Halal Assurance System Has For Foodservi

HALAL ASSURANCE SYSTEM
(HAS)
For Foodservice Organization and Food
Manufacturer
AHMAD SAHIR JAIS

Intentionally left Blanks
HALAL ASSURANCE SYSTEM
(HAS)
For Foodservice Organization and Food
Manufacturer
Published by
POLITEKNIK MERLIMAU MELAKA
Karung Berkunci 1031,
Pejabat Pos Merlimau,
77300 Merlimau Melaka.
HALAL ASSURANCE SYSTEM (HAS) For Foodservice Organization and Food

Manufacturer Copyright © 2016 by Ahmad Sahir Jais
All rights reserved. Published in Malaysia. No part of this book may be used or
reproduced in any manner whatsoever without written permission except in the case
of brief quotations embodied in critical articles or reviews.
All sources in this book are gathered from public domains as stated. All Work, Pictures,
figure & data and sources are quoted and credited to the original author.
For information contact;
ahmadsahir@pmm.edu.my Book and Cover design
by Designer
ISBN:
First Edition: February 2016
Printed in Malaysia
Printer Koperasi Politeknik Merlimau Berhad
Politeknik Merlimau
FOREWORDS
Halal Assurance System (HAS) is an integral part of a company’s halal integrity,
especially for halal certification purposes. It will ensure that halal practices is
implemented, company-wide, with accuracy and diligent. With HAS, the level of
products and services reliability and consumer confidence will increase, knowing
that halal is adopted systematically and according to Shariah law.
To set up a HAS system, simplistic yet functional, is not an easy task. It requires
commitment from all stakeholders, especially the management and the
employee. The main objective of HAS is to minimize halal risk, reducing the
fallout in the worst case scenarios and eventually initiate a corrective action.
This book will help foodservice managers and food producers in creating HAS
system within their organization. The setting up process is based on the Halal
Certification Manual Procedure (2nd Revision 2014) and The Guidelines for Halal
Assurance Management System 2012 develop by JAKIM.

TABLE OF CONTENTS
CHAPTER 1 INTRODUCTION..................................................................................1
CHAPTER 2 MANAGEMENT RESPONSIBILITIES......................................................7
A. Training..................................................................8
B. Internal Halal Committee.........................................10
CHAPTER 3 HALAL ASSURANCE SYSTEM.............................................................15
Halal Assurance System......................................................................................15
A. Setting Up Halal Assurance System...........................16
i. Halal Assurance Planning.....................................................................17
ii. Creating Halal Policy............................................................................17
iii. Formation of Internal Halal Committee (IHC)......................................19
iv. Setting HAS Objective..........................................................................19
v. Creating HAS Manual Procedure.........................................................19
vi. Creating SOP and Term of References.................................................21
vii. Plan an Internal Halal Auditing............................................................23
viii. Familiarization & Socialization.............................................................23
ix. Conduct Internal Audit & Evaluation...................................................23
x. HAS Approval.......................................................................................24
CHAPTER 4 REQUIREMENT IN HAS......................................................................25
i. Determination of Halal Critical Point (HCP).........................................29
ii. Development and Verification of Flow Chart......................................39
iii. Implementation of control measure...................................................46
iv. Development of corrective action.......................................................47
v. Documentation and management of records.....................................50
vi. Process Verification.............................................................................52
B. Halal Assurance System Manual Content....................57
CHAPTER 5 INTERNAL HALAL AUDITING.............................................................59
Objectives of Internal Halal Audit......................................60
Benefits of Internal Audit.................................................61
Advantages of Halal Internal Audits...................................62
Disadvantages of Internal Audits.......................................62
a) Requirement..........................................................62
i. Authority.............................................................................................62
ii. Scope of work......................................................................................63
iii. Competent Auditor.............................................................................64
iv. Auditing Process..................................................................................66
Audit Planning & Preparation......................................................................67
Audit Execution...........................................................................................68
Audit Checklist.............................................................................................74
Opening Meeting........................................................................................75
Closing meeting...........................................................................................77
Review Audit findings..................................................................................79
b) Reporting..............................................................80
Audit Finding and Preparing Audit Report..................................................80
c) Non-Conformances Record.......................................82
NCR categories............................................................................................83
CHAPTER 6 PRODUCT RECALL.............................................................................85
i. Type of Product Recall.............................................85
ii. Level of Recall........................................................86
iii. Dissemination of Product Recall Notices.....................86
iv. Product Recall Process........................................................................87
CHAPTER 7 TRACEABILITY...................................................................................90
APPENDICES........................................................................................................96
HAS MANUAL CONTENT & TEMPLATE................................................................96
Approval Page.................................................................................................98
Distribution List...............................................................................................99
Amended List................................................................................................100
Company Profile............................................................................................101
Implementation Objectives...........................................................................102
Implementation Scope..................................................................................103
Halal Policy....................................................................................................104
Halal Guidelines............................................................................................105
Internal Halal Committee..............................................................................107
Management Review System........................................................................109
Standard Operating Procedure – SOP...........................................................110
Working Instruction.........................................................112
Halal Critical Point (HCP)...............................................................................113
Control Measure & Corrective Action...........................................................117
Administration System..................................................................................118
IHC meeting minutes.....................................................................................119
Halal Training................................................................................................120
Halal Socialization Program...........................................................................121
Internal Halal Audit System...........................................................................122
Halal audit Checklist......................................................................................123
Non-Conformity Record (NCR) Reports.........................................................124
REFERENCES......................................................................................................126
CHAPTER
HIGHLIGHTS
At the end of this chapter, readers will be able to:
Understand on the Importance of Halal assurance system in preserving ha
Understand Halal integrity from Farm-to-Fork.
Understand in Setting up Halal assurance system for foodservice operator
CHAPTER 1 INTRODUCTION
W
hen a company wants adopt halal
certification, proper halal assurance
system (HAS) must be put in place
prior to the use of the halal logo. This is to ensure
the sanctity and purity of the halal product, produce
by their respective manufacturer.
When adopting HAS, the management are said to,
“Systematically put the whole process of
manufacturing to be monitored and scrutinized for
any threat to halal”. The system is based upon the
concept of total quality management and runs
simultaneously with good manufacturing (GMP)
standards.
1
HAS act as an internal mechanism in monitoring, controlling, improving and
preventing non-conformities at halal critical point (HCP) [1].
It is the responsibilities of the manufacturer to create, implement and maintain
HAS. It can be applied in various types of industry such as food, drugs and
cosmetics industry in a large as well as small scale, also possible for service
based industry e.g. importer, distributor, transporter, and retailer.
As term of reference, discussion in this book will be based upon there following
standards, directives, statute and legislation:
 MS1500: 2009 Halal Food - Manufacturing, Preparation, Handling and
Storing – General guideline (Second Revision). [2]
 Food Act 1983 (Act 281) [3]
 Food Regulations 1985 [3]
 Regulation-Food Hygiene Regulations 2009. [3]
 Decreed issued by The Fatwa Committee, National Council For Islamic
Affairs or Fatwa decreed by the state authority
 Halal Certification Manual Procedure (3rd Revision 2014) [4]
 The Guidelines For Halal Assurance Management System 2011 [1]
Muslims regards halal as a responsibility, where the priority surpasses above any
other requirements, when the situations permit. To seek halal is obligatory;
therefore it is a sin to do otherwise. But at these moment it time, in a setting of
multi-cultural, multi-religion environment, the risk of haram is evidently cannot
be brush aside. Due to these changes, halal certification is introduced to give an
assurance to the Muslim population on their food choices, among others. Self-
declaration is no longer an accepted norm where its integrity is questionable.
Even if the food operator by default is a Muslim, there is not 100 percent
guaranteed that the food cooked, serve and sold are halal. The issues of halal
move further away from the issues of pork and liquor, rather than starts at the
point where the food is breed, cultivate and process. This give raised to the
concept of “Farm-to-Fork” [5].
Farm-to-fork in halal tries to set the highest integrity level at all point of the
supply chain. The contamination and non-compliances can occur at every level of
these chains, therefore maintaining its integrity takes a lot of effort.
FIGURE 1.1 The Concept of Halal From Farm-to-Fork
PRE PRODUCTION LEVEL PRODUCTION LEVEL POST PRODUCTION LEVEL
AN IMAL FEED / PR PACKAGING

ODUCTION
FERTILIZER
BREEDING /
STORING/
CULTIVATING PRACTICES TRANSPORTATION
WAREHOUSING
RAW MATERIAL
TRANSPORTATION MERCHANDIZING
PROCESSING
FIGURE 1.1 shows the concept of Halal Farm-to-Fork concept. Halalness need
to find out during pre-production level at the farm, during production at the
kitchen facilities and factory, and up to the point where the food and product are
display before consumption by the end-user.

A few a years ago, Muslim communities were shocked to find that, Freshwater
catfish, raised in aquaculture farm were fed with pig carcass and other impure
food sources, hence renders the fish as haram. The majority of Muslim consumer
didn’t know about this; until it starts to viral off in the newspaper and the social
media. A multinational butter manufacturer was also tainted with scandals
where, porcine DNA was found in their products. It is then traced back to a
repackaging plant in Malaysia, the contamination occurs during the packaging
process. It could happen also during transportation of goods and also at the
retail level.
As a foodservice operator, being certified with halal certification is not an easy
task. The application process itself is a daunting task, and could take between 3
to 6 month in the preparation process, a month to be audited and 1 to 3 month
to get the results [6]. During the preparation process, all the necessary
requirements needed by the certification bodies must be met, at least with a
minimum standard. In Malaysia for an example, the standards used for halal
food were MS1500:2009 that fall under the purview of the Trade Description Act
2011. By having said that, the uses for the halal logo, halal marking as well as
halal accreditation are sanctioned by the laws. Under the new halal certification
scheme, only a few organization are required to have HAS implement ted in their
business operation. Those organizations are as follow:

TABLE 1.1: Business That Has Been Required By JAKIM to Set HAS In Their
Operation
FOOD PRODUCT/ BEVERAGES / FOOD SUPPLEMENT [1]
NO CATEGORIES TERM OF REFERENCES REQUIREMENT FOR

HAS
1 MULTINATIONAL Halal Certification Manual Required
2 MEDIUM SIZE Procedure (3rd Revision
3 SMALL SIZE 2014)
4
The Guidelines For Halal Not Required
MICRO
Assurance Management
System 2011
FOOD PREMISES

HAS
1 Restaurant, Canteen/ café
2 Chain Restaurant
3 Franchise Restaurant
4 Hotel ( Kitchen / Halal Certification Manual Required
restaurant) rd
5 Cafeteria in Food court Procedure (3 Revision
( Centralized 2014)
Management)
6 Catering / Foodservices/
Convention center
kitchen/ centralized The Guidelines For Halal
Kitchen
7 Kiosk System 2011
8 Mobile outlet ( with
centralized management/
kitchen Not Required
9 Bakery shop/ cake /
pastry
Source : [1], [4]
TABLE 1.2: Industry Classification
INDUSTRY TYPE
Small Industry  Annual sales value RM 500,000
 No of workers 50
 Example: Village industry
Small & Medium Industry (SME)  Annual sales value RM 500,000 to RM 25 million
 No of workers 150
Multinational Industry  Global business with network in a few countries
 Annual sales value of RM 25 million
 More than 150 workers
Source: [7], [6], [8]
CHAPTER
HIGHLIGHTS
At the end of this chapter, reader will be able to:

Asses the Responsibilities of management in term of training and setting up ha
Why training to Stake holder in halal training, the management, employees an
How to set up an Internal Halal Committee (IHC).
Function and responsibilities of IHC.
CHAPTER 2
MANAGEMENT
RESPONSIBILITIES
H
alal certification requires commitment
and resources to accomplished.
Management must be committed to
ensure halal is implemented as a quality system
rather than just a religious obligation. HAS requires
total conformances to the standards with minimal or
no error happens during the production procedure.
This chapter will be discussing the responsibilities of
the management in implementing HAS.
Management is responsible to give training on halal
matters as well as setting up an Internal Halal
Committee (IHC) [2], [9]. Below are the discussions
on the management responsibilities.

A. Training
First, the management shall provide adequate and continuous training on
halal matter to their respective staff.
IHC member especially, must be well versed with the Malaysia halal
standards and its implementation. Periodic assessment on the employee
general knowledge on halal matters shall be conducted in order to
effectively deliver on their roles and responsibilities.
Company need to conduct training for all staffs and employees. Company
must identify topic of training in a certain period. Training must involve all
personnel’s whose jobs may affect the halalness of the products.
The objectives of training are:
 To improve employee’s knowledge on the importance of the halalness
of product, critical points of materials and process.
 To make employees understand the Halal Assurance System.
Not only that training also be conducted at all level of the supply and production
chain. Even the cleaners need to be educated on the importance and basic of
halal.
FIGURE 2.1: Stakeholder in Halal Training
Halal Training
Top
Management Employees Suppliers
Top Management
The top management includes board member, Managers and executive. These
are the most important people in the organization in terms of policy planning
and execution. Halal implementation and commitment towards HAS need to
come from the top level management. They need to be exposed on the
importance and benefits of halal, implementation of halal as well as the
repercussion of violating the halal standards.
Employees
The employees include the first line managers, Supervisor and general
employee. These are the people that run the production on day to day basis. The
need to be trained in halal is critical as they are the one who verify the
compliances to halal standards. All employees must be given at least training on
halal first, later on moving towards implementing HAS. Refresher course on halal
must be conduct periodically to assess the readiness in adopting HAS.

