HALAL ASSURANCE SYSTEM

HALAL HUB DIVISION

DEPARTMENT OF ISLAMIC DEVELOPMENT MALAYSIA
 INTRODUCTION

 Halal Assurance Management System of Malaysia

Halal Certification (HAS) was introduce by Jakim
since 2012.

 Halal Assurance Management System is an internal

control system should be established by the industry
to ensure the halal certification procedures and
requirements can be fulfill and to avoid non-
compliance with policies and procedures.
 OBJECTIVES

 Provides a systematic approach to ensure and

preserve the integrity of Halal products.
Practicalapproach for organizations which have
obtained or intend to abtain halal certification
from competent authorities in Malaysia.
An internal mechanism to monitor, control,
improve and prevent non-compliance in producing
halal products
Memberi satu keyakinan terhadap produk yang
dihasilkan dan terjamin status halalnya.
 REFERENCE
Malaysian
Halal
Certification
Manual
Procedure

Other Malaysia
requirement Protocol for
by Halal Meat
competent and Poultry
authority HALAL Productions
ASSURANCE
SYSTEM

Malaysian
Malaysian
Halal
Halal
Certification
Standards
Scheme

4
REFERENCE
It must be read together with :-
 MS 2400-1 :2010 Malaysian
Standard – Halalan-toyiban
 Manual Procedure of Assurance Pipeline – Part1:
Malaysia Halal Management System
Certification; Requirements For
 Malaysian Protocol for Transportation Of Goods
Halal Meat and Poultry And/Or Cargo Chain Service;
Productions;  MS 2400-2 :2010 Malaysian
 MS1500:2009 Halal Food – Standard – Halalan-toyiban
Production, Preparation, Assurance Pipeline – Part2:
Handling And Storage – Management System
General Guidelines (2nd Requirements For Warehousing
Revision); And Related Activities;
 MS 2200:Part 1:2008  MS 2400-3 :2010 Malaysian
Islamic Consumer Goods- Standard – Halalan-toyiban
Part 1 : Cosmetic And Assurance Pipeline – Part 3:
Personal Care – General Management System
Guidelines; Requirements For Retailing;
 Schemes for Malaysia Halal
Certification.
 GENERAL PRINCIPLE OF HAMS

• Determination of Halal Critical Points (HCP)

1

• Development and Verification of Flow Chart

2

• Implementation of Control Measures

3

• Development of Corrective Action

4

• Documentation System and Management of Records

5

• Process of Verification
6

6
 CRITIREA OF HALAL ASSURANCE
MANAGEMENT SYSTEM

 HAS MANUAL
 HALAL POLICY

 INTERNAL HALAL COMMITTEE

 AUDITING (INTERNAL AUDIT)

 TRAINING PROGRAM

 HAS REVIEW
1) HAS MANUAL

 HAS Manual is a main important part of Halal

Assurance Management System.

 The objectives of HAS Manual development are to be a

systematic approach for ensure and preserve halal
integrity of products and services.

 To establish Halal Assurance Manual Standard

requires company to fulfill all the general principal of
HAS, Criteria of HAS and all related reference that’s
refer in HAS.
2) HALAL POLICY
 Halal policy is a statement that formally defines an
organization’s direction and commitment to produce halal,
quality and safe products or services

 It express in general terms, what the top management

intends to do about halal products and describe the
direction the organisation wish to take.

 It is a statement expressing the organisation’s commitment

to the implementation and on-going maintenance of its
halal control system.

 The halal policy should drive the establishment of the halal

control system and should encourage personnel involved to
update and improve its overall effectiveness.
3) INTERNAL HALAL COMMITTEE
 Top Management must appoint Internal Halal Committtee
Team (IHC).
 The appointed of IHC Team should be proved by written
documents.
 Responsibility should be clearly defined. IHC roles and
responsibilities also can be segregated to designated
members based on position and processing activities in the
establishment.
 The top management should provide sufficient human
resources to plan, implement, evaluate and make contuinity
correction of Halal Assurance Management System.
INTERNAL HALAL COMMITTEE

Committee
Members

2 1 1
Muslim staff at from coordinator
management purchasing or (Halal
level procurement Executive)
dept.

