FST 4001

LECTURE 9

HALAL FOOD: SAFETY

AND QUALITY SYSTEMS
 FOOD SAFETY AND QUALITY
●FOOD SAFETY = is the assurance that food will not cause harm to the
consumer when it is prepared and/or consumed according to its
intended use.

FOOD QUALITY = is the extent to which the all the established

requirements relating to the characteristics of a food are met.

●Food safety is a component of food quality.

●In fact, it may be argued that safety is the most important component of
quality, since a lack of product safety can result in serious injury, illness or
even death for the consumer of the respective product.

●Product quality is one of the prime factors to ensure a consistent

marketing of the products.
 FOOD SAFETY AND QUALITY…

● Food safety is an important food manufacturing

requirement,
● because food consumers are susceptible to any form of
contamination that may occur during the manufacturing
process.

● Many consumers rely on manufacturing and processing

standards for product quality:
● particularly to know what ingredients are present, due to
● dietary,
● nutritional requirements (kosher, halal, vegetarian), or
● medical conditions (e.g., diabetes, or allergies).
 FOOD SAFETY & QUALITY…

People have the right to expect the food they eat to

be safe and suitable for consumption.

●WHY? Because…
Foodborne illness and foodborne injury can be fatal.
Outbreaks of foodborne illness can damage trade
and tourism, and lead to loss of earnings,
unemployment and litigation.
Food spoilage is wasteful, costly and can adversely
affect trade and consumer confidence.
 FOOD SAFETY & QUALITY…

So, what should we do?….

●Effective hygiene control measures need to be
implemented to avoid the adverse human health
and economic consequences of foodborne illness,
foodborne injury, and food spoilage.

●Who are responsible?

●Everyone, including farmers and growers, food
industry/food service provider /food handlers has
both the legal and moral responsibility for providing
customers and consumers with foods that meet all
established quality and safety requirements.
 Who is Responsible?....

●The governments worldwide have enacted food laws

and regulations designed to ensure that foods are fit
for human consumption.

●Governments have also established various agencies

that enforce these food laws and regulations; their
legal framework is intended to provide consumers
with confidence in the safety and quality of foods.
 Basic Principles and Practices for
quality and food safety:

1. Are based on laws and government regulations - food

laws /regulations;

2. The requirements and expectations of customers and

consumers (quality);

3. The operation in the food Industry also influences on

food quality and safety
International Food Safety Standard in
Halal Food Processing

1. Codex Alimentarius
2. GMP/GHP
3. HACCP
4. ISO 9000
5. ISO 22000:2005 Food Safety
Management
 1. Codex Alimentarius Commission
● Codex Alimentarius = Food Code/ Food Regulations
● Combination food standard program between FAO/WHO
● Established in1962.
● Codex is a collection of food standards which has been
standardized.
● Recognized by the WTO as reference point in cases of
disputes concerning food safety and consumer protection.
● The detail on Codex Alimentarius is not covered in the
course.
 Codex Objectives

2. 3.
1. To ensure
To protect Fair food
standards being
consumer health trade practice implemented

The Codex Alimentarius is a collection of internationally recognized

standards, codes of practice, guidelines and other recommendations
relating to foods, food production and food safety.
2. Good Manufacturing Practices (GMP)
● Basic requirement to produce/process food which
are safe to be consumed and with high quality.

● GMP is a term internationally recognized towards

control and managing of product processing
including testing of food quality control,
pharmaceutical products and medicine.

● Important elements in GMP

● -Document every aspect of processing, activities and
operation involved
 2. Good Manufacturing Practices (GMP)…

● Assist manufacturers of food products and food related

products to provide
● assurance to their customers that their products are
manufactured in a hygienic manner and in accordance to
best practices in manufacturing.

