JABATAN PEMBANGUNAN KEMAHIRAN (JPK)

TINGKAT 7 - 8, BLOK D4, KOMPLEKS D,

PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN,
62530 PUTRAJAYA

INFORMATION SHEET

PROGRAM’S CODE &

M749-004-4:2020 HALAL ADMINISTRATION
NAME
LEVEL FOUR (4)
COMPETENCY UNIT NO. M749-004-4:2020-C02 HALAL ASSURANCE SYSTEM
AND TITLE (HAS) ADMINISTRATION
[1.] COORDINATE HALAL ASSURANCE SYSTEM (HAS)
DEVELOPMENT.
[2.] COORDINATE INTERNAL HALAL COMMITTEE (IHC)
WORK ACTIVITIES NO.
ACTIVITIES.
AND STATEMENT
[3.] COORDINATE HALAL COMPLIANCE ACTIVITIES.
[4.] MAINTAIN HALAL ASSURANCE SYSTEM (HAS)
MANUAL.

CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 1/28

HALAL RISK CONTROL TITLE:

CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 2/28

HALAL RISK CONTROL – HALAL

CRITICAL POINT

OBJECTIVE:
This information sheet explains about
halal risk, identification of halal
risk and management of halal
risk.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 3/28

INFORMATION:

Risk or hazard is defined as the likelihood

that the use of substances in the
quantity and manner proposed
will result in injury, danger or
damage. Risk is also associated
with situations that result in
negative consequences. A more
standard definition of risk is the
chance of a hazard occurring.
Halal Risk Control is listed as one
of the compulsory standard
operating procedures to be
prepared by the halal certificate
owner in the Halal Management
System.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 4/28

By the end of the chapter, the student

shall understand the source of
risk, type of risk, and procedures
to handle the risk and avoid the
risk.

HALAL RISK CONTROL

Halal Risk Management

Halal Risk Management is an internal

mechanism which identifies,
monitor, control and prevents
any non-conformance that arises
throughout the supply chain by
implementing the principles
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 5/28

which have been outlined by the

competent relevant authorities.

Halal Control Point (HCP)

Halal Control Point (HCP) is a point, step

or procedure at which controls
can be applied and
contamination can be prevented
or eliminated.

Non-conformance

Non-conformance is the absence of, or

the failure to implement and
maintain, one or more system
requirement, or situation which
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 6/28

would be based on available

objective evidence or evaluation,
which raise doubt to from halal
perspectives.

OVERVIEW OF HALAL RISK

MANAGEMENT (HRM)

Halal Risk Management ias part of the

requirement in Halal Management
System in halal supply chain. The
ultimate goal of having HRM are:;

Identify risk that may affect halal integrity.

Control risk from being introduced into
the system.
Monitor risk at the accepted level.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 7/28

Corrective action shall any deviation

occurred.
Verification on the corrective action taken.

HRM shall be in written procedures for

process steps below; (includes
but not limited to):;
Research and development.
Product, menu, and services.
Processing.
Premise and equipment.
Worker.
Packaging.
Storage. and
Transportation and delivery.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 8/28

Records related to HRM should be

available during audit by JAKIM.
Among the records are:;
Process flow.
Approved material list.
Approved supplier list.
Risk Aassessment Wworksheet.
Risk mManagement Plan plan
Summarysummary .
Production records.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 9/28

HRM is comprised of two (2) elements:;

Determination of Halal Control Point.
Based on process flow and floor plan.
Development of process or service flow
shall explain HCP clearly.
Halal Risk Management Plan.
Developed based on identified HCP.
HRM plan includes:;
HCP.
Halal Risk.
Control mechanism (method,
frequencyfrequency, and
personnel).
Corrective action.
Record.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 10/28

CRITERIA OF HALAL RISK

MANAGEMENT

A good Halal Risk Management shall

contain the elements described
below;:

Well described procedures that explain

the step of identifying hazards,
determination of halal control
point and, control measures to be
taken.
Thorough risk analysis plan that clearly
states the inclusion or exclusion
of hazards.
Proper determination of hazard likelihood
by considering previous
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 11/28

occurrence or historical
evidence.
Proper classification of severity with
supporting evidence.
Highlight Halal Critical Point.
Control measures at the halal control
point are achievable and
measurable, which can avoid
further contamination at the
instance. Objectives of having
corrective actions are:;
To readjust process to bring non-
conformity back to the normal
state.
To prevent halalan -toyyiban hazards
product from reaching end-users
or consumers.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 12/28

To prevent the reoccurrence of the event.

CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 13/28

HALAL RISK ASSESSMENT

Risk Assessment for Raw Material

CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 14/28

The objective of the assessment is to

identify the critical level of the
raw material. The raw material
can be in the form of finished
products, premixes, or
chemicals. It is also known as
ingredients. Since halal
certification is based on proof
and trust, one method commonly
used to verify a halal status is
through the halal certificates.
Nevertheless, in a particular
condition and for a specific
category of material, other
supporting documents are
accepted as proof or evidence of
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 15/28

the halal status of the said

material, ingredients or product.

Assessing the raw material status is

highly important as the material
will be used throughout the
supply chain. All the approved
halal material will be updated in
the Master Raw Material List and
can be used.

Halal status of raw material can be proved

through documentation.
Examples of documentation that
is accepted are:;

Halal certificates of the material of

interest.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 16/28

Other documents:
Product specification for product to be
halal certified.
Product specification with ingredient
breakdown including sources
and detailed process flow.
Material Safety Data Sheet (MSDS).
Certificate of Origin.
Ingredient questionnaire.

Before accepting a material as an

approved material, shall the
material of interest is supported
with halal certificates, validation
of halal status is as below:;
Ensure the halal certification body is a
halal certification body
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 17/28

recognised by JAKIM. To ensure

that the certification body and the
manufacturing facility are located
in the same country.
Ensure that the product name listed in the
halal certificate tally with the
actual product.
Check the halal certificate validity.
Check other information such as
manufacturer name, certification
body logo, and address.

Shall If no halal certificate iss available for

the material of interest,
evaluation, and halal status
verification are assessed through
other supporting documents like
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 18/28

such as product specification,

processing flow and ingredient
breakdown. However, this
condition is only applicable if the
material is natural and not from
animal-based products,
microbial-based products, and
synthetic materials. Using the
supporting documents, the
information below is to be
assessed and evaluated;:
Ensure that there is no element of animal,
microbial and synthetic materials
in the list of materials listed.
Processing step and the processing aids
related to the steps does not
include any steps inducing
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 19/28

sourcing from animal or

microbial sources such as
foaming, fermentation,
slaughtering, extraction etc.
Evaluating the halal status
through supporting documents
can be tricky and require a
proper understanding of the
whole process.

Standard categorisations of raw material

critical level are:;
Critical material: materials under this
category are commonly animal,
microbial and synthetically based
material.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 20/28

Non-critical material: materials under this

category are in their natural
forms without further treatment
or processes regardless of their
sources.
Haram material: prohibited to use and
change of material should take
place.

Knowing the right critical level of material

is crucial, especially during the
halal certification application
process. Correct supporting
documents can be provided by
knowing the critical level, thus
proving the raw material's status.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 21/28

Critical level of a material using the

material risk assessment
worksheet and the decision trees.
Combination of ingredient
assessment worksheet (Table 1,
Table 2, Table 3 and Table 4) and
the decision tree (Figure 1, Figure
2, Figure 3 and Figure 4) is more
detailed and suitable for the
manufacturing facility. Steps for
material identification using a
combination of risk assessment
worksheet and decision tree are
as below:
Identify the material of interest.
Identify the source of material through the
supporting documentation (halal
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 22/28

certificates, product
specification, MSDS, etc.) and list
the material and its supplier
according to the risk assessment
worksheet.
Using both assessment worksheets and
decision tree available, answer
each question and mark them
accordingly in the risk
assessment worksheet.
Conclude the critical level of the material
and documentation required.
Update the information in Approved
Material List and Approved
Supplier List, andList and inform
purchasing department.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 23/28

Meanwhile, hotel and food premises

should use the simplified
ingredient assessment worksheet
as in Table 5, using the same
steps as above.

