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INDUSTRIAL TRAINING REPORT

JABATAN AGAMA ISLAM PAHANG

NUR ALIMAH BINTI MOHD AZELI

REPORT SUBMITTED IN PARTIAL FULFILMENT FOR THE DIPLOMA IN


CHEMICAL ENGINEERING TECHNOLOGY (FOOD)

CHEMICAL & BIO-ENGINEERING TECHNOLOGY SECTION

UNIVERSITI KUALA LUMPUR MALAYSIA INSTITUTE OF CHEMICAL


AND BIOENGINEERING TECHNOLOGY

MELAKA

2017

i
DECLARATION

I declare that all parts of this report are the result of my own work except for the quotations
and references, the sources of which have been acknowledged in the bibliography.

2017 NUR ALIMAH BT


MOHD AZELI

ii
This report was read and verified by:

..

(EN. NORIDZUAN BIN ABDUL Date


MANAN)

Company Supervisor

..

(DR INDOK NURUL HASYIMAH Date


BINTI MOHD AMIN)

University Supervisor
ACKNOWLEDGEMENT

Alhamdulillah, all praises to Allah for His mercy upon the completion of this project.

Firstly, I would like to express my deep sense of gratitude to my supervisor Encik


Noridzuan bin Abdul Manan for his assistance and support in completing this report. My
appreciation also extends to staffs of Pahang Islamic Religious Department (JAIP)
especially to the members from the Sector of Halal Management for the chance and trust
to allow me to complete my industrial training here. Their willingness to generously help
and share their knowledge has been very much appreciated.

I am also particularly grateful to my university supervisor, Dr Indok Nurul


Hasyimah binti Mohd Amin for her unending guidance and support throughout this
industrial training. I would also like to thanks my parents for their useful advice and
cooperation.

Last but not least, I wish to thanks my friends for their encouragement and
constructive recommendations in accomplishing this project. Their willingness to share
ideas and information gave a very large contribution in the completion of this project.
There is nothing to compensate the invaluable experiences I gained throughout my
practical training and it is hoped that these will benefit me in facing real work environment
in the future.

iii
ABSTRACT

The report is divided into two sections which are the economical section and the
technical section. The economical section is about the company background, company
history, company vision, mission and motto, products and services. Jabatan Agama Islam
Pahang is one of government organization which headquartered at Pekan, Pahang and
known as JAIP. Jabatan Agama Islam Pahang consist of 8 departments that bring the same
vision and mission which are to be the leading Institutional Islamic Religious Affairs
Management for Ummah Welfare and the mission to produce the Faithful and Believing
Ummah through quality management, according to Quran and Sunnah. The students
placement is in one of the department named as Research Department specifically in the
Halal Management Unit. This Unit is responsible in producing halal validation certificate
and Malaysia Halal Logo for the producers of foods and goods used by Muslims, food
premises, slaughterhouses and logistic according to terms provided. This unit designed to
managing the Halal certification application for manufacturer of any type of products that
apply the application. Meanwhile, the technical part explains the student assigned as the
Halal Executive Trainee. The trainee had been given the same task as well as the task of
Halal Officer to allow the student to be exposed to the real work environment which
including the office and management task, and also documentation of Halal Certification
application through online system, documentation and site inspection. Student also
attended many seminars and programs conducted by this unit which can help student
improve the soft skills and gained extra knowledges. Overall, objectives of INTRA and
personal objectives of student achieved.

iv
TABLE OF CONTENTS

DECLARATION ii

ACKNOWLEDGEMENT iii

ABSTRACT iv

TABLE OF CONTENTS v

LIST OF TABLES vii

LIST OF FIGURES viii

LIST OF APPENDICES x

LIST OF ABBREVIATION xii

CHAPTER I 1

1.1 Industrial Training 1


1.2 Objectives 1-2
1.3 Industrial Training at Aroma Spices Enterprise Sdn Bhd Error! Bookmark not
defined. - 3

CHAPTER II 4

2.1 Background and history of Organization 4-6

2.2 Company Vision and Mission 7

2.3 Background of Department Attached 8

v
2.4 Product and Services 8 - 13

CHAPTER III 14

3.1 Introduction to MPPHM and MS 1500: 2009 14 - 20

3.2 Audit and Monitoring for Halal Certification 21 - 30

3.3 Office and Management tasks 31 - 34

3.4 Attending Seminars, Events & Program 35 - 39

3.5 Project 40 - 41

CHAPTER IV 42

4.1 Conclusion 42

4.2 Recommendations 43

REFERENCES 44

APPENDIX A 45

vi
LIST OF TABLES

Table 1 : Critical Ingredients in Food Products 19


Table 2: Fee charges for Food Premise Scheme 32
Table 3: Fee charges for Slaughterhouse scheme 33

vii
LIST OF FIGURES

Figure 1 : Pahang Islamic Religious Department 4


Figure 2 : Organization Chart of Pahang Islamic Religious Department 7
Figure 3 : Halal cosmetics 9
Figure 4 : Collagens 10
Figure 5 : E-Code Ingredient Information 10
Figure 6 : Dairy Products 10
Figure 7 : Halal Food Products 10
Figure 8 : Alcohols in Food Product 11
Figure 9 : Akta Perihal Dagangan 11
Figure 10 : Leathers 11
Figure 11 : Manual Prosedur Persijilan Halal Malaysia 11
Figure 12 : Halal Malaysia Official Portal 13
Figure 13 : Manual Procedure for Malaysia Halal Certification (Third Revision) 14
2014
Figure 14 : Halal Logo 15
Figure 15 : JAKIM's Logo 15
Figure 16 : Flowchart of the Process for Halal Certification 17
Figure 17 : Example of Certificate of Authentication of Halal 18
Figure 18 : Malaysia Standard (MS) 1500:2009 Halal Food Production, 21
Preparation, Control and Storage
Figure 19 : Flowchart of Audit Procedure 23
Figure 20 : Dry Storage Inspection 24
Figure 21 : Wet Storage Inspection 24
Figure 22 : Powder Storage 24
Figure 23 : Figure 23: Spices Storage Inspection 24

