Has (Celsius Coffee)

MBBC 4253
HALAL ASSURANCE MANAGEMENT SYSTEM
TITLE:
HALAL ASSURANCE SYSTEM MANUAL BEAN COFFEE SDN BHD
PREPARED FOR:
SIR MOHD FADHLI BIN AB. RAHMAN
PREPARED BY:
NO. MATRIC NO. NAME

1 19BB08074 HASANAH BINTI YAAKOB
2 19BB08086 NURUL SAKINAH BINTI ISMAIL
3 19BB08087 NURFATIHAH BINTI MOHAMAD GHUSNI
4 19BB08090 ABDUL DZIKRI BIN JEFFERY LILY
5 19BB08095 NURIN RUSHDINA BINTI MUHAMAD NAZERI
BACHELOR’S IN MANAGEMENT (HALAL INDUSTRY) (HONS)
FACULTY OF MANAGEMENT AND MUAMALAH
SESSION II 2022/2023
SUBMISSION DATE:
WEEK 14
COMPANY
PROFILE AND
ORGANIZATION
CHART
COMPANY PROFILE & ORGANIZATION CHART
DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 2
RELEASE REFERENCE
RELEASE DATE 3 JANUARY 2023 01 00
DATE NO.
Celsius Coffee Sdn Bhd was founded to fill a void in the market for high-quality, halal coffee.
As a popular beverage, coffee comes in a variety of flavours.
Celsius Coffee Sdn Bhd is a wholesale coffee supplier that offers high-quality coffee beans
that are freshly roasted in-house. We roast for both individuals at home who enjoy outstanding
coffee and cafes, hotels, and restaurants.
In 2019, our founders decided to introduce their passion for coffee to Malaysia. To meet the
increased demand for premium coffee, we decided to open our second roasting facility in
Malaysia. To suit the demands of our local and international clients, we are currently operating
three roasting machines and two automated packaging lines with an annual capacity of 500
tonnes.
We are practically obsessive about quality, food safety, and traceability at Celsius Coffee,
which is why we invested in an ISO2200 quality management system that includes HACCP
for our bean coffee.
RELEASE REFERENCE
DATE NO.
COMPANY NAME CELSIUS COFFEE SDN BHD
45 Jalan Tanjung, Bandar Bukit Beruntung, 48300,

COMPANY ADDRESS
Rawang Selangor, Malaysia
TELEPHONE NUMBER 03-555 3626
FAX NUMBER 03-555 2456
EMAIL ADDRESS celsiuscoffeesdnbhd.com.my
TOTAL EMPLOYEES 30
PRODUCT Whole bean coffee
MOTTO LOVE AT FIRST SIP
Celsius Coffee continuously will be offering halal, delicious,

VISION
affordable, and quality bean.
To draw more attention to the local and even worldwide
MISSION need for halal and safe coffee consumption all over the
world with the highest demand.
RELEASE REFERENCE
DATE NO.
COMPANY’S ORGANIZATION CHART
CEO
Syed Nadzir
BOARD OF DIRECTOR
Hamidah Yahaya
PURCHASING OPERATION
R&D MANAGER
MANAGER MANAGER
Nurainlina Rosli Mohd Shafiq Farah Aqilah
HALAL POLICY,
OBJECTIVE &
SCOPE
RELEASE REFERENCE
DATE NO.
HALAL POLICY
1) Celsius Coffee Sdn Bhd is committed to producing high-quality, halal coffee and
supplying it to Malaysian sectors that use coffee. Our halal policy has grown into our
commitment to halal certification standards and compliances.
2) Celsius Coffee Sdn Bhd also committed in following Halal guidelines by JAKIM/JAIN
and always adhere to monthly checking by Halal Executive
3) Celsius Coffee Sdn Bhd, as a bean manufacturer and source of coffee, must always
adhere to the Malaysian Halal Standards MS1500:2019 in creating its every product
to guarantee the food produced is halal, clean, and pure for anyone to consume. The
integrity of the process begins with the management of raw materials and continues
through manufacturing, packaging, storing, and distributing products that are safe and
healthy to eat.
4) Celsius Coffee Sdn Bhd strictly mindful of our obligation to the country and its
consumers
RELEASE REFERENCE
DATE NO.
HALAL OBJECTIVE
1. To ensure the process from the raw until finished product run smoothly according to
Malaysia Halal Certification without non-conformance.
2. To ensure all products processed are high quality and safe to consume.
3. To ensure zero customer complaint, and if there are any, the company tries to listen to
the complaints physically and via customer chat and act immediately to fix it.
4. To maintain the effectiveness and function of Internal control in the factory.
HALAL SCOPE
45 Jalan Tanjung, Bandar Bukit Beruntung, 48300, Rawang

Location of Premise
Selangor, Malaysia.
Receiving Area, Preparation Area, Washing Area, Processing Area,

