5. Halal Implementation
Azurah Abdul Aziz
MANAGEMENT RESPONSIBILITY
Total Quality Management
Product Safety System
Environmental Friendly System
Halal System
7. Halal Implementation
Azurah Abdul Aziz
One of the specific
requirements in Malaysia
Halal Certification.
(Satu dari keperluan khusus
Pensijilan Halal Malaysia)
Refers to the internal Halal
control system.
(Merujuk kepada sistem
kawalan halal dalaman*)
HAS
8. Halal Implementation
Azurah Abdul Aziz
To ensure the compliance
towards Malaysia Halal
Certification Requirements
along the supply chain
(Untuk memastikan produk /
perkhidmatan patuh kepada
Keperluan Pensijilan Halal
Malaysia di sepanjang rantai
nilai)
HAS
9. Halal Implementation
Azurah Abdul Aziz
MS 1500:2009 - 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 INTERNAL HALAL
CONTROL SYSTEM
SPECIFIC REQUIREMENTS
10. Halal Implementation
Azurah Abdul Aziz
“Throughout the supply chain”
(“Sepanjang rantaian bekalan..”)
HAS implementation starts from the source
of raw material to the finished product or till
the service is delivered to the customer.
(Amalan HAS bermula dari sumber bahan
mentah sehingga ke produk siap atau
sehingga perkhidmatan diterima oleh
pelanggan)
12. Halal Implementation
Azurah Abdul Aziz
HAS PRINCIPLES
(Prinsip-prinsip HAS)
1. Determination of Halal Critical Point
(Penentuan Titik Kritikal Halal)
2. Development and Verification of Process
Flow Chart
(Pembinaan dan pengesaan Carta Alir
Proses)
3. Implementation of Control Measures
(Penerapan Langkah Kawalan)
13. Halal Implementation
Azurah Abdul Aziz
HAS PRINCIPLES
(Prinsip-prinsip HAS)
4. Development of Corrective Action
(Pembinaan Tindakan Pembetulan)
5. Documentation system and records
management
(Sistem dokumentasi dan pengurusan
rekod)
6. Process Verification (Proses pengesahan)
15. Halal Implementation
Azurah Abdul Aziz
Management
Responsibility
Steps in Establishment of HAS
Internal Halal
Committee Halal Certification
Requirements
Product
Specification
Process Flow Chart
& Plant Layout
Method:
Risk Assessment
PRODUCT
SAFETY
HAZARD
HALAL
HAZARD
Identify Hazard
Halal Critical Point Corrective Action & Verification
Documentation &
Record System
16. Halal Implementation
Azurah Abdul Aziz
1. MANAGEMENT RESPONSIBILITY
a. Establish Halal Policy
b. Establish Halal Objectives
c. Establish Scope for HAS
17. Halal Implementation
Azurah Abdul Aziz
1 (a). Establish Halal Policy
(Bina Polisi Halal)
•HALAL POLICY is a statement formally defines
an organization’s commitment to produce
Halal, quality and safe product or services.
(Polisi Halal adalah kenyataan rasmi yang
menyatakan komitmen pihak organisasi atau
syarikat bagi menghasilkan produk atau
perkhidmatan yang halal, berkualiti dan
keselamatan produk.)
18. Halal Implementation
Azurah Abdul Aziz
1. The Halal Policy need to be established by
Internal Halal Committee (IHC)
(Polisi Halal perlu dibina oleh Komiti Halal
Dalaman - IHC)
2. Halal Policy need to be verified by General
Manager of the company or higher
(Polisi Halal perlu dipersetujui /pengesahan dari
Pengurus syarikat atau mereka yang lebih tinggi
pangkatnya)
1 (a). Establish Halal Policy
(Bina Polisi Halal)
19. Halal Implementation
Azurah Abdul Aziz
3. The Halal Policy need to be documented in Halal
File by Halal Executive (HE)
(Polisi Halal perlu didokumenkan di dalam Fail
Halal oleh Eksekutif Halal - HE)
1 (a). Establish Halal Policy
(Bina Polisi Halal)
20. Halal Implementation
Azurah Abdul Aziz
Polisi Halal
Syarikat ABC
Syarikat ABC Sdn Bhd. menjamin bahawa setiap produk
yang dikilangkan dan dijual di Malaysia adalah halal.
Jabatan Penasihat Shariah ABC Sdn. Bhd, akan memantau
dan mengawal dengan teliti seluruh rantaian nilai
proses pengilangannya bagi memastikan patuh kepada
keperluan pensijilan halal Malaysia.
Logo halal Malaysia dipamerkan pada semua bahan
pembungkusan produk bagi mengesahkan ia telah lulus
ujian kepatuhan halal.
21. Halal Implementation
Azurah Abdul Aziz
1 (b). Establish Halal Objective
(Bina Objektif Halal)
Halal
objective
(Objektif
Halal)
How to measure Halal policy
(Bagaimana mengukur polisi
halal)
Measurable elements is the evidence in
achieving Halal Policy.
(Unsur-unsur yang diukur bagi membuktikan
polisi halal telah dicapai.)
22. Halal Implementation
Azurah Abdul Aziz
•Raw material (Bahan mentah)
•Process – hygiene level (Proses – tahap
kebersihan)
•Customer complaint (Aduan Pelanggan)
•Training (Latihan)
•Analysis of raw material / material/ in-process /
finished product
(Ujian bahan mentah/ bahan/ dalam
pemprosesan/ produk siap)
23. Halal Implementation
Azurah Abdul Aziz
Example of Halal Objectives
(Contoh Objektif Halal)
1. Every material (ingredient, raw material and
packaging material) are free from najs and any
haram materials as stated in Malaysia Standard
for Halal and Malaysia Halal Certification Manual
Procedure.
(Setiap bahan (ramuan, bahan mentah dan
bahan pembungkusan) adalah bebas dari najis
dan sebarang bahan haram seperti yang
dinyatakan di dalam Standard Malaysia bagi Halal
dan Manual Prosedur Pensijilan Halal Malaysia.)
24. Halal Implementation
Azurah Abdul Aziz
1 (b). Establish Halal Objective
(Bina Objektif Halal)
Company’s Halal Objectives are being
discussed and evaluated during
Management Review.
(Objektif halal syarikat dinilai dan
dibincangkan semasa Mesyuarat
Penilaian Pengurusan.)
25. Halal Implementation
Azurah Abdul Aziz
1 (c). Establish Scope for HAS
(Bina Skop bagi HAS)
•Merujuk kepada unsur & sempadan yang perlu
dikawal atau yang dibawah bidang kuasa
kawalan syarikat bagi memastikan keperluan-
keperluan Pensijilan Halal Malaysia dipatuhi dan
diamalkan setiap masa.
