Halal Toyyiban Assurance Management System of Lay Hong Berhad
   
 
   
[Bahasa Malaysia Version]

Introduction

Lay Hong Berhad (LHB) is a public listed company involving in integrated poultry as core business. LHB produces high quality and halal chicken meat products through implementation of Halal Toyyiban Assurance Management System (HTAMS) and other quality and food safety assurance systems. Lay Hong Food Corporation Sdn. Bhd. (LHFC) and Lay Hong Liquid Egg Sdn. Bhd. (LHLE) are subsidiaries of Lay Hong Berhad which involved in processing of chicken meat and products and egg products. All our products are certified halal by Department of Islamic Development Malaysia (JAKIM).

In order to ensure the integrity of our halal products, LHB has developed a management system with objective to reduce risk of the products being non-halal or non-compliance to the JAKIM requirements for certification of halal products. LHFC and LHLE have been implementing Halal Assurance System (HAS) since 2009 and 2015, respectively. At that time, a manual on HAS was prepared based on the guidelines produced by Majelis Ulama Indonesia (MUI) and in 2013 the manual was revised to meet the guidelines on the Halal Assurance Management System by JAKIM. However, the company decided to upgrade the Halal Assurance System (HAS) to Halal Toyyiban Assurance Management System (HTAMS) where food safety and quality are included under the Halalan Toyyiban Concepts.

HTAMS ensures transparency and consistency in implementing halal guidelines. All activities are continuously monitored and recorded, regularly audited by both internal and external auditors. A committee was formed to oversee the effective implementation of the systems.


Policy LHB on Halal

Lay Hong Berhad is committed to produce Halal chicken meat and products, and pasteurized liquid egg and products which meet all halal guidelines issued by Malaysian authorities. We also committed to produce nutritious and wholesomeness product that are safe to eat and high in quality.


Objective

The objectives of Lay Hong Berhad Halal Toyyiban Assurance Management System are as the following:
  1. To ensure compliance to the halal guidelines produced by the Department of Islamic Development Malaysia (JAKIM) and other Halal guideline such as MS 1500:2009 and Food related Regulations.
  2. To ensure the integrity of Halal processing by continuously and consistently monitored on Syariah (Islamic Law) compliance.
  3. To ensure compliance to the Guidelines for Halal Assurance Management System of Malaysia Halal Certification produced by Department of Islamic Development Malaysia (JAKIM).
  4. To ensure that all products produced at LHFC and LHLE are safe, high in quality and nutritional value that are beneficial to consumer.
  5. To ensure compliance to customer requirements and other International requirements for the purpose of export.

Key/Main Features of HTAMS
  1. Organization in Halal Management
    LHB has established a committee of Halal Working Committee (HWC) as appears inAttachment 1 to be responsible for developing, monitoring and controlling the Halal Toyyiban Assurance Management System to ensure its effectiveness. The committee also oversees day to day implementation of the Halal Policy and Halal Assurance Toyyiban Management System. Members of these committee were appointed based on their position and knowledge in halal requirement and consisting Muslims and non-Muslims.

  2. Halal Administration
    1. Appointment of Halal Executive and supervisors
      LHB has appointed Halal Executive who is a muslim with relevant qualification and well versed in syariah, which supported by few supervisors to oversee day to day implementation of the process and procedures at the plant level. The slaughter man are all local Muslim appointed based on experience, knowledge and skill and possess a valid certificate issued by the State Religious Authority (Department of Islamic Religious Selangor, JAIS).
    2. Source of raw materials and ingredients
      Live birds and eggs are sourced from farms belonged to Lay Hong Berhad or its subsidiaries and occasionally from external farm. Chicken meat is sourced mostly from our own slaughterhouse. However, if sourced from other establishment, the establishment shall be Malaysian government approved. Other ingredients used in our production are sourced from JAKIM approved establishments or list and have been verified by the Halal Executive.
    3. Storage, delivery, packaging and labeling
      Storage rooms in plants are dedicated only for Halal products, raw materials and ingredients. Dedicated trucks are used for the delivery of products .Delivery vehicles shall be inspected and found to be cleaned, well maintained and free from non-Halal product prior to loading. All packaging materials used comply with Halal requirement and derived from non toxic and non hazardous material. Halal logo together with other information required by law is displayed at all packaging.

  3. Training Program
    Halal Toyyiban Assurance Management System Awareness training for all levels of LHB staff from management to plant personnel is conducted internally. The Awareness program is to ensure Halal Toyyiban Assurance Management System is accepted and implemented successfully. In addition to awareness, annual training plan is designed to improve knowledge and skill of all staff involved in the production and processing.

  4. Identification of Control Measures and Halal Toyyiban Critical and Major Control Points
    Major Control Points (MCP) is a location or process in the process flow where measures can be applied to eliminate failures to comply Syariah requirements, food safety and quality of the products. Halal Critical Control Point (HCP) can be defined as a location or process in the process flow where measures can be applied to eliminate failures to comply Syariah requirements. HCP is identified based on Syariah requirement and validation study performed in line to the Halal. Identification of MCP and HCP is the key process in the development of Halal Toyyiban Assurance Management System (HTAMS). Control measures are in place to reduce possibility of non compliance to the Halal Toyyiban Requirements.

  5. Halal Toyyiban Major Control Plan Summary
    Halal Toyyiban Major Control Plan Summary is one page summary of all activities that need to be done in order to ensure effective implementation as appear in Attachment 2. This plan serves as quick reference for implementation.

  6. Verification and validation
    The Verification program is carried out to show that all activities in the Halal Toyyiban Major Control Plan Summary are fully implemented correctly and effectively and in compliance with the Halal Standard requirements and Syariah law. Verification of HTAMS is divided into 2 categories:
    1. Verification of Halal Toyyiban Assurance Management System Activities to ensure all activities are done correctly.
    2. Verification of Halal Toyyiban Assurance Management System is to ensure the implementation of the system is in accordance to Halal Toyyiban Major Control Plan Summary.

    Validation is a process carried out to ensure that the criteria developed at MCP is effective measures to comply with Syariah requirements. The validation process is applied at all MCPs.

    In house experiments are carried out based on methodology and procedures approved by the HWC. Revalidation will be carried out when:
    • Major changes happen that may affect the HTAMS system or when new study
    • New experiments method found that can improve the validation process
    • New fatwa or guidelines issued by the authority
    • Changes in the process flow or new products

  7. Auditing
    1. Internal Audit
      Internal audit function is established to ensure all activities planned under the HTAMS are implemented and to prevent non compliance to the syariah. Internal Halal Audit is conducted at least two times a year. Internal Auditors are appointed and trained in auditing technique, procedures and HTAMS. Internal report is discussed at Halal Working Committee.
    2. External Auditing
      The processing plants are audited by JAKIM. We are subjected to surveillance and regular audit. The processing plants are also subjected to auditing by our major customer.

  8. Traceability System
    A mechanism is established to trace default products so that action can be taken to identify and recall all suspected products.

  9. HTAMS Manual
    A manual was compiled and distributed to all relevant departments and shall act as guidelines for policy makers and implementers. The manual is the official documents of LHB and a controlled document and any changes made to the document shall go through various process and final approval by the top management. The content of the manual appears in Attachment 3.

Contact us for any inquiries:

Name: En. Yusairi (Halal Executive)
Tel: 016-2188806
Email: yusairi@layhong.com.my

Name: Dr. Kasmawati (Halal Coordinator)
Tel: 03-3343 4888 Ext 305
Email: kasma@layhong.com.my
   
 
 
   
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