● One of the pre-requisite programmes (PRP) required to

be established before Hazard Analysis and Critical
Control Points (HACCP) can be implemented,
● having GMP certification would definitely pave the way to an
easier HACCP implementation and certification.
 MS 1514:2009 Good manufacturing
practice (GMP)

● This Malaysian Standard follows the food chain

from incoming materials to the consumer, setting out
the necessary hygiene conditions for producing food
which is safe and suitable for consumption in food
manufacturing.
●
● GMP = is a set of regulations, codes, and guidelines
that control the operational conditions within a food
establishment allowing for the production of safe food.
MS 1514:2009 - Good Manufacturing Practice

● The standard
● for prescribing the requirements of pre-requisite
programmes which is required to be established
before the implementation of HACCP.

● applicable to all
● food manufacturers,
● primary and secondary processors,
● food catering and service operators,
● food retailers and
● food related industries
 THE COMPONENTS IN GMP
4. DESIGN AND FACILITIES
4.1 Objective
4.2 Rationale: Attention to good hygienic design and construction,
appropriate location, and the provision of adequate facilities, is necessary
to enable hazards to be effectively controlled.
4.3 Location
4.4 Premises and rooms
4.4.1 Design and layout
4.4.2 Internal structures and fittings

4.5 Equipment
4.4.1 General
4.5.2 Food control and monitoring equipment
4.5.2.1 Design
4.5.2.2 Control of monitoring and measuring equipment
 The components in GMP…

4.6 Facilities
4.6.1 Water supply
4.6.2 Drainage and waste disposal
4.6.3 Cleaning
4.6.4 Personnel hygiene facilities
4.6.4.1 Toilet facilities
4.6.4.2 Hand-washing facilities
4.6.5 Temperature control
4.6.6 Air quality and ventilation
4.6.7 Lighting
4.6.8 Storage
 The components in GMP…

5. CONTROL OF OPERATION
5.1 Objective
5.2 Rationale: To reduce the risk of unsafe food by taking preventive
measures to assure the safety and suitability of food at an appropriate stage in
the operation by controlling food hazards.
5.3 Control of food hazard
5.4 Key aspects of hygiene control systems
5.4.1 Time and temperature control
5.4.2 Control of specific process steps
5.4.3 Microbiological and other specifications
5.4.4 Control of microbiological cross-contamination
5.4.5 Control of physical and chemical contamination
5.4.6 Control of non conforming products
5.5 Incoming material requirements
5.6 Packaging
 The components in GMP…

5. CONTROL OF OPERATION…
5.7 Water
5.7.1 Water in contact with food
5.7.2 Water as an ingredient
5.7.3 Ice and steam
5.8 Management and supervision
5.9 Documentation and records
5.9.2 Control of documents and records
5.9.2.1 Control of documents
5.9.2.2 Control of records
5.10 Traceability
5.11 Recall procedures
 The components in GMP…

6. MAINTENANCE, CLEANING AND SANITISATION

6.1 Objective
6.2 Rationale :To facilitate the continuing effective control of food
safety hazards, pests and other agents likely to contaminate food.
6.3 Maintenance and cleaning
6.4 Pest control systems
6.4.1 General
6.4.2 Pest control programmes
6.4.3 Pest control procedures
6.4.3.1 Preventing access
6.4.3.2 Harbourage and infestation
6.4.3.3 Monitoring and detection
6.4.3.4 Eradication
 The components in GMP…
6. MAINTENANCE, CLEANING AND SANITISATION…
6.5 Waste management
6.5.1 Solid waste management
6.5.2 Liquid waste management
7. PERSONAL HYGIENE
7.1 Objectives
7.2 Rationale: People who do not maintain an appropriate degree of
personal cleanliness, who have certain illnesses or conditions or who behave
inappropriately, can contaminate food and transmit illness to consumers.
7.3 Health status
7.4 Illness and injuries
7.5 Personal cleanliness
7.6 Personal behaviour
7.7 Visitors
 The components in GMP…

