HALAL ASSURANCE SYSTEM (HAS) For Foodservice Organizations and Food Manufacturers

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HALAL ASSURANCE SYSTEM (HAS) For Foodservice Organizations and Food

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HALAL ASSURANCE SYSTEM
(HAS)
For Foodservice Organizations and Food Manufacturers
AHMAD SAHIR JAIS

HALAL ASSURANCE SYSTEM
(HAS)
For Foodservice Organizations and Food
Manufacturers
AHMAD SAHIR JAIS

For each one are successive [angels] before and behind him who
protect him by the decree of Allah. Indeed, Allah will not change the
condition of a people until they change what is in themselves. And
when Allah intends for a people ill, there is no repelling it. And there
is not for them besides Him any patron.
AR-RA'D 13:11
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: 978-967-0189-71-0
First Edition: February 2016
Printed in Malaysia
Koperasi Politeknik Merlimau Berhad
Politeknik Merlimau
PREFACE
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 are
implemented, company-wide, with accurate and diligent. With HAS, the level of
products and service reliability and consumer confidence will increase, knowing
that halal is adopted systematically and according to Shariah law.
To set up an 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 (3rd 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
i. Top Management ......................................................................................................9
ii. Employees .................................................................................................................9
iii. Suppliers ....................................................................................................................9
b) Internal Halal Committee ................................................................................................10
CHAPTER 3 HALAL ASSURANCE SYSTEM .......................................................................15

a) Halal Assurance System ....................................................................................................15
b) 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 ...........................................................................................................23
CHAPTER 4 REQUIREMENT IN HAS ..............................................................................25

a) Key Principles in Implementing Halal Assurance system ................................................28
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 .................................................................................................51
b) HAS Manual Content .......................................................................................................57
CHAPTER 5 INTERNAL HALAL AUDITING .....................................................................58
a) Objectives of Internal Halal Audit ...................................................................................59
b) Benefits of Internal Audit ................................................................................................59
c) Advantages of Halal Internal Audits ................................................................................60
d) Disadvantages of Internal Audits ....................................................................................61
e) Requirement ...................................................................................................................61
i. Authority..................................................................................................................61
ii. Scope of work ..........................................................................................................61
iii. Competent Auditor..................................................................................................62
iv. Auditing Process ......................................................................................................64
Audit Planning & Preparation ..................................................................................65
Audit Execution .......................................................................................................67
Audit Checklist .........................................................................................................73
Opening Meeting .....................................................................................................74
Closing meeting .......................................................................................................76
Review Audit findings ..............................................................................................77
f) Reporting .........................................................................................................................78
i. Audit Finding and Preparing Audit Report ..............................................................78
ii. Non-Conformances Record .....................................................................................79
i. NCR categories ........................................................................................................80
CHAPTER 6 PRODUCT RECALL ......................................................................................82

a) Type of Product Recall.....................................................................................................82
b) Level of Recall..................................................................................................................83
c) Dissemination of Product Recall Notices ........................................................................83
d) Product Recall Process ....................................................................................................84
CHAPTER 7 TRACEABILITY ............................................................................................86

a) Traceability in Halal Assurance System ...........................................................................87
b) Steps in Halal Traceability ...............................................................................................89
APPENDICES ............................................................................................................................91
HAS MANUAL CONTENT & TEMPLATE ........................................................................95
Approval Page ...............................................................................................................97
Distribution List.............................................................................................................98
Amended List ................................................................................................................99
Company Profile .........................................................................................................100
Implementation Objectives ........................................................................................101
Implementation Scope ...............................................................................................102
Halal Policy..................................................................................................................103
Halal Guidelines ..........................................................................................................104
Internal Halal Committee ...........................................................................................107
Management Review System .....................................................................................108
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
CHAPTER 1 INTRODUCTION of Halal

assurance
system in
W
hen a company committed to preserving halal
implementing halal certification, a integrity
proper halal assurance system (HAS)
must be put in place prior to the use of the halal  Understand Halal
logo. This is to ensure the sanctity and purity of the integrity from
halal product, produce by each respective Farm-to-Fork.
manufacturer.
 Understand in
When adopting HAS, the management is said to,
Setting up Halal
“Systematically put the whole process of
assurance
manufacturing to be monitored and scrutinized for
system for
any threat to halal”. The system is based on the
foodservice
concept of Total Quality Management (TQM) and
operator and
runs simultaneously with Good Manufacturing
food
Practice (GMP) standards.
manufacture.
HAS act as an internal mechanism for monitoring,
controlling, improving and preventing non-
conformities at halal critical point (HCP) [1].
It is the responsibilities of the manufacturers to

create, implement and maintained HAS. It can be
1
applied in various types of industries such as food, pharmaceuticals and
cosmetics industry in a large as well as small-scale, also possible for service
based industry e.g. importer, distributor, transporter, and retailer.
For the purposes of discussion in this book, the term of reference, will be based
on these following standards, directives, statutes, and legislations:
 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 regard 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 moments in time, in a setting
of a multicultural, multi-religion environment, the risk of haram is evidently
cannot be brushed aside. Due to these changes, halal certification is introduced
to give an assurance to the Muslim communities on their food choices and
selections, 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 raw materials are bred, cultivated and
processed. This gives 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.
2
FIGURE 1.1 Concept of Halal from Farm-to-Fork
PRE PRODUCTION LEVEL PRODUCTION LEVEL POST PRODUCTION LEVEL
ANIMAL FEED /
PRODUCTION PACKAGING
FERTILIZER
BREEDING /
STORING/
CULTIVATING TRANSPORTATION
WAREHOUSING
PRACTICES
RAW MATERIAL
TRANSPORTATION MERCHANDIZING
PROCESSING
FIGURE 1.1 shows the concept of Halal “Farm-to-Fork” concept. Halal starts
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 on an aquaculture farm were fed with pig carcasses and other
impure food sources, hence renders the fish as haram. The majority of the
Muslim consumer didn’t know about this; until it starts to viral off in the
newspaper and the social media. Even 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. Contamination could also happen also during
transportation of goods and also at the retail level.
As a Foodservice operator and food manufacturers, been certified halal is not an

easy task. The application process itself is a daunting and laborious task, and
could take between 3 to 6 month in the documents preparation process, a month
to be audited and 1 to 3 month to get the results . During the preparation
[6]
3
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.
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 selected few organization are required to have HAS implemented
in their business operation. Those organizations are as follows.
TABLE 1.1: Type of Business That Are 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

