Learning Outcomes:
Upon completion of the course, participants will
- Understand the fundamental principles and significance of a Halal Quality Management System.
- Acquire knowledge about the key requirements for maintaining a Halal-compliant food slaughtering process.
- Develop the skills to implement and manage an effective Halal Quality Management System.
- Gain insights into the regulatory frameworks and standards governing the Halal food industry.
- Recognize the importance of ethical considerations and religious obligations in food slaughtering practices.
Scope:
This course not only equips participants with the knowledge and skills to implement and manage a Halal Quality Management System (HQMS) in the Slaughtering industry but also emphasizes the tangible benefits for businesses. Attendees will gain a competitive edge by ensuring compliance with Halal standards, meeting the diverse dietary preferences of customers, and enhancing the overall quality and reputation of their establishments.
Learning Model:
The trainer uses up-to-date training techniques and a variety of training methods, to give all participants the best opportunities for learning, including: Lectures, Tutorials, Class Sessions, Group Discussions, Interactive Workshops, Simulations Exercises, Case Studies, Individual Assignments, Templates and Tools
Assessment:
Multiple choice questions based exam.
Course Content:
- Introduction to Halal Concepts
- Definition and significance of Halal
- Regulatory Frameworks and Standards
- Overview of international Halal standards
- Compliance with local and global regulations
- Halal Certification Processes
- Understanding the certification process
- Documentation and record-keeping requirements
- Implementation of Halal Quality Management System
- Developing and implementing procedures
- Monitoring and continuous improvement
- Ethical Considerations in Food Slaughtering
- Animal welfare in Halal slaughtering
- Environmental and social responsibility
- Religious Obligations and Impact on the Food Industry
- Understanding religious requirements
- Managing religious aspects in food production