Introduction
1.1 Food Quality Control in Malaysian Food Industry
1.2 Halal/Haram
1.3 Sanitation Program:
1.4 Pest control
1.5 Waste disposal


Food Quality Control Organisation
2.1 Raw materials control
2.2 Process control
2.3 Finished product control
2.4 Storage control
2.5 Distribution control

Principles of Total Quality Management (TQM) in Food Industry
Food Safety System:
3.1 Good Manufacturing Practice
3.2 Good Hygiene Practice
3.3 Hazard Analysis and Critical Control Point (HACCP)
3.4 ISO 22000



Development of quality system in foodservice organization
4.1 Manufacturer/producer
4.2 Distributor
4.3 Consumer


Introduction to Halal food
5.1 Shariah law
5.2 Defination of halal, haram, makruh and mashbooh
5.3 Concept of halal food
5.4 Justification of halal food
5.5 Sources of halal and non halal food


Necessary requirements for Halal certificate
Application for halal certification

Guidelines and standards in the production of Halal food
7.1 Halal slaughtering
7.2 Processing, handling and distribution of Halal food
7.3 Certification and the used of Halal logo
7.4 Food act and law related to Halal food trade

Q1 : Is there any pre requisite for this subject?
A1 : No