viii
LIST OF FIGURES

Figure 24 : Hand sanitizer 1 25


Figure 25 : Hand sanitizer 2 25
Figure 26 : Soy Sauce Processing 26
Figure 27 : Cleaning area for bottles 27
Figure 28 : Fermentation Tank 27
Figure 29 : Packaging Process 27
Figure 30 : Inspection to the Pilot Plant 28
Figure 31 : Slaughtering Activity 29
Figure 32 : Halal officer inspect the severed area 29
Figure 33 : De-feathered chicken chilled 30
Figure 34 : Documentation of Halal certification application 30
Figure 35 : File tagging 31
Figure 36 : Visit to MIHAS 2017 36
Figure 37 : Seminar attended by Halal Officers from JAIP & other PAID 38
Figure 38 : Panel from KKM 38
Figure 39 : Sampling demonstration for powder products 38
Figure 40 : Closing ceremony for the seminar 38
Figure 41 : Seminar Ancaman Liberisme 39
Figure 42 : Student attended to the hotel 40
Figure 43 : Student inspect the freezer 40
Figure 44 : Student inspect the ingredients 40
Figure 45 : Ingredient stored in the chefs room 40
Figure 46 : Ingredients stored properly 41
Figure 47: Ingredients stored in the chiller 41

ix
LIST OF APPENDICES

Appendix A : Memorandums for Inspections45

x
LIST OF ABBREVIATION

INTRA : Industrial Training

UniKL MICET : University Kuala Lumpur of Malaysian Institute of

Chemical and Bioengineering Technology

JAKIM : Jabatan Kemajuan Islam Malaysi

JAIP : Jabatn Agama Islam Pahang

PAID : Pejabat Agama Islam Daerah

BeSS : Bersih, Selamat & Sihat

MeSTI : Makanan Selamat Tanggungjawab Industri

GMP : Good Manufacturing Practice

KKM : Kementerian Kesihatan Malaysia

HQ : Headquarter

PPE : Personal Protective Equipment

MIHAS : Malaysia International Halal Showcase

xi
CHAPTER I

INTRODUCTION

1.1 Industrial Training

Industrial training (INTRA) is one of compulsory course to be completed by the


Final Year students of University Kuala Lumpur Malaysian Institute of Chemical and
Bioengineering The duration of this industrial training is 16 weeks for 8 credit hours
and takes place in semester 6. Students are allowed to choose their own training places
according to their preference. In the industrial training, students will be given the
chance to apply knowledge they have learnt in class. Students will also learn other
skills which are equally vital to academic knowledge such as the skill to work in
groups, ethics, communication, customer handling procedure and other important
skills.

1.2 Objectives

1.2.1 UniKL INTRA Programme Objectives

The objectives of INTRA programme are:


i. To expose students to real work environment.
ii. To let student apply their skills they have gained throughout the academic
years and to build cooperation between industry and UNIKL
iii. To allow students enhance their knowledges and abilities at the companies
they are attached to

1
1.2.2 Personal Objectives

Besides the objectives from INTRA, the student also has set up her personal
objectives to be accomplished during the INTRA period. The objectives are stated as
below:

1. To improve personal skills such as communication, problem solving and


management skills
2. To apply the skills and knowledge learned during academic years
3. To practice good work attitude such positivity and respect toward colleagues

This industrial training carry few component assessment which are the company
assessment with 50% of the total marks, Industrial Report Evaluation containing the Log
book assessment and Industrial report with 35% of the total marks and lastly, 15% from
the INTRA Presentation. This report done by the student for both supervisors from
UNIKL MICET, Dr Indok Nurul Hasyimah binti Mohd Amin and Halal Management
Unit, En Noridzuan bin Abdul Manan.

1.3 Industrial Training at Jabatan Agama Islam Pahang

The placement of the training was accomplished at Jabatan Agama Islam Pahang
(JAIP) or Pahang Islamic Religious Department usually known as JAIP. JAIP is one of
government organization which headquartered at Pekan, Pahang. It was established in
1926 and known as Islamic Fellow Council. Students training was placed in Research
Department specifically is in the Halal Management Unit. Halal Management Unit is one
of the Unit that handling the Halal System and Management of many type of schemes
involving food products and beverages, pharmaceuticals, consumer goods, cosmetics,
food premises, logistics and slaughterhouse.

2
During internship period, student has been assigned as the Halal Executive Trainee
which the major duties given are the Halal documentation, and Halal
Audit/Inspection/Monitoring to any factory, food premises or manufacturer of the
products that applying the Halal application certification for Pahang State. Meanwhile,
the minor tasks is involving the office skills such as tagging and managing the Halal
documents, faxing letters, printing the Slaughtering Course certification and dealing with
the Halal application applicants regarding their application. One of the project given to
the students from the company supervisor is the Halal Pre-Audit for one of the halal
applicant for food premises of known hotel. This project required student to run the Halal
Pre-Audit by herself along with other Halal Executive Trainee without the guides from
Halal Management Unit Officer. This Halal Pre-Audit purposely held to help the Halal
applicant by giving recommendations and advices so they can meet the Halal requirement
precisely. Besides, this project also could help the applicant in improving their preparation
for the real Halal Audit/Inspection/Monitoring.

