What to look when choosing an ingredient in producing Halal product. Among the elements to ponder are source of material, authenticity of Halal verification and processing method.
2. Halal Implementation
Azurah Abdul Aziz
HALAL PRODUCT INGREDIENT
(RAMUAN PRODUK HALAL)
1. Source โ Halal & safe
(Sumber โ Halal & selamat)
Halal
certificate
from
recognised
body
Detailed
Product
Specification
MSDS/
CSDS/
SDS
Certificate
of origin
3. Halal Implementation
Azurah Abdul Aziz
Halal certificate from
recognised Halal
certification body
(Sijil Halal dari badan
pensijilan Halal
diiktiraf)
Prove of Halal status
(Bukti status Halal):
4. Halal Implementation
Azurah Abdul Aziz
Prove of Halal status
(Bukti status Halal):
Meat importation permit
recognised by JAKIM &
related government
agencies
(Permit impot daging
yang diiktiraf JAKIM &
agensi kerajaan
berkaitan)
5. Halal Implementation
Azurah Abdul Aziz
Prove of Halal status
(Bukti status Halal):
PRODUCT SPECIFICATION
โข Issued by the ingredient
manufacturer
โข Accompanied with detailed
process flow
โข Consist of ingredient
breakdown and source of
origin
6. 2. Register every ingredient used / keep โ
halal application โ ingredient, product &
processing aids
(Daftarkan setiap ramuan yang
digunakan/simpan โ bahan ramuan,
produk, bahan bantuan pemprosesan)
Only register ingredient available
Processing Area Storage Area
7. Halal Implementation
Azurah Abdul Aziz
Registered ingredient/supplier
1 Registered in MYeHAlal
2 Approved Supplier list = MYeHalal
3 Non-registered material/ supplier โ
approval letter for addition/ change/
omitting ingredient/supplier
4 Sufficient prove of Halal status for
ingredient
8. Halal Implementation
Azurah Abdul Aziz
Supplier Control
1 Initial supplier assessment โ any control
on ingredient โ Halal sources + prove
2 Supplier Audit โ initial assessment / yearly
3 Yearly Supplier Evaluation/ Assessment โ
deviation by supplier on Halal delivery &
material Halal integrity