Suppliers
The supplier is the third critical in terms of training. The needs for a supplier that
can conform to the halal standards are important to ensure halal throughout the
supply chain. A well informed and trained supplier will be able to help in the
procurement process by delivering materials that conformed to the specification.
This eventually will reduce cases of non-conformity in the organization.
B. Internal Halal Committee
Apart from give training on halal, the management must create a working
Internal Halal Committee (IHC). IHC are a group of employee, specially
appointed by the management to manage and run the halal system in a
company. It has a define hierarchy structure, given responsibilities and authority
to conduct any halal related activities in the companies. The break down for IHC
are as follows [4].
The IHC shall consist of AT LEAST, Four (4) members where:
i. Two (2) of the members must be practicing Muslim at management
level.
ii. One (1) of the members is responsible for purchasing and
procurements process as in FIGURE 2.2.
iii. The highest ranking officer in charge for halal matters in the
organization shall be the coordinator/ head of the IHC.
 For Halal slaughterhouse, Abattoir, halal supervisor shall be
included in the IHC.

 If the company has a dedicated halal executive within the company
structure, therefor the task to be the head of IHC will be bestowed
upon him.
 The IHC shall be conferred with the necessary authority/autonomy
to conducted audits, monitoring and implementing relevant policy
that cover halal matters. The proper terms of reference for IHC
must be established and acknowledge by the management.
FIGURE 2.2: Example of Internal Halal Committee Structure
Top Level Management
Head of Committee
Secretary
Operations/ Technical / QA /
Procurement R&D
Production QC
As shown in FIGURE 2.2 and FIGURE 2.3, the IHC starts with the head of
committee. The top level management, even though does not directly involved
in IHC, they do play a vital roles in overall function of HAS. They are basically
the key policy and decision maker in the company. Recommendations from IHC
especially relating to NCR must be presented to the higher ranking management

for immediate action that concerns with company halal policy, management and
cost that could incur during the process.
The head of the committee is the one who create, implement and monitor the
overall function of the HAS system. He or she, also serves as a role for
coordinating and communicating function between top level management and
IHC teams. Most often, it is the duty of halal executives to be the head of the
committee.
A dedicated secretarial position need to be created specifically for HAS system.
It main tasks, is to maintain and process all the documentations related to HAS
system.
IHC also need to include participations from each or other branch of the
company, ideally representing each steps in the process flow. For an example in
FIGURE 2.3, participations will come from the production, purchasing and
procurement, Technical/ Quality Assurance (QA) & Quality Control (QC) as well
as Research & Development (R & D). These people are they key personnel that
deals directly with the HAS system.

FIGURE 2.3: Internal Halal Committee Task and Designation
CREATING, OPERATIONAL
IMPLEMENTING DOCUMENTATI COMPLIANCES.
TOP LEVEL MANAGEMENT POLICY MAKER
AND ON AND APPLICATION

MONITORING RECORD AND
HAS KEEPING MONITORING
OF HAS
Operations/
Production
Procurement
HEAD OF
SECRETARY
COMMITTEE
Technical / Qa
/ Qc
R&D
The committee members must be well trained on halal matters. Member of the
IHC must be periodically refreshed on halal training.
The effectiveness of IHC shall be periodically review by the management at least
once a year. Reviews are necessary when there are:
i. Changes in the company policy, product, supply chain

ii. Changes made to the monitoring schedule
iii. Changes in the IHC
FIGURE 2.4: Example of Internal Halal committee.
In FIGURE 2.4, depiction an example of halal committee structure in HAS
manual. Management responsibilities and commitment are needed in the
implementation of HAS system. Continuous training within the ranks will
eventually reduce the halal risk through work efficiency and adherence to the
standards. IHC meanwhile are needed to perform the management task of halal,
making sure that halal are implemented throughout the company.

CHAPTER
HIGHLIGHTS

Understand what is Halal Assurance system (HAS)
Identify steps in creating HAS system
Design and conceived ideas on creating Halal Assurance s
CHAPTER 3 HALAL
ASSURANCE SYSTEM
Halal Assurance System
Halal assurance system or HAS, is a systematic
planning, implementation of documentation in
managing halal integrity in relation to food
production. Creating a credible HAS requires
planning and coordination from various parties
within that particular organization. It is also time
consuming, and requires diligent approaches when
implemented. When applied correctly, HAS will help

in maintaining and sustaining halal integrity system throughout the entire supply
chain.
Setting Up Halal Assurance System
Since setting up HAS requires careful planning, steps must be taken to form
them. Below are an example of the steps that could be used in setting up HAS,
the basic steps in setting up a HAS system are illustrated in FIGURE 3.1.
FIGURE 3.1: Steps in setting up halal assurance system [10]
REVISION
HAS Creating Halal Policy IHC Formation

planning
Creating SOP, term of references

Setting HAS Objective Creating HAS Manual
Conduct Internal Audit & Evaluation

Plan an Internal Halal Auditing
Familiarization & Simulation
HAS
Approval
Sources: Steps in setting up Halal Assurance system (Adapted from General Guidelines Of Halal
Assurance System - LPPOM MUI.” The Assessment Institute For Foods, Drugs And Cosmetics
Indonesian Council Of Ulama (LPPOM MUI) (2012)
Those steps illustated in FIGURE 3.1 are sourced from General Guidelines Of
Halal Assurance System, The Assessment Institute For Foods, Drugs And
Cosmetics, Indonesian Council Of Ulama [10]. It requires 9 steps in setting up a
HAS system. Discussion on the setting up process are as follows.
i. Halal Assurance Planning
The first step is planning. HAS is very clear and defines set of task that governs
the halal integrity in an organization. Setting up a working system is not an easy
task. The system must be free from error so that its effectiveness in maintaining
whatever task it intended to be eventually become successful.
The first step in setting up HAS is to determine the needs for one. For halal
certification purpose, it is necessary to have one as it is one of the criteria look
for in the certification process. HAS planning requires commitment from the
management in term of resources. The management shall in its best abilities
provide all the necessary resource, monetary, man power and willingness to
conform itself with the halal assurance system.
ii. Creating Halal Policy
The next step is to formulate a halal policy. Halal policy will dictates the overall
HAS implementation, as well as the strategy to create, operate and maintain a
systematic HAS. Halal policy is a declaration, a written statement of company
commitment to produce halal product continuously and consistently. Halal policy
are considered as fundamental of a company in term of setting up,
implementing, monitoring and evaluation and necessary corrective action of
HAS. Halal policy should at least, consist of these elements:
 Brief background of the company.
 General statement of the company readiness level in implementing halal.

 Company mission and vision in implementing and adopting halal in their
corporate structure
 The company pledge towards customer expectation on halal
 Tools, method and task the company tool to implement halal system.
FIGURE 3.2 illustrated a simple halal policy statement for a foodservice
organization.
FIGURE 3.2 Example of Written Halal Policy

iii. Formation of Internal Halal Committee (IHC)
After a proper halal policy has been laid out, then there are the needs to create
an Internal Halal committee (IHC). The inner working of IHC has been discussed
in Chapter 2.
iv. Setting HAS Objective
The next steps after formation of IHC were to set and defined objective of HAS.
In general, HAS is created to ensure the systematic application and monitoring
of halal in the organization. The objectives of HAS are as follows:
 To ensure the integrity of Halal processing by continuously and
consistently monitored on the compliance to the Shariah (Islamic Law).
 To ensure compliance to all guidelines issued by halal Certification
authorities such as Halal Assurance Management System of Malaysia Halal
Certification produced by Department of Islamic Development Malaysia
(JAKIM).
 To ensure compliance to the Malaysia Standard MS 1500:2009 Halal Food
Production, Preparation, Handling and Storage – General Guideline
(Second Revision) produced by SIRIM.
Apart from that, HAS are vital as a benchmarking and guiding tools as it is well
documented.
v. Creating HAS Manual Procedure
Depending on the objective that has been set up, the IHC task are to set up a
working halal manual procedure. Halal manual procedure contains all the task,
process flow and inner working of the production line.

FIGURE 3.3: Front Cover of HAS Manual Procedure (Refer to appendices for full
documents)
vi. Creating SOP and Term of References
After the manual has been formulated, it then needs to be translated or
converted into working standard operating procedures (SOP). SOP a set of
standard instruction tools to complete a certain routine process. SOP is set up as
standard procedure in HAS implementation. SOP is established for all activities in
halal production process i.e. SOP for Research & Development, Purchasing,
Quality Assurance /Quality Control, Production and Storage/Warehousing. Due to
different complexity level in a company, SOP(s) are unique. Example of key
activities in SOP for halal production is SOP for material purchasing, SOP for new
material usage, and SOP for new supplier change.
The process flow must follow the halal manual procedure and the SOP. This is to
avoid any halal threat from manifesting itself as non-conformances. An example
of Halal standard Operating Procedure as shown in FIGURE 3.3.

FIGURE 3.4: Example of Halal Standard Operating Procedure (refer Appendices for full documents)
Halal Assurance System (HAS) – STANDARD OPERATING PROCEDURE
DEPARTMENTS Purchasing and Procurement Dept. DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Purchasing Manager VERSION HAS/SOP/PC-01-2016
DESCRIPTION TASK
1. Material purchased should conform to the list approved by JAKIM Purchasing Manager & Receiving Officer
2. Material purchased must conform to data mentioned in the halal certification documents.
Check For :
a) Bill of material Receiving Clerk & Production Manager
b) Product Specification sheets
c) Product code and SKU #
3. Check for Transportation (Vehicle Cleanliness, Not using transport which has been used to
Purchasing Manager & Receiving Officer
carry haram products.
4. Purchasing documents must be well documented (Delivery Order, Purchase request,
Purchasing Clerk & Finance Department
Invoice etc.)
All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or
otherwise, without prior written permission of company XYZ.
22
vii. Plan an Internal Halal Auditing
An internal audit must be planned to check and compare practices and
compliances against set standards, Manual procedure and term of reference for
each departments. Planning for auditing must be set up in advance and need to
be advocate within the organization. Further discussion on internal halal auditing
in Chapter 5.
viii. Familiarization & Socialization
Prior to the actual auditing, employee need to be familiarize with HAS. Training
and induction session must be conducted to educate and familiarize the
employee on the importance of HAS. The familiarization not only limited among
the employee but also must also be extended to third party such as supplier,
transporter etc. These activities are aimed at creating awareness of all
stakeholders on halal policy, in order to encourage them to apply it at
operational level. Halal policy socialization could be in form of poster, leaflet,
general lecture, internal bulletin, and supplier audit or company internal memo.
ix. Conduct Internal Audit & Evaluation
A system when left without proper monitoring and surveillance will collapse by
itself. In HAS, audit process play a vital roles in the system monitoring and
surveillance. Apart from the external audit conducted by the religious authority,
internal audit are used primarily to make sure the system are in check. For
further explanation and discussion on the internal halal audit, please refer in
chapter 5.
23
x. HAS Approval
After all criteria in the process flow has been satisfied, with marginal errors and
discrepancies, the HAS manual are now ready to be approved and used in the
organization. Periodical monitoring as well as assessment by the management
are vital to ensure the integrity of the HAS system being implemented.
The process of setting up HAS seems to be a complicated in nature, but given
the importance of HAS in managing and controlling halal within an organization,
having one is pivotal to the halal integrity of a company. All the said due process
are essential in in the process of creating HAS systematically. For an example,
HAS manual procedure are important because it contains all the necessary
documentation in regards of the halal management.
24
CHAPTER
HIGHLIGHTS

Identify the requirement for Halal Assurance system mandate
Asses the Halal critical point (HCP) in the production process fl
Know the documents found in a typical HAS system
CHAPTER 4 REQUIREMENT
IN HAS
Halal hub division of the Department of Islamic
Development Malaysia (JAKIM), in their certification
process, requires applicants to set up a Halal
assurance system. Halal assurance system requires
and applies several key principles in its
implementation process. The key principles are as
listed in FIGURE 4.1.
25
However only certain categories of business are required to set up HAS system.
Those categories are illustrated in TABLE 4.1. HAS were only required for a
certain type of business ownership, particularly for the multinational and
medium size industry for food manufacturing. As for foodservice operations,
restaurant, canteen / café, chain restaurant, franchise restaurant, Hotel (kitchen
/restaurant), cafeteria in food court with centralized management, Catering /
Foodservices/ Convention center kitchen/ centralized were required to adopt
HAS as part of the halal certification program.
TABLE 4.1: Business that has been required by JAKIM to set HAS in their
operation
FOOD PRODUCT/ BEVERAGES / FOOD SUPPLEMENT

