Halal Technical Competent Person Programme

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The world’s most comprehensive halal competency training programme

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Step up your competency with the only 40-module training programme

The Halal Technical Competent Person (HTCP) is a training programme conducted to equip individuals and companies to be strong players in the Global Halalan Toyyiban Trade and Industries (GHTTI). Its comprehensive halal curriculum has an enhanced 40-module syllabus and boasts participation from industry big names known for their halal best practices both locally and globally.
EDUCATION PARTNERS: University of Malaya | Univesiti Kebangsaan Malaysia | International Islamic University Malaysia | Universiti Teknologi MARA | Cyberjaya University College of Medical Science | Universiti Sultan Zainal Abidin | Universiti Selangor | Kolej Universiti Islam Selangor
GLOBAL PARTNERS: Korea Institute Halal Industry | Malaysia Halal Corporation Co Ltd. Japan | European Halal Development Agency | China Council for the Promotion of International Trade

Step up to earn more as competency improves

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Step up to a programme recognised by industry leaders

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Bring your business a step up in the eyes of halal consumers globally

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Step up to better career opportunities in the halal industry

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Our Programmes

Certificate in Good Governance and Practices in Syariah Compliance Business
Certificate in HTCP Halal Training Executive
Certificate in HTCP Halal Internal Auditing
Certificate in HTCP Halal Laboratory Executive
Certificate in HTCP Halal Culinary
Certificate in HTCP Muslim Friendly Hospitality
Certificate in HTCP MFT Tour Guide Executive
Certificate in HTCP Halal Food Executive
Certificate in HTCP Halal Logistic Executive
Certificate in HTCP Officer
Certificate in HTCP Hala Practitioner
Certificate in HTCP Halal Business Management
Certificate in Best Practices in Halal Supply Chain
Certificate in Best Practices in Halal Food Trading
Certificate in Best Practices in Muslim Friendly Hospitality Services
Certified HTCP Professional
Certified HTCP MFT Tour Guide

LEVEL I

Duration

6 months

Participant

Junior executives in production, management

Entry requirements

Certificate / Diploma / Degree / Work experience

  • Module Code – HTCP 101 - Halal and Haram is Islam: Basic Understanding 1

    • Principles and Philosophy of Halal and Haram in Islam
    • Sources of Islamic Jurisprudence on Halal and Haram
    • Basic Terminologies and Concepts
    • Statutory Obligations of the Government towards Shariah Law
    • Maqasid Shariah: Objectives of the Shariah Law

  • Module Code – HTCP 112 - Halal and Haram in Islam: Basic Understanding 2

    • Sources of Halal and Haram materials
    • Characteristics of Halal and Haram materials
    • Identification and Determination of Halal and Haram Materials
    • Matrix of GMO Materials as Regards to Current Fatawa

  • Module Code – HTCP 123 - Introduction to Shariah-based and Halal Standards

    Introduction to:

    • MS1500:2009 – Halal Food – Production, Preparation, Handling and Storage General Guidelines
    • MS1900:2014 – Quality Management Systems Requirements from Islamic Perspectives
    • MS2200:2008 – Islamic Consumer Goods Part 1: Cosmetics and Personal Care – General Guidelines
    • MS2200:2013 – Islamic Consumer Goods Part 2: Usage of Animal Bones, Skin and Hair
    • MS2300:2009 – Value-based Management Systems – Requirements from Islamic Perspectives
    • MS2393:2013 – Islamic and Halal Principles: Definition and Interpretations on Terminology
    • MS2400:1:2010 – Halalan Toyyiban Assurance Pipeline –
      • Part 1: Management System Requirement for Transportation of Goods and/or Cargo Chain Services
    • MS2400:2:2010 – Halalan Toyyiban Assurance Pipeline –
      • Part 2: Management System Requirement for Warehousing and Related Services
    • MS2400:3:2010 – Halalan Toyyiban Assurance Pipeline –
      • Part 2: Management System Requirement for Retailing
    • MS2424:2014 – Halal Pharmaceuticals – General Guidelines
    • MS2594:2015 – Halal Chemicals for Use In Portable Water Treatment – General Guidelines
    • MS2610:2015 – Muslim-friendly Hospitality Services

