HFSMS - Halal Food Safety Management System - Internal Auditor Training PS-3733:2013

1. Syed Noor Mustafa Shah
Jr. Officer Compliance
Halal - Internal Auditor Training
Pearl Confectionery Pvt Ltd.

2. Learning Objectives
• Concept of Halal Food
• Halal related terminology
• Halal Certification
▫ Categorization of Findings
▫ Hygiene Status grading system
• Halal Food Management System - Standard
• Halal Internal Audit

3. Concept of Halal Food
Holy Quran - 2:172

4. What is Halal Food?
Halal food means food fit for human consumption
and permitted by laws of Islam and fulfill the
following conditions.
a) The food or its ingredients do not contain any parts or products of animals that
are non - Halal or products of animals which are not slaughtered according to
laws of Islam.
b) The food doesn’t contain any ingredients that are Haram / Najis.
c) Food that is safe and not harmful human health.
d) The food that is not prepared, processed or manufactured using equipment
contaminated with things that are Haram / Najis.
e) The food or its ingredients do not contain any human parts or its derivatives.
f) During its preparation, processing, packaging, storage or transportation, the
food does not come in to contact with any Haram or Najis items that can
contaminate it.
Clause # 2.2 - PS 3733-2010

5. Halal related terminology
• Halal
• Haram / Najis
• GMP (Good Manufacturing Practice)
• GHP (Good Hygiene Practice)
• GMF (Genetically Modified Food/Ingredients)
• Food Safety
• Halal Food Safety Policy

6. Halal
• Halal is a means permitted,
lawful with respect to which
the Allah has allowed.
• Things or services permitted by Laws of Islam
without punishment imposed on the doer.

7. Haram / Najis
• Haram means the
opposite-unlawful or
forbidden that which
the Allah absolutely
prohibited.
• Najis means the
things or persons
regarded as unclean
according to the
Islamic law.

8. GMP (Good Manufacturing Practices)
• A GMP is a system for ensuring that products are
consistently produced and controlled according to
quality standards.
• In other words GMP can be expressed as
continuous urge for improvement which may
include and but not limited to
▫ Annual Product Quality Review
▫ Quality risk management
▫ Complaints handling
▫ Self-inspection

9. GHP (Good Hygiene Practices)
• GHP is a system/measures set for maintaining
hygiene & sanitation & include:
▫ Prevention of cross contamination Maintenance of
plant & equipment hygiene including food contact
surfaces
▫ Employee health conditions
▫ Toilet & hand wash facilities
▫ Personal hygiene
▫ Pest control
▫ Waste disposal,
▫ Water quality
▫
▫

10. GMF (Genetically Modified Foods)
• Genetically modified foods (GMF) are foods derived from organisms
whose genetic material (DNA) has been modified in a way that does
not occur naturally, e.g. through the introduction of a gene from a
different organism.
• In other words GMF are foods containing products and/or by-
products of genetically modified organism (GMO) or GMO
ingredients.

11. Food Safety
• Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent Food
Borne Illness and from potentially severe health hazards.
• In other words it is the concept that food
will not cause harm to the consumer
when it is prepared and / or eaten
according to its intended use.
• Food Borne Illness is food
poisoning or any illness resulting
from the consumption of
contaminated food.

12. Halal Food
Safety Policy
Halal food safety policy is
statement of overall
intention and directions of
an organization related to
Halal food safety as
formally expressed by top
management.
It is in a similar way as a
Quality policy in any
organization.

13. Halal Certification
• Halal certification is a process by which a credible
Islamic organization and certification body certifies that
a company's products can be lawfully consumed by
Muslims.
• Halal certification provides an independent third party
endorsement of food safety.
• We are certified by SGS-Pakistan & Binora Sharia Board
Pakistan.
• Standard basis for certification is Halal Food
Management System (PS 3733:2010)

14. Halal Certificate
PCL is certified as Halal
Food Safety Management
System Certified by SGS for
specified products.
Based on Pakistan standard,
which is
PS:3733-2010.
Halal Food Management
System Requirements

15. Benefits of Halal Certification?
• Halal certification can deliver many benefits to an
organization are:
▫ Compliance to Sharia requirements (relating to Halal)
▫ Improved access to export markets in Muslim countries
▫ Potential business growth; Halal certification
demonstrates food safety for both Muslims and non-
Muslims
▫ No loss of non-Muslim markets/consumers
▫ Differentiation from your competitors
▫ Food safety assurance
▫ Customer satisfaction

16. Halal Certification Standards
• PS 3733: 2010
• Pakistan Standards for Halal Food Management Systems: Requirements
for any organization in the food chain
• PS 4992:2010
• Pakistan Standard for General Criteria for the operation of Halal
Certification Bodies
Organization (like PCL) can only be certified on PS 3733:2010.

