Halal Training - Module 1 - Awareness of the Halal Concept

This module aims to raise awareness among food industry professionals about the principles of Halal, explaining what is permissible (Halal) and what is forbidden (Haram) according to Islamic law. It covers sources of food, including animal, plant, and aquatic products, as well as food additives, packaging, and production facilities. The module details the requirements for Halal certification and the critical points to monitor to ensure compliance. Special attention is given to packaging materials, enzymes, and microorganisms, ensuring that products do not contain any non-Halal substances. The implementation of a Halal Assurance System (HAS) is also discussed to maintain the sustainability of the Halal production process.