Area Packing Area, Finished Product Storage, Loading Bay, and
Distribution Area
Products or Services White Coffee, Black Coffee, and Mix Coffee
Receiving, Storing Raw Material, Dry or Wet Method, Milling

Processes Processing, Tasting, Roasting, Grinding, Packing, Storing Finished
Product, Loading, and Distributing.
INTERNAL HALAL
COMMITTEE (IHC)
ORGANIZATION
CHART & PROFILE
RELEASE REFERENCE
DATE NO.
INTERNAL HALAL COMMITTEE ORGANIZATION CHART
HALAL CHAIRMAN
Abdul Dzikri
HALAL COORDINATOR/
SECRETARIAT
Nurin Rushdina
HALAL EXECUTIVE
IHC MEMBERS
IHC MEMBERS IHC MEMBERS
Hasanah binti Yaakob Nurfatihah binti
Nurul Sakinah binti Ismail
Mohamad Ghusni
R&D EXECUTIVE PURCHASING EXECUTIVE
OPERATION EXECUTIVE
RELEASE REFERENCE
DATE NO.
INTERNAL HALAL COMMITTEE (IHC) MEMBER’S PROFILE
Name Abdul Dzikri Bin Jeffery Lily
Position IHC CHAIRMAN
• Managing company overall operation system.

• Enforce legal guidelines and in-house policies to
maintain company legality and business ethics.
• Develop business strategies and plan to ensure
alignment with objectives short-term and long- term.
Job Responsibilities
• Provide strategic input and leadership decision
making issues affecting the organization.
• Building senior leadership team.
• Making capital allocation decisions.
• Tracking company performances.
Diploma in Food technology

Academic/Qualification
Bachelor’s Degree in Food Science (Food Technology)
Working Experience 7 years working experience
Halal Executive 2018
Food Safety Management System

Halal Training
Halal Awareness 2019
Halal Auditing
RELEASE REFERENCE
DATE NO.
Name Nurin Rushdina Binti Muhamad Nazeri
Position IHC Halal Executive
• To carry out established halal guidelines and policy.

• To ensure halal certificates obtained in timely manner
and halal requirement are adhered at all times.
• To manage and update halal documents and records.
• To liaise with JAKIM and other relevant parties.
• To develop and implement Halal Assurance System.
• To facilitate resources and support within manufacturing
site.
Diploma in Halal Industry Management

Bachelor’s Degree in Halal Industry Management
Halal executive 2018
Halal auditing training

Halal Training
Halal awareness training
MHMS 2020
RELEASE REFERENCE
DATE NO.
Name Nurfatihah Binti Mohamad Ghusni
Position IHC members - Operation Executive
• Monitor the process of production.

• Work in compliance with company policies and
procedures.
• Ensure the team follows standard operating
procedures for all operational functions.
Job Responsibilities • Support operational risk and audit process for purpose
of preventive maintenance.
• Maintain accurate and clear documentation for
operational procedures and activities.
• Monitor and control expenses according to the allotted
budget.
Diploma in Food Technology

Bachelor’s Degree in Management
Food Handler 2019
GMP & HACCP training

Halal Training
Internal Halal Audit 2018
Food Labelling training

3 JANUARY RELEASE REFERENCE

RELEASE DATE 01 00
2023 DATE NO.
Name Hasanah Binti Yaakob
Position IHC members- R & D Executive
• Product testing and design

• Planning research and development activities.
• Development activities to create products and
processes use.
• Research the materials, packaging, raw materials, and
equipment used.
• Research the market for products.
• Ensure the quality standard of the product.
Academic/Qualification Bachelor’s Degree in Food Technology
Internal Halal Audit 2018

Halal Training
Halal Awareness 2019
GMP & HACCP training

RELEASE REFERENCE
DATE NO.
Name Nurul Sakinah Binti Ismail
Position IHC members- Purchasing Executive
• Work with suppliers, manufacturers, and internal

departments.
• Search and source potential suppliers.
• Adhere to laws, rules, and regulations.
Job Responsibilities • Track, measure and analyse company expenditures.
• Maintain inventory amount and make purchases
accordingly.
• Monitor all purchase requisitions.
• Negotiate pricing, terms, and lead times.
Academic/Qualification Bachelor’s Degree in Business Management
Working Experience 5 years working experiences
Food Handler 2019
Halal Training Internal Halal Audit
Food Labelling 2018

