of sales and
revenue
โช Damaging
companyโs image
Loss of job
Contaminated
product
IMPACT OF RISK
18. PROCESS FLOW for RISK MANAGEMENT
Identification of Contaminants
Significant Risk -HCP
Risk Assessment
Non- Significant Risk
Control Measures Control Measures
Monitoring Program
Corrective Action
Process Verification
19. TYPE of
CONTAMINANT
SOURCE of CONTAMINANT
Stakeholder
Ingredient/ Material
Process
Environment
SOURCE of CONTAMINANT
Process-
engagement
Contaminant is
something that
contaminates a
substance
DEFINITION
20. STAKEHOLDER
Definition:
A person such as an employee, customer, or citizen who is involved with
an organisation, society and other and therefore has responsibilities
towards it and an interest in it success.
Employee SupplierVisitor Related
Government
Officer
CustomerTransporter
โขManagement
โขNon-management
โขDaily contract worker:
โขCleaning services
โขSecurity services
โขMaintenance services
โขPest Management services
โขTransportation services (haulage)
โขJAKIM/ JAIN
โขMOH
โขDVS
โขNPRA (National Pharmaceutical Regulatory Agency)
โขLocal council
21. Contaminants by Stakeholder
Carrying
Haram
personal
item(s) into
Halal zone or
Halal certified
premise
01
Receiving
Haram gifts
and keeping
it in the Halal
certified
premise or
zone.
Preparing
hampers or
corporate
gifts for
customer (s)
or client (s)
containing
Haram
item/food
Food for
religious
ritual from
Haram
sources
02 03 04
22. INGREDIENT/ MATERIAL
โข Ingredient or material refers to every material used as main ingredient,
additive and processing aids throughout the supply chain identified by
the company.
Ingredients:
Flour, Cocoa powder, sugar, butter, fresh
eggs, cooking chocolate
Additives:
Colouring, preservative, thickener,
emulsifier
Packaging material
Chocolate
Brownies
24. Contaminants by Ingredients/ Material
โข Ingredient or material for main ingredient/material, additive or
processing aids from non Halal sources.
โข Insufficient appropriate documentation as proof of Halal status.
โข Invalid documentation use as proof of Halal status
Inappropriate documentation as
proof of halal
โข Self Halal declaration by
manufacturer
โข Product specification as proof of
Halal for critical ingredient i.e.
animal source material
Invalid documentation
โข Expired halal certificate
โข Unapproved halal certification
body
โข Name and/or address of
manufacturer and/ or material
not similar is to material used
25. PROCESS
โข PROCESSING is a sequence of activities which adds value by producing
required output from variety of input.
PROCESS
CORE PRODUCTION
ACTIVITIES
SUPPORTING
PRODUCTION ACTIVITIES
Receiving
Storage
Processing*
Packing
Cleaning & Sanitizing
Pest management
Maintenance
Effluent management
26. 26
HARD CANDY PRODUCTS PROCESS FLOW
Material Delivery
Storage
Sieving
Mixing
Dissolving
Cooking
Kneading
Cooling Molding
Cooling
Wrapping
Colouring
Flavouring
Packing
27. Contaminants for Process
โข Deviation which occurs in a process
Process Examples of possible hazards
Purchasing โข Purchase material/ingredient which is not
declared in Approved Supplier List/MYeHalal
โข Purchase material with expired Halal certificate
โข Purchase material (critical & semi critical) with
no supporting document as proof of Halal
28. Contaminants for Process
โข Deviation which occurs in a process
Process Examples of possible hazards
Delivery โข Supplier supplied material not as requested by
Purchasing
โข Material delivered is not in the Approved
Supplier List /MYeHalal
โข Halal and Haram material delivered at the same
time and / or using the same transportation
โข Rack for temporary holding area is used for both
Halal & Haram material with no proper
segregation
29. Contaminants for Process
โข Deviation which occurs in a process
Process
Processing/
Preparation
โข Allowing external party to use the Halal kitchen
without acknowledgement to JAKIM/JAIN
โข Allowing external party to use Haram material
in Halal certified kitchen
โข Sharing of equipment for producing Halal &
Haram products
โข Conducting rituals which is against the shariah
law
โข Quality testing using reagent/media/material
from Haram sources
30. Contaminants for Process
โข Deviation which occurs in a process
Process Examples of possible hazards
Storage โข Storage of R&D sample with no sufficient
document as proof of Halal status
โข Storing R&D/ quality testing material which is of
Haram material
Supporting
production
activities
โข Using material which is from Haram sources i.e.
lubricant , grease, animal bristle, animal leather
from Haram sources
31. ENVIRONMENT
โข An industrial operational facility to fabricate products which able to
contribute to positive and negative impact.