•Refer to elements & its boundaries to control or
under the company’s authorisation to ensure
Halal Certification requirements are
implemented at all time.
26. Halal Implementation
Azurah Abdul Aziz
SCOPE
(SCOPE)
Location
(Lokasi)
Processing
Area
(Kawasan
Proses)
Product/ Service
(Produk /
Perkhidmatan)
Process (s)
(Proses)
27. Halal Implementation
Azurah Abdul Aziz
Location of
premise
Bamboo Coffee House, Hotel Sunset, Jalan Putu
Piring, 52421 Kuala Lumpur
Area Receiving area, butchery, pastry, cold kitchen,
main general storage, Storage area for Freezer
and Chiller number 1,2 and 3, cutlery storage,
banquet kitchen, and dish washing area.
Product or
Services
Malay Cuisine, Chinese Cuisine and Peranakan
Cuisine.
Hot and Cold drinks.
Example (Contoh)
SCOPE OF HAS
HAS was developed to cover all activities:
28. Halal Implementation
Azurah Abdul Aziz
Based on our range of products in our menu
and our operational processes, our system can
be categorized into 3 HAS Plans as follows:
• Raw Materials
• Hot Kitchen Process
• Cold Kitchen Process
Processes Menu engineering, purchasing, receiving
of raw material, storage, preparation,
cooking, reheating, delivery*, plating and
garnishing, serving, clearing table, dish
washing.
31. Halal Implementation
Azurah Abdul Aziz
HAS is a human dependent system whereby
HAS required competent personnel in the
organization from top management to the
basic operation personnel including
supporting personnel to implement and
ensure the success of the system
2 (a). ESTABLISHMENT IHC
(Penubuhan IHC)
33. Halal Implementation
Azurah Abdul Aziz
2 (c). TANGGUNGJAWAB IHC
1. Establish management responsibility - policy,
objective & scope.
(Menentukan tanggungjawab pihak
pengurusan - polisi, objektif & skop)
2. Establish HAS Manual
(Menyediakan Manual HAS)
3. Conduct risk analysis for main and support
process
(Melaksanakan analisis risiko bagi proses
utama dan sokongan)
34. Halal Implementation
Azurah Abdul Aziz
2 (c). TANGGUNGJAWAB IHC
4. Establish Approved Supplier List for purchasing
department.
(Menghasilkan senarai pembekal diiktiraf bagi
jabatan pembelian)
5. Conducting verification activities for HAS
(Menjalankan aktiviti pengesahan (verifikasi)
bagi sistem kawalan Halal dalaman – HAS)
35. Halal Implementation
Azurah Abdul Aziz
2(b). TANGGUNGJAWAB IHC
5. To be alert of current information (circulars,
technology and current arising Halal issues) to
ensure compliance toward Halal certification
requirements.
(Peka terhadap maklumat terkini (perkeliling,
teknologi dan kebangkitan isu-isu Halal terkini) bagi
memastikan kepatuhan kepada perundangan
berkaitan Halal)
36. Halal Implementation
Azurah Abdul Aziz
• The concept of Halal and Haram in Islam
(Konsep halal dan haram dalam Islam bagi
makanan, produk atau perkhidmatan)
• Manual Procedure for Malaysia Halal Certification –
current revision
(Manual Prosedur Pensijilan Halal Malaysia -
semakan terkini)
• Related Malaysia Standard for Halal product/
service
(Standard Halal Malaysia yang berkaitan)
2(d). Training for IHC
(Latihan bagi IHC)
37. Halal Implementation
Azurah Abdul Aziz
• Guideline for Halal Assurance Management System
(Garispanduan Sistem Pengurusan Jaminan Halal)
• Guideline for Sertu
(Garispanduan Sertu)
• Acts and Regulation related to the product or
services and the use of Halal logo and certificate.
(Akta dan undang-undang berkaitan pengeluaran
produk/perkhidmatan halal serta penggunaan logo
dan sijil halal.)
2(c). Training for IHC
(LATIHAN BAGI IHC)
38. Halal Implementation
Azurah Abdul Aziz
• Method of conducting Halal Internal Audit
(Kaedah mengendalikan Audit Halal
Dalaman)
2(c). Training for IHC
(LATIHAN BAGI IHC)
39. Halal Implementation
Azurah Abdul Aziz
⚫ Internal Halal Committee Organization Chart
⚫ Internal Halal Committee appointment letter by
Human Resources
⚫ IHC Team Profile
⚫ Roles and Responsibilities of each committee
2 (e). Required Documents
40. 2(e). General Internal Halal Committee (IHC)
Halal
Executive
Research &
Development
JAKIM / JAIN
Purchasing/
Procurement
Logistic/
Warehouse
Quality
Assurance
Supervisor/
Operation
Chairman
Slide by Mohd Azimi Basri
42. Halal Implementation
Azurah Abdul Aziz
2(g). IHC PROFILES
Name
Position
Job Responsibilities
Academic /
Qualification
Working Experience
Halal Training
IHC Job Function
IHC Job
Responsibilities
44. Halal Implementation
Azurah Abdul Aziz
3 (a). Product / Service Requirements
i. Related Quran verses and hadith on Halal
products (food and non-food or services)
ii. Local acts and regulations related products or
services
iii. Related Fatwa Consensus related to the halal
product/services
iv. Related Malaysia Standard for Halal
v. Current Manual Procedures for Malaysia
Halal Certification
vi. Halal Assurance Management System
vii. Customers’ requirements
45. Halal Implementation
Azurah Abdul Aziz
3 (a). Product / Service Requirements
– Requirements
Product / Service Requirements
Requirements for Halal Products and
Halal Certification Requirements
46. • Local acts and regulations related products or
services
• Related Malaysia Standard for Halal
• Related Fatwa Consensus related to the halal
product/services
• Current Manual Procedures for Malaysia Halal
Certification
• Halal Assurance Management System
• Customers’ requirements
Product / Service Requirements
48. • Design and Facilities
• Control of Operations
• Maintenance, Cleaning and Sanitation
• Personal Hygiene
• Transportation and Distribution
• Product Information
• Training
• Internal Inspection
• Traceability
• Complaint Handling & Recall
GMP REQUIREMENTS
49. Control of Operations
• Product formulation
• Process design
• Supplier Control
• Incoming Material Control
• Packaging Control
• Product preparation / Blending
• Product Coding Control
• Process Control
Control of Operations
50. Incoming Material Control
1. Objective – to ensure every material / ingredient
delivered to the company shall be registered
material or ingredient, of good quality and free from
contaminations (Halal, physical, chemical &
biological)
2. Material or ingredient delivery shall be dedicated for
Halal material only.
