INTERNATIONAL HALAL CONFERENCE PAKISTAN 2011sbi.gos.pk/pdf/ihc2011/4-IHC-Malaysian Halal Standard...

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By : Hj Saifol Hj Bahli Head, Training & Consultancy INTERNATIONAL HALAL CONFERENCE PAKISTAN 2011 22 23 March 2011, Sheraton Hotel, Karachi, Pakistan

Transcript of INTERNATIONAL HALAL CONFERENCE PAKISTAN 2011sbi.gos.pk/pdf/ihc2011/4-IHC-Malaysian Halal Standard...

Page 1: INTERNATIONAL HALAL CONFERENCE PAKISTAN 2011sbi.gos.pk/pdf/ihc2011/4-IHC-Malaysian Halal Standard and... · MS1500:2009 Halal Standard was continuously ... halal certified and the

By : Hj Saifol Hj BahliHead, Training & Consultancy

INTERNATIONAL HALAL CONFERENCE PAKISTAN 201122 – 23 March 2011, Sheraton Hotel, Karachi, Pakistan

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• Introduction

• Halal Certification

• The Halal Standards

• Halal Certification Procedures

• Summary

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TMINTRODUCTION

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HALAL

CERTIFICATION

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• Halal Certification is becoming more relevant in today's market mainly because people are more aware of the Halal concept.

• It is not just about religious related matters but it extends to the products or services being deemed safe for consumption as well as have health benefits. This is what we call Halalan Thoyyiban which means quality and wholesome.

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TMWHY MALAYSIA’S HALAL CERTIFICATE?

• Malaysia is the ONLY country in the world whereby the government provides full support in promoting the HalalCertification process on products and services.

• Halal certification bodies in other countries are either developed by the individual provinces or states or backed by their non-governmental organizations (NGOs).

• Halal Certification provides assurance to all Muslim consumers because it fulfills the Syariah law, which is a must for Muslims.

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TMWHY MALAYSIA’S HALAL CERTIFICATE?

• To the non-Muslims, Halal products are quality products, simply due to the concept of halalan thoyyiban (Halal and wholesome) as HDC strongly advises all Halal certification applicants to comply with GMP and HACCP requirements. Thus, products certified Halal by Malaysia are Halal products which are safe to consume or use, nutritious and with quality.

• The Malaysian certification procedures and the national MS1500:2009 Halal Standard was continuously utilized because they received widespread recognition for maintaining excellence in the field of Halal-compliance.

• As a result, the Halal Logo is recognized and well-accepted worldwide.

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TMWHY HALAL CERTIFICATION?

• Confirm that the ingredients used in a product are halal certified and the premise is free from haram or non-halal products

• Facilitate global trade of halal products;

• Maintain Halal Integrity from farm to table

• To prevent consumer fraud in the preparation, distribution & sale of halal food.

• Very important in multi religious countries.

• Authenticity of halal food

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TMWHAT IS HALAL FOODS CERTIFICATION?

• Refers to the examination of food processes in its preparation, slaughtering, cleaning, processing, handling ,disinfection, storage, transportation and management practices.

• Concept of halal food from farm to table

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HALAL

STANDARDS

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MS 1500:2009-MALAYSIA HALAL FOOD STANDARD

• Practical guidelines for the food industry on the preparation and

handling of halal food and to serve as a basic requirement for

food product and food trade or business in Malaysia.

HALAL CERTIFICATION APPLICATION

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TMMALAYSIA HALAL STANDARDS

• MS 1500: 2009 (SECOND REVISION) – THE HALAL FOOD STANDARD

• MS 2200: 2008 – THE HALAL COSMETIC STANDARD

• MS 2400: 2010 – THE HALAL LOGISTIC STANDARD

• WAREHOUSING

• TRANSPORTATION

• RETAILING

• MS 2500: 2011 - THE HALAL PHARMACEUTICAL STANDARD

• MS 1900: 2005 - MANAGEMENT FROM ISLAMIC PERPECTIVES

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TMMANUAL PROCEDURE OF HALAL CERTIFICATION MALAYSIA

• Guidelines for inspection officer and manufacturer of halal food

and consumer goods in Malaysia with the aim to clarify

requirement to be complied to in order to obtain halal

certification

• Covers application procedure, inspection, monitoring and

enforcement

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HALAL

CERTIFICATION

PROCEDURES

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TMHALAL APPLICATION

• Application should be done on-line at this website; www.halal.gov.my

• Categories:

1. Product / Consumer Product

2. Food Premise

3. Slaughter House / Abattoir

4. Cosmetic

5. Logistic

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TMSUPPORTING DOCUMENTS

• REGISTRATION OF COMPANY

• INFORMATION OF THE INGREDIENTS USED AND THE SUPPLIER

• COPY OF HALAL CERTIFICATE OR PRODUCT SPECIFICATION FOR ALL INGREDIENT USED

• COPY OF APPOINTMENT DOCUMENT OF TWO (2) MUSLIM WORKERS IN PRODUCTION AREA

• PROCESS FLOW CHART & PRODUCTION PROCEDURES

• MANUFACTURING LICENSE FROM COSMETIC & DRUG CONTROL AUTHORITY OR RELATED AGENCY – FOR HEALTH PRODUCTS & COSMETICS

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• Application on-Line

• Processing of Documents

• Payment of Fee

1. APPLICATION AND

FEE

• Site Audit

• Sampling & Analysis (if necessary)

• Audit Report

2. AUDIT AND

REPORT

• Review & Approval Panel

• Issuance of Certificate

• Monitoring & Renewal

3. APPROVAL AND

CERTIFICATION

HALAL CERTIFICATION PROCESS

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TMMALAYSIAN HALAL CERTIFICATE

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TMMALAYSIA HALAL LOGO

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SUMMARY

• Standard, knowledge and experience are crucial for

Halal Competency

• Integrity of Halal products from farm to fork is

important and made possible by competent

personnel and through halal certification

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THANK YOU

Halal Industry Development Corporation5.02 Level 5,

KPMG Tower, First AvenuePersiaran Bandar Utama, Bandar Utama

47800 Petaling Jaya, SelangorMALAYSIA

Tel :603.7965 5555 Fax : 603.7965 5500

www.hdcglobal.com