ENVIRONMENTAL CONTAMINANTS
Processing area is used for producing Halal & Haram products
Processing area adjacent or directly exposed to Haram material
or najs with insufficient control
The presence of logo, symbol, picture or statute of deity of other
religions in the processing area
32. Determine Halal Critical Point (HCP)
DEFINITION
โข Critical points in the whole
halal supply chain which if
identified, controlled and
monitored can eliminate the
possibility of halal non
compliance.
33. Determine Halal Critical Point (HCP)
Steps involve in determining Halal Critical Point (HCP):
a. Establish product specification
b. Determine process flow & plant layout
c. Verified process flow & plan layout
d. Identify halal contaminant
e. Determine contaminant risk ranking
f. Establish Control Measures
34. Identify the Contaminants
PRODUCT SPECIFICATION
INFORMATION
CORE PRODUCTION ACTIVITIES
SUPPORTING PRODUCTION ACTIVITIES
PROCESS FLOW
Product or services
specification is a
document that explicitly
states essential technical
attributes for a product
and procedures to
determine that the
productsโ performance
meet its requirements or
attributers
35. Why do we need product specification?
1. To establish the list of materials or ingredients used in producing
halal product or providing halal services.
2. To develop product or service process flow for determining halal
& toyyib contaminant, control measures and monitoring
program/system.
i. Product name
ii. Packing Size
iii. Ingredient/ material list
iv. Packaging material and artwork
v. Target market
vi. Traceability code
vii. Shelf life
Minimum
information on
product
specification:
36. Built process flow & plant layout
โข Process flow and plant layout are to be used together.
โข To identify possible contaminants at point of process
โข Establish both document & verify them with process owner during
operating hours.
37. Process Flow Diagram is a document which provides information to
be used as basis for evaluating the possible occurrence or
introduction of and/ or increase in threats related to halal product or
services.
Plant Layout or Plant Schematic Diagram will provide information on
potential area for cross contamination due to element of non halal,
biological, chemical and physical for both working premise and
ancillary premise.
38. โข Halal Contaminants may arise from:
โข People โ stake holder
โข Material for equipment and utensils including material for maintenance
โข Process โ primary and secondary - pest control, quality testing, cleaning
process
โข Environment of the area and adjacent area to the process
40. Risk Assessment
Risk Assessment using related tables:
i. Halalan Thoyibban (HT) Control Point Likelihood
Ranking
ii. Halalan or Thoyyiban control point severity/impact
ranking
iii. Halalan and Thoyyiban Control Point Risk Matrix
iv. Halalan Thoyibban Decision Rules for Risk Ranking
Halalan Toyyiban Risk Management Plant (HTRMP)
41. Likelihood Description
Likely
The possibility of HT status affected EXPECTED to occur in
most circumstances.
Common or repeated occurrences, has happened before
several times.
Moderate
The possibility of HT status affected MIGHT occur
sometimes.
Known to occur, happened before.
Unlikely
The possibility of HT status affected COULD occur in
exceptional circumstances.
Practically impossible
Halalan Thoyibban (HT) Control Point Likelihood Ranking
42. Halalan
Severity/ Impact
Description
Critical The potential contaminant (non halal or detrimental (mudhorat)
substances) affects the totality of halalan status of the good and / or
cargo and the halalan status of the goods and / or cargo could not be
salvaged.
Release of the good and / or cargo will result in loss of trust from
customers, public and authorities.
May cause great impact for future business transaction.
Moderate The potential contaminant (non halal or detrimental (mudhorat)
substances) affects the halalan status of the good and / or cargo and
the halalan status of the goods and / or cargo still could be salvaged.
May result in delay of delivery or shipment and potential loss of
future contracts, possible loss of public trust
Insignificant No impact on the halalan status of the goods and / or cargo.
43. Thoyyiban Severity
/ Impact
Description
Critical The results of activity (s) or halal substances (s) not intended as
part of the goods and / or cargo that affects the thoyyiban status
and intended use of the goods and / or cargo.
Release of the goods and / or cargo will result in loss of trust from
customer, public and authorities.
May cause great impact for future business transactions.
Moderate The results of activity (s) or halal substances (s) not intended as
part of the goods and / or cargo that affects the thoyyiban status
of the goods and/ or cargo but did not affect the intended use of
the goods and / or cargo.
However, this may result in delay of delivery or shipment and
potential loss of future contracts, possible loss of public trust.
Insignificant No impact of thoyyiban status of the goods and/ or cargo.
44.
45.
46. Process step
(1)
List of potential
Contaminant/ Precursor
(2)
Rationale for inclusion
or exclusion as potential
contaminant/ precursor
(3)
Evaluation of the likelihood
and Severity/ Impact of
Potential Contaminant /
Precursor
(4)
Control Measures
(5)
Halal
Critical
Point
(6)
Like-
Lihood
Seve-
rity
Risk
Ranking
Yes No
47. Control measures
โข Definition โ Step, activity to prevent control or eliminate
halal contaminant
โข Identify and list possible sufficient control measures for
the identified halal hazards in column 5.