MINIMUM 4 PERSON
1
1
INTERNAL HALAL COMMITTEE

Function:
 Developing To ensure the
 Monitoring effectiveness
 Controlling of HAS

1
2
4) AUDITING
 The halal auditing is an evaluation of a person, organization
system, process, product and services. It is a part of Halal
Assurance Management System verification tool to ensure the
Halal Assurance Management System is in compliance.

 The objective of performing Halal Internal Audit is to ensure

ongoing compliance to shariah law and principles of Halal and
Haram in Islam with the regards to JAKIM requirements on
Malaysia Halal Certification.

 Halal Internal Auditor shall appoint by IHC and will be leading

by a Muslim. The audit team must be competent as required by
JAKIM and equipped with skills and experience to effectively
perform auditing.

 The Halal Internal Audit Checklist should be developed by the

Committee and Internal Audit should focus on halal critical
issues.
AUDITING
 The Internal Halal Audit Report and checklist need to be
proven in writing and documented in the HAMS file.

 The implementation of the Internal Halal Audit and the

frequency of the Internal Halal Audit should be assessed if
non-conformence is still found.
 5) TRAINING
 Generally there are two types of training, either public
classes training or in-house training.

 The basis of the training content for compliance to Malaysia Halal

Certification would be the Malaysia halal standard requirements,
current national fatwa, local and international regulatory and
customer requirements

 Trainers for in-house training using the service internal

personnel like Halal Executive, managers and supervisors need to
proof they are competent trainers.

 Every training that is attended / performed should be

recorded and documented.
 6) HAS REVIEW
 Halal Assurance Management System document and the
system that implemented in the company should be
reviewed from time to time. The outcome of the review of a
document and system will be a decision to revise, amend,
reconfirm, consider available superseded or withdraw the
document.

 All the document and the system that implemented in the

HAS need to be updated according to Malaysian Halal
Standard procedure and requirement.

 Top management should review and analyze the

effectiveness of halal Assurance Management System also
the halal committee appointed.
DOCUMENTATION ON SYSTEM AND
MANAGEMENT RECORD

 Halal Assurance Management System document and record

need to be well documented and easy to be refered.

 All past records should be kept at least 1 year to review and

audit purposes and shall remain legible, identifiable and
retrievable.

 Records and documents should be duly signed by the

authority person if needed.
 The documentations and record pertaining to the management of the
Halal assurance management system shall include the folowing :-

a) Company Profile & Halal Policy

b) Team Members’ Profiles
c) Roles and responsibilities of IHC
d) Minutes of IHC meetings
e) Internal Halal Audit Report
f) Halal Training Manual
g) List of Halal threats and HCP parameters
h) Instructions on monitoring procedures and their
corrective actions.
i) Halal product profile, specification, characteristic and process
flow chart
j) Halal Critical Control Point (HCCP) activities planning
procedure
k) Testing and validation data and others relevant records
HALAL CONTROL SYSTEM
 The company can develop various types of systems to
ensure that halal controls can be implemented. It can
be developed as follows :

a) Raw Material control system

b) Processing Chain Control system
c) Flow Chart
d) Traceability
e) Laboratory Analysis
A) RAW MATERIAL CONTROL SYSTEM
 The company should establish an effective raw material
control system to ensure that there is no halal uncertainty
in relation to raw materials.
 The System has been created need to ensure it would
comply with our raw material requirements as
follows : -
i) Raw material used declare to the authorities.
ii) Ensure raw material / ingredient sources are halal and
safe.
iii) Halal certificates for raw materials used are still valid.
iv) Raw material without halal certification shall be
accompanied with with complete specification ( indicating
material composition, flow chart and its raw material
sources)
vi) Non – halal raw material / ingredient is not allowed to be
stored in the premise and others.
A) RAW MATERIAL CONTROL
SYSTEM

 The raw material control system has been created

should include controls during the purchase, receipt
and storage process.

