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  halal_certification

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INITIATION IN THE CONCEPT OF HALAL

  • Terminology
  • Differences and similarities between Halal and Kosher
  • Ritual slaughtering (slaughtering techniques, with or without stunning, European legislation and exceptions, national legislation, tends in the different groups, )
  • Critical food additives and alternatives.
  • Cross-contamination : origin and risks  

PREPARATION FOR A HALAL AUDIT

  • Technical fiches and flowchart review  
  • Identification of  HCCP (Halal Critical Control Points)

HALAL CERTIFICATION OF PRODUCTS AND SERVICES

  • Food and non-food industry, slaughterhouses, hotels,…

INFORMATION AND IMPLEMENTATION OF HALAL ASSURANCE SYSTEM (HAS)

PERFORMING AUDIT FOR OTHER CERTIFICATION BODIES (subcontracting)

SEARCH FOR COMMERCIAL PARTNERS FOR YOUR PRODUCTS AND SERVICES

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