3. Transportation shall be in clean condition, free from
Haram material (s), or any other contaminant which
effect the quality of material/ ingredient delivered.
51. Halal dedicated delivery:
i. Delivery of registered material/ingredient
ii. Different loading area for Halal and Haram
material, or
iii. Different delivery time for Halal and Haram
material.
2. Material or ingredient delivery shall be
dedicated for Halal material only.
52. Delivery transportation inspection-toyyiban :
i. Physical condition of transportation
ii. Temperature of refrigerated container
iii. Relative Humidity of container
iv. Cleaning & sanitation history container
2. Material or ingredient delivery shall be
dedicated for Halal material only.
54. 4(a). 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
55. Halal Implementation
Azurah Abdul Aziz
Why do we need product
specification?
(Kenapa perlu maklumat produk?)
1. To establish the list of materials or ingredients
used in producing halal product or providing
halal services.
(Untuk menentukan senarai bahan/ramuan
yang digunakan bagi menghasilkan makanan
dan minuman halal serta jenis perkhidmatan
yang terlibat.)
56. Halal Implementation
Azurah Abdul Aziz
2. To develop product or service process flow for
determining halal & toyyib contaminant,
control measures and monitoring
program/system.
(Untuk membina carta alir bagi makanan &
minuman yang dihasilkan serta perkhidmatan
yang ditawarkan bagi menentukan
pencemaran, langkah kawalan dan program
pemantauan yang bersesuaian.)
Why do we need product specification?
(Kenapa perlu maklumat produk?)
57. i. Food and beverages name (Nama makanan
dan minuman )
ii. Packing Size (Saiz pembungkusan)
iii. Ingredient/ material list
(Ramuan / senarai bahan)
iv. Packaging material & artwork
(Bahan pembungkusan & artwork)
v. Target market (Sasaran pemasaran)
vi. Traceability code (Kod Pengesanan)
vii. Shelf life (Jangkahayat)
Minimum information on product specification:
(Maklumat minima pada spesifikasi produk:)
58. Halal Implementation
Azurah Abdul Aziz
i. Product name (Nama produk)
ii. Ingredient/ processing aids
(Ramuan / bahan bantuan pemprosesan)
iv. Cooking method & preparation
(Kaedah memasak & penyediaan)
v. Function room area (Kawasan hidangan)
vi. Traceability code (Kod Pengesanan)
vii. Shelf life (Jangkahayat)
Minimum information on product specification:
(Maklumat minima pada spesifikasi produk:)
59. Halal Implementation
Azurah Abdul Aziz
Menu list for (Menu-menu bagi kegunaan):
• Hotel’s function room (Function room hotel)
• Catering (Katering)
• Special request – wedding reception
(Permintaan khas - majlis perkahwinan)
• Promotion at café/ restaurant/ coffee house
(Promosi di café/restoran/coffee house)
60. Halal Implementation
Azurah Abdul Aziz
1 Food product name Soup of the day, Seafood Chowder, Clam Chowder
2 Process type
(where applicable,
depending on food
item)
Receiving, Storage, Pre-cleaning, Preparation, (Size Reduction, Spreading etc),
Cooking/Reheating, Holding, Assembling / Plating, Garnishing, Serving.
3 Important product
characteristics
Halal Free from any haram or najs material as main ingredient, additive
and processing aids.
Biological Free from pathogenic microorganisms such as, Staphylococcus
aureus, Salmonella and E. coli
Chemical No residue from cleaning chemical
Physical Free from visible foreign material that is more than 2mm in diameter
4 Raw material list Frozen Soups
Asparagus Soup, Mushroom Soup, Minestroni Soup, Seafood Chowder, Clam
Chowder
Spices
Dry parsley
5 Storage / holding Hot holding (≥ 63ºC)
6 Serving method /
packaging system
Dine-in Dining ware , Cutleries
Take away Plastic PE containers / cups, PE plastic bags, Paper bags,
Disposable Cutleries
7 Shelf life NA (To be consumed immediately)
8 Intended use Ready-to-eat (To be consumed immediately)
9 Targeted consumer General public consumption
62. Halal Implementation
Azurah Abdul Aziz
Prosessing
Material Stakeholder
Technology &
Equipment
Process &
Activities
Environment
Sufficient & Appropriate
prove of Halal for
material/equipment/ tool?
Yes No
Identify presence of
Haram / critical
material & required
document as prove
of Halal / no
presence of haram
or najs material
SignificantNon significant
Halalan Toyyiban Risk Analysis Plan (MS2400)
Monitoring
Control
Measures
Corrective Action
Verification
Control Measures
5 (a). Overview of Halalan / Toyyiban Contaminant
Identification
63. Halal Implementation
Azurah Abdul Aziz
Halal Haram
Animal PlantMicrobial Others
MATERIAL
Halal
Certificate
No Halal Certificate
Halal Certificate Product Specification
& Detail Process Flow
64. Halal Implementation
Azurah Abdul Aziz
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
65. Halal Implementation
Azurah Abdul Aziz
Plant Products
1a. Is there any processing?
Yes
Non-Critical
Material 2
No
No
Yes
1b. Microbial Cultivation?
1d. Any addition of
additives and /or
Processing Aids?
Critical
Material
Haram
1c. Microbial from alcoholic beverages
fermentation industry/ process?
Yes No No Yes
Non-Critical
Material 1
Critical
Material
66. Halal Implementation
Azurah Abdul Aziz
Critical
Material
Does it contain any additives?
Non Critical Material 1
Critical
Material
NoYes
Other Material
Mixed
Synthetic
Mining Mineral
Critical
Material
Non Critical
Material 1
Non organic Organic
68. Halal Implementation
Azurah Abdul Aziz
5 (b)(i). Processing Material Identification :
Hazard & Compliance Prove
Raw material / ingredient using MUI decision tree :
▪ Critical material – the ingredient/material
required recognized halal certificate as prove of
halal ingredient/material.
▪ Non critical material 1 – the ingredient/material
required product specification or material safety
data sheet and detail process flow from the
manufacturer as prove of halal
ingredient/material
69. Halal Implementation
Azurah Abdul Aziz
5 (b)(i). Processing Material Identification :
Hazard & Compliance Prove
Raw material / ingredient using MUI decision tree :
▪ Non critical material 2 – fresh produce materials
(i.e. whole fish, whole cabbage etc.). NO
document required as prove of Halal.
▪ Haram – the ingredient/material is not
permitted to be use and change of material is
recommended.
70. Halal Implementation
Azurah Abdul Aziz
Equipment/ tools
Animal base?