 The raw material control system can also be created

through a computerised / manual control system.
B) PROCESSING CHAIN CONTROL
SYSTEM
 The company should ensure that the processing chain
does not contiminate with non-halal

 Halal processing chains include :

1) Processing
2) Equipments
3) Workers
4) Packaging
5) Storage
C) FLOW CHART
 Creating a flow chart needs to be clear and explains
halal critical levels for a product's.

 Flow charts has been created may include multiple

products produced through the same production
process but need to be clearly stated.
DIAGRAM 1: DECISION TREE FOR HALAL CRITICAL
POINTS IDENTIFICATION WHICH USED FOR
IDENTIFICATION OF CRITICAL POINTS OF PLANT
PRODUCTS
PLANT PRODUCT

IF THERE ANY FURTHER

PROCESSING?

NO YES

DOES PROCESSING
NHCP INVOLVED MICROBIAL
CULTIVATION?

YES NO

IS THERE ANY ADDITION

KHAMAR
OF ADDITIVES AND/ OR
FERMENTATION? PROCESSING AIDS?

YES NO NO YES

ARE ADDITIVES AND/ OR

HARAM HCP NHCP PROCESSING AIDS
ASSOCIATED WITH HALAL
THREATS?

NO YES

NHCP HCP
DIAGRAM 2: DECISION TREE FOR HALAL CRITICAL
POINTS IDENTIFICATION WHICH USED FOR
IDENTIFICATION OF CRITICAL POINT OF ANIMAL
PRODUCTS
ANIMAL PRODUCTS

MEAT & BY PRODUCTS

MILK, EGG, FISH
(FAT, BONE, SKIN, ETC)

ARE MEAT AND BY PRODUCTS

ANY PROCESSING
FROM HALAL ANIMALS?

YES NO NO YES

IS SLAUGHTERING OF ANIMAL
HCP HNCP HARAM COMPLIANCE WITH SHARIAH LAW
AND HAVE MALAYSIA HALAL
CERTIFICATION?

NO YES

HARAM/ SYUBHAH FURTHER PROCESSING?

NO YES

NHCP HCP
 IDENTIFICATION OF CRITICAL POINTS FOR
SLAUGHTERING
Is slaughterman a muslim ?

Yes No

Is the slaughterman understands the rules related to the Can not be certified
slaughter of animals in Islam?

No Yes

CP1 Any Stunning ?

No Yes CP2

Is knife used sharp?

Yes No CP3

Is animal ascertained as dead and blood drained completely ?

Yes No CP4

Any utilization of blood and carrion?

No Yes

Non CP Can not be certified

 IDENTIFICATION OF CRITICAL POINTS
FOR STORING AND PROCESSING LINE
Are the products halal certified ?

Yes No

Is it possible to be contaminated by Is non halal certified product using the same brand
haram and najis things/subtsance. as halal product?

Yes No
Yes No
Can not be certified Is non halal certified product using material
CP1 Non CP from pork or pork by-product?

No Yes

Are production lines, storage of materials and products Can not be certified
for certified and non certified products separated?

Yes No

Non CP Could sanitation procedure eliminate fat, odor, color and taste?

No yes

Is there any possibility of cross contamination

Can not be
by haram/najis materials
certified

Yes No

CP 2 Non CP
EXAMPLE OF HCP FOR MEAT
AND POULTRY PROCESSING

SLAUGHTER WITH
ANIMAL IN GOOD SHARP KNIFE BY
HALAL ANIMAL STUNNING
CONDITION MUSLIM
SLAUGHTER
PERSON

SLAUGHTERED IN
FRONT SIDE OF
HALAL CARCASS SCALDING HALAL CHECKER
NECK CUTTING ALL
PASSAGES

MEAT CUTS PACKING LABELING

EXAMPLE OF HALAL CONTROL POINT (HCP)
DECISION RULES FOR RISK RANKING
RANKING LIKELIHOOD IMPACT CODE RISK DECISION WITH REGARDS TO HALALAN
LEVELS TOYYIBAN CONTROL MEASURES
THE ORGANISATION NEEDS TO REVIEW THE
INCIDENCE IN A DETAILED MANNER TO FIND THE
ROOT CAUSE OF THE PROBLEM.
ALL PRECAUTIONARY MEASURES SHALL BE TAKEN
TO RESOLVE THE PROBLEM IDENTIFIED.