1.3.1 Industrial Schedule

During the INTRA period, the working hours and the holiday of the trainee are as
below:

Office hour : 8.00 am 5.00 pm

Break hour : 1.00 pm 2.00 pm

Holiday : Sunday, Saturday and public holidays

3
CHAPTER II

PRESENTATION OF JABATAN AGAMA ISLAM PAHANG

Figure 1: Pahang Islamic Religious Department

2.1 Background and history of Organization

Pahang Islamic Religious Department is one of government organization in


Pahang and headquartered in Pekan and addressed at Jalan Masjid, 26600, Pekan,
Pahang. It was established in 1926 and known as Islamic Fellow Council. Tengku
Besar Pahang, Al-Marhum Yang Amat Mulia Tengku Besar Sulaiman Ibni Al-
Marhum Sultan Ahmad was appointed as the first chairman. The office which is
currently being used was officially launched in 25 of May 1973. At its inception, the
responsibilities of Pahang Islamic Religious Department has centered on the
administration, management and ruju, marriage divorce and the Syariah Court. It is
staffed by Head of Department, a Mufti and four clerks.

4
In 1956 the Act was amended Islamic Council Member and replaced by Act of 1956
Islamic Governance. Simultaneously District Qadhi Office was created in Rompin,
Pekan, Kuantan, Chenor, Temerloh, Jerantut, Lipis, Bentong, Raub and Cameron
Highlands.In the '60s and beyond, Pahang Islamic Religious Department has
experienced rapid development in terms of the scope, the division and new Units
established in line with the increase in the number of employees, taking the Religious
Schools and in charge of building Mosques for districts in Pahang state. Pahang
Islamic Religious Department is an organization which accomplishes the principles
determined by Majlis Ugama Islam dan Adat Resam Melayu Pahang and the
government. This organization is also responsible in ensuring that the real teaching
of Islam is being practiced as a way of life in accordance to Al-Quran and As-Sunnah.
Furthermore, this organization is accountable in doing research and evaluation
involving Islamic affairs in Pahang state which includes Islamic beliefs, law, moral
and social issues, publications and food materials. This organization also collects and
analyzes information to ensure the productivity of organization management is
efficient. This organization is the headquarter for each for all the Qadhi Office
(Pejabat Qadhi) or District Islamic Religious Office (Pejabat Agama Islam Daerah)
known as PAID is the branch of Islamic Religious department which located in each
district in Pahang State.

PAID Raub
PAID PAID
Kuantan Temerloh

PAID PAID
Jerantut Chenor
PAID
Muadzam

JAIP
PAID Shah
Pekan

PAID
PAID Lipis
Bentong

PAID
PAID
Cameron
Maran
Highlands
PAID PAID
Rompin Jengka

Figure 1.1: Pejabat Agama Islam Daerah

5
In JAIP and all Qadhi offices have all this units which each of the units must ply the
important role in ensuring that the real teaching of Islam is being practiced as a way
of life in accordance to Al-Quran and As-Sunnah.

Departments/Unit

1. Management Service
2. Education
3. Research
4. Islamic Family Laws
5. Enforcement
6. Dakwah
7. Mosque And Surau Management
8. Prosecution

6
Figure 2: Organization Chart of Pahang Islamic Religious Department

2.2 Company Vision and Mission

VISION

Be the leading Institutional Islamic Religious Affairs Management for Ummah


Welfare

MISSION

Producing the Faithful and Believing Ummah through quality management,


according to Quran and Sunnah

7
2.3 Background of Department Attached

The department attached is research department which is sub-divided into three


units which are Syariah and Aqidah, media screening and halal management but soon
the Halal Management Unit will be isolated from this department to build just one big
organization for Halal Management with different building and sector. Halal
Management Unit of State Islamic Religious Department / Jabatan Agama Islam
Negeri (JAIN) along with Department of Islamic Development Malaysia / Jabatan
Kemajuan Islam Malaysia (JAKIM) are responsible in producing halal validation
certificate and Malaysia Halal Logo for the producers of foods and goods used by
Muslims, food premises, slaughterhouses and logistic according to terms provided.
Halal validation certificate is categorized into seven which are food products, goods,
foods and beverages premises, cosmetics, slaughterhouses, logistic and
pharmaceutical. Auditing and monitoring will be held for the applicants and
certificate holders by assigned auditors. Halal Management Unit is also responsible
in educating the society towards awareness of halal in foods and goods by conducting
seminars, courses and other approaches. This unit also provides slaughtering
certificate by educating society through theory and practical courses of Halal
Slaughtering Method.

2.4 Product and Services

Basically, Halal Management Unit producing no products but there are some
contribution that this unit give toward the society especially in education terms.
These are the responsibilities of Halal Management Unit

1. Study of food products and consumables Muslims.


2. Issuing Halal Certification Mark
3. Issuance of Certificate of Slaughter.
4. Monitoring and enforcement of Halal Certification Mark.
5. Implement social programs

8
6. Implement social studies and civics.
7. Implement halal food handling course.
8. Implement the course of slaughter.