Yes No
Porcine base or
its derivatives?
Yes No
Haram &
Sertu*
Material requires animal to
be slaughtered according to
Islamic law?*
Yes No
Halal
Certificate
Equipment
specification with
indication of
material used.
5 (b)(ii). Equipment/ Tool Material Identification :
Hazard & Compliance Prove
71. Halal Implementation
Azurah Abdul Aziz
Support Process Material
Animal base?
Yes No
Porcine base or
its derivatives?
Yes No
Haram &
Sertu*
Material use from animal/
microbial base/ enzyme as main
material, additives or processing
aids ?*
Yes No
Halal
Certificate
Material
specification with
indication of
material used &
source.
5 (b)(iii). Support Process Material Identification :
Hazard & Compliance Proof
72. Halal Implementation
Azurah Abdul Aziz
No. Material
Company
name
Address
Critical
Point
Required
Document
1.
2.
3.
4.
Table: List of Approved Ingredients – Animal Base
73. Halal Implementation
Azurah Abdul Aziz
No. Equipment,
devices,
utensils and
machinery
Supplier The main
material used in
making this
equipment,
utensil or
devices?
Does other parts of the equipment, utensil
and devices use any material made of or
contain any of these sources?
Supporting
document
Contain
material from
porcine or its
derivatives?
Animal base
as main
material,
additive or
processing
aids*
Microbial
base as main
material,
additive, or
processing
aids*
Yes
(Haram)
No Yes
(CM)
No Yes
(CM)
No
1.
2.
Table: List of Equipment / Tools – Receiving Area
74. Halal Implementation
Azurah Abdul Aziz
No. Material Supplier Does the testing reagent or media contain
any of these sources?
Supporting
document.
Contain
material from
porcine or its
derivatives?
Animal base
as main
material,
additive or
processing
aids*
Microbial
base as
main
material,
additive, or
processing
aids*
Yes No Yes No Yes No
1.
2.
Table: List of Reagent/ Media Material Use for Quality Testing– Microbiological Analysis
76. Halal Implementation
Azurah Abdul Aziz
PROCESS FLOW
CARTA ALIR
PLANT LAYOUT
PLAN LANTAI
Halal Hazards
( Mudarat Halal )
5 (c)(i). Identification of Hazards - Processing
77. Halal Implementation
Azurah Abdul Aziz
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.
(Carta alir proses adalah dokumen yang
menyediakan maklumat asas bagi menilai
kemungkinan kejadian atau kemasukkan dan/
atau penambahan mudarat yang berkaitan
kepada produk atau perkhidmatan Halal )
78. Halal Implementation
Azurah Abdul Aziz
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.
(Pelan lantai atau pelan lantai berskala akan memberi
maklumat mengenai kawasan yang berpotensi
menyebabkan pencemaran silang dari sumber yang
haram, biologi, kimia dan fizikal bagi kedua-dua premis
pemprosesan dan premis sampingan.)
79. Halal Implementation
Azurah Abdul Aziz
Halal Hazards
( Mudarat Halal )
PROCESSING
(PEMPROSESAN)
PROCESS ACTIVITIES
(AKTIVITI PEMPROSESAN)
PEOPLE
(ORANG)
ENVIRONMENT
(PERSEKITARAN)
EQUIPMENT/ TOOLS
(PERALATAN/ PERKAKASAN)
80. Halal Implementation
Azurah Abdul Aziz
PEOPLE (MANUSIA)
STAKEHOLDERS (PEMEGANG AMANAH)
A person or people with an interest or
concern in something especially in business
(Seorang atau kumpulan manusia yang
mempunyai amanah atau kepentingan bagi
suatu perniagaan)
81. Halal Implementation
Azurah Abdul Aziz
Company’s personnel (Pekerja syarikat)
Company’s personnel from other branch/
subsidiary
(Pekerja syarikat dari cawangan lain)
PEOPLE (MANUSIA)
STAKEHOLDERS (PEMEGANG AMANAH)
82. Halal Implementation
Azurah Abdul Aziz
Related government agency personnel
(Pekerja dari agensi kerajaan yang berkaitan)
Contract worker (Pekerja kontrak)
Supplier (Pembekal)
Client (Pelanggan)
Visitor (Pelawat)
PEOPLE (MANUSIA)
STAKEHOLDERS (PEMEGANG AMANAH)
87. Halal Implementation
Azurah Abdul Aziz
Core process
(Proses Utama)
DEVICE, UTENSIL, MACHINE
Made of what material?
(Diperbuat dari bahan
apa?)
Nail (Kuku)
Tooth (Gigi)
Bone (Tulang)
Leather(Kulit)
Fur (Bulu binatang)
88. Halal Implementation
Azurah Abdul Aziz
PROCESSING
(PEMPROSESAN)
CORE
(TERAS/ UTAMA)
SUPPORT
(SOKONGAN)
5 (c) (iii). PROCESS ACTIVITIES (AKTIVITI
PEMPROSESAN)
90. Halal Implementation
Azurah Abdul Aziz
Supporting
Process
Maintenance Program
Cleaning & Sanitation
Program
Water treatment /
Purification
Program
Product Quality &
Safety Testing
Program
Pest Control
Program
Calibration
Program
Waste and Effluent
Management
Program
91. Halal Implementation
Azurah Abdul Aziz
PRODUCTION & SERVICE PROCESS
Core Process (Proses Utama)
The necessary processing steps which
results in producing a product or
service – value chain of a company
(Langkah proses yang diperlukan bagi
menghasilkan produk/ perkhidmatan –
rantaian nilai utama syarikat)
92. Halal Implementation
Azurah Abdul Aziz
SUPPORTING PROCESS ACTIVITIES
ToolsMaterial
Nail
Tooth
Bone
Leather
Fur
Microorganism
Enzymes
Detergent
Lubricant
and/or grease
Supporting
Process
93. Halal Implementation
Azurah Abdul Aziz
PRODUCTION & SERVICE PROCESS
Support Process (Proses Sokongan)
Activity or function that supports the
VALUE CHAIN (day-to-day operations)
of an organization
(Aktiviti atau fungsi yang menyokong
RANTAIAN NILAI UTAMA (operasi
harian) sesuatu organisasi)
94. Halal Implementation
Azurah Abdul Aziz
HAZARD - CORE PROCESS & ACTIVITIES
RECEIVING
▪Delivery vehicle carry halal &
non-Halal materials.
▪Material delivered is not as
requested in PO.
