HALAL AND QUALITY STANDARD FOR FOODSERVICE ORGANIZATION

About this Course

The course introduces the students to the overall Halal standards, best practices, certification, quality control, and quality assurance, which are currently being practiced within the foodservice industry. On top of that, this course also discusses other food quality assurance programs being implemented in the Malaysian foodservice industry, such as, MeSTI, BeSS, GMP, GHP, ISO, and HACCP. The discussions encompass areas of organization, stakeholders, functions, operations, management, issues, challenges, and will deliberate various aspects in the production of Halal foods domestically and internationally. On top of comprehending macro issues on Halal, students will also tackle micro, more local issues such as Halal animal slaughtering and Halal consumer awareness through seminars with representatives from the industry and field visit.

Course Learning Outcomes

1) Aquire knowledge of food quality, HALAL requirement and certification
2) Uderstand the principle of Total Quality Management in foodservice organization
3) Use technique and skill to develop GMP, HACCP and HALAL system

Course Syllabus

+ Course Syllabus

1) 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


2) 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

3) 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



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


5) 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


6) Necessary requirements for Halal certificate
Application for halal certification

7) 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

Frequently Asked Questions

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