In order to contribute the knowledges and awareness of Halal by implement social


programs, this unit have producing pamphlets and brochures which are distributed to
society as an approaches toward halal awareness for products and goods.

Some of the pamphlets distributed by Halal Management Unit:

Figure 2: 6 Ramuan Figure 3: Halal


Kritikal Cosmetics

9
Figure 4: Collagens Figure 5: E-Code
Ingredient Information

Figure 6: Dairy products Figure 7: Halal Foods


Product

10
Figure 8: Alcohols in Figure 9: Akta Perihal
Foods Products Dagangan

Figure 10: Leathers Figure 11: Manual


Prosedur Persijilan Halal
Malaysia

11
Besides distribution of the pamphlets, Halal Management Unit also provides
services. The main services provided is the Halal Certification where this unit will manage
the Halal certification application that have been applied online by the applicant. Halal
Executive officers then need to check and inspect all the supporting document sent by the
applicant in all aspect including the ingredients used, the information about the food
premises, workers information and etc. All of the details must meet the specified
requirement of Halal terms according to Manual Procedure for Halal Certification
Malaysia (Third Revision) 2014. Lessons on Halal slaughtering method also can be
provides by this unit along with the practical lesson of Halal slaughtering method
including giving the participation certificates. Other than that, online services also
provided through the Halal Malaysia Official Portal
(http://www.halal.gov.my/v4/index.php). Since it is very important for all Muslims to
understand Islamic bodies that are recognized throughout the country, this portal provided
the Recognised Foreign Halal Certified Body list. This can prevent the user feel hesitant
to buy goods or entering certain premises when abroad. Knowledge of corporate logos
Islam recognized abroad is also important so that users are not confused. Through this
portal also allow people to verify the halal status of any products. Beside the halal
verification, anyone also can apply the Halal Certification Application through the system
MYeHALAL options for their products or goods. Information related to Halal are all
provided in this portal such as certification and procedure for Halal application, Malaysian
Halal Certification Procedure Manual, Halal Meat and Poultry Productions Protocol and
other details.

12
Figure 12: Halal
Malaysia Official Portal

13
CHAPTER III

TASKS AND PROJECT

3.1 Introduction To Manual Procedure For Malaysia Halal Certification (Third


Revision) 2014 and Malaysia Standard (MS) 1500:2009 Halal Food Production,
Preparation, Control and Storage

Figure 13: Manual Procedure for Malaysia Halal Certification


(Third Revision) 2014

14
The first task given to the student is to read and understand the Manual Procedure
for Malaysia Halal Certification because all of the Halal system and management must be
according to this Manual. Manual Procedure for Malaysia Halal Certification (MPPHM)
is a reference document for halal certification which is concurrently used together with
the Malaysia Halal Standards. Besides explaining the terms and requirements for
certification, all of the information in this manual is important for the student to interpret
the halal management in all aspects which are the scope of Halal, definitions, Certification
scheme, condition for certifications, general requirements for certification, specific
requirements for certification in accordance with scheme, application procedure in
accordance with scheme, certification fee, audit procedure, monitoring and enforcement,
Malaysia Halal Certificate and Malaysia Halal Logo, responsibilities of Malaysia Halal
certificate Holder and Malaysia Halal certification Panel.

Figure 14: Halal Logo Figure 15: JAKIMs


Logo

The application of halal certificate is available for product manufacturer, sub-


contract manufacturer, repacking manufacturer, food premises, abattoir and logistic.
There are certain terms and conditions to be followed by applicants at the level of
producing company and the products.

15
The terms and conditions are as followed:

Producing company/Manufacturer

Registered under Companies Commission of Malaysia;

Having valid operation license from local authorities;

Having at least 2 Malaysian-Muslim workers;

Producing only halal products;

Slaughterer and checker of slaughter houses having valid slaughter certificate;


and

Food premises do not sell soft drinks or any other prohibited products.

Product

Not prohibited by Islam;

Food supplements must be certified by National Pharmaceutical Regulatory


Agency and Ministry of Health; and

Not categorized as drugs by Ministry of Health.

16
Figure 16: Flowchart of the Process for Halal Certification

Applicants with complete document and payment will be scheduled for inspection
within 30 days. Authorized auditors will inspect the premises from every aspect including
health of workers, safety and cleanliness of premise, sources and handling technique of
ingredients and etc. Explanations about the correct procedure will be given to applicants
who failed to fulfill the requirements. JAKIM and JAIN as responsible agencies need to
ensure that halal certificate will not be given to unqualified person and are pure and halal
in accordance with Islamic principles.

17
Figure 17: Example of Certificate of Authentication of Halal

The status of halal of food will be strictly monitored to ensure that the product is
completely halal. However, there are certain ingredients used in food productions which
are considered critical in terms of its status of halal. This is due to various factors such as
the ingredient can only be extracted from animals. Although the animal which the product
is extracted is permissible, but the slaughtering and handling process is still questionable.

18
Among critical ingredients which will be strictly inspected are as follows.

Critical Ingredients in Food Products

Table 1: Critical Ingredients in Food Products

Ingredient Description

1. Fat and Oil Improve the taste of food.


Commercially known as shortening.
Used in dessert.
Extracted from plant and animal.

2. Emulsifier To make non-compatible components of food


such as oil and water blend smoothly rather
than remain separated.
Example: lecithin, monoglycerides and
diglycerides.
Sources: vegetable oil and animal fats.

