1. PEMATUHAN
PRODUK HALAL
(HALAL PRODUCT COMPLIANCE)
OLEH :
HJ. MOHD RIDZUAN MUDA
ALFAFA GROUP | AKADEMI ALFAFA | L02248
Pakar Industri & Ahli Jawatankuasa Penasihat
Pembangunan Kemahiran (JPPK), Jabatan
Pembangunan Kemahiran (JPK),
Kementerian Sumber Manusia
Sektor : Perkhidmatan Pendidikan & Latihan
Sub-Sektor : Penyelidikan Islam

2. PENGENALAN
• Pematuhan pengeluaran produk halal di
Malaysia dikawalselia oleh beberapa
peruntukan undang-undang dan standard
piawai yang dikeluarkan oleh beberapa agensi
kerajaan.
• Semua peruntukan undang-undang dan
piawaian ini bertujuan bagi memastikan semua
produk yang dikeluarkan bagi kegunaan orang
Islam adalah halal menurut Shariah.

3. PERUNDANGAN & STANDARD
TERLIBAT
1) MS 1500: 2009 standard
2) MS 1480 : 2007 standard
3) MS 1514 : 2001 standard
4) MS 2200: 2008 standard
5) National Pharmaceutical Control Bureau, GMP
for cosmetic
6) Akta Kerajaan Tempatan 1976

4. PERUNDANGAN & STANDARD
TERLIBAT
7) Malaysia Manual Procedure for Halal
Certification (Manual Prosedur Pensijilan Halal
Malaysia)
8) Akta Makanan, 1983
9) Food Hygiene Regulation 2009
10) Malaysian Protocol for the Halal Meat and
Poultry Productions, 2011

5. MS 1500 : 2009 Standard
• Menggantikan standard MS 1500 : 2004
dengan beberapa perubahan.
• Di antara kandungan utama :
• Pengeluaran, penyediaan, pengendalian dan
penyimpanan makanan Halal
• Kaedah dan syarat-syarat penyembelihan
binatang
• Aspek kebersihan dan penyucian

6. MS 1500 : 2009 Standard
Halal product must fulfill the following conditions:
i. Does not contain any parts or product of
animals that are non-halal by syariah law or any
parts or products of animals which are not
slaughtered according to syariah law.
ii. Does not contain najs according to syariah law.
iii. Safe for consumption, non-poisonous, non-
intoxicating or non-hazardous to health.

7. MS 1500 : 2009 Standard
Halal product must fulfill the following conditions:
iv. Not prepared, processed or manufactured using
equipment contaminated with najs according to
syariah law.
v. Does not contain any human parts or its
derivatives that are not permitted by syariah
law.
vi. During its preparation, processing, handling, packaging, storage
and distribution, the food is physically separated from any other
food that does not meet the requirements stated in items i, ii, iii,
iv, or v or any other things that have been decreed as najs by
syariah law.

8. KEBERSIHAN DIRI /
PERSONAL HYGIENE
MOHD RIDZUAN MUDA
ALFAFA GROUP
AKADEMI ALFAFA | L02248

9. KEPENTINGAN KEBERSIHAN
• Syarat status halal – tiada halal tanpa bersih
• Orang yang berjaya. Dinyatakan oleh Allah di
dalam Surah Syams :
“Dan berjayalah orang yang menyucikan (jiwanya)….
• Hadith : “Kebersihan itu sebahagian daripada
Iman”.
• Punca kesihatan. Kekotoran punca penyakit.
• Kekotoran bertentangan dengan undang-
undang.

10. JENIS KEKOTORAN
• Najis – menurut fiqh Islam – seperti darah.
Terbahagi 3 :
• Mukhaffafah
• Mutawassitah
• Mughallazah
• Sisa buangan industri – bahan toksik
• Bahan kimia domestik – bahan cucian lantai
• Bakteria – wujud di mana-mana tempat
• Virus bawaan penyakit – melalui makanan,
udara atau sentuhan anggota badan

11. KATEGORI KEKOTORAN
1. Najis tapi tidak merbahaya
 Contoh – darah
1. Merbahaya tapi tidak najis
 Contoh – bahan kimia beracun terbuang
1. Merbahaya dan najis
 Contoh – najis tikus
1. Tidak merbahaya dan tidak najis
 Contoh – debu jalanan

12. KAEDAH PEMBERSIHAN &
PENYUCIAN - KHABATH
• Basuhan – air mutlak
• Istinjak – guna barang kering seperti
daun, batu, tisu
• Pengeluwapan
• Pancaran Matahari
• Tanah – samak atau sapu

13. Kaedah Pembersihan &
Penyucian - Hadath
• Mandi – Hadath besar
• Wudhu’ – Hadath Kecil
• Tayammum – jika terdapat halangan
untuk menggunakan air seperti
penyakit, kesejukan dan lain-lain.

