HALAL ASSURANCE SYSTEM MANUAL (HAMS)

(UAE/GSO 2055-1, OIC/SMIIC-1:2011, MS 1500:2009)

Prepared By: Said bencherifi

Reviewed By: justin

Approved By: Mr FARES SATOUF

 HALAL ASSURANCE SYSTEM MANUAL Date: May 2019

Ref: QCMD-0001
BIN ABLAN FOODS INDUSTRY
P. O. BOX: 35602, DUBAI, U.A.E
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TABLE OF CONTENTS

FOREWORD ................................................................................................................................... 3
1. SCOPE ........................................................................................................................................ 3
2. REFERENCES ............................................................................................................................ 4
3. DEFINITIONS.............................................................................................................................. 4
4. HALAL ASSURANCE MANAGEMENT SYSTEM (HAMS) .........................................................4
4.1 General Requirements............................................................................................................... 4
4.2 Documentation Requirements ................................................................................................... 5
5. MANAGEMENT RESPONSIBILITY............................................................................................ 5
5.1 Management commitment ......................................................................................................... 5
5.2 Halal assurance policy ............................................................................................................... 5
5.3 Halal assurance team ................................................................................................................ 6
5.4 Communication.......................................................................................................................... 6
5.5 Management review .................................................................................................................. 6
6. RESOURCE MANAGEMENT ..................................................................................................... 6
6.1 Human resources ...................................................................................................................... 6
6.2 Training...................................................................................................................................... 7
6.3 Infrastructure, facilities and premises ........................................................................................ 7
6.4 Work environment...................................................................................................................... 8
7. PLANNING AND REALIZATION OF HALAL ASSURED PRODUCTS ......................................8
7.1 Step 1 - Defining the products ................................................................................................... 8
7.2 Step 2 - Establishing the flow chart for each product ................................................................. 9
7.3 Step 3 - Identify halal threats and their control measures .......................................................... 9
7.4 Step 4 – Determine HACP and corresponding HPP or allowable limits ..................................... 9
7.5 Step 5 – Establish monitoring system for each HACP ............................................................... 9
7.6 Step 6 – Establish corrective actions for “out of control” HACP ................................................. 9
7.7 Step 7 – Establish documentation and record keeping .............................................................10
8. VALIDATION, VERIFICATION, ANALYSIS AND IMPROVEMENT OF THE HAMS ................10
8.1 Validation of control measures .................................................................................................10
8.2 Control of monitoring and measuring devices ...........................................................................10
8.3 Internal Audit ............................................................................................................................10
8.4 Analysis of results of audits and other verification activities .....................................................11
8.5 Review of the HAMS and Improvement ....................................................................................11
8.6 Updating of the HAMS ..............................................................................................................12
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FOREWORD
This HALAL Manual describes the HALAL system followed by BIN ABLAN FOODS INDUSTRY with a
focus on the "Processing" or stages of manufacturing commencing from the receipt of raw
material/ingredients, cleaning, processing, packaging, storage, transportation etc. This manual is a means
of ensuring that the HALAL guidelines are followed by BIN ABLAN FOODS INDUSTRY, meets the
requirements of customers, interested parties and are in accordance with the applicable legal and
regulatory requirements.

The HALAL Management System has been formulated on the basis of MS 1500. This manual provides a
framework to address all the issues of importance related to the HALAL practices in the company.

1. Scope

The halal assurance management system has been implemented in combination with a food safety
management system (ISO 22000 or FSSC 22000).

The purpose of our HAMS (HALAL Assurance Management System) is to;

1. Assure the halalness of the product that they produce or supply.

2. Provide a systematic approach for ensuring the halalness of a product based on the concept of a
management system that focuses on preventive actions rather than end product quality control.

The scope of HAMS covers the following units:

BIN ABLAN FOODS INDUSTRY

Lines Names Scope

Production OF POUND CAKE AND CUP CAKE

W23 LINE

ROBOPOP 60 Production OF POPCORN

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2. References

1. OIC/SMIIC-1: 2011 General guidelines on halal food

2. UAE/GSO 2055-1 Halal Standards

3. MS-1500:2009 Malaysian Halal Standard

4. CODEX CAC/GL 24-1997 General guidelines for the use of the term “Halal”

3. Definitions

Islamic Shariah – Allah’s ordinance to Muslims, derived from the Holy Quran, Sunnah and unanimous
views of Islamic Scholars;

Halal – Permissible in accordance with Islamic Shariah;

Halal threat – Anything that has the potential to render a product as non-halal;

