01
Learning Objectives
- Understand specific requirements for Halal food production.
- Integrate Halal requirements within HACCP systems.
- Properly manage raw materials and ingredients compliant with Halal standards.
FINAL EXAM ONLY
HALAL_PROD_LA
Halal Production Management – Integrating Halal Requirements into HACCP and Managing Raw Materials/Ingredients
The course "Halal Production Management – Integrating Halal Requirements into HACCP and Managing Raw Materials/Ingredients" provides a comprehensive and practical overview of methodologies to incorporate Halal requirements into food safety systems, with a specific focus on the HACCP framework. Participants will explore the specific regulations applicable to Halal food, understanding how to ensure compliance throughout the production chain, from raw material selection to ingredient management. Best practices for traceability and quality control aligned with recognized international standards will also be covered. This training is essential for professionals in the food industry aiming to implement or enhance production processes compatible with Halal market demands, ensuring maximum transparency and regulatory compliance.
Exam duration45 min
Pass mark70%
Available questions0
CIWZ PROFESSIONAL ASSESSMENT
High-integrity learning environment
The pathway is designed for managers, executives, function owners, auditors and professionals. Lessons use validated minimum study time and a contextual tutor; assessments use server-side random selection of questions and answers, session-continuity controls, camera and local audio-activity monitoring during protected tests.
Traceability and reliability: integrity events are logged for authorized review; automated signals do not determine the result on their own.
OFFICIAL PATHWAY INFORMATION
Course technical sheet
Purpose, references, delivery method, commercial terms and certificate value, presented clearly and transparently.
02
Skills Acquired
- Application of OIC/SMIIC, GSO, and Codex Alimentarius standards relating to Halal food.
- Designing and controlling HACCP systems integrated with Halal requirements.
- Managing traceability and verifying Halal ingredients.
03
Target Audience
Food sector operators, quality managers, production and control staff, food safety consultants.
04
Prerequisites
Basic knowledge of food safety and HACCP principles.
05
Course Content
- Introduction to Halal standards (OIC/SMIIC, GSO)
- General principles of food hygiene and HACCP
- Integrating Halal requirements into HACCP
- Managing Halal raw materials and ingredients
- Traceability and supply chain control
06
Teaching Method
Theoretical lessons supported by practical examples and case studies.
07
Assessment Method
Multiple-choice test, passing score 70%.
08
Duration
45 minutes
09
Certification
Completion certificate available upon payment.
10
Expected Outcomes
Ability to effectively integrate Halal requirements into HACCP processes and manage raw materials and ingredients in compliance with recognized standards.