▪Material delivered is not listed
in Approved Supplier
List/MYeHalal
HAZARD - PROCESSING
95. Halal Implementation
Azurah Abdul Aziz
HAZARD - SUPPORT PROCESS & ACTIVITIES
RECEIVING
▪Detergent used to clean
the floor at receiving are
may be from non-Halal
sources
Cleaning &
Sanitation Program
HAZARD - PROCESSING
▪Tools used for cleaning at
receiving area may be
made from animal base
(brush – bristle)
96. Halal Implementation
Azurah Abdul Aziz
5 (C)(iii). INGREDIENT / MATERIAL
Main
ingredients
Additives Processing Aids
Halal & Safe Sources
Appropriate & Sufficient Prove of Halal & Safe
Halal Certificate Product
Specification &
Detailed Process
Flow
MSDS
Certificate of
OriginIngredient
Questionnaire
97. Halal Implementation
Azurah Abdul Aziz
1. Insufficient appropriate documentation as
prove of Halal status.
(Dokumen sokongan yang tidak
bersesuaian bagi pembuktian status Halal)
• Self Halal declaration by manufacturer
(Pengistiharan Halal dari pengilang)
• Product specification as prove of Halal
for critical ingredient i.e. animal source
material
(Spesifikasi produk sebagai bukti Halal
bagi ramuan kritikal spt. bahan dari
sumber haiwan)
5 (C)(iii). HAZARD - INGREDIENT / MATERIAL
98. Halal Implementation
Azurah Abdul Aziz
5 (C)(iii). HAZARD - INGREDIENT / MATERIAL
2.Invalid documentation use as proof of Halal status
(Dokumen tidak sah sebagai bukti status Halal)
• Expired halal certificate
(Sijil Halal tamat tempoh)
• Unapproved halal certification body
(dari Badan Pensijlan Halal yang tidak diiktiraf)
• Name and/or address of manufacturer and/ or
material not similar is to material used
(Nama dan/ atau alamat pengilang dan/atau bahan
tidak sama dengan bahan yang digunakan.
99. Halal Implementation
Azurah Abdul Aziz
Dedicated
Halal Premise
Dedicated
Halal Zone
NO Najs/ Haram
material
Processing Area
Compound
No pest infestation
5 (C)(iii). ENVIRONMENT
100. Halal Implementation
Azurah Abdul Aziz
i. Near by Haram material storage?
ii. Processing area exposed to najs or Haram
material or process?
iii. Near by toilet?
iv. Near by main disposal area?
v. Pest infestation ?
vi. Presence of haram animal?
5 (C)(iii). HAZARD - ENVIRONMENT
102. Halal Implementation
Azurah Abdul Aziz
5(D). Determine Halal Critical Point
Mengenalpasti Titik Kritikal Halal –HCP
KAEDAH PENILAIAN YANG DIGUNAPAKAI
Menggunakan Plan Pengurusan Risiko Halalan Toyyiban
yang merujuk kepada jadual-jadual:
i. Halalan Thoyibban (HT) Control Point Likelihood
Ranking
(Kriteria Kekerapan bagi Titik Kawalan Halalan dan
Toyyiban)
ii. Halalan or Thoyyiban control point severity/impact
ranking
(Kriteria Nilai Kesan bagi Titik Kawalan Halalan dan
Toyyiban)
103. Halal Implementation
Azurah Abdul Aziz
5(D). Determine Halal Critical Point
Mengenalpasti Titik Kritikal Halal –HCP
KAEDAH PENILAIAN YANG DIGUNAPAKAI
Menggunakan Plan Pengurusan Risiko Halalan Toyyiban
yang merujuk kepada jadual-jadual:
iii. Halalan and Thoyyiban Control Point Risk Matrix
(Matrik Risiko bagi Titik Kawalan Halalan dan
Toyyiban)
iv. Halalan Thoyibban Decision Rules for Risk Ranking
(Kriteria Risiko bagi Peraturan Keputusan Halalan
Toyyiban)
104. Information
regarding
halal hazard
PROCESS FLOWPLANT LAYOUT
Personnel knowledge
& experience
MANUFACTURING
DOCUMENTATION
• Production rework
• Return products
• Product complaint
• Recall
• Act &
Regulation
• Standard • Certification
Requirements
• Fatwa • Circular • Reliable text book
105. Halal Implementation
Azurah Abdul Aziz
5(D) (1). Likelihood (Kekerapan)
•Likelihood refers to the reasonably likely
for the hazards to occur.
(Kekerapan merujuk kepada kekerapan
mudarat halal yang mungkin berlaku.)
106. Halal Implementation
Azurah Abdul Aziz
LIKELIHOOD (KEBOLEHJADIAN)
Likely (Dijangka)
Description (Penerangan)
The possibility of HT status affected EXPECTED to occur in
most circumstances.
Common or repeated occurrences, has happened before
several times.
(Kemungkinan status HT terjejas adalah DIJANGKAKAN
akan berlaku didalam kesemua keadaan.
Biasa atau berulang kali berlaku, pernah berlaku beberapa
kali.)
Halalan Thoyibban (HT) Control Point Likelihood Ranking
(Peringkat KebolehjadianTitik Kawalan Halalan)
107. Halal Implementation
Azurah Abdul Aziz
LIKELIHOOD (KEBOLEHJADIAN)
Moderate (Sederhana)
Description (Penerangan)
The possibility of HT status affected MIGHT occur
sometimes.
Known to occur, happened before.
(Kemungkian status HT terjejas MUNGKIN berlaku
kadangkala.
Diketahui berlaku, pernah berlaku)
Halalan Thoyibban (HT) Control Point Likelihood Ranking
(Peringkat KebolehjadianTitik Kawalan Halalan)
108. Halal Implementation
Azurah Abdul Aziz
LIKELIHOOD (KEBOLEHJADIAN)
Unlikely (Tidak mungkin)
Description (Penerangan)
The possibility of HT status affected COULD occur in
exceptional circumstances.
Practically impossible
(Kemungkinan status HT terjejas boleh berlaku didalam
keadaan luarbiasa.
Mustahil berlaku.)
Halalan Thoyibban (HT) Control Point Likelihood Ranking
(Peringkat KebolehjadianTitik Kawalan Halalan)
109. Halal Implementation
Azurah Abdul Aziz
5(D)(2). Kesan (Severity/ Impact)
•Severity refers to the magnitude of the
non halal hazards/ degree of
consequences (risk) that can result when
a non halal hazard exist.
(Kesan/ Impak merujuk kepada tahap
impak mudarat dan akibat risiko mudarat
tersebut apabila ia berlaku)
110. Halal Implementation
Azurah Abdul Aziz
HALALAN SEVERITY/ IMPACT (KESAN/IMPAK HALALAN)
Critical (Kritikal)
Description (Penerangan)
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.