17. Categorization of Findings
• Major
▫ A situation identified which would on a basis of available
objective evidence, raise significant doubt as to the conformity of
the product being supplied as Halal
 Doubtful ingredients without Halal certificates
• Minor
▫ Where there is no evidence to the verification for the conformity
of the products being supplied as Halal.
 No certificate but through traceability it showed that ingredients
are Halal
• Observation
▫ Covering the non compliance against GMP
 Issues related to infrastructure and Continuous Improvement

18. Findings evaluation
Major Minor Corrective Action
1 or more -
Certification not granted
Re-audit required
0 10 or fewer
Objective evidence in 21
days
0 More than 10
Certification not granted
Re Audit required

19. Hygiene Status grading system
Grade Observation Minor Major
A+ 5 or fewer 10 or fewer 0
A 10 or fewer 10 or fewer 0
B 15 or fewer 10 or fewer 0
C More than 15 10 or fewer 0

20. Halal Food Management System –
Standard Requirements
1. Scope
2. Definitions
3. Halal Food Management System
4. Documentation Requirements
5. Requirements for any organization in food Chain
6. Halal Product manufacturing, processing,
Handling, storage, transportation and distribution
7. Hygiene, sanitation and food safety
8. Packaging and Labeling

21. 1. Scope
• It is applicable to all enterprises
organizations, regardless of size,
which are involved in any aspect
of the food chain and wish to
implement system that consistently
provide safe Halal products.
• This standard specifies requirements
to enable an organization to:
a) plan, implement, operate, maintain and update a
Halal food safety management system aimed at
providing products that are Halal and are safe for
consumer according to their intended use;

22. 1. Scope (continued)
b) Demonstrate compliance with Sharia rules;
c) Demonstrate compliance with statutory and regulatory
food safety requirements;
d) Effectively communicate Halal food issues to their
suppliers, customers and relevant interested parties in
the food chain;
e) Ensure that the organization conforms to its stated
food policy;
f) Seek certification or registration of its Halal food safety
management system by an external organization or
make a self-assessment of conformity to this Pakistan
standard. (PS 3733:2010)

23. 2. Definitions
2.1 Halal
2.2 Halal Foods
2.3 Haram Foods
2.4 Najis
2.5 Slaughtering
2.6 Good Manufacturing Practice
2.7 Good Hygiene Practice
2.8 Food Chain
2.9 Food Additives
2.10 Cold Chain
2.11 Genetically Modified Food (GMF)
2.12 Food Safety
2.13 Halal food safety Policy

24. 3. Halal Food Management System
3.1 General requirements
3.1.1 The organization shall establish an effective
Halal Food safety Management System
(HFSMS) and update it when necessary in
accordance with the requirements of this
standard.
3.1.2 The organization shall define the scope of the
HFSMS. The scope shall specify the products
or product categories, processes and production
sites that are addressed by the HFSMS.

25. 4. Documentation requirements
4.1 The halal food safety management
system documentation shall include:
a) Documented statements of a Halal
Food safety policy and related
objectives;
b) Documented procedures and records
required by this standard;
c) Documents needed by the organization
to ensure effective development, implementation and
updating of Halal food Safety Management System.

26. 4. Documentation requirements
(continued)
4.2 Records shall be established and maintained
to provide evidence of conformity to
requirements and effective operation of the
HFSMS. Records shall remain legible, readily
identifiable and retrievable. A document
procedure shall be established to define the
controls needed for identification, storage,
protection, retrieval retention time and
disposition of records.

27. 4. Documentation requirements
(continued)
4.3 Emergency preparedness and response
The organization’s top management shall
establish, implement and maintain
procedures to manage potential emergency
situations and accidents that can impact
Halal food safety.

28. 4. Documentation requirements
(continued)
4.4 Internal Audit
The organization shall conduct internal
audits at planned intervals to determine
whether, the HFSMS:-
a) conforms to the planned arrangements established
by organization, and to the requirements of this
standard;
b) is effectively implemented and updated.

29. 4. Documentation requirements
(continued)
4.5 Management Review
4.5.1 The organization’s top management shall
review the HFSMS at planned intervals to
ensure its continuing suitability, adequacy and
effectiveness. This review shall include assessing
opportunities for improvement and the need for
change to HFSMS, including the Halal Food
safety policy.
4.5.2 Record of management reviews shall be maintained.

30. 4. Documentation requirements
(continued)
4.6 Human Resources
4.6.1 The personnel carrying out activities on Halal food safety
shall be competent and shall have appropriate education,
training, skills and experience in Shariah knowledge
and Food Technology.
4.6.2 Where the assistance of external experts (i.e. Shariah
Advisors, Food Technologists, Veterinarians) are required
for the development, implementation, operation or
assessment of HFSMS, records of agreement or contracts
defining the responsibility and authority of external
experts shall be maintained.

