Establishment of has
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HAS - Halal Assurance Management System . Implemented for any premise/organisation applying Halal Certificate under JAKIM, Malaysia
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HALAL INTERNAL AUDIT FOR FOOD SERVICES AND MANUFACTURING
This is a basic interpretation on audit method used during conducting audit. The audit methods discussed are questioning, examining and observing. The audit criteria discussed is based on MS1500: 2019 , Manual Procedure for Malaysia Halal Certification (D) 2020 and Malaysia Halal Management System (MHMS) 2020.
Gelatine
This is a short presentation on Gelatine which cover on the gelatine process flow, criteria and issues related to Halal.
Also included example of gelatine application for food and non food products
Malaysia Halal Certification - Halal Ingredient
This is a brief explaination regarding Halal ingredient verification for Malaysia Halal Certification
HALAL INTERNAL AUDIT
This is a program which focus on the Malaysia Halal Certification requirements and internal audit process flow and general activities in each mentioned internal audit process step.
This program is suitable for beginners and intermediate users as the explaination or content focus on introductory level of how to conduct an internal audit.
Halal internal audit checklist slides
This is a training program which focus on Malaysia Halal Certification requirements specifically on the main reference which is The Manual Procedure for Malaysia Halal Certificatin. The training is to develop a checklist whereby it main objective is to establish appropriate and related objective evidencce during audit for both site and document audit.
The content can be used by internal auditors.
Halal Ingredients
Halal Ingredient- Processe Food refers to basic introduction of what is Halal Ingredients and related process which is possible in producing the ingredients. Also highlight the possible hazards related to Halal during processing.
Halal Awareness
Halal Awareness is a training program which focus on the basic requirements on Malaysia Halal Certification.
This program covers on the concept of Halal in Islam, What Does Halal Means to the Muslim, The principles of Halal and Haram in Islam and also on the fundamental requirements for certification.
Development of HCP Risk Management Plan
This document provides an overview of developing a Halal Critical Point (HCP) risk management plan. It outlines the training objectives which are to understand HAS principles and hazards related to producing halal products. It will discuss determining HCPs, establishing monitoring processes, corrective actions, and verification. The training will cover principles of HAS, determining and monitoring HCPs, corrective actions, documentation, and the introduction to Islamic lifestyle and halal integrity. Implementing a Halal Assurance Management System (HAS) helps ensure halal compliance and certification, and instills trust with customers. Identifying contaminants by source such as stakeholders, ingredients, processes and environment is key to determining HCPs and controlling risks.
Recommended
HALAL INTERNAL AUDIT FOR FOOD SERVICES AND MANUFACTURING
This is a basic interpretation on audit method used during conducting audit. The audit methods discussed are questioning, examining and observing. The audit criteria discussed is based on MS1500: 2019 , Manual Procedure for Malaysia Halal Certification (D) 2020 and Malaysia Halal Management System (MHMS) 2020.
Gelatine
This is a short presentation on Gelatine which cover on the gelatine process flow, criteria and issues related to Halal.
Also included example of gelatine application for food and non food products
Malaysia Halal Certification - Halal Ingredient
This is a brief explaination regarding Halal ingredient verification for Malaysia Halal Certification
HALAL INTERNAL AUDIT
This is a program which focus on the Malaysia Halal Certification requirements and internal audit process flow and general activities in each mentioned internal audit process step.
This program is suitable for beginners and intermediate users as the explaination or content focus on introductory level of how to conduct an internal audit.
Halal internal audit checklist slides
This is a training program which focus on Malaysia Halal Certification requirements specifically on the main reference which is The Manual Procedure for Malaysia Halal Certificatin. The training is to develop a checklist whereby it main objective is to establish appropriate and related objective evidencce during audit for both site and document audit.
The content can be used by internal auditors.
Halal Ingredients
Halal Ingredient- Processe Food refers to basic introduction of what is Halal Ingredients and related process which is possible in producing the ingredients. Also highlight the possible hazards related to Halal during processing.
Halal Awareness
Halal Awareness is a training program which focus on the basic requirements on Malaysia Halal Certification.
This program covers on the concept of Halal in Islam, What Does Halal Means to the Muslim, The principles of Halal and Haram in Islam and also on the fundamental requirements for certification.
Development of HCP Risk Management Plan
This document provides an overview of developing a Halal Critical Point (HCP) risk management plan. It outlines the training objectives which are to understand HAS principles and hazards related to producing halal products. It will discuss determining HCPs, establishing monitoring processes, corrective actions, and verification. The training will cover principles of HAS, determining and monitoring HCPs, corrective actions, documentation, and the introduction to Islamic lifestyle and halal integrity. Implementing a Halal Assurance Management System (HAS) helps ensure halal compliance and certification, and instills trust with customers. Identifying contaminants by source such as stakeholders, ingredients, processes and environment is key to determining HCPs and controlling risks.
HALAL ASSURANCE MANAGEMENT SYSTEM -HAS
The document provides an overview of the Halal Assurance Management System (HAS). It discusses the importance of HAS in complying with Malaysia's Halal certification requirements throughout the supply chain. The key aspects of implementing HAS include establishing management responsibility, an internal halal committee, identifying halal critical control points, documentation procedures, and verification processes. The roles and responsibilities of the internal halal committee are also outlined, such as developing HAS manuals, conducting risk analyses, and ensuring personnel are trained on halal requirements.
