Stated in MS1500 : 2009 in clause 3.1 Management
Responsibility
3.1.1 The management shall appoint Muslim halal executive
officer or establish a committee which consist of Muslim personnel who are
responsible to ensure the effectiveness in implementation on internal halal control system.
3.13 The management shall ensure that sufficient resources
(i.e. manpower, facility, financial and infrastructure) are provided in order
to implement the halal control system.
These two requirements under clause 3.1 Management
Responsibility stressed on the implementation of halal control system. Halal
control system is one of the cores for Malaysia Halal Certification. The
absence of halal control system may results in products or services becoming
non-halal and failure in the system results in withdrawal or revoke of the
Malaysia Halal Certificate from the premise.
Halal 302: Workshop on Internet Halal Control System is a 2
days training program which aim to give a structured guideline for participants
in understanding the principle of Halal Control System and basic steps in
producing the halal control system manual. Internet Halal Control System is
also known as Halalan Toyyiban Assurance Pipeline or Halal Assurance System.
This program will enable participants to:
·
Understand halal control system principles
·
Identify method for identifying critical raw
material/material
·
Identify significant halal hazards using
reliable tools
·
Understand the concept of IHCS monitoring system
·
Be exposed to verification activities namely
internal halal verification
The training content:
·
Criteria of halal product and services
·
Halal hazards along the halal supply chain
·
Halal Assurance Management System and Principles
·
Establishing Halal Assurance Management System
(HAS)
Participant:
·
Halal Industry Players: Internal Halal Audit
Committee from product manufacturing, food premise, hotel, transportation,
warehouse and retails.
Duration:
2 days (7 hours per day)
Training Outline
Day 1
|
|
Time
|
Module and
Activities
|
8.30 am
|
Registration
|
9.00 am
|
Introduction
to Training Course
|
What is halal control system?
|
|
Principles
of Halal Control System
|
|
10.30 am
|
Morning Tea Break
|
10.45 am
|
Establishing
Internal Halal Control System Manual
|
·
Company
profile, halal policy, objective and scope
|
|
·
Establish
Internal Halal Committee
|
|
·
Group
Discussion for Halal Policy, Objective and Scope
|
|
1.00 pm
|
Lunch Break
and Dzuhur Prayer
|
2.00 pm
|
·
Establish
Halal Certification Requirements
|
·
Establish
Products Description/Product Specification
|
|
·
Group
Activity: Produce Product Description/Product Specification
|
|
3.30 pm
|
Afternoon
Tea Break
|
3.45 pm
|
·
Develop and
verify Product or Service Process Flow
|
·
Group
Activity: Develop Process Flow
|
|
5.00 pm
|
End of Day 1
|
Day 2
|
|
Time
|
Module and
Activities
|
9.00 am
|
Revision Session
|
9.30 am
|
Continue on
Establishing Internal Halal Control System Manual
|
·
Identification of Halal Hazards
o Halalan
Toyyiban Risk Analysis
|
|
10.30 am
|
Morning Tea
Break
|
·
Group activities on Halalan Toyyiban Risk
Analysis
|
|
·
Determination of Control Measures
|
|
1.00 pm
|
Lunch Break and Dzuhur Prayer
|
2.00 pm
|
·
Determination of Halal Critical Point
|
·
Determination of Monitoring System
|
|
·
Determination of Corrective Action
|
|
3.30 pm
|
Afternoon Tea Break
|
3.45 pm
|
·
Determination of Verification Procedures
|
·
Documentation System and Management of
Records
|
|
End of Day 2
|
|