8. TRANSPORTATION AND DISTRIBUTION

8.1 Objectives
8.2 Rationale: Food may become contaminated, or may
not reach its destination in a suitable condition for
consumption, unless effective control measures are taken
during transport, even where adequate hygiene control
measures have been taken earlier in the food chain.
8.3 General
8.4 Requirements
8.5 Use and maintenance
 The components in GMP…

9. PRODUCT INFORMATION
9.1 Objectives
9.2 Rationale: Insufficient product information
can lead to products being mishandled at later stages
in the food chain.
Such mishandling can result in illness, or products
becoming unsuitable for consumption, even where
adequate control measures have been taken earlier
in the food chain.
9.3 Lot or batch identification
9.4 Labeling
 The components in GMP…
10. TRAINING
10.1 Objective
10.2 Rationale: Training is fundamentally important for
the implementation and maintenance of GMP.
Inadequate training and/or instruction and supervision of all
people involved in food related activities pose a potential
threat to the safety of food and its suitability for consumption.
10.3 Awareness and responsibilities
10.4 Training programmes
11. INTERNAL INSPECTION
11.1 Self inspection
11.2 Internal audit
12. MANAGEMENT REVIEW
13. LEGAL REQUIREMENTS
 Control of Food Hazards
Key Aspects of Hygiene Control Systems
Location
Incoming Material Requirements
Premises & Rooms
Packaging
Equipment
Water Maintenance & Cleaning
Facilities
Management &Supervision Pest Control Systems
Documentation &Records Waste Management
Traceability
1. DESIGN AND Recall Procedures
FACILITIES
2. CONTROL OF 3. MAINTENANCE, CLEANING
OPERATION AND SANITISATION

8. INTERNAL
INSPECTION 4. PERSONAL
HYGIENE
Self Inspection
GMP
Internal Audit
Health Status
Illness & Injuries
Personal Cleanliness
Personal Behaviour
7. TRAINING Visitors

6. PRODUCT
Awareness &
INFORMATION 5. TRANSPORTATION
Responsibilities AND DISTRIBUTION
Training Programmes
Lot or Batch Identification
Labeling General
Requirements
Use & Maintenance
Eg GMP: 5 Control of operation
●5.4 Key aspects of hygiene control systems
●5.4.1 Time and temperature control…..
Food that can support the rapid growth of undesirable microorganisms, thus shall be
held in a manner that prevents the food from becoming contaminated. Compliance
with this requirement may be accomplished by any effective means, including:

a) maintaining refrigerated foods at 4 °C or below as appropriate for the particular

food involved;
b) maintaining frozen foods at -18 ° C or below;
c) maintaining hot foods at 60 ° C or above;
d) heat treating acid or acidified foods to destroy mesophilic microorganisms when
those foods are to be held in hermetically sealed containers at ambient
temperatures; and
d) thawing frozen raw material shall be carried out as quickly as possible without
raising the temperature of all or part of the product to prevent spoilage preferably in
chilled thawing room.
Eg GMP: 7. Personal Hygiene
7.3 Health status
Any person suffering from any /illness shall immediately to
the management and shall not be allowed to enter any food
handling area .

7.4 Illness and injuries

Illness and injuries such as jaundice, diarrhoea, vomiting, fever,
persistent cough, sore throat with fever, visibly infected skin
lesions (boils, cuts, etc.) and discharges from the ear, eye or
nose shall be reported to the management so that any need
for medical examination and/or possible exclusion from food
handling can be considered.
Eg GMP: 7. Personal Hygiene
7.5 Personal cleanliness
All persons working in direct contact with food, food-contact surfaces, and
food-packaging materials shall conform to hygienic practices while on
duty. The methods for maintaining cleanliness:
a) wear outer garments, light coloured and suitable to the operation
b) maintain adequate personal cleanliness such as short and clean
fingernails;
c) wash hands thoroughly before starting work, after each absence from the
work station, and at any other time when the hands may have become
soiled or contaminated
d) remove protective clothing (i.e. overall, head cover, apron) before visiting
the toilet;
e) remove all jewellery and other objects that might fall into food,
equipment, or containers
7.5 Personal cleanliness…

