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
|