Module 1: Halal Marketing & Labelling
Module 2: Fundamental of Halal & Halal Assurance Management System
Module 3: Sertu Compliance Training
Module 4: Good Hygienic Practices (GHP) & Manufacturing Practice (GMP) and Hazard Critical Control Point (HACCP)
Module 5: ISO 9001 - Quality Management Systems & ISO 22000 – Food Safety Management System
To succeed in the Halal market, businesses must grasp the diverse preferences of Muslim consumers across various Mazhabs (Islamic jurisprudential schools), locations, and demographics. By tailoring products and marketing strategies to meet their specific needs, businesses can effectively engage with this market segment and capitalize on the growing demand for Halal products and services.
Trainer: Madam Adlin Masood
(Faculty of Economics and Muamalat, USIM)
This course delves into the world of Halal marketing, exploring the unique dynamics, challenges, and opportunities in targeting Muslim consumers. It covers the Halal marketing mix, issues faced by non-Muslim brands entering this market, and key success factors and strategies for effectively reaching and engaging Muslim consumers.
Trainer: Madam Adlin Masood
(Faculty of Economics and Muamalat, USIM)
The Halal logo and labeling are potent marketing tools for businesses. They signify compliance with Islamic dietary standards, fostering trust among Muslim consumers and appealing to non-Muslims who associate Halal certification with quality and ethical practices. This strategic use enhances market penetration and competitive advantage in both local and global markets.
Trainer: Madam Adlin Masood
(Faculty of Economics and Muamalat, USIM)
This session provides the overview of Fundamental of Halal, Introduction to Halal and Haram, as well as understanding and terminologies of Maqasid Shariah, and Halal Toyyiban concept.
Trainer: Assoc. Prof. Dr. Norailis Ab Wahab
(Lecturer USIM & RS,Malaysia International Halal Academy (MIHA),
JAKIM)
This session provides the understanding of guiding principles upholding halal food and ingredients based on Quran, Sunnah, fatwas and other guidelines
Trainer: Assoc. Prof. Dr. Norailis Ab Wahab
(Lecturer USIM & RS,Malaysia International Halal Academy (MIHA),
JAKIM)
Lunch Break
The session includes Halal Assurance Management System and discussions on developing the Halal Policy, Internal Halal Committee, Halal Audit and Halal Certification.
Trainer: Assoc. Prof. Dr. Norailis Ab Wahab
(Lecturer USIM & RS,Malaysia International Halal Academy (MIHA),
JAKIM)
Sertu Compliance & Best Practices is designed to provide participants with a comprehensive understanding of the concept of Sertu and its pivotal role in ensuring Halal integrity. Sertu, an Arabic term meaning "cleanliness" or "purity," is an essential element of Halal compliance, particularly in the context of food and beverages. Participants will not only have a comprehensive grasp of Sertu compliance but also practical insights into how to implement and maintain these practices in their professional roles, contributing to the overall assurance of Halal integrity in their operations
Trainer: Assoc. Prof. Dr. Mohd Mahyeddin Mohd Salleh (Deputy Director IFFAH, USIM & Halal Trainer, Halal Professional Board (HPB), JAKIM)
Lunch Break & Prayer
Tailored to impart participants with knowledge and practical skills in maintaining ritual cleanliness. Guiding individuals through its detailed step by step procedures as prescribed in Islamic guidelines.
Trainer: Assoc. Prof. Dr. Mohd Mahyeddin Mohd Salleh (Deputy Director IFFAH, USIM & Halal Trainer, Halal Professional Board (HPB), JAKIM)
This session aims to provide a conceptual understanding of GHP and GMP as well as to address the requirements relevant to the GHP and GMP certification and knowledge of each GHP and GMP component and their impact on food safety.
Trainer: Assoc. Prof Dr. Mariam Abdul Latif
(University Malaysia Sabah)
Lunch Break
This session covers the essential principles of HACCP. Participants are expected to gain an understanding of current requirements and future trends in the implementation of HACCP for food products in Malaysia.
Trainer: Assoc. Prof Dr. Mariam Abdul Latif
(University Malaysia Sabah)
ISO 9001:2015 is an international standard for Quality Management Systems (QMS) that enables organizations to establish robust processes to consistently deliver quality products and services. It provides a foundation for organizations to manage both quality and halal aspects effectively, ensuring compliance and customer satisfaction. In the context of halal, ISO 9001:2015 can be applied to ensure compliance with halal requirements throughout the production and supply chain. By integrating halal practices into their QMS, organizations can demonstrate their commitment to meeting halal standards, enhancing customer trust, and capturing opportunities in the growing halal market
Lunch Break
ISO 22000 Food Safety Management Systems (FSMS) is the latest version of international standard designed for the food industry. This course aims to guide participants through the principles, requirements and practices of the ISO 22000 and learn how to contribute to the continuous improvement of the food management system.
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