PROFESSIONAL

CERTIFICATE IN
HALAL EXECUTIVE

Module 1
Halal Manual and
Records
 Professional Certificate
in Halal Executive

Module 1 Module 2 Module 3 Module 4 Module 5

Halal Manual & Internal Halal Halal Quality Halal Certification Halal Internal Audit
Records Committee Program Assurance Process Facilitation
 1. 2. 3.
Introduction to Criteria of HAMS
HAMS HAMS References

4.
5. 6.
HAMS
Halal Policy Internal Halal
Establishment
Committee
Process

7. 8. 8.
Halal Training HAMS Manual Halal Auditing
Audit Halal Dalaman
Pemeriksaan/ pengauditan yang dirancang dan dilaksanakan oleh pihak syarikat
secara dalaman bagi memastikan pematuhan terhadap keperluan Pensijilan Halal
Malaysia.

Analisis Makmal
Analisis khusus sebagai prosedur sokongan bagi penentuan/pengesahan halal
yang dilaksanakan dan dirancang oleh pihak syarikat dan/ atau pemohon.
Eksekutif Halal
Individu yang bertanggungjawab dalam memastikan pematuhan halal di
sebuah syarikat atau premis. Eksekutif Halal hendaklah memenuhi syarat-syarat
yang ditetapkan berikut:
(a) Beragama Islam;
(b) Warganegara Malaysia (tertakluk kepada MPPHM yang berkaitan);
(c) Berjawatan tetap;
(d) Berkelulusan minima Diploma Pengurusan Halal atau mana-mana kelulusan
yang setaraf dengannya atau berpengalaman dalam pengurusan halal
sekurang-kurangnya lima (5) tahun;
(e) Memiliki Sijil Eksekutif Halal daripada Penyedia Latihan Halal yang berdaftar di
bawah HPB
Halal Control Point (HCP)
Titik atau penentuan kawalan halal yang perlu dikenal pasti, dilaksanakan kawalan
dan pencemaran boleh dihalang atau dihapuskan untuk memastikan pematuhan
halal di sepanjang rantaian bekalan.

Jawatankuasa Halal Dalaman (JKHD) / Internal Halal Committee (IHC)

Komiti yang dilantik secara rasmi dan bertulis oleh pengurusan tertinggi syarikat yang
bertanggungjawab membangun, melaksana, memantau dan mengawal
keberkesanan pelaksanaan HAS serta pematuhan terhadap keperluan Pensijilan
Halal Malaysia.

Juruaudit Halal Dalaman / Internal Halal Auditor

Individu dilantik oleh JKHD yang berkelayakan, berpengalaman dan
kompeten bagi menjalankan audit halal dalaman.
Kawalan Risiko Halal
Kaedah penentuan HCP dan pelan pengurusan risiko halal yang dibangunkan dan
dilaksanakan oleh syarikat dan/ atau pemohon bagi mengawal dan memastikan risiko
halal dapat dielak dan diuruskan dengan berkesan di sepanjang rantaian bekalan halal.

Kebolehkesanan (Traceability)
Keupayaan mengenal pasti dan mengesan bahan mentah dan produk melalui setiap
peringkat secara menyeluruh merangkumi penerimaan, pemprosesan, penyimpanan,
pengedaran dan lain-lain di sepanjang rantaian bekalan halal.

Latihan Halal
Pelaksanaan latihan khusus berkaitan halal yang dirancang dan dilaksanakan oleh pihak
syarikat merangkumi kesedaran halal dan kompetensi halal secara dalaman.
Manual HAMS
Dokumen yang dibangunkan oleh pihak syarikat dan/ atau pemohon sebagai
panduan pelaksanaan HAMS.

Pelan Pengurusan Risiko Halal / Halal Risk Management Plan (HRMP)

Langkah, prosedur dan dokumen pelan perancangan yang dibangunkan bagi
mengurus dan mengawal risiko halal yang merangkumi elemen-elemen berikut:
(a) Halal Control Point
(b) Risiko Halal
(c) Mekanisme Kawalan (kaedah, kekerapan, siapa)
(d) Tindakan Pembetulan
(e) Rekod
Pihak berkuasa berwibawa
Pihak berkuasa JAKIM, MAIN/ JAIN atau mana satu yang berkenaan untuk
memperaku bahawa mana-mana makanan, barang-barang atau perkhidmatan
yang berhubung dengan makanan atau barang-barang itu adalah halal mengikut
Perintah Perihal Dagangan (Takrifan Halal) 2011.

Pengerusi Jawatankuasa Halal Dalaman

Individu yang berkelayakan, kompeten dan bertanggungjawab untuk mengetuai
JKHD dan dilantik oleh pengurusan tertinggi syarikat.

Polisi Halal
Pernyataan komitmen jaminan halal dan hala tuju sesebuah organisasi/ syarikat yang
didokumenkan sebagai panduan kepada semua pihak dalam mematuhi keperluan
Pensijilan Halal Malaysia.
Sistem Pengurusan Halal Malaysia/ Malaysian Halal Management System (MHMS)
Sistem pengurusan bersepadu yang dibangun, dilaksana dan dikekalkan oleh
sesebuah organisasi/ syarikat untuk menguruskan produk dan perkhidmatan bagi
mengekalkan jaminan halal melalui IHCS atau HAS.