3. Stabilizer Stabilize the texture of product such as


pudding, chocolate milk, jelly and salad
dressing.
Example are gum stabilizer, starch, dextrin,
pectin, amylose, gelatin and carrageenan.
Gelatin is usually extracted from bones and
skin of animals such as pig, cow or fish. It
gives gelling and thickening properties.
There is high probability that products which
contain gelatin are haram (prohibited) or
mashbooh (doubtful).

19
4. Glycerin Produced from oil or fat of animals and
plants, or synthetically produced. Usually
extracted from animals.
Used in beverages or toiletries such as
toothpaste, shampoo or soap.

5. Enzyme Largely used in food industry. Source is from


animals, plants and microorganism. For
instance the production of cheese using rennin
enzyme which is extracted from rennet.
Examples of products are ice cream, yogurt,
chocolate and sweets.

6. Alcohol Liquor is considered as filthy (najis).


Used in beverages, ice cream, salad dressing
and sauces.
Used as solvent in flavoring industry.

Based on those lists of critical ingredient student need to inspect in the Halal
certification application submitted by the applicant either through the system
MYeHALAL which is online or offline which is the supporting document consist of few
document such as copy of Companies Commission of Malaysia (SSM)/ Malaysia,
financial statement, packaging labels, Halal status for ingredients with halal certificate or
product specification for critical ingredients (if relevant) and other required documents.
Along with MPPHM, student also given the Malaysia Standard (MS) 1500:2009 Halal
Food Production, Preparation, Control and Storage which is also a guidelines that must
be refer for Halal certification.

20
Figure 18: Malaysia Standard (MS) 1500:2009 Halal Food Production, Preparation,
Control and Storage

3.2 Audit and Monitoring for Halal Certification

In this section, the explanation will start on brief definition of audit and
monitoring/inspection term. Then, student will proceed with some images of inspection
that student went. Task for the trainee also require the student to go for the audit and
monitoring/inspection for Halal certification in the food premises, factory/manufacturer
and slaughter house with the Halal officers. Auditing and monitoring will be carried out
after all the required application procedures are fulfilled while All Malaysia Halal
Certificate holders or anyone who use any halal statement/label/ logo are subject to
monitoring and enforcement.

21
3.2.1 Scope of Inspection

The inspection covers general and specific requirements of certification including the
following items:

a. documentation and company profile;


b. internal Halal Control System;
c. raw material/ ingredient and processing aid;
d. equipment;
e. packaging and labelling;
f. storage;
g. processing;
h. transportation;
i. workers;
j. sanitation system and premise cleanliness;
k. waste disposal management; and
l. Premise compound.

22
3.2.2 The Audit Procedure

Review of
Opening meeting Site inspection
documents

Final Evalution Closing meeting

Figure 19: Flowchart of Audit Procedure

3.2.3 Inspections sites that student went

a) Audit for food premise at Hospital.

On 6th March 2017, Student went for inspection to food premises including kitchen
for hospital and hotel in Kuantan. The picture shown below are the inspection for halal
certification in the kitchen of the hospital. This hospital is the holder of GMP and MeSTI
certificate and in the process to get the Halal certificate. The scheme for Halal certification
is categorized as as food premises.

Overall from the inspection to this hospital, their discipline in keeping the food
sanitation and hygiene condition of the kitchen is excellent where the food storage is keep
in clean and neat way. Each of the ingredients labelled and differentiated between dry and
wet food while the utensil for the cooking process also kept in hygienic condition as well.
Most of the ingredients used are gained from halal sources and minor ingredient that did

23
not have the halal logo will be listed in the Non Conformation Report which the person in
charge for the Halal application need to do the corrective action by submit the Halal
certificates or change the supplier of the ingredient that did not have the Halal logo.

Figure 20: Dry Storage Inspection Figure 21: Wet Storage Inspection

Figure 23: Spices Storage


Figure 22: Powder Storage
Inspection

24
b) Monitoring for Manufacturer of Cosmetic and Personal Care Products

Second inspection student went was on 10th April 2017. The scheme of the application
is categorized as cosmetic and personal care. The manufacturer producing the hand
sanitizer products which will supply for the hospital usage. The production of this hand
sanitizer involving major critical ingredient which are alcohols. Specified ingredient are
the denatured ethyl alcohol and isopropyl alcohol which possibly react as the solvent
throughout the processing of this products. But in this case, the products are used for
external use only which mean the product will not be consume. Hence, according to
Pamphlet of Alkohol Dalam Makanan published by Halal Management Unit JAIP
mentioned a National Fatwa by Muzakarah Khas Jawatankuasa Fatwa Majlis
Kebangsaan bagi Hal Ehwal Ugama Islam Malaysia (14-16 Julai 2011), for medicine or
pharmaceuticals purpose and fragrance that contain alcohol that react as the solvent, are
not categorized as najs and allowed to be use if the alcohol not provided by liquor
processing. Throughout the inspection in the manufacturing area the equipment used, the
storage of raw material and sanitation system and premise cleanliness are excellent
including the documentation of the Halal documents, company profile, and workers
information.

