Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Untitled Prezi

No description
by

Syazwan Azman

on 6 June 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Untitled Prezi

HOW TO CHOOSE HALAL FOOD? CHECKLIST FOR PURCHASER RIGHT PROCEDURE IN RECEIVING PROCESS Start Fruits and Vegetables HALAL FOOD PRODUCTION WHAT IS PURCHASING? HOW TO CHOOSE THE SUPPLIER? All considered Halal Maybe be unacceptable if they are produced in processing plants using non-halal oils, fats, preservatives, flavorings, colouring etc -Management responsibility -Premises -Devices , utensils, machines & processing aids -Hygiene, sanitation & food safety - Processing, labeling & advertising - Processing of halal food - Distrubution - Legal requirements MUHAMMAD SYAZWAN BIN MOHD AZMAN HH331 HALAL FOOD PRODUCTION Choosing from among various alternatives on a number of different levels

Process of obtaining goods and service, including all of the activities associated with determining the types of product needed, making purchases, receiving and storing and administering purchase contracts Most cheaper among others suppliers
Most punctual among others suppliers
The best hygiene practice and GMP
The best quality MOHAMAD SIDDEEQH BIN KADER MAIDEEN Halal certificate
Ingredients specifications
Manufactures process flow chart
Shelf life
Test result
Allergen information
Storage condition
Lot identification or batch number WHAT IS RECEIVING? The act of inspecting and either accepting or rejecting deliveries OBJECTIVES OF RECEIVING To check that the delivered order meets these criteria
Controlling these received products and services VEHICLES CLEANLINESS
FOOD SAFETY AND QUALITY
NO CROSS-CONTAMINATION WITH NON-HALAL OR DOUBTFUL SOURCE
DOCUMENTATION MANAGING HYGIENE AND SANITATION Facility and equipment management
Food premises
Housekeeping
Pest control
Waste management
Cleaning and disinfection
Personal hygiene and disease control HOW TO HANDLE THE FOOD? Clean and hygienic handling PRODUCTION - Clean and hygienic personnel
- Separation of halal and non halal:
sections
equipment
ingredients
- Avoid cross contamination GUIDELINES OF TRANSPORTING HALAL PRODUCTS Commitment Dedicated trucks Consolidated delivery Transportation condition HALAL STORAGE Dry storage Chiller storage Freezer storage Chemical storage Separate between halal and non halal product THANK YOU :)
Full transcript