Sistem Jaminan Halal/ Halal Assurance System (HAS)

Satu set prosedur yang digunakan oleh sesebuah organisasi/ syarikat untuk
mencapai objektif dalam mengekalkan jaminan halal secara menyeluruh.

Sistem Kawalan Halal Dalaman/ Internal Halal Control System (IHCS)

Prosedur kawalan halal dalaman bagi sesebuah organisasi/ syarikat yang terdiri
daripada polisi halal, prosedur kawalan bahan mentah atau prosedur kawalan risiko
halal dan prosedur kebolehkesanan (traceability) sebagai langkah kawalan minima
untuk mengekalkan jaminan halal.
Semakan HAS (HAS Review)
Proses penelitian, penilaian, pemantauan dan pengesahan oleh pengurusan
tertinggi syarikat terhadap pelaksanaan HAS.

Sertu
Menyucikan anggota badan, pakaian, tempat, perkakasan dan peralatan yang
bersentuhan dengan najis mughallazah iaitu anjing, babi dan keturunannya
dengan membasuhnya sebanyak tujuh (7) kali, salah satunya dengan air yang
bercampur tanah. Sebaik-baiknya basuhan air yang pertama dicampur dengan
tanah kemudian diikuti dengan enam (6) kali basuhan menggunakan air mutlak
atau bersih yang lain.
 TOPIC 1

Introduction to Halal
Assurance Management
System (HAMS)
Guidelines for HAMS
• Introduced by JAKIM in 2012
• A systematic approach to ensure and
preserve halal integrity of product or
services
• Based on Effective Quality
Management for Supply Chain
Concept
• Stated in Manual Procedure for
Malaysia Halal Certification/
MPPHM (3rd Rev) 2014
 Malaysian Halal
Management System 2020

• Introduced on Sep 28, 2020

• Replace the Guidelines for Halal

Assurance Management System of
Malaysia Halal Certification 2012
effective Jan 1, 2021
Malaysia Halal Certification Schemes
MPPHM 2014 (Pg. 14/ Ms. 15)

OEM 4 Sep 2018

Malaysia Halal Certification Schemes
MPPHM 2020 (Ms. 10)

OEM

MEDICAL
DEVICES
 Objective of HAMS

• To ensure the production of any

genuine halal product or services to
customers

To achieve this :
Top management must give absolute
commitment in terms of monitoring, providing
sufficient manpower, premise, processing
facilities, material and training
Benefit of HAMS
Customers / Consumers
• Informed the choice to choose
halal
• Added value for the
product/services
• Provide trust and peace of mind
• Confident on the quality of the
product / services – Halalan
Toyibban Concept
Manufacturers
• Comply to special requirement by
customers – Halal
• Gain customers confident and trust
• Marketing tools as an added value
feature
• Able to penetrate local and global
market
• Build strong company – instill
ownership to workers
• Knowledge to eliminate or minimize
potential halal hazards
 TOPIC 2

Criteria of Halal
Assurance Management
System
(HAMS)
Criteria of HAMS
Halal
Policy

Internal
• These six (6) criteria are HAS
Halal
Review
closely correlated with Committee

each other

• Must develop as a whole

without exception
Auditing Training

HAS
Manual
HAMS Content
Halal Assurance Management System manual shall have :

1 4
2 3
Document
Introduction Halal Assurance Appendices
Control
System (HAS)/
Internal Halal
Control System
(IHCS)
 HAMS Content
1 2 3 4
Document Control Introduction HAS/ IHCS Appendices
• List of Content • Company Profile • Halal Policy • Company
• Approval Page • Implementation • Halal Risk Control registration
• List of Manual Objective certificate
• Raw Material Control
Distribution • Implementation • PBT license
Scope • Traceability • Halal certificates
• Amendment List
• Internal Halal • Any related documents
Committee
• Internal Audit
• Training
System
• HAS Review
• Standard
Operating
Procedure
• Lab Analysis
• Sertu
Malaysia Halal Management System (HAMS)

Malaysia HAMS

Internal Halal Control Halal Assurance

System (IHCS) System (HAS)
(Small and Micro) (Medium and Large)
Malaysia Halal Management System
Bahagian 2012 (12 ms) 2020 (53 ms)
I Introduction (Ms. 4) Pengenalan (Ms. 1)
II Terms and Definitions (Ms. 4) Objektif (Ms. 1)
III General Principles (Ms. 5) Skop (Ms. 1)
IV Internal Halal Committee (Ms. 6) Tafsiran (Ms. 2)
V Training Program (Ms. 6) Keperluan Umum Sistem Jaminan Halal (HAS) (Ms. 5-
15)
VI Principles of Halal Keperluan Umum Sistem Kawalan Halal Dalaman
Assurance Management (IHCS) (Ms. 16)
System (Ms. 6)
VII Development of Recall Keperluan Khusus Sistem Jaminan Halal dan
Product Procedure (Ms. 8) (HAS) Sistem Kawalan Halal Dalaman (IHCS)
(Ms. 16-20)
VIII Traceability (Ms. 8) Penilaian dan Penarafan Sistem Jaminan Halal (Ms. 21)
IX Pelbagai (Ms. 22)
Appendices (Ms. 10-11) Lampiran (Ms. 23-48)
 TOPIC 3

