Guide To Develop Halal Assurance System (HAS)

GUIDE TO

DEVELOP HALAL


ASSURANCE

SYSTEM
(HAS)

Anis Zulaikha binti Zulkarnin
(DHM211022)

Hala Audit and Certification (DHM2234)

Table of Contents

01 Introduction to Halal

02 Assurance System (HAS)
03
Understanding of 6 principles

of HAS

Application of HAS in Halal

Industry

Introduction to

Halal Assurance

System

Halal Assurance System is a systematic approach to identify non-
halal contamination and control measures to ensure halal and safety
status of products and services. Halal Assurance System adopts a
specified system for developing, implementing and improving the
effectiveness of controlling halal purity and genuineness. Only halal
certificate holder is allowed to fulfill halal standards, regulations and
requirements in halal certification.

WHY? WHEN?

Consumers are provided with
HAS system should be

trustworthy halal developed

products or services through the
once management has

integrated, decided to

stringent & systematic application
get the products certified

of halal halal.

control system.

HOW? WHO?

HAS emphasis on the
One of the important elements in

identification of Halal Critical
implementing HAS is manpower.
Points (HCP) throughout the
HAS requires trained &

supply chain involved in
competent personnel on order to

producing halal products. establish, implement, monitor,

control & verify the HAS

Management has to set up the
systems.
IHC for development,
These tasks are conducted by

implementation & verification
Internal Halal Committee (IHC)
of HAS System

03

ZERO'S CONCEPT:

The halal status is maintained by complying with the halal
requirements which refer to criteria, policy and procedures for
halal products and services.
HAS is set up based on 3 zero’s concepts:
-Zero limit :- (no haram material used in the production services
provided)
-Zero defect :- (no haram product is produced, or no haram
service is offered
-Zero risk :- (no disadvantageous risk should be taken by the
producer or service provider or company)

PRESENCE OF HAS IN SEA

HAS presence in the implementation
of Halal certification requirements is
becoming more dominant than
before.
The implementation of HAS is being
implemented by dominant Halal
certification in Indonesia, Singapore,
Brunei, Thailand and Malaysia.

04

UNDERSTANDING 6

PRINCIPLES OF HAS

HAS is a systematic tool for identification of

hazards specific to individual products or

services, processes and measures for their

control to ensure the “Halalness” and safety of

products or services.

The system framework covers from source of

materials to consumption or usage of products or

services.

Based on the six principles, the system provides the required

systematic approach to ensure and preserve halal integrity of

products. Hence it is absolutely wise for companies doing food

business or industry to know about the system as it serves as a

guideline in describing the practical approach in obtaining

halal certification from relevant authorities in Malaysia.

However, the manufacturer itself will be responsible for

developing and managing the Halal Assurance System to

comply with the entire supply chain process aligned with the

requirements set by relevant authorities

05

P1: DETERMINATION OF

HALAL CRITICAL CONTROL

POINTS

Possible sources of contamination throughout the

whole supply chain (also referred to as halal critical

points) will be identified and deemed to be non

compliant with halal standard requirements.
The identification of halal threats and possible halal

threats is done for:

Materials refer to raw material and recycle

material.
Process which cover from selection of suppliers and materials to finished

product.
Devices, utensils, machinery and processing aids involve through the supply

chain.

P2: DEVELOPMENT AND

VERIFICATION OF FLOW

CHART

Appropriate flow charts that contain all step involved in the entire supply

chain process shall be drafted out and verified against the actual

operations through practical onsite inspections. The will help in identifying

potential halal contaminations and designing of appropriate control

measures.

06

P3: IMPLEMENT OF

CONTROL MEASURES

Control measure refers to action step required to be
conducted at one point or place whereby the step or practices
to prevent any deviations from occurring.
In the event where there are non- compliant issues,
appropriate control measures will be taken in accordance with
Malaysian Halal Certification.

P4: DEVELOPMENT OF

CORRECTIVE ACTIONS

Corrective actions will be developed, reviewed and carried out
in the event of noncompliance. it is essential tp preserve the
halal integrity of the products or process and the corrective
actions shall be ensured to align with established procedures.

07

P5: DOCUMENTATION

SYSTEM AND MANAGMENT

OF RECORDS

Effective documentation and record-keeping system are required to
provide evidence of conformity to the requirements and effective
implementation of the systems.
All document shall be easily accessibly, legibly and identified and
updated for the duration of 1 year. Also shall be verified by the person in
charged. The related document for HAS are:

HAS manual
Internal Halal Committee information which covers on the roles and
responsibilities of IHC and individual members.
Lists if Halal Threats

P6: Verification Process

The verification process shall be include checking records and
operational compliance of the monitoring systems, personnel
compliance to operations and audits reports.

08

Application of HAS

in Halal Industry

Effective implementation of an assurance system
requires the key people (Internal Halal
Committee) to understand the company's or
manufacturing process, related hazards and
means to prevent, control and monitor any related
hazards.
Prior to the implementation of HAS principles,
there are preliminary step which required to be
established

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In total , the whole sequence for HAS implementation
are as the process flow below.

1. Obtaining management commitment
2. Assembling IHC team
3. Establish Halal requirement of Term of References
4. Establish Has policy, Objective and Scope
5. Describing the intended product / services and its intended use
6. Construct Process Flow Diagram for the intend products/ services
7. Onsite confirmation of Process Flow Diagram
8. Conduct Analysis on Halalan Thoyyiban Risk
9. Determine Halal Critical Control Point (HCCP)
10. Establish Critical Limits for HCCP
11. Establish Monitoring Systems for each HCCP
12. Establish Corrective Action for Deviation that might occur
13. Establish Verification procedures
14. Establish Record Keeping & Documentation
15. Review and revise HAS Plan

10