Procedure (3rd Revision 2014)
Required
2 MEDIUM SIZE The Guidelines For Halal

Assurance Management System
2011
3 SMALL SIZE
None Not Required
4 MICRO
For a Food manufacturer, only multinational and medium size industries are
required to implement HAS system in their halal operations. Industry
classification is shown in TABLE 1.2. Small size and micro size industries are not
required to implement HAS, nevertheless, all other requirements must be
followed accordingly for halal certification purposes.
4
TABLE 1.2: Type of Business That Are Required By JAKIM to Set HAS In Their
Operation - Food & Beverage Premises [1]
Chain Restaurant
1
2 Franchise Restaurant Halal Certification Manual

3 Hotel ( Kitchen / restaurant)
Required
4 Cafeteria in Food court (

Centralized Management) The Guidelines For Halal
Catering / Foodservice/
Convention center kitchen/ 2011
5 centralized Kitchen
(Medium and Large Scale)
7 Kiosk
8 Mobile outlet ( with centralized

management/ kitchen
9 Bakery shop/ cake / pastry

NONE Not Required
10 Restaurant, Canteen/ café
Convention center kitchen/
11
centralized Kitchen
(Small Industry)
Source : [1], [4]
Chain restaurant, franchise concept restaurant, Hotels (kitchen & restaurant),

Food Court Cafeteria with centralized management, Catering / Foodservice/
Convention center kitchen/ centralized Kitchen (Medium and large sizes) are
required to implement HAS in their operations.
5
TABLE 1.3: Industry Classification
INDUSTRY TYPE
Small Industry  Annual sales value less RM 500,000

 No of workers 50
 Example: Cottage industry
Small & Medium Industry (SMI)  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: [6]–[8][9]
As shown in TABLE 1.1 and TABLE 1.2, only companies and establishment that
falls under small & Medium Industry (SMI) and Multinational categories are
required to implement HAS. For small scale industry and micro industry, they
are not required to implement HAS but other requirement in the halal
certification still applies.
6
CHAPTER
HIGHLIGHTS
At the end of this

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

[2], [10]. Below are the discussions
on the management responsibilities. Committee
(IHC).
 Function and
responsibilities
of IHC.
7
a) Training
First, the management shall provide adequate and continuous training on the
halal matter to their respective staff.
IHC member especially must be well versed with the Malaysia halal standards
and its implementation. Periodic assessment of the employee general knowledge
on halal matters shall be conducted in order to effectively deliver on their roles
and responsibilities.
The company needs to conduct training for all staffs and employees. The
company must identify the 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 the product, critical points of materials and process.
 To make employees understand the Halal Assurance System.
Moreover, training also needs to 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
Halal training can focus towards three (3) responsible stakeholder in HAS
system, the top management, employees and the suppliers.
8
i. 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 to the
importance and benefits of halal, implementation of halal as well as the
repercussion of violating the halal standards.
ii. 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. A refresher course on
halal must be conducted periodically to assess the readiness in adopting HAS.
iii. 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.
9
b) Internal Halal Committee
Apart from giving 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 defined hierarchy structure, given responsibilities and
authority to conduct any halal related activities in the companies. The
breakdown 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, the halal supervisor shall be
included in the IHC.
 For hotel kitchen/restaurant, executive chef must be included in the
IHC
 If the company has a dedicated halal executive within the company
structure, therefore 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 a relevant policy
that covers halal matters. The proper terms of reference for IHC
must be established and acknowledge by the management.
Internal Halal committee are the backbone of the

HAS system. Dysfunctional Internal Halal
Committees, renders the HAS system obsolete and
ineffective.
10
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 the
committee. The top level management, even though does not directly involved
in IHC, they do play vital roles in the 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 needs to be created specifically for HAS system.

It main tasks are to maintain and process all the documentations related to HAS
system.
11
FIGURE 2.3 (a): Internal Halal Committee Task and Designation for Food
Manufacturing
OPERATIONAL
CREATING,
DOCUMENTATION COMPLIANCES.
IMPLEMENTING
AND RECORD APPLICATION AND
AND
KEEPING MONITORING OF
MONITORING HAS
HAS
TOP LEVEL MANAGEMENT
Operations/
POLICY MAKER
Production
Procurement
HEAD OF
SECRETARY
COMMITTEE
Technical / QA /
QC
R&D
FIGURE 2.3 (b): Internal Halal Committee Task and Designation for hotels
and restaurants
Operational
Creating, Documentation
Compliances.
implementing and and Record
Application and
monitoring HAS Keeping
monitoring of HAS
F&B Manager
POLICY MAKER
Sous Chef
Head of
Committee Secretary
(Executive Chef)
Purchasing
Kitchen
The committee members must be well trained on halal matters. Member of the
IHC must be periodically refreshed on halal training.
12
IHC also need to include participations from each or another branch of the
company, ideally representing each step in the process flow. For an example in
FIGURE 2.3 (a) and FIGURE 2.3 (b) , 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 their key personnel that deals directly with the HAS system.
FIGURE 2.4: Example of Internal Halal committee.
The effectiveness of IHC shall be periodically reviewed by the management at

least once a year.
13
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
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.
14
CHAPTER
HIGHLIGHTS
At the end of this

chapter, reader will
be able to:
 Understand what
is Halal Assurance
system (HAS)
 Identify steps in
creating HAS
system
 Design and
conceived ideas
CHAPTER 3 HALAL on creating Halal
Assurance
ASSURANCE SYSTEM
system.
H
alal 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.
a) Halal Assurance System
When applied correctly, HAS will help in maintaining

and sustaining halal integrity system throughout the
entire supply chain.
15
b) Setting Up Halal Assurance System
Since setting up HAS requires careful planning, steps must be taken to form
them. Below is an example of the steps that could be used in setting up HAS,
the basic steps in setting up an HAS system are illustrated in FIGURE 3.1.
FIGURE 3.1: Steps in setting up halal assurance system [11]
REVISION
HAS Creating Halal