RELEASE REFERENCE
DATE NO.
TERMS OF REFERENCES (ToR) FOR INTERNAL HALAL COMMITTEE
1.0 Introduction
Internal Halal Committee (IHC) is a committee appointed by the top management of
the company. IHC was established to meet the requirements of the Halal Assurance
System (HAS) based on the Malaysian Halal Management System Manual (MHMS)
2020 which has been set by the competent authority.
2.0 Objective
These terms of reference are intended to be a guide to IHC in ensuring that HAMS is
implemented effectively
3.0 Roles
a) Develop HAS and related documents;
b) Ensure HAS is implemented effectively;
c) Ensuring the effectiveness of HAS is constantly regulated;
d) Check and confirm Standard Operation Procedure (SOP);
e) Discuss and establish Halal Policy, Raw Material Master list, Halal Risk
Management Plan, and other related HAS activities;
f) Reviewing the effectiveness and updating the company's HAS;
g) Responsible for ensuring that the entire Malaysian Halal Certification process
is carried out perfectly.
4.0 Conduct of Meeting

a) The frequency of IHC meetings is at least two (2) times a year and depends on
the needs from time to time;
b) The Chairman of the IHC may delegate the authority to a member he deems fit
to preside over the meeting in his absence;
c) Quorum for meeting members should be at least four (4) people to hold a
meeting;
RELEASE REFERENCE
DATE NO.
d) The decision of the meeting shall be decided by mutual agreement;

e) The results of the discussion and the results of the meeting shall be
documented in writing through the minutes of the meeting and confirmed;
f) The result of the IHC meeting shall be presented to the top management for
the approval
5.0 Appointment and Condition of Membership

1. Appointment
i) The appointment of IHC members is made by the top management
company;
ii) The appointment can be cancelled if the member has resigned or
transferred or directed by top management.
2. Membership
Membership consists of;
i) A representative from top management who are Muslim as Chairman;
ii) Halal Executive recognized by HBP with a permanent position as
coordinator;
iii) A representative from the Purchasing Department;
iv) A representative from the Operation Department;
v) A representative from any relevant Department.
3. Amendment
Any changes involving membership will be reviewed again and a new
appointment will be made. Change will also be done if there is a not functional
or ineffective IHC
6.0 Conclusion
These terms of reference are also subject to any amendments from time to
time
RELEASE REFERENCE
DATE NO.
CELSIUS COFFEE SDN BHD
(Reg: 558879)
45 Jalan Tanjung, Bandar Bukit Beruntung, 48300
Rawang, Selangor, Darul Ehsan
Reference Number : CELSIUSCOF 2019/1

Date : 10 January 2019
To;
Nurin Rushdina binti Muhamad Nazeri
Bangunan John Hancock,
Jalan Semantan,
Damansara Heights,
50490 Kuala Lumpur,
Kuala Lumpur.
Mr/Mrs,
APPOINTMENT AS INTERNAL HALAL COMMITTEE (IHC) MEMBER
Please be informed that you have been appointed as Coordinator in Internal Halal Committee (IHC) Member for
Bean Coffee Sdn Bhd.
Your commitment is highly required to undertake actively and become a responsible member in developing,
monitoring and controlling the Halal Assurance System (HAS) to ensure its effectiveness in our company
Your internal halal job responsibilities are;

1. To carry out established halal guidelines and policy.
2. To ensure halal certificates obtained in timely manner and halal requirement are adhered at all times.
3. To manage and update halal documents and records.
4. To liaise with JAKIM and other relevant parties.
5. To develop and implement Halal Assurance System.
6. To facilitate resources and support within manufacturing site.
Thank You.
Yours sincerely,
Syed
…………………………….
( Syed Nadzir Bin Syed Mohd )
CEO,
Celsius Coffee Sdn Bhd.
RELEASE REFERENCE
DATE NO.
(Reg: 558879)

To;
NurFatihah binti Mohamad Ghusni
No 49 Lorong Putih 8,
Taman Rakyat Mergong
05150 Alor Setar,
Kedah,
Mr/Mrs,
APPOINTMENT AS INTERNSL HALAL COMMITTEE (IHC) MEMBER

Please be informed that you have been appointed as Internal Halal Committee (IHC) Member for Bean Coffee Sdn
Bhd.

1. Monitoring on-site project and field operations.
2. Establishing and monitoring employee schedules.
3. Developing tools to automate repetitious process.
4. Locate problems in company supply chain through quality control checks.
5. Establish guidelines for operation system.
6. Establish objectives for increased output and improved efficiency.
Thank You.
Yours sincerely,
Syed
…………………………….
CEO,
RELEASE REFERENCE
DATE NO.
(Reg: 558879)

To;
Hasanah binti Yaacob
No.3 Jalan BB,
Taman Bukit Beruang Indah,
75460, Bukit Beruang,
Melaka
Mr/Mrs,
Bhd.

