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Halal Best Practices (HBP)

Halal and toyyib are criteria of food encourage to be consumed by men as mentioned in the Quran. The word Halal and toyyib are mentioned a few times i.e. Al Maidah verse 88 and Al Baqarah verse 88 and Al Baqarah verse 168. Repetition of the words, halal and toyyib stress on the importance of the words meaning and application.

Halal means things or actions which are permissible meanwhile toyyib means wholesomeness. Halalan toyyiban is defines as the assurance and guarantee that both halal an toyyib are integrated into holistic and balanced requirements that fullfil the condition, situation or application needs.

Halalan Toyyiban is a training program which aim to enlightened participants on the requirements for Malaysia Halal Certification and the basic requirement of food safety system i.e. Good Manufacturing Practices. Thus, participants will have a better understanding on the “know-how” to merged both halal and GMP into its halal control system.

The objectives of this program:
·         To introduce the general concept of halal and toyyib
·         To explain the elements of Good Manufacturing Practices
·         To expose participants to requirements for Malaysia Halal Certification based on MS1500 and Manual Procedure for Malaysia Halal Certification.
·         To introduce to internal verification activities

The topic covers on:
·         Criteria of halal food and drinks
·         The concept of halal and toyyib
·         Pre-Requisite Requirement for Malaysia Halal Certification
·         Introduction to internal verification activities for halal

Participant:
·         Industry players: management and non-management level in the products manufacturing, food premises (eatery), hotel, warehousing, transportation and retailing.
Duration:
2 days (6.5 hours per day)


Training outline

Day 1

Time
Module and Activities
8.30 am
Registration
9.00 am
Introduction to Training Course
Ice Breaking
9.15 am
Halal Food and Drinks
Halalan Toyyiban Concept
10.15 am
Pre- Requisite Requirement for Malaysia Halal Certification

·         Definition
10.30 am
Morning Tea Break
10.45 am
·         Establishment of Building and Facilities
1.00 pm
Lunch Break and Dzuhur Prayer
2.00 pm
·         Process Control: Procedures and Practices
3.30 pm
Afternoon Tea Break
3.45 pm
Continue on Process Control: Procedures and Practices
5.00 pm
End of day 1



Day 2

Time
Module and Activities
9.00 am
·         Maintenance and Sanitation
10.30 am
Morning Tea Break
10.45 am
·         Personnel
11.30 am
·         Transportation and Distribution
12.00 pm
·         Traceability
1.00 pm
Lunch Break and Dzuhur Prayer
2.00 pm
·         Internal Verification
3.30 pm
Afternoon Tea Break
3.45 pm
·         Training
4.45 pm
Q & A
5.00 pm
End of Training Program





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