Each critical level identified would require

a specific set of documents,
namely:
Critical material: Ingredient or material
require a valid halal certificate
from JAKIM or recognised halal
certification body.
Non-critical 1: ingredient Ingredient or
material require product
breakdown with ingredient
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 24/28

breakdown including its source

and detailed processed flow.
Non-critical 2: includes Includes fresh
produce with no changes in
shape, size, or original form. No
document is required as proof of
halal.
Haram: replace Replace the material,
prohibited to use.

Listed below are invalid documentation to

be used as proof of halal status:
Self-declaration by manufacturer.
Product specification as prove of halal for
critical ingredient i.e. animal
sources.
Expired halal certificate.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 25/28

Unapproved halal certification body.

Name or address of manufacturer and
material different to the actual
material used.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 26/28

DECISION TREE TEMPLATE

 1. PRODUCTS FROM ANIMAL SOURCES
↓ ↓
1a. Milk, egg, aquatic animals 2a. Meat and its by-products (fats, bones, skin, etc.)
↓ ↓
1b. Is there any processing? 2b. Are the meat and by-products from halal animals?
↓ ↓ ↓ ↓
Yes No Yes No
Critical materials Non-critical material 2 Haram
‍
2c. Are the animal slaughtered according
to Islamic Law and certified by CA /
approved body by CA ?
↓ No
Yes Reject

↓
2d Further processing?
↓ ↓
Yes No
Critical materials Critical materials
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 28/28

N Ingredient/ Supplier Animal Required Halal

o Material 1a. 1b. Critical 1b. Non 1b. Critical 2 2b. Haram 2b 2c Critical 2b. Critical Verification
Yes Material No Critical Yes Material a No Yes Yes Material No Material Documentation
Material
2

‍
‍
‍
‍
‍
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 29/28

Table 1: Risk Assessment Worksheet for Plant-Based Material

N Ingredient/ Supplier Plant Required Halal
o Material 1a. Non 1a 1b. 1c. Haram 1c. Critical 1b. 1d. Critical 1d. Critical 1d Non Verification
No CriticalNon- Yes Yes Yes No Material No Yes Material yes Material No CriticalNon- Documentation
Critical Critical
Material 2 Material 1

‍
‍
‍
‍
‍

[1.] PLANT PRODUCTS

↓
1a. Is there any processing?
↓ ↓
Yes No
↓ Non-critical material 2
1b. Microbial cultivation?
↓ ↓
Yes No
↓ ↓
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 30/28

1c. Microbial sourced from alcoholic beverages 1d. Any addition of additives and/ or
fermentation industry or process? processing aids?
↓ ↓ ↓ ↓
Yes No Yes No
↓ ↓ ↓ ↓
Non-critical
Haram Critical materials Critical materials
material 1
‍
Figure 1: Decision tree for material or products from plant sources

Table 2: Risk Assessment Worksheet for Animal-Based Material

N Ingredient/ Supplier Animal Required Halal
o Material 1a. 1b. Critical 1b. Non 1b. Critical 2 2b. Haram 2b 2c Critical 2b. Critical Verification
Yes Material No Critical Yes Material a No Yes Yes Material No Material Documentation
Material
2

‍
‍
‍
‍
‍

PRODUCTS FROM ANIMAL SOURCES

↓ ↓
1a. Milk, egg, aquatic animals 2a. Meat and its by-products (fats, bones, skin, etc.)
↓ ↓
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 31/28

1b. Is there any rocessingprocessing? 2b. Are the meat and by-products from halal animals?
↓ ↓ ↓ ↓
Yes No Yes No
Critical materials Non-critical material 2 Haram
‍
2c Further processing?
↓ ↓
Yes No
↓ ↓
Critical materials Critical materials

Figure 2: Decision tree for material or products from animal sources

 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 32/28

Figure 3: Decision tree for material or products from animal sources

Table 3: Risk Assessment Worksheet for Other Material
N Ingredient/ Supplie Other Materials Required Halal Verification
o Material r Documentation
1a 2 Non 3 3 3 Ye N Critical Non 3 Critical 4 Critical
. a Critical a b d s o Material Critical c Material a Material
Material Material