1.0 Research, planning and implementing new program and protocol into the company.
2.0 Overseeing the development process of new products.
3.0 Keep on track all the cost related to new products.
4.0 Research, design, evaluate materials, assemblies, processes and equipment.
5.0 Document all phases of research and development.
6.0 Develop concepts, products and solutions by working with company business unit.
Thank You.
Yours sincerely,
Syed
…………………………….
( Syed Nadzir Bin Syed Mohd)
CEO,
Celsius Coffee Sdn Bhd
RELEASE REFERENCE
DATE NO.
(Reg: 558879)


To;
Nurul Sakinah binti Ismail
Tingkat 7 Bawah Jln Anggerik Aranda,
C 31/C Kota Kemuning Seksyen 31,
40400 Shah Alam,
Selangor
Mr/Mrs,
Bhd.
1.0 Develop purchasing strategy.
2.0 Review and process purchase order.
3.0 Maintain records of products ordered and received.
4.0 Negotiate prices and contracts with suppliers.
5.0 Schedule deliveries and ensure fulfilment of orders.
6.0 Stay current with purchasing technology and oversees purchase and implementation as
necessary.
7.0 Research and evaluate vendors to compare price and service.
8.0 Select prospective vendors and negotiate contracts.
Thank You.
Yours sincerely,
Syed
…………………………….
CEO,
PRODUCT
DESCRIPTION,
PROCESS FLOW
DIAGRAM & PLAN
LAYOUT
RELEASE REFERENCE
DATE NO.
PRODUCT DESCRIPTION
Brand name Celsius Coffee
Product Roasted whole coffee bean
- Halal and safe to drink.

Important product characteristics - Ensure the cleanliness of roasted whole
bean
How it is to be used Grind the bean coffee with mixer
- Pouch bag
Packaging
- Sealable plastic bag/zip lock
Shelf-life 12 months open, 2 years if unopen
Where a product will be sold Big manufacturer company coffee, Café
Storage temperature (Bean can be damage if not

Potential consumer abuse
store in dry place)
Labelling instructions After packing
Special distribution control Handling in care (bean is fragile)

RELEASE REFERENCE
DATE NO.
PRODUCT PROCESS FLOW DIAGRAM
Harvesting
Receiving
De-pulping
Fermentation
Drying
Milling
Storage
Packing

RELEASE REFERENCE
DATE NO.
PLAN LAYOUT
RAW MATERIAL
SOP
RAW MATERIAL CONTROL SOP
RELEASE REFERENCE
DATE NO.
SOP OF RAW MATERIAL MANAGEMENT
1.0 OBJECTIVE
The objective is to make sure that all processing steps involving raw materials, general
material purchases, receiving and storage of general material are completed in order
to produce safe and halal products and maintain an operational Halal Assurance
System
2.0 SCOPE
Employees who purchase, receive, and store raw material for processing follow this
method. Additionally, to enable correct processing and monitoring of raw materials
receipt, storage, and handling to avert contamination and deterioration.
3.0 TERM AND DEFINITION
3.1 Certificate of Analysis (CAO): Datasheet known as a Certificate of Analysis (COA)

is used to indicate the characteristics and potential sources of ingredients or other
contain or pose a threat. It includes the actual findings from tests conducted as
part of quality control on a specific product batch.
3.2 Raw material receipts: Procedures should be followed throughout raw material
receipts to guarantee that the material is delivered and received in accordance with
expectations regarding its overall allergy status.
3.3 Airtight container: An airtight container uses the principle of “reduce” contact with
air. By reducing exposure to air, the product will be free from bacteria and mold.
4.0 REFERENCE
4.1 Manual Procedure of Malaysia Halal Certification (Domestic) 2020

4.2 Malaysia Halal Management System (MHMS) 2020
RELEASE REFERENCE
DATE NO.
5.0 FLOW DIAGRAM

RELEASE REFERENCE
DATE NO.
6.0 PROCEDURE
NO. PROCEDURE
6.1 Identify supplier.

6.1.1 View and verify the supplier halal certification from JAKIM and their quality
standard.
6.1.2 Obtain supplier result analysis on the coffee bean’s quality and request a sample of
the bean to taste.
6.1.3 Able to turn speed stock coffee beans that can allow flexible ordering.
6.1.4 A supplier with excellent customer service that can fulfil needs and requests in high
demand.
6.1.5 Finding a supplier that can provide a fair price for the raw materials.
6.2 Receive of raw material

6.2.1 Ensure that the raw materials purchased have a copy of the certificate recognized
halal that is still valid period and document Malaysia Halal Management System
2020 related support documents such as flowcharts or material sources.
6.2.2 Ensure that the purchase of raw materials is in line with suppliers approved by IHC.
6.2.3 Ensure any change of purchase or exchange of materials is informed to IHC and
the competent authorities.
6.2.4
Purchase records must be kept systematically (invoices/receipts).
Conduct monitoring of HCP as well as perform corrective action in case of non-
6.2.5
conformity
6.3 Inspection of coffee bean type

