Lay Hong
Berhad (LHB)
is a public
listed company
involving in
integrated
poultry as
core business.
LHB produces
high quality
and halal
chicken meat
and egg
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.
Due to the
upgraded
version of
Malaysian
Halal
Management
System (MHMS)
2020 and
Manual
Prosedur
Pensijilan
Halal
(Domestik)
2020, in 2023
for the fourth
times the
HTAMS are
again revised
as to ensure
the
compliances of
the
requirement.
Nevertheless,
the elements
of toyyiban
concepts are
still
maintained.
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,
pasteurized
liquid egg
products, hard
and soft
boiled egg
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:
To ensure
compliance to
the halal
guidelines
produced by
the Department
of Islamic
Development
Malaysia
(JAKIM) and
other Halal
guideline such
as MS
1500:2019
(Third
Revision) and
Food related
Regulations.
To ensure
the integrity
of Halal
processing by
continuously
and
consistently
monitored on Syariah
(Islamic Law)
compliance.
To Ensure
Compliance To
The Malaysian
Halal
Management
System (MHMS)
2020 and
Malaysian
Halal
Certification
Procedure
Manual
(Domestic)
2020 Produced
By Department
Of Islamic
Development
Malaysia
(JAKIM). .
To ensure
that all
products
produced at
LHFC and LHLE
are safe, high
in quality and
nutritional
value that are
beneficial to
consumer.
To ensure
compliance to
customer
requirements
and other
International
requirements
for the
purpose of
export.
Key/Main
Features of
HTAMS
Organization
in Halal
Management
LHB has
established a
committee of
Halal Working
Committee
(HWC) as
appears inAttachment
1to
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
of Muslims and
non-Muslims.
All members
have attended
competency
training
conducted by
registered
Halal Training
Provider
approved by
the Halal
Profesional
Board, JAKIM.
Halal
Administration
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
(Selangor
Islamic
Religious
Department,
JAIS) dan
Jabatan Agama
Islam Negeri
Johor (JAINJ)
and Johor
Islamic
religious
department
(JAINJ).
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 which are
certified with
myGAP or
Poultry
Farming
License
approved by
Department of
Veterinary
Services
Malaysia.
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.
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.
Source
of Water
Filter
The materials
of water
filter used
for production
in the
processing
plant must be
from
non-animal
origin. Animal
based such as
bones or fat
are not
permitted.
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.
Competency
training for
HWC members is
held every 3
years. Halal
Competency
Training must
be conducted
by a Halal
Training
Provider (PLH)
registered
under the
Halal
Professional
Board (HPB),
JAKIM
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 the
possibility of
non-compliance
to the Halal
Toyyiban
Requirements.
Halal
Risk Plan
Summary
Halal Risk
Plan Summary
is one page
summary of all
activities
that need to
be done in
order to
ensure
effective
implementation
as appear inAttachment
2.
This plan
serves as
quick
reference for
implementation.
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:
Verification
of Halal
Toyyiban
Assurance
Management
System
Activities to
ensure all
activities are
done
correctly.
Verification
of Halal
Toyyiban
Assurance
Management
System is to
ensure the
implementation
of the system
is in
accordance to
Halal Risk
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
Auditing
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 once a
year. Internal
Auditors are
appointed and
trained in
auditing
technique,
procedures and
HTAMS.
Internal
report is
discussed at
Halal Working
Committee.
External
Auditing
We are
subjected to
surveillance
and regular
audit by the
competent
authority of
Malaysia halal
certification
from JAIS ,
JAINJ or
JAKIM. The
processing
plants are
also subjected
to auditing by
our major
customer.
Traceability
System
A mechanism is
established to
trace default
products so
that action
can be taken
to identify
and recall all
suspected
products.
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: Siti
Mastura binti
Mohd Tahyar
(Halal
Executive)
Email:
lhfc-qa1@layhong.com.myy
Name: Nuraini
Sofia Binti
Hashim Tee
(Halal
Executive -
LHLE Meru)
Tel: 03-3392
3720 / 016-216
1887
Email:
lhle-qa2@layhong.com.my
