UNIVERSITI TEKNOLOGI MARA

COURSE INFORMATION
Confidential

Code : CTU 695

Halal Standard, Food Law and

Course :
Sanitation

Level Bachelor of Science in Food Science

: and Technology (Minor in Islamic Food
Law) (Hons.)

Credit Hours : 3

Contact Hours : 3

Part : 7

Course Status : Minor

Pre-requisite : -

Course Outcome

At the end of this course, students should be able to:

1. Describe the concept of food sanitation and hygiene. (C2,A2, LO1)

2. Comprehend the current food legislation and halal standard in handling food.
(C3,P3, LO1)

3. Describe the cleaning compounds, sanitizers work and indentifies the chemical
physical properties. (C2, P4, LO1)

4. Apply the halal standard in food processing and preparation facilities. (C3, A3,
LO1)

Faculty / Academic Centre : Centre For Islamic Thought and Understanding (CITU) Year 2007
Course : Halal Standard, Food Law and Sanitation Reviewed:
@ Copy Rights CITU, UiTM 2010
 Course Description

This course is a combination of food science for the attainment of hygienic conditions
and the halal standard according to Islam. It covers the principles related to halal
standard, contamination, cleaning compounds, sanitizers, cleaning equipment and
specific directions for applying these principles to attain hygienic conditions in food
processing and preparation facilities. This module also discusses the most common
pests found in the food industry and the current methods for prevention. The
government bodies that deal with halal standard and also legislation pertaining food
hygiene in Malaysia and international level are also discussed.

Syllabus Contents

1. Introduction

1.1 Food Contamination: Sources and Transmission

1.2 Importance of sanitation and hygiene
Regulatory emphasis

2. Personnel Sanitation

2.1 Employee hygiene: Personal contamination of food products

2.2 Practices in specific areas
2.2.1 High risk area
2.2.2 Clean surroundings
2.2.3 Low risk area

3. Plant Sanitation

3.1 Types of soils

3.2 Types and functions of cleaning compound and sanitizer
3.2.1 Handling and storage precautions
3.3 Facilities equipment and utensils

4. Other Aspects of Sanitation Programmes

4.1 Pest control

4.2 Waste disposal

5. National Food Legislation

5.1 Malaysian Food Act 1983

5.2 Food Regulation 1985

Faculty / Academic Centre : Centre For Islamic Thought and Understanding (CITU) Year 2007
Course : Halal Standard, Food Law and Sanitation Reviewed:
@ Copy Rights CITU, UiTM 2010
 6. Concept on Halal and Non-Halal Food

6.1 Introduction
6.2 Importance of Halal Standard
6.2.1 Consumer
6.2.2 Entrepreneur
6.2.3 Importer
6.2.4 Exporter
6.2.5 Society
6.2.6 Nation
6.2.7 Global

7. Halal Standard on Processing, Handling and Distribution

7.1 Washing, purification and cleansing

7.2 Preparation, manufacturing, packaging, labeling, marketing,
transportation, distribution and retailing

8. Application of Qawaid Fiqh in Food Manufacturing

8.1 Mixing of halal and haram sources

8.2 Mixing of halal and syubhah sources
8.3 Transformation from mubah to haram
8.4 Issues on genetically modified food (GMF)

9. International Food Legislation

9.1 Food Drug Administration

9.2 E.U. Legislation
9.3 Food Regulation of Australia, New Zealand (FRANZ)

10. Laws, Standards and Guidelines Governing Halal Food

10.1 Trade Descriptions Act 1972

10.2 Codex Alimentarius General Guidelines CAC/GL 24 -1997
10.3 Malaysian Standard (MS 1500 : 2004)
10.4 ASEAN (AMAF Guideline)
10.5 HACCP (Hazard Analysis Critical Control Point)
10.6 ISO 22000 (Food Safety Management Systems)
10.7 Risk Assessment

11. Halal Certification

11.1 Application for Halal certification

11.2 Issue on fabrication of Halal logo/certificate
11.3 Role and function of JAKIM, State Religious Departments and Ministry
of Trade and Consumer Affairs
11.4 Other relevant bodies such as NGOs- PPIM, FOMCA, CAP

Faculty / Academic Centre : Centre For Islamic Thought and Understanding (CITU) Year 2007
Course : Halal Standard, Food Law and Sanitation Reviewed:
@ Copy Rights CITU, UiTM 2010
 Teaching Methodology

 Lectures
 Discussion
 Presentation

Assessment

 Coursework : 50%
- Test - 20%
- Assignment - 20%
- Presentation -10%
 Final Examination : 50%
- Question Subjectives - 50%

Recommended References

1. Marriott, N.G, 1999, Principles of Food Sanitation, 4td Edition, Maryland:

Aspen Publication.

2. Yusuf al-Qaradhawi, 1980, Halal and Haram in Islam, Singapore: Pusataka

Nasional.

Secondary References

1. Dickens, T. 1992, Croner’s Practical Food Hygiene, Rev. Ed. Southampton:

Croner Publications Ltd.

2. Hobbs, B.C. & Roberts, 1987, Food Poisoning & Food Hygiene, 5th Ed.
London: Edward Arnold.

3. Maddox, I. S. 1994, Practical Sanitation in the Food Industry. Switzerland:

Gordon & Breach Sci. Pub.

4. Marriott, N.G. 1985, Principles of Food Sanitation, An AVI Book, New York:
Van Nostrand Reinhold Co.

5. Ministry of Health. 1981, Code of Practice for Food Hygiene in Malaysia.

Kuala Lumpur: Percetakan Negara.

6. Persatuan Pengguna Pulau Pinang, 2006, Panduan Halal Haram, Pulau

Pinang: Jutaprint.

Faculty / Academic Centre : Centre For Islamic Thought and Understanding (CITU) Year 2007
Course : Halal Standard, Food Law and Sanitation Reviewed:
@ Copy Rights CITU, UiTM 2010
 7. Muhammad Umar Chand, 2004, Halal and haram: The Prohibited and the
Permitted Food and Drinks, Kuala Lumpur: AS Nordeen.

8. Nazih Hammad, 2004,. Penggunaan Bahan-bahan Haram dan Najis Dalam

Makanan dan Perubatan (terj), Kuala Lumpur: al_Hidayah Publisher.

Faculty / Academic Centre : Centre For Islamic Thought and Understanding (CITU) Year 2007
Course : Halal Standard, Food Law and Sanitation Reviewed:
@ Copy Rights CITU, UiTM 2010