Source of HAMS
Reference
 14 Sources of HAMS
1. Manual Procedure for Malaysia Halal
Certification 2020 (MPPHM)
2. Malaysian Halal Standards
3. Malaysia Halal Management System 2020
(MHMS)
4. Malaysian Protocol for Halal Meat and
Poultry Production
5. Guidelines for Islamic Cleansing from
Islamic Perspective
6. Food Act 1983
7. Food Regulation 1985
8. Guidelines for Control Cosmetic Product in
Malaysia
 14 Sources of MHMS
9. Guidelines for Cosmetic Good
Manufacturing Practice
10. Pharmaceutical Inspection Cooperation
Scheme (PIC/S) : Guide to Good
Manufacturing Practice for Medical
Product and Pharmaceutical Inspection
Cooperation Scheme (PIC/S): Guide to
Good Manufacturing Practice for Medical
Product Annexes
11. Animals Act 1953 (rev 2006)
12. Procedure of Issuance the Islamic
Slaughtering Authorization by State Islamic
Religion Departments throughout Malaysia
13. Trade Description Act (rev 2011)
14. Fatwa
Procedure Manual for Malaysia Halal
Certification 2014 (MPPHM)

• Concurrently used together with

Malaysia Halal Standard
• Contain guideline for JAKIM
and JAIN inspection officer
• Must be read together with
standards, fatwa other related
regulation
Manual Procedure for Malaysia Halal
Certification
(4th Revision) 2020

• Developed by JAKIM
• Main reference for Malaysia Halal
Certification
• Used together with Malaysia Halal
Standard
• Contain guideline for JAKIM and JAIN
inspection officer
 Halal Standards
1. MS 1500:2009 – Halal Food
2. MS 1900:2005 – Quality Management Systems
3. MS 2200: Part 1: 2008 – Islamic Consumer Goods
4. MS 2200: Part 2: 2012 – Islamic Consumer Goods
5. MS 2300: 2009 – Value-based management
system
6. MS 2393: 2010 – Islamic Principles and Halal
7. MS 2400-1: 2010 – Transportation
8. MS 2400-2: 2010 – Warehouse
9. MS 2400-3: 2010 – Retail
10. MS 2424: 2012 – Halal Pharmaceuticals
11. MS 2565:2014 – Packaging
12. MS 2594:2015 – Halal chemicals
13. MS 2610:2015 – Muslim Friendly Hospitality
Services
 Halal Standards (Updates)
1. MS 1500:2019 – Halal Food – General
Requirements (3rd Revision)
2. MS 2634: 2019 – Halal Cosmetics – General
Requirements (1st
Revision)
3. MS 2400-1: 2019 – Halal Supply Chain Management
System – Part 1: Transportation –General
Requirements (1st Revision)
4. MS 2400-2: 2019 – Halal Supply Chain Management
System –
Part 2: Warehousing –General Requirements (1st
Revision)
5. MS 2400-3: 2019 – Halal Supply Chain Management
System – Part 3: Retailing – General Requirements (1st
Revision)
6. MS 2424: 2019 – Halal Pharmaceuticals (1st Revision)
7. MS 2636:2019 – Halal Medical Devices: General
Requirements
 OBJECTIVES
Guidelines for Halal Assurance Malaysia Halal Management System
Management System of Malaysia
Halal Certification 2011
2020 (MHMS)

• To promote the adoption of systems when

developing, implementing and improving
the effectiveness of controlling halal
integrity
• Set out the principle of HAMS and its
• applications.
• Provide systematic approach based on
effective Quality Management System
(QMS) throughout supply chain
• Read together with halal standards or
another relevant document issued by
JAKIM
 OBJECTIVES
Malaysia Halal Management System
2020 (MHMS)

Includes implementation plan for:

1. Internal Halal Control System (IHCS) –
micro & small
2. Halal Assurance System (HAS) – medium
& large

• Set responsibility for applicants to

make sure Malaysia Halal Certification
requirements are meet at all time
 Malaysian Protocol for the Halal Meat
and Poultry Production

• Developed by JAKIM
• Provide clear guideline for production of
halal meat and poultry on slaughtering,
stunning, dressing process, storage and
transportation activities
• Established for all abattoir intended to
export to Malaysia under Animal Act 1953
(rev 2006)
• Use together with MS1500:2009 Halal
• Food – Production, Preparation, Handling
Guideline for Islamic Cleansing for
Islamic Perspective

