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Training content
Overview
OIC/SMIIC 1 Halal Food Standard Awareness Training has been designed to provide an understanding of the OIC/SMIIC 1:2019 General Requirements for Halal Food, teach the fundamental principles of halal food production and raise awareness of halal compliance among the organisation’s employees.
The language of the training is Turkish. The training is delivered online.
About the Training
The training covers the concepts of halal and haram, the structure of the OIC/SMIIC 1:2019 standard, halal food sources, raw materials of animal and plant origin, slaughter requirements, additives, production and process controls, prevention of contamination, cleaning and sanitation, storage, transport, traceability, packaging and labelling requirements.
Who Should Attend?
- Employees involved in food production
- Quality and food safety personnel
- Halal food team members
- Production and operations managers
- Purchasing and supplier management personnel
- R&D and product development employees
- Storage and logistics personnel
- Internal auditors
- Personnel of organisations preparing for halal certification
- Professionals wishing to acquire basic knowledge of halal food
Objectives and Outcomes
The aim is for participants to understand the fundamental requirements of the OIC/SMIIC 1:2019 standard, recognise the critical control points in halal food production and understand their responsibilities for maintaining halal compliance within their own areas of responsibility.
By the End of the Training
Participants will be able to:
- Explain the purpose and scope of the OIC/SMIIC 1:2019 standard.
- Define the concepts of halal, haram and doubtful.
- Distinguish between permissible and impermissible sources for halal food.
- Identify halal risks associated with raw materials and additives.
- Explain the fundamental principles of halal slaughter requirements.
- Assess cross-contamination risks in production.
- Explain the importance of cleaning and sanitation in terms of halal compliance.
- Understand storage and transportation requirements.
- Explain traceability, packaging and labelling requirements.
- Identify their personal responsibilities for maintaining halal compliance.
Programme and Method
Training Topics
- Overview of the OIC/SMIIC 1:2019 Standard
- Concepts of Halal, Haram, Najis and Doubtful
- Halal Food Sources and Raw Material Requirements
- Animal Products and Halal Slaughter Requirements
- Food Additives and Halal Compliance Risks
- Production, Equipment and Prevention of Cross-Contamination
- Hygiene, Cleaning, Sanitation and Food Safety
- Storage, Transport and Distribution Requirements
- Traceability, Packaging and Labelling
- Overview of Halal Compliance Verification and Certification
Training Method
The training is delivered through lectures, explanations of OIC/SMIIC 1 requirements, raw material and process examples, halal compliance risks, practical scenarios and case studies.
Attendance and Certificate
Participation
The training has been designed to provide basic awareness and information about the OIC/SMIIC 1 standard. Prior knowledge of the halal standard is not required.
Certification Rule
Participants who meet the required attendance criteria will be issued a certificate of attendance upon completion of the training.
Participants who pass the examination will be awarded a certificate of achievement.
FAQ and Resources
Who is the OIC/SMIIC 1 Halal Food Standard Awareness Training suitable for?
It is intended for employees involved in halal food production, processing, storage, transportation and quality processes, as well as professionals seeking to gain basic awareness of the OIC/SMIIC 1 requirements.
What is the main purpose of the training?
The purpose is to enable participants to understand the basic requirements of the OIC/SMIIC 1 Halal Food Standard and gain awareness of how halal compliance should be maintained from production through to the consumer.
What areas does the OIC/SMIIC 1 standard cover?
The standard covers the key stages of the food chain, including halal food sources, slaughter, food processing, production equipment, storage, transportation, hygiene, sanitation, food safety, traceability, packaging and labelling.
Does the training include practical activities?
Yes. The training uses examples and case studies relating to raw materials, additives, production, contamination and traceability.
Is there an examination at the end of the training?
Yes. An assessment examination is conducted at the end of the training.
References
- OIC/SMIIC 1:2019 General Requirements for Halal Food
- OIC/SMIIC 2:2019 Conformity Assessment – Requirements for Bodies Providing Halal Certification
- OIC/SMIIC 6:2019 Particular Requirements for the Application of OIC/SMIIC 1 to Places Where Halal Food and Beverages Are Prepared, Stored and Served
- OIC/SMIIC 22:2021 Halal Edible Gelatine – Requirements and Test Methods
- OIC/SMIIC 23:2022 Feeding Stuffs for Halal Animals – General Requirements
- OIC/SMIIC 24:2020 General Requirements for Food Additives and Other Added Chemicals to Halal Food