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BEST HALAL PRACTICES IN FOOD INDUSTRY

AND CERTIFICATION PROCESS

INTRODUCTION

This course covers the best halal practices for manufacturers in the food industry. Modules cover the importance of MS 1500:2009, the requirements for halal certification and processing as well as logistics in the halal food production. This module also provides a thorough knowledge on the overall best halal practices for the manufacturers to produce high quality halal products for the ever demanding halal food market.

OBJECTIVE

At the end of the course, participants will be able to:

·         Manage the best halal practices in the food premise.

·         Understand the halal processing and logistics of the food products.

COURSE CONTENTS

·         Shariah Principles & Requirements Pertaining to Halal
·         Halal Certification & Halal Logo (Procedures, Requirements & On-line Application)
·         Roles of Various Agencies in the Implementation of Halal Programme
·         Halal Food & Legal Control
·         Understanding MS1500:2009
       Ø  Halal Slaughtering
       Ø  Processing, Handling, Distribution & Serving
       Ø  Storage, Transportation, Display, Sale & Serving
       Ø  Internal Halal Committee
       Ø  Hygiene, Sanitation & Food Safety
       Ø  Sources of Halal Food & Drinks
·         Halal Market & Its Prospects
·         Halal & International Food Quality Assurance
·         Halal Internal Committee
·         Current Issues
·         Certification Process


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