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List of Contents
CONTENTS
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REVISION
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Approval Page
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Summary of Changes on Halal Assurance Management
System Document for LHFC
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Introduction
4.1 Company Profile
4.2 Processing Brief and Process Flow
4.2.1 Processing Brief of Poultry Processing Plant
Receiving of Live Birds
4.2.1.1 Process Flow of Poultry Processing
Plant
4.2.2 Processing Brief of Mechanised Deboned Meat
4.2.2.1 Process Flow of Mechanised Deboned
Meat
4.2.3 Processing Brief of Secondary Processing
Plant
4.2.3.1 Processing Brief of Frankfurter
4.2.3.1.1 Process Flow of Frankfurter
4.2.3.2 Processing Brief of Nugget
4.2.3.2.1 Process Flow of Nugget
4.2.3.3 Processing Brief of Fried Chicken
4.2.3.3.1 Process Flow of Fried Chicken
4.3 Scope
4.4 Policy and Objectives LHFC
4.5 Term and Definitions
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Halal Assurance Management System Manual
5.1 Halal Policy
5.2 Halal Management Organization of LHB
5.3 Halal Steering Committee (HSC)
5.3.1 Organization Chart of Halal Steering Committee
5.3.2 Functions of HSC
5.3.3 Roles and Responsibilities of HSC
5.4 Halal Working Committee (HWC)
5.4.1 Organization Chart HWC
5.4.2 Functions of HWC
5.4.3 Roles and Responsibilities of HWC
5.5 Process Flow
5.6 Identification of Control Measures and Halal Critical
Control Points (HCP)
5.7 Halal Administration
5.7.1 Halal Policy Review
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5.7.2 Application and Maintenance of Halal
Certification (logo)
5.7.3 Appointment of Halal Executive, Halal
Supervisor and Slaughterman
5.7.4 Source of raw materials and ingredients
5.7.5 Storage and Transportation
5.7.6 Packaging, Labeling and Advertising
5.7.7 Device, Utensils, Machines and Processing Aid
5.7.8 Cleaning, Sanitation & Food Safety
5.8 Internal Audit Function
5.8.1 Objectives
5.8.2 Scope
5.8.3 Activities
5.9 Halal Training Program
5.9.1 Purpose
5.9.2 Scope
5.9.3 Responsibility
5.9.4 Related Documentation
5.9.5 Training Plan
5.9.7 Procedure To Conduct Training
5.10 Socialization Program
5.11 Communication
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Standard Operating Procedure (SOP)
6.1 Determination of Monitoring System
6.2 Determination of Halal Verification
6.3 Determination of Corrective Action
6.4 Recording
6.5 Determination of Validation
6.6 Document Control
6.7 Control of Record
6.8 Traceability
6.9 Product Recall
HP01
HP02
HP03
HP04
HP05
HP06
HP07
HP08
HP09
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Working Instruction
7.1 Recovery Test
7.2 Sharpening of Knife
7.3 Determination of Hayat Mustaqhirah
7.4 Halal Checking before Scalding
7.5 Inspection of Carcass Cleanliness
7.6 Receiving Ingredients and Raw Materials
7.7 Samak
7.8 Halal Assurance Management System Training Module
HW01
HW02
HW03
HW04
HW05
HW06
HW07
HW08
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CONTENTS
8.0
9.0
List
8.1 Product List
8.2 Slaughterman and Halal Checker Name List
8.3 External Document List
8.4 Form List
8.5 Purchasing Ingredients and Raw Materials List
Appendix
9.1 Decision Tree of HCP Identification
9.2 Halal Assurance Plan
9.3 Application of Halal Certification
9.4 Copy of Slaughterman ID card
9.5 Critical Materials and Preventive Measures
9.6 Procedure of Purchasing Ingredients or Raw Materials
9.7 Internal Halal Audit Checklist
9.8 Form / Checklist / Record
9.9 Copy of Halal Certificates
9.10 Traceability Flow Chart
9.11 Eksperimen Mengenalpasti Tempat Pemotongan
Dibahagian Leher Semasa Penyembelihan Halal (Ayam)
9.12 Experiment of Validation of Stunning
9.13 Experiment of Validation of Sharpening of Knife
9.14 Experiment of Validation of Bleeding Time
DOC. NO.
REVISION
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Appendix (a)
Appendix (b)
Appendix (c)
Appendix (d)
Appendix (e)
Appendix (f)
Appendix (g)
Appendix (h)
Appendix (i)
Appendix (j)
Appendix (k)
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Appendix (l)
Appendix (m)
Appendix (n)
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