Halal Compliance Control in Local Manufactured Materials and Products
Halal Compliance Control in KFC’s Manufactured Imported Products.
- Main cornerstone of Halal Food in KFC is that the chickens or chick raw materials which are sent by the certified poultry or farming must comply and perform the Islamic Law
- Farming centres have to slaughter and manage those raw materials based on the Islamic law
- Not mix their foods with the pig and other forbidden animal as well as animal parts in managing the raw materials to be finished products
INTRODUCTION
HISTORY
- First KFC restaurant was opened in 1973 on Jalan Tunku Abdul Rahman
- 500 KFC Restaurants nationwide and still counting
- Finest tasting chicken has been enjoyed by Malaysians ever since
- The flavourful blends of 11 herbs and spices give KFC's delicious aroma
- KFC prides itself as a fast-food restaurant that give customers great tasting chicken with a selection of home-styled side dishes and desserts to make a wholesome, complete and satisfying meal
OBJECTIVE
Vision
To be the leading integrated food services group in the Asia Pacific region based on consistent quality products and exceptional
customer-focused service.
Mission
To maximise profitability, improve shareholder value and deliver sustainable growth year after year.
QUALITY SYSTEM
JQD20503
ORGANIZATION
STRUCTURE
FINEST TEAMMATES:
LECTURER : MR NAZIF HAMZAH
- MUHAMMAD ARIF AFNAN BIN AZHAR
- NUR SHAHIDA BINTI SHAMSUDIN
- MOHAMMAD SHAHRUL NIZAM BIN HAZMAN
- SYAHMINA BINTI MOHAMMAD SHAHRIN
- MUHAMAD AMIRUL AFFIQ BIN MOHD ROSDI
Restaurant Manager: En. Mafizan
Asst. Rest. Manager:
En. Nazreen
Pn. Norlia
Pn. Norain
Cik Fatin Farhana
Shift Manager: Cik Aisyah
All Star
Staff Member/Team Member
Trainee
Director: Datuk Kamarudin
CEO: Mr. Rohand
Asst. CEO: MJ. Ling
General Manager: Mr. Chandra
Region Coach: Mr.Ragu Pathy
Area Coach: Miss Hafizah
THANK YOU
CERTIFICATION
AUDIT
Food Safety and Products Quality Analysis
Halal Food Fundamentals in KFC
- Clealiness
- Maintainace
- Product Quality
- Service
- Document
Halal Food is food which is essentially and tangibly complies with the Islamic Shariah Law. Halal means that the food which will be eaten and consumed are fulfilling this maincharacteristics and requirement as follows:
- HQ - Once every 3 month
- MPPG - Once a year ( During licence renewal )
- Took the products well above the minimum temperature recommended by WHO
- Developed standards procedure that would minimize risk of crosscontamination between raw and products that ready to eat
- Provide information on thenutritional values of KFC products to assist customers on planning a wholesome and balanced meal
- Use non-hydrogenated palm oil thatcontains insignificant amount of trans fat and it is 100% cholesterol free
- A team of food technologist constantly experimenting with new flavors and creative conceptsto provide more value, choices and healthy options for our customers.
- Hygienic
- Not harmful to health
- Free from any forbidden parts of animal origin
- Free from anything regarded as filth (najis) under Islamic law
REGISTRATION
The application must be submitted on-line complete with the required documents and relevant certificates as listed below:
- Company profile;
- Company / business registration;
- Name and description of product / menu for certification;
- Ingredients used;
- Name and address of manufacturer / ingredient supplier;
- Halal status for ingredients with halal certificate or product specification for critical ingredients (if relevant);
- Type of packaging material;
- Manufacturing process and procedure;
- Other documents such as HACCP, ISO, GHP, GMP, TQM etc. (If any); and
- Location map of premise / factory.
The applicant must create a "Halal Confirmation Certificate" file to store all relevant documents and that can be referred to during premise inspection.
STANDARDS &
QMS DOCUMENTATION STRUCTURE
THANK YOU &
ASSALAMUALAIKUM
STANDARDS
A standard is a document that provides requirements, specifications, guidelines or characteristics that can be used consistently to ensure that materials, products, processes and services are fit for their purpose.
L1. QUALITY MANUAL
- Vision and Mission restaurant
- Declare the organization quality philosophy
- Define approach & responsibility, policy statement, commitment & organization
L1. Quality Manual
- Restaurant vision & mission
- Declare the organization quality philosophy, commitment & how it intends to conduct itself
- Define approach & responsibility, policy statement & commitment in organization
L2. Quality Procedure
- The activities required to implement QMS & to meet policy requirment & customer satisfaction.
- Sequence of the activity relevent particular product & service
L3. Work Instruction
- Detail instruction is included in the working manual
- Task & activities to fulfill requirement stated in quality procedure
QMS
L4. Quality Record
- Evidence of the activities or task as stated in Work Instruction
- Records are filed
- Records provide evidence of achieving quality objective to the system requirement
- Result showing that system is operating
achieving quality policy and quality objectives to meet customer requirements
- organizational structure
- policies
- procedures
- processes
- resources
Recognize the external quality related requirements specified in Licenses to Trade, guidelines, specified customer requirements, and the chosen management system standard(s)
ABOUT ISO-9001
- most widely used and recognized standard for QMS internationally
- the main choice for demonstrating your organization’s ability to maintain quality in products and services, meeting the requirements of customers and regulations
- ISO 9001 Certification will give your organisation the quality systems that will provide the foundation to better customer satisfaction, staff motivation and continual improvement.