31. 4. Documentation requirements
(continued)
4.7 Halal Control Points
4.7.1 Halal Control points shall be established for Halal
production requirements for all foods (i.e., meat
poultry, dairy products, fish, sea food, cereal,
confectionary, nutritional food supplements etc)
4.7.2 Where appropriate, Halal food shall be establish and
apply a traceability system that enables the
identification of product lots and their relation to
batches or raw materials, processing and delivery
records.

32. 4. Documentation requirements
(continued)
4.7 Halal Control Points (continued)
4.7.3 The traceability system shall identify incoming
material from the immediate suppliers and initial
distribution route of the end product.
4.7.4 Traceability records shall be maintained for a
defined period for system assessment to enable the
handling of potentially unsafe products and in the event
of product withdrawal.
Records shall be in accordance with statutory and
customer requirements and may be based on the end
product lot identification.

33. 5. Requirements for any organization
in the Halal food chain
5.1 Sources of Halal Foods and drinks
5.1.1 Animals
that have split hooves and chew cud
5.1.2 Birds
that are similar to poultry and quail
5.1.3 Aquatic animals
that live in water and cannot survive outside it
5.1.4 Insects
only Locust is Halal

34. 5. Requirements for any organization
in the Halal food chain (Continued)
5.1 Sources of Halal Foods and drinks (continued)
5.1.5 Amphibians
not Halal (Haram and Hazardous to health)
5.1.6 Plants
all edible species of plants and their products are Halal except
poisonous, intoxicating or those hazardous to health
5.1.7 Mushrooms and Micro-organisms
all edible species of mushrooms and micro-organisms are Halal except
poisonous, intoxicating or those hazardous to health
5.1.8 Natural minerals and Chemicals
all natural minerals and chemicals are Halal except poisonous,
intoxicating or those hazardous to health

35. 5. Requirements for any organization
in the Halal food chain (Continued)
5.1 Sources of Halal Foods and drinks (continued)
5.1.9 Beverages
a) All non-alcoholic beverages, produced synthetically or
derived from edible fruits are Halal as drinks.
b) All alcoholic and intoxicating beverages are non-Halal
5.1.10 Genetically Modified Food (GMF)
GMF or ingredients or products containing GMO’s shall not be
made by the use of genetic material which is not a Halal source.
5.1.11 Food Additive shall be only be from sources acceptable and
processed according to Halal requirements without the use of
non-Halal or alcohol-based carriers.

36. 5. Requirements for any organization
in the Halal food chain (Continued)
5.2 Slaughtering
5.2.1 Place of Slaughtering
5.2.2 Slaughterer
5.2.3 Slaughtering lines and utensils
5.2.4 Procedures
5.2.5 Stunning
5.3 Health Inspection of Carcass and Giblets

37. 6. Halal Product manufacturing, processing,
handling, storage, transportation and distribution
6.1 All processes food is Halal if it meets the following requirements:
a) The product or its ingredients don contain any components or
products that are no Halal;
b) The product doesn’t contain any thing in quantity that is decreed as
Najis.
c) The product is prepared, processed or manufactured using
equipment and facilities that are free from contamination with
najis non halal.
d) Food that is safe and not harmful human health.
e) During its preparation, processing, packaging, storage or
transportation, the food that does not meet the requirements
specified in items (a), (b), (c), (d) and/or (e) or any other things
that are decreed as najis.

38. 6. Halal Product manufacturing, processing, handling,
storage, transportation and distribution (continued)
6.2 Devices, utensils, machines and processing aids
6.2.1 Devises, utensils, machines and processing aids used for processing
Halal food shall not be made or contain any materials that are
decreed as najis or not halal and shall be used only for Halal food.
6.2.2 In case of converting a processing line or equipment from non Halal
to Halal manufacture, all devices, utensils and machines, which were
previously used or in contact with such manufacture shall be washed
and ritually cleansed.
6.2.3 Upon conversion, the lines, devices, utensils and machines shall be
used and operated for Halal food only. Repetition in converting the
line to najis al-mughallazhah line and back to Halal line shall not be
permitted.

39. 7. Hygiene, sanitation and food safety
7.1 Personal hygiene, food plant sanitation, and food safety shall be given
prime consideration in the preparation of Halal food.
7.2 Procedure shall implement measures to:
a) Control contamination from all sources including air, soil, water,
feedstuffs, fertilizer (including natural fertilizers), pesticides,
veterinary drugs or any other agent used in primary production;
b) Control plant and animal health so that is does not pose a threat
to human health thorough food consumption, or adversely affect
the suitability of the product;
c) Protect food sources from faucal and other contaminations;
d) Manage waste effectively; and
e) Store harmful substances appropriately.