โข Control measures are to control hazards on:
โข Prevention of contamination
โข Prevention of increase in level
โข Assurance of adequate reduction
โข Prevention of recontamination
โข Prevention of dissemination (spread)
48. Work
Instruction
CONTROL of
OPERATIONS
Quality
Manual
Standard
Operating
Procedure
โข Design and Facilities
โข Control of Operations
โข Maintenance, Cleaning and
Sanitation
โข Personal Hygiene
โข Transportation and Distribution
โข Product Information
โข Training
โข Internal Inspection
โข Traceability
โข Complaint Handling & Recall
Product /
Service
Requirements
49. Control of Operations
โขProduct formulation
โขProcess design
โขSupplier Control
โขIncoming Material Control
โขPackaging Control
โขProduct preparation /
Blending
โขProduct Coding Control
โขProcess Control
51. Material Halal Hazards Identification
Raw material or ingredient using MUI decision tree :
โช Critical point โ the ingredient/material required recognized
halal certificate as proof of halal ingredient/material.
โช Non critical point โ the ingredient/material required
product specification or material safety data sheet and detail
process flow from the manufacturer as proof of halal
ingredient/material
โช Haram โ the ingredient/material is not permitted to be use
and change of material is recommended.
52. Critical Point
Animal Products 2a. Primary process:
Meat & by Products (Fat,
Bone, Skin, & others)
1b. Any processing?
1a. Milk, Egg, Fish,
Aquatic Animal
Yes
No
2b. Are meat and by products from
halal animals?
Non
Critical
Point 2
Critical
Point
Haram
Yes No
2c. Further Processing?
Critical Point
Yes No
53. Plant Products
1a. Is there any processing?
Yes
Non-Critical Point 2
No
NoYes
1b. Microbial Cultivation?
1d. Any addition of additives and /or
Processing Aids?
Critical PointHaram
1c. Alcoholic beverages
Fermentation?
Yes No
No Yes
Non-Critical Point 1 Critical Point
55. OTHER MATERIALS
Critical PointDoes it contain any additives?
Non Critical PointCritical Point
NoYes
Other Material
Mixed
Synthetic
Mining Mineral
Critical PointNon Critical Point
Non organic Organic
56.
57. CORRECTIVE ACTION
Definition - action taken at halal critical point if lost of control.
โข Corrective action for HCP shall be documented by investigating the root
cause:
o Analysing the trend of monitoring which shows the lost of control
o Find the root cause to the identified contaminant
o Propose suitable and workable corrective action (CA)
o Implement the identified CA
o Record the results of corrective action done
o Assessment of taken corrective action
58. QUALITY
PROCESS
โช PRODUCT
โช SERVICES
โช SYSTEM
TO EVALUATE
COMPLIANCE
โช REGULATIONS
โช STANDARDS
โช REQUIREMENTS
TOOLS:
๏ Internal audit
๏ Record verification
๏ Lab testing
๏ Training
๏ Verification of document
Verification
59. โข Verification are done on:
o Significant halal non compliance and preventive
measure/ control measures
o Halal Critical Limits are sufficient to guaranty
halal integrity
o Monitoring procedures are effective
o Corrective action are appropriate
Verification
60. โข The activities related to verification are:
oManagement Review
oReview of HAS Plan
oSpot check / audit
oLaboratory testing
oReview of records
oCalibration of equipment
Verification
61. โข New Halal non compliance issue related to materials or
recognised Islamic bodies
โข Changes in process and equipment
โข Relocation of premise
Verification
62. oTechnical data i.e. processing for producing materials from
reliable journal , scientific book,
oHistory or trend of results and records related to halal
monitoring
oEnd product testing
oComplaints from customers
Validation
63. Management for documentation and records
shall be:
i. Available at point of use
ii. Updated with the current revision
iii. Legible and readily identified
iv. Every document shall be verified by
management personnel
Documentation & Records
64. i. Established format for HAS document &
record
ii. Establish Document Number i.e. HAS 01 โ
Company Profile
iii. Establish procedures for:
a. Developing, approval, distribution and it
control of new document
b. Revising current document
c. Retrieving and isolating for disposal of
obsolete document
d. Record of Document history
Documentation & Records
65. Documentation & records required are:
i. Internal Halal Committee responsibility and
authorisation
ii. Halal Assurance Management System
Manual
iii. Summary of Halal Analysis and Control
Measure
iv. HCP Monitoring Program Records
v. Management Review and IHC Meetings.
Documentation and Records
66. CONCLUSION
Halal Assurance Management System requires the involvement
from top management to the general worker. The presence on
non halal material even in the smallest quantity shall affect the
halal status of the halal product and service.
