HALAL CONSULTANCY
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Malaysia New Trade Descriptions (Certification and Marking of Halal) Order 2011that comes into operation on 1 January 2012 stated;
All food and goods shall not be described as Halal or be described in other manner to indicate that the food or goods can be consumed or used by a Muslim unless it is (a) certified as halal by JAKIM or MAIN; and (b) marked with JAKIM or MAIN logo.
The outline Halal (lawful) and Tayyib (good) standards will ensure that your product is of the highest authentic quality both in terms of Halal and Hygiene. This ultimately has a consumer reach of more than 6 billion people worldwide. We provided extensive Halal related services which include:
- Research
- Advisory
- Training
- Cleaning Service (Samak)
- Consultancy
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HALAL Certification
Halal certification confirms that the ingredients used in a product are halal certified and premise is free from contamination from non-halal products and prevents consumer fraud in the preparation, distribution and sale of halal products.
Our Halal certification:
- caters for all industries, ranging from food and non-food (cosmetics and personal cares) and eating outlets.
- Certification process will be fast, convenient and hassle-free for you.
- will provide confidence to your consumers and eventually will increase your company revenue.
Certification Requirement: A General Review of All Existing Standard
- Premise Only Produces Halal Product:
There must be no contamination between halal and non-halal products in the storage and manufacturing. - Premise Complies With Good Manufacturing:
This includes cleanliness and full hygienic system in the factory and the environment surrounding the factory. However, factory with normal or manual cleaning procedure can apply for halal certification with strict observation from our consultant. - Premise With Two (2) Muslim Workers Is Preferable:The Muslim workers can help factory in complying with halal guideline. However factory without Muslim worker is also qualified to get halal certification.
- No Food Served Inside The Factory:
This is to make sure the factory is always kept clean and free from non-halal element. - Only Halal Ingredient for Halal Products:
Among the halal ingredients are:
- Free from pork or dog
- Free from non-slaughtered animal
- Free from animal part, except what has been certified halal
- Free from animal fat such as enzyme, emulsifier etc. except what has been certified halal.
- Free from filth or najis
- Free from wine or liqour alcohol
- Alcohol content in the finished product must be less than 0.5%. However, less than 0.01% is preferable. - There Is No Contamination Between Halal And Non Halal In The Premise:
Only factory or premise served or produced with halal products can be certified halal. Premise that produces non-halal product cannot be certified unless they discontinue the non-halal and go for halal only. They can operate for halal products after undergoing cleansing procedure according to Islamic law.
Certification Procedures
- To apply halal certificate, the premise must comply with halal standard set by the competent Halal Certification Body for the environment, the source and ingredient, the factory, the storage of raw material, the transportation and the warehouse. This includes the hygiene standard and complete cleanliness.
- Qualified applicant must:
- Fill-up the form
- Agree with the quotation
- Make the payment
Inspection to the site will be done accordingly. - Prior to qualification granted by Competent Halal Certification Body, the site audit has to be done by approved and qualified auditor as assessor to ensure that the premise meets the standard of halal premise.
- The halal certificate holder must comply with all requirements and guidelines of halal certification including not changing suppliers of ingredients for critical ones. If there is any change of ingredient or its supplier, they must inform Certification Body in writing.
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BUSINESS MANAGEMENT SERVICES
We ensure that you will receive the highest standard of our services available through-out the country (particularly in Selangor and Kuala Lumpur) and these services are provided on a mobile, prompt and personalized basis. This is the case whether you are an individual, a partnership, a family-owned business, or a multi-national corporation
Why Us?
- For your convenient our services is mobile to your door step.
- For you, our services is fast, flexible and hassle-free
Business Premise Licences
We deal with Local Council such as MBPJ,DBKL and MPSJ to help business owners obtain premise and signboard licences and other related issues. We are mobile through out Selangor and Kuala Lumpur. Our services included;
- Consultation
- Collection and preparation of documents
- Submission and follow through of the application(new and renewal application)
- Obtain approval
Value Added Services
If required our company with collaboration with our strategic alliances will also be able provide you on related services such as;
- Company Registration (ROB/ROC)
- Trademark Registration,
- Ministry of Finance Malaysia (MoF) Registration
- Franchise Registration
- Personal Assistant
Food Handler Course
Food safety does not happen by accident. You must follow certain steps and procedures throughout the entire food process to make sure food is safe. In line with this our company Tenggara Dermaga is an accredited Food Handler Training School (SLPM) by Ministry Of Health Malaysia (MoH) and Akademi Latihan Kebersihan Dan Keselamatan Makanan (ALKEM) since 2003 to active and constantly serve food service markets by providing effective training. All food handlers from F&B Manufacturers, hotels, restaurants, bakeries, educational institutions, groceries and convenient stores, day care centers, caterers, cafeterias, night markets, hawkers and health service organizations should participated. The course modules will benefit you in;
- Prevent foodborne outbreaks
- Improve business and sales
- Reduce cost due to recall/waste of food
- Improve food quality
- Promote safer working environment
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We teach how to improve your food preparation process according to accepted hygienic & safety guides
