Mechanism of Resources Power Point Presentation

MECHANISM OF RESOURCES
MANAGEMENT IN MALAYSIA
MUHAMMAD IRFAN BIN ABDUL HADI
NUR FATINI WARDAH BINTI FARIZAN
NUR FARHAH IBRAH BINTI ZULKIPLI
WAJIHATUZ ZAHRA BINTI MOHAMAD ZAIMI
(2020458418)
(2020497618)
(2020893058)
(2020472144)

INTRODUCTION
Resource management in
Malaysia is one of the important
things to be looked at carefully
by those responsible and
consumers
As in Malaysia, the concept of halal is very
important because it is a major consumer
guideline for Muslim consumers. Halal has been
described as Sharia-compliant and permissible
for Muslims. Even the use of halal and clean
products is demanded and vital to practice, as
well as having a variety of benefits based on
evidence from the Quran and Hadith.
Halal management is the resources and
administration of all the functions and activities
required to determine and achieve halal products.
This is demonstrated by the fact that Malaysia
was the first Muslim majority country in which the
government designated the development of the
halal industry as one of the most promising
engines of national economic growth.

1.0 MANAGEMENT HALAL MANAGEMENT
SYSTEM: MHMS
The Halal Assurance Management System or also known as HAS was first introduced in
2011 when the Ministry of Islamic Development Malaysia (JAKIM) issued guidelines on the
Halal Assurance Management System for Halal Certification in Malaysia. Introduce the
Malaysian Halal Management System (hereinafter referred to as MHMS 2020) to replace
the Halal Assurance Management System Guidelines for Malaysian Halal Certification.
Malaysian Halal Management System (MHMS) is an integrated management system
developed, implemented, and maintained by an organization/ company to manage
products and services to maintain halal guarantees through IHCS or HAS. Internal Halal
Control System (IHCS) control procedures for an organization/ company comprising halal
policies, raw material control procedures, or halal risk control procedures and traceability
procedures as minimum control measures to maintain the halal guarantee. This system is
specially used for small and micro industries. Halal Assurance System (HAS) is a set of
procedures used by an organization/company to achieve its objectives in maintaining a
comprehensive halal guarantee. This system is specially used for large and medium
industries.
MUHAMMAD IRFAN BIN ABDUL HADI (2020458418)

1) Manual HAS
2) Halal Policy
3) Halal Executive
4) Internal Halal Committee
5) Internal Halal Audit
6) Halal Risk Control
7) Raw Material Control
8) Halal Training
9) Traceability
10) HAS Review
11) Laboratory Analysis
12) Sertu
13) Documentation And Records
General Requirements of the Malaysian Halal Assurance System (HAS) a
Internal Halal Control System (IHCS)
Internal Halal Control System
(IHCS) 1) Halal Policy
2) Halal Risk Control and Raw
Material Control
3) Traceability
Malaysian Halal Assurance
System (HAS)
MUHAMMAD IRFAN BIN ABDUL HADI (2020458418)

2.0 SUPERVISOR BODY IN MALAYSIA
REGARDING HALAL
JAKIM is a Malaysian Government institution which has established Malaysia Halal logo
and implemented Halal Certification System, Issues Halal certificate for local and
export markets, Monitoring and enforcement of halal guidelines.
Its main goal was to review, verify, and oversee all food products and halal personal
care, and to ensure the cleanliness swiftly and effectively in order to be a legitimate
halal certification services centre that is recognised both nationally and globally.
NUR FATINI WARDAH BINTI FARIZAN (2020497618)

HDC has been tasked with advancing the Halal agenda in terms of standard creation,
branding enhancement, commercial and industry development, and so on. Halal is
more than just a way of life; it is a worldwide industry. Halal Development has
become a key contributor to all aspects of economic growth, with a stake in
commercial sectors all over the world. Halal Industry Development Corporation,
founded on September 18, 2006, manages the overall development of the Halal
industry in Malaysia.
ROLES OF RELATED AGENCIES IN
HALAL
NUR FATINI WARDAH BINTI FARIZAN (2020497618)
HALAL INDUSTRY DEVELOPMENT
CORPORATION (HDC)

The Ministry of Domestic Trade, Cooperatives, and Consumerism was
established with the goal of supporting ethical business practises and
protecting consumer interests. MDTCC provides an enforcement and monitoring
programme to defend Halal integrity, the Halal mark, and the interests of
consumers. They intend to be a pioneer in the development of domestic trade,
cooperatives, and consumerism.
ROLES OF RELATED AGENCIES IN
HALAL
NUR FATINI WARDAH BINTI FARIZAN (2020497618)
MINISTRY OF DOMESTIC TRADE, COOPERATIVE
AND CONSUMERISM

3.0 HALAL CERTIFICATION AND
HALAL STANDARD
Halal certification is a document that certifies that items and services
offered to muslims meet Islamic law's creteria these product and
services are regarded as suitable for consumption by Muslim the
quality and features of items must conform with the Islamic Council's
regulations during the Halal certication procedure
JAKIM is the governing body in Malaysia that overseas halal
certification for food products and develops policies that are
approved by the cabinet The presence of adequate Halal-certified
food is believed to have an impact to ensure Muslims have
responsible choices in their intake behavior
NUR FARHAH IBRAH BINTI ZULKIPLI (2020893058)