‍
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 33/28

2. OTHER MATERIALS
↓ ↓ ↓
Mining Mineral Synthetic Mixed
↓ ↓ ↓ ↓
Non-critical material Non-organic Organic Critical materials
↓ ↓ ↓
Does it contain additives? Critical materials
↓ ↓
Yes No
↓ ↓
Non-critical
Critical materials
material 1

Figure 4: Decision tree for material or products from other sources

N Ingredient/ Supplier Other Materials Required Halal Verification

 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 34/28

o Material 1a. 2a Non 3 3b 3d Yes No Critical Non 3c Critical 4a Critical Documentation

Critical a Material Critical Material Material
Material Material

‍
‍
‍
‍
‍

4.0 MICROBIAL PRODUCTS

↓
Critical materials

No Ingredient/ Material Supplier Microbial Products Required Halal Verification

Critical Material Documentation
‍
‍
‍
Figure 5: Decision Tree for Material or Products fFrom a Microbial Source
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 35/28

Table 4: Risk Assessment Worksheet for Hotel and Food Premises

Mater Supplie Is it made of or contain ingredient/ material (main ingredient, additives or processing aids) from; Sup
ial/ Halal animal Micro Plant Minin Synthetics porti
Ingre bial g ng
dient Mine docu
ral ment

Fresh T Sla Critic Fresh P Purely Add Add Orga

produc h ugh produc r mining ed organic ed nic
e (Egg, e ter Ingre o mineral with with (Criti
Milk, in ed dient c mate mate cal
Halal gr Ani e rial rial Ingre
Aquatic e mal s and/ and dient
Animal) di (Cri s or or
e tica e addit addit
nt d ives ives
fr Ing from from
o redi a anim anim
m ent n al/ al/
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 36/28

th ) d micr micr
e / obial obial
a o (Criti (Criti
ni r cal cal
m m Ingre Ingre
al i dient dient
b x
a e
s d
e
(l w
a i
n t
d/ h
a
q m
u a
at t
ic e
) r
w i
hi a
c l
h a
h n
a d
d /
b o
e r
e a
n d
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 37/28

pr d
o i
c t
e i
ss v
e e
d s
a
n f
d/ r
or o
m m
ix
e a
d n
wi i
th m
ot a
h l
er /
m m
at i
er c
ial r
a o
n b
d/ i
or a
wi l
th (
a C
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 38/28

d r
di i
tiv t
e i
s c
fr a
o l
m I
a n
ni g
m r
al e
/ d
m i
ic e
ro n
bi t
al )
(
C
rit
ic
al
In
gr
e
di
e
nt
)
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 39/28
 Risk Assessment for Equipment

Not limited to the source of material, halal hazards can also be introduced through the equipment and tools used during the
manufacturing process. Thus, a specific risk assessment is also required for material used as equipment and support process
material. Any contact with the halal raw material, whether directly or indirectly might cause haram contamination into the
system.
The risk assessment of equipment and supporting process material is done using Table 6 below. The steps for the
assessment are:

Identify and list all equipment, tools, devices, utensils and machinery that directly related to the manufacturing of
materialmaterial.

Identify the primary building material for the said equipment, tools, devices, utensils and machinerymachinery.

Identify the sources of primary building material of the machine or equipmentequipment.

If it contains porcine or its derivatives, stop using the material and replacement is a must. If the damage is done, sertu shall
be performed.
If it is made of from the halal land animal which requires halal slaughtering, a valid halal certificate is requiredrequired.
Then how about land animal that is not halal to be eaten? Fall into which category?

Update the information in Approved Material List and Approved Supplier List, andList and inform purchasing department.
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 41/28

Table 5: Risk Assessment List of Equipment or Tools

Equipm S The Does other equipment, utensils and Suppo
ent, u primary devices use any material made of or rting
devices p material contain any of these sources docum
, pl used in Porcine or Land animal ent
utensils ie making this its which requires
and r equipment, derivative halal
machin & utensils s slaughtering
ery a and Y No Y N
d devices e es o
dr s Cr
e H iti
s a ca
s r l
a m
m at
er
ial
‍
‍
‍
‍
‍

Risk Assessment for Supporting Process Material

 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 42/28

A good and sound manufacturing plant would require the implementation of supporting programs. Examples of supporting
programs are routine maintenance program, cleaning and sanitation program, pest control program, quality testing program
and water treatment program. While such programs are needed to ensure continuous production, it might introduce indirect
hazards and risking the system.
The risk assessment of equipment and supporting process material is done using Table 7 below. The steps for the
assessment are:

Identify the support processes in the halal supply chain (maintenance, cleaning and sanitation, pest control or water treatment
program).