• Developed by JAKIM
• Provide clear guideline for
managing Islamic cleansing
process affected by najs
mughallazah
• Ensure everything is scared in
terms of legislation
 Food Act 1983
• The parent act
• To protect public against health hazards and
fraud: in preparation, sale and use of food.
• Has 36 sections divided in 5 parts :
① Preliminary matter – definition and concept
② Administration and enforcement of the Act
③ Protect consumer : bad food composition,
false labelling and misleading
advertisement
④ Importation, warranties and defences
⑤ All miscellaneous matters
 Food Regulation 1985

• Under purview of Ministry of Health Malaysia

• Provision to food safety and quality matters
• Has 399 provision divided into 10 parts
• Provide procedure for taking sample, use of
GMO, labeling, MRLs for pesticides residue,
use of veterinary drugs, food additives &
nutrient supplement, food packaging,
incidental constituent, food standard,
particular labeling requirement for food and
miscellaneous
MRLs - maximum residue level
 Guidelines for Control of Cosmetic
Product in Malaysia

• Prepared by Cosmetic Technical

Working Bureau and representatives
from industry
• Accordance to ASIAN Cosmetics
Directive
• To implement an efficient
regulatory control system
without compromising consumer
safety
• Ensuring safety, quality and claimed
benefit of product
 Guidelines for Cosmetic Good
Manufacturing Practice
• Ensure cosmetic product has clear
description on drug or pharmaceutical GMP
• As a general guideline for the company to
develop their own internal Quality
Management System and Procedures
• Ensure quality product must meet the
claimed by company
• Ensure products are consistently
manufactured and controlled to the
specific quality – Production Quality
Control
 Pharmaceutical Inspection
Cooperation Scheme (PIC/S)

1. Guide to Good Manufacturing

Practice for Medicinal Product
2. Guide to Good Manufacturing
Practice for Medicinal Product
Annexes
 • Developed harmonized GMP standards and
PIC/S : Guide to Good guidance document, training modules for
Manufacturing Practice for national regulatory authorities (inspectors),
Medicinal Product assess / reassessing inspectorates, facilitated
cooperation and networked with authorities
and international organizations
• Agency works with PIC/S by
PIC/S : Guide to Good – Training GMP inspectors, developing
Manufacturing Practice for harmonize guidance documents, regular
meetings
Medicinal Product
• Agency also assist with assessment of the
Annexes equivalence of authorities, inspection
activities and sharing the information on
inspections.
 Animals Act 1953 (Rev 2006)

Provide regulation for animal welfare,

control of animal diseases, trans-
boundary movement of animals, power
of the minister to make any laws and
regulations as deemed necessary for
effective enforcement of the Act
 Procedure of Issuance the Islamic
Slaughtering Authorization by
State Islamic Religious Department
throughout Malaysia

• Specify the requirement an authorized

slaughter man.

• Provide the procedures and terms

and condition for an individual to fulfill
before he/her can be certified as
authorized slaughter man
 Trade Description Act (Rev 2011)

• Promoting good trade practice.

• Prohibit : false trade description and
false or misleading statement
• TDA stated the use of ‘Halal’ or
other such description is voluntary
under current legislation.
• However, if ‘halal’ is used, food or
goods accordance to Shariah
Law
 Trade Description Act (Rev 2011)

Food or goods does not contain :

1. Any part of prohibited animal
Food / goods are not produced by:
2. Meat from not slaughtered 1. Improper manufacturing process and
3. Anything impure product handling activities
4. Intoxicate 1. Improper supply chain activities
5. Human part or its yield according to Shariah law
6. Poisonous or hazardous
substance Specify all goods or service shall NOT be
described halal unless it is certified with the
7. Haram / Subhah material due to the use logo issued by JAKIM
contaminated tools according to
Shariah Law
 Fatwa

1. Islamic verdict issued by the

Fatwa Committee after a
thorough study and discussion
being conducted on any
Islamic related matter

2. NOT gazetted unless it has

been adopted at state level
 TOPIC 4

Establishment Process
HAMS Establishment Process

Company
Sizes

Micro Small Medium Big

< RM300,000 RM300,000 – RM15m RM15 – RM50m > RM50m

HAMS Establishment Process

Company
Sizes

Micro Small Medium Big

Micro
Internal Halal Control System (IHCS) Halal Assurance System (HAS)
HAMS Establishment Process (MHMS 2020)

No Items IHCS HAS

1 Halal Policy ✓ ✓
2 Halal Risk Control ✓ ✓
3 Raw Material Control ✓ ✓
4 Traceability ✓ ✓
5 Internal Halal Committee ✓
6 Internal Halal Audit ✓
7 Halal Training ✓
8 HAS Review ✓
9 Laboratory Analysis ✓
10 Sertu ✓
MHMS Establishment Process

1. DO 2. MAKE 3. GET
Preparation Verification Approval

Draft manual and Obtain verification of Obtain approval from

policy of all criteria the draft via IHC, HR Top Management for
must be prepared meeting all verified draft
well with related
supporting
documents
MHMS Establishment Process

1. DO 2. MAKE 3. GET
Preparation Verification Approval

Halal Policy
Internal Halal Committee Structure
Written SOP
Training SOP
Internal Halal Audit SOP Written
SOP on MHMS Review
 POP QUIZ !