Hand Sanitizers produced by this company:

Figure 24: Hand sanitizer 1 Figure 25: Hand Sanitizer 2

25
c) Monitoring for Manufacturer of Food Products

Third inspection that student went was on 21th April 2017. The inspection took place
in a food factory which producing soy sauce, plum sauce, tomato sauce, chili sauce, oyster
sauce, sweet and sour sauce, and lastly tauchu. The scheme for this application is the food
products category. Throughout this inspection, student have seen and inspected the storage
for the ingredients, the processing of the soy sauce, the packaging of other sauces the
cleaning system, and the processing of tauchu. The processing of tauchu and soy sauce
here must be in good hygiene condition because the production of these products
involving the fermentation of soy bean in tanks for a few months. Through the process of
fermentation, in order to enhance the flavor, the formation of specific bacteria
(lactobaccillus) and yeasts are necessary to produce the enzymatic reaction which can
excrete the flavoring agent and in this process it is compulsory for the handler to keep
hygienic condition of the fermentation area to avoid any cross-contamination that can lead
to food spoilage. This inspection resulted that the food handler keep the fermentation area
clean and wear the appropriate personal protective equipment including the hair net, mask,
gloves, and boots or fully covered shoes. Except for the bottle cleaning process, the
applicant asked not to use the used bottles as they were recycling the bottles. Furthermore,
the cleaning process of the bottles suppose cannot be wash as in the figure where
the workers cleaned the bottles directly on the floor. This situation allowed the bottles
exposed to unhygienic condition.

Figure 26: Soy Sauce Processing

26
Figure 27: Cleaning area for bottles

Figure 28: Fermentation Tank

Figure 29: Packaging Process

27
d) Monitoring for consumer good product manufacturer

Another inspection that student went to factory or pilot plant that producing chemical
substances such as alcohols and ester. The scheme for the application is consumer good
which mean products which are not consumable. This company is categorized as a
multinational company since the financial features are exceeds RM 50 Million according
to MPPHM. Before entering the manufacturing area, all of the member of this Halal
inspection need to sit for safety briefing and given the personal protective equipment
including the goggle, boots, and safety helmets. This safety precautions are important to
prevent any injury or accident but unfortunately, visitors cannot bring the phone to the site
as the phone are one of the prohibition for safety purpose though according to clause
MPPHM 9.2 iii (b) mentioned that auditor is authorized to snap photos for evidence
purposes.

Figure 30: Inspection to the Pilot


Plant

28
Then, as in the procedure for inspection, the inspection was started with the
presentation for the documentation. Documentation of the Halal documents, workers
profile, pest control, ingredient information have been done perfectly by the Halal
committee of the company. After the documentation presentation have been done, student
and other halal officer went to the store to inspect their storage for chemical substances.
Fortunately, their store met the requirement for halal certification especially for the pest
control aspect where the trap for pest such as mouse also provided.

e) Monitoring to slaughterhouse

Last inspection that student went was on 25th May 2017. Student went to a slaughterhouse
that produce poultry product. This slaughterhouse started their processing with the
slaughtering activity, blanching, defeathering, cutting, packaging and storing. All of the
processes occurred in the slaughterhouse must be control in safe and hygienic condition
since they producing the raw chicken which will be supply to many stores and markets.
For slaughterhouse, it is important for the applicant to run the slaughtering activity
precisely in the Islamic slaughtering method according to Malaysia Standard (MS)
1500:2009 Halal Food Production, Preparation, Control and Storage.

Figure 31: Slaughtering activity Figure 32: Halal officer inspect the
severed area

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Figure 33: De-feathered chicken Figure 34: Documentation of Halal
chilled certification application

Throughout the inspection student observed that the process of the slaughtering
activity have been done in correct Islamic method where the slaughterer severed the
trachea (halqum), oesophagus (mari) and both the carotid arteries and jugular veins
(wadajain) of the chickens to hasten the bleeding. Slaughterer also used sharp knife which
help speed up the death and minimize the suffering period for the chickens. A trained
muslim also appointed as an inspector to check whether the animals slaughtered correctly
according to the Shariah Law or not. The slaughtering activity also done under the running
water which simultaneously wash the knife after severed each chicken. Unfortunately, the
cleaning method of this slaughterhouse must be improved because they used the water
source directly from the river to clean the processing area. Eventually, the unfiltered water
can cause the food spoilage to the raw chickens. Halal officers recorded this offence as
Non Conformation Report and the applicant need to do the corrective action within 2
weeks. Besides, after the de-feathering process the chicken soaked in ice, the chicken
soaked in the ice so it can be prevent from the danger zone. Using the infrared
thermometer, halal officer can inspect the temperature of the soaked chicken whether the
chilled chickens are in safe or danger zone and the inspection resulted the raw chicken
kept in safe temperature.

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3.3 Office and management task

Other than on-site audit or inspection, student also given the tasks that involving office
work and management relating to Halal management.

1. Managing the Halal application through online system

This task is the next important in completing the Halal documentation for one Halal
certification application. The Halal certification application require the applicant to apply
the application through Halal Malaysia official portal, all of the information or details of
their company, products, ingredients of the products, food premises, workers, menu and
other details must be submitted through the online application. If the applicant had
submitted the supporting document to Halal management unit, the next process can
proceed which student able to check their supporting document whether it is complete and
meet the Halal certification requirement. Before checking the documents, student need to
keep the documents in labelled and tagged files with important details such as the name,
phone and fax number, address, application date, application series number and type of
application.