Identify the materials (include but not limited to reagents, baits, chemicals, oils, and tools) used in the said support program.
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 43/28

Identify the sources of the material:

If it contains porcine or its derivatives or microorganism from the brewery industry, stop using the material and replacement is
a must.
If it is made of from the halal land animal which requires halal slaughtering, microorganism (other than from brewery industry),
plant, chemical or minerals, a valid halal certificate is required.

Update the information in Approved Material List and Approved Supplier List, andList and inform purchasing department.

Table 6: Risk Assessment Sheet for Material Used in Support Processes

M S Is the material used for support processes* contain or made of these materials? Su
a u *(Replace support process with the process mentioned in 6.1) pp
t p orti
e p Po Land Microor Plan C M ng
r l rci anim ganism h i do
i i ne al – e n cu
a e an whic forbidde m e me
l r d h n from i r nt
Its requi the c a

& de res brewery a l

riv halal industry l

A ati slau

d ve ghte

d s ring
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 44/28

r
e
s
s
‍
‍
‍
‍
‍
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 45/28

Risk Assessment for Process Information: Process Flow Chart and Plant Layout

The objectives of risk assessment for process information: process flow chart and plant layout are as follows:

Identify and verify areas involved in HAS Scope or Halal Zones.

Identify and verify every process involved in HAS or Halal Zones.

Identification and verification of the process flow chart and plant layout are:

Establish a flow chart which indicates the type of process involved.

Food premise: from purchasing to the storage of equipment and tools after an event.
Manufacturing: From purchasing to storing of finished goods.

Establish a plan layout that indicates the following:

Food premise:
The area involved from receiving of ingredient to the serving area.
Identify the halal zone.
Identify the movement of ingredient from receiving to the serving area.
Manufacturing:
The area involved from receiving of ingredient to the storage of finished goods.
Identify the halal zone.
Identify the movement of ingredient from receiving to the storage of finished goods.
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 46/28

Establish plant layout which indicates the movement of personnel. Verify both plant layout and process flow chart during
operation hours with the person in charge of the area.
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 47/28

Risk Assessment for Processes

Category of Halal Supply Chain.

GenerallyGenerally, in a halal supply chain, the processes are categorised into;:

Core processes are all necessary steps that result in producing a product or service. Also known as the value chain of a
company. Figure 5 shows the example of a core process in a bakery.
Support processes are the activity of function that supports the day-to-day operations of an organisation. Examples of support
process as in Figure 6.

The halal contamination risk introducesd by processing can be assessed using a risk assessment worksheet for core and
support processes (Figure 6) along the halal supply chain. Processing records are essential in the risk evaluation steps, as it
reflects the actual situation happening.

Evaluating risk or hazard for processes enables supply chain owners to identify proper halal control points throughout the
processing steps, thus reduce or eliminate the negative impacts.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 48/28

Figure 6: Process Step for Bakery Products

CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 49/28

Pest Control Program

Cleaning & Sanitation

Program

Maintenance Program

Supporting Processes Water Treatment &

Purification Program

Calibration Program

Product Quality & Safety

Testing Program

Waste and Effluent

Management Program

Figure 7: Examples of Support Process in A Halal Supply Chain

 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 50/28

Objectives of Risk Assessment

The objectives of risk assessment activities are:

To identify the hazard at each process step.

To rationalise the impact of each hazard.
To determine the risk level of every process stepsstep involved.
To develop control measures for each hazard identified.