6.3.1 Determine the form and quantity of coffee beans that must be sampled.
6.3.2 Material sampling is performed at random to ensure that the sample taken is
transparent for inspection purposes.
6.3.3 The coffee bean inspection will be conducted by screening and graded by category:
• Primary defects
• Secondary defects
6.3.4 Cupping is a process a coffee bean will be tested for certain flavour profiles to
determine the higher or lower grades.
6.3.5 Record all coffee bean inspection information from coffee bean type, source (name
and location of supplier), total kilogram coffee beans received, and quality and
safety of materials in the Raw Material Inspection Form.
6.4 Compare Certification Of Analysis (COA) with company requirement
6.4.1 Obtain supplier confirmation of analysis results to ensure the suppliers comply with
and meet required requirements.
6.4.2 Each raw material COA obtained must be saved and registered for future
reference.
6.4.3 If the raw materials COA does not fulfill the company specification, the raw material
will be returned to the supplier.
6.5 Storage in an air-tight container at room temperature
6.5.1 Inform IHC of any issue related to halal.
6.5.2 Conduct monitoring of HCP and take corrective action in the event of non-
compliance.
6.5.3 The coffee bean sample will be stored in an airtight container by category and
grade.
6.5.4 The bean will be stored at the warehouse at room temperature.
6.5.5 The temperature of the warehouse should be 20 to 25 Celsius.
6.5.6 Retention records shall be kept for traceability purposes.
7.0 RECORD
7.1 List of suppliers
7.2 Invoice/receipts
7.3 Receiving records.
7.4 Raw material inspection form
7.5 Storing record.
DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE

RELEASE REFERENCE
DATE NO.
RAW MATERIAL MASTER LIST
STATUS OF RAW HALAL

HALAL
NAME OF CODE / SOURCE OF MATERIALS CERTIFICATE
NAME AND ADDRESS CERTIFICATE SUPPORTING
RAW SCIENTIFIC RAW DECLARATION TO BODY / HALAL REMARKS
OF MANUFACTURER EXPIRED DOCUMENTS
MATERIALS NAME MATERIALS THE AUTHORITY CERTIFICATION
DATE
(YES/NO) STATUS
• Supplier Water
Filter RSR
Water Oxidane Natural • 26, Jalan Keluli YES N/A N/A N/A Natural
Seksyen 7,
40000 Shah
Alam, Selangor
• Coffex Coffee
(M) Sdn Bhd
• No. 5, Jalan
Coffee Bean Coffea Plant Jururancang YES N/A N/A N/A Natural
U1/21, Hicom-
glenmarie,
40150 Shah
Alam, Selangor
HALAL RISK
CONTROL SOP
HALAL RISK CONTROL SOP

RELEASE DATE 01 00
2023 DATE NO.
SOP OF RAW MATERIAL MANAGEMENT
1. OBJECTIVE
This document is a guideline for risk assessment of Halal Control Point (HCP) which is
developed to identify the Halal threats associated with all stages of production, from raw
material, processing, storage and distribution to the point of consumption for the said of
Halal product.
2. SCOPE
This procedure referring to management responsibility to create a written procedure for
the implementation regarding Halal risk control based on the requirement mentioned at
5(6) in Malaysian Halal Management System (MHMS 2020).
3. TERM AND DEFINITION
3.1 Halal Control Point (HCP): Can be identified to eliminate potential presence of
Haram and unlawful components in the production area of Halal food products.
3.2 Halal Risk Control: A HCP determination method. Halal risk management plan
developed and implemented by the company and/or the applicant for control and
ensure Halal risk can be avoided effectively managed along the Halal supply chain.
3.3 Control Measure: Any action and/or activity required to control and eliminate Halal
threats.
3.4 Internal Halal Committee (IHC): A committee established by the company to be

responsible for developing, monitoring and controlling the Halal Assurance System to
ensure its effectiveness.
RELEASE REFERENCE
DATE NO.
3.5 Najs Mughallazah: Everything derived from dogs or pigs or their offspring, whether in
the form of licking, saliva, meat, fat, bones, or any other 'extract' from both.
3.6 Sertu: Wash the Najs mughallazah seven (7) times with pure water, one of which was
mixed with soil. Ideally, this is followed by six (6) washes with other absolute water.
4. REFERENCES
4.1 Malaysia Halal Management System (MHMS) 2020
4.2 Malaysian Standard (MS) 1500:2019 Halal Food - Production, Handling and
Storage General Guideline (3 rd. Revision)
4.3 Malaysia Standard (MS) 2400:2019- Halal supply chain management system
4.4 Manual Procedure of Malaysia Halal Certification (Domestic) 2020
5. FLOW DIAGRAM
Identify Determine Documentati

Determine Determine Determine
Halal Halal Determine on System
Potential Control Control Monitoring Corrective
Measure System for Action for Verification and
Contamina Point Procedure Managemen
(CM) HCP HCP t of Records
nt (HCP)
RELEASE REFERENCE
DATE NO.
6.0 PROCEDURE
NO PROCEDURE
6.1 Identify Halal Potential Contaminant
6.1.1 Halal potential contaminant identification is carried out throughout the

whole process, for all raw material, packaging materials, and sources
of utensils and/or equipment
6.1.2 Any potential contaminant that happened shall be recorded using

HCP analysis worksheet.
6.1.3 Evaluated and recorded the likelihood and severity/impact of

occurrence of the potential contaminant.
6.1.4 Rank the risk for potential contaminant.
6.2 Determine Control Measure (CM)
6.2.1 Determined for each potential contaminant based on the result of the
evaluation, taking into consideration the risk decisions.
6.2.2 Eliminate the contamination suitable to the halal perspectives.
6.2.3 If there is no suitable method to prevent or eliminate the potential

contaminant, the process will be modified to fit the intended purpose.
6.2.4 Implement and recorded in the Halal risk management file.
6.2.5 The findings of control measures should be verified for effectiveness.

