Halal Executive Training

Module 1: Halal manual and records administration

• The Halal Assurance Management System under the Malaysia halal certification guidelines, including halal monitoring, control, non-compliance, prevention and improvement.
• Certification schemes: food and beverage products and premises, pharmaceuticals, consumer goods, slaughterhouses and logistics.
• Reference sources: MPPHM, Malaysian Standards, MHMS, the Food Act 1983, the Food Regulations 1985, the Animals Act 1953, the Trade Descriptions Act and related guidelines and fatwa.
• Writing the halal policy and presenting the Halal Assurance System file.
• Communicating the manual inside the company: notices, organisation chart, reporting lines and required content.

Module 2: Internal Halal Committee (IHC) programme administration

• Developing the halal policy and getting management commitment.
• Forming the IHC: member competencies, selection criteria, appointment and recruitment policy.
• Managing IHC meetings: your role, agenda, minutes and follow-up on the implementation plan.
• Running the halal training programme: training levels (awareness, competency and expert), evaluation methods and documentation.

Module 3: Halal quality assurance

• Describing products, services and the manufacturing process, including materials, packaging, shelf life and traceability code.
• Building process flow diagrams and plant schematic diagrams, and getting the IHC to endorse them.
• Identifying halal threats and contamination, and setting halal control points (HCP) with a monitoring system.
• Verification procedures, traceability from incoming materials to delivery, and managing complaints, non-conforming products and recalls.
• Getting the Halal Assurance System documents approved, with document control and records review.

Module 4: Halal certification process administration

• Preparing documents for a Malaysia halal certification application, by scheme.
• Submitting the application online through MYeHALAL, and understanding application fees.
• Facilitating the on-site audit: audit types, preparation, documents and what the auditor considers.
• Responding to audit findings and non-conformance reports.
• Understanding the Malaysia Halal Certification Panel, and the conditions for using the halal certificate and logo.
• Maintaining compliance after certification: monitoring, enforcement, inspections, offences and halal familiarisation programmes.

Module 5: Halal internal audit facilitation

• Managing an audit programme: first-party, second-party and third-party audits.
• Setting audit objectives, scope and criteria, and preparing an audit master plan and schedule.
• Working with auditors and auditees: audit correspondence, notices, itineraries and audit reports.
• Understanding non-conformance and presenting audit findings.