L22. Norhaizam Bte MD Sani MS 1500 L22
User Manual: MS-1500
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Norhaizam bte Md Sani Training Manager, HDC Malaysia The First Gulf Conference on Halal Industry and its Services 24-26 January 2011 Holiday Inn Hotel, Al-Salmiyah, State of Kuwait PRESENTATION OUTLINE • Introduction • Halal Internal Audit Requirements •Internal auditors •Standard references • Halal Internal Audit Procedure •Audit planning & preparation •Audit execution •Conclusion TM HALAL INTERNAL AUDITING Process audit measure strength Halal Auditing measure gap Perform by Internal Auditors TM WHY HALAL INTERNAL AUDITING? • To ensure on going compliance to: 1.0 Shariah laws & principles of Halal & haram in Islam with regards to Halal certification. 2.0 MS 1500:2009 & JAKIM Manual Procedure of Halal Certification Malaysia. TM Requirements: Management Responsibilities 3.1.1 The management shall appoint Muslim Halal executive officers or establish a committee which consist of Muslim personnel who are responsible to ensure the effectiveness in implementation of internal Halal control system. (MS 1500: 2009) TM Standard Reference MALAYSIAN STANDARD MS 1500:2009 HALAL FOOD – PRODUCTION, PREPARATION, HANDLING AND STORAGE – GENERAL GUIDELINES (SECOND REVISION) TM Standard Reference TM MANAGEMENT RESPONSIBILITIES • Establish Halal internal audit team • Establish Halal internal audit procedure • Conduct internal audits at planned intervals • Ensure product comply to reference standards • Record Halal internal audits TM HALAL INTERNAL AUDITOR • Shall appoint by management Internal • Lead Auditor must be Muslim Auditor • Competent with Shariah knowledge Internal • Understand application of Halal principles . Auditor • Equipped with skills & experience to Internal effectively perform auditing Auditor TM HALAL INTERNAL AUDITOR • Lead auditor – Must be Muslim • Auditor – Minimum size of audit team is 2 auditor TM THE ROLES OF LEAD AUDITOR Lead an audit team. Manage the audit process. Make final decisions regarding the findings TM THE ROLES OF AUDITOR TM Checking the current compliance Close the audit Follow up audit Identifying NCR Agreed on the CAR THE ROLES OF AUDITEE Facilitate audit process. Cooperate during audit. TM Provide objective evidences HALAL INTERNAL AUDITORS Should conduct an audit with the full authority of the executive management. Should be independent of the function being audited. Should be objective when undertaking audits. TM KEY COMPETENCIES TM Qualified & trained in the audit. Ability to recognize halal, safety & quality criteria. Knowledgeable in halal requirements & standards. Ability to recognize potential non halal issues . Effective communication HALAL INTERNAL AUDIT PROCEDURE Audit Planning & Preparation Audit Execution Follow-up Audit Audit Report Closing up Audit TM AUDIT PLANNING & PREPARATION • Standard references »MS 1500:2009 Halal Food Production, Preparation, Handling & Storage »JAKIM: Manual Procedure of Halal Certification Malaysia • • • • • • Checklist Opening meeting agenda Closing meeting agenda Audit schedule Attendance form Non conformances forms TM Halal Checklist • A list that contains points/elements for assessment. • Is a tool prepared by auditors for assessing the assurance of the Halal product. • It ensures that every aspects of the element/operation clearly defined and covered. • An objective evidence that an audit was performed. TM CHECKLIST • Think in terms of “ WHAT TO LOOK” and “WHAT TO LOOK FOR” when preparing checklist questions. • Auditors need to prepare checklist for adequacy audit & on site audit. • Auditors need to be