IHC Formation
planning Policy
Creating SOP,
Setting HAS Creating HAS
term of
Objective Manual
references
Conduct Internal
Plan an Internal Familiarization &
Audit &
Halal Auditing Simulation
Evaluation
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 illustrated 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 [11]. It requires 9 steps in setting up an
HAS system. Discussion on the setting up process is as follows.
16
i. Halal Assurance Planning
The first step is planning. HAS is very clear and defines a 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, manpower and willingness to
conform itself with the halal assurance system.
ii. Creating Halal Policy
The next step is to formulate a halal policy. The halal policy will dictate the
overall HAS implementation, as well as the strategy to create, operate and
maintain a systematic HAS. The halal policy is a declaration, a written statement
of company commitment to producing halal product continuously and
consistently. The halal policy is considered as fundamental to 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:
 A 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 pledges towards customer expectation on halal
 Tools, method and task the company use to implement the halal system.
FIGURE 3.2 illustrated a simple halal policy statement for a foodservice

organization.
17
FIGURE 3.2 Example of Written Halal Policy
18
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 the 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 with 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 is to set up a
working halal manual procedure. The halal manual procedure contains all the
task, process flow and inner working of the production line.
19
FIGURE 3.3: Front Cover of HAS Manual Procedure (Refer to appendices for full
documents)
20
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. An 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 3.4.
21
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 department. Planning for auditing must be set up in advance and need to
be an advocate within the organization. Further discussion on internal halal
auditing in Chapter 5.
viii. Familiarization & Socialization

Prior to the actual auditing, the employee needs to be familiarized with HAS.
Training and induction session must be conducted to educate and familiarize the
employee with the importance of HAS. The familiarization not only limited to the
employee but also must also be extended to the 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 the
operational level. Halal policy socialization could be in the form of a 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 plays vital roles in the system monitoring and
surveillance. Apart from the external audit conducted by the religious authority,
internal audit is used primarily to make sure the system are in check. For further
explanation and discussion on the internal halal audit, please refer to chapter 5.
x. Halal Assurance System Approval

After all criteria in the process flow has been satisfied, with marginal errors and
discrepancies, the HAS manual is now ready to be approved and used in the
organization. Periodical monitoring as well as assessment by the management is
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,
23
having one is pivotal to the halal integrity of a company. All the said due process
are essential in the process of creating HAS systematically. For an example, HAS
manual procedure is important because it contains all the necessary
documentation in regards to the halal management.
24
CHAPTER
HIGHLIGHTS
At the end of this

chapter, reader
will be able to:
1. Identify the
requirement for
Halal Assurance
system
mandated by
JAKIM
2. Asses the Halal
CHAPTER 4 REQUIREMENT IN critical point
(HCP) in the
HAS production
process flow.
3. Know the
H
alal hub division of the Department of documents
found in a
Islamic Development Malaysia (JAKIM), in typical HAS
their certification process, requires system
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.
However, only certain categories of business are

required to set up HAS. 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), the
cafeteria in the food court with centralized
management, Catering / Foodservice/ Convention
25
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
1 MULTINATIONAL Halal Certification Manual

Required
2 MEDIUM SIZE The Guidelines For Halal

2011
3 SMALL SIZE
None Not Required
4 MICRO
FOOD PREMISES
Chain Restaurant
1
2 Franchise Restaurant Halal Certification Manual

3 Hotel ( Kitchen / restaurant)
REQUIRED
4 Cafeteria in Food court (

Centralized Management) The Guidelines For Halal
Convention center kitchen/ 2011
5 centralized Kitchen
(Medium and Large Scale)
7 Kiosk
8 Mobile outlet ( with centralized NONE

management/ kitchen
NOT REQUIRED
9 Bakery shop/ cake / pastry
26
10 Restaurant, Canteen/ café
Convention center kitchen/
11
centralized Kitchen
(Small Industry)
Source : [1], [4]
This ruling was made compulsory after the revision of JAKIM Halal Manual
procedure in 2014.
27
a) Key Principles in Implementing Halal Assurance system
FIGURE 4.1 below, illustrate the requirement for HAS system prerequisite 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 requirements mandated 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.
FIGURE 4.1: Key Principles in Implementing Halal Assurance system
Determination of
Process
Halal critical
verification
point
Documentation
Development and
and
verification of
management of
flow chart
records
Development
Implementation of
of corrective
control measure
action
Sources: [1]
28
The process of setting up an HAS system must follow the steps shown in
FIGURE 4.1. Those steps will be discussed further. As opposed to the setting up
process suggested by the 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 is 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 the halal critical point (HCP). HCP is
the key process in the development of HAS. HCP is defined as the 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 aspects 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 .
[11]
Ability 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 defines and segregated the
process and material into halal critical points (HCP).
29
FIGURE 4.2: Decision Tree HCP for Plant-Based Product
PLANT PRODUCT
PROCESSING
NO YES
NON CP MICROBIAL
CULTIVATION
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) [11]
For plant-based products, the risk for haram risk is low except for plant-based
products that have been processed, especially those which has been into contact
with microbial cultivation and additional preservative.
30
FIGURE 4.3: Decision Tree HCP for Animal Products
ANIMAL BASED
PRODUCTS
MILK, EGGS, MEAT AND BY-PRODUCTS ( FAT, BONES,