f) maintain gloves, if they are used in food handling, in an intact, clean, and
sanitary condition.
g) wear, where appropriate, in an effective manner, hair nets, headbands,
caps, beard
covers, or other effective hair restraints;
h) store clothing or other personal belongings in areas other than where
food is exposed or where equipment or utensils are washed;
i) confine the following to areas other than where food may be exposed or
where equipment or utensils are washed: eating food, chewing gum,
drinking beverages, or using tobacco
j) take any other necessary precautions to protect against contamination of
food, food contact surfaces, or food-packaging materials with
microorganisms or foreign substances.
 7. Personal Hygiene ….

7.6 Personal behaviour

People engaged in food handling activities should refrain from
any behaviour which could result in contamination of food such
as smoking, spitting, chewing or eating, sneezing or coughing
over unprotected food, licking any fingers, scratching their body
and blowing their nose.

Personal effects such as jewellery, watches, pins or other items

that posed a threat to safety and suitability of food shall not be
worn or brought into food handling areas.
Eg Halal Practices related to GMP…
Utensils Storage Cabinet
● Easy to clean
● Clean
● Clean cleaning area
● Neat and organized
● Do not mix between
● No mixture between
halal and non halal
halal and non halal food
materials
● Hazardous items to be
● Not to be used for
stored separately, labeled
cooking non halal
and tightly closed
ingredients
GMP- Overall Hygiene
Premise
● Adequate and suitable maintenance programme
● Clean & hygiene
● No food handlers living at premise
● No pets
● Non halal food is not allowed
● No cooking activities
3. HAZARD ANALYSIS CRITICAL
CONTROL POINT (HACCP)

H - Hazard
A - Analysis
C - Critical
C - Control
P - Point
 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)…

• HISTORY
• The HACCP system was introduced in the United States in 1971 by
the Pillsbury Company in collaboration with the National Aeronautics
and Space Administration (NASA) and the US Army Natick Research
and Development Laboratories.
• These agencies had the initial responsibility for designing and
manufacturing food products and hardware which were to provide
100 percent assurance that either the food products would not
be contaminated with pathogens, bacteria or viruses which could
cause illness or that the equipment would function with zero
defects.
• The official version of the HACCP method was first published in 1993
by the Codex Alimentarius Commission (CAC), and has served as a
reference for all legislation and food safety management systems
based on HACCP.
 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)…

 The HACCP system has become the internationally recognized

system for the management of food safety for all companies involved
in the production, transformation, storage and distribution of food
for human Consumption.

 The HACCP concept involves the:

 (i) identification of specific hazards throughout the entire process
involved in the production of a food product; and
 (ii) focuses on the preventative measures for their control to assure
the quality and safety of the food.

 This includes analysis of raw material sources and usage, processing

equipment, operating practices, packaging and storage, together with
marketing and conditions for intended use.
 HACCP system?
● A preventive system of food safety control
1. Identify all food safety hazards that are reasonably likely
occur; and identify
● Physical, Chemical & Biological Hazards in production processes
that can cause the finished product be unsafe.

2. Establish a system at critical control point (CCP) where

these food safety hazards can be controlled.
● To designs measurements to reduce these risks to a safe level.
● To help food industry anticipate and prevent food safety problem
before they occur. Thus, HACCP is referred as the prevention of
hazards rather than finished product inspection.
● The HACCP system can be used at all stages of a food
chain, from food production and preparation processes
including packaging, distribution, etc.

● The application of HACCP enhances food safety, and

aid inspection by regulatory authorities and promote
international trade by increasing confidence in food
safety.

● HACCP system is compatible with the implementation of

quality management systems, such as the ISO 9000
series, and is the system of choice in the management of
food safety within such systems.
 HACCP: Who is responsible?