Risk Assessment Records

Risk assessment for processes requires knowledge about the previous incidence or any historical background of the halal
supply chain. Information on any outliers, mishap, or typical trends in the process outcome is considered and included
throughout the risk assessment process. Examples of records to be used are:;

Maintenance record.
Cleaning and sanitation record.
Pest control activities record.
Customer complaint record.
Reject record for material and finished goods.
Product recall report.
Non-compliance product record.
Waste record.
Safety and quality testing record.
Production record.
Internal or third-party audit record.
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 51/28
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 52/28

Sources of Risk Assessment Process

Other credible sources like al-Quran, hHadith, Fatwa fatwa consensus, Halal Standard, halal certification requirement and
published research data can be used as guidelines and evidence in assessing and evaluating risk for the said processes.

Steps of Risk Assessment Process

Steps in risk assessment for core and support processes are:;

Identify the halal critical control point by using the risk assessment for halal critical control point (Table 7), which list all the
process steps to be evaluated. In each stage, observe and identify;:

tThe process and activities that happened in actual practice.

Tthe stakeholders involved.
Tthe environment during the process

List all associate and possible risk or hazard that may take place.

Rationalise the impact of identified risk or hazard.

Assess the likelihood and severity impact through the Halal Risk Matrix. Identify the frequency and severity impact (based on
historical evidence or other information sources), to evaluate the risk if the hazard introduced in the process step. Halal Risk
Matrix with the reading of 6,7, 8, and 9 are Halal Control Point (HCP).

Continue with developing the Monitoring Program for Halal Critical Point using Table 8 – Halalan Risk Management Plan
Summary
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 53/28

Column 1: List the HCP number and its process step.

Column 2: State the identified hazard of the HCP that need to be monitored or controlled.

Column 3: Identify the monitoring program, state;

Column 3a: the monitoring program procedure to monitor the identified hazard and the tools or any specific devices to be
used for monitoring.
Column 3b: the frequency and location of hazard monitoring program implementation. The monitoring frequency should be
sufficiently frequent to indicate that potential hazard is under control. The monitoring frequency should be adjusted, suitable
with the needs, or an increment in the deviation detected from time to time. The trends of compliance from HCP monitoring
records, internal audit reports and nNon-conformance issued shall be considered.
Column 3c: The competent person responsible for conducting the monitoring program and recording the activity take
necessary action shall any contamination happen. It is best to choose a person who is directly involved in the process. The
personnel in-charged should be appropriately trained on the monitoring activities, understand the importance of the process,
and be unbiased with their judgment. Most importantly, the personnel in-charge should be given authority to take action and
report deviations throughout the monitoring process.
Column 4: Identify suitable corrective actions (CA). Corrective actions are the steps or actions taken or implemented when
there is deviation. Every corrective action taken shall be recorded.
Column 5: Establish the verification procedures.
 Table 7: Halal Risk Assessment Worksheet for Process Steps
P List of The Evaluation of the likelihood and severity or C H
r potenti ration impact of potential contaminant or precursor on a
o al ale for tro l
c contam inclusi l a
e inant/ on or m l
s precur exclus ea C
s sor ion as su ri
potent re ti
s ial s c
t conta a
e minan l
p t or C
precur o
sor n
tr
o
l
P
o
i
n
t
(
H
C
C
P
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 55/28

R
i
s
k
Lik
r
eli Severity/
a
ho impact
n
od
k
i
n
g

‍
‍
‍
‍
‍

L Description
i
k
e
l
i
h
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 56/28

o
o
d
L The possibility of HT status affected EXPECTED to occur in most
i circumstances.
k Common or repeated occurrences have happened before several
e times.
l
y

M The possibility of HT status affected MIGHT occur sometimes.

o Known to occur, happened before.
d
e
r
a
t
e
U The possibility of HT status affected COULD occur in exceptional
n circumstances.
l Practically impossible.
i
k
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 57/28

e
l
y

Figure 8: Halalan Thoyyiban (HT) Control Point Likelihood Ranking

Halalan Severity/ Description

Impact
Critical The potential contaminant (non-halal or detrimental (mudhorat) substances) affects
the totality of halalan status of the good and / or cargo and the halalan status of the
goods and / or cargo could not be salvaged.
Release of the good and / or cargo will result in lost of trust from customers, public
and authorities.
May cause great impact for future business transactions.
Moderate The potential contaminant (non halal or detrimental (mudhorat) substances) affects
the halalan status of the good and / or cargo and the halalan status of the goods and /
or cargo still could be salvaged.
May result in delay of delivery or shipment and potential loss of future contracts,
possible loss of public trust
Insignificant No impact on the halalan status of the goods and / or cargo.
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 58/28

