Course Details

• Credit: 3
• Semester: 2
• Prerequisite: none
  

Synopsis

This course introduces basic principles of Halal Haram and sources of food according to Syariah. This course also covers the slaughtering method, hygiene and sanitation in the preparation of food for Muslims and processing of halal ingredients and additives including packaging, storage and transportation. In addition, this course will elaborate on the method and implementation of the Halal system in the food industry.

Course Objective

This course is an introductory course designed to give students an understanding of various aspects relevant to Halal foods. Students will learn the basic concept of Halal and Haram, including processes involved in Halal food products, legislative procedures and standards, and current issues.

Course Content

Lectures:
 ➤ Chapter 1: Introduction
 ➤ Chapter 2: Basic Islamic Law Related to Foods
 ➤ Chapter 3: Sources of Halal Materials for Foods and Drinks
 ➤ Chapter 4: Halal Food Production Practices
 ➤ Chapter 5: Halal System and its Relationship with Quality and Safety
 ➤ Chapter 6: Halal Certification
 ➤ Chapter 7: Verification of Halal Food Using Laboratory Analysis

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Defines the concept of halal and haram in food.
2. Explain the use of Standard Malaysia documents in halal food processing.
3. Describe halal food management systems and certification procedures.
4. Present systematic and logical halal management system verbally.