HALAL

PROCESSING –
BISCUIT
PRODUCTION
CONTENT
1. INTRODUCTION
2. HALAL CRITICAL CONTROL POINTS (HCCP)
What is HCCP
(Halal Critical Control Point)
Halal Critical Control Point (HCCP) is a system that implements
a Halal Assurance System along the Halal supply chain.

This system isolates points along the process; from

procurement of the raw materials to the distribution network
of the product.

THE HCCP APPLIES CONTROLS AT THESE POINTS

TO ENSURE THAT THE HALAL INTEGRITY REMAINS
UNCOMPROMISED
OBJECTIVE
1.The Halal Assurance System adheres to a concept of zero
tolerance towards limits, defects, and risk.

2.This requires the prevention of entering Haram materials into

production from the beginning of the process, i.e. the procurement
of the materials.

3.The HCCP system therefore identifies the critical control points

and establishes monitoring and, if necessary, corrective procedures
within the supply chain
 HALAL FOOD CHAIN
FARM

Raw Material Processing

- Animal
- Plant
Ingredient &
Handling
Additive
e.g. slaughtering

Handling
Unit
Operation/Processing Packaging
- Preliminary Operation Storage &
- Conversation Operation Distribution
Storage
- Preservation Operation
- Product Development
Transportation
Consumption
BISCUITS PRODUCTION
PROCESSING FLOW
Biscuits Production
 Purchasing of Receiving of Raw
Supplier Selection
materials Material

HCCP 1 HCCP 2

Food Preparation/ Process

- Mix ingredient to form
dough
- Knead and roll and if
Storage appropriate layer dough Packaging
- Bake dough in oven
- Cool baked product and
finish it with topping, filling
HCCP 3 or coating HCCP 5

HCCP 4

Storage &
Distribution

HCCP 6
HCCP 1: SUPPLIER SELECTION

• All raw materials should be sourced from Halal suppliers that has received the
Halal Certificate and must follow Halal Control Points (HCP) and purchasing
specification in order to maintain Quality & Halal.
• To check if critical items from the exporting country has been accredited by local
Islamic authorities. Their authorities should be associated with The Islamic
Development Department of Malaysia (JAKIM).
• To check if imported items are transported/ shipped in a Halal and hygienic
manner.
• All raw materials to be purchased by Central Procurement for sampling (animal
products and its derivatives) should be sourced from Halal supplier or
manufacturers that has received Halal Certificate.
 HCCP 2: RECEIVING

• Items received should as per stated in the contract and strictly

HALAL.
• Assure that materials received conform to data mentioned in the
halal certificate (name of raw material, name of company and
manufacturer) during receiving of material.
• Checking on any potential of non halal contaminations, receiving
temperature, pest inspections, quality, packing conditions and truck
hygine.
• Transport to deliver items should not use for Non Halal product and
must be cleaned and sanitized.
HCCP 3: STORAGE

• Storage of frozen items should be at -18’C, & storage of chilled

items between 1 to 5’C.
• Food items must not be placed on the floor & rack with proper
ventilation should be used.
• Labelling of date of receipt is necessary to implement the FIFO
system.
• Using raw material to implement the FEFO system
• For Non-Halal kitchen, Segregation is MANDATORY. Proper signage
and colour coding is required to control contamination.
HCCP 4: FOOD PREPARATION

• Equipment used must be clean and dry.

• Avoid contaminated with non halal materials.
• If the machinery from second hand machine assure not use for non
halal production. If from non halal production need to do a ritual
cleansing according to Shariah law.
• Food handlers must maintain personal hygiene & use disposable
gloves & hair net.
HCCP 5: PACKAGING & LABELLING

• Labelling of production date and time is necessary before storage.

• Type of packaging must made from halal material and not
hazardous, intoxicating & poisonous.
• Halal food shall not be named or synonymously named after non
halal products that might create confusion.
HCCP 6: STORAGE & DISTRIBUTION

• Shall be dedicated for halal raw material/ingredients/ packaging

materials to avoid any contamination with non halal food.
• Shall comply with safe & hygiene practices as state in GMP
requirements
• Halal products or cargo shall not be mixed with hazardous
products/ chemicals
• Suitable for the type of goods i.e refrigerated truck, haulage, tanks
THANK YOU