Figure 9: Halalan Severity Impact Ranking

Thoyyiban
Description
Severity / Impact

The results of activity (s) or halal substances (s) not intended as part of the goods and / or
cargo that affects the thoyyiban status and intended use of the goods and / or cargo.
Critical Release of the goods and / or cargo will result in loss of trust from customer, public and
authorities.
May cause great impact for future business transactions.
The results of activity (s) or halal substances (s) not intended as part of the goods and / or
cargo that affects the thoyyiban status of the goods and/ or cargo but did not affect

Moderate the intended use of the goods and / or cargo.

However, this may result in delay of delivery or shipment and potential loss of future
contracts, possible loss of public trust.

Insignificant No impact of thoyyiban status of the goods and/ or cargo.

Figure 10: Thoyyiban Severity Impact Ranking

CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 59/28

LI SEVERITY/ IMPACT
K
EL
IH
Insignific Moderat Critical
O
ant e
O
D
Li M Sig High
ke o nifi
ly d can
er t
at
e
M L Mod Signi
od o erat fican
er w e t
at
e
U L Low Mode
nli o rate
ke w
ly
CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 60/28

Figure 11: Halalan Thoyyiban Risk Matrix

 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 61/28

R L Im C Risk Decision with regards to Halalan Thoyyiban Control

a i pa o Measures
n k ct d
k e e
i l
n i
g h
o
L o
e d
v
e
l
The organisation needs to review the incident in a detailed
L
manner to find the root cause of the problem.
i H
Cri All precautionary measures shall be taken so resolve the
k i
9 tic problem identified.
e g
al Monitoring and verification activities towards control measures
l h
shall be conducted in accordance to the scheduled plans.
y
All staff shall be briefed to keep informed on the matter.
8 M Cri S The organisation shall take all precautionary measures to
o tic i resolve the problem identified.
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 62/28

d Monitoring and verification activities towards control measures

e shall be conducted in accordance to the scheduled plans
r g
al
a n
t if
e i
L c
M
i a
od
k n
7 er
e t
at
l
e
y
U M The organisation shall monitor and verify control measures in
n o accordance to the scheduled plans
l d
Cri
i e
6 tic
k r
al
e a
l t
y e
5 M M
o od
d er
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 63/28

e
r
at
a
e
t
e
L
Ins
i
ign
k
4 ific
e
an
l
t
y
U L The organisation maintains the implementation of control
n o measures in accordance to schedules plans.
M
l w
od
i
3 er
k
at
e
e
l
y
2 M Ins
o ign
d ific
e an
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 64/28

r
a
t
t
e
U
n
Ins
l
ign
i
1 ific
k
an
e
t
l
y

Figure 12: Halalan Toyyiban Decision Rules for Risk Ranking

Table 8: Halalan Risk Management Plan Summary

(1 ( ( (4) (5) (6) (
) 2 3 Monitoring Correc Verif 7
H ) ) W H Wh Wh tive icati )
C P C h o en o Action on R
P r r at w (4c) (4d) e
N o i ? ? c
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 65/28

o ce tic (4 (4 ord
. ss al a) b) s
St Li
e mi
p ts
‍
‍
‍
‍
‍
 NO. KOD M749-004-4:2020-C02/IS(3/9) Page: 66/29

QUESTION:

Explain the definition of Halal Risk Management.

___________________________________________________________________________________________________
___________________________________________________________________________________________________
_________

List three (3) sStandard categorisations of raw material critical level.

_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
 CODE NO. M749-004-4:2020-C02/IS(3/9) Page: 67/28

REFERENCES:

Jabatan Kemajuan Islam Malaysia (JAKIM). (2020). Malaysian Halal Management System (MHMS) 2020. Retrieved from
http://www.Halal.gov.my/ 7 Jabatan Kemajuan Islam Malaysia (JAKIM). (2020).
Manual Procedure of Malaysian Halal Certification (Domestic)(MPPHM) 2020. Retrieved from http://www.Halal.gov.my/