Halal assurance management system (HAMS) – A set of interrelated or interacting components,

including policies, objectives, controls and procedures, that are to be implemented by an organization with
the ultimate aim of assuring that a product is halal;

Halal Assurance Team (HA Team) – A team established by top management responsible for managing
all halal assurance activities (see [5.3]);

Halal assurance control points (HACP) – A step in the process where control can be applied and is
essential to prevent or eliminate halal threat;

Halal Prescribed Practice (HPP) – A religious procedure and/or norm that should be carried out and/or
complied with in order to make the product halal;

Control measure – Any action or activity to eliminate a halal threat;

Halal Assurance Standard Operating Procedure (HSOP) – A documented step-by-step set of

instructions to complete a certain routine process to ensure that the output of that process is halal;

4. Halal assurance management system (HAMS)

4.1 General Requirements

BIN ABLAN FOODS INDUSTRY has established, documented, implemented and maintained an effective
halal assurance management system (HAMS) that meets the requirements of the Standard (MS
1500:2009)

It is the commitment of the BIN ABLAN FOODS INDUSTRY to:

a) Ensure that all halal threats that may be expected to occur (in relation to the products within the
scope of HAMS) are identified, evaluated and controlled in such manner that will assure customers
on the halalness of the product;
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b) Provide the necessary resources for the implementation of HAMS.

c) Communicate appropriate information to all concerned parties within and outside the organization
regarding halal issues related to the products of the organization.
d) Verify and evaluate periodically the implementation of the HAMS and update or improve the system
if necessary.

4.2 Documentation Requirements

BIN ABLAN FOODS INDUSTRY has maintained documentation of the Halal assurance management system
through the following:
- Halal assurance manual – The entire HAMS (including the policy statement and commitment of top
management) and its implementation shall be documented in a halal assurance manual.

- Halal assurance standard operating procedures (HSOP) – HSOP are work instructions that are
established for all activities in the entire production process (i.e., purchasing, receiving incoming
materials, incoming storage, production, packaging, finished product storage, delivery, etc.).

The Food Safety Management system documentation of the units is developed to identify and include
procedures to deal with:
- Halal threats for each product or product category
- Halal control flow charts and control points (HACP)
- Allowable limits for control points
- Control measures for each HACP
- Corrective and preventive actions

BIN ABLAN FOODS INDUSTRY maintain records, including:

- Records of implementation of the HSOP
- Records of validations, internal audits, management reviews
- Records of analysis and improvements

BIN ABLAN FOODS INDUSTRY has implemented the Document & Record control procedure to controls
needed for the identification, storage, retrieval, retention and disposition of records.

5. Management responsibility

5.1 Management commitment

The BIN ABLAN FOODS INDUSTRY management has developed a HALAL Policy as a commitment towards
the halal assurance system.

The HALAL policy is communicated within the organization through

 Internal meetings
 Display at prominent locations throughout the workplace
 Through training programs conducted for the employees from time to time and during induction for
new employees.

5.2 Halal assurance policy

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The BIN ABLAN FOODS INDUSTRY, HALAL policy statement includes;

 As a responsible company, we are extremely mindful of our obligations to our consumers.

 We therefore produce, import and distribute only products which have been certified as Halal 
 We have set up BIN ABLAN FOODS INDUSTRY Halal committee comprising of Muslim executives
from various disciplines to be responsible for all matters pertaining to Halal certification. 
 We are ultimately committed to ensuring the peace of mind of our Muslim consumers.

5.3 Halal assurance team

The BIN ABLAN FOODS INDUSTRY Management has formed a HALAL Assurance Team with
representatives from all related departments/divisions and has empowered the authority and responsibility
for managing the entire halal assurance related functions and activities.

5.4 Communication

a. External communication :
BIN ABLAN FOODS INDUSTRY Management has established implemented and maintained
effective arrangements for communicating information on halal-related issues with:
- Suppliers and contractors;
- Customers and consumers;
- Islamic affairs bodies and halal certification bodies;
- Other stakeholders

b. Internal communications :
BIN ABLAN FOODS INDUSTRY Management has established, implemented and maintained
effective arrangements for communicating with personnel of the organization on issues that have
impact on the implementation of the HAMS.

5.5 Management review

The top management of BIN ABLAN FOODS INDUSTRY conducts an annual review of the implementation
of the HAMS to ensure its continuing suitability, adequacy and effectiveness. The review includes results of
internal and external audits.

Record of management review is maintained.

6. Resource management

The management of BIN ABLAN FOODS INDUSTRY has provided adequate resources for the
establishment, implementation, maintenance, monitoring, and updating of the HAMS.