HAS
1 MULTINATIONAL
Halal Certification Manual
Required
Procedure (3rd Revision
2 MEDIUM SIZE
2014)
3 SMALL SIZE
The Guidelines For Halal Not Required
4
MICRO System 2011
FOOD PREMISES

HAS
1 Restaurant, Canteen/ cafe
2 Chain Restaurant
3 Franchise Restaurant
4 Hotel ( Kitchen /
restaurant)
5 Cafeteria in Food court ( Required
Centralized Management) Halal Certification Manual
6 Catering / Foodservices/ Procedure (3rd Revision
Convention center 2014)
kitchen/ centralized
Kitchen The Guidelines For Halal
7 Kiosk System 2011
8 Mobile outlet ( with Not Required

centralized management/
kitchen
9 Bakery shop/ cake /
pastry
Source : [1], [4]
This ruling was made compulsory after the revision of JAKIM Halal Manual
procedure in 2014.
FIGURE 4.1: Key Principles in Implementing Halal Assurance system
Determination of Halal critical point

Process verification
Documentation and management of records

Development and verification of flow chart
Development of corrective action

Implementation of control measure
Sources: [1]
FIGURE 4.1 above illustrate the requirement for HAS system required by JAKIM
as stated in the Halal Certification Manual Procedure (3rd Revision 2014) and
The Guidelines for Halal Assurance Management System 2011. These are the
minimum requirement mandate by JAKIM. The following discussion in this
chapter will guide foodservice operator and manufacturer to set up a simple, yet
functioning HAS system as required by JAKIM.
The process of setting up a HAS must follow the steps shown in FIGURE 4.1.
Those steps will be discussed further. As opposed to the setting up process
suggested by Indonesian Council of Ulama, the Malaysian requirement for HAS

system has been simplified but it does not mean that the whole integrity of halal
has been undermined. The essences of control are still there, but only certain
requirements are left out. Below are the discussion on those 6 Steps in setting
up HAS system mandated by JAKIM.
i. Determination of Halal Critical Point (HCP)
The first step in setting up HAS is to identify halal critical point (HCP). HCP is the
key process in the development of HAS. HCP is defined as Halal Critical Point is a
location or process in the process flow where measures can be applied to
eliminate failures to comply Shariah requirements. The HAS plan is developed
around the HCP to ensure the integrity of the production and halalness of the
product.
 IHC shall determine any plausible source of haram risk in all aspect of the
production, throughout the supply chain
 risk assessment shall be done methodically and scientifically
 it should be recorded and documented
In order to determine the Halal critical point, a simple but methodological
approach develops by The Assessment Institute For Foods, Drugs And Cosmetics
Indonesian Council Of Ulama (LPPOM MUI) can be used. This method uses a
simple method of decision based upon yes or no answer [10].
Abilty to recognized and identify halal critical ingredients and process are vital in
the HAS system. Rather than blindly guess whether that said material halal,
haram and syubhah, this method systematically define and segregated the
process and material into halal critical points (HCP).

FIGURE 4.2: Decision Tree HCP for Plant Based Product
PLANT PRODUCT
PROCESSING
NO YES
NON CP MICR OBIAL

CULTIVA TION
YES NO
KHAMR ADDITIVE AND PROCESSING

FERMENTATION AID?
YES NO NO YES
HARAM HCP NON CP HCP
Source: Adopted from “ General Guidelines Of Halal Assurance System - LPPOM MUI.”
The Assessment Institute For Foods, Drugs And Cosmetics Indonesian Council Of Ulama
(LPPOM MUI) [10]
For plant based products, the risk for haram risk are low accept for plant based products
that has been processed, especially those which has been into contact with microbial
cultivation and additional preservative.

FIGURE 4.3: Decision Tree HCP for Animal Products
ANIMAL
BASED
PRODUCTS
MILK, EGGS, MEAT AND BY PRODUCTS

FISH ( FAT,
BONES,SKINS,MARROW
HALAL ANIMAL
PROCESSING
NO YES
NO YES
HCP
SLAUGHTERING ACCORDING
TO SHARIAH LAW, POSSES
HALAL CERTIFICATE
NON
HCP HARAM
NO YES
SYUBHAH /
HARAM FURTHER PROCESSING
YES NO
NON
HCP HCP
Source: Adopted from “ General Guidelines Of Halal Assurance System - LPPOM MUI.” The
Assessment Institute For Foods, Drugs And Cosmetics Indonesian Council Of Ulama (LPPOM MUI)
[10]
As for animal based products, the critical point are more evident due to the
nature of the raw material. Animal requires slaughtering and further processing
rendering it vulnerable to haram risk. For animal based product, detailed
attention must be given in the receiving and setting product specification.

FIGURE 4.4: Decision Tree HCP for Microbial products
MICROBIAL PRODUCTS
CP
(LPPOM MUI) [10]
All microbial products are critical. This is due to the type of medium the microbe
are cultured on. The media, most of the time are sourced from haram
ingredients such as pigs blood. Pigs blood are the most used media in microbe
culturing proccess because of its effectiveness and cost concerns.

FIGURE 4.5: Decision Tree HCP for Other Material
OTHER MATERIAL
MINERALS SYNTHETIC MIXED

S
CP
NON CP ORGANIC NON ORGANIC
CP FOOD ADDITIVES
NO YES
NON CP CP
(LPPOM MUI) [10]
Other materials refers to mineral, synthetic and mixed based compound. For
mineral such as rock salt, it does not has any haram risk apart from the way it
was processed and mined. For synthetic based material derived from both
organic and non-organic, attention must be given on the addition of material and
additives.
FIGURE 4.6: Decision Tree HCP for Warehousing And Production Line
HALAL CERTIFIED MATERIAL
YES NO
RISK OF
CONTAMINATION BY HALAL PRODUCT MANUFACTURED BY COMPANY THAT ALSO
NAJIS AND HARAM MANUFACTURED NON HALAL PRODUCT
MATERIAL
YES NO YES NO
HCP NON HCP HARAM/ MATERIAL OF NON

SYUBHAH CERTIFIED PRODUCT
NO YES
PRODUCTION LINE AND STORAGE MATERIAL AND PRODUCTS FOR

CERTIFIED AND NON CERTIFIED PRODUCTS SEPARATED
YES NO
NON CP SANTATION PROCEDURE ELIMINATE FAT, SMELL, COLOR AND TASTE
YES NO
RISK OF CROSS CONTAMINATION BY HARAM

AND NAJIS MATERIAL
NO YES
NON CP HCP
(LPPOM MUI) [10]
FIGURE 4.7: Decision Tree HCP for halal distribution
DISTRIBUTED PRODUCT HALAL CERTIFIED
NO YES
NON CP
DISTRIBUTION TOOLS/EQUIPMENT DIFFERENT?
YES NO
NON CP NON CERTIFIED HALAL PRODUCT NTAIN

CO PORK/HARAM/NAJIS?
YES NO
HCP WITH PACKAGING/PACKING?
YES NO
CP
PACKAGING AVOID CROSS CONTAMINATION?
YES NO
NON CP CP
(LPPOM MUI) [10]
FIGURE 4.8: Decision Tree HCP for Halal display
PRODUCTS ON DISPLAY ARE HALAL

CERTIFIED?
NO YES
SEPARATED DISTINCTLY? NON CP
YES NO
NON CP
HALAL CERTIFIED PRODUCT
CONTAIN PORK/HARAM/NAJIS?
YES NO
CP PACKAGING/PACKING
YES NO
NO CP CP
(LPPOM MUI) [10]
In MS 1500:2009 one of the criteria listed in the requirement for halal certificate
is the display of halal food. Food, mostly finished products must be separated
from halal and non-halal food. Food that potentially will come into contact with
non-halal should be given attention especially if the item has no proper
packaging.
FIGURE 4.9: Decision Tree HCP for Halal Slaughtering
MEAT AND POULTRY
MUSLIM SLAUGHTERMAN
YES NO
ACCORDANCE TO SHARIAH LAW HARAM
NO YES
HCP STUNNING PROCESS
NO YES HCP
SHARP IMPLEMENT
YES NO HCP
SWIFT PROCESS AND DIES INSTANTLY

FULL BLOOD DRAINAGE
YES NO HCP
(LPPOM MUI) [10]
FIGURE 4.10: Decision Tree HCP for material status
ARE THE MATERIAL IMPORTED?
YES NO
DO THEY HAVE HALAL

CERTIFICATE OR CERTIFICATE
FROM CERTIFIED HALAL ABLE TO
BODIES RECOGNIZED BY OBTAIN HALAL
JAKIM, AND VALID? CERTIFICATE?
NO YES NO YES
IS THE MATERIAL
CONTAINING
SYUBHAH
INGREDIENTS (ANIMAL
PRODUCTS, KHAMR?
NO YES HALAL
CERTIFICATION
ASSESMENT NO YES
FROM JAKIM
CP NO CP
MATERIAL CANOT MATERIAL CAN BE

BE USED USED
Source: “General Guidelines Of Halal Assurance System - LPPOM MUI.” The

Assessment Institute For Foods, Drugs And Cosmetics Indonesian Council Of
Ulama (LPPOM MUI) [10]
In reference to FIGURE 4.2 to FIGURE 4.10, it illustrates how HCP can be
identified individually, for each raw material, and also at the department or
processing level.
IHC must list down all the proses flow that directly involved with the
procurement, storing, processing, production, transporting and merchandising
the halal products. Identifying HCP is the most crucial steps in creating HAS, as
it is the core of HAS system. The next steps is to develop and verify the process
flow chart.
ii. Development and Verification of Flow Chart
The whole supply chain and production flow shall be translated in into flow chart.
Each step in the flow chart should be benchmarked with the actual process so
that none will be left out. The flowcharts will be used as a tool by the IHC to
determine any plausible risk of haram contamination. In FIGURE 4.11, FIGURE
4.12 and FIGURE 4.13, the HCP are clearly defined and identified prior to
operation. Appropriates control measures then must be established to prevent
any occurrence of haram risk.

FIGURE 4.11: Example of Process Flow in HAS manual
FIGURE 4.12: An example of Halal Critical Point in Bread Making
RAW MATERIAL
MIXING
DOUGH MAKING HCP 1
PORTIONING
DEPOSITS IN PAN
BAKING AND SLICING
PACKAGING AND LABELING

PAN GREASE
HCP 1
HCP 1
Source : Adapted from M. N. Riaz and M. M. Chaudry, Halal Food Production.

2004 [11]
FIGURE 4.13: Prosess flow in Purchasing with Halal Critical Point (HCP)
product
specification
supplier submit HCP 1

product specs
NO
YES Check For halal HCP 2

Certificate
Purchase List
HALAL
TRANSPORTATION
HCP 3
Receiving
YES
NO
Comparing With HCP 4

