International Halal Technical

Capacity Development Programme 1

HALAL ASSURANCE SYSTEM:

GENERAL GUIDELINES
HALAL HUB DIVISION
DEPARTMENT OF ISLAMIC DEVELOPMENT MALAYSIA

Organised by:
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HALAL ASSURANCE SYSTEM (HAS)

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OUTLINE:
• Introduction to Halal Assurance Management System (HAS)
• The Concept of Halalan and Toyyiban
• Principle of Halal Assurance Management System
• Implementation of Halal Assurance
• Traceability
 INTRODUCTION OF HALAL 4

ASSURANCE SYSTEM
Adoption of system according to the halal standards, regulations and
WHAT requirements in Halal certification in order to control the Halal purity and
genuineness

WHY
To ensure & preserve halal integrity of products

WHO The manufacturer is responsible for developing & managing the HAS

Through effective quality management system throughout the supply chain to

HOW identify any possibilities of non-halal contamination occurrence and
established the control measure
 GUIDELINES TO HALAL 5

MANAGEMENT ASSURANCE SYSTEM

The guideline :
- shall be read together with other halal standards and manual
procedure issued by Malaysian halal competent authorities
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THE CONCEPT OF HALALAN AND TOYYIBAN

Halal Allowed or permitted in accordance to Islamic Law

Halalan Any products which are not harmful and safe to be consumed as
Toyyiban underlined by the Syariah Law
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GENERAL PRINCIPLE IN IMPLEMENTING HAS

• focus on minimize & eliminate the non-conformance of halal

PRINCIPLE 1
requirements

• identification of Halal Critical Points (HCP) within the entire supply

PRINCIPLE 2
chain
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IMPORTANT STEPS IN IMPLEMENTING HAS

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MANAGEMENT COMMITMENT

• Minutes of meeting
Communication • Halal policy and objectives are clearly outlined
• Training, circular etc

Management • Allocate and provide resources to ensure the

Financial
Responsibilities compliance of HAS

• Select competence personnel

Human resource • Provide personnel with adequate knowledge
• Give the authority to the personnel to enforce HAS
 INTERNAL HALAL COMMITTE
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• A group of personnel who are appointed by the

management to establish, implement and monitor HAS
effectiveness
 INTERNAL HALAL COMMITTE
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Function of Internal Halal Committee

Establish company’s Halal Policy &

Objective
Process verification on effectiveness
Establish HAS Manual
Establish the organizational of HAS
structure & responsibilities
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INTERNAL HALAL COMMITTE

The members must be well trained and well knowledgeable in halal

standards and requirements.

The management shall ensure that term of reference of the

committee are fully established.
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INTERNAL HALAL COMMITTE

Term of reference:
- Defines the purpose and structure of an organization to accomplish
goals
- Defines the vision and mission, goals, scope and available source of a
project

The committee shall be reviewed occasionally at least once a year

 INTERNAL HALAL COMMITTE
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The review shall be necessary when :

• Controls are ineffective;
• Change in the committee;
• Changes are made to the monitoring schedules; and
• Change in the operations and/or supply
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PRINCIPLE OF HALAL ASSURANCE SYSTEM

Determination of Halal Control Point

Product Development & Verification Flow Chart

HALAL ASSURANCE SYSTEM

Implementation of Control Measures

Determination of Corrective Action

Document & Records Management System

Process of Verification

Traceability
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DEFINITION OF HALAL CONTROL POINT

• A reference to an element or part that needs emphasis by industry

practitioners to determine all possible sources of contamination

▪ Baharudin, O. et al. 2016

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PRINCIPLE 1 DETERMINATION OF HALAL CONTROL POINT

• Key process in developing the HAS

• The process step or raw material in the process flow where

important step need to be applied to eliminate risk in order
to fulfill the Syariah requirements
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PRINCIPLE 1 DETERMINATION OF HALAL CONTROL POINT

HALAL ASSURANCE SYSTEM

Product development Procurement

The Product To make sure that in

produced must the process of order
determined to be & purchase of raw
Halal and the status material ,both meet
of the ingredients Halal and
used are clear operational
requirements
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PRINCIPLE 1 DETERMINATION OF HALAL CONTROL POINT

Halal Control Point

Selection of Raw
Processing Steps
Materials

* Identifying the potential contaminants

Halalan Control Toyyiban Control Point:

Point: chemical, biological &
non Halal hazard physical hazard
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Example of Halalan-
Toyyiban Control Point
analysis worksheet
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PRINCIPLE 2 DEVELOPMENT & VERIFICATION OF

FLOW CHART

• A process flow in the production need to be depicted clearly

with accurate detailed

• Includes all the raw material and processing aid

• Each and every critical area need to be identified and

highlighted

• Tools to identify the potential Halal treats and implement

appropriate control measure
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PRINCIPLE 3
IMPLEMENTATION OF CONTROL
MEASURES

• Action or activity that can be used to eliminate, prevent or

reduce any possibilities of hazard or contamination
occurred in halal implementation process
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PRINCIPLE 3
IMPLEMENTATION OF CONTROL
MEASURES

ACTIVITIES OF CONTROL MEASURES

Control Product
Procedure Records
Recall
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PRINCIPLE 3
IMPLEMENTATION OF CONTROL
MEASURES

• Any action to be taken when the results of monitoring at the HTCP

indicate a loss of control

• The corrective action need to be implemented if the non

conformance arise at anytime (prior audit/after audit)
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PRINCIPLE 4
DEVELOPMENT OF CORRECTIVE
ACTION

• the corrective actions procedure need to be taken once the

monitoring process indicates non compliance

• Establish a procedure that prevent recurrence of similar incidence

and bring the process or system back into control
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PRINCIPLE 5
DOCUMENTS AND RECORDS
SYSTEM

• Establishing and maintaining

records and documents are Halal Manual
very crucial steps in HAS (Top Managements,Managers)

Halal S.O.P
• Help to provide evidence of (Managers, Halal Executives)
conformity and effective
implementation of HAS
Halal Technical Reference
(Supervisor)
• Records shall be kept at least
1 year Halal Working Instructions
(Production Employee)

(Halal Assurance System (HAS)For Food ServiceOrganization and Food

Manufacturer, Ahmad Sahir Jais, 2016)
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PRINCIPLE 5
DOCUMENTS AND RECORDS
SYSTEM

• The documentation management system need to be efficient, in

order to have a smooth HAS
• Documentations and records function as:
• reference

• Track and trace tools

• evidence
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PRINCIPLE 5
DOCUMENTS AND RECORDS
SYSTEM

• Type of documentation and records required for HAS:

• Supporting document for developing HAS

• Records generated by HAS system

• Documentation of methods and procedures used

• Records of training

• Other related documentation and records

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PRINCIPLE 6 PROCESS OF VERIFICATION

• A procedure to monitor the effectiveness of Halal Assurance

System and to determine if any modification should be made to
upgrade the system

• Activities relating to the verification are:

• Management review
• Review of HAS plan
• Spot check/audit
• Laboratory testing
• Review of records
• Calibration of equipment
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PRINCIPLE 6 PROCESS OF VERIFICATION

Ingredient
Lists

Procedure
Standard
for
Operation
Assessment
Procedure
of Product

TOOLS OF
VERIFICATIONS

Internal Supplier
Halal Audit Approval
Report Procedure

Approved
Supplier Lists
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PRINCIPLE 7
TRACEABILITY

• Traceability is the ability to track any possibilities of halal supply chain

breaks down due to any contaminants and able to avoid the potential for
wider disruption
 PRINCIPLE 7
TRACEABILITY
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Department Function in Halal Traceability System

- Ensure raw materials are supplied by reliable supplier
Purchasing - Request for Halal certificate upon purchased materials
- Keep proper record of the supplier (invoice, delivery order etc)
- Ensure raw materials received are in good condition (clean,
Storage/ without any contamination from najs, blood, chemical or any
Warehouse haram source)
- FIFO system
- Ensure that the production of each and every products are based
Production on the standard operation procedure

- Lead all traceability system relating to Halal

Internal Halal - Communicate effectively with all departments when any new
Committee products are introduced / any issues are brought to light

- Ensure all materials used for R&D are halal certified

R&D - Properly keep and label new raw materials
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BENEFIT OF ESTABLISHMENT HALAL

ASSURANCE SYSTEM

●To maintain the consistency of Halal Product during halal certificate validity

●To arise internal awareness in the company

●The company has a guideline on halal production process

●To prevent any cases in non-Halalness of product that have been halal certified
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International Halal Technical

Capacity Development Programme

THANK YOU

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