6.1 Human resources

The following considerations are taken into account during the formal appointment of the HALAL
Assurance Team ;
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a. The HA Team and other personnel involved in halal related activities shall be competent and shall
have appropriate qualification, training, skill and experience.

b. Where the services of external halal experts are engaged, records of agreements or contracts shall
be available, covering the extent of their responsibilities and authorities.

c. Halal Assurance Team Leader – The HA Team Leader:

- must be a permanent employee of the organization working in related department involved in the
production process (such as QA/QC, production, purchasing, warehouse, R&D);

- must be a Muslim who practices Islamic Rules and understands the halal assurance control points
of materials and production process;

6.2 Training

a. The management of BIN ABLAN FOODS INDUSTRY ensures that adequate training is provided on
halal-specific topics for its personnel involved in halal related activities in order to improve the
personnel’s knowledge on the halalness of the product and to make the personnel understand the
HAMS.

b. Training plans and training records shall be maintained.

6.3 Infrastructure, facilities and premises

The top management shall provide resources for the establishment of infrastructure, facilities and premises
that will enable the implementation of HAMS.

a. Layout of premises shall permit effective process flow, proper employee flow, good hygienic and
safety practices, including protection against pest infestation and cross contamination between and
during operations;

b. Product process flow (from receipt of raw materials to finished product) shall prevent cross
contamination;

c. The premises shall be designed to facilitate cleaning and proper supervision of food hygiene.
Adequate sanitary facilities shall be provided and maintained;

d. The halal production premises shall be adequately separated and insulated from non-halal
production premises to prevent cross contamination through personnel and equipment;

e. Slaughtering and processing (deboning, cutting, packing, and storing) premises shall be dedicated
for halal slaughtering and halal processing only;

f. Machines, devices, utensils, and other processing equipment used for processing halal food shall
be designed and constructed to facilitate cleaning and shall not be made of or contain any material
decreed as najs by Shariah law. They shall be used for halal products only.

g. Machines, devices, utensils, and other processing equipment which were previously used in contact
with najs shall be washed and ritually cleaned in accordance with Shariah law.
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h. In case of converting line processing equipment containing najs al-mughallazah into halal
production line, the line shall be washed and ritually cleaned in accordance with Shariah law. For
the same line processing equipment, this procedure can be implemented once only (i.e. after
conversion, the equipment cannot be used for non-halal products and re-converted again to halal);

6.4 Work environment

a. The top management shall provide resources for the establishment, management and maintenance
of a work environment needed for the implementation of the HAMS.

b. Hygiene, sanitation, and food safety shall be the main considerations in providing the appropriate
work environment. The organization shall implement good hygienic practices (GHP) and good
manufacturing practices (GMP).

7. Planning and realization of halal assured products

7.1 Step 1 - Defining the products

The HA Team shall declare the products that are to be assessed under the HAMS. The starting and
finishing point of the products shall be determined, from selection of raw materials up to the sale of the
finished products. The following product characteristics shall be defined and included in the documentation:

a. Raw materials, ingredients, and their packaging or contact-materials

- Physical, chemical, biological characteristics

- Composition of formulated ingredients

- Origin

- Production method

- Packaging and delivery method

- Storage conditions

- Relevant handling information

- Halal compliance information (in accordance with Shariah law)

b. Finished product

- Product name or identification

- Intended use

- Physical, chemical, biological characteristics

- Packaging and intended storage conditions

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- Method of handling, distribution and delivery

- Labeling information (including halal compliance)

7.2 Step 2 - Establishing the flow chart for each product

For each product that is subject to assessment, the HA Team shall identify each step of the production
process from raw materials to finished product and incorporate these steps into a flow chart for that
product. The HA Team shall carry out verification of the accuracy and completeness of the process flow
through actual on-site inspection.

The flow chart shall be constructed with details to such extent necessary for the identification and control of
halal threats.

7.3 Step 3 - Identify halal threats and their control measures

Using the flow chart, the Halal team shall identify and list all possible halal threats at every step in the
process. The HA Team shall also identify and list the necessary control measures to eliminate these halal
threats.

7.4 Step 4 – Determine HACP and corresponding HPP or allowable limits

Using the identified halal threats, the HA Team shall determine Halal assurance control points (HACP) and
establish corresponding Halal prescribed practices (HPP) and allowable limits (if applicable)

The HA Team shall identify the HACP in all operations and processes that are critical for the assurance of
the halalness of products. HACPs are critical points in the process wherein an action (control measures)
can be taken to prevent, eliminate or reduce to acceptable level the identified halal threat at that point.