Products Specs
REJECT
SHIPMENTS
Storing
FIGURE 4.14: Example of a process flow in HAS manual
FIGURE 4.12 and FIGURE 4.13, illustrates the production flow chart for baking
white bread. In each steps of the process, HCP should be determines at a certain
juncture and critical point where halal threat could occurs. In the above
example, HCP has been detected at mixing process, panning and packing. HCP 1
denotes the possibilities of halal and haram contamination at the mixing stages,
where non halal ingredients could be intentionally or unintentionally add into the
mixture. HCP 2 deals with possible contamination of greasing or releasing agent
used in the baking process, while HCP 3 deals with possible contamination
sourcing from the packaging material. Control measures must be created to
avoid all the risk from happening. Identifying HCP also start from other elements
of the supply chains. These include purchasing as well. When taking
consideration the farm-to-fork concepts, FIGURE 4.13 and FIGURE 4.14,
identify HCP during in procuring and receiving process.
For foodservice entities, organization-wide halal critical point must also be
determined to ensure any possible risk area to be identified. Using a process
flow greatly help in identifying risky area such as during preparing specification
details, receiving and storage & production. FIGURE 4.15 illustrates how HCP
areas are determined for the entire supply chain. It need to be analyze, in this
case in a form of a process flow, and each critical area need to be identified.
FIGURE 4.15 Determinations of HCP Areas in the Supply Chain for a Foodservice Entity
45
iii. Implementation of control measure
The third step in creating HAS, is to create and implement control measure. In
the event of any haram risk detected in the process flow chart, the IHC shall
instigate a corrective action to prevent the haram risk from happening. The
corrective plan must also be taken in view of prevailing halal standard and
Shariah laws. Control measures are action taken before the actual incidents
happen. As illustrated in FIGURE 4.15, each critical areas that has been
identified, and the next steps is to fragment the areas into specific task as
shown in FIGURE 4.13, where the task in purchasing department is further
elaborate and specific function task are defined. Each HCP in that particular flow
must also contained control measure as well as corrective action.
For each HCP that has been identified, a specific control measure must be
developed. Control measure is a preventive action taken before the actual
critical point manifest itself as an incidents.
FIGURE 4.16; graphically illustrate how control measure and corrective action
plan can be used in the production area. It is imperative that the control
measures are doable and practical to be implemented at the rank and file level.
46
iv. Development of corrective action
The next steps in HAS implementation is to create Corrective action. Corrective
action must be taken before and after the halal risk, manifest itself into a full-
blown incidents. Action must be taken immediately to uphold the halal integrity
system.
Corrective action are the continuity of the control measure instated in the HAS
system. Corrective actions are divided into two situations when:
 HCP has been determined and the incidents yet to happened.
Corrective actions are implemented to avoid the occurrences of the
incidents.
 HCP has been determined and the incident has happened. Corrective
actions are implemented to negate the outcome of the non-
conformances.
These corrective actions can be integrated together with control measure as
shown in FIGURE 4.16
IHC shall ensure that proper corrective action is taken and documented, ready to
be presented and audited by certification bodies in needed. Products that are
manufactured prior and during the ratification process must be separated.
Appropriate procedure must be created to prevent any similar incidents from
happening.
47
The incidents must be recorded. The documentation shall include:
i. Review of non-conformities
ii. Investigation report that indicates whether the incidents
happens due to human error, controllable or uncontrollable.
iii. The cause of non-conformity
iv. Pre-emptive measure taken to avoid similar incidents from
happening again
v. Record the results of corrective action
vi. Assessment on the effectiveness of the corrective action
taken
Corrective action for HAS implementation is taken if any non-conformities of
implementation were found at a time of internal halal audit was conducted. The
corrective action must be taken as early as possible, especially if it will cause a
direct effect on product halal status. All forms of corrective action taken by
companies must be well-documented in a written record.
48
FIGURE 4.16: Halal Critical point and corrective action measure
HALAL CRITICAL POINT (HCP) AND CORRECTIVE ACTION MEASURE

DEPARTMENTS Production DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Line Manager VERSION HAS/HCP/PROD-01-2016
NO. NAME MATERIAL HCP Control Measure CORRECTIVE ACTION VERIFICATION DOCUMENTATION
Bread Improver Contains lecithin  Product  Rejects if information on  Check during Product specification
Specification packaging does not receiving by
must be clear on correspond with halal receiving clerk Receiving SOP
the type and certification  Check by line
point of origins of  Check for packaging supervisor at
the material integrity, no repack item mixing station
 Proven halal be accepted
certificate  Reject all batches if has
 Reputable and been tainted
Known Brand  Initiated line shutdown
 Recheck material
packaging with
the BOM
Grease Pan / Oleo Resin Contain Stearate, from  Product  Rejects if information on  Check during Product specification
animal product Specification packaging does not receiving by
the type and Certification  Check by line
the material integrity, no repack item depositing station
Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical,
photocopying, recording, or otherwise, without prior written permission of company XYZ.
49
v. Documentation and management of records
IHC shall, in their best efforts to create and maintained a proper documentation
records for the halal assurance system. A proper filing system, with dedicated
storing space must be created to keep all the record. This will be used as
evidence, when the needs arise.
This record will show how effective the system being managed as well as its
implementation system. The record shall be kept at minimum for one year.
However it is advisable that the record to be kept indefinitely and properly
archived. Each record and documents must be duly signed by the process owner
together with dates.
HAS is written in the form of Halal Manual, separately from other quality system
manual(s) such as Hazard Analysis Critical Control Point (HACCP), ISO, etc. HAS
Manual has to describe function of each division in company with person in
charge and its distribution.
For some function such as training, socialization, SOP, work instruction, form
etc., and its implementation may be integrated with other quality system(s).
50
FIGURE 4.17: HAS Documentation Ownership and Responsibilities
Halal Manual
(Top Management,Managers)
Halal SOP (Managers, Halal Executives)
Halal Technical References (Supervisor)
halal working instruction (Production Employee)
Documents that needed to be kept in these records are:
 Manual of halal assurance system

 The roles and responsibilities of IHC, and the roles and duties for each
process owners in Halal Control Point (HCP).
 Minutes of IHC meetings
 List of halal threats and HCP parameters
 Instruction on the monitoring procedure and their corrective actions.
 Material Purchasing documents such as products specification
 Material receiving documents such as delivery order
 Material Storage documents
 Research and Development (Formulation) documents
 Production (Production Process and Production Facility Cleaning) documents
 Product Storage documents
 Product Distribution documents
 Evaluation and Monitoring (periodical report) documents
 Training and Socialization activities documents
 Improvements action for non-conformities documents
 Management Review documents
51
vi. Process Verification
The last steps in implementing HAS is to verify that all activities in the Halal
Assurance plan are implemented correctly and effectively and in compliance with
the Halal Standard requirements and Shariah law. Verification of HAS is divided
into 2 Categories:
i. Verification of HAS activities to ensure all activities are done correctly.
ii. Verification of HAS system to ensure the system is complete and effective
to meet the objective of HAS.
A process Validation is carried out to ensure that the criteria developed at HCP is
effective and to comply with Shariah requirements.
The validation process is applied at all HCP. Revalidation and reassessment of
HCP must be carried out when:
 Major changes happen that may affect the HAS system or when new study
 New experiments method found that can improve the validation process
 New fatwa or guidelines issued by the authority
 Changes in the process flow or new products
 The process verification shall be done to check whether the HCP are
implemented
Tools that can used in order to check compliances are checklist, crosscheck
with other departmental functions and previous audit reports.
52
FIGURE 4.18: NCR reports as a process verification tools
NON-CONFORMITY RECORD (NCR) REPORTS

This report need to be attached with the Internal Halal Audit Checklist if any NCR incidents to Occur. One (1) Copy per incidents.
Date : 23 Nov 2015 Place : Production Line 1

Time : 10.30 pm Auditor : Baharom
Person In charge : Faizal
Prepared By: Verified by: Acknowledge by:
baharom santha faizal
NO NCR INCIDENTS / DETAILS DESCRIPTION REMARKS

One of the sacks containing bread improver has been found to be different Purchasing has been Notified
from the original specification in terms of packaging at the mixing station.
QA/QC has taken sample for porcine
Initiating investigation with purchasing to find whether the material used detection using rapid test kit.
are the same.
Description
The material is the same. Only changes with the packaging. No Porcine detected using rapid
FINDINGS OF NON- Supplier didn’t notified purchasing dept. in advance detection kit
1
CONFORMITY
( ) Minor Cc to Purchasing Dept.

Notification to suppliers
Level of NCR ( / ) Serious
( ) Major
HAS/HCP/PROD-01-2016
Process Flow HAS/HCP/PP-01-2016
( ) Mechanical Late Notification. No Haram risk
detected
CAUSE ANALYSIS ( / ) Human
2
Error Type ( ) Others. Please Specified
53
( / ) Immediately Production lines were stop and
continued after clarification from the
( / ) Time specific (2 nd
December 2015) material supplier.
Suppliers sent a new Material
Action Taken specification indicating changes in
Supplier are warned to give ample notice before committing to any changes
packaging material.
in their products
CORRECTIVE ACTIONS
3
REQUESTs (CAR’S) Corrected
Status
Due Date 2nd Dec 2015
Requested By baharom
Verified By santha
In the case of NCR Level Major, Total Shutdown of the production line must be initiated. IHC must be notified immediately.
NCR reports can be used as a measuring tools to see the process and system of halal being implemented in the organization.
FIGURE 4.18 clearly show a sample of NCR reports. It contains all the necessary information regarding the halal system
being implemented in the. The information contain in the reports are derived from the used of halal checklist. Halal checklist
will objectively put in place a detailed and systematic evaluation towards the whole system. For example, an auditor will
assess the effectiveness or implementation of HAS only at certain part of the production where it is necessary to put force
HAS. An example of halal checklist is illustrated in FIGURE 4.19 below.

FIGURE 4.19 Sample of Halal Checklist
HALAL INTERNAL AUDIT CHECKLIST

Date : 23 Nov 2015 Place : Production Line 1
Time : 10.30 pm Auditor : Baharom
Person In Faizal
charge :
Department/ Process Flow :

Requirement in standards :
RESULTS OF AUDIT
NO. QUESTION Documents
YES NO
Reference
Does the production department only
1 produce products that are declared
and certified halal by JAKIM?
Are there any consistency of the use of
2
all material and additive?
Are all materials recorded in the list of
3
materials approved by JAKIM?
If there is a product whose halal status
4 is not yet clear (not halal certified), are
the production equipment separated?
Is there a possibility that a product
5 which is not halal certified contain pork
or its derivatives?
If the products that are not halal
certified by JAKIM do not contain pork
or its derivatives, do sanitation
6
procedures of production instrument
conform to MUI rules and it’s the
process supervised by IHC?
If production tools of halal and not
7 halal certified products are separated,
is formulating room also separated?
Are there no haram materials in the
production area although they belong
8
to another department or an
individual?
9 production although they belong to
another department or an individual?
Are all raw materials and additives
10 systematically recorded and easily to
be traced?
Is the manufacture process done in
such a way that it can avoid a product
11
being contaminated by another
product or material haram/najis?
Does the production Department have
12 working instruction for every stage of
process?
Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.
55
Halal checklist above show a series of methodically questioning on the HCP. By
observing and answering those question, an auditor will be able to assess the
implementation of the HAS system. Question for the checklist must be based
upon the requirements contains in the MS1500:2009 as well as in the JAKIM
Halal Manual Procedure. Only those item that has HCP potential need to be
verified.
A. Halal Assurance System Manual Content
A halal Manual procedure consists of all these following elements.
TABLE 4.3: HAS manual content
NO AREAS DOCUMENTS AND CONTENT

List of content
Approval page
1 Document Control
List of manual distribution
Amendment list
Company Profile
2 Introduction Implementation Objective
Implementation scope
i. Halal policy
ii. Halal guidelines
iii. Internal halal committee
iv. Standard operating procedure
v. Working Instructions
vi. Administration system
Halal assurance vii. Documentation system
3
system viii. Socialization program
ix. Training program
x. Internal and external communication
system
xi. Internal audit system
xii. Corrective action system
xiii. Management review system
4 Appendices Halal file
Examples of documents that should be made available in the HAS manual are
shown on appendices sections. The exact content of these documentation are
not binding to any requirements, statute, laws or directives. Nevertheless, what

is important here is that proper record where HAS is implemented and used can
be found and referred to, when necessary. Different organization should adopt
and create their own unique HAS documentation system.

CHAPTER
HIGHLIGHTS
The importance of internal halal auditing

Understand on the requirement needed in halal auditing in terms of authority, scop
Familiarize on the process flow of internal halal auditing
Know how to report on the audit finding
Understand the type of NCR and Corrective action request (CAR)
CHAPTER 5 INTERNAL HALAL
AUDITING
T
he role of internal audit is to provide those
responsible for governance with objective
and independent assurance on the
effectiveness of halal processes. Fundamentally, this
includes evaluating the effectiveness of controls on
the whole range of halal and haram risks that the
organization faces. This breadth of coverage enables
halal internal audit to provide boards and audit
committees with the information they need to satisfy
themselves that all key halal risks are being
effectively managed. Internal audit is one of the four
cornerstones of good governance.
As halal risk management takes center stage,
internal audit’s unique perspective is becoming ever

more valuable. In order to ensure that their halal risk management processes
are properly integrated with no gaps in controls, internal audit is the only
management function which can provide an overall view on an organization’s
total risk management effectiveness. Boards, audit committees and executive
management derive different benefits from the core functions of halal internal
audit. They all want their organization to be more effective at delivering on its
objectives for all its stakeholders. But each has a different perspective and as a
result, the value they each extract from internal audit differs too [8].
Objectives of Internal Halal Audit
The objectives of the internal audit can be summarized as follows:
 To verify the correctness, accuracy and authenticity of the halal policies,
procedure and implementation and presented it to the management.
 To confirm that the non-conformances record have occurred in the
organization in respect of its valid and legitimate activities.
 To comment on the effectiveness of the halal internal control system and
the internal halal check system in force and to suggest ways and means
to improve these systems.
 To facilitate the early detection and prevention of haram risk.
 To identify the authorities responsible for NCR and rectification.
 To ensure that the standard halal practices which have to be followed by
the organization are strictly followed.
 To undertake special investigation for the management.

