Halal Training Course
4.2 (49 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
82 students enrolled

Halal Training Course

Halal Quality Assurance in the Industry
4.2 (49 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
82 students enrolled
Created by Murat SAYIN
Last updated 1/2018
English
Price: $149.99
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
  • Certificate of Completion
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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
Expand all 53 lectures 02:30:35
+ Definitions
1 lecture 05:16

In this session, we will check over the basic definitions of Halal Standards and Halal Certification Process.

Islamic Law
Halal
Haram
Mashbooh
Najis
Zabiha
Muslim
Halal Lead Auditor
Handling
Premises
Processing

Preview 05:16
+ Requirements on Halal Quality Assurance
15 lectures 26:16

The Halal Quality Assurance requirements of

1. Halal Product
2. Sources of Halal Products
3. Management Responsibility Requirements
4. Location/Premises Requirements
5. Devices, Utensils, Machines, and Processing Aids Requirements
6. Processing & Handling Requirements
7. Hygiene, Sanitation and Product Safety Requirements
8. Storage, Transportation, Display, and Serving Requirements
9. Packaging, Labeling, and Advertising Requirements

Halal Quality Assurance Requirements
01:29

Halal Products Conditions

Halal Products Requirements
01:23

There are sources of Halal products. What are they?

Sources of Halal Products
00:41

There are many hidden animal products in foods. Many animal ingredients are present in very small amounts. Some animal products are acceptable for halal to eat but some are not. So, how can we determine that?

Animals-Land Animals-Aquatic Animals
04:48

Plants Requirements

Plants Requirements
00:16

The required usage condition for Microorganisms

Microorganisms Requirements
00:21

The chemical requirements in the Halal production

Chemicals Requirements
00:36

Genetically Modified Products Requirements in the Halal products

Genetically Modified Products
01:18

For a successful Halal certified production, the company management has a to do list. So what are the points? 

Management Requirements
01:14

Premises Requirements for Halal production

Premises Requirements
02:53

Devices, utensils, machines and processing aids requirements

Devices, utensils, machines and processing aids
02:12

Processing & Handling Requirements

Processing & Handling Requirements
01:45

Hygiene, Sanitation and Product Safety Requirements

Hygiene, Sanitation and Product Safety Requirements
01:57

Storage, Transportation, Display and Servings Requirements

Storage, Transportation, Display and Servings Requirements
01:57

Storage, Transportation, Display and Servings Requirements

Packaging, Labeling and Advertising Requirements
03:26
+ Halal Slaughtering (Zabiha) for Poultry
4 lectures 15:53

Halal slaughter is the act of slaughtering a lawful animal in accordance with the Islamic principles.

In this part of our training, we will cover

Before Slaughter

During Slaughter

After Slaughter

Preview 03:18

Stunning? Opponents or proponents of Stunning? What are the conditions?

Stunning
07:22

The form and dimension of the knife? Islamic Slaughtering Conditions.

Islamic Slaughtering
03:13

Halal Control Points on after slaughtering.

After Slaughter
02:00
+ Critical Ingredients
16 lectures 40:48

Why are additives important?

Halal Requirements on Ingredients 1
02:22

Critical Control Points on Animal Based Ingredients, Plant-Based Ingredients, Microbial Ingredients, Mineral, synthetic and mixed based ingredients and products.

Preview 04:09

Critical Ingredients 

Halal Requirements on Ingredients 3
00:57

Gelatin usage in the Halal Production

Gelatine Status on Halal Production
02:12

Carmine usage in the Halal Production

Carmine Status in Halal Production
00:33

L-Cysteine usage in the Halal Production

L-Cysteine Status in Halal Production
01:02

Glycerine usage in the Halal Production

Glycerine Status in Halal Production
01:34

Enzymes applications in the Halal production

Enzymes Status in Halal Production
02:16

Enzymes Halal Critical Control Points 

Enzymes Status in Halal Production 2
03:27

Ethanol status in the Halal production

Alcohol usage in the Halal production
04:55

Critical Control Points on Colorants

Colorants status in the Halal production
03:20

Emulsifiers Halal Critical Control Points 

Emulsifiers usage in the Halal Production
01:41

Flavorings Halal Critical Control Points 

Flavorings usage in the Halal Production
05:25

Flavor Enhancer Halal Critical Control Points 

Flavor Enhancer usage in the Halal Production
01:51

Acidity Regulators Halal Critical Control Points 

Acidity Regulators usage in the Halal Production
00:57

Critical ingredients in the dairy industry

Halal Critical Control Points on Dairy Products
04:07
+ Halal Assurance System
17 lectures 01:02:22

Why Halal Assurance in the plants?

Halal Assurance
04:44

Halal Certification Stages

Halal Certification Steps
02:23

Halal Certification Categories;

I.  Whole Plant Certification
II. Selected Product Certification

Halal implementation in the Plants
03:08

All shareholders in the production shall understand the Halal certification conditions. For this what they have to do?

Management role in the Halal Assurance System
05:35

The first step for implementing Halal Assurance System in a production process is to find halal control points. But How?

Finding Halal control points in the premises
05:26

Auditing is one of the essential parts of the Halal verification process. What are the Halal production audit types?

Halal Production Audits
01:51

Halal Audit Objectives

Halal Production Audits 2
02:57

Halal Audit Process (Such As Planning, Preparation), Opening Meeting, Closing Meeting, On Site Audit

Halal Production Audits 3
03:03

Audit Preparations

Halal Production Audits 4
01:55

Opening Meeting, Closing Meeting

Halal Production Audits 5
01:50

Collecting the Data

Halal Production Audits 6
02:06

Interviews during Halal Production Audits

Halal Production Audits 7
01:49

A large part of the Halal Certification audit is an observation of work practices, equipment, and facilities. During site visit phase of the Halal Certification audit, the auditors will check the places. 

Halal Production Audits 8
01:44

Data Analysis, Non-conformity and Corrective Actions

Halal Production Audits 9
04:50

Closing Meeting, Audit Report

Preview 02:42
We will cover Halal Standard Operating Procedures for 
  1. Purchasing Department
  2. Receiving Materials
  3. Changing and Adding New Suppliers
  4. The use of New Materials
  5. Halal Production
  6. Changing Formula and R&D products
Halal Standard Operating Procedures
09:01

Halal Audit Forms that must be filled up during Halal production audit.

Halal Audit Forms
07:18