14. Keperluan Kebersihan Diri
(Petunjuk/Indicator)
• Petunjuk Kebersihan Oral
• Gigi sentiasa bersih.
• Tidak meludah di kawasan kerja.
• Petunjuk Kebersihan Badan
• Tidak mengeluarkan bau yang tidak
menyenangkan.
• Tangan – kuku sentiasa terpotong.
• Petunjuk Kebersihan Rambut
• Tidak terlalu panjang
• Sentiasa memamaki penutup kepala

15. Perlaksanaan Kebersihan Diri
• Sentiasa patuhi Prosedur Operasi Standard
(SOP) yang ditetapkan syarikat.
• Memastikan semua petunjuk (Indicator)
kebersihan diri dipatuhi seperti berikut :-
• Pembersihan badan dan kulit.
• Penyucian mulut dan gigi.
• Pemotongan/perapian rambut dan kuku.

16. Amalan Kebersihan Diri
• Tutup semua luka dengan pembalut yang
bersih dan kalis air. Badan biasanya
mengandungi bakteria dan perlu
dibersihkan dengan kerap. S.aureus (salah
satu kuman pantogen yang sering terlibat
dalam keracunan makanan) dapat dikesan
di tempat luka.
• Mandi dengan sabun sekurang – kurangnya
dua kali sehari.

17. Amalan Kebersihan Diri
• Jangan pakai barang kemas (contoh: cincin,
gelang dan jam tangan) kerana boleh
menjadi punca pencemaran.
• Pastikan kuku bersih dan pendek.
Bersihkannya selalu kerana bahan kotor
dan kuman seperti E.coli dan S. aureus
terdapat pada kuku yang panjang dan kotor.
• Sekiranya menghidap penyakit atau
menunjukkan tanda – tanda keracunan
makanan, elakkan daripada mengendali
atau menyediakan makanan.

18. Amalan Kebersihan Diri
• Jangan merokok di kawasan penyediaan
dan penghidangan makanan.
• Jangan memegang makanan tanpa
penyepit / sarung tangan.

19. NCS’s Standard Performance
Maintain personal hygiene using MS 1500: 2004
standard, MS 1480 : 2007 standard, MS 1514 :
2001 standard, MS 2200 : 2008 standard,
National Pharmaceutical Control Bureau, GMP
for cosmetic, Akta Kerajaan Tempatan 1976,
Malaysia Manual Procedure for Halal
Certification ( Manual Prosedur Pensijilan Halal
Malaysia), Akta Makanan, 1983 and Food
Hygiene Regulation 2009 so that personal
hygiene, sanitation and safety guidelines
obtained, personal hygiene requirements
studied and body cleanliness executed in
accordance with Good Hygiene Practice.

20. LANGKAH-LANGKAH / STEPS
1. Mendapatkan panduan kebersihan,
penyucian dan keselamatan diri / Obtain
personal hygiene, sanitation and safety
guidelines.
2. Kaji keperluan kebersihan diri / Study
personal cleanliness requirements.
3. Melaksanakan pembersihan diri / Execute
body cleanliness.

21. LANGKAH 1 / STEP 1
Mendapatkan panduan kebersihan, penyucian
dan keselamatan diri / Obtain personal hygiene,
sanitation and safety guidelines.
•Locating personal hygiene, sanitation and safety
guidelines
•Types of personal hygiene, sanitation and safety
guidelines
•Procedures of obtaining halal food and
consumers products

22. LANGKAH 2 / STEP 2
Kaji keperluan kebersihan diri / Study personal
cleanliness requirements.
2.1 Interpret personal hygiene requirements
2.2 Indicate oral hygiene
2.3 Indicate body hygiene
2.4 Indicate hair and hair hygiene

23. LANGKAH 3 / STEP 3
Melaksanakan pembersihan diri / Execute body
cleanliness :-
3.1 Washing body and skin
3.2 Cleaning teeth and mouth
3.3 Cutting and trim nails

24. MALAYSIAN
PROTOCOL 2011
MOHD RIDZUAN MUDA
ALFAFA GROUP
AKADEMI ALFAFA | L02248

25. PURPOSES & USAGE OF
MALAYSIAN PROTOCOL 2011
 This Market Access Advice clarifies the actions for
establishments to meet amended Malaysian Halal
requirements that are additional to the
requirements of the Australian Government
Authorised Halal Program (AGAHP), as outlined in
Meat Notice 2009/08 - AGAHP - guidelines for the
preparation, identification, storage and certification
for export of halal red meat and red meat products.
 The additional Malaysian halal requirements apply
to establishments listed (or intending to become
listed) for Malaysia for the export of ruminant (beef,
sheep, deer and goat) halal meat.

26. PURPOSES & USAGE OF
MALAYSIAN PROTOCOL 2011
 This Market Access Advice clarifies the actions for
establishments to meet amended Malaysian Halal
requirements that are additional to the
requirements of the Australian Government
Authorised Halal Program (AGAHP), as outlined in
Meat Notice 2009/08 - AGAHP - guidelines for the
preparation, identification, storage and certification
for export of halal red meat and red meat products.
 The additional Malaysian halal requirements apply
to establishments listed (or intending to become
listed) for Malaysia for the export of ruminant (beef,
sheep, deer and goat) halal meat.

27. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
 Red meat establishments must have an AGAHP
and meet the additional Malaysian requirements
specified below :-
A. Halal personnel
a. The 2011 halal protocol requires an additional
halal position, (the halal supervisor) for both
cattle and sheep establishments.

28. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
A. Halal personnel
b. Attachment 1 provides clarification of the
roles and responsibilities for the halal
personnel. Please note that the halal checker
is required to be on the slaughter floor at all
times.
c. The halal supervisor position needs to be a
full time dedicated position. The halal
slaughter man, head checker or checker may
not fill in for this position if the halal supervisor
is unable to work.

29. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
A. Halal personnel
d. The halal supervisor position is superior to the
halal checker, head checker and slaughter
man and is non-interchangeable with these
positions.
e. A Halal supervisor is permitted to have
responsibility for additional tasks within the
establishment (e.g. quality assurance)
provided that they complete all halal
supervisor tasks in full.

30. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
B. Halal Critical Control Points
a. Establishments must determine and
document the Halal Critical Control Points
(HCCPs), similar to control points used in
Hazard Analysis Critical Control Point
(HACCP) systems but relevant for halal.
HCCPs will form the basis for audits and
checklist-identified issues and are the targets
of corrective actions.

31. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
B. Halal Critical Control Points
b. HCCPs should be clearly pass or fail when
monitoring these control points.
c. The Approved Islamic Organisation (AIO)
shall determine the HCCPs in association with
the establishment.

32. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
C. Flow chart of halal processes
a. The AIO must produce a flow chart showing
the flow of halal carcasses and offal through
the plant. The flow chart must include HCCPs.
(Note that Malaysia specified that separate
flow charts for halal product and for non-halal
product/processes must be produced).

33. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
D. Flow chart of non-halal processes
a.The AIO must produce a flow chart showing
the flow of non-halal carcasses and offal
through the plant and corrective actions to
preserve halal integrity.
E. Establishments must have their own halal
standard operating procedures (SOPs).

34. MEAT EXPORT REQUIREMENTS
TO MALAYSIA
F. Development, monitoring and control of
halal system in the establishment
a.The AIO shall form a monitoring team in the
establishment to be responsible for
developing, monitoring and controlling the
Halal system in order to ensure effectiveness.

35. DUTIES & RESPONSIBILITIES OF
HALAL PERSONNEL
A. HALAL CHECKER
1. Must be present on the slaughter floor at all times and
ensures:

Stunning is conducted according to approved
methods

Halal slaughter requirements are met

proper bleeding protocol occurs

determination of death prior to dressing operations

non-halal carcasses are handled according to
Malaysian protocol
1. Records the number of animals slaughtered daily and
non-halal carcasses.

36. DUTIES & RESPONSIBILITIES OF
HALAL PERSONNEL
B. HALAL SLAUGHTERER
• Is satisfied animals provided are alive and if dead are
removed from the halal system
• Must give blessing / tasmiyyah immediately before
slaughtering
• Must be enough slaughter men to ensure Halal
slaughter is correct on each animal
• Slaughter procedure in accordance with 2011
Malaysian Halal protocol.

37. DUTIES & RESPONSIBILITIES OF
HALAL PERSONNEL
C. HALAL HEAD CHECKER
(Only if pneumatic stunning is used for cattle)
• Must be present
• Responsible for assessing skull damage
• Identify /label and record the related non-compliance
carcasses.
• Refer any uncertainty in skull damage to halal
supervisor
• Must identify/label and record non halal carcasses

38. DUTIES & RESPONSIBILITIES OF
HALAL PERSONNEL
D. HALAL SUPERVISOR
1. Ensure internal halal control system as per the 2011
Malaysian Halal protocol and be responsible for
effectiveness of its implementation.
2. Ensure halal checker, head checker and slaughter
man all function in accordance with 2011 Halal
protocol.

39. DUTIES & RESPONSIBILITIES OF
HALAL PERSONNEL
D. HALAL SUPERVISOR
3. Supervise and verify the following establishment halal
records:
 Stunning equipment verification and calibration
records
 Slaughtering record
 Non-halal conformance record
 Chiller room, freezer and blast freezer record
 Deboning activity record
 Packing and storage record

40. RELATING ISSUES
HALAL SLAUGHTER
a. The animal shall be ritually slaughtered by a
practicing Muslim slaughterman who is registered with
a Halal Certification Body.
b. Animals that are dead due to stunning procedure shall
be identified as non-conformance and condemned.
c. The number of slaughtermen shall be adequate to
ensure that the act of ritual slaughter is conducted
properly on each

41. RELATING ISSUES
HALAL SLAUGHTER
animal. (It is recommended to have at least
one slaughterman for the maximum
slaughtering of ninety (90) animals per hour.)
a. Slaughtering of animals while hanging head
down shall not be permitted.
e) If the ruminant is not slaughtered according to this
protocol, the slaughter man shall identify the carcass
and its offal as non-halal and shall be segregated
from Malaysian eligible carcasses and offal.