7.5 Step 5 – Establish monitoring system for each HACP

The HA Team shall establish a monitoring system for each HACP, identifying who should act, when, how,
and what corrective action shall be taken should there be a deviation from the HPP and/or the allowable
limits.

The monitoring system should be able to detect any sign of ‘loss of control’ at the HACP. The monitoring
may be through measurement (e.g. voltage of stunning) or through visual observation.

The monitoring results shall be documented.

7.6 Step 6 – Establish corrective actions for “out of control” HACP

Whenever monitoring indicates that a deviation from prescribed practice (HPP) and allowable limit has
occurred, the HA Team shall develop and implement corrective actions and to restore control.
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a. Corrective actions - HA Team shall designate persons with sufficient knowledge and authority to
evaluate the monitoring data and to initiate corrective actions when critical limits are exceeded, or,
when there is non-conformance with Halal Prescribed Practices (HPP).

The HA Team shall establish and maintain documented procedures that specify appropriate actions
to identify and eliminate the cause of the non-conformities, prevent its recurrence and bring the
process or system back into control.

b. Dealing with non-conforming (non-halal) products – After full investigation and evaluation, products
that are deemed as non-halal shall be dealt with as follows:

- Destruction or disposal as waste;

- Released to the market as non-halal products, provided other requirements are satisfied
(example: food safety requirements);

7.7 Step 7 – Establish documentation and record keeping

In addition to the documentation required in Section [4.2], the organization shall maintain full records of the
entire halal assured product realization process.

All identified HACP (and their corresponding HPP and control measures) for each process shall be
documented in a comprehensive Halal Standard Operating Procedure (HSOP).

8. Validation, verification, analysis and improvement of the HAMS

8.1 Validation of control measures

Before including and implementing control measures into the documented HSOP, the HA Team shall
validate that the control measures are effective and are capable of eliminating (or reducing to acceptable
levels) the halal threats for which they are intended to eliminate or control. If the results of validation show
that a control measure is not able to achieve the expected result, that control measure shall be revised and
re-validated.

8.2 Control of monitoring and measuring devices

Whenever applicable, monitoring and measuring equipment shall be calibrated or verified against
internationally traceable measurement standards at regular intervals. In case it is out of calibration, they
shall be re-adjusted and brought back to within acceptable tolerances. If possible, measures shall be
implemented to safeguard against unintended adjustments that would invalidate measurement results.

8.3 Internal Audit

a. The organization shall conduct internal audit at planned intervals to determine whether the HAMS:
 conforms to the organization’s planned arrangements and to the requirements of this Standard; and
 is effectively implemented and updated.
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b. The HA Team shall take overall responsibility for the conduct of the audit including the planning,
reporting of results and maintaining the records.

The audit shall be planned, and the plan shall specify the following:

- Audit criteria (as per the organization’s planned arrangements and procedures, and as per the
requirements of this Standard);

- Scope and auditees (all departments that are related to the process of halal production);

- Frequency (at least once every 6 months);

- Methods (interview and crosschecking, documents and records verification);

c. Selection of auditors and the conduct of the audit shall ensure objectivity and impartiality. Auditors
shall not audit their own work.

d. When non-conformities are detected, the responsible person shall take immediate action to eliminate
the non-conformity and their causes. Follow up verification shall be carried out to confirm that the
corrective action implemented is effective.

8.4 Analysis of results of audits and other verification activities

The HA Team shall analyze the results of Internal Audits (and external audits and verification activities if
available) in order to:

a. confirm that the overall performance of the HAMS is in accordance with the organization’s planned
arrangements and meets the requirements of this Standard;

b. to identify the needs for updating or improving the HAMS;

c. to provide evidence that the corrective and preventive actions are effective.

8.5 Review of the HAMS and Improvement

The Halal management system shall be reviewed at least once per year (refer to clause 5.5). However, an
immediate review of the system is necessary when any of the following occurs:

a. Controls are found ineffective;

b. Changes in the Halal Team;

c. Changes in the operations of the organization.

Whenever there is an opportunity, the top management shall ensure that the organization continually
improves the effectiveness of the HAMS, through the use of communication (5.4), management review
(5.5), internal audit (8.3), validation of control measures (8.1), corrective actions (7.6) and updating of the
system (8.6).
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8.6 Updating of the HAMS

The HA Team shall evaluate the HAMS at planned intervals (at least once per year) to ensure that it is
current and continually updated. The evaluation and updating shall be based on:

a. input from communication both internal and external;

b. input from other information such as updated standards, updated requirements from certification
body, and current worldwide best practice;

c. output from analysis of results of internal audit;

d. output from management review;

Halal management system updating shall be documented in accordance with the organization’s document
control procedures.