Description
Curriculum
Instructor
This comprehensive course is designed to equip participants with the knowledge and skills necessary to develop and implement effective production plans that comply with Halal certification standards. Understanding the intricacies of Halal certification is essential for businesses aiming to serve Muslim consumers and expand their market reach. This course provides a deep dive into the principles, processes, and best practices required to ensure that production methods align with Halal requirements.
Course Objectives:
- Gain an in-depth understanding of Halal certification standards and their importance in the global market.
- Learn how to design and implement a production plan that meets Halal requirements.
- Explore the critical elements of Halal compliance, including sourcing, processing, and labeling.
- Develop skills to conduct internal audits and prepare for external Halal certification audits.
- Understand the role of quality assurance and control in maintaining Halal integrity.
Target Audience:
This course is ideal for production managers, quality assurance professionals, food technologists, and business owners in the food and beverage industry seeking to achieve or maintain Halal certification.
Curriculum
- 6 Sections
- 19 Lessons
- Lifetime
Expand all sectionsCollapse all sections
- 1. Course OverviewIn this section we will cover a brief overview of the course.6
- 2. Understanding Production Plant Halal StandardsIn this section we will formulate an understanding and give an explanation of the halal standards for production plants.6
- 3. SurveillanceSurveillance refers to various methods that the halal certifier and the company will use to check for compliance to the halal standards. In this section we will gain an understanding of the types of surveillance.5
- 4. Raw materials/ingredients and finished productsAn integral part of halal compliance is ensuring that records of raw materials/ingredients and finished products are up to date and have been shared with the halal certifier for evaluation. This section will focus on documentation and processes for adding new raw materials/ingredients as well as record keeping of finished products.4
- 5. Manufacturing for 3rd parties (brands)2
- 6. Outsourcing of manufacturing process1
root
63 Students1 Course
Courses you might be interested in
This comprehensive ‘Abattoir Islamic Slaughter’ course is designed to equip participants with the knowledge and skills necessary to ensure that animal slaughter and all related abattoir activities comply with halal...
-
53 Lessons
R750.00