halal awareness
TRANSCRIPT
HALAL Awareness for
SMI Food Managers and Factory Owners
Presenter: Dr. Ahmad Robin Wahab
A Division ofAmalMerge International
Sdn Bhd
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.
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
GeneralRequirement
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
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
Halal Current Issues
Malaysia as Halal Hub
WTO/AFTA Food Safety new national
certification requirement
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
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
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
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
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.
Presentation and Storage
All Halal 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
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 CONTAMINATIONALL THE WAY
ReligiousRequirement
Hygiene and Health
Requirement
HALAL
Scope of HALAL
Services of AmalMerge International
Sdn BhdConsultancy 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
Services of AmalMerge International
Sdn BhdConsultancy 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)
Training Services of AmalMerge International
Sdn BhdPublic Courses and in-house training 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
Training Services of AmalMerge International
Sdn BhdPublic 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
Contact Information
AmalMerge International Sdn. Bhd.2695 Jalan Permata 22
Taman Permata53300 Kuala Lumpur
MALAYSIATel: +603-4107 3399Fax: +603-4107 8021
Dr. Ahmad Robin Wahab at +6012-3892695 email: [email protected]