HALAL INDUSTRY FUNDAMENTALS
|
1. Overview
of the Halal Industry
- Components
of Halal Industry
- Halal Market
- Malaysian
Halal Export
2. Fundamentals
of Halal
- Basic
in Halal and Haram
- Concepts
of Halal Food / Ingredients
- Halal
Slaughtering
3. Requirements
for Halal Certification |
January,
April, July, October
(Mid of
Month, Yearly)
RM 200.00
|
BEST PRACTICES FOR HALAL INDUSTRY – FOOD & FOOD
SERVICES
|
1. Application of Malaysia Halal Certification
Procedure (Manual Procedure JAKIM)
2. Overview of Malaysia Halal Standard MS1500:2019
3. Halalan Toyyiban Requirement - Food and Food
Services |
February,
May, August, November
(Mid
of Month, Yearly)
RM 230.00
|
HALAL ASSURANCE MANAGEMENT SYSTEM (HAS)
|
1. Overview on Halal Assurance Management System
2. Principle of Halal Assurance Management System
3. Implementation of Halal Assurance System
(Establishment of Halal Toyyiban Risk
Management)
4. Management on Product Recall and Traceability |
March,
June, September, December
(Mid of
Month, Yearly)
RM 250.00
|
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