“It is the responsibility of the food industry to

develop and implement HACCP plans and for
regulatory agencies to facilitate this process.”

NACMCF, June 1993

 BENEFITS OF HACCP?

Reduce
Prevent
Cost for
Food-
food
borne
product
Disease
analysis

Reduce
Maintain Loss due
reputation to Product
Recall

Effective Food Quality System

 Seven Principles of HACCP
1. Conduct a Hazard analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Principles
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Record Keeping Procedures
 Establish records and
documentation Establish procedures
for verification

Conduct a
Hazard Analysis

Establish the
corrective action

Determine the
critical control
points

Establish a system
to monitor and
Establish Critical control of CCP
limit(s)
 HACCP PRINCIPLES REQUIRED ACTIVITY

1. Conduct a hazard analysis – List all potential hazards for each step of production.
– Analyse each identified hazard and assess its risk to food safety.
– Identify measures of control for each relevant hazard.
2. Determine critical control – Determine points where control is applied to address critical
points (CCPs) hazards.
3. Establish critical limits (CLs). – Specify and validate (measurable) critical limits for each CCP.

4. Establish a system to monitor – Monitor each CCP relative to its critical limit (CL).
control of CCP. – Make process adjustments when a CCP tends towards its CL.
– HACCP procedures need to be documented accurately and
efficiently.
5. Define corrective action to be – Corrective action must be taken whenever CCP deviations occur.
taken when monitoring indicates – Such action must ensure that the CCP has been brought under
that a particular CCP is not control.
under control.
6. Establish procedures for – Verification and monitoring procedures are used to determine if the
verification to confirm that the HACCP system is working properly.
HACCP system is working
effectively.
7. Establish appropriate – HACCP procedures need to be documented accurately and
documentation for all efficiently.
procedures
and records.
 MOH INITIATIVES
Quality Assurance Programme:
• HACCP Certification Scheme.
- implemented by MOH in 1997 due to requirements
imposed by EU and USA.
- HACCP Certification Scheme integrated with ISO
since 2001.
• Latest initiative: proposal to integrate Halal
certification with HACCP Certification Scheme.
 NATIONAL HACCP POLICIES: FOCUS

• Food Export Industry

• HACCP Promotion : local and international
• International Recognition of Malaysian HACCP
Certification Scheme.
• Recently, the Malaysia External Trade
Development Corporation (MATRADE) is
collaborating with SIRIM QAS International Sdn
Bhd and SME Bank to introduce the HACCP
Certification Assistance Programme.
Latest news:-

HACCP CERTIFICATION ADDS GLOBAL VALUE TO

MALAYSIAN FOOD MANUFACTURERS
●THURSDAY, OCTOBER 22, 2015, KUALA LUMPUR: In an effort to
encourage more Malaysian food manufacturers obtain the Hazard
Analysis Critical Control Points (HACCP) certification, Malaysia External
Trade Development Corporation (MATRADE) is collaborating with SIRIM
QAS International Sdn Bhd and SME Bank to introduce the HACCP
Certification Assistance Programme.

●The joint-collaboration will see MATRADE providing financial assistance

to companies in the application of the HACCP, SIRIM QAS International
Sdn Bhd as the certifying body and SME Bank as the body to offer
financing facilities for companies to upgrade or renovate their factories
- a key requirement in HACCP. The pilot project is targeting at least 30
companies to be HACCP-certified within a 6-month period.
 Why implement HACCP?...

●This collaboration will enhance Malaysian food manufacturers’

capability, particularly small and medium enterprises (SMEs) in the
global market. The initiative also helps to boost SMEs
competitiveness and create greater market access for them.

●HACCP is one of the available international food safety standards

for food manufacturers complementing other international
standards such as the GMP and Food Safety Management System
(FSMS). All these standards are product assurances that ideally
should be complied by manufacturers.