(Kontaminan yang berpotensi (bahan tidak halal atau memudaratkan)
memberikan kesan sepenuhnya kepada status halal barang dan/ atau kargo
dan status halal barang dan/ atau kargo tidak boleh diselamatkan.
Pelepasan barang dan/atau kargo akan menyebabkan kehilangan
kepercayaan pelanggan, umum dan pihak berkuasa
Mungkin akan memberikan impak yang besar bagi urus niaga dimasa
hadapan.)
Halalan Severity/ Impact Ranking
(Peringkat Kesan/ Impak Titik Kawalan Halalan)
111. Halal Implementation
Azurah Abdul Aziz
HALALAN SEVERITY/ IMPACT (KESAN/IMPAK HALALAN)
Moderate (Sederhana)
Description (Penerangan)
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
(Kontaminan yang berpotensi (bahan tidak halal atau
memudaratkan) memberikan kesan kepada status halal barang dan/
atau kargo dan status halal barang dan/ atau kargo mungkin masih
boleh diselamatkan.
Mungkin akan menyebabkan penangguhan penghantaran dan
berpotensi kehilangan kontrak dimasa hadapan,mungkin kehilangan
kepercayaan umum.)
Halalan Severity/ Impact Ranking
(Peringkat Kesan/ Impak Titik Kawalan Halalan)
112. Halal Implementation
Azurah Abdul Aziz
HALALAN SEVERITY/ IMPACT (KESAN/IMPAK HALALAN)
Insignificant (Tidak bererti)
Description (Penerangan)
No impact on the halalan status of the goods and / or
cargo.
(Tiada kesan/ impak kepada status halal barang dan/ atau
kargo)
Halalan Severity/ Impact Ranking
(Peringkat Kesan/ Impak Titik Kawalan Halalan)
113. Halal Implementation
Azurah Abdul Aziz
5.(D)(3) Halalan Toyyiban Risk Matrix
Halal Control Point
(Matrik Risiko Titik Kawalan Halalan
Toyyiban)
LIKELOHOOD
(KEBOLEHJADIAN)
SEVERITY / IMPACT (KESAN/ IMPAK)
Insignificant
(Tidak bererti)
Moderate
(Sederhana)
Critical
(Kritikal)
Likely
(Dijangka)
Moderate
(Sederhana)
4 Significant
(Bermakna)
7 High (Tinggi) 9
Moderate
(Sederhana)
Low
(Rendah)
2 Moderate
(Sederhana)
5 Significant
(Bermakna)
8
Unlikely
(Tidak mungkin)
Low
(Rendah)
1 Low
(Rendah)
3 Moderate
(Sederhana)
6
114. Halal Implementation
Azurah Abdul Aziz
Langkah
Proses
(1)
Senarai
mudarat
dan
prekursor
(2)
Alasan bagi
mengkaji atau
tidak mudarat/
prekursor
(3)
Penilaian
kekerapan dan
kesan mudarat
berkesan/
prekursor
(4)
Langkah Kawalan
(5)
Titik
Kritikal
Halalan
Toyyiban
/HCP
(6)
Kekerapan Kesan
Kategori
Risiko
Ya Tidak
Kertaskerja Analisa Titik Kritikal bagi Halalan Toyyiban
115. 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)
Halalan Thoyyiban
Critical Control
Point /HCCP
(6)
Like-
lihood
Seve-
rity
Risk
Ranking
Yes No
Receiving PEOPLE
Stakeholder
(personnel/visit
or/driver) bring
any personal
belonging
(gift/hamper/to
ols/ food &
drinks) which is
from haram
sources
The presence of
Haram material
may cause the
company’s Halal
Certificate to be
revoked.
M C Signifi
-cant
(8)
Example of Halalan Thoyyiban Control Point Analysis Worksheet
116. 5(E). Control Measures
(Langkah Kawalan)
Control measures are step (s) or activity
(ies) to control or eliminate Halal hazards
(Langkah kawalan ialah langkah atau
aktiviti bagi mengawal atau
menghapuskan mudarat halal)
117. HOW?
( BAGAIMANA )
◼ Prevention of contamination
(Pencegahan Kontaminasi)
◼ Prevention of increase in level
(Menghalang kenaikan tahap pencemaran)
◼ Assurance of adequate reduction
(Menjamin penurunan mudarat yang berkesan)
◼ Prevention of recontamination
(Pencegahan kontaminasi semula)
◼ Prevention of dissemination (spread)
(Pencegahan kemelaratan mudarat)
119. • Identify
themselves
• Seek permission
to enter premise
VISITOR Conduct briefing:
• Non- Halal Material
Control
• Food Safety Control
UPON ENTERING
WEARWEAR* WASH HANDS
HALAL FOOD SAFETY
REMOVE
Visitor Staff
HALAL
PREMISE
(Premise
Halal)
120. 1. Prior entering the premises, external visitors shall identify
him / herself and seek permission from the PIC of the food
premise.
2. All external visitors are accompanied by designated personnel
throughout the visit without going into unrelated areas.
3. All external non-food handler should be reminded on non-
halal material control:
• Not to bring in any non-halal material both food and non-
food item i.e. hamper, gifts, packed food from outside,
sample, tools from non-halal material.
4. Every non-food handler also reminded on food safety control:
• Must wash hand prior to entrance to kitchen preparation
and cooking area.
• No eating, drinking, smoking, chewing gum or tobacco,
spiting, or using medication is allowed
EXAMPLE
121. Date Name Company Any non-
halal
material
issues?
Any issue
with food
safety
issues?
Signature
VISITORS LOG
By signing this log, I acknowledge that I have read the Visitors Policy.
122. 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)
Halalan
Thoyyiban
Critical Control
Point /HCCP
(6)
Like-
lihood
Seve-
rity
Risk
Ranking
Yes No
Receiving PEOPLE
Stakeholder
(personnel/visit
or/driver) bring
any personal
belonging
(gift/hamper/to
ols/ food &
drinks) which is
from haram
sources
The presence of
Haram material
may cause the
company’s Halal
Certificate to be
revoked.
M C Signifi-
cant (8)
i. Induction training –
Halal Awareness
training.
ii. Refresher training –
during morning
briefing
iii.Signage on Haram
material banned in
the premise/
company.
Example of Halalan Thoyyiban Control Point Analysis Worksheet
123. 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)
Halalan Thoyyiban
Critical Control
Point /HCCP
(6)
Like-
lihood
Seve-
rity
Risk
Ranking
Yes No
Receiving PEOPLE
Stakeholder
(personnel/visit
or/driver) bring
any personal
belonging
(gift/hamper/to
ols/ food &
drinks) which is
from haram
sources
The presence of
Haram material
may cause the
company’s Halal
Certificate to be
revoked.
