Introduction

In a global marketplace increasingly driven by consumer ethics and religious dietary requirements, ensuring compliance with Halal Food Safety and Quality standards is no longer a niche concern but a strategic imperative for businesses seeking to access the vast and growing Muslim consumer base and uphold ethical production practices. Mastering Halal Food Safety and Quality Certification is absolutely critical for food manufacturers, ingredient suppliers, slaughterhouses, logistics providers, and quality assurance professionals aiming to navigate the intricate requirements of Islamic dietary law (Shariah), implement robust Halal Assurance Systems (HAS), and achieve internationally recognized Halal certification. This essential training course is designed to equip food technologists, production managers, quality control personnel, internal auditors, procurement specialists, and R&D teams with the specialized knowledge and practical skills required for understanding the principles of Halal and Haram, identifying Halal Critical Control Points (HCCPs) within their operations, mastering the strict requirements for ingredient sourcing and processing, implementing stringent cross-contamination prevention measures, preparing for successful Halal certification audits, and ensuring ongoing compliance to maintain Halal integrity from farm to fork. Participants will gain a comprehensive understanding of the ethical and religious dimensions of Halal, the nuances of different Halal certification bodies, the challenges of global supply chain management for Halal products, and the critical role of transparency and integrity in building consumer trust in this specialized food sector. This program emphasizes practical implementation, adherence to recognized Halal standards (e.g., OIC/SMIIC, JAKIM, MUI), and real-world scenarios pertinent to achieving and maintaining Halal certification.

Target Audience

• Food Manufacturers & Processors
• Ingredient Suppliers & Exporters
• Slaughterhouse & Meat Processing Personnel
• Quality Assurance (QA) & Quality Control (QC) Staff
• Production & Operations Managers
• Internal Halal Committee (IHC) Members
• Procurement & Supply Chain Professionals
• Food Safety Auditors & Consultants seeking Halal specialization

Course Objectives

• Master the fundamental concepts of Halal (permissible) and Haram (forbidden) in Islamic dietary law.
• Learn sophisticated techniques for identifying and managing Halal Critical Control Points (HCCPs) in food production.
• Develop proficiency in understanding the specific requirements for Halal slaughter and animal welfare.
• Understand advanced strategies for sourcing and verifying Halal-compliant raw materials and ingredients.
• Explore best practices in preventing cross-contamination with Haram substances throughout the production chain.
• Grasp advanced techniques for ensuring proper sanitation and hygiene in Halal processing environments.
• Learn about robust approaches to implementing and maintaining a comprehensive Halal Assurance System (HAS).
• Identify the critical role of Halal certification bodies, their standards, and the audit process.
• Develop skills in preparing necessary documentation and records for Halal certification.
• Understand the importance of proper Halal labeling, traceability, and supply chain integrity.
• Formulate strategies for continuous improvement and addressing emerging challenges in Halal food safety and quality.

Duration

5 Days

Course Outline

Module 1. Introduction to Halal & Islamic Dietary Law

• Defining Halal and Haram: principles from the Quran and Sunnah
• Categories of Halal food and ingredients (animals, plants, aquatic animals)
• Understanding Haram substances: pork, alcohol, blood, carrion, etc.
• The significance of Halal for Muslim consumers and the global Halal market
• Introduction to the concept of Halal food integrity and purity

Module 2. Halal Assurance System (HAS) Fundamentals

• Principles of a robust Halal Assurance System (HAS)
• Key components of HAS: Halal policy, Halal committee, training, internal audits
• Integrating HAS with existing food safety management systems (e.g., HACCP, ISO 22000)
• Management responsibility and commitment to Halal principles
• Importance of documentation and record-keeping in HAS

Module 3. Halal Critical Control Points (HCCPs) & Control Measures

• Identifying potential Halal contamination points across the food chain
• Defining Halal Critical Control Points (HCCPs) specific to different products and processes
• Establishing control measures and monitoring procedures for HCCPs
• Corrective actions for deviations from Halal requirements
• Verification and validation of HCCPs

Module 4. Halal Ingredients & Raw Material Sourcing

• Requirements for Halal raw materials: animal-derived, plant-derived, synthetic
• Understanding status of food additives, processing aids, and enzymes
• Supplier assessment and approval for Halal ingredients: Halal certificates, declarations
• Traceability of Halal ingredients from source to production
• Risk assessment for ingredients that may have uncertain Halal status

Module 5. Production Operations & Cross-Contamination Control

• Segregation of Halal and non-Halal production lines or batches
• Cleaning and sanitization protocols for shared equipment and facilities
• Preventing physical, chemical, and biological cross-contamination with Haram elements
• Personnel hygiene and dedicated staff for Halal production
• Storage and handling of Halal products and ingredients

Module 6. Halal Slaughter & Animal Welfare (Meat & Poultry)

• Specific requirements for Halal slaughter (Dhabihah): invocation, method, severing
• Animal welfare considerations before, during, and after slaughter in Islam
• Stunning methods and their permissibility in Halal slaughter
• Post-slaughter handling, bleeding, and processing to maintain Halal integrity
• Halal requirements for poultry and seafood processing

Module 7. Halal Certification Process & Auditing

• Overview of major Halal certification bodies and their standards (e.g., JAKIM, MUI, SMIIC)
• Application process for Halal certification: required documents, fees
• The Halal audit process: pre-audit assessment, on-site audit, post-audit actions
• Responding to non-conformances and maintaining certification
• Understanding Halal labeling requirements and intellectual property of Halal logos
• Future trends and challenges in Halal food industry and certification.

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.