FISH SKINS,MARROW
HALAL ANIMAL
PROCESSING
NO YES
NO YES
HCP SLAUGHTERING ACCORDING

NON TO SHARIAH LAW, POSSES
HCP HARAM HALAL CERTIFICATE
NO YES
SYUBHAH /
HARAM FURTHER PROCESSING
YES NO
NON
HCP HCP
(LPPOM MUI) [11]
As for animal-based products, the critical point is 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.
31
FIGURE 4.4: Decision Tree HCP for Microbial products
MICROBIAL PRODUCTS
CP
(LPPOM MUI) [11]
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 process because of its effectiveness and cost concerns.
32
FIGURE 4.5: Decision Tree HCP for Other Material
OTHER MATERIAL
MINERALS SYNTHETICS MIXED
CP
NON CP ORGANIC NON-ORGANIC
CP FOOD ADDITIVES
NO YES
NON CP CP
(LPPOM MUI) [11]
Other materials refer to mineral, synthetic and mixed based compound. For
mineral such as rock salt, it does not have 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 in the addition of material and
additives.
33
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
34
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 CONTAIN

PORK/HARAM/NAJIS?
YES NO
HCP WITH PACKAGING/PACKING?
YES NO
CP
PACKAGING AVOID CROSS CONTAMINATION?
YES NO
NON CP CP
(LPPOM MUI) [11]
35
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) [11]
In MS 1500:2009 one of the criteria listed in the requirement for the 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.
36
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) [11]
37
FIGURE 4.10: Decision Tree HCP for material status
Is 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 CAN'T BE MATERIAL CAN 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) [11]
38
In reference to FIGURE 4.2 to FIGURE 4.10, it illustrates how HCP can be
identified individually, for each raw material, and also in the department or
processing level.
IHC must list down all the process 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 are 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 a flow
chart. Each step in the flowchart 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. Appropriate control measures then must be established to prevent
any occurrence of the haram risk.
39
FIGURE 4.11: Example of Process Flow in HAS manual
40
FIGURE 4.12: An example of Halal Critical Point in Bread Making
RAW
MATERIAL
MIXING HCP 1
DOUGH
MAKING
PORTIONING
PAN DEPOSITS IN HCP 1

GREASE PAN
BAKING AND
SLICING
PACKAGING
HCP 1
AND LABELING
Source: Adapted from M. N. Riaz and M. M. Chaudry, Halal Food Production. 2004 [12]
41
FIGURE 4.13: Process flow in Purchasing with Halal Critical Point (HCP)
product
specification
supplier submit HCP 1

product specs
NO
YES Check For halal

Certificate HCP 2
Purchase List
HALAL
TRANSPORTATION
Receiving HCP 3
YES
NO
Comparing With HCP 4

Products Specs
REJECT
SHIPMENTS
Storing
42
FIGURE 4.14: Example of a process flow in HAS manual
43
FIGURE 4.12 and FIGURE 4.13, illustrates the production flow chart for baking
white bread. In each step of the process, HCP should be determined at a certain
juncture and critical point where the halal threat could occur. 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 starts 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, the 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 risk 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 needs to be analyzed, in this
case in a form of a process flow, and each critical area needs to be identified.
44
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 measures. 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 area that has been
identified, and the next steps are fragmenting the areas into the specific task as
shown in FIGURE 4.13, where the task in purchasing department is further
elaborated and specific function task are defined. Each HCP in that particular
flow must also contain 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 incidents.
FIGURE 4.16; graphically illustrates 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 are to create Corrective action. Corrective
action must be taken before and after the halal risk, manifest itself into full-
blown incidents. Action must be taken immediately to uphold the halal integrity
system.
Corrective action is 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 happen. 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 measures 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. The
appropriate procedure must be created to prevent any similar incidents from
happening.
The incidents must be recorded. The documentation shall include:
i. Review of non-conformities
ii. Investigation reports that indicate whether the incidents
happens due to human error, controllable or uncontrollable.
iii. The cause of non-conformity
iv. Preemptive measure is taken to avoid similar incidents from
happening again
v. Record the results of corrective action
vi. Assessment of the effectiveness of the corrective action
taken
47
Corrective action for HAS implementation is taken if any non-conformities of
implementation were found at a time of the internal halal audit was conducted.
The corrective action must be taken as early as possible, especially if it will
cause a direct effect on the 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 properly documented
record 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 a minimum of one year.
However, it is advisable that the record is 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 another quality
system manual(s) such as Hazard Analysis Critical Control Point (HACCP), ISO,
etc. HAS Manual has to describe the function of each division in company with
the 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 another quality system(s).
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)
50
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 of each
process owner 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 product 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
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 the 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
are 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:
51
 Major changes happen that may affect the HAS system or when new study
 A New experiment 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 verification process shall be done to check whether the HCP are
implemented
Tools that can use in order to check compliances are a checklist, cross check
with other departmental functions and previous audit reports.
52
FIGURE 4.18: NCR reports as a process verification tool
NON-CONFORMITY RECORD (NCR) REPORTS
This report needs 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 a 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- The supplier didn’t notify 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
CAUSE ANALYSIS detected
2 ( / ) Human
Error Type ( ) Others. Please Specified
53
( / ) Immediately Production lines stopped and continued
after clarification from the material
( / ) Time specific (2nd December 2015) supplier.
Suppliers sent a new Material
Action Taken specification indicating changes in
Supplier is warned to give ample notice before committing to any changes in
packaging material.
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 tool to see the process and system of halal being implemented in the organization.
FIGURE 4.18 clearly shows a sample of NCR reports. It contains all the necessary information regarding the halal system
being implemented in the. The information is contained in the reports are derived from the used of the halal checklist. The
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 the halal checklist is illustrated in FIGURE 4.19 below.
54
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?
Is 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 manufacturing 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
the 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 shows a series of methodically questioning on the HCP.
By observing and answering those questions, 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 that item that has HCP potential need to be
verified.
56
b) HAS 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
3 Halal assurance system vii. Documentation 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
The above are some examples of documents that should be made available in
the HAS manual are shown in appendix sections. The exact content of these
documentations is 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
organizations should adopt and create their own unique HAS documentation
system.
57
CHAPTER
HIGHLIGHTS
At the end of this

