HALAL Awareness for

SMI Food Managers and Factory Owners

Presenter: Dr. Ahmad Robin Wahab

A Division ofAmalMerge International

Sdn Bhd

Highlights Overview – HALAL and your Company General Requirements for Food Industries Managers responsibilities in HALAL Program Understanding HALAL Principles HALAL Awareness – Halal Guidelines Certification requirement and procedures What AmalMerge can do for you.

Do your Company need HALAL?

Are you aware of what your company is doing? Are you prepared? Present status –generally (SMI’s)

No formal QC team or system No GMP No proper understanding of Halal issues

Are you experiencing Customers complain Sales not picking up Competition Don’t know how to go about implementing Halal system

Export difficulties? Halal audit and certification Halal for: ingredient suppliers, chemicals, food supplement, herbal,

cosmetic, fresh produce, animal feed, apparels. Restaurant and food service, hotels, hospitals, airlines, contract

manufacturer, packaging and repacking, transport operators

GeneralRequirement

Local law and municipality requirement License to operate – basic training?, eg. drinking water Building requirement – machinery dept, MOH

Food Acts & Food Regulations Safety –limits of use of types and amount of chemicals Labeling HACCP Cleaning and maintenance Halal?

Export restrictions. Importing country’s regulation – certification Consumers requirements (Halal, kosher, GMO-free, Organic)

BASIC REQUIREMENT (consumers demand) GMP, healthy food

Managers/Owner responsibilities

Understand HALAL Endorsement of documents and

work processes - Declaration Monitoring the System Team leader Review HALAL Status Staff training Linkage to advisor and consultant Renewal of Certification COMMITMENT

Halal Current Issues

Malaysia as Halal Hub

WTO/AFTA Food Safety new national

certification requirement

What is HALAL Food?

Grossly misunderstood and interpreted It is UNIVERSAL FOOD –fit for all mankind, not

just for Muslim Emphasis on Hygiene, Cleanliness and

Safety AND Integrity (Halal dan Toyyiba)

The act of Slaughtering Selection of food sources Commitment – declaration, weight & measures

Avoid contamination Good handling and storage

Definition of HALAL Means permitted, allowed, lawful

Free of substance from forbidden (HARAM) animals

Not containing filthy substances, according to Islamic Law

Not prepared using equipment which are not free from filthy substances

Does not come in contact during preparation with food which does not fulfil above 3 requirements or any filthy substances

Source of HALAL food and drinks

All land animals are considered HALAL except: animal not slaughtered according to Islamic law Pig, dogs Carnivorous animal - tiger, bears and similar animals Birds with claws and feed by snatching - eagles animal permitted to be killed in Islam - rats,scorpion and the

like animal and insects forbidden to be killed in Islam - ants

bees, woodpecker animals generally considered repulsive - flies, lies, maggots

Sources of HALAL food and drinks

Water animals living only in water, unless they are poisonous and harmful

Plants - all plant types and their product except those poisonous and harmful to human health

Drinks - all forms of water except those that are poisonous, intoxicating and harmful to human health

Slaughtering

Must be performed manually by MUSLIM of sound mind, mature and fully understands the fundamentals and conditions related to slaughtering.

Animal must be animals permitted (HALAL) to be eaten

Live animal in their normal conditions Respiratory tract, esophagus and jugular vein must

be severed All slaughtering device must be sharp and not made

of bones, nails or teeth.

Presentation and Storage

All Halal food that are kept, displayed and served must be isolated from non-halal goods.

Goods that come in contact with filth or non-halal materials are Haram

Processing and cooking

All foods are Halal if they are processed in a clean manner using Halal ingredient, and free from filth

Not contain any product that are considered filthy, unslaughtered product

must be prepared using equipment free from filth - cutting tools

Must not come in contact with foods which are non Halal or filthy during processing and storage

CLEAN and NO CONTAMINATIONALL THE WAY

ReligiousRequirement

Hygiene and Health

Requirement

HALAL

Scope of HALAL

Services of AmalMerge International

Sdn BhdConsultancy Services Good Manufacturing Practices (GMP) & Food

Hygiene Quality Systems & Management, HACCP and Food

Safety Supplier Assessment and Second Party Auditing Food Safety Auditing and Surveillance programs in

Food Services and Franchising Operation Franchise Development HALAL Compliance Manufacturing

Services of AmalMerge International

Sdn BhdConsultancy Services (cont.)

New company setup for HACCP and Halal compliance operations

Post-harvest handling system Product And Business Development/ / Product

Improvement Pest Control and Warehouse Maintenance in Food

Industries

We help our clients develop specific Quality Manual and customized SSOPs (Sanitation Standard Operating Procedures)

Training Services of AmalMerge International

Sdn BhdPublic Courses and in-house training HACCP – Developing a HACCP Food Safety

Plan Good Manufacturing Practices (GMP) New Product Development Product Recall Quality Assurance for Operators, Quality

Control Techniques Quality Assurance for Small to Medium Food

Plants Internal Auditing, Supplier Assessment

Training Services of AmalMerge International

Sdn BhdPublic Courses and in-house training (cont.)

Frozen Food Managements / Cold Chain System

HACCP and HALAL: A Total Food Requirement

Post Harvest Handling of fruits and vegetables ISO9000, Total Quality Management Cleaning and Sanitation for operator and

maintenance staff Supervisor and operator training on in-house

pest control

Contact Information

AmalMerge International Sdn. Bhd.2695 Jalan Permata 22

Taman Permata53300 Kuala Lumpur

MALAYSIATel: +603-4107 3399Fax: +603-4107 8021

Dr. Ahmad Robin Wahab at +6012-3892695 email: arobin@halalsuperhighway.net