The results recorded in the Halal risk management file.

RELEASE DATE 01 00
2023 DATE NO.
6.6 Determine Verification Procedure
6.6.1 Establish and maintain documented procedures for verification

activities.
6.6.2 Carry out verification activities which include the following:
a) Review of Halal risk management plan.
b) Assessment of all CM.
c) Analysis of recalls and product disposition due to non-
implementation of CM.
d) Compliance of the process flow diagrams & layout with
documented situation.
e) Analysis of customer complaints related to halal integrity &
Shariah issues.
f) Evaluation of HRMP with applicable legislation & authority.
g) Review of gaps between current and desired level of
knowledge, awareness and training of staff with respect to
Halal knowledge.
h) Consistency of current documentation.
6.6.3 Plan the verifications based on the state and the importance of the
activities and shall be performed by qualified personnel.
6.6.4 Records of verification activities shall be maintained.
6.7 Documentation System and Management of Records
6.7.1 Documentation system

6.7.1.1 Establish and maintain documentation for Halal risk
management system and relevant documentations to
ensure conformity with the requirements and the
applicable legislations and regulations.
6.7.1.2 A documented procedure shall be established to define
the controls needed:

RELEASE DATE 01 00
2023 DATE NO.
a) To approve documents prior to issue.

b) To review and update as necessary and re-approve documents.
c) To ensure changes and the current revision status of documents are
identified.
d) To ensure that relevant versions of applicable documents are
available at points of use.
e) To ensure documents remain legible & readily identifiable.
f) To ensure that documents of external origin are identified, and
their distribution controlled.
g) To prevent unintended use of obsolete documents.
h) To apply suitable identification to them if they are retained for any
purpose.
6.7.2 Management of records
6.7.2.1 Established and maintained to provide evidence of conformity

to the requirements and effective implementation of Halal Risk
Management system.
6.7.2.2 The records must be remained legible, identifiable and
retrievable.
6.7.2.3 3 Define the control needed for the identification, storage,
protection, retrieval, retention time and disposition of records.
7.0 RECORD
7.1 HCP analysis worksheet
7.2 Halal risk management file

RELEASE DATE 01 00
2023 DATE NO.
REFERENCE TABLE FOR HCP LIKELIHOOD AND HCP SEVERITY/IMPACT RANKING
HCP LIKELIHOOD RANKING

LIKELIHOOD DESCRIPTION
LIKELY • The possibility of Halal status affected expected to occur
in most circumstances.
• Common or repeated occurrence, has happened before
several times.
MODERATE • The possibility of Halal status affected might occur
sometimes.
• Known to occur, happened before.
UNLIKELY • The possibility of Halal status affected could occur in
exceptional circumstances.
• Practically impossible.
HCP SEVERITY/IMPACT RANKING
SEVERITY/IMPACT DESCRIPTION
• The potential contaminant (non-Halal materials or

detrimental (mudhorat) substances) affects the totality of
Halalan status of the products, goods and/or cargo and
the Halalan status of the products, goods and/or cargo
Critical
could not be salvaged.
• Release of the products, goods and/or cargo will result in
loss of trust from customers, public and authorities.
• May cause great impact for future business transactions

RELEASE DATE 01 00
2023 DATE NO.
• The potential contaminant (non-Halal materials or

detrimental (mudhorat) substances) affects the Halal
status of the products, goods and/or cargo but the Halal
Moderate status of the products, goods and/or cargo still could be
salvaged.
• May result in delay of delivery or shipment and potential
loss of future contracts, possible loss of public trust.
• No impact on the Halalan status of the products, goods
Insignificant
and/or cargo.
HCP RISK MATRIX
SEVERITY/IMPACT
LIKELIHOOD
Insignificant Moderate Critical
Likely Moderate 4 Significant 7 High 9
Moderate Low 2 Moderate 5 Significant 8
Unlikely Low 1 Low 3 Moderate 6


RELEASE DATE 01 00
2023 DATE NO.
HALAL DECISION RULES FOR RISK RANKING
Ranking Likelihood Impact Code Risk Decision with Regards to

