HALAL INTERNAL AUDIT FOR FOOD SERVICES AND MANUFACTURINGAzurah Abdul Aziz
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.
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
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.
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 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 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.
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.
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.
HALAL INTERNAL AUDIT FOR FOOD SERVICES AND MANUFACTURINGAzurah Abdul Aziz
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.
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
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.
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 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 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.
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.
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.
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 Azurah Abdul Aziz
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.
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.
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 Azurah Abdul Aziz
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 contaminationAzurah Abdul Aziz
Halal - in implementing a system to eliminate and control hazards related to Halal.
The hazards comer from people, environment, process and device/utensil.
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.
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 Azurah Abdul Aziz
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.
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.
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 Azurah Abdul Aziz
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 contaminationAzurah Abdul Aziz
Halal - in implementing a system to eliminate and control hazards related to Halal.
The hazards comer from people, environment, process and device/utensil.
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.
2. Halal Implementation
Azurah Abdul Aziz
HALAL PRODUCT INGREDIENT
(RAMUAN PRODUK HALAL)
1. Source – Halal & safe
(Sumber – 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
• Issued by the ingredient
manufacturer
• Accompanied with detailed
process flow
• Consist of ingredient
breakdown and source of
origin
6. 2. Register every ingredient used / keep –
halal application – ingredient, product &
processing aids
(Daftarkan setiap ramuan yang
digunakan/simpan – 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 –
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 – any control
on ingredient – Halal sources + prove
2 Supplier Audit – initial assessment / yearly
3 Yearly Supplier Evaluation/ Assessment –
deviation by supplier on Halal delivery &
material Halal integrity