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30-Day Money-Back Guarantee

This course includes:

  • 2.5 hours on-demand video
  • 1 downloadable resource
  • Full lifetime access
  • Access on mobile and TV
Business Industry Halal

Halal Training Course

Halal Quality Assurance in the Industry
Rating: 4.2 out of 54.2 (55 ratings)
87 students
Created by Murat SAYIN
Last updated 1/2018
English
30-Day Money-Back Guarantee

What you'll learn

  • The basic concepts & requirements of Halal
  • The required documents on Halal procedures
  • The importance of proper sourcing of raw materials and production
  • The basic concepts of Halal slaughtering
  • The preparation and management of Halal audits
  • Internal Halal audit & assessment techniques

Requirements

  • No previous knowledge or tools are required.

Description

Halal and Haram are fundamental Qur'anic terms that regulate Muslim daily life including diet by the Islamic Law.

On the other hand, there is no doubt that demand for Halal products has become very important and powerful economic value in today's world. It is not only constrained to Muslims but also to non-Muslims consumers who are from different races, culture, and beliefs. Because a halalan-tayyiban product is clean, pure, nutritious, hygienic and healthy.

Halal food and products usually are no longer produced locally, even in the Muslim countries. Muslim consumers nowadays are faced with a broad selection of products and services. Each product category offers many different brands.

Halalan Tayyiban is an enforced religious requirement on products and services for Muslims’ consumption and is now considered as a quality standard. The concept of halal covers all aspects of the management system.  It is not only focusing on the point of production including sourcing of halal ingredients, but all elements that is applied to the product supply and manufacturing surrounding processed food, cosmetics, pharmaceutical and medical products and has been extended to services involved in the logistics of halal products.

Therefore, providing halal products to one-third of the world’s population offers many economic opportunities for the various industries. However, it makes assuring the halal authenticity of these products requires more challenge. For all of these reasons, understanding Halalan Tayyiban in the production level is very crucial.

I have arranged this course to create an understanding of Halal with its implementation, its certification, management, and sustainability to ensure that the integrity of Halal is not compromised during the process.

And please keep in mind that this course comes with the lifetime access to the course, that means you will have access to all the new lectures I will be adding in future for no additional cost!

Who this course is for:

  • Halal team leader and members in the Halal certified premises
  • Executives and Managers responsible for Halal Production
  • Food & Beverage Industry stakeholders
  • Pharmaceutical Industry members
  • Packaging Manufacturers
  • Students in the above-related fields

Course content

5 sections • 53 lectures • 2h 30m total length

  • Preview05:16

  • Halal Quality Assurance Requirements
    01:29
  • Halal Products Requirements
    01:23
  • Sources of Halal Products
    00:41
  • Animals-Land Animals-Aquatic Animals
    04:48
  • Plants Requirements
    00:16
  • Microorganisms Requirements
    00:21
  • Chemicals Requirements
    00:36
  • Genetically Modified Products
    01:18
  • Management Requirements
    01:14
  • Premises Requirements
    02:53
  • Devices, utensils, machines and processing aids
    02:12
  • Processing & Handling Requirements
    01:45
  • Hygiene, Sanitation and Product Safety Requirements
    01:57
  • Storage, Transportation, Display and Servings Requirements
    01:57
  • Packaging, Labeling and Advertising Requirements
    03:26

  • Preview03:18
  • Stunning
    07:22
  • Islamic Slaughtering
    03:13
  • After Slaughter
    02:00

  • Halal Requirements on Ingredients 1
    02:22
  • Preview04:09
  • Halal Requirements on Ingredients 3
    00:57
  • Gelatine Status on Halal Production
    02:12
  • Carmine Status in Halal Production
    00:33
  • L-Cysteine Status in Halal Production
    01:02
  • Glycerine Status in Halal Production
    01:34
  • Enzymes Status in Halal Production
    02:16
  • Enzymes Status in Halal Production 2
    03:27
  • Alcohol usage in the Halal production
    04:55
  • Colorants status in the Halal production
    03:20
  • Emulsifiers usage in the Halal Production
    01:41
  • Flavorings usage in the Halal Production
    05:25
  • Flavor Enhancer usage in the Halal Production
    01:51
  • Acidity Regulators usage in the Halal Production
    00:57
  • Halal Critical Control Points on Dairy Products
    04:07

  • Halal Assurance
    04:44
  • Halal Certification Steps
    02:23
  • Halal implementation in the Plants
    03:08
  • Management role in the Halal Assurance System
    05:35
  • Finding Halal control points in the premises
    05:26
  • Halal Production Audits
    01:51
  • Halal Production Audits 2
    02:57
  • Halal Production Audits 3
    03:03
  • Halal Production Audits 4
    01:55
  • Halal Production Audits 5
    01:50
  • Halal Production Audits 6
    02:06
  • Halal Production Audits 7
    01:49
  • Halal Production Audits 8
    01:44
  • Halal Production Audits 9
    04:50
  • Preview02:42
  • Halal Standard Operating Procedures
    09:01
  • Halal Audit Forms
    07:18

Instructor

Murat SAYIN
M.Sc. Chemist
Murat SAYIN
  • 4.2 Instructor Rating
  • 55 Reviews
  • 87 Students
  • 1 Course

He carried out research projects on enzymes in different institutes and completed his master thesis about enzyme immobilization.

He worked in a Halal Products Research Association in Turkey and participated many Halal certification audits.

He gave Halal Assurance System training in different places in domestic and abroad.

He participated various radio and television programs about the importance and international status of the Halal certification system.

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