halal certification procedure bi presentation slide

HALAL CERTIFICATION PROSEDURE

SCOPE

Introduction

Malaysian Halal Certification Process

Requirement for Halal Application

Malaysia Halal Logo

Halal Logo of Other Countries

Summary

Halal Certification….

Safe

Health Benefits

Stringent processes

Muslim’s first choice

↑ confidence & awareness

World recognition

Pasaran : Besar

Membantu perniagaan

Alat Pemantauan Halal

Jaminan authenticity

Digunakan : Semua

Why MALAYSIANHALAL LOGO?

Why MALAYSIAN HALAL LOGO?

The only country with government full support

Other certification are by individual provinces or NGOs

Provides assurance & fulfills Shariah laws

Halal products = quality products

MS1500 maintain halal integrity

ACT & STANDARD RELATED TO HALAL

HALAL FOOD CHAINFarm

Raw material:*Animal*Plant

Processing

Handlinge.g. slaughtering

Unit Operations/Processing*Preliminary operation*Conversion operation

*Preservation operation*Product development

Ingredient &Additive

Handling

Packaging

Storage

Transportation

Storage & Distribution

Consumption

MS 1500 : 2009

Guideline for industry on:Preparation

Handling

Basis requirement: Food productsFood trade

Business

Manual Procedure

Guidelines on requirements for:Inspection officer

ManufacturerConsumer

Scope:ProcedureInspectionMonitoring

Enforcement

Pembersihan Penyediaan Penyembelihan

Pemprosesan Pengendalian Pembasmi kuman

Penyimpanan Pengangkutan Amalan pengurusan

PERSIJILAN HALAL

CERTIFICATION INFORMATION

Application online ONLY :http://www.halal.gov.my orhttp://www.halal.gov.my/apps/

e-halal.php?new

http://www.halal.gov.my/

http://www.halal.gov.my/apps/e-halal.php?new

http://www.halal.gov.my/apps/e-halal.php?new

CERTIFICATION INFORMATION KETUA PENGARAH

Jabatan Kemajuan Islam Malaysia (JAKIM)Ground Floor, Block 2200,Enterprise Building 3,Persiaran APEC,63000 Cyberjaya,Selangor Darul Ehsan,Malaysia. Tel : +603 8315-0200Fax : +603 8318-7044Hotline : 1800-880-555E-mail : [email protected]

Application/Document Approval

Audit/Premise Inspection/Lab

Report Writing

Panel Committee/Appeal Committee

Issuance of Halal Certificate

Monitoring and Enforcement

HALAL CERTIFICATION IN MALAYSIA

Application category

Product

Food premise

Slaughter house

HALAL CERTIFICATION PROCEDURE

Applicant open e-Halal Account

Applicant Fillthe Form on-line

Form submitted/ Sent on-line

1

Applicant send Supporting document

by post/hand

2

HALAL CERTIFICATION PROCEDURE1

Submission of Application form

Receipt of Supporting Document

3

RejectNot

Complete

2

Document evaluation

Shariah Evaluation

Technical Evaluation

4

4

Payment of Fee

Audit

Schedule

3

RejectNot

Complete

Charge Letter

2

Comply

Do notComply

REJECT

Co

rre

cti

veA

cti

on

5


Issuance of HalalCertificate

Approval PanelMeeting

6

6

Schedule ofMonitoring

Monitoring/ Enforcement

Comply

Do notComply

5

Pre-PanelMeeting

AuditReport

Revoke Certificate

Corrective action


CERTIFICATION FEE Certification fee for food industry and consumer

good depends on the application per premise (without looking at how many products are produced).

Payment must be made to Ketua Pengarah, Jabatan Kemajuan Islam Malaysia.

Rate according to category is as follows:Small

IndustrySmall and

Medium IndustryMulti National

RM 100 RM 400 RM 700

*Rater is for 1 years

INDUSTRY CLASSIFICATIONIndustry Criteria

Small Industry 1. Fix Asset ≤RM500 0002. Workers ≤50 people

Small Industry & Medium (SME)

1. Annual Revenue RM500,000 - RM25 million

2. Workers 50-150 people

Multi National 1. Global chain 2. Annual Revenue > RM25

million3. Workers > 150 people

CHARGE FOR SLAUGHTER HOUSE

Small Premise

(RM)

Medium Premise

(RM)

Big Premise

(RM)

100 400 700

* Charge for 1 years

SLAUGHTER HOUSE CLASSIFICATION

Size of Premise

No. Chicken @

Bird/Day

No. Sheep @

Goat/ Day

No. Cattle @

Buffalo/ Day

Small <2000 <500 <50

Medium 2000-3000 500-700 50-100

Big >3000 >700 >100

RESTAURANT / HOTEL KITCHEN

Restaurant (RM)

Hotel Kitchen (RM)

RM100For each unit

premise

RM 100 For each kitchen unit

* Charge for 1 years

RejectedCompany:

Halal & non halal

Product: Non halal

Product: Natural

Medicine

Hair colour

Confusing product

name

Fertilizer & animal feed

Company: Halal + non Halal

Non halal products

Natural products :No processing

Medicine :Pharmaceutical products

Hair colouringProduct : synonymous + confusing terms

Fertilizer & Animal Feed

KEPERLUAN

Umum

Pasaraya

Pengeluar Produk

Premis Makanan

Dapur Hotel

Rumah Sembelih

GENERAL REQUIREMENTS

Company produce halal products onlyRaw ingredients – HALALSuppliers or sub contractors – material with halal certificateComply with halal requirementsForm HALAL Committee & Halal Executive2 Malaysian Muslim

GENERAL REQUIREMENTS

No contamination with najs during any processing stepEquipments free from najsNo religious deity or statueTransportation DEDICATED for halal products ONLYNo religious statue or deity

REQUIREMENTS

Halal & non halal products properly separated Not alongside Not near Clearly label/ tag

Same category products: Halal & non halal properly separatedHalal & non halal clearly label / tag

Product arrangement : based on category

SUPERMARKET

ONLY HALAL FOOD here…

PAYMENT COUNTERSeparate payment counter for halal & non halal

products.

TROLLEY / BASKET Separate trolley / basket for halal & non halal

catogaries Separated by:

Colour Labelling

Must inform customer on usage of different trolley / basktet

REQUIREMENTS

ALL MATERIAL USED – HALAL

DECLARATION LIST =

ACTUAL MATERIAL LIST

CLEAN SURROUNDING =

NO CONT AMINATION + SCHEDULE CLEANING

EQUIPMENT & APPLIANCES – ARRANGEMENT COMPLY TO GMP

EXCEPT ONLY HALAL PROCESSING CONTRACT

5 KM : PIG REARING CENTRE & WASTE SEWAGE

FACTORY: FENCE & NO ANIMAL

PRODUCERS ….

PACKAGING MATERIAL

HALAL MATERIAL & SAFE

HANDLED HYGIENICLY

Halal Labelling Requirement: Product name & brand Address of manufacturer / Distributer List of ingredients / raw materials Minimum content Expiry date Halal Logo

REQUIREMENTS

List the types of food premises included in this

categories?a._________b._________c. _________d. _________

Ingredient•Halal source ( raw materials, food additives, processed)•Proven to be halal (i.e meat source from recognized Islamic Bodies)

Process: Preparation + handling•Not contaminated with najs•Hygienic + meet safety standards (GHP, GMP, HACCP)• Dedicated for halal food process only

Equipment + Appliances•Clean + not contaminated with najs + safe + no food contamination•Only for halal food

FOOD PREMISE

Food Handler•Comply to GHP•Food Handler training

Storage•Clean, organized + arranged according to GMP•Separate storage for wet & dry

Sale – alcoholic beverages, not allowed

Transportation•Only for halal food products

REQUIREMENTS

HOTEL’S KITCHENInspection & certification:

ONLY hotel’s kitchen

2 MUSLIM COOKS

Kitchen USED ONLY for HALAL cooking

Crockery for HALAL dining room

Inspection & certification:ONLY hotel’s kitchen

Generally SHOULD comply requirement as for food

premise

NO doubful ingredients

Clear separation between HALAL & NON HALAL kitchen

Kitchen staff : NO movement to, from & between HALAL & NON

HALAL kitchen

NO Liquor & liquor base ingredient

Products

• Addition of ingredients• Alteration of ingredients• Change of or new suppliers• Addition of product range

Premise

• Relocation of premise

Process

• Changes in processing method• Changes in manufacturing technology

REINSPECTION

REINSPECTION

Repeat audit for any halal application due to: Inspector – not satisfied with findings during

the first auditA non compliance report has been issued for

corrective action – referring to major issuesCompany responded to the corrective action

has been done

SCOPE OF AUDIT Document Audit Food Processing and Production Food Utensils, Devices and Processing Aids Storage, Display and Serving Hygiene, Sanitation and Food Safety Packaging and Labeling Food Sampling and analysis Premise and its Surrounding

PREMIS AUDIT PROCEDURES

a. Opening meetingb.Premis or physical auditc. Closing meeting

Brief audit plan

Interview production staff

Document audit i.e halal file

OPENING MEETING

Document audit…Supporting document

• All required supporting document available, updated & valid• i.e company registration, local council operating license, company’s financial

report, process flow, plan layout, location map, offer letter & identification of Malaysian Muslim workers.

Other Documents

• Pest control contract & report• Cleaning schedule• Halal Policy & TY2 vaccination

Material or Products

• Valid halal certificate from recognized Islamic bodies – a must for animal or doubful source product or ingredients

• Product specification for plant ingredients• Safety Data Sheet for chemicals products• Approved products list

Check ingredient or products declared

Storage : finished goods & raw materials

Processing plant: process flow, handling & GMP

General hygiene

Quality control & assurance practices

Packaging materials

PHYSICAL INSPECTION

WORKERS/ HANDLERS CRITERIA

Practise GHP

Committed & Responsible on Halal PolicyHealth care &

Cleanliness, Ty2

Vaccination

Special Room

Smoking

Meal

Beverage

Medicine/Rest

Hand Washing

Jewellery

Clothing

CRITERIA FOR PRODUCT & PREMISE

Raw ingredients

Preparation & Handling

Food/Beverage

Equipment & Appliances

Transportation

Storage Room

Food handlers

Arrangement of equipments/ appliances

CLOSING MEETING Meeting and discussion with Halal Internal Audit

committee Senior Management Production staff

Aim of meeting:To confirm observation and findingsDiscuss recommendation for corrective action

Both party endorsed the report and NCR

REPORT & APPROVAL PANEL Audit Reports are tabled at the Halal Panel

Meeting. The Approval of Applications is subjected to

the decisions of the Panel and the decision is final.

