3. Highlights
Overview – HALAL and your Company
General Requirements for Food Industries
Managers responsibilities in HALAL Program
Understanding HALAL Principles
HALAL Awareness – Halal Guidelines
Certification requirement and procedures
What AmalMerge can do for you.
4. Do your Company need HALAL?
Are you aware of what your company is doing? Are you prepared?
Present status –generally (SMI’s)
No formal QC team or system
No GMP
No proper understanding of Halal issues
Are you experiencing
Customers complain
Sales not picking up
Competition
Don’t know how to go about implementing Halal system
Export difficulties?
Halal audit and certification
Halal for: ingredient suppliers, chemicals, food supplement, herbal,
cosmetic, fresh produce, animal feed, apparels.
Restaurant and food service, hotels, hospitals, airlines, contract
manufacturer, packaging and repacking, transport operators
5. General
Requirement
Local law and municipality requirement
License to operate – basic training?, eg. drinking water
Building requirement – machinery dept, MOH
Food Acts & Food Regulations
Safety –limits of use of types and amount of chemicals
Labeling
HACCP
Cleaning and maintenance
Halal?
Export restrictions.
Importing country’s regulation – certification
Consumers requirements (Halal, kosher, GMO-free, Organic)
BASIC REQUIREMENT (consumers demand)
GMP, healthy food
6. Managers/Owner
responsibilities
Understand HALAL
Endorsement of documents and
work processes - Declaration
Monitoring the System
Team leader
Review HALAL Status
Staff training
Linkage to advisor and consultant
Renewal of Certification
COMMITMENT
7. Halal Current Issues
Malaysia as
Halal Hub
WTO/AFTA
Food Safety
new national
certification
requirement
8. What is HALAL Food?
Grossly misunderstood and interpreted
It is UNIVERSAL FOOD –fit for all mankind, not
just for Muslim
Emphasis on Hygiene, Cleanliness and
Safety AND Integrity (Halal dan Toyyiba)
The act of Slaughtering
Selection of food sources
Commitment – declaration, weight & measures
Avoid contamination
Good handling and storage
9. Definition of HALAL
Means permitted, allowed, lawful
Free of substance from forbidden
(HARAM) animals
Not containing filthy substances, according
to Islamic Law
Not prepared using equipment which are
not free from filthy substances
Does not come in contact during
preparation with food which does not fulfil
above 3 requirements or any filthy
substances
10. Source of HALAL
food and drinks
All land animals are considered HALAL except:
animal not slaughtered according to Islamic law
Pig, dogs
Carnivorous animal - tiger, bears and similar animals
Birds with claws and feed by snatching - eagles
animal permitted to be killed in Islam - rats,scorpion and the
like
animal and insects forbidden to be killed in Islam - ants
bees, woodpecker
animals generally considered repulsive - flies, lies, maggots
11. Sources of HALAL food
and drinks
Water animals living only in water, unless they are
poisonous and harmful
Plants - all plant types and their product except those
poisonous and harmful to human health
Drinks - all forms of water except those that are
poisonous, intoxicating and harmful to human health
12. Slaughtering
Must be performed manually by MUSLIM of sound
mind, mature and fully understands the fundamentals
and conditions related to slaughtering.
Animal must be animals permitted (HALAL) to be
eaten
Live animal in their normal conditions
Respiratory tract, esophagus and jugular vein must
be severed
All slaughtering device must be sharp and not made
of bones, nails or teeth.
13. Presentation and
Storage
AllHalal food that are kept, displayed
and served must be isolated from non-
halal goods.
Goods that come in contact with filth or
non-halal materials are Haram
14. Processing and
cooking
All foods are Halal if they are processed in a clean
manner using Halal ingredient, and free from filth
Not contain any product that are considered filthy,
unslaughtered product
must be prepared using equipment free from filth -
cutting tools
Must not come in contact with foods which are non
Halal or filthy during processing and storage
CLEAN and NO CONTAMINATION
ALL THE WAY
15. Scope of HALAL
HALAL
Religious Hygiene and
Requirement Health
Requirement
16. Services of
AmalMerge International
Sdn Bhd
Consultancy Services
Good Manufacturing Practices (GMP) & Food
Hygiene
Quality Systems & Management, HACCP and Food
Safety
Supplier Assessment and Second Party Auditing
Food Safety Auditing and Surveillance programs in
Food Services and Franchising Operation
Franchise Development
HALAL Compliance Manufacturing
17. Services of
AmalMerge International
Sdn Bhd
Consultancy Services (cont.)
New company setup for HACCP and Halal compliance
operations
Post-harvest handling system
Product And Business Development/ / Product
Improvement
Pest Control and Warehouse Maintenance in Food
Industries
We help our clients develop specific Quality Manual and
customized SSOPs (Sanitation Standard Operating
Procedures)
18. Training Services of
AmalMerge International
Public Courses and in-house training Bhd
Sdn
HACCP – Developing a HACCP Food Safety
Plan
Good Manufacturing Practices (GMP)
New Product Development
Product Recall
Quality Assurance for Operators, Quality
Control Techniques
Quality Assurance for Small to Medium Food
Plants
Internal Auditing, Supplier Assessment
19. Training Services of
AmalMerge International
Sdn Bhd
Public Courses and in-house training (cont.)
Frozen Food Managements / Cold Chain
System
HACCP and HALAL: A Total Food
Requirement
Post Harvest Handling of fruits and vegetables
ISO9000, Total Quality Management
Cleaning and Sanitation for operator and
maintenance staff
Supervisor and operator training on in-house
pest control
20. Contact Information
AmalMerge International Sdn. Bhd.
2695 Jalan Permata 22
Taman Permata
53300 Kuala Lumpur
MALAYSIA
Tel: +603-4107 3399
Fax: +603-4107 8021
Dr. Ahmad Robin Wahab at +6012-3892695
email: arobin@halalsuperhighway.net