Halal Standard
The term standards, according to the Malaysian Standards Act 1996,
Section 2, Act 549 defines a “standard” as a document established
by consensus and approved by a recognized body, which provides
for normal and repeated use. The document in question contains
rules, guidelines, or features for the activity or its results, aimed at
achieving an optimal level of order. The scope of the standard is
limited to specific parameters or areas in specific contexts whose
compliance is either voluntary or mandatory
Having specific standards gives rise to a process of standardization.
Standardization indicates any activity of creating, about an actual or
potential problem, provision for common and repetitive use, aimed at
achieving an optimal level of arrangement in a particular context.
NUR FARHAH IBRAH BINTI ZULKIPLI (2020893058)

Standard related to halal and certification
NUR FARHAH IBRAH BINTI ZULKIPLI (2020893058)
Official Malaysia halal logo includes these six important things.
1. 2 stars with 5 vertices on the left and right circle, separating “MALAYSIA” and “ﺎﻳﺰﻴﺎﻟﻣ”.
2. the “HALAL” word is at the center.
3. top words refer to which Malaysian Standards for the Halal certification are based. For
example, MS 1500:2009 refers to the “Halal Food” standard
4. the bottom words are the 10 last digits from the file reference number of its Halal
application. This number is unique and can be searched at Malaysia Halal Directory Portal
5. the “MALAYSIA” word is along the top of the circle. Halal Arabic word at the center, on
top of “HALAL” romanized word.
6. Malaysia Arabic word along the bottom of the circle.
Other than the features above, the Malaysian Halal logo is made of 1 white circle with a
black outline, 1 smaller black circle with white Rub el Hizb octagonal shape

Standard related to halal and certification
International Halal Certification Bodies Recognized by Jakim
This certification is important for all Muslim users to be aware of
approved Islamic bodies throughout the country. Users should also be
able to identify the logo for international Islamic agencies abroad as
this can help them in making decisions when buying consumer goods or
sheltering certain premises abroad
The Department of Islamic Development Malaysia (JAKIM) is the
responsible agency of Islamic affairs including halal certification in
Malaysia. Therefore, JAKIM is playing a very important role to protect
Muslim consumers in Malaysia, and it always has been It is JAKIM's
responsibility to ensure that they seek halal products as required by
Shariah
NUR FARHAH IBRAH BINTI ZULKIPLI (2020893058)

Standard related to halal and certification
IMS 1900:2005 Management from Islamic Perspective
This MS outlines the requirements for a quality management system in
which an organization must demonstrate its ability to consistently
provide a product that meets customer and regulatory requirements, to
improve customer satisfaction through the effective implementation of
the system. The system includes mechanisms for continuous system
improvement and the assurance of compliance with consumer and
regulatory requirements
This MS lays out the specifications for a quality management system.
Where an organization must demonstrate its ability to provide regularly
the product that satisfies consumer and regulatory criteria, to increase
customer satisfaction through effective application of the system,
includes mechanisms for continuous system improvement and the
assurance of compliance with consumer and regulatory requirements
NUR FARHAH IBRAH BINTI ZULKIPLI (2020893058)

Standard related to halal and certification
I MS 2200:2008 – Islamic Consumer Product
To maintain the quality aspect of halal cosmetic products, the Halal
Toyyiban product quality management system must be effective. For
cosmetics and personal care products that require halal certification,
the product must comply with the requirements of Malaysian Standard
MS 2200: 2008
This MS sets out practical guidelines for halal cosmetics and the
personal care industry. It serves as a basic necessity for the cosmetics
and personal care industry and trade or business in Malaysia. This
standard should be used in conjunction with the Guidelines for the
Control of Cosmetic Products in Malaysia and Guidelines on Good
Cosmetic Manufacturing Practices, by the National Pharmaceutical
Control Bureau, Ministry of Health (MOH)
NUR FARHAH IBRAH BINTI ZULKIPLI (2020893058)

4.0 MALAYSIAN MANAGEMENT RESOURCES
Malaysian Sources of Management At Food Premises
• Food premise is any building or structure, permanent or otherwise for the preparation, service and sale of an
food such as restaurants, cafeterias, bakeries, franchised restaurants, hotels and others.
• According to MS 1500: 2009, every producer or manufacturer of food premises, slaughterhouse shall produc
halal products only.
• All companies must ensure that halal procedures are complied with in all aspects as underlined in the Malay
Halal Certification Procedures Manual.
• Restaurants are required to have at least two permanent employees of Malaysian Muslims in the kitchen or f
handling section.
• Products must be clean and not contain non-halal substances according to Islamic law, during prep
handling, processing and packaging.
• Equipment used in food premises should be free from faeces, as well as not have any harmful substances an
have side effects on the products produced.
• For example, equipment or brushes from animal bristles are not allowed
WAJIHATUZ ZAHRA BINTI MOHAMAD ZAIMI (2020472144