▪ What is Halal Assurance

Management System and how it is
being implemented in an
organization?
(10 Marks)
LET'S TAKE A BREAK

10 Minutes
TOPIC 5

Halal Policy
Halal Policy
MHMS2020 (Ms. 4)

Documented statement that formally

defines organization’s halal assurance
commitment and directions that
served as the guidelines to all
stakeholders in order to comply to
Malaysia Halal Certification
requirements
Establishing Halal Policy

Shall consist statement that portray :

1. Company compliance to Malaysian Halal Standards, MPPHM,
related standards or guidelines, related act and regulation in
Malaysia
2. Stakeholders of the products (supplier, vendors etc.) aware of their
responsibility towards the halal requirements.
3. Ensuring continuous improvement by identifying the scope
of halal control system (start to end point of process)
4. Should have 5 elements which are specific, measurable, achievable,
realistic and timeframe.
MHMS2020 – Lampiran A (Ms. 23)

Development Process of Halal Policy

1. Understanding of Basic Islamic Knowledge

A. Shariah
B. Sources of Shariah
C. 11 Principles of Halal
D. Principles of Halal Food and its Sources
E. Halal Slaughtering
F. Najs in Islam
G. Malaysia Halal Certification Policy

2. Establish Halal Policy

 Step 1: A. Shariah
Understanding of B. Sources of Shariah
Basic Islamic C. Principles of Halal
Knowledge D. Principles of Halal Food and its Sources
E. HalalSlaughtering
F. Najs inIslam
G. Malaysia HalalCertificatePolicy
 A. Understanding the Shariah
Shariah Law
Basic Islamic Knowledge

• Command and regulation of Hukm Taklifi Hukm Wad’i

Allah pertaining to life and
welfare for the prosperity of life
in this world and thereafter • Communication from • Communication from
Allah which demand Allah which enacts
• 2 hukm: Taklifi and Wad’i mukallaf to do something into a
• Mukallaf: demand something or give him cause, condition or
option between the hindrance to
(commandments and
two. something else.
prohibitions) and option or an • 5 parts: wajib; sunat; • 5 parts: sebab; shart;
enactment haram; makruf and mani’; sah dan tak sah
harus
A. Understanding the Shariah

Hukm Taklifi

Wajib Sunat Haram Makruh Harus

Obligatory Recommended Prohibited Abominable Permissible

• Imperative and • Complying earns • A binding • Demand of Allah • Option given by
binding demand spiritual reward demand of Allah requires to avoid Allah whether to
of Allah. no punishment is in respect of something. do or not on
• Doing earns failure to abandoning • No strictly something
reward while perform something. prohibit terms
omitting will be • Committing it is • Doing does not
punished punishable and incur punishment
omitting is and avoiding is
rewarded rewarded
Hukm Taklifi : Simple Example

Hukum Taklifi

Wajib Sunat Haram Makruh Harus

Obligatory Recommended Prohibited Abominable Permissible

• Imperative and • Complying earns • A binding • Demand of Allah • Option given by
binding demand spiritual reward demand of Allah requires to avoid Allah whether to
of Allah. no punishment is in respect of something. do or not on
• Doing earns failure to abandoning • No strictly something
reward while perform something. prohibit terms
omitting will be • Committing it is • Doing does not
punished punishable and incur punishment
omitting is and avoiding is
rewarded rewarded
A. Understanding the Shariah

Hukm Wadi’

Sebab Syarat Mani’ Sah Tidak Sah

Cause Condition Hindrance Valid Void

• An attribute of • An attribute of • An act or and • An act fulfills all • An act does not
evident & evident & constant attribute whose requirement fulfill all
constant • Absence of presence either pertaining the requirement
• Indicator of necessity hukm but nullifies the essential pertaining the
hukm identified whose presence hukm or the requirements, essential
and has the does not cause of hukm. causes, requirements,
necessity in the automatically bring • Means absence condition and causes,
presence and about the hukm of hukm hindrance condition and
vice versa hindrance
Hukm Wadi’ : Simple Example

Hukm Wadi’

Sebab Syarat Mani’ Sah Tidak Sah

Cause Condition Hindrance Valid Void

• Because its • Ablution is one of • An apostate • Prayers are valid if • prayers are not valid
prayer time, its conditions for cannot inherit the performed with if performed with
obligatory to prayer (syarat property of his required conditions insufficient conditions
perform prayer berwuduk untuk Muslim family & principles & principles
(Masuk waktu sembahyang) (Murtad tidak (Sah sembahyang (sembahyang tidak
adalah sebab boleh mewarisi jika tunaikan sah jika dtunaikan
wajib solat) harta keluarganya dengan cukup dengan tidak cukup
yang Muslim) syarat & rukunnya) syarat & rukunnya)
 B. Understanding the Source of Shariah

