1 Day Physical Training
Course Synopsis:
Training course is designed to provides participants with an introduction to the basic concepts of Halal, as well as good practices to be implemented during food processing to maintain Halal integrity within an organization. By understanding Halal certification, employees will recognize the importance of practicing good Halal principles while handling food products.
Course Objectives:
At the end of this training, participants will be able to:
· The key principle of HALAL, HARAM & NAJS
· Compliance to the Malaysia Standards MS 1500:2019
· Required Document & HALAL Certification Process
· Good Halal Practice in premises.
Training Methodology:
· Interactive lecture
· Audio-visual presentation (Presentation & Video)
· Group discussion
· Practical Exercises and Role Play scenarios
· Case studies
· Q&A Sessions
Course Materials:
· Training slides
· Handouts and reference notes
· Safety checklists generated
PPE samples (if applicable) from client
Who Should Attend:
Everyone involved in the production, preparation, handling, and
storage of halal food.
Medium Of Instruction:
English & Bahasa Malaysia
Course Content
Registration & Ice Breaking
Module 1: JAKIM & HALAL HISTORY
· Introduction about JAKIM
· Halal History in Malaysia
Module 2: WHAT IS HALAL, HARAM & NAJS
· Basic concept of Halal vs Haram
· What is Halal product?
· Source of Halal Material.
· Halal Issues
Module 3: STANDARD REQUIREMENT
· Standard requirement
· Legal requirement in Halal Certification
· Case studies
Module 4: HALAL APPLICATION & REQUIREMENT
· Halal application process, procedure and required
Documents
· Case studies
· Hand on and practical
Module 5: MS 1500: 2019 (MPPHM 2020)
· Introduction and overview of “Manual Procedure”
· Application of Halal Malaysia 2020” (MPPHM 2020)
· Case studies
Module 6: MHMS 2020
· Introduction and overview of “Malaysia Halal Manual
· System 2020” (MHMS 2020)
· Commitment and responsibilities
