FACULTY OF APPLIED SCIENCES

FST 645: CONCEPT AND MANAGEMENT OF HALAL FOODS

HALALAN TOYYIBAN RISK MANAGEMENT PLAN

TEAM MEMBERS:
1. Fasihah Binti Shaharin (2018660198)
2. Nur Maisara Binti Anuar (2018653894)
3. Nurul Fakhirah binti Mat Azam (2018660018)
4. Nur Syaza Hani binti Nick Hamasholdin (2018653554)
5. Ain Nur Anisah binti Mohd Sarrifuddin (2018660652)

SUBMITTED TO:
Dr. Siti Roha Ab Mutalib
 PRODUCTION PROCESS

Halal Critical Control Documentation

STAGE Procedure Corrective Action Verification
Point Measures

Selection of ➢ Removal of ➢ Must have ➢ Proven halal ➢ Warning to ➢ Product

raw ingredients non-targeted halal certification. supplier. specification.
(pollock). animals. certification.
➢ Reject product ➢ Reject batches ➢ Receiving
STAGE 1 ➢ From halal which does not if tainted or SOP.
sources. correspond spoiled.
with halal
certification.
Cut the tails, ➢ Removal of ➢ Cleanliness of ➢ Rejecting ➢ Check ➢ Control
heads and pieces of raw batches if there hygiene measures
remove guts. intestinal tract ingredients are raw practices. ➢ Corrective
and internal after removal ingredients Action
organs of heading. contaminated
completely with ➢ Cleanliness of with non-halal
STAGE 3 care to avoid mechanical sources or
contamination. equipment metal
➢ Metal inclusion from equipment.
where non-halal ➢ Contacting the
mechanical sources. machinery
heading ➢ Maintenance supplier for
equipment must and cleaning maintenance.
 be checked schedule of ➢ Use a metal
frequently to equipment detector toward
avoid used and the product to
contamination. following detect metal
➢ Equipment used requirements contamination.
must be cleaned of halal
from any cleaning
non-halal process.
sources.
➢ All ingredients ➢ Materials ➢ Contact the ➢ Check Halal ➢ Corrective
must from must have suppliers if not production action
halal sources. halal fulfil Halal records. ➢ Verification
➢ Ingredients certification requirement. ➢ Check SOP
should not be and follow its ➢ Reject the for the
Mixing of all
mechanical contaminated requirements. batches if any receiving
ingredients,
equipment with non halal. materials are
including ingredients
control. not comply
additives. and
STAGE 9 with Halal
requirements purchasing
➢ Stop using department.
wrong
ingredients
immediately
Pack the surimi ➢ Packaging ➢ The ➢ Reject the ➢ Check on ➢ Corrective
and label the should be packaging batches that do hygiene action
package clean, durable material shall not comply practices and ➢ Verification
properly. and made of not be made with the sanitation
STAGE 11 suitable and from Malaysia halal records.
approved Halal materials standard of ➢ Check on
packaging which are packaging and packaging
materials. classified as labelling. details record
najs. (halal
➢ The packaging materials
should be ➢ Labels should used, design,
labelled be clearly logo, sign,
properly with printed and symbol, name,
correct consist of picture).
information correct ➢ Check the
and identified information of correct label
with the Halal product (e.g. and crucial
logo approved ingredients information is
by JAKIM list, expiry being used for
date) and each run.
manufacturer.
➢ Consist of
Malaysia
Halal Logo
with the
Malaysia
Standard
(MS) number
and the file
reference
number (the
last 10 digits);