The certificate will be issued upon approval and the Halal logo is allowed to be used on packages and premises (restaurants and food outlets).

HALAL CERTIFICATE RECOGNIZED BY JAKIM IN MALAYSIA

64

Sijil Halal JAKIM Sijil Halal HDC

HALAL CERTIFICATES NOT RECOGNIZED BY JAKIM IN MALAYSIA

HALAL LOGO

Halal Logo

Can be used for advertisement purpose & placed appropriately

Only used on officially certified product

Can be print in any suitable colour with the stipulated specification

Produc

t

• Clearly printed

• Labelled on each packages

Hotel’s kitchen

• Display at kitchen only

• Do not display at cashier counter

• Do not print on menu

Food

Premis

e

• Displayed at the said premise

XTradeable

X Leased

XTransferable

X Forged X Misused

X Altered

Bound to regulations

Notify in writing to Director of State Islamic Department if:

Change in name & address of company

Change in name & address of factory / premise

Change in name of products brands Change in any ingredients

Change in manufacturer details

Change in any relevant information

There are 44 Halal certifying bodies recognised by JAKIM from 23 countries.

HALAL FOOD LOGO IN OTHER COUNTRIES

Al Iman Islamic Society Inc(A.I.S Halal)

P O Box 6078 Collingwood,Victoria. 3066

Tel: 03 9417 6585Fax: 03 9416 2965


SUMMARY Malaysia Halal Logo is a label that assure the

food produced is safe to eat, of superior quality and halal. In addition food carry this logo will initiate bigger market worldwide.

Company with services or products which proudly clutching this logo must comply at all time to the requirements and conditions express by the authority body, JAKIM.

GOOD MANUFACTURING PRACTICES

GOOD MANUFACTURING PRACTICES For halal food it is a requirement that food

handlers/manufacturers to comply with certain standards implemented by the Food Quality Control Division (MOH) Malaysia.

Hazard Analysis Critical Control Point (HACCP),

Good Manufacturing Practice (GMP),

Good Hygiene Practice (GHP)

MALAYSIAN STANDARDS MS 1514 : 2009 Good Manufacturing Practice

(GMP) For Food (First Revision)

MS 1480 : 2007 Food Safety According Hazard Analysis and Critical Control Point (HACCP) System(First Revision)

MALAYSIAN STANDARDS

MINISTRY OF HEALTH – GMP SCHEME

FOOD HYGIENE & REGULATION Food Act 1983 Food Regulations 1985 Food Hygiene Regulations 2009

STRUCTURE OF FOOD SAFETY SYSTEM

HACCP

GMP

GHP

GHP In relation to halal food production, in

Malaysia it is recommended that the MS 1500:2009 Halal Food-(Preparation, Handling and Storage-General Guidelines) to be used together with MS 1514 (General Principles of Food Hygiene).

For International: Codex Basic Food Hygeine

GMP? procedures to ensure products are

manufactured to meet a certain quality and safety requirement

Manufactured goods procedures which describe on: Methods Equipment Facilities Controls

HACCP•HAZARDH•ANALYSISA•CRITICALC•CONTROLC•POINTP

The Program to ensure safe food production

WHY GMP? Food hygiene and safe food production Halal food requirements for Certification HACCP certification requirements Ministry of Health requirements Your customers’ requirements

foreign buyers of your products local buyers of your products consumers

Your passport to business survival and growth Your passport to Global Business!

GMP

GMP

Food Premise

Equipment & Utensils

Personnel

Sanitation & Chemical Control Program

Pest Control

Program

Supplier Control

Process Control

Storage & Distributio

n

Product Recall

Program

PREMISES

FLOOR, WALL AND CEILING

Quantum Food Academy

DRAINAGE SYSTEM

SANITATION EQUIPMENT

WASTE DISPOSAL

PEST CONTROL PROGRAM

EQUIPEMNT, UTENSIL, MACHINARY, AND

PROCESSING AIDS

PROCESSING EQUIPMENT

PERSONNEL

PROPER CLOTHING FOR PROCESSING

AREA

KITCHEN

FACTORY

HAIRNET KNOTTED

SNOOD CAP

HAIRNET

MOP CAP

FORAGE CAP

HEAD COVER

Covered shoes

If possible only use in production area

Clean and dry interior

Types depending on nature of processing area

SHOES

WASH HAND AFTER…

DO NOT…..

PROCESS CONTROL

STORAGE AREA

DISPLAY AREA

THANK YOU