Levels Halal Control Measure
9 Likely Critical High The organization needs to review the
incidence in a detailed manner to find the root
cause of the problem. All precautionary
measure shall be taken to resolve the problem
identified. Monitoring and verification activities
towards control measures shall be conducted
in accordance with the scheduled plans. All
staff shall be briefed to keep informed on the
matter.
8 Moderate Critical Significant The organization shall take all precautionary
measures to resolve the problem identified.
Monitoring and verification activities towards
control measures shall be conducted in
accordance with the scheduled plans
7 Likely Moderate
6 Unlikely Critical Moderate The organization shall monitor and verify

control measures in accordance with the
scheduled plans.
5 Moderate Moderate
4 Likely Critical Moderate The organization shall monitor and verify

control measures in accordance with the
scheduled plans.
3 Unlikely Moderate Low The organization maintains the
implementation of control measures in
accordance to scheduled plans.
2 Moderate Insignificant
1 Unlikely Insignificant
NOTES:
1. Organization means the top management, halal leader and all staff.
2. The process step(s) with ranking of “high” and “significant” should be considered as Halal Control Material.

RELEASE DATE 01 00
2023 DATE NO.
MATERIAL DECISION TREE (PLANT)


RELEASE DATE 01 00
2023 DATE NO.
DECISION TREE (PLANT)
QUESTION 1 QUESTION 2 QUESTION 3 QUESTION 4
Is there cultivation of Is there Khamr

Is there any process? Is additive add?
microbe? Fermentation?
Yes --- to Q2 Yes --- to Q3 Yes --- Haram Yes --- CP
No --- Non-CP No --- to Q4 No --- CP No --- Non-CP
Key
Steps of decision
No. Materials Results Information/Control
tree
Measure
1. Bean Q1 Non-CP Natural product


RELEASE DATE 01 00
2023 DATE NO.
MATERIAL DECISION TREE (MISCELLANEOUS)


RELEASE DATE 01 00
2023 DATE NO.
DECISION TREE (MISCELLANEOUS)
QUESTION 1 QUESTION 2 QUESTION 3 QUESTION 4 QUESTION 5
Is the material
Is the material from Is the material Is the starting
from chemically Are there any
underground from mixture material derived
synthetic processing aids?
mining? process? from organic?
process?
Yes --- to Q4 Yes --- CP Yes --- CP Yes -- CP

Yes --- Non-CP
No --- to Q2 No --- to Q3 - No --- to Q5

No --- Non-CP
Steps of Key information/ Control

No. Materials Results
decision tree Measure
1. Water Q1 Non-CP Natural resources


RELEASE DATE 01 00
2023 DATE NO.
HALAL CRITICAL ANALYSIS
Process List of Potential Rationale for inclusion or Evaluation of the Likelihood and severity Control Measure Halal Control Point (HCP)
Halal Risk exclusion as Potential Halal of Potential Halal Risk
Step
Risk
Likelihood Severity / Ranking YES NO
Impact
Harvesting Environment. Raw materials will not fresh and M Insignificant 2 Shall ensure that land /
not in high quality to harvest is in the good condition
Difficulties in ensuring
arable land for all time
People. Raw materials will be exposed M Moderate 5 Production /

to uncertain problem Department shall
Handler hygiene update and follow
cleaning schedule
Process; None - - - - - - -
Product; None - - - - - - -

RELEASE DATE 01 00
2023 DATE NO.
Process Step List of Potential Rationale for inclusion or Evaluation of the Likelihood and Control Measure Halal Control Point
Halal Risk exclusion as Potential severity of Potential Halal Risk (HCP)
Halal Risk
Impact
Receiving Environment. Defected the product or L Moderate 7 Check 3-4 times /

cannot be used for further in month for Pest-
Loading bay may process Control
be exposed by
insects / pests
People. Raw materials will be M Moderate 5 Production /

exposed to uncertain things Department shall
Handler hygiene
update and follow
cleaning
schedule
Process. Damaged and effected raw L Insignificant 4 Monitor and verify /

materials to process the process in
Raw materials product accordance with
damaged during
unloading
the schedule
plans

RELEASE DATE 01 00
2023 DATE NO.
Process List of Potential Rationale for inclusion Evaluation of the Likelihood and Control Measure Halal Control Point
Step Halal Risk or exclusion as severity of Potential Halal Risk (HCP)
Potential Halal Risk
Impact
De-Pulping Environment. Water used will U Moderate 3 Monitor and verify /

contaminate the the water flow in
The source of processing product accordance with
water used is the schedule
mixed with feces plans
People; None - - - - - - -

RELEASE DATE 01 00
2023 DATE NO.
Process List of Potential Rationale for inclusion Evaluation of the Likelihood and Control Measure Halal Control Point
Step Halal Risk or exclusion as severity of Potential Halal Risk (HCP)
Potential Halal Risk
Impact
Fermentation Environment; - - - - - - -
None
People. Fermentation process M Moderate 5 Production /

will be exposed to Department shall
Handler hygiene uncertain things update and follow
cleaning
schedule
Process. Halal certification will be U Critical 6 Monitor and verify /

revoked by using non- the source of
Using non-halal halal source for ferment in
source for fermenting accordance with
fermenting the schedule
plans