9 LIKELY CRITICAL HIGH MONITORING AND VERIFICATION ACTIVITIES

TOWARDS CONTROL MEASURES SHALL BE
CONDUCTED IN ACCORDANCE TO THE SCHEDULED
PLANS. ALL STAFF SHALL BE BRIEF

TO KEEP INFORMED ON THE MATTER.

MODERATE CRITICAL SIGNIFICANT THE ORGANISATION SHALL TAKE ALL
8
PRECAUTIONARY MEASURES TO RESOLVE THE
7 LIKELY MODERATE PROBLEM IDENTIFIED. MONITORING AND
VERIFICATION ACTIVITIES TOWARDS CONTROL
MEASURES SHALL BE CONDUCTED.

UNLIKELY CRITICAL MODERATE THE ORGANISATION SHALL MONITOR AND VERIFY

6 CONTROL MEASURES IN ACCORDANCE TO THE
5 MODERATE MODERATE SCHEDULE PLANS.

4 LIKELY INSIGNIFICANT

UNLIKELY MODERATE LOW THE ORGANISATION MAINTAINS THE

3 IMPLEMENTATION OF CONTROL MEASURES IN
2 MODERATE INSIGNIFICANT ACCORDANCE TO SCHEDULED PLANS.

1 UNLIKELY INSIGNIFICANT
EXAMPLE OF HALAL CONTROL POINT (HCP)
RISK MATRIX

LIKELIHOOD SEVERITY/ IMPACT

INSIGNIFICANT MODERATE CRITICAL

LIKELY MODERATE 4 SIGNIFICANT 7 HIGH 9

MODERATE LOW 2 MODERATE 5 SIGNIFICANT 8

UNLIKELY LOW 1 LOW 3 MODERATE 6

EXAMPLE OF HALAL CONTROL POINT
(HCP) LIKELIHOOD RANKING
LIKELIHOOD DESCRIPTION

THE POSSIBILITY OF HALALAN TOYYIBAN STATUS

AFFECTED EXPECTED TO OCCUR IN MOST CIRCUMSTANCES.
LIKELY
COMMON OR REPEATED OCCURRENCE HAS HAPPENED
BEFORE SEVERAL TIMES.
THE POSSIBILITY OF HALALAN TOYYIBAN STATUS
AFFECTED MIGHT OCCUR SOMETIMES.
MODERATE

KNOWN TO OCCUR, HAPPENED BEFORE.

THE POSSIBILITY OF HALALAN TOYYIBAN STATUS

AFFECTED COULD OCCUR IN EXCEPTIONAL
UNLIKELY CIRCUMSTANCES.

PRACTICALLY IMPOSSIBLE.
 EXAMPLE OF HALAL CONTROL POINT (HCP)
SEVERITY/ IMPACT RANKING (“HALALAN”)
HALAL SEVERITY IMPACT DESCRIPTION

THE POTENTIAL CONTAMINANT (NON-HALAL MATERIALS OR

DETRIMENTAL SUBSTANCES) AFFECTS THE TOTALITY OF THE HALAL
STATUS OF THE PRODUCTS/ GOODS / SERVICES AND THE HALAL STATUS
OF THE PRODUCTS/ GOODS / SERVICES COULD NOT BE SALVAGED.
CRITICAL
RELEASE OF THE GOODS AND/ OR CARGO WILL RESULT IN LOSS OF
TRUST FROM CUSTOMERS, PUBLIC AND AUTHORITIES.

MAY CAUSE GREAT IMPACT FOR FUTURE BUSINESS TRANSACTIONS.

THE POTENTIAL CONTAMINANT (NON-HALAL MATERIALS OR
DETRIMENTAL
SUBSTANCES) AFFECTS THE HALAL STATUS OF THE GOODS AND/OR
CARGO BUT THE HALAL STATUS OF THE GOODS AND/OR CARGO STILL
MODERATE COULD BE SALVAGED.

MAY RESULT IN DELAY OF DELIVERY OR SHIPMENT AND POTENTIAL

LOSS OF FUTURE CONTRACTS, POSSIBLE LOSS OF PUBLIC TRUST.

