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MALAYSIA HALAL MANAGEMENT SYSTEM, product classification p - Coggle Diagram
MALAYSIA HALAL MANAGEMENT SYSTEM
HALAL POLICY
clear, display, discriminated
scope
Objective
Halal Risk Control Procedure
Plan layout (Process Flow)
Monitoring procedures
Identify critical and non critical ingredients
identify hazard/contaminant
verified process flow or plan layout
Identify main and supporting process
CCP description
list all the possible hazard/ contaminant
INTERNAL HALAL CONTROL SYSTEM
Small/Micro
raw materials control procedure/ halal risk control
halal policy
Time frame
Achievable
Relevant
Measureable
Specific
traceability procedure
INTERNAL HALAL COMMITTEE
Permanent employee (At least 4 members)
Consist of Chairperson, Halal Executive, Related Departments
knowledgeable and competent
Meeting at least once a year
Halal Control Point
decision tree
I
material/ ingredients
main list
supporting list
HCP analysis worksheet
products
process
manpower
health status
food
hamper/gift
hygine
machine/equipment
2nd hand machine not sertu
material (process)
cleaning detergent
hygine
environment
toilet
near swine slaughter house
HALAL ASSURANCE SYSTEM
medium/ large industry
RAW MATERIAL CONTROL PROCEDURE
HALAL TRAINING
AUDITING
TRACEABILITY PROCEDURE
SERTU PROCEDURE
LAB ANALYSIS PROCEDURE
Documentation & Record
Halal Executive
Halal Manual
Halal References
MHMS
FATWA
MPPHM
MALAYSIA STANDARD
MATERIAL HALAL HAZARD IDENTIFICATIONS
Animal
Others
Plant
Microbial
product classification p
cosmetic
Food & Beverages / Food Supplement
medical devices
Pharmaceutical
Medical device