Malaysian Halal Authority and European Operational Excellence
Although many producers of Halal products are not located in Muslim countries, they have a large experience in production and the corresponding quality and food safety assurance programs.
We use the operational strength and production control systems of these producers to also assure Halal integrity. As the assurance systems are audited by officially accredited third parties, Halal integrity is maintained just as any other quality or food safety requirement, substantially adding to the credibility of the corresponding Halal product.
We take Halal as seriously as food safety. As there is no market for unsafe food, there is no Halal market for non-Halal products. Therefore we use the same methodology for ensuring food safety (HACCP) HACCP : Hazard Analysis and Critical Control Points - a food safety system designed to guarantee safe food. to ensure Halal integrity. As in Europe all food producers must have a working HACCP food safety system in place, Halal integrity can be assured using the same control system.
As maintaining Halal integrity is similar to maintaining food safety, the same methodology is used to to introduce Halal integrity into the production systems.
The systematic translation of Halal requirements and screening for Critical Halal process steps is the core of the Halal Plug In® method :
The programs can be based on international Halal Standards like the Malaysian MS1500/2400 or the Saudi SASO 2172/630, preparing for international exports.
Once Halal is built in, the Halal certification or plant approval process is initiated. As the purpose of the Halal Plug In® program is to develop a general Halal platform, multiple plant or Halal certifications are possible, enlarging the market potential.
Although Halal Certifiers may not always have the in depth knowledge needed to fully assess complex production processes, they are still accountable and knowledgeable concerning the Halal aspect. Hence verification of the Halal Analysis and Critical Control Points exercise by a Halal certifier is still recommended for non Muslim producers.
The program essentially plugs in Halal requirements into existing quality & safety systems, just like organic or environmental programs do. It applies proven methods like HACCP to the concept of Halal, defining Halal Critical Control Points and corresponding instructions and procedures to ensure Halal conformity throughout the entire production process or supply chain.
The combination of the operational strength of the systems based operations of many non-Muslim producers with a sound and solid implementation of internationally accepted Halal practices results in unmatched guarantee of Halal integrity.
Typical services include the assessment of products and processes, organising & supervising the Halal ACCP study, the installation of a Halal Assurance Team, developing and installing the controlling procedures, the screening of raw materials, ingredients & suppliers, the selection of the Halal certifier, training of operators & supervisors and overall project management.
: Halal for non Halal environments
Pragmatic transfer of Halal Knowledge. Maintaining Halal Integrity. Minimising Operational changes. Translating Religious Requirements into day-to-day Operational Procedures. Based on International Standards (Jakim, IHI, GCC) and rich international experience.