NO IMPACT ON THE HALAL STATUS OF THE GOODS AND/OR CARGO.

INSIGNIFICANT
EXAMPLE OF HALAL CONTROL POINT (HCP)
SEVERITY/ IMPACT RANKING (“TOYYIBAN”)
TOYYIBAN SEVERITY DESCRIPTION
IMPACT
THE RESULTS OF ACTIVITY(S) OR HALAL SUBSTANCE(S) NOT
INTENDED AS PART OF THE GOODS AND/OR CARGO THAT AFFECTS
THE TOYYIBAN STATUS AND INTENDED USE OF THE GOODS AND/OR
CARGO.
CRITICAL
RELEASE OF THE GOODS AND/OR CARGO WILL RESULT IN LOSS OF
TRUST FROM CUSTOMERS, PUBLIC AND AUTHORITIES.
MAY CAUSE GREAT IMPACT FOR FUTURE BUSINESS TRANSACTIONS.

THE RESULTS OF ACTIVITY(S) OR HALAL SUBSTANCE(S) NOT

INTENDED AS PART OF THE GOODS AND/OR CARGO THAT AFFECTS
THE TOYYIBAN STATUS OF THE GOODS AND/OR CARGO BUT DID NOT
AFFECT THE INTENDED USE OF GOODS AND/OR CARGO.
MODERATE
HOWEVER, THIS MAY RESULT IN DELAY OF DELIVERY OR SHIPMENT
AND POTENTIAL LOSS OF FUTURE CONTRACTS, POSSIBLE LOSS OF
PUBLIC TRUST.

INSIGNIFICANT NO IMPACT ON TOYYIBAN STATUS OF THE GOODS AND/OR CARGO.

EXAMPLE OF REFERENCE TABLES FOR DETERMINATION
OF LIKELIHOOD, SEVERITY AND RISK RANKING
1 2 3 4 5 6

PROCESS LIST POTENTIAL RATIONALE FOR INCLUSION EVALUATION OF THE CONTROL IS THIS

STEPS CONTAMINANT/ OR EXCLUSION AS A LIKELIHOOD AND SEVERITY/ MEASURES PROCESS

PRECURSOR POTENTIAL CONTAMINANT/ IMPACT OF POTENTIAL STEP A HCP
PRECURSOR CONTAMINANT/ PRECURSOR (YES/ NO)

LIKELIHO SEVERITY/ RISK

OD IMPACT RANKING

Receiving No Identify Inclusion Likely Critical 9 Inspect Yes

Raw halal status or Problem in traceability every
Material label or batch halal status or may caused receiving
number . contamination during raw
delivery. material

Upon receiving Inform

of Material , supplier and
transportation and
transporting transporter
material carries regarding
halal and non dedicated
halal product. halal raw
material
EXAMPLE OF REFERENCE TABLES FOR DETERMINATION
OF LIKELIHOOD, SEVERITY AND RISK RANKING
1 2 3 4 5 6

PROCESS LIST POTENTIAL RATIONALE FOR INCLUSION EVALUATION OF THE CONTROL IS THIS

STEPS CONTAMINANT/ OR EXCLUSION AS A LIKELIHOOD AND SEVERITY/ MEASURES PROCESS

PRECURSOR POTENTIAL CONTAMINANT/ IMPACT OF POTENTIAL STEP A HCP
PRECURSOR CONTAMINANT/ PRECURSOR (YES/ NO)

LIKELIHO SEVERITY/ RISK

OD IMPACT RANKING

Raw Storage of halal Inclusion Moder Critical 8 Ensure all Yes

Material and haram / Haram / syubhah product ate meterial
Storage syubhah raw are not store in warehouse stored are
material at the purchased
same place. from halal
source.

Inspect
every
storage raw
material.

