introduction to halal studies uhe3202 …

INTRO TO HALAL STUDIESBY DR HASAN AHMAD

INTRODUCTION TO

HALAL STUDIES

UHE3202

INTRODUCTORY CHAPTER

BY DR HASAN AHMAD

UNIVERSITI MALAYSIA PAHANG

PBMSK

[email protected]


COURSE SYNOPSIS

• Basic understanding of Halal– Halal principles

• Halal administration in Malaysia– Halal requirement– Halal authority

• Contemporary issues in halal – Regional and global development– Halal Standards

• Academic projects– Halal application on food and non-food


COURSE OUTCOMES

• Explain the principles, theories and Islamic rulings on halalCO1

• Apply the Islamic values and principles in dealing with halal issuesCO2


ASSESSMENT METHODS

DISTRIBUTION WEIGHTAGE LEVEL CO1 CO2 CO3

MIDTERM TEST 20% IND 15% 5%

PRESENTATION 10% GRP/IND 10%

ASSIGNMENT/PROJECT REPORT

40% GRP 10% 30%

FINAL TEST 30% IND 20% 10%

TOTAL 100% 55% 45%


Total Marks Grade Achievement Status

80 – 100 A Excellent Pass

75 – 79 A- Excellent Pass

70 – 74 B+ Good Pass

65 – 69 B Good Pass

60 – 64 B- Pass

55 – 59 C+ Pass

50 – 54 C Pass

47 – 49 C- Pass but Critical 1*

43 – 46 D+ Pass but Critical 2*

40 – 42 D Pass but Critical 3*

25 – 39 E Fail

0 – 24 F Fail

GRADING SYSTEM


MAIN REFERENCES

• Al-Zuhaili, Wahbah. (1989). Al-Fiqh al-Islami waAdillatuh. Cetakan ke-4. Beirut: Dar al-Fikr.

• Mustafa Khin, Mustafa al Bugha & Ali al Syarbaji, (terj. Zulkifli Mohamad)(2009). Al Fiqh al Manhaji. Bandar Baru Bangi, Selangor: Dar al Syakir.

• Al Jaziri, Abd Rahman. (1990). Kitab al Fiqh ala Mazahib al Arbaah. Beirut: Dar al Kutub al Ilmiyyah.

•


REFERENCES


REFERENCES

• • Persatuan Pengguna Pulau Pinang (2006), Halal Haram, Pulau Pinang.

• • Lokman Abd Rahman (2009), Isu Halal TiadaPenghujung, Alam Baca dan Percetakan Suria: Melaka.

• • Department of Standards Malaysia. (2009). Halal Food – Production, Preparation, Handling and Storage – General Guidelines. MS 1500:2009

• • Department of Standards Malaysia. (2010). HalalanTayyiban Assurance Pipeline – Part 1. MS 2400-1:2010


MAIN REFERENCES


YOUR LECTURER

ASSOC PROFESSOR

DR HASAN AHMAD

019-9550139

09-5493067

[email protected]

B1-17 GROUND FLOOR

CHANCELORY BUILDING UMP


CHAPTER ONE -W1

• INTRODUCTION TO SYARIAH PRINCIPLES AND REQUIREMENT PERTAINING TO HALAL

1.1 Introduction and the objectives

1.2 Definition of Halal, haram and shubhah

1.3 The classification of halal and haram food in Islam

1.4 The importance of Halal products from Islamic perspectives.

1.5 The effects of Halal Products


CHAPTER ONE – W2

• INTRODUCTION TO SYARIAH PRINCIPLES AND REQUIREMENT PERTAINING TO HALAL

1.6 Islamic Principles and ruling on Halal

1.7 Sources of Islamic law

1.8 Halal in the Quran and Sunnah

1.9 Halalan Tayyiban concept


CHAPTER TWO – W3

ISLAMIC PRINCIPLE ON HALAL FOOD AND NON FOOD

• 2.1 The 5 rulings in Islamic jurisprudence

• 2.2 Definition of Halal food and non-food

• 2.3 Land and aquatic animal and other types of animals


Chapter two – W4

ISLAMIC PRINCIPLE ON HALAL FOOD AND NON FOOD

• 2.4 Seven fundamental principle of halal and haram

• 2.5 Maqasid syariah in Islam

•


Chapter THREE – W5

• HALAL SLAUGHTERING

• 3.1 Halal slaughtering • 3.2 requirement in halal slaughtering – tool an

processing• 3.3 MS 1500:2009 Standards Malaysia for

slaughtering performance•


CHAPTER THREE – W6

• HALAL SLAUGHTERING

• 3.4 The ruling and the implementation

• a. Stunning method

• b. Traditional method

• 3.5 Halal certification from the national and state authority JAKIM, MAIN


• HALAL MANAGEMENT SYSTEM

• 4.1 Basic references for HMS from MS1500:2009•

• 4.2 Management responsibilities•

• 4.3 Food premises and raw materials

– a. Logistic– b. Handling– c. Eateries, product, sanitation and record

CHAPTER FOUR – W7


• HALAL MANAGEMENT SYSTEM•

• 4.4 Halal control system•

– Halal Standards– Halal Procedures– Halal policies– HCCP– Internal Halal committee

CHAPTER FOUR – W8


CHAPTER FIVE – W9

• LOCAL AND GLOBAL HALAL AUTHORITY / LEGAL CONTROL BODIES

• 5.1 Malaysian government body for halal authority; JAKIM, MAIN and HDC

• 5.2 Foreign Halal bodies and authorities in the world

• 5.3 Recognized bodies and related issues


CHAPTER SIX – W10

• HALAL ACTS AND MALAYSIA STANDARDS

• 6.1 Trade Description Act 1975/Halal Acts’ 2011• 6.2 ‘- Ministerial directives - Halal definition• 6.3 Malaysia Standards MS1500:2009 General

Guidelines Halal slaughter, Food Preparation


CHAPTER SIX – W11

• HALAL ACTS AND MALAYSIA STANDARDS (Introduction)

6.4 Malaysia Standards Halalan Tayyiban Assurance Pipeline –Part 1. MS 2400-1:2010

6.5 Malaysia Standards Halal Pharmaceuticals – General Guidelines. MS 2424:2012.

6.6 Malaysia Standards: Islamic Consumer Goods – Part 1: Cosmetic and Personal Care – General Gudelines. MS 2200: Part 1:2008


CHAPTER SEVEN– W12

• 7.0 GLOBAL HALAL AND HALAL BUSINESS

• 7.1 Halal markets and prospect

• 7.2 Halal certified product

• 7.3 Malaysia Halal Certificate


CHAPTER EIGHT – W13

CONTEMPORARY ISSUES IN HALAL AFFAIRS

• 8.1 Standardised Halal Regulation

• 8.2 Various Islamic bodies and fatwas

• 8.3 Animal Rights movement and industrial requirement

• 8.4 Halal platform: World Halal Forum, World Halal Research, IHI Aliance and HDC


WEEK 14

•FINAL TEST


Q&A SESSION

introduction to halal studies uhe3202 …

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