trained in the use of checklist. TM HOW? • Look at the requirements TM Requirements 2.3 Halal Food – Food and drink and/or their ingredients permitted under the Shariah law and fulfil the following conditions: a)Does not contain any parts or products of animals that are non-Halal by Shariah law or any parts or products of animals which are not slaughtered according to Shariah law; b)Does not contain najs according to Shariah law; TM FAT DERIVATIVES • Glycerin • Mono & Diglycerida • Emulsifier • Creamer • Ice Cream •Margarine •Tooth Paste BROTH • Flavor • Soup • Seasoning TEXTURIZER • Cosmetic COLLAGEN • Sausage casing GELATINE • Ice cream • Marshmallow • Yoghurt • Soft candy • Jelly • Capsules LEATHER TM MEAT • Flavor • Seasoning • Powder • Bacon • Pasta • Burger • Meat flash PIG & ITS DERIVATIVES • Cystein • Tooth Brush • Brush • Bread Improver • Flavor SKIN SHORTENING • Bakery biscuit TM FAT (LARD) Halal Industry Development Corporation (HDC) 5.02, Level 5, KPMG Tower, First Avenue, Persiaran Bandar Utama, 47800 Petaling Jaya, Selangor Darul Ehsan, HAIR Malaysia. INNARDS Tel : +603 - 7965 5555 Fax : +603 - 7965 5500 Hotline : 1800 - 880 - 555 (within Malaysia) BONE +603 7965 5400 (outside Malaysia) BLOOD • Activated Carbon • Refined Oil & Water • Fermentation Media • Medicine • Sausage • Microbial Products HDC TRAINING CENTER Intestine • Sausage casing Pancreas • Insulin Enzyme • Rennet • Cheese www.hdcglobal.com WHAT TO LOOK FOR? TM WHAT TO LOOK FOR?? TM TM TM Certificate of Meat Slaughtered by Muslims TM Halal Certificate from JAKIM LOOK AT THE REQUIREMENTS • 6.4 - Companies which fall under Multinational and Medium Industry categories should form an Internal Halal Audit Committee and appoint an Islamic Affairs Executive (Islamic Studies) to handle and ensure that Halal procedures are complied • 6.5 - A minimum of two Muslim permanent employees of Malaysian citizenship are required at the kitchen/handling/food processing area TM Audit Reference No. : Page 1 of 1 TM Name of Organization : Department : Date of Audit : Auditors : Auditee : Area/Assessment Document reference A B C N/A Records, Evidence, Notes 1. Raw Materials: Storage Area - MS 1500:2009 (3.6) a) All raw materials & ingredients are certified Halal from Islamic bodies recognized by JAKIM - MS 1500:2009 (3.5.1) b) List of the raw materials should be same as declared in the application form -JAKIM manual procedure ( 6.2 ) a) Copy of application form submitted to JAKIM b) Halal File b) Delivery transportation is only for Halal material or products - MS 1500:2009 (3.6) a) Delivery record b) Product Specification/MoA - JAKIM manual procedure ( 6.2 ) a) Valid Halal Certificate b) COA c) Process flow chart d) Product specification e) Supplier audit records AUDIT EXECUTION: STAGES • Explain the purpose of audit Opening • Explain the procedure of auditing meeting • Conduct on site audit during operation Conduct • Review audit findings Audit Closing meeting • Presenting the summary & audit team views on halal compliance. • Presenting the non conformances & agreed corrective actions. TM CONDUCT AUDIT • How to gather objective evidence ? – Examination of documents & records. – Observations of practices & conditions in the factory through on site visit. – Interviews with designated personnel. TM EVIDENCE: HALAL CERTIFICATE TM CONCLUSION – HALAL INTEGRITY IS EVERYBODY’S RESPONSIBILITIES IN AN ORGANIZATION – EVERYBODY IN THE ORGANIZATION MUST UNDERSTAND THE HALAL CONCEPT (HALALAN THOYIBBAN) & IMPLEMENT BEST HALAL PRACTICES • UNDERSTAND, • APPRECIATE, • VALUE, • EFFECTIVE ACTION TM TM
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