Figure 35: File tagging

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The supporting document that must be submit are including the copy of Companies
Commission of Malaysia (SSM)/ Malaysia, financial statement of the company,
packaging labels of the products, Halal status for ingredients with halal certificate or
product specification for critical ingredients (international and domestic), flow chart of
the production, copies of identification card of 2 muslim workers and their promotion
letters, the letter of authorization from the Drug Control Authority Ministry of Health (for
cosmetics / traditional medicine / dietary supplements), and A copy of the import permit
from the Department of Veterinary Services Malaysia for meat / animal-based products.
(If applicable) Copy of the business license from the local authorities (PBT) for the factory
and the warehouse (if different from the address States). After the checking of the
supporting document completed and the application met the requirement, student will
proceed to charging fee process where the application will be charge with the fees. The
Halal certification application will be charged according to some specification which are
the category of the company industries whether it is small, schemes of the application and
their financial or profit status.

Table 2: Fee charges for Food Premise Scheme

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Table 3: Fee charges for Slaughterhouse scheme

Student then will contact the person in charge for the application and inform them
about the charging fees and payment guideline.

2. Faxing letters or memo

Those letters faxed to other PAID mostly to inform the audit schedule for inspection of
Halal and regarding the events.

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3. Answering phone calls

Student usually answered calls from certain applicants who ask regarding their
application. In order to answer them, student need to already comprehend the legislation
of Halal requirement stated in the MPPHM. Through this simple task student actually
learnt to communicate professionally and simultaneously able to improve the
communication skills.

4. Producing the slaughter course certification for participation

This unit also provides slaughtering certificate after educating society through theory
and practical courses. After the course conducted, student given the task to produce the
certificates for the participants.

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3.4 Attending seminars, events, and programs

Besides went inspection for Halal Certification Application, student also attended
some of events, seminars and program held by this unit. All of the program was allow
the trainee to expose toward social and academic events which can help students in
increasing the knowledges and improve the communication skills.

1. Program Ummah Prihatin 2017

Student attended this program for 3 days 2 night at Kampung Genting, Pulau Tioman.
Villagers of Kampung Genting have been given the briefing session about the media
screening, Halal management, and Aqidah & Syariah. Throughout this program,
student gained a lot of knowledges and improved the cooperation skills.

Media Screening

Mostly explaining the function and responsibility of media screening unit. This unit
responsible for the respectful and proper disposal of Al-Quran and identifying media
that using the words from Al-Quran such framed Surah from Al-quran that always
used by certain food premises as the decoration and symbol.

Aqidah and Syariah

Representative of this unit explained the function and responsibility of the unit
which this unit responsible in doing research for any heresies occurred in Pahang state.
They explained that there are plenty of heresies that could be the greatest threat for
muslims faith and aqidah.

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Halal Management

Instead of explaining the responsibility of the unit, representative of this unit


explained the theory lesson for the Slaughtering method for animals according Shariah
Law. Then, the villagers have been given the practical lesson of slaughtering method
for the chicken where the Halal Officers in charge demonstrate the proper way of
slaughtering animals according to Shariah Law.

2. Malaysia International Halal Showcase (MIHAS) 2017

Student attended this event on 6th April 2017 MIHAS is the worlds largest Halal event
and the leading event for the halal industry where over 29 countries participated for
the exhibition. This event high up opportunities delivered across the global Halal
markets including Halal Food, Islamic finance, Halal Pharmaceuticals, Halal
Cosmetics, Halal Tourism & Halal logistics. From this event student learnt that this
kind of event can be very beneficial in promoting halal industry internationally and
builds strong bond of delegations.

Figure 36: Visit to MIHAS 2017

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3. Seminar Kemahiran Auditor Halal Siri 1/2017 (Pematuhan Berkesan dan
Berkualiti)

Student attended this seminar for 3 days and 2 nights on 3-5 Mei 2017 at Sri Cherating
Beach Resort. This seminar provided student a lot of knowledges about Halal
management and guidelines for food safety certification. All of the briefing session
are as below:

Session 1: Comprehension of Manual Procedure for Halal Malaysia Certificate by


JAKIM
Session 2: Fast-Track process for Halal Certification by JAKIM
Session 3: Procedure for document review of critical ingredient by JAKIM
Session 4: Improvement for procedure of Audit, Sampling and Report preparation by
JAKIM
Session 5: Improvement for Monitoring and Report preparation procedure by
JAKIM
Session 6: MeSTI certification guidelines by KKM
Session 7: Bersih, Selamat dan Sihat (BeSS) certification guidelines by KKM

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All of the session allow student to gain advance knowledges about components of
Food Sanitation and Legislation which are Halal Management, MeSTI and BeSS.
Student able to comprehend the Halal management especially during session 1 where
the Halal Officer from JAKIM had explained the content of MPPHM thoroughly.
Other than that, student get a chance to demonstrate the proper sampling procedure
for Audit or monitoring during Session 4 which there are few types sampling method
for different substances.

Figure 37: Seminar attended by Figure 38: Panel from KKM


Halal Officers from JAIP & other
PAID

Figure 39: Sampling demonstration Figure 40: Closing ceremony for the
for powder products seminar.

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4. Seminar Ancaman Liberalisme Peringkat Negeri Pahang Tahun 2017

This seminar is conducted by Aqidah and Syariah Unit which is one of unit in Research
Department. This seminar held on 18th Mei 2017 at Pejabat Agam Islam Daerah
Maran, Pahang (PAID Maran) and the panel was En Akhrun bin Musa, Assistant
Director of Research Department for Jabatan Kemajuan Islam Malaysia (JAKIM).
This seminar had provided the student many extra knowledges and information about
heresies and wrong doings existed by Islam Liberalist. Thus, it also help student in
improving the critical thinking about ways to avoid this heresies which also threats for
muslims faith.