●Complying with international standards such as HACCP increases

Malaysian food manufacturers’ chances to venture into
international markets. Standard certification provides assurances
for international buyers and is highly sought after in affluent and
high value markets such as the United States or Europe.
 Why implement HACCP?...

●Compliance to HACCP certification has become crucial to

food manufacturers especially to those who are exporting.
The increasing consumers’ awareness around the world has
resulted in a growing demand for high quality process
standards, food safety benchmarks as well as approval and
endorsement from regulatory or certifying bodies for food
safety, such as HACCP, in their products of choice.

●HACCP will not only ensure food safety, but improve food
products’ marketability and heighten products acceptance
globally too. Domestically, HACCP facilitates and expedites
the issuance of Health Certificate by Ministry of Health…….
 4. ISO
(International
Organization for
Standardization)
 WHAT IS ISO & WHAT DOES IT DO?
 ISO (International Organization for Standardization) is the world’s
largest developer of voluntary International Standards providing
benefits for business, government and society.

 ISO develops many different kinds of standards for the industry and
facilitates international trade by providing a single set of standards
that people everywhere would recognized and respect.

 ISO facilitates trade, spread knowledge, and share technological

advances and good management practices.

Quality Management standards (process standards

NOT product standards)
 Why ISO standards for food ?
 Today more than ever, food products regularly cross national
boundaries at every stage of the supply chain, from farm to fork.

 ISO International Standards create confidence in the products we

eat or drink by ensuring the world uses the same recipe when it
comes to food quality, safety and efficiency.

 ISO provides a platform for developing practical tools through

common understanding and cooperation with all practices,
stakeholders on board, from agricultural producers, to food
manufacturers, laboratories, regulators, consumers, etc.

 By implementing voluntary ISO standards, companies make a
proactive commitment to the principles they stand for: quality,
transparency, accountability and safety.
 Who benefits from ISO standards ?

1. INDUSTRY
Farmers, manufacturers, retailers and service providers
benefit from not having to comply with multiple specifications
and requirements for different markets.

ISO standards make industry more competitive and promote

global trade.
 Who benefits from ISO standards ?

2. REGULATORS
Regulators can rely on trusted internationally harmonized
solutions, which are continually reviewed and improved, as
a technical basis for market-friendly regulations that meet
the expectations of citizens.

3. CONSUMERS
ISO standards ensure the safety and quality of products to
protect consumers worldwide. They address issues of
concern to consumers such as nutritional value, labeling
and declaration, taste, hygiene, genetically modified
organisms, limits on additives, pesticides, contaminants,
and so on.
 ISO 9000: QUALITY MANAGEMENT…
• An organization with an effective QMS will typically
meet customer expectations better than an
organization without an effective QMS.
• Compliance with ISO 9001 provides customers with
assurances that a company has developed quality
management procedures for all aspects of its
business and adheres to them.
• ISO 9001 can assure quality of products but does not
necessarily provide for food safety, except when the
system is combined with food safety management
systems, such as GMP, GHP and HACCP.
 WHAT IS ISO 9000?
 The ISO 9000 family addresses various aspects of QUALITY
MANAGEMENT and contains some of ISO’s best known standards.

 The standards provide guidance and tools for companies and

organizations who want to ensure that their products and services
consistently meet customer’s requirements, and that quality is
consistently improved.

 Standards in the ISO 9000 family include:

• ISO 9001:2015 - sets out the requirements of a quality management
system
• ISO 9000:2015 - covers the basic concepts and language
• ISO 9004:2009 - focuses on how to make a quality management system
more efficient and effective
• ISO 19011:2011 - sets out guidance on internal and external audits of
quality management systems.
 ISO 9001:2015?
 ISO 9001:2015 sets out the criteria for a QUALITY MANAGEMENT
SYSTEM and is the only standard in the family that can be certified to
(although this is not a requirement).

 It can be used by any organization, large or small, regardless of its

field of activity.