chapter, reader
will be able to:
 The importance
of internal halal
auditing
CHAPTER 5 INTERNAL HALAL  Understand on

the requirement
AUDITING
needed in halal
auditing in terms
T
of authority,
he role of internal audit is to provide those scope of work
responsible for governance with objective and competent
and independent assurance on the auditor.
effectiveness of halal processes. Fundamentally, this  Familiarize on
includes evaluating the effectiveness of controls on the process flow
the whole range of halal and haram risks that the of internal halal
organization faces. auditing
This breadth of coverage enables halal internal audit  Know how to
to provide boards of directors and audit committees report on the
with the information they need to satisfy themselves audit finding
that all key halal risks are being effectively  Understand the
managed. Internal audit is one of the four type of NCR and
cornerstones of good governance. Corrective action
request (CAR)
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
58
with no gaps in controls, internal audit is the only management function which
can provide an overall view of an organization’s total risk management
effectiveness.
Boards, audit committees, and executive management derive different benefits

from the core functions of the 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].
a) 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 has 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 a 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.
b) 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,
59
the halal internal audit may be instrumental in 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 relevance and continuation towards the attainment of enterprise
objectives. Briefly, the 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.
c) Advantages of Halal Internal Audits
 The biggest advantage of the halal internal audit is that it will lead to the
discovery of errors and therefore when the 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 an internal audit.
 As halal internal audit is a constant procedure where records are checked

regularly it ensures that accounting staff of a company keeps the records
up to date.
60
d) 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, the 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.
e) 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 the smooth running of the auditing process, whereby it could
involve several departments and the findings could have a 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 on 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:
61
 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 plays 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. The minimum size for an audit team is 2 people.
Lead auditor function as the leader of a team. He or she must organize

and manage the audit process and eventually make the 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 include checking the current compliance

status, identify non-conformances, and conduct follow-up audit and lastly
agreeing on suitable corrective action to remove non-conformances
record.
62
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
 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
63
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
1 AUDIT PLANNING AND

PREPARATION
AUDIT EXECUTION
YES
ADEQUACY AUDIT ON-SITE / COMPLIANCE AUDIT 3

2
NO
4
AUDIT REPORT
a b
5 CORRECTION ACTION REQUEST (CARS) c
CLOSING UP AUDIT 6
FOLLOW UP AUDIT 7
- No NCR findings were found

Green
- CARs has been resolved
- NCR are found
Red
- CARs has not been resolved
64
In FIGURE 5.2 above, illustrate a process flow chart of an internal halal
auditing. The process begins with audit planning and preparation, followed by
the actual auditing. The actual auditing process itself comprises of two stages,
adequacy audit, and on-site/compliance audit.
The second stage is the adequacy audit. If the outcome of the adequacy audit
were satisfactory, only the on-site/compliance audit may commence. During the
adequacy audit, a report should be prepared, summarizing the strength and
weaknesses in the documentation. If the outcome is unsatisfactory after report
has been submitted, adequacy audit must be repeated again, and all flaws are
rectified.
The third stage is the on-site/compliance audit. This is where the audit is going
to take place in the auditee site. The auditor needs to prepare a written report
summarizing the finding with the concluded outcome.
There are three scenarios that can be concluded from the auditing process.
a) A non-conformances record (NCR) are found (Major, Minor and serious). A

corrective action request (CAR) is initiated. If the flaws are not corrected until
the closing meeting, or specific time periods are given to rectify the problem, a
follow-up audit needs to execute at a stipulated time.
b) A non-conformances record (NCR) are found (Major, Minor and serious). A

corrective action request (CAR) is initiated and the problem is able to be solved
and actions are taken immediately before the closing meeting. It will be reported
in the closing meeting as being rectified. Observation is needed to prevent the
problem from arising again.
c) No non-conformances record are visible and detected.
All in all, internal halal auditing involves seven (7) stages, starts from planning
to the follow-up audit. Findings are detrimental in preserving halal integrity
within the system.
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:
65
 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.
66
Audit Execution
There are 2 types of audit used in halal auditing, which is 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.
67
FIGURE 5.3: Flow Chart of Adequacy Audit
Adequacy Audit
Halal File, SOP and
Procedure, Work
Review of Documents Instruction, Halal
Assurance System
Completing Checklist
Halal Audit Checklist
Preparing NCR Report