40. 7. Hygiene, sanitation and food safety
(continued)
7.3 Halal food shall be prepared, packaged,
transported and stored in such a manner that
it is in compliance to general hygiene and
sanitary requirements that include
prevention of contamination.
7.4 In manufacturing and processing, suitable
detection or screening devices should be
used where necessary.

41. Pearl Confectionery
(pvt) ltd
BASIC INTRODUCTION
TO FOOD HYGIENE

42. How do people get Food Poisoning?
Because of Bad Bacteria
What is Bad Bacteria?
Where does bad bacteria come from?

43. Poor Personal Hygiene
Dirty Hands Dirty Finger Nails
Open Cuts
Dirty Uniforms
Smoking in Food Areas Being Sick at Work

44. The Importance of Washing your Hands

45. Bad Food Storage

46. Food Not Covered

47. Dirty Kitchens
Fridge Not
Cleaned
Dirty Stove Tops Old Chopping
Boards

48. Food Has Past its Expiration Date
Rotten Meat Mouldy Cheese
Mouldy Bread
Off Milk

49. Food Contamination
Mixing raw foods together Cutting foods on chopping
boards with raw meat juices

50. Under Cooked White Meat

51. Leaving Food Out
For a Long Period of Time
Once Frozen Food or Cooked Food has reached room
temperature bacteria can start doubling after a few hours

52. Incorrect
Food
Temperatures

53. No Pest Control
Flies on the Food Cockroaches Rats and Mice
In the Kitchen

54. Rubbish Bins not Emptied Regularly

55. How do you prevent Food Poisoning?

56. By Having Good Personal Hygiene
Wash your hands regularly Especially after
going to the
bathroom
Have a Clean Uniform
Available
If Sick Stay Home
Place a Band Aid on Cuts

57. Correct Food Storage
Foods to be covered and stored separately

58. Keep Kitchen Clean
58

59. Check Expiry Dates and Label Foods

60. Correct Food Temperatures

61. Pest Control
Pest Control should be done on a weekly basis

62. Remember to always……
After……

63. What we are doing !!!

64. What we are doing !!!

65. What we are doing !!!

66. 8. Packaging & Labeling
8.1 Halal food shall be suitably packed using packaging materials
that fulfills the following requirements:
a) It shall not be made from raw materials that are decreed as
Haram / Najis;
b) It shall not be prepared, processed or manufactured using
equipment that is contaminated with things that are non - Halal
or najis.
c) During the preparation, processing, storage or transportation of
the packaging material, it shall be physically separated from any
other packaging material that does not meet the requirements
stated in item a) or b), or any other things that have been decreed
as najis; or non halal.
d) It will not transmit toxicant to the food.
e) Packing process shall be carried out in clean and hygienic manner
and in sound sanitary conditions.

67. 8. Packaging & Labeling (continued)
8.2 Labeling material used in direct contact with the product shall not impart any color,
flavor or toxicity to the food and shall be from a halal source.
8.2.1 Each package shall be marked legibly and indelibly or a label shall be
attached to the package, with the following information:
a) Name of the product;
b) Net content expressed in SI units;
c) Name, address and trademark of the manufacturer of local origin;
d) Name and address of importer/exporter and/or local distributor;
e) List of ingredients in descending order of the proportion by weight;
f) Code number identifying date and/ or batch number of manufacture, expiry date and
country of origin.
8.2.2 For primary meat products, in addition to requirements specified in 4.2, the label or
mark shall also include the following information:
a) Date of slaughter;
b) Date of Processing

68. Importance of Labeling
• Provide basic information
• Details of the contents of ingredients
• Instruction for use
• Warning and contradiction

69. E – Numbers
• E -120 ------Conchineal ---------Haram
Doubtful E- Numbers

70. Suspected
• Gelatin
• Rennet

71. Halal Internal Audit

72. Audit Planning
Initiation
Review
Documents
Plan
Audit
Get
Approvals
Auditors
Selection

73. Audit Execution
Opening
Meeting
Conducting
Audit
Closing
Meeting
Follow Up

74. Audit Reporting & Follow-up
Agree?
OK
not OK
Identify
NC, issue CAR
Agree on need
for CAR, sign it
Propose CA
plan
Implement
Corrective Action
Verify Corrective
Action &
Close CAR

75. Introduction to CAR
Auditor should include:
Date, CAR No, Basis, Department,
Resp. Dept. Head (Name),
Auditee (Name), Auditor (Name),
Observer (Name),
Type, N.C Condition and Auditor (Sign)
Auditee should include:
Resp. Dept. Manager (Sign)
Root Cause
Corrective / Preventive Action
Auditee (Sign)
Resp. Dept. Manager (Sign)
Due Date

76. What if nothing seems to be wrong?
• No problems … don’t panic
• Move on
• Don’t keep looking for
something wrong
State your remarks on Attendance sheet