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Potential Contaminant: Materials / Support Materials / Products - Coggle…
Potential Contaminant: Materials / Support Materials / Products
POTENTIAL CONTAMINAN & SOURCE: Proposed product or menu name MAY contain non-halal/improper terms (e.g. 'Mi Pontianak', 'Chicken Ham', 'Bear Beer') violating MPPHM requirements.
CONTROL MEASURE: Review and filter all proposed product/menu names during product development stage; consult Internal Halal Committee (IHC) before launch.
MONITORING ACTIVITY:
What: Product/menu name compliance against MPPHM rules.
How: Document checking and verification of menu list.
Who: Halal Executive / Marketing Manager.
When: Prior to new menu launch / every new product review.
POTENTIAL CONTAMINANTS & SOURCE: Nutrient agar or testing reagents used in QA/QC laboratory MAY contain non-halal animal gelatin or bovine serum."
CONTROL MEASURE:
Procure plant-based (agarose/pectin) or halal-certified laboratory media; restrict lab reagen usage strictly inside lab area to prevent cross-contamination
Monitoring Activity
What: Composition and halal status of lab testing media.
How: Reviewing Certificate of Analysis (CoA) and Halal Certificate from lab supplier.
Who: Lab Analyst / QA Executive.
When: Upon receiving every shipment of lab chemicals/media.
POTENTIAL CONTAMINAN & SOURCE: Pest control glue board or bait used in factory MAY contain gelatin or attractants derived from non-halal animal sources.
CONTROL MEASURE: Source synthetic or plant-based pest control baits; require Safety Data Sheet (SDS) and ingredient declaration from pest control vendor.
MONITORING ACTIVITY:
When: During vendor contract renewal / upon receiving new batch of pest control supplies.
Who: QA/QC Executive / Hygiene Officer.
How: Vendor audit & verification of chemical SDS list.
What: Halal status and composition of pest control baits/glues.
CLEAN & SANITATION PRODUCT: Cleaning chemicals or sanitizers MAY contain porcine-derived fatty acids or non-halal alcohol additives. (e.g: Lard-based bar soap or pig fur brush)
CONTROL MEASURE: Establish an approved chemical list; purchase only food-grade and halal-approved sanitizers for production usage. Colour coded equipment for each own purposes only. Hygiene and Handling Training staff on halal integrity, cross-contamination risks and proper handling cleaning process.
MONITORING ACTIVITY:
WHO: Sanitation Supervisor/ QA Inspector
WHAT: Use confirmed halal status and food-grade safety of sanitizer or cleaning chemicals.
WHEN: Daily confirmation before sanitation procedure starts/ during chemical product receiving
HOW: Strict visual inspection of chemical container labels against Approved Supplier List.
POTENTIAL CONTAMINAN & SOURCE:
OEM contract manufacturer MAY introduce unverified support processing aids or flavor carriers into contract-manufactured product bases.
CONTROL MEASURES:
Perform Halal Internal Audit on OEM manufacturing plant,enforce strict Master Material List in the OEM agreement contract
MONITORING ACTIVITIES:
What: Compliance of raw materials and processing aids at OEM facility.
How: On-site internal halal audit & reviewing raw material receiving logs.
Who: Internal Halal Committee (IHC) Auditor.
When: Bi-annually / before signing and renewing OEM contract.
POTENTIAL CONTAMINANT & SOURCE:
Food-grade machine lubricant used on food-contact equipment MAY contain animal fat derivatives (syubhah).
CONTROL MEASURE:
Use exclusively 100% synthetic or plant-based halal-certified food-grade lubricants (H1 category); label lubricant spray cans clearly.
MONITORING ACTIVITY
:
HOW:
Physical audit of lubricant cans and checking maintenance logs.
WHO
: Maintenance Engineer / Halal Executive.
WHAT
: Type and halal status of lubricants applied on machinery.
WHEN
: Weekly machine maintenance / prior to lubrication process