M C Signifi
-cant
(8)
i. Induction training –
Halal Awareness
training.
ii. Reminder (Refresher)
– during morning
briefing
iii. Signage on Haram
material banned in
the premise/
company.
Example of Halalan Thoyyiban Control Point Analysis Worksheet
124. Halal Implementation
Azurah Abdul Aziz
HCP
No.
Process
Step
Critical
Limits
Monitoring
(What/ How/ When/ Who)
Corrective
Action
Verification Records
126. Halal Implementation
Azurah Abdul Aziz
Minimum
level
Maximum level
HALAL
HAZARD
Must be
controlled
Halal
Critical
Limit
prevent, eliminate or reduce the
occurrence of Halal hazards
127. Halal Implementation
Azurah Abdul Aziz
If exceed the critical limit,
means loss of control for HCP
(Jika melebihi had kritikal HCP
adalah di luar kawalan.)
128. Halal Implementation
Azurah Abdul Aziz
HALAL CRITICAL LIMIT
Establish the Halal Critical Limit (HCL)
Validate HCL : Reliable information sources
Establish: Monitoring & Corrective Action
Program
129. Halal Implementation
Azurah Abdul Aziz
Critical Limit
Element of critical limit
Time/ Duration
Speed
Voltage
Amount/ Concentration
Presence
• Bleeding time/ duration
for slaughter house
• Speed of conveyour for
bleeding process
• The maximum level for
animal stunning process
• Alcohol level in finished
product
• The presence of Haram
material
131. Halal Implementation
Azurah Abdul Aziz
Only for significant hazards which identified as
Halal Critical Point –HCP.
(Hanya dilakukan bagi mudarat yang berkesan dan
dikenalpasti sebagai Titik Kawalan Kritikal –HCP)
A program to monitor and control HCP
(Satu sistem untuk memantau dan mengawal HCP)
To implement scheduled inspection or monitoring
(Melaksanakan pemeriksaan berjadual atau
pemerhatian)
Procedure to monitor Halal Critical Limit
(Prosedur untuk memantau had kritikal)
132. Halal Implementation
Azurah Abdul Aziz
▪ To monitor operation activities are within control.
(Bagi mengawasi operasi sentiasa dalam kawalan.)
▪ To implement correcton immediately once lost of
control detected.
(Tindakan dapat diambil dengan segera jika
operasi didapati diluar kawalan.)
▪ To obtain immediate response if corrective action
is required.
(Mendapat tindakbalas segera untuk tindakan
pembetulan jika perlu.)
Why monitoring program is required?
(Kenapa perlu ada sistem pemantauan?)
134. Halal Implementation
Azurah Abdul Aziz
WHAT Identified Hazard of the HCP
HOW
The method or procedure to monitor the
identified hazard
WHEN
The required frequency &
location/process to conduct monitoring
WHO
The identified person (trained &
competent) to conduct monitoring
activity & record it
135. Halal Implementation
Azurah Abdul Aziz
Corrective Action (CA) are steps or action taken
and implemented when there are:
▪ Deviation
▪ Failure to meet the specified critical limit
Objective of CA:
▪ To correct any deviation activities and
bring to normal
5 (H). Corrective actions
(Tindakan Pembetulan)
136. Halal Implementation
Azurah Abdul Aziz
▪Procedures to be followed when a deviation
occurs
▪CAs Activities involve 4 activities:
▪ Use result of monitoring to adjust process
▪ Deal with non-conforming products (NCPs)
when there is deviation
▪ Identify and correct cause of non
compliance
▪ Maintain records of CAs (CARs)
Corrective actions
137. Halal Implementation
Azurah Abdul Aziz
▪ A set of CAs that are documented and must be
implemented when deviation occurs
▪ CAs must correct the cause of deviation and control
the actual or potential hazard that may result from
deviation
▪ There must be product control which include proper
identification and handling the affected lot
▪ Manufacturer must maintain control of affected
product until a decision is made
▪ The cause of the deviation must be identified and
preventive action taken to ensure that deviation does
not occur
▪ Verification of the effectiveness of CA should be done
Deviation Procedures
138. Halal Implementation
Azurah Abdul Aziz
1. Stop the operation
2. Place all suspects lots on hold
3. Ensure that held product is properly
identified & stored
4. Determine the cause of deviation
5. Correct the cause for failure/ deviation
6. Deal with suspect product
7. Designate qualified person to be
responsible
8. Record deviation and Cas taken
9. Review & improve HAS Plan to ensure that
deviation does not reoccur
Example of Corrective Actions Procedure:
139. Halal Implementation
Azurah Abdul Aziz
Ways of handling NCP
(Non conforming products)
1. Release when no hazard was found to exist
2. Rework/recondition (possible to do if no
Shariah or safety/ regulatory issues involved)
3. Destroy
140. Halal Implementation
Azurah Abdul Aziz
▪ The cause of the deviation must be identified
and preventive action taken to ensure that
deviation does not occur
i. Review of non-conformance
ii. Review trends of monitoring record – trend for lost
of control
iii. Identify the cause of non-conformity
iv. Identify action to overcome the deviation
(preventive action)
v. Records the results of the new corrective action
vi. Assess the effectiveness of the new CA
implementation
141. Halal Implementation
Azurah Abdul Aziz
5 (I). Verification (Pengesahan)
VERIFICATION
• Establish procedures for verification that the HAS
system is working correctly.
• A process to evaluate compliance with the HAS Plan
The Tasks
• Verification that the Critical Limits are satisfactory
• Periodic verification that the HAS plan is functioning
effectively
• Verification by regulatory personnel
142. Halal Implementation
Azurah Abdul Aziz
The Activities includes:
i. Review of records- Critical limits are met, Corrective
action taken
ii. Verification of process flow chart
iii. Laboratory testing (Alcohol level & Porcine DNA)
iv. Observation of monitoring activities
v. Calibration of equipment:-
• Should have documented procedures & schedule
• Must calibrate critical equipment e.g. voltage
meter, stop watch, conveyour speed, stunning
machine, quality testing equipment (HPLC/GC/PCR)
• Frequency of calibration depends on type of
instrument and conditions use
vi. Management Review
vii. Internal Audit
143. Halal Implementation
Azurah Abdul Aziz
VALIDATION
• The HAS PLAN should be validated to show
that it is effective and that the hazards
identified are complete and correct
• An important verification activity
• Obtaining evidence to show that the HAS
Plan will control the process & prevent Halal
hazards (material and processing)
144. Halal Implementation
Azurah Abdul Aziz
VALIDATION REQUIRED
1. Critical limits: determination of Critical limits
2. HAS PLAN:
• whether the HALAL hazards that are likely to
occur have been identified.
