Halal Training Course

Halal Training Course, available at $59.99, has an average rating of 4.2, with 53 lectures, based on 110 reviews, and has 163 subscribers.

You will learn about The basic concepts & requirements of Halal The required documents on Halal procedures The importance of proper sourcing of raw materials and production The basic concepts of Halal slaughtering The preparation and management of Halal audits Internal Halal audit & assessment techniques This course is ideal for individuals who are Halal team leader and members in the Halal certified premises or Executives and Managers responsible for Halal Production or Food & Beverage Industry stakeholders or Pharmaceutical Industry members or Packaging Manufacturers or Students in the above-related fields It is particularly useful for Halal team leader and members in the Halal certified premises or Executives and Managers responsible for Halal Production or Food & Beverage Industry stakeholders or Pharmaceutical Industry members or Packaging Manufacturers or Students in the above-related fields.

Enroll now: Halal Training Course

Summary

Title: Halal Training Course

Price: $59.99

Average Rating: 4.2

Number of Lectures: 53

Number of Published Lectures: 53

Number of Curriculum Items: 53

Number of Published Curriculum Objects: 53

Original Price: $59.99

Quality Status: approved

Status: Live

What You Will Learn

The basic concepts & requirements of Halal
The required documents on Halal procedures
The importance of proper sourcing of raw materials and production
The basic concepts of Halal slaughtering
The preparation and management of Halal audits
Internal Halal audit & assessment techniques

Who Should Attend

Halal team leader and members in the Halal certified premises
Executives and Managers responsible for Halal Production
Food & Beverage Industry stakeholders
Pharmaceutical Industry members
Packaging Manufacturers
Students in the above-related fields

Target Audiences

Halal team leader and members in the Halal certified premises
Executives and Managers responsible for Halal Production
Food & Beverage Industry stakeholders
Pharmaceutical Industry members
Packaging Manufacturers
Students in the above-related fields

Halal and Haram are fundamental Qur’anic terms that regulate Muslim daily life including diet by the Islamic Law.

On the other hand, there is no doubt that demand for Halal products has become very important and powerful economic value in today’s world. It is not only constrained to Muslims but also to non-Muslims consumers who are from different races, culture, and beliefs. Because a halalan-tayyiban product is clean, pure, nutritious, hygienic and healthy.

Halal food and products usually are no longer produced locally, even in the Muslim countries. Muslim consumers nowadays are faced with a broad selection of products and services. Each product category offers many different brands.

Halalan Tayyiban is an enforced religious requirement on products and services for Muslims’ consumption and is now considered as a quality standard. The concept of halal covers all aspects of the management system. It is not only focusing on the point of production including sourcing of halal ingredients, but all elements that is applied to the product supply and manufacturing surrounding processed food, cosmetics, pharmaceutical and medical products and has been extended to services involved in the logistics of halal products.

Therefore, providing halal products to one-third of the world’s population offers many economic opportunities for the various industries. However, it makes assuring the halal authenticity of these products requires more challenge. For all of these reasons, understanding Halalan Tayyiban in the production level is very crucial.

I have arranged this course to create an understanding of Halal with its implementation, its certification, management, and sustainability to ensure that the integrity of Halal is not compromised during the process.

And please keep in mind that this course comes with the lifetime access to the course, that means you will have access to all the new lectures I will be adding in future for no additional cost!

Course Curriculum

Chapter 1: Definitions

Lecture 1: Definitions on Halal Quality Assurance

Chapter 2: Requirements on Halal Quality Assurance

Lecture 1: Halal Quality Assurance Requirements

Lecture 2: Halal Products Requirements

Lecture 3: Sources of Halal Products

Lecture 4: Animals-Land Animals-Aquatic Animals

Lecture 5: Plants Requirements

Lecture 6: Microorganisms Requirements

Lecture 7: Chemicals Requirements

Lecture 8: Genetically Modified Products

Lecture 9: Management Requirements

Lecture 10: Premises Requirements

Lecture 11: Devices, utensils, machines and processing aids

Lecture 12: Processing & Handling Requirements

Lecture 13: Hygiene, Sanitation and Product Safety Requirements

Lecture 14: Storage, Transportation, Display and Servings Requirements

Lecture 15: Packaging, Labeling and Advertising Requirements

Chapter 3: Halal Slaughtering (Zabiha) for Poultry

Lecture 1: Before Slaughter

Lecture 2: Stunning

Lecture 3: Islamic Slaughtering

Lecture 4: After Slaughter

Chapter 4: Critical Ingredients

Lecture 1: Halal Requirements on Ingredients 1

Lecture 2: Halal Requirements on Ingredients 2

Lecture 3: Halal Requirements on Ingredients 3

Lecture 4: Gelatine Status on Halal Production

Lecture 5: Carmine Status in Halal Production

Lecture 6: L-Cysteine Status in Halal Production

Lecture 7: Glycerine Status in Halal Production

Lecture 8: Enzymes Status in Halal Production

Lecture 9: Enzymes Status in Halal Production 2

Lecture 10: Alcohol usage in the Halal production

Lecture 11: Colorants status in the Halal production

Lecture 12: Emulsifiers usage in the Halal Production

Lecture 13: Flavorings usage in the Halal Production

Lecture 14: Flavor Enhancer usage in the Halal Production

Lecture 15: Acidity Regulators usage in the Halal Production

Lecture 16: Halal Critical Control Points on Dairy Products

Chapter 5: Halal Assurance System

Lecture 1: Halal Assurance

Lecture 2: Halal Certification Steps

Lecture 3: Halal implementation in the Plants

Lecture 4: Management role in the Halal Assurance System

Lecture 5: Finding Halal control points in the premises

Lecture 6: Halal Production Audits

Lecture 7: Halal Production Audits 2

Lecture 8: Halal Production Audits 3

Lecture 9: Halal Production Audits 4

Lecture 10: Halal Production Audits 5

Lecture 11: Halal Production Audits 6

Lecture 12: Halal Production Audits 7

Lecture 13: Halal Production Audits 8

Lecture 14: Halal Production Audits 9

Lecture 15: Halal Production Audits 10

Lecture 16: Halal Standard Operating Procedures

Lecture 17: Halal Audit Forms

Instructors

Murat SAYIN
M.Sc. Chemist

Rating Distribution

1 stars: 4 votes
2 stars: 2 votes
3 stars: 10 votes
4 stars: 37 votes
5 stars: 57 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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