Halaal

&
Food Safety
Management System
Awareness & Understanding.
Concept of Halaal Food:
Halaal food means food fit for human consumption and
permitted by laws of Islam and fulfill the following conditions:

• The foods or its ingredients do not contain any parts or product of animals that are
non-Halaal & products of animal which are not slaughtered according to the Law of
Islam.
• The food does not contain any ingredients that are Haram / Najis.
• The food that is safe & not harmful for health.
• The food that is not prepared, process & manufactured using equipment
contaminated with things that are haram & najis.
• The food & its ingredients do not contain any human parts & its derivatives.
• During its preparation, processing, packaging, storage or transportation, the food
Introduction of Halaal Standard
• PS3733 Standard defines the basic requirements that shall be followed at
any stage of food chain including, procurement, storage, processing,
packing, labelling, transportation, distribution of Halaal food and its
products based on Islamic Laws.

• All requirements of this Standard are generic and are intended to be

applicable to all enterprises ,organizations in the food chain regardless of
size and complexity. This includes organizations directly involved in one or
more steps of the food chain and wish to implement system that
consistently provide safe Halaal products.
Food Safety
Assurance that food / product will not cause harm
to the consumer when it is prepared, contact
and/or eaten according to its intended use.

ISO 22000:2005
A management system designed to enable
organization to control food safety hazards
along the food chain in order to ensure that
food / product is safe at the time of
consumption.
 FSSC – Food Safety System Certification
The FSSC 22000 Food Safety System Certification provides a framework for effectively
managing your organization's food safety responsibilities. It demonstrates your company has
a robust Food Safety Management System in place that meets the requirements of your
customers and consumers. 
FSSC Certification Scheme Additional requirements:
To ensure an adequate control of food safety, specific additional FSSC requirements for the
food safety management system are included in the Scheme. The additional Scheme
requirements are:
1) Management of services
2) Supervision of personnel
3) Management of supplied materials
4) Management of natural resources (for animal production only)
5) Food defense
6) Food fraud prevention
7) Formulation of products (only for pet food for dogs and cats)
8) Management of allergens
9) Environmental monitoring
Food Supply Chain
A food supply chain or food system
refers to the processes that describe
how food from a farm ends up on
our tables. The processes include
production, processing, distribution,
consumption and disposal. ...
Every step of the supply
chain requires human and/or
natural resources
Prerequisite Programs (PRP)
Prerequisite program (PRP) defines the “basic conditions and activities that are
necessary to maintain a hygienic environment through the food chain suitable
for the production, handling, and provision of safe end products and safe
food for human consumption.”
E.g.
• System Procedures (For Receiving, Storage(Raw Material), Material
Feeding, Semi Finish (Molding),Printing, Storage (Finished Product),
Transportation, Cleaning, Maintenance, Hygiene, Pest Control,
Fumigation, Allergens etc.
• Layouts
• Design & Facilities
 Food Safety Hazards
Food Safety Hazard
A food safety hazard is anything present
in food with the potential to harm the
consumer, either by causing illness or
injury. Food safety hazards can be
biological, chemical, or a physical object

Physical Hazard:
Physical objects such as hair, plant stalks
or pieces of plastic and metal. When the
foreign object comes into the food, it is a
physical hazard. Common sources to
create physical contaminations are: hair,
glass or metal, pests, jewelry, dirt and
fingernails etc.
Chemical Hazard:
When food is contaminated with a natural or
artificial chemical substance. Common
sources of chemical contamination can
include: pesticides, cleaning agents, oil/petrol,
contamination from environmental sources
(water, air or soil pollution).

Bio-logical Hazard:
Biological contamination refers to food that has
been contaminated by substances produced by
living creatures, such as humans, rodents, pests
or microorganisms. This includes bacterial
contamination, viral contamination,
or parasite contamination that is transferred
through saliva, pest droppings or blood.
Food Safety HAZARD Analysis
The documentation of the
process of collecting &
evaluating information on
hazards & conditions leading
to their presence to decide
which are significant to food
safety & control measures to
eliminate or reduce it to the
acceptable level to produce
safe Food / Product.
Control
Measures
Any action, activity or
Management System that
can be use to prevent /
eliminate or reduce the
Food Safety Hazard to an
acceptable level.
More than one control
measures may be required
to control a specific hazard
& more than one HAZARD
may be controlled by a
specified control measure.
 Thank You for
attending session.
&
Get Ready for TEST / Paper.