 To assist management in achieving the most efficient administration of
the operation by establishing procedures by complying with company's
operating policies.
Benefits of Internal Audit
 Halal Internal audit feeds the managers with a perennial source of
information for exercising effective control. By measuring performance,
evaluating results and recommending suggestions for remedial actions,
halal internal audit may be instrumental for forcing events to conform to
plans.
 The plan itself may be put to a critical study under an internal auditing
Program so as to find out its appropriateness and effectiveness in the
organization. Particularly, halal policies and procedures are appraised to
see their relevancy and continuation towards the attainment of enterprise
objectives. Briefly, halal internal audit may be utilized as the keeper of
managerial conscience in the organization.
 The introduction of a halal internal auditing program tones up the morale
and working efforts of all members of the organization. The risk of being
exposed before the eyes of- managers- induces persons to keep within
the track and to avoid errors of omission or commission.
 Internal audit scrutinizes halal production data to screen facts from the
heaps of figures and statistics. Thus accounting for management
information can be made to prevail under a program for halal internal
audit.
Advantages of Halal Internal Audits
 The biggest advantage of halal internal audit is that it will lead to
discovery of errors and therefore when external audit is done those errors
which were discovered during internal audit would have been rectified by
then.
 Since halal internal audit is done by the employees of the company there
is no additional cost involved which again is a big advantage for a
company which is doing internal audit.
 As halal internal audit is a constant procedure where records are checked
regularly it ensures that accounting staff of a company keep the records
up to date.
Disadvantages of Internal Audits
 Halal Internal audits report is not accepted by either the shareholders or
tax authorities, it is the external auditor report which is required to be
submitted to these parties.
 Since halal internal audit is done by the employees of the company
chances are that it may be biased and therefore company cannot depend
on such reports.
 Since a halal internal audit is not done by the professional auditor chances
of internal auditor not detecting the errors are high.
a) Requirement
i. Authority
In order to conduct internal halal committee (IHC), the management must
delegate the authority to conduct the audit to the IHA team. This to
ensure smooth running of the auditing process, whereby it could involve
several departments and the findings could have direct impact towards
the halal integrity system, and the managerial aspect as a whole.
The IHC team must be independent and free from any influences, even
from the top management; otherwise it could not perform as it intended
to be, to investigate the whole halal integrity system. Any direct
influences could negate the outcome of the audit; therefore undermine
the halal assurance system.
ii. Scope of work
The IHC team’s scopes of work are limited to the area of halal integrity
system, in all aspect of the supply chain; starting from procurement to the
serving of food. They should be objective in doing their works by adhering
to the task and must work within the parameter that they are given. The
terms of reference will be based upon the Malaysian Standards MS series.
For an example, IHA in a foodservice environment, the term of reference
being used are the MS1500:2009 and JAKIM Manual Procedure.
In these terms, the areas that are being audited including general and
specific requirements are:
 Documentation and company profile

 Halal assurance system
 Raw material / ingredients and processing aids
 Packaging and labeling equipment
 Storage
 Production
 Transportation
 Employee
 Sanitation system and premises cleanliness
 Waste management
 Premises physical condition
iii. Competent Auditor
Lead auditor
In an auditing exercise, lead auditor play a vital role in determining the
pace and outcome of the auditing process. To be a competent halal
auditor is not an easy task as it takes some amount of responsibilities to
make sure that the halal system integrities. A lead auditor must be Muslim
who is technically competent with Shariah knowledge of halal principles.
He or she must pose the necessary skills and experience to effectively
perform the auditing. Minimum size for an audit team is 2 people.
Lead auditor function as the leader in a team. He or she must organize
and manage the audit process and eventually make final decision
regarding the outcome of the audit.
Auditee then must facilitate the audit process by providing necessary
resources and help with the audit.
Auditor
Meanwhile the auditor roles includes checking the current compliance
status, identify non conformances, conduct follow up audit and lastly
agreeing on suitable corrective action to remove non conformances
record.
A halal auditor must pose these key competencies in order to perform as a
good audit team. Auditor must:
 Be qualified and trained in the audit process
 Able to recognized halal, safety and quality criteria
 Be Knowledgeable in halal codes of practice, legal requirements,
industry guidelines and standards
 Have skills in communications v. Able to identify and assess
potential non halal issues
Like many other careers, to become a halal auditor, one must have
selected personal attributes in order to be an effective auditor. Among the
key personal attributes are:
FIGURE 5.1: Key Personal Attributes needed by an auditor
THOROUGH
OBJECTIVES
PUNCTUAL
OPEN MINDED
PATIENT
OBSERVANT
COMMUNICATOR
iv. Auditing Process
Internal auditing is multi stages, multi-layer process. In HAS, internal halal
auditing begins with a proper planning and preparation, and only after that the
actual auditing can begin.
FIGURE 5.2: Internal Halal Auditing Process
Audit Planning
& Preparation
Audit
execution
Adequacy
onsite audit
audit
Audit report
Follow up
Audit
Closing Up
audit
Sources: [8]
Audit Planning & Preparation
A good audit process must have an element of planning and preparation. It can
be achieved by administering all these steps and procedure. Preamble of a good
audit process should have a:
Preparatory meeting
During preparatory meeting, lead auditor and auditor as well as the Auditee
must prepare and draft audit schedule or audit plans. During this meeting, it
should be made clear regarding the purposes of the audit, personal affected,
agendas for opening and closing meeting, attendance form, audit checklist and
NCR forms.
Auditing team should set a limit to their audit parameters to the scope of
documentation, workers, raw material and ingredients, hygienic factors,
premises, procedure, equipment, storage and packaging.
Clear and define audit criteria
The audit must be benchmarked against a set of predetermined set of standards,
policies, procedures or requirements. It will be compared with the evidence
collected. The standards will be using a reference standard for halal compliances.
The standards are MS1500:2009 Halal Food production, preparation, handling &
storage and JAKIM Manual procedure of Halal Certification Malaysia.
Comprehensive checklist
A checklist is a list that contains points/ elements for assessment and a tool
often used and prepared by auditors for assessing the assurance of the halal
products. It will ensure that every aspect of the elements and operation clearly
defined and covered.

Audit Execution
There are 2 types of audit used in halal auditing, which are the adequacy audit
and compliance/on-site audit.
Adequacy Audit
Adequacy audit is an audit that evaluates all documentation in the HAS system.
It includes documentation submitted for the purposes of applying halal certificate
at JAKIM. It is also a desktop document audit which purposes are to:
 Examine the documents in the halal file.
 Examine supportive documents for example product specification and
halal certificate.
 Verify that all elements of the MS1500:2009 and halal principle as
required by Shariah law have been addressed.
The audit team during auditing process must be

independent and free from any pressure of the
management. They must take the roles as an external
auditor to give a better perspective on the whole audit
process.
FIGURE 5.3: Flow Chart of Adequacy Audit
Adequacy Audit
Halal File, SOP and
Procedure, Work
Instruction, Halal Assurance System
Review of Documents
Completing Checklist
Halal Audit Checklist
Preparing NCR Report

Adequacy Audit
Report
Compiling Audit Report
On-Site Audit
Source: HDC Training Material

One key element in adequacy audit is the Halal file. Halal file is a requirement
imposes by JAKIM during documentation inspection. Among the documents
needed to be included in the halal file are:
FIGURE 5.4: Content of Halal File
Registration of company/business
Halal certificate or product specification for critical

ingredients
Process flow chart and production procedures
Company’s annual turnover
Manufacturing license from local authority
Copies of identity cards and offer letter for two Muslims at the production
area, or cook at the food premise or checker for the slaughter house
Slaughtering certificates for the slaughterer; (for

slaughter house only)
VSM certificate from Veterinary Department for

slaughter house; (for slaughter house only)
Manufacturing license from Cosmetic and drug

Control Authority (for health products and cosmetic);
Design and label of products
Other documents such as HACCP, ISO, GHP, GMP,

TQM and etc
Map of premises/factory location

Outcome of adequacy audit
The outcome of the audit will be considered satisfactory only if all halal related
documentation has adequately addressed the halal requirements or references
standards. As opposed to this, unsatisfactory outcome includes:
 Failure to addressed any procedure for halal compliances
 Lack of a documents or records for halal compliances
Compliance/ On Site Audit
The auditors will conduct on-site audit. The program will include entry (opening)
meeting, plant visit, documentation comments, auditors meeting and exit
(closing) meeting as shown in FIGURE 5.5 & FIGURE 5.8.
If there are any Corrective Action Requests (CARs), the CARs will be presented
during the exit meeting. The applicant will be given a certain period of time to
rectify the type of non-conformance.
This type of audit is an activity to obtain evidence that halal principle have been
effectively applied and to ascertain full compliances with MS1500:2009 criteria
and requirements.
Objectives of this audit are to established conformity or non-conformity with
agreed requirements on product and process.

STAGES IN COMPLIANCES/ ON SITE AUDIT
FIGURE 5.5: Process flow of a typical audit (source: HDC training

Material)
opening meeting
Conduct Audit
Review Audit Finding
Closing Meeting
Compliance audit can only be commenced after the opening meeting. The audit
must be conducted at the time of processing or the business are in motion and
operational. At this part, an auditor must gather evidence objectively. How to
gather evidence objectively?
It can be done by examining documents and record, interviewing with
designated personnel and through observation of practices and condition in the
production area through onsite visit. Check for invoices for critical raw material
as well as proof of Muslim workers by examining their identity cards, letter of
appointment and training record. For hotel kitchen, the flow of workers could
give some hints over the flow of material between halal and non halal structure
such as storage and utensils.

During this visit, the auditor will assess management commitment in relation
with:
 Halal policy
 Internal halal committee
 Halal executive
 Internal halal audit
 Communication on current issues and potential issues
Apart from that, they will also assess internal halal committee capability in terms
of qualification, competencies (training record & experiences) and previous
internal halal audit record. Lastly they will evaluate if all potential non halal
issues have been considered and not allowing any non halal material in the
premises such as customer bringing in their own alcoholic beverages and non
halal food from home.
An effective audit execution should has these following criteria such as:
 Concentrating on a particular process that has halal practices implication
from beginning to end,
 Cross interfaces between areas, functions or departments wherever they
exist,
 Visit all location,
 Question directly the staff who actually carrying out the task,
 Choosing a correct location,
 Gathering sampling and evidence and Have a proper questioning
technique.
Audit Checklist
FIGURE 5.6 below clearly list out why checklist is considered a very important
tool in an internal halal audit process. Apart from detailed questions and
questioning techniques, checklist could help in speeding up the whole process.
FIGURE 5.6: The Importance of Checklist for an Auditor
Objective evidence that an audit was performed
The essence for the closing meeting and audit report

Audit Checklist Will Provide And Help Auditor To:
Act as references
Maintain the pace of the audit
Set in motion requirements to be met
Identification of clauses in benchmark standards to be investigated
Pre-prepared opening and closing meeting agenda
Furthermore, Checklists are important to asses some critical area in halal food
production. Those areas are listed in below in FIGURE 5.7.

FIGURE 5.7: Critical areas need to covered in Internal Halal Auditing
HALAL
EXECUTIVE
INTERNAL
ANIMAL BASED
HALAL COMMITTEE
INGREDIENTS
HALAL
SLAUGHTERER CRITICAL AREAS
ASSURANCE SYSTEM
CERTIFICATE IN AUDITING
MUSLIM
INGREDIENTS
WORKER/ HALAL CHECKER
AND PRODUCT SPECIFICATION
IMPORT
PERMIT
Opening Meeting
Opening meeting is an essential part of any audit surveillance programs. It is
done to explain to the Auditee exactly what the purpose of the audit is and how
it is going to be carried out.
During opening meeting, the chairperson must:
 Introduce the audit team to the Auditee
 Circulate attendance roaster
 Confirm audit schedule

 Confirming the audit process and reference standards
 Scope of the audit
 Confirm the format of reporting

FIGURE 5.8: Sample of opening meeting agenda. (Halal Development
Corporation)
Source: Halal Industry Development Corporation (HDC)
Closing meeting
At the end of the audit process a closing meeting or known as exit meeting must
be held to present and discuss the finding of the audit. All relevant members
should attend this meeting. It is a presentation of the audit findings and the
conclusion to the Auditee management to ensure that audit results are clearly
understood.
FIGURE 5.9: The Essence of Closing Meeting
Present the summary and audit team view of the

organization halal compliance
Present the results & indicates what the strong points are
Present the non-conformances & agreed actions

including corrective actions
FIGURE 5.10: Conducting a Closing Meeting
Make clear that purposes of audit was to check for complian

Lead auditor should circulate attendance list
Reconfirm scope of audit
Clarify that the findings is based on objective evidence presen

Should comment on any good aspectState
of thegeneral
operation
impression/ position statement
ining signature of the auditee

Leavingoncopies
the summary
of non-conformances
report formArranging
report tothe
auditee
nature
for&further
time scale
action
for any required follow up a
Closing remarks: thanking the auditee for the attention & cooperati
Review Audit findings
Towards the end of the auditing process, all of the auditor must crosscheck their
finding and discus the implication and ramification of their report. At this point
they shall:
 Discuss finding and observations

 Determines if there is any non-conformances
 Categories of non-conformances
 Prepare corrective action request (CARs)
 Prepare for closing meeting
b) Reporting
Audit Finding and Preparing Audit Report
After the audit process has finished prepare a draft of audit report immediately
and present it to the Auditee at the end of the audit. A report is a summary of
audit findings and results and it’s provide information about the status of halal
compliances. It must be produced after every compliances audit.