RELEASE DATE 01 00
2023 DATE NO.
Process Step List of Potential Rationale for inclusion Evaluation of the Likelihood and Control Measure Halal Control Point
Halal Risk or exclusion as Potential severity of Potential Halal Risk (HCP)
Halal Risk
Impact
Drying Environment; - - - - - - -
None
People; None - - - - - - -

RELEASE DATE 01 00
2023 DATE NO.
Halal Risk
Impact
Milling Environment; - - - - - - -
None
People; None - - - - - - -

RELEASE DATE 01 00
2023 DATE NO.
Halal Risk
Impact
Storage Environment. Effected product before M Moderate 5 Check 3-4 times /

becoming final product in month for
Storage area Pest-Control
exposed with
insects/pests
People; None - - - - - - -
Process. Effected first product M Insignificant 2 Every /

that go inside because information in
First In, First Out stay inside storage too and out need to
(FIFO) not long be recorded for
updated the further
information

RELEASE DATE 01 00
2023 DATE NO.
Process Step List of Potential Rationale for inclusion or Evaluation of the Likelihood and Control Measure Halal Control Point
Halal Risk exclusion as Potential severity of Potential Halal Risk (HCP)
Halal Risk
Impact
Packing Environment. Effected quality of final M Moderate 5 Check 3-4 times in /

product cause pest can month for Pest-
Contaminated / enter inside packaging Control
exposed packaging
area to pests
People. Final product will be M Insignificant 2 Production /

exposed to uncertain things Department shall
Handler hygiene update and follow
cleaning schedule
Product. Final product will be L Moderate 7 Monitor and verify /

contaminated the packing in
Damaged package accordance with
the schedule plans

RELEASE DATE 01 00
2023 DATE NO.
HALAL RISK MANAGEMENT PLAN
HCP Process Step Monitoring Corrective Verification Records

No. Action (What, How,
What How Frequency Who Frequency,
Who)
TRAINING

Has (Celsius Coffee)

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Has (Celsius Coffee)

Uploaded by

Copyright:

Available Formats

MBBC 4253

HALAL ASSURANCE MANAGEMENT SYSTEM

HALAL ASSURANCE SYSTEM MANUAL BEAN COFFEE SDN BHD

SIR MOHD FADHLI BIN AB. RAHMAN

NO. MATRIC NO. NAME

BACHELOR’S IN MANAGEMENT (HALAL INDUSTRY) (HONS)

FACULTY OF MANAGEMENT AND MUAMALAH

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 2

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 3

COMPANY NAME CELSIUS COFFEE SDN BHD

45 Jalan Tanjung, Bandar Bukit Beruntung, 48300,

TELEPHONE NUMBER 03-555 3626

FAX NUMBER 03-555 2456

EMAIL ADDRESS celsiuscoffeesdnbhd.com.my

PRODUCT Whole bean coffee

MOTTO LOVE AT FIRST SIP

Celsius Coffee continuously will be offering halal, delicious,

To draw more attention to the local and even worldwide

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 4

COMPANY’S ORGANIZATION CHART

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 6

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 7

45 Jalan Tanjung, Bandar Bukit Beruntung, 48300, Rawang

Receiving Area, Preparation Area, Washing Area, Processing Area,

Products or Services White Coffee, Black Coffee, and Mix Coffee

Receiving, Storing Raw Material, Dry or Wet Method, Milling

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 8

INTERNAL HALAL COMMITTEE ORGANIZATION CHART

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 9

INTERNAL HALAL COMMITTEE (IHC) MEMBER’S PROFILE

Name Abdul Dzikri Bin Jeffery Lily

Position IHC CHAIRMAN

• Managing company overall operation system.

Diploma in Food technology

Working Experience 7 years working experience

Halal Executive 2018

Food Safety Management System

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 10

Name Nurin Rushdina Binti Muhamad Nazeri

Position IHC Halal Executive

• To carry out established halal guidelines and policy.

Diploma in Halal Industry Management

Working Experience 6 years working experience

Halal executive 2018

Halal auditing training

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 11

Name Nurfatihah Binti Mohamad Ghusni

Position IHC members - Operation Executive

• Monitor the process of production.

Diploma in Food Technology

Working Experience 6 years working experience

Food Handler 2019

GMP & HACCP training

Food Labelling training

DOCUMENT NO. CELSIUS/MAN/IHC/HF/HAS/02 PAGE 12

3 JANUARY RELEASE REFERENCE

Name Hasanah Binti Yaakob

Position IHC members- R & D Executive

• Product testing and design

Academic/Qualification Bachelor’s Degree in Food Technology

Working Experience 5 years working experience

Internal Halal Audit 2018