Source
Basic Islamic Knowledge

Al-Quran Sunnah Consensus of Analogy

Opinion (Qiyas)
(ijmak)
 C. 11 Principles of Halal

1. The basic principle is that all create by Allah are halal, with few
exceptions that are specifically haram
Basic Islamic Knowledge

2. To make halal and haram is the right of Allah alone

3. Prohibiting what is halal and permitting what is haram is
similar to ascribing partner to Allah
4. The basic reasons for the prohibiting of things are due to
impurity and harmfulness
5. What is halal is sufficient and what is haram is then
superfluous
6. Whatever is conducive to haram is in itself is haram
 11 Principle of Halal

7. Falsely representing haram as halal is prohibited

8. Good intentions do not make haram acceptable

Basic Islamic Knowledge

9. Islam does not endorse employing haram means to achieve

praiseworthy ends, doubtful thing should be avoided

10. Haram things are prohibited to everyone alike

11. Necessity dictates exception

 1. The Basic Principle is that All Create by Allah are Halal,
with Few Exceptions That are Specifically Haram

• All things created by Allah and

has benefits to men’s use, hence
are halal
11 Principles of Halal

• Nothing is haram except what is

prohibited either by Al Quran and Hadith
• As mentioned in Al Quran in surah: Al-
Baqarah (2:29) and Al- Jathiah (45:13),
Luqman (31:20),
• In Prophet Muhammad (SAW) :
reported by Al-Hakim, Al-Tamizi and
Ibn Majah, and Al-Darqutni
 1. The Basic Principle is that All Create by Allah are Halal,
with Few Exceptions That are Specifically Haram

Hadith
11 Principles of Halal
 2. To Make Halal or Haram is the Right
of Allah Alone
• Islam has restricted authority to legislate
halal and haram. The solely right is
reserve to Allah alone.
• Mentioned in Quran in surah Yunus 10:59,
11 Principles of Halal

surah Al-Nahl 16:116 and Al-Anam 6:119

• Thus, for jurist, in spite of their scholarship
and ability of ijtihad, does not
pronounce judgment on issues halal and
haram.
• The fear of passing false information
which will
• cause others to committing wrong
practice.
 3. Prohibiting What is Halal and Permitting
What Haram is Similar to Ascribing Partner to Allah

• Islam warning all those who in their

own authority to declare what is
lawful and what is prohibited
(mentioned in Al- Maidah 5:87-88).
• However, in Prophet Muhammad SAW
11 Principles of Halal

messages, consist believe in tauhid

and its ease in practice and legislation
(Hadith reported by Muslim)
• Prohibiting something which is halal similar
to committing shirk. E.g.
• Certain kind of cattle during pre-Islamic
time –
• Bahirah, Saibah and wasilah
 4. The Basic Reason for the Prohibition of Things are Due to
Impurity and Harmfulness

• Is Allah right to legalize or prohibit as He deems for proper.

• His creations neither have right to question or disobey
• Allah had prohibited certain good things to the Jews, but was only as a
punishment for their rebelliousness – kosher animals which later relieve by
11 Principles of Halal

prophet Muhammad SAW (Al-A’raf 7.157)

Undivided hoofs Fat of oxen and sheep

 4. The Basic Reason for the Prohibition of Things are Due to
Impurity and Harmfulness (Cont.)

• Hazardous to human body

• To remain consciousness of Allah
11 Principles of Halal

• Not required to know exactly what is unclean or harmful what

Allah prohibited.. This will take lifetime to discover as human
intellectual has limitation.

“Avoid three abominable acts (that is, the one who does them is cursed by Allah and by the people)
defecating in stream, defecation in roadways and defecating in shaded places”
Hadith reported by Abu Daud, Ibn Majah and Al-Hakim
 5. What is Halal is Sufficient and is
Haram is then Superfluous
• Islam prohibited only such things as
are unnecessary and dispersible
while provide alternatives that are
better that give greater ease and
comfort for human being
11 Principles of Halal

• Allah has no desire to make live

difficult, narrow and circumscribed,
Allah love all that are good, kind for
His creation.

“Allah wants (always) to lighten your burden

(from his law), for man was created weak”
(Al-Nisa 4:28)
 6. Whatever in Conductive to the Haram
is in Itself is Haram
• For something prohibited, anything
leads to it is likewise prohibited.
• Criterion is haram and anything that
conductive to or leads to it is also
haram.
11 Principles of Halal

• Eg. Pork is haram, any food that

use substance derive from pork is
haram.
• Any doing which haram, anything
leads to it is also haram
• Drinking alcohol is haram, selling,
serving it is also haram.
 7. Falsely Representing Haram as Halal
is Prohibited

• Islam prohibit resorting to technical

legalities in order to do what is
haram as devious excuse
11 Principles of Halal

• Calling what is haram in another

name as a devious tactic to attract
customer is haram
• Eg. No Lard, No Pork (but use
liquor in cooking or use halal
animal which not slaughtered
accordance to shariah law)
 8. Good Intention Do Not Make
Haram Acceptable
Islam lays great stress on nobility of feelings,
loftiness of aims, and purity of intentions