LEVEL II

Duration

6 months

Participant

Executives in production, management, members of internal Halal committee

Entry requirements

Completed level 1 / Passed competency test

  • Module Code – HTCP 201 - Governance on Halal 1

    • The Trade Description Act 2011 on Halal
    • Regulatory Obligations on the Authority
    • State Enactments on Halal
    • Shariah and Halal-based Standards: History, Qualitative and Quantitative Values, Development, Philosophy

  • Module Code – HTCP 212 - Introduction to Halal Assurance System (HAS)

    Fundamentals of HAS

    • Internal Halal Committee
    • Halal Critical Points
    • Corrective Actions
    • Surveillance Audit
    • Product Recall

  • Module Code – HTCP 223 - Fundamentals of Shariah-based and Halal Standards – Part 1

    • MS1500:2009 – Halal Food – Production, Preparation, Handling and Storage – General Guidelines
    • MS1900:2014 – Quality Management Systems – Requirements from Islamic Perspectives
    • MS2200:2008 – Islamic Consumer Goods Part 1: Cosmetics and Personal Care – General Guidelines
    • MS2200:2013 – Islamic Consumer Goods Part 2: Usage of Animal Bones, Skin and Hair
    • MS2393:2013 – Islamic and Halal principles: Definition and Interpretations on Terminology 2

LEVEL III

Duration

6 months

Participant

Executives in production, management, members of internal Halal committee

Entry requirements

Completed level 2 / Passed competency test

  • Module Code – HTCP 233 - Governance on Halal 2

    • International Standardisation Philosophies
    • National Standards Developments
      • National Standards Body
      • National Accreditation Body
    • Interpretations of Malaysian Standards
    • Implementation Structure
    • Mobilisation of Standards Development
    • Committee Levels
    • Shariah-based Halal Standards Positioning

  • Module Code – HTCP 301 - Managing Halal Assurance System

    • Management Review
    • HAS and its Challenges
    • Integration of HAS and HACCP

  • Module Code – HTCP 312 - Halal Regulatory and Governance

    • Need for Certification
    • Roles and Functions of Certification Bodies
      • National
      • International
    • Certification Process
    • Role of National Fatwa Council
    • Understanding the Position and Functions of Various Contemporary Mazhabs

  • Module Code – HTCP 323 - Variations on Global Halal Certification, Regulatory and Fatawa positions

    • Basic Differences on Edicts of Mazhabs and the Reasons
    • Variations of Halal Certification, Regulatory, Fatwa Positions According to
      • Geographic/regional conditions
      • Culture and socio-economic factors
      • Political scenarios

  • Module Code – HTCP 334 - Quality Management and Halal Matrix

    • Complimentary Guidelines to Halal Management Requirements
      • Hazard Analysis Critical Control Point (HACCP)
      • Good Hygiene Practice (GHP)
      • Good Management Practice (GMP)

  • Module Code – HTCP 345 - Fundamentals of Shariah-based and Halal Standards – Part 2

    • MS2400:1:2010 – Halalan Toyyiban Assurance Pipeline –
      • Part 1: Management System Requirement for Transportation of Goods and/or Cargo Chain Services
    • MS2400:2:2010 – Halalan Toyyiban Assurance Pipeline –
      • Part 2: Management System Requirement for Warehousing and Related Services
    • MS2400:3:2010 – Halalan Toyyiban Assurance Pipeline –
      • Part 3: Management System Requirement for Retailing
    • MS2424:2014 – Halal Pharmaceuticals – General Guidelines
    • MS2594:2015 – Halal Chemicals for Use In Portable Water Treatment – General Guidelines
    • MS2610:2015 – Muslim-friendly Hospitality Services