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HALAL FOOD CONTROL SYSTEM IN MALAYSIA, Development of Safe Halal Food…

- - - - Conceptualization of the SHFMS guidelines for food production which includes three main components - food safety, halal, and quality requirements ( the legal framework, religious dietary law, consumer demand, and end-users)
    - - Prerequisite Programs (PRPs) prescribed as procedure(s) or instruction(s) that are specific to the design and scale of the operation, enhances and/or retains operational conditions that allow for a more effective operation of food safety hazards, and/or manages the risk of carrying out food safety hazards and their contamination or distribution in the environment of the product(s) and product processing
    - - HHACCP system introduced to ensure the security of raw materials and procedures is following food safety and Islamic food preferences.
      - This phase helps the producer to recognize crucial steps as well as possible cross-contamination that might occur while following a procedure or process line.
    - - Deming cycle, which is also known as the Plan-Do-Check-Act (PDCA) cycle. The framework developed can be conveniently audited to recognize the divergence and non-compliance.