“Action will be judge by intentions, and

everyone will be recompensed
11 Principles of Halal

according to what he intended”

Hadith reported by Al-Bukhari)
Example
• intention to save cost for company, purchasing
dept. import porcine contained seasonings
• to make your non-Muslim guest feel at home,
you serve alcohol
• gambling won money use to give as
charity to orphanage
9. Islam Does Not Endorse Employing Haram
Means To Achieve Trustworthy End; Doubtful
things Should Be Avoided

• Allah has explicitly made what is

Halal and explain what is Haram
11 Principles of Halal

• However, there is grey area in

between that called as Doubtful.
• Islam considers it an act of piety for
the Muslim to avoid what is doubtful
to stay clear of potentially doing
what is haram
10. Haram Things are Prohibited to All Alike

• In Shariah of Islam, haram is

universal applicability.
• Haram is still haram even for non-Muslim
• Muslim does not have any privilege of
11 Principles of Halal

making something haram to the non-Muslim

• Example:
• Manufacturing beers meant for non-
Muslim is still prohibited and sinful
• Same as serving haram food to non-
Muslim
11. Necessity Dictates Exceptions

• Islam has narrowed what is prohibited whilst

strictly looking these prohibited is observed.
• However, as Allah is merciful, He permits Muslim
under the compulsion of necessity to eat a
prohibited food in quantities sufficient to remove
11 Principles of Halal

the necessity and save from death – Darurah

• However, a Muslim must try his/her best to find
the halal
alternatives before this can be considered as
Darurah
• Example:
• Taking vaccine
• Male gynaecologist
 D. Halal Food & its Sources

SOURCES OF HALAL
FOOD
Basic Islamic Knowledge

Mushroom & Natural Mineral &

Animal Plant Drink GMF
Micro-Organism Chemical

Except for those that are poisonous, intoxicating or hazardous to health Except contain
GMO or
and not slaughter accordance to shariah law, pigs, dogs ingredient
Land and their descendants; animal with long pointed teeth made from
or tusk that used to kill (tiger, bears); birds with claw; pest genetic
(rat, scorpion) and creature that consider repulsive (flies material of non-
and lice) halal animal
and not that lives in both land and
Aquatic
water. Eg. Crocodiles and frogs
 E. Halal Slaughtering

• In Shariah of Islam, its forbidden to

consume meat from animal that
Basic Islamic Knowledge

was killed inhumanely – smashed,

drown and bitten to death.
• Animal must be treated in proper
manner in how to end their life –
Slaughtering
• Slaughtering is a crucial matter in
Islam and is a blessing for both the
animal to the human
E. Halal Slaughtering
Cutting the throat of the halal animals,
Al-Dhabh severing the trachea, esophagus and jugular
veins and the carotid artery - Sheep, cattle
(Slaughter) and poultry animal

Islamic
Slaughtering

Al-Nahr
(Slayer) Stabbing the throat of and then cutting it up to
the top of the chest - Camel and other long
neck animals
 4 Pillars of Islamic Slaughtering

Slaughter
Animal
Person
E. Halal Slaughtering

Instrument Method
 4 Pillars of Islamic Slaughtering
The Slaughter Person
• Muslim, mature and have a
E. Halal Slaughtering
sound of mind
• Fully understand the
fundamental conditions
related to slaughtering
• Male or female
• Intention must be pure only for
Allah SWT
The Animal
• Halal animal
• Alive at the time of
slaughtering
• Dead animal due to other than
slaughtering is haram to be
consumed
• Healthy and approved by
veterinary or competent parties
 4 Pillars of Islamic Slaughtering
The Instruments
• Dedicated for slaughtering
E. Halal Slaughtering
only
• Knife or blade must be
sufficiently sharp
• Cleaned each slaughtering
The Method
• Single cut
• “Sawing action” is permitted - knife/
blade not being lifted of the animal
during slaughtering
• Begin incision at neck at point just
below glottis (sheep) and after glottis
(camel)
• Blood must be drained out thoroughly
• A competent Muslim Inspector to
inspect
 Stunning

• To make the animal feel unconscious or

insensible to pain.
• Condition should last until the animal is dead
• Methods – electrical stunning, percussive
E. Halal Slaughtering

stunning and gas stunning.

