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Level 3 Award in Halal Quality Management System for Food Slaughtering Industry

Level 3 Award in Halal Quality Management System for Food Slaughtering Industry

Introduction

The Level 3 Award in Halal Quality Management System for Food Slaughtering Industry is a comprehensive training program designed to provide participants with a deep understanding of the principles and practices involved in maintaining a robust Halal Quality Management System (HQMS) within the food slaughtering industry. This course aims to equip individuals with the knowledge and skills necessary to ensure the adherence to Halal standards, fostering integrity and trust within the industry.

Who Should Attend?

This course is designed for professionals and individuals involved in the food slaughtering industry, including: Quality assurance managers Halal certification officers Production supervisors Slaughterhouse operators Regulatory compliance officers Those seeking to enhance their knowledge and skills in Halal quality management

Duration: One Month

Date: 25-28 December 2023

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