Halal Management System

The Halal Assessment Council (HAC) introduced the Halal Management System (HMS), a set of systems-based Halal requirements that is benchmarked against international known standards such as ISO and HACCP.

1. Halal Policy & Objectives
   Top Management must establish a written Halal Policy and disseminate Halal Policy to all company’s stakeholders.
2. Defining the Scope of the Halal Management System (HMS)
   Organization shall define and document the scope of the HMS which includes the product or product categories, premise (all the sites involved in the supply chain) and processes and activities.
3. Halal assurance team
   Top management shall appoint the Halal Management Team comprising members from multi-disciplinary background who has an impact on HMS. The duty, responsibility, and authority of Halal Management Team must be clearly defined.
4. Internal and external issues and the risks and opportunities.
   Organization shall identify and document all the internal and external halal related issues, and all possible positive (opportunity) or negative risks related to them.
5. Documentation and record management
   Organization shall establish and maintain an effective documented procedure for the documentation and record management.
6. Competence, training and awareness
   Organization shall ensure that all the person(s) involve in the operation of the HMS are competent on the basis of appropriate education, training and/or experience and aware of the requirements of HMS.
7. Prerequisite programmes (PRP’s)
   The organization shall establish, implement, maintain and update documented PRPs to prevent, reduce or eliminate the biological, physical and chemical and haram contaminants in products, product processing and work environment.
8. Halal control point (HCP)
   point or step in the supply chain process where there is a chance for the introduction of a halal threat, where measures can be applied to eliminate or reduce the halal threat/risk.
9. Handling of nonconformities
   Company must have a written procedure to handle the products or process which were already made from materials and/or produced in facilities that are not complying with criteria.
10. Traceability
    Organization shall establish and implement traceability system from incoming materials from the suppliers to end product delivery where the organization HMS the control on it.
11. Internal audit
    Company must have a written procedure for internal audit of Halal Management System. Internal audit is performed based on schedule, at least once in six months or more often if necessary. The results of internal audit are delivered to HAC as a periodical report in every six months.
12. Management review
    Top management must review the effectiveness of Halal Management System implementation once in a year, or more often if necessary. The results of evaluation must be delivered to the parties who are responsible for each activity.