Figure 41: Seminar Ancaman


Liberisme

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3.5 Project

On 25th May 2017, the company supervisor, En Noridzuan bin Abdul Manan gave the
trainee an assignment that require the trainee to help a hotel (applicant) in completing
halal certification application for their kitchen categorized as food premise scheme.
Basically, the task entitled as Halal Pre-audit which the trainee assigned to do the
inspection and give advices or recommendation on any halal product that they can use as
Halal Executive Trainee. The inspection were not guided by any Halal Officer and just
the trainees.

Figure 42: Student attended to the Figure 43: Student inspect the
hotel freezer

Figure 44: Student inspect the Figure 45: Ingredient stored in the
ingredients chefs room

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Figure 46: Ingredients stored properly Figure 47: Ingredients stored in the
chiller

This pre-audit activity started with the documentation presentation where trainees
checked two main document which are file for Halal application and workers document.
File for Halal application must include a copy of the letter / certificate of classification of
stars (Star Rating) of the Ministry of Tourism Malaysia, record purchase / invoice
especially invoice for beef or meat purchase and chicken purchase and pest control record.
Meanwhile, workers information must include the documentation for copies of anti-
typhoid card for the food handlers and the food handling course certificates for each
worker. From the documentation presentation, student learnt that that the documentation
for the halal certification application is complete and meet the inspection aspects. After
that, all of the Halal executive trainee inspected the kitchen. Throughout the inspection,
applicant successfully kept the kitchen in a good and hygienic condition where all of the
food ingredients safely stored and the cooking area is clean. Raw materials such as meat
or poultry have been kept in the freezer at the suitable temperature which is below 5 C
according to principles of food sanitation. Trainees also recommended the chef to use
Halal products only for the ingredients. The storing for all of the ingredients kept in a neat
way where all of the labels tagged, the storing for wet and dry ingredients differentiated,
dry ingredient like powders and herbs keep in air-tight container and the utensils were also
cleaned.

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CHAPTER IV

CONCLUSION AND RECOMMENDATION

4.1 Conclusion

The assignment given has a lot of benefits. Most of the tasks allowed student to further
understand her task as the assignment requires student to deeply understand a topic. From
this assignment, students are given the chance to participate in halal auditing in food
premises, supermarkets, and food factories. Among them are hotels, restaurants, oil
factories, rice factories and many more. Students are given the chance to witness the real
production process. This internship session also change the student perception on Halal
awareness that Halal term is not only important for food products but also on other type
of products such as cosmetics, shampoo, or pharmaceuticals. Through the Halal
management also student started to aware how important for society to choose or consume
Halal and safe guaranteed products. In addition, students are allowed to analyze the way
of maintaining the status of halal by applicants which include cleanliness of premises,
number and health status of Muslim workers and other conditions which should be strictly
fulfilled. Throughout the industrial training, student is exposed to real working
environment. Student has learnt important soft skill such as communication, customer
handling, filing, team work and time management. Students understanding towards the
management of halal has also deepened through this industrial training as student can
witness the whole process from promoting food producers to apply for halal certificate, to
cancellation of halal certificate. Student has also thought the skill to handle and giving
explanation to applicants. Other than that, the personal objectives of student finally
accomplished where student learnt to practice good work attitude such positivity and
respect toward colleagues. Overall, with practising good work attitude, student able to do
the work sincerely and properly.

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4.2 Recommendation

There are few recommendations in order to improve the Industrial Training program
in this company. First, since the Halal management is about researching, student must do
some extra research by herself about halal products, ingredient, and issues. To improve
the work efficiency, extra knowledges can help student in interpreting ingredients that one
applicant use such as chemical substances where student must already know the properties
of the chemical substances so that it can be safe if used in the products. Second, student
should have awareness to promote the Halal awareness towards people around herself
such as close friends or relatives even though it is not part of the task given by the
supervisor. Student can share a lot of beneficial information about Halal management so
that people can have the good understanding.

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REFERENCES

BIBLIOGRAPHY

1. Jabatan Kemajuan Islam Malaysia (JAKIM), 2015, Manual Procedure for


Malaysia Halal Certification (Third Revision) 2014, Putrajaya, Pusat
Pentadbiran Kerajaan Persekutuan.

2. Jabatan Kemajuan Islam Malaysia (JAKIM), 2015, Manual Prosedur Persijilan


Halal Malaysia (Semakan Ketiga) 2014, Putrajaya, Pusat Pentadbiran Kerajaan
Persekutuan.

PAMPHLET

1. Bahagian Pengurusan Halal, Alkohol Dalam Makanan [Pamphlet], (n.d), Pekan,


Pahang: Jabatan Agama Islam Pahang (JAIP)

JOURNAL

1. Marriot, Norman and Robert, Gravani, 1994, pages 303 306, Meat and Poultry
Sanitation Principles of Food Sanitation, 5th Edition

INTERNET

1. Jabatan Kemajuan Islam Malaysia . (n.d.). Halal Malaysia Official Portal .


[Online] Retrieved from : http://www.halal.gov.my/v4/. [14th June 2017]

2. Jabatan Agama Islam Pahang, 2012, Profil Jabatan, Portal Rasmi Jabatan Agama
Islam Pahang. [Online] Available from: http://jaip.pahang.gov.my/ . [14th June
2017]

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APPENDIX

In this section, student attached the memorandums of inspections. Student had been
given the few memorandums before any inspection run.

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