Halal Food Management

Halal means “permissible” or “allowed” according to Islamic Law, the opposite of which is “HARAM”. There is a need to have Halal Food Management campaign to educate the public about what is the aim of Halal food processing, preparation and the label on food so that people can chose the best food without any doubt.

The professionals of Halal compliant are in sever shortage due to high demand in national and international need. Halal Care foundation India (HCFI) significantly introduced training program to meet the demand of halal industries.  HCFI  has develop the training program to train and made halal complaint professional becoming efficient and skilled force of halal industries.

Halal Food Safety management system lead auditor course is designed not only to help people perform capable and value-adding food safety system audits, but also to develop attendees wider understanding of food safety management systems design and implementation.

Auditing the food safety management system of an organization as a third party, independently and partially, is sometimes becomes very tricky and difficult. Since the performance of a full food safety management system can only be identified by audits. Identification of the system performance and identification of effectiveness requires auditors with special knowledge and skills. This course is mainly for preparing the auditors with such knowledge and skills.

The aim of this course is to provide students with the knowledge and skills required to perform first, second and third-party audits of food safety management systems as per law of land, international standard, world health organization, Food and Agriculture Organization of the United nation, Codes Alimentarius with compliance of Islamic and Shariya laws in respect of Halal further covering the level of compliance in accordance to JAKIM or other international Halal Certification Authority.


  • Halal food processing procedures
  • Policies & Objectives set by the ‘top management’
  • Conformance to legal and regulatory requirements
  • Customer Confidence, satisfaction and trust Halal logo on the product covers for assurance
  • Islamic Concept about the “Zabihah”
  • World Halal Research and development
  • Ability to differentiate organization for competitive advantage
  • Use of food according to Hadith
  • Level of assurance in organizational quality
  • Halal Fundamental Requirements (Sharia Law)
  • Halal and Tayyab in Islam
  • Halal meat production and export

Course Program

  • Terms and Terminology Used in Halal, Food Safety and Auditing
  • Purpose & Benefits of Halal Food Safety Management
  • PDCA
  • Halal 22 requirements
  • Halal FSMS – Management and Planning Processes for safe and Halal food
  • Emergency Preparedness
  • Auditing Halal FSMS
  • Audit Types
  • Regulations & Other Requirements
  • Accreditation, & Certification
  • Benefits of Accreditation
  • People In The Audits And Responsibilities
  • Auditor Characteristics
  • Audit Process Exercise
  • Audit Objectives and Audit Scopes
  • Audit Duration
  • Auditor Selection and Audit Team Formation
  • Stage 1 Audit
  • Audit Planning
  • Check List Preparation
  • Opening Meeting
  • Interviewing
  • Stage 2 Audit
  • Nonconformity Identification
  • Audit Review
  • Closing Meeting
  • Nonconformity Recording and Reporting
  • Audit Reporting
  • Follow Up Audit & Corrective Actions