Halal Compliance Course
Comprehensive One-Day Virtual Halal Compliance Course – Option A
Course Overview
This one-day virtual course is designed to provide practical guidance and support to professionals in the Halal industry. The program covers critical aspects of Halal standards, food safety, quality management, and industry best practices, equipping participants with the knowledge and skills needed to implement and maintain Halal compliance in their operations.
Key Areas Covered
Participants will explore the following topics:
- Fundamentals of Islamic theology and Halal requirements
- Halal Management Systems including Halal Auditing, Documentations Internal Training, 3H(Halal-Healthy -Hygienic) Policy
- Ingredients, Processing Aids and E Numbers, A Concept of Whole Supply Chain
- Halal Cleaning Chemicals & Packaging; A Concept of Whole Supply Chain
- Halal Compliant Slaughter, Animal Welfare and Meat Quality
Learning Outcomes
By the end of the course, participants will be able to:
- Understand the principles of Islam and the significance of hygiene
- Comprehend Halal concepts and key industry requirements
- Identify critical Halal ingredients and increase awareness of compliance issues
- Recognize the importance of international Halal standards
- Understand the Halal audit process and its practical application
- Apply learned knowledge to real-world industry scenarios
- Gain insights into the Halal meat industry, common misconceptions, and malpractices
- Understand the concept of animal welfare in Islam
- Explore scientific developments and research in meat science
- Develop internal Halal policies and train staff effectively
Course Format
Virtual Course
- Duration: 1 full day
- Mode: Online, interactive sessions
- Designed for: Practical guidance and industry application
Venue
- Virtual (accessible from anywhere)
Certification
- FDQ or Highfield approved course
- Delivered in partnership with the Markfield Institute of Higher Education (MIHE)
- Participants receive a recognized certificate upon successful completion
Admission Requirements
- Technical and production experience at various levels
- Proficiency in English to engage with course content and discussions
Who Should Attend?
- Technical and operational supervisors, managers, directors, and trainers
- Islamic scholars and Muftis
Industries Served
- Meat, food, and beverage industries
- Chemical, pharmaceutical, and cosmetic industries
- Food distributors, exporters, and premises owners
- Hospitality, kitchen staff, food handlers, and catering professionals
Comprehensive Halal Compliance Course with Practical Placement – Option B
Course Overview
This course is designed to provide an in-depth understanding of Halal standards, food safety, quality management, and industry best practices, combined with practical application. Participants will gain hands-on experience through workplace placement, allowing them to analyze real issues and develop actionable solutions using the knowledge and skills covered during the course.
Key Areas Covered
Participants will explore the following topics:
- Fundamentals of Islamic theology and Halal requirements
- Halal Management Systems including Halal Auditing, Documentations Internal Training, 3H(Halal-Healthy -Hygienic) Policy
- Ingredients, Processing Aids and E Numbers, A Concept of Whole Supply Chain
- Halal Cleaning Chemicals & Packaging; A Concept of Whole Supply Chain
- Halal Compliant Slaughter, Animal Welfare and Meat Quality
Learning Outcomes
By the end of the course, participants will be able to:
- Understand Islam and the significance of hygiene in Halal practices
- Comprehend Halal principles and critical industry requirements
- Identify and monitor critical Halal ingredients
- Understand the importance of standards in Halal compliance
- Conduct and evaluate Halal audits effectively
- Apply knowledge practically to today’s Halal industry challenges
- Gain insights into the Halal meat industry and common misconceptions
- Understand animal welfare concepts in Islam
- Explore scientific developments and research in meat science
- Develop internal Halal policies and train staff efficiently
Course Format
- Duration: 6 days over 6 months (1 day per month)
- Mode: Onsite sessions at the Markfield Institute of Higher Education (MIHE), Leicestershire, or in-house at your organization
- Practical Placement: At least 10 hours at the candidate’s own workplace
- Objective: Analyze a real issue and propose solutions using knowledge gained from the course
- Integrates theory and practice to reinforce learning and develop effective problem-solving skills
Certification
- FDQ or Highfield approved course
- Delivered in partnership with the Markfield Institute of Higher Education (MIHE)
- Participants receive a recognized certificate upon successful completion
Admission Requirements
- Technical and production experience at various levels
- Proficiency in English for effective participation in discussions and assessments
Who Should Attend?
- Technical and operational supervisors, managers, directors, and trainers
- Islamic scholars and Muftis
Industries Served
- Meat, food, and beverage industries
- Chemical, pharmaceutical, and cosmetic industries
- Food distributors, exporters, and premises owners
- Hospitality, kitchen staff, food handlers, and catering professionals
Why Choose Option A?
- Combines theoretical learning with hands-on workplace experience
- Encourages practical problem-solving and real-world application
- Strengthens organizational Halal compliance and internal policy development