• Whether the control measures can control the
hazards.
145. Halal Implementation
Azurah Abdul Aziz
HCP
No.
Process
Step
Critical
Limits
Monitoring
(What/ How/ When/ Who)
Corrective
Action
Verification Records
146. Halal Implementation
Azurah Abdul Aziz
HCP
No.
Process Step Critical
Limits
Monitoring Corrective Action Verification Records
HCP
07
PREPARATION
COOKING
GARNISHING
Environment (2)
– external party
ad-hoc catering
activities
Any ad-
hoc
catering
activities
shall only
use halal
material
What Ad-hoc catering
activities
Correction
i. Immediately remove
haram material from
kitchen
ii. Arrange for Sertu proses
for equipment/ tools/
dining ware/ area affected
if porcine base material is
involved
Corrective Action
i. Train new staff and retrain
current staff (sales,
marketing and kitchen) on
Halal Kitchen
requirements especially
the presence of Haram
material
ii. Verified every material to
be used during the event
shall be from halal sources
• Halal Internal
Audit
• HAS Manual
Review
• Review of
HCP Records
• Review of
training
content and
assessment
• Halal
Internal
Audit
report
• HAS
Manual
Review
Report
• HCP
Records
• Minutes of
IHC
Meeting
• Training
Record
How Controlling the
entrance of
ingredients
during the ad-
hoc event
When Every ad-hoc
event
Who Kitchen
personnel
147. Halal Implementation
Azurah Abdul Aziz
Reassessment/revalidation of HAS plan
necessary when:
• New information regarding Halal integrity
and safety of product e.g. potential new
hazards.
• Product linked to a food borne disease.
• Change in ingredients, formulation.
• At regular intervals (at least once a year)
148. Halal Implementation
Azurah Abdul Aziz
Levels of Verification
i. Daily, e.g. reviewing records
ii. Monthly to six monthly on HCPS and
preventive measures.
iii. Yearly by external reviewer or senior
management on whole plan.
iv. Periodically by Regulatory body or their
agent e.g. for certification.
149. Halal Implementation
Azurah Abdul Aziz
Sources: Halal Critical Limit
for HCP
Quran
Hadith
(Hadis)
Fatwa
Conscensus
(Ijmak Ulamak)
Collected
information
(Maklumat yang
dikumpul)
Halal
Standard
Halal
Certification
Requirement
Published
research
data
(Journal)
150. Halal Implementation
Azurah Abdul Aziz
5 (J). Record & Documentation
(Rekod dan Dokumentasi)
Management for documentation and records shall cover:
(Pengurusan dokumen dan rekod perlu meliputi):
i. Approval
(Pengesahan)
ii. Review and Update
(Semakan dan kemaskini)
iii. Identified changes & revision status
(Kenalpasti perubahan dan status semakan – ada
rekod)
iv. Available at point of use
(Ada dan boleh dicapai bila dikehendaki)
151. Halal Implementation
Azurah Abdul Aziz
5 (J). Record & Documentation
(Rekod dan Dokumentasi)
v. Legible and readily identified
(Format sah dan mudah dikenalpasti)
vi. External document control
(Kawalan dokumen luar)
vii. Obsolete documents
(Dokumen lapuk)
152. Halal Implementation
Azurah Abdul Aziz
ABC SDN BHD
DOCUMENTS & RECORDS CONTROL
Doc No: H12
Rev No: 1
Prepared by: Restaurant Manager Date: 08.09.2018
Approved by: Operations Manager Page: 1 of 1
153. Halal Implementation
Azurah Abdul Aziz
PROCEDURE
1. All documentation and record keeping are sufficient and appropriate.
2. All documents and records are controlled and properly maintained, reviewed and updated.
3. All Controlled Copies of documents issued to various departments are to be stamped
“CONTROLLED COPY” in red. Distribution of controlled documents is to be properly
recorded.
4. Operations are carried out as stated in the approved and controlled documents.
5. Any changes and revision of procedures are:
a. To be recorded in the Revision Record
b. Shall be approved by the IHC team leader.
c. Disposed all obsolete copies (controlled and uncontrolled) to prevent unintended use
6. All data (records and checklists) are to be retained for a retention period of 1 year before
being properly disposed except for staff related records (training, induction, leave, medical
records are to be kept) for the entire employment in the company
7. The reference standards are kept by the Document Controller and make available for
reference. The latest revision is to be acquired whenever available.
8. All records pertaining HCPs are to be retained for a minimum of 1 year before being properly
disposed.
154. Halal Implementation
Azurah Abdul Aziz
Doc No Title Revision Status and Date Location
R Date R Date R Date 1
H01 Management Responsibilities 0 8/9/18 √
H02 IHC Team & Responsibilities 0 8/9/18 √
H03 Scope of Halal Assurance System 0 8/9/18 √
H04 Product Information 0 8/9/18 √
H05 Layout premise 0 8/9/18 √
H06 Halal Hazard Analysis Critical Control Point 0 8/9/18 √
H07-1 Raw Materials – Process Information 0 8/9/18 √
H07-2
Raw Materials – Hazard Analysis & Risk
Assessment
0 8/9/18 √
H07-3 Raw Materials – HAS Plan Summary 0 8/9/18 √
H08-1 Hot Kitchen Process – Process Information 0 8/9/18 √
H08-2
Hot Kitchen Process – Halal Hazard Analysis &
Risk Assessment
0 8/9/18 √
H08-3 Hot Kitchen Process – HAS Plan Summary 0 8/9/18 √
H09-1 Cold Kitchen Process – Process Information 0 8/9/18 √
H09-2
Cold Kitchen Process – Halal Hazard Analysis &
Risk Assessment
0 8/9/18 √
H09-3 Cold Kitchen Process – HAS Plan Summary 0 8/9/18 √
H10 Validation 0 8/9/18 √
H11-1 Verification 0 8/9/18 √
H11-2 Management Review 0 8/9/18 √
H11-3 Internal Audit 0 8/9/18 √
H12 Documents & Records Control 0 8/9/18 √
H13 Control of Promotional Food Items 0 8/9/18 √
155. Halal Implementation
Azurah Abdul Aziz
CONCLUSION (Kesimpulan)
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.
(Sistem Pengurusan Jaminan Halal memerlukan
penglibatan dari pihak pengurusan sehinggalah ke
pekerja am.
Kehadiran bahan haram walau dalam kuantiti yang amat
kecil akan memberi kesan kepada status halal produk/
perkhidmatan.)