Responsibilities of Halal certificate holder
This document outlines the responsibilities of Malaysia Halal Certificate holders. It details that certificate holders must:
1. Comply with related laws and understand current halal issues.
2. Notify the Director General of any changes to company name, address, factory, products, ingredients, or producers.
3. Apply for a new certificate for changes like relocating factories, new ingredients, suppliers, or product names.
4. Conduct ritual cleansings if certificates are lost or damaged.
Halal ingredient - Manual Procedure for Malaysia Halal Certification
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.
Halal Assurance System -Supplier Control
This document outlines supplier control procedures for a halal assurance system. It discusses ensuring raw materials are consistently halal-certified through valid documentation from approved suppliers. Suppliers must only provide halal ingredients and avoid haram materials. The purchasing department only sources from an approved halal supplier list and audits suppliers yearly or for quality complaints. Supplier transportation must be dedicated to halal products and avoid contamination from haram materials.
What is halal products?
A Halal product is defined as:
1) It cannot contain any part of an animal prohibited by Shariah law or that was not slaughtered according to Shariah law.
2) It cannot contain anything impure according to Shariah law like certain animal byproducts or urine from young boys.
3) It cannot intoxicate or contain any human parts prohibited by Shariah law.
Malaysia Halal Certification - Ineligable Application
This document discusses halal certification in Malaysia and applications that are not eligible. It lists several categories of products and services that cannot be certified including those using non-halal names, in early R&D stages, relabeled international brands, goods not processed in Malaysia, haram cuisine, menus based on non-halal items, and premises involved in entertainment or tattoo/hair/nail services. Negative impacts on religion, community, and society are also noted.
Internal Halal Control System - source of contamination
Halal - in implementing a system to eliminate and control hazards related to Halal.
The hazards comer from people, environment, process and device/utensil.
Stake Holder Halal Hazards - Halal Control System
This document discusses stakeholders and hazards related to halal compliance. It identifies company personnel, government personnel, contractors, suppliers, clients, and visitors as stakeholders. Hazards include najs or haram materials from the human body, personal items, gifts, food, and trucks. Control measures include providing personal protective equipment (PPE), educating on hygiene and safety, establishing a halal policy, inspecting stakeholders and PPE, putting up signs prohibiting haram materials, and conducting internal audits.
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HALAL ASSURANCE MANAGEMENT SYSTEM -HAS
The document provides an overview of the Halal Assurance Management System (HAS). It discusses the importance of HAS in complying with Malaysia's Halal certification requirements throughout the supply chain. The key aspects of implementing HAS include establishing management responsibility, an internal halal committee, identifying halal critical control points, documentation procedures, and verification processes. The roles and responsibilities of the internal halal committee are also outlined, such as developing HAS manuals, conducting risk analyses, and ensuring personnel are trained on halal requirements.
Responsibilities of Halal certificate holder
This document outlines the responsibilities of Malaysia Halal Certificate holders. It details that certificate holders must:
1. Comply with related laws and understand current halal issues.
2. Notify the Director General of any changes to company name, address, factory, products, ingredients, or producers.
3. Apply for a new certificate for changes like relocating factories, new ingredients, suppliers, or product names.
4. Conduct ritual cleansings if certificates are lost or damaged.
Halal ingredient - Manual Procedure for Malaysia Halal Certification
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.
Halal Assurance System -Supplier Control
This document outlines supplier control procedures for a halal assurance system. It discusses ensuring raw materials are consistently halal-certified through valid documentation from approved suppliers. Suppliers must only provide halal ingredients and avoid haram materials. The purchasing department only sources from an approved halal supplier list and audits suppliers yearly or for quality complaints. Supplier transportation must be dedicated to halal products and avoid contamination from haram materials.
What is halal products?
A Halal product is defined as:
1) It cannot contain any part of an animal prohibited by Shariah law or that was not slaughtered according to Shariah law.
2) It cannot contain anything impure according to Shariah law like certain animal byproducts or urine from young boys.
3) It cannot intoxicate or contain any human parts prohibited by Shariah law.
Malaysia Halal Certification - Ineligable Application
This document discusses halal certification in Malaysia and applications that are not eligible. It lists several categories of products and services that cannot be certified including those using non-halal names, in early R&D stages, relabeled international brands, goods not processed in Malaysia, haram cuisine, menus based on non-halal items, and premises involved in entertainment or tattoo/hair/nail services. Negative impacts on religion, community, and society are also noted.
Internal Halal Control System - source of contamination
Halal - in implementing a system to eliminate and control hazards related to Halal.
The hazards comer from people, environment, process and device/utensil.
Stake Holder Halal Hazards - Halal Control System
This document discusses stakeholders and hazards related to halal compliance. It identifies company personnel, government personnel, contractors, suppliers, clients, and visitors as stakeholders. Hazards include najs or haram materials from the human body, personal items, gifts, food, and trucks. Control measures include providing personal protective equipment (PPE), educating on hygiene and safety, establishing a halal policy, inspecting stakeholders and PPE, putting up signs prohibiting haram materials, and conducting internal audits.
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Internal Halal Control System - source of contamination
Internal Halal Control System - source of contamination
Establishment of has
- 1. 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