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PERSIJILAN HALAL (Training Program & Consultation (INHART, IIUM…

- - - - BEST PRACTICES FOR HALAL INDUSTRY – FOOD & FOOD SERVICES -
      - Learning Outcome
        At the end of the course, participants will be able to:
        • Manage one’s Best halal practices within a food premise/area.
        • Understand the halal processes and logistics of the food products.
        • Apply and implement Halal Requirement based on MS1500:2009 and Malaysia Halal Certification Procedure require by JAKIM Halal Certification. - See more at: http://www.hdcglobal.com/publisher/ci_training_program#sthash.ZqmaZ0Sk.dpuf
  - - - provide TRAINING SERVICES and CONSULTANCY to food industries n particularly the halal food industry
    - - HALAL INDUSTRY AWARENESS PROGRAM (HIAP)
        
        This 2 days training programme introduces the basics in halal food, halal laws and standards, halal ingredients and the halal industry for manufacturers in the food industry. These modules cover the importance of MS1500:2009, the requirements for halal certification and processing as well as logistics in the halal food production. This module also provides a thorough knowledge on the overall best halal practices for the manufacturers to produce high quality halal products for the ever demanding halal food market.
      - CERTIFIED HALAL TEAM LEADER PROGRAM (CHTL)
        
        This 3 days training programme is aimed to provide Certified Halal Auditors with structured halal certification system, competent audit practices and leadership skills in maintaining halal integrity throughout the halal supply chain. This module also provides a thorough knowledge on the overall best halal practices for the manufacturers to produce good quality halal products and the ever demanding halal food in the international market.
      - CERTIFICATION BODY ACCREDITATION PROGRAMME (CBAP)
        
        This 3 days training programme provides Certified Halal Auditors with Shariah principles in halal food and the supply chain, structured halal auditing techniques, systematic certification system, world halal standards, halal TQM and advanced accounts management and halal marketing skills in maintaining integrity throughout the halal supply chain. This module will provide a Halal Certification Body (HCB) the overall best halal practices for its management and Shariah Panel, the internal halal committee and its halal executives to be competent in producing quality halal products for the ummah.
      - CERTIFIED HALAL INTERNAL AUDITOR PROGRAMME (CHIAP)
        
        This 5 days training programme introduces the basics in halal food, halal laws and standards, halal ingredients and the halal industry for manufacturers in the food industry. These modules cover the importance of MS1500:2009, the requirements for halal certification and processing as well as logistics in the halal food production. This module also provides a thorough knowledge on the overall best halal practices for the manufacturers to produce high quality halal products for the ever demanding halal food market.
      - FS 01: BASICS OF FOOD SAFETY AND HYGIENE
        
        With the aim to reduce the incidence of food poisoning, the Food Hygiene Regulations 2009 requires Food Businesses to make sure that all staff who handle food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.
        This course is aimed at anyone working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges. It allows every food handlers to be trained so that he should be able to understand why and what is safe food and should be able to apply this knowledge in his daily life.
      - FS 02: INTERMEDIATE LEVEL OF FOOD SAFETY AND HYGIENE (GMP)
        
        Better knowledge on Food Safety and Hygiene is essential to all those working in a manufacturing or processing environment, small or large, which could include food factories, meat cutting plants, dry goods and vegetable packing, dairies, processing and bottling plants. The course can empower all food operators and handlers particularly, to practice food safety and hygiene in their food premises and maintain their sanitary conditions.
      - FS 03: ADVANCED LEVEL OF FOOD SAFETY AND HYGIENE (HACCP)
        
        This food safety and hygiene module is aimed at anyone working in a role that involves contact with food, or the management of such people; regulations require that anyone involved in food handling must be appropriately trained in food safety. The course is suitable for all supervisors or small business owners working in the food industry and is the ideal progression for anyone who has completed the basic and intermediate level of Food Safety and Hygiene course, but is now taking on further responsibilities for food safety within a business - or for anyone who just wants to know more!
- - - - M6: Entrepreneurship In Halal Industry
      - M7: Quality Management System & Halal Assurance Management System
      - M5: Halal Supply Chain
      - M8: Procedure For Malaysia Halal Certification
      - M4: Research Methodology
      - M9: Malaysia Halal Certification Requirement
      - M3: Halal Legal Control, Halal Surveillance And Enforcement
      - M10: Technology And Halal Industry
      - M2: Principles of Islam And Its Application In Halal Industry
      - M11: Internal Halal Auditing
      - M1: Technology and Halal Industry
      - Duration: 36 H/ RM12000
      - M12: Quick Hala
      - Outcome: Participant will be offered employement in the orgganization as Halal Executive
      - http://www.hacademy.my/course/professional-diploma-in-halal-executive-and-auditing/
- - - - Learning Outcome
        At the end of the course, participants will be able to:
        Graduates of this program can penetrate the nutrition management, service, hospitality & tourism, quality management, pharmaceutical, cosmetics, finance and entrepreneurship.
    - - This programme is an advance level course for companies that are seriously considering entering into the Halal food industry and getting Halal certification or individuals contemplating a career as a Halal Executive.
      - Major topics covered include:
        Halal Science and Technology
        Halal Syariah & Laws
        Halal Management
        Halal Standard and Auditing
      - At the end of the course, participants will be able to:
        Understand the Halal industry requirement
        Understand the Islamic Law aspects related to Halal industry requirement
        Apply and implement Halal requirement of specific sectors in Halal industry
        Apply Malaysia Halal Certification Procedure required by JAKIM Halal Certification
        Apply and implement Halal management assurance system
      - Participant will get Certificate of Halal Executive
      - Tuition fees inclusive of meals per participant for PHEP is RM5350
      - (http://fem.usim.edu.my/gsmuamalat/index.php?option=com_content&view=article&id=206&Itemid=520)