Halal assurance and management system PDF

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Personal notes. Lecturer: Ms Carolyn Loong...

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Halal assurance mgmt system Notebook:

MF207 Halal

Created:

27/7/2019 11:23 AM

Author:

Vonvon

Updated:

27/7/2019 11:51 AM

HAS- to assure product is halal material procedures process products HRD human resource dept

General principles minimise threat & non-conformance to halal requirements identification of Halal Critical Points within entire supply chain HCP= source of buying product/ingredients includes effective product recall procedures effective documentation to enable traceability proper filing system made available for audit

Establishment of internal halal committee develop, monitor and control HAS at least 4 members 2 must be muslim at mgmt level 1 responsible for purchasing responsible for managing halal matters will be coordinator of IHC for slaughter house, halal supervisor be member of IHC knowledgeable and welltrained effectiveness of IHC reviewed yearly Need for training program mgmt provide continuous training on halal std and reqs

Principles of HAS mgmt 1. determine halal critical points possible sources of contamination 2. development and verification of flow chart verify against actual operations; on-site inspections potential threats and implement ctrl measures 3. implementation of control measures according to std/halal reqs e.g. halal cert accompanying product 4. development of corrective action

review non-conformities, trends, cause of non-conformities, forward action, assessment of corrective measures 5. documentation system and mgmt of records 6. process verification monitoring systems, personal compliance to HCP operations, audit reports

Need for essential douments manual of HAS roles and responsibility duries of those in charge of HCP list of halal threats HCP parameters instructions meeting minutes

Need for traceability documentation helps with traceability

Need for dev of product recall procedure with provisions for notifications to relevant parties handling of withdrawn products as well as affected lots still in stock sequence of action to be taken withdrawn/recalled halal products/goods to be segregated and quarantined documentation IHC committee to verify and record effectiveness of withdraw/recall process

List of Halal Requirement References manual procedure of malaysia halal certification MS1500:2009 and others

Sertu (ritual cleansing) objective purify factories, premises, utensils, clothing or body parts contaminated with najs mughallazah method wash 7 times 1 with soil, 6 with water 2 types of soil soil mixed with water clay soap steps wash off all visible najs till clean prepare clean water mixed with soil wash with soil mixture considered first wash wash with clean water (air mutlak) in between can wash with detergent or soap if needed soil clean soil or clay free from najs

free from dirt eg oil have not been used for dry ablution water clean water monitored by JAIN state jabatan carried out by muslim worker upon conversion, process line for halal products only cannot be converted back and forth multiple times...