Inform
supplier and
and
transporter
regarding
dedicated
halal raw
material.
 EXAMPLE OF HALAL CONTROL POINT (HCP)
RISK MANAGEMENT PLAN SUMMARY
HCP Cause / Critical MONITORING CORRECTIVE VERIFICATIO RECOR

NO. Significant Control WHAT HOW FREQUE WHO ACTION N DS

Hazard NCY
Limit

Slaug Muslim Ensure Each Document

Every Halal - Slaughterman is Review and
hterin Slaughter the Slaughter attion & Supervisor
g Slaughte trained and certified verify
man. slaughter man. visual by Jakim / JAIN documentatio
rman
man was Inspection. n and verify
muslim. - Supervisor ann checker on site by
knowledgeable about halal visual
requirement for slaughter. inpection.
Every
Dirty knife To Each Visual Halal
Carcass Supervisor Verify on site
and not completel Carcass Inspection -To sharpen knife regulary
sharp y cut the by visual
blood - To use clean knife inspection
always
veesels
(2)
oesophag
us and
trachea

PREPARED BY: _____________________ APPROVED BY: ___________________

NAME : NAME :
POSITION : POSITION :
DATE : DATE :
 EXAMPLE OF HALAL CONTROL POINT (HCP)
RISK MANAGEMENT PLAN SUMMARY
HCP Cause / Critical MONITORING CORRECTIVE VERIFICATIO RECOR

NO. Significant Control WHAT HOW FREQUE WHO ACTION N DS

Hazard NCY
Limit

Stunn Unstable Voltage Each Visual

Every Halal - Regular Maintenance Review and
ing Voltage (15-20v) Carcass Inspection Checker
Carcass of stunner . verify the
(Voltage) cheklist form
- Calibration According to of water
Visual plan. stunner.
Inspection
Every
(Current) -To Stabilize Voltage Verify on site
Carcass
by visual
- Damage or broken part inspection
tobe change

PREPARED BY: _____________________ APPROVED BY: ___________________

NAME : NAME :
POSITION : POSITION :
DATE : DATE :
 EXAMPLE OF HALAL CONTROL POINT (HCP)
RISK MANAGEMENT PLAN SUMMARY
HCP Cause / Critical MONITORING CORRECTIVE VERIFICATIO RECOR

NO. Significant Control WHAT HOW FREQUE WHO ACTION N DS

Hazard NCY
Limit

Scaldi Animal Animal Each Visual

Every Halal - To have a halal Verify on site
ng alive dead Carcass Inspection Checker
Carcass checker before the bird by visual
before before and have a enter the scalding inspection
enter entering timer tank.
scalding scalding
tank tank

PREPARED BY: _____________________ APPROVED BY: ___________________

NAME : NAME :
POSITION : POSITION :
DATE : DATE :
D) TRACEABILITY

 Traceability is the ability to track any possibilities of

halal supply chain breaks down due to any
contaminants and able to avoid the potential for wider
disruption.

 The company should establish a traceability system to

ensure that the product produced can be recalled if any
halal threat has been detected.

 The traceability system can be combined with any

other system.
 ESTABLISH TRACEABILITY SYSTEM

PURPOSE
INCOMIN
G

IN-
PROCESS
CONTRO
L

BENEFITS TRACEABILITY PROCEDURE PACKING

FINISHE
D GOODS
STORE

DELIVER
TRACEABILITY Y
CHAIN
 ESTABLISH THE MANAGEMENT
PROCEDURE OF RECALL PRODUCTS

CLASSIFICATIO HALAL ISSUE

N OF
COMPLAINT

PACKAGING
PROBLEM

DISPOSITION NO EXPIRY DATE

CUSTOMER
OF NON- MANAGEMENT OF
COMPLAIN
CONFORMING PRODUCT RECALL
HANDLING
PRODUCTS
DELAY IN
PROVIDING THE
GOODS

POOR TASTE,
APPEARANCE, AND
NON- TEXTURE
CONFORMANCE
PRODUCTS
HANDLING
UNWANTED
MATERIALS FOUND
WITH PRODUCT
E) LABORATORY ANALYSIS

 The company can perform laboratory analysis as a

halal assurance as well as control measures and
monitoring of the products produced.

 The analysis should lead to the scope of halal.

 Every analysis has been performed needs to be

recorded and documented.
“ WRITE WHAT YOU DO…
DO WHAT YOU WRITE…”