Content of the report should include these following items:
FIGURE 5.11: Content of an audit report
Company names & address, dates of audit
Name of the auditors
Objective and scopes of the audit such as the name of areas,

function or department visited and the processes audited
Audit summary
Reference documents
Total number of NCRs
Opening meeting/ exit meeting record of attendance and details of any

problem arise
In the report also, this below item must be clearly reported and documented.
The Results of the audit which covers:
 Position statement
 Overall evaluation of the effectiveness of the organization halal
compliances
 Summary of NCR
 The NCR clauses
 The agreed corrective action to be taken
 Agreed on follow up audit
 Follow up action in terms of scope and timescale
 Signatories of auditors and date
Copies of audit report should be made as be provided to the Auditee
representative. If the audit found no such NCR the auditor and Auditee will sign
off the compliance audit report during the closing meeting.
c) Non-Conformances Record
A non-conformance is an evidence of a failure or non-compliances of specified
requirements as prerequisite in the standards. They are raised in the events of:
 unable to meet specified clauses and standards in the MS1500:2009 or
any other standards
 Not meeting a part of the procedure
 Not meeting other recognized specification and regulation
Any non-conformances must be formally presented to the Auditee in order to
initiate corrective actions. The normal approach is by raising the non-
conformances report (NCR) which includes the followings:
 Date of the audit
 Details of non-conformances
 Clauses of the standards
 Site or department audited
 Auditee witnessing the non-conformances
 A corrective action plan and date of completion of the non-conformances

NCR categories
A NCR will be recorded whenever the auditor discovers that the halal
requirements are inadequate or they are adequate but are not being followed
correctly. There are 3 categories of NCR which are:
FIGURE 5.12: Level of NCR
Non-Conformances Record (NCR)
SERIOUS
MAJOR MINOR
i. Serious
A serious NCR is an unacceptable or critical situation representing a non halal
risk. Any serious rating requires immediate action responses and corrective
action. This occurs in circumstances such as one of the ingredients has been
found to contain pig’s derivative and the product contains alcoholic beverages
such as wine.
ii. Major
This NCR deals with major or serious deficiencies which could lead to a non halal
risk if not controlled. Any condition or situation rated as major requires a plan or
program for rapid improvement, repetitive or cumulative major ratings can lead
to a serious situation such as utensils used for non halal can be samak only once
or no segregation between halal and non halal product in storage area.
iii. Minor
Minor NCR is considered as excellent, good or only minor deficiencies (no non
halal risk). Cleanliness and hygienic aspect are usually given the minor NCR.
CHAPTER
HIGHLIGHTS
At the end of this

chapter,reader will be able to:
Define what is Product recall
CHAPTER 6 PRODUCT RECALL Types product recall

of
P
Level
roduct recall removes food that may pose a product recall
of
health or safety risk from distribution, sale
and consumption. A food recall may occur
because of a report or complaint from
manufacturers, wholesalers, retailers, government
and consumers. It may also occur as a result of a
food business conducting internal testing and
auditing. Food recalls can be at the trade or
consumer level [12].
i. Type of Product Recall
The class of recall is classified according to the
seriousness of Halal risk and adverse effects of the
products.
Class I: Products with major halal risks that might be present such as detection
of non halal material in the product, processing and packaging. (Should be under
an embargo within 24 hours).
Class II: Products with minor/ unlikely halal risks or substandard quality in
terms of Toyyiban aspects, and product defects not associated with halal risk.
(Should be under an embargo within 72 hours).
ii. Level of Recall
The level of the recall depends on the nature of the problem, the extent of the
product's distribution and the degree of halal risk involved.
LEVEL A: To all consumers (end users)
LEVEL B: To all points of sales (e.g. retail shop, hypermarkets, restaurant
etc.).
LEVEL C: To all sub distributors (wholesalers)
iii. Dissemination of Product Recall Notices
Level A: To all consumers (end users)
This level of recall will apply to all Class I recall and are carrying out in the
comparatively rare instances when it is necessary to try to stop all use of a
product and so to recover stock that has reached the end user. When there is
imminent danger the public are warned by a media release which is meant to
urgently alert the public by radio, television and the press.
Level B: To all points of sale
This level of recall will apply to Class II recall. All wholesalers will be identified
and asked to provide contacted by telephone to obtain a list of all points of sale.
These points can be established through a distribution record. Recall notices will
be mailed or faxed to all points of sales. At the same time representatives from
the company will be sent to these points of sale to retrieve the stocks.
Level C: To wholesalers and stockists
This level of recall will apply to Class II recall where consumers are not at any
risk from administering the products. The wholesalers and stockists will be
contacted by the company representatives so that arrangement can be made to
retrieve all stocks concerned from the wholesalers and stockists.
iv. Product Recall Process

FIGURE 6.1 Steps in product recall
Corrective action
request
Minor
Serious Major
Management review
DISTRIBUTOR/RETAILINTERNAL
Class I Class II
Level B
To all points of sale
Level C
To wholesalers and stockists
CONSUMER LEVEL
Level A
To all consumers (End users)
Product recall requires through planning and execution. Its main objective is to
ensure the safety and well-being of consumer. Apart from that, product recall is
one of the tools that can be used as public relation tools, maintaining consumer
confidents in the products.
The needs for products recall must be a valid one usually concerns with critical
error and problems in the manufacturing process. As for foodservice operator
that prepares and served food in-situ, product recall is not a major problem.
Product can be easily taken out of the service line as well as display. Major
concern is, notification to the end users as where it is next to impossible to trace
back that has purchased the product.
The Process starts when and after internal halal audit has been conducted. The
outcome of the audit will categorized the NCR into 3, Serious, major and minor.
FIGURE 6.1 defines how a product recall should be initiated.
Only serious and major NCR will trigger a product recall. The process has been
separated into 3 level which are at the internal, distributor/retailer and end user
level.
The management after being notified on the NCR, must classified the threat into
Class I or Class II depending on the seriousness and gravity of the error.
Company-wide control measure and corrective action must be taken immediately
for both Class.
Class I requires immediate action, usually within 24 hour after the problem has
been identified. Embargo on selling the product should be announced directly to
the consumer through media and product recall notification. Official statement
from the company that contain this essential information:

 Product Name
 Batch Number
 Nature of Recall ( reason for product recall)
 Rectification program (where to returned, time frame, compensation for
recall)
 Contact number/ Hotline
In this class, retailer/wholesaler and all other point of sales should be notified
and any remaining stock must be returned immediately to the manufacturer for
disposal. The manufacturer could enlist the help of major retailer and wholesaler
during rectification program.
Class II are only meant for the distributor and retailer

CHAPTER
HIGHLIGHTS
Define traceability in foodservice production and manufac

Types of data in traceability
CHAPTER 7 TRACEABILITY
T
raceability mechanism is established to
trace default products so that action can
be taken to identify and recall all suspected
products. Traceability is the ability to track any food
through all stages of production, processing and
distribution (including importation and at retail).
Traceability should mean that movements can be
traced one step backwards and one step forward at
any point in the supply chain. Traceability enables
corrective actions (such as a product recall) to be
implemented quickly and effectively when something
goes wrong. When a potential food safety problem is
identified, whether by a food business or a
government agency, an effective traceability system

can help isolate and prevent contaminated products from reaching consumers.
Traceability allows food businesses to target the product(s) affected by a food
safety and halal problem, minimizing disruption to trade and any potential public
health risks as well as haram risk. It is important for all food businesses
(including retailers and importers) to be able to trace products.
An effective traceability system relies on being able to track product one step
forward and one step back at any point in the supply chain. The system a food
business has in place includes any procedures for identifying producers,
suppliers, customers and products and the records kept including:
 name and address (and other contact details) of suppliers and a
description of products or inputs supplied
 name and addresses (and other contact details) of customers and a
description of the product supplied to them
 date of transaction or delivery
 batch or lot identification (or other markings)
 volume or quantity of product supplied or received
 Any other relevant production records.
Traceability in Halal Assurance System
Proper HAS system should include a reliable traceability system. Each product
sold must and can be traced back to the point of origin in terms of raw material,
and can be detect in the distribution channels. A series of tools for traceability,
by which “identification”, “link”, “records of information”, “collection and storage
of information”, and “verification” are performed. The traceability system is
composed of rules (promises and agreement) and procedures, documented

procedures, organizations/systems, and process and management resources
(personnel, financial resources, machinery equipment, software, technologies
and techniques), regulations and education / training.
A traceability system can also use information system technologies for electronic
data entry and database management services. However, just having an
information system would not be sufficient to establish a traceability system.
Also it is possible to construct a traceability system without using electronic
information system databases.
The halal traceability system is the system to prepare for accidents and
nonconformity regarding halal risk. This system also allows verifying
correctness, in case the reliability of information carried in labels and the like, is
at risk. It is a direct measure to ensure halal and useful in obtaining the trust
of consumers and related food business operators.
FIGURE 6.1: Key Areas in Traceability System
raw
material
Materials
packaging
Traceability Documents
manpower
Traceability system must be able to track 3 key component area in HAS
system which are the materials flow, documents and manpower.
For each ingredients used, the raw material must be able to be trace and
finished products can be detected to a certain point in time through batch or lot
allocation. Not only that, the person or parties responsible for that particular
action must also be traceable.
Documents must be stored and archive systematically to ensure the integrity of
the HAS system. Documents, when required for auditing purposes, are available
at the moment notices. Each process flow, material must be documented in
facilitating the traceability system.
Apart from that, processes owner, as well as the employee who were given the
task must be identified. Each employee must be given a specific task or
responsibilities so that any error in the processing can be determined to the
exact point. This also vital to ensure that no unwanted personnel to be present
during the production process.

Steps in Halal Traceability
FIGURE 6.2 Traceability overview within an organization

Animal feed Raw Materials Additives
Fertilizer Other Ingredients Packaging.
PRE PRODUCTION
seeds
Manufacturing practices
Transporter Warehousing
TRANSPORTATION
Receiving
PRODUCTION
Production
Packaging
Packaging
TRANSPORTATION
POST
Wholesaler
Retailer
Consumer
Figure 6.2 illustrates the traceability programs for a company start from the
source of the material. The traceability program is divided into 3 separate area
and time-link, Pre production, production and post-production.

Each time-link process needs to be monitored and recorded. Material received in
the premises must be able to be tracked back to its origin. Tracing tools such as
barcode, delivery order and invoice must be check and recheck with prevalent
specification set by the companies. If the supplier using third party logistic
services, the delivery order should also include the vehicle information as well as
the time stamp and dates. Most of the logistic company has an integrated
tracking system that track the shipment whereabouts as well as the time they
start shipping out the material.
At the production level

APPENDICES
HAS MANUAL CONTENT & TEMPLATE

LIST OF CONTENT
NO AREAS DOCUMENTS AND CONTENT PAGE

List of content
Document Approval page
1
Control List of manual distribution
Amendment list
Company Profile
2 Introduction Implementation Objective
Implementation scope
Halal policy
Halal guidelines
Internal halal committee
Standard operating procedure
Working Instruction
Halal assurance
3 Halal Critical Point
system
Administration system
Documentation system
Training program
Internal audit system
Management review system
4 Appendices Halal file
97
Distribution List
DATE OF 1 January 2016

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS HAS/MAN/VC-01-2016
Head of IHC VERSION
OWNER (01-20)
HALAL ASSURANCE SYSTEM (HAS)

MANUAL
PREPARED BY
INTERNAL HALAL COMMITTEE
OF COMPANY XYZ
APPROVED AND VERIFIED TO BE USED
---------------------------------------------------------
(AHMAD SAHIR JAIS)
CEO, Company XYZ

Approval Page
98
HAS MANUAL DISTRIBUTION LIST
NO DEPARTMENT NAME SIGNATURE DATE Documents #
1 CEO Office Ahmad Sahir sahir 1/1/2016 HAS/MAN/VC-01-

2016 (01-20)
2 General Faizal Faizal 1/1/2016 HAS/MAN/VC-01-
Manager 2016 (02-20)
3 Purchasing Salleh Salleh 1/1/2016 HAS/MAN/VC-01-
2016 (03-20)
4 Internal Halal Hisham Hisham 1/1/2016 HAS/MAN/VC-01-
Committee 2016 (04-20)
5
Distribution List
99
DEPARTMENTS IHC DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/AMMLIST/01-2016
AMENDED LIST
CHANGES AMENDMENT REVISED DOCUMENTS