Adequacy Audit
Report
Compiling Audit Report
On-Site Audit
Adequacy audit begins with the review of all related documentation such as a
halal file, standard operating procedure, work instruction and halal assurance
system. The documents will be benchmarked against the halal checklist. Results
from the checklist will be used to prepare an NCR reports into an adequacy
report. Only after these adequacy audit has been conducted, the actual
compliance audit can begin.
68
One key element in adequacy audit is the Halal file. The 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
69
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 an 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 has been
effectively applied and to ascertain full compliances with MS1500:2009 criteria
and requirements.
The objectives of this audit are to establish conformity or non-conformity with

agreed requirements on product and process.
70
STAGES IN COMPLIANCES/ ON SITE AUDIT
FIGURE 5.5: Process flow of a typical audit
Closing
Meeting
Review Audit
Finding
Conduct Audit
opening
meeting
Compliance audit can only be commenced after the opening meeting. The audit
must be conducted at the time of processing or the business is 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 an on-site 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 nonhalal
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
71
issues have been considered and not allowing any non-halal material on the
premises such as customer bringing in their own alcoholic beverages and non-
halal food from home.
An effective audit execution should have 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 locations,
 Question directly the staff who actually carrying out the task,
 Choosing a correct location,
 Gathering sampling and evidence and Have a proper questioning
technique.
72
Audit Checklist
FIGURE 5.6 below clearly list out why a checklist is considered a very important
tool in an internal halal audit process. Apart from detailed questions and
questioning techniques, the 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
Act as references
And Help Auditor To:
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 assess some critical area in halal food
production. Those areas are listed in below in FIGURE 5.7.
73
FIGURE 5.7: Critical areas need to be covered in Internal Halal Auditing
HALAL
EXECUTIVE
INTERNAL
ANIMAL BASED
HALAL
INGREDIENTS
COMMITTEE
HALAL
SLAUGHTERER CRITICAL AREAS IN
ASSURANCE
CERTIFICATE AUDITING
SYSTEM
MUSLIM
INGREDIENTS AND
WORKER/
PRODUCT
HALAL
SPECIFICATION
CHECKER
IMPORT
PERMIT
Opening Meeting
Opening meeting is an essential part of any audit surveillance program. 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 an opening meeting, the chairperson must:
 Introduce the audit team to the Auditee
 Circulate attendance roster
 Confirm audit schedule
 Confirming the audit process and reference standards
 Scope of the audit
 Confirm the format of reporting
74
FIGURE 5.8: Sample of opening meeting agenda. (Halal Development
Corporation)
Source: Halal Industry Development Corporation (HDC)
75
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’s management to ensure that the 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
76
FIGURE 5.10: Conducting a Closing Meeting
Make clear that

Lead auditor should
Reconfirm scope of audit purposes of audit was to
circulate attendance list
check for compliances
Should comment on any State general Clarify that the findings

good aspect of the impression/ position is based on objective
operation statement evidence presented
Leaving copies of non-

Obtaining signature of Arranging the nature &
conformances report to
the auditee on the time scale for any
auditee for further
summary report form required follow up audit
action
Closing remarks:
thanking the auditee for
the attention &
cooperation given.
Review Audit findings
Towards the end of the auditing process, all of the auditors must crosscheck
their finding and discuss the implication and ramification of their report. At this
point they shall:
 Discuss finding and observations

 Determines if there are any non-conformances
 Categories of non-conformances
 Prepare corrective action request (CARs)
 Prepare for closing meeting
77
f) Reporting
i. Audit Finding and Preparing Audit Report
After the audit process has finished preparing 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 provides information about the status of halal
compliances. It must be produced after every compliance audit.
The 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:
78
 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.
ii. Non-Conformances Record

A non-conformance is an evidence of a failure or non-compliances of specified
requirements as a 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
79
 A corrective action plan and date of completion of the non-conformances
iii. NCR categories
An 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
 Serious
A serious NCR is an unacceptable or critical situation representing a nonhalal

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.
 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
the storage area.
80
 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.
81
CHAPTER
HIGHLIGHTS
At the end of this

chapter, reader will
be able to:
 Define what is
Product recall
 Types of product
recall
 Level of product
CHAPTER 6 PRODUCT RECALL recall
P
roduct recall removes food that may pose a
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 [13].
a) Type of Product Recall
The class of recall is classified according to the

seriousness of Halal risk and adverse effects of the
products.
82
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).
b) Level of Product 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)
c) 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 an
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.
83
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.
d) Product Recall Process

Product recall requires through planning and execution. Its main objective is to
ensure the safety and well-being of consumer. Apart from that, a product recall
is one of the tools that can be used as public relation tools, maintaining
consumer confidence in the products.
FIGURE 6.1 Steps in product recall
Corrective action
request
Minor
Serious Major
Management
review INTERNAL
Class I Class II
DISTRIBUTOR/RETAIL
Level B
To all points of sale
ER
Level C
To wholesalers and
stockists
CONSUMER LEVEL
Level A
To all consumers
(End users)
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
84
that prepares and served food in-situ, a product recall is not a major problem.
The 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 the internal halal audit has been conducted.
The outcome of the audit will categorize 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 is at the internal, distributor/retailer and end user
level.
The management after being notified on the NCR must classify 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 hours after the problem has
been identified. The embargo on selling the product should be announced
directly to the consumer through media and product recall notification. Official
statement from the company that contains 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 another 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 is only meant for the distributor and retailer where the halal risk is not
imminent and called for urgent measures.
85
CHAPTER
HIGHLIGHTS
At the end of this

chapter, reader
will be able to:
 Define
traceability in
CHAPTER 7 TRACEABILITY foodservice
production and
T
raceability mechanism is established to trace manufacturing of
default products so that action can be taken food.
to identify and recall all suspected products.  Types of data in
Traceability is the ability to track any food through traceability
all stages of production, processing and distribution
(including importation and at retail).
Traceability should mean that movements can be

traced one step backward 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
86
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.
a) 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 detected 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.
87
FIGURE 6.1: Key Areas in Traceability System
RAW MATERIAL
MATERIALS
PACKAGING
TRACEABILITY DOCUMENTS
MANPOWER
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 on 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.
Traceability system must be able to track 3 key component area in HAS system
which are the material flow, documents, and manpower.
For each ingredient used, the raw material must be able to be traced 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 system to ensure the integrity of the
HAS system. Documents, when required for auditing purposes, are available at
the moment notices. Each process flow, the material must be documented in
facilitating the traceability system.
Apart from that, the process’s owner, as well as the employee who was 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
88
exact point. This also vital to ensure that no unwanted personnel is present
during the production process.
b) Steps in Halal Traceability
FIGURE 6.2 Traceability overview within an organization
 Animal feed Raw Materials

