SPECIAL DISCOUNT OFFER FOR FOOD MANUFACTURERS, IMPORTERS AND EXPORTERS IN MALAYSIA 2021

RM120.00
SDOFEH 2021
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SPECIAL DISCOUNT OFFER FOR FOOD MANUFACTURERS, IMPORTERS AND EXPORTERS IN MALAYSIA 2021

1. FOOD ACT AND REGULATIONS (Act 281)
38 EDITION

CONTENTS
FOOD ACT 1983
• Arrangement of Sections
• Food Act 1983

FOOD REGULATIONS 1985
• List of Amendments
• Arrangement of Regulations
• Food Regulations 1985
• Food (Food Analysis Fees) Regulations 2016
• Approved Laboratory Order 2015
• Declaration of Non-Smoking Area
• Food Irradiation Regulations 2011
• Approved Laboratory Order 2011
• Approved Laboratory Order 2010
• Approved Laboratories Order 2009
• Food Hygiene Regulations 2009
• Food Export (Issuance of Health Certificate for Export of Fish and Fish Product to the European Union) Regulations 2009
• Food (Notice Under Section 32B) Regulations 2007
• Control of Tobacco Product Regulations 2004
• Food (Extension Of The Food Act 1983 To Tobacco And Others) Regulations 1993
• Food (Compounding of Offences) Regulations 2017
All amendments up to 2021
* Published and printed in 2021
There are no amendments between the date book was published and printed
PAGES: 476 (Soft Cover)
PRICE: RM62.00

2. THE ESSENCE OF HALAL
The Modern Compendium of Halal

GUIDE FOR:-
* FOOD MANUFACTURERS
* FOOD IMPORTERS EXPORTERS
* UNIVERSITY MANAGEMENT AND RESEARCH INSTITUTE

CONTENTS
Chapter 1 : The Principles of Halal and Haram in Islam by Prof. Dr. Mohamad Hashim Kamali
Chapter Summary
The Sources of Shariah Law
The Quran and Sunnah
Independent Reasoning and Jurist Opinion
The Role of Customs
Goals and Purposes of Shariah
The Scales of Five Values
The Permissible
Halal Ingredients and Additives
Malaysian Halal Standards
Haram
Ingredients and Additives that may be considered unlawful
Filthy and unclean subtences
Makhruh
Doubtful matters
Mashbuh Ingredients and Additives
Imported Meats
Ritual Slaughter
Types of Slaughter
Hunting
The Principles of Neccesity
Conditions of Neccessity
The Question of Compensation
Conclusion
Chapter 2 : Istihalah and the Sunnah of the Prophet by Assoc. Prof. Dr. Abdul Rahman Awang
Chapter Summary
Issues and Arguments on Istihalah
Definition
Legality of Istihalah
Issues Related to Istihalah
Conclusion
Prophet Muhammad (pbuh) Dietary Habits
Manners in Taking Food
Manners in Drinking
Prophet Muhammad’s (pbuh) Favorite Food
Chapter 3 : Fatwa on Halal Related Products by Dr. Mohd Radhi Ibrahim, World Fatwa Management and Research Institute, Islamic Science University of Malaysia (USIM)
Chapter Summary
Definition of Fatwa
Terms Related to Fatwa
A Brief History of Fatwa
The Importance of Fatwa
The Sources of Fatwa
Types of Fatwa
Fatwa in Contemporary Muslim
International Fatwa Institutions
Islamic Fiqh Academy
Al-Azhar University
Dar al-Ifta’ al-Masriyyah
Fatwa in Malaysia
Disagreement on Fatwa
Istihalah
Global Fatwas
Local Fatwas
Chapter 4 : Legal and Administrative Regulations in Halal Production by Dr. Noriah Ramli, Halal Research Centre, International Islamic University of Malaysia (IIUM)
Food Safety : Islamic Perspctive
Law Related to Halal Production in Malaysia
Food Act 1983
Food Regulation 1985
Trade Description Act 1972
Custom Order (Prohibition of Imports) 1988
Animal Importation Order 1982
Local Government Act 1976
International Halal Food Laws
Guidelines on Halal Food in Malaysia
Guidelines on Foods, Drinks and Goods Utilized by Muslims
General Guidelines on the Slaughtering of Animals and the Preparation and Handling of Halal Food
MS 1500:2004-Halal Food-Production, Preparation, Handling and Storage-General Guidelines (First Revision)
International Standards on Halal Food
Codex Standard on the Use of the Term Halal
Manual for the Slaughter of Small Ruminants in Developing Countries
Islamic Ruling on Animal Slaughter : The Right Path to Health
Regional Standards on Halal Food
Administrative Regulations
Licensing of Food Business
Animal and Animal Related Activities
States Enactments
Fisheries and Fisheries Related Activities
Agriculture Produce
Halal Labelling Requirement
Import Requirements
Veterinary Health Certificate
Meat Inspection Certificate
Halal Certificate
Guidelines and Codes of Practice Related to Halal Production
Code of Practice for Food Hygiene 1980
Guideline for Hazard Analysis Critical Control Point (HACCP) Certification
Guideline for HACCP Compliance Audit
Guideline for Certification of HACCP Compliance Auditor
Guideline for HACCP Suveillance Audit
Guidelines on Good Hygiene Practices for Small and Medium Scale Food Industries Towards HACCP
General Guidelines for Use of the Term “Halal”
Malaysian Standards
MS 1514 : 2001( General Principles of Food Hygiene)
MS 1500 : 2004-Halal Food-Production, Preparation, Handling and Storage- General Guidelines
MS 1480-Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System and MS 1265 : Part 1 : 1992-Guidelines for Irradiation of foods Part 1 : General
Programmes Relevent to Halal Production
Veterinary Inspection and Accreditation Services
Malaysian Aquaculture Certification Scheme (SPLAM)
Farm Accreditation Scheme of Malaysia (SALM)
Food Safety Assurance Programme (GMP and HACCP)
Chapter 5 : Religious Food Laws and Philosophical Food Choices by Prof. Dr. Joe M. Regenstein
Chapter Summary
The Kosher and Halal Markets
Kosher Dietary Laws
Allowed Animals and Prohibition of Blood
Prohibition of Mixing of Milk and Meat
Passover
Equipment Koshering
Additional Kosher Laws
The Halal Dietary Laws
Prohibition and Permitted Animals
Prohibition of Blood
Proper Slaughtering of Permitted Animals
Prohibition of Alcohol and Intoxicants
Halal Cooking, Food Processing and Sanitation Considerations
Gelatin
Biotechnology
Kosher and Allergies
Needs for Other Religious Groups
Belief Systems
Comparison of Halal and Kosher
Index