REMARKS
NO DATE VERSION CHAPTER PAGE VERSION CHAPTER PAGE
1 12.12.2016 HAS/MANUAL/01- 7 HAS/MANUAL/01- 7 Changes in IHC
2016 2016 (Rev 1/2016) structure
Amended List
100
Company Profile

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/COMPROF/01-
Head of Committee
OWNER REFERENCES 2016
COMPANY PROFILE
Company Background Our Product
Company XYZ a public limited company listed on
the Main Market of BURSA MALAYSIA on the 20
October 1994. Its core business activities are in the
mass production of basic daily necessities fresh
table and specialty chicken eggs, liquid egg, chilled
and frozen dressed chicken, chicken parts and
processed related chicken products eg.
Frankfurters, nuggets, fried chicken etc. We are also
contract packed specialized chicken cuts and
chicken related products for certain fast food chain.
The group's products are marketed under two
registered brands namely Nutriplus and Wise
Choice.
Financial Board of Director
Dato’ Dr. Abdul Aziz Bin Jais
Independent Non-Executive Chairman
Yap Hong Chong

Group Managing Director
Non-Independent Executive Director
Heap Wing sang

Yap Cher kun

Ng Kim toing
year Feck Chai

Non-Independent Non-Executive Director
10
1
Implementation Objectives

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/IMPOBJ/01-
Head of Committee
IMPLEMENTATION OBJECTIVES
The objectives of Company XYZ Halal Assurance Management System are the following:
1. To ensure the integrity of Halal processing by continuously and consistently
monitored on the compliance to the Shariah (Islamic Law).
2. To ensure compliance to all guidelines issued by Malaysian authorities such as Halal
Assurance Management System of Malaysia Halal Certification produced by
Department of Islamic Development Malaysia (JAKIM).
3. To ensure compliance to the Malaysia Standard MS 1500:2009 Halal Food
Production, Preparation, Handling and Storage – General Guideline (Second
Revision) produced by SIRIM.
10
2
Implementation Scope

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/IMPSCOPE/01-
Head of Committee
IMPLEMENTATION SCOPE
The halal assurance system (HAS) are specially designed for company XYZ. HAS system covers all, but
not limited to entire aspect of the production areas. Scope of the HAS system covers:
 Product development process

 Purchasing process
 Storage process
 Production process
 Transportation process
 Display, serving and merchandising process
The scope of this HAS is limited within the confinement listed in MS1500:2009 - Halal Food -
Production, Preparation, Handling And Storage - General Guidelines (Second Revision), “Manual
Prosedur Pensijilan Halal Malaysia 2014 (Semakan Ketiga),” Pekeliling Pensijilan Halal Malaysia
Bilangan 2 Tahun 2014, Jabatan Kemajuan Islam Malaysia and “Guidelines For Halal Assurance
Management System Of Malaysia Halal Certification.” Halal Hub Division, Department Of Islamic
Development Malaysia Guidelines, Kuala Lumpur,
Implementation is conducted across the board in XYZ Company including the suppliers and third
party service provider.
10
3
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/HALPOLICY/01-
Head of Committee
Halal Policy
COMPANY XYZ
HALAL POLICY
Company XYZ is committed to providing first class through setting quality objectives and targets in
all areas of our operation including food delivery with respect to halal and food safety with the aim
of continually improving our service performance. Our performance is regularly monitored and
measured and the results, used by management to deliver improved customer services.
Consistent with our approach to achieving sustainable outcomes, we are committed to complying
with and exceeding, where practicable, relevant Malaysian halal and food safety legislation and
other related requirements as set by JAKIM.
Company XYZ is committed to complying with the requirements of our halal assurance, food safety
and quality management system and to working with our customers, suppliers, contractors and
employees to continually improve its effectiveness.
Company XYZ is committed to meet the halal regulatory requirements by ensuring that the
ingredients that we use are certified by the authorized halal certification bodies and other related
regulatory bodies, and that our processing aids, equipment and utensils are clean and free of non-
halal ingredients. A Halal committee, comprising representatives from various departments, has
been established with responsibility for all matters pertaining to halal regularities.
Company XYZ will work to ensure our quality policy is communicated maintained and distributed to
our customers, suppliers, contractors and employees and is subject to periodic review to ensure its
continued suitability.
Ahmad Sahir
Jais
Chief Executive Officer
Company XYZ
10
4
10
5
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/HALGUIDE/01-
Head of Committee
Halal Guidelines
HALAL
GUIDELINES
A. Preface
In this part principle of halal and haram in Al Qur’an and Fatwa from JAKIM will be
described.
Sources of Islamic Law:
1. Al Qur’an. It is The Holly Book of Islam. It contains philosophy, principles, and theories of
Islamic laws which are work of Allah for the guidance of mankind. It mainly prescribes
permanent, absolute, values and basic principles of Islamic laws.
2. Al-Hadis. It is the authentic practice of Prophet Muhammad (the saying, actions, habits,
and approvals) that explain in detail the application of the Qur’an principles.
3. Ijma Sahabat. It is the consensus of the opinion of the sahabat (companions of the
prophet Muhammad based on their understanding of The Al Qur’an and Al Hadis).
4. Qiyas. It is a law making method by comparing thing with cases already explained in Al
Qur’an and Al Hadis.
5. Fatwa. It is Islamic legal opinion about law status of a certain case made by Ulama
(Islamic Scholars).
B. Meaning of Halal Haram
1. Halal means lawful. In the case of food, most are halal except for some that are explicitly
mentioned in the Al Qur’an or Hadiths.
2. Haram is something prohibited by God Almighty. People who deliberately ignore what is
not allowed will face God’s punishment in the life hereafter. Some even face Islamic law
sanctions in life.
C. Principles on Halal and Haram Status
1. Everything is halal unless explicitly forbidden

2. Only Allah has the right to legislate for man
3. Prohibiting halal and permitting haram is unlawful
4. Haram is always associated with what is bad and harmful
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5
5. There is always a better substitute in halal for that which is haram
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6
6. Anything that leads to haram is considered haram
7. It is haram to declare something halal when it is manifestly haram
8. Good intensions do not justify committing haram
9. One should guard oneself against matters that are on the borderline between halal and
haram
10. In extreme circumstances, haram is permissible within certain limits.
Continued…….
10
6
PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/IHC/01-2016
INTERNAL HALAL COMMITTEE of COMPANY XYZ
AHMAD SAHIR JAIS , CEO
JEFFRY DIN, Head of IHC
NANCY WONG SEW YOKE, Secretary
LATIFF IBRAHIM DAHLAN ZAINUDIN MD NOOR SANTHA VELLU

Operations/ Production Procurement Technical / QA / QC R&D
Internal Halal Committee
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7
INTERNAL HALAL COMMITTEE

PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/IHC (2)/01-2016
Operational
Creating,
Documentation
Compliances. Application and monitoring of HAS
implementing and monitoring HAS
and Record Keeping
TOP LEVEL MANAGEMENT POLICY MAKER
Operations/ Production
Procurement
Head of
Secretary
Committee Technical /
QA / QC
R&D
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8
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/MGMTREV/01-
Head of Committee
Management Review System
MANAGEMENT REVIEW SYSTEM
AUDIT REPORTS
ASSES MANAGERIAL EFFECTIVESNESS

CONDUCT AUDIT
MONITOR CONTROL MEASURES & CORRECTIVE ACTIONS
MONITOR NCR
 Management Review of the HAS system must be conducted

annually, corresponding with Internal halal auditing.
 Details of the review must be documented and kept in HAS Manual
 Each signatories must sign at the documents acknowledging that
the review has been conducted.
109
Halal Assurance System (HAS) – STANDARD OPERATING PROCEDURE
DEPARTMENTS Purchasing and Procurement Dept. DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Purchasing Manager VERSION HAS/MANUAL/SOP-PP/01-2016
DESCRIPTION TASK
5. Material purchased should conform to the list approved by JAKIM Purchasing Manager & Receiving Officer
6. Material purchased must conform to data mentioned in the halal certification documents.
Check For :
d) Bill of material Receiving Clerk & Production Manager
e) Product Specification sheets
f) Product code and SKU #
7. Check for Transportation (Vehicle Cleanliness, Not using transport which has been used to carry
Purchasing Manager & Receiving Officer
haram products.
8. Purchasing documents must be well documented (Delivery Order, Purchase request, Invoice etc.) Purchasing Clerk & Finance Department
Standard Operating Procedure – SOP
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0
PROCESS OWNER Line Manager VERSION HAS/MANUAL/SOP-PROD/01-

2016
DESCRIPTION TASK
1. Production work sheet should refer to formula and matrix of material Line Manager, Line Supervisor, Purchasing
approved by JAKIM Manager
2. Materials that can be used in halal production should refer to the list of
Line Manager, Line Supervisor, Purchasing
raw material approved by JAKIM and having been given a halal
Manager
Certificate.
3. Production line should be used for halal materials only. Line Manager & Line Supervisor
4. Materials should be free from contamination by anything that is najis and
haram.
5. If production line is used for materials that have not been given halal
certificate then cleaning procedure should be done properly to prevent
cross contamination.
6. If non certified products containing pork derivatives are present, the
equipment and production lines must be separated.
7. Materials not used in production are strictly prohibited to be located in
the production.
Halal Assurance System (HAS) – WORKING INSTRUCTIONS
HAS/MANUAL/WINST-PROD/01-
PROCESS OWNER Line Supervisor VERSION
2016
DESCRIPTION TASK
1. At the mixing station, please check the following before beginning of the process:
a) Material name on the packaging, expiration date, condition of the item. Line Supervisor & Production Staff
b) Record item tracking number for ingredients such as their batch and lot number
2. Begin with adding the least critical item first according to this sequence.
b) Water
c) Salt
d) Palm oil Line Supervisor & Production Staff
e) Yeast
f) Bread improver
g) flour
3. Begin mixing under specified time and condition. Mixing vessel should not be Line Supervisor & Production Staff
opened to prevent contamination from foreign material
4. Take sample and the end of the process. Record and noted before sending to QC/ Line Supervisor & Production Staff
QA
Working Instruction
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PROCESS FLOW & HALAL CRITICAL POINT

PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/HCP -01/01-2016
Packaging
Procurement Cooling
Distribution HCP
Receiving Baking
Production
HCP Inspection
line
HCP
Material
Storage
Request
Halal Critical Point (HCP)
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PROCESS FLOW & HALAL CRITICAL POINT

DEPARTMENTS Production
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/HCP -PROD/01-2016
Line Manager
OWNER REFERENCES
RAW MATERIAL
Flour, Yeast, Salt, Water, Bread Improver, Palm oil

HCP 1
MIXING
DOUGH MAKING
PROOFING
HCP 2 PORTIONING
PAN
GREASE DEPOSITS IN PAN
BAKING AND SLICING HCP 3
PACKAGING AND Stearate anti sticking agent

LABELING
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Purchasing & DATE OF 1 January 2016
DEPARTMENTS
Procurement IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/HCP –PP/01-2016
P & P Manager
OWNER REFERENCES
Product Specification
Supplier Submit Product Specs HCP 1

NO
YES
Check For halal Certificate HCP 2
Purchase List
HALAL TRANSPORTATION
YES
HCP 3
Receiving
NO
NO
YES
Comparing With Products Specs
REJECT SHIPMENTS
HCP 4
Storing
Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any
form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written
permission of company XYZ.
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Control Measure & Corrective Action
PROCESS OWNER Line Manager VERSION HAS/HCP-CAM/PROD-01-2016
NAME MATERIAL HCP Control Measure CORRECTIVE ACTION VERIFICATION DOCUMENTATION

NO.
Bread Improver Contains lecithin  Product  Rejects if information on  Check during Product specification
Specification packaging does not receiving by
the type and certification  Check by line
the material integrity, no repack item mixing station
 Recheck material
packaging with
the BOM
Grease Pan / Oleo Resin Contain Stearate, from  Product  Rejects if information on  Check during Product specification
animal product Specification packaging does not receiving by
the type and Certification  Check by line
the material integrity, no repack item depositing station
117
Administration System

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/ADMIN/01-
Head of Committee
ADMINISTRATION SYSTEM
NO DEPARTMENT / SECTION FUNCTION

1 Purchasing All documents for procurements
must be documented and signed
accordingly. Purchasing must
ensure that every product
conform to the specification set.
Any changes in the products
specification must be
communicated to the head of
IHC immediately through verbal
and written comunicae.
2 QA/QC Conduct periodical inspection on
the quality and halal assurance
on the raw material and finished
material before leaving the
production area. Used rapid
detection kit for porcine on
random sample prior leaving the
factory premises.
3 Production
4 Sales & Marketing
5 Logistic
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COMPANY XYZ
HALAL INTERNAL COMMITTEE – MINUTES OF MEETING
DATE 1/1/2016 TIME 12.45 pm
Prepared By VENUE CEO Office