 Fertilizer Additives
 seeds Other Ingredients
 Manufacturing Packaging.
practices
PRE PRODUCTION
Transporter TRANSPORTATION
Warehousing
Documentation Receiving
Raw Material Production

PRODUCTION
Packaging Material Packaging
Transportation
POST PRODUCTION
PRODUCTION
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.
89
Each time-link process needs to be monitored and recorded. Material received at
the premises must be able to be tracked back to its origin. Tracing tools such as
a barcode, delivery order, and invoice must be checked and recheck with the
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 logistics company have an
integrated tracking system that tracks the shipment whereabouts as well as the
time they start shipping out the material.
At the production level, the chain of custody for a specific halal risk material
must be established. This to ensure that only halal certified raw material goes
into the production line. In working instruction and standard operating procedure
(SOP), each section and production processes have their person in charge (PIC).
The responsibilities fell into these PIC, therefore making it possible to trace of
the item on every step of the production cycles. Packaging for the product must
also make traceability compliance by putting barcodes, manufacturer
identification, lot and batch number and expiry dates.
During post-production, every step of the transaction must be recorded from the
moments the products leaves the factory gates or production area. d It involves
some logistic tracking capabilities, but most important is that the product can be
traced throughout the supply chain, if in the worst case scenarios, the product
needed to be recalled.
90
FIGURE 6.3 Documentation for managing traceability
91
Figure 6.3, illustrates a simple tools within HAS system to conduct halal
traceability system. The suppliers and shipping details must be recorded and
material specification sheets should be in place to ensure that the product sent
to the establishment is the same with the mentioned specs sheets.
Every shipment of material be it, raw or processed must be accompanied with
the proper documentation for tracking purposes, such as invoices, delivery order
or inter-kitchen transfer form. Food stored in the storage must be dated
accordingly, and every shipment must be able to be traced back to its suppliers
and manufacturers.
FIGURE 6.4 Tagging on food item ensure traceability at all level of the
productions, while maintaining highest degree of food safety.
Source: Via Google image
92
In the dry storage area, a bin card also helps in ensuring the traceability system
are in place. Apart from giving information on the quantity of item in hand, it
also served as a tool to keep track shipment, expiration dates and also the
supplier’s information.
FIGURE 6.5 Bin Card
93
94
APPENDICES
HAS MANUAL CONTENT & TEMPLATE
95
LIST OF CONTENT
NO AREAS DOCUMENTS AND CONTENT PAGE

List of content
Approval page
1 Document 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
96
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
97
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)
Distribution List
98
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

NO DATE VERSION CHAPTER PAGE VERSION CHAPTER PAGE REMARKS
1 12.12.2016 HAS/MANUAL/01- 7 HAS/MANUAL/01- 7 Changes in IHC
2016 2016 (Rev 1/2016) structure
Amended List
99
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 e.g.
Frankfurters, nuggets, fried chicken etc. We are
also contract packed specialized chicken cuts and
chicken related products for the 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
100
IMPLEMENTATION OBJECTIVES
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 with 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.
101
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 the 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.
102
HALAL POLICY

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
103
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
5. There is always a better substitute in halal for that which is haram
104
6. Anything that leads to haram is considered haram
7. It is haram to declare something halal when it is manifestly haram
8. Good intentions 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…….
105
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
106
Internal Halal Committee
INTERNAL HALAL COMMITTEE

PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/IHC (2)/01-2016
Operational
Creating,
Documentation Compliances.
implementing
and Record Application and
and monitoring
Keeping monitoring of
HAS
HAS
Operations/
POLICY MAKER
Production
Procurement
Head of
Secretary
Committee
Technical /
QA / QC
R&D
107
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/MGMTREV/01-

Head of Committee
Management Review System
MANAGEMENT REVIEW SYSTEM
AUDIT REPORTS
ASSES MANAGERIAL
CONDUCT AUDIT
EFFECTIVESNESS
MONITOR CONTROL
MEASURES &
MONITOR NCR
CORRECTIVE
ACTIONS
 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 signatory must sign at the documents acknowledging that the review
has been conducted.
108
DEPARTMENTS Purchasing and Procurement Dept. DATE OF IMPLEMENTATION 1 January 2016

PROCESS OWNER Purchasing Manager VERSION HAS/MANUAL/SOP-PP/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:
d) Bill of material Receiving Clerk & Production Manager
e) Product Specification sheets
f) Product code and SKU #
3. Check for Transportation (Vehicle Cleanliness, Not using transport which has been used to carry
Purchasing Manager & Receiving Officer
haram products.
4. Purchasing documents must be well documented (Delivery Order, Purchase request, Invoice etc.) Purchasing Clerk & Finance Department
109
Standard Operating Procedure – SOP
PROCESS OWNER Line Manager VERSION HAS/MANUAL/SOP-PROD/01-2016
DESCRIPTION TASK
1. Production worksheet 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.
110
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, the 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 a sample and the end of the process. Record and noted before sending to QC/ Line Supervisor & Production Staff
QA
111
Raw Material Specs Sheets
112
Working Instruction
PROCESS FLOW & HALAL CRITICAL POINT

PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/HCP -01/01-2016
Procurement Cooling Packaging
HCP
Receiving Baking Distribution
HCP Production
Inspection
line
HCP
Material
Storage
Request
Halal Critical Point (HCP)
113
114
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,
HCP 1
Bread Improver,
Palm oil
MIXING
DOUGH MAKING
PROOFING
HCP 2 PORTIONING
PAN
DEPOSITS IN PAN
GREASE
BAKING AND SLICING