In addition, the layout of the equipment and items on the premises should be neat and tidy and safe.
Employees are not allowed to stay within the premises. If necessary, the employee's residence m
have a separate entrance to the premises area and no direct passage from the employee's residence to
the premises area should have a mechanism of controlling the entry and exit of workers.
Non-halal food and beverages are also not allowed to be brought into the premises. Premises must have
an effective control system from premises that process or that provide non-halal materials
Alcohol and alcoholic ingredients are strictly not allowed in the premises, kitchen area, halal restaurants
are also in storage.
Food handlers must also ensure that the clothing worn while handling food should be clean, appropriate
and proper and does not contribute to any food contamination such as wearing a clean, fit and
colored outer shirt or light-colored apron, head covering and outerwear should not be worn.
The handling of clean and safe food is very important to prevent food poisoning. Safe food security is
obtained only from operators and clean food premises.
WAJIHATUZ ZAHRA BINTI MOHAMAD ZAIMI (2020472144
The selection of clean and safe food premises is very important to prevent fo
poisoning such as vehicle smoke, garbage dumps, clogged drains or septic
tanks. Food and drink are served in suitable, clean and covered containers to
free of insects, rodents and other pests.
Therefore, food will always be guaranteed and safe due to avoiding harmful
germs and pollution .

Malaysian Sources of Management At Factory
A factory is a large industrial building where workers process things, food or monitor the processing of machines from
one product to another, thus getting added value.
Most modern factories that have warehouses or similar large facilities that contain heavy equipment, are used for
assembly lines.
Factories collect and concentrate the resources of workers, capital and industrial machines. Therefore, management
in manufacturing is of paramount importance in Malaysia and even the whole country.
The factory area must be gated or have a control mechanism in place to prevent pets or wild animals from entering or
being within the factory.
The equipment used should be free from feces and not have any harmful substances and have side effects on the
products produced.
The layout of the equipment and goods in the factory should be neat and safe when carrying out product of
production work.
Besides, workers are not allowed to stay inside the factory area. If necessary, the place of residence of the
employee should be in a separate building. If in the same building, there should have a separate entrance to the
processing area.
In addition, there is no direct route from the employee's residence to the processing area and has a mechanism of
controlling the in and out of workers.
Non-halal food and beverages are not allowed into the factory area.
Factories must have an effective control system against contamination of animal husbandry centres, sewage plants
and premises that process non-halal materials, alcohol and alcoholic ingredients are strictly not allowed in the factory
area .
WAJIHATUZ ZAHRA BINTI MOHAMAD ZAIMI (2020472144

Malaysian Sources of Management In Business Industry
The halal industry is now not only focused on food-related industries, on the contrary, it includes various service
sectors and daily necessities.
There needs to be a halal certification, it must be more believed and of course their service is much more truste
Almost all products and services now require halal certification and certification. These developments have crea
new perspectives and even new jobs as Halal Management and Halal Executives.
These two important ministries are fully responsible for the application and compliance of halal certification. The
and responsibility it plays is great.
The potential for this work in the local and international halal industry is indeed wide open. The business will inc
because of the halal certificate which the restaurant is believed and accepted by many people.
On the other hand, the premise is owned by a nearby Muslim merchant who is reluctant to take the story about
certification, not even the Muslim customers.
In line with the government's aspiration to expand the halal food industry in Malaysia as well as to meet the curr
needs of Muslims, JAKIM has created a new division called the Islamic Food and Consumer Goods Research Divis
(MGI). The main responsibility of this division is to manage all activities related to halal certification of Islamic fo
products and consumables.
There are several government agencies that are directly and indirectly involved in the management of the halal
industry in Malaysia. The two main agencies often associated with Halal Certification in Malaysia are JAKIM and t
Halal Industry Development Centre (HDC) and both agencies play a very important role to the Malaysian halal in
JAKIM's jurisdiction is focused on halal certification and adherence to halal standards while HDC is more focused
the development of local and global halal industry and marketing of halal products
WAJIHATUZ ZAHRA BINTI MOHAMAD ZAIMI (2020472144

CONCLUSION
Malaysia has a comprehensive Halal Product Guidelines as well as the scope of existing laws.
Ensuring that the raw materials and food served comply with the concept ofḥalalan and ṭayyiban sanctioned in
Islam is the duty of every Muslim especially by these food production entrepreneurs.
The purpose of human life is not merely to profit from the world to the point of excluding halal and haram.
A greater role is the advantages for a more substantive life in the hereafter as outlined in the Quran.
Hence, a truly successful Muslim entrepreneur should not only practice the morals of the people who a
concerned in all the management involving food as by emphasizing the concept of halal and hygiene in t
provision of food and beverages sold to customers to ensure that the business carried out gets blessings from
Allah SWT.
Muslim entrepreneurs in this industry must adhere to the concept of halal and toyyib as a whole and not just foc
on halal raw materials. This is because halal is simply not enough because Muslim entrepreneurs need
understand and apply the meaning of halalan toyyiban.

Thank you!