This course aims to equip learners with the knowledge and skills to better manage and maintain their Halal certification through foundational knowledge of food science, the Halal industry and certification requirement and compliance.
1. Overview of the Halal Industry
Learners will have an overview of the global Halal and Halal Certification industry, the recent development, emerging trends and the pandemic and their impact. With this knowledge, the learners will be able to develop the following skills:
- Describe the Halal market and food demands globally and locally
- Identify trends that can impact their businesses
- Identify opportunities for business growth
- Identify the Halal governance framework
2. Basics of Food Science & Technology
This module provides a general overview of food science and technology and equips learners with the basic knowledge and skills to:
- Explain the basics of food chemistry in terms of Carbohydrates, Protein and Fats.
- Identify various food additives used in food product development
- Explain the concepts of food microbiology
- Discuss the latest food processing technologies and trends in packaging.
- Explain various diagnostics techniques to detect Alcohol and Porcine DNA in various food matrices
3. Introduction to Singapore Halal Certification
Learners will have a complete understanding of the Muis Halal Standards, Halal certification conditions and requirements. With this knowledge, the learners will be able to develop the following skills:
- Identify suitable ingredients for Halal food production
- Conduct Halal traceability and verification of ingredients, raw materials and processing aids
- Identify the appropriate schemes, depending on the nature of business
4. Develop a Halal Quality Management System
As part of the Muis Halal Certification requirements, companies will need to develop a Halal system to maintain compliance with the certification conditions. Learners will have a complete understanding of the Singapore Muis Halal Quality Management System (HalMQ) and be able to:
- Identify suitable personnel for the Halal Team
- Identify Halal threats to processes and their control measures
- Ascertain risk levels of Halal threats and assign the appropriate monitoring systems
- Develop corrective actions to restore control
5. Develop an Internal Halal Audit System
The purpose of an internal Halal audit is to ensure the fulfilment of businesses’ objectives for Halal Certification and compliance with relevant standards and regulations through a system of checks. In addition, the internal Halal audit can facilitate companies in identifying areas to streamline processes and optimize resources. This module empowers learners with the knowledge and skills to:
- Develop an internal Halal audit programme based on the PDCA approach
- Identify suitable methodologies to gather audit evidence
- Suggest system improvements based on case scenarios provided
Assessment
3 Written tests
Level
Basic
Certification
Participants who meet at least 75% of the required course attendance and attempt the assessment will be awarded the Certificate of Performance.