HCP 3
PACKAGING AND Stearate anti sticking

LABELING agent
115
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.
116
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
conforms 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 the
random sample prior leaving the
factory premises.
3 Production
4 Sales & Marketing
5 Logistic
118
COMPANY XYZ
HALAL INTERNAL COMMITTEE – MINUTES OF MEETING
DATE 1/1/2016 TIME 12.45 pm
Prepared By CEO Office
VENUE
Name & signatures
Verified By List attached
ATTENDEES
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
119
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 12th 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
120
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
introduce 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 The 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. The 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
about the halal employee and must be without any discrepancies. halal policies. Consumer will
assurance system adopted as a routine. Disregards to the HAS will be able to participate in
result in termination of the giving feedback on the
contract. The supplier will product as well as the halal
be brief and audited assurance system
periodically.
Refresher Every 6 month Refresher course every 6 Refresher course every 6
Course months with full internal months with full internal
halal auditing annually. halal 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
1 AUDIT PLANNING AND

PREPARATION
AUDIT EXECUTION
YES
ADEQUACY AUDIT ON-SITE / COMPLIANCE AUDIT 3

2
NO
4
AUDIT REPORT
a b
5 CORRECTION ACTION REQUEST (CARS) c
CLOSING UP AUDIT 6
FOLLOW UP AUDIT 7
- No NCR findings were found

Green
- CARs has been resolved
- NCR are found
Red
- CARs has not been resolved
122
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?
Is 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 manufacturing 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
the process?
123
NON-CONFORMITY RECORD (NCR) REPORTS
This report needs 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 )
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 a 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.

The supplier didn’t notify 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
124
( / ) Human detected
( ) Others. Please Specified
( / ) Immediately Production lines stopped and

( / ) Time specific (2nd December 2015) continued after clarification
from the material supplier.
Action Taken
Supplier is warned to give ample notice before committing to Suppliers sent a new Material
CORRECTIVE ACTIONS REQUESTs any changes in their products specification indicating changes
3
(CAR’S) in packaging material.
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.
125
REFERENCES
[1] Halal Hub Division Department of Islamic Development, “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] Jabatan Kemajuan Islam Malaysia, “Jadual Kadar Caj Perkhidmatan.”
Jabatan Kemajuan Islam Malaysia, Kuala Lumpur.
[10] Department of Standards Malaysia., MS 2424:2012 Halal Pharmaceuticals -
General Guidelines. Malaysia, 2012.
[11] 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.
[12] M. N. Riaz and M. M. Chaudry, Halal Food Production. Boca Raton: CRC
Press, 2004.
[13] 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
A
hmad 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 specializes in
Foodservice Management, culinary and Halal training. He is also a certified Halal Trainer
recognized by the Halal Industry Development Corporation (HDC).
RRP: RM 30.00
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HALAL ASSURANCE SYSTEM (HAS) For Foodservice Organizations and Food Manufacturers

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HALAL ASSURANCE SYSTEM (HAS) For Foodservice Organizations and Food

Book · February 2016

Ahmad Sahir Jais

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AHMAD SAHIR JAIS

AHMAD SAHIR JAIS

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

that halal is adopted systematically and according to Shariah law.

To set up an HAS system, simplistic yet functional, is not an easy task. It

Assurance Management System 2012 develop by JAKIM.

CHAPTER 1 INTRODUCTION .............................................................................................1

CHAPTER 2 MANAGEMENT RESPONSIBILITIES ...............................................................7

CHAPTER 3 HALAL ASSURANCE SYSTEM .......................................................................15

CHAPTER 4 REQUIREMENT IN HAS ..............................................................................25

CHAPTER 6 PRODUCT RECALL ......................................................................................82

CHAPTER 7 TRACEABILITY ............................................................................................86

At the end of this

CHAPTER 1 INTRODUCTION of Halal

It is the responsibilities of the manufacturers to

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

 Regulation-Food Hygiene Regulations 2009. [3]

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

PRE PRODUCTION LEVEL PRODUCTION LEVEL POST PRODUCTION LEVEL

As a Foodservice operator and food manufacturers, been certified halal is not an

NO CATEGORIES TERM OF REFERENCES REQUIREMENT FOR HAS

1 MULTINATIONAL Halal Certification Manual

2 MEDIUM SIZE The Guidelines For Halal

NO CATEGORIES TERM OF REFERENCES REQUIREMENT FOR HAS

2 Franchise Restaurant Halal Certification Manual

4 Cafeteria in Food court (

8 Mobile outlet ( with centralized

9 Bakery shop/ cake / pastry

Source : [1], [4]

Chain restaurant, franchise concept restaurant, Hotels (kitchen & restaurant),

Small Industry  Annual sales value less RM 500,000

Multinational Industry  Global business with network in a few countries

At the end of this

Management is responsible for giving training on  How to set up

halal matters as well as setting up an Internal Halal an Internal

Committee (IHC) Halal

The objectives of training are:

 To improve employee’s knowledge on the importance of the halalness

FIGURE 2.1: Stakeholder in Halal Training

TOP MANAGEMENT EMPLOYEES SUPPLIERS

system, the top management, employees and the suppliers.

i. Two (2) of the members must be practicing Muslim at management

Internal Halal committee are the backbone of the

Top Level Management

A dedicated secretarial position needs to be created specifically for HAS system.

FIGURE 2.4: Example of Internal Halal committee.

The effectiveness of IHC shall be periodically reviewed by the management at

i. Changes in the company policy, product, supply chain

In FIGURE 2.4, depiction an example of halal committee structure in HAS

At the end of this

a) Halal Assurance System

When applied correctly, HAS will help in maintaining

FIGURE 3.1: Steps in setting up halal assurance system [11]

HAS Creating Halal

ii. Creating Halal Policy

 A brief background of the company.