• Not recommended but permitted with
condition:
• Should not kill the animal
• Should not use the same stunning with
mughalazah najs animal
• Head stunning only
• Pneumatic percussive stunning, animal head
must be still, stunner is perpendicular to frontal
bone. Animals shall stunned once.
 Stunning
Guideline Parameters for Electric Stunning of Chicken and Cull

Type of Stock Weight (kg) Current (A) Voltage (V) Duration (s)
E. Halal Slaughtering

Chicken 2.40 – 2.7 0.20 – 0.60 2.50 – 10. 50 3.00 – 5.00

Bull 300 - 400 2.50 – 3.50 300 - 310 3.00 – 5.00
NOTE : Electrical current, voltage and duration to be determine and validated by the
organization, taking into account the type and weight of the animal and other varying
factors
 Stunning
Guideline Parameters for Electric Stunning of Other Animals

Type of Stock Current (A) Duration (s)

Lamb 0.50 – 0.90 2.00 – 3.00
Goat 0.70 – 1.00 2.00 – 3.00
Sheep 0.70 – 1.20 2.00 – 3.00
E. Halal Slaughtering

Calf 0.50 – 1.50 3.00

Steer 1.50 – 2.50 2.00 – 3.00
Cow 2.00 – 3.00 2.50 – 3.50
Buffalo 2.50 – 3.50 3.00 – 4.00
Ostrict 0.75 10.00
NOTE : Electrical current, voltage and duration to be determine and validated by the
organization, considering the type and weight of the animal and other varying factors
F. Najs

Type of Najs Description Method of Cleansing

Mughallazah Pigs and dogs; and any liquid or
(Severe Najs) objects discharge from their
orifice's descendants and
derivatives
Mukhaffafah Urine from a baby boy at age of 2
(Light Najs) and who not consume anything
other than his mother’s milk
Mutawasitah Vomit, alcohol drinks, pus, blood,
(Medium Najs) carrion, liquid or objects
discharge from their orifice's
descendants and derivatives
Washing the spot that contain
najs with 7 times cleansing
with pure water, 1 shall be mix
with soil
Wipe urine till dry and splash
with clean water on it couple
of times
Removing najs and wash it
with pure water till there is no
sign on its odor and color

NOTE : skin of animal (other than pigs and dogs) such as tiger and lion or another halal animal (not shariah
slaughtered) can be purified – Dibagh. However, if it already mixed in food, it cannot be purified.
END OF MODULE 1!
LESSON FOR TOMORROW

Internal Halal Committee

 Internal Halal Committee
• Most important element in
HAMS

• To establish, implement, monitor and

maintain the integrity of halal product or
services by the company

• It’s a quality terms of reference

 Formation and Competency of Internal Halal
Committee (IHC)

AHMAD BIN ALI

(CEO)
Internal Halal Committee

KHALID BIN KAZIM

(HEAD OF IHC)

IRENE TAN
(SECRETARY)

FARAH BINTI HAMID EMMA BINTI ZUBIR MOHD NOOR KESAWARY

(OPERATION / (PURCHASING) (TECHNICAL/ QA/ QC) (R&D)
PRODUCTION)
Halal Training
 Halal Training

• To provide the related knowledge and skills

needed to enable the employee to be
competent in handling his/her tasks accordance
to shariah law.
• Important for personnel in department: top
management, supervisors, personnel in areas
production/preparation, packaging and storage
or warehouse, maintenance; R&D, sanitation,
purchasing, sales, marketing and transport
• Is best to include stakeholders : vendor /
supplier,OEM.
 Training Needs
There are 3 level of training needs analysis which
are:
• 1. Organizational Analysis
• 2. Task Analysis
• 3. Individual Analysis

This analysis should identify:

1. Related designated halal personnel as HE,
chairperson and IHC members
2. Current knowledge and skills possessed by
designated halal personnel and what training is
required to enable personnel perform their tasks
3. The knowledge skills required for other personnel
besides designated halal personnel to comply
with halal requirements
 Manpower

• One most important component in

HAMS

• Must be a trained and competent

personnel
• Responsible in establishing,
implementing, monitoring, controlling
and verifying all processes done in the
company
• This group that manage halal issues
called Internal Halal Committee,
headed by Halal Executive
Halal Assurance Management
System Manual
(HAMS)
 Halal Assurance Management
System (HAMS) Manual
1. IHC need to develop the HAMS Manual

2. HAS Manual objective is to be a

systematic approach and preserve halal
integrity

3. There are 6 principles of HAMS Manual

which are determination of HCP,
development and verification of flow
chart, implementation of control
measure, development of control
actions, documentation system and
management records and process
verification.
 Halal Assurance Management
System (HAMS) Manual

4. Implementation of HAMS Manual –

describing the product and services,
constructing and confirming flow
diagram, halal threat identification,
determining limit for HCCP,
establishment of monitoring system,
corrective actions for NC, verification
procedure and documentation systems
and records.

5. HAMS Manual Standard Operating

Procedures (SOPs)
Halal Auditing
 Halal Auditing

1. Process of evaluation a person,

organization system, process,
products and services.
2. To ensure all activities planned
under MHMS are implemented and
to prevent NC.
3. Auditor must be appointed by IHC
and lead by Muslim.

4. Follow Halal Audit Standard

Operating Procedures (SOPs)
Disclaimer

All teaching and learning materials associated with this

course are for personal use only. The materials are
intended for educational purposes only. Reproduction of
the materials in any form for any purposes other than
what it is intended for is prohibited. While every effort has
been made to ensure the accuracy of the information
supplied herein, HOLISTICS Lab Sdn Bhd cannot be held
responsible for any errors or omissions.
 THANK YOU
HOLISTICS LAB SDN BHD
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