 This standard is based on a number of quality management

principles including a strong customer focus, the motivation and
implication of top management, the process approach and continual
improvement.
 WHAT IS ISO 22000?
 First published in 2005, Food Safety Management
Systems (ISO 22000) is an international standard that
specifies the requirements for Hazard Analysis Critical
Control Point (HACCP) in organizations involved in the
production, processing, transport or distribution of food
products.

 ISO 22000 sets out the requirements for a food safety

management system.

 ISO 22000 is a truly international standard suitable for any

business in the entire food chain, including inter-related
organizations such as producers of equipment, packaging
material, cleaning agents, additives and ingredients.
 ISO 22000 Food Safety Management Systems..
 The food safety standard combines generally recognized key elements to
ensure food safety along the food chain, including:
 Interactive communication
 System management
 Control of food safety hazards through pre-requisite programs and HACCP
plans
 Continual improvement and updating of the food safety management
system.

 ISO 22000 is therefore designed to allow ALL TYPES OF

ORGANIZATION within the food chain to implement a food safety
management system.

 Compliance with ISO 22000 provides customers within the food supply
chain with assurances that the food operation in question has implemented
a systematic food safety management system based on the principles of
HACCP and its prerequisite programmes, GMP and GHP.
 ISO 22000 Food Safety Management
ISO has developed a series of STANDARDS FOR FOOD
SAFETY MANAGEMENT SYSTEMS that can be used by
any organization in the food supply chain. It features :

• ISO 22000:2005 – Overall - guideline for food safety management

Current revision ISO 9001:2015 is available.

• ISO/TS 22002-1:2009 – Specific prerequisites for food manufacturing

• ISO/TS 22002-3:2011 – Specific prerequisites for farming

• ISO/TS 22003:2007 – Guidelines for audit and certification bodies

• ISO 22004:2005 – Guidelines for applying ISO 22000

• ISO 22005:2007 – Traceability in the feed and food chain.

 The Quality System, HACCP, ISO
and Halal System for Halal Food

• Halal Thoyyiban
• HACCP dan ISO has direct effect on the
benefits of agencies involved in control and
monitoring of Halal food.
 5. HALAL ASSURANCE SYSTEM

• Provides a halal statement or policy.

• Ensures that there was a team approach and
commitment.
• Increases awareness on the importance of halal food.
• Explains in detail the definition of halal to consumers.
• Complies with all the Shariah Law.
• Establishes the Critical Control Point for Halal for
monitoring.
 The Quality System, HACCP, ISO
and Halal System for Halal Food

• Similar to the concept of HACCP and ISO, halal food

supply can be ensured through audit and traceability.
- Audit on the origins of raw materials.
- Halal ingredient audit.
- Process flowchart inspection.
- Manufacturing and packaging.
- Distribution and retail services.
 IHC to determine
possible sources of
contamination (HCP)
throughout supply
chain

IHC to develop flow chart of all

steps, verify against on-site
inspection. Flow chart to identify
halal threats, as control measure

If threat exist, IHC to determine

control measures based on
standard or requirement

Corrective actions have to be

developed when there is non-
compliance – for halal integrity.
Procedure to prevent recurrence

Evidence of conformity to Halal

requirements (1 year)

Monitoring systems, Personnel

compliance, audit reports

PRODUCT RECALL PROCEDURE AND TRACEABILITY

DIFFERENCES BETWEEN HALAL CCP &
HACCP CCP
thank you
 REFERENCE

Halal Malaysia Official Portal

Halal Hub Division
Department Of Islamic Development Malaysia (JAKIM)
http://www.halal.gov.my/v4/index.php/en/info-halal

ISO& food
http://www.iso.org/iso/iso_and_food.pdf. Retrieved on 19 Nov 2015
 Important Note:
Students are recommended to refer to this website for “Food
Hygiene and Regulation 2009” presentation by MOH.

http://www.fmm.org.my/images/articles/GS1%20Malaysia/Presentation
%20FMM%20Food%20Hygiene.pdf