First Edition Copyright 2011
There are no amendments between the date book was published and printed
PAGES: 137 (Hard Cover)
PRICE: RM120.00

3. Halal Guide Book - Guide For Food Producers
CONTENTS
Foreword by CEO
Introduction to HDC
Vision & Mission
Preface
Acknowledgement

1 Introduction
• Understanding Halal
- Sources of Halal / Food and Drinks
- Non-halal Ingredients
- Doubtful Ingredients
• Food Production Process Flowchart
- 5 key Areas For Halal Compliance
• Malaysian Halal Certification
- Malaysian Halal Certification Guidelines
- Malaysian Halal Certification Scheme
- Malaysian Halal Certification Application
2 Management
• Commitment to Halal
- Halal Operations System
• Checklist for Management
3 Receive
• Effective Receiving Management
- Operational Steps to Ensure Compliance
• Checklist for Purchaser
• Checklist for Incoming Inspector
4 Processing and Handling
• Managing Hygiene and Sanitation
- Facility and Equipment Management
- Food Premises
- Housekeeping
- Pest Control
- Waste Management
- Cleaning and Disinfection
- Personal Hygiene and Disease Control
• Preparation (Before Food Processing)
- Checklist for Production Manager
• Quality Assurance
- Checklist for Quality Manager
• Training
- Checklist for Production Manager
5 Storage
• Food Packaging
- Food Packaging
- Functionality
• Checklist for Store Keeper
6 Delivery
• Logistics
• Guidelines for Transporting Halal Products
• Checklist Before Loading for Delivery
7 Consumer Tips
• Five Steps to Examine Halal Labels on Food Products

References
Appendix

First Edition Copyright 2010
There are no amendments between the date book was published and printed
PAGES: 88 (Soft Cover)
PRICE: RM15.00

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