Name & signatures
Verified By ATTENDEES List attached
Name & signatures
DOCUMENT HAS/MANUAL/MINUTES
REFERENCES (01) /01-2016
OUTCOME
NO DISCUSSION (SET DATE & ACTION
TARGET)
1 The CEO welcomes all committee member NC NC
and wishes good luck them on the
appointment as IHC. CEO hands over meeting
to Head of IHC, Mr. Faizal
2 Mr. Faizal announces that HAS Manual must 6th January 2016 Department head
be distributed to all level immediately.
IHC meeting minutes
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HALAL ASSURANCE SYSTEM – COMPANY XYZ
Annual Halal Training Program Schedule and Implementation
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/TRAIN/01-
Head of Committee
TIME / DATE /
NO. PARTICIPANTS TOPIC
PLACE
1 th
12 January
2016 Production Department.
Halal awareness. Halal
10.30 PM / Name List attached.
Critical Control point.
MEETING ROOM Training Given by IHC
1
2 7th March 2016. Purchasing Department.
Briefing and training on
8.30 AM. Name List attached.
new ingredients
Loading bay Training Given by IHC
3 QA/QC. Name List Implementation on new
5th may 2016 attached. Training Given on-the-spot porcine
by IHC detection kit.
4
Halal Training
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HALAL SOCIALIZATION PROGRAM

PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/HALSOC/01-2016
HALAL SOCIALIZATION PROGRAM
STAKEHOLDER THE MANAGEMENT EMPLOYEE SUPPLIER CONSUMER

STRATEGIES
Familiarization The management shall Each employee will undergo Supplier of existing material Consumer will be notified in
introduced a a minimum 6 hours training will be brief on the new advanced on the ongoing
comprehensive halal on halal prior to the requirement. New supplier halal certification process
program implementation of HAS will be asked to abide by the
new product specification.
Induction The management shall Each Employee will be given Existing supplier will be Changes will be made to
draft and provide all hands on training on how to given ample to conform to existing product such as
the necessary use and manage HAS system the new HAS. IHC will phasing out product that
resources prior to at the operational level. assess the readiness level of does not conform with the
implementing the HAS Simulation will be used to supplier to conform with new HAS for example new
system access the readiness level. HAS packaging material and so on
Implementation The Management team SOP and Working instruction Product specification must The general public will be
must be knowledgeable must be available to every be met by the supplier made aware of the company
on the halal assurance employee and must be without any discrepancies. halal policies. Consumer will
system adopted as a routine. Disregards to the HAS will be able to participated in
results in termination of giving feedback on the
contract. Supplier will be product as well as the halal
brief and audited assurance system
periodically.
Refresher Every 6 month Refresher course every 6 Refresher course every 6
Course month with full internal halal month with full internal halal
auditing annually. auditing annually.
Halal Socialization Program
121
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/IHA-
Head of Committee
OWNER REFERENCES SYSTEM /01-2016
Internal Halal Audit System

INTERNAL HALAL AUDIT
SYSTEM
Audit Planning & Preparation
Audit
execution
Adequacy
onsite audit
audit
Audit report
Follow up
Audit
Closing Up
audit
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2
HALAL INTERNAL AUDIT CHECKLIST
DATE : 23 Nov 2015 LOCATION Production Line 1
TIME : 10.30 pm AUDITOR Baharom
PERSON IN Faizal
CHARGE :
DOCUMENT HAS/MANUAL/IHA-CHKLIST/01-2016 ( 1 )
REFERENCE
Halal audit Checklist

Department/ Process Flow : refer to HAS/MANUAL/HCP -PROD/01-2016
Requirement in standards : MS1500:2009, JMP (3rd)
RESULTS OF AUDIT
NO. QUESTION Documents
YES NO
Reference
Does the production department only
1 produce products that are declared
and certified halal by JAKIM?
Are there any consistency of the use of
2
all material and additive?
Are all materials recorded in the list of
3
materials approved by JAKIM?
If there is a product whose halal status
4 is not yet clear (not halal certified), are
the production equipment separated?
Is there a possibility that a product
5 which is not halal certified contain pork
or its derivatives?
If the products that are not halal
certified by JAKIM do not contain pork
or its derivatives, do sanitation
6
procedures of production instrument
conform to MUI rules and it’s the
process supervised by IHC?
If production tools of halal and not
7 halal certified products are separated,
is formulating room also separated?
production area although they belong
8
to another department or an
individual?
9 production although they belong to
another department or an individual?
Are all raw materials and additives
10 systematically recorded and easily to
be traced?
Is the manufacture process done in
such a way that it can avoid a product
11
being contaminated by another
product or material haram/najis?
Does the production Department have
12 working instruction for every stage of
process?
12
3
NON-CONFORMITY RECORD (NCR) REPORTS
This report need to be attached with the Internal Halal Audit Checklist if any NCR incidents to Occur. One (1) Copy per incidents.
DATE : 23 Nov 2015 LOCATION Production Line 1
TIME : 10.30 pm AUDITOR : Baharom
PERSON IN CHARGE : Faizal
DOCUMENT REFERENCE HAS/MANUAL/IHA-NCRREPT/01-2016 ( 1 )
BAHArom SANTHA FAIZAL
Non-Conformity Record (NCR) Reports

One of the sacks containing bread improver has been found Purchasing has been Notified
to be different from the original specification in terms of
packaging at the mixing station. QA/QC has taken sample for
porcine detection using rapid
Initiating investigation with purchasing to find whether the test kit.
material used are the same.
Evidence : refer to HAS/MANUAL/IHA-CHKLIST/01-2016 ( 1 ) No Porcine detected using rapid

Description
detection kit
1 FINDINGS OF NON-CONFORMITY
The material is the same. Only changes with the packaging.

Supplier didn’t notified purchasing dept. in advance
( ) Minor Cc to Purchasing Dept.

Level of NCR ( / ) Serious Notification to suppliers
( ) Major
HAS/HCP/PROD-01-2016
Process Flow
2 CAUSE ANALYSIS HAS/HCP/PP-01-2016
Error Type ( ) Mechanical Late Notification. No Haram risk
12
4
( / ) Human detected
( ) Others. Please Specified
( / ) Immediately Production lines were stop and

( / ) Time specific (2nd December 2015) continued after clarification
from the material supplier.
Action Taken
Supplier are warned to give ample notice before committing Suppliers sent a new Material
CORRECTIVE ACTIONS REQUESTs to any changes in their products specification indicating changes
3 in packaging material.
(CAR’S)
Status Corrected
Due Date 2nd Dec 2015
Requested By baharom
Verified By santha
In the case of NCR Level Major, Total Shutdown of the production line must be initiated. IHC must be notified immediately.
12
5
REFERENCES
[1] Halal Hub Division Department of Islamic Developtment, “Guidelines For

Halal Assurance Management System Of Malaysia Halal Certification.”
Halal Hub Division, DEPARTMENT OF ISLAMIC DEVELOPMENT MALAYSIA
GUIDELINES, Kuala Lumpur, 2012.
[2] Department of Standards Malaysia, MS1500:2009 - Halal Food -
Production, Preparation, Handling And Storage - General
Guidelines (Second Revision). 2009.
[3] Kementerian Kesihatan Malaysia, AKTA MAKANAN 1983 -
PERATURAN- PERATURAN KEBERSIHAN MAKANAN 2009. 2009, pp. 1–
60.
[4] Bahagian Hub Halal, “Manual Prosedur Pensijilan Halal Malaysia 2014
(Semakan Ketiga),” PEKELILING PENSIJILAN HALAL MALAYSIA
BILANGAN 2 TAHUN 2014. Jabatan Kemajuan Islam Malaysia, 2014.
[5] H. Abdul Talib, K. A. Mohd Ali, and K. R. Jamaludin, “Quality Assurance in
Halal Food Manufacturing in Malaysia : A Preliminary Study,” in
Proceedings of International Conference on Mechanical & Manufacturing
Engineering, 2008.
[6] Jabatan Kemajuan Islam Malaysia, “FREQUENTLY ASKED
QUESTIONS ABOUT MALAYSIAN HALAL CERTIFICATION.” [Online].
Available:
http://www.asianfoodreg.com/dynamicAssets/regulationDoc/1411655242_
HalalFAQ.pdf. [Accessed: 04-Nov-2015].
[7] “Halal - Certification Flow.” [Online]. Available:
http://www.halal.gov.my/v4/index.php/en/pensijilan-halal/carta-alir-
pensijilan. [Accessed: 04-Nov-2015].
[8] Ahmad Sahir Jais, HALAL PRACTICES IN FOODSERVICE OPERATION, 2nd
ed. Sabak Bernam Selangor: Politeknik Sultan Idris Shah, 2011.
[9] Department of Standards Malaysia., MS 2424:2012 Halal Pharmaceuticals
- General Guidelines. Malaysia, 2012.
[10] Muhamad Nadratuzzaman Hosen, “General Guidelines Of Halal
Assurance System.” TThe Assessment Institute For Foods, Drugs And
Cosmetics, Indonesian Council Of Ulama (LPPOM MUI), Jakarta, 2008.
[11] M. N. Riaz and M. M. Chaudry, Halal Food Production. Boca Raton:
CRC Press, 2004.
[12] Zurina Shafii and Siti Noradibah Zain, “Halal Assurance Mechanisms in
Halal Industry : an Appraisal on Its Effectiveness Towards Continuous
Halal Assurance and the Way Forward,” in International Conference on
Education and Social sciences, 2015, no. February, pp. 1430–1438.
126
126
Ahmad Sahir Jais is a Lecturer / head of Program for Diploma in
Foodservice (Halal Practice) in Politeknik Merlimau Melaka. With
12 Years of teaching experience, he specialize in Foodservice
Management, culinary and Halal training. He is also a certified
Halal Trainer recognized by the Halal Development Corporation
(HDC).

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HALAL ASSURANCE SYSTEM

AHMAD SAHIR JAIS

HALAL ASSURANCE SYSTEM (HAS) For Foodservice Organization and Food

Halal Assurance System (HAS) is an integral part of a company’s halal integrity,

that halal is adopted systematically and according to Shariah law.

commitment from all stakeholders, especially the management and the

Assurance Management System 2012 develop by JAKIM.

At the end of this chapter, readers will be able to:

Understand on the Importance of Halal assurance system in preserving ha

Understand Halal integrity from Farm-to-Fork.

Understand in Setting up Halal assurance system for foodservice operator

certification, proper halal assurance

system (HAS) must be put in place

prior to the use of the halal logo. This is to ensure

the sanctity and purity of the halal product, produce

by their respective manufacturer.

When adopting HAS, the management are said to,

“Systematically put the whole process of

manufacturing to be monitored and scrutinized for

any threat to halal”. The system is based upon the

concept of total quality management and runs

simultaneously with good manufacturing (GMP)

preventing non-conformities at halal critical point (HCP) [1].

It is the responsibilities of the manufacturer to create, implement and maintain

based industry e.g. importer, distributor, transporter, and retailer.

standards, directives, statute and legislation:

 MS1500: 2009 Halal Food - Manufacturing, Preparation, Handling and

Storing – General guideline (Second Revision). [2]

 Food Act 1983 (Act 281) [3]

 Food Regulations 1985 [3]

 Regulation-Food Hygiene Regulations 2009. [3]

 Decreed issued by The Fatwa Committee, National Council For Islamic

Affairs or Fatwa decreed by the state authority

 Halal Certification Manual Procedure (3rd Revision 2014) [4]

 The Guidelines For Halal Assurance Management System 2011 [1]

other requirements, when the situations permit. To seek halal is obligatory;

therefore it is a sin to do otherwise. But at these moment it time, in a setting of

multi-cultural, multi-religion environment, the risk of haram is evidently cannot

be brush aside. Due to these changes, halal certification is introduced to give an

declaration is no longer an accepted norm where its integrity is questionable.

concept of “Farm-to-Fork” [5].

these chains, therefore maintaining its integrity takes a lot of effort.

FIGURE 1.1 The Concept of Halal From Farm-to-Fork

PRE PRODUCTION LEVEL PRODUCTION LEVEL POST PRODUCTION LEVEL

AN IMAL FEED / PR PACKAGING

display before consumption by the end-user.

media. A multinational butter manufacturer was also tainted with scandals

repackaging plant in Malaysia, the contamination occurs during the packaging

As a foodservice operator, being certified with halal certification is not an easy

to 6 month in the preparation process, a month to be audited and 1 to 3 month

requirements needed by the certification bodies must be met, at least with a

business operation. Those organizations are as follow:

FOOD PRODUCT/ BEVERAGES / FOOD SUPPLEMENT [1]

NO CATEGORIES TERM OF REFERENCES REQUIREMENT FOR

NO CATEGORIES TERM OF REFERENCES REQUIREMENT FOR

At the end of this chapter, reader will be able to:

and resources to accomplished.

Management must be committed to

ensure halal is implemented as a quality system

rather than just a religious obligation. HAS requires

total conformances to the standards with minimal or

no error happens during the production procedure.

This chapter will be discussing the responsibilities of