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HALAL MANAGEMENT SYSTEM - Coggle Diagram
HALAL MANAGEMENT SYSTEM
IHCS
Traceability Sop
Raw Material Control Procedure
how?
use decision tree
plant
microbial
others
animal
FACTORS
species of animal
slaughtered
Microbial cultivation
further process
processing aids
additives
process
Determination of Critical Ingredient
non critical
Product Specification
MSDS
COA
critical
ONLY halal cert is acceptable to verify halal status
Halal Policy
Halal Risk Control
HALAL RISK MANAGEMENT PLAN
PRINCIPLES
Identification Halal potential contaminant
environment
Material
Manpower
process
HCP
MS2400
x significant
CM
significant
7-9
HRMPS
2 more items...
Monitoring System
CORRECTIVE ACTION
Verification procedures
Establish documentation
2.Control measure
HAS
Review procedure
Internal Halal Audit
Risk Control
IHC
Halal Training
AWARENESS
once / 3 years
participants: involve in processing activity
induction 3 month within the date of reporting
trainer: must attend HE
Topic
MHMS
MPPHM
MS
Fatwa and Syariah Understanding
Critical Ingredients
Halal regulatory
COMPETENCY
Trainer
Centre registered HPB JAKIM
related authority
Topic
IHC member
Sertu
Halal Policy
Raw Material
Traceability
Lab analysis
prioritize Critical I
Protein
Physical (fur/ skin)
Other analysis scope :
Fats and oils
Alcohol
DNA
Sample to be analyzed by accredited lab
Malaysia Chemical Department
MyHac
Appointed halal panel laboratory
SOP
AUDIT
TYPES
SEQUENCE