CONTACT US OUR CUSTOMER

Industry Safe,
NZ Consultant and Services
Pn. Nadiah (012-745 1874) Quality
En. Kamal (018-213 4908)
Office (013-7571584) &
www.nzconsultant.my

inquiries@nzconsultant.my
Halal Food
FIND US
Management
3-02 Jalan Molek. 1/8 Taman Molek
81100 Johor Bahru, Johor Hotel and Resort System

Public

Coordinate : 1.531099, 103.790646

SERVICE PROVIDED B. Consultation HALAL SYSTEM (JAKIM)
We also provide consultation WITHIN MALAYSIA specializing in - BASED ON MS 1500 : 2009
A.Training Course Food Safety Management System and Halal system. Below are the
(We provide training courses WITHIN MALAYSIA as per below) Halal is one of the important elements in food industry to ensure the quality of the product and to ensure

consultation offered by NZ Consultant and Services: that the product being produced is HALAL and TOYYIBAN from the ini�al process un�l the product being

FOOD SAFETY MANAGEMENT SYSTEM consumes by the customer. To produce Halal products, understanding on the Halal concept and the
No. COURSE DURATION GOOD MANUFACTURING PRACTICES (GMP) Fundamental of Halal Industry is important to all the relevant personnel that involve in Food Industry.
1. Food Handler (Ministry of Health, Malaysia) 3 HOURS - BASED ON MS 1514 : 2009 Products should be Halal cer�fied by JAKIM or recognized body by JAKIM in order to gain access to the
* In Corpora�on with Cer�fied SLPM by Ministry of Health, Malaysia
A Good Manufacturing Prac�ce (GMP) is a system for ensuring that products are consistently global food market. Halal concepts should be incorporated and prac�ces along the food manufacturing
2. MeSTI (KKM) 0.5 - 1 DAY
produced and controlled according to quality standards. GMP covers all aspects of produc�on from process.
3. BeSS (KKM) 0.5 - 1 DAY
the raw materials, premises and equipment to the training and personal hygiene of the staff. GMP
4. Good Manufacturing Prac�ce (GMP) - Awareness 1 DAY The consulta�on programme will includes:
system addresses the provisions to ensure that food produced is safe and has been prepared, packed
5. Good Manufacturing Prac�ce (GMP) – Internal Audit 1 – 2 DAY and stored under hygienic condi�ons. It is also a pre-requisite program for the Hazard Analysis a. HALAL Training ( Awareness, Internal Audi�ng and HAS)

6. Hazard Analysis and Cri�cal Control Points (HACCP)- Awareness 1 DAY Cri�cal Control Point System for Food Safety, commonly known as HACCP. b. Document Establishment, Review and Implementa�on (including manual, SOP, records,

7. Hazard Analysis and Cri�cal Control Points (HACCP)– Internal Audit 1 – 2 DAY etc).
In the event of customer complaint or a legal case, evidence of an effec�ve GMP would present a
8. ISO-22000:2005 (Food Safety management System) 1 – 2 DAY c. Onsite consulta�on for actual compliance.
strong point that due diligence has been exercised. The consulta�on programme will includes:
a. GMP Training ( Awareness and Internal Audi�ng)
b. Document Establishment, Review and Implementa�on (including manual, SOP, records,
HALAL FOOD etc).
OTHER SERVICES
No. COURSE DURATION c. Onsite consulta�on for actual compliance. No. COURSE
1. Halal Awareness 1 DAY
1. Designing services ( Includes Web Design, Banner, Brochure, Flyers, etc)
2. Halal Assurance System ( HAS) 1 – 2 DAY
3. Halal Internal Audit 1 – 2 DAY
HAZARD ANALYSIS AND CRITICAL CONTROL 2. Computer Services

4. Sertu (Islamic Cleansing) 1 DAY

POINT (HACCP) - BASED ON MS 1480 : 2007 3. T Shirt and Uniform Prin�ng

5. MS-1500:2009 (Malaysian Standard for Halal in Food) 1 DAY

Based on the seven HACCP Principles, HACCP Plan will be developed within the company. Four
6. My E-Halal 0.5 - 1 DAY
preliminary steps of HACCP, including developing a product descrip�on and process flow diagram,
7. Malaysia Halal Cer�fica�on Requirements 0.5 - 1 DAY
followed by an in-depth Hazard Analysis for a selected food product. Cri�cal Control Point (CCP) is
8. Best Halal Prac�ces in the Food Industry 1 DAY
determined by using a CCP Decision Tree. Cri�cal Limits, Monitoring, Correc�ve Ac�ons, and
9. Awareness on Halal Slaughtering 1 DAY
Verifica�on are explored while comple�ng the HACCP Plan Summary. Strategies for implemen�ng

and maintaining HACCP Programs are also addressed.

OTHER COURSES The consulta�on programme will includes:
No. COURSE DURATION
a. HACCP Training ( Awareness and Internal Audi�ng)
1. MS-2200:2008 (Malaysian Standard for Cosme�c and Personal Care) 1 DAY
b. Document Establishment, Review and Implementa�on (including manual, SOP,
2. 5S Training 1 DAY
records, etc).
3. Basic Occupa�onal First Aid (BOFA) & CPR Intensive Course Details to be
provided c. Onsite consulta�on for actual compliance.